WorldWideScience

Sample records for baking pot belize

  1. Belize.

    Science.gov (United States)

    1987-08-01

    In 1986, the population of Belize stood at 166,000, with an annual growth rate of 1%. The infant mortality rate was 56/1000, and life expectancy is 60 years. Of the work force of 50,000, 30% are engaged in agriculture, 27% are employed in industry and commerce, 25% are in the services sector, and 16% are government employees. Belize is a parliamentary democracy. Independence was achieved in 1981. The country's gross domestic product was US$156 million in 1985, with an annual growth rate of 1.5%. Per capita income is US$938. Forestry was the major economic activity until the timber supply began to dwindle. Sugar is now the principal export, although efforts are underway to expand the production of citrus, rice, beef, bananas, and tropical fruit. Domestic industry is constrained by the relatively high cost of labor and a small domestic market. Membership in the Caribbean community provides Belize with assured access to a large market for potential grain and livestock surpluses and should help stimulate the growth of commercial agriculture. Belize also expects to benefit from its designation for the Caribbean Basin Initiative, a US Government program designed to stimulate investment in Caribbean nations by providing duty free access to the US market for most Caribbean products. Economic growth has been hindered by the lack of infrastructure, especially roads, electricity, and port facilities. The Government recognizes the need to develop the country, and 54% of its 1986-87 budget of US$106.8 million is earmarked for development spending.

  2. Poverty in Belize

    OpenAIRE

    Lomborg, Mette Sakham; Kamper, Anna Sofie

    2012-01-01

    Abstract The aim of this project is to examine why the population of people who lives in poverty has increased in Belize, and what the government of Belize is doing in order to defeat the poverty problem. It provides and analysis of Belize's National Poverty Elimination Strategy and Action Plan and the different programmes that are implemented in Belize in order to improve the livelihoods of the poor. The project do also examine the economy, natural disasters, crime and violence, educatio...

  3. Baking soda overdose

    Science.gov (United States)

    Soda loading ... Baking soda contains sodium bicarbonate. ... Symptoms of baking soda overdose include: Constipation Convulsions Diarrhea Feeling of being full Frequent urination Irritability Muscle spasms Muscle weakness Vomiting

  4. Baking Soda Science.

    Science.gov (United States)

    Science Activities, 1994

    1994-01-01

    Discusses the basic principles of baking soda chemistry including the chemical composition of baking soda, its acid-base properties, the reaction of bicarbonate solution with calcium ions, and a description of some general types of chemical reactions. Includes a science activity that involves removing calcium ions from water. (LZ)

  5. THE FISHES OF THE PELICAN CAYS, BELIZE

    Science.gov (United States)

    Smith, C. Lavett, James C. Tyler, William P. Davis, Robert S. Jones, David G. Smith and Carole C. Baldwin. Submitted. Fishes of the Pelican Cays, Belize. Atoll Res. Bull. 108 p. (ERL,GB 1204). The fishes of the Pelican Cays, Belize, were sampled using a combination of sma...

  6. Water Pots

    Institute of Scientific and Technical Information of China (English)

    蒋保平

    2005-01-01

    A water bearer in India had two large pots, each hung on each end of a pole which he carried across his neck. One of the pots had a crack in it, while the other pot was perfect and always delivered a full portion of water at the end of the long walk from the stream to the master's house, and the cracked pot was only half full when the water bearer arrived. For two years this went on daily. Of course, the perfect pot was proud of its perfection to which it was brought. But the poor cracked pot was ashamed of...

  7. Chicxulub Impact Ejecta From Albion Island, Belize

    Science.gov (United States)

    Ocampo, A.; Pope, K.; Fischer, A.; Alvarez, W.; Fouke, B.; Webster, C.; Vega, F.; Smit, J.; Fritsche, A.; Claeys, P.

    1999-01-01

    Impact ejecta from the Albion Formation are exposed in northern Belize. The ejecta come from the outer portion of the continuous ejecta blanket of the Chicxulub crater, which is located 360 km to the northwest.

  8. Chicxulub Impact Ejecta in Belize

    Science.gov (United States)

    Ocampo, A.; Pope, K.; Fischer, A.; Alvarez, W.; Fouke, B.; Asaro, F.; Webster, C., Jr.; Vega, F.; Smith, J.; Fritsche, A. E.

    1997-01-01

    Chicxulub ejecta deposits in Belize provide the closest exposures of ejecta to the crater and the only exposures of proximal ejecta deposited in a terrestrial environment. A quarry on Albion Island in northern Belize exposes Late Cretaceous, possibly Maastrichtian, carbonate platform sediments that were folded, eroded, and subaerially weathered prior to the deposition of coarse ejecta from Chicxulub. These ejecta deposits are composed of a basal, about 1-m-thick clay and dolomite Spheroid Bed overlain by a about 15-m-thick coarse Diamictite Bed. Many and perhaps most of the clay spheroids are altered glass. Many dolomite spheroids have concentric layers and angular cores are probably of accretionary lapilli origin. A slight Ir concentration (111-152 ppt) was detected in the base of the Spheroid Bed. The Diamictite Bed contains about 10% altered glass, rare shocked quartz, 3-8 m diameter boulders and striated and polished cobbles, one with a penetrating rock chip that plastically deformed the cobble. Ejecta deposits extend to the surface at Albion and the maximum thickness in this area is not known. Ejecta deposits are exposed in several roadside quarries in the Cayo District of central Belize. The Late Cretaceous here is also represented by carbonate platform sediments. The upper surface of the carbonate platform is a highly irregular and extensively recrystallized horizon possibly representing deep karst weathering. Approximately 30 in of diamictite overlies this horizon with a texture similar to the Diamictite Bed at the Albion quarry, but with a more diverse lithology. In three locations the Cayo diamictites, contain red clay layers with abundant polished and striated limestone pebbles and cobbles called Pook's Pebbles, several of which have penetrating rock chips and ablated surfaces. We interpret the Albion Spheroid Bed as a deposit from the impact vapor plume and the Albion and Cayo diamictites as the result of a turbulent flow that contained debris derived

  9. 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.

  10. Water Pot

    Institute of Scientific and Technical Information of China (English)

    杨小平

    2003-01-01

    一只有裂缝的水罐为自己的缺陷而深感内疚,但它忽略了由它浇灌出的美丽花朵。人人都有属于自己的不足,只要正视它们,那么……A water bearer in India had two large pots, each hung on each end of a pole, which he carried across his neck. One of the pots had a crack(裂缝) in it, and while the other pot was perfect and always delivered a full portion of water at the end of the long walk from the stream to the master蒺s house, the cracked pot arrived only half full.For two years this went on daily, with the water bearer delivering one and one鄄half pots full of water to his master...

  11. First results on fast baking

    Science.gov (United States)

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

    2006-07-01

    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 120 °C. With such treatment, the intrinsic quality factor Q0 is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the “fast baking” (145 °C/3 h) 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.

  12. Family Involvement in the Schools of Belize

    Science.gov (United States)

    Youngblom, Rachel K.; Houlihan, Daniel

    2015-01-01

    This study was conducted to better understand the level of involvement of families in Belize with the education of their children. It was anticipated that information from this broadly distributed survey might show areas of current strengths and weakness in the current system that might allow for future adjustments.

  13. Belize--a last stronghold for manatees in the Caribbean

    Science.gov (United States)

    O'Shea, T.J.; Salisbury, C.A.

    1991-01-01

    Belize is a small country but it offers a safe haven for the largest number of manatees in the Caribbean. The authors' survey in 1989 revealed that there has been no apparent decline since the last study in 1977. However, there is no evidence for population growth either and as the Belize economy develops threats from fisheries, human pressure and declining habitat quality will increase. Recommendations are made to ensure that Belize safeguards its manatee populations.

  14. Chicxulub Ejecta Blanket Deposits From Belize

    Science.gov (United States)

    Ocampo, A.

    1995-01-01

    The Chicxulub impact into a thick sequence of carbonates and sulfates released over a trillion tons of volatiles. The importance of the explosive release of such a large mass of volatiles has been greatly underestimated in studies of ejecta depositional processes. Proximal Chicxulub ejecta blanket deposits recent discovered on Albion Island in Belize provide a key to understanding the role of volatile-rich target material during large impact events.

  15. 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.

  16. 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.

  17. Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes.

    Science.gov (United States)

    Chan, Chin-Feng; Chiang, Chih-Ming; Lai, Yung-Chang; Huang, Che-Lun; Kao, Shu-Chen; Liao, Wayne C

    2014-12-01

    The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r = 0.69, p baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

  18. 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…

  19. 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…

  20. Area Handbook Series: Guyana and Belize: Country Studies

    Science.gov (United States)

    1993-01-01

    coat and dark blue trousers. Women had sever- al uniforms, including a khaki blouse and slacks worn with a fa- tigue hat and a light khaki blouse and...Europeans Belize: 198 Guyana: xx, 37, 43 Exclusive Economic Zone, 147 executive blanch (ste also executive presi- dent; president): of Belize, 244

  1. Tomlinson v. Belize; Tomlinson v. Trinidad and Tobago

    DEFF Research Database (Denmark)

    Caserta, Salvatore; Madsen, Mikael Rask

    2016-01-01

    This article is a commentary on two of the latest decisions of the Caribbean Court of Justice (CCJ), Tomlinson v. Belize, and Tomlinson v. Trinidad and Tobago. In these two cases, the CCJ was called to rule over the legality under the Treaty of Chaguaramas of the Immigration Acts of Belize...

  2. Belize: Reflections on Police Training and Professionalization

    Directory of Open Access Journals (Sweden)

    Carlos Barrachina

    2013-06-01

    Full Text Available This article looks to analyze the preparation process the Belizean police force goes through with the objective of training the officers for duty. It also has the purpose of detailing the entrails the officers have to confront in their way up the corporate ladder as they develop into a professional police officer. Seen from a regional objectivity, Belize has been singled out to be in the center of numerous regional and hemispherical security problems; it is facing several of the same security challenges as its neighbors and explains the use of armed forces at the service of the public safety and the necessity to upgrade their law enforcement tactics and practices. The country also participates in many several mutual support instruments designed to assist and receive preparation and instruction from other nation’s police bodies. An example of that international aid came in a report from 2008 entitled "Review of the Belize Department" written by a Jamaican consultant in which the Police Plan elaborated in 2006 was analyzed and critiqued pointed out the strong and weak points of that project.

  3. 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.

  4. Investigating the Maya Polity at Lower Barton Creek Cayo, Belize

    Science.gov (United States)

    Kollias, George Van, III

    The objectives of this research are to determine the importance of Lower Barton Creek in both time and space, with relation to other settlements along the Belize River Valley. Material evidence recovered from field excavations and spatial information developed from Lidar data were employed in determining the socio-political nature and importance of this settlement, so as to orient its existence within the context of ancient socio-political dynamics in the Belize River Valley. Before the investigations detailed in this thesis no archaeological research had been conducted in the area, the site of Lower Barton Creek itself was only recently identified via the 2013 West-Central Belize LiDAR Survey (WCBLS 2013). Previously, the southern extent of the Barton Creek area represented a major break in our knowledge not only of the Barton Creek area, but the southern extent of the Belize River Valley. Conducting research at Lower Barton Creek has led to the determination of the polity's temporal existence and allowed for a greater and more complex understanding of the Belize River Valley's interaction with regions abutting the Belize River Valley proper.

  5. Deforestation Along the Maya Mountain Massif Belize-Guatemala Border

    Science.gov (United States)

    Chicas, S. D.; Omine, K.; Arevalo, B.; Ford, J. B.; Sugimura, K.

    2016-06-01

    In recent years trans-boundary incursions from Petén, Guatemala into Belize's Maya Mountain Massif (MMM) have increased. The incursions are rapidly degrading cultural and natural resources in Belize's protected areas. Given the local, regional and global importance of the MMM and the scarcity of deforestation data, our research team conducted a time series analysis 81 km by 12 km along the Belize-Guatemalan border adjacent to the protected areas of the MMM. Analysis drew on Landsat imagery from 1991 to 2014 to determine historic deforestation rates. The results indicate that the highest deforestation rates in the study area were -1.04% and -6.78% loss of forested area per year in 2012-2014 and 1995-1999 respectively. From 1991 to 2014, forested area decreased from 96.9 % to 85.72 % in Belize and 83.15 % to 31.52 % in Guatemala. During the study period, it was clear that deforestation rates fluctuated in Belize's MMM from one time-period to the next. This seems linked to either a decline in deforestation rates in Guatemala, the vertical expansion of deforestation in Guatemalan forested areas and monitoring. The results of this study urge action to reduce incursions and secure protected areas and remaining forest along the Belize-Guatemalan border.

  6. Characterizing Magnetic Properties in Belize Corals

    Science.gov (United States)

    Urbalejo, A. A.; Bhattacharya, A.; Gee, J. S.; Mitra, R.; Carilli, J.; Hangsterfer, A.; Feinberg, J. M.

    2016-12-01

    Measurements of magnetic remanence and characterization of magnetic phases are widely applied to environmental and climate studies; however, magnetic tools have not been widely applied to coral studies. As such, there is a deficit in our understanding of magnetic materials and behavior in coral skeletons and consequently, of processes by which magnetic materials may get incorporated into coral skeletons. In this study, we present magnetic measurements conducted on freshly broken chips from coral cores; the cores were collected from Mesoamerican sites in Belize. Trace, minor, and major element concentration has been well studied in these two coral cores, using inductively coupled mass spectrometric techniques (ICP-MS). The goal of our current research is to determine are as follows: (a) Is there is a viable magnetic signal that can be obtained from measuring chips broken off of coral skeletons? (b) What are some of the dominant magnetic behaviors? (c) What are the carrier phases of magnetic material? (c) can we determine possible variations in the type and quantity of magnetic materials over time and ultimately, (e) can magnetic fingerprinting of corals can be used as tracers of environmental, climate or biological processes? Here, we present preliminary magnetic remanence measurements (IRM and double IRM) from the two coral cores collected from Belize and dating back to the mid 1800s. Early results using freshly broken chips from both coral cores indicate a magnetite-like soft magnetic component during IRM experiments. Double-IRM experiments on the same samples indicate uniaxial single domain behavior. Furthermore, SEM images suggest that the magnetic carrier phase could likely be magnetite. We will also present comparisons of our magnetic data with newly collected X-Ray Fluorescence (XRF) data on the same coral cores. The goal is to properly characterize the type of magnetic signals and determine possible environmental and/or biological impacts on magnetic carrier

  7. Holocene cemented beach deposits in Belize

    Science.gov (United States)

    Gischler, Eberhard; Lomando, Anthony J.

    1997-06-01

    Two types of cemented beach deposits occur on reef islands off the coast of Belize. These are (1) intertidal beachrock that is dominantly cemented by marine aragonite and high-magnesium-calcite cements, and (2) supratidal cayrock that is cemented mainly by vadose low-magnesium-calcite cements. Besides differences in position relative to present sea level and resulting early diagenesic features, beachrock and cayrock can be distinguished on the basis of differences in composition, texture, geographical position, and age. Whereas the composition of beachrock is similar to that of the adjacent marginal reef sediments, cayrock is enriched in benthic foraminifera. Intertidal beachrock is moderately to well sorted and well cemented, while supratidal cayrock is very well sorted, poorly cemented and friable. Beachrock occurs preferentially on windward beaches of sand-shingle Gays on the middle and southern barrier reefs and on the isolated platforms Glovers and Lighthouse Reefs. Cayrock only occurs on larger mangrove-sand Gays of the isolated platforms Turneffe Islands, Lighthouse Reef, and the northern barrier reef. 14C-dating of ten whole-rock and mollusk shell samples produced calibrated dates between AD 345 and AD 1435 for beachrock and between BC 1085 and AD 1190 for cayrock. The large-scale distribution of beachrock in Belize supports the contention that physical processes such as water agitation rather than biological processes control beachrock formation and distribution. Only on windward sides of cays that are close to the reef crest, where large amounts of seawater flush the beaches, considerable amounts of cements can be precipitated to produce beachrock. Cayrock forms due to cementation in the vadose zone and is only preserved on larger, stable mangrove-sand cays.

  8. 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

  9. Natural gas profile: the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1975-11-01

    The U.S. baking industry contains three segments: bakeries which produce perishable products (SIC 2051); bakeries for dry bakery products, such as cookies and crackers (SIC 2052), and retail bakeries which bake and sell (SIC 5462). Data are presented on the number of establishments and employment in each segment, natural gas consumption for each segment in each U.S. state, natural gas prices in various U.S. regions, fuel conservation possibilities in the baking industry, FEA policy on curtailment of gas supplies, and the economic impact of such possible curtailments. (LCL)

  10. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration.

    Science.gov (United States)

    Xue, Cheng; Auf'm Erley, Gunda Schulte; Rossmann, Anne; Schuster, Ramona; Koehler, Peter; Mühling, Karl-Hermann

    2016-01-01

    The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

  11. Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration

    Directory of Open Access Journals (Sweden)

    Cheng eXue

    2016-06-01

    Full Text Available The use of late nitrogen (N fertilization (N application at late growth stages of wheat, e.g. booting, heading or anthesis to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS, which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

  12. Marijuana (Weed, Pot) Facts

    Science.gov (United States)

    ... That People Abuse » Marijuana (Weed, Pot) Facts Marijuana (Weed, Pot) Facts Listen Marijuana is a green, brown, or gray mix of dried, shredded leaves and flowers from the marijuana plant. Marijuana can be rolled up and smoked ...

  13. Influence of final baking technologies in partially baked frozen gluten-free bread quality.

    Science.gov (United States)

    Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta

    2015-03-01

    The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. © 2015 Institute of Food Technologists®

  14. The secret to baking a good loaf

    Directory of Open Access Journals (Sweden)

    Peter Martin

    2007-12-01

    Full Text Available Bread has been produced and consumed for many thousands of years – long before science existed. A new book provides a comprehensive review of the latest scientific developments in baking.

  15. Investment analysis baking industry in Ukraine

    OpenAIRE

    Oleksandr S. Balan; Zoya A. Stepanjuk; Julia O. Dubenchuk

    2015-01-01

    The investment attractiveness of the baking industry in Ukraine is considered in the article. The factors that affect the investment attractiveness of the industry are considered. Dedicated key issues bakery products.

  16. PARAMETER ESTIMATION IN BREAD BAKING MODEL

    OpenAIRE

    Hadiyanto Hadiyanto; AJB van Boxtel

    2012-01-01

    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 pro...

  17. Competitive position of natural gas: Industrial baking

    Energy Technology Data Exchange (ETDEWEB)

    Minsker, B.S.; Salama, S.Y.

    1988-01-01

    Industrial baking is one of the largest natural gas consumers in the food industry. In 1985, bread, rolls, cookies, and crackers accounted for over 82 percent of all baked goods production. Bread accounting for 46 percent of all production. The baking industry consumed approximately 16 trillion Btu in 1985. About 93 percent was natural gas, while distillate fuel oil accounted for seven percent, and electricity accounted for much less than one percent. The three main types of baking ovens are the single lap, tunnel, and Lanham ovens. In the single lap oven, trays carry the product back and forth through the baking chamber once. The single lap oven is the most common type of oven and is popular due to its long horizontal runs, extensive steam zone, and simple construction. The tunnel oven is slightly more efficient and more expensive that the single lap oven. IN the tunnel oven, the hearth is a motorized conveyor which passes in a straight line through a series of heating zones, with loading and unloading occurring at opposite ends of the oven. The advantages of the tunnel oven include flexibility with respect to pan size and simple, accurate top and bottom heat control. The tunnel oven is used exclusively in the cookie and cracker baking, with the product being deposited directly on the oven band. The most recently developed type of oven is the Lanham oven. The Lanham oven is the most efficient type of oven, with a per pound energy consumption approaching the practical minimum for baking bread. Between one--half and two--thirds of all new industrial baking ovens are Lanham ovens. In the Lanham oven, the product enters the oven near the top of the chamber, spirals down through a series of heating zones, and exits near the bottom of the oven. The oven is gas--fired directly by ribbon burners. 31 refs.

  18. Chicxulub High-Altitude Ballistic Ejecta from Central Belize

    Science.gov (United States)

    Pope, K. O.; Ocampo, A. C.

    2000-01-01

    Chicxulub ejecta are found in central Belize, 475 km southeast of the impact crater center. These deposits are ballistic ejecta launched along high-altitude trajectories above the atmosphere and deposited as a discontinuous sheet on the terminal Cretaceous land surface.

  19. DEFORESTATION ALONG THE MAYA MOUNTAIN MASSIF BELIZE-GUATEMALA BORDER

    Directory of Open Access Journals (Sweden)

    S. D. Chicas

    2016-06-01

    Full Text Available In recent years trans-boundary incursions from Petén, Guatemala into Belize’s Maya Mountain Massif (MMM have increased. The incursions are rapidly degrading cultural and natural resources in Belize’s protected areas. Given the local, regional and global importance of the MMM and the scarcity of deforestation data, our research team conducted a time series analysis 81 km by 12 km along the Belize-Guatemalan border adjacent to the protected areas of the MMM. Analysis drew on Landsat imagery from 1991 to 2014 to determine historic deforestation rates. The results indicate that the highest deforestation rates in the study area were −1.04% and −6.78% loss of forested area per year in 2012-2014 and 1995-1999 respectively. From 1991 to 2014, forested area decreased from 96.9 % to 85.72 % in Belize and 83.15 % to 31.52 % in Guatemala. During the study period, it was clear that deforestation rates fluctuated in Belize's MMM from one time-period to the next. This seems linked to either a decline in deforestation rates in Guatemala, the vertical expansion of deforestation in Guatemalan forested areas and monitoring. The results of this study urge action to reduce incursions and secure protected areas and remaining forest along the Belize-Guatemalan border.

  20. 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).

  1. Cost-effectiveness of HPV vaccination in Belize.

    Science.gov (United States)

    Walwyn, Leslie; Janusz, Cara Bess; Clark, Andrew David; Prieto, Elise; Waight, Eufemia; Largaespada, Natalia

    2015-05-07

    Among women in Belize, cervical cancer is both the leading cancer and the leading cause of cancer deaths. Both the quadrivalent and bivalent human papillomavirus (HPV) vaccines are licensed in Belize. The Ministry of Health of Belize convened a multidisciplinary team to estimate the costs, health benefits, and cost-effectiveness of adding an HPV vaccine to the national immunization schedule. The CERVIVAC cost-effectiveness model (Version 1.123) was used to assess the lifetime health and economic outcomes of vaccinating one cohort of girls aged 10 years against HPV. The comparator was no HPV vaccination. The PAHO Revolving Fund negotiated price of US$ 13.79 per dose was used (for the quadrivalent vaccine) and national data sources were used to define demography, cervical cancer incidence and mortality, cervical cancer treatment costs, and vaccine delivery costs. Estimates from international agencies were used in scenario analysis. In a cohort of ∼4000 Belizean girls tracked over a lifetime, HPV vaccination is estimated to prevent 69 new cases of cervical cancer (undiscounted), and 51 cervical cancer deaths (undiscounted). Considering the potential cervical cancer treatment costs and lost wages avoided by households (societal perspective), the cost per disability-adjusted life year (DALY) averted was estimated to be US$ 429. This increased to US$ 1320 when cervical cancer treatment costs and lost wages were excluded from the analysis. Both estimates are far below the gross domestic product (GDP) per capita of Belize (US$ 4795). The lifetime health care costs saved by the women and their families represent more than 60% of the investment cost needed by the Government for the vaccine. Routine HPV vaccination would be highly cost-effective in Belize. If affordable, efforts should be made to expedite the introduction of this vaccine into the Belizean national immunization program. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. 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.

  3. Potted Silver Carp

    Institute of Scientific and Technical Information of China (English)

    1998-01-01

    Ingredients: 4 silver carp of about 200 grams each, mushrooms, winter bamboo shoots, minced ginger root and scallions, cooking wine, broth, salt and MSG (optional). Method: 1. After cleaning the carp place them in a pot; add in all other ingredients and some broth, Seal the opening of the pot with kraft paper

  4. Energy cost reduction in the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1979-01-01

    Information is presented on methods for saving fuel and electric power in the baking industry; the cost of specific retrofits to bakery equipment and of modifications to processes; ways to reduce transportation costs and energy; and reducing energy demand for lighting, cooling, and heating bakeries. (LCL)

  5. 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.

  6. The Epidemiology of Malaria in Belize, 1989-1999

    Science.gov (United States)

    2003-02-01

    responsible for transmission were the same as those in Canada (Faust 1949). Malaria was highly endemic in the South at the time of the civil war. Returning...in reaching inaccessible areas, by the speed in which they change, and by other situations such as natural disasters and civil strife. Remote sensing...and broadleaf forests. Culturally diverse, Belize is home to many ethnicities such as three Mayan groups, Afro- Belizeans or creoles, Spanish-speaking

  7. 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

  8. Influence of baking method and baking temperature on the optical properties of ZnO thin films

    Energy Technology Data Exchange (ETDEWEB)

    Ng, Zi-Neng; Chan, Kah-Yoong [Centre for Advanced Devices and Systems, Faculty of Engineering, Multimedia University, Persiaran Multimedia, 63100 Cyberjaya, Selangor (Malaysia)

    2015-04-24

    In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper.

  9. Effect of Overaging on Solute Distributions and Bake Hardening Phenomenon in Bake Hardening Steels%Effect of Overaging on Solute Distributions and Bake Hardening Phenomenon in Bake Hardening Steels

    Institute of Scientific and Technical Information of China (English)

    WANG Hua; SHI Wen; HE Yan-lin; LU Xiao-gang; LI Lin

    2012-01-01

    Specimens of two different kinds of bake hardening steels (BH-Mn and BH-P) were prepared and treated with different annealing processes (water quenching and overaging). A novel technique of three dimensional atom probe was used to investigate solute distributions in these steels. The results indicate that C concentration decreases, whereas V increases during overaging in both bake hardening steels. The conclusion that no vanadium carbides pre- cipitate during the overaging is therefore originally obtained by microanalysis in bake hardening steels. Moreover, bake hardening values of all the specimens were tested by tensile experiments with 2 0/~ pre-deformation. However, those of overaged specimens were further measured with higher levels of pre-deformation because no bake hardening phenomenon was present at 2% pre-deformation. As the pre-deformation increases from 2% to 6% and 8%, both overaged steels show bake hardening values, and the value data are almost the same.

  10. Specific development of the baking industry in Kemerovo oblast

    OpenAIRE

    Kiryukhina, A.; Guk, N.

    2013-01-01

    The article shows the dynamics of the output of baked goods over the past five years in Russia and in the Siberian Federal District. The main trends in the development of the baking branch of the food industry of Kemerovo oblast are specified. Factors that determine the dynamics of baked goods production in the Kuznetsk Basin are considered. Practices of transfer from administrative bread price regulation to targeted subsidies for the least protected strata are shown. Analytical results of th...

  11. The Source of Volcanic Ash in Late Classic Maya Pottery at El Pilar, Belize

    Science.gov (United States)

    Catlin, B. L.; Ford, A.; Spera, F. J.

    2007-12-01

    The presence of volcanic ash used as temper in Late Classic Maya pottery (AD 600-900) at El Pilar has been long known although the volcano(s) contributing ash have not been identified. We use geochemical fingerprinting, comparing compositions of glass shards in potsherds with volcanic sources to identify the source(s). El Pilar is located in the Maya carbonate lowlands distant from volcanic sources. It is unlikely Maya transported ash from distant sites: ash volumes are too large, the terrain too rugged, and no draft animals were available. Ash layer mining is unlikely because mine sites have not been found despite intensive surveys. Nearest volcanic sources to El Pilar, Belize and Guatemala, are roughly 450 km to the south and east. The ash found in potsherds has a cuspate morphology. This suggests ash was collected during, or shortly after, an ash airfall event following eruption. Analyses of n=333 ash shards from 20 ceramic (pottery) sherds was conducted by electron microprobe for major elements, and LA-ICPMS for trace elements and Pb isotopes. These analyses can be compared to volcanic materials from candidate volcanoes in the region. The 1982 El Chichon eruption caused airfall deposition (pot firing on glass compositional changes, experiments were conducted in which high silica volcanic glass was fired with clay according to heating schedules used by Maya potters. Two important changes are that Na is rapidly lost preferentially to K and that the Si/Ca ratio decreases due to Ca diffusion from matrix into glass during firing. One expects that ratios of the refractory trace elements such as La/Yb and Zr/Hf are less susceptible to modification. Further experiments of trace element mobility during firing are underway.

  12. Jaguar conservation in southern Belize: Conflicts, perceptions, and prospects among mayan hunters

    Directory of Open Access Journals (Sweden)

    Michael K Steinberg

    2016-01-01

    Full Text Available Belize has emerged as an international leader in jaguar conservation through the creation of numerous protected areas that contain prime cat habitat and by strengthening conservation laws. For example, in 1984, Belize created the Cockscomb Basin Jaguar Preserve, the first special jaguar protection area in the Americas. In 1995, the government expanded Cockscomb by creating the adjacent Chiquibul National Park. In 2010, the government continued this commitment to jaguar conservation by creating the Labouring Creek Jaguar Corridor Wildlife Sanctuary in central Belize. As a result of these protected areas, Belize has been rightfully lauded as a leader in nature-based tourism and protected areas creation in Central America. However, outside national parks and communities that directly benefit from ecotourism, it is less clear how supportive rural residents are of cat conservation. It is also not clear if jaguars persist outside protected areas in locations such as southern Belize, where the environment has been significantly altered by human activities. Through interviews with Mayan hunters, this paper investigates the attitudes towards jaguars, human-jaguar conflicts, and potential community-based jaguar conservation in two Mayan villages in the Toledo District in southern Belize. Also, using indirect methods, the paper documents the presence/absence and other temporal/spatial aspects of jaguars in a heavily altered landscape in southern Belize.

  13. Paleoecology of mangroves along the Sibun River, Belize

    Science.gov (United States)

    Monacci, Natalie M.; Meier-Grünhagen, Ursula; Finney, Bruce P.; Behling, Hermann; Wooller, Matthew J.

    2011-09-01

    This study examines a sediment core (SR-63) from a mangrove ecosystem along the Sibun River in Belize, which is subject to both changes in sea-level and in the characteristics of the river's drainage basin. Radiocarbon dates from the core show a decreased sedimentation rate from ~ 6 ka to 1 cal ka BP and a marked change in lithology from primarily mangrove peat to fluvial-derived material at ~ 2.5 cal ka BP. Changes in the sedimentation rates observed in mangrove ecosystems offshore have previously been attributed to changes in relative sea-level and the rate of sea-level rise. Pollen analyses show a decreased abundance of Rhizophora (red mangrove) pollen and an increased abundance of Avicennia (black mangrove) pollen and non-mangrove pollen coeval with the decreased sedimentation rates. Elemental ratios ([N:C] a) and stable isotope analyses (δ 15N and δ 13C) show that changes in the composition of the organic material are also coeval with the change in lithology. The decrease in sedimentation rate at the site of core SR-63 and at offshore sites supports the idea that regional changes in hydrology occurred during the Holocene in Belize, influencing both mainland and offshore mangrove ecosystems.

  14. 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.

  15. "Super Roman Pots"

    CERN Multimedia

    CERN PhotoLab

    1975-01-01

    Remotely controlled re-entrant vacuum vessels, with very thin (0.17 mm) central windows, that will be installed in each downstream arm of intersection I-8. Detectors for a coming physics experiment, placed inside these "Super Roman Pots", can be moved very close to the circulating ISR beams.

  16. Let's Make Pots.

    Science.gov (United States)

    Sicuranza, Linda

    2001-01-01

    Describes a project for high school chemistry students that links science with art: making glazed ceramic pots. Includes materials list, base glaze recipe, step-by-step procedures for setting up a lab, and the time frame involved. Text for students covers the history of earthenware pottery, fundamentals of working with clay, description of the…

  17. Textured Sling Pots

    Science.gov (United States)

    Skophammer, Karen

    2010-01-01

    Clay is one of the most satisfying mediums for children to work with. It's relatively inexpensive, and the texture and changes that take place with the clay during firing make it irresistible. Molding clay from rolled-out slabs of clay is an easy way to make simple, shallow vessels or display pots. In this article, the author describes how her…

  18. Plaster, Portraits and Pots.

    Science.gov (United States)

    Schimsky, Marc

    1982-01-01

    Describes an art activity in which junior high school students make portrait pots using plaster casts and clay. Each student created a reflection of his or her personality in clay. Specific teaching methods and ways of working with materials are discussed. (AM)

  19. Let's Make Pots.

    Science.gov (United States)

    Sicuranza, Linda

    2001-01-01

    Describes a project for high school chemistry students that links science with art: making glazed ceramic pots. Includes materials list, base glaze recipe, step-by-step procedures for setting up a lab, and the time frame involved. Text for students covers the history of earthenware pottery, fundamentals of working with clay, description of the…

  20. A Super Roman Pot

    CERN Multimedia

    1975-01-01

    Remotely controlled re-entrant vacuum vessels, with very thin (0.17 mm) central windows, that were installed in each downstream arm of the ISR intersection I-8. Detectors placed inside these Super Roman Pots could be moved very close to the circulating ISR beams. (See Annual Report 1974 p. 110.)

  1. 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

  2. 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.

  3. Accretionary Lapilli (Carbonate Spherules) at the Cretaceous-Paleogene ('KT') Boundary in Belize (Central America)

    Science.gov (United States)

    King, D. T.; Petruny, L. W.

    2013-08-01

    The Chicxulub impact event produced accretionary lapilli (or carbonate spherules) that fell across a wide area. This paper compares Chicxulub ('KT') accretionary lapilli from two sites in Belize: Albion Island and Armenia.

  4. Water Supply and Treatment Design in Rural Belize: A Participatory Approach to Engineering Action Research

    National Research Council Canada - National Science Library

    Kathryn Elizabeth Villars; Cara Magoon; Julie Evans; Brian Hickey; Ariel Sayre; Christopher Tutino; R J Swap

    2010-01-01

    As part of a long term engagement in a rural community in western Belize, students responded to community leaders' requests for an investigation of possible solutions to their water quality and supply problems...

  5. 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

    Mountains fault block in central Belize which separates the Corozal Basin in northern Belize from the Belize Basin to the south. Numerous petroleum seeps have been reported in both of these basins. Small-scale oil production takes place in the Corozal Basin and the North and South Petén Basins....... For this study, samples of crude oil, seepage oil and potential source rocks were collected from both countries and were investigated by organic geochemical analyses and microscopy. The oil samples consisted of non-biodegraded crude oils and slightly to severely biodegraded seepage oils, both of which were...... 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...

  6. 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.

  7. INTRUSION DETECTION THROUGH HONEY POTS

    Directory of Open Access Journals (Sweden)

    JAMMI ASHOK

    2010-10-01

    Full Text Available A honey pot is a security resource whose value lies in being probed, attacked, or compromised. Honey pots are different in that they aren't limited to solving a single, specific problem. Instead, honey pots are a highly flexible tool that can be applied to a variety of different situations. The purpose of honey pots is to providesecurity from intruders by deceiving and trapping them through honey pots and develop alert detection system. The honey pots are located behind the firewall. These are the virtual ports and environment acting as real ones in the network. As the intruder assumes it to be vulnerability in the system and carries out all his activates whichare in fact being scanned and observed by the security administrators and following necessary actions can be taken like depending on the threat posed by the intruder.

  8. Usage of enzymes in a novel baking process.

    Science.gov (United States)

    Keskin, Semin Ozge; Sumnu, Gülüm; Sahin, Serpil

    2004-04-01

    In this study, the effects of different enzymes (alpha-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to be effective in reducing the initial firmness and increasing the specific volume of breads baked in microwave and halogen lamp-microwave combination ovens. However, in conventional baking, the effects of enzymes on crumb firmness were seen mostly during storage. The color of protease enzyme added breads were found to be significantly different from that of the no enzyme and the other enzyme added breads in the case of all type of ovens.

  9. Experimentally supported mathematical modeling of continuous baking processes

    DEFF Research Database (Denmark)

    Stenby Andresen, Mette

    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...... in this thesis. The oven was successfully validated against a 10 m tunnel oven. Besides the ability to emulate the baking conditions in a tunnel oven, the new batch oven is designed and constructed for experimental research work. In the design options to follow the product continuously (especially weight...... 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...

  10. Conjugate heat transfer analysis of 300-mm bake station

    Science.gov (United States)

    Ramanan, Natarajan; Liang, Frank F.; Sims, James B.

    1999-06-01

    An exhaustive heat-transfer analysis of 200-mm and 300-mm bake equipment has been conducted to infer the temperature uniformity on the wafer from the time it is set on the plate until the end of the bake process. The objective of the analysis was to gain insight into the heat transport to the wafer and improve the thermal uniformity of the wafer. During the soft, hard and post-exposure bake processes, the temperatures to which the wafer is heated can range from 50 degrees to 250 degrees C. The influence of the variables that contribute to the temperature nonuniformity, namely the height of the proximity pins, wafer warp and bow, heater thickness, insulation of the bake plate, and lid material, have been analyzed. The analysis has been carried out using computational fluid dynamics packages, FLUENT/UNS and FIDAP. The accuracy of the numerical simulations has been verified through analytical solution is presented which provides a closed-form expression for the temperature of the wafer in terms of Biot number, a dimensionless parameter. The temperature rise of the wafer based on this simple expression compares very favorably with the detailed axisymmetric numerical solution that was carried out using variable material properties and the complex boundary conditions for the geometry of a 200-mm bake plate. The radial temperature variation on the wafer after 100 seconds on the bake plate also matches very well with the measurements. Based on the success of the modeling results with the 200-mm bake plates, a 300-mm bake plate analysis was conducted to determine if the temperature uniformity would be within specifications. The analysis revealed some key factors that caused temperature nonuniformity and the design was then altered to improve the temperature uniformity. Subsequent measurements confirmed the improvement of the temperature uniformity.

  11. CURRENT STATE AND PROSPECTS OF UKRAINIAN BAKING INDUSTRY DEVELOPMENT

    OpenAIRE

    Завертаний, Д. В.

    2016-01-01

    The transformation processes taking place in the Ukrainian economy show the necessitate of the innovative approaches formation at baking enterprises. To improve the efficiency, enterprises in baking industry should not only optimize transport and energy costs, but also develop an effective pricing strategy for finished products. It should be noted that there is a need to run modern technological production lines that will make possible to reduce the prime cost of the finished product. Despite...

  12. From Baking a Cake to Solving the Schrodinger Equation

    CERN Document Server

    Olszewski, E 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 equation, has three adjustable parameters whose values are estimated from data obtained by baking genoises in cylindrical pans of various diameters. The resulting formula for the baking time exhibits the scaling behavior typical of diffusion processes, i.e. the baking time is proportional to the (characteristic length scale)^2 of the cake. It also takes account of evaporation of moisture at the top surface of the cake, which appears to be a dominant factor affecting the baking time of a cake. In solving this problem we hav...

  13. 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.

  14. 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.

  15. USE OF CRIOPROTECTORS IN THE BAKING SECTOR

    Directory of Open Access Journals (Sweden)

    Keniyz N. V.

    2015-01-01

    Full Text Available The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector

  16. Sourdough products for convenient use in baking.

    Science.gov (United States)

    Brandt, Markus J

    2007-04-01

    Sourdough fermentations require a specific knowledge on the effects of process parameters, raw materials and micro-organisms in order to obtain a specific, reproducible sourdough and bread quality. This knowledge is not necessarily available in bakeries. Sourdough starter cultures, either active sourdoughs (Reinzuchtsauerteig) or freeze-dried micro-organisms are used to start sourdough fermentation with the required micro-flora. As sourdough fermentation is a labour-intensive and a time-consuming process, a growing demand for convenient products arised early. First organic acids (lactic acid, acetic acid, citric acid) and mixtures thereof came in use. These agents were used directly without or in combination with a sourdough; however, flavour and taste of the resulting breads were unsatisfactory. Based on modified and optimized traditional sourdough processes, dried, pasty and liquid sourdoughs were developed. Companies which produce such ready-to-use products, claim for a convenient, direct production of baked goods in constant quality, in combination with all advantages of a biological sourdough fermentation, e.g. flavour and taste, fresh keeping and prolonged microbial shelf-life. Currently, a broad variety of sourdough products with different fermented cereals is available on the market. In order to obtain a stable product, it is a necessity to inactivate the sourdough micro-biota by e.g. pasteurization, drying or autosterilization.

  17. Coral zonation and diagenesis of an emergent Pleistocene patch reef, Belize, Central America

    Energy Technology Data Exchange (ETDEWEB)

    Lighty, R.G.; Russell, K.L.

    1985-01-01

    Transect mapping and petrologic studies reveal a new depositional model and limited diagenesis of a well-exposed Pleistocene reef outcrop at Ambergris Cay, northern Belize. This emergent shelf-edge reef forms a rocky wave-washed headland at the northern terminus of the present-day 250 km long flourishing Belize Barrier Reef. Previously, the Belize reef outcrop was thought to extend southward in the subsurface beneath the modern barrier reef as a Pleistocene equivalent. The authors study indicate that this outcrop is a large, coral patch reef and not part of a barrier reef trend. Sixteen transects 12.5 m apart described in continuous cm increments from fore reef to back reef identified: extensive deposits of broken Acropora cervicornis; small thickets of A. palmata with small, oriented branches; and muddy skeletal sediments with few corals or reef rubble. Thin section and SEM studies show three phases of early submarine cementation: syntaxial and rosette aragonite; Mg-calcite rim cement and peloids; and colloidal Mg-calcite geopetal fill. Subaerial exposure in semi-arid northern Belize caused only minor skeletal dissolution, some precipitation of vadose whisker calcite, and no meteoric phreatic diagenesis. Facies geometry, coral assemblages, lack of rubble deposits, coralline algal encrustations and Millepora framework, and recognition of common but discrete submarine cements, all indicate that this Pleistocene reef was an isolated, coral-fringed sediment buildup similar to may large patch reefs existing today in moderate-energy shelf environments behind the modern barrier reef in central and southern Belize.

  18. Beyond the Melting Pot Reconsidered.

    Science.gov (United States)

    Anderson, Elijah

    2000-01-01

    Discusses the 1963 book, "Beyond the Melting Pot," which suggested that eventually the problem of different ethnicities in the U.S. would be resolved and society would become one melting pot. Examines how changes in immigration and economic structures have affected the issue, noting the devastating effect of the dominant culture's…

  19. Fertigation management of potted plants

    NARCIS (Netherlands)

    Sonneveld, C.; Voogt, W.

    2009-01-01

    The horticultural crops considered in this chapter are characterised by the fact that the plants are grown in a restricted volume, like pots, containers, plastic trays or compressed peat blocks. In the market these crops are recognized as potted plants, bedding plants and container grown nursery sto

  20. 76 FR 63985 - Notice of Receipt of Cultural Property Request From the Government of the Republic of Belize

    Science.gov (United States)

    2011-10-14

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF STATE Notice of Receipt of Cultural Property Request From the Government of the Republic of Belize Belize, concerned that its cultural heritage is in jeopardy from pillage, made a request to the Government of the United States under Article 9 of the 1970...

  1. 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.

  2. Organochlorine contaminants in Morelet's crocodile (Crocodylus moreletii) eggs from Belize.

    Science.gov (United States)

    Wu, T H; Rainwater, T R; Platt, S G; McMurry, S T; Anderson, T A

    2000-03-01

    Non-viable eggs of Morelet's crocodile (Crocodylus moreletii) were collected from Gold Button (GBL) and New River lagoons (NRL) in northern Belize and screened for organochlorine (OC) compounds using gas chromatography (GC) with electron capture detection (ECD). All egg samples from both lagoons (n = 24) tested positive for one or more OCs. Primary contaminants were p,p-DDE and methoxychlor, detected in 100% and 29% of the eggs examined, respectively. Concentrations of individual OC contaminants ranged from 1 ppb (ng chemical/g egg) to > 0.5 ppm (microgram chemical/g egg). Total concentrations of OCs (sum of all OCs) for one egg collected from a nest at GBL reached as high as 0.7 ppm. Sediment samples from both lagoons also tested positive for OCs (lindane, aldrin, methoxychlor, heptachlor epoxide, p,p-DDT, among others). Nest media (soil and plant material) collected from crocodile nests at GBL were positive for p,p-DDT, methoxychlor, aldrin, endosulfan II, and endrin aldehyde. Based on the 24 egg samples analyzed to date, crocodiles from both lagoons are being exposed to OCs. Such exposure may present a health threat to populations of crocodiles in Central America.

  3. Mercury in Morelet's crocodile eggs from northern Belize.

    Science.gov (United States)

    Rainwater, T R; Adair, B M; Platt, S G; Anderson, T A; Cobb, G P; McMurry, S T

    2002-04-01

    Recent studies have examined mercury accumulation in crocodilians. However, though most researchers have focused on tissue concentrations, few have examined mercury levels in crocodilian eggs. In July 1995, we analyzed mercury in 31 nonviable Morelet's crocodile ( Crocodylus moreletii) eggs collected from eight nests across three localities in northern Belize. All eggs were found to contain mercury. Based on an individual egg basis, mean concentration of mercury for all three localities was among the lowest reported for any crocodilian species. When localities were examined separately, mean concentrations for Laguna Seca and Gold Button Lagoon were comparable to those observed in other studies, and the mean for Sapote Lagoon was the lowest ever reported. Based on mean nest concentrations, mercury in eggs from Laguna Seca was approximately two- and tenfold higher than for Gold Button Lagoon and Sapote Lagoon, respectively. Variability in mercury concentrations among localities is likely the result of site-specific differences in mercury input, bioavailabilty, and bioaccumulation. Mercury concentrations were relatively uniform in eggs from the same nest and among nests from the same localities. The presence of mercury in Morelet's crocodile eggs suggests exposure in adult females, developing embryos, and neonates. However, crocodiles in these areas show no overt signs of mercury toxicity, and no indication of population decline is evident. A paucity of data on the effects of mercury on crocodilians precludes meaningful speculation as to the biological significance of tissue and egg concentrations. Controlled laboratory studies and long-term population monitoring are needed to address these questions.

  4. 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.

  5. Supporting School Counseling in Belize: Establishing a Middle School Career Development Program

    Directory of Open Access Journals (Sweden)

    Theresa COOGAN

    2016-03-01

    Full Text Available Within the education field, international partnerships to address career development have been successful around the world (Brown, Bim Rose, & Hughes, 2005; Nazali, 2007; Prideaux, Patton, & Creed, 2002; Repetto, 2001. Career development programming impacts the educational development for children and adolescents (Gottfredson, 1981; Gottfredson & Lapan, 1997; NCDA, 2011. School Counselors are often an untapped resource in the schools to design, implement and evaluate school-wide programs centered on career development. This article explores the benefits of career development and the creation of a career development school-wide program for the 6th grade level in Belize. This is accomplished through an international partnership between the Ministry of Education in Belize and a University in the Northeastern United States. This article explains the school counselors role as well as best practices for international partnerships when creating a full-year, school-wide career program at the middle school level in Belize.

  6. Low genetic variation and evidence of limited dispersal in the regionally important Belize manatee

    Science.gov (United States)

    Hunter, M.E.; Auil-Gomez, N. E.; Tucker, K.P.; Bonde, R.K.; Powell, J.; McGuire, P.M.

    2010-01-01

    The Antillean subspecies of the West Indian manatee Trichechus manatus is found throughout Central and South America and the Caribbean. Because of severe hunting pressure during the 17th through 19th centuries, only small populations of the once widespread aquatic mammal remain. Fortunately, protections in Belize reduced hunting in the 1930s and allowed the country's manatee population to become the largest breeding population in the Wider Caribbean. However, increasing and emerging anthropogenic threats such as coastal development, pollution, watercraft collision and net entanglement represent challenges to this ecologically important population. To inform conservation and management decisions, a comprehensive molecular investigation of the genetic diversity, relatedness and population structure of the Belize manatee population was conducted using mitochondrial and microsatellite DNA. Compared with other mammal populations, a low degree of genetic diversity was detected (HE=0.455; NA=3.4), corresponding to the small population size and long-term exploitation. Manatees from the Belize City Cayes and Southern Lagoon system were genetically different, with microsatellite and mitochondrial FST values of 0.029 and 0.078, respectively (P≤0.05). This, along with the distinct habitats and threats, indicates that separate protection of these two groups would best preserve the region's diversity. The Belize population and Florida subspecies appear to be unrelated with microsatellite and mitochondrial FST values of 0.141 and 0.63, respectively (P≤0.001), supporting the subspecies designations and suggesting low vagility throughout the northern Caribbean habitat. Further monitoring and protection may allow an increase in the Belize manatee genetic diversity and population size. A large and expanding Belize population could potentially assist in the recovery of other threatened or functionally extinct Central American Antillean manatee populations.

  7. 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.

  8. Taphonomy of coral reefs from Southern Lagoon of Belize

    Energy Technology Data Exchange (ETDEWEB)

    Westphall, M.J.; Ginsburg, R.N.

    1985-02-01

    The Southern Lagoon of the Belize barrier complex, an area of some 600 km/sup 2/, contains a tremendous number of lagoon reefs, which range in size from patches several meters across to rhomboidal-shaped structures several kilometers in their long dimension. These lagoon reefs are remarkable because they have Holocene sediment accumulations in excess of 13 m consisting almost entirely of coral debris and lime mud and sand, and rise up to 30 m above the surrounding lagoon floor with steeply sloping sides (50-80/sup 0/), yet are totally uncemented. The reef-building biota and their corresponding deposits were studied at a representative reef, the rhomboidal complex of Channel Cay. As with many of the reefs in this area, the steeply sloping flanks of Channel Cay are covered mainly by the branched staghorn coral Acropora cervicornis and ribbonlike and platy growth of Agaricia spp. The living corals are not cemented to the substrate, but are merely intergrown. Fragmented pieces of corals accumulate with an open framework below the living community; this open framework is subsequently infilled by lime muds and sands produced mainly from bioerosion. Results from probing and coring suggest that the bafflestone fabric of coral debris and sediment extends at least 13 m into the subsurface. Radiocarbon-age estimates indicate these impressive piles of coral rubble and sediment have accumulated in the past 9000 yr (giving a minimum accumulation rate of 1.4 m/1000 yr) and illustrate the potential for significant carbonate buildups without the need for early lithification.

  9. Surface Decoration: And Impressed Pots.

    Science.gov (United States)

    Hitchcock, Jan Hoag

    1978-01-01

    The pots described in this article evolved through a process of pressing objects into clay pieces for textural impressions and arranging these impressed pieces together for an overall pattern. (Author)

  10. Bake hardening behavior of TRIP and DP steels

    Institute of Scientific and Technical Information of China (English)

    Jicheng Zhang; Renyu Fu; Mei Zhang; Rendong Liu; Xicheng Wei; Lin Li

    2008-01-01

    The bake hardening (BH) behavior of transformation-induced plasticity (TRIP) and dual-phase (DP) steels after different prestrains was studied. The experimental results indicate that TRIP steel exhibits good BH ability while DP steel does not, and prestrain displays a strong effect on the BH values of both steels. The comparison of microstructures of the two steels showed that the hard second phase in the matrix might be harmful to the BH ability. For deformed specimens, baking resulted in a loss of uniform elongation, but there was no obvious decrease in uniform elongation for unprestrained specimens.

  11. Study of energy conservation potential in the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1976-05-01

    The U.S. baking industry consumes more than 82 trillion BTU/yr or 7% of the gross energy used by the U.S. food system. In order to establish energy saving possibilities in the baking industry, energy audits were performed for 5 bakery plants. These audits resulted in suggestions for formal programs for energy conservation and involve changes in operating procedures, equipment improvement, increased thermal insulation in buildings and equipment, recovery of waste heat, and the substitution of fossil fuel for higher cost electric power for heating. The economic advantages of such modifications are given. (LCL)

  12. The Rotifer fauna of Guatemala and Belize: survey and biogeographical affinities.

    Science.gov (United States)

    García-Morales, Alma Estrella; Elías-Gutiérrez, Manuel

    2007-06-01

    Rotifer samples were obtained from 29 localities in northern Guatemala and central-southern Belize during March 2000 and June 2001. A total of 119 species were identified. Ten selected taxa are illustrated and commented: Euchlanis semicarinata, Lepadella apsicora, L. cryphaea, Lecane curvicornis f. lofuana, L. whitfordi, Monommata maculata, Scaridium bostjani, Trichocerca elongata f. braziliensis, and Z. hollaerti. The species Lepadella rhomboidula is a first record for the American Continent. The species are 71% cosmopolitan, 6 % tropicopolitan, and 4.2 % restricted to the subtropics. The Guatemala species number range was Petén-Itza lake (53 taxa), and Raxruja pool (three). La Democracia pool (49 taxa), and the Blue Hole sink-hole (six species) were the extremes in Belize. In total, 68 of the recorded taxa are new for Guatemala and 91 for Belize. Additionally, 47 species are registered by the first time in Central America. A comparison between these two countries and Mexico revealed that the south part of the latter conform a cluster with them, emphasizing the transitional character of this region between the Nearctics and the Neotropics. Furthermore, Guatemala and Belize have differences in species assemblages, as a response to the nature of their particular environments and topographical accidents.

  13. 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.

  14. Cutaneous leishmaniasis in three Dutch military cohorts following jungle training in Belize

    NARCIS (Netherlands)

    P.P.A.M. van Thiel; J.E. Zeegelaar; T. van Gool; W.R. Faber; P.A. Kager

    2011-01-01

    Skin lesions occur frequently in travelers to tropical countries. Military personnel acquire skin lesions regularly during jungle training as did Dutch troops who trained in the jungle of Belize in 1998, 2004 and 2009, in an area endemic for cutaneous leishmaniasis. Demographic and clinical data wer

  15. 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.

  16. 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'…

  17. 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.

  18. 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'…

  19. Student Identities and the Tourist Gaze in International Service-Learning: A University Project in Belize

    Science.gov (United States)

    Prins, Esther; Webster, Nicole

    2010-01-01

    This qualitative study explores how 11 university students in a U.S. service-learning course in Belize understood and represented their identities during the project, particularly their use of "the tourist" as a construct to interpret their experiences. Drawing on literature in international service-learning (ISL) and tourism studies,…

  20. 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.

  1. Holocene lagoonal development in the isolated carbonate platforms off Belize

    Science.gov (United States)

    Gischler, Eberhard

    2003-06-01

    Thirty-one vibracores were taken in interior lagoons of Glovers Reef, Lighthouse Reef, and Turneffe Islands—three isolated carbonate platforms offshore Belize, Central America. Holocene facies successions overlying the Pleistocene limestone bedrock begin with soils, followed by mangrove peats, and marine carbonate sediments of lagoonal origin. The soils formed on top of subaerially exposed Pleistocene limestone before the Holocene transgression. Mangrove peats developed during initial flooding of the platforms (Glovers ca. 8.5 ky, Lighthouse ca. 7 ky, Turneffe ca. 6 ky BP). As water depths increased, reefs colonized platform margins, lagoonal circulation improved thereby promoting carbonate production. The basal lagoonal carbonate sediments are characterized by shell beds and/or Halimeda packstones-grainstones. Mollusk-dominated wackestones and packstones follow upsection in Glovers and Lighthouse Reefs. At present, open circulation prevails in Glovers and Lighthouse lagoons. In contrast, organic-rich Halimeda wackestones and packstones dominate the Turneffe Islands Holocene succession. The main lagoon area of Turneffe is enclosed by mangroves, and restricted circulation prevails. Factors that explain the differences in geomorphology, circulation, and facies are variations in depth of antecedent topography and degree of exposure to waves and currents. The thickness of Holocene lagoon sediments may exceed the maximum core length of 6 m in all atolls. Holocene sedimentation rates average 0.6 m/ky, with highest rates in Turneffe (0.82 m/ky), followed by Lighthouse (0.53 m/ky), and Glovers (0.46 m/ky). Like in many other isolated carbonate platforms and atolls, lagoon floor sedimentation did not keep pace with rising sea level, leading to unfilled accommodation space. At present, Glovers has an 18 m deep lagoon, while Lighthouse and the main Turneffe lagoon are 8 m deep. It is unlikely that the lagoons will be completely filled during the Holocene sea level highstand

  2. 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

  3. Shake, Bake, & Sprout: Nutrition Education at Vinton Farmer's Market

    OpenAIRE

    Butterfield, KM

    2016-01-01

    Presentation on healthy breakfast options for parents and children attending the Shake, Bake, & Sprout event at the Vinton Farmer's Market. Children participated in creating their own breakfast pizzas and parents received nutrition education handouts. This program reached twenty participants. true (Invited?) false (Extension publication?)

  4. [Baking ingredients, especially alpha-amylase, as occupational inhalation allergens in the baking industry].

    Science.gov (United States)

    Wüthrich, B; Baur, X

    1990-03-31

    Baker's asthma is the most frequent occupational lung disease in Switzerland and West Germany. Cereal flours, and more rarely flour parasites, are implicated as the responsible allergens. Based on an observation of a case of baker's asthma due to monovalent sensitization to alpha-amylase used as additive to flour, 31 bakers with occupational asthma and/or rhinitis were routinely tested by skin tests and serological RAST examinations for allergic sensitivity to flour, alpha-amylase and other bakery additives. 17/31 subjects (55%) reacted positively in scratch tests to a commercial powdered alpha-amylase and 13/20 (65%) to a lecithin preparation. 23/31 (74%) and 19/31 (61%) were RAST positive to wheat and to rye flour respectively. 32% had RAST specific IgE to alpha-amylase (from Aspergillus oryzae), 19.3% to soya bean flour and 16% to malt. 7/12 and 5/12 respectively reacted to trypsin inhibitor and lipoxidase, the main allergens in soya bean. In two patients monosensitization to alpha-amylase was present. In accordance with other reports we recommend that baking additives, especially alpha-amylase, should be tested in allergological diagnosis of occupational diseases in flour processing workers. Full declaration of all additives used in the bakery industry is needed.

  5. 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

    of the baking was documented over a range of temperatures (160C to 190C). Practical Applications The purpose of this paper is to describe a new specially designed pilot scale batch oven. The batch oven is designed and constructed to imitate the baking processes in continuous tunnel ovens with forced convection......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...

  6. The TOTEM Roman Pot Motherboard

    CERN Document Server

    Antchev, G; Snoeys, W

    2008-01-01

    The TOTEM Roman Pot Motherboard (RPMB) is the interface between the hybrids with silicon detectors and front end chips in the Roman Pots, and the outside world. The RPMB is glued in the vacuum flange which separates the vacuum chamber containing the detector hybrids, and forms the feed through between vacuum and atmosphere. The hybrids have a flexible part with on-board connector for connection to the motherboard. The motherboard is equipped with connectors to the detector hybrids from one side and front panel with connectors to the patch panel form the other side. The RPMB needs to provide power and control, clock and trigger information to the 10 hybrids. It acquires tracking and triggers data from the hybrids, performs data conversion from electrical to optical format and transfers the data to the next level of the system [1]. It also collects information like temperature, pressure and radiation dose inside the pot. This paper presents the TOTEM RPMB in detail.

  7. Postural orthostatic tachycardia syndrome (POTS).

    Science.gov (United States)

    Sidhu, Bharat; Obiechina, Nonyelum; Rattu, Noman; Mitra, Shanta

    2013-09-16

    Postural orthostatic tachycardia syndrome (POTS) is a heterogeneous group of conditions characterised by autonomic dysfunction and an exaggerated sympathetic response to assuming an upright position. Up till recently, it was largely under-recognised as a clinical entity. There is now consensus about the definition of POTS as a greater than 30/min heart rate increase on standing from a supine position (greater than 40/min increase in 12-19-year-old patients) or an absolute heart rate of greater than 120/min within 10 min of standing from a supine position and in the absence of hypotension, arrhythmias, sympathomimetic drugs or other conditions that cause tachycardia. We present two cases of POTS, followed by a discussion of its pathogenesis, pathophysiology, epidemiology and management.

  8. 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.

  9. Spent Pot Lining Characterization Framework

    Science.gov (United States)

    Ospina, Gustavo; Hassan, Mohamed I.

    2017-06-01

    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.

  10. 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.

  11. 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...... 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...... for variations in storage protein and AA composition. These cultivars were selected based on their higher protein contents (11.8–17.6%). The results obtained indicated that substantial variation not only in the distribution of the hordein polypeptides but also in the relative proportions of the storage proteins...

  12. 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.

  13. 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.

  14. VISIBLE COSTS AND HIDDEN COSTS IN THE BAKING INDUSTRY

    OpenAIRE

    Criveanu Maria; Ţaicu Marian

    2013-01-01

    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.

  15. 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....

  16. 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.

  17. Characterization of sponge cake baking in an instrumented pilot oven

    Directory of Open Access Journals (Sweden)

    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.

  18. 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.

  19. "Roman Pot" at the ISR

    CERN Multimedia

    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.

  20. Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

    OpenAIRE

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

    Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room tempera...

  1. 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.

  2. Implementation of biochemical screening to improve baking quality of Barley

    DEFF Research Database (Denmark)

    Aaslo, Per; Langkilde, Ane; Dionisio, Giuseppe

    2011-01-01

    Barley (Hordeum vulgare) is mostly used in feed and malt production but has the ability to provide humans nutritional benefits. The current wheat based “barley” breads can unfortunately not exceed more than 20% barley flour mixed into the dough due to poor leavening properties. Therefore...... the opportunity to give a forecast of the taste of the bread, as the AA composition is known to control certain aspects of the taste. We uses a MSE approach on a time of flight instrument coupled to a UPLC and in gel digestion to identify and characterize the different D-hordeins responsible for baking quality...

  3. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    Aleksandar Marić

    2009-09-01

    Full Text Available Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could create a base for designing of model of quality improvement the baking industry.

  4. 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.

  5. Paleointensities From a Baked Contact: a Multi-Method Experiment

    Science.gov (United States)

    Bohnel, H.; Herrero-Bervera, E.; Hill, M. J.; Yamamoto, Y.

    2011-12-01

    The baked contact test is traditionally used to prove the origin of a NRM in old rocks. It consists in the comparison of the NRM from an igneous rock with that of the rock which has been reheated by that igneous rock. In the vicinity of the City of Queretaro (Mexico) such a situation is given by an upper Tertiary lava flow which has reheated profoundly underlying lake/alluvial sediments. This situation was deemed to be ideal for testing different PI methods, as the lava flow and baked sediments are thought to have different rock magnetic properties, but should have recorded the same paleointensity. As the success of paleointensity experiments is often dependent on the rock magnetic properties, such a situation may provide information about the conditions that may be responsible for the success or failure in a particular PI method. The PI methods applied to the lava and sediment rocks are: Thellier-Coe, microwave, multi-specimen pTRM, LTD-DHT Shaw.

  6. 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,...

  7. 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.

  8. 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

  9. 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...

  10. 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

  11. 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%.

  12. A new species of the alpheid shrimp genus Triacanthoneus Anker, 2010 (Crustacea: Alpheidae) from Belize.

    Science.gov (United States)

    Alvarez, Fernando; Iliffe, Thomas M; Villalobos, José Luis

    2014-02-24

    A new species of the alpheid shrimp genus Triacanthoneus Anker, 2010, is described based on material collected in a marine cave off Caye Chapel, Belize. Triacanthoneus chapelianus sp. nov. is the fifth species in the genus and can be distinguished from the other four species by the position of the dorsolateral teeth on the carapace, which in the new species have an anterior (= submarginal) position, and by the configuration of the posterior margin of the telson, with a notch in the middle portion and two pairs of spines and one pair of plumose setae. A key to the five species of Triacanthoneus is provided.

  13. Preliminary study of pesticide drift into the Maya Mountain protected areas of Belize.

    Science.gov (United States)

    Kaiser, Kristine

    2011-01-01

    In Belize, Central America, many farms surrounding the Protected Areas of the Maya Mountains rely heavily on the application of agrochemicals. The purpose of this study was to test whether orographic drift of glyphosate and organophosphates into the nearby Maya Mountain Protected Areas occurred by collecting phytotelmic water from seven sites over 3 years. Regardless of location within the Maya Mountain Protected Areas, glyphosate was present; organophosphates were more common at ridge sites. Although glyphosate concentrations were low, due to the number of threatened species and the human use of stream water outside the Maya Mountain Protected Areas, better understanding of these effects is warranted.

  14. A multiproxy peat record of Holocene mangrove palaeoecology from Twin Cays, Belize

    OpenAIRE

    2007-01-01

    The extent and function of coastal mangrove ecosystems are likely to be influenced by future changes in sea level. Multiple proxies of past mangrove ecosystems preserved in a 780 cm long peat core (TCC2) taken from Twin Cays, Belize, record palaeoecological changes since ~8000 cal. yr BP. The proxies included pollen and the stable-isotope (C, N and O) compositions of mangrove leaf fragments. Rhizophora mangle (red mangrove) has been dominant at this site on Twin Cays for over ~8000 years. Var...

  15. 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

    2010-09-01

    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.

  16. Operational management in pot plant production

    NARCIS (Netherlands)

    Leutscher, K.J.

    1995-01-01

    Operational management in pot plant production was investigated by means of system analysis and simulation. A theoretical framework for operational decision-making consisted of elaboration decisions, progress decisions, and adoption decisions. This framework was incorporated in a pot plant

  17. 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.

  18. High prevalence of soil-transmitted helminths in Southern Belize-highlighting opportunity for control interventions

    Institute of Scientific and Technical Information of China (English)

    Rina Girard Kaminsky; Steven K Ault; Phillip Castillo; Kenton Serrano; Guillermo Troya

    2014-01-01

    Objective: To assess prevalence and intensity of soil-transmitted helminths (STH) in school age children of two southern districts as baseline information prior to implement a deworming program against intestinal parasites as part of an integrated country development plan. Methods:Children randomly selected from urban and rural schools in Southern Belize provided one stool sample each, analysed by the Kato-Katz method to assess prevalence and intensity of STH infections. Epi Info software was used for data analysis;Chi-square test and Fischer exact test were applied to compare group proportions;P Results:A total of 500 children from 10 schools participated in the study from May to December 2005. Prevalence of STH ranged between 40%and 82%among schools, with a median of 59.2%;the majority of light intensity, and with 2.2%high intensity infection. Trichuris and Ascaris infections presented similar frequency in children aged from 6 to 9 years old;hookworm infections tended to be more frequent in the older group 10 to 12 years old. Statistical significances (P≤0.01) were found in children in rural schools infected with any species of STH, in moderate Trichuris infections, in hookworm infections in rural areas with strong Mayan presence and in Ascaris infections in children of Mayan origin. Conclusions:High prevalence of STH in Southern Belize provided sound ground for implementing an integrated deworming control program.

  19. Assessing the suitability of Holocene environments along the central Belize coast, Central America, for the reconstruction of hurricane records

    Science.gov (United States)

    Adomat, Friederike; Gischler, Eberhard

    2016-03-01

    Since the Belize coast was repeatedly affected by hurricanes and the paleohurricane record for this region is poor, sediment cores from coastal lagoon environments along the central Belize coast have been examined in order to identify storm deposits. The paleohurricane record presented in this study spans the past 8000 years and exhibits three periods with increased evidences of hurricane strikes occurring at 6000-4900, 4200-3600 and 2200-1500 cal yr BP. Two earlier events around 7100 and 7900 cal yr BP and more recent events around 180 cal yr BP and during modern times have been detected. Sand layers, redeposited corals and lagoon shell concentrations have been used as proxies for storm deposition. Additionally, hiatuses and reversed ages may indicate storm influence. While sand layers and corals represent overwash deposits, the lagoon shell concentrations, which mainly comprise the bivalve Anomalocardia cuneimeris and cerithid gastropods, have been deposited due to changes in lagoon salinity during and after storm landfalls. Comparison with other studies reveals similarities with one record from Belize, but hardly any matches with other published records. The potential for paleotempestology reconstructions of the barrier-lagoon complexes along the central Belize coast differs depending on geomorphology, and deposition of washovers in the lagoon basins is limited, probably due to the interplay of biological, geological and geomorphological processes.

  20. Accidental and ideal island cities: islanding processes and urban design in Belize City and the urban archipelagos of Europe

    Directory of Open Access Journals (Sweden)

    Elizabeth Pigou-Dennis

    2014-11-01

    Full Text Available This paper explores processes of islanding, de-islanding, and re-islanding in the context of island cities. Although today popularly associated with rural, peripheral, and isolated landscapes, concepts of the ideal city coincided in Medieval and Renaissance Europe with emergent notions of the ideal island. Major European cities such as Amsterdam, Paris, and Copenhagen were established on densely urbanized small islands. In accordance with dominant political and military philosophies, they were subsequently developed through comprehensive urban design into vast yet coherent urban archipelagos. In contrast, the contemporary development of Belize City as an island city took place through piecemeal land reclamation, absent comprehensive urban design, resulting in a very different kind of urban archipelago. Neither the coherent European island cities nor Belize City are generally regarded as islands today, yet their histories of urban development evidence the impact of spatial attributes of islandness on urban form. Comprehensive urban design efforts are currently directed at land reclamation and waterfront revitalization in Belize City, aiming to restore Belize City’s island city status. We argue that cities can be islanded, de-islanded, and re-islanded in the minds of their inhabitants and that it is necessary to recognize the connection between ideal islands and ideal cities in order to understand the islanding process in full.

  1. Assessing the suitability of Holocene environments along the central Belize coast, Central America, for the reconstruction of hurricane records

    Science.gov (United States)

    Adomat, Friederike; Gischler, Eberhard

    2017-01-01

    Since the Belize coast was repeatedly affected by hurricanes and the paleohurricane record for this region is poor, sediment cores from coastal lagoon environments along the central Belize coast have been examined in order to identify storm deposits. The paleohurricane record presented in this study spans the past 8000 years and exhibits three periods with increased evidences of hurricane strikes occurring at 6000-4900, 4200-3600 and 2200-1500 cal yr BP. Two earlier events around 7100 and 7900 cal yr BP and more recent events around 180 cal yr BP and during modern times have been detected. Sand layers, redeposited corals and lagoon shell concentrations have been used as proxies for storm deposition. Additionally, hiatuses and reversed ages may indicate storm influence. While sand layers and corals represent overwash deposits, the lagoon shell concentrations, which mainly comprise the bivalve Anomalocardia cuneimeris and cerithid gastropods, have been deposited due to changes in lagoon salinity during and after storm landfalls. Comparison with other studies reveals similarities with one record from Belize, but hardly any matches with other published records. The potential for paleotempestology reconstructions of the barrier-lagoon complexes along the central Belize coast differs depending on geomorphology, and deposition of washovers in the lagoon basins is limited, probably due to the interplay of biological, geological and geomorphological processes.

  2. Scholar-Practitioner Inquiry as International Action Research: Surveying Leadership Perceptions of Principals in the Toledo District of Belize

    Science.gov (United States)

    Hickey, Wesley D.; Gill, Peggy B.; Brown, Lakesha

    2011-01-01

    The scholar-practitioner approach to leadership has the potential for effectiveness in developing countries through contextual understanding of unique circumstances. The purpose of this study was to survey leadership perceptions of principals in the Toledo District of Belize. This data, in the tradition of scholar-practitioner involvement, was…

  3. Nutritional value and baking application of spelt wheat

    Directory of Open Access Journals (Sweden)

    Zlatica Kohajdova

    2008-09-01

    Full Text Available Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L. is an ancient bread cereal related to wheat (Triticum aestivum L. that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities.

  4. HIGH FIELD Q-SLOPE AND THE BAKING EFFECT

    Energy Technology Data Exchange (ETDEWEB)

    Ciovati, Gianluigi [JLAB

    2009-11-01

    The performance of SRF cavities made of bulk Nb at high fields (peak surface magnetic field greater than about 90 mT) is characterized by exponentially increasing RF losses (high-field Q-slope), in the absence of field emission, which are often mitigated by a low temperature (100-140 °C, 12-48h) baking. In this contribution, recent experimental results and phenomenological models to explain this effect will be briefly reviewed. New experimental results on the high-field Q-slope will be presented for cavities that had been heat treated at high temperature in the presence of a small partial pressure of nitrogen. Improvement of the cavity performances have been obtained, while surface analysis measurements on Nb samples treated with the cavities revealed significantly lower hydrogen concentration than for samples that followed standard cavity treatments.

  5. Rising dough and baking bread at the Australian synchrotron

    Science.gov (United States)

    Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

    2016-01-01

    Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

  6. 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®.

  7. Folate Deficiency Is Prevalent in Women of Childbearing Age in Belize and Is Negatively Affected by Coexisting Vitamin B-12 Deficiency: Belize National Micronutrient Survey 2011.

    Science.gov (United States)

    Rosenthal, Jorge; Largaespada, Natalia; Bailey, Lynn B; Cannon, Michael; Alverson, C J; Ortiz, Dayrin; Kauwell, Gail Pa; Sniezek, Joe; Figueroa, Ramon; Daly, Robyn; Allen, Peter

    2017-06-01

    Background: Folate deficiency, vitamin B-12 deficiency, and anemia can have adverse effects on birth outcomes. Also, low vitamin B-12 reduces the formation of metabolically active folate.Objectives: We sought to establish the baseline prevalence of and factors associated with folate deficiency and insufficiency, vitamin B-12 deficiency, and anemia among women of childbearing age (WCBA) in Belize.Methods: In 2011, a national probability-based survey was completed among Belizean nonpregnant WCBA aged 15-49 y. Blood samples for determination of hemoglobin, folate (RBC and serum), and vitamin B-12 (plasma) and sociodemographic and health information were collected from 937 women. RBC and serum folate concentrations were measured by microbiologic assay (MBA). Folate status was defined based on both the WHO-recommended radioproteinbinding assay and the assay adjusted for the MBA.Results: The national prevalence estimates for folate deficiency in WCBA, based on serum and RBC folate concentrations by using the assay-matched cutoffs, were 11.0% (95% CI: 8.6%, 14.0%) and 35.1% (95% CI: 31.3%, 39.2%), respectively. By using the assay-matched compared with the WHO-recommended cutoffs, a substantially higher prevalence of folate deficiency was observed based on serum (6.9% absolute difference) and RBC folate (28.9% absolute difference) concentrations. The prevalence for RBC folate insufficiency was 48.9% (95% CI: 44.8%, 53.1%). Prevalence estimates for vitamin B-12 deficiency and marginal deficiency and anemia were 17.2% (95% CI: 14.2%, 20.6%), 33.2% (95% CI: 29.6%, 37.1%), and 22.7% (95% CI: 19.5%, 26.2%), respectively. The adjusted geometric means of the RBC folate concentration increased significantly (P-trend vitamin B-12 status relative to WCBA who were vitamin B-12 deficient.Conclusions: In Belize, the prevalence of folate and vitamin B-12 deficiencies continues to be a public health concern among WCBA. Furthermore, low folate status co-occurred with low vitamin B-12

  8. The ALFA Roman Pot Detectors of ATLAS

    CERN Document Server

    Abdel Khalek, S.

    2016-01-01

    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.

  9. A new species of Neotraginops Prado (Diptera: Odiniidae) from Mexico and Belize, with additional records for Odinia coronata Sabrosky in Mesoamerica.

    Science.gov (United States)

    Hernández-Ortiz, Vicente; Dzul-Cauich, José F

    2014-04-14

    Neotraginops mexicanus n. sp. is described and illustrated based on specimens from Mexico and Belize, representing the second known species for the genus. Additional records for Odinia coronata Sabrosky from Mexico and Nicaragua are provided.

  10. Could Regular Pot Smoking Harm Vision?

    Science.gov (United States)

    ... fullstory_162441.html Could Regular Pot Smoking Harm Vision? Study suggests that it might slow signaling among ... may be linked to a limited degree of vision impairment, a new French study suggests. The finding ...

  11. Cognitive Impairments Associated with CFS and POTS

    Directory of Open Access Journals (Sweden)

    Leonard A. Jason

    2013-05-01

    Full Text Available Chronic fatigue syndrome (CFS is characterized by fatigue, sleep dysfunction, and cognitive deficits (Fukuda et al., 1994. Research surrounding cognitive functioning among patients with CFS has found difficulty with memory, attention, and information processing. A similar disorder, postural tachycardia syndrome (POTS, is characterized by increased heart rate, fatigue, and mental cloudiness (Raj et al., 2009. Potential implications of cognitive deficits for patients with CFS and/or POTS are discussed, including difficulties with school and/or employment. A few biological theories (i.e., kindling, impairments in the central nervous system, and difficulty with blood flow have emerged as potential explanations for the cognitive deficits reported in both CFS and POTS Future research should continue to examine possible explanations for cognitive impairments in CFS and POTS, and ultimately use this information to try and reduce cognitive impairments for these patients.

  12. Critical dimension sensitivity to post-exposure bake temperaturevariation in EUV photoresists

    Energy Technology Data Exchange (ETDEWEB)

    Cain, Jason P.; Naulleau, Patrick; Spanos, Costas J.

    2005-01-11

    Chemically amplified resists depend upon the post-exposure bake (PEB) process to drive the deprotection reactions (in positive resists) that lead to proper resist development. For this reason they often exhibit critical dimension (CD) sensitivity to PEB temperature variation. In this work the effects of variation in different aspects of the PEB step on post-develop CD are studied for two extreme ultraviolet (EUV) photoresists. The spatial and temporal temperature uniformity of the PEB plate is measured using a wireless sensor wafer. Programmed variations in the bake plate temperature set point are then used to measure the CD sensitivity to steady state temperature variation. In addition, the initial temperature ramp time is modified using a thin sheet of polyimide film between the wafer and the bake plate. This allows for measurement of the CD sensitivity to transient temperature variation. Finally, the bake time is adjusted to measure the CD sensitivity to this parameter.

  13. 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.

  14. Modelling heat and mass transfer in bread baking with mechanical deformation

    Science.gov (United States)

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

    2012-11-01

    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.

  15. 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.

  16. Indoor Air Purification by Potted Plants

    DEFF Research Database (Denmark)

    Dela Cruz, Majbrit

    Volatile organic compounds (VOC) are ubiquitous in the indoor environment and can affect human health negatively. Potted plants are a potential green technology solution for removal of VOCs. This PhD project aimed at reviewing current literature on VOC removal by potted plants, developing a dynam...... community structure was, however, not the same for two consecutive experiments indicating that several bacteria can degrade VOCs...

  17. GalPot: Galaxy potential code

    Science.gov (United States)

    McMillan, Paul J.

    2016-11-01

    GalPot finds the gravitational potential associated with axisymmetric density profiles. The package includes code that performs transformations between commonly used coordinate systems for both positions and velocities (the class OmniCoords), and that integrates orbits in the potentials. GalPot is a stand-alone version of Walter Dehnen's GalaxyPotential C++ code taken from the falcON code in the NEMO Stellar Dynamics Toolbox (ascl:1010.051).

  18. The Rotifer fauna of Guatemala and Belize: survey and biogeographical affinities

    Directory of Open Access Journals (Sweden)

    Alma Estrella García-Morales

    2007-06-01

    Full Text Available Rotifer samples were obtained from 29 localities in northern Guatemala and central-southern Belize during March 2000 and June 2001. A total of 119 species were identified. Ten selected taxa are illustrated and commented: Euchlanis semicarinata, Lepadella apsicora, L. cryphaea, Lecane curvicornis f. lofuana, L. whitfordi, Monommata maculata, Scaridium bostjani, Trichocerca elongata f. braziliensis, and T. hollaerti. The species Lepadella rhomboidula is a first record for the American Continent. The species are 71 % cosmopolitan, 6 % tropicopolitan, and 4.2 % restricted to the subtropics. The Guatemala species number range was Petén-itza lake (53 taxa, and Raxruja pool (three. La Democracia pool (49 taxa, and the Blue Hole sink-hole (six species were the extremes in Belize. in total, 68 of the recorded taxa are new for Guatemala and 91 for Belize. Additionally, 47 species are registered by the first time in Central America. A comparison between these two countries and Mexico revealed that the south part of the latter conform a cluster with them, emphasizing the transitional character of this region between the Nearctics and the Neotropics. Furthermore, Guatemala and Belize have differences in species assemblages, as a response to the nature of their particular environments and topographical accidents. Rev. Biol. Trop. 55 (2: 569-584. Epub 2007 June, 29.El análisis de muestras procedentes del norte de Guatemala y centro-sur de Belice, recolectadas en marzo de 2000 y junio de 2001, dio como resultado la presencia de 119 especies. Se presenta una breve descripción de diez taxones seleccionados con base en sus distribuciones restringidas en ciertos ámbitos de América y el viejo continente: Euchlanis semicarinata, Lepadella apsicora, L. cryphaea, Lecane curvicornis f. lofuana, L. whitfordi, Monommata maculata, Scaridium bostjani, Trichocerca elongata f. braziliensis,y T. hollaerti. Por primera vez se informa Lepadella rhomboidula en el continente

  19. Evidence of multiple paternity in Morelet's Crocodile (Crocodylus moreletii) in Belize, CA, inferred from microsatellite markers.

    Science.gov (United States)

    McVay, John D; Rodriguez, David; Rainwater, Thomas R; Dever, Jennifer A; Platt, Steven G; McMurry, Scott T; Forstner, Michael R J; Densmore, Llewellyn D

    2008-12-01

    Microsatellite data were generated from hatchlings collected from ten nests of Morelet's Crocodile (Crocodylus moreletii) from New River Lagoon and Gold Button Lagoon in Belize to test for evidence of multiple paternity. Nine microsatellite loci were genotyped for 188 individuals from the 10 nests, alongside 42 nonhatchlings from Gold Button Lagoon. Then mitochondrial control region sequences were generated for the nonhatchlings and for one individual from each nest to test for presence of C. acutus-like haplotypes. Analyses of five of the nine microsatellite loci revealed evidence that progeny from five of the ten nests were sired by at least two males. These data suggest the presence of multiple paternity as a mating strategy in the true crocodiles. This information may be useful in the application of conservation and management techniques to the 12 species in this genus, most of which are threatened or endangered.

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

    Science.gov (United States)

    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

    2008-05-01

    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.

  1. Screening of anti-bacterial activity of medicinal plants from Belize (Central America).

    Science.gov (United States)

    Camporese, A; Balick, M J; Arvigo, R; Esposito, R G; Morsellino, N; De Simone, F; Tubaro, A

    2003-07-01

    Twenty-one extracts from seven herbal drugs, Aristolochia trilobata (Aristolochiaceae) leaves and bark, Bursera simaruba (Burseraceae) bark, Guazuma ulmifolia (Sterculiaceae) bark, Hamelia patens (Rubiaceae) leaves and Syngonium podophyllum (Araceae) leaves and bark, used in traditional medicine of Belize (Central America) as deep and superficial wound healers, were evaluated for their anti-bacterial properties. Activity was tested against standard strains of Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923 and Enterococcus faecalis ATCC 29212. Almost all the extracts were able to inhibit the growth of one or more of the bacterial strains, except that of Enterococcus faecalis. For the first time an anti-microbial activity is reported for Aristolochia trilobata as well as for Syngonium podophyllum. The hexane extracts of Aristolochia trilobata leaves and bark were the most active extracts against Staphylococcus aureus (MIC=0.31 and 0.625mg/ml, respectively).

  2. 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....

  3. 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.

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

    Science.gov (United States)

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

    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.

  5. 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

  6. 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.

  7. 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.

  8. Effect of strain rate on bake hardening response of BH220 steel

    Directory of Open Access Journals (Sweden)

    Das Anindya

    2015-01-01

    Full Text Available This study aims at understanding the bake hardening ability of ultra low carbon BH220 steel at different strain rates. The as-received material has been pre-strained to four different levels and then deformed in tension under (a as pre-strained state and (b after baking at 170 ∘C for 20 minutes, at three different strain rates of 0.001, 0.1 and 100/s. In both the conditions, yield stress increased with pre-strain and strain rate, but bake hardening ability was found to decrease when strain rate was increased. The strain rate sensitivity of the material was also found to decrease with bake hardening. Generation of dislocation forests and their subsequent immobility during baking treatment enables them to act as long range obstacles during further deformation. At higher strain rates, less amount of dislocations are produced which can interact with themselves and produce hardening, because of which bake hardening ability and the strain rate drops. A dislocation based strengthening model, as proposed by Larour et al. 2011 [7], was used to predict the yield stress values obtained at different conditions. The equation produced excellent co-relation with the experimental data.

  9. 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.

  10. Morphological Evaluation of Variously Intercalated Pre-baked Clay

    Directory of Open Access Journals (Sweden)

    Ullah Hameed

    2014-06-01

    Full Text Available The use of porous materials is enjoying tremendous popularity and attention of the advance scientific communities due to their excellent adsorptive and catalytic activities. Clays are one of the most important candidates in the porous community which shows the above mentioned activities after modifing with a different intercalating agent. The paper is focused on the infiuence of some inorganic intercalating agents (NaOH on the morphology of the variously intercalated clay samples. The alkali metal was used as the inorganic intercalating agent. The effect of intercalation temperature, intercalation agent concentration and intercalation time on the pre-baked clay morphology were also part of the study. Scanning electron microscopy (SEM study was performed to evaluate the morphological changes of the resultant intercalates. Different morphological properties were improved significantly in the case of the inorganically modified clay samples. Thus, such intercalations are suggested to be effective if the clays under study are to be used for different industrial process at elevated conditions.

  11. High coercivity remanence in baked clay materials used in archeomagnetism

    Science.gov (United States)

    McIntosh, Gregg; Kovacheva, Mary; Catanzariti, Gianluca; Donadini, Fabio; Lopez, Maria Luisa Osete

    2011-02-01

    A study of the high coercivity remanence in archeological baked clays has been carried out. More than 150 specimens from 46 sites across Europe have been analyzed, selected on the basis of the presence of a fraction of their natural remanence that was resistant to alternating field demagnetization to 100 mT. The study was based on the stability of isothermal remanence to alternating field and thermal demagnetization and its variation on cooling to liquid nitrogen temperature. Results indicate that the high coercivity remanence may be carried by magnetite, hematite, and in isolated cases partially oxidized magnetite and goethite. In addition, a high coercivity, thermally stable, low unblocking temperature phase has been identified. The unblocking temperatures of both the isothermal remanence and the alternating field resistant natural remanence exhibit similar unblocking temperatures, suggesting that the same phases carry both signals. The high coercivity, low unblocking temperature phase contributes to the natural remanence, sometimes carrying a stable direction and behaving ideally during palaeointensity experiments and sometimes not. An unambiguous mineralogical identification of this phase is lacking, although likely candidates include hemoilmentite, related to clay source lithology, and substituted hematite or magnetic ferri-cristabolite, both possible products of thermal transformation of iron-bearing clays.

  12. Potentials of biodegraded cashew pomace for cake baking.

    Science.gov (United States)

    Aderiye, B I; Igbedioh, S O; Caurie, S A

    1992-04-01

    The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.

  13. Energy use in the biscuit-baking industry

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.

    1980-05-01

    A survey was carried out to ascertain the level of energy use in the New Zealand biscuit baking industry. All firms in the New Zealand food processing industry that produce biscuits were sent a questionnaire requesting information on energy consumption and production. Replies were received from five factories and the information from these was supplemented by detailed factory surveys in two other factories. Measures to reduce energy consumption are proposed. Replacement of existing steam boilers with boilers better suited to provide the requirements for process steam would lead to significant reductions in baseload boiler fuel use. Small savings both in boiler fuel consumption and oven fuel consumption can be made by improvements to insulation. Further savings in oven fuel consumption are unlikely except by replacement of the existing ovens with more energy-conscious designs. The design of the biscuit coolers used in the industry can be improved to reduce the electricity consumed by the refrigeration equipment for these coolers. Process flow charts are presented. An analysis of energy consumption was made. (MCW)

  14. Capacity building and policy development in Belize marine protected areas, an example for Caribbean integrated coastal management

    OpenAIRE

    Crabbe, M James C

    2014-01-01

    Sustainability science can, through capacity building, allow for integrated stakeholder management of the vital Caribbean marine ecosystems. We did a capacity building exercise in two major coral reef areas in Southern Belize. The key outcome was a six-month personal/professional action plan developed by each participant about tactics for leading, educating and supporting issues regarding sustainable development and tactics for collaboration to influence policy decisions. Our results can be a...

  15. 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.

  16. Simulating the Upper Ocean Circulation on the Belize Shelf: An Application of a Triply Nested-Grid Ocean Circulation Model

    Institute of Scientific and Technical Information of China (English)

    SHENG Jinyu; TANG Liqun; WANG Liang

    2005-01-01

    We present a three-level nested-grid ocean circulation modeling system for the Belize shelf of the western Caribbean Sea. The nested-grid system has three subcomponents: a coarse-resolution outer model of the western Caribbean Sea; an intermediate-resolution middle model of the southern Meso-American Barrier Reef System; and a fine-resolution inner model of the Belize shelf. The two-way nesting technique based on the semi-prognostic method is used to exchange information between the three subcomponents. We discuss two applications of the nested-grid system in this study. In the first application we simulate the seasonal mean circulation in the region, with the nested system forced by monthly mean surface fluxes and boundary forcing. The model results reproduce the general circulation features on the western Caribbean Sea and meso-scale circulation features on the Belize shelf. In the second application, we simulate the storm-induced circulation during Hurricane Mitch in 1998, with the nested-grid system forced by the combination of monthly mean forcing and idealized wind stress associated with the storm. The model results demonstrate that the storm-induced currents transport a large amount of estuarinc waters from coastal regions of Honduras and Guatemala to offshore reef atolls.

  17. 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.

  18. 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.

  19. COST-EFFECTIVENESS OF INNOVATIVE TECHNOLOGIES BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    I. P. Bogomolova

    2014-01-01

    Full Text Available Summary.Research priorities is the development of food therapeutic and prophylactic purposes, innovative methods of complex processing of raw materials with maximum preservation of the original chemical composition and on the basis of a new product release in generation functionality. This article explores the many reasons for the lag of the Patriotic-owned enterprises in terms of technological development, analyzes the features of innovation in the bakery production of Russia, proposed the current directions for the innovative development of grain-processing industry. The observation revealed that during the years of market transformations in the bakeries have been significant changes, especially in the volume of products sold. Based on the results of statistical studies, it was found that at least 75% of the population consume daily baked goods and this makes them appropriate nutrient enrichment. The current state and bakeries, bakeries and revealed a high degree of wear of the process equipment. Over the past 14 years, marked by a decline in production, which led to a decline in production output and profitability constraints. It was found that in bakeries and bakeries deterioration index technique is approximately 67%. With respect to raw materials for bread production, noted that the creation of a civilized grain market in Russia requires the solution of a number of key issues. It is established that is currently happening aggression from industrialized countries to seize the Russian food market, leading to a narrowing of the domestic demand for domestic products, and this causes the drop in the economic growth of the food industry. The analysis revealed that there is considerable potential for the development of the industry.

  20. 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.

    2011-01-01

    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 (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether 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 content 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 regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content 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. PMID:21919483

  1. 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...... human orthologue of rPHT1 (expression largely confined to rat brain and retina) was represented by numerous ESTs originating from many tissues. Assembly of these ESTs resulted in a contiguous sequence covering approximately 95% of the suspected coding region. The contig sequences and analyses revealed...

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

    Directory of Open Access Journals (Sweden)

    Toshiyuki Toyosaki

    2013-10-01

    Full Text Available Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room temperature. In contrast, the cake using hen egg increased drastically a hardness of the cake and decreased an adhesion of the cake. Though water content of the sponge cake using silky fowl egg showed hardly change on 10 days of storage at room temperature, the cake using hen egg significantly decreased water content of the cake. The sponge cake using silky fowl egg showed restricted generation of hydroperoxides for 10 days in storage at room temperature. In contrast, the cake using hen egg showed an increased amount of hydroperoxides for 10 days. The present experiments suggested that the use of silky fowl egg could improve a quality and oxidative stability of baked cakes.

  7. Performance evaluation and analysis of a novel 300-mm combination bake-chill station

    Science.gov (United States)

    Narasimhan, Arunn; Ramanan, Natarajan R.; Williams, Daniel J.

    2003-06-01

    DUV resists are extremely sensitive to temperature variations on the wafer during bake and chill cycles. In resist-processing tracks today, the wafer is moved by a robot or transfer arm, from the bake to chill plate. During this move, since the resist is still above the activation temperature, the wafer temperature is uncontrolled until it is placed on a chill plate. In the new station design presented here, the wafer is heated to the desired bake temperature and chilled back to room temperature before being moved by the robot, resulting in a tight temperature control of the wafer, throughout the process. Two models, axi-symmetric and three-dimensional (geometrically similar to the new station), are generated for analyzing the thermal performance of the above station. The numerical simulations, solving the momentum and energy equations in the computational domain, are performed using the commercial CFD software Fluent. The simulated temporal evolution of temperature from the beginning to the end of the bake-chill process is verified with the experimental data as measured by a 42-point OnWafer temperature sensor wafer on the new station. Methods to improve wafer surface temperature uniformity, in light of bake-chill-station mechanical and thermal design losses are discussed. Higher throughput of the cluster, a major productivity improvement contribution of this new design, is also highlighted.

  8. The role of sponges in the Mesoamerican Barrier-Reef Ecosystem, Belize.

    Science.gov (United States)

    Rützler, Klaus

    2012-01-01

    Over the past four decades, sponge research has advanced by leaps and bounds through endeavours such as the Caribbean Coral Reef Ecosystems (CCRE) programme at the U.S. National Museum of Natural History in Washington, D.C. Since its founding in the early 1970s, the programme has been dedicated to a detailed multidisciplinary study of a section of the Mesoamerican Barrier Reef, the Atlantic's largest reef complex, and has generated data far beyond the capability of lone investigators and brief expeditions. This reef complex extends 250 km southward from Yucatan, Mexico, into the Gulf of Honduras, most of it lying 20-40 km off the coast of Belize. A relatively unspoiled ecosystem, it features a great variety of habitats in close proximity, ranging from mangrove islands, seagrass meadows, and patch reefs in its lagoon to the barrier reef along the margin of the continental shelf. Among its varied macrobenthos, sponges stand out for their ubiquity, range of colours, rich species and biomass, and ecological importance; they populate rocky substrates, some sandy bottoms, and the subtidal stilt roots and peat banks of mangroves. Working from a field station established in 1972 on Carrie Bow Cay, a sand islet atop the reef off southern Belize, experts in numerous disciplines from both the Museum and academic institutions throughout the world have explored the area's biodiversity in the broadest sense and community development over time. At last count, 113 researchers (88 working on site) have focused on the biological and geological role of Porifera in Carrie Bow's reef communities, with the results reported in 125 scientific papers to date. The majority of these sponge studies have centred on systematics and faunistics, including quantitative distribution among the various habitats. Taxonomic approaches have ranged from basic morphology to fine structure, DNA barcoding, and ecological manipulations and culminated in a mini-workshop involving several experts on Caribbean

  9. 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

  10. Marijuana May Make Your Gums Go to Pot

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_166148.html Marijuana May Make Your Gums Go to Pot People ... but it was surprising to see that recreational cannabis [pot] users may also be at risk," said ...

  11. The Cracked Pot%破裂的罐子

    Institute of Scientific and Technical Information of China (English)

    斯骏

    2004-01-01

    @@ A water bearer in India had two large pots,each hung on each end of a polewhich he carried across his neck. One of the pots had a crack(裂缝) in it, and while the other pot was perfect and always delivered a full portion(一部分) of water at the end of the long walk from the stream to the master's house, the cracked pot arrived only half full.

  12. 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.

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

    DEFF Research Database (Denmark)

    Pedersen, Lene; Kaack, Karl; Bergsøe, Merete Norsker

    2004-01-01

    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...... use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The rheological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods...... in structural properties with genetic control. Multivariate regression of flour physiochemical, dough rheological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several rheological parameters, including phase angle δ, Farinograph and creep recovery parameters...

  14. 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.

  15. 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.

  16. 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

    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...... use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The theological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods...... 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...

  17. 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.

  18. 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.

  19. Internal transport control in pot plant production

    NARCIS (Netherlands)

    Annevelink, E.

    1999-01-01

    Drawing up internal transport schedules in pot plant production is a very complex task. Scheduling internal transport at the operational level and providing control on a day-to-day or even hour-to-hour basis in particular requires a new approach. A hierarchical planning approach based on

  20. Pathoecology and paleodiet in Postclassic: Historic Maya from northern coastal Belize

    Directory of Open Access Journals (Sweden)

    Christine White

    2006-12-01

    Full Text Available This paper examines the synergism among diet, disease, and ecology at two related coastal Maya sites in Belize (Marco Gonzalez and San Pedro for the Postclassic and Historic periods (1350-1650 AD, which immediately follow the Classic period collapse. Stable carbon- and nitrogen-isotope ratios in collagen and stable carbon-isotope ratios in structural carbonate were analysed for bones from 65 humans and a wide variety of faunal species. There are no apparent differences in whole diets or degree of carnivory between individuals with lesions indicative of anemia and those without, but those with lesions appear to have consumed significantly more C4 foods and protein from lower trophic levels. Non-specific infection (periostitis and vitamin C deficiency (scurvy are also present in high frequencies and appear to co-occur with lesions indicative of anemia, particularly in childhood. Individuals with scurvy also appear to have consumed significantly more C4 foods than normal individuals. Spondyloarthropathy is common in adults. These findings are discussed in light of: (1 the debate on how anemia versus scurvy are manifest and diagnosed, (2 Spanish ethnohistoric descriptions of the poor state of Maya health at the time of contact, and (3 the Osteological Paradox. We suggest that although this coastal environment exacerbated morbidity because of possible parasitic infection, the inhabitants were probably able to survive physiological stresses better than either their inland contemporaries or their modern counterparts.

  1. An Iterative Approach to Ground Penetrating Radar at the Maya Site of Pacbitun, Belize

    Directory of Open Access Journals (Sweden)

    Sheldon Skaggs

    2016-09-01

    Full Text Available Ground penetrating radar (GPR surveys provide distinct advantages for archaeological prospection in ancient, complex, urban Maya sites, particularly where dense foliage or modern debris may preclude other remote sensing or geophysical techniques. Unidirectional GPR surveys using a 500 MHz shielded antenna were performed at the Middle Preclassic Maya site of Pacbitun, Belize. The survey in 2012 identified numerous linear and circular anomalies between 1 m and 2 m deep. Based on these anomalies, one 1 m × 4 m unit and three smaller units were excavated in 2013. These test units revealed a curved plaster surface not previously found at Pacbitun. Post-excavation, GPR data were reprocessed to best match the true nature of excavated features. Additional GPR surveys oriented perpendicular to the original survey confirmed previously detected anomalies and identified new anomalies. The excavations provided information on the sediment layers in the survey area, which allowed better identification of weak radar reflections of the surfaces of a burnt, Middle Preclassic temple in the northern end of the survey area. Additional excavations of the area in 2014 and 2015 revealed it to be a large square structure, which was named El Quemado.

  2. Modern tree species composition reflects ancient Maya "forest gardens" in northwest Belize.

    Science.gov (United States)

    Ross, Nanci J

    2011-01-01

    Ecology and ethnobotany were integrated to assess the impact of ancient Maya tree-dominated home gardens (i.e., "forest gardens"), which contained a diversity of tree species used for daily household needs, on the modern tree species composition of a Mesoamerican forest. Researchers have argued that the ubiquity of these ancient gardens throughout Mesoamerica led to the dominance of species useful to Maya in the contemporary forest, but this pattern may be localized depending on ancient land use. The tested hypothesis was that species composition would be significantly different between areas of dense ancient residential structures (high density) and areas of little or no ancient settlement (low density). Sixty-three 400-m2 plots (31 high density and 32 low density) were censused around the El Pilar Archaeological Reserve in northwestern Belize. Species composition was significantly different, with higher abundances of commonly utilized "forest garden" species still persisting in high-density forest areas despite centuries of abandonment. Subsequent edaphic analyses only explained 5% of the species composition differences. This research provides data on the long-term impacts of Maya forests gardens for use in development of future conservation models. For Mesoamerican conservation programs to work, we must understand the complex ecological and social interactions within an ecosystem that developed in intimate association with humans.

  3. Mangrove ecosystem dynamics and elemental cycling at Twin Cays, Belize, during the Holocene

    Science.gov (United States)

    Wooller, Matthew J.; Behling, Hermann; Smallwood, Barbara J.; Fogel, Marilyn

    2004-10-01

    Existing at the transition between the terrestrial environment and hydrosphere, mangroves are sensitive to environmental change (e.g. sea-level rise). We present pollen and stable isotope data from a core (TCC1) of continuous (10 m) mangrove peat from Twin Cays, 12 km off of the coast of Belize, Central America. Radiocarbon dates on fragments of mangrove leaves preserved in TCC1 show that the core provides an 8600 14C year record of mangrove ecosystem changes. Variation in the stable carbon and nitrogen isotope composition (13C = -30 to -25; 15N = -6 to 2) of mangrove leaves imply that the stand structure and nutrient status of the mangroves at the site have changed during the Holocene. Pollen data from the same core show that the floral composition of the site has changed at points during the Holocene, most notably a brief (240 years) switch at 3860 14C yr BP to dominance by a species of Myrsine (not currently present at the site). Our results are consistent with significant environmental changes (either marked disturbance from hurricanes or fluctuations in sea-level) through the Holocene. Copyright

  4. Holocene Palaeosalinity in a Maya Wetland, Belize, Inferred from the Microfaunal Assemblage

    Science.gov (United States)

    Alcala-Herrera, Javier A.; Jacob, John S.; Castillo, Maria Luisa Machain; Neck, Raymond W.

    1994-01-01

    A 5.4-m sequence of peat and marl overlying a basal clay in a northern Belize wetland was studied to assess salinity changes over the past 7000 yr. The distribution of ostracods, gastropods, and foraminifers revealed initially freshwater conditions in a terrestrial wetland, changing to at least mesohaline conditions by about 5600 yr B.P. The mesohaline conditions corresponded to the formation of an open-water lagoon (and precipitation of a lacustrine marl) that was contemporaneous with rapidly rising sea level in the area. A mangrove peat filled the lagoon by 4800 yr B.P. probably as a result of increasingly shallow waters as sea level rise slowed and marl precipitation continued. A new lagoon began to form sometime after 3400 yr B.P. Freshwater ostracods and gastropods found in the marl of this lagoon suggest that it formed under near-limnetic conditions. Freshwater input likely resulted from massive deforestation by the Maya that began by 4400 yr B.P. Subsidence of the mangrove peat likely permitted the formation of a lagoon. A peat has filled the lagoon since at least 500 yr B.P.

  5. Diversity of sponges (Porifera) from cryptic habitats on the Belize barrier reef near Carrie Bow Cay.

    Science.gov (United States)

    Rützler, Klaus; Piantoni, Carla; Van Soest, Rob W M; Díaz, M Cristina

    2014-05-29

    The Caribbean barrier reef near Carrie Bow Cay, Belize, has been a focus of Smithsonian Institution (Washington) reef and mangrove investigations since the early 1970s. Systematics and biology of sponges (Porifera) were addressed by several researchers but none of the studies dealt with cryptic habitats, such as the shaded undersides of coral rubble, reef crevices, and caves, although a high species diversity was recognized and samples were taken for future reference and study. This paper is the result of processing samples taken between 1972 and 2012. In all, 122 species were identified, 14 of them new (including one new genus). The new species are Tetralophophora (new genus) mesoamericana, Geodia cribrata, Placospongia caribica, Prosuberites carriebowensis, Timea diplasterina, Timea oxyasterina, Rhaphidhistia belizensis, Wigginsia curlewensis, Phorbas aurantiacus, Myrmekioderma laminatum, Niphates arenata, Siphonodictyon occultum, Xestospongia purpurea, and Aplysina sciophila. We determined that about 75 of the 122 cryptic sponge species studied (61%) are exclusive members of the sciophilic community, 47 (39 %) occur in both, light-exposed and shaded or dark habitats. Since we estimate the previously known sponge population of Carrie Bow reefs and mangroves at about 200 species, the cryptic fauna makes up 38 % of total diversity.

  6. Conflict factors in cooperation for shared watersheds: Rio Hondo case (Mexico-Guatemala- Belize

    Directory of Open Access Journals (Sweden)

    David Nemesio Olvera Alarcón

    2011-07-01

    Full Text Available The Hondo transboundary river basin is a territory shared by Mexico, Guatemala and Belize. There is not enough information about mechanisms of cooperation in water issues in the river basin and the reasons that prevent this process. Nevertheless, we know about the existence of factors of conflicts that limit the cooperation. This article describes the factor of conflicts and their bonds with the cooperation around the water. The construction of the analysis was based in the grounded theory, with the use of the semi–structured interviews and the participant observation as tools of data collection. The data obtained was analyzed by a codification of information based on: the anthropic conflicts, their relation with the cooperation and the institutional paper as part of the factors of conflict. For the location of key stakeholders and the elaboration of interviews, it was necessary to take advantage of a hemerographic analysis and the existing relations as a result of a previous work in 2003, besides applying the technique of “snow ball” to identify new key stakeholders. The paper tries to highlight how existing potential anthropic conflicts in the river basin may affect processes and attempts for cooperation in water issues.

  7. 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.

  8. [Analysis of allelic content of genes responsible for baking properties in allocytoplasmic wheat hybrids].

    Science.gov (United States)

    Klimushina, M V; Divashuk, M G; Mukhammed, T A K; Semenov, O G; Karlov, G I

    2013-05-01

    A collection comprised of allocytoplasmic hybrids of mild wheat (ACPH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy). The possibility of the introgression of the Waxy gene of T. timopheevii into the mild wheat genome was demonstrated in several ACPH samples using the set of molecular markers. Allelic gene variants responsible for the baking properties were revealed for 22 ACPH samples, which make it possible to detect the most challenging samples for both molecular-genetic research and applied science.

  9. Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process

    Energy Technology Data Exchange (ETDEWEB)

    Yoder Jr, Graydon L [ORNL; Harvey, Karen [ORNL; Ferrada, Juan J [ORNL

    2011-02-01

    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.

  10. 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.

  11. Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

    National Research Council Canada - National Science Library

    Huber, Regina; Schoenlechner, Regine

    .... 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...

  12. Diet items of manatee Trichechus manatus manatus in three priority sites for the species in Mexico and Belize

    OpenAIRE

    Flores-Cascante, Lavinia; Morales-Vela, Benjamín; Castelblanco-Martínez, Nataly; Padilla-Saldívar, Janneth; Auil, Nicole

    2013-01-01

    Manatees (Trichechus manatus manatus) are herbivorous mammals with opportunistic habits that feed on approximately 60 species of plants. The focus of this paper was to identify diet elements of the manatee by fecal analysis in two sites in Mexico (Jonuta, Tabasco and Bahía de la Ascensión, Quintana Roo) and one site in Belize (Southern Lagoon). Samples were obtained from wild manatees and captive manatees temporarily captured for health assessment and sampling during 2004-2006. A total of 24 ...

  13. Capacity building and policy development in Belize marine protected areas, an example for Caribbean integrated coastal management

    Directory of Open Access Journals (Sweden)

    M. James C. Crabbe

    2014-09-01

    Full Text Available Sustainability science can, through capacity building, allow for integrated stakeholder management of the vital Caribbean marine ecosystems. We did a capacity building exercise in two major coral reef areas in Southern Belize. The key outcome was a six-month personal/professional action plan developed by each participant about tactics for leading, educating and supporting issues regarding sustainable development and tactics for collaboration to influence policy decisions. Our results can be applied across the Caribbean. Rev. Biol. Trop. 62 (Suppl. 3: 287-291. Epub 2014 September 01.

  14. 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...

  15. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

    NARCIS (Netherlands)

    Nguyen, T.T.H.; Fels, van der H.J.; Peters, R.J.B.; Boekel, van T.

    2016-01-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200 °C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructo

  16. 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...

  17. Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

  18. 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.

  19. 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.

  20. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal

    Science.gov (United States)

    Chia (Salvia hispanica L.) seed is an ancient crop of the Aztecs that has recently gained interest as a functional food. Chia seeds are a good source of polyphenolic compounds with antioxidant activity. However, the effect of baking and storage on the antioxidant properties of chia seed meal is not ...

  1. 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 14C-sucrose radioisotope and reducing value-based assays, the former yielding Km and Vmax 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. PMID:25603169

  2. Rock magnetic and paleointensity results from Mesozoic baked contacts of Armenia

    Science.gov (United States)

    Shcherbakova, V. V.; Perrin, M.; Shcherbakov, V. P.; Pavlov, V. E.; Ayvaz'yan, A.; Zhidkov, G. V.

    2009-01-01

    Samples were obtained from three baked contacts and one lava flow along the upper Turonian-lower Coniacian Tovuz section, two baked contacts along the upper Coniacian-lower Santonian Paravakar section in the northern part of Armenia, and three baked contacts along the Titonian-Valanginian Kafan section in southern Armenia. A total of 130 samples were studied. Updated mean paleomagnetic poles were calculated for the Upper Cretaceous Tovuz-Paravakar sections (65.6°N, 162.2°E, A95 = 4.3, paleolatitude = 27.0 ± 3.4°) and the Upper Jurassic-Lower Cretaceous Kafan section (61.7°N, 158.9°E, A95 = 4.8°, paleolatitude = 24.7 ± 3.8°). Paleointensity determinations could be estimated from two of the upper Cretaceous and three of the Upper Jurassic-Lower Cretaceous baked contacts, corresponding to a 30% success rate. The mean virtual dipole moments obtained were low (1.7-5.5 × 1022 A m2), which is in agreement with data published by Bol'shakov and Solodovnikov (1981a, 1983) for the same sections (3.0-4.4 × 1022 A m2). Our results support the hypothesis of the Mesozoic Dipole Low, even though the overall data are widely dispersed.

  3. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  4. Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams

    Science.gov (United States)

    Baked foam films were prepared from four sources of starch: corn, potato, tapioca and chayotextle, and stored at relative moisture conditions of 0 to 75% and at temperatures of 4 and 65 °C. Then, the structural and mechanical properties of the films were evaluated. The results showed that the source...

  5. 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.

  6. 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.

  7. Improved valve and dash-pot assembly

    Science.gov (United States)

    Chang, S.C.

    1985-04-23

    A dash-pot valve comprises a cylinder submerged in the fluid of a housing and have a piston attached to a plunger projecting into the path of closing movement of a pivotal valve member. A vortex chamber in said cylinder is provided with targentially directed inlets to generate vortex flow upon retraction of said plunger and effect increasing resistance against said piston to progressively retard the closing rate of said valve member toward its seat.

  8. Valve and dash-pot assembly

    Science.gov (United States)

    Chang, Shih-Chih

    1986-01-01

    A dash-pot valve comprising a cylinder submerged in the fluid of a housing and having a piston attached to a plunger projecting into the path of closing movement of a pivotal valve member. A vortex chamber in said cylinder is provided with tangentially directed inlets to generate vortex flow upon retraction of said plunger and effect increasing resistance against said piston to progressively retard the closing rate of said valve member toward its seat.

  9. Child health outcomes among Central American refugees and immigrants in Belize.

    Science.gov (United States)

    Moss, N; Stone, M C; Smith, J B

    1992-01-01

    The purpose of this study was to investigate the effect of international migration, including refugee status, upon child health outcomes. Data were drawn from a survey conducted in 1989 in three settlements in Belize, Central America, that have a high proportion of refugees and economic immigrants living side-by-side with the local population. In two of the settlements, the entire population of mothers with children under 6 was interviewed; in the third settlement a two-thirds random sample was interviewed. Health history data were obtained for 255 children of 134 mothers, from whom sociodemographic data were also collected. The majority of children were born to Salvadoran or Guatemalan mothers, but native and naturalized Belizeans in the survey communities were included for comparison purposes. Migration, the exposure variable, was characterized by mother's residency/refugee legal status, nationality, and duration of time in country. Socioeconomic and proximate control variables were included as suggested by the Mosley-Chen framework. Despite normal birthweight averaging 3374 g, a large proportion of children are at the lowest percentiles of the weight-for-age curves (44% below the tenth percentile for the international reference population). A high incidence of diarrheal and respiratory illnesses (30% and 47% of children, respectively, having frequent episodes), and 50% of children with measles vaccination appropriate for age, indicate a population with high potential morbidity. Logistic regression was used to model the effects of migration on weight-for-age and frequency of diarrheal and respiratory tract episodes independent of socioeconomic and proximate factors, as suggested by the Mosley-Chen framework.(ABSTRACT TRUNCATED AT 250 WORDS)

  10. Lobster and Conch Fisheries of Belize: a History of Sequential Exploitation

    Directory of Open Access Journals (Sweden)

    Miriam Huitric

    2005-06-01

    Full Text Available This article presents a historical review of the lobster and conch fisheries in Belize, Central America. In terms of yield and value, these are the main wild-caught targets of the national fisheries, a small-scale commercial fishery of around 3000 fishermen. Data were collected during interviews with key informants involved with the fisheries and through literature and archive research. The goal was to study how the fishing industry has responded to environmental signals from these resources and from their ecosystems and ecosystem dynamics. National yields for both lobster and conch have been relatively stable, however, individuals’ yields have been declining despite increased effort since the 1980s. This study concludes that the use of fossil fuel-based technology and organizational change, with the establishment of fishermen's cooperatives, have masked environmental signals. This masking, together with economic incentives, has led to the “pathology of resource use.” As a symptom of this pathology, four forms of sequential exploitation in these fisheries were identified. A major conclusion is that social resilience may not confer ecological resilience. The development of the cooperatives was needed in order to improve equity in the industry. Before their impacts could be assessed, this organizational change, together with new technology, led to very important and rapid changes in the industry. Together with existing regulations that allow de facto open access to lobster and conch, these changes resulted in a short-term boom that has resulted in the pathology of resource use, with over-capitalization and dependence on maintained yields, regardless of environmental feedback.

  11. Interaction between inorganic nutrients and organic matter in controlling coral reef communities in Glovers Reef Belize.

    Science.gov (United States)

    McClanahan, T R; Steneck, R S; Pietri, D; Cokos, B; Jones, S

    2005-05-01

    We studied the responses of algae, corals, and small fish to elevated inorganic fertilizer, organic matter, and their combination over a 49-day summer period in cages that simulated the coral reef in the remote Glovers reef atoll, Belize. The addition of organic matter reduced while fertilization had no effect on the numbers of herbivorous damsel and parrotfishes. All measures of algal biomass were influenced by fertilization. The combined inorganic and organic enrichment produced the highest algal biomass, which is most likely due to the combined effect of higher nutrients and lower herbivory. The cover of turf and total algae were influenced by all treatments and their interactions and most strongly and positively influenced by fertilization followed by organic matter and the combination of organic matter and inorganic fertilizer. The inorganic and combined treatments were both dominated by two turf algae, Enteromorpha prolifera and Digenia simplex, while the nonfertilized treatments were dominated by brown frondose algae Lobophora variegata, Padina sanctae, and Dictyota cervicornis. The organic matter treatment had greater cover of P. sanctae and D. cervicornis than the untreated control, which was dominated by Lobophora variegata, also the dominant algae on the nearby patch reefs. Crustose corallines grew slowly ( approximately 2.5 mm/49 days) and were not influenced by the treatments when grown on vertical surfaces but decreased on horizontal coral plates in the combined organic matter and fertilization treatment. No mortality occurred for the two coral species that were added to the cages. Porites furcata darkened in the fertilized cages while there was a mix of paling and darkening for a small amount of the coral tissue of Diploria labyrinthiformes. Inorganic fertilization stimulates small filamentous turf algae and Symbiodinium living in coral but inhibits brown frondose algae. Organic matter inhibits small herbivorous fish, L. variegata, and encrusting

  12. Porewater biogeochemistry and soil metabolism in dwarf red mangrove habitats (Twin Cays, Belize)

    Science.gov (United States)

    Lee, R.Y.; Porubsky, W.P.; Feller, Ilka C.; McKee, K.L.; Joye, S.B.

    2008-01-01

    Seasonal variability in biogeochemical signatures was used to elucidate the dominant pathways of soil microbial metabolism and elemental cycling in an oligotrophic mangrove system. Three interior dwarf mangrove habitats (Twin Cays, Belize) where surface soils were overlain by microbial mats were sampled during wet and dry periods of the year. Porewater equilibration meters and standard biogeochemical methods provided steady-state porewater profiles of pH, chloride, sulfate, sulfide, ammonium, nitrate/nitrite, phosphate, dissolved organic carbon, nitrogen, and phosphorus, reduced iron and manganese, dissolved inorganic carbon, methane and nitrous oxide. During the wet season, the salinity of overlying pond water and shallow porewaters decreased. Increased rainwater infiltration through soils combined with higher tidal heights appeared to result in increased organic carbon inventories and more reducing soil porewaters. During the dry season, evaporation increased both surface water and porewater salinities, while lower tidal heights resulted in less reduced soil porewaters. Rainfall strongly influenced inventories of dissolved organic carbon and nitrogen, possibly due to more rapid decay of mangrove litter during the wet season. During both times of year, high concentrations of reduced metabolites accumulated at depth, indicating substantial rates of organic matter mineralization coupled primarily to sulfate reduction. Nitrous oxide and methane concentrations were supersaturated indicating considerable rates of nitrification and/or incomplete denitrification and methanogenesis, respectively. More reducing soil conditions during the wet season promoted the production of reduced manganese. Contemporaneous activity of sulfate reduction and methanogenesis was likely fueled by the presence of noncompetitive substrates. The findings indicate that these interior dwarf areas are unique sites of nutrient and energy regeneration and may be critical to the overall persistence

  13. Alcohol Use and HIV Prevention Among Personnel in the Belize Defence Force.

    Science.gov (United States)

    Zablocka, Renata; Reil, Marlene; Guerra, Lydia; Reyes, Elfryn; Werth, S Rose; Cartwright, Joel; Aldana, Lizet; Johnson, Kiersten; Anastario, Michael

    2017-02-01

    To evaluate the effect of a peer-based risk reduction project on alcohol use and sexual behavior within Belize Defence Force personnel. We used a quasi-experimental, mixed quantitative and qualitative methods design to evaluate project outcomes. Two serial cross-sectional surveys were conducted [baseline (n = 126) and 6-month follow-up (n = 128)] using computer assisted self-interview. Semistructured interviews were collected from 12 peer counselors 3 months after the beginning of the project. The proportion of respondents screening positive for alcohol dependence decreased significantly from 80 % at preintervention to 66 % at postintervention (p = 0.045), and the percentage of respondents reporting that they normally drink alcohol before work decreased from 11 to 3 % (p = 0.013). Alcohol abuse and dependency scores correlated positively with the overall number of sexual partners in both male and female respondents. There was a slight decrease in the percentage of female respondents' reporting inconsistent condom use for vaginal sex (baseline 100 %, follow-up 83 %, p = 0.088), but there was no appreciable change reported in condom use among male respondents. Qualitative findings suggest that techniques to reduce the quantity of alcohol consumed were a salient focus of peer counselors, and administrative barriers can readily mitigate implementation of such interventions. In this evaluation of a risk reduction program with the BDF, we found evidence of a reduction in types of alcohol use from baseline to follow-up. Alcohol-related risk reductions carry implications for reducing sexual risk behavior in military personnel. Future research with stronger experimental design strategies may better elucidate how substance use reduction is linked with sexual risk reduction in military personnel.

  14. Is Echinometra viridis facilitating a phase shift on an Acropora cervicornis patch reef in Belize?

    Science.gov (United States)

    Stefanic, C. M.; Greer, L.; Norvell, D.; Benson, W.; Curran, H.

    2012-12-01

    Coral reef health is in rapid decline across the Caribbean due to a number of anthropogenic and natural disturbances. A phase shift from coral- to macroalgae-dominant reefs is pervasive and has been well documented. Acropora cervicornis (Staghorn Coral) has been particularly affected by this shift due to mass mortality of this species since the 1980s. In recent years few Caribbean A. cervicornis refugia have been documented. This study characterizes the relationship between coral and grazing urchins on a rare patch reef system dominated by A. cervicornis off the coast of Belize. To assess relative abundance of live A. cervicornis and the urchin Echinometra viridis, photographs and urchin abundance data were collected from 132 meter square quadrats along five transects across the reef. Photographs were digitized and manually segmented using Adobe Illustrator, and percent live coral cover and branch tip densities were calculated using Matlab. Mean percent live coral cover across all transects was 24.4 % with a high of 65% live coral per meter square. Average urchin density was 18.5 per quadrat, with an average density per transect ranging from 22.1 to 0.5 per quadrat. Up to over 400 live A. cervicornis branch tips per quadrat were observed. Data show a positive correlation between E. viridis abundance and live A. cervicornis, suggesting that these urchins are facilitating recovery or persistence of this endangered coral species. These results suggest the relationship between E. viridis and A. cervicornis could be a key element in a future reversal of the coral to macroalgae phase shift on some Caribbean coral reefs.

  15. Anaerobic digestion of pot-ale

    Energy Technology Data Exchange (ETDEWEB)

    Mosey, F.E.

    1990-12-01

    In the production of whisky, the fermented wash is distilled twice and each bushel of grain yields about 15.5 gallons of pot-ale, 6.0 gallons of spent lees and 2.7 gallons of proof spirit. Disposal of pot-ale, the strong residue from the first distillation, containing all the non-volatile and unfermented components of the wash, will always be difficult. Anaerobic digestion provides a possible option. By destroying most of the biodegradable solids and converting them to biogas, it provides an intermediate effluent which conventional treatment technology can purify to river discharge standards. Pilot-scale trials confirm that pot-ale can be treated by anaerobic digestion. The most severe problems are the high purification efficiencies required to achieve UK river discharge standards and the quality and settling properties of the biological sludges produced. To achieved these standards, the design and operation of the entire treatment chain is dominated by the need to capture and concentrate suspended solids (SS) produced by the biological fermentations. Overall performance targets are 99.95% removal of biological oxygen demand (BOD), 99% removal of ammonia and a surplus sludge production of less than 20% of the incoming flow. (author).

  16. 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...

  17. Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product.

    Science.gov (United States)

    Koray Palazoğlu, T; Coşkun, Yunus; Kocadağlı, Tolga; Gökmen, Vural

    2012-05-01

    Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography-mass spectrometry (LC-MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor.

  18. 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.

  19. Batrachochytrium dendrobatidis shows high genetic diversity and ecological niche specificity among haplotypes in the Maya Mountains of Belize.

    Directory of Open Access Journals (Sweden)

    Kristine Kaiser

    Full Text Available The amphibian pathogen Batrachochytrium dendrobatidis (Bd has been implicated in amphibian declines around the globe. Although it has been found in most countries in Central America, its presence has never been assessed in Belize. We set out to determine the range, prevalence, and diversity of Bd using quantitative PCR (qPCR and sequencing of a portion of the 5.8 s and ITS1-2 regions. Swabs were collected from 524 amphibians of at least 26 species in the protected areas of the Maya Mountains of Belize. We sequenced a subset of 72 samples that had tested positive for Bd by qPCR at least once; 30 samples were verified as Bd. Eight unique Bd haplotypes were identified in the Maya Mountains, five of which were previously undescribed. We identified unique ecological niches for the two most broadly distributed haplotypes. Combined with data showing differing virulence shown in different strains in other studies, the 5.8 s - ITS1-2 region diversity found in this study suggests that there may be substantial differences among populations or haplotypes. Future work should focus on whether specific haplotypes for other genomic regions and possibly pathogenicity can be associated with haplotypes at this locus, as well as the integration of molecular tools with other ecological tools to elucidate the ecology and pathogenicity of Bd.

  20. 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...

  1. 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...

  2. 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.

  3. 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...

  4. 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%.

  5. [Postural orthostatic tachycardia syndrome (POTS)--pathophysiology, diagnostics, and treatment].

    Science.gov (United States)

    Rek, Marta; Kaczmarek, Krzysztof; Cygankiewicz, Iwona; Wranicz, Jerzy K; Ptaszyński, Paweł

    2014-01-01

    Postural orthostatic tachycardia syndrome (POTS) is one of the most common presentation of orthostatic intolerance. The syndrome is described as a multifactorial affliction. Main symptoms consist of persistent orthostatic tachycardia (heart rate increase at least 30 beats/min, lasting at least 10 min after assumic vertical position) with high noradrenalin serum concentration (measured in stand-up position). Additionally patients with POTS tend to have lover total blood volume. POTS is generally classified into dysatonomia disorders Symptoms in patients affected with POTS are chronic. The syndrome occurs predominantly in young women (approximately 80%). Due to complexity and variable intensity of symptoms POTS can severely impair daily activity and quality of life in otherwise healthy people. The correct diagnosis and identification of potential pathophysiological mechanisms of POTS is necessary before treatment administration. Adequate therapy can significantly reduce symptoms giving the patients a chance for a normal life.

  6. Temperature Regimes Impact Coral Assemblages along Environmental Gradients on Lagoonal Reefs in Belize

    Science.gov (United States)

    Townsend, Joseph E.; Courtney, Travis A.; Aichelman, Hannah E.; Davies, Sarah W.; Lima, Fernando P.; Castillo, Karl D.

    2016-01-01

    Coral reefs are increasingly threatened by global and local anthropogenic stressors such as rising seawater temperature, nutrient enrichment, sedimentation, and overfishing. Although many studies have investigated the impacts of local and global stressors on coral reefs, we still do not fully understand how these stressors influence coral community structure, particularly across environmental gradients on a reef system. Here, we investigate coral community composition across three different temperature and productivity regimes along a nearshore-offshore gradient on lagoonal reefs of the Belize Mesoamerican Barrier Reef System (MBRS). A novel metric was developed using ultra-high-resolution satellite-derived estimates of sea surface temperatures (SST) to classify reefs as exposed to low (lowTP), moderate (modTP), or high (highTP) temperature parameters over 10 years (2003 to 2012). Coral species richness, abundance, diversity, density, and percent cover were lower at highTP sites relative to lowTP and modTP sites, but these coral community traits did not differ significantly between lowTP and modTP sites. Analysis of coral life history strategies revealed that highTP sites were dominated by hardy stress-tolerant and fast-growing weedy coral species, while lowTP and modTP sites consisted of competitive, generalist, weedy, and stress-tolerant coral species. Satellite-derived estimates of Chlorophyll-a (chl-a) were obtained for 13-years (2003–2015) as a proxy for primary production. Chl-a concentrations were highest at highTP sites, medial at modTP sites, and lowest at lowTP sites. Notably, thermal parameters correlated better with coral community traits between site types than productivity, suggesting that temperature (specifically number of days above the thermal bleaching threshold) played a greater role in defining coral community structure than productivity on the MBRS. Dominance of weedy and stress-tolerant genera at highTP sites suggests that corals utilizing

  7. Linear extension rates and gross carbonate production of Acropora cervicornis at Coral Gardens, Belize.

    Science.gov (United States)

    Peeling, E.; Greer, L.; Lescinsky, H.; Humston, R.; Wirth, K. R.; Baums, I. B.; Curran, A.

    2014-12-01

    Branching Acropora coral species have fast growth and carbonate production rates, and thus have functioned as important reef-building species throughout the Pleistocene and Holocene. Recently, net carbonate production (kg CaCO3 m-2 year-1) has been recognized as an important measure of reef health, especially when monitoring endangered species, such as Acropora cervicornis. This study examines carbonate production in a thriving population of A. cervicornis at the Coral Gardens reef in Belize. Photographic surveys were conducted along five transects of A. cervicornis-dominated reefs from 2011-2014. Matching photographs from 2013 and 2014 were scaled to 1 m2 and compared to calculate 84 individual A. cervicornis linear extension rates across the reef. Linear extension rates averaged 12.4 cm/yr and were as high as 17 cm/yr in some areas of the reef. Carbonate production was calculated two ways. The first followed the standard procedure of multiplying percent live coral cover, by the linear extension rate and skeletal density. The second used the number of live coral tips per square meter in place of percent live coral multiplied by the average cross-sectional area of the branches. The standard method yielded a carbonate production rate of 113 kg CaCO3 m-2 year-1 for the reef, and the tip method yielded a rate of 6 kg m-2 year-1. We suggest that the tip method is a more accurate measure of production, because A. cervicornis grows primarily from the live tips, with only limited radial growth and resheeting over dead skeleton. While this method omits the contributions of radial growth and resheeting, and is therefore somewhat of an underestimate, our future work will quantify these aspects of growth in a more complete carbonate budget. Still, our estimate suggests a carbonate production rate per unit area of A. cervicornis that is on par with other Caribbean coral species, rather than two orders of magnitude higher as reported by Perry et al (2013). Although gross coral

  8. STREPTOCARPUS - FLOWERING POT PLANT - PROPAGATION AND CULTURE

    Directory of Open Access Journals (Sweden)

    Maria CANTOR

    2004-08-01

    Full Text Available In the last years in Romania and throughout the world we assist at diversification of floral plants assortment by introducing new species and cultivars. For this goal, at the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Floriculture Department we diversified and enriched the collection for indoor plants with a pot species, which decorates by flowers, Streptocarpus x hybridus. In this work are presented the main morphological and biological characteristics, propagation by seeds and vegetative propagation, growth requirements, the main diseases and pests of this species, in order to recommend it for indoor culture.

  9. 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...... the presence of several possible splice variants of hPHT1. A second closely related human EST-contig displayed high identity to a recently cloned mouse cDNA encoding cyclic adenosine monophosphate (cAMP)-inducible 1 protein (gi:4580995). This contig served to identify a PAC clone containing deduced exons...

  10. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

    National Research Council Canada - National Science Library

    Ortolan, Fernanda; Steel, Caroline Joy

    2017-01-01

    The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high...

  11. 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.

  12. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.

    Science.gov (United States)

    Buksa, Krzysztof

    2016-09-01

    The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3-6% AX and 3-6% rye protein isolate at 94-88% of rye starch meaning with the most similar properties to low extraction rye flour. Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb.

  13. 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.

  14. 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.

  15. Determination of suitable drying curve model for bread moisture loss during baking

    Science.gov (United States)

    Soleimani Pour-Damanab, A. R.; Jafary, A.; Rafiee, S.

    2013-03-01

    This study presents mathematical modelling of bread moisture loss or drying during baking in a conventional bread baking process. In order to estimate and select the appropriate moisture loss curve equation, 11 different models, semi-theoretical and empirical, were applied to the experimental data and compared according to their correlation coefficients, chi-squared test and root mean square error which were predicted by nonlinear regression analysis. Consequently, of all the drying models, a Page model was selected as the best one, according to the correlation coefficients, chi-squared test, and root mean square error values and its simplicity. Mean absolute estimation error of the proposed model by linear regression analysis for natural and forced convection modes was 2.43, 4.74%, respectively.

  16. Comparison of Conventional and Microwave Baked Bread Concerning Recrystallization of Starch Molecules

    Directory of Open Access Journals (Sweden)

    K. Fuckerer

    2015-08-01

    Full Text Available Bread is one of the most important foods in industrial countries and it is at its best when consumed fresh. One of the major problems during storage of baked products is staling. Bread staling incorporates a combination of physical and chemical changes resulting in a decrease of bread quality. The predominant mechanism of staling is the time-dependent recrystallization of starch molecules. Avoiding this recrystallization is one of the most desired topics in science of bread technology but still not solved. Therefore, this study investigates a new possibility by trying to influence the recrystallization of starch with microwave heating. For this, the differences between microwave and conventional baked rye-wheat bread were examined concerning the difference of water activity and firmness of the bread during time. As result, a faster water loss during storage period could be observed in microwave heated bread, which probably implies an even more rapid recrystallization instead the desired avoiding of recrystallization of starch.

  17. Simulation of the influence of the baffle on flowing field in the anode baking ring furnace

    Institute of Scientific and Technical Information of China (English)

    周萍; 梅炽; 周孑民; 周乃君; 徐琼辉

    2002-01-01

    In an anode baking horizontal flue ring furnace, the temperature distribution is one of the key factors influencing the quality of baked anode and is closely correlated with the gas flow. To understand the gas flow distribution in the flue, Navier-Stokes equation with "k-ε" two-equation turbulence model was adopted and the simulation on the gas flow was performed. The numerical simulation results showed that the even direction of gas flow should be considered in the design of flue baffles and the gas flow distribution was really uneven in the flue in practical use. By adjusting the number and location of flue baffles rationally, the even distribution of gas flow can be improved obviously.

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. Kinetics of dehydration of potato and development of baked product based on dehydrated potato

    OpenAIRE

    Sarker, A.; M.N. Islam; Shaheb, M.R.

    2012-01-01

    The aims of this study were to determine the kinetics of dehydration of high yielding potato variety (Diamont), to investigate the various process parameters influencing mechanical drying of potatoes and to develop baked product from the dehydrated potato. From the developed equation it was found that the diffusion co-efficient increased with the increase in temperature. The exponential relationship between diffusion co-efficient (De) versus inverse absolute temperature (Tabs-1), activation e...

  3. The use of exhausted olive husks as fuel in the Calabrian bread-baking industry

    Energy Technology Data Exchange (ETDEWEB)

    Nicoletti, G. [University of Calabria, Arcavacata di Rende (Italy)

    1999-07-01

    Exhausted olive husks are a biomass by-product from the olive oil working cycle that has very interesting energy characteristics. This paper considers the use of this biomass as an alternative to or integrative energy source with conventional fuels in the Calabrian bread baking sector, and it outlines its potential and economic viability. Various energy scenarios are suggested for a Calabrian bakery, by means of a detailed analysis of economic convenience. (author)

  4. Population genetics of the understory fishtail palm Chamaedorea ernesti-augusti in Belize: high genetic connectivity with local differentiation

    Directory of Open Access Journals (Sweden)

    Thomas Meredith M

    2009-10-01

    Full Text Available Abstract Background Developing a greater understanding of population genetic structure in lowland tropical plant species is highly relevant to our knowledge of increasingly fragmented forests and to the conservation of threatened species. Specific studies are particularly needed for taxa whose population dynamics are further impacted by human harvesting practices. One such case is the fishtail or xaté palm (Chamaedorea ernesti-augusti of Central America, whose wild-collected leaves are becoming progressively more important to the global ornamental industry. We use microsatellite markers to describe the population genetics of this species in Belize and test the effects of climate change and deforestation on its recent and historical effective population size. Results We found high levels of inbreeding coupled with moderate or high allelic diversity within populations. Overall high gene flow was observed, with a north and south gradient and ongoing differentiation at smaller spatial scales. Immigration rates among populations were more difficult to discern, with minimal evidence for isolation by distance. We infer a tenfold reduction in effective population size ca. 10,000 years ago, but fail to detect changes attributable to Mayan or contemporary deforestation. Conclusion Populations of C. ernesti-augusti are genetically heterogeneous demes at a local spatial scale, but are widely connected at a regional level in Belize. We suggest that the inferred patterns in population genetic structure are the result of the colonization of this species into Belize following expansion of humid forests in combination with demographic and mating patterns. Within populations, we hypothesize that low aggregated population density over large areas, short distance pollen dispersal via thrips, low adult survival, and low fruiting combined with early flowering may contribute towards local inbreeding via genetic drift. Relatively high levels of regional connectivity

  5. 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.

  6. Substrates in the development potted gerbera cultivar

    Directory of Open Access Journals (Sweden)

    Fernanda Ludwig

    2015-11-01

    Full Text Available The gerbera is a prominent culture that has gained in the Brazilian market of flowers and ornamental plants and there is a great demand for adequate substrates for its production. This study was conducted to evaluate the growth and distribution of dry mass and nitrogen in potted gerbera, depending on the substrates and cultivars. Experimental design was randomized blocks in a 5x2 factorial arrangement (5 substrates and 2 cultivars. Red and Cherry cultivars were evaluated at 1, 15, 29, 43 and 50 days of acclimation (DAA to the leaves number, leaf area, dry mass of aerial parts (leaf and flower and accumulation of nitrogen. From 29 DAA, the inflorescence has established as the drain and has contributed significantly to the total dry mass. The accumulation of nitrogen was similar in vegetative and reproductive periods. The traits evaluated varied depending on the substrate used, influenced by physical and chemical properties of the same. The growth, dry matter and nitrogen distribution potted gerbera cultivars Cherry and Red are influenced by physical and chemical characteristics of substrates, with better results in substrates with bulk density of less than 530 kg m-3 and pH values between 5.5 and 6.8

  7. 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%.

  8. 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.

  9. 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.

  10. Minimizing wafer defectivity during high-temperature baking of organic films in 193nm lithography

    Science.gov (United States)

    Randall, Mai; Longstaff, Christopher; Ueda, Kenichi; Nicholson, Jim; Winter, Thomas

    2006-03-01

    Demands for continued defect reduction in 300mm IC manufacturing is driving process engineers to examine all aspects of the apply process for improvement. Process engineers, and their respective tool sets, are required to process films at temperatures above the boiling point of the casting solvents. This can potentially lead to the sublimation of the film chemical components. The current methods used to minimize wafer defectivity due to bake residues include frequent cleaning of bake plate modules and surrounding equipment, process optimization, and hardware improvements until more robust chemistries are available. IBM has evaluated the Tokyo Electron CLEAN TRACK TM ACT TM 12 high exhaust high temperature hotplate (HHP) lid to minimize wafer level contamination due to the outgasing of a bottom anti-reflective coating (BARC) films during the high temperature bake process. Goal was to minimize airborne contamination (particles in free space), reduce hotplate contamination build up, and ultimately reduce defects on the wafer. This evaluation was performed on a 193nm BARC material. Evaluation data included visual hardware inspections, airborne particle counting, relative thickness build up measurements on hotplate lids, wafer level defect measurements, and electrical open fail rate. Film coat thickness mean and uniformity were also checked to compare the high exhaust HHP with the standard HHP lid. Chemical analysis of the HHP module residue was performed to identify the source material. The work will quantify potential cost savings achieved by reducing added wafer defects during processing and extending PM frequency for equipment cleaning.

  11. Performance evaluation of indirect evaporative cooler using clay pot

    Science.gov (United States)

    Ramkumar, R.; Ragupathy, A.

    2016-05-01

    The aim of the experimental study is to investigate the performance of indirect evaporator cooler in hot and humid regions. A novel approach is implemented in the cooler using clay pot with different position (single, double and three pots) and different orientation as aligned and staggered position for potential and feasibility study. The clay pot is the ceramic material where the water filled inside the pot and due to the property of porosity, the water comes outer surface of the pot and contact with the air passing over the pot surface and air get cooled. A test rig was designed and fabricated to collect experimental data. The clay pots were arranged in aligned and staggered position. In our study heat transfer was analysed with various air velocity of 1m/s to 5m/s. The air temperature, relative humidity, pressure drop and effectiveness were measured and the performance of the evaporative cooler was evaluated. The analysis of the data indicated that cooling effectiveness improve with decrease of air velocity at staggered position. It was shown that staggered position has the higher performance (57%) at 1 m/s air velocity comparison with aligned position values at three pots position.

  12. 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

  13. Telomere Replication Stress Induced by POT1 Inactivation Accelerates Tumorigenesis.

    Science.gov (United States)

    Pinzaru, Alexandra M; Hom, Robert A; Beal, Angela; Phillips, Aaron F; Ni, Eric; Cardozo, Timothy; Nair, Nidhi; Choi, Jaehyuk; Wuttke, Deborah S; Sfeir, Agnel; Denchi, Eros Lazzerini

    2016-06-01

    Genome sequencing studies have revealed a number of cancer-associated mutations in the telomere-binding factor POT1. Here, we show that when combined with p53 deficiency, depletion of murine POT1a in common lymphoid progenitor cells fosters genetic instability, accelerates the onset, and increases the severity of T cell lymphomas. In parallel, we examined human and mouse cells carrying POT1 mutations found in cutaneous T cell lymphoma (CTCL) patients. Inhibition of POT1 activates ATR-dependent DNA damage signaling and induces telomere fragility, replication fork stalling, and telomere elongation. Our data suggest that these phenotypes are linked to impaired CST (CTC1-STN1-TEN1) function at telomeres. Lastly, we show that proliferation of cancer cells lacking POT1 is enabled by the attenuation of the ATR kinase pathway. These results uncover a role for defective telomere replication during tumorigenesis.

  14. Telomere Replication Stress Induced by POT1 Inactivation Accelerates Tumorigenesis

    Directory of Open Access Journals (Sweden)

    Alexandra M. Pinzaru

    2016-06-01

    Full Text Available Genome sequencing studies have revealed a number of cancer-associated mutations in the telomere-binding factor POT1. Here, we show that when combined with p53 deficiency, depletion of murine POT1a in common lymphoid progenitor cells fosters genetic instability, accelerates the onset, and increases the severity of T cell lymphomas. In parallel, we examined human and mouse cells carrying POT1 mutations found in cutaneous T cell lymphoma (CTCL patients. Inhibition of POT1 activates ATR-dependent DNA damage signaling and induces telomere fragility, replication fork stalling, and telomere elongation. Our data suggest that these phenotypes are linked to impaired CST (CTC1-STN1-TEN1 function at telomeres. Lastly, we show that proliferation of cancer cells lacking POT1 is enabled by the attenuation of the ATR kinase pathway. These results uncover a role for defective telomere replication during tumorigenesis.

  15. 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

  16. Effects of natural environmental conditions on faecal glucocorticoid metabolite concentrations in jaguars (Panthera onca) in Belize.

    Science.gov (United States)

    Mesa-Cruz, J Bernardo; Brown, Janine L; Kelly, Marcella J

    2014-01-01

    In situ studies that rely on non-invasive faecal hormone monitoring are subject to problems due to potential changes in hormone concentrations in samples exposed to field conditions. In this study, we conducted an environmental validation for measurement of faecal glucocorticoid metabolites (FGMs) in jaguars (Panthera onca). We collected fresh faeces (e.g. no older than 8 h) from jaguars (six males and four females), housed at the Belize Zoo, and exposed them randomly to two environmental conditions: shade and sun. A control (first sub-sample) was immediately frozen, after which sub-samples were frozen daily over a 5 day period in both the dry and wet seasons. We quantified FGMs using a cortisol enzyme immunoassay (EIA) and a corticosterone radioimmunoassay (RIA), both capable of identifying relevant metabolites. Results indicated that FGMs assessed with the cortisol EIA were stable for 5 days during the dry season but for jaguar faeces to sun or shade had no effect on FGM concentrations, despite significant differences in weather parameters. Analysis of faecal morphology proved unreliable in identifying faecal age. We conclude that the corticosterone RIA is suitable for assessing FGMs in free-ranging Belizean jaguars by surveying the same transects every 3-4 days in both seasons. The cortisol EIA can be used during the dry season, but there are possible shifts in metabolite immunoactivity in wet conditions. Assessment of adrenal activity in jaguars ranging areas of varying human disturbance is a timely application of this methodology in Belize.

  17. 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.

  18. 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.

  19. Setting of and mixed carbonate-siliciclastic facies associated with Holocene nearshore sabellid worm reefs, northern Belize

    Energy Technology Data Exchange (ETDEWEB)

    Mazzullo, S.J.; Burke, C.D.; Dunn, R.K.; bischoff, W.D. (Wichita State Univ., KS (USA))

    1990-05-01

    Communities of sabellid worms (Polychaeta) in northern Belize (mouth of Northern River Lagoon) occur as areally discontinuous, unlithified patch reefs cresting positive features on an irregular depositional topography of Holocene and older sediments. They are found in nearshore marine, moderate energy, tidally influenced environments (intertidal to 60-cm depths) of normal salinity (36%) adjoining subtidal deposits. These colonies, as much as 30 cm thick, are composed of dense thickets of agglutinating worm tubes (1.0 mm diameter, 3.0 cm long) that trap and bind sand to silt-size bioclastic debris and micrite. Worm population density in these communities averages 30 tubes/cm{sup 2}. The antecedent depositional topography beneath the worm reefs and subjacent to adjoining Holocene deposits is characterized by ridges oriented normal to the present shoreline. These ridges are held up by pre-Holocene (latest Pleistocene ) terrigenous sands of probably fluvial distributary origin, occurring at approximately 2.0 m in the subsurface. The overlying Holocene deposits on these ridges are 2.0 m thick and consist of a general upward-coarsening section of terrigenous sandy, carbonate sandy muds to muddy sands punctuated by mangrove peats and capped by the worm reefs. Low areas on the antecedent topography are presently the sites of deposition of deeper subtidal (1.0 m), muddy carbonate sands with some admixed, reworked terrigenous sand. The Holocene section records drowning due to recent (approximately 6 Ka) transgression of the older, lowstand distributary sands on the northern Belize shelf. This mixed carbonate-siliciclastic section and the worm reefs presently are being reshaped and modified by littoral processes.

  20. 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.

  1. 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.

  2. 焦盐辣椒粉加工工艺优化研究%Optimization of salty baked chili powder technique

    Institute of Scientific and Technical Information of China (English)

    熊学斌; 夏延斌; 吴灿

    2012-01-01

    The effect of baking temperature,baking time and salt concentration on the processing technology of salty baked red cluster pepper powder were studied,and the optimum processing technology was obtained through sensory score.Results showed that:baking time was the main influencing factors on the processing technology of salty baked red cluster pepper powde,and then baking temperature,adding salt only made the aroma more gentle.The optimal processing technology of salty baked red cluster pepper powder was,baking temperature 120 ℃,baking time 10 min,and salt concentration 5%.%以野山椒为原料,通过感官评分的方法,探究了烘烤温度、烘烤时间以及加盐量对其加工的影响,并得出了焦盐野山椒粉的最佳加工工艺。结果表明,烘烤时间为焦盐野山椒粉生产的主要影响因素,其次是烘烤温度,而添加食盐只会让其香气变得更加柔和。焦盐野山椒粉的最佳工艺为烘烤温度120℃,烘烤时间10min,加盐量为干辣椒粉质量5%。

  3. 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.

  4. Internal Friction on the Bake-Hardening Behavior of 0.11C-1.67Mn-1.19Si TRIP Steel

    Institute of Scientific and Technical Information of China (English)

    Renyu Fu; Yu Su; Ping Ye; Xicheng Wei; Lin Li; Jicheng Zhang

    2009-01-01

    The bake-hardening (BH) values and the "internal friction-temperature" spectrums were studied for the baked 0.11C-1.67Mn-1.19Si TRIP (transformation induced plasticity) specimens with 0%, 2% and 6% prestrain. Results show that the experimental TRIP steel deserves good bake-hardening ability and Cottrell atmosphere is the reason for its bake hardening characteristic. It is also concluded that both the number and the saturation degree of Cottrell atmosphere might affect the BH value of TRIP steel.

  5. 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

    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...... 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...

  6. 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.

  7. Discussion on manufacturing techniques of Chen Zhang Pot

    Directory of Open Access Journals (Sweden)

    Fan Taofeng

    2013-01-01

    Full Text Available The Chen Zhang Pot, made in the late Warring States period is an openwork bronze pot with gold and silver inlay. It was identified as a first-class historical relic of the nation by the State Administration of Cultural Heritage in 2001. To explore its manufacturing techniques, XRF, CT and X-Ray photograph microscopic observation were adopted for the non-destructive examination of the Chen Zhang Pot. The analysis data show that many parts of the Chen Zhang Pot were cast separately, and then assembled. It also shows that the composition proportion of each part of the Chen Zhang Pot is different; and the bronze color, hardness and tensile strength are different for each alloy proportion. A variety of decoration techniques were adopted in the manufacturing process, which make the color more diverse and gorgeous. The openwork decoration is the most complex part of the pot, and the gold and silver decoration technique also represents the high level manufacturing technology in the Warring States period. In summary, the Chen Zhang Pot is a unique art treasure, and as a specimen it allows us to study the bronze casting technology in the Warring States period.

  8. 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

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. Evolution in the Caribbean Classroom: A critical analysis of the role of biology teachers and science standards in shaping evolution instruction in Belize

    Science.gov (United States)

    Nunez, Elvis Enrique; Pringle, Rose M.; Showalter, Kevin Tyler

    2012-10-01

    A survey of the literature on evolution instruction provides evidence that teachers' personal views and understandings can shape instructional approaches and content delivered in science classrooms regardless of established science standards. This study is the first to quantify evolutionary worldviews of in-service teachers in the Caribbean, specifically in Belize, an English-speaking nation with a high school system guided by a regional biology syllabus and strict standardized tests. Using the Measure of Acceptance of the Theory of Evolution (MATE) instrument and knowledge test, we investigated (1) the current level of acceptance and understanding of evolution as given by 97% of high school biology teachers in Belize; (2) the factors associated with acceptance and understanding of evolutionary theory. With an average MATE score of 64.4 and a mean knowledge score of 47.9%, Belizean teachers were classified as having both 'Low Acceptance' and 'Low Understanding' of evolutionary theory. A positive correlation was found between teacher acceptance and understanding of evolution. A review of the Caribbean Secondary Examination Certificate biology syllabus suggests that evolution plays a minimal role in the high school biology classroom. We believe that Belize presents a unique opening for future training on evolution instruction since 57% of the biology teachers self-proclaim to be unprepared to teach evolution. The results of this study have implications for policy, practice and research with teachers' acceptance, understanding and confidence in teaching evolution serving as important predictors for instructional approaches used in the biology classroom.

  14. 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.

  15. 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.

  16. Verification of radiation heat transfer analysis in KSTAR PFC and vacuum vessel during baking

    Energy Technology Data Exchange (ETDEWEB)

    Yoo, S.Y. [Chungnam National University, 79 Daehak-ro, Yuseong-gu, Daejeon 34167 (Korea, Republic of); Kim, Y.J., E-mail: k43689@nfri.re.kr [National Fusion Research Institute, 169-148 Gwahang-ro, Yuseong-gu, Daejeon 34133 (Korea, Republic of); Kim, S.T.; Jung, N.Y.; Im, D.S.; Gong, J.D.; Lee, J.M.; Park, K.R.; Oh, Y.K. [National Fusion Research Institute, 169-148 Gwahang-ro, Yuseong-gu, Daejeon 34133 (Korea, Republic of)

    2016-11-01

    Highlights: • Thermal network is used to analyze heat transfer from PFC to VV. • Three heat transfer rate equations are derived based on the thermal network. • The equations is verified using Experimental data and design documents. • Most of the heat lost in tokamak is transferred to experimental room air. • The heat loss to the air is 101 kW of the total heat loss of 154 kW in tokamak. - Abstract: KSTAR PFC (Plasma Facing Component) and VV (Vacuum Vessel) were not arrived at the target temperatures in bake-out phase, which are 300 °C and 110 °C, respectively. The purpose of this study is to find out the reason why they have not been reached the target temperature. A thermal network analysis is used to investigate the radiation heat transfer from PFC to VV, and the thermal network is drawn up based on the actual KSTAR tokamak. The analysis model consists of three equations, and is solved using the EES (Engineering Equation Solver). The heat transfer rates obtained with the analysis model is verified using the experimental data at the KSTAR bake-out phase. The analyzed radiation heat transfer rates from PFC to VV agree quite well with those of experiment throughout the bake-out phase. Heat loss from PFC to experimental room air via flange of VV is also calculated and compared, which is found be the main reason of temperature gap between the target temperature and actually attained temperature of KSTAR PFC.

  17. Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

    Science.gov (United States)

    Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

    2003-08-27

    Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

  18. 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.

  19. Genetic locus half baked is necessary for morphogenesis of the ectoderm.

    Science.gov (United States)

    McFarland, Karen N; Warga, Rachel M; Kane, Donald A

    2005-06-01

    The zebrafish epiboly mutants partially block epiboly, the vegetalward movement of the blastoderm around the giant yolk cell. Here, we show that the epiboly mutations are located near the centromere of Linkage Group 7 in a single locus, termed the half baked locus. Nevertheless, except for the similar mutants lawine and avalanche, we find the epiboly traits of each of the alleles to be distinguishable, forming an allelic series. Using in situ analysis, we show that the specification and the formation of the germ layers is unaffected. However, during early gastrulation, convergence movements are slowed in homozygous and zygotic maternal dominant (ZMD) heterozygous mutants, especially in the epiblast layer of the blastoderm. Using triple-mutant analysis with squint and cyclops, we show that ablating involution and hypoblast formation in hab has no effect on the epiboly phenotype on the ventral and lateral sides of the embryo, suggesting that the hypoblast has no role in epiboly. Moreover, the triple mutant enhances the depletion of cells on the dorsal side of the embryo, consistent with the idea that convergence movements are defective. Double-mutant analysis with one-eyed pinhead reveals that hab is necessary in the ectodermal portion of the hatching gland. In ZMD heterozygotes, in addition to the slowing of epiboly, morphogenesis of the neural tube is abnormal, with gaps forming in the midline during segmentation stages; later, ectopic rows of neurons form in the widened spinal cord and hindbrain. Cell transplantation reveals that half baked acts both autonomously and nonautonomously in interactions among cells of the forming neural tube. Together, these results suggest that half baked is necessary within the epiblast for morphogenesis during both epiboly and neurulation and suggest that the mechanisms that drive epiboly possess common elements with those that underlie convergence and extension.

  20. Design and operation results of nitrogen gas baking system for KSTAR plasma facing components

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Sang-Tae [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Kim, Young-Jin, E-mail: k43689@nfri.re.kr [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Joung, Nam-Yong; Im, Dong-Seok; Kim, Kang-Pyo; Kim, Kyung-Min; Bang, Eun-Nam; Kim, Yaung-Soo [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Yoo, Seong-Yeon [Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764 (Korea, Republic of)

    2013-11-15

    Highlights: • Vacuum pressure in a vacuum vessel arrived at 7.24 × 10{sup −8} mbar. • PFC temperature was reached maximum 250 °C by gas temperature at 300 °C. • PFC inlet gas temperature was changed 5 °C per hour during rising and falling. • PFC gas balancing was made temperature difference among them below 8.3 °C. • System has a pre-cooler and a three-way valve to save operation energy. -- Abstract: A baking system for the Korea Superconducting Tokamak Advanced Research (KSTAR) plasma facing components (PFCs) is designed and operated to achieve vacuum pressure below 5 × 10{sup −7} mbar in vacuum vessel with removing impurities. The purpose of this research is to prevent the fracture of PFC because of thermal stress during baking the PFC, and to accomplish stable operation of the baking system with the minimum life cycle cost. The uniformity of PFC temperature in each sector was investigated, when the supply gas temperature was varied by 5 °C per hour using a heater and the three-way valve at the outlet of a compressor. The alternative of the pipe expansion owing to hot gas and the cage configuration of the three-way valve were also studied. During the fourth campaign of the KSTAR in 2011, nitrogen gas temperature rose up to 300 °C, PFC temperature reached at 250 °C, the temperature difference among PFCs was maintained at below 8.3 °C, and vacuum pressure of up to 7.24 × 10{sup −8} mbar was achieved inside the vacuum vessel.

  1. Detection of radiation-induced hydrocarbons in baked sponged cake prepared with irradiated liquid egg

    Science.gov (United States)

    Schulzki, G.; Spiegelberg, A.; Bögl, K. W.; Schreiber, G. A.

    1995-02-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg.

  2. Detection of radiation-induced hydrocarbons in baked sponge cake prepared with irradiated liquid egg

    Energy Technology Data Exchange (ETDEWEB)

    Schulzki, G.; Spiegelberg, A.; Boegl, K.W.; Schreiber, G.A. [Federal Institute for Health Protection of Consumers and Veterinary Medicine, Berlin (Germany)

    1995-10-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg. (Author).

  3. Partial self-reversal of TRM in baked soils and ceramics from Ecuador

    Science.gov (United States)

    Roperch, Pierrick; Chauvin, Annick; Valdez, Francisco

    2012-11-01

    Partial self-reversed thermoremanent magnetizations (SRTRMs) were observed in samples of baked soils, hearths and ceramics from the Rumipamba archeological site near Quito (Ecuador) and ceramics from sites near the town of Esmeraldas (Ecuador). The SRTRMs were recognized at room temperature on few samples but cooling the samples in liquid nitrogen enhanced the intensity of the SRTRM and measurement at 77°K enables its rapid detection in many samples from these sites. Alternating field demagnetization of the SRTRM indicate median destructive field of the order of 50 mT and thermal demagnetization give unblocking temperatures in the temperature range 280-380 °C. The magnetic carriers of the SRTRM are stable to heating in air or in vacuum up to 600 °C suggesting that titanomaghemite should not be the magnetic carrier of the SRTRM. The studied baked clays and ceramics contain detrital material of mainly volcanic origin. Ti-poor titanomagnetite is the main magnetic carrier identified by strong field data or susceptibility measurements versus temperature. Ilmeno-hematite grains were recognized with microscope observations under reflected light. Scanning electron microscope observations with energy dispersive X-ray spectrometry indicate a Ti/Fe ratio corresponding to an ilmenite content of ˜0.55. We also compared the magnetic properties of the partially self-reversed baked clays with those of the self-reversed Pinatubo pumices. The SRTRMs were measured upon cooling from room temperature to 20°K with the MPMS. Upon cooling to 20°K the SRTRM show a nearly tenfold increase in intensity with respect to the room temperature measurement. The baked clay and ceramics from Ecuador carrying the SRTRM share similar magnetic properties with the Pinatubo pumices (unblocking temperatures, low temperature behavior) supporting the interpretation that detrital hemoilmenite originating from the Holocene activity of the numerous Ecuadorian volcanoes is the main carrier of the SRTRM in

  4. Energy use in the bread, cake, pastry, and pie baking industries

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.; Serrallach, G.F.

    1980-05-01

    A survey was carried out to determine energy consumption in the bread, cake, pastry, and pie baking industry. Information was obtained from 11 bread bakeries. Energy use in the bread bakeries over the period 1977/78 was found to average 2.45 MJ/kg of which 0.46 MJ/kg was electricity and the rest oven and boiler fuels. Process flow charts are shown. The purposes for which electricity are used are described. An energy consumption analysis is presented and energy conservation measures are described. (MCW)

  5. Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

    Science.gov (United States)

    Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony

    2014-08-01

    The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.

  6. [Medical pots of Yakushi Buddha in Japan].

    Science.gov (United States)

    Okuda, Jun; Noro, Yukio; Ito, Shiro

    2005-01-01

    The origin of Yakushi buddha (Bhaisajyaguru in Sanscrit, buddha of healing) is not clearly known. It has been proposed the original statue of Yakushi buddha may have been conceived from Varna, a god in Brahminism, believed to be a god of justice who possessed medicines and prolonged life. It is believed that Yakushi buddha appeared in Japan when the buddhism was imported from Korea and China in VI century, Yakushi buddha was believed more profoundly in Japan, compared with Korea and China.The reasons are probably as follows: Yakushi buddha is buddha of healing, Emperor Temmu (672-685) built Yakushi-ji temple in Nara, Emperor Shomu (724-749) built Kokubun-ji temples at principal towns. The principal statues of buddha in these temples are Yakushi buddha. In Japan, there are 252 Yakushi Buddha statues in Buddhistical Temples, which are listed in Important Cultural Property including 14 National Treasures. Belief in Yakushi Buddha was especially prevalent from the 7th to the 13th centuries in Japan. The oldest wooden Yakushi Buddha statue is in the Horin-ji temple in Nara. Among the 252 Yakushi Buddha statues, 224 are in wood, 15 are in copper, 6 are in picture and etc. 212 (84,1%) have medicinal pots (or rarely, a bowl) on the palm of left hand. However, these medicinal containers are wooden blocks. Very recently, it was found that Yakushi Buddha statue in the Suho-Kokubun-ji temple (Yamaguchi Prefecture, Japan) has a medicinal pot on the palm of the left hand in which an offering (220 g materials) was found. The date on the reverse side of lid places the offering at October 12, 1699. The offering is composed of five cereals (rice, barley, wheat, soybean, adzuki bean), five medicinal plants (Acori Graminei, Acori Calami, Radix Ginseng, Flos Caryophylli, Lignum Santali Albi), and five minerals (rock crystals, purple and blue glasse, CaCO3, particles, silver and golden foils). DNA analysis proved those three randomly selected seeds of rice all belongs to the template

  7. Distribution of some Calanoida (Crustacea: Copepoda from the Yucatán Peninsula, Belize and Guatemala

    Directory of Open Access Journals (Sweden)

    Gerd-Oltmann Brandorff

    2012-03-01

    Full Text Available Southern Mexico and Central America have many water bodies of different morphology and water chemistry with an interesting zooplankton fauna, originating from North or South America. A set of 63 samples, taken in 2005 and 2008, from water bodies of the Yucatan Peninsula karst, Belize and Guatemala, were studied for the content of calanoid copepods. Old and recent literature was used to determine animals to species level. Drawings were prepared with a microscope and a camera lucida. A total of 32 samples with totally six species contained calanoid copepods: one estuarine pseudodiaptomid and five freshwater diaptomids. Pseudodiaptomus marshi was found at different salinities. It is confirmed that the commonest diaptomids in the Yucatan Peninsula are Arctodiaptomus dorsalis and Mastigodiaptomus nesus. The former was also recorded from Lake Amatitlan. Mastigodiaptomus nesus is as widespread as A. dorsalis but it is absent from the Lake Peten area in Guatemala. Mastigodiaptomus reidae was found in two shallow habitats, these specimens differ from those from the type locality by having a set of peculiar large spine-like processes on the last thoracic and the urosome segments of the females. Leptodiaptomus siciloides was found only in Lake Ayarza with high salinity. Prionodiaptomus colombiensis occurred in the highlands of Guatemala in Lago de Güija and in the Peten area in Laguna Sacpuy. We contributed with our occurrence records to a better knowledge of the geographic distribution of some calanoid copepods. Morphological findings in some species are of value for taxonomic differentiation between species.El sur de México y América Central tienen varios cuerpos de agua con diferente morfología, composición química y una interesante fauna de zooplancton procedente de América del Norte o del Sur. Un grupo de 63 muestras, fueron tomadas en 2005 y 2008 para conocer la cantidad de copépodos calanoides en los cuerpos de agua del karst Península de

  8. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

    Science.gov (United States)

    Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

    2013-12-15

    The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.

  9. 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.

  10. Smart Kids Prone to Dumb Choices on Pot, Booze

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_163762.html Smart Kids Prone to Dumb Choices on Pot, Booze ... 23, 2017 THURSDAY, Feb. 23, 2017 (HealthDay News) -- Smart students usually know better than to light up ...

  11. Legalized Pot May Lead to More Traffic Crashes

    Science.gov (United States)

    ... 166824.html Legalized Pot May Lead to More Traffic Crashes But auto accident deaths aren't on ... legal may have experienced a slight bump in traffic collisions, the good news is that there wasn' ...

  12. Does Legalizing Pot Spur Kids to Try It?

    Science.gov (United States)

    ... html Does Legalizing Pot Spur Kids to Try It? In 2 states studied, teens downplayed harms after ... stigmatized and adolescents were more likely to use it," said study author Magdalena Cerda. She is an ...

  13. Where Medical Pot Is Legal, Fatal Car Crashes Often Decline

    Science.gov (United States)

    ... 162675.html Where Medical Pot Is Legal, Fatal Car Crashes Often Decline It's possible that these state ... and Human Services. More Health News on: Marijuana Motor Vehicle Safety Recent Health News Related MedlinePlus Health ...

  14. Compound in Pot Eases Severe Form of Epilepsy

    Science.gov (United States)

    ... html Compound in Pot Eases Severe Form of Epilepsy Cannabidiol not associated with the 'high' of marijuana, researchers ... children with a rare and devastating form of epilepsy. Cannabidiol -- a non-intoxicating chemical -- reduced seizure frequency by ...

  15. Study Links Pot Use to Relapse in Psychosis Patients

    Science.gov (United States)

    ... html Study Links Pot Use to Relapse in Psychosis Patients But experts note effect is small, and ... boost the risk that people who struggle with psychosis will relapse. But critics said the effect seems ...

  16. Pot-Laced Goodies Can Poison a Child

    Science.gov (United States)

    ... news/fullstory_164157.html Pot-Laced Goodies Can Poison a Child These pastries and candies pose serious ... to kids -- but eating even one treat might poison them, a leading group of U.S. pediatricians warns. ...

  17. Development of Lotus Seed Pot Dietary Fiber Cookie by Response Surface Methodology and Principal Component Analysis%响应面-主成分分析法研制莲房膳食纤维曲奇

    Institute of Scientific and Technical Information of China (English)

    蒋旖旋; 龚超; 侯莉莉; 徐燕燕; 王宏勋; 易阳

    2016-01-01

    The effects of lotus seed pot IDF addition, butter addition, baking temperature and time on the sensory qualities of cookies were investigated by single factor experiment. Then , their regression model was established. The total points of the organoleptic items and the synthetical points obtained by principal component analysis were respectively used as the index to optimize the technological parameters of cookies based on response surface methodology. The optimized parameters , which were finally confirmed by practical comparison in sensory quality, were as follows:IDF addition was 3.8%, butter addition was 60%, baking temperature was 196 ℃, and baking time was 11 min. The three-point bending test indicated that the correlation between sensory quality and brittlement was negatively significant (P<0.05). This work provides the processing technology of cookies enriched with dietary fiber from lotus seed pot , and explores the evaluative index and method for cookie quality. It can be used as a reference for the development of lotus seed pot.%在单因素试验明确莲房不溶性膳食纤维添加量、黄油添加量、烘烤温度和时间对曲奇饼干品质影响的基础上,建立四因素回归模型优化饼干制作工艺。分别以各感官评价项的总评分及主成分分析得到的综合评分为指标,采用响应面法优化得到2套工艺参数,结合实际应用比较后确定曲奇饼干制作的最优参数为:不溶性膳食纤维添加量3.8%、黄油添加量60%、烘烤时间11 min、烘烤温度196℃。采用三点弯曲测试分析饼干的硬度、脆性和酥性,发现其品质与脆性和酥性均存在显著负相关性(P<0.05)。建立莲房膳食纤维曲奇饼干的制作工艺,探析其品质评价指标及方法,可为莲房的开发利用提供参考。

  18. 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.

  19. Castration of the Vietnamese pot-bellied boar: 8 cases

    OpenAIRE

    Østevik, Liv; Elmas, Colette; Rubio-Martinez, Luis M.

    2012-01-01

    Surgical techniques for castration of the Vietnamese pot-bellied boar and outcome are described. Vietnamese pot-bellied pig (VPBP) boars (n = 8) were admitted for castration. Data retrieved from medical records (2002–2011) for these pigs included signalment, history, reason for castration, perioperative management, surgical technique, and complications. Follow-up information was obtained from owners. A scrotal approach with closed technique was used for 6 boars with normally descended testes....

  20. Evaluation of fly ash as a component of potting substrates

    Energy Technology Data Exchange (ETDEWEB)

    Menzies, N.W.; Aitken, R.L. [University of Queensland, St. Lucia, Qld. (Australia). Dept. of Agriculture

    1996-11-01

    A series of laboratory and glasshouse experiments were undertaken to assess the potential for incorporating fly ash in soilless potting substrates. Since fly ash is available at low cost and can be successfully substituted for a considerable portion of the expensive peat component in the peat:sand mix, its use at low application rates in potting substrates may be desirable from an economic viewpoint.

  1. Baking Light

    DEFF Research Database (Denmark)

    Tamke, Martin

    2005-01-01

    decisions. Display quality, comfortable navigation and realistic illumination are crucial ingredients here. Light is one of the principal elements in architectural design, so design reviews must enable the architect to judge the quality of his design in this respect. Realistic light simulations, e.g. via...... radiosity algorithms, are no longer the domain of high-end graphic workstations. Today’s off-the-shelf hardware and 3D-software provide the architect with high-quality tools to simulate physically correct light distributions. But the quality and impression of light is hard to judge by looking at still...... practical experiences with global-light-simulations. We share results which we think are helpful to others, and we highlight areas where further research is necessary....

  2. Baking Light

    DEFF Research Database (Denmark)

    Tamke, Martin

    2005-01-01

    decisions. Display quality, comfortable navigation and realistic illumination are crucial ingredients here. Light is one of the principal elements in architectural design, so design reviews must enable the architect to judge the quality of his design in this respect. Realistic light simulations, e.g. via...... radiosity algorithms, are no longer the domain of high-end graphic workstations. Today’s off-the-shelf hardware and 3D-software provide the architect with high-quality tools to simulate physically correct light distributions. But the quality and impression of light is hard to judge by looking at still...... practical experiences with global-light-simulations. We share results which we think are helpful to others, and we highlight areas where further research is necessary....

  3. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2014-01-01

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  4. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

    Science.gov (United States)

    Shafi, Musarat; Baba, Waqas N; Masoodi, Farooq Ahmad; Bazaz, Rafiya

    2016-12-01

    Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

  5. In situ baking method for degassing of a kicker magnet in accelerator beam line

    Energy Technology Data Exchange (ETDEWEB)

    Kamiya, Junichiro, E-mail: kamiya.junichiro@jaea.go.jp; Ogiwara, Norio; Yanagibashi, Toru; Kinsho, Michikazu [Japan Atomic Energy Agency, J-PARC Center, Ooaza Shirakata 2-4, Tokai, Naka, Ibaraki 319-1195 (Japan); Yasuda, Yuichi [SAKAGUCHI E.H VOC CORP., Sakura Dai-san Kogyodanchi 1-8-6, Osaku, Sakura, Chiba 285-0802 (Japan)

    2016-03-15

    In this study, the authors propose a new in situ degassing method by which only kicker magnets in the accelerator beam line are baked out without raising the temperature of the vacuum chamber to prevent unwanted thermal expansion of the chamber. By simply installing the heater and thermal radiation shield plates between the kicker magnet and the chamber wall, most of the heat flux from the heater directs toward the kicker magnet. The result of the verification test showed that each part of the kicker magnet was heated to above the target temperature with a small rise in the vacuum chamber temperature. A graphite heater was selected in this application to bake-out the kicker magnet in the beam line to ensure reliability and easy maintainability of the heater. The vacuum characteristics of graphite were suitable for heater operation in the beam line. A preliminary heat-up test conducted in the accelerator beam line also showed that each part of the kicker magnet was successfully heated and that thermal expansion of the chamber was negligibly small.

  6. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

    Directory of Open Access Journals (Sweden)

    Maria Eduardo

    2014-01-01

    Full Text Available Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM, sodium stearoyl-2-lactylate (SSL, and lecithin (LC; and hydrocolloids, carboxymethylcellulose (CMC and high-methylated pectin (HM pectin were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50. Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13% and in combination with emulsifiers (from 7.9 to 27% compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  7. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

    Science.gov (United States)

    Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

    2016-12-15

    The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

  8. Deprotection blue in extreme ultraviolet photoresists: influence of base loading and post-exposure bake temperture

    Energy Technology Data Exchange (ETDEWEB)

    Anderson, Christopher N.; Naulleau, Patrick P.

    2008-06-02

    The deprotection blur of Rohm and Haas XP 5435, XP 5271, and XP5496 extreme ultraviolet photoresists has been determined as their base weight percent is varied. They have also determined the deprotection blur of TOK EUVR P1123 photoresist as the post-exposure bake temperature is varied from 80 C to 120 C. In Rohm and Haas XP 5435 and XP5271 resists 7x and 3x (respective) increases in base weight percent reduce the size of successfully patterned 1:1 line-space features by 16 nm and 8 nm with corresponding reductions in deprotection blur of 7 nm and 4 nm. In XP 5496 a 7x increase in base weight percent reduces the size of successfully patterned 1:1 line-space features from 48 nm to 38 nm without changing deprotection blur. In TOK EUVR P1123 resist, a reduction in post-exposure bake temperature from 100 C to 80 C reduces deprotection blur from 21 nm to 10 nm and reduces patterned LER from 4.8 nm to 4.1 nm.

  9. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.

    Science.gov (United States)

    Smith, Frances; Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A; Gates, Fred K; Wickham, Martin S J; Shewry, Peter R; Bakalis, Serafim; Padfield, Philip; Mills, E N Clare

    2015-10-01

    Resistance of proteins to gastrointestinal digestion may play a role in determining immune-mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS-PAGE and immunoblotting using monoclonal antibodies specific for celiac-toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten-starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. © 2015 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste.

    Science.gov (United States)

    Qamaruz-Zaman, N; Kun, Y; Rosli, R-N

    2015-01-01

    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 100g 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 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.

    Science.gov (United States)

    Mäkinen, Outi E; Zannini, Emanuele; Arendt, Elke K

    2013-03-01

    Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drastic increase of α-amylase activity from 0.3 to 48 U/g, and minor increases in proteolytic and lipolytic activities. Little change was observed in quinoa except a decrease in proteolytic activity from 9.6 to 6.9 U/g. Oat malt addition decreased batter viscosities at both proofing temperature and during heating. These changes led to a decrease in bread density from 0.59 to 0.5 g/ml and the formation of a more open crumb, but overdosing of oat malt deteriorated the product as a result of excessive amylolysis during baking. Quinoa malt had no significant effect on the baking properties due to low α-amylase activity. Despite showing a very different impact on the bread quality, both malts influenced the electrophoretic patterns of rice flour protein similarly. This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation.

  12. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

    Science.gov (United States)

    Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A.; Gates, Fred K.; Wickham, Martin S. J.; Shewry, Peter R.; Bakalis, Serafim; Padfield, Philip; Mills, E. N. Clare

    2015-01-01

    Scope Resistance of proteins to gastrointestinal digestion may play a role in determining immune‐mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Methods and results Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS‐PAGE and immunoblotting using monoclonal antibodies specific for celiac‐toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. Conclusion The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten‐starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. PMID:26202208

  13. Development of Bake Hardening Effect by Plastic Deformation and Annealing Conditions

    Directory of Open Access Journals (Sweden)

    Kvačkaj, T.

    2006-01-01

    Full Text Available The paper deals with the classification of steel sheets for automotives industry on the basis of strength and structural characteristics. Experimental works were aimed to obtain the best possible strengthening parameters as well as work hardening and solid solution ferrite hardening, which are the result of thermal activation of interstitial carbon atoms during paint-baking of auto body. Hardening process coming from interstitial atoms is realized as two-step process. The first step is BH (bake hardening effect achieved by interaction of interstitial atoms with dislocations. The Cottrels atmosphere is obtained. The second step of BH effect is to produced the hardening from precipitation of the carbon atoms in e-carbides, or formation of Fe32C4 carbides. WH (work hardening effect is obtained as dislocation hardening from plastic deformations during sheet deep drawing. Experimental works were aimed at as to achieve such plastic material properties after cold rolling, annealing and skin-pass rolling, which would be able to classify the material ZStE220BH into the drawing categories at the level of DQ – DDQ. As resulting from the experimental results, the optimal treatment conditions for the maximal sum (WH+BH = 86 MPa are as follows: total cold rolling deformation ecold = 65 %, annealing temperature Tanneal. = 700 °C.

  14. Effect of temper rolling on the bake-hardening behavior of low carbon steel

    Institute of Scientific and Technical Information of China (English)

    Chun-fu Kuang; Shen-gen Zhang; Jun Li; Jian Wang; Pei Li

    2015-01-01

    In a typical process, low carbon steel was annealed at two different temperatures (660°C and 750°C), and then was temper rolled to improve the mechanical properties. Pre-straining and baking treatments were subsequently carried out to measure the bake-hardening (BH) values. The influences of annealing temperature and temper rolling on the BH behavior of the steel were investigated. The results indicated that the microstructure evolution during temper rolling was related to carbon atoms and dislocations. After an apparent increase, the BH value of the steel significantly decreased when the temper rolling reduction was increased from 0%to 5%. This was attributed to the increase in solute carbon concentration and dislocation density. The maximum BH values of the steel annealed at 660°C and 750°C were 80 MPa and 89 MPa at the reductions of 3%and 4%, respectively. Moreover, increasing the annealing temperature from 660 to 750°C resulted in an ob-vious increase in the BH value due to carbide dissolution.

  15. Production of crude xylanase from Thermoascus aurantiacus CBMAI 756 aiming the baking process.

    Science.gov (United States)

    Oliveira, Denise S; Meherb-Dini, Carolina; Franco, Célia M L; Gomes, Eleni; Da-Silva, Roberto

    2010-09-01

    In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity (baking industry, because it results in a slower degradation of gluten. Our results confirm this finding, because the enzyme obtained by fermentation in corncob resulted in a gluten with a higher specific volume than all the other substrates that were tested. The crude xylanase presented maximum activity at a pH of 5, and the optimum temperature was 75 °C. It was stable up to 70 °C for an hour and at a pH range from 4 to 10.

  16. 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.

  17. Intensive Baking Room Baking on the Intensive Management%密集烤房集约化烘烤管理初议

    Institute of Scientific and Technical Information of China (English)

    马文清

    2012-01-01

      Digest Since the development and application of bulk and intensive flue curing barn from 2005, it was accepted the tobacco barn has unique advantages such as capacity-installing, cost-reducing, energy-saving and lower consumption reduction, etc. Barn in recent years has achieved rapid development in China, in particular, the implementation of Technical standard for barn (No.418 document of National Tobacco Management Department [ the barn, 2009]) has made intensive flue curing technology the leading role among the tobacco curing system in China. By the end of 2011, China has built up more than 700,000 bulk flue curing barn, in which has more than 30,000 serious curing barn and baking workshop connected with the tobacco curing work of 14,000,000 mu. Although the popularization and application of bulk and intensive flue curing barn has been rapidly recognized through the country, resulting in a large number of baking workshop’s establishing. However, the management of bulk flue curing is still an important subject to study..%  自2005年正式开始密集烤房的研发及推广应用以来,公认了密集烤房有装烟量大、减工降本、节能降耗等独特的优势,最近几年密集烤房在我国得到了迅速的发展,特别是国烟办[2009]418号《密集烤房技术标准》的实行,确立了密集烘烤在我国烟叶烘烤体系中的主体地位.到2011年,全国建造密集烤房总量达到70万座以上,其中烤房群和烘烤工场3万多处,承担烤烟面积约93.3万公顷.虽然,密集烤房的推广应用,很快在全国各个烟区得到了普遍认可,产生了一大批烘烤工场.但是,密集烤房的集约化烘烤管理还是一个重要的课题.

  18. A likely case of scurvy in a rural Early Classic Maya burial from Actun Uayazba Kab, Belize.

    Science.gov (United States)

    Wrobel, Gabriel

    2014-11-01

    A Maya burial of a late adolescent (Burial 98-3) found in the rockshelter entrance of Actun Uayazba Kab (AUK), Belize, displays a combination of lesions that is consistent with scurvy. Signs include large, active lesions on the posterior surfaces of maxilla; relatively mild porotic hyperostosis along the midline of the skull on the parietals and occipital; cribra orbitalia; potential pinprick lesions on the greater wings of sphenoid and temporal; reactive lesions on the palate, temporal lines of frontal and parietals, and external and internal surfaces of zygomatics; small lesions on the popliteal surfaces of both femora; and periodontal disease. Identification of scurvy at AUK potentially informs the analysis of other primary burials and scattered bone found there and at other nearby sites, which often reveal evidence of nonspecific lesions that are usually attributed to anemia and infection, but that are also consistent with scurvy. The social and ecological context of this Protoclassic (0-AD 300) individual, who lived in a rural agricultural community with no evidence of complex social hierarchy, contrasts with typical discussions of disease among the Maya, which tend to focus on the degrading effects of overcrowding and resource deficiencies. While scurvy has been largely overlooked in the Maya area, this study supports earlier arguments for its presence that were based largely on clinical and ethnographic analogies and suggests the need to incorporate scurvy into broader synergistic models of ancient health. © 2014 Wiley Periodicals, Inc.

  19. a Review of Late Holocene Fluvial Systems in the Karst Maya Lowlands with Focus on the Rio Bravo, Belize

    Science.gov (United States)

    Beach, T.; Luzzadder-Beach, S.; Krause, S.; Doyle, C.

    2015-12-01

    The Maya Lowlands is mostly an internally draining karst region with about 400 m of regional relief. Fluvial and fluviokarst systems drain the edges of this landscape either from low limestone uplands or igneous and metamorphic complexes. Thus far most fluvial research has focused around archaeology projects, and here we review the extant research conducted across the region and new research on the transboundary Rio Bravo watershed of Belize and Guatemala. The Rio Bravo drains a largely old growth tropical forest today, but was partly deforested around ancient Maya cities and farms from 3,000 to 1000 BP. Several studies estimate that 30 to 40 percent of forest survived through the Maya period. Work here has focused on soils and sediment movement along slope catenas, in floodplain sites, and on contributions from groundwater with high dissolved loads of sulfate and calcium. We review radiocarbon dates and present new dates and soil stratigraphy from these sequences to date slope and floodplain movement, and we estimate ancient land use from carbon isotopic and pollen evidence. Aggradation in this watershed occurred by flooding, gypsum precipitation, upland erosion, and ancient Maya canal building and filling for wetland farming. Soil erosion and aggradation started at least by 3,000 BP and continued through the ancient Maya period, though reduced locally by soil conservation, post urban construction, and source reduction, especially in Maya Classic period from 1700 to 1000 BP.

  20. A "coca-cola" shape: cultural change, body image, and eating disorders in San Andrés, Belize.

    Science.gov (United States)

    Anderson-Fye, Eileen P

    2004-12-01

    Eating disorders have been associated with developing nations undergoing rapid social transition, including participation in a global market economy and heavy media exposure. San Andrés, Belize, a community with many risk factors associated with the cross-cultural development of eating disorders, has shown remarkable resistance to previously documented patterns, despite a local focus on female beauty. Drawing on longitudinal person-centered ethnography with adolescent girls, this article examines why this community appears exceptional in light of the literature. First, community beauty and body image ideals and practices are explicated. Then, a protective ethnopsychology is proposed as a key mediating factor of the rapid socio-cultural change among young women. Finally, possible nascent cases of eating disordered behavior are discussed in light of their unique phenomenology: that is, having to do more with economic opportunity in the tourism industry and less with personal distress or desire for thinness. Close, meaning-centered examination of eating and body image practices may aid understanding and prevention of eating disorders among adolescents undergoing rapid social change in situations of globalization and immigration.

  1. 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.

  2. Analysis of thin baked-on silicone layers by FTIR and 3D-Laser Scanning Microscopy.

    Science.gov (United States)

    Funke, Stefanie; Matilainen, Julia; Nalenz, Heiko; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Friess, Wolfgang

    2015-10-01

    Pre-filled syringes (PFS) and auto-injection devices with cartridges are increasingly used for parenteral administration. To assure functionality, silicone oil is applied to the inner surface of the glass barrel. Silicone oil migration into the product can be minimized by applying a thin but sufficient layer of silicone oil emulsion followed by thermal bake-on versus spraying-on silicone oil. Silicone layers thicker than 100nm resulting from regular spray-on siliconization can be characterized using interferometric profilometers. However, the analysis of thin silicone layers generated by bake-on siliconization is more challenging. In this paper, we have evaluated Fourier transform infrared (FTIR) spectroscopy after solvent extraction and a new 3D-Laser Scanning Microscopy (3D-LSM) to overcome this challenge. A multi-step solvent extraction and subsequent FTIR spectroscopy enabled to quantify baked-on silicone levels as low as 21-325μg per 5mL cartridge. 3D-LSM was successfully established to visualize and measure baked-on silicone layers as thin as 10nm. 3D-LSM was additionally used to analyze the silicone oil distribution within cartridges at such low levels. Both methods provided new, highly valuable insights to characterize the siliconization after processing, in order to achieve functionality.

  3. 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.

  4. 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.

  5. Exploration of Sugar Functionality in Sugar-Snap and Wire-Cut Cookie Baking: Implications for Sucrose Reduction or Replacement

    Science.gov (United States)

    Sugars are plasticizers of the biopolymers of wheat flour, but concentrated sugar solutions act as anti-plasticizers, compared to water alone. As a result, gluten development during dough mixing and starch gelatinization/pasting during cookie baking are delayed or prevented. In great excess, aqueou...

  6. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

    Science.gov (United States)

    Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

  7. Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization

    Science.gov (United States)

    Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in m...

  8. Baking Industry. Grade 2. One in a Series of Career Development Curriculum Units for the Elementary Classroom. (Second Edition).

    Science.gov (United States)

    Barret, Jennifer; And Others

    Focusing on the occupational clusters of natural resources and manufacturing, this unit entitled "Baking Industry" is one of four grade 2 units which are part of a total set of twenty-seven career development curriculum units for grades K-6. This unit is organized into four sections. Section 1 identifies one career development-centered…

  9. 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.

  10. 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.

  11. Formaldehyde removal by potted plant-soil systems.

    Science.gov (United States)

    Xu, Zhongjun; Wang, Li; Hou, Haiping

    2011-08-15

    Formaldehyde is a major indoor air pollutant. Formaldehyde removal from indoor air conduces to decrease the health risk for urban inhabitants. In this study, a dynamic chamber technique was employed to investigate formaldehyde removal by potted spider plant (Chlorphytum comosum), aloe (Aloe vera) and golden pothos (Epipremnum aureum) with potted soils. The results showed that the potted plant-soil systems could remove formaldehyde from air in a long time. The spider plant-soil system had the highest formaldehyde removal capacity compared with others. Higher metabolisms in plants and microorganisms in daytime may give a reasonable explanation for higher formaldehyde removal capacities for plant-soil systems in daytime. The order of formaldehyde removal capacity for the three plant species agreed well with the sequence of formaldehyde dehydrogenase activities from plant leaves. Formaldehyde removal by plant may be diffusion-limited rather than reaction-limited since the detached formaldehyde dehydrogenase activities from the leaves of the three plant species were higher than in vivo metabolic capacities. Formaldehyde in air can be largely absorbed and metabolized by the microorganisms in the potted soils indicating that further elevating formaldehyde removal capacity for plant-soil system will be realized by increasing exposed surface of potted soil.

  12. RF Measurements of the New TOTEM Roman Pot

    CERN Document Server

    Berrig, O; Caspers, F; Danisi, A; Eberhardt, J; Kuczerowski, J; Minafra, N; Salvant, B; Vollinger, C

    2015-01-01

    The TOTEM experiment has been designed to measure the total proton-proton cross section and to study the elastic and diffractive scattering at the LHC energy. The measurement requires detecting protons at distances as small as 1 mm from the beam center: TOTEM uses Roman Pots, movable beam pipe insertions, hosting silicon detectors. In the first period of LHC operation no relevant problems were detected with Roman Pots retracted or inserted during special runs. However, when operating the LHC with high intensity beams, impedance induced heating has been observed during the Roman Pots insertion. In order to be compatible with the higher LHC beam current foreseen after the LS1, a new version of the Roman Pot has been proposed and optimized with respect to the beam coupling impedance. In this work we present the bench impedance measurements carried out on the new Roman Pot prototype. Single and double wire measurements, as well as probe measurements, were performed in order to detect possible harmful resonant mod...

  13. Baking quality, sensory properties and shelf life of bread with polyols.

    Science.gov (United States)

    Bhise, Suresh; Kaur, A

    2014-09-01

    The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6 % level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight and decreased specific volume. The overall acceptability scores were maximum for bread prepared with glycerol at 2 % level, followed by sorbitol at 4 % level and mannitol at 4 % level. During storage of packed bread, moisture content and water activity were higher for bread prepared from polyols as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene. Formation of free fatty acid content (% oleic acid) was observed to be higher in the breads stored at ambient condition and packed in Low density polyethylene packaging material. The overall acceptability of bread decreased with the increased storage period.

  14. Omega-3 fatty acids in baked freshwater fish from south of Brazil.

    Science.gov (United States)

    Andrade, A D; Visentainer, J V; Matsushita, M; de Souza, N E

    1997-03-01

    Lipid and fatty acid levels in the edible flesh of 17 baked freshwater fish from Brazil's southern region were determined. Analyses of fatty acids methyl esters were performed by gas chromatography. Palmitic acid (C16:0) was the predominant saturated fatty acid, accouting for 50-70% of total saturated acids. Linoleic acid (C18:2 omega 6), linolenic acid (C18:3 omega 3), and docosahexaenoic acid (C22:6 omega 3) were the predominant polyunsatured fatty acids (PUFA). The data revealed that species such as barbado, corvina, pintado, and truta were good sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and that most freshwater fish examined were good sources of PUFA-omega 3.

  15. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.

    Science.gov (United States)

    Nguyen, Ha T; Van der Fels-Klerx, H J Ine; Peters, Ruud J B; Van Boekel, Martinus A J S

    2016-02-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200°C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructose, (3) with fructose only and (4) with glucose only. Experimental data showed that HMF concentration was highest in biscuits with glucose and fructose, whereas acrylamide concentration was highest in biscuits with glucose, also having the highest asparagine concentration. Proposed mechanistic models suggested that HMF is formed via caramelisation and that acrylamide formation follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff base before decarboxylation, to generate acrylamide without the Amadori rearrangement product and sugar fragmentation. Study results contribute to understanding chemical reaction pathways in real food products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Ultrathin Polyimide-Stainless Steel Heater for Vacuum System Bake-out

    CERN Document Server

    Rathjen, Christian; Henrist, Bernard; Kölemeijer, Wilhelmus; Libera, Bruno; Lutkiewicz, Przemyslaw

    2005-01-01

    Space constraints in several normal conducting magnets of the LHC required the development of a dedicated permanent heater for vacuum chamber bake-out. The new heater consists of stainless steel bands inside layers of polyimide. The overall heater thickness is about 0.3 mm. The low magnetic permeability is suitable for applications in magnetic fields. The material combination allows for temperatures high enough to activate a NEG coating. Fabrication is performed in consecutive steps of tape wrapping. Automation makes high volume production at low costs possible. About 800 m of warm vacuum system of the long straight sections of the LHC will be equipped with the new heater. This paper covers experience gained at CERN from studies up to industrialization.

  17. Hypertension after ingestion of baked garlic (Allium sativum) in a dog.

    Science.gov (United States)

    Kang, Min-Hee; Park, Hee-Myung

    2010-04-01

    A 6-year-old, intact male Schnauzer was referred 2-days after accidental ingestion of baked garlic. Regenerative anemia (Hematocrit 22%) and the elevated methemoglobin (8.7%) concentration were detected upon hematological examination. Eccentrocytes, Heinz bodies and ruptured red blood cells were also noted on blood smear films, which were the results from the oxidative injury of the Allium species. The dog was hypertension (systolic mean 182 mmHg) concurrent with other clinical signs, such as vomiting and dark brown urination. Treatment with continuous oxygen, antioxidant drugs and antihypertensive therapy resulted in good progress. The dog was discharged 4 days after hospitalization. There were no remarkable findings in the follow up hematologic examination 24 days after discharge, but the dog still had a high blood pressure and continued on antihypertensive therapy. No recurrence was noted and the blood pressure returned to normal levels 4 months later.

  18. Properties of baked foams from citric acid modified cassava starch and native cassava starch blends.

    Science.gov (United States)

    Pornsuksomboon, Kanlaya; Holló, Berta Barta; Szécsényi, Katalin Mészáros; Kaewtatip, Kaewta

    2016-01-20

    Starch foams from native cassava starch (NS) and citric acid modified cassava starch (CNS) were prepared using baking processes with blend ratios of 80/20, 60/40, 50/50, 40/60 and 20/80. The density, thickness, morphology, thermal stability and water absorption of the NS, CNS and blended starch foams were determined. The ratio of the two starch components had a significant influence on the density and thickness of the blended starch foams. All blended starch foams showed good water resistance. Moreover, the morphology of the blended starch foam with the NS/CNS ratio of 50/50 showed a more ordered distribution of cell sizes with thicker cell walls than for the NS and CNS foams. The thermal stability of the blended starch foams was somewhat lower than the stability of the NS foam but not to the extent that it affected any potential practical applications.

  19. Formation of melatonin and its isomer during bread dough fermentation and effect of baking.

    Science.gov (United States)

    Yılmaz, Cemile; Kocadağlı, Tolgahan; Gökmen, Vural

    2014-04-02

    Melatonin is produced mainly by the pineal gland in vertebrates. Also, melatonin and its isomer are found in foods. Investigating the formation of melatonin and its isomer is of importance during bread dough fermentation and its degradation during baking since bread is widely consumed in high amounts. Formation of melatonin was not significant during dough fermentation. The melatonin isomer content of nonfermented dough was found to be 4.02 ng/g and increased up to 16.71 ng/g during fermentation. Lower amounts of isomer in crumb and crust than dough showed that the thermal process caused a remarkable degree of degradation in melatonin isomer. At the end of the 180 min fermentation Trp decreased by 58%. The results revealed for the first time the formation of a melatonin isomer in bread dough during yeast fermentation.

  20. 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 D2 and D3 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.

  1. Influence of post exposure bake time on EUV photoresist RLS trade-off

    Science.gov (United States)

    Vesters, Yannick; De Simone, Danilo; De Gendt, Stefan

    2017-03-01

    To achieve high volume manufacturing, EUV photoresists need to push back the "RLS trade-off" by simultaneously improving Resolution, Line-Width Roughness and Sensitivity (exposure dose). Acid diffusion in chemically amplified resist is known to impact these performances. This work studies the diffusion of acid in chemically amplified resist by varying the post exposure bake duration while monitoring the evolution of CD and LWR for 6 chemically amplified EUV photoresists (CAR). We observed a first regime where both CD and LWR quickly decrease during the first 30s of post exposure bake (PEB). This can be related to the deprotection reaction taking place in the exposed part of the resist. After 60s the decrease in CD and LWR slows down significantly, likely related to a regime of acid diffusion from exposed to unexposed region, and acid-quencher neutralization at the interface of these two regions. We tested two resists with different protecting group and the one having lower activation energy shows a faster CD change in the second regime, resulting in a worsening of LWR for longer PEB time. On the contrary, a resist with a high quencher loading shows reduced net diffusion of acid towards the unexposed region and controls the resist edge profile. In other words longer PEB does not degrade LWR, but as it reduces the line CD, sensitivity is impacted. With an appropriate ratio selection of quencher to PAG, an EUV dose reduction of up to 12% can be achieved with a change from a standard 60 second to a 240 second PEB time, while keeping LWR and resolution constant and therefore pushing the RLS performances. Finally, we confirmed that the observations on positive tone development (PTD) resist could be applied to negative tone development (NTD) resist: with a high quencher NTD resist we observed a dose reduction of 8% for longer PEB time, keeping LWR and resolution constant.

  2. The magnetic properties of baked clays and their implications for past geomagnetic field intensity determinations

    Science.gov (United States)

    Kostadinova-Avramova, M.; Kovacheva, M.

    2013-12-01

    Burnt clays provide a vital source of information about the archaeomagnetic field but their magnetic properties, and the dependency of these on thermal history, are diverse, complex and poorly understood. Here, we attempt to shed light on this problem through the investigation of artificial clay samples prepared from three different clay types repeatedly heated in known magnetic field to two different temperatures (400 and 700 °C). Combined rock-magnetic and X-ray analyses were carried out to obtain information about the mineralogical content and magnetic properties of the diverse raw and heated clays, and also their evolution during the course of multiple heating/cooling treatments. The magnetic behaviour of the three clay types evolved significantly during the course of being repeatedly heated to both 400 and 700 °C. Phyllosilicates containing iron-substitutions in their matrix apparently played an important role in supplying iron- oxides during the heatings and the iron oxides themselves underwent progressive oxidation. The samples heated to the higher temperature exhibited more ideal magnetic behaviour but even those heated only to 400 °C achieved magnetic stabilization after multiple heatings. After 10 reheating treatments, samples heated to both peak temperatures yielded reliable palaeointensity results and a grand mean intensity value Fa = 48.57 ± 1.19 μT which differs by less than 2 μT (or about 3 per cent) from the known intensity of the inducing field. The results confirm that the thermoremanent magnetization produced as a result of multiple heatings even to moderate temperature in the antiquity can give reliable palaeointensity determination. They also highlight that materials from repeatedly used baked clay structures (kilns, hearths, etc.) may be far more appropriate for archaeointensity study than singly baked clay structures (destruction layers, floor plasters, etc.).

  3. Do Glazed Ceramic Pots in a Mexico-US Border City Still Contain Lead?

    OpenAIRE

    Valles-Medina, Ana M.; Osuna-Leal, Angel I.; Martinez-Cervantes, Maria Elena; Castillo-Fregoso, Maria Carmen; Vazquez-Erlbeck, Martha; Rodriguez-Lainz, Alfonso

    2014-01-01

    In order to identify the presence of lead in glazed ceramic pots in a Mexico-US border city, 41 clay pots were sampled. The pots were purchased in several establishments located in different geographical areas of the city. The presence of lead was determined using LeadCheck Swabs. Most (58.5%) of the pots were from the State of Jalisco and 24.4% were of unknown origin. Only 4 pots did not contain varnish and were lead-negative. Thirty-seven (81.1%) of the glazed pots were lead positive. Among...

  4. A emergência de novas potências

    OpenAIRE

    Gaspar, Carlos

    2012-01-01

    A HISTÓRIA DAS RELAÇÕES INTERNACIONAIS é a narrativa da ascensão e queda das grandes potências. As guerras da revolução e do império retiraram à Espanha, à Suécia e à Holanda o estatuto de grandes potências e revelaram a ascensão da Prússia. A Grande Guerra, causada pela competição entre as estratégias revisionistas da Alemanha unifi cada e da Rússia imperial, con- fi rmou a emergência dos Estados Unidos como potência internacional, bem como as ambições do Jap...

  5. 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....

  6. Spatial Repellency and the Field Evaluation of a Push-Pull Strategy for the Control of Malaria Vectors in Northern Belize, Central America

    Science.gov (United States)

    2014-09-18

    northern Belize. J Vector Ecol 30:235-43 67. Guerra CA, Gikandi PW, Tatem AJ, Noor AM, Smith DL, al. e. 2008. The Limits and Intensity of Plasmodium...vaporize transfluthrin. Med Vet Entomol 16:277-84 111. Paz -Soldan VA, Plasai V, Morrison AC, Rios-Lopez EJ, Guedez-Gonzales S, et al. 2011...in St. Andrews State Park, Panama City Beach, Florida. J Am Mosq Control Assoc 26:43-9 139. Snow RW, Guerra CA, Noor AM, Myint HY, Hay SI. 2005

  7. Fish-assemblage variation between geologically defined regions and across a longitudinal gradient in the Monkey River Basin, Belize

    Science.gov (United States)

    Esselman, P.C.; Freeman, Mary C.; Pringle, C.M.

    2006-01-01

    Linkages between geology and fish assemblages have been inferred in many regions throughout the world, but no studies have yet investigated whether fish assemblages differ across geologies in Mesoamerica. The goals of our study were to: 1) compare physicochemical conditions and fish-assemblage structure across 2 geologic types in headwaters of the Monkey River Basin, Belize, and 2) describe basin-scale patterns in fish community composition and structure for the benefit of conservation efforts. We censused headwater-pool fishes by direct observation, and assessed habitat size, structure, and water chemistry to compare habitat and fish richness, diversity, evenness, and density between streams in the variably metamorphosed sedimentary geologic type typical of 80% of Belize's Maya Mountains (the Santa Rosa Group), and an anomalous extrusive geologic formation in the same area (the Bladen Volcanic Member). We also collected species-presence data from 20 sites throughout the basin for analyses of compositional patterns from the headwaters to the top of the estuary. Thirty-nine fish species in 21 families were observed. Poeciliids were numerically dominant, making up 39% of individuals captured, followed by characins (25%), and cichlids (20%). Cichlidae was the most species-rich family (7 spp.), followed by Poeciliidae (6 spp.). Habitat size and water chemistry differed strongly between geologic types, but habitat diversity did not. Major fish-assemblage differences also were not obvious between geologies, despite a marked difference in the presence of the aquatic macrophyte, Marathrum oxycarpum (Podostemaceae), which covered 37% of the stream bottom in high-nutrient streams draining the Santa Rosa Group, and did not occur in the low-P streams draining the Bladen Volcanic Member. Correlation analyses suggested that distance from the sea and amount of cover within pools are important to fish-assemblage structure, but that differing abiotic factors may influence

  8. Long term monitoring of jaguars in the Cockscomb Basin Wildlife Sanctuary, Belize; Implications for camera trap studies of carnivores

    Science.gov (United States)

    Harmsen, Bart J.; Foster, Rebecca J.; Sanchez, Emma; Gutierrez-González, Carmina E.; Silver, Scott C.; Ostro, Linde E. T.; Kelly, Marcella J.; Kay, Elma; Quigley, Howard

    2017-01-01

    In this study, we estimate life history parameters and abundance for a protected jaguar population using camera-trap data from a 14-year monitoring program (2002–2015) in Belize, Central America. We investigated the dynamics of this jaguar population using 3,075 detection events of 105 individual adult jaguars. Using robust design open population models, we estimated apparent survival and temporary emigration and investigated individual heterogeneity in detection rates across years. Survival probability was high and constant among the years for both sexes (φ = 0.78), and the maximum (conservative) age recorded was 14 years. Temporary emigration rate for the population was random, but constant through time at 0.20 per year. Detection probability varied between sexes, and among years and individuals. Heterogeneity in detection took the form of a dichotomy for males: those with consistently high detection rates, and those with low, sporadic detection rates, suggesting a relatively stable population of ‘residents’ consistently present and a fluctuating layer of ‘transients’. Female detection was always low and sporadic. On average, twice as many males than females were detected per survey, and individual detection rates were significantly higher for males. We attribute sex-based differences in detection to biases resulting from social variation in trail-walking behaviour. The number of individual females detected increased when the survey period was extended from 3 months to a full year. Due to the low detection rates of females and the variable ‘transient’ male subpopulation, annual abundance estimates based on 3-month surveys had low precision. To estimate survival and monitor population changes in elusive, wide-ranging, low-density species, we recommend repeated surveys over multiple years; and suggest that continuous monitoring over multiple years yields even further insight into population dynamics of elusive predator populations. PMID:28658274

  9. Application of digital image processing for pot plant grading.

    NARCIS (Netherlands)

    Dijkstra, J.

    1994-01-01

    The application of digital image processing for grading of pot plants has been studied. Different techniques e.q. plant part identification based on knowledge based segmentation, have been developed to measure features of plants in different growth stage. Growth experiments were performed to identif

  10. Banjo Rim Height and Sound in the Pot

    CERN Document Server

    Politzer, David

    2016-01-01

    Rim and back geometry determine much of the behavior of sound inside the pot, whose effect on total, produced sound is subtle but discernible. The theory of sound inside a cylinder is reviewed and demonstrated. And previous work on the Helmholtz resonance and the interplay between the Helmholtz resonance and the lowest head mode is revisited using some improved techniques.

  11. Logistics orchestration scenarios in a potted plant supply chain network

    NARCIS (Netherlands)

    Keizer, de M.; Groot, J.J.; Bloemhof, J.M.; Vorst, van der J.G.A.J.

    2014-01-01

    The Dutch potted plant sector has a dominant international position, but new marketing channels and emerging markets on distance call for new logistics concepts. This paper explores the potential of an advanced logistics concept, i.e. logistics orchestration, that aims for improved collaboration

  12. Laser/TIG Hybrid Welding of Pot for Induction Heater

    DEFF Research Database (Denmark)

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

    2004-01-01

    In this paper, systematic work is presented that shows the steps for realizing a hybrid welded tailored blank that is formed to a pot for induction heating. The bottom is made of ferritic stainless steel and the sides of austenitic stainless steel. Only the bottom will then interact directly...

  13. Is Pot Harder on The Heart Than Tobacco?

    Science.gov (United States)

    ... Pot Harder on the Heart Than Tobacco? Damaging effects from marijuana smoke last three times longer than tobacco's, rat ... stroke or heart attack, Springer explained. "While the effect is temporary for both cigarette and marijuana smoke, these temporary problems can turn into long- ...

  14. Laser/TIG Hybrid Welding of Pot for Induction Heater

    DEFF Research Database (Denmark)

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

    2004-01-01

    In this paper, systematic work is presented that shows the steps for realizing a hybrid welded tailored blank that is formed to a pot for induction heating. The bottom is made of ferritic stainless steel and the sides of austenitic stainless steel. Only the bottom will then interact directly...

  15. Methodological Approach for Modeling of Multienzyme in-pot Processes

    DEFF Research Database (Denmark)

    Andrade Santacoloma, Paloma de Gracia; Roman Martinez, Alicia; Sin, Gürkan;

    2011-01-01

    This paper presents a methodological approach for modeling multi-enzyme in-pot processes. The methodology is exemplified stepwise through the bi-enzymatic production of N-acetyl-D-neuraminic acid (Neu5Ac) from N-acetyl-D-glucosamine (GlcNAc). In this case study, sensitivity analysis is also used...

  16. A One-pot Procedure to Prepare Ethynylferrocene and Iodoethynylferrocene

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    Ethynylferrocene and iodoethynylferrocene were prepared in high yield as 88-90% through a one-pot procedure.1,1'-diiodoferrocenylene was in-situ prepared from reaction of CHI3 PPh3,t-BuOK and ferrocenecarboxaldehyde,further reaction with t-BuOK or n-BuLi gave the title compounds.

  17. Rússia: uma potência de volta ao jogo?

    Directory of Open Access Journals (Sweden)

    João Fábio Bertonha

    2010-10-01

    Full Text Available O presente artigo busca analisar a atual situação vivida pela Rússia, sua possível ascensão, novamente,  à categoria de grande potência no cenário mundial e as novas posições tomadas pelo Kremlin, sob Putin.

  18. A versatile multi-component one-pot thiazole synthesis

    NARCIS (Netherlands)

    Heck, Stefan; Dömling, Alexander

    2000-01-01

    A new multi-component reaction (MCR) of oxo components, primary amines, thiocarboxylic acids and a special isocyanide yielding 2,4-disubstituted thiazoles is described. This one-pot, one-step reaction is an alternative to current methods of thiazole ring formation and can be applied to combinatorial

  19. Logistics orchestration scenarios in a potted plant supply chain network

    NARCIS (Netherlands)

    Keizer, de M.; Groot, J.J.; Bloemhof, J.M.; Vorst, van der J.G.A.J.

    2014-01-01

    The Dutch potted plant sector has a dominant international position, but new marketing channels and emerging markets on distance call for new logistics concepts. This paper explores the potential of an advanced logistics concept, i.e. logistics orchestration, that aims for improved collaboration bet

  20. A One-pot Green Synthesis of Alkylidenesuccinimides

    Institute of Scientific and Technical Information of China (English)

    Yan, Lin; Yang, Wenguo; Li, Lixin; Shen, Yang; Jiang, Zhiyong

    2011-01-01

    A mild and facile Wittig reaction between N-substituted maleimides and aldehydes has been developed. Various synthetically valuable alkylidenesuccinimides were obtained from this one-pot reaction in high yields (up to 99%). The product was obtained by simple filtration and no extra purification was necessary. Ethanol, an environment-benign solvent, was found to be a suitable reaction medium.

  1. A versatile multi-component one-pot thiazole synthesis

    NARCIS (Netherlands)

    Heck, Stefan; Dömling, Alexander

    2000-01-01

    A new multi-component reaction (MCR) of oxo components, primary amines, thiocarboxylic acids and a special isocyanide yielding 2,4-disubstituted thiazoles is described. This one-pot, one-step reaction is an alternative to current methods of thiazole ring formation and can be applied to combinatorial

  2. Analysis of the January 2006 Pepper-Pot Experiments

    Energy Technology Data Exchange (ETDEWEB)

    Westenskow, G; Chambers, F; Bieniosek, F; Henestroza, E

    2006-03-22

    Between January 9-12, 2006 a series of experiments were performed on the DARHT-II injector to measure the beam's emittance. Part of these experiments were pepper-pot measurements. This note describes the analysis of the data, and our conclusions from the experiments.

  3. One-Pot Synthesis for Biocompatible Amphiphilic Hyperbranched Polyurea Micelles

    NARCIS (Netherlands)

    Xiang, Fei; Stuart, Marc; Vorenkamp, Joop; Roest, Steven; Timmer-Bosscha, Hetty; Fokkink, Remco; Loontjens, Ton

    2013-01-01

    Here we report, for the first time to our knowledge, a method to synthesize AB(2) monomers, the corresponding hyperbranched and the corresponding amphiphilic hyperbranched polymers in a one-pot procedure, starting from two commercial available compounds. Since the B groups were blocked isocyanates

  4. 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.

  5. Modelling of structure and properties of soft carbons with application to carbon anode baking

    Energy Technology Data Exchange (ETDEWEB)

    Gundersen, Oeyvind

    1998-11-01

    This work deals with topics related to modelling and control of ring furnaces for the baking of carbon anodes used in aluminium electrolysis. Anodes made of a granular coke and coal tar pitch are used in aluminium electrolysis. The anode properties are imperative for successful operation of the aluminium smelters. After mixing and forming the anode paste, heat treatment of the carbon blocks takes place in so-called ring furnaces. A ring furnace consists of a series of heat treatment sections where each section is loaded with a batch of anodes. The heat treatment of the anodes in a section consumes a lot of energy, and the anode properties partly depend on the heat treatment program. Previous work in the field of ring furnace modelling, operation and control is shortly reviewed. Both petroleum coke and coal tar pitch belong to the group of soft carbons. Models for structural parameters and porosity of soft carbons are developed. Furthermore, a new model for pyrolysis of coal tar pitch is proposed. Based on the models for pyrolysis, structure and porosity, new models for properties of single phase carbons and composite anodes are developed. These models are suitable for use in optimization of the baking process. A detailed mathematical model of a part of the heat treatment process is formulated in three spatial dimensions. The model is based on first principle descriptions of fundamental physical and chemical phenomena and the resulting model appears as a set of partial differential equations. The spatial differential operators are discretized by using the finite volume approach. In this way, a high dimensional nonlinear state space model is obtained. The model has been simulated using the method of lines. A vector of quantities which describes the anode properties is defined. This property vector constitutes a systematic definition of anode quality where the quality parameters are calculated as nonlinear transformations of the state space vector. Models are derived

  6. Embedding of laboratory wastes in clay or concrete blocks, with special reference to baking osmic acid and cacodylic acid wastes with clay.

    Science.gov (United States)

    Murakami, T; Murakami, T; Yamana, S

    1998-12-01

    Liquid laboratory waste containing osmic acid and cacodylic acid was mixed with potter's clay or hydraulic cement. The clay-waste product was kneaded into blocks and baked in a klin (1,200-1,400 degrees C). The cement-waste product was allowed to harden into concrete blocks. Some of the baked clay blocks and concrete blocks were ground, and immersed in 1 N NaOH or 10% HCI solutions for 3-6 months. X-ray microanalysis of the dried samples of these solutions showed that no leakage of osmium and arsenic occurred in the baked clay embedding, and that some leakage of these agents occurred in the concrete embedding. The present study indicates that the baked clay embedding method is useful for safe storage of dangerous laboratory wastes. Additional experiments suggested that glass embedding is also useful for safe storage of laboratory wastes or harmful metals.

  7. 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.

  8. 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.

  9. The alternatives for pot-ale disposal. [Evaporation by waste heat recovery and anaerobic digestion

    Energy Technology Data Exchange (ETDEWEB)

    Marriott, S. (UKAEA Harwell Lab. (UK). Energy Technology Div.)

    1990-01-01

    Pot-ale is a by-product of whisky distilling and when concentrated by evaporation can be sold as cattle feed. Examples of energy savings achieved by recovering waste heat from distilleries and using this waste heat to evaporate the water from the pot-ale are described. Another option for pot-ale disposal is anaerobic digestion to biogas. (UK).

  10. Effect of Pot Size on Various Characteristics Related to Photosynthetic Matter Production in Soybean Plants

    OpenAIRE

    Minobu Kasai; Keisuke Koide; Yuya Ichikawa

    2012-01-01

    Despite the wide uses of potted plants, information on how pot size affects plant photosynthetic matter production is still considerably limited. This study investigated with soybean plants how transplantation into larger pots affects various characteristics related to photosynthetic matter production. The transplantation was analyzed to increase leaf photosynthetic rate, transpiration rate, and stomatal conductance without affecting significantly leaf intercellular CO2 concentration, implica...

  11. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Dorota Litwinek

    2013-02-01

    Full Text Available 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 texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction and β-glucans content were analyzed by AOAC methods.

  12. Accumulation of Protein Fractions during Grain Filloing of Wheat Genotypes Differing in Protein Content and Baking Quality

    Institute of Scientific and Technical Information of China (English)

    LiuXiaobing; LiWenxiong; 等

    1995-01-01

    The accumulation of protein fractions was analyzed on developing and mature wheat grains of three cultivars differing in protein content and baking quality.There was a slight difference in the accumulation of cytoplasmic proteins in the cultivars used.The high yield but low protein cultivar showed a consistent decline of protein content during grain filling but the high-protein cultivars increascd their psotein contant after 25 days post-anthesis.The accumulation of storage proteins was different from that of cytoplasmic protein.and there were also cultivar variations,However,all cultivars reached their.Maximum-synthesizing capacity for storage proteins at maturity.The relationship between the protein fractions or their ratio and baking quality was also discussed.

  13. Line width roughness reduction by rational design of photoacid generator for sub-millisecond laser post-exposure bake

    Science.gov (United States)

    Jiang, Jing; Thompson, Michael O.; Ober, Christopher K.

    2014-03-01

    Sub-millisecond laser post-exposure bake (PEB) is an alternative technology to address the excessive acid diffusion for chemically amplified photoresist systems. By rationally designing the resist, laser post-exposure bake is able to improve the resolution and reduce the line width roughness (LWR) compared to patterns exposed under the same conditions but using conventional hotplate PEB. It was found that only the resist with high deprotection activation energy and low diffusion activation energy showed improved performance using laser PEB. Accordingly, a PAG was designed to have low acid diffusivity by binding the counter ions to a molecular glass core while keeping photophysical properties and processing conditions similar to a conventional PAG. By reducing the diffusivity of the counter ions, the PAG was able to further reduce LWR by 60% using laser PEB.

  14. Structure optimization of the dispensing house in a combustion train for a thermal bake-out aluminum reduction cell

    Institute of Scientific and Technical Information of China (English)

    WU Chengbo; CHANG Baolong; ZHANG Li; ZHANG Binghuai

    2003-01-01

    The fume bake-out aluminum reduction cell is a novel technology possessing such advantages as easy control for the speed of heating-up, well-distributed temperature, and little cathode and anode oxidation. The key equipment of fume bake-out is a combustion train whose one important part is a dispensing house. This work deals with the numerical model and the flow and temperature fields of the dispensing house, which suggests that uniformity of flow and energy distribution is influenced by the position, shape and direction of the nozzle and cross dimension of dispensing house mainly, but is less influenced by entry speed The parameters of the dispensing house structure are optimised to satisfy the requirements for a combustion train in fume bakeout, and appropriate dimensions are obtained for a dispensing house structure.

  15. Conservation Research and Development/ New Ultra-Low Carbon High Strength Steels with Improved Bake Hardenability for Enhanced Stretch Formability and Dent Resistance

    Energy Technology Data Exchange (ETDEWEB)

    Anthony J. DeArdo; C. Isaac Garcia

    2003-12-15

    Conservation Research and Development/New Ultra-Low Carbon High Strength Steels with Improved Bake Hardenability for Enhanced Stretch Formability and Dent Resistance. The experimental work can be divided into four phases. In each phase, the materials were received or designed, processed and tested, to evaluate the BH increment or response, as a function of compositions and processing conditions. Microstructural characterization by various techniques was performed in order to gain insights into the mechanisms of flow stress increment by bake hardening.

  16. Effects of bran pre-hydration on functional characteristics and bread baking quality of bran and flour blends

    Science.gov (United States)

    The effect of bran pre-hydration on the composition and bread baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50 mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with pre-hydr...

  17. Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway

    Directory of Open Access Journals (Sweden)

    Xiaojing Yan

    2014-06-01

    Full Text Available Euphorbia kansui is a Traditional Chinese Medicine widely used for the treatment of oedema, ascites and asthma. However, its serious hepatotoxicity hinders its safe clinical application. The process of stir-baking with vinegar is regularly used to reduce the toxicity of kansui. Up till now, the exact mechanism of the reduction in hepatotoxicity of kansui stir-baked with vinegar has been poorly defined. In this study, decreased  contents of five diterpene and one triterpene in kansui (GS-1 after stir-baking with vinegar (GS-2 was investigated by UPLC-QTOF/MS. Flow cytometry and Hoechst staining were used to show that the stir-baking with vinegar process reduces kansui-induced cell apoptosis. Furthermore, the result also indicated that kansui stir-baked with vinegar protects LO2 cells from apoptosis by increasing the cell mitochondrial membrane potential (ΔΨm, decreasing the release of cytochrome c and inhibiting the activities of caspase-9 and caspase-3 as evidenced by means of high content screening (HCS, ELISA and western blotting. These results suggested that the stir-baking vinegar could reduce the hepatotoxicity of kansui by effectively decreasing the contents of toxic terpenoids and inhibiting the intrinsic pathway of hepatocyte cell apoptosis. In conclusion, the study provided significant data for promoting safer and better clinical use of this herb.

  18. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.

    Science.gov (United States)

    Purhagen, Jeanette K; Sjöö, Malin E; Eliasson, Ann-Charlotte

    2012-04-01

    The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness. Copyright © 2011 Society of Chemical Industry.

  19. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

    Science.gov (United States)

    Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

    2016-07-01

    The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

  20. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

    Science.gov (United States)

    Martinez-Villaluenga, C; Michalska, A; Frias, J; Piskula, M K; Vidal-Valverde, C; Zieliński, H

    2009-01-01

    The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated with brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The riboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour F-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56% for wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for wheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging capacity, DPPH radical scavenging activity, and Folin-Ciocalteu reducing capacity were higher in rye than in wheat dough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutase-like activity where a sharp decrease was observed. Our findings showed that rye breads are an important source of B vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat bread. Therefore, rye breads should be more widely recommended in human nutrition.

  1. 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.

  2. 麦精在面包中的应用%Application of malt extract in bread baking

    Institute of Scientific and Technical Information of China (English)

    张菊芬; 粟婉媛; 陈小泉

    2011-01-01

    The effect of malt extract in different addition dose on bread baking performance was studied,a bread preservation test was carried out,and the optimum malt extract dose was investigated.Results indicate that adding the malt extract can improve the performance in bread baking.The sensory evaluation proves that the bread texture and water binding capacity are improved by a proper addition of malt extract,especially the bread taste,flavor and inner textural structure.Furthermore,dough time and baking time of bread are shortened by the malt extract addition.The optimum addition dose of the malt extract in bread production is 4%.%研究了麦精的不同添加量对面包烘焙品质的影响,并进行了面包的贮藏试验,得出了面包中麦精的最适添加量。研究发现,麦精的添加在一定程度上提高了面包的口感,改善了面包的感官品质、质构以及面包的持水性。此外添加麦精可以缩短发酵时间和烘焙时间,面包中麦精的最适添加量为4%。

  3. Comparison of Volatile Components between Raw and Vinegar Baked Radix Bupleuri by GC-MS Based Metabolic Fingerprinting Approach

    Directory of Open Access Journals (Sweden)

    Jie Xing

    2015-01-01

    Full Text Available Radix Bupleuri (RB, also named Chaihu in Chinese, is a commonly used herbal drug in traditional Chinese medicine (TCM, and the processing of RB with vinegar to prepare vinegar-baked Radix Bupleuri (VBRB has a long history in the clinic of TCM. In the present study, GC-MS coupled with multivariate data analysis was applied to compare the volatile components between crude and two vinegar processed RBs. After vinegar baking, the oil yields were decreased significantly, and the chemical compositions were also changed greatly. The chemical changes included the disappearance or appearance, as well as the content increase or decrease of some volatile compounds. The oil yields of two different VBRBs showed no significant difference but differed markedly in their chemical compositions, suggesting that the type of vinegar exerted great impacts on the vinegar-baking process. Thus, the effect of different vinegars on processing should be further investigated to ensure the therapeutic effect and safety of VBRB in clinic.

  4. Methyl chloride and methyl bromide emissions from baking: an unrecognized anthropogenic source.

    Science.gov (United States)

    Thornton, Brett F; Horst, Axel; Carrizo, Daniel; Holmstrand, Henry

    2016-05-01

    Methyl chloride and methyl bromide (CH3Cl and CH3Br) are the largest natural sources of chlorine and bromine, respectively, to the stratosphere, where they contribute to ozone depletion. We report the anthropogenic production of CH3Cl and CH3Br during breadbaking, and suggest this production is an abiotic process involving the methyl ester functional groups in pectin and lignin structural polymers of plant cells. Wide variations in baking styles allow only rough estimates of this flux of methyl halides on a global basis. A simple model suggests that CH3Br emissions from breadbaking likely peaked circa 1990 at approximately 200tonnes per year (about 0.3% of industrial production), prior to restrictions on the dough conditioner potassium bromate. In contrast, CH3Cl emissions from breadbaking may be of similar magnitude as acknowledged present-day CH3Cl industrial emissions. Because the mechanisms involve functional groups and compounds widely found in plant materials, this type of methyl halide production may occur in other cooking techniques as well. Copyright © 2016 Elsevier B.V. All rights reserved.

  5. Substituting normal and waxy-type whole wheat flour on dough and baking properties.

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-09-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

  6. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

    Science.gov (United States)

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

  7. Release of MEMS devices with hard-baked polyimide sacrificial layer

    Science.gov (United States)

    Boroumand Azad, Javaneh; Rezadad, Imen; Nath, Janardan; Smith, Evan; Peale, Robert E.

    2013-03-01

    Removal of polyimides used as sacrificial layer in fabricating MEMS devices can be challenging after hardbaking, which may easily result by the end of multiple-step processing. We consider the specific commercial co-developable polyimide ProLift 100 (Brewer Science). Excessive heat hardens this material, so that during wet release in TMAH based solvents, intact sheets break free from the substrate, move around in the solution, and break delicate structures. On the other hand, dry reactive-ion etching of hard-baked ProLift is so slow, that MEMS structures are damaged from undesirably-prolonged physical bombardment by plasma ions. We found that blanket exposure to ultraviolet light allows rapid dry etch of the ProLift surrounding the desired structures without damaging them. Subsequent removal of ProLift from under the devices can then be safely performed using wet or dry etch. We demonstrate the approach on PECVD-grown silicon-oxide cantilevers of 100 micron × 100 micron area supported 2 microns above the substrate by ~100-micron-long 8-micron-wide oxide arms.

  8. Effect of baking improvers on the quality of whole cassava biscuits.

    Science.gov (United States)

    Obadina, A O; Oyewole, O B; Olaniyi, G

    2014-10-01

    Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined. Mixing and dough extrusion time were recorded for each sample of biscuit dough developed with addition of improvers. Length, width and thickness of cut-out dough were measured before and after baking to evaluate biscuits flow. Proximate and sensory analysis of the biscuits samples was also determined. The result showed that, there was a slight decrease in mixing time, extrusion time, length and width of the biscuits samples prepared with improvers. However, there was a considerable increase in biscuits thickness. Amylograph result showed an improvement in flour stability and low retrogadation tendency, most especially flour with inclusion of ascorbic acid. Crude protein and fat increased with sample contained soyflour. Sensory evaluation result indicated no significant difference among the samples except the texture of the biscuits.

  9. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

    Directory of Open Access Journals (Sweden)

    Carola Cappa

    2016-10-01

    Full Text Available The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD, compressed yeast (CY; Saccharomyces cerevisiae or their mixture (SDCY as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.

  10. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.

    Science.gov (United States)

    Buksa, Krzysztof; Nowotna, Anna; Ziobro, Rafał

    2016-02-01

    The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and protein, which were isolated from rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of rye protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Glycemic index and phenolics of partially-baked frozen bread with sourdough.

    Science.gov (United States)

    Novotni, Dubravka; Curić, Duška; Bituh, Martina; Colić Barić, Irena; Skevin, Dubravka; Cukelj, Nikolina

    2011-02-01

    Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.

  12. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.

    Science.gov (United States)

    Cappa, Carola; Lucisano, Mara; Raineri, Andrea; Fongaro, Lorenzo; Foschino, Roberto; Mariotti, Manuela

    2016-10-23

    The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity) in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.

  13. Structural changes of starch during baking and staling of rye bread.

    Science.gov (United States)

    Mihhalevski, Anna; Heinmaa, Ivo; Traksmaa, Rainer; Pehk, Tõnis; Mere, Arvo; Paalme, Toomas

    2012-08-29

    Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13)C CP MAS NMR, (1)H NMR, (31)P NMR), polarized light microscopy, rheological methods, microcalorimetry, and measurement of water activity. The degree of crystallinity of starch in breads decreased with hydration and baking to 3% and increased during 11 days of storage to 21% in rye sourdough bread and to 26% in wheat bread. (13)C NMR spectra show that the chemical structures of rye and wheat amylopectin and amylose contents are very similar; differences were found in the starch phospholipid fraction characterized by (31)P NMR. The (13)C CP MAS NMR spectra demonstrate that starch in rye sourdough breads crystallize in different forms than in wheat bread. It is proposed that different proportions of water incorporation into the crystalline structure of starch during staling and changes in starch fine structure cause the different rates of staling of rye and wheat bread.

  14. Clinical and immunological responses to occupational exposure to alpha-amylase in the baking industry.

    Science.gov (United States)

    Brisman, J; Belin, L

    1991-09-01

    alpha-Amylase is a starch cleaving enzyme often used in the baking industry as a flour additive. It is usually of fungal origin, produced by Aspergillus oryzae. One previous report has shown IgE antibodies and positive skin prick test against alpha-amylase in asthmatic bakers. This paper describes four alpha-amylase sensitised index cases with occupational asthma or rhinitis and the results of a cross sectional study of 20 workers from the same factory who were also exposed to alpha-amylase powder. Air sampling detected airborne alpha-amylase at a concentration of 0.03 mg/m3. Significantly more work related symptoms such as rhinitis and dermatitis were found among the alpha-amylase exposed workers compared with referents. A skin prick test to alpha-amylase was positive in 30% (6/20) of the exposed workers. Most of the persons showing a positive skin prick test had work related symptoms and were also skin prick test positive to common allergens. Nasal challenge tests with amylase were performed in selected cases and validated three cases of alpha-amylase induced rhinitis. Two non-symptomatic workers had precipitins to alpha-amylase. Specific IgG antibodies were shown by two further serological techniques. The nature and relevance of these antibodies are currently being studied. It is concluded that alpha-amylase powder is a potent occupational sensitiser. Precautions should be taken when handling this allergenic enzyme.

  15. The field evaluation of a push-pull system to control malaria vectors in northern Belize, Central America.

    Science.gov (United States)

    Wagman, Joseph M; Grieco, John P; Bautista, Kim; Polanco, Jorge; Briceño, Ireneo; King, Russell; Achee, Nicole L

    2015-04-29

    Campaigns for the continued reduction and eventual elimination of malaria may benefit from new and innovative vector control tools. One novel approach being considered uses a push-pull strategy, whereby spatial repellents are used in combination with outdoor baited traps. The desired effect is the behavioural manipulation of mosquito populations to elicit movement of vectors away from people and into traps. Here, a prototype push-pull intervention was evaluated using an experimental hut methodology to test proof-of-principle for the strategy against two natural vector populations, Anopheles albimanus and Anopheles vestitipennis, in Belize, Central America. A Latin square study design was used to compare mosquito entry into experimental huts and outdoor traps across four different experimental conditions: 1) control, with no interventions; 2) pull, utilizing only outdoor traps; 3) push, utilizing only an indoor spatial repellent; and 4) push-pull, utilizing both interventions simultaneously. For An. vestitipennis, the combined use of an indoor repellent and outdoor baited traps reduced average nightly mosquito hut entry by 39% (95% CI: [0.37-0.41]) as compared to control and simultaneously increased the nightly average densities of An. vestitipennis captured in outdoor baited traps by 48% (95% CI: [0.22-0.74]), compared to when no repellent was used. Against An. albimanus, the combined push-pull treatment similarly reduced hut entry, by 54% (95% CI: [0.40-0.68]) as compared to control; however, the presence of a repellent indoors did not affect overall outdoor trap catch densities for this species. Against both anopheline species, the combined intervention did not further reduce mosquito hut entry compared to the use of repellent alone. The prototype intervention evaluated here clearly demonstrated that push-pull strategies have potential to reduce human-vector interactions inside homes by reducing mosquito entry, and highlighted the possibility for the strategy to

  16. Algal growth and species composition under experimental control of herbivory, phosphorus and coral abundance in Glovers Reef, Belize.

    Science.gov (United States)

    McClanahan, T R; Cokos, B A; Sala, E

    2002-06-01

    The proliferation of algae on disturbed coral reefs has often been attributed to (1) a loss of large-bodied herbivorous fishes, (2) increases in sea water nutrient concentrations, particularly phosphorus, and (3) a loss of hard coral cover or a combination of these and other factors. We performed replicated small-scale caging experiments in the offshore lagoon of Glovers Reef atoll, Belize where three treatments had closed-top (no large-bodied herbivores) and one treatment had open-top cages (grazing by large-bodied herbivores). Closed-top treatments simulated a reduced-herbivory situation, excluding large fishes but including small herbivorous fishes such as damselfishes and small parrotfishes. Treatments in the closed-top cages included the addition of high phosphorus fertilizer, live branches of Acropora cervicornis and a third unmanipulated control treatment. Colonization, algal biomass and species composition on dead A. palmata "plates" were studied weekly for 50 days in each of the four treatments. Fertilization doubled the concentration of phosphorus from 0.35 to 0.77 microM. Closed-top cages, particularly the fertilizer and A. cervicornis additions, attracted more small-bodied parrotfish and damselfish than the open-top cages such that there was moderate levels of herbivory in closed-top cages. The open-top cages did, however, have a higher abundance of the chemically and morphologically defended erect algal species including Caulerpa cupressoides, Laurencia obtusa, Dictyota menstrualis and Lobophora variegata. The most herbivore-resistant calcareous green algae (i.e. Halimeda) were, however, uncommon in all treatments. Algal biomass increased and fluctuated simultaneously in all treatments over time, but algal biomass, as measured by wet, dry and decalcified weight, did not differ greatly between the treatments with only marginally higher biomass (p cervicornis suppressed algal colonization compared to the unmanipulated controls. Instead, the herbivore

  17. Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots

    OpenAIRE

    Odularu, A. T.; P. A. Ajibade; P.C. Onianwa

    2013-01-01

    Analyses on the absorption of aluminium by rice boiled in distilled water in a variety of containers, such as old and new aluminium pots, clay receptacles, stainless steel pots, and steel pots, were carried out. 10 g of rice was taken as a representative sample. Colorimetric analysis of classical methods was used to determine the concentration of aluminium. The control for aluminium was 350 ± 130 μg/g. The new aluminium pots had a concentration of 126 ± 64 μg/g, old aluminium pots had 314 ± 1...

  18. Mitigating by-catch of diamondback terrapins in crab pots

    Science.gov (United States)

    Hart, Kristen M.; Crowder, Larry B.

    2011-01-01

    Chronic by-catch of diamondback terrapins (Malaclemys terrapin) in blue crab (Callinectes sapidus) pots is a concern for terrapin conservation along the United States Atlantic and Gulf of Mexico coasts. Despite the availability of by-catch reduction devices (BRDs) for crab pots, adoption of BRDs has not been mandated and by-catch of terrapins continues. We conducted experimental fishing studies in North Carolina's year-round blue crab fishery from 2000 to 2004 to evaluate the ability of various BRDs to reduce terrapin by-catch without a concomitant reduction in the catch of blue crabs. In 4,822 crab pot days fished, we recorded only 21 terrapin captures. Estimated capture rates were 0.003 terrapins/pot per day in hard crab experimental fishing and 0.008 terrapins/pot per day in peeler experimental fishing. All terrapin captures occurred from April to mid-May within 321.4 m of the shoreline. Longer soak times produced more dead terrapins, with 4 live and 4 dead during hard crab experimental fishing and 11 live and 2 dead during peeler experimental fishing. The 4.0-cm BRDs in fall and 4.5-cm and 5.0-cm BRDs in spring reduced the catch of legal-sized male hard crabs by 26.6%, 21.2%, and 5.7%, respectively. Only the 5.0-cm BRDs did not significantly affect the catch of legal-sized hard male crabs. However, BRDs had no measurable effect on catch of target crabs in the peeler crab fishery. Our results identify 3 complementary and economically feasible tools for blue crab fishery managers to exclude terrapins from commercially fished crab pots in North Carolina: 1) gear modifications (e.g., BRDs); 2) distance-to-shore restrictions; and 3) time-of-year regulations. These measures combined could provide a reduction in terrapin by-catch of up to 95% without a significant reduction in target crab catch.

  19. Symptoms predictive of postural tachycardia syndrome (POTS) in the adolescent headache patient.

    Science.gov (United States)

    Heyer, Geoffrey L; Fedak, Erin M; LeGros, Aggie L

    2013-06-01

    To identify symptoms that may predict postural tachycardia syndrome (POTS) among adolescent patients with headache and lightheadedness referred for tilt table testing. Individuals with POTS can have a variety of symptoms that impair quality of life. The specific symptoms that help to distinguish the POTS patient in an adolescent headache population have not been determined. A group of symptoms was compared among 70 adolescent patients with headache and lightheadedness referred to a pediatric headache clinic for tilt table testing. Every patient completed a symptom questionnaire prior to the tilt table test. The chi-square test was used to compare questionnaire responses between patients found to have POTS and those who did not have POTS. Thirteen symptoms were analyzed. Symptoms that differed statistically between groups were further assessed for sensitivity, specificity, and diagnostic predictive values. Thirty-seven (53%) patients met diagnostic criteria for POTS. Several symptoms differed between the patients found to have POTS and those without POTS. Headache type was not predictive. Vertigo and evening exacerbation of headaches had P values correction for multiple variables, P ≤ .004 (0.05/13). New-onset motion sickness, dizziness as a headache trigger, and orthostatic headaches had P values <.004 and were relatively sensitive and/or specific for the POTS diagnosis. While no single clinical symptom or headache type reliably establishes the POTS diagnosis, several symptoms can help to distinguish the POTS patient in an adolescent headache population. © 2013 American Headache Society.

  20. Symptom Discrimination and Habituation: A Case Study of Behavioral Treatment for Postural Orthostatic Tachycardia Syndrome (POTS).

    Science.gov (United States)

    Ralston, Timothy E; Kanzler, Kathryn E

    2016-01-01

    Postural orthostatic tachycardia syndrome (POTS) is a multifaceted disorder of the autonomic nervous system that profoundly impacts physical functioning. In addition to physical consequences, many patients develop situational anxiety that causes reduced activity level, which may impede functional recovery from POTS. Despite links with anxiety, to date there have been no reports of psychological intervention for POTS. Here we report a case study of POTS in a 40-year-old female serving on active duty in the US military. Because there are no established guidelines for the psychological treatment of POTS, intervention techniques were adapted for use with the patient. Elements of cognitive behavioral therapy, including in-vivo exposure and symptom discrimination, were used to target avoidance of feared situations. Over the course of treatment, the patient learned to discriminate her POTS symptoms from anxiety and displayed a significant decrease in POTS-related functional impairment. Implications for future care are discussed.

  1. Nitrogen and Phosphorus Removal in the Recirculating Aquaculture System with Water Treatment Tank containing Baked Clay Beads and Chinese Cabbage

    Directory of Open Access Journals (Sweden)

    Aeknarin Thanakitpairin

    2014-01-01

    Full Text Available This research aims to describe the nitrogen and phosphorus removal in Recirculating Aquaculture System (RAS by crop plants biomass production. The 3 experiment systems consisted of 1 treatment (fish tank + baked clay beads + Chinese cabbage and 2 controls as control-1 (fish tank only and control-2 (fish tank + baked clay beads, were performed. With all experimental RAS, Nile tilapia (Oreochromis niloticus was cultured at 2 kg/m3 density. The baked clay beads (8-16 mm in diameter were filled as a layer of 10 cm in the water treatment tank of control-2. While in the treatment tank, Chinese cabbage (Brassica pekinensis was planted at 334 plants/m2 in baked clay beads layer. During 35 days of experiment, the average fish wet-weight in control-1, control-2 and treatment systems increased from 16.31±1.49, 15.18±1.28 and 11.31±1.49 g to 29.43±7.06, 28.65±3.12 and 27.20±6.56 g, respectively. It was found that the growth rate of 0.45±0.15 g-wet weight/day in a treatment tank was higher than in those 2 controls, which were rather similar at 0.37±0.16 and 0.38±0.05 g-wet weight/day, respectively. The fish survival rate of all experimental units was 100%. The average Chinese cabbage wet-weight in treatment system increased from 0.15±0.02 g to 1.00±0.38 g. For water quality, all parameters were within the acceptable range for aquaculture. The assimilation inorganic nitrogen in a treatment tank showed a slower rate and lower nitrite accumulation relative to those in control tanks. The nitrogen and phosphorus balance analysis illustrated that most of the nitrogen and phosphorus input in all systems was from feed (82-87% and 21-87% while at the final day of experiments, nitrogen and phosphorus in tilapia culture revealed at 15-19% and 4-13%. The accumulation of nitrogen and phosphorus in the water, up to 56% and 70%, was found in control-1 while water in the tank with baked clay beads had substantial lower nitrogen and phosphorus concentration. The

  2. Novel Coil Winding Method to Realize Pot Heated Evenly

    Institute of Scientific and Technical Information of China (English)

    Mao-Yan Wang; Hai-Long Li; Meng Zhang; Zhi-Tao Xu; Cui-Lin Zhong; Jun Xu

    2015-01-01

    To solve the problem about the inhomogeneous thermal effect of pot heated by coils along the circumference, a novel coil winding method is proposed and compared with the general winding method in the paper. First, based on the Biot-Savart law and Ampere’s rule, the magnetic induction generated by a straight current carrying conductor and a current loop is discussed, respectively. Then the novel coil winding method is developed by adjusting the location of inhomogeneous joints. The joints are periodically scattered along the circumferential direction and symmetrically designed around the central axis. Numerical results show that the quite non-uniform temperature in the base of pot at the circular direction is effectively improved by using the proposed winding method. The potential danger produced by high temperature at some region of coils plate is minimized. It is energy-efficient and safe for residential appliances.

  3. Marketing and Service Development : Case Hot Pot Chinese Restaurant

    OpenAIRE

    Yang, Zhou

    2013-01-01

    Chinese food with exquisite and deep cultural meaning can be thought a culture combination of China with other countries through thousands of years. Nowadays, more and more people are attracted by its exquisite flavors, colors and ingredients, also more and more Chinese restaurants are running all over the world. This Hot Pot Chinese restaurant is located in Ruovesi Finland. Ruovesi as a small town, there are 4949 inhabitants, however, numbers of tourists come here during summer. (Wiki...

  4. High Voltage Breakdown Levels in Various EPC Potting Materials

    Science.gov (United States)

    Komm, David S.

    2006-01-01

    This viewgraph presentation reviews exploration activities at JPL into various potting materials. Since high power space-borne microwave transmitters invariably use a vacuum tube as a final power amplifier, and this tube requires high electrode voltages for operation. The associated high voltage insulation typically represents a significant fraction of the mass of the transmitter. Since mass is always a premium resource on board spacecraft, we have been investigating materials with the potential to reduce the mass required for our applications here at JPL. This paper describes electrical breakdown results obtained with various potting materials. Conathane EN-11 (polyurethane) is the traditional HVPS encapsulant at JPL, but due to temperature limitations and durability issues it was deemed inappropriate for the particular application (i.e., CloudSat radar). The choices for the best available materials were epoxies, or silicones. Epoxies are too rigid, and were deemed inadvisable. Two silicones were further investigated (i.e.,ASTM E595- 93e2: GE RTV566(R) and Dow Corning 93-500X(R), another compound was considered (i.e., DC material, Sylgard 184(R)). "Loading" (adding filler materials) the potting compound will frequently alter the final material properties. Powdered alumina and borosilicate glass known as "microballoons" were investigated as possible loading materials. The testing of the materials is described. Each of the two loading materials offers advantages and disadvantages. The advantages and disadvantages are described.

  5. Helium POT System for Maintaining Sample Temperature after Cryocooler Deactivation

    Science.gov (United States)

    Haid, B. J.

    2006-04-01

    A system for maintaining a sample at a constant temperature below 10 K after deactivating the cooling source is demonstrated. In this system, the cooling source is a 4 K GM cryocooler that is joined with the sample through an extension that consists of a helium pot and a thermal resistance. Upon stopping the cryocooler, the power applied to a heater located on the sample side of the thermal resistance is decreased gradually to maintain an appropriate temperature rise across the thermal resistance as the helium pot warms. The sample temperature is held constant in this manner without the use of solid or liquid cryogens and without mechanically disconnecting the sample from the cooler. Shutting off the cryocooler significantly reduces sample motion that results from vibration and expansion/contraction of the cold-head housing. The reduction in motion permits certain procedures that are very sensitive to sample position stability, but are performed with limited duration. A proof-of-concept system was built and operated with the helium pot pressurized to the cryocooler's charge pressure. A sample with 200 mW of continuous heat dissipation was maintained at 7 K while the cryocooler operated intermittently with a duty cycle of 9.5 minutes off and 20 minutes on.

  6. 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.

  7. Baking Gender Into Social Media Design: How Platforms Shape Categories for Users and Advertisers

    Directory of Open Access Journals (Sweden)

    Rena Bivens

    2016-10-01

    Full Text Available In recent years, several popular social media platforms have launched freeform custom gender fields. This decision reconstitutes gender categories beyond an oppressive binary only permitting “males” and “females.” In this work, we uncover many different user-facing gender category design strategies within the social media ecosystem, ranging from custom gender options (on Facebook, Google+, and Pinterest to the absence of gender fields entirely (on Twitter and LinkedIn. To explore how gender is baked into platform design, this article investigates the 10 most popular English-speaking social media platforms by performing recorded walkthroughs from two different subject positions: (1 a new user registering an account, and (2 a new advertiser creating an ad. We explore several different spaces in social media software where designers commonly program gender—sign-up pages, profile pages, and advertising portals—to consider (1 how gender is made durable through social media design, and (2 the shifting composition of the category of gender within the social media ecosystem more broadly. Through this investigation, we question how these categorizations attribute meaning to gender as they materialize in different software spaces, along with the recursive implications for society. Ultimately, our analysis reveals how social media platforms act as intermediaries within the larger ecosystem of advertising and web analytics companies. We argue that this intermediary role entrusts social media platforms with a considerable degree of control over the generation of broader categorization systems, which can be wielded to shape the perceived needs and desires of both users and advertising clients.

  8. Respiratory symptoms and pulmonary function in flour processing workers in the baking industry.

    Science.gov (United States)

    Shamssain, M H

    1995-03-01

    Respiratory symptoms and ventilatory capacity were studied in 63 flour processing male bakery workers in Umtata, Transkei, Southern Africa. The controls were from a bottling plant in the same city. Both groups were black Africans from the Xhosa-speaking population. The studied population was nonsmoking and no significant difference was noted in age, race, sex, or height between the groups. The exposed workers had significantly lower forced expiratory indices than the control group. Mean percent predicted values of forced expiratory volume in one second (FEV1), forced expiratory ratio (FEV1/FVC x 100), forced mid-expiratory flow between 25% and 75% of FVC (FMF), forced expiratory flow between the first 200 ml and 1,200 ml of FVC (FEF 200-1,200), and peak expiratory flow rate (PEF) were, respectively, 11.2%, 20.0%, 31.0%, 27.4%, and 36.1% lower in the exposed group compared with the controls. The prevalence of forced expiratory ratio less than 70% in the exposed group was 37% while in the controls it was 8%. The prevalence of PEF rate less than 5 1/s in the exposed group was 32% while in the controls it was 11%. The exposed workers reported a significantly higher prevalence of respiratory symptoms compared to the controls. The prevalence of nasal symptoms, phlegm, and cough in the exposed workers was 53.9%, 30.1%, and 25.4%, respectively. The present study demonstrated that exposure to flour dust in flour processing workers in the baking industry is associated with significantly lower pulmonary functions and a higher prevalence of respiratory symptoms, and that these workers show signs of airway obstruction, compared to workers not exposed to flour.(ABSTRACT TRUNCATED AT 250 WORDS)

  9. Assessment of pot-hole subsidence risk for Indian coal mines

    Institute of Scientific and Technical Information of China (English)

    Lokhande D. Ritesh; Murthy Vemavarapu M.S.R.; Vellanky Venkateswarlu; Singh B. Kalendra

    2015-01-01

    Ground subsidence induced by extraction of coal seam belowground brings about changes in surface environment leading to trough and pot-hole subsidence. Pot-hole subsidence is extremely hazardous and does not give any prior indication before its occurrence. In India, several pot-holes have occurred in the coal mines of South Eastern Coalfields Limited triggering the need for in-depth studies. In line with the requirement, literature review and field investigations were conducted to develop an in-depth under-standing of various parameters influencing the occurrence of pot-holes. The critical parameters identified were rock to soil ratio, depth to height of extraction ratio, brittleness index of rock and rock density. Risk assessment of pot-hole subsidence has been done by developing an empirical rating approach named as pot-hole subsidence rating (PHSR), involving the critical parameters with suitable corrections for certain structural and mining conditions to obtain corrected PHSR (CPHSR). CPHSR was then applied for all the 34 pot-holes studied and it was found that all the pot-holes fall under Class I and Class II category of risk representing a very high to high risk class. An effort was made for the estimation of pot-hole depth uti-lizing the developed CPHSR in both the development and depillaring cases. The developed approach was found to yield consistent results in pot-hole depth prediction.

  10. 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.

  11. Follow-up of the fate of imazalil from post-harvest lemon surface treatment to a baking experiment.

    Science.gov (United States)

    Vass, Andrea; Korpics, Evelin; Dernovics, Mihály

    2015-01-01

    Imazalil is one of the most widespread fungicides used for the post-harvest treatment of citrus species. The separate use of peel during food preparation and processing may hitherto concentrate most of the imazalil into food products, where specific maximum residue limits hardly exist for this fungicide. In order to monitor comprehensively the path of imazalil, our study covered the monitoring of the efficiency of several washing treatments, the comparison of operative and related sample preparation methods for the lemon samples, the validation of a sample preparation technique for a fatty cake matrix, the preparation of a model cake sample made separately either with imazalil containing lemon peel or with imazalil spiking, the monitoring of imazalil degradation into α-(2,4-dichlorophenyl)-1H-imidazole-1-ethanol because of the baking process, and finally the mass balance of imazalil throughout the washing experiments and the baking process. Quantification of imazalil was carried out with an LC-ESI-MS/MS set-up, while LC-QTOF was used for the monitoring of imazalil degradation. Concerning the washing, none of the addressed five washing protocols could remove more than 30% of imazalil from the surface of the lemon samples. The study revealed a significant difference between the extraction efficiency of imazalil by the EN 15662:2008 and AOAC 2007.1 methods, with the advantage of the former. The use of the model cake sample helped to validate a modified version of the EN 15662:2008 method that included a freeze-out step to efficiently recover imazalil (>90%) from the fatty cake matrix. The degradation of imazalil during the baking process was significantly higher when this analyte was spiked into the cake matrix than in the case of preparing the cake with imazalil-containing lemon peel (52% vs. 22%). This observation calls the attention to the careful evaluation of pesticide stability data that are based on solution spiking experiments.

  12. Belize Area Study

    Science.gov (United States)

    1983-11-20

    also underwent substantial expansion in the first quarter of 1982. Quasi- noney (savings plus time deposits) rose more than 8 percent despite the...and Barranco (g) Hunting Caye, for the use of vessels which have obtained the permission of the principal Irmigration Officer to bring passengers into

  13. Effects of semolina replacement with gluten-free ingredients on properties of poultry baked pâtés

    Directory of Open Access Journals (Sweden)

    Andrzej Tyburcy

    2015-03-01

    Full Text Available The aim of this work was to determine the effects of semolina replacement with millet flakes and corn grits on selected properties of poultry pâtés. Yield after baking, moisture and fat contents, colour values (L*, a*, b*, and compression force were investigated. Sensory analysis was also conducted. Most of pâté chemical and physical characteristics (except higher compression force in the case of pâté with corn grits did not differ significantly. Most of sensory properties of pâtés with corn grits were scored higher compared to products with millet flakes.

  14. Choice and use of standards for dynamic headspace trapping and application to the analysis of the volatiles of baked potato.

    Science.gov (United States)

    Ames, J M; Duckham, S C; Bakker, J

    2001-01-01

    When attempting to quantify the volatile components of a food isolated by dynamic headspace trapping onto an adsorbent, the analyst has to select the most appropriate compounds to use as standards and at which stage of the analysis to add them. Factors to be borne in mind include the volatility of the standard, the response of the GC detector, and whether to add the standard to the sample or to the adsorbent trap. This chapter considers the issues and describes the application of one chosen method to the quantitation of the volatile components of baked potato.

  15. A small molecule inhibitor of Pot1 binding to telomeric DNA.

    Science.gov (United States)

    Altschuler, Sarah E; Croy, Johnny E; Wuttke, Deborah S

    2012-10-01

    Chromosome ends are complex structures, consisting of repetitive DNA sequence terminating in an ssDNA overhang with many associated proteins. Because alteration of the regulation of these ends is a hallmark of cancer, telomeres and telomere maintenance have been prime drug targets. The universally conserved ssDNA overhang is sequence-specifically bound and regulated by Pot1 (protection of telomeres 1), and perturbation of Pot1 function has deleterious effects for proliferating cells. The specificity of the Pot1/ssDNA interaction and the key involvement of this protein in telomere maintenance have suggested directed inhibition of Pot1/ssDNA binding as an efficient means of disrupting telomere function. To explore this idea, we developed a high-throughput time-resolved fluorescence resonance energy transfer (TR-FRET) screen for inhibitors of Pot1/ssDNA interaction. We conducted this screen with the DNA-binding subdomain of Schizosaccharomyces pombe Pot1 (Pot1pN), which confers the vast majority of Pot1 sequence-specificity and is highly similar to the first domain of human Pot1 (hPOT1). Screening a library of ∼20 000 compounds yielded a single inhibitor, which we found interacted tightly with sub-micromolar affinity. Furthermore, this compound, subsequently identified as the bis-azo dye Congo red (CR), was able to competitively inhibit hPOT1 binding to telomeric DNA. Isothermal titration calorimetry and NMR chemical shift analysis suggest that CR interacts specifically with the ssDNA-binding cleft of Pot1, and that alteration of this surface disrupts CR binding. The identification of a specific inhibitor of ssDNA interaction establishes a new pathway for targeted telomere disruption.

  16. Sampling Outdoor, Resting Anopheles gambiae and Other Mosquitoes (Diptera: Culicidae) in Western Kenya with Clay Pots

    OpenAIRE

    Odiere, M.; Bayoh, M. N.; Gimnig, J; Vulule, J; Irungu, L.; Walker, E.

    2007-01-01

    Clay pots were analyzed as devices for sampling the outdoor resting fraction of Anopheles gambiae Giles (Diptera: Culicidae) and other mosquito species in a rural, western Kenya. Clay pots (Anopheles gambiae resting pots, herein AgREPOTs), outdoor pit shelters, indoor pyrethrum spray collections (PSC), and Colombian curtain exit traps were compared in collections done biweekly for nine intervals from April to June 2005 in 20 housing compounds. Of 10,517 mosquitoes sampled, 4,668 An. gambiae s...

  17. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

    Science.gov (United States)

    Roccato, Anna; Uyttendaele, Mieke; Cibin, Veronica; Barrucci, Federica; Cappa, Veronica; Zavagnin, Paola; Longo, Alessandra; Ricci, Antonia

    2015-03-16

    The burden of food-borne diseases still represents a threat to public health; in 2012, the domestic setting accounted for 57.6% of strong-evidence EU food-borne Salmonella outbreaks. Next to cross-contamination, inadequate cooking procedure is considered as one of the most important factors contributing to food-borne illness. The few studies which have assessed the effect of domestic cooking on the presence and numbers of pathogens in different types of meat have shown that consumer-style cooking methods can allow bacteria to survive and that the probability of eating home-cooked poultry meat that still contains surviving bacteria after heating is higher than previously assumed. Thus, the main purpose of this study was to reproduce and assess the effect of several types of cooking treatments (according to label instructions and not following label instructions) on the presence and numbers of Salmonella Typhimurium DT 104 artificially inoculated in five types of poultry-based meat preparations (burgers, sausages, ready-to-cook-kebabs, quail roulades and extruded roulades) that are likely to be contaminated by Salmonella. Three contamination levels (10 cfu/g; 100 cfu/g and 1000 cfu/g) and three cooking techniques (grilling, frying and baking) were applied. Cooking treatments performed according to label instructions eliminated Salmonella Typhimurium (absence per 25g) for contamination levels of 10 and 100 cfu/g but not for contamination levels of 1000 cfu/g. After improper cooking, 26 out of 78 samples were Salmonella-positive, and 23 out of these 26 samples were artificially contaminated with bacterial loads between 100 and 1000 cfu/g. Nine out of 26 samples provided quantifiable results with a minimum level of 1.4MPN/g in kebabs (initial inoculum level: 100 cfu/g) after grilling and a maximum level of 170MPN/g recorded in sausages (initial inoculum level: 1000 cfu/g) after grilling. Kebabs were the most common Salmonella-positive meat product after cooking

  18. Egg baked in product open oral food challenges are safe in selected egg-allergic patients.

    Science.gov (United States)

    Buelow, Becky J; Lee, Carrie; Zafra, Heidi T; Dasgupta, Mahua; Hoffmann, Ray G; Vasudev, Monica

    2014-07-01

    Egg allergy is one of the most common food allergies in children. Most egg-allergic children are able to tolerate egg baked in product (EBP) and will likely outgrow his/her egg allergy. By introducing EBP in the diet of an egg-allergic child, diet can be expanded and family stress can be reduced. Recent evidence suggests that children who tolerate EBP and continue to consume it will have quicker resolution of egg allergy than those who strictly avoid EBP; therefore, we aimed to evaluate the egg-allergic children who underwent EBP oral food challenge (OFC) in our allergy clinic to help define any specific predictors to be used in predicting the outcome of such challenges. We performed a retrospective chart review and 43 egg-allergic patients underwent EBP OFC in our outpatient allergy office from January 2011 to December 2012 were excluded. Nine patients who did not have a prior history of symptomatic egg ingestion. Clinical characteristics and laboratory findings of the remaining 34 patients were all recorded and analyzed. Of the remaining 34 patients, 22 (64.7%) were boys. Average age of first reaction to egg was 12.90 months, with average age at EBP OFC of 71.32 months. The average of the most recent skin-prick test wheal size was 10.10 mm and serum-specific IgE to egg white was 3.21 kU/L. Twenty-eight of the 34 patients (82.4%) passed the EBP OFC. Of the six patients who failed, none required epinephrine. After analysis of all of the clinical characteristics and laboratory findings, no risk factors, such as skin-prick test wheal size, were identified to be associated with an increased risk of failing EBP OFC. EBP OFC is a valuable tool to assess tolerance. As seen in our group of patients, the majority of egg-allergic patients pass EBP OFC. Thus, OFC should be considered as a clinical tool to expand a patient's diet and to improve quality of life as early as possible. Because we were unable to determine any clinical or laboratory predictors helpful to select egg

  19. Beyond baking soda: Demonstrating the link between volcanic eruptions and viscosity to all ages

    Science.gov (United States)

    Smithka, I. N.; Walters, R. L.; Harpp, K. S.

    2014-12-01

    Public interest in volcanic eruptions and societal relevance of volcanic hazards provide an excellent basis for successful earth science outreach. During a museum-based earth science outreach event free and open to the public, we used two new interactive experiments to illustrate the relationship between gas content, magma viscosity, and eruption style. Learning objectives for visitors are to understand: how gas drives volcanic eruptions, the differences between effusive and explosive eruption styles, viscosity's control on gas pressure within a magma reservoir, and the role of gas pressure on eruption style. Visitors apply the scientific method by asking research questions and testing hypotheses by conducting the experiments. The demonstrations are framed with real life examples of volcanic eruptions (e.g., Mt. St. Helens eruption in 1980), providing context for the scientific concepts. The first activity demonstrates the concept of fluid viscosity and how gas interacts with fluids of different viscosities. Visitors blow bubbles into water and corn syrup. The corn syrup is so viscous that bubbles are trapped, showing how a more viscous material builds up higher gas pressure. Visitors are asked which kind of magma (high or low viscosity) will produce an explosive eruption. To demonstrate an explosive eruption, visitors add an Alka-Seltzer tablet to water in a snap-top film canister. The reaction rapidly produces carbon dioxide gas, increasing pressure in the canister until the lid pops off and the canister launches a few meters into the air (tinyurl.com/nzsgfoe). Increasing gas pressure in the canister is analogous to gas pressure building within a magma reservoir beneath a volcano. The lid represents high-viscosity magma that prevents degassing, causing gas pressure to reach explosive levels. This interactive activity is combined with a display of an effusive eruption: add vinegar to baking soda in a model volcano to produce a quick-flowing eruption. These

  20. Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.

    Science.gov (United States)

    Huber, Regina; Schoenlechner, Regine

    2017-05-01

    Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short-chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small.

  1. Electrical infrared in the baking of paints and the drying of coatings; L`infrarouge electrique dans la cuisson des peintures et le sechage des revetements

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-12-31

    This conference day was organized by the `industrial electro-thermal engineering` section of the French association of thermal engineers. This book of proceedings contains 11 papers entitled: `recalls about infrared emitters and furnaces technology`; `experimental study of transfer phenomena and of the thermophysical properties of paints during baking under infrared radiation`; `synthetic report of a theoretical and experimental study about drying and reticulation under infrared radiation of a aqueous-based epoxy-amine-type paint on metal support`; `short IR baking as viewed by the paint manufacturer`; `influence of texture and impurities on the radiative properties of materials`; `contribution of modeling to the dimensioning of IR furnaces`; `IR baking of paints`; `experimental studies and testing means of EdF`; `presentation of ABB Capponi Alesina company`; `presentation report of the Infrarouge System company`; `the choice of heat transfer technologies`. (J.S.)

  2. Functional characterization of the potRABCD operon for spermine and spermidine uptake and regulation in Staphylococcus aureus.

    Science.gov (United States)

    Yao, Xiangyu; Lu, Chung-Dar

    2014-07-01

    Spermine, a potent bactericidal polyamine, exerts a strong synergistic effect with β-lactams against methicillin-resistant Staphylococcus aureus. Transcriptome analysis revealed that the putative potRABCD operon for polyamine uptake and regulation exhibited significant fold change upon exposure to exogenous spermine. Properties of the PotABCD transporter in polyamine uptake were studied using wild-type and the pot deletion mutant. It was found that spermidine and spermine, but not putrescine, were the preferred substrates for the Pot system of high affinity. The PotR protein was purified from a recombinant strain of Escherichia coli, and binding of PotR to the pot regulatory region was demonstrated by electromobility shift assays. In summary, these results support the physiological function of PotR in regulation of the expression of PotABCD for spermidine and spermine uptake in S. aureus.

  3. One-pot glycosylations in the synthesis of human milk oligosaccharides

    DEFF Research Database (Denmark)

    Jennum, Camilla Arboe; Fenger, Thomas Hauch; Bruun, Linda Maria

    2014-01-01

    Human milk oligosaccharides contain a well-defined core structure that makes them interesting synthetic targets for one-pot glycosylation strategies. In this investigation, a one-pot procedure was studied in which a galactose thioglycoside is coupled chemoselectively to a phthalimide-protected gl......Human milk oligosaccharides contain a well-defined core structure that makes them interesting synthetic targets for one-pot glycosylation strategies. In this investigation, a one-pot procedure was studied in which a galactose thioglycoside is coupled chemoselectively to a phthalimide...

  4. Transition metal-free one-pot synthesis of nitrogen-containing heterocycles.

    Science.gov (United States)

    Kumari, Simpal; Kishore, Dharma; Paliwal, Sarvesh; Chauhan, Rajani; Dwivedi, Jaya; Mishra, Aakanksha

    2016-02-01

    One-pot heterocyclic synthesis is an exciting research area as it can open routes for the development of otherwise complex transformations in organic synthesis. Heterocyclic compounds show wide spectrum of applications in medicinal chemistry, chemical biology, and materials science. These heterocycles can be generated very efficiently through highly economical and viable routes using one-pot synthesis. In particular, the metal-free one-pot synthetic protocols are highly fascinating due to several advantages for the industrial production of heterocyclic frameworks. This comprehensive review is devoted to the transition metal-free one-pot synthesis of nitrogen-containing heterocycles from the period 2010-2013.

  5. Do Glazed Ceramic Pots in a Mexico-US Border City Still Contain Lead?

    Science.gov (United States)

    Valles-Medina, Ana M; Osuna-Leal, Angel I; Martinez-Cervantes, Maria Elena; Castillo-Fregoso, Maria Carmen; Vazquez-Erlbeck, Martha; Rodriguez-Lainz, Alfonso

    2014-01-01

    In order to identify the presence of lead in glazed ceramic pots in a Mexico-US border city, 41 clay pots were sampled. The pots were purchased in several establishments located in different geographical areas of the city. The presence of lead was determined using LeadCheck Swabs. Most (58.5%) of the pots were from the State of Jalisco and 24.4% were of unknown origin. Only 4 pots did not contain varnish and were lead-negative. Thirty-seven (81.1%) of the glazed pots were lead positive. Among the lead-negative pots, 4 showed the label "this pot is lead-free." Thus, if we consider the remaining 33 glazed pots without the "Lead-Free" label, 90.9% were lead-positive and only 9.1% were lead-negative. We also found that earthenware glazed utensils without the "Lead-Free" label were 1.6 times more likely to contain lead (OR: 1.6, 95% CI 1.0-2.5), P = 0.003. We concluded that lead was detected in almost all acquired food containers. Government interventions in Mexico have focused on training manufacturers to make lead-free glazed ceramics but it has been difficult to eradicate this practice. Educational interventions to make and acquire lead-free glazed ceramics should be targeted to both sellers and buyers.

  6. Silver-catalyzed one-pot synthesis of arylnaphthalene lactones.

    Science.gov (United States)

    Eghbali, Nicolas; Eddy, Jennifer; Anastas, Paul T

    2008-09-05

    Arylnaphthalene lignan lactones are valuable natural products with promising anticancer and antiviral properties. In an effort to simplify their synthesis, we investigated a one-pot multicomponent coupling reaction between phenylacetylene, carbon dioxide, and 3-bromo-1-phenyl-1-propyne. After the corresponding 1,6-diyne was generated in situ, cyclization afforded the desired product. The level of regioselectivity was enhanced through the tuning of electronic properties. The use of cinnamyl bromide which led to the formation of a 1,6-enyne intermediate was also studied.

  7. 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).

  8. 采运烤一体化烤房挂筐式烘烤烟叶的效应%Effects of Tobacco Harvesting Roast Integration Barn Basket Baking

    Institute of Scientific and Technical Information of China (English)

    刘久羽; 阚宏伟; 胡向丹; 张大斌; 孙建生; 邓泳; 张纪利

    2014-01-01

    In order to simplify the baking process of tobacco and reduce tobacco baking cost,the current widespread use of tobacco baking bulk curing barn was transformed and the tobacco harvesting roast basket type curing effect of hanging barn integration was studied in this paper.The results showed that logging roast integration barn basket baking could promote the transformation of tobacco inclusions and aroma precursors,promote the coordination of chemical composition,increase the content of neutral aroma substances and improve the proportion of high class leaf.it could save labor quantity 8.45,reduce baked cost 659.01 Yuan when baked fresh tobacco 4000 kg,and net income increased 939.01 Yuan each 600 kg dry tobacco.%为简化烟叶烘烤工作环节和降低烟叶烘烤成本,利用目前烟叶烘烤普遍使用的密集烤房进行改造,研究了烟叶采运烤一体化烤房的挂筐式烘烤效应。结果表明:采运烤一体化烤房挂筐式烘烤能够促进烟叶内含物和香气前体物质的转化,促进化学成分的协调性及中性香气物质的含量,提高上等烟叶比例。采烤4000 kg 鲜烟可节约用工数量8.45个,烟叶采烤成本降低659.01元;烤后干烟叶(600 kg)纯收入增加939.01元。

  9. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

    Science.gov (United States)

    Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

    2010-10-01

    With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

  10. Quantification of the predominant monomeric catechins in baking chocolate standard reference material by LC/APCI-MS.

    Science.gov (United States)

    Nelson, Bryant C; Sharpless, Katherine E

    2003-01-29

    Catechins are polyphenolic plant compounds (flavonoids) that may offer significant health benefits to humans. These benefits stem largely from their anticarcinogenic, antioxidant, and antimutagenic properties. Recent epidemiological studies suggest that the consumption of flavonoid-containing foods is associated with reduced risk of cardiovascular disease. Chocolate is a natural cocoa bean-based product that reportedly contains high levels of monomeric, oligomeric, and polymeric catechins. We have applied solid-liquid extraction and liquid chromatography coupled with atmospheric pressure chemical ionization-mass spectrometry to the identification and determination of the predominant monomeric catechins, (+)-catechin and (-)-epicatechin, in a baking chocolate Standard Reference Material (NIST Standard Reference Material 2384). (+)-Catechin and (-)-epicatechin are detected and quantified in chocolate extracts on the basis of selected-ion monitoring of their protonated [M + H](+) molecular ions. Tryptophan methyl ester is used as an internal standard. The developed method has the capacity to accurately quantify as little as 0.1 microg/mL (0.01 mg of catechin/g of chocolate) of either catechin in chocolate extracts, and the method has additionally been used to certify (+)-catechin and (-)-epicatechin levels in the baking chocolate Standard Reference Material. This is the first reported use of liquid chromatography/mass spectrometry for the quantitative determination of monomeric catechins in chocolate and the only report certifying monomeric catechin levels in a food-based Standard Reference Material.

  11. 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.

  12. Physalis size reduction for potted ornamental plant use

    Directory of Open Access Journals (Sweden)

    Emily Bosch

    Full Text Available ABSTRACT The consumer's constant search for novelties in the area of ornamental plants has inspired the use of species that are normally used for other purposes, such as fruit-bearing plants, to be introduced into floriculture. The physalis, a fruit-bearing plant, with a beautiful accrescent fruiting calyx that envelops the berry, can be used for these purposes. However, this plant can reach 70 cm high, which makes it unviable to be used as an indoor plant. The objective of this research was to decrease the size of the physalis (Physalis angulata for ornamental use, pot it and apply the plant growth regulator Paclobutrazol (PBZ. The PBZ growth regulator was applied only once, via foliar spray at the concentrations of 0, 30, 60, 90, 120 and 150 mg a.i L- 1, as well as via irrigation in the substrate at concentrations of 0, 5, 10, 15, 30 and 60 mg a.i L- 1. Along with the quantitative variables, a plant acceptability test was carried out when it was considered ideal for commercialization. The obtained results clearly show that it is possible to reduce the size of the physalis for use as a potted plant by using PBZ with foliar applications at the concentration of 90 mg a.i L-1 or by using irrigation applications directly in the substrate at a concentration of 5 mg a.i L-1.

  13. Iron doses in the production of potted rosebushes

    Directory of Open Access Journals (Sweden)

    Luiz Antônio Zanão Júnior

    Full Text Available ABSTRACT: The production and quality of roses are influenced by fertilization management. The aim of this experiment was to evaluate the effects of doses of iron (Fe in the production of potted rose bushes ( Rosa hybrida . Treatments were based on five doses of Fe (0, 1, 3, 5 and 15mg kg-1 applied on the substrate, in a randomized block design with four replications. Seedlings presented two pairs of leaves and were individually transplanted into plastic pots (0.8dm3 containing commercial substrate. Each experimental plot consisted of a vase with a plant with two flower stalks. The following parameters were evaluated: number of leaves and flowers per flower stalk; dry matter production of roots, leaves and flowers; plant height and diameter and floral longevity. In addition, foliar levels of total chlorophyll and Fe were determined. Fertilization with Fe increases the production and quality of flowers of the rosebush cv. 'Shiny Terrazza' (r. Dose of Fe to be added to the substrate used in this study for maximum economic efficiency for this cultivar is 3.6mg kg-1.

  14. Microbiological effectiveness of mineral pot filters in Cambodia.

    Science.gov (United States)

    Brown, Joe; Chai, Ratana; Wang, Alice; Sobsey, Mark D

    2012-11-06

    Mineral pot filters (MPFs) are household water treatment (HWT) devices that are manufactured and distributed by the private sector, with millions of users in Southeast Asia. Their effectiveness in reducing waterborne microbes has not been previously investigated. We purchased three types of MPFs available on the Cambodian market for systematic evaluation of bacteria, virus, and protozoan surrogate microbial reduction in laboratory challenge experiments following WHO recommended performance testing protocols. Results over the total 1500 L testing period per filter indicate that the devices tested were highly effective in reducing Esherichia coli (99.99%+), moderately effective in reducing bacteriophage MS2 (99%+), and somewhat effective against Bacillus atrophaeus, a spore-forming bacterium we used as a surrogate for protozoa (88%+). Treatment mechanisms for all filters included porous ceramic and activated carbon filtration. Our results suggest that these commercially available filters may be at least as effective against waterborne pathogens as other, locally available treatment options such as ceramic pot filters or boiling. More research is needed on the role these devices may play as interim solutions to the problem of unsafe drinking water in Cambodia and globally.

  15. POT1a and components of CST engage telomerase and regulate its activity in Arabidopsis.

    Directory of Open Access Journals (Sweden)

    Kyle B Renfrew

    2014-10-01

    Full Text Available Protection of Telomeres 1 (POT1 is a conserved nucleic acid binding protein implicated in both telomere replication and chromosome end protection. We previously showed that Arabidopsis thaliana POT1a associates with the TER1 telomerase RNP, and is required for telomere length maintenance in vivo. Here we further dissect the function of POT1a and explore its interplay with the CST (CTC1/STN1/TEN1 telomere complex. Analysis of pot1a null mutants revealed that POT1a is not required for telomerase recruitment to telomeres, but is required for telomerase to maintain telomere tracts. We show that POT1a stimulates the synthesis of long telomere repeat arrays by telomerase, likely by enhancing repeat addition processivity. We demonstrate that POT1a binds STN1 and CTC1 in vitro, and further STN1 and CTC1, like POT1a, associate with enzymatically active telomerase in vivo. Unexpectedly, the in vitro interaction of STN1 with TEN1 and POT1a was mutually exclusive, indicating that POT1a and TEN1 may compete for the same binding site on STN1 in vivo. Finally, unlike CTC1 and STN1, TEN1 was not associated with active telomerase in vivo, consistent with our previous data showing that TEN1 negatively regulates telomerase enzyme activity. Altogether, our data support a two-state model in which POT1a promotes an extendable telomere state via contacts with the telomerase RNP as well as STN1 and CTC1, while TEN1 opposes these functions.

  16. One-pot native chemical ligation by combination of two orthogonal thioester precursors.

    Science.gov (United States)

    Asahina, Yuya; Kawakami, Toru; Hojo, Hironobu

    2017-02-09

    We developed a one-pot peptide ligation method using two orthogonal thioester precursors and a protecting group for the ligation reaction between Asp and Cys. Combination of the two precursors facilitated the one-pot operation and yielded the entire polypeptide. The usefulness of this method was successfully demonstrated by the total synthesis of histone H4.

  17. Double pot and double compartment: integrating two approaches to study nutrient uptake by arbuscular mycorrhizal fungi

    NARCIS (Netherlands)

    Cardoso, I.M.; Boddington, C.L.; Janssen, B.H.; Oenema, O.; Kuyper, T.W.

    2004-01-01

    The double compartment technique has been commonly used in studies on nutrient uptake by mycorrhizas whereas the double pot technique has been used to assess the nutritional stress of plants grown in different soils. A combination of the double pot and the double compartment technique was used as a

  18. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    .... “Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  19. Computer vision system for on-line sorting of pot plants using artificial Neural Network Classifier

    NARCIS (Netherlands)

    Timmermans, A.J.M.

    1996-01-01

    A flexible grading system for pot plants is described. The system consists of a colour camera, an image processing system and specially developed software. It can be applied to several types of pot plants because of its implementation of learning techniques. Experiments are described for classificat

  20. Observation of a H- Beam at the CERN Linac 4 Test Stand using a Pepper-pot

    CERN Document Server

    Delerue, N; Midttun, O; Scrivens, R; Tsesmelis, E

    2010-01-01

    Pepper-pot based transverse emittance measurement has the advantage of providing a fast (single shot) measurement with a relatively simple hardware. We report on the installation of a pepper-pot at the CERN Linac 4 test stand.

  1. Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins.

    Science.gov (United States)

    Rosales-Soto, Maria U; Powers, Joseph R; Alldredge, J Richard

    2012-05-01

    Consumption of baked products constitutes an important part of a daily breakfast considering that people are continually grabbing meals on the go. Among baked products, muffins rank third in breakfast products and attract a broad range of consumers. Incorporation of red raspberry juice into muffins can add value to the product while preserving health benefits to the consumer. The purpose of this study was to evaluate the effect of mixing time, freeze-drying and baking on the phenolic and anthocyanin contents and antioxidant capacity of raspberry juice during the preparation of muffins. Freeze-drying of raspberry batters reduced their phenolic content and antioxidant capacity regardless of mixing time. Non-freeze-dried raspberry batter mixed for 5 min had the highest phenolic content (0.88 mg gallic acid equivalent g(-1) dry matter (DM)). Non-freeze-dried raspberry muffins had the highest antioxidant capacity (0.041 µmol Trolox equivalent g(-1) DM). Freeze-dried raspberry batters mixed for 5 and 10 min had the highest anthocyanin content (0.065 mg cyanidin-3-glucoside g(-1) DM). Baking reduced the anthocyanin content of both non-freeze-dried and freeze-dried raspberry muffins. Despite the reduction in valuable compounds, muffin is a vehicle for the delivery of these compounds. Copyright © 2012 Society of Chemical Industry.

  2. Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters

    NARCIS (Netherlands)

    Lin, Y.; Knol, D.; Menéndez-Carreño, M.; Blom, W.A.M.; Matthee, J.; Janssen, H.G.; Trautwein, E.A.

    2016-01-01

    Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median

  3. Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters

    NARCIS (Netherlands)

    Lin, Y.; Knol, D.; Menéndez-Carreño, M.; Blom, W.A.M.; Matthee, J.; Janssen, H.G.; Trautwein, E.A.

    2016-01-01

    Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median

  4. 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.

  5. Apparel, Baking, Laundry and Dry Cleaning, and Textile Mill Products Industries. Reprinted from the Occupational Outlook Handbook, 1978-79 Edition.

    Science.gov (United States)

    Bureau of Labor Statistics (DOL), Washington, DC.

    Focusing on occupations in the clothing and baking industries, this document is one in a series of forty-one reprints from the Occupational Outlook Handbook providing current information and employment projections for individual occupations and industries through 1985. The specific occupations covered in this document include occupations in the…

  6. Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

    Directory of Open Access Journals (Sweden)

    Sasano Yu

    2012-04-01

    Full Text Available Abstract Background During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS, leading to cell death and reduced fermentation ability. Thus, there is a great need for a baker's yeast strain with higher tolerance to baking-associated stresses. Recently, we revealed a novel antioxidative mechanism in a laboratory yeast strain that is involved in stress-induced nitric oxide (NO synthesis from proline via proline oxidase Put1 and N-acetyltransferase Mpr1. We also found that expression of the proline-feedback inhibition-less sensitive mutant γ-glutamyl kinase (Pro1-I150T and the thermostable mutant Mpr1-F65L resulted in an enhanced fermentation ability of baker's yeast in bread dough after freeze-thaw stress and air-drying stress, respectively. However, baker's yeast strains with high fermentation ability under multiple baking-associated stresses have not yet been developed. Results We constructed a self-cloned diploid baker's yeast strain with enhanced proline and NO synthesis by expressing Pro1-I150T and Mpr1-F65L in the presence of functional Put1. The engineered strain increased the intracellular NO level in response to air-drying stress, and the strain was tolerant not only to oxidative stress but also to both air-drying and freeze-thaw stresses probably due to the reduced intracellular ROS level. We also showed that the resultant strain retained higher leavening activity in bread dough after air-drying and freeze-thaw stress than that of the wild-type strain. On the other hand, enhanced stress tolerance and fermentation ability did not occur in the put1-deficient strain. This result suggests that NO is synthesized in baker's yeast from proline in response to oxidative stresses that induce ROS

  7. 焙烤小麦胚芽中丙烯酰胺含量测定分析%A STUDY ON DETERMINATION OF ACRYLAMIDE IN BAKED WHEAT GERM

    Institute of Scientific and Technical Information of China (English)

    贾志成; 任文明

    2011-01-01

    利用气相色谱对焙烤小麦胚芽中丙烯酰胺的浓度进行了测定,并比较不同焙烤条件下麦芽中丙烯酰胺含量,结果显示丙烯酰胺在0.125μg,/ml 1mL-2.0μ,g/ml 1mL浓度范围内具有良好的线性(R2 =0.999),加标平均回收率在88.1% ~ 104.6%之间,相对标准偏差(RSD)小于6.7%;焙烤温度相同时,麦芽中丙烯酰胺含量会随着焙烤时间的增加而变大,焙烤时间相同,当焙烤温度在170℃ ~ 200℃范围内时,麦芽中丙烯酰胺含量随着温度的升高而不断减少.%The wheat germ was used as sample, setting 140 ℃ , 170 ℃ , 200 ℃ as the baking temperature, and each temperature level was matched with different process time (The times are 10,15 and 20 min) for baking. After adding methacrylami as the internal standard,the sample was extracted by water and then deproteinized by carrez solution and defatted by n - hexane, extracted with ethyl acetate, then evaporated to 1 m 1. The concentration of acrylamide is determined by gas chromatography to compare the content of ac-rylamide of baked germ at different baking conditions. Results were shown The linear ranges of concentration of acrylamide was 0. 125μg/mL~2.0 μg/mL(R2 =0.999). The average recoveries from 88. 1% to 104.6% , and the relative standard derivations were lower than 6.7% ; When the baking temperature is the same, the content of acrylamide in wheat will improve with the increase of bakmg time. When baking time duration was the same, the content level of acrylamide decreased with the increase of baking temperature (170℃ ~200℃).

  8. Wetting and free surface flow modeling for potting and encapsulation.

    Energy Technology Data Exchange (ETDEWEB)

    Brooks, Carlton, F.; Brooks, Michael J. (Los Alamos National Laboratory, Los Alamos, NM); Graham, Alan Lyman (Los Alamos National Laboratory, Los Alamos, NM); Noble, David F. (David Frederick) (.; )); Notz, Patrick K.; Hopkins, Matthew Morgan; Castaneda, Jaime N.; Mahoney, Leo James (Kansas City Plant, Kansas City, MO); Baer, Thomas A.; Berchtold, Kathryn (Los Alamos National Laboratory, Los Alamos, NM); Adolf, Douglas Brian; Wilkes, Edward Dean; Rao, Rekha Ranjana; Givler, Richard C.; Sun, Amy Cha-Tien; Cote, Raymond O.; Mondy, Lisa Ann; Grillet, Anne Mary; Kraynik, Andrew Michael

    2007-06-01

    As part of an effort to reduce costs and improve quality control in encapsulation and potting processes the Technology Initiative Project ''Defect Free Manufacturing and Assembly'' has completed a computational modeling study of flows representative of those seen in these processes. Flow solutions are obtained using a coupled, finite-element-based, numerical method based on the GOMA/ARIA suite of Sandia flow solvers. The evolution of the free surface is solved with an advanced level set algorithm. This approach incorporates novel methods for representing surface tension and wetting forces that affect the evolution of the free surface. In addition, two commercially available codes, ProCAST and MOLDFLOW, are also used on geometries representing encapsulation processes at the Kansas City Plant. Visual observations of the flow in several geometries are recorded in the laboratory and compared to the models. Wetting properties for the materials in these experiments are measured using a unique flowthrough goniometer.

  9. Virus removal efficiency of Cambodian ceramic pot water purifiers.

    Science.gov (United States)

    Salsali, Hamidreza; McBean, Edward; Brunsting, Joseph

    2011-06-01

    Virus removal efficiency is described for three types of silver-impregnated, ceramic water filters (CWFs) produced in Cambodia. The tests were completed using freshly scrubbed filters and de-ionized (DI) water as an evaluation of the removal efficiency of the virus in isolation with no other interacting water quality variables. Removal efficiencies between 0.21 and 0.45 log are evidenced, which is significantly lower than results obtained in testing of similar filters by other investigators utilizing surface or rain water and a less frequent cleaning regime. Other experiments generally found virus removal efficiencies greater than 1.0 log. This difference may be because of the association of viruses with suspended solids, and subsequent removal of these solids during filtration. Variability in virus removal efficiencies between pots of the same manufacturer, and observed flow rates outside the manufacturer's specifications, suggest tighter quality control and consistency may be needed during production.

  10. Design and prototype studies of the TOTEM Roman pot detectors

    Science.gov (United States)

    Oriunno, Marco; Battistin, Michele; David, Eric; Guglielmini, Paolo; Joram, Christian; Radermacher, Ernst; Ruggiero, Gennaro; Wu, Jihao; Vacek, Vaclav; Vins, Vaclav

    2007-10-01

    The Roman pots of the TOTEM experiment at LHC will be equipped with edgeless silicon micro-strip detectors. A detector package consists of 10 detector planes cooled at -15C in vacuum. The detector resolution is 20 μm, the overall alignment precision has to be better than 30 μm. The detector planes are composed of a kapton hybrid glued on a substrate made of low expansion alloy, CE07 with 70% Si and 30% Al. An evaporative cooling system based on the fluorocarbon C3F8 with oil-free compressors has been adopted. The throttling of the fluid is done locally through capillaries. A thermo-mechanical prototype has been assembled. The results fully match the requirements and the expectations of calculations. They show a low thermal gradient on the cards and a uniform temperature distribution over the 10 planes.

  11. Design and prototype studies of the TOTEM Roman pot detectors

    CERN Document Server

    Oriunno, M; David, E; Guglielmini, P; Joram, C; Radermacher, E; Ruggiero, G; Wu, J; Vacek, V; Vins, V

    2007-01-01

    The Roman pots of the TOTEM experiment at LHC will be equipped with edgeless silicon micro-strip detectors. A detector package consists of 10 detector planes cooled at in vacuum. The detector resolution is , the overall alignment precision has to be better than . The detector planes are composed of a kapton hybrid glued on a substrate made of low expansion alloy, CE07 with 70% Si and 30% Al. An evaporative cooling system based on the fluorocarbon C3F8 with oil-free compressors has been adopted. The throttling of the fluid is done locally through capillaries. A thermo-mechanical prototype has been assembled. The results fully match the requirements and the expectations of calculations. They show a low thermal gradient on the cards and a uniform temperature distribution over the 10 planes.

  12. Members of the methanotrophic genus Methylomarinum inhabit inland mud pots

    Directory of Open Access Journals (Sweden)

    Danielle T. Fradet

    2016-07-01

    Full Text Available Proteobacteria capable of converting the greenhouse gas methane to biomass, energy, and carbon dioxide represent a small but important sink in global methane inventories. Currently, 23 genera of methane oxidizing (methanotrophic proteobacteria have been described, although many are represented by only a single validly described species. Here we describe a new methanotrophic isolate that shares phenotypic characteristics and phylogenetic relatedness with the marine methanotroph Methylomarinum vadi. However, the new isolate derives from a terrestrial saline mud pot at the northern terminus of the Eastern Pacific Rise (EPR. This new cultivar expands our knowledge of the ecology of Methylomarinum, ultimately towards a fuller understanding of the role of this genus in global methane cycling.

  13. Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Gernaey, Krist; Adler-Nissen, Jens

    2012-01-01

    Similar to other processes, the modelling of heat and mass transfer during food processing involves uncertainty in the values of input parameters (heat and mass transfer coefficients, evaporation rate parameters, thermo-physical properties, initial and boundary conditions) which leads...... to uncertainty in the model predictions. The aim of the current paper is to address this uncertainty challenge in the modelling of food production processes using a combination of uncertainty and sensitivity analysis, where the uncertainty analysis and global sensitivity analysis were applied to a heat and mass...... transfer model of a contact baking process. The Monte Carlo procedure was applied for propagating uncertainty in the input parameters to uncertainty in the model predictions. Monte Carlo simulations and the least squares method were used in the sensitivity analysis: for each model output, a linear...

  14. Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars.

    Science.gov (United States)

    Rawat, Neelam; Darappa, Indrani

    2015-05-01

    Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75 % on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50 % of BF with FRIM or PRIM. The BEB with 50 % FRIM and PRIM remained chemically stable during storage up to 3 months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.

  15. 77 FR 62464 - Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the...

    Science.gov (United States)

    2012-10-15

    ... Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the Central Regulatory Area of the Gulf... for Pacific cod by vessels using pot gear in the Central Regulatory Area of the Gulf of Alaska (GOA... vessels using pot gear in the Central Regulatory Area of the GOA. DATES: Effective 1200 hrs, Alaska...

  16. 78 FR 10102 - Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the...

    Science.gov (United States)

    2013-02-13

    ... Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the Central Regulatory Area of the Gulf... for Pacific cod by vessels using pot gear in the Central Regulatory Area of the Gulf of Alaska (GOA... allowable catch apportioned to vessels using pot gear in the Central Regulatory Area of the GOA....

  17. 78 FR 7280 - Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the...

    Science.gov (United States)

    2013-02-01

    ... Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the Western Regulatory Area of the Gulf... for Pacific cod by vessels using pot gear in the Western Regulatory Area of the Gulf of Alaska (GOA... allowable catch apportioned to vessels using pot gear in the Western Regulatory Area of the GOA....

  18. 77 FR 65640 - Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the...

    Science.gov (United States)

    2012-10-30

    ... Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the Central Regulatory Area of the Gulf... directed fishing for Pacific cod by vessels using pot gear in the Central Regulatory Area of the Gulf of...) apportioned to vessels using pot gear in the Central Regulatory Area of the GOA. DATES: Effective 1200...

  19. 77 FR 6683 - Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the...

    Science.gov (United States)

    2012-02-09

    ... Economic Zone Off Alaska; Pacific Cod by Vessels Using Pot Gear in the Western Regulatory Area of the Gulf... for Pacific cod by vessels using pot gear in the Western Regulatory Area of the Gulf of Alaska (GOA... allowable catch apportioned to vessels using pot gear in the Western Regulatory Area of the GOA....

  20. The property and effect of bioplastic pots on the growth and developmental physiology of Lily and Begonia

    Science.gov (United States)

    Three different injection molded bioplastic (BP) pots, BP 29, BP 32, and BP 45 pots, containing processed feather fibers, were evaluated. Growth and flowering of Lilium hybrid ‘Triumphator’ and Begonia ‘Bonfire’ were evaluated in new and reused BP pots. Net photosynthesis was measured and macro- and...

  1. Antioxidant effects of the water-soluble fraction of baked sponge cake made with silky fowl egg: comparison with White Leghorn egg.

    Science.gov (United States)

    Toyosaki, T; Koketsu, M

    2007-08-01

    1. The antioxidant effects of the water-soluble fraction of baked sponge cakes made with silky fowl eggs and White Leghorn eggs were studied. The mechanism of the antioxidant effect was also investigated. 2. The antioxidant effect on the oxidation of linoleic acid increased in the water-soluble fraction of cake made with silky eggs. In contrast, Leghorn eggs significantly decreased the rate of antioxidant activity. The browning index of the water-soluble fraction of baked sponge cake made with silky fowl eggs changed from 0.052 to 1.240 after 20 min at 180 degrees C, while that made with Leghorn eggs changed from 0.037 to 0.710. 3. There are correlations between the rate of browning index and antioxidant activity. Superoxide anion (O2(-)) and hydrogen peroxide (H(2)O(2)) in water-soluble fractions of baked sponge cakes made with silky fowl eggs and hen's eggs were formed during light exposure for 20 min at 10,000 lux, and their formation could be significantly inhibited by the addition of tryptophan or mannitol, scavengers of hydroxyl radicals (*OH). These results were strong evidence of direct participation of *OH, formed by the Haber-Weiss reaction, in the water-soluble fraction of baked sponge cakes. The rate of decrease in active oxygen by scavengers decreased in Leghorn eggs more efficiently than in silky eggs. 4. The present experiments suggested that the use of silky fowl eggs could improve the quality and oxidative stability of baked cakes.

  2. Study on the Best Baking Technology of Frankincense by Orthogonal Test%正交法优选乳香最佳烘制工艺的研究

    Institute of Scientific and Technical Information of China (English)

    胡素连; 蒋孟良; 陈卫红; 蒋晓煌

    2012-01-01

    Objective In order to select the best baking process of frankincense. Methods Taking the indexes of stimulating components, peak area and number of essential oil and irritant test (hyp ere mia and hydroncus in rabbit eye),baking temperature, time, thickness, diameter of Frankincense were optimizated by orthogonal design test. Results The best baking technology were A2B3C1D1, diameter of Frankinceuse 0. 5 cm, thickness 1 cm, 120 ℃ baking for 2 h. Conclusion The baking method was reasonable, simple, feasible and high efficiency, it can provide a certain reference for mass - production.%目的 优选乳香烘制法的最佳炮制工艺.方法 以刺激性成分挥发油的总峰面积、峰数目和刺激性试验(兔眼充血与水肿)等4个评价指标,采用正交试验法,对温度、时间、放置厚度、药材直径等4个因素的水平进行优选.结果 乳香最佳烘制工艺为A2B3C1D1,即乳香直径0.5 cm,放置1 cm厚,120 ℃烘制2 h o结论优选出的炮制工艺合理、简单、可行、效率高,可为大规模生产提供参考依据.

  3. Noninvasive individual and species identification of jaguars (Panthera onca), pumas (Puma concolor) and ocelots (Leopardus pardalis) in Belize, Central America using cross-species microsatellites and faecal DNA.

    Science.gov (United States)

    Wultsch, Claudia; Waits, Lisette P; Kelly, Marcella J

    2014-11-01

    There is a great need to develop efficient, noninvasive genetic sampling methods to study wild populations of multiple, co-occurring, threatened felids. This is especially important for molecular scatology studies occurring in challenging tropical environments where DNA degrades quickly and the quality of faecal samples varies greatly. We optimized 14 polymorphic microsatellite loci for jaguars (Panthera onca), pumas (Puma concolor) and ocelots (Leopardus pardalis) and assessed their utility for cross-species amplification. Additionally, we tested their reliability for species and individual identification using DNA from faeces of wild felids detected by a scat detector dog across Belize in Central America. All microsatellite loci were successfully amplified in the three target species, were polymorphic with average expected heterozygosities of HE = 0.60 ± 0.18 (SD) for jaguars, HE = 0.65 ± 0.21 (SD) for pumas and HE = 0.70 ± 0.13 (SD) for ocelots and had an overall PCR amplification success of 61%. We used this nuclear DNA primer set to successfully identify species and individuals from 49% of 1053 field-collected scat samples. This set of optimized microsatellite multiplexes represents a powerful tool for future efforts to conduct noninvasive studies on multiple, wild Neotropical felids.

  4. A late Holocene paleoenvironmental reconstruction from Agua Caliente, southern Belize, linked to regional climate variability and cultural change at the Maya polity of Uxbenká

    Science.gov (United States)

    Walsh, Megan K.; Prufer, Keith M.; Culleton, Brendan J.; Kennett, Douglas J.

    2014-07-01

    We report high-resolution macroscopic charcoal, pollen and sedimentological data for Agua Caliente, a freshwater lagoon located in southern Belize, and infer a late Holocene record of human land-use/climate interactions for the nearby prehistoric Maya center of Uxbenká. Land-use activities spanning the initial clearance of forests for agriculture through the drought-linked Maya collapse and continuing into the historic recolonization of the region are all reflected in the record. Human land alteration in association with swidden agriculture is evident early in the record during the Middle Preclassic starting ca. 2600 cal yr BP. Fire slowly tapered off during the Late and Terminal Classic, consistent with the gradual political demise and depopulation of the Uxbenká polity sometime between ca. 1150 and 950 cal yr BP, during a period of multiple droughts evident in a nearby speleothem record. Fire activity was at its lowest during the Maya Postclassic ca. 950-430 cal yr BP, but rose consistent with increasing recolonization of the region between ca. 430 cal yr BP and present. These data suggest that this environmental record provides both a proxy for 2800 years of cultural change, including colonization, growth, decline, and reorganization of regional populations, and an independent confirmation of recent paleoclimate reconstructions from the same region.

  5. Three new species of Carychium O.F. Müller, 1773 from the Southeastern USA, Belize and Panama are described using computer tomography (CT (Eupulmonata, Ellobioidea, Carychiidae

    Directory of Open Access Journals (Sweden)

    Adrienne Jochum

    2017-05-01

    Full Text Available Three new species of the genus Carychium O.F. Müller, 1773, Carychium hardiei Jochum & Weigand, sp. n., Carychium belizeense Jochum & Weigand, sp. n. and Carychium zarzaae Jochum & Weigand, sp. n. are described from the Southeastern United States, Belize and Panama, respectively. In two consecutive molecular phylogenetic studies of worldwide members of Carychiidae, the North and Central American morphospecies Carychium mexicanum Pilsbry, 1891 and Carychium costaricanum E. von Martens, 1898 were found to consist of several evolutionary lineages. Although the related lineages were found to be molecularly distinct from the two nominal species, the consequential morphological and taxonomic assessment of these lineages is still lacking. In the present paper, the shells of these uncovered Carychium lineages are assessed by comparing them with those of related species, using computer tomography for the first time for this genus. The interior diagnostic characters are emphasized, such as columellar configuration in conjunction with the columellar lamella and their relationship in context of the entire shell. These taxa are morphologically described and formally assigned their own names.

  6. STUDY ON THE PROCESS PARAMETERS FOR PRE-BAKED FROZEN BREAD DOUGH%预烤冷冻面包面团加工工艺参数的研究

    Institute of Scientific and Technical Information of China (English)

    范晨丽; 陈洁; 王春; 吕莹果

    2012-01-01

    In this paper, we studied the effects of pre-baking conditions, such as water amount, proofing time, pre-baking temperature, and pre-baking time on the quality of pre-baked frozen bread dough by measuring the specific volume, texture(TPA) and other indexes of baked bread. The optimum conditions were as follows;water amount 50% , proofing time 135 min, pre-baking temperature 165℃ , and pre-baking time 10 min.%通过测定复烤面包后的比容、质构( TPA)、感官等各项指标,研究了不同加水量、醒发时间、预烤温度、预烤时间等加工条件对预烤冷冻面包面团品质的影响.确定其制作的最佳工艺:加水量50%、醒发时间135 min、预烤温度165℃、预烤时间10 min.

  7. Essential roles for Pot1b in HSC self-renewal and survival.

    Science.gov (United States)

    Wang, Yang; Shen, Mei-Feng; Chang, Sandy

    2011-12-01

    Maintenance of mammalian telomeres requires both the enzyme telomerase and shelterin, which protect telomeres from inappropriately activating DNA damage response checkpoints. Dyskeratosis congenita is an inherited BM failure syndrome disorder because of defects in telomere maintenance. We have previously shown that deletion of the shelterin component Pot1b in the setting of telomerase haploinsufficiency results in rapid telomere shortening and fatal BM failure in mice, eliciting phenotypes that strongly resemble human syskeratosis congenita. However, it was unclear why BM failure occurred in the setting of Pot1b deletion. In this study, we show that Pot1b plays an essential role in HSC survival. Deletion of Pot1b results in increased apoptosis, leading to severe depletion of the HSC reserve. BM from Pot1b(Δ/Δ) mice cannot compete with BM from wild-type mice to provide multilineage reconstitution, indicating that there is an intrinsic requirement for Pot1b the maintenance of HSC function in vivo. Elimination of the p53-dependent apoptotic function increased HSC survival and significantly extended the lifespan of Pot1b-null mice deficient in telomerase function. Our results document for the first time the essential role of a component of the shelterin complex in the maintenance of HSC and progenitor cell survival.

  8. 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.

  9. Nonadditivity in the recognition of single-stranded DNA by the schizosaccharomyces pombe protection of telomeres 1 DNA-binding domain, Pot1-DBD.

    Science.gov (United States)

    Croy, Johnny E; Altschuler, Sarah E; Grimm, Nicole E; Wuttke, Deborah S

    2009-07-28

    The Schizosaccharomyces pombe protection of telomeres 1 (SpPot1) protein recognizes the 3' single-stranded ends of telomeres and provides essential protective and regulatory functions. The ssDNA-binding activity of SpPot1 is conferred by its ssDNA-binding domain, Pot1-DBD (residues 1-389), which can be further separated into two distinct domains, Pot1pN (residues 1-187) and Pot1pC (residues 188-389). Here we show that Pot1pC, like Pot1pN, can function independently of Pot1-DBD and binds specifically to a minimal nonameric oligonucleotide, d(GGTTACGGT), with a K(D) of 400 +/- 70 nM (specifically recognized nucleotides in bold). NMR chemical shift perturbation analysis indicates that the overall structures of the isolated Pot1pN and Pot1pC domains remain intact in Pot1-DBD. Furthermore, alanine scanning reveals modest differences in the ssDNA-binding contacts provided by isolated Pot1pN and within Pot1-DBD. Although the global character of both Pot1pN and Pot1pC is maintained in Pot1-DBD, chemical shift perturbation analysis highlights localized structural differences within the G1/G2 and T3/T4 binding pockets of Pot1pN in Pot1-DBD, which correlate with its distinct ssDNA-binding activity. Furthermore, we find evidence for a putative interdomain interface on Pot1pN that mediates interactions with Pot1pC that ultimately result in the altered ssDNA-binding activity of Pot1-DBD. Together, these data provide insight into the mechanisms underlying the activity and regulation of SpPot1 at the telomere.

  10. Investigation of the amount of dissolved iron in food cooked in Chinese iron pots and estimation of daily iron intake.

    Science.gov (United States)

    Liu, D Y; Chen, Z G; Lei, H Q; Lu, M Q; Li, R; Li, L X

    1990-09-01

    The amount of dissolved iron in food cooked in Chinese iron pots and that in food cooked in aluminum, stainless steel, and clay pots were determined. It was found that the amount of dissolved iron in food cooked in Chinese iron pots was two to five times higher than that in food cooked in the other types of pots. According to the test results, the estimated increase in daily iron intake was about 14.5 mg for adults and 7.4 mg for children when Chinese iron pots were used.

  11. Recommended Locations of Beam Loss Monitors for the ATLAS Roman Pots

    CERN Document Server

    Hall-Wilton, R J; Talanov, V

    2007-01-01

    This note suggests suitable locations to position beam loss monitors to observe losses on the ATLAS Roman Pot station located close to 240m from IP1. This monitoring is envisaged to help to avoid quenches of the super- conducting magnets downstream of the roman pots and to avert damage to either the LHC machine elements or the roman pot detectors. The results presented in this note indicate the locations where the BLMs should be installed. The recommended locations are determined using previous simulation results on BLM response to losses; therefore these results should be considered in conjunction with the previous results. A more detailed note on the topic will follow later.

  12. Recommended locations of beam-loss monitors for the ATLAS Roman pots

    CERN Document Server

    Hall-Wilton, R J; Talanov, V

    2007-01-01

    This note suggests suitable locations to position beam loss monitors to observe losses on the ATLAS Roman Pot station located close to 240m from IP1. This monitoring is envisaged to help to avoid quenches of the super- conducting magnets downstream of the roman pots and to avert damage to either the LHC machine elements or the roman pot detectors. The results presented in this note indicate the locations where the BLMs should be installed. The recommended locations are determined using previous simulation results on BLM response to losses; therefore these results should be considered in conjunction with the previous results. A more detailed note on the topic will follow later.

  13. Postural Orthostatic Tachycardia Syndrome (POTS)--A novel member of the autoimmune family.

    Science.gov (United States)

    Dahan, S; Tomljenovic, L; Shoenfeld, Y

    2016-04-01

    Postural orthostatic tachycardia syndrome (POTS) is a heterogeneous disorder of the autonomic nervous system in which a change from the supine position to an upright position causes an abnormally large increase in heart rate or tachycardia (30 bpm within 10 min of standing or head-up tilt). This response is accompanied by a decrease in blood flow to the brain and hence a spectrum of symptoms associated with cerebral hypoperfusion. Many of these POTS-related symptoms are also observed in chronic anxiety and panic disorders, and therefore POTS is frequently under- and misdiagnosed.

  14. Fluxo de carga em sistemas que apresentam linhas de potência natural elevada (LPNE)

    OpenAIRE

    Gomes,Flávio V.; Vinagre,Márcio P.; Pereira,José L. R.; Garcia,Paulo N.

    2002-01-01

    Este trabalho apresenta um procedimento preciso para o cálculo de fluxo de carga em sistemas elétricos de potência nos quais estão presentes linhas de potência natural elevada (LPNE). A metodologia consiste no uso do fluxo de potência trifásico em coordenadas de fase para solução de um subsistema onde os efeitos dos desequilíbrios causados pelas linhas LPNEs são mais acentuados. Para o restante do sistema adota-se o tradicional fluxo de carga de seqüência positiva. O modelo proposto foi valid...

  15. Facile solvent-free one-pot synthesis of pyranobenzopyrans and their derivatives

    Indian Academy of Sciences (India)

    P Sirisha; Suhas Pednekar; Nant R Kapdi; Minal Naik

    2011-09-01

    The condensation of hydroxyl coumarins in a facile one-pot procedure with active methylene esters to afford novel benzopyrans under solventless conditions is described. The products underwent further condensation and cyclization reactions to form novel heterocycles.

  16. A Novel and One-Pot Synthesis of 6-arylpyrimidin-4-ol

    Directory of Open Access Journals (Sweden)

    Jitendra M. Gajera

    2008-01-01

    Full Text Available We have developed a novel and one-pot synthesis of 6-arylpyrimidine-4-ol by reacting commercially available alkyl 3-oxo-3-arylpropanoate with formamide in the presence of stoichiometric amount of ammonium acetate.

  17. The paint pots, Kootenay National Park, Canada--a natural acid spring analogue for Mars

    National Research Council Canada - National Science Library

    Grasby, Stephen E; Richards, Barry C; Sharp, Christine E; Brady, Allyson L; Jones, Gareth M; Dunfield, Peter F

    2013-01-01

    The Paint Pots are a natural Fe-SO4 acid spring system along the Kicking Horse Rim, a major geological feature that has controlled fluid flow and mineralization over geologic time. The very low pH (~3...

  18. Biodegradability of injection molded bioplastic pots containing polylactic acid and poultry feather fiber.

    Science.gov (United States)

    Ahn, H K; Huda, M S; Smith, M C; Mulbry, W; Schmidt, W F; Reeves, J B

    2011-04-01

    The biodegradability of three types of bioplastic pots was evaluated by measuring carbon dioxide produced from lab-scale compost reactors containing mixtures of pot fragments and compost inoculum held at 58 °C for 60 days. Biodegradability of pot type A (composed of 100% polylactic acid (PLA)) was very low (13 ± 3%) compared to literature values for other PLA materials. Near infrared spectroscopy (NIRS) results suggest that the PLA undergoes chemical structural changes during polymer extrusion and injection molding. These changes may be the basis of the low biodegradability value. Biodegradability of pot types B (containing 5% poultry feather, 80% PLA, 15% starch), and C (containing 50% poultry feather, 25% urea, 25% glycerol), were 53 ± 2% and 39 ± 3%, respectively. More than 85% of the total biodegradation of these bioplastics occurred within 38 days. NIRS results revealed that poultry feather was not degraded during composting.

  19. One-pot Synthesis of 4-Trifluoromethyl-1,2-dihydropyrimidines

    Institute of Scientific and Technical Information of China (English)

    LIN,Yun; LIU,Jin-Tao; YANG,Xian-Ji

    2007-01-01

    4-Trifluoromethyl-1,2-dihydropyrimidines were synthesized in moderate yields by the one-pot reaction of 4-ethoxy-1,1,1-trifluoro-3-buten-2-one, aldehydes and ammonia catalyzed by zinc chloride under mild conditions.

  20. Numerical Simulation of Flow and Dross Particle Transfer in a 55% Al-Zn Pot

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Hwang Suk; Kim, Jong Gi; Yoon, Seung Chae; Im, Hee Joong; Moon, Man Been [Hyundai HYSCO Research and Development Center, Dangjin (Korea, Republic of)

    2012-03-15

    Computational fluid dynamics (CFD) is nowadays a powerful and reliable tool for simulating different flow processes and temperature. CFD is used to analyze the various pot geometries and operative variables in 55% Al-Zn pot of CGL. In this research, different strip velocities were assumed and then shown the flow pattern in the pot that was similar in the different strip temperature at the steady condition. Generation of dross particles and transport models were considered to describe dross particles evolution inside the pot. In order to observe dross influence by scrap location, dross particles were generated upon the sink roll. Floating time of dross particles is different by scraper locations above the sink roll.