WorldWideScience

Sample records for cook 1728 1779 explorations

  1. The 1728 Musin Rebellion

    DEFF Research Database (Denmark)

    Jackson, Andrew David

    Jackson investigates the causes, development, suppression, legacy, and significance of the bloody Musin Rebellion. The Musin Rebellion had its roots in the factional conflicts surrounding Yŏngjo's troubled succession to the throne. Jackson analyzes an aspect of the conflict previously neglected...... by researchers, namely how the rebels managed to create an armed rebellion. He argues that the rebellion should be understood in the context of other attempts on power by factional members that occurred over a hundred-year period leading up to 1728. By exploring the political and military context of the event...... officials with access to state military resources. The book provides an in-depth view of factional politics in the Chosŏn court, and the final section deals with the rebel legacy, bringing to the fore issues about managing, forming, and directing the historical memory of the rebellion....

  2. 7 CFR 1779.31-1779.32 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.31-1779.32 Section 1779.31-1779.32 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.31-1779.32 [Reserved] ...

  3. 7 CFR 1779.91-1779.93 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.91-1779.93 Section 1779.91-1779.93 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.91-1779.93 [Reserved] ...

  4. 7 CFR 1779.35-1779.36 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.35-1779.36 Section 1779.35-1779.36 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.35-1779.36 [Reserved] ...

  5. 7 CFR 1779.66-1779.68 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.66-1779.68 Section 1779.66-1779.68 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.66-1779.68 [Reserved] ...

  6. 7 CFR 1779.60-1779.62 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.60-1779.62 Section 1779.60-1779.62 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.60-1779.62 [Reserved] ...

  7. 7 CFR 1779.18-1779.19 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.18-1779.19 Section 1779.18-1779.19 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.18-1779.19 [Reserved] ...

  8. 7 CFR 1779.14-1779.16 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.14-1779.16 Section 1779.14-1779.16 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.14-1779.16 [Reserved] ...

  9. 7 CFR 1779.21-1779.23 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.21-1779.23 Section 1779.21-1779.23 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.21-1779.23 [Reserved] ...

  10. 7 CFR 1779.49-1779.51 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.49-1779.51 Section 1779.49-1779.51 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.49-1779.51 [Reserved] ...

  11. 7 CFR 1779.70-1779.72 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.70-1779.72 Section 1779.70-1779.72 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.70-1779.72 [Reserved] ...

  12. 7 CFR 1779.76-1779.77 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.76-1779.77 Section 1779.76-1779.77 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.76-1779.77 [Reserved] ...

  13. 7 CFR 1779.44-1779.46 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.44-1779.46 Section 1779.44-1779.46 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.44-1779.46 [Reserved] ...

  14. 7 CFR 1779.86-1779.87 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.86-1779.87 Section 1779.86-1779.87 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.86-1779.87 [Reserved] ...

  15. 7 CFR 1779.38-1779.41 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.38-1779.41 Section 1779.38-1779.41 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.38-1779.41 [Reserved] ...

  16. 7 CFR 1779.97-1779.99 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.97-1779.99 Section 1779.97-1779.99 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.97-1779.99 [Reserved] ...

  17. 7 CFR 1779.10-1779.11 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.10-1779.11 Section 1779.10-1779.11 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.10-1779.11 [Reserved] ...

  18. 7 CFR 1779.5-1779.7 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.5-1779.7 Section 1779.5-1779.7 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.5-1779.7 [Reserved] ...

  19. 7 CFR 1779.54-1779.58 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.54-1779.58 Section 1779.54-1779.58 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS §§ 1779.54-1779.58 [Reserved] ...

  20. 7 CFR 1779.89 - Mergers.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Mergers. 1779.89 Section 1779.89 Agriculture... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.89 Mergers. (a) General. The Agency may approve mergers or consolidations (herein referred to as “mergers”) when the resulting organization will...

  1. 7 CFR 1779.17 - Exception authority.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Exception authority. 1779.17 Section 1779.17 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.17 Exception authority. The...

  2. 7 CFR 1779.52 - Processing.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Processing. 1779.52 Section 1779.52 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.52 Processing. (a) Preapplications. (1...

  3. 7 CFR 1779.13 - Appeals.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Appeals. 1779.13 Section 1779.13 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.13 Appeals. Only the borrower, lender...

  4. 7 CFR 1779.83 - Protective advances.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Protective advances. 1779.83 Section 1779.83 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.83 Protective advances...

  5. 7 CFR 1779.85 - Bankruptcy.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Bankruptcy. 1779.85 Section 1779.85 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.85 Bankruptcy. (a) Calculating losses...

  6. 7 CFR 1779.27 - Lenders.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Lenders. 1779.27 Section 1779.27 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.27 Lenders. (a) Eligible lenders...

  7. 7 CFR 1779.79 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.79 Section 1779.79 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.79 [Reserved] ...

  8. 7 CFR 1779.9 - Environmental requirements.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Environmental requirements. 1779.9 Section 1779.9 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.9 Environmental requirements...

  9. 7 CFR 1779.95 - Future recovery.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Future recovery. 1779.95 Section 1779.95 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.95 Future recovery. After a loan has...

  10. 7 CFR 1779.12 - Inspections.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Inspections. 1779.12 Section 1779.12 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.12 Inspections. The lender will notify...

  11. 7 CFR 1779.33 - Interest rates.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Interest rates. 1779.33 Section 1779.33 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.33 Interest rates. (a) General. Rates...

  12. 7 CFR 1779.82 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.82 Section 1779.82 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.82 [Reserved] ...

  13. 7 CFR 1779.74 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.74 Section 1779.74 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.74 [Reserved] ...

  14. 7 CFR 1779.69 - Loan servicing.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Loan servicing. 1779.69 Section 1779.69 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.69 Loan servicing. (a) Lender...

  15. 7 CFR 1779.20 - Eligibility.

    Science.gov (United States)

    2010-01-01

    ... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.20 Eligibility. (a) Availability of... utility services such as drinking water, sanitary sewer, solid waste disposal or storm drainage facilities... 7 Agriculture 12 2010-01-01 2010-01-01 false Eligibility. 1779.20 Section 1779.20 Agriculture...

  16. 7 CFR 1779.26 - [Reserved

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.26 Section 1779.26 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.26 [Reserved] ...

  17. 7 CFR 1779.48 - Collateral.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Collateral. 1779.48 Section 1779.48 Agriculture... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.48 Collateral. (a) Lender responsibility. The lender is responsible for obtaining and maintaining proper and adequate collateral to protect...

  18. 7 CFR 1728.10 - General purpose and scope.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 11 2010-01-01 2010-01-01 false General purpose and scope. 1728.10 Section 1728.10 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE ELECTRIC STANDARDS AND SPECIFICATIONS FOR MATERIALS AND CONSTRUCTION § 1728.10 General purpose and...

  19. 19 CFR 177.9 - Effect of ruling letters.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 2 2010-04-01 2010-04-01 false Effect of ruling letters. 177.9 Section 177.9 Customs Duties U.S. CUSTOMS AND BORDER PROTECTION, DEPARTMENT OF HOMELAND SECURITY; DEPARTMENT OF THE TREASURY (CONTINUED) ADMINISTRATIVE RULINGS General Ruling Procedure § 177.9 Effect of ruling letters. (a...

  20. 7 CFR 1779.47 - Economic feasibility requirements.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Economic feasibility requirements. 1779.47 Section 1779.47 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.47 Economic...

  1. 7 CFR 1779.42 - Design and construction requirements.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Design and construction requirements. 1779.42 Section 1779.42 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.42 Design and...

  2. 7 CFR 1779.78 - Repurchase of loan.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Repurchase of loan. 1779.78 Section 1779.78 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.78 Repurchase of loan. (a...

  3. 7 CFR 1779.37 - Insurance and fidelity bonds.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Insurance and fidelity bonds. 1779.37 Section 1779.37 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.37 Insurance and fidelity...

  4. 7 CFR 1779.25 - Ineligible loan purposes.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Ineligible loan purposes. 1779.25 Section 1779.25 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.25 Ineligible loan purposes...

  5. 7 CFR 1779.75 - Defaults by borrower.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Defaults by borrower. 1779.75 Section 1779.75 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.75 Defaults by borrower. (a...

  6. 7 CFR 1779.34 - Terms of loan repayment.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Terms of loan repayment. 1779.34 Section 1779.34 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.34 Terms of loan repayment...

  7. 7 CFR 1779.84 - Additional loans or advances.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Additional loans or advances. 1779.84 Section 1779.84 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.84 Additional loans or...

  8. 7 CFR 1779.59 - Review of requirements.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Review of requirements. 1779.59 Section 1779.59 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.59 Review of requirements...

  9. 7 CFR 1779.29 - Fees and charges by lender.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Fees and charges by lender. 1779.29 Section 1779.29 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.29 Fees and charges by...

  10. 7 CFR 1779.8 - Access to lender's records.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Access to lender's records. 1779.8 Section 1779.8 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.8 Access to lender's records...

  11. 7 CFR 1779.94 - Determination and payment of loss.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Determination and payment of loss. 1779.94 Section 1779.94 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.94...

  12. 7 CFR 1779.96 - Termination of Loan Note Guarantee.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Termination of Loan Note Guarantee. 1779.96 Section 1779.96 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.96...

  13. 7 CFR 1779.100 - OMB control number.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false OMB control number. 1779.100 Section 1779.100 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.100 OMB control number. The...

  14. 7 CFR 1779.3 - Full faith and credit.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Full faith and credit. 1779.3 Section 1779.3 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.3 Full faith and credit. The...

  15. 7 CFR 1779.30 - Loan guarantee limitations.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Loan guarantee limitations. 1779.30 Section 1779.30 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.30 Loan guarantee...

  16. 7 CFR 1779.4 - Conditions of guarantee.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Conditions of guarantee. 1779.4 Section 1779.4 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.4 Conditions of guarantee. A...

  17. 7 CFR 1779.1 - General.

    Science.gov (United States)

    2010-01-01

    ... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.1 General. (a) This part contains the regulations for Water and Waste Disposal (WW) loans guaranteed by the Agency and applies to lenders, holders... or improvement of water and waste projects serving the financially needy communities in rural areas...

  18. Applying Creativity Research to Cooking

    Science.gov (United States)

    Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

    2016-01-01

    What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

  19. 7 CFR 1728.30 - Inclusion of an item for listing or technical acceptance.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 11 2010-01-01 2010-01-01 false Inclusion of an item for listing or technical acceptance. 1728.30 Section 1728.30 Agriculture Regulations of the Department of Agriculture (Continued... AND CONSTRUCTION § 1728.30 Inclusion of an item for listing or technical acceptance. (a) Scope. RUS...

  20. 20 CFR 404.1728 - Proceedings before a State or Federal court.

    Science.gov (United States)

    2010-04-01

    .... 404.1728 Section 404.1728 Employees' Benefits SOCIAL SECURITY ADMINISTRATION FEDERAL OLD-AGE, SURVIVORS AND DISABILITY INSURANCE (1950- ) Representation of Parties § 404.1728 Proceedings before a State or Federal court. (a) Representation of a party in court proceedings. We shall not consider any...

  1. 7 CFR 1728.97 - Incorporation by reference of electric standards and specifications.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 11 2010-01-01 2010-01-01 false Incorporation by reference of electric standards and specifications. 1728.97 Section 1728.97 Agriculture Regulations of the Department of Agriculture (Continued... AND CONSTRUCTION § 1728.97 Incorporation by reference of electric standards and specifications. (a...

  2. 7 CFR 1728.20 - Establishment of standards and specifications.

    Science.gov (United States)

    2010-01-01

    ... and the National Electrical Safety Code (NESC), to the greatest extent practical. When there are no... UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE ELECTRIC STANDARDS AND SPECIFICATIONS FOR MATERIALS AND CONSTRUCTION § 1728.20 Establishment of standards and specifications. (a) National and other standards. RUS...

  3. Chinese Cooking.

    Science.gov (United States)

    Kane, Tony

    This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted…

  4. Exploration of waste cooking oil methyl esters (WCOME as fuel in compression ignition engines: A critical review

    Directory of Open Access Journals (Sweden)

    S. Kathirvel

    2016-06-01

    Full Text Available The ever growing human population and the corresponding economic development of mankind have caused a relentless surge in the energy demand of the world. The fast diminishing fossil fuel reserves and the overdependence of petroleum based fuels have already prompted the world to look for alternate sources of energy to offset the fuel crisis in the future. Waste Cooking Oil Methyl Ester (WCOME has proven itself as a viable alternate fuel that can be used in Compression Ignition (CI engines due to its low cost, non-toxicity, biodegradability and renewable nature. It also contributes a minimum amount of net greenhouse gases, such as CO2, SO2 and NO emissions to the atmosphere. The main objective of this paper is to focus on the study of the performance, combustion and emission parameters of CI engines using WCOME and to explore the possibility of utilizing WCOME blends with diesel extensively in place of diesel. The production methods used for transesterification play a vital role in the physiochemical properties of the methyl esters produced. Various production intensification technologies such as hydrodynamic cavitation and ultrasonic cavitation were employed to improve the yield of the methyl esters during transesterification. This review includes the study of WCOME from different origins in various types of diesel engines. Most of the studies comply with the decrease in carbon monoxide (CO emissions and the increase in brake thermal efficiency while using WCOME in CI engines. Many researchers reported slight increase in the emissions of oxides of nitrogen. ANN modeling has been widely used to predict the process variables of the diesel engine while using WCOME. The versatility of ANN modeling was proven by the minimum error percentages of the actual and predicted values of the performance and emission characteristics.

  5. Solar cooking

    Science.gov (United States)

    Over two billion people face fuel wood shortages, causing tremendous personal and environmental stress. Over 4 million people die prematurely from indoor air pollution. Solar cooking can reduce fuel wood consumption and indoor air pollution. Solar cooking has been practiced and published since th...

  6. 7 CFR 1779.80 - Interest rate changes after loan closing.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Interest rate changes after loan closing. 1779.80 Section 1779.80 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779...

  7. 7 CFR 1779.43 - Other Federal, State, and local requirements.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Other Federal, State, and local requirements. 1779.43 Section 1779.43 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779...

  8. 40 CFR 172.8 - Program surveillance and reporting of data.

    Science.gov (United States)

    2010-07-01

    ... Agriculture, Animal and Plant Health Inspection Service, Washington, DC 20250, at least 10 days before the... data. 172.8 Section 172.8 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED... report immediately to the Administrator, or to any person designated by him, any adverse effects from use...

  9. 7 CFR 1779.90 - Disposition of acquired property.

    Science.gov (United States)

    2010-01-01

    ... Disposition of acquired property. (a) General. When the lender acquires title to the collateral and the final... 7 Agriculture 12 2010-01-01 2010-01-01 false Disposition of acquired property. 1779.90 Section... develop a plan to fully protect the collateral, and the lender must dispose of the collateral without...

  10. 7 CFR 1779.63 - Conditions precedent to issuance of the Loan Note Guarantee.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Conditions precedent to issuance of the Loan Note Guarantee. 1779.63 Section 1779.63 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS...

  11. 7 CFR 1779.65 - Lender's sale or assignment of the guaranteed portion of loan.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Lender's sale or assignment of the guaranteed portion of loan. 1779.65 Section 1779.65 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS...

  12. 7 CFR 1779.64 - Issuance of Lender's Agreement, Loan Note Guarantee, and Assignment Guarantee Agreement.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Issuance of Lender's Agreement, Loan Note Guarantee, and Assignment Guarantee Agreement. 1779.64 Section 1779.64 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND...

  13. The Comtesse De Genlis' "Théâtre À L'Usage Des Jeunes Personnes" (1779-1780): Educating for Order and Prejudice in Pre-Revolutionary France

    Science.gov (United States)

    Pinto, Isabel

    2017-01-01

    This essay explores the educational contribution of the Comtesse de Genlis' "Théâtre à l'usage des jeunes personnes" ["Theatre of Education"] (1792/1779-1780), a four-volume collection of closet drama, in light of the social, political and cultural shifts occurring in France in the period prior to the French Revolution. In…

  14. Hybrid Solar Cooking

    OpenAIRE

    Prasanna, UR; Umanand, L

    2010-01-01

    In the existing traditional solar cookers, the cooking is performed near the collector which may be at an inconvenient location for cooking purposes. This paper proposes a hybrid solar cooking system where the solar energy is brought to the kitchen. The energy source is a combination of the solar thermal energy and the Liquefied Petroleum Gas (LPG) that is very common in kitchens. The solar thermal energy is transferred to the kitchen by means of a circulating fluid like oil. The transfer of ...

  15. Butter, margarine, and cooking oils

    Science.gov (United States)

    ... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

  16. Who is cooking dinner?

    DEFF Research Database (Denmark)

    Holm, Lotte; Ekström, Marianne Pipping; Hach, Sara

    2015-01-01

    at home (n = 1268 in 1997, and n = 2754 in 2012). Our analysis shows that men’s cooking has increased and women’s has decreased over the time period studied. However, the pace of this development has varied within social classes. While especially men from the middle class were already cooking in 1997...

  17. 7 CFR 1779.28 - Transfer of lenders or borrowers (prior to issuance of Loan Note Guarantee).

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 12 2010-01-01 2010-01-01 false Transfer of lenders or borrowers (prior to issuance of Loan Note Guarantee). 1779.28 Section 1779.28 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE...

  18. X-ray burst-induced spectral variability in 4U 1728-34

    Science.gov (United States)

    Kajava, J. J. E.; Sánchez-Fernández, C.; Kuulkers, E.; Poutanen, J.

    2017-03-01

    Aims: INTEGRAL has been monitoring the Galactic center region for more than a decade. Over this time it has detected hundreds of type-I X-ray bursts from the neutron star low-mass X-ray binary 4U 1728-34, also known as the slow burster. Our aim is to study the connection between the persistent X-ray spectra and the X-ray burst spectra in a broad spectral range. Methods: We performed spectral modeling of the persistent emission and the X-ray burst emission of 4U 1728-34 using data from the INTEGRAL JEM-X and IBIS/ISGRI instruments. Results: We constructed a hardness intensity diagram to track spectral state variations. In the soft state, the energy spectra are characterized by two thermal components likely coming from the accretion disc and the boundary/spreading layer, together with a weak hard X-ray tail that we detect in 4U 1728-34 for the first time in the 40 to 80 keV range. In the hard state, the source is detected up to 200 keV and the spectrum can be described by a thermal Comptonization model plus an additional component: either a powerlaw tail or reflection. By stacking 123 X-ray bursts in the hard state, we detect emission up to 80 keV during the X-ray bursts. We find that during the bursts the emission above 40 keV decreases by a factor of approximately three with respect to the persistent emission level. Conclusions: Our results suggest that the enhanced X-ray burst emission changes the spectral properties of the accretion disc in the hard state. The likely cause is an X-ray burst induced cooling of the electrons in the inner hot flow near the neutron star.

  19. Domestic cooked cheese

    Directory of Open Access Journals (Sweden)

    Slavko Kirin

    2006-06-01

    Full Text Available The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider north-western region of Croatia (Bilogora, Lika, Banovina, Gorski Kotar and around Zagreb, and therefore should be registered as Protected Denomination of Origin (PDO and/or Protected Geographical Indication (PGI. Sensory properties, chemical and microbiological analyses were performed on 16 samples (7 non-smoked and 9 smoked cheeses. All cheese samples were produced according to tradition. Significant unevenness was determined in sensory, chemical and microbiological quality. Domestic cooked cheese can be classified as soft cheese according to dry matter content, and as semi-hard cheese according to water content in non fat cheese matter. According to fat content in dry matter, domestic cooked cheese can be classified as fat cheese. Standardization elements are proposed.

  20. Healthy Cooking Techniques

    Science.gov (United States)

    ... they often contain a lot of salt. Dried mustard. Used sparingly, dried mustard adds a zesty flavor while cooking. Vinegar or ... desired. Fresh hot peppers. Remove the membranes and seeds first, and then finely chop the peppers. A ...

  1. Genome, functional gene annotation, and nuclear transformation of the heterokont oleaginous alga Nannochloropsis oceanica CCMP1779.

    Directory of Open Access Journals (Sweden)

    Astrid Vieler

    Full Text Available Unicellular marine algae have promise for providing sustainable and scalable biofuel feedstocks, although no single species has emerged as a preferred organism. Moreover, adequate molecular and genetic resources prerequisite for the rational engineering of marine algal feedstocks are lacking for most candidate species. Heterokonts of the genus Nannochloropsis naturally have high cellular oil content and are already in use for industrial production of high-value lipid products. First success in applying reverse genetics by targeted gene replacement makes Nannochloropsis oceanica an attractive model to investigate the cell and molecular biology and biochemistry of this fascinating organism group. Here we present the assembly of the 28.7 Mb genome of N. oceanica CCMP1779. RNA sequencing data from nitrogen-replete and nitrogen-depleted growth conditions support a total of 11,973 genes, of which in addition to automatic annotation some were manually inspected to predict the biochemical repertoire for this organism. Among others, more than 100 genes putatively related to lipid metabolism, 114 predicted transcription factors, and 109 transcriptional regulators were annotated. Comparison of the N. oceanica CCMP1779 gene repertoire with the recently published N. gaditana genome identified 2,649 genes likely specific to N. oceanica CCMP1779. Many of these N. oceanica-specific genes have putative orthologs in other species or are supported by transcriptional evidence. However, because similarity-based annotations are limited, functions of most of these species-specific genes remain unknown. Aside from the genome sequence and its analysis, protocols for the transformation of N. oceanica CCMP1779 are provided. The availability of genomic and transcriptomic data for Nannochloropsis oceanica CCMP1779, along with efficient transformation protocols, provides a blueprint for future detailed gene functional analysis and genetic engineering of Nannochloropsis

  2. Spectral states evolution of 4U 1728-34 observed by INTEGRAL and RXTE: non-thermal component detection

    NARCIS (Netherlands)

    Tarana, A.; Belloni, T.; Bazzano, A.; Mendez, M.; Ubertini, P.

    We report results of a one-year monitoring of the low-mass X-ray binary (LMXB) source (atoll type) 4U 1728-34 with INTEGRAL and RXTE. Three time intervals were covered by INTEGRAL, during which the source showed strong spectral evolution. We studied the broad-band X-ray spectra in detail by fitting

  3. Outdoorsman: Outdoor Cooking.

    Science.gov (United States)

    Alberta Dept. of Agriculture, Edmonton.

    This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

  4. Cooking with Quadratics

    Science.gov (United States)

    Bryan, Luajean N.

    2010-01-01

    A project that mixes algebra with data collection, uses technology, extends into data analysis, and cooks marshmallows can excite both teachers and students. This article describes a project that intends to pique students' interest in higher mathematics, incorporate their knowledge of parabolas, and offer a meaningful mathematics experience. Using…

  5. Chemistry Cook-Off

    Science.gov (United States)

    McCormick, Cynthia

    2012-01-01

    For this activity, high school chemistry students compete in a cooking contest. They must determine the chemical and physical changes that occur in the food they prepare, present their recipe as a step-by-step procedure similar to a lab procedure, identify chemicals in the food, and present all measurements in both metric and English units. The…

  6. Want of Proper Spirit and Energy: The Penobscot Expedition of 1779

    Science.gov (United States)

    2011-06-10

    her men. Shirley appealed to Admiral Peter Warren operating in the Carribean to support the operation, but he could not offer his support until...WANT OF PROPER SPIRIT AND ENERGY: THE PENOBSCOT EXPEDITION OF 1779 A thesis presented to the Faculty of the U.S. Army...Command and General Staff College in partial fulfillment of the requirements for the degree MASTER OF MILITARY ART AND SCIENCE Military History

  7. Transcriptional coordination of physiological responses in Nannochloropsis oceanica CCMP1779 under light/dark cycles.

    Science.gov (United States)

    Poliner, Eric; Panchy, Nicholas; Newton, Linsey; Wu, Guangxi; Lapinsky, Andrew; Bullard, Blair; Zienkiewicz, Agnieszka; Benning, Christoph; Shiu, Shin-Han; Farré, Eva M

    2015-09-01

    Nannochloropsis oceanica CCMP1779 is a marine unicellular stramenopile and an emerging reference species for basic research on oleogenic microalgae with biotechnological relevance. We investigated its physiology and transcriptome under light/dark cycles. We observed oscillations in lipid content and a predominance of cell division in the first half of the dark phase. Globally, more than 60% of the genes cycled in N. oceanica CCMP1779, with gene expression peaking at different times of the day. Interestingly, the phase of expression of genes involved in certain biological processes was conserved across photosynthetic lineages. Furthermore, in agreement with our physiological studies we found the processes of lipid metabolism and cell division enriched in cycling genes. For example, there was tight coordination of genes involved in the lower part of glycolysis, fatty acid synthesis and lipid production at dawn preceding lipid accumulation during the day. Our results suggest that diel lipid storage plays a key role for N. oceanica CCMP1779 growth under natural conditions making this alga a promising model to gain a basic mechanistic understanding of triacylglycerol production in photosynthetic cells. Our data will help the formulation of new hypotheses on the role of cyclic gene expression in cell growth and metabolism in Nannochloropsis. © 2015 The Authors The Plant Journal © 2015 John Wiley & Sons Ltd.

  8. The iron K-shell features of MXB 1728-34 from a simultaneous Chandra-RXTE observation

    NARCIS (Netherlands)

    D'Aí, A.; di Salvo, T.; Iaria, R.; Méndez, M.; Burderi, L.; Lavagetto, G.; Lewin, W.H.G.; Robba, N.R.; Stella, L.; van der Klis, M.

    2006-01-01

    We report on a simultaneous Chandra and RossiXTE observation of the low-mass X-ray binary atoll bursting source MXB 1728-34 performed on 2002 March 3-5. We fit the 1.2-35 keV continuum spectrum with a blackbody plus a Comptonized component. Large residuals at 6-10 keV can be fitted by a broad (

  9. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

    Science.gov (United States)

    Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

    2017-02-15

    Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

  10. Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 1

    OpenAIRE

    今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

    2014-01-01

    This study examines the magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues published from 1886 to 1891)to explore the activities of societies of culinary education for food and cooking in the mid-Meiji era. The author, from the viewpoint of gender, reviewed, selected and analyzed articles describing the activities of the Society of Art of Cooking Research and the Society of Food Research organized by professional cooks and cookery lovers in the period. The following results were...

  11. 46 CFR 121.220 - Cooking equipment.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

  12. AstroSat /LAXPC Detection of Millisecond Phenomena in 4U 1728-34

    Energy Technology Data Exchange (ETDEWEB)

    Chauhan, Jai Verdhan; Yadav, J S; Antia, H M; Dedhia, Dhiraj; Katoch, Tilak; Madhwani, P.; Shah, Parag [Tata Institute of Fundamental Research, Homi Bhabha Road, Mumbai (India); Misra, Ranjeev; Pahari, Mayukh [Inter-University Centre for Astronomy and Astrophysics, Pune 411007 (India); Agrawal, P C [UM-DAE Center of Excellence for Basic Sciences, University of Mumbai, Kalina, Mumbai-400098 (India); Sridhar, Navin [Indian Institute of Science Education and Research, Bhauri, Bhopal 462066 (India); Manchanda, R K [University of Mumbai, Kalina, Mumbai-400098 (India); Paul, B, E-mail: jai.chauhan@tifr.res.in [Dept. of Astronomy and Astrophysics, Raman Research Institute, Bengaluru-560080 (India)

    2017-05-20

    The low-mass X-ray binary 4U 1728-24 was observed with AstroSat /LAXPC on 2016 March 8th. Data from a randomly chosen orbit of over 3 ks was analyzed for detection of rapid intensity variations. We found that the source intensity was nearly steady but, toward the end of the observation, a typical Type-1 burst was detected. Dynamical power spectrum of the data in the 3–20 keV band, reveals the presence of a kHz Quasi-Periodic Oscillation (QPO) for which the frequency drifted from ∼815 Hz at the beginning of the observation to about 850 Hz just before the burst. The QPO is also detected in the 10–20 keV band, which was not obtainable by earlier RXTE observations of this source. Even for such a short observation with a drifting QPO frequency, the time lag between the 5–10 and 10–20 keV bands can be constrained to be less than 100 microseconds. The Type-1 burst that lasted for about 20 s had a typical profile. During the first four seconds, dynamic power spectra reveal a burst oscillation for which the frequency increased from ∼361.5 to ∼363.5 Hz. This is consistent with the earlier results obtained with RXTE /PCA, showing the same spin frequency of the neutron star. The present results demonstrate the capability of the LAXPC instrument for detecting millisecond variability even from short observations. After RXTE ceased operation, LAXPC on AstroSat is the only instrument at present with the capability of detecting kHz QPOs and other kinds of rapid variations from 3 keV to 20 keV and possibly at higher energies as well.

  13. The impact of video technology on learning: A cooking skills experiment.

    Science.gov (United States)

    Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

    2017-07-01

    This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Cook stove assembly

    Science.gov (United States)

    DeFoort, Morgan W; Willson, Bryan D; Lorenz, Nathan; Brady, Michael P; Marchese, Anthony; Miller-Lionberg, Daniel D

    2014-12-02

    A combustion chamber, having an upper part and a lower part, may include an annular constriction, in combination with the combustion chamber, to aid in directing partially combusted gases such as carbon monoxide away from the periphery of the combustion chamber back toward its center, and into the flame front. The annular constriction may also impede the flow of partially combusted gases located at the periphery, thus increasing the time these gases spend within the combustion chamber and increasing the likelihood that any products of incomplete combustion will undergo combustion. The combustion chamber may further comprise a dual burner cooktop for directing combustion gases and exhaust to multiple cooking vessels. In further embodiments, the combustion chamber may be made of, lined, or clad with a metal alloy comprising iron, chromium, and aluminum.

  15. Variables related to selection of conventional, cook-chill, and cook-freeze systems.

    Science.gov (United States)

    Greathouse, K R; Gregoire, M B

    1988-04-01

    This article reports the use of various foodservice systems in hospitals of 300 beds or more and explores the relationship of system choice to hospital, city, and county size. The conventional system, which involves the production of food close to time of service, has been the traditional method of hospital foodservice for centuries. The technology of the 1960s initiated the use of alternative systems, such as cook-chill and cook-freeze. Data from a survey of 807 hospital foodservice directors indicate that the conventional system remains the primary choice for hospital foodservice, although an increasing number of hospitals are converting to the cook-chill system. Choice of foodservice system appears to be dependent on the size of the hospital, city, and county but did not differ by region across the United States. In general, the smaller the hospital, city, and county, the more likely the use of the conventional system. As size increases, so does the occurrence of alternative systems, with cook-chill systems being the primary alternative chosen. Additional information is needed on the comparative costs and cash flows of the various foodservice systems.

  16. 7 CFR 1779.73 - Replacement of loss, theft, destruction, mutilation, or defacement of Loan Note Guarantee or...

    Science.gov (United States)

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.73 Replacement of loss... 7 Agriculture 12 2010-01-01 2010-01-01 false Replacement of loss, theft, destruction, mutilation...

  17. 46 CFR 184.220 - Cooking equipment.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to prevent...

  18. 9 CFR 166.7 - Cooking standards.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7... HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall...) Garbage shall be agitated during cooking, except in steam cooking equipment, to ensure that the prescribed...

  19. Now we're cooking

    Science.gov (United States)

    Perkowitz, Sidney

    2012-06-01

    From the very first oven to the foamed foods of modernist cuisine, physics has played a dominant role in food throughout history. But now physics has the potential to solve a major global cooking issue, says Sidney Perkowitz.

  20. Conference in honor of Kenneth Cooke

    CERN Document Server

    Martelli, Mario

    1991-01-01

    The meeting explored current directions of research in delay differential equations and related dynamical systems and celebrated the contributions of Kenneth Cooke to this field on the occasion of his 65th birthday. The volume contains three survey papers reviewing three areas of current research and seventeen research contributions. The research articles deal with qualitative properties of solutions of delay differential equations and with bifurcation problems for such equations and other dynamical systems. A companion volume in the biomathematics series (LN in Biomathematics, Vol. 22) contains contributions on recent trends in population and mathematical biology.

  1. Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water

    Science.gov (United States)

    Carey, Manus; Jiujin, Xiao; Gomes Farias, Júlia; Meharg, Andrew A.

    2015-01-01

    A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continual stream of percolating near boiling water, either low in Asi, or Asi free. This has the advantage of not only exposing grain to large volumes of cooking water, but also physically removes any Asi leached from the grain into the water receiving vessel. The relationship between cooking water volume and Asi removal in conventional rice cooking was demonstrated for the rice types under study. At a water-to-rice cooking ratio of 12:1, 57±5% of Asi could be removed, average of 6 wholegrain and 6 polished rice samples. Two types of percolating technology were tested, one where the cooking water was recycled through condensing boiling water steam and passing the freshly distilled hot water through the grain in a laboratory setting, and one where tap water was used to cook the rice held in an off-the-shelf coffee percolator in a domestic setting. Both approaches proved highly effective in removing Asi from the cooking rice, with up to 85% of Asi removed from individual rice types. For the recycled water experiment 59±8% and 69±10% of Asi was removed, on average, compared to uncooked rice for polished (n=27) and wholegrain (n=13) rice, respectively. For coffee percolation there was no difference between wholegrain and polished rice, and the effectiveness of Asi removal was 49±7% across 6 wholegrain and 6 polished rice samples. The manuscript explores the potential applications and further optimization of this percolating cooking water, high Asi removal, discovery. PMID:26200355

  2. Spectral evolution of the Atoll source 4U 1728-34 with RXTE and INTEGRAL: evidence for hard X-ray tail

    NARCIS (Netherlands)

    Tarana, A.; Belloni, T.; Bazzano, A.; Homan, J.; Méndez, M.; Ubertini, P.; Comastri, A.; Angelini, L.; Cappi, M.

    We report the temporal and spectral results on the INTEGRAL and RXTE 2006-2007 observation campaign of the Atoll source 4U 1728-34 (GX 354-0). The source shows, more than once, spectral evolution as revealed by the hardness intensity diagram. The soft state is well described by a Comptonization with

  3. Hoopoes, cuckoos and birds of prey: the authorship of Sophocles, Fr. 581 R. (Arist., HA 633a 17-28 (Tereus

    Directory of Open Access Journals (Sweden)

    Miryam Librán Moreno

    2015-12-01

    Full Text Available Some mythographical and ornithological details in S., Fr. 581 R. (Tereus’ metamorphosis into both a hoopoe and a hawk; Itys’ transformation into a raptor, preserved by Aristotle, HA 633a17-28, are not compatible with what can be known of Sophocles’ Tereus. Such a discrepance casts doubts on the Sophoclean authorship of the fragment.

  4. Exploration

    International Nuclear Information System (INIS)

    Lohrenz, J.

    1992-01-01

    Oil and gas exploration is a unique kind of business. Businesses providing a vast and ever-changing panoply of products to markets are a focus of several disciplines' energetic study and analysis. The product inventory problem is robust, pertinent, and meaningful, and it merits the voluminous and protracted attention received from keen business practitioners. Prototypical business practitioners, be they trained by years of business hurly-burly, or sophisticated MBAs with arrays of mathematical algorithms and computers, are not normally prepared, however, to recognize the unique nature of exploration's inventories. Put together such a business practitioner with an explorationist and misunderstandings, hidden and open, are inevitable and predictably rife. The first purpose of this paper is to articulate the inherited inventory handling paradigms of business practitioners in relation to exploration's inventories. To do so, standard pedagogy in business administration is used and a case study of an exploration venture is presented. A second purpose is to show the burdens that the misunderstandings create. The result is not just business plans that go awry, but public policies that have effects opposite from those intended

  5. Sir William Burnett (1779-1861), professional head of the Royal Naval Medical Department and entrepreneur.

    Science.gov (United States)

    Penn, Christopher

    2004-08-01

    Sir William Burnett (1779-1861) had an active career as a Royal Navy surgeon in the French Revolutionary and Napoleonic Wars, including service at the battles of St Vincent, the Nile and Trafalgar. From 1822 to 1855 he was professional head of the Royal Naval Medical Department, when he provided effective leadership in a time of great change. Although his official work earned him the reputation of a "hard-working, unimaginative, somewhat harsh man", his correspondence shows a very humane centre under the official carapace. His official performance and reputation were both eroded towards the end of his career by his determined promotion of zinc chloride, for which he held lucrative patents.

  6. Early Scientific Astronomy on the American Northwest Coast: Captain Cook's Sojourn at Nootka Sound in 1778

    Science.gov (United States)

    Wells, William; Orchiston, W.

    2011-01-01

    Between 1768 and 1778 England's premier maritime explorer, James Cook, made three much-published and very successful expeditions to the Pacific, when important contributions were made to anthropology, botany and zoology, not to mention maritime astronomy. Astronomy played a vital role in navigation and coastal cartography, and consequently there were astronomers on all three Pacific expeditions. On the final voyage Cook would lose his life in Hawaii, but not before exploring the northwest coast of the American continent. Three astronomers, Bayly, King and Cook himself, formed part of retinue of this two-vessel expedition, and during the sojourn of the Resolution and Discovery at Nootka Sound they set up their observatories and used a variety of instruments to carry out important astronomical observations. In this paper we review the rationale for Cook's third voyage, discuss the Nootka Sound stop-over, provide biographical information about Bayly, Cook and King, examine their scientific instruments and review their astronomical observations.

  7. Ruoanvalmistuspaperi Cook and chill prosessissa

    OpenAIRE

    Sarjohalme, Sirkka; Helin, Inga

    2012-01-01

    Opinnäytetyö lähti liikkeelle opinnäytetyön tilaajan, Metsä Tissuen, toiveesta tutkia Cook and chill -ruoanvalmistuspaperin soveltuvuutta Cook and chill -tuotantotapaan ammattikeittiöissä. Uudet toimintamenetelmät eroavat perinteisistä menetelmistä käytännössä näkyvimmin siinä, että ruoanvalmistus ei ole sidottu tarjoilupaikkaan ja ruoan tarjoilun ei tarvitse välttämättä tapahtua valmistuspäivänä. Tähän perustuu myös Cook and chill -tuotantotapa. Tutkimusyhteistyötä tehtiin Pirkkalan tuotanto...

  8. Captain Cook Chased a Chook

    Directory of Open Access Journals (Sweden)

    Katrina Schlunke

    2011-04-01

    Full Text Available How can we write the contemporary 'histories' of Captain Cook when they include such textual and material diversity? When that diversity ranges from children's rhymes to convenience stores as well as journals now claimed as iconic documents of the enlightenment? How might the insights of Bruno Latour into how the 'experimental' is produced in the laboratory be helpful in showing how Cook is produced in a settler culture? How does revealing the 'experimental' (the material and textual ethnography of history show us new ways of 'doing' history that engages with its textual as well as its material diversity.

  9. Great Things Have Been Done by a Few Men: Operational Art in Clark’s Illinois Campaign of 1778 - 1779

    Science.gov (United States)

    2011-05-19

    the support of Thomas Jefferson, George Mason , and others in their petition to establish Kentucky County. Lowell Harrison, George Rogers Clark: The...primary material from all sides. Clark’s campaign journal, letter to George Mason , and his Memoir remained the foremost primary sources in early...Written amidst the war, Clark’s letter to George Mason , November 19, 1779 was Clark’s first complete report regarding the campaign. It was published in

  10. A Slice of Solar Cooking.

    Science.gov (United States)

    Galus, Pamela

    2003-01-01

    Presents an inquiry activity in which students design a solar cooking apparatus. Students are also asked to write a paragraph that explains the ways in which science knowledge helped them in the design of their cooker. Includes a grading rubric. (SOE)

  11. What’s Cooking, Man?

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2016-01-01

    in contemporary culture. The article is informed by poststructural gender theory and understands ‘doing food’ and ‘doing masculinity’ as two mutually constituting practices. The analyses identify four new tendencies in the construction of masculinity in cooking shows at the beginning of the twenty-first century...

  12. Cooking in prison--from crook to cook.

    Science.gov (United States)

    Kjaer Minke, Linda

    2014-01-01

    The purpose of this paper is to describe and analyse the principle and practice of self-catering system in a Danish prison. Self-catering is a reflection of the Danish correctional principle of normalisation between prison and community life. Unlike some other jurisdiction, issues of control in meal preparation are subordinate to prisoners' right to choose and prepare their own food. Findings are derived from 13 months of ethnographic fieldwork in a Danish maximum security prison for men, including in-depth interviews with 68 prisoners. Overall findings showed that thinking about meals and their preparation is time consuming for prisoners who tend to be positive about the system making connections with their ability to exercise responsibility for making healthily choices. The research concludes that prisoners' possibility for developing cooking competences during incarceration could support prisoners change in social identity from crook to cook. Food is a fundamental need and the ability to choose what to eat and to prepare one's own food should be a right for all people, including prisoners. This research shows that Danish prisoners are very pleased about the system of self-catering. Most prisoners are concerned about preparing their own meals according to their taste and cultural diversity. If the prison offers the opportunity to train as a chef during imprisonment it could support the prisoner's change in social identity from crook to cook on the outside.

  13. Runoff variations in Lake Balkhash Basin, Central Asia, 1779-2015, inferred from tree rings

    Science.gov (United States)

    Panyushkina, Irina P.; Meko, D. M.; Macklin, M. G.; Toonen, W. H. J.; Mukhamadiev, N. S.; Konovalov, V. G.; Ashikbaev, N. Z.; Sagitov, A. O.

    2018-01-01

    Long highly-resolved proxies for runoff are in high demand for hydrological forecasts and water management in arid Central Asia. An accurate (R2 = 0.53) reconstruction of October-September discharge of the Ili River in Kazakhstan, 1779-2015, is developed from moisture-sensitive tree rings of spruce sampled in the Tian Shan Mountains. The fivefold extension of the gauged discharge record represents the variability of runoff in the Lake Balkhash Basin for the last 235 years. The reconstruction shows a 40 year long interval of low discharge preceded a recent high peak in the first decade of the 2000s followed by a decline to more recent levels of discharge not seen since the start of the gauged record. Most reconstructed flow extremes (± 2σ) occur outside the instrumental record (1936-2015) and predate the start of large dam construction (1969). Decadal variability of the Ili discharge corresponds well with hydrological records of other Eurasian internal drainages modeled with tree rings. Spectral analysis identifies variance peaks (highest near 42 year) consistent with main hemispheric oscillations of the Eurasian climatic system. Seasonal comparison of the Ili discharge with sea-level-pressure and geopotential height data suggests periods of high flow likely result from the increased contribution of snow to runoff associated with the interaction of Arctic air circulation with the Siberian High-Pressure System and North Atlantic Oscillation.

  14. Non-Formal Environmental Education: The Utilization of Solar Energy for Cooking in a Rural Area in Sudan.

    Science.gov (United States)

    El Zubeir, Z.

    1997-01-01

    In El Sururab in rural Sudan, solar energy is used for cooking instead of wood. This study explored the efficiency of a hot-box type of solar cooker for storing heat and its effectiveness for different methods of cooking various foods used daily in El Sururab. Forty local women served as a respondent group. (PVD)

  15. Information activities and resources in an episode of gourmet cooking

    Directory of Open Access Journals (Sweden)

    J. Hartel

    2006-01-01

    Full Text Available Introduction. This paper contributes to what is known about everyday life information seeking within serious leisure. It is the first case study of a making and tinkering (or craft hobby, gourmet cooking. The central activity of the hobby is described and serves as a context to relate and locate information activities and information resources. Method. In this scientific ethnography, twenty gourmet cooks from Boston and Los Angeles, USA were interviewed in their homes about their pursuit of the hobby and its associated information phenomena. Then, domestic culinary information resources and spaces were documented via a photographic inventory. Analysis. Interview transcripts and field notes were studied for themes through an iterative process of inductive and deductive analysis. A visual analysis process was performed on the photographs. Results. Hands-on cooking takes the form of a nine step episode. Information activities and resources are instrumental, interwoven, and varied across the process. In any cooking episode use and re-use are the prevailing information activities; the hobbyist is an active producer and manager of information; and the recipe is a primary document. Conclusion. The study demonstrates how to explicate and conceptualize information phenomena in serious leisure, and sets up lines of inquiry to explore in future research.

  16. Waste cooking oil as an energy resource: review of Chinese policies

    OpenAIRE

    Zhang, Huiming; Wang, Qunwei; Mortimer, Simon R.

    2012-01-01

    Converting waste cooking oil into biofuel represents a three-win solution, dealing simultaneously with food security, pollution, and energy security. In this paper, we encode the policy documents of waste cooking oil refining biofuel in China based on content analysis, and explore the related policies from the two dimensions as basic policy tools and enterprises supply chain. Research indicates the weak institution coordination of policy issuing entities. Also, the findings show that tools of...

  17. Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

    Science.gov (United States)

    Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

    2016-01-01

    This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

  18. Cognitive capacities for cooking in chimpanzees

    Science.gov (United States)

    Warneken, Felix; Rosati, Alexandra G.

    2015-01-01

    The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. PMID:26041356

  19. Food, nutrition or cooking literacy

    DEFF Research Database (Denmark)

    Benn, Jette

    2014-01-01

    or other related literacy areas to food. The works are presented through their components and concepts of food literacy, andfurther discussed in the light of food elements included and seen in relation to aims concerning competencies. The definitions and content of the works presented reveal both...... similarities and differences concerning the understanding of food literacy, ranging from a narrow r understanding of food literacy as the ability to read food messages to broader interpretations aimed at empowerment and self-efficacy concerning food and nutrition and from simple cooking skills to life skills...

  20. Factors influencing internal color of cooked meats.

    Science.gov (United States)

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Biobased lubricant from used cooking oils

    Science.gov (United States)

    As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

  2. Cooking and drying processes optimization of Pentadesma ...

    African Journals Online (AJOL)

    The cooking and the drying of the Pentadesma butyracea kernels are the main steps in the traditional method of extracting P. butyracea butter. In this work, the Response Surface Method with Central composite design was used to optimize the cooking and drying of Pentadesma kernels during P. butyracea butter production.

  3. Surface topography of hydroxyapatite affects ROS17/2.8 cells response A topografia de superfície da hidroxiapatita afeta a resposta de células ROS17/2.8

    Directory of Open Access Journals (Sweden)

    Adalberto Luiz Rosa

    2002-09-01

    Full Text Available Hydroxyapatite (HA has been used in orthopedic, dental, and maxillofacial surgery as a bone substitute. The aim of this investigation was to study the effect of surface topography produced by the presence of microporosity on cell response, evaluating: cell attachment, cell morphology, cell proliferation, total protein content, and alkaline phosphatase (ALP activity. HA discs with different percentages of microporosity (A hidroxiapatita (HA tem sido utilizada como revestimento de implantes e para substituição de tecido ósseo. O objetivo deste estudo foi avaliar o efeito da topografia de superfície da HA, resultante da presença de microporosidade, sobre a adesão, a morfologia e proliferação celulares, a medida de proteína total e a atividade de fosfatase alcalina. Discos de HA com diferentes porcentagens de microporosidade (< 5%, 15% e 30% foram fabricados por uma combinação das técnicas de pressão uniaxial e sinterização. Células ROS17/2.8 foram cultivadas sobre os discos de HA. Para a adesão, as células foram cultivadas por duas horas. A morfologia foi avaliada após sete dias. A proliferação, medida de proteína total e atividade de ALP foram avaliadas após sete e quatorze dias. Os dados foram comparados por ANOVA e teste de Duncan quando apropriado. A adesão (p = 0,11 e a medida de proteína total (p = 0,31 não foram afetadas pela topografia de superfície. A proliferação após sete e quatorze dias (p = 0,0007 e p = 0,003, respectivamente, e a atividade de ALP (p = 0,0007 foram significantemente menores na superfície irregular (HA30. Esses resultados sugerem que eventos iniciais não são afetados pela topografia, enquanto superfícies com topografias mais regulares (microporosidade de 15% ou menos favoreceram eventos intermediários e finais, como proliferação e atividade de ALP.

  4. Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

    Science.gov (United States)

    De Backer, Charlotte J S; Hudders, Liselot

    2016-01-01

    Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Kraft cooking of gamma irradiated wood, (1)

    International Nuclear Information System (INIS)

    Inaba, Masamitsu; Meshitsuka, Gyosuke; Nakano, Junzo

    1979-01-01

    Studies have been made of kraft cooking of gamma irradiated wood. Beech (Fagus crenata Blume) wood meal suspended in aqueous alkaline alcohol was irradiated up to 1.5 KGy (0.15 Mrad) with gamma rays from a Co-60 source in the presence or absence of oxygen. The irradiated wood meals were washed thoroughly with fresh water, air dried and cooked under the ordinary cooking conditions. The results are summarized as follows: (1) Pre-irradiation in aqueous alkali have negligible effect on kraft cooking. (2) In the case of ethanol addition (50 g/l), pre-irradiation in vacuo shows acceleration of delignification and stabilization of carbohydrates during kraft cooking. Cooked yield gain by pre-irradiation was about 1.2% in all over the range of delignification from 80 to 90%. Aqueous ethanol without alkali also shows positive but smaller effect than that with alkali. (3) Propanol, iso-propanol and butanol show positive but smaller effects than ethanol. However, methanol does not show any positive effect. (4) Irradiation in the presence of oxygen does not show any attractive effect on kraft cooking. (author)

  6. The 1728 Musin Rebellion

    DEFF Research Database (Denmark)

    Jackson, Andrew David

    This volume provides the first comprehensive account in English of the Musin Rebellion, an attempt to overthrow King Yŏngjo (1694–1776; r. 1724–1776), and the largest rebellion of eighteenth-century Korea. The overthrow proved unsuccessful, but during three weeks of fighting the government lost c...

  7. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way...... could be an attempt to predict sensory properties based on temperature profiles obtained during cooking. There are still very few scientific studies in the molecular gastronomy field, but hopefully the future brings more studies in this area leading to even more delicious foods in the future....

  8. CERN's 60th anniversary celebrations: "Cook"ed to perfection

    CERN Multimedia

    CERN Bulletin

    2014-01-01

    On 29 September, CERN celebrated its 60th anniversary with a gala celebration. Hundreds of CERN staff members and users, dignitaries from CERN Member States and representatives of international organisations filled the marquee for a ceremony featuring speeches as well as music from the EU Youth Orchestra. CERN Recruitment Unit section leader Anna Cook was called in at the last minute to host the ceremony.   Anna had just got back from a run on her day off when she got the call. On the line CERN60 project leader Sascha Schmeling, Globe manager Bernard Pellequer and video editor Jacques Fichet had a problem. French-Swiss journalist Darius Rochebin, who had been pegged to host CERN's 60th anniversary ceremony, had been forced to cancel at the last minute, just three days before the event. Would Anna host the celebration – a ceremony to be attended by hundreds and broadcast around the world for all to see? After asking whether it was a joke, she said: “OK, I&rsquo...

  9. Cooking Up Energy with Predominately Latino Children during Afterschool Hours.

    Science.gov (United States)

    Isoldi, Kathy K; Dolar, Veronika

    2016-09-01

    We investigated the impact on body weight status and food-related behaviors following participation in the Cooking Up Energy® (CUE) Program. Children 7-11 years old attended 10 cooking/nutrition education sessions. Baseline and post-program weight, height and waist circumference measurements, frequency of participation in meal preparation and food frequency questionnaires were obtained. Data were analyzed for the entire group as well as a subgroup of overweight and obese participants. Participants (N = 51) were predominately Latino (76%) and overweight (52%). Significant reduction in mean body mass index (BMI) percentile was found in the subgroup of overweight and obese participants (N = 27; p < .05). However, reduction in mean BMI z-score was non-significant. Reports of program enjoyment (98%) and an increased desire to cook more frequently at home (83%) were found; however, no significant increase in participation in meal preparation at home was found following program completion. The CUE program was well received by most participants, and there is indication that program participation has the potential to have a positive influence on body weight. However, more research is needed to explore ways to promote an increase in participation in food preparation at home by children.

  10. La Universidad de La Habana (1728-1898. (Implantación cultural, estatus científico y nacionalismo bajo el dominio colonial español

    Directory of Open Access Journals (Sweden)

    Elena HERNÁNDEZ SANDOICA

    2010-04-01

    Full Text Available RESUMEN: La Universidad de La Habana fue creada en 1728 (la autorización de Inocencio XIII, obtenida en 1721, tardó dos años en llegar a La Habana, y luego todavía surgirían obstáculos. Nació bajo el patrocinio del convento de Santo Domingo (también conocido como «San Juan de Letrán». Hasta entonces, una fuerte pugna por hacerse con el privilegio de concesión de los grados académicos había enfrentado a dominicos y jesuítas, los cuales contaban con el apoyo del obispo Valdés. Este, disgustado, no acudió a la ceremonia fundacional, el día 5 de enero de 1728. Es una historia un tanto familiar —incluso para la, ya tardía, fecha de la implantación de la Universidad en Cuba—, que nos habla del forcejeo entre órdenes por conseguir el preceptivo breve papal. Una historia que se repite con frecuencia, de manera mecánica y casi siempre alborotada, en los procesos de traslación cultural que, de la mano de la Iglesia y la monarquía católicas, caracterizaron la fundación de las universidades en la América hispana, ya desde el siglo XVI

  11. La Universidad de La Habana (1728-1898. (Implantación cultural, estatus científico y nacionalismo bajo el dominio colonial español

    Directory of Open Access Journals (Sweden)

    Elena HERNÁNDEZ SANDOICA

    2011-07-01

    Full Text Available RESUMEN: La Universidad de La Habana fue creada en 1728 (la autorización de Inocencio XIII, obtenida en 1721, tardó dos años en llegar a La Habana, y luego todavía surgirían obstáculos. Nació bajo el patrocinio del convento de Santo Domingo (también conocido como «San Juan de Letrán». Hasta entonces, una fuerte pugna por hacerse con el privilegio de concesión de los grados académicos había enfrentado a dominicos y jesuítas, los cuales contaban con el apoyo del obispo Valdés. Este, disgustado, no acudió a la ceremonia fundacional, el día 5 de enero de 1728. Es una historia un tanto familiar —incluso para la, ya tardía, fecha de la implantación de la Universidad en Cuba—, que nos habla del forcejeo entre órdenes por conseguir el preceptivo breve papal. Una historia que se repite con frecuencia, de manera mecánica y casi siempre alborotada, en los procesos de traslación cultural que, de la mano de la Iglesia y la monarquía católicas, caracterizaron la fundación de las universidades en la América hispana, ya desde el siglo XVI

  12. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

    Science.gov (United States)

    Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

    2015-08-01

    In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. © 2015 Institute of Food Technologists®

  13. Risk of lung cancer from residential heating and cooking fuels in Montreal, Canada.

    Science.gov (United States)

    Ramanakumar, Agnihotram V; Parent, Marie-Elise; Siemiatycki, Jack

    2007-03-15

    Among the major sources of indoor air pollution are combustion by-products from heating and cooking. Concern is increasing that use of polluting heating and cooking sources can increase cancer risk. In Canada, most cooking and heating currently relies on electricity or natural gas, but, in the past, and still in some areas, coal and wood stoves were used for heating and gas and wood for cooking. In the course of a case-control study of lung cancer carried out in Montreal in 1996-2001, the authors collected information on subjects' lifetime exposure to such sources of domestic pollution by means of a personal interview with the subject or a next-of-kin proxy. Questionnaires were completed for 739 male cases, 925 male controls, 466 female cases, and 616 female controls. Odds ratios were computed in relation to a few indices of exposure to traditional heating and cooking sources, adjusting for a number of covariates, including smoking. Among men, there was no indication of excess risks. Among women, the odds ratio for those exposed to both traditional heating and cooking sources was 2.5 (95% confidence interval: 1.5, 3.6; n = 253). The findings for women suggest the need for research dedicated to exploring this association, with particular emphasis on improved exposure assessment.

  14. 46 CFR 169.703 - Cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG) or...

  15. Effects of mineral composition on cooking quality and relationship ...

    African Journals Online (AJOL)

    The effects of mineral composition on the cooking quality (texture and cooking time) of bean (Phaseolus vulgaris L.) varieties were investigated. A positive correlation was found between cooking time and minera! (calcium, magnesium, potassium) composition. Cooking time was found ta decrease with an increase in water ...

  16. 20 CFR 654.413 - Cooking and eating facilities.

    Science.gov (United States)

    2010-04-01

    ... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space shall...

  17. Effect of cooking method on proximate and mineral composition of ...

    African Journals Online (AJOL)

    Several methods are used to prepare/cook the fish viz.: boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. However, the fact that cooking alters the nutrient content in foods underscores the need to understand nutritional effects of different food cooking/processing methods. This study investigated ...

  18. MEANINGS ON VARIOUS COOKING MANNERS IN VERB FORMS

    Directory of Open Access Journals (Sweden)

    Dini Siamika Tito Prayogi

    2016-05-01

    Full Text Available This paper aims at investigating the meaning of verb form ‘cook’ having one form with different manners of cooking something. Therefore, the analysis discusses about the various cooking manners in verb forms because cooking is an action or do something. The d ata was taken from the article about cooking procedure, by note taking technique. The data was further analyzed by natural semantics metalanguage. The result showed that verbs in cooking action have some similar meaning with different manners such as the manner cooking of blanch means cooking food into boiling water in a few minutes, while the manner cooking of steam means cooking food on the boiled water. Here, metalanguage manages to describe and analyze the verb meaning in cooking manners.

  19. Geografía social y red de comunicaciones en el norte de Nueva Galicia: Mazapil (1774-1779

    Directory of Open Access Journals (Sweden)

    Cachero Vinuesa, Montserrat

    2002-06-01

    Full Text Available El camino es el medio utilizado en este trabajo para realizar un acercamiento a la realidad socioeconómica de una de las zonas zacatecanas más relevantes. Utilizando como fuentes documentales los padrones de 1774 y 1779 guardados en el Archivo General de Indias, se tratan de esclarecer las dimensiones y actividades económicas y la composición étnica de la población trabajadora que se encontraba asentada en los pequeños núcleos situados a lo largo del Camino Real de la Plata, en el tramo que discurría por la jurisdicción de Mazapil. Es estudiada también la élite propietaria, analizando sus fuentes de riqueza en esta zona. Con todo ello se aporta un estudio que enriquece el conocimiento del noroeste del virreinato de la Nueva España.

  20. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes...

  1. The Influence of a Campus-based Culinary, Nutrition Education Program, "College CHEF," on College Students' Self-efficacy with Cooking Skills and Nutrition Behaviors

    Directory of Open Access Journals (Sweden)

    Jennifer McMullen

    2017-11-01

    Conclusion: Findings support the implementation of campus-based programming to improve college students’ self-efficacy for using fruits, vegetables, and seasonings with cooking to promote healthier eating and cooking behaviors. Future research should explore the various means to promote self-efficacy (i.e., vicarious experiences, mastery experience, verbal persuasion, and physiological feedback among college students as part of similar programming.

  2. Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

    Science.gov (United States)

    Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

    2014-01-01

    Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

  3. Implementation of a Cooking Bus Intervention to Support Cooking in Schools in Wales, UK

    Science.gov (United States)

    Segrott, Jeremy; Holliday, Jo; Murphy, Simon; Macdonald, Sarah; Roberts, Joan; Moore, Laurence; Phillips, Ceri

    2017-01-01

    Purpose: The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose…

  4. [Customer satisfaction study in two roman hospitals: comparison between "cook & serve" and "cook & chill"].

    Science.gov (United States)

    Perata, E; Ferrari, P; Tarsitani, G

    2005-01-01

    We studied patient's satisfaction rate for hospital dishes comparing "cook & chill" method with "cook & serve". As principal instrument we used a comparative questionnaire, anonymous and self-compiled, which is able to evaluate the differences of customer satisfaction's rate between the two methods.

  5. Mr. DuHamel's 1728 treatise on the violet root rot of saffron crocus : physical explanation of a disease that perishes several plants in the Gastinois, and saffron in particular

    NARCIS (Netherlands)

    Zadoks, J.C.

    1981-01-01

    Contains an English translation and a reprint of the original treatise: Explication physique d'une maladie qui fait perir plusieurs plantes dans le Gastinois, et particulierement le Safran / par M. Du Hamel. Memoires de 'l'Academie Royale, 7 Avril 1728

  6. Cooking process: a new source of unintentionally produced dioxins?

    Science.gov (United States)

    Wu, Jiajia; Dong, Shujun; Liu, Guorui; Zhang, Bing; Zheng, Minghui

    2011-05-25

    To improve understanding of human background exposure to dioxins, the influence of cooking on dioxin concentrations in food has received much attention. Studies have focused on changes in the distribution of dioxins that originate from raw foods. However, the possibility of dioxin formation during cooking has been neglected. In this study, cooking experiments were designed to investigate the generation of dioxins during cooking at high temperature and with flavorings containing organic chlorine. Solid, liquid, and gas phase samples were collected during cooking. The results indicate that dioxins can be generated during some cooking processes, such as burning, or when cooking with reactive organic chlorides, and the dioxins are more likely to be present in the smoke (gas phase) than the edible portion (solid and liquid phases). Thus, more attention should be given to cooking of raw foods and organic chlorine-containing flavorings at high temperature. Maintaining good ventilation during cooking is also necessary to reduce human exposure risk to dioxins.

  7. Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

    Directory of Open Access Journals (Sweden)

    Madan Kumar Chapagai

    2016-08-01

    Full Text Available Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. Due to higher nutritional values and bioactive components, low to medium glycaemic index (GI brown rice could be a potential alternative to white rice in these regions. Methods: Five varieties, Chiang (CH, Sungyod (SY, Lepnok (LP from Thailand, Long grain specialty 1 (LS 1 and Long grain specialty 2 (LS 2 from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC. Overnight fasted 10 healthy subjects were fed with 25 g glucose as a reference food (RF on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC of TF over RF. Results: The mean GI values of SY (72 – 81, high, CH and LP (59 – 65, medium and LS 1 and LS 2 (64 – 73, medium to high for cooking were discovered by PC and RC methods. The GI did not vary significantly (p>0.05 among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05 and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01. Conclusions: All five rice varieties irrespectively of the cooking method used are classified as medium to high GI foods. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these

  8. Particle emission factors during cooking activities

    Science.gov (United States)

    Buonanno, G.; Morawska, L.; Stabile, L.

    Exposure to particles emitted by cooking activities may be responsible for a variety of respiratory health effects. However, the relationship between these exposures and their subsequent effects on health cannot be evaluated without understanding the properties of the emitted aerosol or the main parameters that influence particle emissions during cooking. Whilst traffic-related emissions, stack emissions and concentrations of ultrafine particles (UFPs, diameter frying as a function of the food, source, cooking temperature and type of oil. Emission factors, along with particle number concentrations and size distributions were determined in the size range 0.006-20 μm using a Scanning Mobility Particle Sizer (SMPS) and an Aerodynamic Particle Sizer (APS). An infrared camera was used to measure the temperature field. Overall, increased emission factors were observed to be a function of increased cooking temperatures. Cooking fatty foods also produced higher particle emission factors than vegetables, mainly in terms of mass concentration, and particle emission factors also varied significantly according to the type of oil used.

  9. Cooking utensil with improved heat retention

    Science.gov (United States)

    Potter, Thomas F.; Benson, David K.; Burch, Steven D.

    1997-01-01

    A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food.

  10. Cooking utensil with improved heat retention

    Science.gov (United States)

    Potter, T.F.; Benson, D.K.; Burch, S.D.

    1997-07-01

    A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber there between. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food. 26 figs.

  11. A NuSTAR observation of the reflection spectrum of the low-mass X-ray binary 4U 1728-34

    DEFF Research Database (Denmark)

    Sleator, Clio C.; Tomsick, John A.; King, Ashley L.

    2016-01-01

    We report on a simultaneous NuSTAR and Swift observation of the neutron star low-mass X-ray binary 4U 1728-34. We identified and removed four Type I X-ray bursts during the observation in order to study the persistent emission. The continuum spectrum is hard and described well by a blackbody with k......T = 1.5 keV and a cutoff power law with Γ = 1.5, and a cutoff temperature of 25 keV. Residuals between 6 and 8 keV provide strong evidence of a broad Fe Kα line. By modeling the spectrum with a relativistically blurred reflection model, we find an upper limit for the inner disk radius of Rin≤2RISCO...

  12. Influence of cooking method on arsenic retention in cooked rice related to dietary exposure.

    Science.gov (United States)

    Rahman, M Azizur; Hasegawa, H; Rahman, M Arifur; Rahman, M Mahfuzur; Miah, M A Majid

    2006-10-15

    Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40+/-0.03 and 0.58+/-0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35+/-0.04 and 1.59+/-0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39+/-0.04 and 0.44+/-0.03 mg/kg in rice cooked with excess water and 1.62+/-0.07 and 1.74+/-0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89+/-0.07 and 1.08+/-0.06 mg/kg (parboiled) and 0.75+/-0.04 and 1.09+/-0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p<0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice.

  13. Scientific Literacy in Food Education: Gardening and Cooking in School

    Science.gov (United States)

    Strohl, Carrie A.

    Recent attention to socio-scientific issues such as sustainable agriculture, environmental responsibility and nutritional health has spurred a resurgence of public interest in gardening and cooking. Seen as contexts for fostering scientific literacy---the knowledge domains, methodological approaches, habits of mind and discourse practices that reflect one's understanding of the role of science in society, gardening and cooking are under-examined fields in science education, in part, because they are under-utilized pedagogies in school settings. Although learning gardens were used historically to foster many aspects of scientific literacy (e.g., cognitive knowledge, norms and methods of science, attitudes toward science and discourse of science), analysis of contemporary studies suggests that science learning in gardens focuses mainly on science knowledge alone. Using multiple conceptions of scientific literacy, I analyzed qualitative data to demonstrate how exploration, talk and text fostered scientific literacy in a school garden. Exploration prompted students to engage in scientific practices such as making observations and constructing explanations from evidence. Talk and text provided background knowledge and accurate information about agricultural, environmental and nutritional topics under study. Using a similar qualitative approach, I present a case study of a third grade teacher who explicitly taught food literacy through culinary arts instruction. Drawing on numerous contextual resources, this teacher created a classroom community of food practice through hands-on cooking lessons, guest chef demonstrations, and school-wide tasting events. As a result, she promoted six different types of knowledge (conceptual, procedural, dispositional, sensory, social, and communal) through leveraging contextual resources. This case study highlights how food literacy is largely contingent on often-overlooked mediators of food literacy: the relationships between

  14. The accidental traveller: John Adam’s journey through northern Spain, 1779–1780 = El viajero accidental: la jornada de John Adams por el norte de España, 1779–1780

    Directory of Open Access Journals (Sweden)

    Richard L. Kagan

    2015-12-01

    Full Text Available In 1779, John Adams, the future second president of the United States, traveled in mid-winter across northern Spain. En route to Paris to negotiate a peace treaty between Great Britain and its rebellious former North American colonies, a leaking vessel forced Adams and his party to land expectedly at El Ferrol and then continue overland to France. Using his diary as its principal source, this essay focuses of Adams’s accidental journey, his impressions of the economic, political, and religious condition of the places he visited, together with the future president’s thoughts about the possibility of creating closer relationship between his country and the Spain of Charles III.En 1779, John Adams, futuro segundo presidente de los Estados Unidos de América, viajó a mediados del invierno de ese año a lo largo del norte de España. En su ruta a París para negociar un tratado de paz entre gran Bretaña y sus antiguas colonias rebeldes de Norte América, una vía de agua obligó a Adams y a su grupo a desembarcar inesperadamente en El Ferrol, donde continuaron de camino hasta Francia. Mediante el uso de su diario como principal fuente de estudio, este trabajo se ocupa del accidentado viaje de Adams, de sus impresiones acerca de las condiciones económicas, políticas y religiosas de los lugares que él visitó, junto con los pensamientos del futuro presidente a propósito de las posibilidades de establecer una relación más cordial y cercana entre su país y la España de Carlos III. 

  15. Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

    Science.gov (United States)

    Kamerud, Kristin L.; Hobbie, Kevin A.; Anderson, Kim A.

    2014-01-01

    Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan; cooking times of 2 to 20 hours, ten consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, though significant metal contributions to foods were still observed. The tenth cooking cycle, resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage. PMID:23984718

  16. Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

    Science.gov (United States)

    Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

    2009-07-01

    Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

  17. Cooking Up Hot Quark Soup

    Science.gov (United States)

    Walsh, Karen McNulty

    2011-03-28

    Near-light-speed collisions of gold ions provide a recipe for in-depth explorations of matter and fundamental forces. The Relativistic Heavy Ion Collider (RHIC) has produced the most massive antimatter nucleus ever discovered—and the first containing an anti-strange quark. The presence of strange antimatter makes this antinucleus the first to be entered below the plane of the classic Periodic Table of Elements, marking a new frontier in physics.

  18. “What’s Cooking?”

    DEFF Research Database (Denmark)

    Svejenova, Silviya

    2016-01-01

    “What’s cooking?” is old-fashioned slang for asking about what is happening or what someone is planning. In this chapter, it denotes an approach to prospective data collection in qualitative research and captures the gist of a case study from the field of haute cuisine that inspired the saying...

  19. Physicochemical characterization of traditional Ghanaian cooking ...

    African Journals Online (AJOL)

    Traditional vegetable oils derived from Egusi (Citrullus colocynthis) and Werewere (Cucumeropsis manni) could prove to be an important commodity for Ghanaians, serving as a potential alternative source of common cooking oils. This study measured several physicochemical properties of Egusi and Werewere oils to ...

  20. Childhood respiratory morbidity and cooking practices among ...

    African Journals Online (AJOL)

    Background: Household air pollution is a leading risk factor for respiratory morbidity and mortality in developing countries where biomass fuel is mainly used for cooking. Materials and Method: A household cross-sectional survey was conducted in a predominantly rural area of Ghana in 2007 to determine the prevalence of ...

  1. Cooking breakfast after a brain injury

    Directory of Open Access Journals (Sweden)

    Annick N. Tanguay

    2014-09-01

    Full Text Available Acquired brain injury (ABI often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik & Bialystok, 2006 as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task and the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003. Patients also prepared actual meals, and were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on relative to controls. Surprisingly, however, patients’ Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

  2. What's Cooking in America's Schoolyard Gardens?

    Science.gov (United States)

    Salter, Cathy

    2010-01-01

    This article discusses what's cooking in America's schoolyard gardens. From First Lady Michelle Obama's world-famous Kitchen Garden, to Alice Waters' groundbreaking Edible Schoolyard in Berkeley, California, to a nationally recognized elementary school learning garden in the small Midwestern town of Ashland, Missouri, school children are planting…

  3. Size distributions of submicrometer aerosols from cooking

    Energy Technology Data Exchange (ETDEWEB)

    Li, C.S.; Lin, W.H.; Jeng, F.T. (National Taiwan Univ., Taipei (Taiwan, Province of China))

    1993-01-01

    Although gas stove usage varies from country to country, it is still one of the major indoor combustion sources. In order to assess the health effects of using gas stoves, the physical characteristics of the particle emissions from cooking were conducted in a first-floor apartment in the Taipei area. The particle size distributions from scrambling eggs, frying chicken, and cooking soup were measured in the kitchen by a high resolution particle sizer, which could measure the particles in the size range of 0.01 [mu]m to 1 [mu]m. The concentrations of the submicrometer particles increased significantly from 15,000 cm[sup [minus]3] to 150,000 cm[sup [minus]3] during cooking. Additionally, the ultrafine particles constituted 60%--70% of the total submicron aerosols. The changes in the size distributions and the concentrations of the submicrometer aerosols before, during, and after the aerosol generations were compared. On the average, the median diameters of scrambling eggs, frying chicken, cooking soup, and of the background conditions were 40 nm, 50 nm, 30 nm, and 70 nm, respectively. Regarding the surface area-weighted size distributions, the surface median diameters of the four situations were 180 nm, 300 nm, 150 nm, and 220 nm, respectively. Furthermore, the volume median diameters in the conditions mentioned above were almost similar, namely 300--350 nm. 10 refs., 6 figs., 2 tabs.

  4. 46 CFR 129.550 - Power for cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with ABYC...

  5. "Savoir Fare": Are Cooking Skills a New Morality?

    Science.gov (United States)

    Coveney, John; Begley, Andrea; Gallegos, Danielle

    2012-01-01

    There has been a recent surge of interest in cooking skills in a diverse range of fields, such as health, education and public policy. There appears to be an assumption that cooking skills are in decline and that this is having an adverse impact on individual health and well-being, and family wholesomeness. The problematisation of cooking skills…

  6. PM2.5 in Dutch dwellings due to cooking

    NARCIS (Netherlands)

    Jacobs, P.; Borsboom, W.A.; Kemp, R.E.J.

    2016-01-01

    Cooking emissions have long been seen as an odour problem. However recent studies showed that Particulate Matter (PM) is the main health risk of indoor air and cooking can be a major source. A small field study within 9 Dutch dwellings indicates that depending on the conditions cooking can have a

  7. Cook Like a Chef 1- and 4-Week Camp Models

    Science.gov (United States)

    Condrasky, Margaret D.; Johnson, Glenda; Corr, Anne; Sharp, Julia L.

    2015-01-01

    Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can…

  8. Importance of cooking skills for balanced food choices.

    Science.gov (United States)

    Hartmann, Christina; Dohle, Simone; Siegrist, Michael

    2013-06-01

    A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Fate of enniatins and deoxynivalenol during pasta cooking

    NARCIS (Netherlands)

    Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

    2016-01-01

    The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

  10. Influence of cooking process on protein fractions in cooked ham and mortadella

    Directory of Open Access Journals (Sweden)

    G. Vonghia

    2011-03-01

    Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

  11. Exposure to Cooking Oil Fumes and Oxidative Damages: A Longitudinal Study in Chinese Military Cooks

    Science.gov (United States)

    Lai, Ching-Huang; Jaakkola, Jouni J.K.; Chuang, Chien-Yi; Liou, Saou-Hsing; Lung, Shih-Chun; Loh, Ching-Hui; Yu, Dah-Shyong; Strickland, Paul T.

    2014-01-01

    Cooking oil fumes contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to cooking oil fumes (COF) and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation (GEE) analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient [β], β= 0.06, 95% CI 0.001 to 0.12) and (β= 0.07, 95% CI 0.001 to 0.13), respectively. Exposure to PAHs, or other compounds in cooking-oil fumes, may cause both oxidative DNA damage and lipid peroxidation. PMID:22968348

  12. Nontransgenic Marker-Free Gene Disruption by an Episomal CRISPR System in the Oleaginous Microalga, Nannochloropsis oceanica CCMP1779.

    Science.gov (United States)

    Poliner, Eric; Takeuchi, Tomomi; Du, Zhi-Yan; Benning, Christoph; Farré, Eva M

    2018-03-14

    Utilization of microalgae has been hampered by limited tools for creating loss-of-function mutants. Furthermore, modified strains for deployment into the field must be free of antibiotic resistance genes and face fewer regulatory hurdles if they are transgene free. The oleaginous microalga, Nannochloropsis oceanica CCMP1779, is an emerging model for microalgal lipid metabolism. We present a one-vector episomal CRISPR/Cas9 system for N. oceanica that enables the generation of marker-free mutant lines. The CEN/ARS6 region from Saccharomyces cerevisiae was included in the vector to facilitate its maintenance as circular extrachromosal DNA. The vector utilizes a bidirectional promoter to produce both Cas9 and a ribozyme flanked sgRNA. This system efficiently generates targeted mutations, and allows the loss of episomal DNA after the removal of selection pressure, resulting in marker-free nontransgenic engineered lines. To test this system, we disrupted the nitrate reductase gene ( NR) and subsequently removed the CRISPR episome to generate nontransgenic marker-free nitrate reductase knockout lines (NR-KO).

  13. Studies on Tasar Cocoon Cooking Using Permeation Method

    Science.gov (United States)

    Javali, Uday C.; Malali, Kiran B.; Ramya, H. G.; Naik, Subhas V.; Padaki, Naveen V.

    2018-02-01

    Cocoon cooking is an important process before reeling of tasar silk yarn. Cooking ensures loosening of the filaments in the tasar cocoons thereby easing the process of yarn withdrawal during reeling process. Tasar cocoons have very hard shell and hence these cocoons need chemical cooking process to loosen the silk filaments. Attempt has been made in this article to study the effect of using vacuum permeation chamber for tasar cocoon cooking in order to reduce the cooking time and improve the quality of tasar silk yarn. Vacuum assisted permeation cooking method has been studied in this article on tasar daba cocoons for cooking efficiency, deflossing and reelability. Its efficiency has been evaluated with respect to different cooking methods viz, traditional and open pan cooking methods. The tasar silk produced after reeling process has been tested for fineness, strength and cohesion properties. Results indicate that permeation method of tasar cooking ensures uniform cooking with higher efficiency along with better reeling performance and improved yarn properties.

  14. Energy Efficient Cooking - The EffiCooker

    DEFF Research Database (Denmark)

    Schjær-Jacobsen, Jørgen

    2011-01-01

    Substantial energy savings in moist heat cooking may be achieved by employing a pan with integrated electric heating element rather than an ordinary pan on a conventional electric range. The electric pan should be thermally insulated and equipped with an "intelligent" controller and timer....... A working prototype of a saucepan, dubbed the EffiCooker, has been constructed according to these guidelines. The EffiCooker has demonstrated energy savings in the range from 28% to 81% compared to conventional equipment when performing ordinary cooking tasks. The user need not be particularly aware...... further user attention. The EffiCooker also may replace many other kitchen appliances, e. g. steamer, rice cooker, double boiler, chocolate melter, deep fat fryer, etc....

  15. A toolkit for Nannochloropsis oceanica CCMP1779 enables gene stacking and genetic engineering of the eicosapentaenoic acid pathway for enhanced long-chain polyunsaturated fatty acid production.

    Science.gov (United States)

    Poliner, Eric; Pulman, Jane A; Zienkiewicz, Krzysztof; Childs, Kevin; Benning, Christoph; Farré, Eva M

    2018-01-01

    Nannochloropsis oceanica is an oleaginous microalga rich in ω3 long-chain polyunsaturated fatty acids (LC-PUFAs) content, in the form of eicosapentaenoic acid (EPA). We identified the enzymes involved in LC-PUFA biosynthesis in N. oceanica CCMP1779 and generated multigene expression vectors aiming at increasing LC-PUFA content in vivo. We isolated the cDNAs encoding four fatty acid desaturases (FAD) and determined their function by heterologous expression in S. cerevisiae. To increase the expression of multiple fatty acid desaturases in N. oceanica CCMP1779, we developed a genetic engineering toolkit that includes an endogenous bidirectional promoter and optimized peptide bond skipping 2A peptides. The toolkit also includes multiple epitopes for tagged fusion protein production and two antibiotic resistance genes. We applied this toolkit, towards building a gene stacking system for N. oceanica that consists of two vector series, pNOC-OX and pNOC-stacked. These tools for genetic engineering were employed to test the effects of the overproduction of one, two or three desaturase-encoding cDNAs in N. oceanica CCMP1779 and prove the feasibility of gene stacking in this genetically tractable oleaginous microalga. All FAD overexpressing lines had considerable increases in the proportion of LC-PUFAs, with the overexpression of Δ12 and Δ5 FAD encoding sequences leading to an increase in the final ω3 product, EPA. © 2017 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

  16. Culinary Grief Therapy: Cooking for One Series.

    Science.gov (United States)

    Nickrand, Heather L; Brock, Cara M

    2017-02-01

    Although loss of loved ones is a universal experience, individuals who experience this loss grieve in different ways. Complicated grief involves the development of trauma symptoms, such as flashbacks, anxiety, and fear associated with daily activities after a death that disrupts the healthy grieving process. Daily activities such as eating, meal planning, grocery shopping, managing finances, and household maintenance can become painful and isolating for those experiencing complicated grief. Cognitive behavioral therapy is used to address irrational beliefs, feelings of depression or anger, and avoidance or numbing behaviors with a goal of leading the individual to adapting to a life, which no longer includes the lost loved one. As part of the bereavement counseling program in a hospice, a need was identified in individuals who had lost loved ones and were having difficulty with adjusting to meal planning, grocery shopping, and cooking for one. To address this need for grief counseling centered on meal planning, grocery shopping, meal preparations, and eating meals alone, "Culinary Grief Therapy: Cooking for One Series" was developed with a local Culinary Arts Program. Partnering with a local community college culinary arts program, the Cooking for One Series provides an interactive venue for cognitive behavioral therapy centered on meal planning and meal times. Along with demonstrations and hands-on experiences, participants are engaged in bereavement counseling with hospice staff. Initial reactions to Culinary Grief Therapy have been positive. Many attendees have participated in multiple workshops, and the number of participants grows for each offering. Culinary Grief Therapy is a novel approach to the needs of those experiencing the loss of a loved one and may reduce or prevent complicated grief associated with meal planning, grocery shopping, and cooking for one.

  17. Two Patients with Severe Short Stature due to a FBN1 mutation (p.Ala1728Val) with a mild form of Acromicric Dysplasia

    Science.gov (United States)

    de Bruin, Christiaan; Finlayson, Courtney; Funari, Mariana F.A.; Vasques, Gabriela A.; Freire, Bruna Lucheze; Lerario, Antonio M.; Andrew, Melissa; Hwa, Vivian; Dauber, Andrew; Jorge, Alexander A L

    2016-01-01

    Background Acromicric dysplasia (AD) and geleophysic dysplasia 2 (GD2) belong to the category of acromelic dysplasia syndromes, consisting of severe short stature, short hands and feet and skin thickening. Both can result from missense mutations in the transforming growth factor beta 5 domain of the fibrillin-1 gene (FBN1). Methods Two patients (P1 age 10, and P2 age 7) from unrelated families presented to their endocrinologist with severe short stature (approximately −4 SDS). They were otherwise asymptomatic and only had mild facial dysmorphisms. Extensive endocrine work-up did not reveal an underlying etiology. Exome sequencing was performed in each family. Results Exome sequencing identified the presence of the same heterozygous missense variant c.C5183T (p.Ala1728Val) in FBN1 in both P1 and P2. This variant has previously been reported in a patient with GD2 and associated cardiac valvulopathy and hepatomegaly. Detailed clinical re-examination, cardiac and skeletal imaging did not reveal any abnormalities in P1 nor P2, other than mild hip dysplasia. Conclusion This report broadens the phenotypic spectrum of growth disorders associated with FBN1 mutations. Identical mutations give rise to a wide phenotypic spectrum, ranging from isolated short stature to a more classic picture of GD2 with cardiac involvement, distinct facial dysmorphisms and various skeletal anomalies. PMID:27245183

  18. Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

    Science.gov (United States)

    Wolfson, Julia A; Frattaroli, Shannon; Bleich, Sara N; Smith, Katherine Clegg; Teret, Stephen P

    2017-01-01

    Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Useful Brazilian plants listed in the field books of the French naturalist Auguste de Saint-Hilaire (1779-1853).

    Science.gov (United States)

    Brandão, Maria G L; Pignal, Marc; Romaniuc, Sergio; Grael, Cristiane F F; Fagg, Christopher W

    2012-09-28

    Information regarding the use of beneficial, native Brazilian plants was compiled by European naturalists in the 19th century. The French botanist Auguste de Saint-Hilaire (1779-1853) was one of the most important such naturalists; however, his manuscripts (field books) have not yet been studied, especially in the context of useful plants. To present data documented by Saint-Hilaire in his field book regarding the use of native plants by the Brazilians. Data on useful plants were obtained from field books (six volumes) deposited in the Muséum national d' Histoire naturelle in Paris, France. The vernacular names of the plants, registered as "N.V." or "Nom Vulg." in the field book, were carefully searched. Traditional information about these plants was translated and organised using a computer. The botanical identification of each plant was determined and updated from the original descriptions and names cited in the field books by A. de Saint-Hilaire. Correlated pharmacological studies were obtained from PubMed. A total of 283 useful plants were recorded from the field books and 165 (58.3%) could be identified to genus or species. Fifty-eight different traditional uses were registered for the identified plants; the most common were as purgatives and febrifuges. Other data recovered were related to edible fruits and plants with interesting sensorial characteristics. For the few species that have been subjected to laboratory studies, the efficacy of the recorded traditional uses was confirmed. The data recorded by the French naturalist A. de Saint-Hilaire represent a rich, unexplored source of information regarding the traditional uses of Brazilian plants. Copyright © 2012 Elsevier Ireland Ltd. All rights reserved.

  20. Historical fire frequency (1779-2013 in pine-oak forests in the community of Charcos, Mezquital, Durango

    Directory of Open Access Journals (Sweden)

    Iván M. Molina-Pérez

    2017-01-01

    Full Text Available La reconstrucción histórica de los regímenes del fuego, fundamentada en métodos dendrocronológicos, aporta información para el entendimiento de este fenómeno. Con el objetivo de reconstruir la historia de incendios en un bosque de pino-encino en Mezquital, Durango, se colectaron 78 muestras de Pinus durangensis , P. ar i z o n i c a, P. ayacahuite, P. teocote y Pseudotsuga menziesii con cicatrices de incendios; 73 y 27 % de las muestras se tomaron de árboles vivos y muertos, respectivamente. Se fecharon 75 muestras (96 % y 535 cicatrices. Los regímenes se reconstruyeron de 1746 a 2013; el año 1779 representó el primer registro de incendio. Se reconstruy ó un intervalo medio de frecuencia de incendios (MFI de 2.0 años y un intervalo medio de probabilidad de Weibull (WMPI de 1.8 años, cuando todas las cicatrices fueron incluidas; al considerar 25 % o más (incendios extensos se determinaron MFI y WMPI de 7.0 y 5.9 años, respectivamente. En primavera se categorizó 92.2 % de los incendios y solo 7.8 % en el verano. No hubo inf luencia significativa ( P < 0.05 de la lluvia y de El Niño Oscilación del Sur (ENSO en la frecuencia; sin embargo, los incendios extensos se asociaron positivamente a la disminución de lluvia y eventos ENSO (fase La Niña.

  1. Ohmic cooking of whole beef muscle - Optimisation of meat preparation.

    Science.gov (United States)

    Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

    2009-04-01

    Uniform ohmic heating of solid foods primarily depends on the uniformity of electrolyte distribution within the product. Different preparation techniques were tested in an attempt to ensure an even salt dispersion within a full beef muscle (biceps femoris). Meat pieces were soaked, injected and tumbled using a range of procedures before ohmic cooking at pasteurization temperatures. A final preparation method (multi-injection (five points) with a 3% salt solution followed by 16h tumbling) was validated. Selected quality parameters of the ohmically cooked products were compared to steam cooked products. Ohmically heated meat had a significantly (P<0.05) uniform lighter and less red colour. Cook loss was significantly lower (P<0.05) in ohmic samples and in relation to tenderness ohmic heated samples were tougher (P<0.05) though the difference was only 5.08N. Comparable cook values were attained in the ohmic and conventionally cooked products.

  2. Used cooking oil as a green chemical admixture in concrete

    Science.gov (United States)

    Salmia, B.; Che Muda, Zakaria; Ashraful Alam, Md; Sidek, L. M.; Hidayah, B.

    2013-06-01

    According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

  3. Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2004-07-01

    Cegibat, the information-recommendation agency of Gaz de France for building engineering professionals, has organized this conference meeting on professional cooking to present the existing gas solutions to manage together the space heating, the air conditioning, the refrigeration and the cooking: evolution of markets with new consumer habits, natural gas technologies and innovations, architecture of cooking rooms: esthetics and functionality, opening of energy markets and new gas supplying contracts. (J.S.)

  4. Assessment of emissions of greenhouse gases and air pollutants in Indonesia and impacts of national policy for elimination of kerosene use in cooking

    Science.gov (United States)

    Permadi, Didin Agustian; Sofyan, Asep; Kim Oanh, Nguyen Thi

    2017-04-01

    This study presents an emission inventory (EI) for major anthropogenic sources of Indonesia in 2007 and 2010. The EI was developed using a combination of top-down and bottom-up approaches with comprehensive activity data collected at the provincial/district level to produce spatially and temporally distributed emission of toxic pollutants and greenhouse gases (GHGs). The sources were categorized into: 1) fuel combustion in power plant, 2) industry, 3) transportation, 4) residential and commercial combustion, 5) biomass open burning, and 6) non-combustion agricultural activity and waste disposal. The best estimates of the 2010 national emissions, in Gg, of toxic pollutants were: 1014 SO2; 3323 NOx; 24,849 CO; 4077 NMVOC; 1276 NH3; 2154 PM10; 1728 PM2.5; 246 BC; 718 OC; and GHGs: 540,275 CO2; 3979 CH4 and 180 N2O. During the period from 2007 to 2010, the national emissions increased by 0.7-8.8% (0.23-2.8% per year), varied with species, with the most significant changes obtained for the biomass open burning emissions. For 2010 results, the low and high emission estimates for different species were ranging from -58% to +122% of the corresponding best estimates. The largest range (high uncertainty) was for BC due to the wide range of the limitedly available emission factors. Spatially, higher emission intensity was seen in large urban areas of Java and Sumatra Islands. Temporally, dry months of August-October had higher emissions. During the first 3 years (2007-2010) of implementation, the national policy of elimination of kerosene use in cooking had successfully replaced 4.9 Tg kerosene with 2.6 Tg LPG in 30 designated provinces. The net emission reductions of different species ranged from 48 Mg (SO2) to 7.6 Tg for CO2. The global warming potential weighted emissions from the residential cooking alone, collectively for GHGs and short-lived climate pollutants in 20-yr CO2 eq., would reduce by 2%. More significant reductions in the residential combustion emissions are

  5. Effect of cooking methods on the micronutrient profile of selected ...

    African Journals Online (AJOL)

    Effect of cooking methods on the micronutrient profile of selected vegetables: okra fruit ( Abelmoshcus esculentus ), fluted pumpkin ( Telfairia occidentalis ), African spinach ( Amarantus viridis ), and scent leaf ( Ocumum gratissimum.

  6. Factors Influencing Adoption and Implementation of Cooking with Kids, an Experiential School-Based Nutrition Education Curriculum

    Science.gov (United States)

    Diker, Ann; Walters, Lynn M.; Cunningham-Sabo, Leslie; Baker, Susan S.

    2011-01-01

    Little research has been conducted to examine factors leading to adoption and implementation of nutrition education curricula. Data from two Web-based surveys (n = 313) and 27 interviews were used to explore how Diffusion of Innovations' perceived attributes contributed to adoption and implementation of Cooking with Kids (CWK) food and nutrition…

  7. Impact of passive smoking, cooking with solid fuel exposure, and MBL/MASP-2 gene polymorphism upon susceptibility to tuberculosis

    Directory of Open Access Journals (Sweden)

    Mengshi Chen

    2014-12-01

    Conclusions: Passive smoking, cooking with solid fuel, and polymorphisms of MBL (rs7096206 and MASP-2 (rs6695096 genes were associated with susceptibility to TB in non-smokers, and there were gene–environment interactions among them. Further studies are needed to explore details of the mechanisms of association.

  8. Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

    Science.gov (United States)

    Zahr, Rola; Sibeko, Lindiwe

    2017-03-01

    A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

  9. Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

  10. Calcium hydroxide regulates transcription of the bone sialoprotein gene via a calcium-sensing receptor in osteoblast-like ROS 17/2.8 cells.

    Science.gov (United States)

    Wang, Shuang; Noda, Keisuke; Yang, Yuanyuan; Shen, Zhengyan; Chen, Zhen; Ogata, Yorimasa

    2018-02-01

    Bone sialoprotein (BSP) is a glycoprotein associated with mineralized tissues. In this study, we investigated the regulation of Bsp transcription by calcium hydroxide [Ca(OH) 2 ] in rat osteosarcoma-derived osteoblast-like ROS 17/2.8 cells and stromal bone marrow cells. Application of Ca(OH) 2 (0.4 mM) increased the levels of runt-related transcription factor 2 (Runx2) and BspmRNAs at 3 and 6 h and the level of BSP protein at 12 h. Transient transfection analyses were performed using chimeric constructs encompassing different regions of the rat Bsp gene promoter ligated to a luciferase reporter gene. It was found that Ca(OH) 2 increased the luciferase activities of the pLUC3 and pLUC4 constructs. Introduction of 2-bp mutations to the luciferase construct showed that the effects of Ca(OH) 2 were mediated by cAMP response-element (CRE) and fibroblast growth factor 2 (FGF2) response element (FRE). Luciferase activities induced by Ca(OH) 2 were blocked by protein kinase C (PKC), protein kinase A (PKA), phosphoinositide-3-kinase (PI3-K), and extracellular signal-regulated kinase 1/2 (ERK1/2) inhibitors and by calcium-sensing receptor (CASR) antagonists. Gel-shift analyses showed that Ca(OH) 2 increased binding of nuclear protein to CRE and FRE. Dexamethasone-induced mineralization in stromal bone marrow cells was abrogated by CASR antagonists. These studies demonstrate that Ca(OH) 2 regulates Bsp transcription via the CASR by targeting CRE and FRE in the rat Bsp gene promoter. © 2017 Eur J Oral Sci.

  11. Kraft cooking of gamma irradiated wood, (2)

    International Nuclear Information System (INIS)

    Inaba, Masamitsu; Meshitsuka, Gyosuke; Ishizu, Atsushi; Nakano, Junzo

    1981-01-01

    Pre-irradiation of wood in alkaline aqueous ethanol increases kraft pulp yield by up to 1.2%, as already reported. In order to clarify the mechanism of the pulp yield gain, the behaviors of lignin and carbohydrates during pre-irradiation and cooking were investigated. The results are summarized as follows: 1) γ-Irradiation of guaiacylethane in alkaline aqueous ethanol produced 5-(1-hydroxyethyl)-guaicylethane, which is formed by radical coupling between α-hydroxyethyl radical from ethanol and guaiacylethane radical having an unpaired electron at C-5. 5,5'-Dehydrodiguaiacylethane, which may be a predominant product produced by γ-irradiation in the absence of ethanol, was also detected. 2) The yield of vanillin obtained by nitrobenzene oxidation of MWL decreased with an increase of γ-ray dosage. The presence of ethanol during γ-irradiation lessened the extent of this decrease and also the degradation of cellobiose. 3) Gel filtration of the products obtained by γ-irradiation of MWL and cellobiose in the presence of 14 C-ethanol showed the possible combination between ethanol and MWL or cellobiose. 4) Molecular weight distributions of kraft lignin obtained from pre-irradiated beech chips were compared with those obtained from unirradiated chips. This result shows that γ-irradiation in the presence of ethanol decreases the ability of lignin to condense during kraft cooking. (author)

  12. Domestic cooking and food skills: A review.

    Science.gov (United States)

    McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira

    2017-07-24

    Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.

  13. Work environment factors and work sustainability in Norwegian cooks

    Directory of Open Access Journals (Sweden)

    Sindre Rabben Svedahl

    2016-02-01

    Full Text Available Objectives: Cooks have increased morbidity and mortality. A high turnover has also been reported. We aimed to elucidate work environment and work sustainability in Norwegian cooks. Material and Methods: A questionnaire inquiring about working conditions and work participation was sent to 2082 cooks who had qualified from 1988 onwards. Of these, 894 responded. Time at work was analyzed with Kaplan-Meier plots and possible determinants for quitting work as a cook was analyzed with Cox regression. Results: The median time at work was 16.6 years. There were differences in sustainability between types of kitchens for both sexes (p = 0.00. The median time in the profession was 9.2 years for the cooks in restaurants, while the cooks in institutions and canteens showed a substantially higher sustainability with 75.4% still at work after 10 years, and 57% still at work after 20 years in the profession. Of those still at work as a cook, 91.4% reported a good or very good contentment, and the 67.4% who expected to stay in the profession the next 5 years frequently answered that excitement of cooking, the social working environment, and the creative features of cooking were reasons to continue. Musculoskeletal complaints were the most common health-related reason for leaving work as a cook, while working hours was the most common non-health-related reason. Conclusions: There are significant differences in work sustainability between the cooks in the different types of kitchens. The identified determinants for length of time in the occupation can be used for preventive purposes.

  14. Work environment factors and work sustainability in Norwegian cooks.

    Science.gov (United States)

    Svedahl, Sindre Rabben; Svendsen, Kristin; Romundstad, Pål R; Qvenild, Torgunn; Strømholm, Tonje; Aas, Oddfrid; Hilt, Bjørn

    2016-01-01

    Cooks have increased morbidity and mortality. A high turnover has also been reported. We aimed to elucidate work environment and work sustainability in Norwegian cooks. A questionnaire inquiring about working conditions and work participation was sent to 2082 cooks who had qualified from 1988 onwards. Of these, 894 responded. Time at work was analyzed with Kaplan-Meier plots and possible determinants for quitting work as a cook was analyzed with Cox regression. The median time at work was 16.6 years. There were differences in sustainability between types of kitchens for both sexes (p = 0.00). The median time in the profession was 9.2 years for the cooks in restaurants, while the cooks in institutions and canteens showed a substantially higher sustainability with 75.4% still at work after 10 years, and 57% still at work after 20 years in the profession. Of those still at work as a cook, 91.4% reported a good or very good contentment, and the 67.4% who expected to stay in the profession the next 5 years frequently answered that excitement of cooking, the social working environment, and the creative features of cooking were reasons to continue. Musculoskeletal complaints were the most common health-related reason for leaving work as a cook, while working hours was the most common non-health-related reason. There are significant differences in work sustainability between the cooks in the different types of kitchens. The identified determinants for length of time in the occupation can be used for preventive purposes. This work is available in Open Access model and licensed under a CC BY-NC 3.0 PL license.

  15. Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol.

    Science.gov (United States)

    Bernardo, Greyce Luci; Jomori, Manuela Mika; Fernandes, Ana Carolina; Colussi, Claudia Flemming; Condrasky, Margaret D; Proença, Rossana Pacheco da Costa

    2017-12-20

    factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics. This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices. Brazilian Clinical Trials Registry - RBR-8nwxh5 ( http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/ ).

  16. Determinants of market production of cooking banana in Nigeria ...

    African Journals Online (AJOL)

    African Crop Science Journal ... The factors that influence farmers' decisions to produce cooking banana for market in southeast Nigeria were examined. ... banana, as well as the presence of middlemen in the marketing chain were the most important determinants of the proportion of cooking banana planted for market.

  17. The effect of cooking on the phytochemical content of vegetables

    NARCIS (Netherlands)

    Palermo, M.; Pellegrini, N.; Fogliano, V.

    2014-01-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed

  18. Determination of the optimum dietary levels of cracked and cooked ...

    African Journals Online (AJOL)

    A 35-day feeding trial was conducted to determine the optimal dietary level(s) of cracked and cooked (CAC) jackbean meal for finisher broilers. Five diets were formulated such that they contained cracked and cooked jackbean meal al 0%, 15%, 20%, 25% and 30% levels respectively. Each diet was fed to group of 45 ...

  19. The replacement value of groundnut cake with cooked Bambara ...

    African Journals Online (AJOL)

    Seventy five day-old Anak 2000 broiler chicks were randomly allotted to five dietary treatments 1, 2, 3, 4 and 5 in which groundnut cake (GNC) was replaced by cooked bambara groundnut meal (CBGM) at 0, 25, 50, 75 and 100% levels of inclusion for both starter and finisher phases. Replacement levels of cooked bambara ...

  20. Efficacy of botanical powders and cooking oils against Angoumois ...

    African Journals Online (AJOL)

    Efficacy of botanical powders and cooking oils against Angoumois grain moth, Sitotroga cereallela O. (Lepidoptera: Gelechiidae) in stored maize. ... Thus, the two cooking oils were found to be most potent bio-insecticides against maize grain moth on par with standard check, Malathion. Keywords: Angomois grain moth, ...

  1. Effects of different traditional cooking methods on nutrients and ...

    African Journals Online (AJOL)

    The objective of this research was to determine the effect of cooking using two different methods of preparing okra soup in Ondo state on nutrient, mineral content including zinc bioavailability of okra, Abelmoschus esculentus. The okra fruits were grated and divided into four lots; two lots were cooked with other ingredients of ...

  2. Assessment of nutritional quality of cooked Swazi leafy vegetables ...

    African Journals Online (AJOL)

    Brassica oleracea and Spinacia oleracea were also analysed and compared with other vegetables. Sampled vegetables were divided into two categories. All vegetables in category one were cooked without any additives. In category two Hibiscus escolentus and Corchorius olitorus were cooked with bicarbonate of soda ...

  3. Sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    Sensory analysis of cooked fresh meat sausages containing beef offal. MM Magoro, BI Zondagh, PJ Jooste, L Morey. Abstract. This study determined the sensory attributes and acceptability of cooked meat sausages containing beef offal. Four formulations of sausages were selected for sensory evaluation and comparison ...

  4. Evaluation of texture differences among varieties of cooked quinoa

    Science.gov (United States)

    Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

  5. Determinants of market production of cooking banana in Nigeria ...

    African Journals Online (AJOL)

    The factors that influence farmers' decisions to produce cooking banana for market in southeast Nigeria were examined. Data were collected from a random sample of 217 farmers through the use of a structured questionnaire. Results of the study indicate that about 80% of the farmers interviewed produce cooking banana ...

  6. A Formative Evaluation of the Cooking with a Chef Program

    Science.gov (United States)

    Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine

    2010-01-01

    The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…

  7. Effects of cooking methods on yields and organoleptic attributes of ...

    African Journals Online (AJOL)

    Experimentation was carried out to investigate the effect of three cooking methods (deep-fat frying, microwave and oven roasting) on yields, cooking loss, moisture, of fat contents and some sensory attributes of local chicken. The thighs and breast parts were used. Deep fat frying resulted in the lowest yield of the chicken ...

  8. 7 CFR 58.728 - Cooking the batch.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the optional...

  9. Cooking fuels and respiratory symptoms in kitchen workers in ...

    African Journals Online (AJOL)

    Few studies on a possible association between cooking fumes from different fuels and respiratory diseases other than cancer have been reported earlier. In the present study, an attempt was made to find out various respiratory symptoms in 360 kitchen workers using different cooking fuels. The study was conducted ...

  10. The effects of ripening and cooking method on mineral and ...

    African Journals Online (AJOL)

    In West and Central Africa, plantain fruits are eaten after cooking or after some other forms of processing. The cooking or processing method employed influences the biochemical and nutritional composition thereafter. In this study, the fruits of Falsehorn plantain (Musa sp. AAB, cv. 'Agbagba') at the green harvest stage, light ...

  11. Assessment of household energy utilized for cooking in Ikeja, Lagos ...

    African Journals Online (AJOL)

    Household cooking energy accounts for a major part of the total energy consumed in Nigeria. Factors affecting the choice of Household energy utilized for cooking and the type preferred in Ikeja area of Lagos state were investigated in this study. Data were obtained through oral interview and administration of structured ...

  12. Impact of Time Expenditure on Household Preferences for Cooking Fuels

    NARCIS (Netherlands)

    Das, Karabee; Hiloidhari, Moonmoon; Baruah, Deben C; Nonhebel, Sanderine

    2018-01-01

    Access to energy for cooking is one of the major challenges that rural India faces. Most of the rural households of North-Eastern India rely heavily upon fuelwood and traditional open-fire cookstoves for cooking activities. And everyday collection of fuelwood is time-consuming. Hence, women often

  13. Perception of Hazards Associated with Cooking Fuel in Building ...

    African Journals Online (AJOL)

    This study assessed perception of hazards from cooking fuels in building indoor environment. One hundred questionnaires were randomly administered to selected households in high density settlement of Zaria metropolis with 96% response rate received. Results showed that females are dominant (83%) users of cooking ...

  14. Cooking as Inquiry: A Method to Stir Up Prevailing Ways of Knowing Food, Body, and Identity

    Directory of Open Access Journals (Sweden)

    Jennifer Brady

    2011-12-01

    Full Text Available The paper develops a method of research called ‘ cooking as inquiry. ‘ This method seeks to add layers to the typically disembodied practices of social research that have long overlooked the body and the mundane rituals of foodmaking as sites of knowledge. Informed by autoethnography and collective biography, cooking as inquiry recognizes bodies and food as sites of knowledge and engages researchers as researcher-participants in reflexive, collaborative study that explores the ways in which the embodied self is performed relationally through foodmaking. In addition to a discussion of the epistemological and methodological frames of this method, this paper offers a case study that describes a project conducted by a colleague and the author.

  15. Role of citric acid in the after-cooking darkening of γ-irradiated potato tubers

    International Nuclear Information System (INIS)

    Thomas, P.; Adam, S.; Diehl, J.F.

    1979-01-01

    With the aim of exploring the reasons for radiation-induced after-cooking darkening of potato tubers, organic acids from a naturally darkening (Irmgard) and a nondarkening cultivar (Hansa) were purified by ion-exchange chromatography and quantified by gas--liquid chromatography of the trimethylsilyl derivatives. Citric, malic, and pyroglutamic acids were the main components, citric acid forming 70 to 80% of the total acids. Major differences in citric and malic acid content were observed between the darkening and nondarkening cultivars. A significant decrease in citric acid content accompanied by increases in malic and pyroglutamic acids were noted in irradiated tubers during storage. The induction of after-cooking darkening in irradiated potatoes is attributed to decreased citric acid levels and enhanced polyphenols in the tuber tissues, both changes favoring the formation of iron--phenolic complexes responsible for the discoloration

  16. The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

    OpenAIRE

    Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

    2011-01-01

    Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

  17. The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

    OpenAIRE

    Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

    2009-01-01

    Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

  18. Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

    Science.gov (United States)

    Jones, Anna K; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J; Jones, Trevor R; Wigley, Paul; O'Brien, Sarah J; Cross, Paul

    2016-07-01

    In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs' ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public's preference for rareness and thus preferred to serve them more rare. We estimated that 19%-52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%-98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections.

  19. Malignant pleural mesothelioma in bakers and pastry cooks.

    Science.gov (United States)

    Ascoli, V; Calisti, R; Carnovale-Scalzo, C; Nardi, F

    2001-10-01

    The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens. Copyright 2001 Wiley-Liss, Inc.

  20. Energy conservation options for cooking with biomass in Ghana

    DEFF Research Database (Denmark)

    Nielsen, Per Sieverts; Næraa, Rikke; Karlsson, Kenneth

    1996-01-01

    Cooking is the main energy consuming activity in Ghana. This is mainly due to a generally low material standard of living, but also because the cooking process itself is energy inefficient. The fuel for cooking in Ghana is mainly biomass either in the form of wood, agricultural residues or charcoal....... An energy chain for the cooking process is established and the possible conservation options are surveyed in kitchen performance tests in Abodom in the tropical zone of Ghana. The energy consumption for the food preparation has been measured and energy saving options have been determined for some parts...... point has been reached. Most cooks tend to continue using a high heat supply even though it is not necessary. This process is often carried out without lid on the pot even though the use of lid will reduce the energy loss considerably. It is also concluded that the average fuelwood consumption in Abodom...

  1. Environmental payoffs of LPG cooking in India

    Science.gov (United States)

    Singh, D.; Pachauri, S.; Zerriffi, H.

    2017-11-01

    Over two-thirds of Indians use solid fuels to meet daily cooking energy needs, with associated negative environmental, social, and health impacts. Major national initiatives implemented by the Indian government over the last few decades have included subsidies for cleaner burning fuels like liquid petroleum gas (LPG) and kerosene to encourage a transition to these. However, the extent to which these programs have affected net emissions from the use of these improved fuels has not been adequately studied. Here, we estimate the amount of fuelwood displaced and its net emissions impact due to improved access to LPG for cooking in India between 2001 and 2011 using nationally representative household expenditure surveys and census datasets. We account for a suite of climate-relevant emissions (Kyoto gases and other short-lived climate pollutants) and biomass renewability scenarios (a fully renewable and a conservative non-renewable case). We estimate that the national fuelwood displaced due to increased LPG access between 2001 and 2011 was approximately 7.2 million tons. On aggregate, we estimate a net emissions reduction of 6.73 MtCO2e due to the fuelwood displaced from increased access to LPG, when both Kyoto and non-Kyoto climate-active emissions are accounted for and assuming 0.3 as the fraction of non-renewable biomass (fNRB) harvested. However, if only Kyoto gases are considered, we estimate a smaller net emissions decrease of 0.03 MtCO2e (assuming fully renewable biomass harvesting), or 3.05 MtCO2e (assuming 0.3 as the fNRB). We conclude that the transition to LPG cooking in India reduced pressures on forests and achieved modest climate benefits, though uncertainties regarding the extent of non-renewable biomass harvesting and suite of climate-active emissions included in such an estimation can significantly influence results in any given year and should be considered carefully in any analysis and policy-making.

  2. Effects of infrared radiation, solar cooking and microwave cooking on alpha-amylase inhibitor in sorghum (Sorghum bicolor L.).

    Science.gov (United States)

    Mulimani, V H; Supriya, D

    1994-10-01

    Three domestic cooking methods were studied in alpha-amylase inhibitory activity in sorghum grains. In all the treatments, overnight soaked seeds lost amylase inhibitory activity much faster. All the three treatments reduced the inhibitory activity. Use of solar cooker for reducing amylase inhibitory activity works out very economically and efficiently. Microwave cooking eliminates amylase inhibitory activity within 5 minutes.

  3. Food type soybean cooking time: a review

    Directory of Open Access Journals (Sweden)

    Deonisio Destro

    2013-01-01

    Full Text Available Soybean is an extensive crop that produces more protein per hectare and, compared to other sources, has the lowest proteincost. This turns soybean into one of the basic foods with the potential to fight malnutrition and hunger in the planet. Even though itrepresents the fourth crop in grain production in the world (261 million tons year-1, most of its production is used as animal fodder.Currently, one of the greatest research challenges is to improve soybean production for human consumption. Cooking time is one theseveral characteristics that need improvement so that soybean can be used more extensively in our everyday diet. The objective of thiswork is to carry out a bibliographic review on the topic, to sensitize researchers in the area of soybean breeding about its importance.

  4. Molecular gastronomy, a scientific look at cooking.

    Science.gov (United States)

    This, Hervé

    2009-05-19

    Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

  5. A novel solar hot plate for cooking

    Energy Technology Data Exchange (ETDEWEB)

    Rincon Mejia, Eduardo A; Osorio Jaramillo, Fidel A [Facultad de Ingenieria, UAEMex, Toluca, Edo. (Mexico)

    2000-07-01

    In Mexico and other developing countries, the use of firewood as combustible for cooking has contributed to deforestation and desertification of large zones. This is due to the lack of alternative combustibles for the poor inhabitants of the countryside and remote areas. In this paper, a new solar hot plate, intended for contributing to solve this problem, is presented. It can be used for cooking not only a great variety of prehispanic and traditional meals, like tortillas, fried meat and vegetables, but also hot cakes, bacon, eggs, steaks and fries. The hot plate solar cooker, called Tolocatzin, consists of a horizontal metallic plate, which is heated from both of its top and bottom surfaces by concentrated sun light from multicompound concentrator based on nonimaging optics, and built with nine ordinary plane glass-silvered, and two curved aluminum mirrors, so it can be manufactured easily in a small factory or at home. For an acceptance angle of 15 Celsius degrees, which allows the concentration of sun light without sun-tracking for about one hour, it can reach temperatures up to 240 Celsius degrees in a few minutes. This temperature is high enough for cooking almost all fried or grilled meals. The design was optimized using ray-trace procedures. The operational experience with early prototypes has shown that the Tolocatzin solar hot plate does an excellent cooking job and could really be massively used in sunny countries. [Spanish] En Mexico y otros paises en desarrollo, el uso de la madera como combustible para cocinar ha contribuido a la deforestacion y desertificacion de grandes zonas. Esto es debido a la falta de combustibles alternativos por parte de los habitantes pobres del campo y de areas remotas. En este articulo se presenta una nueva placa solar que tiene el proposito de contribuir a resolver este problema. Puede ser usada para cocinar no solamente una gran variedad de comidas prehispanicas y tradicionales, como tortillas, carne frita y verduras sino

  6. Deployment of commercial energy efficiency cooking

    International Nuclear Information System (INIS)

    1999-04-01

    This research concerned the promotion of energy-efficient wood stoves in commercial and institutional kitchens in Ethiopia, Kenya, Tanzania and Uganda through technology transfer and training of local commercial stove producers. The key objective of the project was to introduce proven designs of energy-efficient wood stoves to producers in the target countries and train them in the manufacture and marketing of these stoves. The improved designs save 50% of the fuel used by the traditional stoves - a major saving where 10-15% of the kitchen budget is spent on fuel. They also remove smoke more effectively, protect cooks from heat and burns, and are easier to keep clean. The project went well although results have varied from one country to the other. In conclusion, the technology transfer of commercial stove designs can take place between neighbouring countries by a process of training, study visits, prototype development, market surveys and producer support.(author)

  7. Adapting to an innovation: Solar cooking in the urban households of Ouagadougou (Burkina Faso)

    Science.gov (United States)

    Toonen, Hilde M.

    Most households in Sub-Saharan Africa rely on wood as primary energy source. The availability of wood is decreasing and deforestation is a major ecological problem in Sub-Saharan Africa. The scarcity of wood is demanding for a sustainable solution. The sun seems to provide a good alternative. Solar energy is free, without unhealthy smoke or chances to burns. The idea of using solar energy for cooking is not new: many different techniques have already been tested. Most variants are expensive, and therefore not available for most families in Sub-Saharan Africa. A cheap solar cooking device is the CooKit, a cardboard panel cooker covered with aluminium foil. In the adaptation to the CooKit, as to all innovations, it is important that the users are convinced of the advantages. An important step in the adaptation process is learning how to use the cooking device; the best way to do this is by home practice. Monitoring and evaluating the real use is needed, for it is interesting to know if the CooKit is actually used, and also to find out how women have implemented the new technique in their kitchens. In 2005, the SUPO foundation started a project in Burkina Faso: Programme Energie Solaire Grand-Ouaga (PESGO). The aim of PESGO is to introduce the CooKit in the urban households in Ouagadougou by providing training sessions and home assistance. In this paper, a mid-term review on this small-scale cooking project is presented. The possibilities and challenges of solar cooking are outlined, taking the urban context of Ouagadougou in account. In PESGO, dependence on weather conditions is found to be one of the challenges: if sunrays are blocked by clouds or dust in the air, the cooking will be slowed down. The CooKit cannot replace firewood entirely, and a complementary element has to be found. SUPO is exploring the use of Jatropha oil as a complement to the CooKit. The Jatropha plant is drought tolerant and its fruits contain oil which can be used as fuel substitute. Further

  8. Predictive Modeling of Pathogen Growth in Cooked Meats

    Science.gov (United States)

    Thippareddi, Harshavardhan; Subbiah, Jeyamkondan; Korasapati, Nageswara Rao; Sanchez-Plata, Marcos X.

    Thermal processing or cooking of food products has been adopted for centuries as a method of food preservation. Enhancement of product quality parameters such as color, flavor, and texture probably contributed to the adoption of the method for a variety of products. Today, cooking or thermal processing is one of the most commonly used unit operation in the food industry. The significant advantages to cooking of meat and poultry products include extension of shelf life, desirable organoleptic properties, enhanced economic value, and assurance of safety of the products.

  9. Formation of mutagens in beef and beef extract during cooking.

    Science.gov (United States)

    Commoner, B; Vithayathil, A J; Dolara, P; Nair, S; Madyastha, P; Cuca, G C

    1978-09-08

    Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

  10. Changes in Vitamin C and Color during Cooking Of Green Peppers (Capsicum Annuum L

    Directory of Open Access Journals (Sweden)

    Francia E. Quipo-Muñoz

    2013-11-01

    Full Text Available The quality of pepper is mainly valued for flavor, color, and vitamin C. This study explored the effect of cooking on the physicochemical characteristics of the fruits of green pepper. Weighed 150 g, cut to size of 2.2 cm long and 1.3 cm wide and subjected to heat treatment (steam and water for 5 min, and 760 W microwave for 2 min, and quenched proceeded to determine the pH and acidity, vitamin C concentration by the indophenol method, total chlorophyll content by spectrophotometry at 652 nm and the surface color coordinates. After heat treatment the concentration of vitamin C, chlorophyll content and acidity significant differences (p <0.05, in contrast pH, L *, a *, b *, C * and h ° not statistically affected. Vitamin C ranged from 147.84 ± 4.36 and 79.31 ± 5.44 mg ascorbic acid/100 g fresh weight. The total chlorophyll ranged from 4.44 ± 0.04 and 2.61 ± 0.04 mg/ 100 of pepper. In the acidity values were between 0.10 ± 0.005 and 0.07 ± 0.001% citric acid. The microwave cooking method obtains the highest level of retention of vitamin C, and the surface color of green pepper is not affected by the different cooking methods evaluated in this study.

  11. Performance of Public and Non-Public Organisations in the Dissemination of Cooking Bananas in Nigeria

    Directory of Open Access Journals (Sweden)

    Tshiunza, M.

    2001-01-01

    Full Text Available The study assessed the performance of public (POs and non-public (NPOs organisations in the dissemination of cooking bananas in Southeast Nigeria. Cooking bananas were introduced in the area as an interim measure to reduce the incidence of black sigatoka disease on plantains. Eight POs and 4 NPOs carried out the dissemination exercise. In all, about 55, 000 cooking banana suckers were distributed in about 700 villages to about 30, 000 farmers. NPOs out-performed POs in the dissemination exercise ; they accounted for about 90 % of suckers distributed, as well as about 80 % of villages and 99 % of farmers reached with the crop. Without the involvement and the efforts of the NPOs, the majority of the farmers and villages would not have obtained the crop. Unfortunately, the distribution of suckers by NPOs was limited to villages within the areas where they carry out their main activities, i. e. oil exploration/exploitation. As a resuit, more than 80 % of suckers distributed in the region were concentrated in the states of Bayelsa and Rivers. For a more even distribution of the newly developed hybrid plantains a key recommendation of the study is the involvement in the dissemination exercise of as many church and village groups as possible, especially in areas where NPOs do not operate.

  12. Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

    Science.gov (United States)

    Lohse, Barbara

    2013-01-01

    Abstract Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure. Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience. Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with ηp 2 of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience. Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention. PMID:24320723

  13. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow. Carcasses and parts passed for cooking may be rendered into lard in accordance with § 319.702 of this...

  14. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 1 2010-10-01 2010-10-01 false Cooking systems on vessels carrying passengers for hire... REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying passengers for hire. (a) No fuel may be used in any cooking system on any vessel carrying passengers for hire...

  15. Cook Inlet and Kenai Peninsula, Alaska ESI: VOLCANOS (Volcano Points)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains the locations of volcanos in Cook Inlet and Kenai Peninsula, Alaska. Vector points in the data set represent the location of the volcanos....

  16. Cook Inlet and Kenai Peninsula, Alaska ESI: INDEX (Index Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector polygons representing the boundaries used in the creation of the Environmental Sensitivity Index (ESI) for Cook Inlet and Kenai...

  17. Cook Inlet and Kenai Peninsula, Alaska ESI: BIRDS (Bird Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for alcids, shorebirds, waterfowl, diving birds, pelagic birds, gulls and terns in Cook Inlet and Kenai Peninsula,...

  18. AFSC/REFM: Cook Inlet Beluga Whale Economic Survey 2013

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The purpose of this project was to collect data to understand the publics preferences for protecting the Cook Inlet beluga whale (CIBW), a distinct population...

  19. Assessment of selected cooking characteristics of prime starch and ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-08-04

    1959) with modification for small samples at three temperature (60, 70 and 80oC) regimes. RESULTS AND DISCUSSION. Several studies had been reported on pasting or cooking properties of cassava starch some of which ...

  20. 75 FR 9015 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2010-02-26

    ... DEPARTMENT OF TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal Highway Administration (FHWA), DOT. ACTION: Notice of Intent. SUMMARY: The FHWA is issuing this notice to advise the public that an environmental impact statement will be...

  1. Nutrients and antinutrients composition of raw, cooked and sun ...

    African Journals Online (AJOL)

    ) and anti-nutrient (oxalates and polyphenols) contents in raw, cooked and dried sweet potato leaves Two varieties of sweet potatoes, which were identified as commonly grown for leaves consumption were analyzed at Department of Food ...

  2. Virginia Tech's Cook Counseling Center receives international counseling accreditation

    OpenAIRE

    DeLauder, Rachel

    2010-01-01

    The Virginia Tech Thomas E. Cook Counseling Center has been accredited by the International Association of Counseling Services, Inc., an organization of United States, Canadian, and Australian counseling agencies based in Alexandria, Va.

  3. Improvement of cassava cooking quality through mutation breeding

    International Nuclear Information System (INIS)

    Asare, E.; Safo-Kantanka, O.

    1997-01-01

    Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs

  4. Stability of vitamin D in foodstuffs during cooking

    DEFF Research Database (Denmark)

    Jakobsen, Jette; Knuthsen, Pia

    2014-01-01

    of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken......We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed...... three times independently of one another. The retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40min at normal cooking temperature showed retention at 39–45%, while frying resulted in retention at 82–84%. Boiled eggs were found to have a similar level...

  5. perception of hazards associated with cooking fuel in building ...

    African Journals Online (AJOL)

    eobe

    ]. These attitudes might be due to poor knowledge of the indoor and the environment surrounding it [12]. This study aims at assessing the perception and awareness level of building occupants on poor indoor air quality associated with cooking ...

  6. Cook Inlet and Kenai Peninsula, Alaska ESI: FISHL (Fish Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for anadromous fish streams in Cook Inlet and Kenai Peninsula, Alaska. Vector lines in this data set represent...

  7. 75 FR 25309 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2010-05-07

    ... DEPARTMENT OF TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook... FHWA is issuing this Notice to advise the public that an Environmental Impact Statement (EIS) will be... project comprises several elements of the overall Chicago Region Environmental and Transportation...

  8. Cook Inlet and Kenai Peninsula, Alaska ESI: INVERT (Invertebrate Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for razor clams in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent locations of...

  9. Cook Inlet and Kenai Peninsula, Alaska ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for herring spawning areas in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent...

  10. Performance of Installed Cooking Exhaust Devices

    Energy Technology Data Exchange (ETDEWEB)

    Singer, Brett C.; Delp, William W.; Apte, Michael G.; Price, Philip N.

    2011-11-01

    The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of fifteen cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat bottom surfaces (no capture hood) – including exhaust fan/microwave combination appliances – were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 57 dB when operating at the highest fan setting for all 14 devices evaluated for sound performance.

  11. THE FORM OF THE COOKING VESSEL AND THE ENERGETIC EFFICIENCY OF COOKING

    Directory of Open Access Journals (Sweden)

    PAUL KRÄMER

    2009-09-01

    Full Text Available The present paper examines the contribution of the form of the cooking vessel to the heat transfer efficiency of the stove/pot system. A rounded (convex pot bottom increases the surface available for heat transfer and, hence, heat transfer efficiency. We suggest that combustion-efficient stoves combined with rounded-bottom vessels compare favourably to the same stoves in combination with flat-bottom stoves. Clay pots with a rounded bottom correspond to African traditions. Nowadays metal pots with rounded bottoms are locally produced in some areas. Implications of pot forms for the outcome of Water Boiling Tests are also discussed.

  12. Baseline and Feasibility Assessment for Alternative Cooking Fuels in Senegal

    OpenAIRE

    Practical Action Consulting; Enda; World Bank

    2014-01-01

    This report was prepared by Practical Action Consulting for the Africa Clean Cooking Energy Solutions (ACCES) initiative of the World Bank. Most of Sub-Saharan Africa continues to rely overwhelmingly on traditional fuels and cooking technologies, both of which are a major cause of death and illness as well as a range of socio-economic and environmental problems. More than 90 per cent of th...

  13. Short term exposure to cooking fumes and pulmonary function

    OpenAIRE

    Qvenild Torgunn; Svendsen Kristin; Svedahl Sindre; Sjaastad Ann; Hilt Bjørn

    2009-01-01

    Abstract Background Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. Methods Two groups of 12 healthy volunteers (A and B) stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled level...

  14. Personal exposures to fine particulate matter and black carbon in households cooking with biomass fuels in rural Ghana

    Science.gov (United States)

    Van Vliet, Eleanne D.S.; Asante, Kwakupoku; Jack, Darby W.; Kinney, Patrick L.; Whyatt, Robin M.; Chillrud, Steven N.; Abokyi, Livesy; Zandoh, Charles; Owusu-Agyei, Seth

    2014-01-01

    not predicted by kitchen area samples; rather they were driven by spikes in PM2.5 concentrations during cooking. Personal exposures were more enriched with black carbon when compared to kitchen area samples, underscoring the need to explore other sources of incomplete combustion such as roadway emissions, charcoal production and kerosene use. PMID:24176411

  15. Indoor air pollution from gas cooking and infant neurodevelopment.

    Science.gov (United States)

    Vrijheid, Martine; Martinez, David; Aguilera, Inma; Bustamante, Mariona; Ballester, Ferran; Estarlich, Marisa; Fernandez-Somoano, Ana; Guxens, Mònica; Lertxundi, Nerea; Martinez, M Dolores; Tardon, Adonina; Sunyer, Jordi

    2012-01-01

    Gas cooking is a main source of indoor air pollutants, including nitrogen dioxide and particles. Because concerns are emerging for neurodevelopmental effects of air pollutants, we examined the relationship between indoor gas cooking during pregnancy and infant neurodevelopment. Pregnant mothers were recruited between 2004 and 2008 to a prospective birth cohort study (INfancia y Medio Ambiente) in Spain during the first trimester of pregnancy. Third-trimester questionnaires collected information about the use of gas appliances at home. At age 11 to 22 months, children were assessed for mental development using the Bayley Scales of Infant Development. Linear regression models examined the association of gas cooking and standardized mental development scores (n = 1887 mother-child pairs). Gas cookers were present in 44% of homes. Gas cooking was related to a small decrease in the mental development score compared with use of other cookers (-2.5 points [95% confidence interval = -4.0 to -0.9]) independent of social class, maternal education, and other measured potential confounders. This decrease was strongest in children tested after the age of 14 months (-3.1 points [-5.1 to -1.1]) and when gas cooking was combined with less frequent use of an extractor fan. The negative association with gas cooking was relatively consistent across strata defined by social class, education, and other covariates. This study suggests a small adverse effect of indoor air pollution from gas cookers on the mental development of young children.

  16. An evidence-based conceptual framework of healthy cooking

    Directory of Open Access Journals (Sweden)

    Margaret Raber

    2016-12-01

    Full Text Available Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements, further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

  17. Maagiliste momentide mütoloogia : intervjuu Peter Cook'iga / Peter Cook ; interv. Vilen Künnapu

    Index Scriptorium Estoniae

    Cook, Peter

    2002-01-01

    5. Põhja- ja Baltimaade Arhitektuuritriennaalil esinenud inglise arhitekt P. Cook endast, oma loomingust, rühmitusest Archigram, mis pälvis 2002. a. RIBA (Royal Institute of British Architects) kuldmedali, Tallinnast jm. Kommenteerinud Triin Ojari

  18. Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.

    Science.gov (United States)

    Alarcón-Flores, M Isabel; Hernández-Sánchez, Francisco; Romero-González, Roberto; Plaza-Bolaños, Patricia; Martínez Vidal, J Luis; Garrido Frenich, Antonia

    2014-11-01

    Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

  19. Learning cooking skills at different ages: a cross-sectional study

    OpenAIRE

    Lavelle, Fiona; Spence, Michelle; Hollywood, Lynsey; McGowan, Laura; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira

    2016-01-01

    BACKGROUND: Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different s...

  20. Effect of cooking time on the degradation of 14C maneb in tomato

    International Nuclear Information System (INIS)

    Sennaoui, Z.; Bennaceur, M.

    1992-11-01

    The behavior of 14C maneb was studied after cooking of fresh tomato at different times 15mn, 30mn, 45mn, and 60mn. More the time of cooking water is increased, more the migration in cooking water is importement (67% after 15mn and 97% after 60mn). Amount of internals residues decreases with time. Cooking stimulates the formation of ETU. More the time of cooking is increased, more the amount of ETU is important

  1. Policy implications for improved cook stove programs—A case study of the importance of village fuel use variations

    International Nuclear Information System (INIS)

    Vahlne, Niklas; Ahlgren, Erik O.

    2014-01-01

    Despite the long history of cook stove programs, very few have been successful, often only in areas where biomass is purchased or there is a biomass shortage. Several studies have described how rural households generally rely on several different fuels; which fuels are used may depend on various household characteristics such as location and income. This article explores possible consequences of variations in fuel usage for improved cook stove programs and how this may vary between different areas. Reductions of CO 2 equivalent emissions and monetary savings are calculated for hypothetical cook stove deployment using data from a rural energy survey in the Vĩnh Phúc province of northern Vietnam. The results indicate that the areas may respond differently to the various stove options, both in terms of economy and emission reductions. Furthermore, there are large differences in emission reduction calculations when only Kyoto-gases are included and when non-Kyoto greenhouse agents are added. Assumptions regarding household behavior and stove efficiencies have large impacts on the results, indicating a need for further research on how improved cook stoves may influence households’ fuel choices. - Highlights: • Household data from six different villages were used to calculate potential benefits from an improved stove program. • The possible monetary savings and reductions in CO 2 equivalent emissions were calculated. • The results show benefits as non-linear functions of stove improvements. • The results show large variations among villages in the functions mapping stove improvements to benefits

  2. Comparison of Biodiesel Obtained from Virgin Cooking Oil and Waste Cooking Oil Using Supercritical and Catalytic Transesterification

    Directory of Open Access Journals (Sweden)

    Jeeban Poudel

    2017-04-01

    Full Text Available Comparative analysis of transesterification of virgin cooking oil (VCO and waste cooking oil (WCO in catalyzed and supercritical transesterification process using methanol and ethanol as solvents has been conducted in this study. The luminous point of this research was the direct comparison of catalytic and supercritical process using the ester composition obtained from virgin cooking oil and waste cooking oil transesterification. Oil to alcohol molar ratio of 1:6 and reaction condition of 65 °C and 1 bar pressure were considered for the catalytic process, while 260 °C and high pressure (65 and 75 bar for methanol and ethanol, respectively were accounted for the supercritical process. Distinct layer separation was observed for both processes. Ester, fatty acid and glycerol composition was studied for both the upper and lower layers separately, from which 100% ester composition in the upper layer and a mixture of ester and other composition in the lower layer was obtained for the catalytic process owing to succeeding filtration and washing. However, mixture of ester (>75% and other composition was obtained in both layers for the supercritical process where purification process was not implemented. The similarity in the result obtained demonstrates the superiority of waste cooking oil compared to virgin cooking oil, taking cost into consideration.

  3. Environmental exposure to cooking oil fumes and cervical intraepithelial neoplasm

    International Nuclear Information System (INIS)

    Wu, M.-T.; Lee, L.-H.; Ho, C.-K.; Wu, S.-C.; Lin, L.-Y.; Cheng, B.-H.; Liu, C.-L.; Yang, C.-Y.; Tsai, H.-T.; Wu, T.-N.

    2004-01-01

    The fumes from cooking oil, similar to cigarette smoke, contain numerous carcinogens such as polycyclic aromatic hydrocarbons, aromatic amines, nitro-polycyclic aromatic hydrocarbons, etc. In this study, we examined the association between exposure to cooking oil fumes and the risk of cervical intraepithelial neoplasm. The study population in this nested case-control study consisted of women above the age of 19 years living in Chia-Yi County, located in the southwestern Taiwan, who had received pap smear screening between October, 1999, and December, 2000 (n=32,466). The potential cases were women having lesions greater than cervical intraepithelium neoplasm II (≥CIN2) reconfirmed by cervical biopsy (n=116). The potential controls (case: control=1:2) were age-matched (±2 years) and residence-matched women who had normal pap smears within 6 months of the cases. In total, 100 cases and 197 controls were completely interviewed by public health nurses about cooking methods, ventilation, and other potential risk factors. Women who cooked at home in a kitchen (n=269) without the presence of a fume extractor at least once a week between the ages of 20 and 40 had a 2.29 times higher risk [95% confidence interval (CI)=1.08-4.87] of developing cervical intraepithelial neoplasm than those who did not cook once a week in such a kitchen during the same age span, after adjusting for other potential confounders. This finding was further strengthened by the finding that women who did not use the fume extractors had a 2.47 times higher risk (95% CI=1.15-5.32) of developing cervical intraepithelial neoplasm than women who cooked in kitchens with fume extractors that were always switched on while cooking. We also found a joint protective effect of fume extractor use among women older than 40 years (n=202) if they used the extractors during both age spans of their lives, ages 20-40 and >40 years. Comparing our findings on women more than 40 years old who used fume extractors during

  4. 76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

    Science.gov (United States)

    2011-01-14

    .... 701- TA-267 and 731-TA-304 (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International Trade Commission...-steel cooking ware from Taiwan and the antidumping and countervailing duty orders on imports of top-of...

  5. 75 FR 62144 - Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of-the-Stove Stainless Steel Cooking...

    Science.gov (United States)

    2010-10-07

    ...); (Investigation Nos. 701-TA-267 and 731-TA-304 (Third Review))] Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of- the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International... porcelain-on-steel cooking ware from China and Taiwan and the antidumping and countervailing duty orders on...

  6. Household energy preferences for cooking in urban Ouagadougou, Burkina Faso

    International Nuclear Information System (INIS)

    Ouedraogo, Boukary

    2006-01-01

    An extensive survey on household expenditures in Ouagadougou, the capital of Burkina Faso, was used to analyze the factors determining urban household energy choices using a multinomial logit model. Wood-energy remains the preferred fuel of most urban households in the country; though rational, the choice is not sustainable as it portends a threat to the savanna woodlands and the economy. Many important policies have been adopted by public authorities to minimize household wood-energy consumption and to substitute it by alternative fuel. Despite the magnitude of all these policies, the depletion rate of the forest resource is increasing. A kind of inertia is thus observed for household preferences for cooking fuel. This model analyzes the sociological and economic variables of household energy preferences for cooking in Ouagadougou. The analyses show that the inertia of household cooking energy preferences are due to poverty factors such as low income, poor household access to electricity for primary and secondary energy, low house standard, household size, high frequency of cooking certain meals using woodfuel as cooking energy. The descriptive analyses show that the domestic demand for wood-energy is strongly related to household income. The firewood utilization rate decreases with increasing household income. In other words, this fuel appears as a 'transition good' for these households which aim for other sources of energy for cooking that are more adapted for urban consumption. This implies that a price subsidy policy for liquid petroleum gas (LPG) and its cook stoves could significantly decrease the utilization rate of wood-energy

  7. Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg.

    Science.gov (United States)

    Davis, A L; Curtis, P A; Conner, D E; McKee, S R; Kerth, L K

    2008-08-01

    Salmonella enterica serotype Enteritidis has long been associated with eggs, and more recently, Salmonella enterica serotype Heidelberg has also become associated with eggs. This study was undertaken to determine whether Salmonella Enteritidis and Salmonella Heidelberg are effectively eliminated from eggs by various cooking methods. Seven cooking methods were chosen--hard and soft cooked, scrambled, over easy, sunny-side up, poached, and free poached--and a pan insert and the free-flowing method were used. Shell eggs, purchased from a grocery store, were inoculated with Salmonella and cooked. The cooked eggs were analyzed by USDA-approved methods for Salmonella recovery. Findings indicated that existing cooking methods for the hard-cooked, soft-cooked, and poaching methods were safe. However, the same was not true for the current sunny-side-up, over-easy, and scrambled egg cooking methods.

  8. The Domestic Foodscapes of Young Low-Income Women in Montreal: Cooking Practices in the Context of an Increasingly Processed Food Supply

    Science.gov (United States)

    Engler-Stringer, Rachel

    2010-01-01

    Over the course of the past century, the quantity of prepackaged, pre-prepared foods available in the North American context has increased dramatically. This study examines the shifts in food practices that are taking place through an exploration of the day-to-day cooking practices of a group of young, low-income women in Montreal and considers…

  9. Meat cooking shrinkage: Measurement of a new meat quality parameter.

    Science.gov (United States)

    Barbera, S; Tassone, S

    2006-07-01

    A parameter, meat cooking shrinkage (MCS), has been introduced based on investigations carried out on meat shrinkage caused by heat during cooking. MCS is the difference between the raw and cooked areas of the meat sample, expressed as a percentage of the raw area. The method uses a disk of meat (10mm thick and 55mm wide) measured before and after cooking in a hot air oven at 165°C for 10min, the meat having reached an internal temperature of 70°C. Video image analysis was used to measure the meat sample area. The proposed MCS protocol permits us to measure cooking loss and to reduce cost and variability, moreover it could be improved to obtain color and marbling measurements by developing the image analysis software. Analysing two or more parameters on the same sample, the correlations among them should improve analysis efficacy. A detailed description of the measurement protocol of MCS is reported as well as its application to beef and pork.

  10. Short term exposure to cooking fumes and pulmonary function

    Directory of Open Access Journals (Sweden)

    Qvenild Torgunn

    2009-05-01

    Full Text Available Abstract Background Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. Methods Two groups of 12 healthy volunteers (A and B stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled levels of cooking fumes. Results The change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET. The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2% decrease during the unexposed day (p-value = 0.03. The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant. Conclusion In our experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.

  11. Household cooking fuels and technologies in developing economies

    International Nuclear Information System (INIS)

    Foell, Wesley; Pachauri, Shonali; Spreng, Daniel; Zerriffi, Hisham

    2011-01-01

    A major energy challenge of the 21st century is the health and welfare of 2.7 billion people worldwide, who currently rely on burning biomass in traditional household cooking systems. This Special Issue on Clean Cooking Fuels and Technologies in Developing Economies builds upon an IAEE workshop on this subject, held in Istanbul in 2008. It includes several papers from that workshop plus papers commissioned afterwards. The major themes of that workshop and this Special Issue are: •Analytical and decision frameworks for analysis and policy development for clean cooking fuels. •Making energy provisioning a central component of development strategies. •Strategies/business models of suppliers of modern fuels and technologies. •Analysis of successes/failures of past policies and programs to improve access to clean cooking. This introductory paper serves as a preamble to the 11 papers in this Special Issue. It provides a brief background on household cooking fuels and technologies, including: (1) their implications for sustainable development, health and welfare, gender impacts, and environment/climate issues; (2) options and scenarios for improved household cooling systems; and (3) discussions of institutions, programs and markets. It closes with “Research and Action Agendas”, initially developed during the 2008 workshop.

  12. Biodiesel from waste cooking oil in Mexico City.

    Science.gov (United States)

    Sheinbaum, Claudia; Balam, Marco V; Robles, Guillermo; Lelo de Larrea, Sebastian; Mendoza, Roberto

    2015-08-01

    The aim of this article is to evaluate the potential use of biodiesel produced from waste cooking oil in Mexico City. The study is divided in two main areas: the analysis of a waste cooking oil collection pilot project conducted in food markets of a Mexico City region; and the exhaust emissions performance of biodiesel blends measured in buses of the Mexico City public bus transportation network (RTP). Results from the waste cooking oil collection pilot project show that oil quantities disposed depend upon the type of food served and the operational practices in a cuisine establishment. Food markets' waste cooking oil disposal rate from fresh oil is around 10%, but with a very high standard deviation. Emission tests were conducted using the Ride-Along-Vehicle-Emissions-Measuring System in two different types of buses while travelling a regular route. Results shows that the use of biodiesel blends reduces emissions only for buses that have exhaust gas recirculation systems, as analysed by repeated measure analysis of variance. The potential use in Mexico City of waste cooking oil for biodiesel is estimated to cover 2175 buses using a B10 blend. © The Author(s) 2015.

  13. [Survival of Salmonella in spices and growth in cooked food].

    Science.gov (United States)

    Urabe, Yurie; Minai, Yuji; Haga, Minoru; Sugita-Konishi, Yoshiko; Ishiguro, Atsushi; Hara-Kudo, Yukiko

    2008-04-01

    Contamination of spices with pathogens has been reported worldwide, and Salmonella might result in foodborne infections. In this study, we investigated the survival of Salmonella in black pepper and red pepper, and the growth of the surviving Salmonella in cooked food. Salmonella Enteritidis, Salmonella Weltevreden and Salmonella Senftenberg were inoculated into spices, and their survival during storage was examined. In black pepper, S. Enteritidis was no longer viable after storage for 28 days, but S. Weltevreden and S. Senftenberg remained viable. In red pepper, S. Weltevreden and S. Senftenberg survived for 28 days although S. Enteritidis was not viable after 7 days. Salmonella Weltevreden and Salmonella Senftenberg were inoculated into cooked food, and their survival during storage was determined. In potato salad, egg salad, namul and kimchi as cooked foods, both pathogens grew at 30 degrees C, but not at 10 degrees C. Our results indicate that cooked food should be stored at low temperature after addition of spices, such as black pepper and red pepper, following the cooking.

  14. Acetic acid pretreatment improves the hardness of cooked potato slices.

    Science.gov (United States)

    Zhao, Wenlin; Shehzad, Hussain; Yan, Shoulei; Li, Jie; Wang, Qingzhang

    2017-08-01

    The effects of acetic acid pretreatment on the texture of cooked potato slices were investigated in this work. Potato slices were pretreated with acetic acid immersion (AAI), distilled water immersion (DWI), or no immersion (NI). Subsequently, the cell wall material of the pretreated samples was isolated and fractioned to evaluate changes in the monosaccharide content and molar mass (MM), and the hardness and microscopic structure of the potato slices in different pretreatments before and after cooking were determined. The results showed that the highest firmness was obtained with more intact structure of the cell wall for cooked potato slices with AAI pretreatment. Furthermore, the MM and sugar ratio demonstrated that the AAI pretreated potato slices contained a higher content of the small molecular polysaccharides of cell walls, especially in the hemicellulose fraction. This work may provide a reference for potato processing. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. RESIZING AND AUTOMATION OF COOKING OF COLD CUTS

    Directory of Open Access Journals (Sweden)

    Maurício da Cunha Müller

    2014-05-01

    Full Text Available Cooking using steam, at an industrial level, should be a reliable and safe process regarding operational repeatability of pre-set parameters. This work aims to implement an automatic system for direct steam injection , for cooking salamis at an industry of Rio Grande do Sul. Costs of losses of cold cuts have been measured before and after the implementation of the project and also calculations of transfer of heat and mass have been performed - application of letters of Heisler - to obtain the correct time and temperatures for this kind of food, resulting in a project of a vapor distributor with temperature and time controls, guaranteeing a product with uniform cooking and, therefore, quality. The realignment of the project proposed in this study resulted in the reduction of direct losses of discarded products at 98 % , with consequent reduction in operational and energy costs.

  16. A landmark analysis-based approach to age and sex classification of the skull of the Mediterranean monk seal (Monachus monachus) (Hermann, 1779).

    Science.gov (United States)

    Brombin, C; Mo, G; Zotti, A; Giurisato, M; Salmaso, L; Cozzi, B

    2009-10-01

    This work aimed at applying geometric morphometric analysis techniques to the skull of the Mediterranean monk seal (Monachus monachus, Hermann, 1779). Inferential analyses were performed using a non-parameteric permutation framework based on a series of skulls of different age classes belonging to individuals of both sexes. Our goal was to establish whether a statistical approach based on osteometric measurements and surface analysis of photographs of the left lateral plane of the skull may lead to a different and scientifically sound method of age and sex classification in this critically endangered marine mammal. Our data indicate that non-parametric combination methodology enables the researcher to give local assessment using a combination with domains. Developing geometric morphometric techniques in a non-parametric permutation framework could be useful in solving high dimensional and small sample size problems as well as classification problems, including zoological classification of specimens within a specific population. The Mediterranean monk seal is believed to be the world's rarest pinniped and one of the most endangered mammals of the world, with fewer than 600 individuals currently surviving. The use of shape analysis would allow new insights into the biological characteristics of the monk seal by simply extracting potentially new information on age and size from museal specimens.

  17. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Science.gov (United States)

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  18. Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.

    Science.gov (United States)

    Li, S; Pan, D; Wang, G

    1994-01-01

    Various samples of cooking oil fumes were analyzed to an effort to study the relationship between the high incidence of pulmonary adenocarcinoma in Chinese women and cooking oil fumes in the kitchen. Polycyclic aromatic hydrocarbons (PAHs) in samples of cooking oil fumes were extracted, chromatographed, and measured by fluorescence spectrophotometer. The samples included oil fumes from three commercial cooking oils and fumes from three catering shops. All samples contained benzo(a)pyrene (BaP) and dibenzo (a,h)anthracene (DBahA). In addition, the concentration of DBahA was 5.7 to 22.8 times higher than that of BaP in the fume samples. Concentrations of BaP and DBahA were, respectively, 0.463 and 5.736 micrograms/g in refined vegetable oil, 0.341 and 3.725 micrograms/g in soybean oil, and 0.305 and 4.565 micrograms/g in vegetable oil. Investigation of PAH concentrations at three catering shops showed that the level of BaP at a Youtiao (deep-fried twisted dough sticks) shop was 4.18 micrograms/100 m3, 2.28 micrograms/100 m3 at a Seqenma (candied fritters) workshop, and 0.49 micrograms/100 m3 at a kitchen of a restaurant; concentrations of DBahA were 33.80, 14.41, and 3.03 micrograms/100 m3, respectively. The high concentration of carcinogens, such as BaP and DBahA, in cooking oil fumes might help explain why Chinese women, who spend more time exposed to cooking oil fumes than men, have a high incidence of pulmonary adenocarcinoma.

  19. Retention of nutrients in microwave-cooked foods.

    Science.gov (United States)

    Klein, B P

    1989-07-01

    The high market penetration of microwave ovens in the United States and the burst of new food products available for "heating and eating" raises questions about the nutritional impact of the relatively new technology. Based on the information available in the literature, nutrient content and retention of microwave-cooked or reheated foods is equal to or better than the same product prepared conventionally or held hot in a foodservice operation. Using recommended procedures for microwave cooking and reheating should result in products that are satisfying from both a sensory and nutritional standpoint.

  20. NOTES ON RESUPINATE HYMENOMYCETES—I On Pellicularia Cooke

    Directory of Open Access Journals (Sweden)

    M. A. DONK

    2015-11-01

    Full Text Available The author concludes that Pellicularia Cooke is to be regarded as the name ofan inseparable mixtum compositum (nomen confusum and hence as illegitimate (im-priorable. He believes that, apart from a hypothetical gelatinous medium, Cooke'soriginal material consisted of the combination of the vegetative hyphae of a resupinatehymenomycete and the spores of a pervading imperfect fungus. If one of these con-stituent elements were to be selected as type, the choice would be the spores ratherthan the vegetative hyphae selected by Rogers.

  1. From Solar Cookers Towards Viable Solar Cooking Technology

    DEFF Research Database (Denmark)

    Ahmad, Bashir

    1997-01-01

    A broader concept of technology encompassing the technical and the societal aspects is introduced. Viability of technology and technological development process from a socio-technical view- point is discussed. Based on the above, the question of securing viability of solar cooking technology...... is taken up. It is discussed that actor- approach can operationally relate the abstract societal factors with those of technical aspects. Some concrete measures regarding application of solar cooker projects are drawn from the discussion: solar cooking projects should a) be based on user and producer...

  2. Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

    Energy Technology Data Exchange (ETDEWEB)

    Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

    2014-08-01

    Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

  3. Cultures of sustainability : 'Ways of doing' cooking

    NARCIS (Netherlands)

    De Jong, A.M.; Mazé, R.

    2010-01-01

    In our research, we have been expanding our conceptual and methodological frames of reference as designers, in order to explore the complexity of factors involved in environmental sustainability and the consequent challenges posed for design research. In this paper, we discuss some of these issues

  4. Too many cooks spoil the broth?

    DEFF Research Database (Denmark)

    Rørbæk, Anne

    To collaborate across organisational contexts is not an easy task, but to do so and to succeed can be vital for reaching creative and innovative results. This paper is an empirical exploration of contextual challenges for collaborative museum design, focusing on the interplay between museums and ...

  5. Ecological prospective memory assessment in children with acquired brain injury using the Children's Cooking Task.

    Science.gov (United States)

    Krasny-Pacini, Agata; Servant, Violette; Alzieu, Christine; Chevignard, Mathilde

    2017-01-01

    Prospective memory (PM) has been shown to be impaired in children with acquired brain injuries (ABI) and is a major concern for parents. Few studies have addressed this issue and most used tasks that are not ecologically valid. The aims of this study were (1) to explore if children who have sustained an ABI suffer PM impairment, measured both by the Children's Cooking task (CCT) PM score and using the 2 PM subtests of the Rivermead Behavioral Memory Test (RBMT), and (2) to explore if the CCT PM score is sensitive to developmental changes in PM in typically developing children and in children with ABI. Fifty-four children with ABI and 33 typically developing controls participated in the study. Children with ABI had significantly lower PM scores and poorer performance in the CCT than their typically developing peers. PM scores increased significantly with age, indicating developmental progress of PM performance.

  6. Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.

    Science.gov (United States)

    Sun, Liping; Bai, Xue; Zhuang, Yongliang

    2014-11-01

    The influences of cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on total phenolic contents and antioxidant activities of fruit body of Boletus mushrooms (B. aereus, B. badius, B. pinophilus and B. edulis) have been evaluated. The results showed that microwaving was better in retention of total phenolics than other cooking methods, while boiling significantly decreased the contents of total phenolics in samples under study. Effects of different cooking methods on phenolic acids profiles of Boletus mushrooms showed varieties with both the species of mushroom and the cooking method. Effects of cooking treatments on antioxidant activities of Boletus mushrooms were evaluated by in vitro assays of hydroxyl radical (OH·) -scavenging activity, reducing power and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH·) -scavenging activity. Results indicated the changes of antioxidant activities of four Boletus mushrooms were different in five cooking methods. This study could provide some information to encourage food industry to recommend particular cooking methods.

  7. Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review

    OpenAIRE

    Falade Ayodeji Osmund; Oboh Ganiyu; Okoh Anthony Ifeanyi

    2017-01-01

    Cooking oils are an integral part of a human diet as they are used in almost all types of culinary practices. They serve as sources of lipids with a significant nutritive value and health benefits which can be attributed to their fatty acid compositions and biological antioxidants. However, cooking oils are usually subjected to thermal oxidation which occurs when fresh cooking oil is heated at high temperatures during various food preparations. Repeated use of cooking oils in the commercial f...

  8. Cooking activity for patients with Alzheimer’s disease: a review

    OpenAIRE

    Shang-Qun Gong; Chu-Yun Cui; Hui Zhang; Fan-Jie Meng

    2017-01-01

    As a degenerative nervous system disease, Alzheimer’s disease (AD), can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also ...

  9. The knowledge and confidence of cooking procedures for students in college and vocational school

    OpenAIRE

    平島, 円; 堀, 光代; 磯部, 由香; Hirashima, Madoka; HORI, Mitsuyo; ISOBE, Yuka

    2017-01-01

    Surveys were conducted every April to investigate the knowledge and confidence of cooking procedures of 1, 149 freshmen(age 18-20)in college and vocational school from 2010 to 2013. The knowledge and confidence of cooking procedures were differed by gender, major in high school, frequency of cooking, cooking attitude and having specialty dishes. Students graduated from specialized education in high school had higher knowledge and confidence than students graduated from general education did....

  10. Arsenic species in raw and cooked rice: Implications for human health in rural Bengal

    Energy Technology Data Exchange (ETDEWEB)

    Halder, Dipti, E-mail: dipti@kth.se [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden); Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Biswas, Ashis [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden); Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Šlejkovec, Zdenka [Environmental Sciences Department, Jožef Stefan Institute, Jamova 39, 1000, Ljubljana (Slovenia); Chatterjee, Debashis [Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Nriagu, Jerome [Department of Environmental Health Sciences, School of Public Health, University of Michigan, 109 Observatory Street, Ann Arbor, MI 48109-2029 (United States); Jacks, Gunnar; Bhattacharya, Prosun [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden)

    2014-11-01

    This study compares the concentrations of total and different species of arsenic (As) in 29 pairs of raw and cooked rice samples collected from households in an area of West Bengal affected by endemic arsenicism. The aim is to investigate the effects of indigenous cooking practice of the rural villagers on As accumulation and speciation in cooked rice. It is found that inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). Cooking of rice with water low in As (< 10 μg L{sup −1}) significantly decreases the total and inorganic As content in cooked rice compared to raw rice. Arsenic concentration is mainly decreased during boiling of rice grains with excess water. Washing of rice grains with low As water has negligible effect on grain As concentration. The study suggests that rice cooking with low As water by the villagers is a beneficial risk reduction strategy. Despite reductions in As content in cooked rice because of cooking with low As water, the consumption of cooked rice represents a significant health threat (in terms of chronic As toxicity) to the study population. - Highlights: • Pairs of raw and cooked rice samples are collected from households. • Total and different species of As in raw and cooked rice samples are compared. • Cooking with As safe water reduces total and inorganic As contents in cooked rice. • Inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). • Risks of As exposure from cooked rice consumption exceed the safety standards.

  11. The Representation of the Australian Aborigines in Text and Picture: Dr. Med. Pál Almási Balogh (1794-1863 and the Birth of the Science of Anthropology in Central Europe/Hungary

    Directory of Open Access Journals (Sweden)

    Ildiko Sz. Kristof

    2014-11-01

    Full Text Available The article discusses a manuscript entitled Az ember Australiában (The Man in Australia found in one of the collections of private files in the University Library of Eötvös Loránd University, Budapest. Preserved in the miscellaneous files of Pál Almási Balogh, a Hungarian physician active mostly during the first half of the 19th century, and written in Hungarian, this writing describes the bodily structure, the way of life and the geographical environment of the Australian aborigines. Written probably around 1835 and divided into chapters like “Religion”, “Habitation”, “Way of life”, “Marriage”, “Superstition”, “Inclinations”, “Dress”, and “Language,” the manuscript seems however never to have been published. The author identifies this writing of Almási Balogh as the first scientific, ethnographical/anthropological monograph ever written in Hungary on the native inhabitants of the fifth continent, and she analyzes its content according to both its textual-philological and visual-figural register. According to her results, the manuscript was compiled from the works of Jules Dumont d’Urville (1790-1842, David Collins (1756-1810, George Barrington (1755-1804, Alan Cunningham (1791-1839, James Cook (1728-1779, and perhaps some other Western European explorers and natural historians of Australia. And, as for its visual register, it relied heavily on the illustrations of Voyage pittoresque autour du monde of Dumont d’Urville, published in different languages in Western Europe from 1834-1835 on.

  12. 46 CFR 169.685 - Electric heating and cooking equipment.

    Science.gov (United States)

    2010-10-01

    ... SCHOOL VESSELS Machinery and Electrical Electrical Installations Operating at Potentials of 50 Volts Or... must be provided with heavy duty hinges and locking devices to prevent accidental opening in heavy seas. (d) Electric cooking equipment must be mounted to prevent dislodgment in heavy seas. (e) For each...

  13. Effect of cooking methods on available and unavailable ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-08-18

    Aug 18, 2008 ... Mathers, 1992; Annison, 1993). A variety of treatments such as milling and steaming, cooking, roasting or fermentation are used in traditional preparation of legume sources for human food (Apata and Ologhobo, 1997; Oboh et al., 2000; Seena et al.,. 2006). These domestic processing methods have been.

  14. Assessment of selected cooking characteristics of prime starch and ...

    African Journals Online (AJOL)

    Ease of separation of dietary fibre components of cassava pulp relative to other tropical root crops was the motivation for this study. Food grade fibres were isolated from cassava pulp using simple technique that consist essentially solvent mixture-separation procedure. Assessment of selected cooking proprieties namely ...

  15. Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant ...

    African Journals Online (AJOL)

    The study was conducted to evaluate the cooking and eating quality of mutant lines obtained from irradiating a local cultivar, Supa. Five early maturing mutant lines plus two controls, IR! 53234-27-1 and Supa were evaluated for their physical grain characteristics including length and shape of grain kernel, translucence and ...

  16. physico-chemical and grain cooking characteristics of selected rice

    African Journals Online (AJOL)

    Mgina

    ABSTRACT. A study was carried out at Sokoine University of Agriculture to characterize the local rice varieties grown in Morogoro Region basing on their physical-chemical characteristics and cooking quality parameters. Five cultivars of rice were analyzed and these included. Kaling'anaula, Kihogo Red, Salama M17, Supa ...

  17. Investigation on Furan Levels in Pressure-Cooked Foods

    Directory of Open Access Journals (Sweden)

    Adriana P. Arisseto

    2013-01-01

    Full Text Available Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS. Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

  18. Bioremediation of cooking oil waste using lipases from wastes.

    Directory of Open Access Journals (Sweden)

    Clarissa Hamaio Okino-Delgado

    Full Text Available Cooking oil waste leads to well-known environmental impacts and its bioremediation by lipase-based enzymatic activity can minimize the high cytotoxic potential. In addition, they are among the biocatalysts most commercialized worldwide due to the versatility of reactions and substrates. However, although lipases are able to process cooking oil wastes, the products generated from this process do not necessarily become less toxic. Thus, the aim of the current study is to analyze the bioremediation of lipase-catalyzed cooking oil wastes, as well as their effect on the cytotoxicity of both the oil and its waste before and after enzymatic treatment. Thus, assessed the post-frying modification in soybean oil and in its waste, which was caused by hydrolysis reaction catalyzed by commercial and home-made lipases. The presence of lipases in the extracts obtained from orange wastes was identified by zymography. The profile of the fatty acid esters formed after these reactions was detected and quantified through gas chromatography and fatty acids profile compared through multivariate statistical analyses. Finally, the soybean oil and its waste, with and without enzymatic treatment, were assessed for toxicity in cytotoxicity assays conducted in vitro using fibroblast cell culture. The soybean oil wastes treated with core and frit lipases through transesterification reaction were less toxic than the untreated oils, thus confirming that cooking oil wastes can be bioremediated using orange lipases.

  19. Bioremediation of cooking oil waste using lipases from wastes

    Science.gov (United States)

    do Prado, Débora Zanoni; Facanali, Roselaine; Marques, Márcia Mayo Ortiz; Nascimento, Augusto Santana; Fernandes, Célio Junior da Costa; Zambuzzi, William Fernando

    2017-01-01

    Cooking oil waste leads to well-known environmental impacts and its bioremediation by lipase-based enzymatic activity can minimize the high cytotoxic potential. In addition, they are among the biocatalysts most commercialized worldwide due to the versatility of reactions and substrates. However, although lipases are able to process cooking oil wastes, the products generated from this process do not necessarily become less toxic. Thus, the aim of the current study is to analyze the bioremediation of lipase-catalyzed cooking oil wastes, as well as their effect on the cytotoxicity of both the oil and its waste before and after enzymatic treatment. Thus, assessed the post-frying modification in soybean oil and in its waste, which was caused by hydrolysis reaction catalyzed by commercial and home-made lipases. The presence of lipases in the extracts obtained from orange wastes was identified by zymography. The profile of the fatty acid esters formed after these reactions was detected and quantified through gas chromatography and fatty acids profile compared through multivariate statistical analyses. Finally, the soybean oil and its waste, with and without enzymatic treatment, were assessed for toxicity in cytotoxicity assays conducted in vitro using fibroblast cell culture. The soybean oil wastes treated with core and frit lipases through transesterification reaction were less toxic than the untreated oils, thus confirming that cooking oil wastes can be bioremediated using orange lipases. PMID:29073166

  20. Short communication Nutrient content of uncooked and cooked meat ...

    African Journals Online (AJOL)

    Jeanine

    American Meat Science. Association, 1995). After cooking the cuts were analysed. The analytical procedures were done on a double blind basis in the laboratories (ISO/IEC:17025:2005) that form part of the South African National. Accreditation ...

  1. Development of ethanol production from cooking oil glycerol waste ...

    African Journals Online (AJOL)

    Bacterial strains, capable of producing ethanol by using cooking oil glycerol waste (derived from biodiesel production) as sole C-source were screened from soil samples. Based on 16S rRNA sequence, the selected strain was identified as Enterobacter aerogenes G2WG. The sequence was submitted to GenBank and the ...

  2. Comparison of shear force tenderness, drip and cooking loss, and ...

    African Journals Online (AJOL)

    Kahl, CEI, Mej

    2016-10-27

    Oct 27, 2016 ... and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export industry. Fifty steers of each breed cross, at an average age of 2½ years and with an average subcutaneous fat ...

  3. Waste cooking oil as source for renewable fuel in Romania

    Science.gov (United States)

    Allah, F. Um Min; Alexandru, G.

    2016-08-01

    Biodiesel is non-toxic renewable fuel which has the potential to replace diesel fuel with little or no modifications in diesel engine. Waste cooking oil can be used as source to produce biodiesel. It has environmental and economic advantages over other alternative fuels. Biodiesel production from transesterification is affected by water content, type f alcohol, catalyst type and concentration, alcohol to oil ratio, temperature, reaction rate, pH, free fatty acid (FFA) and stirrer speed. These parameters and their effect on transesterification are discussed in this paper. Properties of biodiesel obtained from waste cooking oil are measured according to local standards by distributor and their comparison with European biodiesel standard is also given in this paper. Comparison has shown that these properties lie within the limits of the EN 14214 standard. Furthermore emission performance of diesel engine for biodiesel-diesel blends has resulted in reduction of greenhouse gas emissions. Romanian fuel market can ensure energy security by mixing fuel share with biodiesel produced from waste cooking oil. Life cycle assessment of biodiesel produced from waste cooking oil has shown its viability economically and environmentally.

  4. Development of ethanol production from cooking oil glycerol waste ...

    African Journals Online (AJOL)

    Tuoyo Aghomotsegin

    2016-10-12

    Oct 12, 2016 ... toiletries, plastics, leather, and textile. Glycerol, a major by-product in biodiesel manufacturing process, ..... Purification of crud glycerol from waste cooking oil based biodiesel production by orthogonal test method. China Pet. Process. Petrochem. Technol. 15:48-53. Volker FW, Steffen NL, Tobias MM (2011).

  5. THE EFFECT OF REPLACING SOYA BEAN MEAL WITH COOKED ...

    African Journals Online (AJOL)

    2016-01-01

    Jan 1, 2016 ... The experiment was conducted to determine the effect of cooked Mucuna sloanei meal (CMSM) on growth performance ... Biochemical indices show that the serum protein and serum creatinine were significantly decreased (p <. 0.05) at 15.0% ..... seeds: a preliminary study of their starch hydrocolloids ...

  6. Effect Of Replacing Soybean Meal With Cooked Whole Soybean On ...

    African Journals Online (AJOL)

    ... depression of any of the parameters considered. Thus in a humid tropical condition, cooked whole soybeans can be used to replace soybean meal in broiler diets at both starter and finisher phase without a depression on the bird performance. Journal of Applied Chemistry and Agricultural Research Vol. 3 1996: pp. 21-24 ...

  7. Cooking, industrial processing and caloric density of foods

    NARCIS (Netherlands)

    Pellegrini, Nicoletta; Fogliano, Vincenzo

    2017-01-01

    During human evolution, the development of a wide range of cooking processing techniques enabled humans to provide their social group with maximum benefits from limited food resources. Industrial processing and mass market distribution made available high food calorie density foods to the world

  8. Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant ...

    African Journals Online (AJOL)

    Cooking and Eating Quantity of Rice Yellow Mottle 195 varieties often out compete introduced varieties on local markets; even though the former have lower yield potential. Breeding work incorporating grain quality was started in 1972 with the aim of developing varieties which combine high grain yield and grain quality ...

  9. Effect of cooking and soaking on physical characteristics, nutrient ...

    African Journals Online (AJOL)

    GREGO

    2007-04-16

    Apr 16, 2007 ... The objective of this study is to ascertain the effect of cooking and soaking on the physical characteristics, nutrient composition and sensory evaluation of indigenous 'ofada' rice and foreign. 'aroso' rice varieties in Nigeria. The two rice varieties were freshly purchased in the raw state, soaked in water and ...

  10. Multiple-load series resonant inverter for induction cooking ...

    Indian Academy of Sciences (India)

    P Sharath Kumar

    In addition, it can achieve efficient and stable zero voltage switching operation in the whole load range. The proposed control scheme is simulated and experimentally verified with two-load inverter configuration. Keywords. Induction cooking; multiple load; series resonant inverter; ZVS; pulse density modulation control. 1.

  11. Factors driving the adoption of cooking banana processing and ...

    African Journals Online (AJOL)

    As part of efforts in realising her aim of introducing cooking banana into Nigeria, the International Institute of Tropical Agriculture (IITA) mounted training and awareness campaigns on its utilisation in collaboration with Shell and Agip Oil companies between 1991 and 1997. This study looked into the adoption profile of the ...

  12. Factors Affecting Utilization of Cooking Banana among Households ...

    African Journals Online (AJOL)

    The study investigated factors affecting utilization of cooking banana among households in Oguta area of Imo State, Nigeria. Data were collected from 84 randomly selected respondents from six communities in the study area who were administered with structured questionnaire. Data analysis was by use of descriptive ...

  13. Emission characteristics of a diesel engine using waste cooking oil ...

    African Journals Online (AJOL)

    In this study, the use of waste cooking oil (WCO) methyl ester as an alternative fuel in a four-stroke turbo diesel engine with four cylinders, direct injection and 85 HP was analyzed. A test was applied in which an engine was fueled with diesel and three different blends of diesel/biodiesel (B25, B50 and B75) made from WCO.

  14. 76 FR 17185 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2011-03-28

    ... DEPARTMENT OF TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook... FHWA is issuing this Notice of Intent to advise the public that an Environmental Impact Statement (EIS... project is an element of the overall Chicago Region Environmental and Transportation Efficiency Program...

  15. 78 FR 20714 - Environmental Impact Statement: Cook County, Illinois

    Science.gov (United States)

    2013-04-05

    ... DEPARTMENT OF TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook... Department of Transportation, is preparing an environmental impact statement (EIS) on a proposal to improve.... SUMMARY: The FHWA is issuing this revised notice of intent to advise the public that an environmental...

  16. Association studies of dormancy and cooking quality traits in direct ...

    Indian Academy of Sciences (India)

    Association analysis was applied to a panel of accessions of Assam rice (indica) using 98 SSR markers for dormancy-related traits and cooking quality. Analysis of population structure revealed 10 subgroups in the population. The mean r 2 and D ′ value for all intrachromosomal loci pairs was 0.24 and 0.51, respectively.

  17. Factors influencing the diffusion of cooking banana in Nigeria ...

    African Journals Online (AJOL)

    As an interim measure in combating the incidence of black Sigatoka disease on plantain, the International Institute of Tropical Agriculture introduced cooking banana in Southeast Nigeria in the late 1980s. This was multiplied and distributed to farmers through the extension systems of both governmental and ...

  18. When cooking fish wreaks havoc in Danish kitchens

    DEFF Research Database (Denmark)

    Nørgaard, Maria Kümpel

    2008-01-01

    Ignorance about the purchase and cooking of fish hampers consumption of fish in Denmark. A new research project shows that this ignorance is likely to produce many chaotic incidents in Danish kitchens, but also that relatively simple measures can combat the lack of knowhow....

  19. Neurophysiological responses during cooking food associated with different emotions

    NARCIS (Netherlands)

    Brouwer, A.M.; Hogervorst, M.A.; Grootjen, M.; Erp, J.B.F. van; Zandstra, E.H.

    2017-01-01

    Neurophysiological correlates of affective experience could potentially provide continuous information about a person’s experience when cooking and tasting food, without explicitly verbalizing this. Such measures would be helpful to understand people’s implicit food preferences and choices. This

  20. Physico-chemical and grain cooking characteristics of selected rice ...

    African Journals Online (AJOL)

    A study was carried out at Sokoine University of Agriculture to characterize the local rice varieties grown in Morogoro Region basing on their physical-chemical characteristics and cooking quality parameters. Five cultivars of rice were analyzed and these included Kaling'anaula, Kihogo Red, Salama M17, Supa and Salama.

  1. Understanding Diffusion Theory and Fick's Law through Food and Cooking

    Science.gov (United States)

    Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C.

    2015-01-01

    Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion…

  2. Performance test of Parabolic Trough Solar Cooker for indoor cooking

    African Journals Online (AJOL)

    Fuel-wood scarcity is a growing problem that has so far been poorly addressed. Solar cooking is one possible solution but its acceptance has been limited partially due to low performance and convenience of use of most of the solar cookers that currently are available. The objective of this research is to test the performance ...

  3. Effect of cooking methods on available and unavailable ...

    African Journals Online (AJOL)

    The available and unavailable carbohydrate contents of eleven tropical legumes from different seed lines were investigated in raw, cooked and autoclaved forms. Raw legumes contained small amounts of glucose and fructose which ranged from 0.05 to 0.22 g/100 g and 0.24 to 0.90 g/100 g, respectively, sucrose varied ...

  4. Comparison of shear force tenderness, drip and cooking loss, and ...

    African Journals Online (AJOL)

    The authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export industry. Fifty steers of each ...

  5. EMISSIONS FROM STREET VENDOR COOKING DEVICES (CHARCOAL GRILLING)

    Science.gov (United States)

    The report discusses a joint U.S./Mexican program to establish a reliable emissions inventory for street vendor cooking devices (charcoal grilling), a significant source of air pollutants in the Mexicali-Imperial Valley area of Mexico. Emissions from these devices, prevalent in t...

  6. Traders' Perception of Cooking Smoke as a Risk Factor for ...

    African Journals Online (AJOL)

    Background: Childhood pneumonia is the foremost killer of under-fives. Indoor air pollution by smoke from cooking fuel is a major risk factor for childhood pneumonia. The knowledge of caregivers about risk factors can facilitate the practice of appropriate preventive measures. This study set out to evaluate the perception of ...

  7. Multiple-load series resonant inverter for induction cooking ...

    Indian Academy of Sciences (India)

    P Sharath Kumar

    Induction cooking; multiple load; series resonant inverter; ZVS; pulse density modulation control. 1. Introduction. Induction heating (IH) method is a far better approach than conventional methods. In conventional methods, heat is transferred from a heat source to load by conduction or radi- ation. In IH, heat is developed ...

  8. Heart-Healthy Home Cooking: African American Style

    Science.gov (United States)

    ... foods at the correct temperature to ensure food safety. Bacteria can grow in foods between 40 °F and 140 °F. To keep foods out of this danger zone, keep cold foods cold and hot foods hot. Use a clean thermometer and measure the internal temperature of cooked food to make ...

  9. Magnetic resonance imaging of single rice kernels during cooking

    NARCIS (Netherlands)

    Mohoric, A.; Vergeldt, F.J.; Gerkema, E.; Jager, de P.A.; Duynhoven, van J.P.M.; Dalen, van G.; As, van H.

    2004-01-01

    The RARE imaging method was used to monitor the cooking of single rice kernels in real time and with high spatial resolution in three dimensions. The imaging sequence is optimized for rapid acquisition of signals with short relaxation times using centered out RARE. Short scan time and high spatial

  10. Balancing food values : Making sustainable choices within cooking practices

    NARCIS (Netherlands)

    De Jong, A.; Kuijer, S.C.; Rydell, T.

    2013-01-01

    Within user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at

  11. Radiotreatment of dishes cooked : Royal cutlets of chickens

    International Nuclear Information System (INIS)

    Bousselmi, Mehrez

    2006-01-01

    The cooked dishes often present themselves as the complex products of microbiological, biochemival view point and organoleptic.However, the demand of the local and international market stops showing a tendency toward use increased of these cooked dishes of which problems to get round are very delicate. The ionization can be an alternative of conservation since it is characterized bye one fashion of action fundamentally different of the classic techniques: it is about exposing during a determined length, of the wrapped food commodities or in a jumble to doses of ionising radiance carefully controlled in order to get the sought-after effect. The irradiation showed a big efficiency therefore on the plan microbiology.Indeed the dose 1 KGy destroyed all present microorganisms in dishes cooked pasteurized. whereas, for dishes cooked non pasteurized, a dose of 2 KGy destroyed completely the flora of contamination. Besides, the irradiation entails a light reduction of the biochemical composition, while keeping qualities intact organoleptic for all analyzed samples. As a conclusion, the irradiation increases the length of conservation, what confirms the reliability of such a process, in addition of his/her/its weak energizing cost. (author)

  12. 9 CFR 318.22 - Determination of added water in cooked sausages.

    Science.gov (United States)

    2010-01-01

    ... sausages. 318.22 Section 318.22 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... PREPARATION OF PRODUCTS General § 318.22 Determination of added water in cooked sausages. (a) For purposes of this section, the following definitions apply. (1) Cooked sausage. Cooked sausage is any product...

  13. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).

    Science.gov (United States)

    Wiesinger, Jason A; Cichy, Karen A; Glahn, Raymond P; Grusak, Michael A; Brick, Mark A; Thompson, Henry J; Tako, Elad

    2016-11-16

    Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.

  14. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220 Section 130.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) OFFSHORE SUPPLY VESSELS... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with...

  15. Study of sugar cooking degree to sugar obtention using gamma attenuation

    International Nuclear Information System (INIS)

    Holanda Cavalcanti, J. de.

    1984-01-01

    The application of gamma radiation attenuation methodology in the determination of sugar cooking degree is studied. Several experiments with samples of vacuum equipment during the cooking were made, based on beam intensity variations of a radioactive source of Americium 241. One sensible difference between the sirup emergent radiation and the cooked mass was observed. (M.A.C.) [pt

  16. 78 FR 54668 - Cook Inlet Regional Citizens' Advisory Council (CIRCAC) Charter Renewal

    Science.gov (United States)

    2013-09-05

    ... Inlet Regional Citizens' Advisory Council (CIRCAC) as an alternative voluntary advisory group for Cook... Coast Guard recertified the Cook Inlet Regional Citizen's Advisory Council through August 31, 2013... DEPARTMENT OF HOMELAND SECURITY Coast Guard [USCG-2013-0720] Cook Inlet Regional Citizens...

  17. 76 FR 42134 - Application for Recertification of Cook Inlet Regional Citizens' Advisory Council

    Science.gov (United States)

    2011-07-18

    ... Cook Inlet Regional Citizens' Advisory Council AGENCY: Coast Guard, DHS. ACTION: Notice of availability... application for recertification submitted by the Cook Inlet Regional Citizen's Advisory Council (CIRCAC) for... of a Regional Citizens' Advisory Council for Cook Inlet, Alaska. This advisory group monitors the...

  18. 40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

    Science.gov (United States)

    2010-07-01

    ... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 17 2010-07-01 2010-07-01 false Cook Inlet Intrastate Air Quality...

  19. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Toasted partially defatted cooked cottonseed flour... defatted cooked cottonseed flour. (a) Identity. (1) The color additive toasted partially defatted cooked cottonseed flour is a product prepared as follows: Food quality cottonseed is delinted and decorticated; the...

  20. 9 CFR 310.6 - Carcasses and parts passed for cooking; marking.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... INSPECTION AND CERTIFICATION POST-MORTEM INSPECTION § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by a...

  1. 76 FR 12369 - Porcelain-on-Steel Cooking Ware From China

    Science.gov (United States)

    2011-03-07

    ... Cooking Ware From China Determination On the basis of the record \\1\\ developed in the subject five-year... porcelain-on-steel cooking ware from China would be likely to lead to continuation or recurrence of material... Cooking Ware from China: Investigation No. 731-TA- 298 (Third Review). Issued: February 28, 2011. By order...

  2. 76 FR 2920 - Porcelain-on-Steel Cooking Ware From China

    Science.gov (United States)

    2011-01-18

    ... Cooking Ware From China AGENCY: United States International Trade Commission. ACTION: Scheduling of an expedited five-year review concerning the antidumping duty order on porcelain-on-steel cooking ware from... revocation of the antidumping duty order on porcelain-on-steel cooking ware from China would be likely to...

  3. 36 CFR 13.320 - Preference to Cook Inlet Region, Incorporated.

    Science.gov (United States)

    2010-07-01

    ... Region, Incorporated. 13.320 Section 13.320 Parks, Forests, and Public Property NATIONAL PARK SERVICE... to Cook Inlet Region, Incorporated. (a) The Cook Inlet Region, Incorporated (CIRI), in cooperation with village corporations within the Cook Inlet region when appropriate, will have a right of first...

  4. Effect of Pre-cooking and Addition of Phosphate on the Quality of Microwave Cooked Catfish Fillets

    Science.gov (United States)

    In the US market place there are many examples of precooked poultry products designed to be reheated in a microwave oven and to a lesser extent fish products such as tilapia. However, there are few US catfish products designed to be microwave cooked or reheated in the market place. The first objecti...

  5. COOKING APPLIANCE USE IN CALIFORNIA HOMES DATA COLLECTED FROM A WEB-BASED SURVEY

    Energy Technology Data Exchange (ETDEWEB)

    Klug, Victoria; Lobscheid, Agnes; Singer, Brett

    2011-08-01

    Cooking of food and use of natural gas cooking burners generate pollutants that can have substantial impacts on residential indoor air quality. The extent of these impacts depends on cooking frequency, duration and specific food preparation activities in addition to the extent to which exhaust fans or other ventilation measures (e.g. windows) are used during cooking. With the intent of improving our understanding of indoor air quality impacts of cooking-related pollutants, we created, posted and advertised a web-based survey about cooking activities in residences. The survey included questions similar to those in California's Residential Appliance Saturation Survey (RASS), relating to home, household and cooking appliance characteristics and weekly patterns of meals cooked. Other questions targeted the following information not captured in the RASS: (1) oven vs. cooktop use, the number of cooktop burners used and the duration of burner use when cooking occurs, (2) specific cooking activities, (3) the use of range hood or window to increase ventilation during cooking, and (4) occupancy during cooking. Specific cooking activity questions were asked about the prior 24 hours with the assumption that most people are able to recollect activities over this time period. We examined inter-relationships among cooking activities and patterns and relationships of cooking activities to household demographics. We did not seek to obtain a sample of respondents that is demographically representative of the California population but rather to inexpensively gather information from homes spanning ranges of relevant characteristics including the number of residents and presence or absence of children. This report presents the survey, the responses obtained, and limited analysis of the results.

  6. Factors affecting Cook Gunther Tulip and Cook Celect inferior vena cava filter retrieval success.

    Science.gov (United States)

    Glocker, Roan J; Novak, Zdenek; Matthews, Thomas C; Patterson, Mark A; Jordan, William D; Pearce, Benjamin J; Passman, Marc A

    2014-01-01

    Success rates vary for the retrieval of inferior vena cava filters (IVCFs). The optimal retrieval time and factors influencing retrieval success remain unproven. This study aims to determine optimal time and evaluate factors related to successful IVCF retrieval. An institutional prospectively maintained database was reviewed for all IVCF retrieval attempts from 2006 to 2012. Patient demographics, comorbidities, indications for procedure, placement technique, IVCF type, presence of angulation, and time to retrieval were evaluated with respect to success or failure of retrieval. Statistical analyses (t-test, χ(2), correlations, and Kaplan-Meier plots) were performed comparing successful and unsuccessful retrievals. Of 121 attempted IVCF retrievals, 92 (76%) were successful and 29 (24%) were unsuccessful. There were no significant differences between the successful and unsuccessful attempts in terms of patient demographics, comorbidities, indications for procedure, placement technique, or IVCF type, which included 93 Celect (77%) and 28 Gunther Tulip (23%). Time since IVCF placement was significantly different (P = .025) between the successful and unsuccessful retrieval groups (medians were 105 [7-368] and 162 [43-379] days, respectively). Time since IVCF placement greater than 117 days correlated significantly with unsuccessful IVCF retrieval (R = 0.218; P = .017; odds ratio, 2.88; P = .02). Angulation greater than 20 degrees on anteroposterior radiograph was noted in seven of 29 (24%) unsuccessful retrievals compared with seven of 92 (8%) successful retrievals and was significant (P = .012). Cook Gunther Tulip and Celect IVCF retrieval is most likely to be successful within 3 to 4 months of placement. Unsuccessful retrieval attempts are more likely to occur when IVCF position is angulated. Copyright © 2014 Society for Vascular Surgery. Published by Elsevier Inc. All rights reserved.

  7. Evaluation of cooking energy cost, efficiency, impact on air pollution and policy in Nigeria

    International Nuclear Information System (INIS)

    Anozie, A.N.; Bakare, A.R.; Sonibare, J.A.; Oyebisi, T.O.

    2007-01-01

    This study evaluated the cooking energy costs and efficiencies, the air pollution impacts of cooking energy consumption and the impact of the energy policy in the cooking energy sector in Nigeria. Water boiling and cooking experiments using the common cooking energy sources (fuel wood, kerosene, liquefied petroleum gas (LPG) and electricity) and common food items (water, yam and beans) were carried out. Energy surveys were carried out to determine the cooking energy use patterns in the urban and rural areas. It was found that fuel wood is the least expensive cooking energy source and LPG is the most expensive. Energy use efficiencies for boiling water were estimated at 25%, 46%, 73%, 79%, 66% and 90% for fuel wood, kerosene, gas, electric immersion coil, electric heating coil and electric hot plate, respectively. Energy intensity was found to be a comparative measure of energy efficiency. The impacts of air pollution from household cooking suggested a possibility of significant air pollutants contribution to the ambient environment using any of the energy carriers considered except electricity. The cooking energy use patterns showed that fuel wood is the predominant energy source for cooking in the rural areas while kerosene is the predominant energy source in the urban areas, revealing that the energy policy in the country had made no impact in the cooking energy sector. Recommendations for improving the energy supply situation were given and for removing the barriers that prevent the implementation of the recommendations

  8. Effect of gamma irradiation on the amino acid contents of seafood cooking drips

    International Nuclear Information System (INIS)

    Lee, Ju Woon; Kim, Yeon Joo; Choi, Jong Il; Kim, Yun Joo; Kim, Jae Hun; Kim, Jin Kyu; Byun, Myung Woo; Kwon, Joong Ho; Ahn, Dong Hyun; Chun, Byung Soo

    2008-01-01

    In this study, the effects of gamma irradiation on the change of structural and free amino acids contents of cooking drips from Hizikia fusiformis (HF) and Enteroctopus dofleini (ED) were investigated. The main structural amino acids were glutamic acid in HF cooking drip, and glutamic acid, glycine, arginine and aspartic acid in ED cooking drip, respectively. The concentrations of structural amino acids in both cooking drip extracts were decreased by the gamma irradiation at the dose of 10 kGy. Especially, the sulfur-containing amino acids were severely degraded by the irradiation. In free amino acid, ED cooking drip extract was contained the larger amount of free amino acid than that of HF cooking drip affecting its rich flavor. The free amino acid concentrations of cooking drips extracts from HF and ED were both increased by irradiation, and it explained the higher protein content by the irradiation

  9. Effect of gamma irradiation on the amino acid contents of seafood cooking drips

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju Woon; Kim, Yeon Joo; Choi, Jong Il; Kim, Yun Joo; Kim, Jae Hun; Kim, Jin Kyu; Byun, Myung Woo [Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Kwon, Joong Ho [Dept. of Food Science and Technology, Kyungpook National University, Daegu (Korea, Republic of); Ahn, Dong Hyun; Chun, Byung Soo [Faculty of Food Science and Biotechnology, Pukyung Nationol University, Busan (Korea, Republic of)

    2008-11-15

    In this study, the effects of gamma irradiation on the change of structural and free amino acids contents of cooking drips from Hizikia fusiformis (HF) and Enteroctopus dofleini (ED) were investigated. The main structural amino acids were glutamic acid in HF cooking drip, and glutamic acid, glycine, arginine and aspartic acid in ED cooking drip, respectively. The concentrations of structural amino acids in both cooking drip extracts were decreased by the gamma irradiation at the dose of 10 kGy. Especially, the sulfur-containing amino acids were severely degraded by the irradiation. In free amino acid, ED cooking drip extract was contained the larger amount of free amino acid than that of HF cooking drip affecting its rich flavor. The free amino acid concentrations of cooking drips extracts from HF and ED were both increased by irradiation, and it explained the higher protein content by the irradiation.

  10. Un espía inglés en la Corte de Carlos III: el Ejército y las relaciones hispano-británicas (1776-1779

    Directory of Open Access Journals (Sweden)

    José Francisco PÉREZ BERENGUEL

    2009-12-01

    Full Text Available RESUMEN: El artículo trata de las opiniones vertidas por uno de los mayores conocedores británicos de la realidad política y militar española de finales del siglo XVIII, Alexander Jardine, tomando como base los informes, hasta ahora inéditos, que éste enviaba periódicamente a su Gobierno durante su etapa de espionaje en España (1776-1779. En su opinión, la dependencia española de Francia y su fragilidad defensiva hacían improbable una pronta recuperación de Gibraltar e inútil una política de acercamiento por parte de Gran Bretaña. Ambos argumentos demostraron ser ciertos muy poco después.ABSTRACT: The present paper is about the opinions given by one the persons better acquainted with the political and military panorama of the late Eighteenth Century Spain -Alexander Jardine. It reveals the reports, yet unpublished, he was sending periodically to his Government during his stay as a spy in Spain (1776-1779. According to these, an early recovery of Gibraltar and a closer connection between Britain and Spain were very unlikely to happen, due to the Spanish dépendance on France and its defensive fragility at the time. Both arguments proved right very soon afterwards.

  11. [Quality assurance of cooked food in conventional hospital food service].

    Science.gov (United States)

    De Giusti, Maria; Tufi, Daniela; Tassoni, Alessandra; Del Cimmuto, Angela; Villari, Paolo

    2004-01-01

    The aim of this study was to evaluate the effectiveness of the hospital food service of the Azienda in preserving microbiological quality and temperature of cooked foods during the distribution to the different wards of the hospital. During three years, microbiological parameters and temperatures were monitored in the central kitchen before distribution (T0), in the first (T1) and in the last ward (T2) of the distribution route during a three-year period for a total of 337 analytical determinations. Temperature values before distribution improved during the study period, whereas the capacity of keeping adequate temperature values during the distribution decreased over time, in spite of the introduction of a new technology after the first year of the study. No significant deteriorations of the microbiological quality of the cooked foods were detected. The results of the study clearly indicate that an integrated approach involving new technology, work organization and personnel training is needed in preserving food quality in hospitals.

  12. Understanding diffusion theory and Fick's law through food and cooking.

    Science.gov (United States)

    Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C

    2015-09-01

    Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion theory and Fick's first law. These exercises are part of a 10-wk undergraduate course that uses food and cooking to teach fundamental concepts in physiology and biophysics to students, including nonscience majors. Consistent demonstration of practical applications in a classroom setting has the potential to fundamentally change how students view the role of science in their lives (15). Copyright © 2015 The American Physiological Society.

  13. Peach skin powder inhibits oxidation in cooked turkey meat.

    Science.gov (United States)

    Zhang, Y; Han, I; Bridges, W C; Dawson, P L

    2016-10-01

    The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested. © 2016 Poultry Science Association Inc.

  14. Cooking smoke and respiratory symptoms of restaurant workers in Thailand.

    Science.gov (United States)

    Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

    2017-02-17

    Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Pho sub-district of Phitsanulok, a province in Thailand. The standard questionnaire from the British Medical Research Council was used to collect data on chronic respiratory symptoms, including cough, phlegm, dyspnea, severe dyspnea, stuffy nose in the participating workers. Data on their health symptoms experienced in the past 30 days was also asked. A constructed questionnaire was used to collect exposure data, including type of job, time in the kitchen, the frequency of frying food, tears while cooking (TWC), the type of restaurant, fuel used for cooking, the size and location of the kitchen, and the exhaust system and ventilation. The prevalence of the symptoms was compared with those obtained from 395 controls, who were neighbors of the participants who do not work in a restaurant. In comparison to the control group, the restaurant workers had twice or more the prevalence on most of the chronic health symptoms. Men had a higher risk for "dyspnea", "stuffy nose" and "wheeze" while women had higher risk of "cough". A Rate Ratio (RR) of susceptibility was established, which ranged from 1.4 up to 9.9. The minimum RR was for women with "severe dyspnea" (RR of 1.4, 95%CI 0.8, 2.5) while the men showed the maximum RR of 9.9 (95%CI 4.5-22.0) for "wheeze". Possible risk factors identified were job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at

  15. 75 FR 81966 - Top of the Stove Stainless Steel Cooking Ware From the Republic of Korea: Final Results of Sunset...

    Science.gov (United States)

    2010-12-29

    ... Stainless Steel Cooking Ware From the Republic of Korea: Final Results of Sunset Reviews and Revocation of... reviews of the antidumping and countervailing duty orders on top of the stove stainless steel cooking ware... the stove stainless steel cooking ware from Korea includes all non-electric cooking ware of stainless...

  16. 75 FR 81967 - Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of...

    Science.gov (United States)

    2010-12-29

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-583-508] Porcelain-on-Steel Cooking... duty order on porcelain-on-steel cooking ware (POS cooking ware) from Taiwan pursuant to section 751(c... the antidumping duty order on POS cooking ware from Taiwan. DATES: Effective Date: November 22, 2010...

  17. 9 CFR 315.3 - Disposal of products passed for cooking if not handled according to this part.

    Science.gov (United States)

    2010-01-01

    ... cooking if not handled according to this part. 315.3 Section 315.3 Animals and Animal Products FOOD SAFETY... OF CARCASSES AND PARTS PASSED FOR COOKING § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in accordance...

  18. Determination of the protein quality of cooked Canadian pulses

    OpenAIRE

    Nosworthy, Matthew G.; Neufeld, Jason; Frohlich, Peter; Young, Gina; Malcolmson, Linda; House, James D.

    2017-01-01

    Abstract A study to determine the protein digestibility?corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility?corrected amino acid score (PDCAAS) and the pro...

  19. WEO-2006 Fact Sheet: Energy for Cooking in Developing Countries

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-07-01

    Bringing modern energy to the world's poor is an urgent necessity. Although steady progress is made in expanding the use of modern household energy services in developing countries, in both scenarios many people still depend on traditional biomass in 2030. Action to encourage more efficient and sustainable use of traditional biomass and help people switch to modern cooking fuels and technologies is therefore urgent.

  20. assessment of household energy utilized for cooking in ikeja, lagos

    African Journals Online (AJOL)

    EYERE

    In certain regions of Mexico, households irrespective of their income level cook a particular .... No monthly salary. 1. 3. 200. 1. 0. -100. 0. 0. 0. 1. 0. -100. 0. 0. 0. Total. 74 116 56 103 39. -62. 5. 40. 700. 15. 3. -80. 12 11. -8. 3.4.2 Energy Use and Preferred Energy Compared for. Income Level: As observed from Table 2, most.

  1. The restoration of abortion services at Cook County Hospital.

    Science.gov (United States)

    Donovan, P

    1993-01-01

    Chicago's Cook County Hospital is the first public hospital in the US to ban, then reinstate, abortion services. After the 1973 legalization of abortion in the US, Cook County Hospital's Voluntary Interruption of Pregnancy Clinic performed 3000-3500 procedures annually for low-income women. The clinic was closed abruptly in October 1980 by George Dunne, president of the hospital's Board of Commissioners. Dunne maintained the ban was consistent with a 1977 Illinois law restricting state funding to abortions essential to save a woman's life. The ban was lifted in 1992, after a series of competing lawsuits and restraining orders, by the next Board president, Richard Phelan. Given the 12-year hiatus in abortion provision, the hospital had to acquire equipment, recruit staff, conduct training, and develop medical protocols. Doctors and nurses already employed in the hospital's obstetrics and gynecology department volunteered to staff the service and abortion procedures were scheduled for off-peak hours to minimize overwhelming of the outpatient facility. Planned Parenthood provided equipment as well as consultation. Abortions are limited to Cook County residents and a minimum fee of US$50 is required, even from Medical Assistance recipients. Although the restoration of abortion services is hailed by pro-choice advocates as a legal victory, there remain serious concerns about the adequacy of the Cook County program. A maximum of 30 abortions are performed a week, meaning that not all abortion seekers can be served, and 2nd-trimester abortions are limited to women whose health would be affected by carrying a pregnancy to term and rape or incest victims. Also problematic has been the 24-hour waiting period between medical examination and counseling and the abortion procedure Finally, pro-choice groups are concerned that the hospital is not training residents to perform abortions.

  2. Childhood asthma and indoor woodsmoke from cooking in Guatemala.

    Science.gov (United States)

    Schei, Morten A; Hessen, Jens O; Smith, Kirk R; Bruce, Nigel; McCracken, John; Lopez, Victorina

    2004-01-01

    We estimated the prevalence and severity of asthma, and the association with cooking on open wood fires, as preparation for a large-scale randomized field trial on effects of indoor air pollution and child health. This is one of the first systematic studies of asthma and indoor wood-smoke pollution and to our knowledge the first asthma study in a purely indigeneous population in Latin America. The mothers of 1058 children aged 4-6 years were interviewed, using the standardized ISAAC (International Study of Asthma and Allergies in Childhood) procedures and questionnaire. The study population is a Mam-speaking (Maya), indigenous group living at relatively high altitude (2000 m) in Western Guatemalan Highlands. We found that asthma prevalence is low among indigenous children in Guatemala, compared to other populations in Latin America. Only 3.3% of the children reported wheezing symptoms in the last 12 months, and 72% wheezing symptoms ever. The majority of the current wheezers had at least one of the criteria for severe asthma. The prevalence of all the symptoms of asthma was higher in children from households that used open fires compared to improved stoves with chimneys. In a logistic regression model, use of open fire for cooking was a significant risk factor for a number of asthma symptoms, with odds ratios varying from 2.0 to 3.5. Among the different cooking technologies (1-improved stove with chimney, 2-mixture of gas and open fire, 3-open fire) trends of higher prevalence with more pollution was found for some of the symptoms. Hence use of open fire for cooking, may be an important risk factor for asthma symptoms and severity.

  3. Production possibility frontier analysis of biodiesel from waste cooking oil

    International Nuclear Information System (INIS)

    Kagawa, Shigemi; Takezono, Kanako; Suh, Sangwon; Kudoh, Yuki

    2013-01-01

    This paper presents an assessment of the productive efficiency of an advanced biodiesel plant in Japan using Data Envelopment Analysis (DEA). The empirical analysis uses monthly input data (waste cooking oil, methanol, potassium hydroxide, power consumption, and the truck diesel fuel used for the procurement of waste cooking oil) and output data (biodiesel) of a biodiesel fuel plant for August 2008–July 2010. The results of this study show that the production activity with the lowest cost on the biodiesel production possibility frontier occurred in March 2010 (production activity used 1.41 kL of waste cooking oil, 0.18 kL of MeOH, 16.33 kg of KOH, and 5.45 kW h of power), and the unit production cost in that month was 18,517 yen/kL. Comparing this efficient production cost to the mean unit production cost on the production possibility frontier at 19,712 yen/kL, revealed that the cost of producing 1 kL of biodiesel could be reduced by as much as 1195 yen. We also find that the efficiency improvement will contribute to decreasing the cost ratio (cost per sale) of the biodiesel production by approximately 1% during the study period (24 months) between August 2008 and July 2010. - Highlights: ► This paper analyzes the productive efficiency of an advanced biodiesel plant using DEA. ► We examine the optimal production activities of biodiesel from waste cooking oil. ► Considering the production frontier, the unit cost of biodiesel could be reduced by 1195 yen. ► The efficiency improvement contributes to decreasing the cost ratio of the biodiesel by 1%

  4. Germinated, toasted and cooked chickpea as ingredients for breadmaking

    OpenAIRE

    Ouazib, Meriem; Garzón, Raquel; Farid Zaidi, Farid; Rosell, Cristina M.

    2016-01-01

    The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab�� and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made wi...

  5. Cooking smoke and respiratory symptoms of restaurant workers in Thailand

    OpenAIRE

    Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

    2017-01-01

    Background Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. Methods This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Ph...

  6. Entree Production Guides for Cook/Freeze Systems

    Science.gov (United States)

    1983-03-01

    Mein 245 Turkey Tetrazzini 248 209 .. . .-- - __".. ___, _ . .. ... . . ..______ . ......__•__, * .% ,-. - 7 ARROZ CON POLLO C-1 Yield: 100 Portions...and freeze. 210 • . 2 ARROZ CON POLLO Ingredients Percent Pounds Grams Procedure Paprika 0.13 0.08 34 Garlic, dehydrated, 0.05 0.03 13 granulated...raw weight to cooked edible (boned) meat. Edible weight of chicken equals 11.7 lb (5307 g). 211 ARROZ CON POLLO Ingradients Meet 1. Bacon, NSN-8905

  7. Optical and Chemical Characterization of Aerosols Produced from Cooked Meats

    Science.gov (United States)

    Niedziela, R. F.; Foreman, E.; Blanc, L. E.

    2011-12-01

    Cooking processes can release a variety compounds into the air immediately above a cooking surface. The distribution of compounds will largely depend on the type of food that is being processed and the temperatures at which the food is prepared. High temperatures release compounds from foods like meats and carry them away from the preparation surface into cooler regions where condensation into particles can occur. Aerosols formed in this manner can impact air quality, particularly in urban areas where the amount of food preparation is high. Reported here are the results of laboratory experiments designed to optically and chemically characterize aerosols derived from cooking several types of meats including ground beef, salmon, chicken, and pork both in an inert atmosphere and in synthetic air. The laboratory-generated aerosols are studied using a laminar flow cell that is configured to accommodate simultaneous optical characterization in the mid-infrared and collection of particles for subsequent chemical analysis by gas chromatography. Preliminary optical results in the visible and ultra-violet will also be presented.

  8. Treatment of tuna cooking juices by nano filtration

    International Nuclear Information System (INIS)

    Walha, K. a.; Ben Amar, R.; Bourseau, P.; Jaouen, P.

    2009-01-01

    Canned tuna is among the largest commercial canned fishery product in Tunisia. This industry rejects many aqueous effluents (washing, thawing, rinsing and cooking waters). Cooking juice represents 50 pour cent of the total effluent volume. It has a high organic load and a very high salt content. For consequence, discarding directly the effluent in the environment is not possible and need further treatment. However, the juice seems to contain interesting flavour compounds. In this work, a membrane process system consisting in nano filtration was used to reduce the pollution load and to concentrate flavour compounds of tuna cooking juice. The NF membrane tested in this work concentrate the organic matter since the retentions are high, starting at 74 pour cent for total circulation and increasing up to 85 pour cent for volume reduction factor (VRF) of 5. The membrane undergoes severe fouling, it can be effectively cleaned through a complete basic-acid washing cycle. The effect of three chemical reagents was studied for the regeneration of the fouled membrane. In the future, we will focus on the concentrates obtained by NF: sensory analysis with a panel of trained tasters and analysis of aromatic molecules should allow to value the quality of the flavouring concentrates.

  9. PERANAN COOK DI EVENT KITCHEN HOTEL HYATT REGENCY BANDUNG

    Directory of Open Access Journals (Sweden)

    Rizky Firdaus

    2016-03-01

      Abstrak - Hotel merupakan salah satu pendukung pariwisata, dimana keberadaanya begitu penting untuk mengakomodir kebutuhan-kebutuhan wisatawan yang berkaitan dengan penginapan, restoran, penyelenggaraan event dan hiburan, sehingga faktor kualitas pelayanan yang diberikan menjadi kunci keberhasilan dari suatu hotel. Penyelenggaraan event di hotel menjadi tren tersendiri dan sangat berpotensi untuk terus dikembangkan, salah satu kualitas pelayanan yang sangat penting yaitu penyediaan hidangan bagi kegiatan event, maka peran cook di event kitchen menjadi aspek yang dapat menentukan baik tidaknya event terlaksana. Hotel Hyatt Regency Bandung sebagai hotel bintang 5 memiliki 6 outlet untuk mendukung pelayanan hidangan bagi event yang diselenggarakan di hotel tersebut. Keenam outlet tersebut yaitu outlet Banquet Kitchen, outlet Taruma Café Kitchen, outlet Regecy Kitchen, outlet Cha Yuen Kitchen, outlet Commissary Kitchen dan outlet Simider Kitchen. Dalam suatu outlet biasanya terdiri dari 6 sampai 7 cook. Dimana mereka memiliki tugas masing-masing, seperti bagian chef de partie yang bertugas untuk menyediakan dan mengawasi pengadaan kebutuhan bahan makanan, dan ada pula bagian commis yang bertugas untuk mengolah bahan makanan menjadi masakan yang dapat disajikan untuk kegiatan event. Peran dari masing-masing bagian begitu penting bagi kelancaran event yang terlaksana, dan kelancaran suatu event yang terlaksana berdampak baik pada image hotel dimata konsumen.   Kata Kunci : Hotel, Even Kitchen, Cook.

  10. Reduction of aflatoxin in rice by different cooking methods.

    Science.gov (United States)

    Sani, Ali Mohamadi; Azizi, Eisa Gholampour; Salehi, Esmaeel Ataye; Rahimi, Khadije

    2014-07-01

    Rice (Oryza sativa Linn) is one of the basic diets in the north of Iran. The aim of present study was to detect total aflatoxin (AFT) in domestic and imported rice in Amol (in the north of Iran) and to evaluate the effect of different cooking methods on the levels of the toxin. For this purpose, 42 rice samples were collected from retail stores. The raw samples were analysed by enzyme-linked immunosorbent assay (ELISA) technique for toxin assessment and then submitted to two different cooking methods including traditional local method and in rice cooker. After treatment, AFT was determined. Results show that the average concentration of AFT in domestic and imported samples was 1.08 ± 0.02 and 1.89 ± 0.87 ppb, respectively, which is lower than national and European Union standards. The highest AFT reduction (24.8%) was observed when rice samples were cooked by rice cooker but the difference with local method was not statistically significant (p > 0.05). © The Author(s) 2012.

  11. [Analysis on oil fume particles in catering industry cooking emission].

    Science.gov (United States)

    Tan, De-Sheng; Kuang, Yuan-Cheng; Liu, Xin; Dai, Fei-Hong

    2012-06-01

    By measuring the particulate matter of oil fume which is over 10 microm or below 10 microm separately and using microradiography and Electrical Low Pressure Impactor (ELPI), it is found out the distributing characteristic of oil fume particles in catering industry cooking emission. The result shows that the diameter of the oil fume particles which was sedimentated in the kitchen is between 10-400 microm, the concentration peak value is between 10-100 microm. The diameter of oil fume aerosol is mostly smaller than 1 microm, while the concentration peak value is between 0.063-0.109 microm. In addition, the mass concentration peak value is between 6.560-9.990 microm. Through the analysis to the physical characteristics of oil fume from catering industry cooking emissions, the eigenvalue of the oil fume has been found and the feature matter for monitoring the oil fume has been discovered to provide a reasonable standard for controlling and monitoring the catering industry cooking emission.

  12. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    DEFF Research Database (Denmark)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia

    2015-01-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied...... of MR products, regardless the presence of reducing sugars and the cooking method.......The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

  13. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

    Science.gov (United States)

    Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

  14. Learning cooking skills at different ages: a cross-sectional study.

    Science.gov (United States)

    Lavelle, Fiona; Spence, Michelle; Hollywood, Lynsey; McGowan, Laura; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira

    2016-11-14

    Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors. A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20-60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05. Results showed that child (confidence in, their cooking and food skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures. This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including

  15. Ecological prospective memory assessment in children with acquired brain injury using the Children’s Cooking Task

    OpenAIRE

    Krasny-Pacini, Agata; Servant, Violette; Alzieu, Christine; Chevignard, Mathilde

    2015-01-01

    International audience; Prospective memory (PM) has been shown to be impaired in children with acquired brain injuries (ABI) and is a major concern for parents. Few studies have addressed this issue and most used tasks that are not ecologically valid. The aims of this study were (1) to explore if children who have sustained an ABI suffer PM impairment, measured both by the Children’s Cooking task (CCT) PM score and using the 2 PM subtests of the Rivermead Behavioral Memory Test (RBMT), and (2...

  16. The cost of cooking a meal. The case of Nyeri County, Kenya

    Science.gov (United States)

    Fuso Nerini, Francesco; Ray, Charlotte; Boulkaid, Youssef

    2017-06-01

    Energy for cooking is considered essential in achieving modern energy access. Despite this, almost three billion people worldwide still use solid fuels to meet their cooking needs. To better support practitioners and policy-makers, this paper presents a new model for comparing cooking solutions and its key output metric: the ‘levelized cost of cooking a meal’ (LCCM). The model is applied to compare several cooking solutions in the case study area of Nyeri County in Kenya. The cooking access targets are connected to the International Workshop Agreement and Global Tracking Framework’s tiers of cooking energy access. Results show how an increased energy access with improved firewood and charcoal cookstoves could reduce both household’s LCCMs and the total costs compared to traditional firewood cooking over the modelling period. On the other hand, switching to cleaner cooking solutions, such as LPG- and electricity, would result in higher costs for the end-user highlighting that this transition is not straightforward. The paper also contextualizes the results into the wider socio-economic context. It finds that a tradeoff is present between minimizing costs for households and meeting household priorities, thus maximizing the potential benefits of clean cooking without dismissing the use of biomass altogether.

  17. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

    Science.gov (United States)

    el-Adawy, Tarek A

    2002-01-01

    The effects of cooking treatments (boiling, autoclaving and microwave cooking) and germination on the nutritional composition and antinutritional factors of chickpeas were studied. Cooking treatments and/or germination caused significant (p vitamins. Germination was less effective than cooking treatments in reducing trypsin inhibitor, hemagglutinin activity, tannins and saponins; it was more effective in reducing phytic acid, stachyose and raffinose. Cooking treatments and germination decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked and germinated chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving. Germination resulted in greater retention of all minerals and B-vitamins compared to cooking treatments. In vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all treatments. The chemical score and limiting amino acid of chickpeas subjected to the various treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking appears to be the best alternative for legume preparation in households and restaurants.

  18. Impact of the degree of cooking on starch digestibility of rice - An in vitro study.

    Science.gov (United States)

    Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

    2016-01-15

    The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree. No significant differences in the equilibrium starch hydrolysis (%) were observed among the partially and fully cooked grains, although significant differences were observed among the uncooked and cooked samples. The equilibrium starch hydrolysis (%) of homogenised rice was higher than its non-homogenised counterpart. These results showed that rice starch digestibility should not be affected by the cooking degrees related to starch gelatinisation, but was influenced by the modification/destruction of the grain structure during mechanical processing. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012

    Directory of Open Access Journals (Sweden)

    Thapanan Konwatchara

    2014-06-01

    Full Text Available The aim of this research was to investigate the changes in functional properties of germinated black glutinous rice (KKU-ULR012 after cooking. Black glutinous rice grains were obtained from Faculty of Agriculture, Khon Kaen University, Thailand. The rough grains were soaked for 12 hrs, then germinated for 30 hrs at 35±2°C (95%RH, dried at 45±2°C for 8 hrs, dehusked and cooked either using a microwave oven or a pressure cooker. The cooked grains were dehydrated in two stages, 85±2°C for 1 hr and 45±2°C for 12 hrs until the final moisture content was 10±2%wb. The antioxidant activity, anthocyanins, GABA and -oryzanol contents, and the microstructure of the dehydrated grains were then characterized. Germination process induced a 2.55 fold increase in GABA content compared to non-germinated KKU-ULR012. The germinated KKU-ULR012 gave DPPH value, anthocyanins and -oryzanol contents of 33.74±0.15 mgTrolox/100gdb, 182.89±0.48 mg/100gdb and 37.72±0.16 mg/100gdb, respectively. Anthocyanins in cooked germinated KKU-ULR012 diminished almost 88-89% after cooking. The cooking methods employed strongly influenced the antioxidant activity and anthocyanins content that the pressure cooking tended to prevent loss of anthocyanin content and antioxidant activity. The GABA, -oryzanol and antho-cyanins contents and antioxidant activity of germinated grains cooked in the pressure cooker were higher than the samples cooked in the microwave oven (p<0.05. For pressure cooking, the cooked grains gave DPPH, ABTS, anthocyanins and -oryzanol contents of 9.89±0.35 mgTrolox/100gdb, 1.79±0.04 mgTrolox/100gdb, 21.60±0.14 mg/100gdb and 37.16±0.70 mg/100gdb, respectively. The rice grains cooked by pressure cooking were more moist and sticky than the grains cooked by microwave cooking. The microstructure examined by SEM showed that the center of the dehydrated cooked rice grain was smooth indicating starch gelatinization whereas the surface revealed

  20. A Book Review of Life After Death Row: Exonerees' Search for Community and Identity by Saundra D. Westervelt and Kimberly J. Cook.

    Directory of Open Access Journals (Sweden)

    Frank R. Baumgartner

    2013-06-01

    Full Text Available Saundra Westervelt and Kimberly Cook have done a great service by asking this question and by exploring the multiple dimensions of tragedy, irony, paradox, and pain that confront those wrongfully convicted of crimes, confronted with death row, and later found to be innocent. These are, of course, the "lucky ones" -- the mistakes associated with their wrongful convictions were discovered. But how lucky are they? All struggle with multiple concerns, practical, social, and psychological.

  1. Genotoxicological safety of the ethanol extract from seafood cooking drips by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Hyun Joo; Choi, Jong Il; Lee, Hee Sub; Kim, Jae Hun; Byun, Myung Woo [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of); Chun, Byung Soo; Ahn, Dong Hyun [Faculty of Food Science and Biotechnology, Pukyong National University, Busan (Korea, Republic of); Yook, Hong Sun [Dept. of Food and Nutrition, Chungnam National University, Daejeon (Korea, Republic of); Kim, Kee Hyuk [Dept. of Food Nutrion and Food Science, Woosong University, Daejeon (Korea, Republic of)

    2008-01-15

    Although seafood cooking drips were the byproducts from the fishery industry it was known that the cooking drips had many nutrients and could be used as functional materials. Previously, the physiological properties of cooking drips were shown to be increased by a gamma irradiation. But, there was no report on the safe for the genotoxicity on the irradiation. In this study, the genotoxicity of the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus was evaluated by the Ames test (Salmonella typhimurium reversion assay) and the SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100. No mutagenicity was detected in the assay, both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated seafood cooking drips did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for the hygiene, functional properties and processibility of seafood cooking drips.

  2. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

    Science.gov (United States)

    Uran, Harun; Gokoglu, Nalan

    2014-04-01

    The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

  3. Digital Materials Related to Food Science and Cooking Methods for Preparing Eggs

    OpenAIRE

    沼田, 貴美子; 渡邉, 美奈; ヌマタ, キミコ; ワタナベ, ミナ; Numata, Kimiko; Watanabe, Mina

    2009-01-01

    We studied methods that were effective for teaching cooking to elementary school pupils using home economics materials. The subject was "Iritamago (scrambled eggs)". We researched the relationship between cookery science and experimental methods of making Iritamago. The various differences in condition and texture of Iritamago were compared among the different cooking utensils, conditions, and preparations of eggs. We created digital materials related to cookery science and the cooking method...

  4. Okeanos Explorer (EX1704): American Samoa and Cook Islands (Telepresence Mapping)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Operations for this cruise will include 24 hour mapping, and continuous telepresence-based remote participation in mapping operations. Multibeam and splitbeam...

  5. Role of lipids in the extrusion cooking processes

    Directory of Open Access Journals (Sweden)

    Berghofe, E.

    2000-04-01

    Full Text Available Extrusion is a versatile and very efficient technology that is widely used in food and feed processing. The cooking extruders have found many applications, which include: breakfast cereals, snack foods, other cereal based products, pet food and aquatic foods, texturized vegetable proteins, confectionery products, chemical and biochemical reactions, and oil extraction. Lipids are components that play an important role in most of the extrusion cooking processes. They can act as plastificizers or emulsifiers, and affect more significantly texture and stickiness of the extrudate. This paper reviews effect of oils and other lipids reactions during extrusion cooking as well as the effects of amylase-lipid complexation on extrudate quality.La extrusión es, en general, una tecnología versátil y muy eficiente, que se aplica ampliamente en la elaboración de alimentos y piensos. Los equipos de cocción-extrusión tienen numerosas aplicaciones, entre las que pueden incluirse: los cereales de desayuno listos para comer, los aperitivos, diferentes productos basados en cereales, los piensos para animales domésticos y peces, proteínas vegetales texturizadas, productos de pastelería, reacciones químicas y bioquímicas, y la extracción de aceites. Los lípidos son componentes que juegan un papel importante en la mayoría de los procesos de cocción-extrusión. Pueden actuar como plastificantes o como emulsionantes, suministrando lubricación. En este artículo se revisan con detalle los efectos de las reacciones de los aceites y otros lípidos durante el proceso de cocción-extrucción así como el efecto de la formación de complejos amilasa-lípidos sobre la calidad de los extrudados.

  6. Waste Cooking Oil as an Alternate Feedstock for Biodiesel Production

    Directory of Open Access Journals (Sweden)

    M. Rafiqul Islam

    2008-04-01

    Full Text Available As crude oil price reach a new high, the need for developing alternate fuels has become acute. Alternate fuels should be economically attractive in order to compete with currently used fossil fuels. In this work, biodiesel (ethyl ester was prepared from waste cooking oil collected from a local restaurant in Halifax, Nova Scotia, Canada. Ethyl alcohol with sodium hydroxide as a catalyst was used for the transesterification process. The fatty acid composition of the final biodiesel esters was determined by gas chromatography. The biodiesel was characterized by its physical and fuel properties including density, viscosity, acid value, flash point, cloud point, pour point, cetane index, water and sediment content, total and free glycerin content, diglycerides and monoglycerides, phosphorus content and sulfur content according to ASTM standards. The viscosity of the biodiesel ethyl ester was found to be 5.03 mm2/sec at 40oC. The viscosity of waste cooking oil measured in room temperature (at 21° C was 72 mm2/sec. From the tests, the flash point was found to be 164oC, the phosphorous content was 2 ppm, those of calcium and magnesium were 1 ppm combined, water and sediment was 0 %, sulfur content was 2 ppm, total acid number was 0.29 mgKOH/g, cetane index was 61, cloud point was -1oC and pour point was -16oC. Production of biodiesel from waste cooking oils for diesel substitute is particularly important because of the decreasing trend of economical oil reserves, environmental problems caused due to fossil fuel use and the high price of petroleum products in the international market.

  7. Heterocyclic amines produced in cooked food: unavoidable xenobiotics.

    Science.gov (United States)

    Sugimura, T; Wakabayashi, K; Ohgaki, H; Takayama, S; Nagao, M; Esumi, H

    1990-01-01

    Humans are continuously exposed to naturally occurring and industrial xenobiotics in their daily lives. Heterocyclic amines, which are formed during the cooking of proteinaceous foods, have been categorized as a new class of naturally occurring xenobiotics. They are divided into 2-amino-3-methylimidazo[4,5-f] quinoline (IQ)- and non-IQ-types. The amounts and proportion of total mutagenicity contributed by the IQ-type heterocyclic amines in cooked food are greater than those of the non-IQ-types. Precursors of the IQ-type heterocyclic amines including IQ, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) are creatinine, amino acids and sugars in meat and fish. Both types of heterocyclic amines are carcinogenic in mice and rats. All heterocyclic amines except PhIP frequently induce cancers in the liver, while PhIP induces lymphomas in mice and carcinomas of the colon and mammary gland in rats. Based on quantitative analysis of heterocyclic amines in cooked food and levels of excretion of unchanged heterocyclic amines in human urine, total heterocyclic amine intake was calculated to be around 0.4-16 micrograms/person per day. As in the case of other naturally occurring xenobiotics, and degree of exposure is small and is presumably insufficient alone to account for the development of human cancer. Nevertheless, a linear relationship has been demonstrated between DNA adduct levels and a wide range of doses of MeIQx in animals. In addition, combined treatment with five heterocyclic amines yielded additive or synergistic effects in the development of glutathione S-transferase placental form (GST-P) positive foci. Taking these results and current observations of multiple genetic alterations in human cancers into consideration together, heterocyclic amines are probably involved in the development of human cancer in the presence of other carcinogens, tumor promoters and factors stimulating cancer progression.

  8. Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

    Science.gov (United States)

    Carvalho, Lucia M. J.; Corrêa, Mariana M.; Pereira, Elenilda J.; Nutti, Marília R.; Carvalho, José L. V.; Ribeiro, Ediane M. G.; Freitas, Sidinéa C.

    2012-01-01

    Background According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument – Spectroflame P). All experiments and analyses were carried out in triplicate. Results Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. PMID:22389643

  9. Short-chain chlorinated paraffins in cooking oil and related products from China.

    Science.gov (United States)

    Cao, Yang; Harada, Kouji H; Liu, Wanyang; Yan, Junxia; Zhao, Can; Niisoe, Tamon; Adachi, Ayumu; Fujii, Yukiko; Nouda, Chihiro; Takasuga, Takumi; Koizumi, Akio

    2015-11-01

    Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from production and processing of the oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Cooking behaviour of different ethnic groups residing in and around lowland rainforests of Sumatra, Indonesia

    DEFF Research Database (Denmark)

    David, Wahyudi; Widianingsih, Nayu Nuringdati; Ardiansyah

    2017-01-01

    Cooking behaviour can reflect how natural resources have been converted into human nutrition. Cooking is activity from collecting to preparing food. Cooking competencies reflect the ability of people to provide for their food-based needs. Harapan Rainforest is a restoration forest with limited food...... resources remaining in it. This study investigated the relationship between cooking behaviour and the associated socio-economic characteristics of three ethnic groups residing in remaining rainforest. The quantitative data were collected from 101 households by using semi-structured questionnaires...

  11. Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.

    Science.gov (United States)

    Filgueras, Renata S; Gatellier, Philippe; Ferreira, Claude; Zambiazi, Rui C; Santé-Lhoutellier, Véronique

    2011-09-01

    The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and cooked meat. In addition, myofibrillar proteins were exposed in vitro to proteases of the digestive tract. Cooking markedly affected the protein surface hydrophobicity. The BBP bound content was three times greater in cooked than in fresh rhea meat. A small increment in tryptophan content after cooking was observed. Storage influenced Schiff bases formation indicating the presence of protein-aldehyde adducts after cooking. High content of Schiff bases was found after cooking of samples stored for 5 days, demonstrating a probable implication of free amino groups, most likely from lysine. Cooking decreased the myofibrillar protein susceptibility to pepsin activity. After cooking, the proteolysis rate by pancreatic enzymes increased. Our findings support the importance of protein aggregation in the nutritional value of meat proteins. Copyright © 2011 Elsevier Ltd. All rights reserved.

  12. Evaluation of owner experiences and adherence to home-cooked diet recipes for dogs.

    Science.gov (United States)

    Johnson, L N; Linder, D E; Heinze, C R; Kehs, R L; Freeman, L M

    2016-01-01

    To evaluate owner experiences and adherence to home-cooked diet recipes for dogs. Clients of a veterinary teaching hospital clinical nutrition service who had a home-cooked diet recipe formulated for their dogs between March 2011 and December 2013 were given a survey by email, postal mail and telephone. Survey questions addressed motivations, positive and negative aspects of feeding home-cooked diets and current feeding practices. Responses were compared to animals' medical records to determine adherence. Of the 93 owners who were contacted, 53 (57%) completed the survey. Of the 53 respondents, 43 owners (81%) reported that they were still feeding an home-cooked diet or had fed an home-cooked diet until the time of their dogs' deaths. The most common motivation for feeding a home-cooked diet was suitability for specific medical needs. Of the 30 surveys that included a complete diet history, only four (13%) demonstrated exact adherence to home-cooked diet recipes. Most respondents liked and continued to feed a home-cooked diet, but few owners adhered to prescribed recipes and many dogs required recipe modifications. It is important to counsel dog owners about benefits and drawbacks of feeding home-cooked diets, importance of recipe adherence and necessity for follow-up after diet formulation with a board-certified veterinary nutritionist. © 2015 British Small Animal Veterinary Association.

  13. Insulated Solar Electric Cooking – Tomorrow's healthy affordable stoves?

    Directory of Open Access Journals (Sweden)

    T. Watkins

    Full Text Available We present a cooking technology consisting of a solar panel directly connected to an electric heater inside of a well-insulated chamber. Assuming continued decrease in solar panel prices, we anticipate that in a few decades Solar Electric Cooking (SEC technologies will be the most common cooking technology for the poor. Appropriate use of insulation reduces the power demand making low-power Insulated Solar Electric Cooking (ISEC systems already cost competitive. We present a $100 prototype and preliminary results of two implementations in Uganda.

  14. Linking biomass fuel consumption and improve cooking stove: A study from Bangladesh

    Energy Technology Data Exchange (ETDEWEB)

    Sohel, Md. Shawkat Islam; Rana, Md. Parvez; Akhter, Sayma

    2010-09-15

    The study determines the biomass fuel consumption pattern and environmental consequences of biomass fuel usage in the traditional and improve cooking stove. The introduction of improved cooking stove minimizes people's forest dependence by reducing the amount of fuelwood required to meet their household needs. Firewood was the most frequently used biomass fuel. It has been figured out that the incomplete combustion of biomass in the traditional cooking stove poses severe epidemiological consequences to human health and contributes to global warming. While improve cooking stove help to reduce such consequences.

  15. Iron and zinc retention in common beans (Phaseolus vulgaris L. after home cooking

    Directory of Open Access Journals (Sweden)

    Lucia M. J. Carvalho

    2012-02-01

    Full Text Available Background : According to the World Health Organization (WHO, iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives : This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L. cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design : Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP Optical Emission Spectrometry (Spectro Analytical Instrument – Spectroflame P. All experiments and analyses were carried out in triplicate. Results : Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion : The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.

  16. Cooke and Wheatstone and the invention of the electric telegraph

    CERN Document Server

    Hubbard, Geoffrey

    2013-01-01

    Originally published in 1965. Charles Wheatstone collaborated with William Cooke in the invention and early exploitation of the Electric Telegraph. This was the first long distance, faster-than-a-horse messenger. This volume gives an account of the earlier work on which the English invention was founded, and the curious route by which it came to England. It discusses the way in which two such antagonistic men were driven into collaboration and sets out the history of the early telegraph lines, including work on the London and Birmingham Railway and the Great Western Railway.

  17. Evaluation Method of Accumulated Cooking Oil Stains in Room

    OpenAIRE

    五十嵐, 由利子; 中村, 和吉; 萬羽, 郁子; Igarashi, Yuriko; Nakamura, Kazuyoshi; Banba, Ikuko

    2005-01-01

    The diffusion of the oil mist while cooking affects the entire room, leaving stains on the ceiling and walls. The validity of measuring the color difference of stains was examined by installing teflon plates in the kitchen and the adjacent space with a view to assessing the oil diffusion. Four houses were designated for the examination. In each house, four teflon plates (20×40mm) were installed on the ceiling and walls of the kitchen and the space adjacent to it. Then, one plate was removed a...

  18. Seni Kulinari, Kekuasaan, dan Multikulturalisme dalam Master Cooking Boy/ The Real Master Cooking Boy Karya Etsushi Ogawa

    Directory of Open Access Journals (Sweden)

    Lilawati Kurnia

    2006-10-01

    Full Text Available This essay examines manga, the japanese comic „Master Cooking Boy“ and inquires what the manga offers to the reader beside being a popular reading. This essay reviews the history of manga and its function in the Japanese culture. The paper unravels the theories of cultural studies such as hegemony and multiculturalism in the analyse of this manga. This paper discusses the wider horizon of manga as a field of hegemony discourse and multiculturalism. It opens the possibilities to analyse manga in a different perspective and shows how ideology can operates in the popular literature.

  19. The cooking task: making a meal of executive functions.

    Science.gov (United States)

    Doherty, T A; Barker, L A; Denniss, R; Jalil, A; Beer, M D

    2015-01-01

    Current standardized neuropsychological tests may fail to accurately capture real-world executive deficits. We developed a computer-based Cooking Task (CT) assessment of executive functions and trialed the measure with a normative group before use with a head-injured population. Forty-six participants completed the computerized CT and subtests from standardized neuropsychological tasks, including the Tower and Sorting Tests of executive function from the Delis-Kaplan Executive Function System (D-KEFS) and the Cambridge prospective memory test (CAMPROMPT), in order to examine whether standardized executive function tasks, predicted performance on measurement indices from the CT. Findings showed that verbal comprehension, rule detection and prospective memory contributed to measures of prospective planning accuracy and strategy implementation of the CT. Results also showed that functions necessary for cooking efficacy differ as an effect of task demands (difficulty levels). Performance on rule detection, strategy implementation and flexible thinking executive function measures contributed to accuracy on the CT. These findings raise questions about the functions captured by present standardized tasks particularly at varying levels of difficulty and during dual-task performance. Our preliminary findings also indicate that CT measures can effectively distinguish between executive function and Full Scale IQ abilities. Results of the present study indicate that the CT shows promise as an ecologically valid measure of executive function for future use with a head-injured population and indexes selective executive function's captured by standardized tests.

  20. Improved cook stove adoption and impact assessment: A proposed methodology

    International Nuclear Information System (INIS)

    Troncoso, Karin; Armendáriz, Cynthia; Alatorre, Silvia

    2013-01-01

    Aims: Until now, the success of improved cook stoves (ICS) implementation programs has usually been measured by the number of ICS distributed. Some important research has been conducted to try to determine the effects of the use of an ICS in the user′s health, but these studies are expensive and time consuming. Moreover, no evaluations show the impact of the technology in the user′s lives. This study seeks to contribute to fill this gap. Scope: By applying cluster analysis techniques to survey data, the most relevant variables that explain adoption and impact were identified. Using these variables, two qualitative indexes are proposed: The adoption index considers the use of the new technology, the level of satisfaction, and the conditions of the stove. The impact index considers the changes in cooking practices and life quality brought about by the ICS. Both indexes are then applied to two implementation programs. The indexes show the differences between the program results and the user′s perceptions of each technology. Conclusions: The proposed indexes can be used to measure the success of an ICS implementation program in terms of the benefits perceived by the users of these technologies. -- Highlights: •Two qualitative indexes are proposed to measure the benefits perceived by ICS users. •Two implementation programs were assessed. •The approach enables determining the impact of ICS programs at a fraction of the cost. •It enables comparing the results of different implementation programs

  1. Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking).

    Science.gov (United States)

    Voss, Kenneth; Ryu, Dojin; Jackson, Lauren; Riley, Ronald; Gelineau-van Waes, Janee

    2017-08-23

    Fumonisins are mycotoxins found in corn. They are toxic to animals and cause cancer in rodents and neural tube defects in LM/Bc mice. Reducing their concentrations in corn-based foods is therefore desirable. Chemical analysis or in vitro bioassays of food extracts might not detect toxic fumonisin reaction products that are unknown or unextractable from food matrices, thus potentially underestimating in vivo toxicity. The effectiveness of two common cooking methods, extrusion and nixtamalization (alkaline cooking), to reduce the toxicity of fumonisin-contaminated corn grits (extrusion) and whole kernel corn (nixtamalization) was shown by means of rat feeding bioassays using fumonisin-specific kidney effects as indicators of potential toxicity. A third bioassay showed that in contrast to fumonisin B 1 (FB 1 ), hydrolyzed fumonisin B 1 (HFB 1 ; formed from FB 1 during nixtamalization) did not cause neural tube defects in LM/Bc mice. The findings indicate that extrusion and nixtamalization reduce the potential toxicity of FB 1 -contaminated corn.

  2. Cooking Dinner at Home--From the Office

    Science.gov (United States)

    2005-01-01

    It is well past quitting time, but you are still stuck in the office. Your spouse left work over an hour ago, but is caught in bumper-to-bumper traffic. As a result, neither of you were available to pick up your daughter on time from her soccer game. If your son hadn't gotten detention at school today, which also made him late for work, he could have picked her up. The next thing you know, it is already 8:30 at night, and your family members are finally all together under the same roof. No one has had a bite to eat since lunch, and dinner certainly isn't going to cook itself, or is it? For those who are all too familiar with this situation, it might be time to welcome the oven of the future into your homes: the ConnectIo Intelligent Oven, brought to you by TMIO, LLC, of Cleveland. Applying the same remote command and control concepts that NASA uses to run experiments on the International Space Station (ISS), ConnectIo allows its owners to cook dinner from the road, via a cell phone, personal digital assistant, or Internet connection.

  3. Cooking Banana Consumption Patterns in the Plantain-growing Area of Southeastern Nigeria

    Directory of Open Access Journals (Sweden)

    Tshiunza, M.

    2001-01-01

    Full Text Available Cooking bananas (Musa spp., ABB genome were intro-duced into Southeastern Nigeria by the International Institute of Tropical Agriculture (IITA in the mid-1980s as an interim measure to reduce the incidence of black sigatoka disease (caused by the fungus Mycosphaerel-la fijiensis Morelet on plantain. However, the people of this region were not familiar with their utilisation methods. To address this lack of the knowledge and thereby sustain cooking banana cultivation, IITA, in collaboration with the Shell Petroleum Development Company (SPDC and the Nigeria Agip OU Company (NAOC commenced a training campaign on cooking banana processing methods. This study examined the patterns of utilisation of cooking bananas ten years after the training took place and compared them with plantain. About 95 % of the households interviewed are consuming cooking banana, indicating a broad acceptance of the crop in the region. Overall, two ripening stages termed green and ripe are the most popular ripening stages for the consumption of both plantain and cooking banana, followed by partially ripe maturity stage. The most common forms of consumption for green plantain are, in decreasing order of importance, pottage, boiled, roasted, and fried. Green cooking banana is also mostly eaten in pottage and boiled forms, and less frequently in fried and pounded forms. Ripe plantain is mostly eaten in fried and pottage forms, while ripe cooking banana is mostly eaten in fried and raw forms. Partially ripe plantain is mostly eaten in pottage, fried, boiled, and roasted forms, while partially ripe cooking banana is eaten in fried, pottage and boiled forms. These results indicate that the consumption patterns of plantain and cooking banana are very similar. This similarity has greatly contributed to the rapid integration of cooking banana within the existing plantain consumption and cropping systems.

  4. Una Modificación a la Distancia de Cook Una Modificación a la Distancia de Cook

    Directory of Open Access Journals (Sweden)

    José Antonio Díaz García

    2012-02-01

    Full Text Available En este trabajo se propone una modificación de la distancia de Cook, basándose en la distancia de Mahalanobis generalizada, en el contexto del modelo de regresión lineal multivariado con distribución normal. Se establece además, la distribución exacta del estadístico basado en esta distancia de Mahalanobis generalizada, la cual proporciona puntos críticos para identificar “outliers” en un conjunto de datos. Este procedimiento, se ilustra con un ejemplo, en el caso de la regresión lineal múltiple multivariada.A modification of the classical Cook´s distance is proposed in this paper, being based on the distance of widespread Mahalanobis in the context of multivariate normal linear regression model. Further more, the exact distribution of a pivotal type statistics based on this generalized Mahalanobis distance is established, providing critical points for the identification of outliers in data points. The procedure is illustrated with an example, in the case of multiple and multivariate linear regression.

  5. Furan and Alkylated Furans in Heat Processed Food, Including Home Cooked Products

    DEFF Research Database (Denmark)

    Fromberg, Arvid; Mariotti, Maria S.; Pedreschi, Franco

    2014-01-01

    The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels...

  6. Cooking with the Sun. How To Build and Use Solar Cookers.

    Science.gov (United States)

    Halacy, Beth; Halacy, Dan

    For those working with solar energy and/or conservation and the careful use of resources, constructing a solar oven can be a fun and useful activity. This book describes the construction and use of solar ovens for cooking. Construction details are provided for two inexpensive solar ovens and a reflector hot plate that can then be used to cook 100…

  7. Experiential Cooking Programs for Low-Income Adults: Strategies for Success

    Science.gov (United States)

    Franck, Karen; Vineyard, Michelle; Olson, Ann; Peterson, Ashley

    2012-01-01

    Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…

  8. Extrusion-cooking to improve the animal feed quality of broad beans

    NARCIS (Netherlands)

    Moscicki, L.; Wojcik, S.; Plaur, K.; Zuilichem, van D.J.

    1984-01-01

    Extrusion-cooking of broad beans with a single-screw extruder has been investigated. Attention was focused on process requirements as well as on the nutritional effects of extrusion-cooked broad beans in a chicken feed formulation. The optimal thermal process conditions required for a product of

  9. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section..., heating, and lighting. (a) Flammable and combustible liquids and gases not listed in this section are prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids on...

  10. 46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 2 2010-10-01 2010-10-01 false Liquefied-petroleum-gas piping for heating and cooking. 61.15-10 Section 61.15-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) MARINE... piping for heating and cooking. (a) Leak tests as described in paragraph (b) of this section shall be...

  11. Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of ...

    African Journals Online (AJOL)

    The cooking time for IAR48 and IT89KD-288 cowpea varieties increased from 104.67 to 106.00 and 88.00 to 88.67 min, respectively. The results indicate that the cooking time of cowpea seeds can be reduced significantly on toasting, while maintaining their potential as functional agents in the food industry for nutrition and ...

  12. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

    Science.gov (United States)

    O'Sullivan, Maurice G; Le Floch, Sandrine; Kerry, Joseph P

    2015-03-01

    This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Potential applications for amylose inclusion complexes produced by steam jet cooking

    Science.gov (United States)

    Steam jet cooking is a commercially scalable method of thermomechanically processing starch for many applications. Previous studies at NCAUR have revealed the specific effects of heat and shear on various starch types cooked under different steam flow, pressure, and slurry flow conditions. Starch-...

  14. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  15. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage.

    Science.gov (United States)

    Jo, C; Jin, S K; Ahn, D U

    2000-05-01

    Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated at a 0, 2.5, or 4.5 kGy dose and stored in a 4°C refrigerator for 8 days. Aerobic-packaged, irradiated cooked sausages prepared with BF and FO showed higher Hunter L-values than nonirradiated controls at day 0, but the difference disappeared at day 8. Irradiation increased the Hunter a-value in vacuum-packaged cooked pork sausages regardless of the fat source used, and the increase of the Hunter a-value was dose-dependent. In contrast, the Hunter a-value decreased by irradiation in aerobic-packaged cooked pork sausages prepared with BF or FO. The Hunter a-value of cooked pork sausage with aerobic packaging was significantly reduced at day 8. Hunter b-values increased at Day 8 in irradiated cooked pork sausages except for the sausage prepared with CO at 2.5 kGy. Cooked pork sausages prepared with CO were lighter, and sausage prepared with FO was redder and more yellow (p<0.05) in vacuum packaging.

  16. 76 FR 62428 - Cook Inlet Regional Citizens' Advisory Council (CIRCAC) Charter Renewal

    Science.gov (United States)

    2011-10-07

    ... Inlet Regional Citizens' Advisory Council (CIRCAC) as an alternative voluntary advisory group for Cook... DEPARTMENT OF HOMELAND SECURITY Coast Guard [USCG-2011-0852] Cook Inlet Regional Citizens' Advisory Council (CIRCAC) Charter Renewal AGENCY: Coast Guard, DHS. ACTION: Notice of recertification...

  17. Good Grubbin': Impact of a TV Cooking Show for College Students Living off Campus

    Science.gov (United States)

    Clifford, Dawn; Anderson, Jennifer; Auld, Garry; Champ, Joseph

    2009-01-01

    Objective: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. Design: A randomized controlled trial with pre-, post- and follow-up tests. Setting:…

  18. Go Cook - de første 10 år

    DEFF Research Database (Denmark)

    Andersen, Boris

    Med henvisning til evalueringens datagrundlag udpeges i arbejdsrapportens indsatsområder for fremtidens Go Cook (Go Cook er et landsdækkende tilbud til understøttelse af madkundskabs- og madlæringsaktiviter i grundskolen). De bliver tematiseret som følger: 1. Med henblik på at udvikle de didaktis...

  19. L-ascorbic acid losses in Kenyan vegetables during cooking as ...

    African Journals Online (AJOL)

    The loss of L-ascorbic acid (L-AA) in 14 different cooked local vegetables found in Nairobi markets was determined by high performance liquid chromatography. The effect of quantity of water on the loss of L-AA during cooking was studied with cowpea leaves. It was found that more L-AA was lost when larger amount of ...

  20. Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli

    NARCIS (Netherlands)

    Vermeulen, M.; Klöpping-Ketelaars, I.W.A.A.; Berg, R. van den; Vaes, W.H.J.

    2008-01-01

    The aim of this study was to determine the bioavailability and kinetics of the supposed anticarcinogen sulforaphane, the hydrolysis product of glucoraphanin, from raw and cooked broccoli. Eight men consumed 200 g of crushed broccoli, raw or cooked, with a warm meal in a randomized, free-living, open

  1. Biodiesel From waste cooking oil for heating, lighting, or running diesel engines

    Science.gov (United States)

    Rico O. Cruz

    2009-01-01

    Biodiesel and its byproducts and blends can be used as alternative fuel in diesel engines and for heating, cooking, and lighting. A simple process of biodiesel production can utilize waste cooking oil as the main feedstock to the transesterification and cruzesterification processes. I currently make my own biodiesel for applications related to my nursery and greenhouse...

  2. Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

  3. Demonstrating a nutritional advantage to the fast cooking dry bean (Phaseolus vulgaris L.)

    Science.gov (United States)

    Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the...

  4. Effects of cooking methods on starch and sugar composition of sweetpotato storage roots

    Science.gov (United States)

    Sweet potato has rich nutrition, good ecological adaptability and high yield. There was a lack of knowledge about the relationship among cooking methods, sugar components and cultivars. The objective of this study was to determine sugar composition of four sweet potato cultivars under three cooking ...

  5. Science of Food and Cooking: A Non-Science Majors Course

    Science.gov (United States)

    Miles, Deon T.; Bachman, Jennifer K.

    2009-01-01

    Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the…

  6. Gas cooking, kitchen ventilation, and asthma, allergic symptoms and sensitization in young children - the PIAMA study

    NARCIS (Netherlands)

    Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; Gerritsen, J; De Jongste, JC; De Vries, H.

    Background: Several studies reported inconsistent associations between using gas for cooking and respiratory symptoms or lung function in children. Kitchen ventilation characteristics may modify the relationship between gas cooking and respiratory health. The aim of this study was to investigate the

  7. Microbiological quality and safety of cooking butter in Beni-Suef ...

    African Journals Online (AJOL)

    Background: Cooking butter is one of the most popular types of fat consumed in Egyptian houses. It is produced in villages by rural women that are usually using their traditional knowledge during manufacturing. Objective: To study the rate of contamination and hygienic quality of cooking butter Methods: A total of 60 random ...

  8. Aqueous carbon black dispersions prepared with steam jet-cooked corn starch

    Science.gov (United States)

    The utilization of jet-cooked waxy and normal corn starch to prepare aqueous dispersions of hydrophobic carbon black (Vulcan XC-72R) is reported. Blending carbon black (CB) into aqueous jet-cooked dispersions of starch followed by high pressure homogenization produced stable aqueous carbon black di...

  9. Performance evaluation of solar box cooker assisted with latent heat energy storage system for cooking application

    Science.gov (United States)

    Vigneswaran, V. S.; Kumaresan, G.; Sudhakar, P.; Santosh, R.

    2017-05-01

    Solar cooking is one of the most promising techniques to meet the cooking needs in remote areas where electricity and fuel supplies are meager. Solar box cooker is an efficient device used in solar cooking as it is simple to fabricate, easy to operate and hazard-free. In this context, the performance evaluation of a solar box cooker with varied number of reflectors has been undertaken. It was found that the time consumed for cooking in a box type solar cooker with four reflectors is lesser compared to that of a single reflector and its overall utilization efficiency increases with increase in the cooking mass. Further, a latent heat energy storage system was designed and fabricated to cook the food at off-peak hours of solar radiation. This latent heat energy storage system was combined with the solar box cooker. Oxalic acid dihydrate was used as the phase change material due to its high specific enthalpy and its melting point lying close to the cooking temperature. It was found that the solar box cooker with phase change material could be effectively utilized to cook food during off-peak hours of solar radiation.

  10. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods.

    Science.gov (United States)

    Crews, C; Brereton, P; Davies, A

    2001-04-01

    The results are reported of a study to determine the effect of domestic cooking procedures on the level of 3-monochloropropane-1,2-diol (3-MCPD) in selected foods. Samples of 23 foods comprising stock cubes, gravies, a cake mix, batters, breads, cheese and meats were subjected to a range of cooking procedures including grilling, toasting and microwaving. The resulting levels of 3-MCPD were compared with those present in the foods before cooking. Grilling and toasting produced substantial increases in the 3-MCPD content of bread, forming up to 0.3 mg/kg, and of most cheeses, resulting in levels of up to about 0.1 mg/kg. Microwave cooking produced elevated 3-MCPD levels in some cheeses. Frying laboratory-produced batters increased 3-MCPD levels to about 0.1 mg/kg whereas a retail batter contained no detectable 3-MCPD when fried. The remaining foods showed little or no discernible increase on cooking.

  11. Evaluation of the cooking power in three different solar cookers box-type

    Science.gov (United States)

    Terres, H.; Lizardi, A.; Chávez, S.; López, R.; Vaca, M.

    2017-01-01

    In the present work calculations for the cooking power in three different solar cookers are shown. The designs considered for the solar cookers are square, rectangular and octagonal. Agree to the results, a solar cooker with larger area for the solar radiation inlet has the biggest cooking power. The cooking powers obtained for the solar cookers are 4.04 W (0.49 m2), 2.06 W (0.15 m2) and 0.88 W (0.19 m2) which correspond to square, rectangular and octagonal designs respectively. For the evaluation, the standard ASAE S580 JAN03 was considered to evaluate the cooking power in the solar cookers. Following the method established in this standard was possible to calculate the cooking power and evaluate the solar cookers at the same time. This activity except for what has been done in the standard, have not been done in other works.

  12. Study on the physiological activities of gamma-irradiated seafood cooking drips

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Eu Ri; Kim, Yeon Joo; Choi, Jong Il; Sung, Nak Yun; Jung, Pil Moon; Kim, Jae Hun; Song, Beom Seok; Yoon, Yo Han; Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Lee, Ju Yeoun [Chonbuk National University, Jeonju (Korea, Republic of)

    2010-03-15

    Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lost of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

  13. Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

    Science.gov (United States)

    Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

    2014-03-01

    The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

  14. Cooking activity for patients with Alzheimer’s disease: a review

    Directory of Open Access Journals (Sweden)

    Shang-Qun Gong

    2017-07-01

    Full Text Available As a degenerative nervous system disease, Alzheimer’s disease (AD, can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also has certain positive effects on patient’s cognition, autonomy and memory function. Now, as one of the instrumental activities of daily life, cooking activity has developed as a useful tool in the intervention trials, serious game, virtual reality training and assessment of daily living activities.

  15. Evaluation of the cooking power in three different solar cookers box-type

    International Nuclear Information System (INIS)

    Terres, H; Lizardi, A; Chávez, S; López, R; Vaca, M

    2017-01-01

    In the present work calculations for the cooking power in three different solar cookers are shown. The designs considered for the solar cookers are square, rectangular and octagonal. Agree to the results, a solar cooker with larger area for the solar radiation inlet has the biggest cooking power. The cooking powers obtained for the solar cookers are 4.04 W (0.49 m"2), 2.06 W (0.15 m"2) and 0.88 W (0.19 m"2) which correspond to square, rectangular and octagonal designs respectively. For the evaluation, the standard ASAE S580 JAN03 was considered to evaluate the cooking power in the solar cookers. Following the method established in this standard was possible to calculate the cooking power and evaluate the solar cookers at the same time. This activity except for what has been done in the standard, have not been done in other works. (paper)

  16. Energy and emissions characterization of an eco-efficient biomass cook stove at different altitudes

    International Nuclear Information System (INIS)

    Pérez-Bayer, Juan F.; Graciano-Bustamante, Diana S.; Gómez-Betancur, José A.

    2013-01-01

    Around 2.5 billion people depend on wood as their main fuel for heating and cooking.In this work is studied the effect of altitude (678 and 1976 meters above sea level) on energy performance and emissions of an improved wood stove under standardized cooking tests. The experiments were carried out under the Water Boiling (WBT) and Controlled Cooking (CCT) Tests. The efficiency decreased about 24 % with increasing altitude in WBT, and specific fuel consumption increased 27.3 % due to the air density changes. Regarding the controlled cooking test, the specific fuel consumption and specific emissions increased by 15.3 % and 16 %, respectively. It is highlighted that altitude significantly affects the 'Plancha' wood stove behavior. Specific emissions increased at higher altitudes, so it is necessary to redesign wood stoves according to their geographical location in order to optimize the cooking process. (author)

  17. Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Chen, Chih-Feng; Tan, Fa-Jui

    2018-01-01

    This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P meat (P meat exhibited a significantly higher moisture release and lower initial hardness, chewdown hardness and residual loose particles. A darker color and enhanced chickeny flavor were observed for OC meat. Based on the unique sensory and physicochemical characteristics in demand, producers should employ appropriate cooking methods to optimize native chicken meat quality. © 2017 Japanese Society of Animal Science.

  18. Antioxidant Properties, Degradation Kinetics and Storage Stability of Drinks Prepared From the Cooking Water of Pigmented Rice

    OpenAIRE

    Adyati Putriekasari Handayani; Yogeshini Ramakrishnan; Roselina Karim; Kharidah Muhammad

    2014-01-01

    Pigmented rice, consisting of black rice and red rice, is known to contain antioxidant compounds in its bran that tend to leach out into the water during cooking. As the rice is usually cooked in excess water which is discarded after cooking, the purpose of this study is therefore, to evaluate the rice cooking water as an antioxidant drink in terms of its antioxidant properties, storage stability and anthocyanin degradation kinetics. The results showed that the percentages of antioxidant extr...

  19. Influence of microwave and conventional cooking on beef liver lipids

    Directory of Open Access Journals (Sweden)

    Farag, R. S.

    1992-12-01

    Full Text Available Liver slices were cooked with a mixture of cottonseed oil and margarine using microwave oven and gas cooker. The acid values, peroxide numbers, total sterols and fatty acid profiles of unheated and cooked liver slices conventionally and by microwaves were determined. The time required for cooking liver slices by microwaves was one-half of the time required conventionally. Heating the lipid mixture by both heating methods caused highly significant decrease in the acid value. Conversely, the acid values of lipids extracted from cooked liver slices were highly significantly increased by the heating processes. The peroxide values of the lipids conventionally heated were always lower than those obtained by microwaves. The peroxide value of microwavable liver lipids was nearly twice as high as that produced by conventional heating. Heating processes significantly reduced the sterol levels for all lipids under study. The fatty acid analysis of the lipids under heat treatments demonstrate the occurrence of oxidative degradation and production of short-chain acids.

    Rodajas de hígado fueron cocinadas con una mezcla de aceite de semilla de algodón y margarina usando horno microonda y cocina de gas. Se determinaron los índices de acidez, índices de peróxido, esteroles totales y perfiles de ácidos grasos de las rodajas de hígado no calentadas y de las cocinadas convencionalmente y por microondas. El tiempo requerido para la cocción de las rodajas de hígado por microondas fue una vez y media el necesitado por el sistema convencional. La mezcla de lípidos calentada por ambos métodos sufrió una disminución significativa en el índice de acidez. Por el contrario, los lípidos extraídos de las rodajas de hígado cocinado mostraron índices de acidez significativamente elevados, aumentados por el proceso de calentamiento. Los índices de peróxidos de los lípidos calentados convencionalmente fueron siempre más bajos que los obtenidos por

  20. Haptic Routes and digestive destinations in cooking series

    DEFF Research Database (Denmark)

    Waade, Anne Marit; Jørgensen, Ulla Angkjær

    2010-01-01

    Taking modern television travel cookery series as a starting point, the article investigates the cultural significance of food and place in visual culture. The examples are, respectively, The Keith Floyd Cookery Collection: Floyd Around The Med [2000. BBC DVD, 2007] and The Hairy Bikers Cookbook...... and the media in which aesthetical, cultural and symbolic values are related to the way food is mediatised. The main argument is that cooking television series produce haptic images of place and food that include a specific sensuous and emotional relation between screen and viewer. The haptic imagery...... Series 1 & 2 [BBC DVD, 2006]. The series illustrate the strong connection between travel, food and place in tourist consumer culture, as well as the way motion and emotion are related to sensuous and digestive aspects of touristic food. The series also illustrate the emblematic connection between food...

  1. Cooking fuel use patterns in India: 1983-2000

    International Nuclear Information System (INIS)

    Viswanathan, Brinda; Kavi Kumar, K.S.

    2005-01-01

    This study analyses the expenditure share of 'clean' and 'dirty' fuels in total cooking fuel consumption for the rural and urban households across 16 major states in India, using household level data from national sample surveys conducted during the period 1983-2000. The results show wide disparity between rural and urban households and also across states. Analysis to identify the determinants of fuel choice reveals that affordability plays a major role, while the pro-rich and pro-urban bias of kerosene supply through public distribution system also has influenced the observed variation in consumption patterns across states and over rural and urban areas. The study discusses the policies that could facilitate switch towards 'clean' fuels and argues that enabling policies should pay attention among other things to the gender issues and trade-offs that exist between say, local and global pollution, deforestation and resource depletion, and disease and subsidy burden

  2. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins.

    Science.gov (United States)

    Farouk, M M; Wieliczko, K; Lim, R; Turnwald, S; Macdonald, G A

    2002-05-01

    In the first trial, m. semitendinosus and m. biceps femoris were held at 0, 10 and 35 °C until they entered rigor, and in the second trial, minced m. semitendinosus was washed in water for 15, 30, 45 or 60 min. The samples from both the trials were then used to make a finely comminuted sausage batter. Soluble sarcoplasmic protein (SSP) levels decreased with increasing rigor temperature (P batter shear stress was not affected by SSP level, but batter shear strain decreased with the decreasing SSP level associated with an increasing rigor temperature (P batter from the washed samples compared to that of controls. The results suggest that sarcoplasmic proteins are important in determining the strain values (cohesiveness) of cooked sausage batter.

  3. Translocation of uranium from water to foodstuff while cooking

    Energy Technology Data Exchange (ETDEWEB)

    Krishnapriya, K.C.; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T.

    2015-10-30

    Highlights: • Rice can efficiently uptake uranium from water contaminated with uranyl nitrate hexahydrate (UO{sub 2}(NO{sub 3}) 2.6 H{sub 2}O), while cooking. • Unusual uranium uptake to the extent of about 1000 ppm is observed when rice is cooked in highly concentrated uranium contaminated water (1240 ppm). • Nature of interaction of uranium with carbohydrates is probed using small monosaccharides like glucose and mannose. • Electrospray ionization mass spectrometry showed UO{sub 2}{sup 2+} to be the most stable species in water in such solutions which can form complexes with sugars. • The species (UO{sub 2}{sup 2+}) is also observed in the case of water exposed to the common mineral, uranium oxide (UO{sub 2}) and similar type of complexation is observed with sugars. - Abstract: The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO{sub 2}{sup 2+}, the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO{sub 2}{sup 2+} with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO{sub 2}(NO{sub 3}){sub 2}·6H{sub 2}O), as well as the leachate of a stable oxide of uranium, UO{sub 2}(s), both of which exist as UO{sub 2}{sup 2+} in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and

  4. A Conversation with Martin Stannard and Barbara Cooke

    Directory of Open Access Journals (Sweden)

    Annabel Williams

    2016-10-01

    Full Text Available Martin Stannard is Professor of Modern English Literature at the University of Leicester. He read for his first degree in English at Warwick (1967-70, before taking an MA at Sussex University, and a DPhil at Oxford. Professor Stannard’s two-volume literary biography of Evelyn Waugh (1986, 1992, and his biography of Muriel Spark (2009 are essential reading for Waugh and Spark scholars, and are each studies in the value of historical contextualisation for appreciating the literary oeuvre of a writer. Stannard’s 1995 Norton Critical Edition of Ford Madox Ford’s modernist novel, The Good Soldier, similarly brings context to bear through his rigorous textual editing, annotation and critical apparatus. Stannard is currently the Principal Investigator for the Complete Works of Evelyn Waugh project, which is supported by a grant of  £822,000 from the AHRC, and which will see Oxford University Press publish 43 scholarly edition volumes of Waugh – the first of which appears next year. This year marks the fiftieth anniversary of Waugh’s death. Dr Barbara Cooke also teaches at the School of English at the University of Leicester. She received a BA and MA from Warwick (dates, and a PhD in Creative and Critical writing from the University of East Anglia for her interdisciplinary thesis Oil Men: the Twinned Lives of Arnold Wilson and Morris Young. Dr. Cooke is Research Associate for the Complete Works of Evelyn Waugh, providing a vital link between the project's 23 editors, of which she is one, editing Waugh’s autobiography A Little Learning (1964.

  5. Production and application of biodiesel from waste cooking oil

    Science.gov (United States)

    Tuly, S. S.; Saha, M.; Mustafi, N. N.; Sarker, M. R. I.

    2017-06-01

    Biodiesel has been identified as an alternative and promising fuel source to reduce the dependency on conventional fossil fuel in particular diesel. In this work, waste cooking oil (WCO) of restaurants is considered to produce biodiesel. A well-established transesterification reaction by sodium hydroxide (NaOH) catalytic and supercritical methanol (CH3OH) methods are applied to obtain biodiesel. In the catalytic transesterification process, biodiesel and glycerine are simultaneously produced. The impact of temperature, methanol/WCO molar ratio and sodium hydroxide concentration on the biodiesel formation were analysed and presented. It was found that the optimum 95% of biodiesel was obtained when methanol/WCO molar ratio was 1:6 under 873 K temperature with the presence of 0.2% NaOH as a catalyst. The waste cooking oil blend proportions were 10%, 15%, 20% and 25% and named as bio-diesel blends B-10, B-15, B-20, and B-25, respectively. Quality of biodiesel was examined according to ASTM 6751: biodiesel standards and testing methods. Important fuel properties of biodiesel, such as heating value, cetane index, viscosity, and others were also investigated. A four-stroke single cylinder naturally aspirated DI diesel engine was operated using in both pure form and as a diesel blend to evaluate the combustion and emission characteristics of biodiesel. Engine performance is examined by measuring brake specific fuel consumption and fuel conversion efficiency. The emission of carbon monoxide (CO), carbon dioxide (CO2), nitrogen oxides (NOx), and others were measured. It was measured that the amount of CO2 increases and CO decreases both for pure diesel and biodiesel blends with increasing engine load. However, for same load, a higher emission of CO2 from biodiesel blends was recorded than pure diesel.

  6. Experimental Evaluation of Installed Cooking Exhaust Fan Performance

    Energy Technology Data Exchange (ETDEWEB)

    Singer, Brett C.; Delp, William W.; Apte, Michael G.

    2010-11-01

    The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics. The sample included two rear downdraft systems, two under-cabinet microwave over range (MOR) units, three different installations of an under-cabinet model with grease screens across the bottom and no capture hood, two devices with grease screens covering the bottom of a large capture hood (one under-cabinet, one wall-mount chimney), four under-cabinet open hoods, and two open hoods with chimney mounts over islands. Performance assessment included measurement of airflow and sound levels across fan settings and experiments to quantify the contemporaneous capture efficiency for the exhaust generated by natural gas cooking burners.Capture efficiency is defined as the fraction of generated pollutants that are removed through the exhaust and thus not available for inhalation of household occupants. Capture efficiency (CE) was assessed for various configurations of burner use (e.g., single front, single back, combination of one front and one back, oven) and fan speed setting. Measured airflow rates were substantially lower than the levels noted in product literature for many of the units. This shortfall was observed for several units costing in excess of $1000. Capture efficiency varied widely (from<5percent to roughly 100percent) across devices and across conditions for some devices. As expected, higher capture efficiencies were achieved with higher fan settings and the associated higher air flow rates. In most cases, capture efficiencies were substantially higher for rear burners than for front burners. The best and most consistent performance was observed for open hoods that covered all cooktop burners and operated at higher airflow rates. The lowest capture efficiencies were measured when a front burner was used with a rear backdraft system or with lowest fan setting for above the range

  7. 1728-IJBCS-Article-Ange Ahoussou++

    African Journals Online (AJOL)

    hp

    analyse des dangers et mettre en œuvre des mesures de prévention pertinentes. Cette approche, appliquée dans son ..... 2009. Mathematical modelling methodologies in predictive food microbiology: a SWOT analysis. International. Journal of.

  8. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.

    Science.gov (United States)

    Mora, B; Curti, E; Vittadini, E; Barbanti, D

    2011-07-01

    Turkey breast samples were cooked using a forced convection oven at three relative humidity levels (RH=8, 35 and 88%) at 100°C. Cooking parameters (temperature, cook value, and yield), textural and sensory properties as well as water status of the samples were evaluated. The application of different RH levels resulted in different cooking performances and cooked meat quality. Low steam cooking conditions (RH=35%) significantly increased cooking yield (7% higher than the high steam cooking), moisture content and water-holding capacity and had a positive effect on perceived tenderness, as shown by sensory analysis, where steam cooked samples were perceived as the most tender. The more mobile protons of (1)H T(2) (relaxing at times longer than 1s) in low steam samples were related to the higher perceived tenderness. Low steam cooking allowed for less water consumption, making this process an attractive cooking method as compared to high steam, as it also resulted in higher quality cooked turkey meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

  9. 76 FR 7534 - Porcelain-on-Steel Cooking Ware from the People's Republic of China: Final Results of the...

    Science.gov (United States)

    2011-02-10

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-570-506] Porcelain-on-Steel Cooking... review of the antidumping duty order on porcelain-on-steel cooking ware (``POS cookware'') from the... Initiation''); see also Antidumping Duty Order; Porcelain-on-Steel Cooking Ware from the People's Republic of...

  10. Qualitative Investigation of the "Cooking with Kids" Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

    Science.gov (United States)

    Lukas, Catherine V.; Cunningham-Sabo, Leslie

    2011-01-01

    Objective: Focus group (FG) interviews with students and adults were used to obtain a rich understanding of the "Cooking with Kids" classroom experience from the child and adult participant perspectives. Methods: FG topics included students' cooking experiences at school and home and perceptions of "Cooking with Kids". Verified transcripts of…

  11. 76 FR 13602 - Porcelain-on-Steel Cooking Ware From the People's Republic of China: Continuation of Antidumping...

    Science.gov (United States)

    2011-03-14

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-570-506] Porcelain-on-Steel Cooking... cooking ware (``POS cookware'') from the People's Republic of China (``PRC'') would likely lead to a... should the order be revoked. See Porcelain-on-Steel Cooking Ware from the People's Republic of China...

  12. Human Factors in Space Exploration

    Science.gov (United States)

    Jones, Patricia M.; Fiedler, Edna

    2010-01-01

    The exploration of space is one of the most fascinating domains to study from a human factors perspective. Like other complex work domains such as aviation (Pritchett and Kim, 2008), air traffic management (Durso and Manning, 2008), health care (Morrow, North, and Wickens, 2006), homeland security (Cooke and Winner, 2008), and vehicle control (Lee, 2006), space exploration is a large-scale sociotechnical work domain characterized by complexity, dynamism, uncertainty, and risk in real-time operational contexts (Perrow, 1999; Woods et ai, 1994). Nearly the entire gamut of human factors issues - for example, human-automation interaction (Sheridan and Parasuraman, 2006), telerobotics, display and control design (Smith, Bennett, and Stone, 2006), usability, anthropometry (Chaffin, 2008), biomechanics (Marras and Radwin, 2006), safety engineering, emergency operations, maintenance human factors, situation awareness (Tenney and Pew, 2006), crew resource management (Salas et aI., 2006), methods for cognitive work analysis (Bisantz and Roth, 2008) and the like -- are applicable to astronauts, mission control, operational medicine, Space Shuttle manufacturing and assembly operations, and space suit designers as they are in other work domains (e.g., Bloomberg, 2003; Bos et al, 2006; Brooks and Ince, 1992; Casler and Cook, 1999; Jones, 1994; McCurdy et ai, 2006; Neerincx et aI., 2006; Olofinboba and Dorneich, 2005; Patterson, Watts-Perotti and Woods, 1999; Patterson and Woods, 2001; Seagull et ai, 2007; Sierhuis, Clancey and Sims, 2002). The human exploration of space also has unique challenges of particular interest to human factors research and practice. This chapter provides an overview of those issues and reports on sorne of the latest research results as well as the latest challenges still facing the field.

  13. Optimization of Biodiesel Production from Waste Cooking Oil Using Waste Eggshell as a Base Catalyst under a Microwave Heating System

    Directory of Open Access Journals (Sweden)

    Yen-Ping Peng

    2018-02-01

    Full Text Available This paper intends to explore the most affordable and environmentally friendly method for the synthesis of biodiesel. Substitute fuel is presently a significant topic all over the world, attributable to the efforts of reducing global warming, which is the result arising from the combustion of petroleum or petrol diesel fuel. Due to its advantages of being renewable and environmentally friendly, biodiesel production has the potential to become the major substitute of petrol diesel fuel. Biodiesel is non-toxic, biodegradable, is produced from renewable sources, and contributes a small amount of greenhouse gas (e.g., CO2 and SO2 emissions to the atmosphere. Research has established that one of the key obstacles to the commercialization of biodiesel is the high price of biodiesel production due to the shortage of suitable raw materials. However, waste-cooking-oil (WCO is one of the most cost-effective sources of biodiesel synthesis, and can practically minimize the raw material cost. The research was carried out to produce biodiesel from waste cooking oil in order to reduce the cost, waste, and pollution associated with biodiesel production. The application of a microwave heating system towards enhancing the production of biodiesel from waste cooking oil has been given little consideration in the preceding research, particularly with the application of eggshell as a heterogeneous catalyst. However, the tentative results in this study show significant performance in terms of biodiesel production, as follows: (1 the increasing of the reaction time from 120 to 165 min considerably increased the biodiesel production, which declined with a further rise to 210 min; (2 the results of this study reveal that a methanol-to-oil molar ratio of nine is appropriate and can be used for the best production of biodiesel; (3 the production of biodiesel in this study demonstrated a significant increase in response to the further increasing of power; (4 a 120 min

  14. A quantitative performance assessment of improved cooking stoves and traditional three-stone-fire stoves using a two-pot test design in Chamwino, Dodoma, Tanzania

    Science.gov (United States)

    Hafner, J.; Uckert, G.; Graef, F.; Hoffmann, H.; Kimaro, A. A.; Sererya, O.; Sieber, S.

    2018-02-01

    In Tanzania, a majority of rural residents cook using firewood-based three-stone-fire stoves. In this study, quantitative performance differences between technologically advanced improved cooking stoves and three-stone-fire stoves are analysed. We test the performance of improved cooking stoves and three-stone-fire stoves using local cooks, foods, and fuels, in the semi-arid region of Dodoma in Tanzania. We used the cooking protocol of the Controlled Cooking Test following a two-pot test design. The findings of the study suggest that improved cooking stoves use less firewood and less time than three-stone-fire stoves to conduct a predefined cooking task. In total, 40 households were assessed and ask to complete two different cooking tasks: (1) a fast cooking meal (rice and vegetables) and (2) a slow cooking meal (beans and rice). For cooking task 1, the results show a significant reduction in firewood consumption of 37.1% by improved cooking stoves compared to traditional three-stone-fire stoves; for cooking task 2 a reduction of 15.6% is found. In addition, it was found that the time needed to conduct cooking tasks 1 and 2 was significantly reduced by 26.8% and 22.8% respectively, when improved cooking stoves were used instead of three-stone-fire-stoves. We observed that the villagers altered the initial improved cooking stove design, resulting in the so-called modified improved cooking stove. In an additional Controlled Cooking Test, we conducted cooking task 3: a very fast cooking meal (maize flour and vegetables) within 32 households. Significant changes between the initial and modified improved cooking stoves regarding firewood and time consumption were not detected. However, analyses show that both firewood and time consumption during cooking was reduced when large amounts (for 6-7 household members) of food were prepared instead of small amounts (for 2-3 household members).

  15. Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

    Directory of Open Access Journals (Sweden)

    Dicky Tri Utama

    2018-02-01

    Full Text Available Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis. Methods Deep pectoralis muscles (8.65% of crude fat were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat or cooked in boiling water (moist heat to final core temperature of 70°C (medium or 77°C (well-done. Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001, thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01. Further, total saturated fatty acid increased (p = 0.02 while total monounsaturated fatty acid decreased (p = 0.03 as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01 and free iron contents (p<0.001 were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001, of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

  16. Exploration Review

    Science.gov (United States)

    Wilburn, D.R.; Stanley, K.A.

    2013-01-01

    This summary of international mineral exploration activities for 2012 draws upon information from industry sources, published literature and U.S. Geological Survey (USGS) specialists. The summary provides data on exploration budgets by region and mineral commodity, identifies significant mineral discoveries and areas of mineral exploration, discusses government programs affecting the mineral exploration industry and presents analyses of exploration activities performed by the mineral industry. Three sources of information are reported and analyzed in this annual review of international exploration for 2012: 1) budgetary statistics expressed in U.S. nominal dollars provided by SNL Metals Economics Group (MEG) of Halifax, Nova Scotia; 2) regional and site-specific exploration activities that took place in 2012 as compiled by the USGS and 3) regional events including economic, social and political conditions that affected exploration activities, which were derived from published sources and unpublished discussions with USGS and industry specialists.

  17. Exploration Geophysics

    Science.gov (United States)

    Savit, Carl H.

    1978-01-01

    Expansion of activity and confirmation of new technological directions characterized several fields of exploration geophysics in 1977. Advances in seismic-reflection exploration have been especially important. (Author/MA)

  18. Exploration technology

    Energy Technology Data Exchange (ETDEWEB)

    Roennevik, H.C. [Saga Petroleum A/S, Forus (Norway)

    1996-12-31

    The paper evaluates exploration technology. Topics discussed are: Visions; the subsurface challenge; the creative tension; the exploration process; seismic; geology; organic geochemistry; seismic resolution; integration; drilling; value creation. 4 refs., 22 figs.

  19. Citric acid production in Yarrowia lipolytica SWJ-1b yeast when grown on waste cooking oil.

    Science.gov (United States)

    Liu, Xiaoyan; Lv, Jinshun; Xu, Jiaxing; Zhang, Tong; Deng, Yuanfang; He, Jianlong

    2015-03-01

    In this study, citric acid was produced from waste cooking oil by Yarrowia lipolytica SWJ-1b. To get the maximal yield of citric acid, the compositions of the medium for citric acid production were optimized, and our results showed that extra nitrogen and magnesium rather than vitamin B1 and phosphate were needed for CA accumulation when using waste cooking oil. The results also indicated that the optimal initial concentration of the waste cooking oil in the medium for citric acid production was 80.0 g/l, and the ideal inoculation size was 1 × 10(7) cells/l of medium. We also reported that during 10-l fermentation, 31.7 g/l of citric acid, 6.5 g/l of isocitric acid, 5.9 g/l of biomass, and 42.1 g/100.0 g cell dry weight of lipid were attained from 80.0 g/l of waste cooking oil within 336 h. At the end of the fermentation, 94.6 % of the waste cooking oil was utilized by the cells of Y. lipolytica SWJ-1b, and the yield of citric acid was 0.4 g/g waste cooking oil, which suggested that waste cooking oil was a suitable carbon resource for citric acid production.

  20. Effect of conventional cooking methods on lipid oxidation indices in lamb meat

    Directory of Open Access Journals (Sweden)

    A Pourkhalili

    2012-05-01

    Full Text Available Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting methods according to the cooking routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein in the raw and cooked meat were determined using the standard methods of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (p

  1. Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

    Energy Technology Data Exchange (ETDEWEB)

    Lunden, Melissa M.; Delp, William W.

    2014-06-05

    Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.

  2. New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

    Directory of Open Access Journals (Sweden)

    Bruna Line Carvalho

    2017-04-01

    Full Text Available The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

  3. Climate and mortality changes due to reductions in household cooking emissions

    Science.gov (United States)

    Bergman, Tommi; Mielonen, Tero; Arola, Antti; Kokkola, Harri

    2016-04-01

    Household cooking is a significant cause for health and environmental problems in the developing countries. There are more than 3 billion people who use biomass for fuel in cooking stoves in their daily life. These cooking stoves use inadequate ventilation and expose especially women and children to indoor smoke. To reduce problems of the biomass burning, India launched an initiative to provide affordable and clean energy solutions for the poorest households by providing clean next-generation cooking stoves. The improved cooking stoves are expected to improve outdoor air quality and to reduce the climate-active pollutants, thus simultaneously slowing the climate change. Previous research has shown that the emissions of black carbon can be decreased substantially, as much as 90 % by applying better technology in cooking stoves. We have implemented reasonable (50% decrease) and best case (90% decrease) scenarios of the reductions in black and organic carbon due to improved cooking stoves in India into ECHAM-HAMMOZ aerosol-climate model. The global simulations of the scenarios will be used to study how the reductions of emissions in India affect the pollutant concentrations and radiation. The simulated reductions in particulate concentrations will also be used to estimate the decrease in mortality rates. Furthermore, we will study how the emission reductions would affect the global climate and mortality if a similar initiative would be applied in other developing countries.

  4. The influence of cooking process on the microwave-assisted extraction of cottonseed oil.

    Science.gov (United States)

    Taghvaei, Mostafa; Jafari, Seid Mahdi; Nowrouzieh, Shahram; Alishah, Omran

    2015-02-01

    Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction. The effect of cooking process on the physicochemical properties of extracted oil from two varieties of cottonseed (Pak and Sahel) was evaluated by free fatty acid content, melting point, smoke point and refractive index. Our results didn't show any significant differences between cooked and uncooked samples (P > 0.05) regarding physicochemical characteristics. From GC analysis of extracted oils, it was found there is no significant difference in fatty acid composition of cooked, uncooked and control (conventional extraction) samples. The thermal stability (Rancimat) analysis of oil samples showed the cooking process could cause a slight increase in the stability of oils for both varieties (about 40 min). The cooking process also increased total extracted phenolic compounds and considerably decreased total gossypol content of the cottonseed oil; but the extraction efficiency didn't change considerably after elimination of the cooking process. It can be concluded that microwave rays can destroy the structure of oil cells during process and facilitate the oil extraction without any heat treatment before extraction.

  5. Indoor acrolein emission and decay rates resulting from domestic cooking events

    Science.gov (United States)

    Seaman, Vincent Y.; Bennett, Deborah H.; Cahill, Thomas M.

    2009-12-01

    Acrolein (2-propenal) is a common constituent of both indoor and outdoor air, can exacerbate asthma in children, and may contribute to other chronic lung diseases. Recent studies have found high indoor levels of acrolein and other carbonyls compared to outdoor ambient concentrations. Heated cooking oils produce considerable amounts of acrolein, thus cooking is likely an important source of indoor acrolein. A series of cooking experiments were conducted to determine the emission rates of acrolein and other volatile carbonyls for different types of cooking oils (canola, soybean, corn and olive oils) and deep-frying different food items. Similar concentrations and emission rates of carbonyls were found when different vegetable oils were used to deep-fry the same food product. The food item being deep-fried was generally not a significant source of carbonyls compared to the cooking oil. The oil cooking events resulted in high concentrations of acrolein that were in the range of 26.4-64.5 μg m -3. These concentrations exceed all the chronic regulatory exposure limits and many of the acute exposure limits. The air exchange rate and the decay rate of the carbonyls were monitored to estimate the half-life of the carbonyls. The half-life for acrolein was 14.4 ± 2.6 h, which indicates that indoor acrolein concentrations can persist for considerable time after cooking in poorly-ventilated homes.

  6. A modified Johnson–Cook model of dynamic tensile behaviors for 7075-T6 aluminum alloy

    International Nuclear Information System (INIS)

    Zhang, Ding-Ni; Shangguan, Qian-Qian; Xie, Can-Jun; Liu, Fu

    2015-01-01

    Highlights: • The dynamic mechanical behaviors at various strain rates were measured. • The strain rate hardening effect of 7075-T6 aluminum alloy is significant. • A new Johnson–Cook constitutive model of 7075-T6 aluminum alloy was obtained. • Numerical simulations of tensile tests at different rates were conducted. • Accuracy of the modified Johnson–Cook constitutive equation was proved. - Abstract: The dynamic mechanical behaviors of 7075-T6 aluminum alloy at various strain rates were measured by dynamic tensile tests using the electronic universal testing machine, high velocity testing system and split Hopkinson tensile bar (SHTB). Stress–strain curves at different rates were obtained. The results show that the strain rate hardening effect of 7075-T6 aluminum alloy is significant. By modifying the strain rate hardening term in the Johnson–Cook constitutive model, a new Johnson–Cook (JC) constitutive model of 7075-T6 aluminum alloy was obtained. The improved Johnson–Cook model matched the experiment results very well. With the Johnson–Cook constitutive model, numerical simulations of tensile tests at different rates for 7075-T6 aluminum alloy were conducted. According to tensile loading and stress–strain relation of 7075-T6 aluminum alloy, calculation results were compared with experimental results. Accuracy of the modified Johnson–Cook constitutive equation was further proved

  7. Biogas cook stoves for healthy and sustainable diets? A case study in Southern India

    Directory of Open Access Journals (Sweden)

    Tal Lee Anderman

    2015-09-01

    Full Text Available Alternative cook stoves that replace solid fuels with cleaner energy sources, such as biogas, are gaining popularity in low-income settings across Asia, Africa and South America. Published research on these technologies focuses on their potential to reduce indoor air pollution and improve respiratory health. Effects on other cooking related aspects, such as diets and women’s time management, are less understood. In this study in southern India, we investigate if using biogas cook stoves alters household diets and women’s time management. We compare treatment households who are supplied with a biogas cook stove with comparison households who do not have access to these stoves, while controlling for several socio-economic factors. We find that diets of treatment households are more diverse than diets of comparison households. In addition, women from treatment households spend on average 40 minutes less cooking and 70 minutes less collecting firewood per day than women in comparison households. This study illustrates that alongside known benefits for respiratory health, using alternative cook stoves may benefit household diets and free up women’s time. To inform development investments and ensure these co-benefits, we argue that multiple dimensions of sustainability should be considered in evaluating the impact of alternative cook stoves.

  8. Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars.

    Science.gov (United States)

    Duhan, A; Khetarpaul, N; Bishnoi, S

    2001-01-01

    Four high-yielding varieties of pigeon pea namely UPAS-120, Manak, JCPL-151. ICPL-87 had considerable amounts of antinutrients i.e. saponins and trypsin inhibitors. Saponin content of these unprocessed cultivars ranged from 2164 to 3494 mg/100 g. There were significant varietal variations in trypsin inhibitor activity (1007-1082 TIU/g) of these pigeon pea cultivars. Some simple, inexpensive and easy-to-use domestic processing and cooking methods, namely, soaking (6, 12, 18 h), soaking (12 h)-dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h) were found to be quite effective in lowering the level of saponins and trypsin inhibitors in all the pigeon pea cultivars. Pressure cooking of soaked and dehulled seeds lowered the content of saponins to a maximum extent (28 to 38%) followed by ordinary cooking of soaked and dehulled seeds (28 to 35%), soaked dehulled raw seeds (22 to 27%) and 48 h germinated seeds (15 to 19%). Loss of TIA was marginal due to soaking but ordinary as well as pressure cooking of unsoaked and soaked-dehulled pigeon pea seeds reduced the TIA drastically. Pressure cooking of pigeon pea seeds completely destroyed the TIA while it was reduced to the extent of 86-88% against the control in 48 h pigeon pea sprouts.

  9. Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.).

    Science.gov (United States)

    Cichy, Karen A; Wiesinger, Jason A; Mendoza, Fernando A

    2015-08-01

    Fivefold diversity for cooking time found in a panel of 206 Phaseolus vulgaris accessions. Fastest accession cooks nearly 20 min faster than average.   SNPs associated with cooking time on Pv02, 03, and 06. Dry beans (Phaseolus vulgaris L.) are a nutrient dense food and a dietary staple in parts of Africa and Latin America. One of the major factors that limits greater utilization of beans is their long cooking times compared to other foods. Cooking time is an important trait with implications for gender equity, nutritional value of diets, and energy utilization. Very little is known about the genetic diversity and genomic regions involved in determining cooking time. The objective of this research was to assess cooking time on a panel of 206 P. vulgaris accessions, use genome- wide association analysis (GWAS) to identify genomic regions influencing this trait, and to test the ability to predict cooking time by raw seed characteristics. In this study 5.5-fold variation for cooking time was found and five bean accessions were identified which cook in less than 27 min across 2 years, where the average cooking time was 37 min. One accession, ADP0367 cooked nearly 20 min faster than average. Four of these five accessions showed close phylogenetic relationship based on a NJ tree developed with ~5000 SNP markers, suggesting a potentially similar underlying genetic mechanism. GWAS revealed regions on chromosomes Pv02, Pv03, and Pv06 associated with cooking time. Vis/NIR scanning of raw seed explained 68 % of the phenotypic variation for cooking time, suggesting with additional experimentation, it may be possible to use this spectroscopy method to non-destructively identify fast cooking lines as part of a breeding program.

  10. Repository exploration

    International Nuclear Information System (INIS)

    Pentz, D.L.

    1984-01-01

    This paper discusses exploration objectives and requirements for a nuclear repository in the U.S.A. The importance of designing the exploration program to meet the system performance objectives is emphasized and some examples of the extent of exploration required before the License Application for Construction Authorization is granted are also discussed

  11. Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles.

    Science.gov (United States)

    Pohlman, F W; Dikeman, M E; Zayas, J F; Unruh, J A

    1997-02-01

    Longissimus and pectoralis muscles were removed from 10 steer carcasses at 4 d postmortem, aged for 14 d at 2 degrees C, then assigned to either ultrasound or convection cooking to either 62 degrees C or 70 degrees C internal end point temperature. During cooking, time-temperature profiles and energy consumption were monitored. Ultrasound cooking resulted in greater (P force work to shear muscle samples than convection cooking. The ultrasound treatment also resulted in a reduction (P convection cooking. Electron micrographs indicated that ultrasound-cooked muscles had longer sarcomeres, larger diameter fibers, and more myofibrillar disruption and shattering. Longissimus muscles cooked faster (P < .05) and more (P < .05) energetically efficient, had less (P < .05) total collagen, and were superior (P < .05) in instrumental evaluated texture and sensory tenderness than pectoralis muscles. Cooking to 70 degrees C caused greater (P < .05) moisture and cooking losses, required more (P < .05) time and energy input to cook, and negatively (P < .05) affected instrumental textural and sensory tenderness characteristics. Electron micrographs indicated a shortening of sarcomeres, more deterioration of the banding structure, reduction in fiber diameter, and breakdown of endomysial and perimysial connective tissue at an internal temperature of 70 degrees C vs 62 degrees C. This research identifies ultrasound cooking as a new, rapid, energy-efficient method that may improve some meat textural attributes.

  12. The WIRED Survey. IV. New Dust Disks from the McCook & Sion White Dwarf Catalog

    Science.gov (United States)

    Hoard, D.W.; Debes, John H.; Wachter, Stefanie; Leisawitz, David T.; Cohen, Martin

    2013-01-01

    We have compiled photometric data from the Wide-field Infrared Survey Explorer All Sky Survey and other archival sources for the more than 2200 objects in the original McCook & Sion Catalog of Spectroscopically Identified White Dwarfs. We applied color-selection criteria to identify 28 targets whose infrared spectral energy distributions depart from the expectation for the white dwarf photosphere alone. Seven of these are previously known white dwarfs with circumstellar dust disks, five are known central stars of planetary nebulae, and six were excluded for being known binaries or having possible contamination of their infrared photometry. We fit white dwarf models to the spectral energy distributions of the remaining ten targets, and find seven new candidates with infrared excess suggesting the presence of a circumstellar dust disk. We compare the model dust disk properties for these new candidates with a comprehensive compilation of previously published parameters for known white dwarfs with dust disks. It is possible that the current census of white dwarfs with dust disks that produce an excess detectable at K-band and shorter wavelengths is close to complete for the entire sample of known WDs to the detection limits of existing near-IR all-sky surveys. The white dwarf dust disk candidates now being found using longer wavelength infrared data are drawn from a previously underrepresented region of parameter space, in which the dust disks are overall cooler, narrower in radial extent, and/or contain fewer emitting grains.

  13. Cooking time harmonization attempts for main rubbers in a truck tyre-III. Activation energy evaluation

    International Nuclear Information System (INIS)

    Kadima, T.H.

    2011-01-01

    The harmonization of optimum cooking time of rubbers containing in a tyre is became possible. This occurrence is the result of the knowledge about the respective function of each element containing in the rubber. Many kind of rubbers are been studied. The obtained results demonstrate the realization of the harmonization of optimum cooking time in different rubbers at some conditions by modifying either a kind of vulcanization accelerator or a quantity of vulcanization activator. So, accelerator or activator modifies need of energy during cooking. In this paper, we are estimated activation energy for all new rubbers obtained

  14. The Function of Using Salt for Cooking and Processing Fish and Seafood (II)

    OpenAIRE

    山崎,濶; 松岡,恵美子; 白砂,千登勢

    2006-01-01

    In the paper, the function of using salt is studied to process and to cook various fish and seafood. The primary use of salt in processing fish is to remove dirt and slime on the skins, and also to deodorize fish smell. In cooking, salt is effective to keep the good texture of fish meat, and salted water can be used to defreeze frozen fish. Also salt can be used to paralyze living fish. To study the details of using salt, processing and cooking methods for 39 different kinds of fish and seafo...

  15. Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket.

    Science.gov (United States)

    Utama, Dicky Tri; Baek, Ki Ho; Jeong, Hae Seong; Yoon, Seok Ki; Joo, Seon-Tea; Lee, Sung Ki

    2018-02-01

    This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket ( deep pectoralis ). Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1 + quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done). Boiling method reduced more fat but retained more moisture than did the oven roasting method (pcore temperature increased (pcore temperature increased. Regardless the method used for cooking, malondialdehyde (pcore temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

  16. Improved Biomass Cooking Stoves and Improved Stove Emission Equipment

    Energy Technology Data Exchange (ETDEWEB)

    HATFIELD, MICHAEL; Still, Dean

    2013-04-15

    In developing countries, there is an urgent need for access to safe, efficient, and more affordable cooking technologies. Nearly 2.5 billion people currently use an open fire or traditional cookstove to prepare their meals, and recent models predict that use of biomass for cooking will continue to be the dominant energy use in rural, resource-poor households through 2030. For these families, cooking poses serious risks to health, safety, and income. An alarming 4 million people, primarily women and children, die prematurely each year from indoor and outdoor exposure to the harmful emissions released by solid fuel combustion. Use of traditional stoves can also have a significant impact on deforestation and climate change. This dire situation creates a critical need for cookstoves that significantly and verifiably reduce fuel use and emissions in order to reach protective levels for human health and the environment. Additionally, advances in the scientific equipment needed to measure and monitor stove fuel use and emissions have not kept pace with the significant need within the industry. While several testing centers in the developed world may have hundred thousand-dollar emissions testing systems, organizations in the field have had little more than a thermometer, a scale, and subjective observations to quantify the performance of stove designs. There is an urgent need for easy-to-use, inexpensive, accurate, and robust stove testing equipment for use by laboratory and field researchers around the world. ASAT and their research partner, Aprovecho Research Center (ARC), have over thirty years of experience addressing these two needs, improved cookstoves and emissions monitoring equipment, with expertise spanning the full spectrum of development from conceptual design to product manufacturing and dissemination. This includes: 1) research, design, and verification of clean biomass cookstove technology and emissions monitoring equipment; 2) mass production of quality

  17. Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population-A Cross-Sectional Study.

    Science.gov (United States)

    García-González, Ángela; Achón, María; Alonso-Aperte, Elena; Varela-Moreiras, Gregorio

    2018-02-15

    This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks ( p < 0.05) at all ages. A significantly higher proportion of people under 50 years self-reported that they were "able to cook" in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention.

  18. Who is teaching the kids to cook? Results from a nationally representative survey of secondary school students in New Zealand.

    Science.gov (United States)

    Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

    2016-08-10

    Learning how to cook is an important skill for developing healthy eating behaviors. Moreover, involvement in home cooking may offer young people opportunities for skill building, identity development and social engagement with their families. Recently, there have been concerns that the current generation of young people may not have the opportunities to develop sufficient cooking skills. These concerns have been addressed by the initiation of numerous, localized interventions. Yet, little is known about where the current generation of young people learn cooking skills. The objective of this study was to describe where the current generation of young people report learning to cook, drawing on nationally representative data from New Zealand. Data were collected as part of Youth2012, a nationally representative survey of secondary school students (n=8500) in New Zealand. Almost all students reported learning to cook and from multiple sources. Almost all students reported learning to cook from a family member (mother, father, or other family member), approximately 60% of students reported that they learned to cook from certain media (cookbooks, TV, or the Internet) and half of all students reported learning to cook at school. There were numerous differences in where students learned to cook by socio-demographic characteristics. Findings from the current research highlight the important role that families play in teaching young people to cook and will be useful for those working with young people to develop these skills.

  19. Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

    Science.gov (United States)

    Bax, M-L; Sayd, T; Aubry, L; Ferreira, C; Viala, D; Chambon, C; Rémond, D; Santé-Lhoutellier, V

    2013-02-15

    Meat is an appropriate source of proteins and minerals for human nutrition. Technological treatments modify the physical-chemical properties of proteins, making them liable to decrease the nutritional potential of meat. To counteract this damage, antioxidants and chaperone proteins in muscle cells can prevent oxidation, restore the function of denatured proteins, and thus prevent aggregation. This study aimed to explore the impact of indoor vs outdoor-reared meat protein composition on digestion and to associate protein markers to in vitro digestion parameters. Indoor-reared meat tended to show less oxidation and denaturation than outdoor-reared meat and was characterised by an overexpression of contractile and chaperone proteins. Outdoor-reared meat showed amplification of antioxidant and detoxification metabolism defending against oxidised compounds. Impacts on digestion remained minor. Several protein markers of in vitro digestion parameters were found for aged and cooked meat, linked to the detoxification process and to muscle contraction. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. Cook Inlet and Kenai Peninsula, Alaska ESI: RIPS (Rip Current Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains locations of rip currents in Cook Inlet, Alaska. Vector lines in the data set represent rip zone locations. Location-specific type and source...

  1. Technical aspects of production and analysis of biodiesel from used cooking oil. A review

    Energy Technology Data Exchange (ETDEWEB)

    Enweremadu, C.C.; Mbarawa, M.M. [Department of Mechanical Engineering, Tshwane University of Technology, Private Bag X680, Pretoria 001 (South Africa)

    2009-12-15

    The increasing awareness of the depletion of fossil fuel resources and the environmental benefits of biodiesel fuel has made it more attractive in recent times. The cost of biodiesel, however, is the major hurdle to its commercialization in comparison to petroleum-based diesel fuel. The high cost is primarily due to the raw material, mostly neat vegetable oil. Used cooking oil is one of the economical sources for biodiesel production. However, the products formed during frying, can affect the transesterification reaction and the biodiesel properties. This paper attempts to review various technological methods of biodiesel production from used cooking oil. The analytical methods for high quality biodiesel fuel from used cooking oil like GC, TLC, HPLC, GPC and TGA have also been summarized in this paper. In addition, the specifications provided by different countries are presented. The fuel properties of biodiesel fuel from used cooking oil were also reviewed and compared with those of conventional diesel fuel. (author)

  2. Biodiesel from waste cooking oil via base-catalytic and supercritical methanol transesterification

    International Nuclear Information System (INIS)

    Demirbas, Ayhan

    2009-01-01

    In this study, waste cooking oil has subjected to transesterification reaction by potassium hydroxide (KOH) catalytic and supercritical methanol methods obtaining for biodiesel. In catalyzed methods, the presence of water has negative effects on the yields of methyl esters. In the catalytic transesterification free fatty acids and water always produce negative effects since the presence of free fatty acids and water causes soap formation, consumes catalyst, and reduces catalyst effectiveness. Free fatty acids in the waste cooking oil are transesterified simultaneously in supercritical methanol method. Since waste cooking oil contains water and free fatty acids, supercritical transesterification offers great advantage to eliminate the pre-treatment and operating costs. The effects of methanol/waste cooking oils ratio, potassium hydroxide concentration and temperature on the biodiesel conversion were investigated

  3. A method for identification of frozen meat used for production of cooked ham.

    Science.gov (United States)

    de Peña, M P; Cid, M C; Bello, J

    1998-03-01

    A simple method to distinguish if the meat used for production of cooked hams was frozen or unfrozen was developed. Several analytical parameters of quality in meat products (general and colour parameters and protein fraction) were determined in two types of cooked hams: one elaborated with refrigerated (R) and another with frozen and thawed (F/T) raw hams. Student's t-test was applied to compare both groups, but it could not be concluded if R and F/T cooked hams had the same quality or not. For this reason two multivariate statistical analyses, Factor (FA) and Discriminant Analysis (DA), were applied. The application of FA resulted in the separation of the two groups of cooked hams and allowed the selection of the parameters which were used in Discriminant Analysis (DA). A discriminant function, that is both easy to use and to interpret, was obtained.

  4. Policy trade-offs between climate mitigation and clean cook-stove access in South Asia

    Science.gov (United States)

    Cameron, Colin; Pachauri, Shonali; Rao, Narasimha D.; McCollum, David; Rogelj, Joeri; Riahi, Keywan

    2016-01-01

    Household air pollution from traditional cook stoves presents a greater health hazard than any other environmental factor. Despite government efforts to support clean-burning cooking fuels, over 700 million people in South Asia could still rely on traditional stoves in 2030. This number could rise if climate change mitigation efforts increase energy costs. Here we quantify the costs of support policies to make clean cooking affordable to all South Asians under four increasingly stringent climate policy scenarios. Our most stringent mitigation scenario increases clean fuel costs 38% in 2030 relative to the baseline, keeping 21% more South Asians on traditional stoves or increasing the minimum support policy cost to achieve universal clean cooking by up to 44%. The extent of this increase depends on how policymakers allocate subsidies between clean fuels and stoves. These additional costs are within the range of financial transfers to South Asia estimated in efforts-sharing scenarios of international climate agreements.

  5. Cooking processes increase bioactive compounds in organic and conventional green beans.

    Science.gov (United States)

    Lima, Giuseppina Pace Pereira; Costa, Sergio Marques; Monaco, Kamila de Almeida; Uliana, Maira Rodrigues; Fernandez, Roberto Morato; Correa, Camila Renata; Vianello, Fabio; Cisneros-Zevallos, Luis; Minatel, Igor Otavio

    2017-12-01

    The influence of cooking methods on chlorophyl, carotenoids, polyamines, polyphenols contents and antioxidant capacity were analyzed in organic and conventional green beans. The initial raw material had a higher content of chlorophyl and total phenolics in conventional green beans, whereas organic cultive favored flavonoid content and antioxidant capacity. Polyamines and carotenoids were similar for the two crop systems. After the cooking process, carotenoids (β-carotene, lutein and zeaxanthin) increased. Microwave heating favored the enhancement of some polar compounds, whereas pressure cooking favored carotenoids. When we used the estimation of the radical scavenging activity by electron spin resonance (ESR) spectroscopy, a reduction of the DPPH radical signal in the presence of green bean extracts was observed, regardless of the mode of cultivation. The highest reduction of the ESR signal ocurred for microwave cooking in organic and conventional green beans, indicating a higher availability of antioxidants with this type of heat treatment.

  6. Firewood, smoke and respiratory diseases in developing countries-The neglected role of outdoor cooking.

    Directory of Open Access Journals (Sweden)

    Jörg Langbein

    Full Text Available Smoke from cooking in the kitchen is one of the world's leading causes of premature child death, claiming the lives of 500,000 children under five annually. This study analyses the role of outdoor cooking and the prevalence of respiratory diseases among children under five years by means of probit regressions using information from 41 surveys conducted in 30 developing countries from Asia, Africa and Latin America. I find that outdoor cooking reduces respiratory diseases among young children aged 0-4 by around 9 percent, an effect that reaches 13 percent among children aged 0-1. The results suggest that simple behavioral interventions, such as promoting outdoor cooking, can have a substantial impact on health hazards.

  7. Firewood, smoke and respiratory diseases in developing countries-The neglected role of outdoor cooking.

    Science.gov (United States)

    Langbein, Jörg

    2017-01-01

    Smoke from cooking in the kitchen is one of the world's leading causes of premature child death, claiming the lives of 500,000 children under five annually. This study analyses the role of outdoor cooking and the prevalence of respiratory diseases among children under five years by means of probit regressions using information from 41 surveys conducted in 30 developing countries from Asia, Africa and Latin America. I find that outdoor cooking reduces respiratory diseases among young children aged 0-4 by around 9 percent, an effect that reaches 13 percent among children aged 0-1. The results suggest that simple behavioral interventions, such as promoting outdoor cooking, can have a substantial impact on health hazards.

  8. Firewood, smoke and respiratory diseases in developing countries—The neglected role of outdoor cooking

    Science.gov (United States)

    2017-01-01

    Smoke from cooking in the kitchen is one of the world’s leading causes of premature child death, claiming the lives of 500,000 children under five annually. This study analyses the role of outdoor cooking and the prevalence of respiratory diseases among children under five years by means of probit regressions using information from 41 surveys conducted in 30 developing countries from Asia, Africa and Latin America. I find that outdoor cooking reduces respiratory diseases among young children aged 0-4 by around 9 percent, an effect that reaches 13 percent among children aged 0-1. The results suggest that simple behavioral interventions, such as promoting outdoor cooking, can have a substantial impact on health hazards. PMID:28658290

  9. Agricultural waste derived fuel from oil meal and waste cooking oil.

    Science.gov (United States)

    Chang, Fang-Chih; Tsai, Ming-Jer; Ko, Chun-Han

    2018-02-01

    Oil meal is a by-product of the oil industry (peanut meal, sesame meal, and camellia meal). Oil is extracted from seeds, and the leftover meal is then pelletized, and this process generates a large amount of waste oil meal in Taiwan. In this study, peanut meal, sesame meal, and camellia meal derived fuels were prepared from the waste oil meal with waste cooking oil. The combustion behaviors of the oil meal derived fuels were also investigated. The characteristics of the derived fuel made from oil meal with waste cooking oil showed that the ash content is less than 10% and its calorific value reached 5000 kcal/kg. Additionally, the activation energy of the oil meal and waste cooking oil was analyzed by the Kissinger method. The results show that the fuel prepared in this work from the oil meal mixed with waste cooking oil is suitable for use as an alternative fuel and also avoids food safety issues.

  10. Assessing the use of frozen pork meat in the manufacture of cooked ham

    Directory of Open Access Journals (Sweden)

    Francine Gomes Basso LOS

    2016-01-01

    Full Text Available This study aimed to evaluate the effects of slow (–18 °C and fast freezing (liquid nitrogen of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat. Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

  11. SCOR based key success factors in cooking oil supply chain buyers perspective in Padang City

    Science.gov (United States)

    Zahara, Fatimah; Hadiguna, Rika Ampuh

    2017-11-01

    Supply chain of cooking oil is a network of companies from palm oil as raw material to retailers which work to create the value and deliver products into the end consumers. This paper is aimed to study key success factors based on consumer's perspective as the last stage in the supply chain. Consumers who are examined in this study are restaurants management or owners. Restaurant is the biggest consumption of cooking oil. The factors is studied based on Supply Chain Operation Reference (SCOR) version 10.0. Factors used are formulated based on the third-level metrics of SCOR Model. Factors are analyzed using factors analysis. This study found factors which become key success factors in managing supply chain of cooking oil encompass reliability, responsiveness and agility. Key success factors can be applied by governments as policy making and cooking oil companies as formulation of the distribution strategies.

  12. Environmental Sensitivity Index (ESI) Atlas: Cook Inlet, Alaska, maps and geographic information systems (NODC Accession 0046027)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set comprises the Environmental Sensitivity Index (ESI) data for Cook Inlet and Kenai Peninsula, Alaska. ESI data characterize estuarine environments and...

  13. Cook Inlet and Kenai Peninsula, Alaska ESI: ICE (Ice Extent Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains locations of ice extent in Cook Inlet, Alaska. Vector lines in the data set represent 50 percent ice coverage. Location-specific type and...

  14. Study on the changes in phyicochemical properties of seafood cooking drips by gamma ray irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Choi, Jong Il; Kim, Yeon Joo; Kim, Jae Hun; Yoon, Yo Han; Song, Beom Seok; Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Chun, Byung Soo; Ahn, Dong Hyun [Pukyong National University, Busan (Korea, Republic of); Lee, Ju Yeoun [Chonbuk National University, Jeonju (Korea, Republic of)

    2010-03-15

    Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. But, the seafood cooking drips are easily contaminated because of its rich nutrients, and their color are very dark. This study was conducted to investigate the effect of gamma irradiation on the quality of seafood cooking drips including Hizikia fusiformis, Enteroctopus dofleini, and Thunnus thynnus. The Hunter's color values (L, Brightness) of H. fusiformis, and T.thynnus, were increased with increasing irradiation doses, showing becoming bright. The crude protein content and crude lipid content were increased by gamma irradiation. These results indicated that gamma irradiation increased extraction efficiency of available compounds in cooking drips.

  15. Emulsification of waste cooking oils and fatty acid distillates as diesel engine fuels: An attractive alternative

    Directory of Open Access Journals (Sweden)

    Eliezer Ahmed Melo Espinosa

    2016-06-01

    Full Text Available The scope of this paper is to analyze the possibility and feasibility of the use of emulsification method applied to waste cooking oils and fatty acid distillates as diesel engine fuels, compared with other commonly used methods. These waste products are obtained from the refining oil industry, food industry and service sector, mainly. They are rarely used as feedstock to produce biofuels and other things, in spite of constitute a potential source of environmental contamination. From the review of the state of arts, significant decreases in exhaust emissions of nitrogen oxides, cylinder pressure as well as increases of the ignition delay, brake specific fuel consumption, hydrocarbon, smoke opacity, carbon monoxide, particulate matters to emulsified waste cooking oils and fatty acid distillates compared with diesel fuel are reported. In some experiments the emulsified waste cooking oils achieved better performance than neat fatty acid distillates, neat waste cooking oils and their derivatives methyl esters.

  16. Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables.

    Science.gov (United States)

    Danesi, F; Bordoni, A

    2008-08-01

    In this study, we analyzed the modifications of antioxidant activity consequent to 3 typical home cooking practices (steaming, boiling, and microwave cooking) in fresh and home frozen vegetables. Six different vegetable species were examined: carrots (Daucus carota L.), zucchini (Cucurbita pepo L.), tomatoes (Solanumn lycopersicum L.), green beans (Phaseolus vulgaris L.), peas (Pisum sativum L.), and yellow peppers (Capsicum annuum L.). All vegetables were conventional products and were analyzed in season to minimize differences due to agricultural practice and storage. Cooking and freezing are generally regarded as destructive to antioxidants, and this has fostered a belief among many consumers that raw vegetables are nutritionally superior to their frozen and/or cooked forms. In the current study, we provide evidence that this is not always the case.

  17. Effects of different cooking methods on health-promoting compounds of broccoli.

    Science.gov (United States)

    Yuan, Gao-feng; Sun, Bo; Yuan, Jing; Wang, Qiao-mei

    2009-08-01

    The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

  18. Effects of different cooking methods on health-promoting compounds of broccoli*

    Science.gov (United States)

    Yuan, Gao-feng; Sun, Bo; Yuan, Jing; Wang, Qiao-mei

    2009-01-01

    The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli. PMID:19650196

  19. Telemetry data from satellite tags deployed on harbor seals in Cook Inlet, Alaska

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Between 2004 and 2006 we conducted four harbor seal tagging trips in Cook Inlet during the months of October and May. In total, we captured and released 93 harbor...

  20. AFSC/NMML: Cook Inlet Beluga Opportunistic Sightings, 1975 to 2015

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — As a part of National Marine Fisheries Service (NMFS) management of the endangered Cook Inlet beluga whale population, a database of opportunistic beluga whale...