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Sample records for cook preoperational environmental

  1. Statistical analysis of the D. C. Cook preoperational environmental monitoring program

    International Nuclear Information System (INIS)

    Murarka, I.P.

    1977-02-01

    This report summarizes the major findings of an evaluation of the statistical adequacy of the preoperational environmental monitoring program for nonradioactive waste disposal at the Donald C. Cook Nuclear Power Plant. As a result of this study we found that variance components analysis methods are adequate to determine large magnitude changes in the environment. When an interaction effect between years and inner-outer factors (reference-stress) exists for the preoperation period, estimating and testing for the plant operation effect becomes difficult. This was illustrated by the benthic data analysis. It was further found that for the determination of impact hypothesis, several-factor-mixed-effects models are not needed. Simplifications, as shown by us, in the collapsed model by us, can provide the answer quite easily. Advanced methods, such as time-series analysis and biomathematical modeling, should be studied for use in the impact analysis. The limited analyses with these techniques showed promising results

  2. 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...

  3. 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.

  4. 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...

  5. Preoperational environmental monitoring of the Angra reactor site

    International Nuclear Information System (INIS)

    Mendonca, A.H.; Nobrega, A.W.; Mulder, R.U.; Vianna, M.E.C.; Almeida, C.E. de; Winter, M.

    1983-03-01

    The Preoperational Environmental Monitoring Program for the Angra Nuclear power plant site as well as the single and summarized results obtained this program are presented and discussed in this report. For clarity, a description is given of the Angra site and of the program structure and a map of the region showing measurement and sampling locations is included. Preoperational monitoring was carried out over the period from September 1979 to September 1981. For direct measurements of background radiation levels a solid-state dosimeter network was used and the results were compared to measurements made with ionization chambers. Measurements were performed of natural and artificial radioactivity concentration levels in air, surface water, soil, grass, sea sediments, sea algae and various foodstuffs. Gross alpha and beta activity levels were determined as well as the concentration levels of individual natural radionuclides. The presence of cesium-137 originating from fallout was observed in manioc. Minimum detection limits for fission and activated corrosion products which are of interest during the reactor operational period were defined and determined for the instrumentation and methods used at the Institute of Radioprotection and Dosimetry. These limits have been included in the tables. (Author) [pt

  6. 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...

  7. 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

  8. Preoperational Environmental Survey for the Spent Nuclear Fuel (SNF) Project Facilities

    International Nuclear Information System (INIS)

    MITCHELL, R.M.

    2000-01-01

    This document represents the report for environmental sampling of soil, vegetation, litter, cryptograms, and small mammals at the Spent Nuclear Fuel Project facilities located in 100 K and 200 East Areas in support of the preoperational environmental survey

  9. Preoperational Environmental Survey for the Spent Nuclear Fuel (SNF) Project Facilities

    Energy Technology Data Exchange (ETDEWEB)

    MITCHELL, R.M.

    2000-10-12

    This document represents the report for environmental sampling of soil, vegetation, litter, cryptograms, and small mammals at the Spent Nuclear Fuel Project facilities located in 100 K and 200 East Areas in support of the preoperational environmental survey.

  10. Preoperational Environmental Survey for the Spent Nuclear Fuel (SNF) Project Facilities

    Energy Technology Data Exchange (ETDEWEB)

    MITCHELL, R.M.

    2000-09-28

    This document represents the report for environmental sampling of soil, vegetation, litter, cryptograms, and small mammals at the Spent Nuclear Fuel Project facilities located in 100 K and 200 East Areas in support of the preoperational environmental survey.

  11. The Household Cooking Sector in Nigeria: Environmental and Economic Sustainability Assessment

    OpenAIRE

    Gujba, Haruna; Mulugetta, Yacob; Azapagic, Adisa

    2015-01-01

    This paper studies life cycle environmental impacts and costs of the household cooking sector in Nigeria from 2003 to 2030. Five scenarios are considered: business as usual, dominated by fuel wood stoves; low penetration of improved fuel wood and solar stoves, as planned by the government; high penetration of these stoves; increased use of fossil fuel stoves; and increased use of electric stoves. If business as usual (BAU) continues, the environmental impacts would increase by up to four time...

  12. 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...

  13. Cook Inlet Planning Area oil and gas lease sale 149: Final environmental impact statement. Volume 2

    International Nuclear Information System (INIS)

    1996-01-01

    This environmental impact statement discusses a proposed oil and gas lease sale in the Cook Inlet Planning Area, analyzes its potential effects on the environment, describes alternatives, presents major issues determined through the scoping process and staff analyses, and evaluates potential mitigating measures. During the Draft Environmental Impact Statement comment period, written statements and oral testimonies were provided by various governmental agencies, organizations, businesses, and individuals. This report contains a review and analysis of comments received on the above issues. Appendices are included which contain resource estimates and various issues relating to oil spills

  14. Clean Energy for Development: The Environmental and Socioeconomic Benefits of Ethanol as a Household Cooking Fuel In Ethiopia.

    Energy Technology Data Exchange (ETDEWEB)

    Debebe, M.; Lambe, F. (Gaia Association, Bole Subcity, P.O.Box 13493, Addis Ababa (Ethiopia)). e-mail: gaiaassociation@ethionet.et

    2008-10-15

    The overwhelming dependence of the household sector on traditional fuels (solid biomass) and kerosene for cooking is having a hugely negative impact on health, the environment and the economy in Ethiopia. Greenhouse gas (GHG) emissions and deforestation associated with harvesting biomass for cooking, are contributing to climate change and environmental degradation. Moreover, indoor air pollution from the burning of traditional fuels indoors causes numerous serious health problems for those exposed - in most cases, women and children. Ethiopian families cook using these fuels because they have no alternatives. Gaia Association, an Ethiopian NGO, and its partners are working to increase access to ethanol fuelled cooking stoves for households at all income levels and have conducted an extensive pilot study to assess the impact of the ethanol fuelled CleanCook stove on Ethiopian homes in a variety of locations. The favourable study results were used to inform a detailed business plan outlining the strategies for local commercialisation of the stove and fuel. Adoption of this alternative clean cooking technology has been shown to address the health, environmental and socioeconomic problems associated with heavy reliance on traditional cooking fuels.

  15. Cook Inlet Planning Area oil and gas lease sale 149: Final environmental impact statement. Volume 1

    International Nuclear Information System (INIS)

    1996-01-01

    This environmental impact statement (EIS) discusses a proposed oil and gas lease sale in the Cook Inlet Planning Area, analyzes its potential effects on the environment, describes alternatives, presents major issues determined through the scoping process and staff analyses, and evaluates potential mitigating measures. Descriptions of the (1) leasing and scoping process are given in Section 1, (2) alternatives and mitigating measures in Section 2, and (3) description of the environment in Section 3. The potential effects of the lease sale are analyzed in Section 4. Alternative 1, the proposed action, is based on offering for lease 402 blocks (approximately 0.8 million hectares--1.98 million acres) in lower Cook Inlet that range from about 5 to 50 kilometers (3 to 25 mi) offshore. Alterative 2 (No Lease Sale) would cancel the proposed lease sale tentatively scheduled for April 1996. Alternative 2 (Delay the Sale) would delay the proposed sale for 2 years. Alternatives 4, 5, 6, 7, 8, and 9 would defer from leasing areas adjacent to the lower Cook Inlet and northwestern Shelikof Strait: the size of areas deferred ranges from about 5 to 45% of the area proposed for Alternative 1. After a thorough review, the Secretary of the Interior will decide which alternative or combination of alternatives will be included in the Notice of Sale

  16. Preoperational baseline and site characterization report for the Environmental Restoration Disposal Facility. Volume 2, Revision 2

    International Nuclear Information System (INIS)

    Weekes, D.C.; Lindsey, K.A.; Ford, B.H.; Jaeger, G.K.

    1996-12-01

    This document is Volume 2 in a two-volume series that comprise the site characterization report, the Preoperational Baseline and Site Characterization Report for the Environmental Restoration Disposal Facility. Volume 1 contains data interpretation and information supporting the conclusions in the main text. This document presents original data in support of Volume 1 of the report. The following types of data are presented: well construction reports; borehole logs; borehole geophysical data; well development and pump installation; survey reports; preoperational baseline chemical data and aquifer test data. Five groundwater monitoring wells, six deep characterization boreholes, and two shallow characterization boreholes were drilled at the Environmental Restoration Disposal Facility (ERDF) site to directly investigate site-specific hydrogeologic conditions

  17. Standard protocol for conducting pre-operational environmental surveillance around nuclear facilities

    Energy Technology Data Exchange (ETDEWEB)

    Hegde, A G; Verma, P C; Rajan, M P [Health Safety and Environment Group, Bhabha Atomic Research Centre, Mumbai (India)

    2009-02-15

    This document presents the standard procedures for evaluation of site specific environmental transfer factors around NPP sites. The scope of this document is to provide standard protocol to be followed for conducting pre-operational environmental surveillance around nuclear facilities. Such surveillances have been proposed to be carried out by university professionals under DAE-BRNS projects. This document contains a common methodology in terms of sampling, processing, measurements and analysis of elemental/radionuclides, while keeping the site specific requirements also in place. (author)

  18. Standard protocol for conducting pre-operational environmental surveillance around nuclear facilities

    International Nuclear Information System (INIS)

    Hegde, A.G.; Verma, P.C.; Rajan, M.P.

    2009-02-01

    This document presents the standard procedures for evaluation of site specific environmental transfer factors around NPP sites. The scope of this document is to provide standard protocol to be followed for conducting pre-operational environmental surveillance around nuclear facilities. Such surveillances have been proposed to be carried out by university professionals under DAE-BRNS projects. This document contains a common methodology in terms of sampling, processing, measurements and analysis of elemental/radionuclides, while keeping the site specific requirements also in place. (author)

  19. Wood fuel use in the traditional cooking stoves in the rural floodplain areas of Bangladesh: A socio-environmental perspective

    Energy Technology Data Exchange (ETDEWEB)

    Miah, Md. Danesh [Department of Forest Science, Kookmin University, Seoul (Korea)]|[Institute of Forestry and Environmental Sciences, University of Chittagong, Chittagong 4331 (Bangladesh); Al Rashid, Harun [Institute of Forestry and Environmental Sciences, University of Chittagong, Chittagong 4331 (Bangladesh); Shin, Man Yong [Department of Forest Science, Kookmin University, Seoul (Korea)

    2009-01-15

    A study was conducted, using a multistage simple random sampling design, to determine the structural characteristics of the traditional cooking stoves, amount of wood fuel consumed in the rural floodplain areas in Bangladesh, and also to figure out the socio-economic and environmental consequences of wood fuel usage in the traditional cooking stove. The study showed that family size, income, amount cooked and burning hours significantly affected the amount of wood fuel used per family per year. Taking into account different family sizes, the study observed that 4.24 tonne fuelwood were consumed per family per year. The study showed that 42% of families used only biomass fuel, 5% used liquefied petroleum gas (LPG) and 53% used kerosene along with biomass fuels. The main source of biomass fuel was homestead forests (40%). 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. The study also showed that 83% of the respondents would prefer improved cooking stoves over traditional cooking stoves. (author)

  20. Wood fuel use in the traditional cooking stoves in the rural floodplain areas of Bangladesh: A socio-environmental perspective

    International Nuclear Information System (INIS)

    Miah, Md. Danesh; Al Rashid, Harun; Shin, Man Yong

    2009-01-01

    A study was conducted, using a multistage simple random sampling design, to determine the structural characteristics of the traditional cooking stoves, amount of wood fuel consumed in the rural floodplain areas in Bangladesh, and also to figure out the socio-economic and environmental consequences of wood fuel usage in the traditional cooking stove. The study showed that family size, income, amount cooked and burning hours significantly affected the amount of wood fuel used per family per year. Taking into account different family sizes, the study observed that 4.24 tonne fuelwood were consumed per family per year. The study showed that 42% of families used only biomass fuel, 5% used liquefied petroleum gas (LPG) and 53% used kerosene along with biomass fuels. The main source of biomass fuel was homestead forests (40%). 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. The study also showed that 83% of the respondents would prefer improved cooking stoves over traditional cooking stoves. (author)

  1. Pre-operational monitoring and assessment of aquatic biota in environmental impact assessment studies

    International Nuclear Information System (INIS)

    Ghosh, T.K.

    2001-01-01

    Environmental Impact Assessment (EIA) is an ideal anticipatory mechanism which establishes quantitative values for parameters indicating the quality of the environment before, during and after the proposed developmental activity, thus allowing measures that ensure environmental compatibility in developmental process. EIA studies have been made mandatory in India by MoEF, GOI for expansion/modernization of any activity or development of new project. Biological assessment, under aquatic environment, is one of the major components of EIA and it requires systematic way of data collection. Generation of substantial baseline data can then be used for formulation of subsequent stages of EIA, viz. prediction, evaluation, impact statements and environmental management plan (EMP). However, a definite approach towards biological studies under EIA during pre-operational stage has not been outlined in available guidelines. (author)

  2. Pre-operational monitoring and assessment of aquatic biota in environmental impact assessment studies

    Energy Technology Data Exchange (ETDEWEB)

    Ghosh, T K [Ecotechnology Division, National Environmental Engineering Research Inst., Nagpur (India)

    2001-06-01

    Environmental Impact Assessment (EIA) is an ideal anticipatory mechanism which establishes quantitative values for parameters indicating the quality of the environment before, during and after the proposed developmental activity, thus allowing measures that ensure environmental compatibility in developmental process. EIA studies have been made mandatory in India by MoEF, GOI for expansion/modernization of any activity or development of new project. Biological assessment, under aquatic environment, is one of the major components of EIA and it requires systematic way of data collection. Generation of substantial baseline data can then be used for formulation of subsequent stages of EIA, viz. prediction, evaluation, impact statements and environmental management plan (EMP). However, a definite approach towards biological studies under EIA during pre-operational stage has not been outlined in available guidelines. (author)

  3. Superconducting Super Collider site environmental report for calendar year 1991. Pre-operational

    International Nuclear Information System (INIS)

    1995-01-01

    This is the first annual SER prepared for the SSC project. It is a pre-operational report, intended primarily to describe the baseline characterization of the Ellis County, Texas site that has been developed subsequent to the Environmental Impact Statement (EIS) and the Supplemental Environmental impact Statement (SEIS). As such, the emphasis will be on environmental compliance efforts, including monitoring and mitigation programs. The SER also reports on the measures taken to meet the commitments made in the EIS and SEIS. These measures are detailed in the Mitigation Action Plan (MAP) (Department of Energy (DOE), 1991), which was prepared following the signing of the Record of Decision (ROD) to construct the SSC in Texas. The SER will continue to be preoperational until the first high-energy (20 trillion electron volt or TeV) protons collisions are observed, at which point the SSC will become operational. At that time, the SER will place more emphasis on the radiological monitoring program. This SER will report on actions taken in 1991 or earlier and briefly mention some of those planned for calendar year 1992. AU actions completed in 1992 will be addressed in the SER for calendar year 1992

  4. Superconducting Super Collider site environmental report for calendar year 1991. Pre-operational

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1995-05-01

    This is the first annual SER prepared for the SSC project. It is a pre-operational report, intended primarily to describe the baseline characterization of the Ellis County, Texas site that has been developed subsequent to the Environmental Impact Statement (EIS) and the Supplemental Environmental impact Statement (SEIS). As such, the emphasis will be on environmental compliance efforts, including monitoring and mitigation programs. The SER also reports on the measures taken to meet the commitments made in the EIS and SEIS. These measures are detailed in the Mitigation Action Plan (MAP) (Department of Energy (DOE), 1991), which was prepared following the signing of the Record of Decision (ROD) to construct the SSC in Texas. The SER will continue to be preoperational until the first high-energy (20 trillion electron volt or TeV) protons collisions are observed, at which point the SSC will become operational. At that time, the SER will place more emphasis on the radiological monitoring program. This SER will report on actions taken in 1991 or earlier and briefly mention some of those planned for calendar year 1992. AU actions completed in 1992 will be addressed in the SER for calendar year 1992.

  5. The Household Cooking Sector in Nigeria: Environmental and Economic Sustainability Assessment

    Directory of Open Access Journals (Sweden)

    Haruna Gujba

    2015-06-01

    Full Text Available This paper studies life cycle environmental impacts and costs of the household cooking sector in Nigeria from 2003 to 2030. Five scenarios are considered: business as usual, dominated by fuel wood stoves; low penetration of improved fuel wood and solar stoves, as planned by the government; high penetration of these stoves; increased use of fossil fuel stoves; and increased use of electric stoves. If business as usual (BAU continues, the environmental impacts would increase by up to four times and costs by up to five times, mainly because of high fuel wood consumption. Implementing the government’s plan to introduce improved fuel wood and solar stoves would yield no environmental advantages, as the proposed number of stoves is too low. A higher number of the advanced stoves would lead to significant improvements in some impacts but would worsen others so that some trade-offs are needed. From the economic perspective, the scenario with a high use of advanced stoves has the lowest total costs but its capital costs are three times higher than for BAU. The government should prioritise the introduction of advanced stoves to reduce health impact from indoor pollution and reduce pressures on biomass resources; however, this may require subsidies. Fossil fuel and electric stoves would also help to preserve biomass and reduce health impacts from indoor pollution but would lead to an increase in greenhouse gas emissions and depletion of fossil resources.

  6. Preoperational baseline and site characterization report for the Environmental Restoration Disposal Facility

    International Nuclear Information System (INIS)

    Weekes, D.C.; Ford, B.H.; Jaeger, G.K.

    1996-09-01

    This document Volume 2 in a two-volume series that comprise the site characterization report for the Environmental Restoration Disposal Facility. Volume 1 contains data interpretation and information supporting the conclusions in the main text. This document presents original data in support of Volume 1 of the report. The following types of data are presented: well construction reports; borehole logs; borehole geophysical data; well development and pump installation; survey reports; and preoperational baseline chemical data and aquifer test data. This does not represent the entire body of data available. Other types of information are archived at BHI Document Control. Five ground water monitoring wells were drilled at the Environmental Restoration Disposal Facility site to directly investigate site- specific hydrogeologic conditions. Well and borehole activity summaries are presented in Volume 1. Field borehole logs and geophysical data from the drilling are presented in this document. Well development and pump installation sheets are presented for the groundwater monitoring wells. Other data presented in this document include borehole geophysical logs from existing wells; chemical data from the sampling of soil, vegetation, and mammals from the ERDF to support the preoperational baseline; ERDF surface radiation surveys;a nd aquifer testing data for well 699-32-72B

  7. Cook Inlet and Kenai Peninsula, Alaska ESI: ESI (Environmental Sensitivity Index Shoreline Types - Polygons and Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector lines and polygons representing the shoreline and coastal habitats of Cook Inlet and Kenai Peninsula, Alaska, classified according to...

  8. Environmental Assessment of Integrated Food and Cooking Fuel Production for a Village in Ghana

    DEFF Research Database (Denmark)

    Kamp, Andreas; Østergård, Hanne; Bolwig, Simon

    2016-01-01

    Small-scale farming in Ghana is typically associated with synthetic fertilizer dependence and soil degradation. The farmers often rely on wood fuel for cooking imported from outside the farmland, a practice that is associated with deforestation. Integration of food and energy production may...... be a holistic approach to solving these issues. We study four approaches to providing food and fuel for cooking in a small-scale farming community. Present practice (PP) of synthetic fertilizer based food production and provision of wood fuel from outside the farming area is compared to three modeled...

  9. Sampling and analysis plan for the preoperational environmental survey of the spent nuclear fuel project facilities

    International Nuclear Information System (INIS)

    MITCHELL, R.M.

    1999-01-01

    This sampling and analysis plan will support the preoperational environmental monitoring for construction, development, and operation of the Spent Nuclear Fuel (SNF) Project facilities, which have been designed for the conditioning and storage of spent nuclear fuels; particularly the fuel elements associated with the operation of N-Reactor. The SNF consists principally of irradiated metallic uranium, and therefore includes plutonium and mixed fission products. The primary effort will consist of removing the SNF from the storage basins in K East and K West Areas, placing in multicanister overpacks, vacuum drying, conditioning, and subsequent dry vault storage in the 200 East Area. The primary purpose and need for this action is to reduce the risks to public health and safety and to the environment. Specifically these include prevention of the release of radioactive materials into the air or to the soil surrounding the K Basins, prevention of the potential migration of radionuclides through the soil column to the nearby Columbia River, reduction of occupational radiation exposure, and elimination of the risks to the public and to workers from the deterioration of SNF in the K Basins

  10. Report on the pre-operational environmental radiological and micrometeorological studies around Kaiga Atomic Power Project site

    International Nuclear Information System (INIS)

    1999-08-01

    This report presents a summary of the results of preoperational environmental radiological and micro- meteorological studies carried out during the year 1992, 1993, 1995, 1998 and 1999. Baseline radioactivity levels in Kaiga environment originating from 137 Cs, 90 Sr and natural radionuclides are given. Micro-meteorological data includes that from SODAR, tower and surface instruments. The data is compared with that observed at other NPP Sites in the country. (author)

  11. Preoperational baseline and site characterization report for the Environmental Restoration Disposal Facility: Volume 1. Revision 1

    International Nuclear Information System (INIS)

    Weekes, D.C.; Ford, B.H.; Jaeger, G.K.

    1996-09-01

    This site characterization report provides the results of the field data collection activities for the Environmental Restoration Disposal Facility site. Information gathered on the geology, hydrology, ecology, chemistry, and cultural resources of the area is presented. The Environmental Restoration Disposal Facility is located at the Hanford Site in Richland, Washington

  12. Environmental Sensitivity Index (ESI) Atlas (2): Cook Inlet - 2002, Kodiak - 1998, Southeast - 2002, Bristol Bay - 2004, Prince William Sound - 2000, Aleutians - 2001, maps and geographic information systems data (NODC Accession 0050372)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set comprises the Environmental Sensitivity Index (ESI) data for Alaska; Kodiak (1998), Prince William Sound (2000), Aleutians (2001), Cook Inlet (2002),...

  13. Sampling and analysis plan for the preoperational environmental survey for the immobilized low activity waste (ILAW) project W-465

    International Nuclear Information System (INIS)

    Mitchell, R.M.

    1998-01-01

    This document provides a detailed description of the Sampling and Analysis Plan for the Preoperational Survey to be conducted at the Immobilized Low Activity Waste (ILAW) Project Site in the 200 East Area

  14. Preoperative evaluation

    International Nuclear Information System (INIS)

    Murphy, C.H.; Murphy, M.R.

    1987-01-01

    The value of a preoperative chest radiograph is twofold. The examination may reveal unsuspected pathology that would alter the approach to surgery of anesthesia. Secondly, it provides a baseline or reference from which to evaluate subsequent post-operative films. The percentage of detection of unsuspected pathology on preoperative chest radiographs has been shown to be exceedingly small in certain patient populations. The authors do not recommend routine use of preoperative chest radiographs in children or in adults under the age of 40 who do not smoke, unless (1) the surgical disease has chest manifestations; (2) there is historic or clinical evidence of a coexisting disease with chest involvement; or (3) there is a likelihood that post-operative management will require follow-up films

  15. Cooking without salt

    Science.gov (United States)

    ... this page: //medlineplus.gov/ency/patientinstructions/000760.htm Cooking without salt To use the sharing features on ... other dishes to add zest. Try Salt-free Cooking Explore cooking with salt substitutes. Add a splash ...

  16. Cooking and Society

    OpenAIRE

    Teplá, Hedvika

    2012-01-01

    The bachelor thesis "Cooking and Society" focuses on cooking, a process of food preparation. The thesis analyzes cooking as a leisure activity, type of housework and it also discusses the relation between cooking and cultural identity. It focuses on the importance of national and ethnic cuisine and deals with the differences in cooking influenced by religion and social stratification. The thesis also deals with the acquisition of cooing skills and transgeneral transfer of cooking skills. It d...

  17. Cooking crisis: What crisis?

    OpenAIRE

    Caraher, M.

    2014-01-01

    Cooking has long been a topic of discussion and concern among those arguing for a healthy diet. Chadwick, the great public health reformer, in 1842 called for cooking education.\\ud \\ud The Obama administration has heartedly endorsed cooking, mainly through the First Lady and a program called Cooking Matters, to address the obesity problem in the United States (http://cookingmatters.org/). \\ud \\ud Changing practices in cooking and food preparation and the way we eat some argue are driven by a ...

  18. Healthy Cooking Techniques

    Science.gov (United States)

    Healthy Lifestyle Nutrition and healthy eating Healthy-cooking techniques capture the flavor and nutrients of food without extra fat or salt. By Mayo Clinic Staff Healthy cooking doesn't mean that ...

  19. Cooking utensils and nutrition

    Science.gov (United States)

    ... this page: //medlineplus.gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, please enable JavaScript. Cooking utensils can have an effect on your nutrition. ...

  20. Attributional and consequential environmental assessment of using waste cooking oil- and poultry fat-based biodiesel blends in urban buses: a real-world operation condition study

    Directory of Open Access Journals (Sweden)

    Mohammad Rajaeifar

    2017-09-01

    Full Text Available Urban public transportation sector in general is heavily dependent on fossil-oriented fuels, e.g., diesel. Given the fact that a major proportion of urban pollution and the consequent threats towards public health are attributed to this sector, serious efforts at both technical and political levels have been being made to introduce less-polluting fueling regimes, e.g., partial replacement of diesel with biodiesel. In line with that, the present study was aimed at evaluating the emissions attributed to 5% blends of waste cooking oil (WCO and poultry fat (PF biodiesel fuels (i.e., B5-WCO and B5-PF fuel blends when used in urban buses during idle operation mode. Moreover, the attributional and consequential environmental impacts of using these fuel blends were also investigated through a well to wheel life cycle assessment (LCA by considering the real-world condition combustion data using ten urban buses. The findings of the ALCA revealed that the application of 1 L B5-WCO fuel blend could potentially reduce the environmental burdens in human health, ecosystem quality, and resources damage categories compared with using the B5-PF fuel blend. The situation was opposite for climate change damage category in which using 1 L B5-PF fuel blend had a lower impact on the environment. Overall, the environmental hotspots in the B5-WCO and B5-PF life cycles were identified as the combustion stage as well as the diesel production and transportation. From the consequential perspective, using 1 L B5-WCO fuel blend could potentially decrease the environmental burdens in human health, ecosystem quality, and resources damage categories. While, the situation was different for climate change damage category where using 1 L B5-PF fuel blend could have a lower impact on the environment. In conclusion, using B5-WCO fuel blend as an alternative for diesel could be an environmentally-friendly decision for the Iranian urban transportation sector at the policy level as long

  1. A Cooking Curriculum.

    Science.gov (United States)

    Wright, Wynn D., Ed.

    This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…

  2. 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 ...

  3. FFTF preoperational survey. Program report

    International Nuclear Information System (INIS)

    Twitty, B.L.; Bicehouse, H.J.

    1980-12-01

    The FFTF will become operational with criticality early in 1980. This facility is composed of the test reactor, fuel examination cells, expended fuel storage systems and fuel handling systems. The reactor and storage systems are sodium-cooled with the heat load dumped to the ambient air through heat exchangers. In order to assure that the operation of the FFTF has minimal impact on the environment, a monitoring program has been established. Prior to operation of a new facility, a preoperational environmental survey is required. It is the purpose of this report to briefly describe the environmental survey program and to provide the background data obtained during the preoperational phase of the survey program. Nine stations in the program of particular importance to FFTF are discussed in detail with results of monitoring given. No unexplained trends were noted

  4. 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...

  5. What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

    Science.gov (United States)

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

    2016-02-01

    Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. 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…

  7. 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…

  8. 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…

  9. 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…

  10. Great apes prefer cooked food.

    Science.gov (United States)

    Wobber, Victoria; Hare, Brian; Wrangham, Richard

    2008-08-01

    The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked food, the more easily cooking should have been adopted following the control of fire. Here we use great apes to model food preferences by Paleolithic hominids. We conducted preference tests with various plant and animal foods to determine whether great apes prefer food items raw or cooked. We found that several populations of captive apes tended to prefer their food cooked, though with important exceptions. These results suggest that Paleolithic hominids would likewise have spontaneously preferred cooked food to raw, exapting a pre-existing preference for high-quality, easily chewed foods onto these cooked items. The results, therefore, challenge the hypothesis that the control of fire preceded cooking by a significant period.

  11. The energetic significance of cooking.

    Science.gov (United States)

    Carmody, Rachel N; Wrangham, Richard W

    2009-10-01

    While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein, and lipid, and we therefore consider plant and animal foods separately. Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defence against pathogens. If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. We suggest that if non-thermal processing methods such as pounding were used by Lower Palaeolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by non-thermal processing, including the relatively complete gelatinisation of starch, efficient denaturing of proteins, and killing of food borne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

  12. [Preoperative structured patient education].

    Science.gov (United States)

    Lamarche, D

    1993-04-01

    This article describes the factors that motivated the nursing staff of the cardiac surgery unit at the Royal Victoria Hospital in Montreal, to revise their preoperative teaching program. The motivating factors described are the length of the preoperative waiting period; the level of preoperative anxiety; the decreased length of hospital stay; the dissatisfaction of the nursing staff with current patient teaching practices; and the lack of available resources. The reorganization of the teaching program was based upon the previously described factors combined with a review of the literature that demonstrated the impact of preoperative anxiety, emotional support and psycho-educational interventions upon the client's recovery. The goals of the new teaching program are to provide the client and the family with cognitive and sensory information about the client's impending hospitalization, chronic illness and necessary lifestyle modifications. The program consists of a system of telephone calls during the preoperative waiting period; a videotape viewing; a tour of the cardiac surgery unit; informal discussion groups; and the availability of nursing consultation to decrease preoperative anxiety. The end result of these interventions is more time for client support and integration of necessary information by the client and family. This kind of program has the potential to provide satisfaction at many levels by identifying client's at risk; increasing client knowledge; increasing support; decreasing anxiety during the preoperative waiting period; and decreasing the length of hospital stay. The nursing staff gained a heightened sense of accomplishment because the program was developed according to the nursing department's philosophy, which includes primary nursing.(ABSTRACT TRUNCATED AT 250 WORDS)

  13. 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.

  14. Immediate preoperative enteral nutrition (preoperative enteral nutrition

    Directory of Open Access Journals (Sweden)

    Lađević Nebojša

    2017-01-01

    Full Text Available Nutritional support of surgical patients is a necessary part of the treatment. It alone cannot cure the disease but it significantly affects the recovery of patients and supports surgical interventions. Patients in malnutrition have shown to have significantly more postoperative infectious and non-infectious complications. This significantly prolongs treatment time and increases costs. However, there is one fact that cannot be expressed in money, which is the patient's impression of the surgical intervention. Adequate preoperative patient support, based on the intake of liquid nutritive solutions, reduces preoperative stress and deflects the metabolic response. Now, it is recommended for adults and children older than one year to drink clear liquid up to 2 hours before induction in anesthesia. Appropriate enteral nutrition has a significant place in the postoperative recovery of patients. Enteral nutrition is reducing complications, mainly infectious complications because the function of the digestive system as one large immune system is preserved. Perioperative enteral nutrition is a necessary part of the modern treatment of surgical patients. In addition to the significant effect on the occurrence of postoperative complications, it is also important that this type of diet improves the psychological status of patients.

  15. 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...

  16. Smart Substitutions for Healthy Cooking

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  17. Who is cooking dinner?

    DEFF Research Database (Denmark)

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

    2015-01-01

    on almost identical questionnaires centering on the previous day’s eating as reported by the individuals: this included foods eaten, the social context of its consumption and details of who had prepared the food. We make use of a sub-sample encompassing respondents from two-adult households who ate dinner...... developments in the gendering of cooking dinners in multi-person households. The analysis is based on two surveys from a project investigating changes in meal patterns in the Nordic countries. Individuals from Denmark, Finland, Norway and Sweden were interviewed in 1997 (n = 4823) and 2012 (n = 8242) based...

  18. Policy trade-offs between climate mitigation and clean cook-stove access in South Asia

    OpenAIRE

    Cameron, C.; Pachauri, S.; Rao, N.; McCollum, D.; Rogelj, J.; Riahi, K.

    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 c...

  19. [Preoperative fasting. An update].

    Science.gov (United States)

    Spies, C D; Breuer, J P; Gust, R; Wichmann, M; Adolph, M; Senkal, M; Kampa, U; Weissauer, W; Schleppers, A; Soreide, E; Martin, E; Kaisers, U; Falke, K J; Haas, N; Kox, W J

    2003-11-01

    In Germany the predominant standard of preoperative care for elective surgery is fasting after midnight, with the aim of reducing the risk of pulmonary aspiration. However, for the past several years the scientific evidence supporting such a practice has been challenged. Experimental and clinical studies prove a reliable gastric emptying within 2 h suggesting that, particularly for limited intake of clear fluids up to 2 h preoperatively, there would be no increased risk for the patient. In addition, the general incidence of pulmonary aspiration during general anaesthesia (before induction, during surgery and during recovery) is extremely low, has a good prognosis and is more a consequence of insufficient airway protection and/or inadequate anaesthetic depth rather than due to the patient's fasting state. Therefore, primarily to decrease perioperative discomfort for patients, several national anaesthesia societies have changed their guidelines for preoperative fasting. They recommend a more liberal policy regarding per os intake of both liquid and solid food, with consideration of certain conditions and contraindications. The following article reviews the literature and gives an overview of the scientific background on which the national guidelines are based. The intention of this review is to propose recommendations for preoperative fasting regarding clear fluids for Germany as well.

  20. Cooking up a Culinary Career.

    Science.gov (United States)

    Kongshem, Lars

    1993-01-01

    A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

  1. Fluidised bed cereal cooking

    International Nuclear Information System (INIS)

    Jenkins, Simon Anthony

    2002-01-01

    Man has been cooking food for thousands of years for a number of reasons: to improve flavour and palatability, sterilise, increase digestibility, improve texture and colour. Increasingly more advanced techniques are employed today in food production plants to engineer foods with many different properties. With this in mind manufacturers are constantly seeking to improve processing techniques and apply new or different technologies (such as microwaves, RF and extrusion) to develop foods with new properties (like puffed texture starches) and to increase process efficiencies (energy efficiency, water reduction). This thesis reports on work undertaken to demonstrate the potential to achieve high temperature starch conversion of whole wheat grains in a fluidised bed, thereby reducing the amount of water required and processing time. Specifically, wheat from the farm at 14% water content is cooked in a fluidised bed. The fluidised bed heats the wheat quickly by convective heating. In addition, energy can be delivered directly to the grain by microwave heating during fluidisation. Degree of starch conversion is determined by measuring the reduction in size of endotherm of reaction as observed by Differential Scanning Calorimetry. The fluidising gas, processing temperature and starting moisture content were varied in order to investigate their effect on the cooking process. A mathematical model based on energy and species concentration equations was developed to help understand the internal grain processes. The model coupled the thermal energy equation with water diffusion. The effect of water evaporation was represented as a thermal sink in the energy equation. Popular kinetic models from literature were adapted to predict the degree of starch conversion. The model gives solutions consistent with experimental data and physical intuition. A commercial computational fluid dynamics package was used to study simple airflow and particle tracks in the fluidisation column. A

  2. Cooking Up Creative Solutions

    Energy Technology Data Exchange (ETDEWEB)

    Wiley, H. S. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

    2012-05-31

    There comes a time in every scientist’s career when one's mind seems to hit a wall. You can’t think of a new experiment that hasn’t been done before or figure out how to crack a problem that is blocking your progress. The easy questions have been answered. You go back to the wellspring of your creativity and find it dry. What to do? Collaborating with investigators who are investigating problems from a different data or analytical perspective is the best way I know to kick-start research creativity. They not only can provide new data, but they can also bring an expertise on how to get the most “flavor” out of the ingredient that they bring to your problem. As the complexity of the important biological problems continues to grow, too many cooks will never spoil the broth, but become a hallmark of the most creative research.

  3. Interventions for preoperative smoking cessation

    DEFF Research Database (Denmark)

    Møller, A; Villebro, N

    2005-01-01

    Smokers have a substantially increased risk of intra- and postoperative complications. Preoperative smoking intervention may be effective in decreasing this incidence. The preoperative period may be a well chosen time to offer smoking cessation interventions due to increased patient motivation....

  4. Energy-efficient cooking methods

    Energy Technology Data Exchange (ETDEWEB)

    De, Dilip K. [Department of Physics, University of Jos, P.M.B. 2084, Jos, Plateau State (Nigeria); Muwa Shawhatsu, N. [Department of Physics, Federal University of Technology, Yola, P.M.B. 2076, Yola, Adamawa State (Nigeria); De, N.N. [Department of Mechanical and Aerospace Engineering, The University of Texas at Arlington, Arlington, TX 76019 (United States); Ikechukwu Ajaeroh, M. [Department of Physics, University of Abuja, Abuja (Nigeria)

    2013-02-15

    Energy-efficient new cooking techniques have been developed in this research. Using a stove with 649{+-}20 W of power, the minimum heat, specific heat of transformation, and on-stove time required to completely cook 1 kg of dry beans (with water and other ingredients) and 1 kg of raw potato are found to be: 710 {+-}kJ, 613 {+-}kJ, and 1,144{+-}10 s, respectively, for beans and 287{+-}12 kJ, 200{+-}9 kJ, and 466{+-}10 s for Irish potato. Extensive researches show that these figures are, to date, the lowest amount of heat ever used to cook beans and potato and less than half the energy used in conventional cooking with a pressure cooker. The efficiency of the stove was estimated to be 52.5{+-}2 %. Discussion is made to further improve the efficiency in cooking with normal stove and solar cooker and to save food nutrients further. Our method of cooking when applied globally is expected to contribute to the clean development management (CDM) potential. The approximate values of the minimum and maximum CDM potentials are estimated to be 7.5 x 10{sup 11} and 2.2 x 10{sup 13} kg of carbon credit annually. The precise estimation CDM potential of our cooking method will be reported later.

  5. Preoperative bone scans

    International Nuclear Information System (INIS)

    Charkes, N.D.; Malmud, L.S.; Caswell, T.; Goldman, L.; Hall, J.; Lauby, V.; Lightfoot, W.; Maier, W.; Rosemond, G.

    1975-01-01

    Strontium nitrate Sr-87m bone scans were made preoperatively in a group of women with suspected breast cancer, 35 of whom subsequently underwent radical mastectomy. In 3 of the 35 (9 percent), the scans were abnormal despite the absence of clinical or roentgenographic evidence of metastatic disease. All three patients had extensive axillary lymph node involvement by tumor, and went on to have additional bone metastases, from which one died. Roentgenograms failed to detect the metastases in all three. Occult bone metastases account in part for the failure of radical mastectomy to cure some patients with breast cancer. It is recommended that all candidates for radical mastectomy have a preoperative bone scan. (U.S.)

  6. 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.

  7. Cooking in prison – from crook to cook

    DEFF Research Database (Denmark)

    Kjær Minke, Linda

    2014-01-01

    thinking about, purchasing, and preparing food. Overall, prisoners reported being very pleased with self-catering systems. Prisoners also stressed the importance of making healthy food although some prisoners felt they lacked cooking skills. In addition, study data describe and explores prisoner food...... groups, which are formed for economic and social reasons. The food-groups are understood as arenas for group solidarity, and opportunities to measure access, or lack thereof, to capital and resources. Self-catering supports prisoners’ responsibility, need for autonomy and improves prisoners’ cooking...... abilities and personal resources. During incarceration few roles are available for prisoner. The self-catering system offers the role as a cook which offers an opportunity for identity realignment from crook to cook....

  8. 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...

  9. 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...

  10. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    International Nuclear Information System (INIS)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-01-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC 50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries. - Highlights: ► Radiation was applied for the hydrolysis of tuna cooking juice protein. ► The degree of hydrolysis were increased by irradiation and the antioxidant activity of hydrolysate was higher than protein. ► This result suggest that radiation is useful method for the hydrolysis of protein.

  11. Cook Inlet and Kenai Peninsula, Alaska ESI: HYDRO (Hydrography Lines and Polygons)

    Data.gov (United States)

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

  12. Public perceptions of cooking and the implications for cooking behaviour in the USA.

    Science.gov (United States)

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

    2016-06-01

    Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, Pcooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

  13. Biodiesel from waste cooking oils via direct sonication

    International Nuclear Information System (INIS)

    Gude, Veera Gnaneswar; Grant, Georgene Elizabeth

    2013-01-01

    Highlights: • Thermal effects of direct sonication on transesterification reaction were studied. • Ultrasonics may effectively transesterify waste oils without external heating. • Intense mixing with temperature rise completes transesterification instantly. • Plug flow process reactor design with ultrasound may prove energy efficient. • Process optimization and biodiesel conversion analysis was presented. - Abstract: This study investigates the effect of direct sonication in conversion of waste cooking oil into biodiesel. Waste cooking oils may cause environmental hazards if not disposed properly. However, waste cooking oils can serve as low-cost feedstock for biodiesel production. Ultrasonics, a non-conventional process technique, was applied to directly convert waste cooking oil into biodiesel in a single step. Ultrasonics transesterify waste cooking oils very efficiently due to increased mass/heat transfer phenomena and specific thermal/athermal effects at molecular levels. Thus, energy and chemical consumption in the overall process is greatly reduced compared to conventional biodiesel processes. Specific to this research, thermal effects of ultrasonics in transesterification reaction without external conventional heating along with effects of different ultrasonic, energy intensities and energy density are reported. Optimization of process parameters such as methanol to oil ratio, catalyst concentration and reaction time are also presented. It was observed that small reactor design such as plug-flow or contact-type reactor design may improve overall ultrasonic utilization in the transesterification reaction due to increased energy density and ultrasonic intensity

  14. Adopting preoperative fasting guidelines.

    Science.gov (United States)

    Anderson, Megan; Comrie, Rhonda

    2009-07-01

    In 1999, the American Society of Anesthesiologists adopted preoperative fasting guidelines to enhance the quality and efficiency of patient care. Guidelines suggest that healthy, non-pregnant patients should fast six hours from solids and two hours from liquids. Although these guidelines are in place, studies suggest that providers are still using the blanket statement "NPO after midnight" without regard to patient characteristics, the procedure, or the time of the procedure. Using theory to help change provider's beliefs may help make change more successful. Rogers' Theory of Diffusion of Innovations can assist in changing long-time practice by laying the groundwork for an analysis of the benefits and disadvantages of proposed changes, such as changes to fasting orders, while helping initiate local protocols instead of additional national guidelines.

  15. 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...

  16. Onsite LLW storage at Cook

    International Nuclear Information System (INIS)

    MacRae, W.T.

    1994-01-01

    The Donald C. Cook nuclear plant has gained much experience through the onsite storage of low-level radioactive waste. Owned and operated by the Indiana Michigan Power Company, which is owned by American Electric Power, the plant is located in Bridgman, Michigan, on the southeast side of Lake Michigan, about 50 miles from Chicago. In November 1990, waste generators in the state of Michigan were denied access to licensed low-level waste disposal sites because of a lack of progress by the state in developing its own disposal site. Because of this lack, wastes from the Cook plant have been stored onsite for three years. This article covers four issues related to the Cook nuclear plant's experience in the low-level waste storage: storage capacity and waste generation rates, waste form and packages, regulatory issues, and the monitoring of the waste

  17. 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.

  18. Cognitive capacities for cooking in chimpanzees

    OpenAIRE

    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...

  19. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    Science.gov (United States)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-08-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

  20. 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.

  1. Cook's Carteaux: Trends in nuclear training

    International Nuclear Information System (INIS)

    Anon.

    1993-01-01

    The following Nuclear News interview, conducted by associate editor Gregg M. Taylor, is with Paul F. Carteaux, training superintendent at Indiana/Michigan Power Company's Cook nuclear power plant. The site has two Westinghouse pressurized water reactors. Cook-1, rated 1020-MWe (net), started commercial operation in August 1975, and the 1060-MWe Cook-2 began operation in July 1978

  2. Food, nutrition or cooking literacy

    DEFF Research Database (Denmark)

    Benn, Jette

    2014-01-01

    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...

  3. What’s Cooking, Man?

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2016-01-01

    : 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has...

  4. 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

  5. Soup Cooking by Thermal Insulation Method

    OpenAIRE

    佐藤, 辰江; 根本, 勢子; サトウ, タツエ; ネモト, セイコ; TATSUE, SATO; SEIKO, NEMOTO

    1992-01-01

    In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned abo...

  6. Future Smart Cooking Machine System Design

    Directory of Open Access Journals (Sweden)

    Dewi Agushinta R.

    2013-11-01

    Full Text Available There are many tools make human task get easier. Cooking has become a basic necessity for human beings, since food is one of basic human needs. Until now, the cooking equipment being used is still a hand tool. However everyone has slightly high activity. The presence of cooking tools that can do the cooking work by itself is now necessary. Future Smart Cooking Machine is an artificial intelligence machine that can do cooking work automatically. With this system design, the time is minimized and the ease of work is expected to be achieved. The development of this system is carried out with System Development Life Cycle (SDLC methods. Prototyping method used in this system is a throw-away prototyping approach. At the end of this research there will be produced a cooking machine system design including physical design engine and interface design.

  7. Preoperative alcoholism and postoperative morbidity

    DEFF Research Database (Denmark)

    Tonnesen, H; Kehlet, H

    1999-01-01

    BACKGROUND: Preoperative risk assessment has become part of daily clinical practice, but preoperative alcohol abuse has not received much attention. METHODS: A Medline search was carried out to identify original papers published from 1967 to 1998. Relevant articles on postoperative morbidity...... in alcohol abusers were used to evaluate the evidence. RESULTS: Prospective and retrospective studies demonstrate a twofold to threefold increase in postoperative morbidity in alcohol abusers, the most frequent complications being infections, bleeding and cardiopulmonary insufficiency. Wound complications...... to postoperative morbidity. CONCLUSION: Alcohol consumption should be included in the preoperative assessment of likely postoperative outcome. Reduction of postoperative morbidity in alcohol abusers may include preoperative alcohol abstinence to improve organ function, or perioperative alcohol administration...

  8. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

    Science.gov (United States)

    Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze

    2016-04-01

    The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. 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.

  10. 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.

  11. Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

    Directory of Open Access Journals (Sweden)

    E. GHASEMI

    2009-09-01

    Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

  12. 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.

  13. Cooking breakfast after a brain injury

    OpenAIRE

    Tanguay, Annick N.; Davidson, Patrick S. R.; Guerrero Nuñez, Karla V.; Ferland, Mark B.

    2014-01-01

    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 exam...

  14. Cooking breakfast after a brain injury

    OpenAIRE

    Annick N. Tanguay; Patrick S. R. Davidson; Patrick S. R. Davidson; Patrick S. R. Davidson; K. Vanessa eGuerrero Nuñez; Mark B. Ferland; Mark B. Ferland; Mark B. Ferland

    2014-01-01

    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 exa...

  15. Cooking Appliances Using High-Frequency Heating

    OpenAIRE

    木村, 秀行; Hideyuki, KIMURA; (株)日立製作所機械研究所

    2007-01-01

    We have produced a guide suitable for people with no technical knowledge of cooking appliances that use high-frequency heating. In general, cooking appliances that use an electric heat source are popular since, they are simple to use because the offer easy heat control, are safe because they do not have naked flames, and do not make kitchens dirty because there is no exhaust. In recent years, high-efficiency cooking appliances using high-frequency heating technology have surged in popularity....

  16. Interventions for preoperative smoking cessation

    DEFF Research Database (Denmark)

    Thomsen, Thordis; Villebro, Nete; Møller, Ann Merete

    2014-01-01

    BACKGROUND: Smokers have a substantially increased risk of postoperative complications. Preoperative smoking intervention may be effective in decreasing this incidence, and surgery may constitute a unique opportunity for smoking cessation interventions. OBJECTIVES: The objectives of this review...... are to assess the effect of preoperative smoking intervention on smoking cessation at the time of surgery and 12 months postoperatively, and on the incidence of postoperative complications. SEARCH METHODS: We searched the Cochrane Tobacco Addiction Group Specialized Register in January 2014. SELECTION CRITERIA......: Randomized controlled trials that recruited people who smoked prior to surgery, offered a smoking cessation intervention, and measured preoperative and long-term abstinence from smoking or the incidence of postoperative complications or both outcomes. DATA COLLECTION AND ANALYSIS: The review authors...

  17. Cooking in Crisis: Lessons from the UK.

    OpenAIRE

    Caraher, Martin

    2012-01-01

    The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schoo...

  18. Cognitive capacities for cooking in chimpanzees.

    Science.gov (United States)

    Warneken, Felix; Rosati, Alexandra G

    2015-06-22

    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. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

  19. Usability analysis of industrial cooking equipment.

    Science.gov (United States)

    Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

    2012-01-01

    This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

  20. Preoperative staging of rectal cancer.

    Science.gov (United States)

    Smith, Neil; Brown, Gina

    2008-01-01

    Detailed preoperative staging using high resolution magnetic resonance imaging (MRI) enables the selection of patients that require preoperative therapy for tumour regression. This information can be used to instigate neoadjuvant therapy in those patients with poor prognostic features prior to disturbing the tumour bed and potentially disseminating disease. The design of trials incorporating MR assessment of prognostic factors prior to therapy has been found to be of value in assessing treatment modalities and outcomes that are targeted to these preoperative prognostic subgroups and in providing a quantifiable assessment of the efficacy of particular chemoradiation treatment protocols by comparing pre-treatment MR staging with post therapy histology assessment. At present, we are focused on achieving clear surgical margins of excision (CRM) to avoid local recurrence. We recommend that all patients with rectal cancer should undergo pre-operative MRI staging. Of these, about half will have good prognosis features (T1-T3b, N0, EMVI negative, CRM clear) and may safely undergo primary total mesorectal excision. Of the remainder, those with threatened or involved margins will certainly benefit from pre-operative chemoradiotherapy with the aim of downstaging to permit safe surgical excision. In the future, our ability to recognise features predicting distant failure, such as extramural vascular invasion (EMVI) may be used to stratify patients for neo-adjuvant systemic chemotherapy in an effort to prevent distant relapse. The optimal pre-operative treatment regimes for these patients (radiotherapy alone, systemic chemotherapy alone or combination chemo-radiotherapy) is the subject of current and future trials.

  1. Radiation preservation of cooked foods

    International Nuclear Information System (INIS)

    Aurangzeb; Bibi, N.; Badshah, A.; Khan, I.

    1989-01-01

    The preservation of irradiated cooked food has been explained in this report under vacuum conditions. The samples were irradiated at dose levels of 7.5 and 10.0 LGy. Measurement of fungal count was carried immediately after irradiation and after each 15 days of storage life upto 60 days of time interval. The samples were evaluated organolepticaly as well. It has been observed that no significance difference was observed among samples of irradiated and vacuum packed controls during storage for 45 days. (A.B.)

  2. 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.

  3. 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.

  4. Excavations at Cook's Cove, Tolaga Bay, New Zealand

    International Nuclear Information System (INIS)

    Walter, R.; Jacomb, C.; Brooks, E.

    2011-01-01

    The Cook's Cove site (Z17/311) on the East Coast of the North Island of New Zealand is an unusual example of an archaeological site spanning close to the full duration of the New Zealand prehistoric sequence. In addition to a record of Polynesian activities, the site is also well known as the type site for the North Island Holocene stratigraphy. Recent excavations at Cook's Cove have resulted in a reinterpretation of the nature of Polynesian occupation and adaptation in this part of the North Island. The application of an 'event phase' interpretative approach provides the means for reconstructing a detailed history of environmental processes and their relationships to cultural activities over a period of 700 years. (author). 61 refs., 17 figs., 13 tabs.

  5. Preoperative fasting: a clinical audit.

    Science.gov (United States)

    Roberts, Stuart

    2013-01-01

    This clinical audit examines the adherence to guidelines suggested by the Royal College of Nursing (2005); the results uphold previous studies of a preoperative starving period for patients undergoing elective surgical procedures. Patients excessively starved of food or fluids report problems relating to their health. These include hunger, distress and complaints of nausea.

  6. 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.

  7. Physicochemical changes in nontraditional pasta during cooking

    Science.gov (United States)

    Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

  8. 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...

  9. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

    Science.gov (United States)

    Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

    2016-12-01

    Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

  10. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    . The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......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......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods...

  11. Analyzing the Cooking Behavior of Sophomore Female Students : In relation to the ability for preparation of cooking

    OpenAIRE

    Imakawa, Shinji

    2012-01-01

    The aim of this study was to clarify the Dandori-ryoku (the ability for preparation in cooking) by analyzing the practical cooking behavior of sophomore female students. Ten sophomore female students were participated in the experiment to cook three kinds of food (cooking rice, making miso soup and fried vegetables). The behavior of the participants during cooking were videotaped and analyzed in detail later especially in relation to Dandori-ryoku. Such behaviors as “starting from cooking ric...

  12. Pre-operative evaluation for thorax surgery

    International Nuclear Information System (INIS)

    Silva Luis, Saenz; Morales, Oscar Alberto

    2002-01-01

    A pre-operative analysis of the function of the breathing system is made in the patient that will be taken to thorax surgery. The paper includes risk factors, pre-operative clinical evaluation and of breathing and cardiovascular system

  13. 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.

  14. Effect of Cooking on Speciation and In Vitro Bioaccessibility of Hg and As from Rice, Using Ordinary and Pressure Cookers.

    Science.gov (United States)

    Liao, Wen; Wang, Guang; Li, Kaiming; Zhao, Wenbo; Wu, Ye

    2018-05-03

    Rice is the most widely consumed staple food for a large part of the world's human population, and owing to environmental pollution, it is a major source of human exposure to mercury (Hg) and arsenic (As). We evaluated the impact of cooking on the speciation and bioaccessibility of Hg and As from rice in this study. Results show that the dominant Hg and As species in rice from Guangzhou market in China were their inorganic forms (iHg and iAs), respectively. The cooking process modified the levels of Hg and As. Average Hg and As bioaccessibility in raw rice was 69.74 and 80.32%, respectively. Hg bioaccessibility decreased to 46.22 and 42.37% for pressure- and ordinary-cooked rice, respectively. In contrast, As bioaccessibility remained unchanged except after cooking with a large amount of water. Protein denaturation and the amount of soluble and volatile forms determine the bioaccessibility of Hg and As in cooked rice by being released into the cooking water or into the air. From the bioaccessibility data, the average established daily intake (EDI) values of Hg and As from pressure-cooked rice for children and adults were 0.034 and 0.025 μg kg -1  day -1 (Hg), and 0.735 and 0.559 μg kg -1  day -1 (As), respectively. This study provides novel insights into Hg and As exposure due to rice cooking.

  15. Preoperative staging of rectal cancer

    International Nuclear Information System (INIS)

    Schaefer, A.O.; Baumann, T.; Pache, G.; Langer, M.; Wiech, T.

    2007-01-01

    Accurate preoperative staging of rectal cancer is crucial for therapeutic decision making, as local tumor extent, nodal status, and patterns of metastatic spread are directly associated with different treatment strategies. Recently, treatment approaches have been widely standardized according to large studies and consensus guidelines. Introduced by Heald, total mesorectal excision (TME) is widely accepted as the surgical procedure of choice to remove the rectum together with its enveloping tissues and the mesorectal fascia. Neoadjuvant radiochemotherapy also plays a key role in the treatment of locally advanced stages, while the use of new drugs will lead to a further improvement in oncological outcome. Visualization of the circumferential resection margin is the hallmark of any preoperative imaging and a prerequisite for high-quality TME surgery. The aim of this article is to present an overview on current cross-sectional imaging with emphasis on magnetic resonance imaging. Future perspectives in rectal cancer imaging are addressed. (orig.)

  16. Interventions for preoperative smoking cessation

    DEFF Research Database (Denmark)

    Thomsen, Thordis; Villebro, N.; Møller, Ann Merete

    2010-01-01

    Background Smokers have a substantially increased risk of postoperative complications. Preoperative smoking intervention may be effective in decreasing this incidence, and surgery may constitute a unique opportunity for smoking cessation interventions. Objectives The objective of this review...... was to assess the effect of preoperative smoking intervention on smoking cessation at the time of surgery and 12 months postoperatively and on the incidence of postoperative complications. Search strategy The specialized register of the Cochrane Tobacco Addiction Group was searched using the free text...... and keywords (surgery) or (operation) or (anaesthesia) or (anesthesia). MEDLINE, EMBASE and CINAHL were also searched, combining tobacco- and surgery-related terms. Most recent search April 2010. Selection criteria Randomized controlled trials that recruited people who smoked prior to surgery, offered...

  17. The value of preoperative planning.

    Science.gov (United States)

    Graves, Matt L

    2013-10-01

    "Better to throw your disasters into the waste paper basket than to consign your patients to the scrap heap" has been a proverb of Jeff Mast, one of the greatest fracture and deformity surgeons in the history of our specialty. Stated slightly more scientifically, one of the major values of simulation is that it allows one to make mistakes in a consequence-free environment. Preoperative planning is the focus of this article. The primary goal is not to provide you with a recipe of how to steps. Rather, the primary goal of this article is to explain why preoperative planning should be standard, to clarify what should be included, and to provide examples of what can happen when planning is ignored. At the end of this, we should all feel the need to approach fracture care more intellectually with forethought, both in our own practices and in our educational system.

  18. [Preoperative fasting guidelines: an update].

    Science.gov (United States)

    López Muñoz, A C; Busto Aguirreurreta, N; Tomás Braulio, J

    2015-03-01

    Anesthesiology societies have issued various guidelines on preoperative fasting since 1990, not only to decrease the incidence of lung aspiration and anesthetic morbidity, but also to increase patient comfort prior to anesthesia. Some of these societies have been updating their guidelines, as such that, since 2010, we now have 2 evidence-based preoperative fasting guidelines available. In this article, an attempt is made to review these updated guidelines, as well as the current instructions for more controversial patients such as infants, the obese, and a particular type of ophthalmic surgery. Copyright © 2014 Sociedad Española de Anestesiología, Reanimación y Terapéutica del Dolor. Publicado por Elsevier España, S.L.U. All rights reserved.

  19. Preoperative nutrition therapy - novel developments

    OpenAIRE

    Ljungqvist, Olle; Nygren, Jonas; Hausel, Jonatan; Thorell, Anders

    2000-01-01

    Elective surgery has until recently been performed in the overnight fasted state in order to reduce the risk of aspiration of gastric content during the induction of anaesthesia. However, in order to increase the preoperative well-being of surgical patients, most western countries have changed their routines during the last 10-15 years, allowing intake of clear fluids up to 2 hours before anaesthesia in most patients. Animal studies have demonstrated that undergoing different situations of st...

  20. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

  1. Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants.

    Science.gov (United States)

    Green Brown, Laura; Khargonekar, Shivangi; Bushnell, Lisa

    2013-12-01

    This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge about chicken. Forty percent of managers said that they never, rarely, or only sometimes designated certain cutting boards for raw meat (including chicken). One-third of managers said that they did not wash and rinse surfaces before sanitizing them. Over half of managers said that thermometers were not used to determine the final cook temperature of chicken. Only 43% of managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat. These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. Findings from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts to improve chicken preparation and cooking practices and knowledge concerning safe chicken preparation.

  2. Fuel properties and engine performance of biodiesel from waste cooking oil collected in Dhaka city

    Science.gov (United States)

    Islam, R. B.; Islam, R.; Uddin, M. N.; Ehsan, Md.

    2016-07-01

    Waste cooking oil can be a potential source of biodiesel that has least effect on the edible oil consumption. Increasing number of hotel-restaurants and more active monitoring by health authorities have increased the generation of waste cooking oil significantly in densely populated cities like Dhaka. If not used or disposed properly, waste cooking oil itself may generate lot of environmental issues. In this work, waste cooking oils from different restaurants within Dhaka City were collected and some relevant properties of these waste oils were measured. Based on the samples studied one with the highest potential as biodiesel feed was identified and processed for engine performance. Standard trans-esterification process was used to produce biodiesel from the selected waste cooking oil. Biodiesel blends of B20 and B40 category were made and tested on a single cylinder direct injection diesel engine. Engine performance parameters included - bhp, bsfc and exhaust emission for rated and part load conditions. Results give a quantitative assessment of the potential of using biodiesel from waste cooking oil as fuel for diesel engines in Bangladesh.

  3. 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)

  4. 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...

  5. 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...

  6. 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...

  7. 2015 Cook & Tift County (GA) Lidar

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — TASK NAME: NOAA OCM Tift and Cook Counties GA Lidar Data Acquisition and Processing Production Task NOAA Contract No. EA133C-11-CQ-0010 Woolpert Order No. 75271...

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

    African Journals Online (AJOL)

    Aghomotsegin

    2015-09-30

    Sep 30, 2015 ... This work determined the optimum conditions of cooking and drying processes. ... Key words: Forest galeries, Pentadesma butyraceae, cosmetic industry, ..... butyracea kernels can lead to the production of butter of.

  9. DASH Diet: Tips for Shopping and Cooking

    Science.gov (United States)

    ... dash-in-brief-html. Accessed April 7, 2016. Essential kitchen equipment. American Heart Association. http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyCooking/Essential-Kitchen-Equipment_UCM_430098_Article.jsp. Accessed April 7, ...

  10. Cooking Potatoes: Experimentation and Mathematical Modeling.

    Science.gov (United States)

    Chen, Xiao Dong

    2002-01-01

    Describes a laboratory activity involving a mathematical model of cooking potatoes that can be solved analytically. Highlights the microstructure aspects of the experiment. Provides the key aspects of the results, detailed background readings, laboratory procedures and data analyses. (MM)

  11. Extrusion Cooking Systems and Textured Vegetable Proteins

    Directory of Open Access Journals (Sweden)

    2015-02-01

    Full Text Available Many fabricated foods are cooked industrially and are given desired textures, shapes, density and rehydration characteristics by an extrusion cooking process. This relatively new process is used in the preparation of “engineered” convenience foods: textured vegetable proteins, breakfast cereals, snacks, infant foods, dry soup mixes, breading, poultry stuffing, croutons, pasta products, beverage powders, hot breakfast gruels, and in the gelatinization of starch or the starchy component of foods.

  12. The emergence of cooking in Southwest Asia

    Directory of Open Access Journals (Sweden)

    Katherine Wright

    2004-08-01

    Full Text Available There has been surprisingly little systematic study by prehistorians of how in the distant past people cooked and consumed food. There are many unanswered questions. For example, how did cooking emerge and affect human evolution, how did it change with the advent of farming, when did kitchens first appear and who built the earliest known ovens? Research on Palaeolithic and Neolithic food preparation and consumption is now beginning to suggest answers to such questions.

  13. The emergence of cooking in Southwest Asia

    OpenAIRE

    Wright, Katherine

    2004-01-01

    There has been surprisingly little systematic study by prehistorians of how in the distant past people cooked and consumed food. There are many unanswered questions. For example, how did cooking emerge and affect human evolution, how did it change with the advent of farming, when did kitchens first appear and who built the earliest known ovens? Research on Palaeolithic and Neolithic food preparation and consumption is now beginning to suggest answers to such questions.

  14. 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...

  15. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

    Science.gov (United States)

    Fulton, C; Davis, C

    1975-09-01

    Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

  16. Preoperative fasting time in children.

    LENUS (Irish Health Repository)

    Adeel, S

    2012-02-01

    The aim of preoperative fasting is to prevent regurgitation and pulmonary aspiration while limiting potential problems of thirst, dehydration and hypoglycaemia. The American Society of Anaesthesiologists (ASA) has suggested guidelines for preoperative fasting for children undergoing elective surgery. We did a postal survey to determine the current practice regarding these guidelines amongst all specialist registrars in anaesthesia in Ireland. A questionnaire was sent to all specialist registrars in anaesthesia (90 in total), 60 (67%) were returned and analysed. The question asked was how long children should be kept fasting before elective surgery. The results of our survey suggest that most of the respondents are following the ASA guidelines for clear fluids and solids however there were differing opinion regarding the duration of fasting for formula milk and breast milk. In conclusion, we would recommend greater awareness and collaboration between anaesthetists, nurses and surgeons to ensure that fasting instructions are consistent with the ASA guidelines and that patient and their parents understand these directives as well.

  17. Preoperative irradiation of hypernephroid carcinoma

    International Nuclear Information System (INIS)

    Akbar, D.

    1982-01-01

    Since 1969, preoperative irradiation of hypernephiroid carcinoma has been a routine measure at the Steglitz medical clinic: It consists in the application of a focal dose of 30 Gy, fractionated into doses of 2.5 Gy, as Betatron pendulum irradiation (42 MeV photons) covering the para-aortic lymph nodes. After a treatment-free interval of 3 weeks, radical nephrectomy is carried through. Of 178 patients, 47 were in tumor stage I, 15 in stage II, 83 in stage III and 33 in stage IV. In 99 patients the treatment dated back longer than 5 years; the survival rate was 52%. 67% of the patients had survived longer than 3 years. Operation lethality was 3%. The preoperative irradiation pursues the following aims: 1. Devitalization of potentially proliferating cells in the tumor periphery, and thus prevention of displaced tumor cells growing on and postoperative local recidivations; 2. Shrinking of the tumor, facilitating the surgical intervention. In a third of the cases a measurable alteration of the tumor was confirmed by X-ray. The low operation lethality of 3% is attributed to this. (orig./MG) [de

  18. Preoperative embolization of gigantic meningioma

    International Nuclear Information System (INIS)

    Wang Hongsheng; Chen Huaqun; Dong Congsong; Li Wenhui; Dai Zhenyu; Chen Guozhi

    2006-01-01

    Objective: To evaluate the clinical efficacy of preoperative embolization in treatment of patients with gigantic meningioma. Methods: Fourteen cases of gigantic meningioma diameter from 6 to 11 cm were measured by CT and MRI scan. DSA manifested that they are vascularizd meningioma and showed the mainly feeding arteries. We used getation sponge to superselectively embilized the feeding arteries. All tumors were performed surgical excision 3-7 days after the embolization. Results: DSA showed the blood supplies in the tumors in 9 cases were completely blocked, and that in 5 cases were dramatically eliminated. All patients were operated 3-7 days after the embolization. During the operations the bleeding were dramatically decreased and the operation time was shortened compared with those in unembolized cases. It helps us remove the tumors easy and quickly from the attachments. No complication occurred during and after the operations. Conclusion: Preoperative embolization of gigantic meningioma is a useful and relatively safe method in helping surgicaly and completely excised of tumor with significant reduction of blood loss and operation time. (authors)

  19. Preoperative embolization of facial angiomas

    International Nuclear Information System (INIS)

    Causmano, F.; Bruschi, G.; De Donatis, M.; Piazza, P.; Bassi, P.

    1988-01-01

    Preoperative embolization was performed on 27 patients with facial angiomas supplied by the external carotid branches. Sixteen were males and 11 females; 13 of these angiomas were high-flow arterio-venous (A-V), 14 were low-flow capillary malformations. Fourteen patients underwent surgical removal after preoperative embolization; in this group embolization was carried out with Spongel in 3 cases and with Lyodura in 11 cases. In 12 of these patients the last angiographic examination was performed 3-6 years later: angiography evidenced no recurrence in 8 cases (67%), while in 3 cases (25%) there was capillary residual angioma of negligible size. Treatment was unsuccessful in one patient only, due to the large recurrent A-V angioma. Thirteen patients underwent embolization only, which was carried out with Lyodura in 10 cases, and with Ivalon in 3 cases. On 12 of these patients the last angiographic study was performed 2-14 months later: there was recurrent A-V angioma in 5 patients (42%), who underwent a subsequent embolization; angiography evidenced no recurrence in the other 7 patients (58%). In both series, the best results were obtained in the patients with low-flow capillary angiomas. Embolization and subsequent surgical removal are the treatment of choice for facial angiomas; embolization alone is useful in the management of surgically inacessible vascular malformations, and it can be the only treatment in patients with small low-flow angiomas when distal occlusion of the feeding vessel with Lyodura or Ivalon particles is performed

  20. Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates Predición simplificada del crecimiento de Staphylococcus aureus en productos cárnicos cocidos expuestos a temperaturas ambientes cambiantes en climas cálidos

    Directory of Open Access Journals (Sweden)

    R. Baeza

    2007-12-01

    Full Text Available In this work, a simplified method is used to estimate the growth of Staphylococcus aureus in a pasteurized meat product left for several hours at environmental temperatures (diurnal time in warm climates of different cities in Argentina. Hourly temperature data for a warm January (the hottest month of the year day, and literature data on the kinetics of S. aureus growth inoculated in a pasteurized meat product were used for calculations. As shown by results, if a cooked meat product is left exposed to environmental temperature at diurnal time, predictions made when using a constant temperature value (i.e. average daily may not be accurate. Growth estimations in contaminated food left under ambient conditions during diurnal time, should consider the changing environmental temperature for correct results.En este trabajo se utiliza un método simplificado para predecir el crecimiento de Staphylococcus aureus en un producto cárnico pasteurizado dejado por varias horas a temperatura ambiente diurna en zonas de clima cálido. En la predicción, se utilizaron datos de la temperatura horaria para un día caluroso típico de enero (mes más caliente del año en varias ciudades de la Argentina y datos de la literatura sobre tiempos de generación y tiempo lag de la bacteria inoculada en un producto cárnico pasteurizado. Los resultados indicaron que cuando el producto se deja a temperatura ambiente diurna durante varias horas, no se debe utilizar para la predicción un valor de temperatura promedio (ej.: temperatura media diaria, sino que hay que tener en cuenta la evolución de este parámetro a lo largo del período considerado.

  1. 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…

  2. Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

    CSIR Research Space (South Africa)

    Dlamini, NR

    2009-07-01

    Full Text Available the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols...

  3. Impact of prehistoric cooking practices on paleoenvironmental proxies in shell midden constituents

    Science.gov (United States)

    Müller, Peter; Staudigel, Philip; Murray, Sean T.; Westphal, Hildegard; Swart, Peter K.

    2016-04-01

    Paleoenvironmental proxy records such as oxygen isotopes of calcareous skeletal structures like fish otoliths or mollusk shells provide highest-resolution information about environmental conditions experienced by the organism. Accumulations of such skeletal structures by ancient coastal populations in so called "shell midden" deposits provide us with sub-seasonally resolved paleoclimate records covering time spans up to several millennia. Given their high temporal resolution, these deposits are increasingly used for paleoclimate reconstructions and complement our understanding of ancient climate changes. However, gathered as comestibles, most of these skeletal remains were subject to prehistoric cooking methods prior to deposition. The associated alteration of the chemical proxy signatures as well as the subsequent error for paleoenvironmental reconstructions remained almost entirely neglected so far. Here, we present clumped isotope, conventional oxygen and carbon isotopes as well as element:Ca ratios measured in modern bivalve shells after exposing them to different prehistoric cooking methods. Our data show that most cooking methods considerably alter commonly used paleoclimate proxy systems which can lead to substantial misinterpretations of ancient climate conditions. Since the magnitude of chemical alteration is not distinguishable from natural temperature variability in most coastal settings, the alteration of shell midden constituents by prehistoric cooking remains likely unnoticed in most cases. Thus, depending on the cooking method, pre-depositional heating might have introduced considerable errors into previous paleoclimate studies. However, our data also show that clumped isotope thermometry represents a suitable diagnostic tool to detect such pre-depositional cooking events and also allows differentiating between the most commonly applied prehistoric cooking methods.

  4. Preoperative patient education: evaluating postoperative patient outcomes.

    Science.gov (United States)

    Meeker, B J

    1994-04-01

    Preoperative teaching is an important part of patient care and can prevent complications, as well as promote patient fulfillment during hospitalization. A study was conducted at Alton Ochsner Medical Foundation in New Orleans, LA, in 1989, to determine the impact of a preoperative teaching program on the incidence of postoperative atelectasis and patient satisfaction. Results showed no significant difference of postoperative complications and patient gratification after participating in a structured preoperative teaching program. As part of this study, it was identified that a patient evaluation tool for a preoperative teaching class needed to be developed. The phases of this process are explained in the following article.

  5. 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

  6. Multi-criteria evaluation of cooking energy alternatives for promoting parabolic solar cooker in India

    Energy Technology Data Exchange (ETDEWEB)

    Pohekar, S.D. [Birla Institute of Technology and Science, Pilani (India). CREED; Ramachandran, M. [Birla Institute of Technology and Science, Dubai (United Arab Emirates)

    2004-07-01

    The policy formulation for cooking energy substitution by renewables is addressed in multi-criteria context. A survey is conducted to know the perceptions of different decision making groups on present dissemination of various cooking energy alternatives in India. Nine cooking energy alternatives are evaluated on 30 different criteria comprising of technical, economic, environmental/social, behavioural and commercial issues. Preference Ranking Organization METHod for Enrichment Evaluation (PROMETHEE), a multi-criteria decision making method of outranking nature is used to rank the alternatives. It is found that liquefied petroleum gas (LPG) stove is the most preferred device, followed by kerosene stove, solar box cooker and parabolic solar cooker (PSC) in that order. A sensitivity analysis is also carried out for identifying potential areas for improvement for PSC. On the basis of results, strategies for promoting wide spread use of PSC are formulated. (author)

  7. New approaches of professional cooking; Nouvelles approches de la restauration professionnelle

    Energy Technology Data Exchange (ETDEWEB)

    Anon.

    2004-08-01

    Professional cooking is a particular branch of environmental engineering. In addition to space heating and air-conditioning, the designer has to manage also the industrial refrigeration and the cooking. About 20 manufacturers propose today a large range of cooking equipments allowing to answer all kind of expectations. Tomorrow, in the framework of the opening of energy markets to competition, the restaurant managers will have access to new offers and services. This evolution has led Cegibat, the information-counsel division of Gaz de France (GdF) company, to organize a meeting on this topic on May 2004. This article summarizes the content of the presentations made by the different participants: the evolution of equipments market, the European regulation and the efficiency of gas appliances; the technological innovations of gas appliances; the opening of energy markets and the volatility of prices. (J.S.)

  8. Aroma behaviour during steam cooking within a potato starch-based model matrix.

    Science.gov (United States)

    Descours, Emilie; Hambleton, Alicia; Kurek, Mia; Debeaufort, Fréderic; Voilley, Andrée; Seuvre, Anne-Marie

    2013-06-05

    To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properties (hydrophobicity, saturation vapour pressure, molecular weight, etc.). The physical state of potato starch influences of the retention of aromatized matrix with Starch gelatinization appearing to be the major phenomenon influencing aroma release. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Interventions for preoperative smoking cessation

    DEFF Research Database (Denmark)

    Thomsen, Thordis; Villebro, Nete; Møller, Ann Merete

    2010-01-01

    a smoking cessation intervention, and measured preoperative and long-term abstinence from smoking and/or the incidence of postoperative complications. Data collection and analysis The authors independently assessed studies to determine eligibility. Results were discussed between the authors. Main results...... Eight trials enrolling a total of 1156 people met the inclusion criteria. One of these did not report cessation as an outcome. Two trials initiated multisession face to face counselling at least 6 weeks before surgery whilst six used a brief intervention. Nicotine replacement therapy (NRT) was offered......; pooled RR 10.76 (95% confidence interval (CI) 4.55 to 25.46, two trials) and RR 1.41 (95% CI 1.22 to 1.63, five trials) respectively. Four trials evaluating the effect on long-term smoking cessation found a significant effect; pooled RR 1.61 (95% CI 1.12 to 2.33). However, when pooling intensive...

  10. TEXTURE OF COOKED SPELT WHEAT NOODLES

    Directory of Open Access Journals (Sweden)

    Magdaléna Lacko - Bartošová

    2013-02-01

    Full Text Available At present, there are limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality. Noodles are traditional cereal-based food that is becoming increasingly popular worldwide because of its convenience, nutritional qualities, and palatability. It is generally accepted that texture is the main criterion for assessing overall quality of cooked noodles. We present selected indicators of noodle texture of three spelt cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. A texture analyzer TA.XT PLUS was used to determine cooked spelt wheat noodle firmness (N (AACC 66-50. The texture of cooked spelt wheat noodles was expressed also as elasticity (N and extensibility (mm. Statistical analysis showed significant influence of the variety and year of growing on the firmness, elasticity and extensibility of cooked noodles. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more tensile than wholemeal noodles. The best elasticity and extensibility of flour noodles was found in noodles prepared from Rubiota however from wholemeal noodles it was Oberkulmer Rotkorn. Spelt wheat is suitable for noodle production, however also here it is necessary to differentiate between varieties. According to achieved results, wholemeal noodles prepared from Oberkulmer Rotkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking.

  11. 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.

  12. 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.

  13. 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.

  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...... of energy conservation to realize such savings; even those who are more concerned with their culinary achievements than with energy efficiency are likely to benefit. Besides being energy efficient the EffiCooker is user friendly. Many cooking tasks, once initiated, are performed automatically without any...

  15. 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.

  16. Waste cooking oil as an alternate feedstock for biodiesel production

    Energy Technology Data Exchange (ETDEWEB)

    Chhetri, A. B.; Rafiqul Islam, M. [Civil and Resources Engineering Dalhousie University, Room D510, 1360 Barrington St., Box 1000, Halifax, N.S. B3J 2X4 (Canada); Watts, K. Ch. [Process Engineering, Dalhousie University, Halifax, NS, Box 1000, Halifax, N.S. B3J 2X4 (Canada)

    2008-07-01

    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 mm{sup 2}/sec at 40 {sup o}C. The viscosity of waste cooking oil measured in room temperature (at 21 {sup o}C) was 72 mm{sup 2}/sec. From the tests, the flash point was found to be 164 {sup o}C, 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 mg KOH/g, cetane index was 61, cloud point was -1 {sup o}C and pour point was -16 {sup o}C. 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. (author)

  17. Stainless steel leaches nickel and chromium into foods during cooking.

    Science.gov (United States)

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

    2013-10-02

    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 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h 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, although 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.

  18. 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

  19. Impaired anastomotic healing after preoperative radiotherapy ...

    African Journals Online (AJOL)

    Background. Patients with rectal carcinoma undergoing total mesorectal excision (TME) have a lower recurrence rate with preoperative radiotherapy (RT). The aim of this study was to assess the side-effects in patients who had preoperative RT compared with those who did not receive it (because of palliative resections, ...

  20. Preoperative Smoking Status and Postoperative Complications

    DEFF Research Database (Denmark)

    Pedersen, Marie Grønkjær; Eliasen, Marie; Skov-Ettrup, Lise Skrubbeltrang

    2014-01-01

    To systematically review and summarize the evidence of an association between preoperative smoking status and postoperative complications elaborated on complication type.......To systematically review and summarize the evidence of an association between preoperative smoking status and postoperative complications elaborated on complication type....

  1. Preoperative breast radiation therapy: Indications and perspectives

    DEFF Research Database (Denmark)

    Lightowlers, S V; Boersma, L J; Fourquet, A

    2017-01-01

    Preoperative breast radiation therapy (RT) is not a new concept, but older studies failed to change practice. More recently, there has been interest in revisiting preoperative RT using modern techniques. This current perspective discusses the indications, summarises the published literature and t...

  2. 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.

  3. Simplification of Home Cooking and Its Periphery

    OpenAIRE

    小住, フミ子; 北崎, 康子; Fumiko, OZUMI; Yasuko, KITAZAKI

    1997-01-01

    Sence of home cooking has been changing with the times. Various topics, which make us conscious of health and dietary habits, such as delicatessen, half-ready-made foods, eating out, and utilization of home delivery service and food imports are involved in those of simplification of cooking. We requested 64 students to fill in a questionnaire in three parts. The recovery was 96.4%. The results are as follows : The main reason for purchasing delicatessen or half-ready-made foods was that "they...

  4. γ-ray irradiation of cooked dishes

    International Nuclear Information System (INIS)

    Lin Ruotai; Cheng Wei; Wen Shengli; Xiong Guangquan; Ye Lixiu; Chen Yuxia; Zhang Jinmu; He Jianjun; Lin Yong; Zhan Hanping

    2005-01-01

    Ready-to-eat cooked dishes, including stir-fried dishes, steamed dishes, roast meat, deep dried dishes, shrimps and seashells, and dishes of local flavor, etc were irradiated with 60 Co γ-rays, and the decontamination effects were studied. The results showed that most of the cooked dishes are suitable for irradiation. The effective dose is 4 kGy to 8 kGy. Index of microbe of the irradiated dishes was conformed to the National Food-Health standards, and no significant sensory changes was observed with the irradiated dishes. The quality guarantee period (0-5 degree C) is 60 days. (authors)

  5. Chemicals in Meat Cooked at High Temperatures and Cancer Risk

    Science.gov (United States)

    ... Services Directory Cancer Prevention Overview Research Chemicals in Meat Cooked at High Temperatures and Cancer Risk On ... hydrocarbons, and how are they formed in cooked meats? What factors influence the formation of HCA and ...

  6. Optimization of the Quality and Safety of Cooked Seafood Products

    OpenAIRE

    Brookmire, Lauren

    2010-01-01

    Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking proces...

  7. 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 ... Results of the study indicate that about 80% of the farmers interviewed produce cooking banana both for household consumption and for sale. The proportion of cooking ...

  8. Exposure to organic compounds during heat treatment of cooking oils

    Directory of Open Access Journals (Sweden)

    Marzena Zaciera

    2012-09-01

    Full Text Available Fumes from cooking oils were found to be genotoxic in several short-term tests. Epidemiological research among Taiwanese and Chinese women has shown high incidence of lung cancer. These women were not smoking or rarely smoking , but they cooked meals every day. A lot of organic compounds have been identified from cooking oils including PAH.

  9. Quality factors in beef, pork, and lamb cooked by microwaves.

    Science.gov (United States)

    Korschgen, B M; Baldwin, R E; Snider, S

    1976-12-01

    Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

  10. 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

  11. 46 CFR 169.685 - Electric heating and cooking equipment.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and so...

  12. 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

  13. Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel

    Science.gov (United States)

    Vehicles in Vermont Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont to someone by E -mail Share Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont on Facebook Tweet about Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in

  14. Getting healthier : creating interactive cooking tools for kids

    NARCIS (Netherlands)

    Spermon, M.; Bruns, M.; Zampollo, F.; Smith, C.

    2012-01-01

    Cooking lessons are believed to be the basis for a healthy lifestyle for both children and adults. However, while children learn their eating habits during childhood, most people only learn to cook from the age of sixteen onwards. Therefore, it is suggested that people should learn to cook during

  15. 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.

  16. “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...

  17. 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 ...

  18. DETERMINANTS OF UNSAFE HAMBURGER COOKING BEHAVIOR

    OpenAIRE

    Ralston, Katherine L.; Starke, Yolanda; Adu-Nyako, Kofi; Lin, Chung-Tung Jordan

    1998-01-01

    We used a national hamburger preparation survey to estimate a simultaneous equation model of food safety knowledge, attitudes, and hamburger cooking behavior. The results suggest that food safety risk perceptions, palatability attributes, and food safety knowledge play important roles in determining food preparation behavior.

  19. Cooking exhaust systems for low energy dwellings

    NARCIS (Netherlands)

    Jacobs, P.; Borsboom, W.A.

    2017-01-01

    Especially in airtight low energy dwellings exhaust systems are of utmost importance as cooking can be a major source of PM2.5 exposure. Dwellings should be designed including facilities enabling extraction of at least 83 dm3/s (300 m3/h) directly to outside. Residents should be able to select an

  20. 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…

  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. Environmental radioactivity 1996

    International Nuclear Information System (INIS)

    1997-01-01

    Environmental Radioactivity in New Zealand and Rarotonga : annual report 1996 was published in May this year. The 1996 environmental radioactivity monitoring programme included, as usual, measurements in New Zealand and the Cook Islands of atmospheric, deposited and dairy product radioactivity. The environment in the New Zealand and Cook Island regions has now virtually returned to the situation in the 'pre-nuclear' era. The contination of monitoring, although at a reduced level of intensity, is basically to ensure that any change from the present state, due to any source of radioactivity does not go undetected or unquestioned. (author)

  3. THERMAL POWER LOSS COMPENSATION IN THE PRODUCTION OF COOKED AND DRIED GRAINS WITH HEAT PUMPS USING

    Directory of Open Access Journals (Sweden)

    S. A. Shevtsov

    2015-01-01

    Full Text Available Using scientificand practical experience and analysis of recent innovative activity on modernization of food concentrates production, a new variant of the energy-efficient processing of cereal crops using superheated steam and direct involvement in the cooking and drying process waste energy using the vapor compression heat pump was suggested. A method for production of cereal concentrates, which is realized using microprocessor control of technological parameters. According to the information on the processes of cereals washing, cooking, drying and cooling microprocessor provides regime parameters control under the restrictions due to both yield of cooked and dried cereal of high quality and economic feasibility. At the same time the amount of moisture is continuously determined in the recirculation loop formed by the evaporation from the cereals in the drying process. To implement the proposed method of cooked and dried cereals production it is offered to use refrigerationand compressor unit operating in a heat pump mode. The refrigerant to be used is khladon 12V1 CF2ClBr with a boiling point in the evaporator of 4°C and the condensing temperature of 153.7 °C. The use of the heat pump in the heat supply system of cooked and dried cereals production instead of electric heaters will reduce power costs by 1.72 times. The proposed method for the production and control of technological parameters in the field of the product acceptable technological properties will provide high quality cooked and dried cereals; an increase in thermal efficiency by making full use of the waste heat of superheated steam; the reduction of specific energy consumption by 25-30 %; the creation of waste-free and environmentally friendly technologies for cereal production.

  4. 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...

  5. Structural characterization of lignin in the process of cooking of cornstalk with solid alkali and active oxygen.

    Science.gov (United States)

    Yang, Qiulin; Shi, Jianbin; Lin, Lu; Zhuang, Junping; Pang, Chunsheng; Xie, Tujun; Liu, Ying

    2012-05-09

    A novel, efficient, and environmentally friendly technology is used in cornstalk cooking, active oxygen (O₂ and H₂O₂) cooking with solid alkali (MgO). After the cooking, the milled wood lignin in the raw material and pulp and the water-soluble and insoluble lignin in the yellow liquor were all characterized by attenuated total reflectance Fourier transform infrared spectroscopy and two-dimensional heteronuclear single-quantum coherence NMR. The results showed that the cooking procedure with solid alkali and active oxygen had a high selectivity for delignification, which could remove 85.5% of the lignin from the raw material. The syringyl (S/S'/S') units could be dissolved preferentially because of their high reactivity, and a novel guaiacyl unit with a carbonyl group (G') was generated in the cooking process. Moreover, during the cooking, the β-O-4' (A/A'/A″) structures as the main side-chain linkages in all the lignins could be partly broken and the β-O-4' (A') with a ring-conjugated structure was readily attacked by oxygen, whereas the H unit and β-5' and β-β' structures were found to stay stable without characteristic reaction.

  6. System and technique for ultrasonic determination of degree of cooking

    Energy Technology Data Exchange (ETDEWEB)

    Bond, Leonard J [Richland, WA; Diaz, Aaron A [W. Richland, WA; Judd, Kayte M [Richland, WA; Pappas, Richard A [Richland, WA; Cliff, William C [Richland, WA; Pfund, David M [Richland, WA; Morgen, Gerald P [Kennewick, WA

    2007-03-20

    A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

  7. 16. PRE-OPERATIVE BLADDER IRRIGATION

    African Journals Online (AJOL)

    Esem

    effectiveness of using preoperative bladder irrigation with 1% povidone iodine in reducing ... consenting patient who presented to the department of surgery for open ..... infections in a tertiary care center in south-western. Nigeria. International ...

  8. Preoperative bowel preparation in children: Polyethylene glycol ...

    African Journals Online (AJOL)

    Preoperative bowel preparation in children: Polyethylene glycol versus normal saline. ... In children, (is this standard of care?: this method is mostly followed) this is usually ... Patients and Methods: Thirty patients, admitted in the Department of ...

  9. Preoperative Alcohol Consumption and Postoperative Complications

    DEFF Research Database (Denmark)

    Eliasen, Marie; Grønkjær, Marie; Skov-Ettrup, Lise Skrubbeltrang

    2013-01-01

    OBJECTIVE:: To systematically review and summarize the evidence of the association between preoperative alcohol consumption and postoperative complications elaborated on complication type. BACKGROUND:: Conclusions in studies on preoperative alcohol consumption and postoperative complications have...... been inconsistent. METHODS:: A systematic review and meta-analysis based on a search in MEDLINE, EMBASE, CINAHL, and PsycINFO citations. Included were original studies of the association between preoperative alcohol consumption and postoperative complications occurring within 30 days of the operation.......30-2.49), prolonged stay at the hospital (RR = 1.24; 95% CI: 1.18-1.31), and admission to intensive care unit (RR = 1.29; 95% CI: 1.03-1.61). Clearly defined high alcohol consumption was associated with increased risk of postoperative mortality (RR = 2.68; 95% CI: 1.50-4.78). Low to moderate preoperative alcohol...

  10. 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.

  11. Evaluation of Cooking Oil as Processing Addtive for Natural Rubber

    Directory of Open Access Journals (Sweden)

    Y. M. SYAMIN

    2017-08-01

    Full Text Available It was reported recently that high amount of aromatic ring  or number of polycyclic aromatic hydrocarbon compounds found in aromatic oil are carcinogenic. This paper discusses the work to evaluate the Malaysian cooking oil as an alternative option to be used as process oil since cooking oil is safe to use and non-toxic. The performance of cooking oil is compared againstaromatic and paraffinioils. The results showed that rubber compounds containing cooking oil produced almostsimilar cure characteristicsas those produced by aromatic and paraffinioils indicating that it did not interfere with the vulcanization reaction. The physical properties of the vulcanizates containing cooking oil were almostsimilar to those of vulcanizates containing aromatic and paraffinioils, except the rebound resilience. The vulcanizates containing cooking oil gave higher resilience than vulcanizates containing aromatic and paraffinioils. High resilience is one of the desired features for a low rolling resistance tyre. Cooking oil provided this extra advantage.

  12. Sustainable supply chain design for waste cooking oil-based biodiesel in bogor using dynamic system approach

    Science.gov (United States)

    Syahdan, A. D.; Arkeman, Y.; Wijaya, H.

    2017-05-01

    Biodiesel is one of the alternative fuels that are environmentally friendly. Besides palm oil, biodiesel can also be produced from waste cooking oil. Since 2007, the government of Bogor has been utilizing waste cooking oil into biodiesel for use as Transpakuan bus’ fuel. However, in practice, the amount of waste cooking oil supplied is never sufficient the needs of fuel of 30 units Transpakuan bus. The main objective of this research is to analyze the availability of waste cooking oil that will be converted into biodiesel within the next ten years as well as providing policy advice to support the program. The method used is a dynamic system that is followed by simulation of multiple scenarios that have been defined. The system is divided into three subsystems, namely supply subsystem, demand subsystem, and production subsystem. The results showed that the current system is not able to guarantee the sustainability of the supply chain of waste cooking oil as a raw material of biodiesel. From some of the scenarios tested can be concluded that biodiesel needs would increase in line with the trend of the use of environmentally friendly fuels. It takes a new system and a new policy relating to the biodiesel supply chain. Policy suggestions that can be proposed from this research is to increase supplier participation, objectify the program of converting angkot into Transpakuan bus, and support the development of biodiesel industry.

  13. Utilization of waste cooking oil as an alternative fuel for Turkey.

    Science.gov (United States)

    Arslan, Ridvan; Ulusoy, Yahya

    2017-04-03

    This study is based on three essential considerations concerning biodiesel obtained from waste cooking oil: diesel engine emissions of biodiesel produced from waste cooking oil, its potential in Turkey, and policies of the Turkish government about environmentally friendly alternative fuels. Emission tests have been realized with 35.8 kW, four-cylinder, four-stroke, direct injection diesel tractor engine. Test results are compared with Euro non-road emission standards for diesel fuel and five different blends of biodiesel production from waste cooking oil. The results of the experimental study show that the best blends are B10 and B20 as they show the lowest emission level. The other dimensions of the study include potential analysis of waste cooking oil as diesel fuels, referring to fuel price policies applied in the past, and proposed future policies about the same issues. It was also outlined some conclusions and recommendations in connection with recycling of waste oils as alternative fuels.

  14. Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants

    OpenAIRE

    Brown, Laura Green; Khargonekar, Shivangi; Bushnell, Lisa

    2013-01-01

    This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers’ food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cr...

  15. Ciguatera poisoning in the Cook Islands.

    Science.gov (United States)

    Bailey, Stephanie; Withers, Tristan

    2014-06-25

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks. 2014 BMJ Publishing Group 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. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

    Science.gov (United States)

    Wheeler, T L; Shackelford, S D; Koohmaraie, M

    1998-11-01

    The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

  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. The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.

    Science.gov (United States)

    Shi, Jianbin; Yang, Qiulin; Lin, Lu

    2014-04-15

    This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Chimpanzees, cooking, and a more comparative psychology.

    Science.gov (United States)

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Brosnan, Sarah F; Sayers, Ken

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offered alternative explanations and mechanisms that could account for the behavioral responses of those chimpanzees, and questioned the manner in which the data were used to examine human evolution (Beran, Hopper, de Waal, Sayers, & Brosnan, 2015). Two commentaries suggested either that we were overly critical of the original report's claims and methodology (Rosati & Warneken, 2016), or that, contrary to our statements, early biological thinkers contributed little to questions concerning the evolutionary importance of cooking (Wrangham, 2016). In addition, both commentaries took issue with our treatment of chimpanzee referential models in human evolutionary studies. Our response offers points of continued disagreement as well as points of conciliation. We view Warneken and Rosati's general conclusions as a case of affirming the consequent-a logical conundrum in which, in this case, a demonstration of a partial list of the underlying abilities required for a cognitive trait/suite (understanding of cooking) are suggested as evidence for that ability. And although we strongly concur with both Warneken and Rosati (2015) and Wrangham (2016) that chimpanzee research is invaluable and essential to understanding humanness, it can only achieve its potential via the holistic inclusion of all available evidence-including that from other animals, evolutionary theory, and the fossil and archaeological records.

  1. A Study on the Relationship between Cooking Properties of Adzuki Bean and Storage Conditions

    OpenAIRE

    Hayakawa, Isao; Breene, William M.; 早川, 功

    1982-01-01

    Adzuki bean (Phaseolus angularis) has been used for many cooking purposes in Japan. The basic method for adzuki bean cooking is heating in the presence of moisture, it seems that the differences of moisture content between the beans before cooking and between cooking methods have influence on the qualities of cooking products. But there is a general complaint about the poor cooking properties of these beans. Since the cooking properties depend, both on the moisture contents of bean before coo...

  2. Influence of cooking methods on bioactive compounds in beetroot

    Directory of Open Access Journals (Sweden)

    Juliana Arruda Ramos

    2017-06-01

    Full Text Available Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05 and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods.

  3. 75 FR 9015 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2010-02-26

    ... issues, traffic congestion, and age of facility. Alternatives that may be considered include (1) taking... be given for the time and place of the public meetings and hearing. A project website has been...

  4. Determination of advanced glycation endproducts in cooked meat products.

    Science.gov (United States)

    Chen, Gengjun; Smith, J Scott

    2015-02-01

    Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

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

    International Nuclear Information System (INIS)

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

    2013-01-01

    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.

  6. Multi-objective optimization of two alkali catalyzed processes for biodiesel from waste cooking oil

    International Nuclear Information System (INIS)

    Patle, Dipesh S.; Sharma, Shivom; Ahmad, Z.; Rangaiah, G.P.

    2014-01-01

    Highlights: • Biodiesel processes use waste cooking oil and are close to industrial practice. • Detailed constituents of waste cooking oil and detailed kinetics are used. • Two complete processes are optimized for economic and environmental objectives. • Obtained trade-offs provide deeper understanding and alternative optimal solutions. - Abstract: In view of the finite availability and environmental concerns of fossil fuels, biodiesel is one of the promising fuel alternatives. This study considers waste cooking palm oil with 6% free fatty acids (FFA) as feed-stock, which facilitates its better utilization and promotes sustainability. Two biodiesel production processes (both involving esterification catalyzed by sulfuric acid and trans-esterification catalyzed by sodium hydroxide) are compared for economic and environmental objectives. Firstly, these processes are simulated, considering detailed constituents of palm oil and also detailed kinetics for both esterification and trans-esterification, in Aspen Plus simulator. Subsequently, both the processes are optimized considering profit, heat duty and organic waste as objectives, and using an Excel-based multi-objective optimization (EMOO) program for the elitist non-dominated sorting genetic algorithm-II (NSGA-II). The results show that the profit improves with the increase in heat duty, and that the profit increase is accompanied by larger amount of organic waste. Process 1 having three trans-esterification reactors produces significantly lower organic waste (by 32%), requires lower heat duty (by 39%) and slightly more profitable (by 1.6%) compared to Process 2 having a single trans-esterification reactor and also a different separation sequence. Overall, the obtained quantitative trade-offs between objectives enable better decision making about the process design for biodiesel production from waste cooking oil

  7. Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.

    Science.gov (United States)

    Pathera, Ashok K; Riar, C S; Yadav, Sanjay; Sharma, D P

    2017-01-01

    The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly ( p cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly ( p cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly ( p cooked nuggets had significantly ( p cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

  8. Catawba nuclear station preoperational ALARA review

    International Nuclear Information System (INIS)

    Deal, W.P.

    1985-01-01

    This paper describes the particular emphasis placed on preoperational as los as reasonably achievable (ALARA) considerations at Duke Power's Catawba Nuclear Station. A strong station commitment to the ALARA philosophy, and review of existing capabilities, led to development of an aggressive two-part ALARA program. Capabilities consisted of sufficient numbers of available personnel, lengthy lead time during construction, a very detailed plastic model, and a sister plant of similar design. The program, as developed, consisted of a preoperational program, which looked at design and construction aspects of ALARA, and the operational program, dealing with the ALARA committee and operational problems. MAnagement's philosophy of holding everyone responsible for ALARA provided the motivation to organize the preoperational program to use that resource. The Health Physics group accepted responsibility for development, coordination, and reviewer training. The problem provided a base to build on as station personnel gained experience in their own crafts and radiation protection in general

  9. 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.)

  10. The curiously long absence of cooking in evolutionary thought.

    Science.gov (United States)

    Wrangham, R

    2016-06-01

    Beran et al. (2015, p. 1) characterized the idea that "cooked food was integral in human evolution" as a "long-held hypothesis" favored by Darwin and Engels. In fact, however, although Darwin and Engels considered the use of cooked food to be an important influence on behavior and society, neither of them suggested that its effects were evolutionary in the sense of affecting biology. Explicit discussion of the possible evolutionary impacts of cooking did not begin until the twentieth century.

  11. Pre-operative fasting guidelines: an update

    DEFF Research Database (Denmark)

    Søreide, E; Eriksson, L I; Hirlekar, G

    2005-01-01

    Liberal pre-operative fasting routines have been implemented in most countries. In general, clear fluids are allowed up to 2 h before anaesthesia, and light meals up to 6 h. The same recommendations apply for children and pregnant women not in labour. In children......Liberal pre-operative fasting routines have been implemented in most countries. In general, clear fluids are allowed up to 2 h before anaesthesia, and light meals up to 6 h. The same recommendations apply for children and pregnant women not in labour. In children...

  12. 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.

  13. Effect of cooking on radionuclide concentrations in waterfowl tissues

    International Nuclear Information System (INIS)

    Halford, D.K.

    1983-01-01

    Twenty-four commercially raised mallar ducks (Anas platyrhyncos) were released at the Test Reactor Area radioactive leaching ponds, and subsequently collected 56 to 188 days later. Liver, gizzard, and carcass were analyzed for radionuclide concentrations before and after cooking. Significant decreases (P 137 Cs, 134 Cs, 60 Co, 140 La and /sup 110m/Ag concentrations in carcass and liver samples occurred after cooking. Radionuclide concentrations in gizzard showed no significant change in radionuclide concentrations after cooking. Cesium-134 and 137 Cs concentrations decreased by 27% in carcass after cooking and reduced the dose commitment to man by that amount

  14. Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

    Science.gov (United States)

    Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

    2013-07-10

    Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.

  15. 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.

  16. 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…

  17. Simply Great Cooking Instruction. A Manual for Teaching Cooking to Non-Reading Students.

    Science.gov (United States)

    Sesto, Cameron

    This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some…

  18. 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.

  19. The enigma of cooking salt crystals

    International Nuclear Information System (INIS)

    Nikolskaya, E.

    1987-01-01

    Two Soviet experts, Vladimir Gromov and Valentin Krylov, have discovered an unexpected phenomenon on irradiating cooking salt crystals with electrons. When the crystals are subsequently ground the rate at which they are dissolved increases, but not always. The electrons cause the salt molecules to polarize thus creating an internal electric field. This acts against the double electric layer which is inevitably formed in the part of the solution touching the crystal surface. So, if the permittivity of the solution is much greater than that of the molecules of the crystal, the rate of dissolution is increased, and vice versa. (G.T.H.)

  20. Opportunity Examining Composition of 'Cook Islands' Outcrop

    Science.gov (United States)

    2009-01-01

    This image taken by the front hazard-avoidance camera on NASA's Mars Exploration Rover Opportunity shows the rover's arm extended to examine the composition of a rock using the alpha particle X-ray spectrometer. Opportunity took this image during the 1,826th Martian day, or sol, of the rover's Mars-surface mission (March 13, 2009). The spectrometer is at a target called 'Penrhyn,' on a rock called 'Cook Islands.' As Opportunity makes its way on a long journey from Victoria Crater toward Endeavour Crater, the team is stopping the drive occasionally on the route to check whether the rover finds a trend in the composition of rock exposures.

  1. Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.

    Science.gov (United States)

    Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

    2014-06-01

    Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

    Science.gov (United States)

    Paker, Ilgin; Matak, Kristen E

    2016-01-15

    Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P cooking. Gel-setting conditions had a greater (P cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

  3. Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria

    Science.gov (United States)

    Roberts, Diane

    1972-01-01

    A comparison was made of four methods of thawing frozen chickens and an average thaw time for each method was determined. Fully and partially thawed chickens, inoculated with salmonellas, Clostridium welchii and Staphylococcus aureus were cooked in a spit-roasting oven at different temperatures for different lengths of time. The chickens were examined freshly cooked and after storage under various conditions. Spit roasting fully thawed chickens until the outer skin was golden brown was sufficient heat-treatment to kill salmonellas and Staph. aureus but Cl. welchii could survive. Salmonellas could also survive if the chickens were not fully thawed before cooking. Incorrect storage after cooking was shown to encourage the growth of pathogens. The incidence of intestinal pathogens in frozen dressed chickens and environmental hazards in spit-roasting establishments were also studied. Of raw chickens examined 35% contained salmonellas (9 serotypes), 63% contained Cl. welchii and 63% Staph. aureus. PMID:4342001

  4. A review on novel processes of biodiesel production from waste cooking oil

    International Nuclear Information System (INIS)

    Talebian-Kiakalaieh, Amin; Amin, Nor Aishah Saidina; Mazaheri, Hossein

    2013-01-01

    Fossil fuel depletion, environmental concerns, and steep hikes in the price of fossil fuels are driving scientists to search for alternative fuels. The characteristics of biodiesel have made the pursuit of high quality biodiesel production attractive. Utilization of waste cooking oil is a key component in reducing biodiesel production costs up to 60–90%. Researchers have used various types of homogeneous and heterogeneous catalyzed transesterification reaction for biodiesel production. Meanwhile, the effect of novel processes such as membrane reactor, reactive distillation column, reactive absorption, ultrasonic and microwave irradiation significantly influenced the final conversion, yield and in particular, the quality of product. This article attempts to cover all possible techniques in production of biodiesel from waste cooking oil

  5. Preoperational test report, primary ventilation system

    International Nuclear Information System (INIS)

    Clifton, F.T.

    1997-01-01

    This represents a preoperational test report for Primary Ventilation Systems, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system provides vapor space filtered venting of tanks AY101, AY102, AZ101, AZ102. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System

  6. Preoperative biliary drainage for pancreatic cancer

    NARCIS (Netherlands)

    van Heek, N. T.; Busch, O. R.; van Gulik, T. M.; Gouma, D. J.

    2014-01-01

    This review is to summarize the current knowledge about preoperative biliary drainage (PBD) in patients with biliary obstruction caused by pancreatic cancer. Most patients with pancreatic carcinoma (85%) will present with obstructive jaundice. The presence of toxic substances as bilirubin and bile

  7. PREOPERATIVE ENDOSCOPIC MARKING OF UNPALPABLE COLONIC TUMORS

    Directory of Open Access Journals (Sweden)

    A. L. Goncharov

    2013-01-01

    Full Text Available The identification of small colon lesions is one of the major problems in laparoscopic colonic resection.Research objective: to develop a technique of visualization of small tumors of a colon by preoperative endoscopic marking of a tumor.Materials and methods. In one day prior to operation to the patient after bowel preparation the colonoscopy is carried out. In the planned point near tumor on antimesentery edge the submucous infiltration of marking solution (Micky Sharpz blue tattoo pigment, UK is made. The volume of entered solution of 1–3 ml. In only 5 months of use of a technique preoperative marking to 14 patients with small (the size of 1–3 cm malignant tumors of the left colon is performed.Results. The tattoo mark was well visualized by during operation at 13 of 14 patients. In all cases we recorded no complications. Time of operation with preoperative marking averaged 108 min, that is significantly less in comparison with average time of operation with an intra-operative colonoscopy – 155 min (р < 0.001.Conclusions. The first experience of preoperative endoscopic marking of non palpable small tumors of a colon is encouraging. Performance of a technique wasn't accompanied by complications and allowed to reduce significantly time of operation and to simplify conditions of performance of operation.

  8. Preoperative exercise training to improve postoperative outcomes

    NARCIS (Netherlands)

    Valkenet, K.

    2017-01-01

    It is common knowledge that better preoperative physical fitness is associated with better postoperative outcomes. However, as a result of aging of the population and improved surgical and anaesthesia techniques, the proportion of frail patients with decreased physical fitness levels undergoing

  9. Interdisciplinary preoperative patient education in cardiac surgery.

    NARCIS (Netherlands)

    Weert, J. van; Dulmen, S. van; Bar, P.; Venus, E.

    2003-01-01

    Patient education in cardiac surgery is complicated by the fact that cardiac surgery patients meet a lot of different health care providers. Little is known about education processes in terms of interdisciplinary tuning. In this study, complete series of consecutive preoperative consultations of 51

  10. Preoperative diagnosis of malignant hyperthermia | Brand ...

    African Journals Online (AJOL)

    Southern African Journal of Anaesthesia and Analgesia. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 9, No 1 (2003) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register. Preoperative diagnosis of malignant ...

  11. Preoperational test report, primary ventilation system

    Energy Technology Data Exchange (ETDEWEB)

    Clifton, F.T.

    1997-11-04

    This represents a preoperational test report for Primary Ventilation Systems, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system provides vapor space filtered venting of tanks AY101, AY102, AZ101, AZ102. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System.

  12. Ampullopancreatic carcinoma: preoperative TNM classification with endosonography

    NARCIS (Netherlands)

    Tio, T. L.; Tytgat, G. N.; Cikot, R. J.; Houthoff, H. J.; Sars, P. R.

    1990-01-01

    Endosonography (ES) was used for the preoperative TNM (1987) staging of tumors in 43 patients with pancreatic cancer and 24 patients with ampullary carcinomas. These results were correlated with the histologic findings of resected specimens. Early-stage tumors could be distinguished from advanced

  13. Preoperative screening: value of previous tests.

    Science.gov (United States)

    Macpherson, D S; Snow, R; Lofgren, R P

    1990-12-15

    To determine the frequency of tests done in the year before elective surgery that might substitute for preoperative screening tests and to determine the frequency of test results that change from a normal value to a value likely to alter perioperative management. Retrospective cohort analysis of computerized laboratory data (complete blood count, sodium, potassium, and creatinine levels, prothrombin time, and partial thromboplastin time). Urban tertiary care Veterans Affairs Hospital. Consecutive sample of 1109 patients who had elective surgery in 1988. At admission, 7549 preoperative tests were done, 47% of which duplicated tests performed in the previous year. Of 3096 previous results that were normal as defined by hospital reference range and done closest to the time of but before admission (median interval, 2 months), 13 (0.4%; 95% CI, 0.2% to 0.7%), repeat values were outside a range considered acceptable for surgery. Most of the abnormalities were predictable from the patient's history, and most were not noted in the medical record. Of 461 previous tests that were abnormal, 78 (17%; CI, 13% to 20%) repeat values at admission were outside a range considered acceptable for surgery (P less than 0.001, frequency of clinically important abnormalities of patients with normal previous results with those with abnormal previous results). Physicians evaluating patients preoperatively could safely substitute the previous test results analyzed in this study for preoperative screening tests if the previous tests are normal and no obvious indication for retesting is present.

  14. Preoperational test report, vent building ventilation system

    International Nuclear Information System (INIS)

    Clifton, F.T.

    1997-01-01

    This represents a preoperational test report for Vent Building Ventilation Systems, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system provides Heating, Ventilation, and Air Conditioning (HVAC) for the W-030 Ventilation Building. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System

  15. Preoperative evaluation : risk management and implementation aspects

    NARCIS (Netherlands)

    Klei, W.A. van

    2002-01-01

    In preoperative risk management the anesthesiologist uses diagnostic information to estimate the probability of outcomes and to decide on the anesthetic strategy in a particular patient. The aim of this thesis was explore to what extent simple patient characteristics, particularly obtained from

  16. Acoustic Monitoring of Beluga Whale Interactions with Cook Inlet Tidal Energy Project

    Energy Technology Data Exchange (ETDEWEB)

    Worthington, Monty [ORPC Alaska, LLC, Anchorage, AK (United States)

    2014-02-05

    FERC pilot project process. The Project compared results obtained from this method to results obtained from other passive hydrophone technologies and to visual observation techniques performed simultaneously. This Final Report makes recommendations on the best practice for future data collection, for ORPC’s work in Cook Inlet specifically, and for tidal power projects in general. This Project developed a marine mammal study design and compared technologies for hydroacoustic and visual data collection with potential for broad application to future tidal and hydrokinetic projects in other geographic areas. The data collected for this Project will support the environmental assessment of future Cook Inlet tidal energy projects, including ORPC’s East Foreland Tidal Energy Project and any tidal energy developments at Fire Island. The Project’s rigorous assessment of technology and methodologies will be invaluable to the hydrokinetic industry for developing projects in an environmentally sound and sustainable way for areas with high marine mammal activity or endangered populations. By combining several different sampling methods this Project will also contribute to the future preparation of a comprehensive biological assessment of ORPC’s projects in Cook Inlet.

  17. 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.

  18. 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)

  19. 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 ...

  20. 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 ...

  1. Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

    Directory of Open Access Journals (Sweden)

    Thomas Heather MC

    2011-11-01

    Full Text Available Abstract Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6 completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society.

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. A Touching and Contagious Captain Cook: Thinking History through Things

    Directory of Open Access Journals (Sweden)

    Stephen Muecke

    2011-04-01

    What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

  6. Cook & Chill - Rapid Chilling of Food 'in situ'

    DEFF Research Database (Denmark)

    Paul, Joachim

    2003-01-01

    for a given product and process and to compare different cooling fluids and methods. Chilling of hot products in professional cooking kettles immediately after cooking is achieved best by using Binary Ice. The paper gives an equation, which describes the cooling velocity for such kettles and other products...

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

    African Journals Online (AJOL)

    Nutrients and antinutrients composition of raw, cooked and sun-dried sweet potato leaves. ... African Journal of Food, Agriculture, Nutrition and Development ... This study aimed to determine nutrient (iron, calcium, vitamin A and ascorbic acid) and anti-nutrient (oxalates and polyphenols) contents in raw, cooked and dried ...

  8. 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

  9. Soft condensed matter approach to cooking of meat

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2007-01-01

    We have viewed cooking meat from the perspective of soft condensed physics and posed that the moisture transport during cooking can be described by Flory-Rehner theory of swelling/shrinking polymer gels. This theory contains the essential physics to describe the transport of liquid moisture due to

  10. Chimpanzee Food Preferences, Associative Learning, and the Origins of Cooking

    Science.gov (United States)

    Beran, Michael J.; Hopper, Lydia M.; de Waal, Frans B.M.; Sayers, Ken; Brosnan, Sarah F.

    2015-01-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution. PMID:26659967

  11. Gas cooking, kitchen ventilation, and exposure to combustion products

    NARCIS (Netherlands)

    Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; De Vries, H

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size.

  12. Psychosocial Benefits of Cooking Interventions: A Systematic Review

    Science.gov (United States)

    Farmer, Nicole; Touchton-Leonard, Katherine; Ross, Alyson

    2018-01-01

    Objectives: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. Methods: A systematic review of the…

  13. 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

  14. 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...

  15. 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 ...

  16. Development and Performance Evaluation of Charcoal-Fired Cooking Stoves

    International Nuclear Information System (INIS)

    Ndirika, V. I. O.

    2002-01-01

    Three different sizes of cooking stoves which utilizes charcoal as source of fuel with fuel capacities 15.7 kg, 10.6 kg and 3.5 kg for the large, medium and small stoves respectively were designed and fabricated for domestic cooking of food by the rural communities. The stoves were evaluated for performance in terms of fuel efficiency, fuel consumption rate, cooking efficiency and boiling time during testing operation with water. From the result it was revealed that the rate of fuel consumption for the large, medium and small cooking stove were 7.2 kg/h, 5.9 kg/h and 2.3 kg/h respectively, and their fuel efficiencies were 88%, 86% and 82% respectively. Also the cooking efficiencies of these stoves were 94%, 83% and 72% respectively. A comparative evaluation of the cooking efficiencies, fuel efficiencies, fuel consumption rate and cooking time between the three types of stoves and the traditional three stone open fire system, reveals that the cooking efficiencies and fuel efficiencies obtained were greater than the values obtained with the traditional three stone open fire system. But the values of the fuel consumption rate and boiling time obtained for the three stoves were lower than the values obtained with the traditional system. And the difference between their means was statistically significant at 5 % level of significance

  17. Chimpanzee Food Preferences, Associative Learning, and the Origins of Cooking

    OpenAIRE

    Beran, Michael J.; Hopper, Lydia M.; de Waal, Frans B.M.; Sayers, Ken; Brosnan, Sarah F.

    2016-01-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution.

  18. Chimpanzee food preferences, associative learning, and the origins of cooking.

    Science.gov (United States)

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Sayers, Ken; Brosnan, Sarah F

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees, without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution.

  19. Applying intercultural markers obtained from cooking in the design process

    NARCIS (Netherlands)

    Bruns, M.; Tomico Plasencia, O.; Kint, J.M.L.; Zampollo, F.; Smith, C.

    2012-01-01

    In post-modern society industrial design has lost many of its cultural values as products are directed to a global market and everybody can understand and use them in the same way. In contrast to the globalization of design, cooking is an activity that is very much embedded in culture. Cooking

  20. Characterization of volatile organic compounds from different cooking emissions

    Science.gov (United States)

    Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wen, Wei; Wang, Xiaoqi; Yao, Sen

    2016-11-01

    Cooking fume is regarded as one of the main sources of urban atmospheric volatile organic compounds (VOCs) and its chemical characteristics would be different among various cooking styles. In this study, VOCs emitted from four different Chinese cooking styles were collected. VOCs concentrations and emission characteristics were analyzed. The results demonstrated that Barbecue gave the highest VOCs concentrations (3494 ± 1042 μg/m3), followed by Hunan cuisine (494.3 ± 288.8 μg/m3), Home cooking (487.2 ± 139.5 μg/m3), and Shandong cuisine (257.5 ± 98.0 μg/m3). The volume of air drawn through the collection hood over the stove would have a large impact on VOCs concentration in the exhaust. Therefore, VOCs emission rates (ER) and emission factors (EF) were also estimated. Home cooking had the highest ER levels (12.2 kg/a) and Barbecue had the highest EF levels (0.041 g/kg). The abundance of alkanes was higher in Home cooking, Shandong cuisine and Hunan cuisine with the value of 59.4%-63.8%, while Barbecue was mainly composed of alkanes (34.7%) and alkenes (39.9%). The sensitivity species of Home cooking and Hunan cuisine were alkanes, and that of Shandong cuisine and Barbecue were alkenes. The degree of stench pollution from cooking fume was lighter.

  1. 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...

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

    African Journals Online (AJOL)

    EYERE

    ... of employment affects the choice of fuel used for cooking and the type preferred. ... In India, use of biomass. Nigerian Journal of ... of poverty in Nigeria which has favoured the choice of firewood energy ... The analytical tools employed for the study were descriptive ... cooking energy and the value of men or women's time.

  3. Preoperative Chemotherapy Versus Preoperative Chemoradiotherapy for Stage III (N2) Non-Small-Cell Lung Cancer

    Energy Technology Data Exchange (ETDEWEB)

    Higgins, Kristin [Department of Radiation Oncology, Duke University of Medical Center, Durham, NC (United States); Chino, Junzo P [Department of Radiation Oncology, Duke University of Medical Center, Durham, NC (United States); Marks, Lawrence B [Department of Radiation Oncology, University of North Carolina, Chapel Hill, NC (United States); Ready, Neal [Department of Medicine, Division of Medical Oncology, Duke University of Medical Center, Durham, NC (United States); D' Amico, Thomas A [Department of Surgery, Division of Cardiovascular and Thoracic Surgery, Duke University of Medical Center, Durham, NC (United States); Clough, Robert W; Kelsey, Chris R [Department of Radiation Oncology, Duke University of Medical Center, Durham, NC (United States)

    2009-12-01

    Purpose: To compare preoperative chemotherapy (ChT) and preoperative chemoradiotherapy (ChT-RT) in operable Stage III non-small-cell lung cancer. Methods and Materials: This retrospective study analyzed all patients with pathologically confirmed Stage III (N2) non-small-cell lung cancer who initiated preoperative ChT or ChT-RT at Duke University between 1995 and 2006. Mediastinal pathologic complete response (pCR) rates were compared using a chi-square test. The actuarial overall survival, disease-free survival, and local control were estimated using the Kaplan-Meier method and compared using the log-rank test. Multivariate Cox regression analysis was also performed. Results: A total of 101 patients who initiated preoperative therapy with planned resection were identified. The median follow-up was 20 months for all patients and 38 months for survivors. The mediastinal lymph nodes were reassessed after preoperative therapy in 88 patients (87%). Within this group, a mediastinal pCR was achieved in 35% after preoperative ChT vs. 65% after preoperative ChT-RT (p = 0.01). Resection was performed in 69% after ChT and 84% after ChT-RT (p = 0.1). For all patients, the overall survival, disease-free survival, and local control rate at 3 years was 40%, 27%, and 66%, respectively. No statistically significant differences were found in the clinical endpoints between the ChT and ChT-RT subgroups. On multivariate analysis, a mediastinal pCR was associated with improved disease-free survival (p = 0.03) and local control (p = 0.03), but not overall survival (p = 0.86). Conclusion: Preoperative ChT-RT was associated with higher mediastinal pCR rates but not improved survival.

  4. Preoperative Chemotherapy Versus Preoperative Chemoradiotherapy for Stage III (N2) Non-Small-Cell Lung Cancer

    International Nuclear Information System (INIS)

    Higgins, Kristin; Chino, Junzo P.; Marks, Lawrence B.; Ready, Neal; D'Amico, Thomas A.; Clough, Robert W.; Kelsey, Chris R.

    2009-01-01

    Purpose: To compare preoperative chemotherapy (ChT) and preoperative chemoradiotherapy (ChT-RT) in operable Stage III non-small-cell lung cancer. Methods and Materials: This retrospective study analyzed all patients with pathologically confirmed Stage III (N2) non-small-cell lung cancer who initiated preoperative ChT or ChT-RT at Duke University between 1995 and 2006. Mediastinal pathologic complete response (pCR) rates were compared using a chi-square test. The actuarial overall survival, disease-free survival, and local control were estimated using the Kaplan-Meier method and compared using the log-rank test. Multivariate Cox regression analysis was also performed. Results: A total of 101 patients who initiated preoperative therapy with planned resection were identified. The median follow-up was 20 months for all patients and 38 months for survivors. The mediastinal lymph nodes were reassessed after preoperative therapy in 88 patients (87%). Within this group, a mediastinal pCR was achieved in 35% after preoperative ChT vs. 65% after preoperative ChT-RT (p = 0.01). Resection was performed in 69% after ChT and 84% after ChT-RT (p = 0.1). For all patients, the overall survival, disease-free survival, and local control rate at 3 years was 40%, 27%, and 66%, respectively. No statistically significant differences were found in the clinical endpoints between the ChT and ChT-RT subgroups. On multivariate analysis, a mediastinal pCR was associated with improved disease-free survival (p = 0.03) and local control (p = 0.03), but not overall survival (p = 0.86). Conclusion: Preoperative ChT-RT was associated with higher mediastinal pCR rates but not improved survival.

  5. 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.

  6. 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.

  7. Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

    Science.gov (United States)

    Murphy, Rebecca Ree; Renfroe, Michael H; Brevard, Patricia Bowling; Lee, Robert E; Gloeckner, Janet W

    2009-01-01

    The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (Pcooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

  8. 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...

  9. Physicochemical properties of foal meat as affected by cooking methods.

    Science.gov (United States)

    Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

    2015-10-01

    The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (Pcooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (Pcooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    Ermy Teti

    2011-09-01

    Full Text Available 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 Crude Palm Oil price. Finally, the domesticCrude Palm Oil is significantly affected by international Crude Palm Oil price.Keywords: consumption, cooking oil price, crude palm oil price and cooking oil

  11. Modeling emission rates and exposures from outdoor cooking

    Science.gov (United States)

    Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

    2017-09-01

    Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

  12. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Science.gov (United States)

    2010-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments; Processing...

  13. Preoperative blood transfusions for sickle cell disease

    Science.gov (United States)

    Estcourt, Lise J; Fortin, Patricia M; Trivella, Marialena; Hopewell, Sally

    2016-01-01

    Background Sickle cell disease is one of the commonest severe monogenic disorders in the world, due to the inheritance of two abnormal haemoglobin (beta globin) genes. Sickle cell disease can cause severe pain, significant end-organ damage, pulmonary complications, and premature death. Surgical interventions are more common in people with sickle cell disease, and occur at much younger ages than in the general population. Blood transfusions are frequently used prior to surgery and several regimens are used but there is no consensus over the best method or the necessity of transfusion in specific surgical cases. This is an update of a Cochrane review first published in 2001. Objectives To determine whether there is evidence that preoperative blood transfusion in people with sickle cell disease undergoing elective or emergency surgery reduces mortality and perioperative or sickle cell-related serious adverse events. To compare the effectiveness of different transfusion regimens (aggressive or conservative) if preoperative transfusions are indicated in people with sickle cell disease. Search methods We searched for relevant trials in The Cochrane Library, MEDLINE (from 1946), Embase (from 1974), the Transfusion Evidence Library (from 1980), and ongoing trial databases; all searches current to 23 March 2016. We searched the Cochrane Cystic Fibrosis and Genetic Disorders Group Trials Register: 18 January 2016. Selection criteria All randomised controlled trials and quasi-randomised controlled trials comparing preoperative blood transfusion regimens to different regimens or no transfusion in people with sickle cell disease undergoing elective or emergency surgery. There was no restriction by outcomes examined, language or publication status. Data collection and analysis Two authors independently assessed trial eligibility and the risk of bias and extracted data. Main results Three trials with 990 participants were eligible for inclusion in the review. There were no

  14. Individuals with severe mental illnesses have improved eating behaviors and cooking skills after attending a 6-week nutrition cooking class.

    Science.gov (United States)

    Clark, Alena; Bezyak, Jill; Testerman, Nora

    2015-09-01

    This study assessed current meal planning/cooking behaviors and dietary intake of individuals with severe mental illnesses and determined differences after a 6-week nutrition education cooking class. Eighteen individuals with severe mental illnesses participated in a 6-week nutrition education cooking class and completed pre- and posttest 24-hr recalls and a postretrospective survey. Paired samples t tests were used. Participants met their calories needs, but they consumed high amounts of sodium and fat and low amounts of fiber. Significant increases in calcium, vitamin D, grains, and fruit occurred from pre- to posttest (p cooking and grocery shopping skills improved. Participants desire nutrition education programming that includes simple messages, hands-on cooking demonstrations, and health-related incentives. More research is needed to determine how nutrition education programs lead to sustained knowledge and behavior change within this specialized population. (c) 2015 APA, all rights reserved).

  15. Pre-operative haematological investigations in paediatric orofacial ...

    African Journals Online (AJOL)

    Pre-operative haematological investigations in paediatric orofacial cleft repair: Any relevance to management outcome? ... Aim and Objectives: To determine the value of routine pre-operative haematologic investigations in children undergoing orofacial cleft repair. Background: Although routine pre-operative laboratory ...

  16. Preoperative modifiable risk factors in colorectal surgery

    DEFF Research Database (Denmark)

    van Rooijen, Stefanus; Carli, Francesco; Dalton, Susanne O

    2017-01-01

    in higher mortality rates and greater hospital costs. The number and severity of complications is closely related to patients' preoperative performance status. The aim of this study was to identify the most important preoperative modifiable risk factors that could be part of a multimodal prehabilitation...... program. METHODS: Prospectively collected data of a consecutive series of Dutch CRC patients undergoing colorectal surgery were analyzed. Modifiable risk factors were correlated to the Comprehensive Complication Index (CCI) and compared within two groups: none or mild complications (CCI ... complications (CCI ≥20). Multivariate logistic regression analysis was done to explore the combined effect of individual risk factors. RESULTS: In this 139 patient cohort, smoking, malnutrition, alcohol consumption, neoadjuvant therapy, higher age, and male sex, were seen more frequently in the severe...

  17. 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)

  18. 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

  19. 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.

  20. [Denaturation of egg antigens by cooking].

    Science.gov (United States)

    Watanabe, Hiroko; Akaboshi, Chie; Sekido, Haruko; Tanaka, Kouki; Tanaka, Kazuko; Shimojo, Naoki

    2012-01-01

    Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer.

  1. 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

  2. Evaluation of preoperative embolization of meningioma

    International Nuclear Information System (INIS)

    Park, Sung Tae; Suh, Dae Chul; Lee, Ho Kyu; Choi, Choong Gon; Lee, Myung Jun; Ji, Eun Kyung; Shin, Byung Suck; Kim, Chang Jin; Kim, Jong Uk; Whang, C. Jin

    1998-01-01

    To evaluate the efficacy and safety of preoperative embolization of intrancranial meningioma.Materials and Methods : We retrospectively reviewed intrancranial meningioma patients (n=37) who underwent preoperative embolization. They were categorized into two groups, skull base lesions (n=22) and non-skull base lesions (n=15), according to tumor location. In addition, embolization results were classified by comparison between pre- and post-embolization angiography as complete (residual tumor staining 10 or 30%). In each group, estimated blood loss (EBL) was estimated by amount of intraoperative transfusion with pre- and post-operative hemoglobin level. Tumor resectability was evaluated by follow-up computed tomography. New symptoms occurring within 24 hours of embolization were considered to be those associated with embolization ; symptoms improved by conservative treatment were regarded as mild, while those resulting in new deficits were considered severe. Results : In the group with skull base lesions (n=22), complete embolization with the criteria of residual tumor staining of less than 30% was performed in 14 patients(EBL=1770ml;complete surgical removal in nine patients and incomplete removal four). Incomplete embolization was performed in eight patients (EBL=3210ml; complete and incomplete removal each in four patients). In the group with non-skull base lesions, complete embolization with the criteria of residual tumor staining of less than 10% was performed in five patients (EBL=970ml) and incomplete embolization in ten (EBL=2260ml). Complete tumor removal was possible in this group regardless of the completeness of preoperative tumor embolization. In a case of intraventricular meningioma (3%), intratumoral hemorrhage occurred on the day following embolization. Other mild post-embolization complications occurred in three cases (8%). Conclusion : Preoperative embolization can be an effective and safe procedure for meningioma and may reduce intraoperative blood

  3. Religiousness and preoperative anxiety: a correlational study

    OpenAIRE

    Aghamohammadi Kalkhoran, Masoomeh; Karimollahi, Mansoureh

    2007-01-01

    Abstract Background Major life changes are among factors that cause anxiety, and one of these changes is surgery. Emotional reactions to surgery have specific effects on the intensity and velocity as well as the process of physical disease. In addition, they can cause delay in patients recovery. This study is aimed at determining the relationship between religious beliefs and preoperative anxiety. Methods This survey is a correlational study to assess the relationship between religious belief...

  4. Implications of preoperative hypoalbuminemia in colorectal surgery.

    OpenAIRE

    Truong, A; Hanna, MH; Moghadamyeghaneh, Z; Stamos, MJ

    2016-01-01

    Serum albumin has traditionally been used as a quantitative measure of a patient’s nutritional status because of its availability and low cost. While malnutrition has a clear definition within both the American and European Societies for Parenteral and Enteral Nutrition clinical guidelines, individual surgeons often determine nutritional status anecdotally. Preoperative albumin level has been shown to be the best predictor of mortality after colorectal cancer surgery. Specifically in colorect...

  5. Mutagenicity of cooked foods. Kuumennuskaesiteltyjen elintarvikkeiden mutageenisuus

    Energy Technology Data Exchange (ETDEWEB)

    Tikkanen, L. (Valtion teknillinen tutkimuskeskus, Espoo (Finland). Elintarvikelaboratorio)

    1989-09-01

    In this study the mutagenic activity in different kinds of ordinary Finnish foods was determined using mainly the Ames Salmonella bacterial assay. The purpose of this study was also to acquire the technical capability to study cooked food mutagens and to get basic informavtion about the mutagenic activity of foods under different cooking conditions. The samples tested were different kinds of ready-to-eat foods. Products were industrially heat-processed by frying and roasting, sterilization, smoking, deep-frying, spray-drying and UHT-treatment. According to the results, the majority of the fried and roasted food samples containing meat or fish were clearly or strongly mutagenic. Some of the products processed by sterilization and deep-frying were marginally mutagenic. The effect of the frying temperature on the mutagenicity in the Ames test was studied with minced meat. The mutagenic activity of the fried meat clearly correlated with the frying temperature. There were conspicuous differences in mutagenic activity between different fried and roasted products. Charcoal-grilled fish and the surface layers of the grilled meat and chicken were strongly mutagenic. Meat and fish hamburgers were in most cases only slightly mutagenic. The mutagenic activity was stronger in the surface layers of the products than in the inside. Also reheating by frying increased the mutagenicity of meat patties clearly. Differences in mutagenic activity between equivalent products of different manufacturers were evident in many cases. Variation of the mutagenicity was most conspicuous in the grilled products. This variation indicates that the industrial processing of food has a marked effect on the mutagenic activity of the final product, which thus might be reduced by modifying the process. The solvent extraction method used in this study was more effective than the Blue-Cotton method for the isolation of mutagenic compounds.

  6. Hydrodebromination of decabromodiphenyl ether (BDE-209) in cooking experiments with salmon fillet.

    Science.gov (United States)

    Bendig, Paul; Blumenstein, Marina; Hägele, Florian; Vetter, Walter

    2012-08-29

    Polybrominated diphenyl ethers (PBDEs) are environmental contaminants regularly detected in biota and food. Seafood has been identified as the major dietary source for human uptake. Fish is predominantly consumed after cooking, and this process may alter the actual human intake of contaminants. This study thus aimed to investigate the fate of PBDEs in this cooking process. Heating of fish fortified with 2,2',3,3',4,4',5,5',6,6'-decabromodiphenyl ether (BDE-209) at typical cooking conditions (200 °C, in plant oil) resulted in a decrease of its concentration in favor of the formation of lower brominated congeners. After 15 min, ∼25% of BDE-209 was transformed into nona- to octabrominated congeners. The major transformation route was BDE-209 → BDE-206 → BDE-196 and BDE-199. Low amounts of heptabrominated congeners as well as one hexabromodibenzofuran and a heptabromodibenzofuran isomer were also detected. However, penta- and tetrabrominated diphenyl ethers were not observed, and heating of BDE-47 did not produce new transformation products.

  7. Production of Biodiesel from Mixed Waste Cooking and Castor Oil

    Directory of Open Access Journals (Sweden)

    Hadiyanto Hadiyanto

    2018-01-01

    Full Text Available Due to increasing population growth, the consumption and needs of energy increase significantly. This leads Indonesia government to search alternative energy to cover the lacks of fossil energy reserves. Biodiesel is one of the prospective alternative energy which are renewable and environmental friendly. A common problem in large-scale biodiesel production is the sustainability of feedstock and the biodiesel stability. Therefore, the purpose of this study was to evaluate the production of biodiesel from two oil sources i.e. waste cooking oil and castor oil. This study examined the effect of mixed oil ratio on yield, biodiesel characteristics and stability. The physical properties included kinematic viscosity, acid number, saponification number, iodine number and cetane number have been evaluated as function of oil ratio. Yield of biodiesel was obtained at 35.07%, 99.2% and 83.69% for jatropha:castor oil ratio of 1: 0, 1: 2 and 2: 1, respectively. Most of these characteristics showed an increase by increasing the oil ratio. The result concluded that at the ratio of 1:1(v/v was the best characteristic and stability.

  8. Green waste cooking oil-based rigid polyurethane foam

    Science.gov (United States)

    Enderus, N. F.; Tahir, S. M.

    2017-11-01

    Polyurethane is a versatile polymer traditionally prepared using petroleum-based raw material. Petroleum, however, is a non-renewable material and polyurethane produced was found to be non-biodegradable. In quest for a more environmentally friendly alternative, wastecooking oil, a highly abundant domestic waste with easily derivatized structure, is a viable candidate to replace petroleum. In this study,an investigation to determine physical and chemical properties of rigid polyurethane (PU) foam from waste cooking oil (WCO) was carried out. WCO was first adsorbed by using coconut husk activated carbon adsorbent prior to be used for polyol synthesis. The purified WCO was then used to synthesize polyol via transesterification reaction to yield alcohol groups in the WCO chains structure. Finally, the WCO-based polyol was used to prepare rigid PU foam. The optimum formulation for PU formation was found to be 90 polyol: 60 glycerol: 54 water: 40 diethanolamine: 23 diisocyanate. The rigid PU foam has density of 208.4 kg/m3 with maximum compressive strength and capability to receive load at 0.03 MPa and 0.09 kN, respectively. WCO-based PU can potentially be used to replace petroleum-based PU as house construction materials such as insulation panels.

  9. Spent brewer's yeast extract as an ingredient in cooked hams.

    Science.gov (United States)

    Pancrazio, Gaston; Cunha, Sara C; de Pinho, Paula Guedes; Loureiro, Mónica; Meireles, Sónia; Ferreira, Isabel M P L V O; Pinho, Olívia

    2016-11-01

    This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Efficient utilization of short rotation tree biomass for cooking in India

    Science.gov (United States)

    Sharma, R.; Chauhan, S. K.

    2012-04-01

    The human as well as livestock population increase is phenomenal in developing world including India. The survival of this huge population certainly depends on the carrying capacity of the natural systems, which is essentially determined by the nature itself. Present state of the forests can satisfy the needs of certain population and the demand for wood has rapidly outstripped the sustainability of forests. The fuelwood requirements in the developing world is approximately 80 per cent of total wood requirements and is the major cause of forest degradation. Therefore, there is need to maximize the productivity on one hand and protection/extention of the area on another hand. Wood substitution is an option including shifting from fuelwood for cooking to fossil fuels but in the changing climatic situation, this option is short term alternative. There is need to produce more and use the same efficiently to reduce the demands. Millions of households across the country are using crude cooking stoves for their daily needs which are not only energy inefficient but detrimental to women health also. It has been the policy of Government to encourage trees outside forests to minimize the pressure from forests through meeting requirements outside forests, which is possible through intensively managed short rotation forestry and also some initiatives have been taken to increase the fuelwood efficiency through improved cooking stove, which are working successfully. Woodfuel remained the most important source of household energy in India but regular attempts have not been made to improve the efficiency in its use. This paper will focus on potential of short rotation forestry plantations for energy consumption and its efficient use at domestic scale. This has three fold interrelated economic, environmental and social impact. Key words: Short Rotation Forestry, trees outside forests, wood energy, cooking stove

  11. [Impact of cooking on the content of fish mercury].

    Science.gov (United States)

    Gremiachikh, V A; Tomilina, I I; Komov, V T

    2007-01-01

    Changes in the levels of mercury in the fish inhabiting the water reservoirs of Russia were studied after cooking it in a variety of ways (boiling for different time periods, roasting, and smoking). To have a general idea of the impact of various procedures for cooking the fish on its mercury amount, the authors measured mercury concentrations in smoked perch and manufactured and homemade canned salt-and fresh-water fishes. The absolute content of mercury in the fish is shown to be unchanged during its cooking and not to depend on the procedure and duration of the latter.

  12. Research on Emissions, Air quality, Climate, and Cooking Technologies in Northern Ghana (REACCTING): study rationale and protocol.

    Science.gov (United States)

    Dickinson, Katherine L; Kanyomse, Ernest; Piedrahita, Ricardo; Coffey, Evan; Rivera, Isaac J; Adoctor, James; Alirigia, Rex; Muvandimwe, Didier; Dove, MacKenzie; Dukic, Vanja; Hayden, Mary H; Diaz-Sanchez, David; Abisiba, Adoctor Victor; Anaseba, Dominic; Hagar, Yolanda; Masson, Nicholas; Monaghan, Andrew; Titiati, Atsu; Steinhoff, Daniel F; Hsu, Yueh-Ya; Kaspar, Rachael; Brooks, Bre'Anna; Hodgson, Abraham; Hannigan, Michael; Oduro, Abraham Rexford; Wiedinmyer, Christine

    2015-02-12

    Cooking over open fires using solid fuels is both common practice throughout much of the world and widely recognized to contribute to human health, environmental, and social problems. The public health burden of household air pollution includes an estimated four million premature deaths each year. To be effective and generate useful insight into potential solutions, cookstove intervention studies must select cooking technologies that are appropriate for local socioeconomic conditions and cooking culture, and include interdisciplinary measurement strategies along a continuum of outcomes. REACCTING (Research on Emissions, Air quality, Climate, and Cooking Technologies in Northern Ghana) is an ongoing interdisciplinary randomized cookstove intervention study in the Kassena-Nankana District of Northern Ghana. The study tests two types of biomass burning stoves that have the potential to meet local cooking needs and represent different "rungs" in the cookstove technology ladder: a locally-made low-tech rocket stove and the imported, highly efficient Philips gasifier stove. Intervention households were randomized into four different groups, three of which received different combinations of two improved stoves, while the fourth group serves as a control for the duration of the study. Diverse measurements assess different points along the causal chain linking the intervention to final outcomes of interest. We assess stove use and cooking behavior, cooking emissions, household air pollution and personal exposure, health burden, and local to regional air quality. Integrated analysis and modeling will tackle a range of interdisciplinary science questions, including examining ambient exposures among the regional population, assessing how those exposures might change with different technologies and behaviors, and estimating the comparative impact of local behavior and technological changes versus regional climate variability and change on local air quality and health outcomes

  13. 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

  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. 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... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each cooking...

  16. Biodiesel Production Using Waste Cooking Oil and Ethanol for Alkaline Catalysis

    OpenAIRE

    Bulla Pereira, Edwin A.; Sierra, Fabio E.; Guerrero, Carlos A.

    2014-01-01

    This work presents a study of the results of the project “Design of a Biodiesel Production Process Based on Cooking Oils at the Universidad Nacional de Colombia” (“Diseño de un proceso de producción de biodiesel a partir de aceites de fritura de la Universidad Nacional de Colombia”) carried out in 2013. Refined vegetable oils are the most commonly used to produce biodiesel fuels; however, used fried oils (auf from the Spanish acronym) make for a product with quality, yield and environmental b...

  17. Environmental risk factors for oesophageal cancer in Malawi: A case ...

    African Journals Online (AJOL)

    Firewood cooking, cigarette smoking, and use of white maize flour all had ... Environmental exposures may be important risk factors ... Correspondence to: Nora E. Rosenberg ..... including in southern Africa.29 To our knowledge, this is the ...

  18. Determination of optimum oven cooking procedures for lean beef products.

    Science.gov (United States)

    Rodas-González, Argenis; Larsen, Ivy L; Uttaro, Bethany; Juárez, Manuel; Parslow, Joyce; Aalhus, Jennifer L

    2015-11-01

    In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

  19. 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

  20. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

  1. 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,...

  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. [Cooking quality of pastas supplemented with rice bran].

    Science.gov (United States)

    Sangronis, E; Cafiero, J; Mosqueda, M

    1997-06-01

    The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

  4. 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....

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

    African Journals Online (AJOL)

    Mgina

    Sokoine University of Agriculture, Department of Food Science and Technology,. P.O. Box 3006 ... improve the cooking quality parameters, improve production of the local rice cultivars and increase the ... Sample collection and preparation.

  6. [Risk assessment for food preparation, cooking and service].

    Science.gov (United States)

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

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

    Indian Academy of Sciences (India)

    Genome-wide scanning, detected a total of seven significant marker-trait associations. (P < 0.01) ... Assam rice; α-amylase; dormancy; cooking quality; association mapping. ...... resource management, association mapping and crop breed- ing.

  8. Cook Inlet and Kenai Peninsula, Alaska ESI: NESTS (Nest Points)

    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,...

  9. Improvement of cassava cooking quality through mutation breeding

    Energy Technology Data Exchange (ETDEWEB)

    Asare, E; Safo-Kantanka, O [Department of Crop Science, Univ. of Science and Technology, Kumasi (Ghana)

    1997-07-01

    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.

  10. 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...

  11. Stability of vitamin D in foodstuffs during cooking

    DEFF Research Database (Denmark)

    Jakobsen, Jette; Knuthsen, Pia

    2014-01-01

    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...... 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...

  12. 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...

  13. 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...

  14. 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...

  15. Domestic cooking methods affect the nutritional quality of red cabbage.

    Science.gov (United States)

    Xu, Feng; Zheng, Yonghua; Yang, Zhenfeng; Cao, Shifeng; Shao, Xingfeng; Wang, Hongfei

    2014-10-15

    The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. General Introduction: PREVIMER, a French pre-operational coastal ocean forecasting capability.

    OpenAIRE

    Dumas, Franck; Pineau-guillou, Lucia; Lecornu, Fabrice; Le Roux, Jean-francois; Le Squere, Bruno

    2014-01-01

    Pre-operational system PREVIMER provides with coastal observations and forecasts along French coasts: currents, waves, sea levels, temperature, salinity, primary production and turbidity. These marine environmental data come from in situ observations, satellite images, and numerical models. They are centralized and archived in PREVIMER databases, then published on website (real time and historical data), and freely available to users, private companies as well as public administrations. This ...

  17. Preoperational test report, recirculation ventilation systems

    International Nuclear Information System (INIS)

    Clifton, F.T.

    1997-01-01

    This represents a preoperational test report for Recirculation Ventilation Systems, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system provides vapor space cooling of tanks AY1O1, AY102, AZ1O1, AZ102 and supports the ability to exhaust air from each tank. Each system consists of a valved piping loop, a fan, condenser, and moisture separator; equipment is located inside each respective tank farm in its own hardened building. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System

  18. Preoperational test report, raw water system

    Energy Technology Data Exchange (ETDEWEB)

    Clifton, F.T.

    1997-10-29

    This represents the preoperational test report for the Raw Water System, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system supplies makeup water to the W-030 recirculation evaporative cooling towers for tanks AY1O1, AY102, AZ1O1, AZ102. The Raw Water pipe riser and associated strainer and valving is located in the W-030 diesel generator building. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System.

  19. Preoperational test report, recirculation ventilation systems

    Energy Technology Data Exchange (ETDEWEB)

    Clifton, F.T.

    1997-11-11

    This represents a preoperational test report for Recirculation Ventilation Systems, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system provides vapor space cooling of tanks AY1O1, AY102, AZ1O1, AZ102 and supports the ability to exhaust air from each tank. Each system consists of a valved piping loop, a fan, condenser, and moisture separator; equipment is located inside each respective tank farm in its own hardened building. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System.

  20. Preoperational test report, primary ventilation condensate system

    Energy Technology Data Exchange (ETDEWEB)

    Clifton, F.T.

    1997-01-29

    Preoperational test report for Primary Ventilation Condensate System, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system provides a collection point for condensate generated by the W-030 primary vent offgas cooling system serving tanks AYIOI, AY102, AZIOI, AZI02. The system is located inside a shielded ventilation equipment cell and consists of a condensate seal pot, sampling features, a drain line to existing Catch Tank 241-AZ-151, and a cell sump jet pump. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System.

  1. Preoperational test report, raw water system

    International Nuclear Information System (INIS)

    Clifton, F.T.

    1997-01-01

    This represents the preoperational test report for the Raw Water System, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The system supplies makeup water to the W-030 recirculation evaporative cooling towers for tanks AY1O1, AY102, AZ1O1, AZ102. The Raw Water pipe riser and associated strainer and valving is located in the W-030 diesel generator building. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System

  2. Preoperative steroid in abdominal wall reconstruction

    DEFF Research Database (Denmark)

    Jensen, Kristian Kiim; Brøndum, Tina Lee; Belhage, Bo

    2016-01-01

    INTRODUCTION: Preoperative administration of high-dose glucocorticoid leads to improved recovery and decreased length of stay after abdominal surgery. Even so, studies on administration of glucocorticoids for patients undergoing abdominal wall reconstruction (AWR) for giant ventral hernia repair...... defect exceeding 10 cm will be randomised for intravenous administration of either 125 mg methylprednisolone or saline at the induction of anaesthesia. The primary endpoint is pain at rest on the first post-operative day. Patients will be followed until 30 days post-operatively, and secondary outcomes...

  3. Analysis and Evaluation of Cooking Parameters for Sweet Bakery Products

    OpenAIRE

    Giuseppe Vignali; Andrea Volpi

    2013-01-01

    Cooking process is essential for the preparation of sweet bakery products, such as Panettone, a typical Italian seasonal dessert. This study is aimed at evaluating the features of the finished product leaving the oven chamber using the Design of Experiments technique. Four features of the product like “water activity”, “humidity”, “pH” and “sensorial judge” have been explained as functions of independent variables: recipe of the dough, affecting the dough strength and cooking process paramete...

  4. 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...

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

    OpenAIRE

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

    2013-01-01

    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 sau...

  6. Cooking frequency may enhance survival in Taiwanese elderly.

    Science.gov (United States)

    Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L

    2012-07-01

    To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments. Elderly Nutrition and Health Survey in Taiwan, 1999-2000. Nationally representative free-living elderly people aged ≥65 years (n 1888). During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0·47; 95 % CI, 0·36, 0·61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0·59 (95 % CI, 0·41, 0·86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings. Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.

  7. Effects of cooking methods on electrophoretic patterns of rainbow trout

    Directory of Open Access Journals (Sweden)

    Yasemen Yanar

    2011-07-01

    Full Text Available The aim of this study was to determine the effects of different cooking methods on the electrophoretic patterns of rainbow trout (Oncorhynchus mykiss fillets using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE. Raw rainbow trout were deep-fried, microwaved, grilled, and baked and then monitored for changes in the electrophoretic pattern. All cooking methods resulted in significant moisture loss when compared to the raw sample (P

  8. Hindrances to acceptation of precision cooking technique in households

    OpenAIRE

    Borremans, Auriane

    2017-01-01

    Master's thesis in International hotel and tourism management: Culinary Leadership and Innovation Many technologies have been created in order to simplify our everyday life and technology in the kitchen is not an exception. Indeed, evolution in the dimension of technology is keeping growing up from the first micro wave to the recent induction cooking hobs. The precision cooking method is also part of these new technologies but have not been adopted by many households yet. In this paper,...

  9. 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

  10. 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.

  11. Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs

    Directory of Open Access Journals (Sweden)

    Eliane Mattos Monteiro

    1999-12-01

    Full Text Available Este trabalho teve por objetivo desenvolver tecnologia para produto curado (presunto "cook-in", com pernis de cordeiros cruza Texel x Corriedale em associação com tratamentos tecnológicos (massagem em "tumbler" e processo "cook-in". O estudo foi desenvolvido pela EMBRAPA/CPPSUL e Universidade Federal de Santa Maria, RS, Brasil. Após as análises da composição química, a carne foi injetada manualmente com 20 % de salmoura composta por água + gelo 79%, cloreto de sódio 7,52%, condimento para presunto 4,70%, fosfatos 1,97%, sais de cura 1,88%, sacarose 3,38% e glutamato monossódico 0,19 %. Os presuntos foram avaliados quanto à composição química (umidade, proteína, gordura, cinzas, pigmentos totais e pH, parâmetros sensoriais (cor, aroma, sabor, textura e aceitabilidade e rendimento. Uma das principais características dos presuntos obtidos com pernil de cordeiros cruza Texel x Corriedale foi o baixo conteúdo de gordura associado ao bom rendimento e à excelente aceitabilidade.The aim of this study was to develop technology for the curing lambs (cook-in hams which were manufactured from the legs of crossbred Texel x Corriedale lambs in association with technologic treatment (massaging in tumbler and cook-in process. The experiment was conducted at the EMBRAPA-CPPSUL/ UFSM, RS, Brazil. After the evaluation of the chemical composition, the meat was injected with it manually - 20 % of brine containing water 79%, salt 7.52%, curing salts 1.88%, sucrose 3.38%, ham condiments 4.70%, phosphate 1.97% and sodium glutamate 0.19%. The ham quality was evaluated by analysis of its chemical composition (moisture, protein, ash, fat, pH, sensory properties (color, aroma, texture, acceptability and yield. The main characteristics of lamb hams were low fat contents associated with excellent acceptability and good yield.

  12. 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.

  13. 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.

  14. 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.

  15. Exposure to airborne ultrafine particles from cooking in Portuguese homes.

    Science.gov (United States)

    Bordado, J C; Gomes, J F; Albuquerque, P C

    2012-10-01

    Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 microm2/cm3 (increased to 72.9 microm2/cm3 due to gas burning) to a maximum of 890.3 microm2/cm3 measured during fish boiling in water and a maximum of 4500 microm2/cm3 during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities. The approach of this study considers the determination of alveolar deposited surface area of aerosols generated from cooking activities, namely, typical Portuguese dishes. This type of measurement has not been done so far, in spite of the recognition that cooking activity is a main source of submicrometer and ultrafine aerosols. The results have shown that the levels of generated aerosols surpass the outdoor concentrations in a major European town, which calls for further determinations, contributing to a better assessment of exposure of individuals to domestic activities such as this one.

  16. 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

  17. 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.

  18. Preoperative chemoradiation therapy for advanced rectal cancer

    International Nuclear Information System (INIS)

    Tsujinaka, Toshimasa; Murotani, Masahiro; Iihara, Keisuke

    1997-01-01

    Preoperative concurrent chemoradiation therapy with 5-fluorouracil and cisplatin was applied for advanced rectal cancer. Eligible criteria were as follows: no previous treatment, more than hemicircular occupation, T 3 or more, invasion to adjacent organs or lymph node metastasis on CT scan, tumor fixation by digital examination. Eleven patients were enrolled with this regimen consisting of 5-FU; 500 mg/day x 5/w x 4, CDDP; 10 mg/day x 5/w x 4 and radiation; 2 Gy x 5/w x 4. As a toxicity, grade 2 leukopenia in 2 cases, grade 2 GI symptoms in one case and radiation dermatitis was observed in 8 cases. As a local response, there were PR in 10 cases and NC in 1 case. Surgical resection was performed on 8 patients. Histological responses in the resected specimens were grade 2, 5 cases; grade 1b, 1 case; and grade 1a, 2 cases. Operative radicalities were grade A, 3 cases; grade B, 3 cases; and grade C, 2 cases. Preoperative chemoradiation is one of the effective options in multimodal treatment for advanced rectal cancer. (author)

  19. Religiousness and preoperative anxiety: a correlational study

    Directory of Open Access Journals (Sweden)

    Karimollahi Mansoureh

    2007-06-01

    Full Text Available Abstract Background Major life changes are among factors that cause anxiety, and one of these changes is surgery. Emotional reactions to surgery have specific effects on the intensity and velocity as well as the process of physical disease. In addition, they can cause delay in patients recovery. This study is aimed at determining the relationship between religious beliefs and preoperative anxiety. Methods This survey is a correlational study to assess the relationship between religious beliefs and preoperative anxiety of patients undergoing abdominal, orthopaedic, and gynaecologic surgery in educational hospitals. We used the convenience sampling method. The data collection instruments included a questionnaire containing the Spielberger State-Trait Anxiety Inventory (STAI, and another questionnaire formulated by the researcher with queries on religious beliefs and demographic characteristics as well as disease-related information. Analysis of the data was carried out with SPSS software using descriptive and inferential statistics. Results were arranged in three tables. Results The findings showed that almost all the subjects had high level of religiosity and moderate level of anxiety. In addition, there was an inverse relationship between religiosity and intensity of anxiety, though this was not statistically significant. Conclusion The results of this study can be used as evidence for presenting religious counselling and spiritual interventions for individuals undergoing stress. Finally, based on the results of this study, the researcher suggested some recommendations for applying results and conducting further research.

  20. Preoperative chemoradiotherapy for locally advanced gastric cancer

    International Nuclear Information System (INIS)

    Pepek, Joseph M; Chino, Junzo P; Willett, Christopher G; Palta, Manisha; Blazer III, Dan G; Tyler, Douglas S; Uronis, Hope E; Czito, Brian G

    2013-01-01

    To examine toxicity and outcomes for patients treated with preoperative chemoradiotherapy (CRT) for gastric cancer. Patients with gastroesophageal (GE) junction (Siewert type II and III) or gastric adenocarcinoma who underwent neoadjuvant CRT followed by planned surgical resection at Duke University between 1987 and 2009 were reviewed. Overall survival (OS), local control (LC) and disease-free survival (DFS) were estimated using the Kaplan-Meier method. Toxicity was graded according to the Common Toxicity Criteria for Adverse Events version 4.0. Forty-eight patients were included. Most (73%) had proximal (GE junction, cardia and fundus) tumors. Median radiation therapy dose was 45 Gy. All patients received concurrent chemotherapy. Thirty-six patients (75%) underwent surgery. Pathologic complete response and R0 resection rates were 19% and 86%, respectively. Thirty-day surgical mortality was 6%. At 42 months median follow-up, 3-year actuarial OS was 40%. For patients undergoing surgery, 3-year OS, LC and DFS were 50%, 73% and 41%, respectively. Preoperative CRT for gastric cancer is well tolerated with acceptable rates of perioperative morbidity and mortality. In this patient cohort with primarily advanced disease, OS, LC and DFS rates in resected patients are comparable to similarly staged, adjuvantly treated patients in randomized trials. Further study comparing neoadjuvant CRT to standard treatment approaches for gastric cancer is indicated

  1. Preoperative chemoradiotherapy for locally advanced gastric cancer

    Directory of Open Access Journals (Sweden)

    Pepek Joseph M

    2013-01-01

    Full Text Available Abstract Background To examine toxicity and outcomes for patients treated with preoperative chemoradiotherapy (CRT for gastric cancer. Methods Patients with gastroesophageal (GE junction (Siewert type II and III or gastric adenocarcinoma who underwent neoadjuvant CRT followed by planned surgical resection at Duke University between 1987 and 2009 were reviewed. Overall survival (OS, local control (LC and disease-free survival (DFS were estimated using the Kaplan-Meier method. Toxicity was graded according to the Common Toxicity Criteria for Adverse Events version 4.0. Results Forty-eight patients were included. Most (73% had proximal (GE junction, cardia and fundus tumors. Median radiation therapy dose was 45 Gy. All patients received concurrent chemotherapy. Thirty-six patients (75% underwent surgery. Pathologic complete response and R0 resection rates were 19% and 86%, respectively. Thirty-day surgical mortality was 6%. At 42 months median follow-up, 3-year actuarial OS was 40%. For patients undergoing surgery, 3-year OS, LC and DFS were 50%, 73% and 41%, respectively. Conclusions Preoperative CRT for gastric cancer is well tolerated with acceptable rates of perioperative morbidity and mortality. In this patient cohort with primarily advanced disease, OS, LC and DFS rates in resected patients are comparable to similarly staged, adjuvantly treated patients in randomized trials. Further study comparing neoadjuvant CRT to standard treatment approaches for gastric cancer is indicated.

  2. Religiousness and preoperative anxiety: a correlational study.

    Science.gov (United States)

    Kalkhoran, Masoomeh Aghamohammadi; Karimollahi, Mansoureh

    2007-06-29

    Major life changes are among factors that cause anxiety, and one of these changes is surgery. Emotional reactions to surgery have specific effects on the intensity and velocity as well as the process of physical disease. In addition, they can cause delay in patients recovery. This study is aimed at determining the relationship between religious beliefs and preoperative anxiety. This survey is a correlational study to assess the relationship between religious beliefs and preoperative anxiety of patients undergoing abdominal, orthopaedic, and gynaecologic surgery in educational hospitals. We used the convenience sampling method. The data collection instruments included a questionnaire containing the Spielberger State-Trait Anxiety Inventory (STAI), and another questionnaire formulated by the researcher with queries on religious beliefs and demographic characteristics as well as disease-related information. Analysis of the data was carried out with SPSS software using descriptive and inferential statistics. Results were arranged in three tables. The findings showed that almost all the subjects had high level of religiosity and moderate level of anxiety. In addition, there was an inverse relationship between religiosity and intensity of anxiety, though this was not statistically significant. The results of this study can be used as evidence for presenting religious counselling and spiritual interventions for individuals undergoing stress. Finally, based on the results of this study, the researcher suggested some recommendations for applying results and conducting further research.

  3. The preoperative imaging evaluation for cochlear implantation

    International Nuclear Information System (INIS)

    Liu Zhonglin; Wang Zhenchang; Fu Lin; Li Yong; Xian Junfang; Yang Bentao; Lan Baosen; Li Yongxin; Zheng Jun; Song Yan; Liu Bo; Chen Xueqing; He Haili

    2006-01-01

    Objective: To analyze CT and MRI findings of temporal bone and to evaluate preoperative diagnostic value for cochlear implantation. Methods: One hundred and sixty candidates for cochlear implantation were examined with axial CT scan, 64 of them also with coronal CT scan, and 119 patients with MRI. Results: All of 320 ears were well-aerated, and 206 ears had mastoid cavities extended posteriorly to the sigmoid sinus. The length from posterior-lateral tympanic wall to the outer cortex was (2.34±0.42) mm (left side) and (2.25±0.40) mm (right side) (U=1.887, P 1 and T 2 signal on MRI. The congenital malformations of inner ear occurred in 67 ears, including complete dysplasia in 1 ear, cochlear hypodysplasia in 6 ears, Mondini deformation in 5 ears, enlarged vestibular aqueduct in 40 ears, dysplastic semicircular canal and the vestibulae in 10 ears, and narrowing of internal auditory canal in 5 ears. Conclusion: Preoperative imaging examinations can provide critical information to ensure successful cochlear' implantation. (authors)

  4. A critical inventory of preoperative skull replicas.

    Science.gov (United States)

    Fasel, J H D; Beinemann, J; Schaller, K; Gailloud, P

    2013-09-01

    Physical replicas of organs are used increasingly for preoperative planning. The quality of these models is generally accepted by surgeons. In view of the strong trend towards minimally invasive and personalised surgery, however, the aim of this investigation was to assess qualitatively the accuracy of such replicas, using skull models as an example. Skull imaging was acquired for three cadavers by computed tomography using clinical routine parameters. After digital three-dimensional (3D) reconstruction, physical replicas were produced by 3D printing. The facsimilia were analysed systematically and compared with the best gold standard possible: the macerated skull itself. The skull models were far from anatomically accurate. Non-conforming rendering was observed in particular for foramina, sutures, notches, fissures, grooves, channels, tuberosities, thin-walled structures, sharp peaks and crests, and teeth. Surgeons should be aware that preoperative models may not yet render the exact anatomy of the patient under consideration and are advised to continue relying, in specific conditions, on their own analysis of the native computed tomography or magnetic resonance imaging.

  5. The greening of the reluctant cook

    DEFF Research Database (Denmark)

    Læssøe, Jeppe; Clausen, Torben; Carlsson, Monica

    2007-01-01

    You can't have a sustainable organisation unless you have employees that are environmentally committed. Pedagogics can help them learn, according to two DPU-researchers.......You can't have a sustainable organisation unless you have employees that are environmentally committed. Pedagogics can help them learn, according to two DPU-researchers....

  6. 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.

  7. 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...

  8. 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...

  9. Preoperative Quality of Life in Patients with Gastric Cancer

    OpenAIRE

    Suk, Hyoam; Kwon, Oh Kyung; Yu, Wansik

    2015-01-01

    Purpose We evaluated the socio-personal and clinical factors that can affect preoperative quality of life to determine how to improve preoperative quality of life in patients with gastric cancer. Materials and Methods The preoperative quality of life data of 200 patients (68 females and 132 males; mean age 58.9?12.6 years) with gastric cancer were analyzed according to socio-personal and clinical factors. The Korean versions of the European Organization for Research and Treatment of Cancer (E...

  10. The preoperative evaluation prevent the postoperative complications of thyroidectomy

    Directory of Open Access Journals (Sweden)

    Chien-Feng Huang

    2015-03-01

    Conclusions: The success of thyroid surgery depends on careful preoperative planning, including a preoperative neck ultrasound to determine the proximity of the nodule to the recurrent laryngeal nerve course, and the consideration of the type of anesthesia, adjuvant devices for intra-op monitoring of the RLN, and surgical modalities. Our results suggest that preoperative evaluation implementations are positively associated with strategy of surgery and postoperative hypocalcemia prevention.

  11. Microwave irradiation biodiesel processing of waste cooking oil

    Science.gov (United States)

    Motasemi, Farough; Ani, Farid Nasir

    2012-06-01

    Major part of the world's total energy output is generated from fossil fuels, consequently its consumption has been continuously increased which accelerates the depletion of fossil fuel reserves and also increases the price of these valuable limited resources. Biodiesel is a renewable, non-toxic and biodegradable diesel fuel which it can be the best environmentally friendly and easily attainable alternative for fossil fuels. The costs of feedstock and production process are two important factors which are particularly against large-scale biodiesel production. This study is intended to optimize three critical reaction parameters including intensity of mixing, microwave exit power and reaction time from the transesterification of waste cooking oil by using microwave irradiation in an attempt to reduce the production cost of biodiesel. To arrest the reaction, similar quantities of methanol/oil molar ratio (6:1) and potassium hydroxide (2% wt) as the catalyst were used. The results showed that the best yield percentage (95%) was obtained using 300W microwave exit power, 300 rpm stirrer speed (intensity of mixing) and 78°C for 5 min. It was observed that increasing the intensity of mixing greatly ameliorates the yield percentage of biodiesel (up to 17%). Moreover, the results demonstrate that increasing the reaction time in the low microwave exit power (100W) improves the yield percentage of biodiesel, while it has a negative effect on the conversion yield in the higher microwave exit power (300W). From the obtained results it was clear that FAME was within the standards of biodiesel fuel.

  12. Preoperative stoma site marking in the general surgery population.

    Science.gov (United States)

    Zimnicki, Katherine M

    2013-01-01

    Preoperative teaching and stoma site marking are supported by research and professional organizations as interventions that can reduce the incidence of problematic stomas and improve patient outcomes. This study investigated the translation of this research into practice in the acute care surgery population. A retrospective chart review using convenience sampling was conducted at a large urban hospital in the Midwestern United States. Thirty patients underwent a surgical procedure that resulted in the creation of a fecal ostomy over a 5-month period. Descriptive statistical analysis examined the reason for surgery, preoperative length of stay (LOS), the percentage of patients who received preoperative teaching and stoma marking and the relationship between preoperative LOS and the use of preoperative teaching and stoma marking. Twenty-one of 30 patients were admitted to hospital 24 hours or more before surgery. No participants were admitted urgently. Three (14%) of those admitted for more than 24 hours received preoperative marking or teaching. There was no significant relationship between preoperative LOS and preoperative teaching and stoma marking. The opportunity exists to promote successful adaptation in this surgical population through the implementation of the evidence-based interventions of preoperative teaching and stoma marking. Additional study is needed to determine barriers to their use as well as to develop effective implementation strategies.

  13. Pre-operative pain and sensory function in groin hernia

    DEFF Research Database (Denmark)

    Aasvang, Eske K; Hansen, Jeanette B; Kehlet, Henrik

    2009-01-01

    BACKGROUND: Although persistent postherniotomy occurs in 5-10% of patients, pathogenic mechanisms remain debatable. Since pre-operative pain has been demonstrated to be a risk factor for persistent postherniotomy pain, pre-operative alterations in nociceptive function may be a potential pathogenic...... mechanism. AIMS: To investigate the correlation between pre-operative pain intensity and sensory functions in the groin hernia area. METHODS: Patients with unilateral groin hernia were examined preoperatively by quantitative sensory testing (thermal, mechanical, and pressure [detection and pain thresholds...... (7%), all whom experienced no pain or pain less than weekly. Only cool detection thresholds were significantly lower between the hernia vs. contralateral side (poperative groin hernia...

  14. 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

  15. Screening for heterocyclic amines in chicken cooked in various ways.

    Science.gov (United States)

    Solyakov, A; Skog, K

    2002-08-01

    Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.

  16. Used Cooking Oils in the Biogas Chain: A Technical and Economic Assessment

    Directory of Open Access Journals (Sweden)

    Erika Carnevale

    2017-02-01

    Full Text Available The current concerns on global energy security, climate change, and environmental pollution represent some of the major elements of the growing interest on renewable energy. In this framework agro-food energy systems are at the center of a twofold debate: on the one hand they represent a key option for energy production while on the other their sustainability is threatened by the expansion of the bioenergy market that could lead to negative social and environmental consequences. The aim of this work is to evaluate—through a case study—the technical and economic feasibility of the replacement of energy crops (ECs with used cooking oil (UCO in an anaerobic digestion (AD full-scale plant. At this purpose, a full-scale plant performing AD was monitored for two years. Three scenarios were developed and compared to evaluate the impacts and the potential benefits in terms of land saving in case of a substitution of ECs with UCO. Results highlighted a reduction of land use of over 50% if UCO is introduced in co-digestion with ECs. The lack of an appropriate legislative framework limits the utilization of used cooking oils (UCOs in AD with a consequently missed opportunity for biogas owners that could find an important alternative in UCO.

  17. 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.

  18. Preoperational test report, recirculation condenser cooling systems

    International Nuclear Information System (INIS)

    Clifton, F.T.

    1997-01-01

    This represents a preoperational test report for Recirculation Condenser Systems, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The four system provide condenser cooling water for vapor space cooling of tanks AY1O1, AY102, AZ1O1, AZ102. Each system consists of a valved piping loop, a pair of redundant recirculation pumps, a closed-loop evaporative cooling tower, and supporting instrumentation; equipment is located outside the farm on concrete slabs. Piping is routed to the each ventilation condenser inside the farm via below-grade concrete trenches. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System

  19. Preoperational test report, recirculation condenser cooling systems

    Energy Technology Data Exchange (ETDEWEB)

    Clifton, F.T.

    1997-11-04

    This represents a preoperational test report for Recirculation Condenser Systems, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The four system provide condenser cooling water for vapor space cooling of tanks AY1O1, AY102, AZ1O1, AZ102. Each system consists of a valved piping loop, a pair of redundant recirculation pumps, a closed-loop evaporative cooling tower, and supporting instrumentation; equipment is located outside the farm on concrete slabs. Piping is routed to the each ventilation condenser inside the farm via below-grade concrete trenches. The tests verify correct system operation and correct indications displayed by the central Monitor and Control System.

  20. Preoperative nuclear scans in patients with melanoma

    International Nuclear Information System (INIS)

    Au, F.C.; Maier, W.P.; Malmud, L.S.; Goldman, L.I.; Clark, W.H. Jr.

    1984-01-01

    One hundred forty-one liver scans, 137 brain scans, and 112 bone scans were performed in 192 patients with clinical Stage 1 melanoma. One liver scan was interpreted as abnormal; liver biopsy of that patient showed no metastasis. There were 11 suggestive liver scans; three of the patients with suggestive liver scans had negative liver biopsies. The remaining eight patients were followed from 4 to 6 years and none of those patients developed clinical evidence of hepatic metastases. All of the brain scans were normal. Five patients had suggestive bone scans and none of those patients had manifested symptoms of osseous metastases with a follow-up of 2 to 4.5 years. This study demonstrates that the use of preoperative liver, brain and bone scan in the evaluation of patients with clinical Stage 1 melanoma is virtually unproductive

  1. Preoperative and intraoperative irradiation for osteosarcoma

    International Nuclear Information System (INIS)

    Furuya, Kotaro; Amino, Katsuhisa; Kawaguchi, Noriyoshi.

    1980-01-01

    1) 8 cases of osteosarcoma were treated with preoperative massive irradiation, the over 5 years survival rate was 3/8 (37.5%). 7 out of 8 cases (87.5%) metastasized to the lung. From these result, it is considered that tumorspecific immunological effect can not be expected from irradiation. Irradiation therapy is essentially a local treatment, and therefore systemic chemotherapy is necessary to prevent metastasis. 2) Osteosarcoma was considered to be radioresistant tumor previously, however local control can be obtained by direct view irradiation without the damage of surrounding tissue. This irradiation method is indicated only for young adult in whom the primary tumor is localized. 3) In the experimental study on heterotransplanted human osteosarcoma in nude mice, combined treatment with radiation and chemotherapy (HD-MTX, ADM and EDX) was proven to be more effective as compared with radiation alone. (author)

  2. Pre-operative optimisation of lung function

    Directory of Open Access Journals (Sweden)

    Naheed Azhar

    2015-01-01

    Full Text Available The anaesthetic management of patients with pre-existing pulmonary disease is a challenging task. It is associated with increased morbidity in the form of post-operative pulmonary complications. Pre-operative optimisation of lung function helps in reducing these complications. Patients are advised to stop smoking for a period of 4–6 weeks. This reduces airway reactivity, improves mucociliary function and decreases carboxy-haemoglobin. The widely used incentive spirometry may be useful only when combined with other respiratory muscle exercises. Volume-based inspiratory devices have the best results. Pharmacotherapy of asthma and chronic obstructive pulmonary disease must be optimised before considering the patient for elective surgery. Beta 2 agonists, inhaled corticosteroids and systemic corticosteroids, are the main drugs used for this and several drugs play an adjunctive role in medical therapy. A graded approach has been suggested to manage these patients for elective surgery with an aim to achieve optimal pulmonary function.

  3. Background parenchymal enhancement in preoperative breast MRI.

    Science.gov (United States)

    Kohara, Satoko; Ishigaki, Satoko; Satake, Hiroko; Kawamura, Akiko; Kawai, Hisashi; Kikumori, Toyone; Naganawa, Shinji

    2015-08-01

    We aimed to assess the influence of background parenchymal enhancement (BPE) on surgical planning performed using preoperative MRI for breast cancer evaluation. Between January 2009 and December 2010, 91 newly diagnosed breast cancer patients (mean age, 55.5 years; range, 30-88 years) who underwent preoperative bilateral breast MRI followed by planned breast conservation therapy were retrospectively enrolled. MRI was performed to assess the tumor extent in addition to mammography and breast ultrasonography. BPE in the contralateral normal breast MRI at the early dynamic phase was visually classified as follows: minimal (n=49), mild (n=27), moderate (n=7), and marked (n=8). The correlations between the BPE grade and age, menopausal status, index tumor size, changes in surgical management based on MRI results, positive predictive value (PPV) of MRI, and surgical margins were assessed. Patients in the strong BPE groups were significantly younger (p=0.002) and generally premenopausal (p<0.001). Surgical treatment was not changed in 67 cases (73.6%), while extended excision and mastectomy were performed in 12 cases (13.2%), each based on additional lesions on MRI. Six of 79 (7.6%) patients who underwent breast conservation therapy had tumor-positive resection margins. In cases where surgical management was changed, the PPV for MRI-detected foci was high in the minimal (91.7%) and mild groups (66.7%), and 0% in the moderate and marked groups (p=0.002). Strong BPE causes false-positive MRI findings and may lead to overly extensive surgery, whereas MRI may be beneficial in select patients with weak BPE.

  4. Preoperative information needs of children undergoing tonsillectomy.

    LENUS (Irish Health Repository)

    Buckley, Aoife

    2012-02-01

    AIMS AND OBJECTIVES: To identify the information needs of children undergoing tonsillectomy with reference to content of information, method of delivery, information providers and timing of information provision. BACKGROUND: Tonsillectomy can be anxiety provoking for children and preoperative preparation programmes are long recognised to reduce anxiety. However, few have been designed from the perspectives of children and to date little is known about how best to prepare children in terms of what to tell them, how to convey information to them, who can best provide information and what is the best timing for information provision. DESIGN: A qualitative descriptive study. METHOD: Data were collected from nine children (aged 6-9) using interviews supported by a write and draw technique. Data were coded and categorised into themes reflecting content, method, providers and timing of information. RESULTS: Children openly communicated their information needs especially on what to tell them to expect when facing a tonsillectomy. Their principal concerns were about operation procedures, experiencing \\'soreness\\' and discomfort postoperatively and parental presence. Mothers were viewed as best situated to provide them with information. Children were uncertain about what method of information and timing would be most helpful to them. CONCLUSION: Preoperative educational interventions need to take account of children\\'s information needs so that they are prepared for surgery in ways that are meaningful and relevant to them. Future research is needed in this area. RELEVANCE TO CLINICAL PRACTICE: Practical steps towards informing children about having a tonsillectomy include asking them what they need to know and addressing their queries accordingly. Child-centred information leaflets using a question and answer format could also be helpful to children.

  5. Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lamb.

    Science.gov (United States)

    Lewis, P K; Babiker, S A

    1983-01-01

    Electrical stimulation decreased the shear force and increased the cooking loss in seven paired lamb Longissimus dorsi (LD) muscles. This treatment did not have any effect on the within-sample variation. Cooking in 55°, 65° and 75°C water baths for 90 min caused a linear increase in the cooking loss and shear force. There was no stimulation-cooking temperature interaction observed. Cooking temperature also had no effect on the within-sample variation. A possible explanation as to why electrical stimulation did not affect the within-sample variation is given. Copyright © 1983. Published by Elsevier Ltd.

  6. 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....... 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...

  7. Evaluation of utility monitoring and preoperational hydrothermal modeling at three nuclear power plant sites

    International Nuclear Information System (INIS)

    Marmer, G.J.; Policastro, A.J.

    1977-01-01

    This paper evaluates the preoperational hydrothermal modeling and operational monitoring carried out by utilities as three nuclear-power-plant sites using once-through cooling. Our work was part of a larger study to assess the environmental impact of operating plants for the Nuclear Regulatory Commission (NRC) and the suitability of the NRC Environmental Technical Specifications (Tech Specs) as set up for these plants. The study revealed that the plume mappings at the Kewaunee, Zion, and Quad Cities sites were generally satisfactory in terms of delineating plume size and other characteristics. Unfortunately, monitoring was not carried out during the most critical periods when largest plume size would be expected. At Kewaunee and Zion, preoperational predictions using analytical models were found to be rather poor. At Kewaunee (surface discharge), the Pritchard Model underestimated plume size in the near field, but grossly overestimated the plume's far-field extent. Moreover, lake-level variations affected plume dispersion, yet were not considered in preoperational predictions. At Zion (submerged discharge) the Pritchard Model was successful only in special, simple cases (single-unit operation, no stratification, no reversing currents, no recirculation). Due to neglect of the above-mentioned phenomena, the model underpredicted plume size. At Quad Cities (submerged discharge), the undistorted laboratory model predicted plume dispersion for low river flows. These low flow predictions appear to be reasonable extrapolations of the field data acquired at higher flows

  8. 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.

  9. 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.

  10. Cooking decreases observed perfluorinated compound concentrations in fish.

    Science.gov (United States)

    Del Gobbo, Liana; Tittlemier, Sheryl; Diamond, Miriam; Pepper, Karen; Tague, Brett; Yeudall, Fiona; Vanderlinden, Loren

    2008-08-27

    Dietary intake is a major route of exposure to perfluorinated compounds (PFCs). Although fish and seafood contribute significantly to total dietary exposure to these compounds, there is uncertainty with respect to the effect of cooking on PFC concentrations in these foods. Eighteen fish species purchased from markets in Toronto, Mississauga, and Ottawa, Canada were analyzed for perfluorooctanesulfonamide (PFOSAs)-based fluorochemicals and perfluorinated acids (PFAs) in raw and cooked (baked, boiled, fried) samples. Of 17 analytes, perfluorooctanesulfonic acid (PFOS) was detected most frequently; concentrations ranged from 0.21 to 1.68 ng/g ww in raw and cooked samples. PFOSAs were detected only in scallops at concentrations ranging from 0.20 ng/g ww to 0.76 ng/g ww. Total concentrations of PFAs in samples were 0.21 to 9.20 ng/g ww, respectively, consistent with previous studies. All cooking methods reduced PFA concentrations. Baking appeared to be the most effective cooking method; after baking samples for 15 min at 163 C (325 degrees F), PFAs were not detected in any of the samples. The margin of exposures (MOE) between the toxicological points of reference and the dietary intake of perfluorocarboxylates (PFCAs) and PFOS in fish and seafood muscle tissue were greater than 4 orders of magnitude. This indicates that reducing consumption of fish muscle tissue is not warranted on the basis of PFC exposure concerns at the reported levels of contamination, even for high fish consuming populations.

  11. Genetic Evidence of Human Adaptation to a Cooked Diet.

    Science.gov (United States)

    Carmody, Rachel N; Dannemann, Michael; Briggs, Adrian W; Nickel, Birgit; Groopman, Emily E; Wrangham, Richard W; Kelso, Janet

    2016-04-13

    Humans have been argued to be biologically adapted to a cooked diet, but this hypothesis has not been tested at the molecular level. Here, we combine controlled feeding experiments in mice with comparative primate genomics to show that consumption of a cooked diet influences gene expression and that affected genes bear signals of positive selection in the human lineage. Liver gene expression profiles in mice fed standardized diets of meat or tuber were affected by food type and cooking, but not by caloric intake or consumer energy balance. Genes affected by cooking were highly correlated with genes known to be differentially expressed in liver between humans and other primates, and more genes in this overlap set show signals of positive selection in humans than would be expected by chance. Sequence changes in the genes under selection appear before the split between modern humans and two archaic human groups, Neandertals and Denisovans, supporting the idea that human adaptation to a cooked diet had begun by at least 275,000 years ago. © The Author 2016. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

  12. Occurrence of heterocyclic amines in cooked meat products.

    Science.gov (United States)

    Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

    2012-03-01

    Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

  13. Levels of polychlorinated biphenyls and pesticides in bluefish before and after cooking.

    Science.gov (United States)

    Trotter, W J; Corneliussen, P E; Laski, R R; Vannelli, J J

    1989-01-01

    Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.

  14. Rationale for and approach to preoperative opioid weaning: a preoperative optimization protocol

    Directory of Open Access Journals (Sweden)

    Heath McAnally

    2017-11-01

    Full Text Available Abstract The practice of chronic opioid prescription for chronic non-cancer pain has come under considerable scrutiny within the past several years as mounting evidence reveals a generally unfavorable risk to benefit ratio and the nation reels from the grim mortality statistics associated with the opioid epidemic. Patients struggling with chronic pain tend to use opioids and also seek out operative intervention for their complaints, which combination may be leading to increased postoperative “acute-on-chronic” pain and fueling worsened chronic pain and opioid dependence. Besides worsened postoperative pain, a growing body of literature, reviewed herein, indicates that preoperative opioid use is associated with significantly worsened surgical outcomes, and severely increased financial drain on an already severely overburdened healthcare budget. Conversely, there is evidence that preoperative opioid reduction may result in substantial improvements in outcome. In the era of accountable care, efforts such as the Enhanced Recovery After Surgery (ERAS protocol have been introduced in an attempt to standardize and facilitate evidence-based perioperative interventions to optimize surgical outcomes. We propose that addressing preoperative opioid reduction as part of a targeted optimization approach for chronic pain patients seeking surgery is not only logical but mandatory given the stakes involved. Simple opioid reduction/abstinence however is not likely to occur in the absence of provision of viable and palatable alternatives to managing pain, which will require a strong focus upon reducing pain catastrophization and bolstering self-efficacy and resilience. In response to a call from our surgical community toward that end, we have developed a simple and easy-to-implement outpatient preoperative optimization program focusing on gentle opioid weaning/elimination as well as a few other high-yield areas of intervention, requiring a minimum of resources.

  15. Current Level and Correlates of Traditional Cooking Energy Sources Utilization in Urban Settings in the Context of Climate Change and Health, Northwest Ethiopia: A Case of Debre Markos Town

    Directory of Open Access Journals (Sweden)

    Kumlachew Geremew

    2014-01-01

    Full Text Available Background. Traditional biomass has been the major source of cooking energy for major segment of Ethiopian population for thousands of years. Cognizant of this energy poverty, the Government of Ethiopia has been spending huge sum of money to increase hydroelectric power generating stations. Objective. To assess current levels and correlates of traditional cooking energy sources utilization. Methods. A community based cross-sectional study was conducted employing both quantitative and qualitative approaches on systematically selected 423 households for quantitative and purposively selected 20 people for qualitative parts. SPSS version 16 for windows was used to analyze the quantitative data. Logistic regression was fitted to assess possible associations and its strength was measured using odds ratio at 95% CI. Qualitative data were analyzed thematically. Result. The study indicated that 95% of households still use traditional biomass for cooking. Those who were less knowledgeable about negative health and environmental effects of traditional cooking energy sources were seven and six times more likely to utilize them compared with those who were knowledgeable (AOR (95% CI = 7.56 (1.635, 34.926, AOR (95% CI = 6.68 (1.80, 24.385, resp.. The most outstanding finding of this study was that people use traditional energy for cooking mainly due to lack of the knowledge and their beliefs about food prepared using traditional energy. That means “…people still believe that food cooked with charcoal is believed to taste delicious than cooked with other means.”  Conclusion. The majority of households use traditional biomass for cooking due to lack of knowledge and belief. Therefore, mechanisms should be designed to promote electric energy and to teach the public about health effects of traditional cooking energy source.

  16. Current level and correlates of traditional cooking energy sources utilization in urban settings in the context of climate change and health, northwest Ethiopia: a case of Debre Markos town.

    Science.gov (United States)

    Geremew, Kumlachew; Gedefaw, Molla; Dagnew, Zewdu; Jara, Dube

    2014-01-01

    Traditional biomass has been the major source of cooking energy for major segment of Ethiopian population for thousands of years. Cognizant of this energy poverty, the Government of Ethiopia has been spending huge sum of money to increase hydroelectric power generating stations. To assess current levels and correlates of traditional cooking energy sources utilization. A community based cross-sectional study was conducted employing both quantitative and qualitative approaches on systematically selected 423 households for quantitative and purposively selected 20 people for qualitative parts. SPSS version 16 for windows was used to analyze the quantitative data. Logistic regression was fitted to assess possible associations and its strength was measured using odds ratio at 95% CI. Qualitative data were analyzed thematically. The study indicated that 95% of households still use traditional biomass for cooking. Those who were less knowledgeable about negative health and environmental effects of traditional cooking energy sources were seven and six times more likely to utilize them compared with those who were knowledgeable (AOR (95% CI) = 7.56 (1.635, 34.926), AOR (95% CI) = 6.68 (1.80, 24.385), resp.). The most outstanding finding of this study was that people use traditional energy for cooking mainly due to lack of the knowledge and their beliefs about food prepared using traditional energy. That means "...people still believe that food cooked with charcoal is believed to taste delicious than cooked with other means."  The majority of households use traditional biomass for cooking due to lack of knowledge and belief. Therefore, mechanisms should be designed to promote electric energy and to teach the public about health effects of traditional cooking energy source.

  17. Quality assurance during preoperational testing and during startup operation

    International Nuclear Information System (INIS)

    Eisele, H.; Meyer, F.A.

    1980-01-01

    Rules and guidelines for the quality assurance. Quality assurance in the course of preoperational testing and the startup period: preoperational testing; hot functional test I; hot functional test II; initial making critical and zero power physics testing; power range testing. Startup documents: startup program; startup instructions; startup data sheet; startup sequence outlines; final startup reports. Advisory safety committee for nuclear startup. (orig./RW)

  18. Long-term effects of a preoperative smoking cessation programme

    DEFF Research Database (Denmark)

    Villebro, Nete Munk; Pedersen, Tom; Møller, Ann M

    2008-01-01

    Preoperative smoking intervention programmes reduce post-operative complications in smokers. Little is known about the long-term effect upon smoking cessation.......Preoperative smoking intervention programmes reduce post-operative complications in smokers. Little is known about the long-term effect upon smoking cessation....

  19. The Effect of Mild Preoperative Renal Impairment on Early ...

    African Journals Online (AJOL)

    Introduction: Severe preoperative renal impairment (RI) is often included in score systems used to predict outcome after open cardiac surgery. The purpose of this study was to investigate the impact of mild preoperative RI on the early postoperative mortality after open heart surgery. Methods: We retrospectively collected ...

  20. A new digital preoperative planning method for total hip arthroplasties

    NARCIS (Netherlands)

    Crooijmans, H.J.A.; Laumen, A.M.R.P.; van Pul, C.; van Mourik, J.B.A.

    Preoperative templating is an important part of a THA. The ability to accurately determine magnification of the hip on the radiograph and apply identical magnification to the radiograph and template will improve accuracy of preoperative templating of THA. We designed a templating method using a new

  1. The preoperative cardiology consultation: Indications and risk modification

    NARCIS (Netherlands)

    M.W. de Groot (Mark); A. Spronk (Angela); S.E. Hoeks (Sanne); R.J. Stolker (Robert); F. van Lier (Felix)

    2017-01-01

    textabstractBackground The cardiologist is regularly consulted preop-eratively by anaesthesiologists. However, insights into the efficiency and usefulness of these consultations are unclear. Methods This is a retrospective study of 24,174 preoperatively screened patients ≥18 years scheduled for

  2. Implementation of Pre-Operative Checklist: An Effort to Reduce ...

    African Journals Online (AJOL)

    Implementation of Pre-Operative Checklist: An Effort to Reduce Delays in. Surgery and ... insight to develop a pre-operative checklist to ensure that patients were prepared for surgery and to minimize disruptions ... documentation audit was conducted in May 2014, showing 59% compliance in completing the checklist. Since.

  3. The role of anxiolytic premedication in reducing preoperative anxiety.

    LENUS (Irish Health Repository)

    Carroll, Jennifer K

    2012-01-01

    Prevention of preoperative anxiety with anxiolytic premedication is associated with improved preoperative outcomes in surgical patients. The objective of the authors\\' study was to evaluate the percentage of surgical patients that are prescribed premedication for preoperative anxiety before their anticipated surgical procedure. A prospective study was carried out by theatre nursing staff in the theatre reception bay of a university teaching hospital. A questionnaire was designed to record the number of patients that described symptoms consistent with preoperative anxiety. The number of patients that had been offered anxiolytic premedication for preoperative anxiety was also recorded. Consent was obtained from 115 consecutive surgical patients (male, n=52; female, n=63). Of these, 66% (n=76) reported anxiety before their surgical procedure (male: n=27, female: n=49). Premedication with a low-dose benzodiazepine was prescribed by an anaesthetist in 4% of cases (n=5). Patients that received premedication preoperatively reported effective relief of their anxiety symptoms This study demonstrates that preoperative patient anxiety is highly prevalent. The authors\\' findings suggest that premedication with anxiolytic pharmacological therapy may be an underused therapeutic resource for managing preoperative patient anxiety.

  4. The appropriateness of preoperative blood testing: A retrospective ...

    African Journals Online (AJOL)

    Background. Inappropriate preoperative blood testing can negatively contribute to healthcare costs. Objective. To determine the extent and cost implications of inappropriate preoperative blood testing in adult patients booked for orthopaedic, general or trauma surgical procedures at a regional hospital in KwaZulu-Natal ...

  5. The impact of acute preoperative beta-blockade on perioperative ...

    African Journals Online (AJOL)

    To determine the impact of acute preoperative β-blockade on the incidence of perioperative cardiovascular morbidity and all- ... Our findings suggest that acute preoperative β-blockade is associated with an increased risk of perioperative cardiac ..... Shammash JB, Trost JC, Gold JM, Berlin JA, Golden MA, Kimmel SE.

  6. Obstetric spinal hypotension: Preoperative risk factors and the ...

    African Journals Online (AJOL)

    Obstetric spinal hypotension: Preoperative risk factors and the development of a preliminary risk score – the PRAM score. ... We used empirical cut-point estimations in a logistic regression model to develop a scoring system for prediction of hypotension. Results. From 504 eligible patients, preoperative heart rate (odds ratio ...

  7. Dutch Cooking and baking customers under the magnifying glass

    Energy Technology Data Exchange (ETDEWEB)

    Worm, J.

    1980-10-01

    Sponsored by VEGIN, the Amsterdam bureau Centrum interviewed 400 people, aged 18-60 and using gas stoves less than 15 years old, about their cooking habits on gas stoves. For reasons of energy conservation or burner malfunction, over half of the interviewees do not use the ignition burner. Foreign dishes are becoming more popular (prepared by 64% of the respondents). Some 60% use the oven for baking or for heating prepared meals, not particularly for preparing their own dishes. The growing tendency to use only the front burner (for convenience of stirring) appears universal except in homes where such practice would be hazardous to children. Over 95% of those interviewed are married or living together. About 18% of the men cook regularly, 26% occasionally, and 54% never. Those men who do cook are generally younger and in two-person households. Only 6% of the respondents have their stoves regularly checked by professionals.

  8. Effect of irradiation on microbiological safety of chilled cooked dumpling

    International Nuclear Information System (INIS)

    Jia Chunfeng; Jia Yingmin; Gao Meixu; Sun Baozhong

    2005-01-01

    Chinese Dumplings are popular ethnic prepared meal in China. The effects of irradiation on the survival of Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, which are possible pathogenic bacteria in the chilled and cooked dumpling with vacuum package, were studied. The results showed that the D 10 values of Sal. enteritidis, Staph. aureus and L. monocytogenes were 0.31, 0.44 and 0.45 kGy, respectively. After 4 kGy irradiation, the hygienic and safe characters of the chilled and cooked dumpling were acceptable according to our national industrial standard. So the vacuum packaging and 4 kGy irradiation treatment might insure the safety of the chilled and cooked dumpling. (authors)

  9. Antioxidant activity in cooked and simulated digested eggs.

    Science.gov (United States)

    Remanan, M K; Wu, J

    2014-07-25

    The avian egg is an excellent source of nutrients consisting of components with beneficial properties but there is limited knowledge on the effect of cooking methods and gastrointestinal digestion on the antioxidant activity of eggs. The present study was focused on the effect of cooking and simulated gastrointestinal digestion on antioxidant activity of eggs using ORAC, ABTS and DPPH assays. The results suggest that fresh egg yolk has higher antioxidant activity than fresh egg white and whole eggs. Cooking reduced whereas simulated gastrointestinal digestion increased the antioxidant activity of eggs. Boiled egg white hydrolysate showed the highest antioxidant activity; a total of 63 peptides were identified, indicative of the formation of novel antioxidant peptides upon simulated gastrointestinal digestion. This study suggests the potential role of eggs as a dietary source of antioxidants.

  10. Effect of consumer cooking on furan in convenience foods.

    Science.gov (United States)

    Roberts, D; Crews, C; Grundy, H; Mills, C; Matthews, W

    2008-01-01

    The effect of domestic preparation regimes on the level of the heat-formed toxicant furan was studied to provide useful information for exposure assessment and advice for manufacturers and consumers. Foods were cooked in a saucepan on a gas hob or microwaved and furan was determined by headspace sampling with gas chromatography-mass spectrometry. In general, furan levels did not decrease as much when foods were cooked in a microwave oven when compared with the same foods cooked in a saucepan. Furan levels decreased in most canned and jarred foods after heating in a saucepan. Low levels of furan in soups in cartons were not changed by any procedure. Furan decreased slightly in foods on standing before consumption, but did so more rapidly on stirring. The levels also decreased slightly when foods were left to stand on plates; this observation is attributed to the volatility of furan.

  11. 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.

  12. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

    2014-05-01

    This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. The application of preoperative computed tomography angiogram for hemispherectomy

    Directory of Open Access Journals (Sweden)

    Jiqing Qiu

    2017-10-01

    Full Text Available Hemispherectomy is an established neurosurgical procedure for unilateral refractory epilepsy . Even though the surgical approach has evolved greatly, prevention of catastrophic intraoperative bleeding is a challenge. It is important that surgeons know the abnormal blood vessel before surgery. Herein, we report our experience with two patients in whom computed tomographic angiography (CTA was used in the preoperative evaluation for hemispherectomy. CTA allowed for precise anatomical delineation of the hemispheric vascular abnormalities. Preoperative CTA showed that the specific cerebral arteries and their branches ipsilateral to the lesion were slender. Elaborate preoperative planning for the surgical approach helped prevent catastrophic intraoperative bleeding. Favorable outcomes were achieved in both children. CTA appears to confer a considerable advantage in the preoperative vascular and anatomical delineation in patients scheduled for hemispherectomy. To our knowledge, this is the first report about the application of CTA for hemispherectomy preoperative planning.

  14. Potential for spatial displacement of Cook Inlet beluga whales by anthropogenic noise in critical habitat

    Science.gov (United States)

    Small, Robert J.; Brost, Brian M.; Hooten, Mevin B.; Castellote, Manuel; Mondragon, Jeffrey

    2017-01-01

    The population of beluga whales in Cook Inlet, Alaska, USA, declined by nearly half in the mid-1990s, primarily from an unsustainable harvest, and was listed as endangered in 2008. In 2014, abundance was ~340 whales, and the population trend during 1999-2014 was -1.3% yr-1. Cook Inlet beluga whales are particularly vulnerable to anthropogenic impacts, and noise that has the potential to reduce communication and echolocation range considerably has been documented in critical habitat; thus, noise was ranked as a high potential threat in the Cook Inlet beluga Recovery Plan. The current recovery strategy includes research on effects of threats potentially limiting recovery, and thus we examined the potential impact of anthropogenic noise in critical habitat, specifically, spatial displacement. Using a subset of data on anthropogenic noise and beluga detections from a 5 yr acoustic study, we evaluated the influence of noise events on beluga occupancy probability. We used occupancy models, which account for factors that affect detection probability when estimating occupancy, the first application of these models to examine the potential impacts of anthropogenic noise on marine mammal behavior. Results were inconclusive, primarily because beluga detections were relatively infrequent. Even though noise metrics (sound pressure level and noise duration) appeared in high-ranking models as covariates for occupancy probability, the data were insufficient to indicate better predictive ability beyond those models that only included environmental covariates. Future studies that implement protocols designed specifically for beluga occupancy will be most effective for accurately estimating the effect of noise on beluga displacement.

  15. The development impact of solar cookers: A review of solar cooking impact research in South Africa

    International Nuclear Information System (INIS)

    Wentzel, Marlett; Pouris, Anastassios

    2007-01-01

    Solar cooking is often considered 'a solution looking for a problem'. Solar cookers have long been presented as an interesting solution to the world's problem of dwindling fuel wood sources and other environmental problems associated with wood fuel demand for cooking. However, recent GTZ field work in South Africa showed different benefits instead: the use of solar cookers resulted in appreciable fuel and time savings as well as increased energy security for households using commercial fuels. These observations are based on field tests in South Africa that started in 1996 to investigate the social acceptability of solar cookers and to facilitate local production and commercialisation of the technology. Impact studies and use rate studies have been carried out by a number of different organisations since the inception of the project and although commercialisation of the technology has not been achieved to its fullest potential, impact studies indicate that solar cookers have a positive development impact on households through fuel-, energy- and time savings. The article aims to summarise the findings of the various studies and present an overview of use rates and impact data. A variety of factors influence solar cooker use rates, which in turn determine impacts. Some factors are related to the user, some to the environment in which the cooker is used and some to the cooker itself. Ultimately, the data shows that on average, only 17% of solar cooker owners do not use their stoves after purchase and that active solar cooker users utilise their stoves on average for 31% of their cooking incidences. Since the majority of solar stove buyers actually use their stoves and obtain real benefits, this suggests that that solar cookers are indeed not a solution looking for a problem but a solution worth promoting

  16. Navigating the limitations of energy poverty: Lessons from the promotion of improved cooking technologies in Kenya

    International Nuclear Information System (INIS)

    Sesan, Temilade

    2012-01-01

    Energy poverty has been defined as the lack of access of households in developing countries to modern energy sources, and their consequent reliance on solid biomass fuels for cooking. Improved stoves have been promoted by development actors since the 1970s to alleviate various environmental and health problems associated with biomass use, with largely disappointing outcomes. Against this background, this paper examines the intervention of an international development organisation – Practical Action – in West Kochieng, Kenya, where the organisation's energy poverty alleviation efforts are aimed at addressing the health hazards of biomass smoke with six ‘low-cost’ improved cooking technologies. The study reveals that the cooking technology most valued by poor West Kochieng households is the one which most reflects their priorities, rather than those expressed by Practical Action. The findings point to three aspects of appropriateness of energy poverty alleviation interventions – technological, economic and cultural – which combine to influence acceptance and uptake of such interventions. The evidence highlights some of the limitations inherent in the generic policy recommendation to ‘leapfrog’ towards the resolution of energy poverty-related problems, and suggests that more measured steps which respond to the socio-economic realities of poor households are likely to engender more appropriate solutions. - Highlights: ► The technological, economic, and cultural appropriateness of stoves influence uptake. ► Appropriate energy technologies take cognisance of the limitations of poverty. ► Such technologies are more likely to be adopted by biomass-reliant poor households. ► Energy poverty cannot be isolated from the broader context of poverty. ► Eliminating poverty is a prerequisite to alleviating energy poverty.

  17. Clinical feasibility of pre-operative neurodevelopmental assessment of infants undergoing open heart surgery.

    Science.gov (United States)

    Campbell, Miranda; Rabbidge, Bridgette; Ziviani, Jenny; Sakzewski, Leanne

    2017-08-01

    Assessing the neurodevelopmental status of infants with congenital heart disease before surgery provides a means of identifying those at heightened risk of developmental delay. This study aimed to investigate factors impacting clinical feasibility of pre-operative neurodevelopmental assessment of infants undergoing early open heart surgery. Infants who underwent open heart surgery prior to 4 months of age participated in this cross-sectional study. The Test of Infant Motor Performance and Prechtl's Assessment of General Movements were undertaken on infants pre-operatively. When assessments could not be undertaken, reasons were ascribed to either infant or environmental circumstances. Demographic data and Aristotle scores were compared between groups of infants who did or did not undergo assessment. Binary logistic regression was used to explore associations. A total of 60 infants participated in the study. Median gestational age was 38.78 weeks (interquartile range: 36.93-39.72). Of these infants, 37 (62%) were unable to undergo pre-operative assessment. Twenty-four (40%) could not complete assessment due to infant-related factors and 13 (22%) due to environmental-related factors. For every point increase in the Aristotle Patient-Adjusted Complexity score, the infants likelihood of being unable to undergo assessment increased by 35% (odds ratio: 0.35; 95% confidence interval: 1.03-1.77, P = 0.03). Over half of the infants undergoing open heart surgery were unable to complete pre-operative neurodevelopmental assessment. The primary reason for this was infant-related medical instability. Findings suggest further research is warranted to investigate whether the Aristotle Patient-Adjusted Complexity score might serve as an indicator to inform developmental surveillance with this medically fragile cohort. © 2017 Paediatrics and Child Health Division (The Royal Australasian College of Physicians).

  18. 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.

  19. Assessment of carotenoids in pumpkins after different home cooking conditions

    Directory of Open Access Journals (Sweden)

    Lucia Maria Jaeger de Carvalho

    2014-06-01

    Full Text Available Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes. The raw pumpkin samples contained 236.10, 172.20, 39.95, 3.64 and 0.8610 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-cis-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-Z-β-carotene, and 9-Z-β-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 µg.g- 1 of total carotenoids, β-carotene, α-carotene,13-Z-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 µg.g- 1 of total carotenoid, β-carotene, α-carotene, 13-Z- β-carotene, and 9-Z- β-carotene, respectively. These results are promising considering that E- β-carotene has 100% pro-vitamin A activity. The total carotenoid and carotenoid isomers increased after the cooking methods, most likely as a result of a higher availability induced by the cooking processes.

  20. Outlook for modern cooking energy access in Central America

    Science.gov (United States)

    2018-01-01

    The Central American nations of Guatemala, Honduras and Nicaragua are among the poorest in the Americas. While the fraction of population dependent on solid fuels has declined in these nations over the last 25 years, the number of people using them has risen. Here, we first assess current patterns of cooking energy use in these nations. We then apply a discrete model of household cooking choices and demand to simulate future pathways of clean cooking uptake and the outlook for achieving target 7.1 of the Sustainable Development Goals (SDG), which aims to ensure universal access to affordable, reliable and modern energy services by 2030. We find that by 2030, ensuing income growth is likely to enable 90% of urban populations in these nations to switch to using modern cooking energy services. However, without supporting policies, between 40% to 50% of rural Guatemalans and Hondurans, while over two-thirds of rural Nicaraguans, are likely to find clean fuels or stoves unaffordable in 2030. A targeted subsidy on modern fuels, like liquid petroleum gas (LPG), is the most effective policy mechanism we studied that could provide such support. A 50% subsidy policy on LPG targeted to the rural and urban poor population could, by 2030, make cooking with LPG affordable to an additional 7.3 million people in these countries. We estimate that such a policy would cost about $250 million per year and would have negligible greenhouse gas emissions impacts. Such a policy could also have significant health benefits, preventing about 8,890 premature deaths annually from reduced exposure to cooking-related household pollution in 2030. PMID:29883457

  1. 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.

  2. Preoperative Surgical Discussion and Information Retention by Patients.

    Science.gov (United States)

    Feiner, David E; Rayan, Ghazi M

    2016-10-01

    To assess how much information communicated to patients is understood and retained after preoperative discussion of upper extremity procedures. A prospective study was designed by recruiting patients prior to undergoing upper extremity surgical procedures after a detailed discussion of their operative technique, postoperative care and treatment outcomes. Patients were given the same 20-item questionnaire to fill out twice, at two pre operative visits. An independent evaluator filled out a third questionnaire as a control. Various discussion points of the survey were compared among the 3 questionnaires and retained information and perceived comprehension were evaluated. The average patients' age was 50.3 (27-75) years The average time between the two surveys preoperative 1 and preoperative 2 was 40.7 (7-75) days,. The average patient had approximately 2 years of college or an associate's degree. Patients initially retained 73% (52-90%) of discussion points presented during preoperative 1 and 61% (36-85%) of the information at preoperative 2 p = .002. 50% of patients felt they understood 100% of the discussion, this dropped to only 10% at their preoperative 2 visit. 15% of our patients did not know what type of anesthesia they were having at preoperative 2. A communication barrier between patients and physicians exists when patients are informed about their preoperative surgical discussion. The retention of information presented is worsened with elapsing time from the initial preoperative discussion to the second preoperative visit immediately prior to surgery. Methods to enhance patients' retention of information prior to surgery must be sought and implemented which will improve patients' treatment outcome.

  3. Determination of optimum oven cooking procedures for lean beef products

    OpenAIRE

    Rodas?Gonz?lez, Argenis; Larsen, Ivy L.; Uttaro, Bethany; Ju?rez, Manuel; Parslow, Joyce; Aalhus, Jennifer L.

    2015-01-01

    Abstract In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260?C for 0, 10, 20 or 30?min, and roasting at 160 or 135?C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven?seared for 10?min at 232?C and roasted at 135?C) was applied to SM roasts varying in weight from 0.5 to 2.5?kg. Mainly, SM muscles seared for 0 or 10?min at 232?C followed by roast at 135?C h...

  4. 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...

  5. 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.......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....

  6. 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.

  7. Supersymmetry in the Cahn-Hilliard-Cook theory

    International Nuclear Information System (INIS)

    Klein, W.; Batrouni, G.G.

    1991-01-01

    We demonstrate that the early stage of spinodal decomposition and continuous ordering is supersymmetric in systems with long-range interactions. Indeed, the Cahn-Hilliard-Cook linear theory can be described equivalently as an evolution of the order parameter (bosons) or objects that obey an exclusion principle (fermions). Coupled with a cluster representation of the Cahn-Hilliard-Cook theory, supersymmetry suggests a new physical picture of the early stage of spinodal decomposition and continuous ordering that provides a greater understanding of early-stage morphology, and could provide a basis for an improved description of the nonlinear regime

  8. Preoperative radiotherapy of maxillary sinus cancer

    International Nuclear Information System (INIS)

    Kim, Jae Chul; Park, In Kyu

    1998-01-01

    This study was to evaluate the effectiveness of preoperative radiotherapy in maxillary sinus cancer. A retrospective analysis was done for 42 patients with maxillary sinus cancer who were treated with radiation with or without surgery from April 1986 to September 1996. There were 27 male and 15 female patients. Patients' age ranged from 24 to 75 years (median 56 years). Stage distribution showed 2 in T2, 19 in T3, and 21 in T4 lesions. The histologic type was squamous cell carcinoma in 38, undifferentiated carcinoma in 1, transitional cell carcinoma in 1, and adenoid cystic carcinoma in 2 patients, All patients were treated with radiation initially with a dosage range of 50.4-70.2 Gy (median 70.2 Gy) before further evaluation of remnant disease. Eleven patients were given induction chemotherapy (2 cycles of 5-fluorouracil and cisplatin) concurrently with radiotherapy. Six to eight weeks after radiotherapy with or without chemotherapy, computerized tomography (CT) of paranasal sinus was taken to evaluate remnant disease. If the CT finding showed remnant disease, a Caldwell-Luc procedure was done to get the specimen of suspicious lesions. A radical maxillectomy was done if the specimen was proven to contain malignancy. In contrast periodic follow-up examination was done without any radical surgery if the tissue showed only granulation tissue. Follow-up period ranged from 3 to 92 months with a median 16 months. Nine (21.4%) patients showed complete response (CR) and 33 patients (78.6%) showed persistent disease (PER) to initial radiotherapy. Among the 9 CR patients, 7 patients had no evidence of disease (NED), 1 patient had local failure, and 1 patient had regional failure. Among 33 PER patients, salvage total maxillectomy was done in 10 patients, and the surgery was not feasible or refused in 23 patients. Following the salvage radical surgery, 2 patients were NED and 8 patients were PER status. Overall and disease- free survival rate at 5 years was 23.1% and 16

  9. Preoperative radiotherapy of maxillary sinus cancer

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jae Chul; Park, In Kyu [College of Medicine, Kyungpook National Univ., Taegu (Korea, Republic of)

    1998-09-01

    This study was to evaluate the effectiveness of preoperative radiotherapy in maxillary sinus cancer. A retrospective analysis was done for 42 patients with maxillary sinus cancer who were treated with radiation with or without surgery from April 1986 to September 1996. There were 27 male and 15 female patients. Patients' age ranged from 24 to 75 years (median 56 years). Stage distribution showed 2 in T2, 19 in T3, and 21 in T4 lesions. The histologic type was squamous cell carcinoma in 38, undifferentiated carcinoma in 1, transitional cell carcinoma in 1, and adenoid cystic carcinoma in 2 patients, All patients were treated with radiation initially with a dosage range of 50.4-70.2 Gy (median 70.2 Gy) before further evaluation of remnant disease. Eleven patients were given induction chemotherapy (2 cycles of 5-fluorouracil and cisplatin) concurrently with radiotherapy. Six to eight weeks after radiotherapy with or without chemotherapy, computerized tomography (CT) of paranasal sinus was taken to evaluate remnant disease. If the CT finding showed remnant disease, a Caldwell-Luc procedure was done to get the specimen of suspicious lesions. A radical maxillectomy was done if the specimen was proven to contain malignancy. In contrast periodic follow-up examination was done without any radical surgery if the tissue showed only granulation tissue. Follow-up period ranged from 3 to 92 months with a median 16 months. Nine (21.4%) patients showed complete response (CR) and 33 patients (78.6%) showed persistent disease (PER) to initial radiotherapy. Among the 9 CR patients, 7 patients had no evidence of disease (NED), 1 patient had local failure, and 1 patient had regional failure. Among 33 PER patients, salvage total maxillectomy was done in 10 patients, and the surgery was not feasible or refused in 23 patients. Following the salvage radical surgery, 2 patients were NED and 8 patients were PER status. Overall and disease- free survival rate at 5 years was 23.1% and 16

  10. 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.

  11. The effect of gas cooking on bronchial hyperresponsiveness and the role of immunoglobulin E

    NARCIS (Netherlands)

    Kerkhof, M; de Monchy, JGR; Rijken, B; Schouten, JP

    1999-01-01

    Some studies have shown an association between gas cooking and respiratory symptoms. This study investigated whether gas cooking affects bronchial responsiveness and whether particular subjects are more sensitive to this effect. Multiple linear regression analysis was performed with the

  12. Preoperative evaluation of locally spreaded pelvic tumors

    International Nuclear Information System (INIS)

    Baramia, M.; Todua, F.; Gotsadze, D.; Khutulashvili, N.; Lashkhi, K.; Nadareishvili, A.

    1998-01-01

    Am of the study: preoperative evaluation of patients with locally advanced pelvic tumors subjected to pelvic exenteration. Determine operability to avoid explorative laparatomies, which cause serious complications in these patients. Evaluate condition of urinary system in case of this pathology. Materials and methods: 34 patients with locally advanced pelvic tumors where pelvic exenteration was attempted were studied. Along with other methods of diagnostic CT and MRI were performed. Results: In all patients secondary involvement of the urinary bladder was noted. In 30 patients CT and MR findings were confirmed (88,2%) intraoperatively and different types of pelvic organs exenteration were performed. In 1 case spread of tomoruos infiltrate to the pelvic wall and common iliac vessels was detected intraoperatively (patient had history of radiation therapy). In 2 cases carcinomatosis of the peritoneum was found. In 1 case involvement of urinary bladder was simulated by close attachment of enlarged uterus. Conclusion: Obtained results show, that CT and MR are highly informative methods of disease spread evaluation and thus determining operability. Radiotherapy performed prior to operation sets difficulties in differentiation for tumourous infiltrate and post-radiotherapy changes in pelvis. (Full text)

  13. PROJECT HEAVEN: Preoperative Training in Virtual Reality.

    Science.gov (United States)

    Iamsakul, Kiratipath; Pavlovcik, Alexander V; Calderon, Jesus I; Sanderson, Lance M

    2017-01-01

    A cephalosomatic anastomosis (CSA; also called HEAVEN: head anastomosis venture) has been proposed as an option for patients with neurological impairments, such as spinal cord injury (SCI), and terminal medical illnesses, for which medicine is currently powerless. Protocols to prepare a patient for life after CSA do not currently exist. However, methods used in conventional neurorehabilitation can be used as a reference for developing preparatory training. Studies on virtual reality (VR) technologies have documented VR's ability to enhance rehabilitation and improve the quality of recovery in patients with neurological disabilities. VR-augmented rehabilitation resulted in increased motivation towards performing functional training and improved the biopsychosocial state of patients. In addition, VR experiences coupled with haptic feedback promote neuroplasticity, resulting in the recovery of motor functions in neurologically-impaired individuals. To prepare the recipient psychologically for life after CSA, the development of VR experiences paired with haptic feedback is proposed. This proposal aims to innovate techniques in conventional neurorehabilitation to implement preoperative psychological training for the recipient of HEAVEN. Recipient's familiarity to body movements will prevent unexpected psychological reactions from occurring after the HEAVEN procedure.

  14. Preoperative biliary drainage for pancreatic cancer.

    Science.gov (United States)

    Van Heek, N T; Busch, O R; Van Gulik, T M; Gouma, D J

    2014-04-01

    This review is to summarize the current knowledge about preoperative biliary drainage (PBD) in patients with biliary obstruction caused by pancreatic cancer. Most patients with pancreatic carcinoma (85%) will present with obstructive jaundice. The presence of toxic substances as bilirubin and bile salts, impaired liver function and altered nutritional status due to obstructive jaundice have been characterized as factors for development of complications after surgery. Whereas PBD was to yield beneficial effects in the experimental setting, conflicting results have been observed in clinical studies. The meta-analysis from relative older studies as well as more importantly a recent clinical trial showed that PBD should not be performed routinely. PBD for patients with a distal biliary obstruction is leading to more serious complications compared with early surgery. Arguments for PBD have shifted from a potential therapeutic benefit towards a logistic problem such as patients suffering from cholangitis and severe jaundice at admission or patients who need extra diagnostic tests, or delay in surgery due to a referral pattern or waiting list for surgery as well as candidates for neoadjuvant chemo(radio)therapy. If drainage is indicated in these patients it should be performed with a metal stent to reduce complications after the drainage procedure such as stent occlusion and cholangitis. Considering a change towards more neoadjuvant therapy regimes improvement of the quality of the biliary drainage concept is still important.

  15. Integrated preoperative irradiation and radical cystectomy

    International Nuclear Information System (INIS)

    Sagerman, R.H.; Yu, W.S.; Ryoo, M.C.; King, G.A.; Chung, C.T.; Emmanuel, I.G.

    1980-01-01

    Thirty patients with stage B 2 -C-D 1 and/or grade III-IV transitional cell carcinoma of the bladder were entered into a pilot study of integrated surgery and radiotherapy. Staging laparotomy with formation of an ileal loop preceded the delivery of 4000 to 5000 rad in 4 to 5 weeks to the pelvis; cystectomy was accomplished in 26 patients 4 to 8 weeks after completion of irradiation. The program was accomplished without undue difficulty and resulted in a lowering of the clinical stage in 22 of 26 patients; no residual invasive cancer was seen histologically in 8 patients. Although it was formidable, the morbidity rate was not significantly different than it was after cystectomy without preoperative irradiation. The short term survival rate, in conjunction with an analysis of sites of failure, suggests that a prospective study be accomplished to document the validity of this therapeutic approach to bladder cancer; patient selection, surgical technique, and time-dose-volume radiation factors should also be considered

  16. JOYO construction and preoperational test experience

    International Nuclear Information System (INIS)

    1976-03-01

    The construction and installation of Joyo, the first experimental fast reactor in Japan, have been completed. The application for the license for Joyo was made with the output of 50 MWt, and the power raising to 100 MWt target is left for future. Joyo is a sodium-cooled fast breeder reactor with mixed oxide fuel. The research and development for and the construction of Joyo are described. The initial stage of the preoperational test has been finished, and the further test stage is in progress. Sodium-cooled fast reactors are operated at higher temperature and lower pressure as compared with light water reactors, therefore the thermal stress is high, while the mechanical stress is low. The materials used for the sodium components are apt to creep, while the mechanical properties are impaired by the mass transfer in the hot sodium circuits. The guide lines for the structural design of Joyo were established on the basis of ASME Boiler and Pressure Vessel Code. The basic philosophy and the method of the aseismatic design for Joyo are almost same as those for large commercial reactor plants. The thermal shock due to air blast coolers cannot be avoided in LMFBRs, but care should be taken in the design to mitigate the shock. It is desirable to establish more detailed standards on inspection and examination to cope with complex LMFBRs. (Kako, I.)

  17. The preoperative venogram in planning extended craniectomies

    International Nuclear Information System (INIS)

    Lanzieri, C.F.; Duchesneau, P.M.; Rosenbloom, S.A.; Weinstein, M.A.; Sacher, M.

    1987-01-01

    A technique of extended craniectomy sometimes allows removal of large central or transtentorial mass lesions at a single operative sitting because it affords better exposure and control of normal structures. While seeking to avoid multiple craniotomies, this method requires permanent ligation of the transverse venous sinus. Unless there is adequate collateral venous drainage from the ipsilateral hemisphere, the patient is at risk for venous infarction in the post-craniectomy period. The purpose of this study is to propose a method of establishing the presence of collateral venous drainage preoperatively. Each carotid artery is injected with the head in a neutral position and with the head turned to the side ipsilateral to the carotid artery injection in an attempt to divert the venous flow. Fifty patients were examined using this method; seven were being evaluated for possible craniectomies. The technique identified nine patients with potential venous collaterals (20%). They would otherwise have been considered nonoperable: two of the six patients eventually operated upon (33%) fell into this category. In general, the operative procedure may be safe more often on the left than the right (45%) vs (20%). Particular attention must be given to the pattern of venous drainage from the posterior temporal lobe to avoid isolation of the venous drainage from this area. (orig.)

  18. 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 ...

  19. A solar oven for intertropical zones: Evaluation of the cooking process

    International Nuclear Information System (INIS)

    Hernandez-Luna, G.; Huelsz, G.

    2008-01-01

    The construction and the evaluation of the cooking process of a solar oven prototype are presented, the optogeometrical design of this oven was optimized for the intertropical zone. The cooking tests demonstrated that the oven prototype, which needs only four simple movements throughout the year, is suitable to cook three basic Mexican meals: beans, nixtamal, and corncobs. The potential quantity of wood savings per year if this oven would be used to cook meals in a rural zone of Mexico is estimated

  20. 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.

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

    International Nuclear Information System (INIS)

    Halder, Dipti; Biswas, Ashis; Šlejkovec, Zdenka; Chatterjee, Debashis; Nriagu, Jerome; Jacks, Gunnar; Bhattacharya, Prosun

    2014-01-01

    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 −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

  2. Preparation of biodiesel from waste cooking oil via two-step catalyzed process

    International Nuclear Information System (INIS)

    Wang Yong; Liu Pengzhan; Ou Shiyi; Zhang Zhisen

    2007-01-01

    Waste cooking oils (WCO), which contain large amounts of free fatty acids produced in restaurants, are collected by the environmental protection agency in the main cities of China and should be disposed in a suitable way. In this research, a two step catalyzed process was adopted to prepare biodiesel from waste cooking oil whose acid value was 75.92 ± 0.036 mgKOH/g. The free fatty acids of WCO were esterified with methanol catalyzed by ferric sulfate in the first step, and the triglycerides (TGs) in WCO were transesterified with methanol catalyzed by potassium hydroxide in the second step. The results showed that ferric sulfate had high activity to catalyze the esterification of free fatty acids (FFA) with methanol, The conversion rate of FFA reached 97.22% when 2 wt% of ferric sulfate was added to the reaction system containing methanol to TG in10:1 (mole ratio) composition and reacted at 95 deg. C for 4 h. The methanol was vacuum evaporated, and transesterification of the remained triglycerides was performed at 65 deg. C for 1 h in a reaction system containing 1 wt% of potassium hydroxide and 6:1 mole ratio of methanol to TG. The final product with 97.02% of biodiesel, obtained after the two step catalyzed process, was analyzed by gas chromatography. This new process has many advantages compared with the old processes, such as no acidic waste water, high efficiency, low equipment cost and easy recovery of the catalyst

  3. Synthesis of biodiesel from waste cooking oil using immobilized lipase in fixed bed reactor

    Energy Technology Data Exchange (ETDEWEB)

    Chen Yingming [School of Environment and Urban Construction, Wuhan University of Science and Engineering, Wuhan 430073 (China); Guangzhou Institute of Energy Conversion, Chinese Academy of Science, Guangzhou 510640 (China); Xiao Bo [School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan 430074 (China); Chang Jie [School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510641 (China)], E-mail: changjie@scut.edu.cn; Fu Yan [School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510641 (China); Lv Pengmei; Wang Xuewei [Guangzhou Institute of Energy Conversion, Chinese Academy of Science, Guangzhou 510640 (China)

    2009-03-15

    Waste cooking oil (WCO) is the residue from the kitchen, restaurants, food factories and even human and animal waste which not only harm people's health but also causes environmental pollution. The production of biodiesel from waste cooking oil to partially substitute petroleum diesel is one of the measures for solving the twin problems of environment pollution and energy shortage. In this project, synthesis of biodiesel was catalyzed by immobilized Candida lipase in a three-step fixed bed reactor. The reaction solution was a mixture of WCO, water, methanol and solvent (hexane). The main product was biodiesel consisted of fatty acid methyl ester (FAME), of which methyl oleate was the main component. Effects of lipase, solvent, water, and temperature and flow of the reaction mixture on the synthesis of biodiesel were analyzed. The results indicate that a 91.08% of FAME can be achieved in the end product under optimum conditions. Most of the chemical and physical characters of the biodiesel were superior to the standards for 0 diesel (GB/T 19147) and biodiesel (DIN V51606 and ASTM D-6751)

  4. Synthesis of biodiesel from waste cooking oil using immobilized lipase in fixed bed reactor

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Yingming [School of Environment and Urban Construction, Wuhan University of Science and Engineering, Wuhan 430073 (China)]|[Guangzhou Institute of Energy Conversion, Chinese Academy of Science, Guangzhou 510640 (China); Xiao, Bo [School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan 430074 (China); Chang, Jie; Fu, Yan [School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510641 (China); Lv, Pengmei; Wang, Xuewei [Guangzhou Institute of Energy Conversion, Chinese Academy of Science, Guangzhou 510640 (China)

    2009-03-15

    Waste cooking oil (WCO) is the residue from the kitchen, restaurants, food factories and even human and animal waste which not only harm people's health but also causes environmental pollution. The production of biodiesel from waste cooking oil to partially substitute petroleum diesel is one of the measures for solving the twin problems of environment pollution and energy shortage. In this project, synthesis of biodiesel was catalyzed by immobilized Candida lipase in a three-step fixed bed reactor. The reaction solution was a mixture of WCO, water, methanol and solvent (hexane). The main product was biodiesel consisted of fatty acid methyl ester (FAME), of which methyl oleate was the main component. Effects of lipase, solvent, water, and temperature and flow of the reaction mixture on the synthesis of biodiesel were analyzed. The results indicate that a 91.08% of FAME can be achieved in the end product under optimum conditions. Most of the chemical and physical characters of the biodiesel were superior to the standards for 0diesel (GB/T 19147) and biodiesel (DIN V51606 and ASTM D-6751). (author)

  5. Synthesis of biodiesel from waste cooking oil using immobilized lipase in fixed bed reactor

    International Nuclear Information System (INIS)

    Chen Yingming; Xiao Bo; Chang Jie; Fu Yan; Lv Pengmei; Wang Xuewei

    2009-01-01

    Waste cooking oil (WCO) is the residue from the kitchen, restaurants, food factories and even human and animal waste which not only harm people's health but also causes environmental pollution. The production of biodiesel from waste cooking oil to partially substitute petroleum diesel is one of the measures for solving the twin problems of environment pollution and energy shortage. In this project, synthesis of biodiesel was catalyzed by immobilized Candida lipase in a three-step fixed bed reactor. The reaction solution was a mixture of WCO, water, methanol and solvent (hexane). The main product was biodiesel consisted of fatty acid methyl ester (FAME), of which methyl oleate was the main component. Effects of lipase, solvent, water, and temperature and flow of the reaction mixture on the synthesis of biodiesel were analyzed. The results indicate that a 91.08% of FAME can be achieved in the end product under optimum conditions. Most of the chemical and physical characters of the biodiesel were superior to the standards for 0 diesel (GB/T 19147) and biodiesel (DIN V51606 and ASTM D-6751)

  6. Laying Waste to Mercury: Inexpensive Sorbents Made from Sulfur and Recycled Cooking Oils

    Science.gov (United States)

    Worthington, Max J. H.; Kucera, Renata L.; Albuquerque, Inês S.; Gibson, Christopher T.; Sibley, Alexander; Slattery, Ashley D.; Campbell, Jonathan A.; Alboaiji, Salah F. K.; Muller, Katherine A.; Young, Jason; Adamson, Nick; Gascooke, Jason R.; Jampaiah, Deshetti; Sabri, Ylias M.; Bhargava, Suresh K.; Ippolito, Samuel J.; Lewis, David A.; Quinton, Jamie S.; Ellis, Amanda V.; Johs, Alexander; Bernardes, Gonçalo J. L.

    2017-01-01

    Abstract Mercury pollution threatens the environment and human health across the globe. This neurotoxic substance is encountered in artisanal gold mining, coal combustion, oil and gas refining, waste incineration, chloralkali plant operation, metallurgy, and areas of agriculture in which mercury‐rich fungicides are used. Thousands of tonnes of mercury are emitted annually through these activities. With the Minamata Convention on Mercury entering force this year, increasing regulation of mercury pollution is imminent. It is therefore critical to provide inexpensive and scalable mercury sorbents. The research herein addresses this need by introducing low‐cost mercury sorbents made solely from sulfur and unsaturated cooking oils. A porous version of the polymer was prepared by simply synthesising the polymer in the presence of a sodium chloride porogen. The resulting material is a rubber that captures liquid mercury metal, mercury vapour, inorganic mercury bound to organic matter, and highly toxic alkylmercury compounds. Mercury removal from air, water and soil was demonstrated. Because sulfur is a by‐product of petroleum refining and spent cooking oils from the food industry are suitable starting materials, these mercury‐capturing polymers can be synthesised entirely from waste and supplied on multi‐kilogram scales. This study is therefore an advance in waste valorisation and environmental chemistry. PMID:28763123

  7. Laying Waste to Mercury: Inexpensive Sorbents Made from Sulfur and Recycled Cooking Oils.

    Science.gov (United States)

    Worthington, Max J H; Kucera, Renata L; Albuquerque, Inês S; Gibson, Christopher T; Sibley, Alexander; Slattery, Ashley D; Campbell, Jonathan A; Alboaiji, Salah F K; Muller, Katherine A; Young, Jason; Adamson, Nick; Gascooke, Jason R; Jampaiah, Deshetti; Sabri, Ylias M; Bhargava, Suresh K; Ippolito, Samuel J; Lewis, David A; Quinton, Jamie S; Ellis, Amanda V; Johs, Alexander; Bernardes, Gonçalo J L; Chalker, Justin M

    2017-11-16

    Mercury pollution threatens the environment and human health across the globe. This neurotoxic substance is encountered in artisanal gold mining, coal combustion, oil and gas refining, waste incineration, chloralkali plant operation, metallurgy, and areas of agriculture in which mercury-rich fungicides are used. Thousands of tonnes of mercury are emitted annually through these activities. With the Minamata Convention on Mercury entering force this year, increasing regulation of mercury pollution is imminent. It is therefore critical to provide inexpensive and scalable mercury sorbents. The research herein addresses this need by introducing low-cost mercury sorbents made solely from sulfur and unsaturated cooking oils. A porous version of the polymer was prepared by simply synthesising the polymer in the presence of a sodium chloride porogen. The resulting material is a rubber that captures liquid mercury metal, mercury vapour, inorganic mercury bound to organic matter, and highly toxic alkylmercury compounds. Mercury removal from air, water and soil was demonstrated. Because sulfur is a by-product of petroleum refining and spent cooking oils from the food industry are suitable starting materials, these mercury-capturing polymers can be synthesised entirely from waste and supplied on multi-kilogram scales. This study is therefore an advance in waste valorisation and environmental chemistry. © 2017 The Authors. Published by Wiley-VCH Verlag GmbH & Co. KGaA.

  8. Preoperative depression symptom severity and its impact on adherence to preoperative beta-blocker therapy.

    Science.gov (United States)

    Schonberger, Robert B; Feinleib, Jessica; Holt, Natalie; Dai, Feng; Brandt, Cynthia; Burg, Matthew M

    2014-12-01

    To test the association among depression symptoms, distressed personality type, and preoperative beta-blocker nonadherence and to estimate the prevalence of untreated major depression in this population. Prospective observational study. A veterans hospital. One hundred twenty patients on outpatient beta-blocker therapy presenting for surgery. The Patient Health Questionnaire (PHQ)-9, the D-Scale-14 (DS14), and Modified Morisky Scale (MMS) questionnaires. Of 99 participants who presented for surgery, the incidence of preoperative nonadherence was 14.1% (95% confidence interval 7%-21%), consistent with prior research. Nonadherence was 9.5% among those with no depression, 27.8% among those with mild depression, and 28.6% among those with moderate-to-severe depression (Cochran-Armitage test for trend p = 0.03). Distressed personality type was found in 35% of the cohort (95% confidence interval 26-45%) and was not associated with beta-blocker nonadherence (Fisher's exact test, p = 0.24). Among participants with symptoms of major depressive disorder (n = 25, 25.3%), more than half (n = 14, 56%) had no indication of depression listed at their most recent primary care visit. Patients with symptoms of depression on chronic beta-blocker therapy are susceptible to medication nonadherence on the day of surgery. Most surgical patients with symptoms of major depression lack a diagnosis of depression. Preoperative depression screening may thus (1) identify a population at increased risk of beta-blocker withdrawal, and (2) identify patients who may benefit from anesthesiologist-initiated referral for this treatable condition. Copyright © 2014 Elsevier Inc. All rights reserved.

  9. 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 fo...

  10. 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...

  11. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Science.gov (United States)

    2010-10-01

    ... cargo vessels. (b) Fluid alcohol is prohibited for cooking, heating, or lighting on ferry vessels. Fluid... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section... SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking...

  12. A Sociocultural Analysis of Social Interaction and Collaboration within the Cooking Practices of Children

    Science.gov (United States)

    Bligh, Caroline Adele; Fathima, Monalisa

    2017-01-01

    This article applies sociocultural theorizing as a tool to analyze children's collaborative cooking practices through the key sociocultural concepts of social interaction and collaboration within a school cooking club. The "everyday" activity of cooking is examined using field notes gathered through participant observations, diary…

  13. 77 FR 49063 - Energy Conservation Program: Test Procedures for Residential Dishwashers and Cooking Products

    Science.gov (United States)

    2012-08-15

    ... Energy Conservation Program: Test Procedures for Residential Dishwashers and Cooking Products; Proposed...-AC01 Energy Conservation Program: Test Procedures for Residential Dishwashers and Cooking Products... procedures for both dishwashers and conventional cooking products for the measurement of energy use in fan...

  14. 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...

  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. 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...

  17. Cooking and Science. Ideas in Science. Notes for Teachers.

    Science.gov (United States)

    Murphy, Pat, Ed.

    Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…

  18. 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.

  19. 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.

  20. 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 ...

  1. 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 ...

  2. 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

  3. Note by Note: a New Revolution in Cooking

    OpenAIRE

    Burke, Roisin; Danaher, Pauline

    2016-01-01

    Note by note cooking is an application of Molecular Gastronomy. It was first proposed by French Physical Chemist and Molecular Gastronomy Co-founder, Hervé This. Note by Note dishes are being created as part of Ph.D. research in the Dublin Institute of Technology, Cathal Brugha Street.

  4. Cooking verbs and metaphor Contrastive study of Greek and French

    OpenAIRE

    Tsaknaki, Olympia

    2016-01-01

    The present cross-linguistic study deals with cooking verbs in Greek and French in the light of the Conceptual Metaphor Theory. It intends to explore uniformity and diversity in metaphorical conceptualizations and the lexical choices they underlie. It also discusses the significance of metaphor awareness in foreign language teaching.

  5. Community Living Skills Guide: Cooking/Food Preparation.

    Science.gov (United States)

    Nickovich, Marti; Kreps, Alice Roelofs

    One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…

  6. Kitchen Magic: A Nutrition and Cooking Activities Handbook.

    Science.gov (United States)

    Crist, Mary Jo; And Others

    This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

  7. Traditional Bulgarian Hunter's Cuisine (Hunter's Cooking Book (1939 [In Bulgarian

    Directory of Open Access Journals (Sweden)

    A. Petrushev

    2012-09-01

    Full Text Available This very rare book was published in Belogradchik in 1939. The publisher is Stamen Kamenov. Stamen Kamenov owned a printing press, where several books of local and national importance were printed. This is a cookbook with recipes for cooking wild game. The book is relevant to modern man because it shows what has been the cuisine of old Bulgarians.

  8. 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 ...

  9. Haptic Routes and digestive destinations in cooking series

    DEFF Research Database (Denmark)

    Waade, Anne Marit; Jørgensen, Ulla Angkjær

    2010-01-01

    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...

  10. 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

  11. 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…

  12. 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)

  13. Effects of pan cooking on micropollutants in meat.

    Science.gov (United States)

    Planche, Christelle; Ratel, Jérémy; Blinet, Patrick; Mercier, Frédéric; Angénieux, Magaly; Chafey, Claude; Zinck, Julie; Marchond, Nathalie; Chevolleau, Sylvie; Marchand, Philippe; Dervilly-Pinel, Gaud; Guérin, Thierry; Debrauwer, Laurent; Engel, Erwan

    2017-10-01

    This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, Pb and Hg were assayed by ICP-MS. In terms of quantity, average PCB losses after cooking were 18±5% for rare, 30±3% for medium, and 48±2% for well-done meat. In contrast, average PCDD/F losses were not significant. For pesticides, no loss occurred for aldrin, lindane, DDE or DDD, whereas losses exceeding 80% were found for dieldrin, sulfotep or phorate. Losses close to the margin of error were observed for trace elements. These results are discussed in light of the physicochemical properties of the micropollutants as well as of water and fat losses into cooking juice. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Assessment of juiciness intensity of cooked chicken pectoralis major

    Science.gov (United States)

    The objectives were to assess sensory descriptive juiciness of cooked chicken breast meat (pectoralis major) during the entire process of consumption and to determine the relationship between sensory juiciness intensity scores during eating and raw meat characteristics. Chicken breast fillets were c...

  15. Effect of cooking on enrofloxacin residues in chicken tissue.

    Science.gov (United States)

    Lolo, M; Pedreira, S; Miranda, J M; Vázquez, B I; Franco, C M; Cepeda, A; Fente, C

    2006-10-01

    The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC-MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5 ng g-1 quinolones in muscle samples. The method was shown to be linear over the range 5-500 ng g-1. Mean intra-day relative standard deviation (RSD) at a concentration of 50 ng g-1 (n = 6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65-101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11 +/- 1.01 ng g-1 (n = 6). In water, enrofloxacin remained stable for 3 h when heated at 100 degrees C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration.

  16. 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 ...

  17. Stability of vitamin D in foodstuffs during cooking.

    Science.gov (United States)

    Jakobsen, Jette; Knuthsen, Pia

    2014-04-01

    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 40 min 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 of retention (86-88%). For bread baked, as recommended in the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat bread at 85%. A similar observation was made for vitamin D2, although the retention was slightly higher, 73% and 89%. No difference between retention 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 into account in future calculations of dietary intake of vitamin D. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Recipe for success: cooking and food in business metaphors

    Directory of Open Access Journals (Sweden)

    Adina Oana Nicolae

    2007-01-01

    Full Text Available The article sets out to disclose the range of applications and implications of the business media metaphors that draw on the more familiar cognitive domain related to food and cooking. The conclusions rely on a corpus-based approach, while the theoretical framework is provided by cognitive semantics.

  19. Literature, Science, and Cooking in the Primary Grades.

    Science.gov (United States)

    Donoghue, Mildred R.

    Since the balanced literacy program presently mandated in California makes literature an integral part of the curriculum and leaves even less time for study of the sciences, this annotated bibliography provides some recommended literature together with the science concepts that evolve from those books. The bibliography also offers cooking recipes…

  20. 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.

  1. Implications of Different Household Cooking Energy on Indoor Air ...

    African Journals Online (AJOL)

    PROMOTING ACCESS TO AFRICAN RESEARCH ... Energy is a basic necessity of life for meeting domestic, social and industrial needs of man. ... The cooking methods sampled were firewood stove, kerosene stove, charcoal stove, electricity stove and gas cooker. ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

  2. Effect of domestic cooking methods on egg yolk xanthophylls.

    Science.gov (United States)

    Nimalaratne, Chamila; Lopes-Lutz, Daise; Schieber, Andreas; Wu, Jianping

    2012-12-26

    Xanthophylls are a class of bioactive compounds known to play an important role in preventing age-related macular degeneration. Egg yolk is a rich source of highly bioavailable xanthophylls including lutein and zeaxanthin. The effects of domestic cooking methods (boiling, frying, microwaving) on egg yolk xanthophyll content were investigated. A LC-(APCI)-MS/MS method was used to identify and quantify all-E- and Z-isomers of lutein, zeaxanthin, canthaxanthin, and β-apo-8'-carotenoic acid ethyl ester in fresh and cooked egg yolks. Both fresh and cooked yolks showed similar xanthophyll profiles but with higher contents of Z-isomers in cooked samples. All-E-lutein was the most affected, with 22.5%, 16.7%, and 19.3% reductions in boiled, microwaved, and fried yolk extracts, respectively. Total xanthophyll losses ranged from 6% to 18%. The results presented here could be useful in calculating the dietary intake of xanthophylls and also in assessing the xanthophyll profiles and contents of egg-containing products.

  3. 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

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

    African Journals Online (AJOL)

    STORAGESEVER

    2008-08-18

    Aug 18, 2008 ... treatment. Key words: Legume grains, available and unavailable carbohydrates, cooking, autoclaving. INTRODUCTION. Grain legumes are foodstuffs of great nutritional signifi- cance to .... amount of disaccharide sucrose, accounting for 3.76 g/100 .... organoleptic properties of food (Tharanathan and.

  5. 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 ...

  6. 46 CFR 129.550 - Power for cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for... with a thermal cut-out to prevent overheating. (e) Each element of an electric space-heater must be enclosed, and the case or jacket of the element made of a corrosion-resistant material. (f) Each electrical...

  7. 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 ...

  8. Effect Of Dietary Raw, Cooked And Toasted Mucuna Pruriens Seeds ...

    African Journals Online (AJOL)

    A 5-week feeding trial was conducted to determine the effect or dietary raw, cooked and toasted Mucuna pruriens seeds (velvet bean) on the performance of finisher broilers. Raw Mucuna pruriens seeds contained 30.3% crude protein. At 10% dietary level, raw and toasted Mucuna pruriens seed meals significantly (P ...

  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. Preoperative radiotherapy for bone and soft tissue sarcoma

    International Nuclear Information System (INIS)

    Matsumoto, Seiichi; Kawaguchi, Noriyoshi; Amino, Katsuhisa; Manabe, Jun; Yamashita, Takashi; Kaneta, Kouichi; Furuya, Kohtaro; Isobe, Yasushi.

    1989-01-01

    The role of preoperative radiotherapy was evaluated in 16 cases with soft tissue sarcoma and 13 cases with osteosarcoma. Nine osteosarcoma cases underwent radiotherapy of whole lesion, and 4 cases had radiotherapy only of the surgically uncurable portion. There were no local recurrences in M0 cases, but skin necrosis occurred in the whole radiation group. As for the soft tissue sarcomas, local recurrence was not seen in virgin cases, but two cases which had received previous treatment showed local recurrence. There were no cases with severe side effects. Partial radiotherapy was effective as preoperative treatment for osteosarcoma. Preoperative radiotherapy is better than postoperative radiotherapy from many standpoints. (author)

  11. Anterior mediastinal paraganglioma: A case for preoperative embolization

    Directory of Open Access Journals (Sweden)

    Shakir Murtaza

    2012-07-01

    Full Text Available Abstract Background Paraganglioma is a rare but highly vascular tumor of the anterior mediastinum. Surgical resection is a challenge owing to the close proximity to vital structures including the heart, trachea and great vessels. Preoperative embolization has been reported once to facilitate surgical treatment. Case presentation We report a case of anterior mediastinal paraganglioma that was embolized preoperatively, and was resected without the need for cardiopulmonary bypass and without major bleeding complications. Conclusion We make a case to further the role of preoperative embolization in the treatment of mediastinal paragangliomas.

  12. Preoperative fasting: will the evidence ever be put into practice?

    Science.gov (United States)

    Crenshaw, Jeannette T

    2011-10-01

    Decades of research support the safety and health benefits of consuming clear liquids, including those that are carbohydrate rich, until a few hours before elective surgery or other procedures requiring sedation or anesthesia. Still, U.S. clinicians routinely instruct patients to fast for excessively long preoperative periods. Evidence-based guidelines, published over the past 25 years in the United States, Canada, and throughout Europe, recommend liberalizing preoperative fasting policies. To improve patient safety and health care quality, it's essential that health care professionals abandon outdated preoperative fasting policies and allow available evidence to guide preanesthetic practices.

  13. [Spectrum and susceptibility of preoperative conjunctival bacteria].

    Science.gov (United States)

    Fernández-Rubio, M E; Cuesta-Rodríguez, T; Urcelay-Segura, J L; Cortés-Valdés, C

    2013-12-01

    To describe the conjunctival bacterial spectrum of our patients undergoing intraocular surgery and their antibiotic sensitivity during the study period. A retrospective study of preoperative conjunctival culture of patients consecutively scheduled for intraocular surgery from 21 February 2011 to 1 April 2013. Specimens were directly seeded onto blood-agar and MacConkey-agar (aerobiosis incubation, 2 days), and on chocolate-agar (6% CO2 incubation, 7 days). The identified bacteria were divided into 3 groups according to their origin; the bacteria susceptibility tests were performed on those more pathogenic and on some of the less pathogenic when more than 5 colonies were isolated. The sensitivity of the exigent growing bacteria was obtained with disk diffusion technique, and for of the non-exigent bacteria by determining their minimum inhibitory concentration. The Epidat 3.1 program was used for statistical calculations. A total of 13,203 bacteria were identified in 6,051 cultures, with 88.7% being typical colonizers of conjunctiva (group 1), 8.8% typical of airways (group 2), and the remaining 2.5% of undetermined origin (group 3). 530 cultures (8.8%) were sterile. The sensitivity of group 1 was: 99% vancomycin, 95% rifampicin, 87% chloramphenicol, 76% tetracycline. Levels of co-trimoxazole, aminoglycosides, quinolones, β-lactams and macrolides decreased since 2007. The group 2 was very sensitive to chloramphenicol, cefuroxime, rifampicin, ciprofloxacin and amoxicillin/clavulanate. In group 3, to levofloxacin 93%, ciprofloxacin 89%, tobramycin 76%, but ceftazidime 53% and cefuroxime 29% decreased. None of the tested antibiotics could eradicate all possible conjunctival bacteria. Bacteria living permanently on the conjunctiva (group 1) have achieved higher resistance than the eventual colonizers. Copyright © 2013 Sociedad Española de Oftalmología. Published by Elsevier Espana. All rights reserved.

  14. Preoperative management in patients with Graves' disease.

    Science.gov (United States)

    Piantanida, Eliana

    2017-10-01

    Graves' disease is the most frequent cause of hyperthyroidism in iodine-sufficient geographical areas and is characterized by the presence in patients' serum of autoantibodies directed against the thyrotropin receptor (TRAb) that cause overproduction and release of thyroid hormones. Clinical presentation results from both hyperthyroidism and underlying autoimmunity. The diagnosis is based on characteristic clinical features and biochemical abnormalities. If serum thyrotropin (TSH) is low, serum free thyroxine (FT4) and free triiodothyronine (FT3) concentrations should be measured to distinguish between subclinical (with normal circulating thyroid hormones) and overt hyperthyroidism (with increased circulating thyroid hormones). Graves' disease is treated with any of three effective and relatively safe initial treatment options: antithyroid drugs (ATDs), radioactive iodine ablation (RAIU), and surgery. Total thyroidectomy is favored in several clinical situations, such as intolerance, ineffectiveness or recurrence after ATD treatment, radioiodine therapy contraindicated, documented or suspected thyroid malignancy, one or more large thyroid nodules, coexisting moderate-to-severe active Graves' orbitopathy, women planning a pregnancy within 6 months. Whenever surgery is selected as treatment, selection of an expert high-volume thyroid surgeons is fundamental and careful preoperative management is essential to optimize surgical outcomes. Pretreatment with ATDs in order to promptly achieve the euthyroid state is recommended to avoid the risk of precipitating thyroid storm during surgery. For the majority of patients, euthyroidism is achieved after few weeks of ATD treatment. Beta-blockers, such as propranolol, are often added effectively to control hyperthyroid symptoms. Saturated solution of potassium iodide (SSKI) or potassium iodine (Lugol's solution), given for a short period prior to surgery, in order to reduce both thyroid hormone release and thyroid gland

  15. Do preoperative antibiotics prevent dental implant complications?

    Science.gov (United States)

    Balevi, Ben

    2008-01-01

    The Cochrane Oral Health Group's Trials Registry, the Cochrane Central Register of Controlled Trials, Medline and Embase were consulted to find relevant work. Searches were made by hand of numerous journals pertinent to oral implantology. There were no language restrictions. Randomised controlled clinical trials (RCT) with a followup of at least 3 months were chosen. Outcome measures were prosthesis failures, implant failures, postoperative infections and adverse events (gastrointestinal, hypersensitivity, etc.). Two reviewers independently assessed the quality and extracted relevant data from included studies. The estimated effect of the intervention was expressed as a risk ratio together with its 95% confidence interval (CI). Numbers-needed-to-treat (NNT) were calculated from numbers of patients affected by implant failures. Meta-analysis was done only if there were studies with similar comparisons that reported the same outcome measure. Significance of any discrepancies between studies was assessed by means of the Cochran's test for heterogeneity and the I2 statistic. Only two RCT met the inclusion criteria. Meta-analysis of these two trials showed a statistically significantly higher number of patients experiencing implant failures in the group not receiving antibiotics (relative risk, 0.22; 95% CI, 0.06-0.86). The NNT to prevent one patient having an implant failure is 25 (95%CI, 13-100), based on a patient implant failure rate of 6% in people not receiving antibiotics. The following outcomes were not statistically significantly linked with implant failure: prosthesis failure, postoperative infection and adverse events (eg, gastrointestinal effects, hypersensitivity). There is some evidence suggesting that 2 g of amoxicillin given orally 1 h preoperatively significantly reduces failures of dental implants placed in ordinary conditions. It remains unclear whether postoperative antibiotics are beneficial, and which is the most effective antibiotic. One dose of

  16. Preoperative factors influencing success in pterygium surgery.

    Science.gov (United States)

    Torres-Gimeno, Ana; Martínez-Costa, Lucía; Ayala, Guillermo

    2012-08-08

    To identify preoperative, perioperative and postoperative risk factors that influence the success of pterygium surgery. This is a prospective study of thirty-six patients with primary or recurrent pterygia. A detailed anamnesis and an ophthalmological examination were performed looking for the following factors: age, race, latitude and altitude of the main place of residence, hours of exposure to the sun, use of protective measures against UV-radiation, classification of pterygium, width of the pterygium at limbus, surgical technique (conjunctival autograft plus suturing versus tissue glue), graft alterations (misapposition, granuloma, haemorrhage, oedema, retraction or necrosis), and postoperative symptoms (foreign-body sensation, pain). The examinations were performed 2 and 7 days and 2, 6 and 12 months after surgery. In addition, recurrence was defined as any growth of conjunctiva into the cornea. A logistic regression and a survival analysis have been used to perform data analysis. A total number of 36 patients completed a one year follow-up. A total of 13 patients were born and lived in Spain, and 26 came from other countries, mostly Latin America. A total number of 8 males (no women) presented a recurrence, mainly between 2 and 6 months. The hours of sun exposure through their life was independently related to surgical success. Pterygia of less than 5 mm of base width showed a weak positive correlation with recurrence. None of the other factors considered were significantly related to recurrence. Male gender and high sun exposure are strongly and independently related to surgical success after the removal of pterygia.

  17. Preoperative factors influencing success in pterygium surgery

    Directory of Open Access Journals (Sweden)

    Torres-Gimeno Ana

    2012-08-01

    Full Text Available Abstract Background To identify preoperative, perioperative and postoperative risk factors that influence the success of pterygium surgery. Methods This is a prospective study of thirty-six patients with primary or recurrent pterygia. A detailed anamnesis and an ophthalmological examination were performed looking for the following factors: age, race, latitude and altitude of the main place of residence, hours of exposure to the sun, use of protective measures against UV-radiation, classification of pterygium, width of the pterygium at limbus, surgical technique (conjunctival autograft plus suturing versus tissue glue, graft alterations (misapposition, granuloma, haemorrhage, oedema, retraction or necrosis, and postoperative symptoms (foreign-body sensation, pain. The examinations were performed 2 and 7 days and 2, 6 and 12 months after surgery. In addition, recurrence was defined as any growth of conjunctiva into the cornea. Results A logistic regression and a survival analysis have been used to perform data analysis. A total number of 36 patients completed a one year follow-up. A total of 13 patients were born and lived in Spain, and 26 came from other countries, mostly Latin America. A total number of 8 males (no women presented a recurrence, mainly between 2 and 6 months. The hours of sun exposure through their life was independently related to surgical success. Pterygia of less than 5 mm of base width showed a weak positive correlation with recurrence. None of the other factors considered were significantly related to recurrence. Conclusions Male gender and high sun exposure are strongly and independently related to surgical success after the removal of pterygia.

  18. An Improvement in Biodiesel Production from Waste Cooking Oil by Applying Thought Multi-Response Surface Methodology Using Desirability Functions

    Directory of Open Access Journals (Sweden)

    Marina Corral Bobadilla

    2017-01-01

    Full Text Available The exhaustion of natural resources has increased petroleum prices and the environmental impact of oil has stimulated the search for an alternative source of energy such as biodiesel. Waste cooking oil is a potential replacement for vegetable oils in the production of biodiesel. Biodiesel is synthesized by direct transesterification of vegetable oils, which is controlled by several inputs or process variables, including the dosage of catalyst, process temperature, mixing speed, mixing time, humidity and impurities of waste cooking oil that was studied in this case. Yield, turbidity, density, viscosity and higher heating value are considered as outputs. This paper used multi-response surface methodology (MRS with desirability functions to find the best combination of input variables used in the transesterification reactions to improve the production of biodiesel. In this case, several biodiesel optimization scenarios have been proposed. They are based on a desire to improve the biodiesel yield and the higher heating value, while decreasing the viscosity, density and turbidity. The results demonstrated that, although waste cooking oil was collected from various sources, the dosage of catalyst is one of the most important variables in the yield of biodiesel production, whereas the viscosity obtained was similar in all samples of the biodiesel that was studied.

  19. Adolescent Cooking Abilities and Behaviors: Associations With Nutrition and Emotional Well-Being.

    Science.gov (United States)

    Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

    2016-01-01

    To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. Data were collected as part of Youth'12, a nationally representative health and well-being survey. Secondary schools in New Zealand. A total of 8,500 students. Cooking ability and frequency of cooking, nutritional behaviors, mental well-being, depressive symptoms, and family connections. Multiple regression analyses were conducted to examine the relationships between cooking ability/frequency and indicators of health and well-being, controlling for the sociodemographic characteristics of students. Approximately 80% of students reported that they can cook a meal from basic ingredients either fairly or very easily. Reported cooking ability was positively associated with better nutritional indicators, better mental health indicators, and stronger family connections (P = .01). For example, adolescents reporting the greatest cooking abilities were approximately twice as likely to meet the recommendations for fruits and vegetables (odds ratio, 2.1; 95% confidence interval, 1.6-2.8). Likewise, adolescents reporting the greatest cooking abilities also reported lower levels of depressive symptoms (P cooking ability. However, greater cooking ability was also associated with higher body mass index (P cooking, although not for young people who cook most days. Learning to cook and having the opportunity to cook may provide a unique means for adolescents to develop life skills and contribute positively to their families. Future research examining the relationships between cooking and health may include measures beyond nutrition, such as social relationships and emotional well-being. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  20. 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...

  1. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Science.gov (United States)

    2010-01-01

    ... Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY... OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.17 Requirements for the... must include a cooking step. Controlled intermediate step(s) applied to raw product may form part of...

  2. 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...

  3. Who Is Chester Cook? The Story Behind the Plaques on the 16-inch f/18 Cassegrain Cook Memorial Telescope

    Science.gov (United States)

    Sudaric Hillier, Anna

    2010-01-01

    How did the public telescope on the mall become dedicated to Chester Sheldon Cook? He was a mulitfacted individual with qualities to be a musician and optician. His musical ablities went hand in hand with his optical work at Harvard College Observatory. His interactions with Donald Menzel and James G. Baker are explored in this oral presentation.

  4. Evaluating the effect of preoperative oral gabapentin on ...

    African Journals Online (AJOL)

    Evaluating the effect of preoperative oral gabapentin on postoperative pain in patients receiving spinal ... Southern African Journal of Anaesthesia and Analgesia ... Group III (n = 30) patients received an oral placebo one hour prior to surgery.

  5. Preoperative fasting times: Prescribed and actual fasting times at ...

    African Journals Online (AJOL)

    The current international guidelines for preoperative fasting for elective surgery are 6 ... to determine whether this policy was being followed and patients were being starved ..... recommended fasting time, so that autonomous patients take care.

  6. Preoperation of Hamaoka Nuclear Power Station Unit No. 4

    International Nuclear Information System (INIS)

    Fukuyo, Tadashi; Kurata, Satoshi

    1994-01-01

    Chubu Electric Power Co. finished preoperation of Hamaoka Nuclear Power Station Unit No. 4 in September, 1993. Although unit 4 has the same reactor design as unit 3, its rated electrical output (1,137MW) is 37MW more than that of unit 3. This increase was achieved mainly by adopting a Moisture Separater Heater in the turbine system. We started preoperation of unit 4 in November 1992 and performed various tests at electrical outputs of 20%, 50%, 75%, and 100%. We finished preoperation without any scram or other major problems and obtained satisfactory results for the functions and performance of the plant. This paper describes the major results of unit 4 preoperation. (author)

  7. Preoperative B-type natriuretic peptides in patients undergoing ...

    African Journals Online (AJOL)

    Background: A plethora of studies have shown elevated preoperative natriuretic peptide measurements to predict ... In October 2014, we searched the following online databases, ... excluded because they had been retracted due to fraud.

  8. Outpatient Preoperative Education Needs Identified by Nurses and Patients

    National Research Council Canada - National Science Library

    Reilly, Cheryl

    1998-01-01

    ... patients and nurses believe is important. Yount and Schoessler (1991) conducted a study to examine patient and nurse perceptions of preoperative teaching in an inpatient setting. Brumfield, Kee, & Johnson (1996...

  9. Preoperative B-type natriuretic peptides in patients undergoing ...

    African Journals Online (AJOL)

    Southern African Journal of Anaesthesia and Analgesia ... Preoperative B-type natriuretic peptides in patients undergoing noncardiac surgery: a cumulative ... Future investigation should focus on the clinical implications of these data and the ...

  10. An audit of documented preoperative evaluation of surgery patients ...

    African Journals Online (AJOL)

    Southern African Journal of Anaesthesia and Analgesia 2015; 21(4):23-28 ... Background:The anaesthetic preoperative evaluation of a patient is the clinical foundation of perioperative patient .... suggested a need for further investigation.

  11. Comparison between preoperative biopsy and post-excision ...

    African Journals Online (AJOL)

    Comparison between preoperative biopsy and post-excision histology results in sarcoma: Experience at Chris Hani Baragwanath Academic Hospital, Johannesburg, South Africa. KG Panda, MJ Hale, D Kruger, TE Luvhengo ...

  12. Low dose preoperative radiotherapy for carcinoma of the oesophagus

    International Nuclear Information System (INIS)

    Arnott, S.J.; Duncan, W.; Kerr, G.R.; Jack, W.J.L.; Mackillop, W.J.; Walbaum, P.R.; Cameron, E.

    1992-01-01

    Patients (176) with potentially operable squamous cell carcinoma or adenocarcinoma of middle or lower thirds of oesophagus were randomly assigned to preoperative radiotherapy or surgery alone. Patients assigned to the radiotherapy arm received 20 Gy in 10 treatments over 2 weeks, using parallel opposed 4 MV beams. The preoperative radiotherapy was not associated with any significant acute morbidity or any increase in operative complications. The median survival of the overall group of 176 patients was 8 moths, and the 5-year survival was 13%. There was no significant difference in the survival of the 90 patients who received preoperative radiotherapy and the 86 who were managed by surgery alone. Proportional hazards analysis identified lymph node involvement, high tumor grade and male sex as significant adverse prognostic features, but the treatment option assigned had no prognostic significance. It was concluded that low dose preoperative radiotherapy offered no advantage over surgery alone. (author). 9 refs.; 3 figs.; 6 tabs

  13. Reducing preoperative fasting time: A trend based on evidence.

    Science.gov (United States)

    de Aguilar-Nascimento, José Eduardo; Dock-Nascimento, Diana Borges

    2010-03-27

    Preoperative fasting is mandatory before anesthesia to reduce the risk of aspiration. However, the prescribed 6-8 h of fasting is usually prolonged to 12-16 h for various reasons. Prolonged fasting triggers a metabolic response that precipitates gluconeogenesis and increases the organic response to trauma. Various randomized trials and meta-analyses have consistently shown that is safe to reduce the preoperative fasting time with a carbohydrate-rich drink up to 2 h before surgery. Benefits related to this shorter preoperative fasting include the reduction of postoperative gastrointestinal discomfort and insulin resistance. New formulas containing amino acids such as glutamine and other peptides are being studied and are promising candidates to be used to reduce preoperative fasting time.

  14. [Effects of traditional cooking on antinutritional factors of the black beans (Phaseolus vulgaris) of Costa Rica].

    Science.gov (United States)

    Bonilla, A R; Calzada, C; Cooke, R

    1991-12-01

    Trypsin inhibitors, alfa amylase inhibitors and hemagglutinins were determined in black beans (P. vulgaris) produced in Costa Rica. The effect of the traditional cooking on such antinutritional factors was also studied. The antinutritional factors were analyzed spectrophotometrically in the raw beans, as well as after several cooking periods of time. The results showed that alfa-amylase inhibitors were the most thermoresistant. After 30 min of cooking time there was a 33% of activity left from the initial activity of the raw beans. Approximately 80% of the antitryptic activity was destroyed at 9 min of cooking time. After 10 min of cooking time, only 1% of hemagglutinin activity was present.

  15. Transfer of 137Cs from cooking water to some green-stuffs samples

    International Nuclear Information System (INIS)

    Malek, M.A.

    2007-01-01

    The radionuclide in contaminated freshwater may directly gain access to the human body by drinking fresh water and cooking food with such water. During cooking, the radionuclide present in the water may be transferred to the various ingredients of the cooked food. The ratio of the concentration of the radionuclide absorbed in the individual ingredients to the concentration in the cooking water can be designated as the Transfer factor in cooking (TFC). The TFC's of 137 Cs in some green-stuffs have been determined and reported in this paper. (author)

  16. Preoperative localization of parathyroid tumor by computerized tomography

    International Nuclear Information System (INIS)

    Kan, Seiji; Hiraishi, Koji; Nakamura, Shoichiro; Yamamoto, Schuzo; Odachi, Motoaki; Yamashita, Toshiyuki.

    1984-01-01

    Five patients of primary hyperparathyroidism with urolithiasis underwent CT-scanning for the preoperative localization of parathyroid tumor. The tumor was identified in all patients but one, who had a multiple adenomatous goiter. In this case, postoperative observation of the CT-scan revealed the parathyroid tumor. It appears that if the size of the parathyroid tumor is about 1cm in diameter, there is a high possibility of preoperative localization by computerized tomography. (author)

  17. A randomized trial of preoperative oral carbohydrates in abdominal surgery

    OpenAIRE

    Sada, Fatos; Krasniqi, Avdyl; Hamza, Astrit; Gecaj-Gashi, Agreta; Bicaj, Besnik; Kavaja, Floren

    2014-01-01

    Background Carbohydrate-rich liquid drinks (CRLDs) have been recommended to attenuate insulin resistance by shortening the preoperative fasting interval. The aim of our study the effect of preoperative oral administration of CRLDs on the well-being and clinical status of patients. Methods A randomized, double blind, prospective study of patients undergoing open colorectal operations (CR) and open cholecyctectomy (CH) was conducted. Patients were divided into three groups: study, placebo, and ...

  18. Preoperative PET/CT in early-stage breast cancer

    DEFF Research Database (Denmark)

    Bernsdorf, M; Berthelsen, A K; Timmermans-Wielenga, Vera

    2012-01-01

    The aim of this study was to assess the diagnostic and therapeutic impact of preoperative positron emission tomography and computed tomography (PET/CT) in the initial staging of patients with early-stage breast cancer.......The aim of this study was to assess the diagnostic and therapeutic impact of preoperative positron emission tomography and computed tomography (PET/CT) in the initial staging of patients with early-stage breast cancer....

  19. Reducing preoperative fasting time: A trend based on evidence

    OpenAIRE

    de Aguilar-Nascimento, José Eduardo; Dock-Nascimento, Diana Borges

    2010-01-01

    Preoperative fasting is mandatory before anesthesia to reduce the risk of aspiration. However, the prescribed 6-8 h of fasting is usually prolonged to 12-16 h for various reasons. Prolonged fasting triggers a metabolic response that precipitates gluconeogenesis and increases the organic response to trauma. Various randomized trials and meta-analyses have consistently shown that is safe to reduce the preoperative fasting time with a carbohydrate-rich drink up to 2 h before surgery. Benefits re...

  20. Emission factors and thermal efficiencies of cooking biofuels from five countries

    International Nuclear Information System (INIS)

    Gupta, S.; Saksena, S.; Shankar, V.R.; Joshi, V.

    1998-01-01

    The aim of the study was to compare the environmental and thermal performance of cooking biofuels from five countries. The standard water boiling test was used to determine thermal parameters. The fuels were burnt in a metal stove in a test chamber in accordance with standard protocol. Low-flow air samplers were used for particulate matter measurements, both TSP and RSP. Later, benzo(a)pyrene was determined using the high performance liquid chromatography (HPLC) technique after extraction from particulate samples in benzene. CO was measured using an electronic datalogger and HCHO using a passive sampler. The ventilation conditions during the experiments were manipulated by using different combinations of doors, windows and fans to ensure minimum stratification of pollutants in the chamber. The indirect method of deriving emission factors was used. Levels of most of the pollutants measured was found to be higher than that reported by previous studies, especially that of benzo(a)pyrene. (author)