WorldWideScience

Sample records for cook preoperational environmental

  1. 75 FR 25309 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2010-05-07

    ... TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal... advise the public that an Environmental Impact Statement (EIS) will be prepared for the 75th Street... comprises several elements of the overall Chicago Region Environmental and Transportation Efficiency Program...

  2. 78 FR 20714 - Environmental Impact Statement: Cook County, Illinois

    Science.gov (United States)

    2013-04-05

    ... Federal Highway Administration Environmental Impact Statement: Cook County, Illinois AGENCY: Federal... revised notice of intent to advise the public that an environmental impact statement is being prepared for... Transportation, is preparing an environmental impact statement (EIS) on a proposal to improve Interstate 290 (I...

  3. 76 FR 17185 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2011-03-28

    ... Federal Highway Administration Environmental Impact Statement: Cook County, IL AGENCY: Federal Highway... advise the public that an Environmental Impact Statement (EIS) will be prepared for the Grand Crossing... overall Chicago Region Environmental and Transportation Efficiency Program (CREATE), a joint effort of the...

  4. 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...

  5. 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.

  6. 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.

  7. 77 FR 51071 - Indiana Michigan Power Company, Donald C. Cook Nuclear Plant, Unit 2, Environmental Assessment...

    Science.gov (United States)

    2012-08-23

    ..., operational, or storing processes). The fuel storage and handling, radioactive waste, and other systems which... From the Federal Register Online via the Government Publishing Office NUCLEAR REGULATORY COMMISSION Indiana Michigan Power Company, Donald C. Cook Nuclear Plant, Unit 2, Environmental Assessment and...

  8. Green biodiesel production from waste cooking oil using an environmentally benign acid catalyst.

    Science.gov (United States)

    Tran, Thi Tuong Vi; Kaiprommarat, Sunanta; Kongparakul, Suwadee; Reubroycharoen, Prasert; Guan, Guoqing; Nguyen, Manh Huan; Samart, Chanatip

    2016-06-01

    The application of an environmentally benign sulfonated carbon microsphere catalyst for biodiesel production from waste cooking oil was investigated. This catalyst was prepared by the sequential hydrothermal carbonization and sulfonation of xylose. The morphology, surface area, and acid properties were analyzed. The surface area and acidity of the catalyst were 86m(2)/g and 1.38mmol/g, respectively. In addition, the presence of sulfonic acid on the carbon surface was confirmed by Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy. The catalytic activity was tested for biodiesel production from waste cooking oil via a two-step reaction to overcome reaction equilibrium. The highest biodiesel yield (89.6%) was obtained at a reaction temperature of 110°C, duration time of 4h, and catalyst loading of 10wt% under elevated pressure 2.3bar and 1.4bar for first and second step, respectively. The reusability of the catalyst was investigated and showed that the biodiesel yield decreased by 9% with each cycle; however, this catalyst is still of interest because it is an example of green chemistry, is nontoxic, and makes use of xylose waste. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. ENVIRONMENTAL TECHNOLOGY VERIFICATION REPORT, C. LEE COOK DIVISION, DOVER CORPORATION, STATIC PAC (TM) SYSTEM, PHASE II REPORT

    Science.gov (United States)

    The Environmental Technology Verification report discusses the technology and performance of the Static Pac System, Phase II, natural gas reciprocating compressor rod packing manufactured by the C. Lee Cook Division, Dover Corporation. The Static Pac System is designed to seal th...

  10. 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.

  11. 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.

  12. Environmental review for Site A/Plot M, Palos Forest Preserve, Cook County, Illinois

    Energy Technology Data Exchange (ETDEWEB)

    Biang, R.P.; Yuen, C.R.; Avci, H.I.; Haffenden, R.

    1993-06-01

    This report is an environmental review of two sites known as Site A and Plot M, which are located in the Palos Forest Preserve of the Forest Preserve District of Cook County, approximately 20 mi southwest of downtown Chicago and about 3 mi east of the current site of Argonne National Laboratory (ANL). An enlarged map of the area around the sites is shown in a figure. Site A covers about 19 acres, and Plot M covers about 1 acre. This document consists of the following sections: a review of the site history and environment, a description of the conceptual pathway models for both Site A and Plot M and a brief discussion of previous sampling events, a discussion of possible transport pathways, an evaluation of the Phase 2 Work Plan for Site A, a review of the applicable or relevant and appropriate regulations (ARARs), and recommendations for future study. The recommendations are based on an evaluation of previously collected data. Where data were sufficient, a geologic conceptual model was developed. If data were not sufficient to develop a model, recommendations for data collection are made. A new base map was developed for the site by using the base survey conducted in the 1940s, aerial photographs dating back to 1948, and site visits.

  13. Socioeconomic Features - Cook Inlet/Kenai Peninsula Environmental Sensitivity Index (ESI) Summary Data

    Data.gov (United States)

    National Park Service, Department of the Interior — Point and line coverage depicting several human-use, or socioeconomic features in the Cook Inlet/Kenai Peninsula region including oil facilities, oil platforms,...

  14. 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...

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

    Energy Technology Data Exchange (ETDEWEB)

    MITCHELL, R.M.

    1999-04-01

    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.

  16. 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 ......). Systematic recycling and use of local resources may play a pivotal role in reducing the dependence on non-renewable resources in Ghanaian farming,ensuring long-term soil fertility and stemming the current deforestation of wood reserves....

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

    Directory of Open Access Journals (Sweden)

    Andreas Kamp

    2016-04-01

    Full Text Available 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, integrated technology options: integrated food and household-scale biogas production (HH Biogas, integrated food and village-scale biogas production (Village Biogas, and integrated food and wood fuel production (Agroforestry. Integrated approaches are able to eliminate the import of wood fuel, reduce synthetic fertilizer use by 24%, 35% and 44% and soil loss by 15%, 20% and 87%, respectively, compared to present practice. An Emergy Assessment (EmA shows that integrated approaches are relevant substitutes to present practice considering biophysical efficiency indicated by Unit Emergy Value (in solar emjoules (sej per J of output and dependence on renewable inputs indicated by the Global Renewability Fraction (in %: 2.6–3.0 × 105 sej/J and 38%–48% (PP, 2.5–2.8 × 105 sej/J and 41%–46% (HH Biogas, 2.4–2.6 × 105 sej/J and 45%–47% (Village Biogas, 1.7–2.4 × 105 sej/J and 49%–66% (Agroforestry. Systematic recycling and use of local resources may play a pivotal role in reducing the dependence on non-renewable resources in Ghanaian farming, ensuring long-term soil fertility and stemming the current deforestation of wood reserves.

  18. 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 (NCEI 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),...

  19. Pre-operational environmental monitoring plan for the Device Assembly Facility at the Nevada Test Site

    Energy Technology Data Exchange (ETDEWEB)

    Ferate, F.D.

    1995-01-01

    Nuclear explosives operations have been and may continue to be an important component of the DOE mission at the NTS. This mission has been to conduct the nation`s nuclear testing program in a safe, secure, and efficient manner while assuring full compliance with state and federal regulations, and DOE order`s and directives. These operations have generally included assembly, disassembly or modification, staging, transportation, and tesbng of nuclear explosive devices. They may also include maintenance, repair, retrofit, and surveillance. The Device Assembly Facility (DAF) was constructed to provide a dedicated facility in which to prepare nuclear explosives assemblies for their intended disposition. This facility will provide for combined operations (replacing two separate facilities) and incorporates state-of-the-art safety and security features while minimizing the risks of environmental impacts. The facility has been completed but not yet operated, so the impacts to be considered will b e based on normal operations and not on the impacts of construction activities. The impacts will arise from nuclear explosives operations that require the handling of high explosives in combination with special nuclear materials. Wastes from operation of the earlier device assembly facilities have included grams of epoxies, pints of solvents, and small quantities of waste explosives. These are hazardous (includes radioactive) wastes and are disposed of in accordance with state and federal regulations. Assuming similar operations at the DAF, non-hazardous (includes non-radioactive) solid waste would be transported to a permitted landfill. Waste explosives would be sent to the Area 11 Explosive Ordnance Disposal Unit. Other hazardous waste would be sent to the Area 5 Radioactive Waste.Management Site for shipment or burial.

  20. Tianjin Cooking

    Institute of Scientific and Technical Information of China (English)

    1997-01-01

    Acoastal city 75 kilometers from Beijing? Tianjin harbors several rivers joining in the city before they flow out to sea. Typical family meals in Tianjin feature fresh and saltwater seafood. For Tianjiners, the city,s name alone connotes the smell of stewed fish and baked corn bread. In the past, many Tianjiners worked as boatmen on ferries transporting goods along the Haihe River. Others lived on fishing in the sea. Tianjin’s fishermen nonetheless settled on land and cooked from brick stoves with dried reeds as firewood. To prepare the food, place vegetables on

  1. Clyde Cook

    OpenAIRE

    Couderc, Jean-Jacques

    2015-01-01

    Né le 16 décembre 1891 à Port McQuarrie (Australie), Clyde Cook émigre avec sa famille aux Etats-Unis dès son plus jeune âge. À 12 ans il travaille déjà dans un cirque comme clown et danseur acrobatique, puis fait le tour du monde en présentant un numéro de danse excentrique. On le verra ainsi en 1913 à Paris aux Folies-Bergère dans la revue « Valse éternelle ». Il semble qu’il débute comme clown vedette aux États-Unis avec la troupe des Ziegfeld Follies au New York Hippodrome ; son show dure...

  2. Cooking for Lower Cholesterol

    Science.gov (United States)

    ... it before eating. Limit processed meats such as sausage, bologna, salami and hot dogs. Many processed meats — ... a main ingredient. Cook fresh vegetables the heart-healthy way Try cooking vegetables in a tiny bit ...

  3. Cooking utensils and nutrition

    Science.gov (United States)

    ... gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, ... Cooking utensils can have an effect on your nutrition. Function Pots, pans, and other tools used in ...

  4. Healthy Cooking Techniques

    Science.gov (United States)

    ... pan. You need only a small amount of oil or cooking spray for this cooking method. Using herbs and ... sparingly, dried mustard adds a zesty flavor while cooking. Vinegar ... make your own marinade, use 1 part oil to 2 parts vinegar or citrus juice, and ...

  5. Study on Determination of Texture Characteristics of the Cooked Rice( Ⅱ )—Impact of Storage Time and Environmental Temperature on the Cooked Rice Hardness%米饭质构特性测定方法的研究(Ⅱ)——米饭样品放置时间、环境温度对硬度值的影响

    Institute of Scientific and Technical Information of China (English)

    刘建伟; 杨瑞征; 毛根武; 董德良; 张国栋

    2012-01-01

    The cooked rice was produced from different kind of rice according to GB/T 15682—2008 method, and the texture characteristics of the cooked rice were determined by a food texture analyzer and the TPA model to investigate the dispersion character of the texture measured value and the impact of storage time and environmental temperature on measured hardness values. The rice samples were produced by cooking in the electric rice cooker, pressed down to 8 mm,and repeated the test by a Φ25.4 mm global plunger. The results showed that the stability and accuracy of measured hardness were better than those of adhesiveness, which suggested that hardness values should be chosen as criterion of the texture characteristics determination. The results also indicated that,with the extension of storage time, the hardness values of the cooked indica rice tended toward decrease gradually, and those of the japonica rice increased slowly during 12 h. The influences of the production method, storage and temperature of the cooked rice on the cooked rice hardness are great. Therefore,it is suggested that all the measured conditions including rice production, placement and temperature, must be constant during the texture determination.%用不同品质的大米,参照GB/T 15682-2008的米饭样品制备方法制作米饭样品,并利用质构测试仪采用TPA模式对米饭样品的质构特性进行测定试验,探讨了米饭质构测定值的分散特征及米饭样品放置时间与测试环境温度对测定值的影响.用电饭煲炊饭和米饭样品预压8 mm方法制作米饭样品并用Φ25.4mm圆球探头进行的多次重复试验结果表明:硬度值的稳定性和精确性明显优于黏着性值,适宜将硬度值作为米饭质构特性测定的主要考察指标.结果还表明:随着米饭放置时间的延长,籼米米饭硬度值逐渐减小的趋势明显,粳米米饭在放置时间12 h范围内有硬度值缓慢增大的总体趋势;米饭制作、放置和测

  6. Cooking without salt

    Science.gov (United States)

    DASH diet; High blood pressure - DASH; Hypertension - DASH; Low-salt diet - DASH ... Explore cooking with salt substitutes. Add a splash of lemon and other citrus fruits, or wine, to soups and other dishes. Or use them ...

  7. Diet as a confounder of the association between air pollution and female lung cancer: Hong Kong studies on exposures to environmental tobacco smoke, incense, and cooking fumes as examples.

    Science.gov (United States)

    Koo, L C; Ho, J H

    1996-03-01

    Chinese females in Hong Kong, where only about a third of the lung cancer cases can be attributed to a history of active smoking, have a world age-standardized lung cancer incidence rate of 32.6 per 100 000, which is among the highest in the world. Trends in Hong Kong's female lung cancer mortality also indicate a tripling in mortality rates from 1961 to 1990. The characteristically high Chinese female lung cancer incidence among nonsmokers is also found among overseas Chinese communities in Singapore and Hawaii. To help elucidate the role of ingested and inhaled substances in the etiology of lung cancer, four epidemiological studies have been conducted in Hong Kong over the last 15 years: (1) a retrospective study of 200 cases and 200 neighbourhood controls, (2) a cross-sectional study measuring personal exposures to nitrogen dioxide among 362 children and their mothers, (3) a site monitoring study of 33 homes measuring airborne carcinogens, and (4) a telephone survey of 500 women on their dietary habits and exposure to air pollutants. Selected data from each study were drawn to evaluate exposures to three major air pollutants (environmental tobacco smoke, incense, and cooking fumes), their relationship with lung cancer risk, and their association with dietary habits. Generally in this population, nutritionally poorer diets were characterized by higher consumption of alcohol and preserved/cured foods, whereas better diets were characterized by higher intakes of fresh fruits, vegetables, and fish. For environmental tobacco smoke, exposure was only moderately high in Hong Kong (36% have current smokers at home), lung cancer risk was equivocal with exposure, and it was associated with poorer diets among wives with smoking husbands. Incense was identified as a major source of exposure to nitrogen dioxide and airborne carcinogens, but it had no effect on lung cancer risk among nonsmokers and significantly reduced risk (trend, P-value = 0.01) among smokers, even after

  8. 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...

  9. Final cook temperature monitoring

    Science.gov (United States)

    Stewart, John; Matthews, Michael; Glasco, Marc

    2006-04-01

    Fully cooked, ready-to-eat products represent one of the fastest growing markets in the meat and poultry industries. Modern meat cooking facilities typically cook chicken strips and nuggets at rates of 6000 lbs per hour, and it is a critical food safety issue to ensure the products on these lines are indeed fully cooked. Common practice now employs oven technicians to constantly measure final cook temperature with insertion-type thermocouple probes. Prior research has demonstrated that thermal imagery of chicken breasts and other products can be used to predict core temperature of products leaving an oven. In practice, implementation of a system to monitor core temperature can be difficult for several reasons. First, a wide variety of products are typically produced on the same production line and the system must adapt to all products. Second, the products can be often hard to find because they often leave the process in random order and may be touching or even overlapping. Another issue is finite measurement time which is typically only a few seconds. Finally, the system is subjected to a rigorous sanitation cycle and must hold up under wash down conditions. To address these problems, a calibrated 320x240 micro-bolometer camera was used to monitor the temperature of formed, breaded poultry products on a fully cooked production line for a period of one year. The study addressed the installation and operation of the system as well as the development of algorithms used to identify the product on a cluttered conveyor belt. It also compared the oven tech insertion probe measurements to the non-contact monitoring system performance.

  10. 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…

  11. 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…

  12. Cooking Class: Pumpkin Beef

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    Slice the beef, mix with seasoning (1) and marinate for 10 minutes. Clean, peel and thickly slice the pumpkin. Put in a wok and fry in 2 tbsp cooking oil. Add the salt and soy sauce as per seasoning (2) plus 1/2 cup water. Bring to the boil, lower the heat and simmer for 10 minutes.

  13. Cooking for Lower Cholesterol

    Science.gov (United States)

    ... Venous Thromboembolism Aortic Aneurysm More Cooking for Lower Cholesterol Updated:Oct 28,2016 A heart-healthy eating ... content was last reviewed on 04/21/2014. Cholesterol • Home • About Cholesterol • Why Cholesterol Matters • Understand Your ...

  14. 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.

  15. Effects of altitude above sea level on the cooking time and nutritional value of common beans.

    Science.gov (United States)

    Bressani, R; Chon, C

    1996-01-01

    a lower protein quality, with respect to altitude, the effect of which was more obvious in the apparent protein digestibility values. Undercooking or overcooking at one location influenced protein quality values. The extended cooking time of beans at high altitudes, has important economic and environmental implications, since significant amounts of wood have to be used.

  16. Primary productivity, nutrients, and other data from bottle casts in the Cook Inlet from the ACONA as part of the Outer Continental Shelf Environmental Assessment Program (OCSEAP) from 08 July 1976 to 15 July 1976 (NODC Accession 7601824)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Primary productivity, nutrients, and other data were collected from bottle casts in the Cook Inlet and other locations from the ACONA from 08 July 1976 to 15 July...

  17. 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.

  18. 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.

  19. Preoperative preparation of children

    Directory of Open Access Journals (Sweden)

    Priya Reshma Aranha

    2017-01-01

    Full Text Available Surgery is a stressful and anxiety provoking experience for children. Millions of children undergo surgery every year. The majority of children experience significant preoperative anxiety which intern can affect their recovery. Preoperative anxiety may bring about physical and physiological changes in children, which can be particularly evident in terms of increased heart rate and blood pressure. To identify various strategies used to minimize the preoperative anxiety of children and update their clinical effectiveness among children undergoing surgery, the authors searched PubMed, MEDLINE, CINAHL, ScienceDirect, Google Scholar, Scopus, and Cochrane Library for identifying the relevant studies and retrieved available literature. It is concluded that utilization of the strategies available to reduce the preoperative anxiety of children will be a promising intervention to reduce anxiety, to promote relaxation, satisfaction, and speedy recovery. Many of these techniques are simple, cost-effective and can be easily carried out by nurses. It is essential to use the age appropriate and individualized methods in preparing children for surgery. Further research is required to strengthen the evidence.

  20. Cooking in prison – from crook to cook

    DEFF Research Database (Denmark)

    Kjær Minke, Linda

    2014-01-01

    which may improve their ability to subsequently desist from crime. Findings are derived from 13 months (1090 hours) of ethnographic fieldwork in a Danish maximum security prison for men, including in-depth interviews with 68 prisoners. This research finds that prisoners spent a great deal of time...... 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....

  1. 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....

  2. Effect of cooking bag and netting packaging on the quality of pork ham during water cooking.

    Science.gov (United States)

    Cheng, Qiaofen; Sun, Da-Wen

    2007-02-01

    As a preliminary test for combining water cooking with vacuum cooling in soup of pork ham, three package treatments were designed to study the effect of cooking bag and netting on the quality of water cooked ham, i.e. ham cooked with a cooking bag and without a cooking bag (single netting and double netting). For treatments without a cooking bag, the results indicated that there was no significant superiority of ham cooked with double netting compared with ham cooked with single netting on the processing efficiency and quality characteristics. Although the hams cooked with a bag performed better in some chemical retentions and pigment, the water contents were significantly lower than those hams cooked in single netting (P0.05). By considering the safety, convenience, cost, and the recovery effect on the quality changes of ham during vacuum cooling in soup, cooking with single netting is a better choice for future research.

  3. 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...

  4. Pre-operative anaemia.

    Science.gov (United States)

    Clevenger, B; Richards, T

    2015-01-01

    Pre-operative anaemia is a relatively common finding, affecting a third of patients undergoing elective surgery. Traditionally associated with chronic disease, management has historically focused on the use of blood transfusion as a solution for anaemia in the peri-operative period. Data from large series now suggest that anaemia is an independent risk associated with poor outcome in both cardiac and non-cardiac surgery. Furthermore, blood transfusion does not appear to ameliorate this risk, and in fact may increase the risk of postoperative complications and hospital length of stay. Consequently, there is a need to identify, diagnose and manage pre-operative anaemia to reduce surgical risk. Discoveries in the pathways of iron metabolism have found that chronic disease can cause a state of functional iron deficiency leading to anaemia. The key iron regulatory protein hepcidin, activated in response to inflammation, inhibits absorption of iron from the gastrointestinal tract and further reduces bioavailability of iron stores for red cell production. Consequently, although iron stores (predominantly ferritin) may be normal, the transport of iron either from the gastrointestinal tract or iron stores to the bone marrow is inhibited, leading to a state of 'functional' iron deficiency and subsequent anaemia. Since absorption from the gastrointestinal tract is blocked, increasing oral iron intake is ineffective, and studies are now looking at the role of intravenous iron to treat anaemia in the surgical setting. In this article, we review the incidence and impact of anaemia on the pre-operative patient. We explain how anaemia may be caused by functional iron deficiency, and how iron deficiency anaemia may be diagnosed and treated.

  5. 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.

  6. What’s Cooking, Man?

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2016-01-01

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

  7. 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.

  8. 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.

  9. Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?

    Science.gov (United States)

    Wilkinson, P J; Dart, S P; Hadlington, C J

    1991-06-01

    Changes in eating habits and developments in food technology are occurring at the same time as an upward trend in foodborne infection in Britain. Vulnerable people such as the elderly and hospital patients are increasingly likely to consume food produced by new systems such as 'cook-chill' and 'cuisson sous vide'. The microbiological hazards of these systems are assessed as negligible, provided that production is controlled by appropriate methods such as the hazard analysis critical control point (HACCP) approach. The occurrence and control of bacterial contamination in a hospital cook-chill system is reviewed in this context.

  10. 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...

  11. A Story About Mr Cook

    Institute of Scientific and Technical Information of China (English)

    宋海燕

    2004-01-01

    Mr Cook lived in the capital. He sang well and often composed (创作) a lot of music himself. People liked to listen to his songs and music. He hated the noise and often went to the quiet places and stayed there for days. There he could compose a few pieces of new music.

  12. 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

  13. Preoperative anxiety in neurosurgical patients.

    Science.gov (United States)

    Perks, Anna; Chakravarti, Sucharita; Manninen, Pirjo

    2009-04-01

    Anxiety is common in surgical patients, with an incidence of 60% to 92%. There is little information on the incidence and severity of preoperative anxiety in patients scheduled for neurosurgery. The aim of this study was to measure the level of preoperative anxiety in neurosurgical patients and to assess any influencing factors. After the Institutional Review Board approval and informed written consent, 100 patients booked for neurosurgery were interviewed preoperatively. Each patient was asked to grade their preoperative anxiety level on a verbal analog scale, Amsterdam Preoperative Anxiety and Information Scale, and a set of specific anxiety-related questions. The anxiety scores and the responses to the questions were compared between the sex, age, weight, diagnosis, and history of previous surgery. The mean age (+/-SD) was 50+/-13 years. The preoperative diagnosis was tumor (n=64), aneurysm (n=14), and other (n=22). Overall verbal analog scale was 5.2+/-2.7; the score was higher for female (5.8+/-2.8) than male patients (4.6+/-2.5) (PAmsterdam Preoperative Anxiety and Information Scale anxiety and knowledge scores were greater for surgery than for anesthesia. Questionnaire results showed that the most common anxieties were waiting for surgery, physical/mental harm, and results of the operation. In conclusion, our study showed that neurosurgical patients have high levels of anxiety, with a higher incidence in females. There was a moderately high need for information, particularly in patients with a high level of preoperative anxiety.

  14. Characterization of Cooking-Related Aerosols

    Science.gov (United States)

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

    2010-12-01

    The temperatures at which food is cooked are usually high enough to drive oils and other organic compounds out of materials which are being prepared for consumption. As these compounds move away from the hot cooking surface and into the atmosphere, they can participate in chemical reactions or condense to form particles. Given the high concentration of cooking in urban areas, cooking-related aerosols likely contribute to the overall amount of particulate matter on a local scale. Reported here are results for the mid-infrared optical characterization of aerosols formed during the cooking of several meat and vegetable samples in an inert atmosphere. The samples were heated in a novel aerosol generator that is designed to collect particles formed immediately above the cooking surface and inject them into a laminar aerosol flow cell. Preliminary results for the chemical processing of cooking-related aerosols in synthetic air will also be presented.

  15. 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.

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

    Science.gov (United States)

    Turp, Gulen Yildiz; 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.

  17. 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...

  18. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-temperature long-time heat treatment of meat from a gastronomic viewpoint. The effect of cooking time and cooking temperature on the sensory properties of beef eye of round (semitendinosus) was investigated by a sensory descriptive study. The results showed that both cooking time (3, 6, 9, and 12 hours....... 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...

  19. 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.

  20. 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.

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

    Institute of Scientific and Technical Information of China (English)

    E. GHASEMI; M. T. Hamed MOSAVIAN; M. H. Haddad KHODAPARAST

    2009-01-01

    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.

  2. Absorption and Cooked Rice Quality

    Institute of Scientific and Technical Information of China (English)

    LinJialianetal

    2001-01-01

    Abstract: Using glucono-8-1actone, sodiumcyclodextrin and proteinase as mainrice under different conditions and theadditivepolyphosphate, emulsifier, 13-the water-absorbing quality ofmethods to improve the edible quality ofcooked rice are systematically investigated. The experimental result indicatesthat the water-absorbing ability of rice at room temperature can be increasedsignificantly by soaking it in a 1:2 mixture of sodium polyphosphate andglucono-8-1actone. The cooked rice quality can be apparently improved bysoaking in a mixture of sodium polyphosphate, glucono-8-1actone, emulsifier, 13-cyclodextrin and protease.

  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. Technical aspects of production and analysis of biodiesel from used cooking oil. A review

    Energy Technology Data Exchange (ETDEWEB)

    Enweremadu, C.C.; Mbarawa, M.M. [Department of Mechanical Engineering, Tshwane University of Technology, Private Bag X680, Pretoria 001 (South Africa)

    2009-12-15

    The increasing awareness of the depletion of fossil fuel resources and the environmental benefits of biodiesel fuel has made it more attractive in recent times. The cost of biodiesel, however, is the major hurdle to its commercialization in comparison to petroleum-based diesel fuel. The high cost is primarily due to the raw material, mostly neat vegetable oil. Used cooking oil is one of the economical sources for biodiesel production. However, the products formed during frying, can affect the transesterification reaction and the biodiesel properties. This paper attempts to review various technological methods of biodiesel production from used cooking oil. The analytical methods for high quality biodiesel fuel from used cooking oil like GC, TLC, HPLC, GPC and TGA have also been summarized in this paper. In addition, the specifications provided by different countries are presented. The fuel properties of biodiesel fuel from used cooking oil were also reviewed and compared with those of conventional diesel fuel. (author)

  5. Development of Catalytic Cooking Plates

    Energy Technology Data Exchange (ETDEWEB)

    Hjelm, Anna-Karin; Silversand, Fredrik [CATATOR AB, Lund (Sweden); Tena, Emmanuel; Berger, Marc [Gaz de France (France)

    2004-04-01

    Gas catalytic combustion for gas stoves or cooking plates (closed catalytic burner system with ceramic plates) is a very promising technique in terms of ease of cleaning, power modulation and emissions. Previous investigations show that wire mesh catalysts, prepared and supplied by Catator AB (CAT), seem to be very well suited for such applications. Beside significantly reducing the NOx-emissions, these catalysts offer important advantages such as good design flexibility, low pressure drop and high heat transfer capacity, where the latter leads to a quick thermal response. Prior to this project, Gaz de France (GdF) made a series of measurements with CAT's wire mesh catalysts in their gas cooking plates and compared the measured performance with similar results obtained with theirs cordierite monolith catalysts. Compared to the monolith catalyst, the wire mesh catalyst was found to enable very promising results with respect to both emission levels (<10 mg NO{sub x} /kWh, <5 mg CO/kWh) and life-time (>8000 h vs. 700 h at 200 kW/m{sup 2}). It was however established that the radiation and hence, the thermal efficiency of the cooking plate, was significantly less than is usually measured in combination with the monolith (15 % vs. 32 %). It was believed that the latter could be improved by developing new burner designs based on CAT's wire mesh concept. As a consequence, a collaboration project between GdF, CAT and the Swedish Gas Technology AB was created. This study reports on the design, the construction and the evaluation of new catalytic burners, based on CAT's wire mesh catalysts, used for the combustion of natural gas in gas cooking stoves. The evaluation of the burners was performed with respect to key factors such as thermal efficiency, emission quality and pressure drop, etc, by the use of theoretical simulations and experimental tests. Impacts of parameters such as the the wire mesh number, the wire mesh structure (planar or folded), the

  6. 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...

  7. Interventions for preoperative smoking cessation

    DEFF Research Database (Denmark)

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

    2014-01-01

    : 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......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...

  8. 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.

  9. Anxiety in preoperative anesthetic procedures.

    Science.gov (United States)

    Valenzuela Millán, Jaquelyn; Barrera Serrano, José René; Ornelas Aguirre, José Manuel

    2010-01-01

    Preoperative anxiety is a common and poorly evaluated condition in patients who will undergo an anesthetic and surgical intervention. The objective of this study was to determine the prevalence of anxiety in a group of patients undergoing elective surgery, as assessed by the Amsterdam Anxiety Preoperative and Information (AAPI) scale. We studied 135 patients scheduled for elective surgery applying the AAPI scale 24 h before the surgical procedure to evaluate the presence of anxiety and patient characteristics. A descriptive analysis with mean +/- standard deviation for categorical variables was done. For intragroup differences, chi(2) test was used. Pearson correlation for the association between anxiety and postoperative complications was carried out. A value of p =0.05 was considered significant. One hundred six patients were surgically treated, 88% were female (average age 44 +/- 12 years). Some degree of preoperative anxiety was present in 72 patients (76%; p = 0.001) with a grade point average on the AAPI scale equal to 17 +/- 7 points, of which 95 (70%, OR = 5.08; p = 0.002) were females. Results of this study suggest the presence of high levels of preoperative anxiety in patients scheduled for elective surgery. The origin of the anxiety appears to be related to many factors that can be evaluated in pre-anesthetic consultation. Further study is needed to prevent the presence of this disorder.

  10. 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.

  11. 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®

  12. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

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

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

    CERN Document Server

    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...

  14. 46 CFR 169.703 - Cooking and heating.

    Science.gov (United States)

    2010-10-01

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

  15. Annual report, Cook Inlet District, 1958 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1958, including lists of operators and extensive statistics.

  16. Annual report, Cook Inlet District, 1956 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1956, including lists of operators and extensive statistics.

  17. Annual report, Cook Inlet District, 1954 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1954, including lists of operators and extensive statistics.

  18. Annual report, Cook Inlet District, 1957 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1957, including lists of operators and extensive statistics.

  19. Annual report, Cook Inlet District, 1959 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1959, including lists of operators and extensive statistics.

  20. 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)

  1. High Altitude Cooking and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... 286) Actions ${title} Loading... High Altitude Cooking and Food Safety What is considered a high altitude? How is ...

  2. 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...

  3. [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.

  4. Interventions for preoperative smoking cessation

    DEFF Research Database (Denmark)

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

    2010-01-01

    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......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...

  5. 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......; 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...

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

    OpenAIRE

    Dickinson, Katherine L.; Kanyomse, Ernest; Piedrahita, Ricardo; Coffey, Evan; Rivera, Isaac J; Adoctor, James; Alirigia, Rex; Muvandimwe, Didier; Dove, MacKenzie; Dukic, Vanja; Mary H Hayden; Diaz-Sanchez, David; Abisiba, Adoctor Victor; Anaseba, Dominic; Hagar, Yolanda

    2015-01-01

    Background 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 conditio...

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

    OpenAIRE

    Iborra Bernad, María del Consuelo; García Segovia, Purificación; Martínez Monzó, Javier

    2015-01-01

    [EN] In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the app...

  8. Performance of five cooking banana accessions at the National Germplasm Repository under limestone soil conditions.

    Science.gov (United States)

    Five varieties of cooking bananas from the National Germplasm Repository in Miami were used for evaluation under local edaphic and environmental conditions. The number of pseudostems per mat, height at fruiting, and cycling time were determined during the first fruiting cycle, and bunch number and b...

  9. Do psychological interventions reduce preoperative anxiety?

    Science.gov (United States)

    Renouf, Tessa; Leary, Alison; Wiseman, Theresa

    The systematic review investigates whether, during preoperative assessments, nurse-delivered psychological interventions reduce anxiety levels preoperatively for patients undergoing elective surgery. Seventeen studies met the inclusion criteria for data extraction and in-depth critiquing. Of these, two were discarded due to lack of validity, while the remaining studies were organised thematically in a narrative synthesis, generating two principal results: patients' preoperative anxieties were lowered by nurse-delivered general preoperative psychological interventions; and patients valued individualised preoperative interventions delivered by nurses. However, the single oncology study in the review showed an elevation in preoperative anxiety, regardless of intervention, and highlights the need for more research in this under-reviewed area. In the meantime, the authors believe that service improvements should be implemented to ensure that, where possible, psychological preoperative interventions are individualised.

  10. 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…

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

    Science.gov (United States)

    Perata, E; Ferrari, P; Tarsitani, G

    2005-01-01

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

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

    Science.gov (United States)

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

    2017-01-01

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

  13. 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…

  14. 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...

  15. 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.

  16. Effects of aleurone layer on rice cooking: A histological investigation.

    Science.gov (United States)

    Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

    2016-01-15

    Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour.

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

    Science.gov (United States)

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

    2015-08-01

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

  18. Preoperative localization in primary hyperparathyroidism

    Energy Technology Data Exchange (ETDEWEB)

    Han, Sanson; Kitamura, Hiroyuki; Takagita, Shin-ichi; Maetani, Toshiki; Iwahashi, Yuka; Miyazaki, Masakazu; Yamamoto, Norio [Tenri Hospital, Nara (Japan)

    1998-04-01

    Between 1992 and 1996, 31 cases (8 men and 23 women) with primary hyperparathyroidism (PHPT) were treated in our department. In this study, we compared which of the preoperative localization methods was most useful in the detection of PHPT. The sensitivity for detection of abnormal parathyroid glands was 88.6% on ultrasonography (US), 76.9% on magnetic resonance imaging (MRI), 74.3% on Tl-Tc subtraction scintigraphy and 68.8% on computed tomography. We concluded that US should be performed first, with MRI as a supplementary method, for the detection of abnormal parathyroid glands and the evaluation of invasion within the body. (author)

  19. Preoperative Evaluation for Noncardiac Surgery.

    Science.gov (United States)

    Cohn, Steven L

    2016-12-06

    This issue provides a clinical overview of preoperative evaluation for noncardiac surgery, focusing on risk factors, elements of evaluation, medication management, and practice improvement. The content of In the Clinic is drawn from the clinical information and education resources of the American College of Physicians (ACP), including MKSAP (Medical Knowledge and Self-Assessment Program). Annals of Internal Medicine editors develop In the Clinic in collaboration with the ACP's Medical Education and Publishing divisions and with the assistance of additional science writers and physician writers.

  20. 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

  1. 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.

  2. 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)

  3. 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.

  4. Cooking on Slovene national television during socialism: an overview of cooking programmes from 1960 to 1990

    Directory of Open Access Journals (Sweden)

    Ana Tominc

    2015-05-01

    Full Text Available This article gives a brief historical overview of cooking programmes broadcast on TV Ljubljana between 1960 and 1990 that were mainly produced in Slovenia. From the famous chef Ivan Ivačič in the early 1960s through “Vegeta’s kitchen” in the 1970s to a children’s cooking show, Lonček, kuhaj [Little pot, cook!] in 1990, I analyse the contents of these shows and demonstrate their thematic variation. I also place them in their historical context, especially in terms of socialist television. Cooking shows, which were not only a source of knowledge about new equipment, ingredients and cooking techniques, also revealed to the audience during socialism a different lifestyle, tastes and manners, making television one of the important contributors to the idea of the community, either as a class or nation. Despite this, compared to contemporary cooking shows, the genre of the time remains directed towards education, a feature generally not dissimilar to cooking shows in non-socialist contexts.

  5. Preoperative information management system using wireless PDAs.

    Science.gov (United States)

    Sawa, Tomohiro; Okahara, Masaharu; Santo, Masayuki; Schmidt, Ulrich; Nakata, Yoshinori; Morita, Shigeho; Ohno-Machado, Lucila

    2003-01-01

    Personal Digital Assistant (PDA) and wireless communication are currently available in clinical settings. We developed wireless PDA software that assists anesthesiologists in pre-operative patient assessment. The device communicates with the hospital information system through a wireless LAN and is equipped with pre-programmed data entry templates for pre-operative assessment. As a preliminary test of the device, we randomly assigned residents in preoperative assessment to an intervention and a control arm and compared the results.

  6. 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.

  7. Primary productivity, nutrients, and other data from bottle casts in the Lower Cook Inlet and other locations from NOAA Ship DISCOVERER as part of the Outer Continental Shelf Environmental Assessment Program (OCSEAP) from 1976-05-05 to 1976-05-30 (NCEI Accession 7601634)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Primary productivity, nutrients, and other data were collected from bottle casts in the Lower Cook Inlet and other locations from NOAA Ship DISCOVERER from 05 May...

  8. Phytoplankton, fish pathology, and other data from net, bottle casts, and fish trawls in the Lower Cook Inlet and other locations from NOAA Ship DISCOVERER and other platforms as part of Outer Continental Shelf Environmental Assessment Program (OCSEAP) from 1975-09-12 to 1976-06-01 (NODC Accession 7601874)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Phytoplankton, fish pathology, and other data were collected from net, bottle casts, and fish trawls in the Lower Cook Inlet and other locations from NOAA Ship...

  9. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    Xiao Anhong; Pan Chongdao; Xiao Deyan; Hou Hong

    2000-01-01

    An experiment of flour quality was carried out by means of cooking. It was proven that the flour quality could be evaluated directly, accurately and raliablely by cooking experiment, which should be able to guide reasonble processing and utilizing flour.

  10. Preoperative evaluation of oesophageal adenocarcinoma.

    Science.gov (United States)

    Khanna, Lauren G; Gress, Frank G

    2015-02-01

    The preoperative evaluation of oesophageal adenocarcinoma involves endoscopic ultrasound (EUS), computed tomography (CT), and positron emission tomography (PET). With routine Barrett's oesophagus surveillance, superficial cancers are often identified. EUS, CT and PET have a limited role in the staging of superficial tumours. Standard EUS has limited accuracy, but high frequency ultrasound miniprobes are valuable for assessing tumour stage in superficial tumours. However, the best method for determining depth of invasion, and thereby stage of disease, is endoscopic mucosal resection. In contrast, in advanced oesophageal cancers, a multi-modality approach is crucial. Accurate tumour staging is very important since the treatment of advanced cancers involves a combination of chemotherapy, radiation, and surgery. EUS is very useful for staging of the tumour and nodes. High frequency ultrasound miniprobes provide the ability to perform staging when the lesion is obstructing the oesophageal lumen. CT and PET provide valuable information regarding node and metastasis staging.

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

    Science.gov (United States)

    Coveney, John; Begley, Andrea; Gallegos, Danielle

    2012-01-01

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

  12. 46 CFR 129.550 - Power for cooking and heating.

    Science.gov (United States)

    2010-10-01

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

  13. 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.

  14. Serving Up Activities for TV Cooking Shows.

    Science.gov (United States)

    Katchen, Johanna E.

    This paper documents a presentation given on the use of English-language television cooking shows in English-as-a-Second-Language (ESL) and English-as-a-Foreign-Language (EFL) classrooms in Taiwan. Such shows can be ideal for classroom use, since they have a predictable structure consisting of short segments, are of interest to most students,…

  15. Energy aspects in food extrusion-cooking

    NARCIS (Netherlands)

    Janssen, L.P.B.M.; Moscicki, L.; Mitrus, M.

    2002-01-01

    Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measurement results, the baro-thermal treatment of different vegetable raw materials is discussed together with the engineering aspects of th

  16. 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…

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

    OpenAIRE

    Vonghia, G; Liuzzi, V.; M. Faccia; G. Alviti; G. Cacace; A. Di Luccia

    2011-01-01

    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, ...

  18. 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.

  19. Preoperative Smoking Status and Postoperative Complications

    DEFF Research Database (Denmark)

    Grønkjær, Marie; 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....

  20. Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

    Directory of Open Access Journals (Sweden)

    Liu Yang

    Full Text Available ABSTRACT Effects of leached amylose (AM and amylopectin (AP on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N and stickiness (from 1.74 to 1.19N·s significantly. However, the addition of AM and AP enhanced the hardness (27.63N and stickiness (1.71N·s.Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked rice. The leached AP absorbed water and swelledto form masses. Atthe gelatinization temperature,theAPmassesagglomeratedtoformafilmlayer,whichcoveredtheunevenstructure, the thicker and smoother film contributed to the sticky texture.

  1. 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...

  2. 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.

  3. Environmental monitoring lecture notes

    Energy Technology Data Exchange (ETDEWEB)

    Soldat, J.K.

    1965-03-01

    Criteria for environmental monitoring programs for radioactivity are presented. Standards for public exposure and the basis for maximum permissible concentration values are discussed. The value of pre-operational surveys, operation surveys, and emergency surveys in environmental monitoring programs is considered. The environmental monitoring program at the Hanford Area is described. 90 references.

  4. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.

    Science.gov (United States)

    Sánchez Del Pulgar, José; Gázquez, Antonio; Ruiz-Carrascal, Jorge

    2012-03-01

    This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60°C or 80°C), time (5 or 12h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P=0.054) and at a lower temperature (PVacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature×time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.

  5. 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.

  6. Homestyle quick-cooking rice meal products.

    Science.gov (United States)

    Azanza, Ma Patricia V; Basman, Irenei Camila V; Tinsay, Cathrina B; Tasarra, Christy G

    2002-01-01

    The study developed processes for quick-cooking rice meal products (QCRMP) paella and bringhe originally based on homestyle recipes. These QCRMPs consisted of basal quick-cooking waxy Malagkit Sungsong and non-waxy irrigated rice (IR) 42 Philippine rice cultivars, dehydrated vegetables, textured vegetable proteins (TVPs) as meat analogs, and seasonings. The rehydrated QCRMP paella and bringhe were found to be more acceptable than their conventionally prepared counterparts at 5% level of significance based on results of sensory acceptability evaluation by 50 consumer panelists. Improvement of the sensory attributes of the QCRMPs was ascribed to the use of alternate concentrates and powdered ingredients which imparted more intense flavors to the developed products than their fresh counterparts.

  7. 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.

  8. The Stove Adoption Process: Quantification Using Stove Use Monitors (SUMs) in Households Cooking with Fuelwood

    OpenAIRE

    Ruiz Mercado, Ilse

    2012-01-01

    The exposure to the toxic products of the incomplete combustion of wood, charcoal, crop residues and dung used as cooking and heating fuels kills 1.6 million people every year. This leading environmental health risk also accounts for about one-third of the global human-caused black carbon emissions. Stove technologies that vent smoke to the outside of a house and have verified improved combustion efficiencies have been identified as a solution to the household air pollution problem. However...

  9. 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.

  10. 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 work...... further user attention. The EffiCooker also may replace many other kitchen appliances, e. g. steamer, rice cooker, double boiler, chocolate melter, deep fat fryer, etc....

  11. 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.

  12. Ciguatera poisoning in the Cook Islands

    OpenAIRE

    Bailey, Stephanie; Withers, Tristan

    2014-01-01

    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...

  13. Shanghai Home-Cooking in Shikumen

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Apopular dish in Shanghai is soaked rice—cooked rice reheated in boiling water. It is usually eaten together with pickles, and so cannot be considered particularly upscale or nutritious. However, a recent survey of the social and economic situation in urban Shanghai indicated that 66 percent of the people in Shanghai eat soaked rice and pickles for breakfast everyday. Soaked rice is a typical food among Shanghai’s shikumen

  14. Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks.

    Science.gov (United States)

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

    2013-01-01

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

  15. 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.

  16. Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

    OpenAIRE

    Iborra Bernad, María del Consuelo; Tárrega, Amparo; García Segovia, Purificación; Martínez Monzó, Javier

    2014-01-01

    The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, the structural, nutritional and sensory properties of red cabbage cooked with sous-vide treatment in comparison with traditional cooking (boiling water) was evaluated. Changes in texture, color and anthocyanin content were measured in samples cooked with traditional cooking...

  17. A fresh look at preoperative body washing

    Science.gov (United States)

    Tanner, Judith; Gould, Dinah; Jenkins, Philip; Hilliam, Rachel; Mistry, Neetesh; Walsh, Susannah

    2012-01-01

    National guidelines do not support preoperative body washing to reduce surgical site infections, instead recommending bathing or showering with soap. Yet preoperative body washing continues to be widely used in many hospitals across Europe. This paper suggests that existing trials of preoperative body washing, upon which guidelines are based, are dated and proposes a new investigation of preoperative body washing using modern definitions of surgical site infection with standardised patient follow up, modern surgical techniques and well designed trials. This paper provides a critique of existing guidelines and describes a randomised trial with 60 participants to compare the effect of soap and two antiseptic washing products on colony forming units (CFUs) for up to six hours. Chlorhexidine gluconate and octenidine were significantly more effective than soap in reducing CFUs in the underarm, and chlorhexidine was significantly more effective than soap in reducing CFUs in the groin. PMID:22448182

  18. 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 ...

  19. Preoperative alcohol cessation prior to elective surgery

    DEFF Research Database (Denmark)

    Oppedal, Kristian; Møller, Ann Merete; Pedersen, Bolette

    2012-01-01

    Hazardous drinking has been associated with an increased postoperative complication rate after surgery. Common complications include postoperative infections, cardiopulmonary complications, and bleeding episodes. Preoperative abstinence may to some degree reverse alcohol-induced pathophysiological...

  20. 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 ...

  1. 75 FR 9015 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2010-02-26

    ... 7.5 mile roadway facility from US 12/20/45 (Mannheim Road) to east of IL 50 (Cicero Avenue). Improvements to the corridor are considered necessary due to safety concerns, operational issues, traffic congestion, and age of facility. Alternatives that may be considered include (1) taking no action; (2) a...

  2. Preoperative education for lumbar surgery for radiculopathy

    OpenAIRE

    Louw, A; Louw, Q; L. Crous

    2009-01-01

    To date no studies have been published on preoperative education forpatients who had lumbar surgery. The aim of this study was to determine if there is a demand for preoperative education for patients who had lumbar surgery for radiculopathy. A convenience sample of 47 patients who had lumbar surgery and a random sample of 141 physiotherapists involved in treating patients who had lumbar surgery completed a newly developed spinal surgery questionnaire. The data were analyzed using descriptive...

  3. Preoperative prediction of severe postoperative pain.

    Science.gov (United States)

    Kalkman, C J; Visser, K; Moen, J; Bonsel, G J; Grobbee, D E; Moons, K G M

    2003-10-01

    We developed and validated a prediction rule for the occurrence of early postoperative severe pain in surgical inpatients, using predictors that can be easily documented in a preoperative setting. A cohort of surgical inpatients (n=1416) undergoing various procedures except cardiac surgery and intracranial neurosurgery in a University Hospital were studied. Preoperatively the following predictors were collected: age, gender, type of scheduled surgery, expected incision size, blood pressure, heart rate, Quetelet index, the presence and severity of preoperative pain, health-related quality of life the (SF-36), Spielberger's State-Trait Anxiety Inventory (STAI) and the Amsterdam Preoperative Anxiety and Information Scale (APAIS). The outcome was the presence of severe postoperative pain (defined as Numeric Rating Scale > or =8) within the first hour postoperatively. Multivariate logistic regression in combination with bootstrapping techniques (as a method for internal validation) was used to derive a stable prediction model. Independent predictors of severe postoperative pain were younger age, female gender, level of preoperative pain, incision size and type of surgery. The area under the receiver operator characteristic (ROC) curve was 0.71 (95% CI: 0.68-0.74). Adding APAIS scores (measures of preoperative anxiety and need for information), but not STAI, provided a slightly better model (ROC area 0.73). The reliability of this extended model was good (Hosmer and Lemeshow test p-value 0.78). We have demonstrated that severe postoperative pain early after awakening from general anesthesia can be predicted with a scoring rule, using a small set of variables that can be easily obtained from all patients at the preoperative visit. Before this internally validated preoperative prediction rule can be applied in clinical practice to support anticipatory pain management, external validation in other clinical settings is necessary.

  4. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Science.gov (United States)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  5. 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.

  6. Impact of structural characteristics on starch digestibility of cooked rice.

    Science.gov (United States)

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

    2016-01-15

    To examine the impact of structural characteristics of cooked rice grains on their starch digestibility, a simulated in vitro gastro-small intestinal digestion technique was applied to intact and homogenised cooked rice samples. The starch hydrolysis percentage increased during simulated small intestinal digestion, in which approximately 65% and 24% of the starch was hydrolysed within the first 5min, for homogenised and intact cooked rice, respectively. The kinetic constant of homogenised cooked rice, which was regarded as an estimated digestion rate, was ∼8 times higher than the intact cooked rice. The homogenised and intact samples were also examined for any microstructural changes occurring during the in vitro digestion process using fluorescent and scanning electron microscopy. In the intact samples, the aleurone layers of the endosperm remained as thin-film like layers during in vitro digestion and thus may be regarded as less digestible materials that influence cooked rice digestibility.

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

    Science.gov (United States)

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

    2013-06-01

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

  8. 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.)

  9. Cooking for geeks: real science, great hacks, and good food

    National Research Council Canada - National Science Library

    Potter, Jeff

    2010-01-01

    ... .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Functional Fixedness 5 A Few Words on Nutrition 10 Tips for Newbies 12 Picking a Recipe 22 Reading Between the Lines 26 Cooking for One...

  10. Life cycle assessment of hydrogenated biodiesel production from waste cooking oil using the catalytic cracking and hydrogenation method.

    Science.gov (United States)

    Yano, Junya; Aoki, Tatsuki; Nakamura, Kazuo; Yamada, Kazuo; Sakai, Shin-ichi

    2015-04-01

    There is a worldwide trend towards stricter control of diesel exhaust emissions, however presently, there are technical impediments to the use of FAME (fatty acid methyl esters)-type biodiesel fuel (BDF). Although hydrogenated biodiesel (HBD) is anticipated as a new diesel fuel, the environmental performance of HBD and its utilization system have not been adequately clarified. Especially when waste cooking oil is used as feedstock, not only biofuel production but also the treatment of waste cooking oil is an important function for society. A life cycle assessment (LCA), including uncertainty analysis, was conducted to determine the environmental benefits (global warming, fossil fuel consumption, urban air pollution, and acidification) of HBD produced from waste cooking oil via catalytic cracking and hydrogenation, compared with fossil-derived diesel fuel or FAME-type BDF. Combined functional unit including "treatment of waste cooking oil" and "running diesel vehicle for household waste collection" was established in the context of Kyoto city, Japan. The calculation utilized characterization, damage, and integration factors identified by LIME2, which was based on an endpoint modeling method. The results show that if diesel vehicles that comply with the new Japanese long-term emissions gas standard are commonly used in the future, the benefit of FAME-type BDF will be relatively limited. Furthermore, the scenario that introduced HBD was most effective in reducing total environmental impact, meaning that a shift from FAME-type BDF to HBD would be more beneficial. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. 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.

  12. How Do Cooks Actually Cook Vegetables? A Field Experiment With Low-Income Households.

    Science.gov (United States)

    Clarke, Peter; Evans, Susan H

    2016-01-01

    Vegetables in the diet contribute to disease prevention. However, low-income households underconsume fresh vegetables, perhaps because of cost and of unavailability at nearby stores. A third reason may lurk behind those barriers: cooks' unfamiliarity with various and appealing ways to prepare vegetables. To illuminate that possibility and to suggest interventions that could be designed more effectively to boost vegetable consumption, this study took the novel step of providing ample, if temporary, supplies of a fresh vegetable to random sets of clients of food pantries. A week later, telephone interviews obtained details about preparations of meals and snacks that household cooks had made with their unexpected bounty. Among the experiment's 10 vegetables, some were used twice as often as others. Even more striking, cooks practiced a narrow repertoire of preparation methods, dominated by boiling and steaming, across most of the vegetables. Fats and salt were often added to boiled and steamed preparations. Implications are drawn to suggest kinds of recipes-pairings of vegetables and of vegetables with underused means of preparation-that could expand cooks' repertoires and add variety in flavors, appearances of dishes, meal textures, and aromas. © 2015 Society for Public Health Education.

  13. Marine Ice Atlas for Cook Inlet, Alaska

    Science.gov (United States)

    2007-11-02

    microwave/imager TDD thawing degree-day USACE U.S. Army Corps of Engineers USCB U.S. Census Bureau USCG U.S. Coast Guard USNO U.S. Naval Observatory WMO...large com- mercial fishing fleet based there. Homer, also a center for tourism , has a population of about 4,800. Marine facilities there include a deep...the importance of commercial navigation, fishing, and tourism access to remote sites around Cook Inlet, the practice continues today with even greater

  14. 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.

  15. Chemical changes during extrusion cooking. Recent advances.

    Science.gov (United States)

    Camire, M E

    1998-01-01

    Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches, and non-starch polysaccharides can fragment, creating reactive molecules that may form new linkages not found in nature. Vitamin stability varies with vitamin structure, extrusion conditions, and food matrix composition. Little is known about the effects of extrusion parameters on phytochemical bioavailability and stability. Reactive extrusion to create new flavor, antioxidant and color compounds will be an area of interest in the future.

  16. Local Cooking Oil Faces Foreign Challenges

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Alarming local oil industry This year, the purchasing price of rapeseed from China's major production bases has gone up due to the decline in planting area of oil-bearing crops. In this June, the purchase price of rapeseeds from Anhui Province, a major rape production base in China, increased by 10%~20% from this May and by 50%~60% over last year. It was even 0.26 yuan /jin (half a kilogram) higher than the highest price level of last year. Domestic oil price rise has also resulted in the increasing import of cooking oil.

  17. Preoperative education for lumbar surgery for radiculopathy

    Directory of Open Access Journals (Sweden)

    A. Louw

    2009-02-01

    Full Text Available To date no studies have been published on preoperative education forpatients who had lumbar surgery. The aim of this study was to determine if there is a demand for preoperative education for patients who had lumbar surgery for radiculopathy. A convenience sample of 47 patients who had lumbar surgery and a random sample of 141 physiotherapists involved in treating patients who had lumbar surgery completed a newly developed spinal surgery questionnaire. The data were analyzed using descriptiveand inferential statistical tests. Results showed that 100% of the patients and 99% of therapists view preoperative education to be an important component for lumbar surgery for radiculopathy. The most important factors identifiedfor inclusion in preoperative educational programs were reason for surgery, risks associated with surgery, limitations following surgery and more education regarding pain. The preferred method of education delivery was verbal one-on-one education. This study demonstrates that there is a demand for preoperative education for patients who had lumbar surgery.

  18. [Preoperative assessment of lung disease patients.].

    Science.gov (United States)

    Ramos, Gilson; Ramos Filho, José; Pereira, Edísio; Junqueira, Marcos; Assis, Carlos Henrique C

    2003-02-01

    Lung complications are the most frequent causes of postoperative morbidity-mortality, especially in lung disease patients. So, those patients should be preoperatively carefully evaluated and prepared, both clinically and laboratorially. This review aimed at determining surgical risk and at establishing preoperative procedures to minimize peri and postoperative morbidity-mortality in lung disease patients. Major anesthetic-surgical repercussions in lung function have already been described. Similarly, we tried to select higher-risk patients, submitted or not to lung resection. To that end, clinical and laboratorial propedeutics were used. Finally, a proposal of a preoperative algorithm was presented for procedures with lung resection. Lung disease patients, especially those with chronic evolution, need to be preoperatively thoroughly evaluated. ASA physical status and Goldmans cardiac index are important risk forecasting factors for lung disease patients not candidates for lung resection. Adding to these criteria, estimated postoperative max VO2, FEV1 and diffusion capacity are mandatory for some patients submitted to lung resection. beta2-agonists and steroids should be considered in the preoperative period of these patients.

  19. 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

    ... (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking... revocation of the antidumping duty order on imports of porcelain-on-steel cooking ware from Taiwan and the... antidumping duty order on imports of porcelain-on-steel cooking ware from Taiwan and the countervailing...

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

    Energy Technology Data Exchange (ETDEWEB)

    Worthington, Monty [Project Director - AK

    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.

  1. 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.

  2. 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...

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

    OpenAIRE

    Ermy Teti; Sakti Hutabarat; Asriati Nofionna

    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 ...

  4. 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.

  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. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    XiaoAnhong; PanChongdao; 等

    2000-01-01

    An experiment of flour quality was carried out by means of cooking.It was proven that the flour quality could be evaluated directly,accurately and raliablely by cooking experiment,which should be able to guide reasonble processing and utilizing flour.

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

    African Journals Online (AJOL)

    EYERE

    Household cooking energy accounts for a major part of the total energy consumed in Nigeria. Factors ... energy for cooking can be classified into solid fuels and non-solid fuels. ... previously used fuel [11] whereas, other factors such as culture ...

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

    NARCIS (Netherlands)

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

    2006-01-01

    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. Real

  9. 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 scie

  10. 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’?

  11. 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

  12. Genotoxicity of fumes from heated cooking oils produced in Taiwan.

    Science.gov (United States)

    Wu, P F; Chiang, T A; Ko, Y C; Lee, H

    1999-02-01

    Epidemiologic investigations of lung cancer among Taiwanese nonsmoking women have found that exposure to fumes from cooking oils may be an important risk factor. Fume samples from three different commercial cooking oils (lard, soybean, and peanut oils) often used in Taiwan for preparing Chinese meals were collected for genotoxicity analysis in SOS chromotest and sister chromatid exchange (SCE) assays. The induction factors of the SOS chromotest in Escherichia coli PQ 37 were dependent on the concentrations of lard and soybean cooking oil extracts without S9 mix. In addition, when CHO-K1 cells were exposed to condensates of cooking oil fumes for 12 h, SCEs showed a dose-related increase in extracts of lard and soybean oil fumes. This result provides experimental evidence and is in accordance with the findings of epidemiologic studies that women exposed to the emitted fumes of cooking oils are at an increase risk of contracting lung cancer. Copyright 1999 Academic Press.

  13. Fate of enniatins and deoxynivalenol during pasta cooking.

    Science.gov (United States)

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

    2016-12-15

    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 different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).

  14. 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.

  15. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time

    Directory of Open Access Journals (Sweden)

    Jose Sanchez del Pulgar

    2013-10-01

    Full Text Available The volatile organic compound (VOC profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C, time (5 or 12 h and vacuum (vacuum or air-packaged. As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  16. Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

    Science.gov (United States)

    del Pulgar, Jose Sanchez; Roldan, Mar; Ruiz-Carrascal, Jorge

    2013-10-10

    The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  17. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  18. 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.

  19. 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 majo

  20. 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.

  1. 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

  2. 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...

  3. Preoperational test report, vent building ventilation system

    Energy Technology Data Exchange (ETDEWEB)

    Clifton, F.T.

    1997-11-04

    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.

  4. Preoperative and intraoperative continuous use of ...

    African Journals Online (AJOL)

    2016-09-13

    Sep 13, 2016 ... in clinics to improve patient safety and effectiveness with. Introduction ... and control group according to different use of drugs. The two ... Key words: Anesthesia, dexmedetomidine, effect, intervention, preoperative, recovery, remifentanil .... will lead to postoperative pain in patients and severe agitation after ...

  5. Preoperational test, vent building ventilation system

    Energy Technology Data Exchange (ETDEWEB)

    Clifton, F.T., Westinghouse Hanford

    1996-08-20

    Preoperational Test Procedure for Vent Building Ventilation System, Project W-030. Project W-030 provides a ventilation upgrade for the four Aging Waste Facility tanks. The Vent Building ventilation system provides ventilation, heating, cooling, and zone confinement control for the W-030 Project Vent Building. The tests verify correct System operation and correct indications displayed by the central Monitor and Control system.

  6. 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 preo

  7. Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.

    Science.gov (United States)

    Oz, Fatih; Seyyar, Esra

    2016-04-20

    The effects of different cooking temperatures (65, 75, and 85 °C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQx. In addition, the migration level of BPA in sous-vide-cooked samples ranged between 4.93 and 27.11 ng/g.

  8. Mutagens from heated Chinese and U.S. cooking oils.

    Science.gov (United States)

    Shields, P G; Xu, G X; Blot, W J; Fraumeni, J F; Trivers, G E; Pellizzari, E D; Qu, Y H; Gao, Y T; Harris, C C

    1995-06-07

    The lung cancer incidence in Chinese women is among the highest in the world, but tobacco smoking accounts for only a minority of the cancers. Epidemiologic investigations of lung cancer among Chinese women have implicated exposure to indoor air pollution from wok cooking, where the volatile emissions from unrefined cooking oils are mutagenic. This study was conducted to identify and quantify the potentially mutagenic substances emitted from a variety of cooking oils heated to the temperatures typically used in wok cooking. Several cooking oils and fatty acids were heated in a wok to boiling, at temperatures (for the cooking oils) that ranged from 240 degrees C to 280 degrees C (typical cooking temperatures in Shanghai, China). The oils tested were unrefined Chinese rapeseed, refined U.S. rapeseed (known as canola), Chinese soybean, and Chinese peanut in addition to linolenic, linoleic, and erucic fatty acids. Condensates of the emissions were collected and tested in the Salmonella mutation assay (using Salmonella typhimurium tester strains TA98 and TA104). Volatile decomposition products also were subjected to gas chromatography and mass spectroscopy. Aldehydes were detected using high-performance liquid chromatography and UV spectroscopy. 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds were qualitatively and quantitatively detected, with emissions tending to be highest for unrefined Chinese rapeseed oil and lowest for peanut oil. The emission of 1,3-butadiene and benzene was approximately 22-fold and 12-fold higher, respectively, from heated unrefined Chinese rapeseed oil than from heated peanut oil. Lowering the cooking temperatures or adding an antioxidant, such as butylated hydroxyanisole, before cooking decreased the amount of these volatile emissions. Among the individual fatty acids tested, heated linolenic acid produced the greatest quantities of 1,3-butadiene, benzene, and acrolein. Separately, the mutagenicity of individual

  9. A Study on the Safety of Vacuum Cooking Method in the New Cooking System

    OpenAIRE

    山下,由美子; 溝下,あさみ; 村田, 美穂子; 谷口,美佐子; 白砂,千登勢; 水井,富美恵; 岡田,正浩

    2009-01-01

    In the present study,we investigated the shelf-life of vacuum cooked products, which are being increasingly utilized on many fronts, including hotel and hospital catering. We focused on important factors for food hygiene through bacterial and organoleptic testing and investigated the leaching of hazardous substances from vacuum packaging materials due to heating with steam convection ovens. Bacterial testing detected only small amounts of general bacteria even after two weeks of storage foll...

  10. How SARS Taught Me to Cook

    Institute of Scientific and Technical Information of China (English)

    GUAVALEE

    2003-01-01

    DURING the week-long May Day holiday I usually hold a party, or enjoy the good weather on outings with friends, but thanks to the SARS epidemic in Beijing this year, I stayed at home the entire May Day holiday. It was no problem finding something to do with my ample spare time, as I can surf the Internet for hours on end. My biggest headache was eating.Having dined in cafeterias and restaurants for the previous ten years or so, I had never learned to cook, but as SARS had begun to spread in Beijing in late April, the cafeteria in my work unit and most restaurants were closed for the holiday.

  11. 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

  12. Energy-Efficient Cooking of Spaghetti

    Science.gov (United States)

    Levy, Akash

    2011-03-01

    Spaghetti is a dual-career family dinner favorite. But how much energy is consumed in the process, and how can it be optimized? I performed an experiment to test two methods for preparing a spaghetti meal. In both cases, the water was rapidly heated to the boiling point. The flame was kept at maximum for the first experiment until the spaghetti was cooked. In the second experiment, the flame was reduced and the top covered, such that the water was kept at 100C. The two methods are compared in terms of the total time required to prepare the meal and amount of energy required. A discussion of potential savings for the latter method--and possible uses for that savings--is discussed.

  13. “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....... The approach involves seeking proactively, noticing, and acting creatively upon serendipitous opportunities that are associated with the case’s future. These opportunities may bring researchers into contact with social worlds other than those in which the studied case is grounded and may require...... that they negotiate and play diverse roles for data collection, yielding novel insights and offering possibilities for building interesting stories and theories. Next I describe the background of and inspiration for the approach, introduce its elements and workings, and highlight potential benefits and caveats....

  14. 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

  15. Synthesis of biodiesel from waste cooking oil using sonochemical reactors.

    Science.gov (United States)

    Hingu, Shishir M; Gogate, Parag R; Rathod, Virendra K

    2010-06-01

    Investigation into newer routes of biodiesel synthesis is a key research area especially due to the fluctuations in the conventional fuel prices and the environmental advantages of biodiesel. The present work illustrates the use of sonochemical reactors for the synthesis of biodiesel from waste cooking oil. Transesterification of used frying oil with methanol, in the presence of potassium hydroxide as a catalyst has been investigated using low frequency ultrasonic reactor (20 kHz). Effect of different operating parameters such as alcohol-oil molar ratio, catalyst concentration, temperature, power, pulse and horn position on the extent of conversion of oil have been investigated. The optimum conditions for the transesterification process have been obtained as molar ratio of alcohol to oil as 6:1, catalyst concentration of 1 wt.%, temperature as 45 degrees C and ultrasound power as 200 W with an irradiation time of 40 min. The efficacy of using ultrasound has been compared with the conventional stirring approach based on the use of a six blade turbine with diameter of 1.5 cm operating at 1000 rpm. Also the purification aspects of the final product have been investigated.

  16. 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

  17. The Organoleptic and Smoked Catfish Histology from Pre-cooking

    Directory of Open Access Journals (Sweden)

    Venny Yuliastri

    2015-11-01

    Full Text Available Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfish production increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7% and fat about 0.95 until 11.5%. The objective of this study was to determine the best organoleptic and to study the changes of tissue structure of catfish caused by process precooking and smoking process. Precooked Catfish with variation 5, 10 and 15 minute; temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed in laboratory. The results organoleptic consumers is the favored smoke catfish without any pre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense 8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53. Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5 minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking has the highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78. Observation on histology showed fresh catfish the structure of the connective tissue still compact. Precooked catfish, myomer begins damage, catfish smoke without pre-cooking is characterized by the formation of fibrils wafy fibers are separated from one another and pre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomer but myomer still intact.

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

    Science.gov (United States)

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

    1978-09-08

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

  19. Preoperative staging of perforated diverticulitis by computed tomography scanning

    NARCIS (Netherlands)

    M.P.M. Gielens; I.M. Mulder (Irene); E. van der Harst (Erwin); M.P. Gosselink (Martijn Pieter); K.J. Kraal; H.T. Teng; J.F. Lange (Johan); J. Vermeulen (Jefrey)

    2012-01-01

    textabstractBackground: Treatment of perforated diverticulitis depends on disease severity classified according to Hinchey's preoperative classification. This study assessed the accuracy of preoperative staging of perforated diverticulitis by computerized tomography (CT) scanning. Methods: All patie

  20. The Amsterdam Preoperative Anxiety and Information Scale (APAIS)

    National Research Council Canada - National Science Library

    Moerman, N; Dam, van, F.S.A.M; Muller, M.J; Oosting, H

    1996-01-01

    ... phase.During routine preoperative screening, 320 patients were asked to assess their anxiety and information requirement on a six-item questionnaire, the Amsterdam Preoperative Anxiety and Information Scale (APAIS...

  1. 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

  2. [Preoperative assessment of patients with diabetes mellitus].

    Science.gov (United States)

    Takeda, Kiyoshi

    2010-07-01

    The perioperative morbidity of diabetic patients is related to preoperative end-organ damage. Due to the microvascular pathology, autonomic neuropathy is common and cardiovascular abnormalities such as hypertension, painless myocardial ischemia, and orthostatic hypotension may predispose patients to perioperative cardiovascular instability. Autonomic dysfunction also contributes to delayed gastric emptying, and preoperative administration of a histamine antagonist and a gastric emptying agent is needed. Chronic hyperglycemia leads to glycosylation of tissue proteins and the accumulation of abnormal collagen can cause stiff joint syndrome resulting in difficult tracheal intubation. The primary goal of pre and intraoperative blood glucose control is to avoid hypoglycemia and ketosis. Moreover, the tight glycemic control has been reported to improve survival in critically ill patients who were treated in the intensive care unit.

  3. Preoperatively diagnosed mucocele of the appendix.

    Science.gov (United States)

    Rojnoveanu, Gh; Ghidirim, Gh; Mishin, I; Vozian, M; Mishina, A

    2014-01-01

    Mucocele of the appendix is an infrequent entity, characterized by distension of the lumen due to accumulation of mucoid substance and is rarely diagnosed preoperatively. If untreated, mucocele may rupture producing a potentially fatal entity known as pseudomyxoma peritonei. The type of surgical treatment is related to the dimensions and the histology of the mucocele. Appendectomy is used for simple mucocele or for cystadenoma. Right hemi-colectomy is recommended for cystadeno carcinoma. In this paper, we report a case of an asymptomatic 37-year-old woman in whom mucocele was found on a routine ultrasound examination and preoperative computed tomography scan. Surgery revealed a big appendix measuring 84 mm in length and 40 mm in diameter. The final pathologic diagnosis was simple mucocele. Celsius.

  4. Preoperative Alcohol Consumption and Postoperative Complications

    DEFF Research Database (Denmark)

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

    2013-01-01

    .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...... complications, prolonged stay at the hospital, and admission to intensive care unit....

  5. Preoperative Arterial Interventional Chemotherapy on Cervical Cancer

    Institute of Scientific and Technical Information of China (English)

    WANG Hui; LING HU-Hua; TANG Liang-dan; ZHANG Xing-hua

    2008-01-01

    Objective:To discuss the therapeutic effect of preoperative interventional chemotherapy on cervical cancer.Methods:Preoperative interventional chemotherapy by femoral intubation was performed in 25 patients with bulky cervical cancer.The patients received bleomycin 45 mg and cisplatin or oxaliplatin 80 mg/m2.Results:25 cases(including 8 cases with stage Ⅰ and 17 cases with stage Ⅱ)received one or two courses of preoperative interventional chemotherapy.The size of the focal lesions was decreased greatly and radical hysterectomy and lymphadenectomy were performed successfully in all the patients.All of the specimens were sent for pathological examination.Lymphocyte infiltration was found more obvious in the cancer tissues as compared with their counterpart before treatment.As a result,relevant vaginal bleeding was stopped completely shortly after the treatment.Conclusion:Arterial interventional chemotherapy was proved to reduce the local size of cervical cancer and thus control the hemorrhage efficiently.The patients with cervical cancer can receive radical hysterectomy therapy after the interventional chemotherapy.

  6. Citrus aurantium blossom and preoperative anxiety.

    Science.gov (United States)

    Akhlaghi, Mahmood; Shabanian, Gholamreza; Rafieian-Kopaei, Mahmoud; Parvin, Neda; Saadat, Mitra; Akhlaghi, Mohsen

    2011-01-01

    Reducing anxiety is very important before operation. Preoperative visit and use of premedication are popular methods to achieve this goal, but the role of anxiolytic premedication remains unclear and postoperative side-effects may result from routine premedication. Citrus aurantium is used as an alternative medicine in some countries to treat anxiety, and recently the anxiolytic role of this medicinal plant was established in an animal model study. The aim of this study was to assess the anxiolytic effect of Citrus aurantium blossomon preoperative anxiety. We studied 60 ASA I patients undergoing minor operation. In a randomized double-blind design, two groups of 30 patients received one of the following oral premedication two hours before induction of anesthesia: 1) Citrus aurantium blossom distillate 1mL.kg(-1) (C-group); 2) Saline solution 1mL.kg(-1) as placebo (P-group). Anxiety was measured before and after premedication using the Spielberger state-trait anxiety inventory (STAI-state) and the Amsterdam preoperative anxiety and information scale (APAIS) before operation. After premedication, both the STAI-state and the APAIS scales were decreased in C-group (ppreoperative anxiety before minor operation. Copyright © 2011 Elsevier Editora Ltda. All rights reserved.

  7. Preoperative imaging diagnosis of carotid body tumors.

    Science.gov (United States)

    Pacheco-Ojeda, Luis A; Martínez-Viteri, Miguel A

    2010-01-01

    Carotid body tumors (CBTs) are relatively frequent lesions encountered at high altitudes, such in as the Andean Mountains. A correct preoperative diagnosis is essential for surgical planning and performance. For this reason, we have reviewed the evolution of our experience in the imaging diagnosis of these tumors. Between 1980 and June 2008, 160 CBTs were diagnosed. A total of 138 tumors were operated on, 4 are waiting for surgery, and 18 were not operated on because of age, medical conditions, or patient refusal. We have reviewed retrospectively the modalities of imaging diagnosis in our patients who underwent operation. Among the 138 tumors operated on, a correct preoperative diagnosis was done in 127 cases (92%). The preoperative diagnosis of the remaining 11 patients was unspecified benign tumor for 6 patients and neck lymph node for 5 patients. The imaging methods performed by different radiologists were conventional ultrasound, color Doppler ultrasound, carotid conventional angiography (CA), axial tomography, magnetic resonance and magnetic resonance angiography, and computed tomographic angiography (CTA). Most patients had more than one image study. Review of radiologist reports revealed a correct diagnosis in all carotid CA, magnetic resonance studies, and CTA. Additionally, CTA appeared to be a valuable method to predict the Shamblin group. Clinical suspicion and current image techniques permit a correct diagnosis in practically all cases of CBT.

  8. Implications of preoperative hypoalbuminemia in colorectal surgery

    Institute of Scientific and Technical Information of China (English)

    Adam Truong; Mark H Hanna; Zhobin Moghadamyeghaneh; Michael J Stamos

    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 colorectal surgical patients, hypoalbuminemia significantly increases the length of hospital stay, rates of surgical site infections, enterocutaneous fistula risk, and deep vein thrombosis formation. The delay of surgical procedures to allow for preoperative correction of albumin levels in hypoalbuminemic patients has been shown to improve the morbidity and mortality in patients with severe nutritional risk. The importance of preoperative albumin levels and the patient’s chronic inflammatory state on the postoperative morbidity and mortality has led to the development of a variety of surgical scoring systems to predict outcomes efficiently. This review attempts to provide a systematic overview of albumin and its role and implications in colorectal surgery.

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

    Science.gov (United States)

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

    2016-01-15

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

  10. Polynesian Music, Captain Cook, and the Romantic Movement in Europe.

    Science.gov (United States)

    Kaeppler, Adrienne L.

    1978-01-01

    The descriptions of Polynesian music and dance resulting from Cook's voyages influenced the romantic composers of the early nineteenth century, especially in the incorporation of exotic and mystical themes. (Author)

  11. 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...

  12. Polynesian Music, Captain Cook, and the Romantic Movement in Europe.

    Science.gov (United States)

    Kaeppler, Adrienne L.

    1978-01-01

    The descriptions of Polynesian music and dance resulting from Cook's voyages influenced the romantic composers of the early nineteenth century, especially in the incorporation of exotic and mystical themes. (Author)

  13. Heart-Healthy Home Cooking: African American Style

    Science.gov (United States)

    ... tablespoons parsley, finely chopped 1. Wash chicken and pat dry. Cut the chicken breast and kielbasa into 1-inch chunks. 2. Spray a medium-sized pan with nonstick cooking spray. Brown the sausage and chicken over medium heat and ...

  14. Energy conservation options for cooking with biomass in Ghana

    DEFF Research Database (Denmark)

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

    1996-01-01

    . 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...... of the energy chain. The results show that the possible options for energy conservation through the entire energy chain of the present technology are at least of the same magnitude as that involved in just switching to a more efficient biomass stove. The heat loss is largest while simmering when the boiling......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...

  15. Beans and Other Legumes: Types and Cooking Tips

    Science.gov (United States)

    ... your gastrointestinal system handle the increase in dietary fiber. References Duyff RL. Cook for flavor and health. In: Academy of Nutrition and Dietetics Complete Food and Nutrition Guide. 5th ed. New ...

  16. Food Safety Not Always on Menu of TV Cooking Shows

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_161980.html Food Safety Not Always on Menu of TV Cooking Shows ... shows. They also noted whether the shows mentioned food safety. The findings were published in the November-December ...

  17. 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...... of the energy chain. The results show that the possible options for energy conservation through the entire energy chain of the present technology are at least of the same magnitude as that involved in just switching to a more efficient biomass stove. The heat loss is largest while simmering when the boiling....... 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...

  18. Pasta cooking water as medium of amylase production

    African Journals Online (AJOL)

    Aghomotsegin

    respectively. The optimum substrate concentration, sea-water concentration, inoculum size and NaCl ... The factors that affect amylase production such as: pasta cooking .... pollution of the aquatic ecosystem. ... microbial life. .... Ocean Univ.

  19. 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.

  20. 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...

  1. 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,...

  2. 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,...

  3. 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...

  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. [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).

  6. Identification and origin of odorous sulfur compounds in cooked ham

    OpenAIRE

    Thomas, Caroline; Mercier, Frederic; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2014-01-01

    The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of th...

  7. STARCH RETROGRADATION AND PRODUCTION OF RESISTANT STARCH IN COOKED RICE

    OpenAIRE

    2008-01-01

    After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this report is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and ...

  8. Iron therapy for pre-operative anaemia.

    Science.gov (United States)

    Ng, Oliver; Keeler, Barrie D; Mishra, Amitabh; Simpson, Alastair; Neal, Keith; Brookes, Matthew J; Acheson, Austin G

    2015-12-22

    Pre-operative anaemia is common and occurs in up to 76% of patients. It is associated with increased peri-operative allogeneic blood transfusions, longer hospital lengths of stay and increased morbidity and mortality. Iron deficiency is one of the most common causes of this anaemia. Oral iron therapy has traditionally been used to treat anaemia but newer, safer parenteral iron preparations have been shown to be more effective in other conditions such as inflammatory bowel disease, chronic heart failure and post-partum haemorrhage. A limited number of studies look at iron therapy for the treatment of pre-operative anaemia. The aim of this Cochrane review is to summarise the evidence for use of iron supplementation, both enteral and parenteral, for the management of pre-operative anaemia. The objective of this review is to evaluate the effects of pre-operative iron therapy (enteral or parenteral) in reducing the need for allogeneic blood transfusions in anaemic patients undergoing surgery. We ran the search on 25 March 2015. We searched the Cochrane Injuries Group's Specialised Register, Cochrane Central Register of Controlled Trials (CENTRAL, The Cochrane Library), Ovid MEDLINE(R), Ovid MEDLINE(R) In-Process & Other Non-Indexed Citations, Ovid MEDLINE(R) Daily and Ovid OLDMEDLINE(R), EMBASE Classic and EMBASE (Ovid), CINAHL Plus (EBSCO), PubMed, clinical trials registries, conference abstracts, and we screened reference lists. We included all randomised controlled trials (RCTs) which compared pre-operative iron monotherapy to placebo, no treatment, standard of care or another form of iron therapy for anaemic adults undergoing surgery. Anaemia was defined by haemoglobin values less than 13 g/dL for males and 12 g/dL for non-pregnant females. Data were collected by two authors on the proportion of patients who receive a blood transfusion, amount of blood transfused per patient (units) and haemoglobin measured as continuous variables at pre-determined time-points: pre

  9. 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.

  10. 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.

  11. An evidence-based conceptual framework of healthy cooking.

    Science.gov (United States)

    Raber, Margaret; Chandra, Joya; Upadhyaya, Mudita; Schick, Vanessa; Strong, Larkin L; Durand, Casey; Sharma, Shreela

    2016-12-01

    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.

  12. 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.

  13. Influence of Heating Temperature on Cooking Curve of Rice

    Science.gov (United States)

    Nakamura, Kunio; Akutsu, Atsuko; Otake, Ayumi; Moritaka, Hatsue

    The swelling behavior of a rice grain in water and an aqueous NaCl and acetic acid solution was investigated as a function of temperature. We observed that the rice grain in water shows an abrupt change in shape and size at 61 °C. The transition temperature Tv became higher in an order: sodium chloride aqueous solution > water > acetic acid aqueous solution. In order to clarify Tv, we also investigated kinetics on cooking of rice grains by the rheological measurement. The time development of compliance of rice grains in compression (cooking curve) from 5 to 1440 min was measured in the range of cooking temperatures from 61 to 80°C. We found that Tv is the onset temperature to complete the cooking of rice. The cooking curve at the cooking temperature neighborhood Tv was approximated by the first order reaction with the two different rate constants. The faster and slower reactions were explained as indicating the plasticizing effect of water on rice grains, and mainly the gelatinization of the starch in rice grains, respectively.

  14. 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.

  15. Planning waste cooking oil collection systems.

    Science.gov (United States)

    Ramos, Tânia Rodrigues Pereira; Gomes, Maria Isabel; Barbosa-Póvoa, Ana Paula

    2013-08-01

    This research has been motivated by a real-life problem of a waste cooking oil collection system characterized by the existence of multiple depots with an outsourced vehicle fleet, where the collection routes have to be plan. The routing problem addressed allows open routes between depots, i.e., all routes start at one depot but can end at the same or at a different one, depending on what minimizes the objective function considered. Such problem is referred as a Multi-Depot Vehicle Routing Problem with Mixed Closed and Open Inter-Depot Routes and is, in this paper, modeled through a mixed integer linear programming (MILP) formulation where capacity and duration constraints are taken into account. The model developed is applied to the real case study providing, as final results, the vehicle routes planning where a decrease of 13% on mileage and 11% on fleet hiring cost are achieved, when comparing with the current company solution. Copyright © 2013 Elsevier Ltd. All rights reserved.

  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. 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....

  18. 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 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.

  19. Preoperative urinary tract obstruction in scoliosis patients.

    Science.gov (United States)

    Suzuki, Shigeru; Kotani, Toshiaki; Mori, Kazuetsu; Kawamura, Ken; Ohtake, Akira

    2017-01-01

    While the association between scoliosis and cardiac and respiratory function impairments has been well characterized in clinical practice and research, the potential effect of scoliosis on urinary tract structure and renal function has received little attention. Therefore, the purpose of this study was to evaluate the preoperative clinical characteristics of urinary tract structure and renal function in pediatric patients with idiopathic scoliosis, using a combination of blood tests, urinalysis, and imaging. Preoperative measures of urinary tract structure and renal function were obtained for 16 patients, 13-17 years old, scheduled for corrective surgery for idiopathic scoliosis. Preoperative assessment included blood test and urinalysis, combined with structural imaging on ultrasound (US), magnetic resonance imaging (MRI), magnetic resonance urography (MRU), and radioisotope tracing (RI), using technetium-99 m mercaptoacetyltriglycine ((99m) Tc-MAG3). Differences in blood and urine tests between patients with and without urinary tract obstruction (UTO) were evaluated for significance using Mann-Whitney U test. For all 16 patients, blood tests and MRU were within normal limits. Dilatation of the renal pelvis was identified on US in eight patients (50.0%). UTO was identified on RI in six patients (37.5%). UTO was associated with elevated β2-microglobulin concentration. Urinary β2-microglobulin concentration >0.7 μg/mg Cr differentiated patients with UTO from those without UTO, with a sensitivity of 100% and specificity of 70%. β2-Microglobulin concentration may be a useful marker to screen for asymptomatic UTO in patients with idiopathic scoliosis. © 2016 Japan Pediatric Society.

  20. Preoperative Evaluation: Estimation of Pulmonary Risk.

    Science.gov (United States)

    Lakshminarasimhachar, Anand; Smetana, Gerald W

    2016-03-01

    Postoperative pulmonary complications (PPCs) are common after major non-thoracic surgery and associated with significant morbidity and high cost of care. A number of risk factors are strong predictors of PPCs. The overall goal of the preoperative pulmonary evaluation is to identify these potential, patient and procedure-related risks and optimize the health of the patients before surgery. A thorough clinical examination supported by appropriate laboratory tests will help guide the clinician to provide optimal perioperative care. Copyright © 2016 Elsevier Inc. All rights reserved.

  1. A preoperative checklist in esthetic plastic surgery

    OpenAIRE

    Anger,Jaime; Letizio,Nelson; Orel,Maurício; Souza Junior,José Leão de; Santos,Márcio Martines dos

    2011-01-01

    The authors present a checklist to be used at the last stage of a preoperative visit for esthetic plastic surgery composed of 29 yes/no questions, four blank spaces for entering data, and one question for ranking the level of risk of deep vein thrombosis. The criteria are divided into three tables relating to three areas: anesthesia, psychological aspects, and clinical risk factors. The answers are framed in four colors that identify the level of risk and suggest the degree of attention warra...

  2. 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.

  3. 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.

  4. Preoperative irradiation and cystectomy for bladder cancer.

    Science.gov (United States)

    Smith, J A; Batata, M; Grabstald, H; Sogani, P C; Herr, H; Whitmore, W F

    1982-03-01

    Between 1971 and 1974, 101 patients at Memorial Sloan-Kettering Cancer Center underwent planned integrated treatment for bladder cancer with 2000 rads by megavoltage delivered to the whole pelvis over five consecutive days followed by radical cystectomy within a week. The overall five-year survival rate was 39%; the hospital mortality rate was 2%. In the pelvis alone tumor recurred in 9% of the patients. These results support other studies demonstrating the efficacy of this and other regimens of preoperative irradiation and cystectomy.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Preoperative evaluation for lung cancer resection

    Science.gov (United States)

    Spyratos, Dionysios; Porpodis, Konstantinos; Angelis, Nikolaos; Papaiwannou, Antonios; Kioumis, Ioannis; Pitsiou, Georgia; Pataka, Athanasia; Tsakiridis, Kosmas; Mpakas, Andreas; Arikas, Stamatis; Katsikogiannis, Nikolaos; Kougioumtzi, Ioanna; Tsiouda, Theodora; Machairiotis, Nikolaos; Siminelakis, Stavros; Argyriou, Michael; Kotsakou, Maria; Kessis, George; Kolettas, Alexander; Beleveslis, Thomas; Zarogoulidis, Konstantinos

    2014-01-01

    During the last decades lung cancer is the leading cause of death worldwide for both sexes. Even though cigarette smoking has been proved to be the main causative factor, many other agents (e.g., occupational exposure to asbestos or heavy metals, indoor exposure to radon gas radiation, particulate air pollution) have been associated with its development. Recently screening programs proved to reduce mortality among heavy-smokers although establishment of such strategies in everyday clinical practice is much more difficult and unknown if it is cost effective compared to other neoplasms (e.g., breast or prostate cancer). Adding severe comorbidities (coronary heart disease, COPD) to the above reasons as cigarette smoking is a common causative factor, we could explain the low surgical resection rates (approximately 20-30%) for lung cancer patients. Three clinical guidelines reports of different associations have been published (American College of Chest Physisians, British Thoracic Society and European Respiratory Society/European Society of Thoracic Surgery) providing detailed algorithms for preoperative assessment. In the current mini review, we will comment on the preoperative evaluation of lung cancer patients. PMID:24672690

  10. The Amsterdam preoperative anxiety and information scale provides a simple and reliable measure of preoperative anxiety.

    Science.gov (United States)

    Boker, Abdulaziz; Brownell, Laurence; Donen, Neil

    2002-10-01

    To compare three anxiety scales; the anxiety visual analogue scale (VAS), the anxiety component of the Amsterdam preoperative anxiety and information scale (APAIS), and the state portion of the Spielburger state-trait anxiety inventory (STAI), for assessment of preoperative anxiety levels in same day admission patients. Patients completed the three anxiety assessment scales both before and after seeing the anesthesiologist preoperatively. The scales used were the STAI, the six-question APAIS, and the VAS. APAIS was further subdivided to assess anxiety about anesthesia (sum A), anxiety about surgery (sum S) and a combined anxiety total (i.e., sum C = sum A + sum S). These scales were compared to one another. Pearson's correlation (pair-wise deletion) was used for validity testing. Cronbach's alpha analysis was used to test internal validity of the various components of the APAIS scale. A correlation co-efficient (r) > or = 0.6 and P scale sets were completed by 197 patients. There was significant and positive correlation between VAS and STAI r = 0.64, P anxiety components of the APAIS (sum C) and desire for information were 0.84 and 0.77 respectively. In addition to VAS, the anxiety component of APAIS (sum C) is a promising new practical tool to assess preoperative patient anxiety levels.

  11. Does domestic cooking environment influence risk of respiratory morbidities in rural Indian women?

    Directory of Open Access Journals (Sweden)

    Neelam D Sukhsohale

    2012-01-01

    Full Text Available Background and objectives: Whether continued use of biomass fuels along with other fuels in presence of poor domestic cooking conditions is as detrimental to respiratory health as the exclusive use of biomass fuels is unknown. The present study is an attempt to assess the risks associated with indoor air pollution in the context of adverse domestic cooking environmental conditions in rural women of central India.Methods: We conducted a community based, cross-sectional study in 760 non-smoking, rural women of central India – 265 used non-biomass fuels (Group A, 243 biomass and other fuels (Group B while 252 exclusively biomass fuels (Group C. Exposure to domestic smoke was estimated according to the average time per day spent near the fireplace (exposure index. Abnormal pulmonary function of the study subjects was assessed by the measurement of peak expiratory flow rate (PEFR according to standards recommended by American thoracic society. PEFR less than 80% of the predicted was considered as abnormal pulmonary function.Results: Robust multivariate analyses which adjusted for height, illiteracy, physical activity, environmental exposure to tobacco smoke (ETS, mud house, overcrowding, inadequate ventilation and respiratory morbidity revealed that illiteracy (OR 2.48, 95 % CI 1.04-5.87; physical activity (OR 3.93, 95 % CI 1.52-10.14; inadequate cross ventilation (OR 2.43, 95 % CI 1.23-4.77 and respiratory morbidity (OR 2.65, 95 % CI 1.38-5.08 were significant predictors of low PEFR for group C (P<0.05; whereas none of the predictors were found to be significantly associated with group B.Conclusions: Since women using partial biomass fuels showed no association of low PEFR with domestic cooking environment and respiratory morbidity even after robustly adjusting for confounding variables, we can conclude that even partial abolition of biomass use may be beneficial in improving the lung function of rural, non-smoking women in spite of having

  12. Implementation Science to Accelerate Clean Cooking for Public Health

    Science.gov (United States)

    Rosenthal, Joshua; Balakrishnan, Kalpana; Bruce, Nigel; Chambers, David; Graham, Jay; Jack, Darby; Kline, Lydia; Masera, Omar; Mehta, Sumi; Mercado, Ilse Ruiz; Neta, Gila; Pattanayak, Subhrendu; Puzzolo, Elisa; Petach, Helen; Punturieri, Antonello; Rubinstein, Adolfo; Sage, Michael; Sturke, Rachel; Shankar, Anita; Sherr, Kenny; Smith, Kirk; Yadama, Gautam

    2017-01-01

    Summary: Clean cooking has emerged as a major concern for global health and development because of the enormous burden of disease caused by traditional cookstoves and fires. The World Health Organization has developed new indoor air quality guidelines that few homes will be able to achieve without replacing traditional methods with modern clean cooking technologies, including fuels and stoves. However, decades of experience with improved stove programs indicate that the challenge of modernizing cooking in impoverished communities includes a complex, multi-sectoral set of problems that require implementation research. The National Institutes of Health, in partnership with several government agencies and the Global Alliance for Clean Cookstoves, has launched the Clean Cooking Implementation Science Network that aims to address this issue. In this article, our focus is on building a knowledge base to accelerate scale-up and sustained use of the cleanest technologies in low- and middle-income countries. Implementation science provides a variety of analytical and planning tools to enhance effectiveness of clinical and public health interventions. These tools are being integrated with a growing body of knowledge and new research projects to yield new methods, consensus tools, and an evidence base to accelerate improvements in health promised by the renewed agenda of clean cooking. PMID:28055947

  13. The Cook Mountain problem: Stratigraphic reality and semantic confusion

    Energy Technology Data Exchange (ETDEWEB)

    Ewing, T.E. [Frontera Exploration Consultants, San Antonio, TX (United States)]|[Venus Oil Co., San Antonio, TX (United States)

    1994-12-31

    Historical inconsistency as to what constitutes the Cook Mountain Formation illustrates the semantic confusion resulting from extending surface-derived stratigraphic names into the subsurface without a full understanding of basin architecture. At the surface, the Cook Mountain Formation consists of fossilerous marine shale, glaucony and marl, and marginal-marine sandstone and shale between the nonmarine Sparta Formation sandstones below and the nonmarine Yegua Formation sandstones and lignitic shales above. Fossils are abundant, including the benthic foraminifer Ceratobulimina eximia. As subsurface exploration began, the first occurrence of Ceratobulimina eximia {open_quotes}Cerat{close_quotes} was used as the top of the marine {open_quotes}Cook Mountain Shale{close_quotes} below the Yegua section. Downdip, the overlying Yegua was found to become a sequence of marine shales and marginal-marine sandstones, the lower part of which yielded {open_quotes}Cerat{close_quotes}. Because of this, the lower sandstones were called {open_quotes}Cook Mountain{close_quotes} in many fields. At the Yegua shelf margin, {open_quotes}Cerat{close_quotes} is absent. Different exploration teams have used their own definitions for {open_quotes}Cook Mountain{close_quotes}, leading to substantial confusion.

  14. Effect of cooking on banana and plantain texture.

    Science.gov (United States)

    Qi, B; Moore, K G; Orchard, J

    2000-09-01

    The effect of temperature and duration of cooking on plantain and banana fruit texture and cytpoplasmic and cell wall components was investigated. The firmness of both banana and plantain pulp tissues decreased rapidly during the first 10 min of cooking in water above 70 degrees C, although plantain was much firmer than banana. Cooking resulted in pectin solubilzation and middle lamella dissolution leading to cell wall separation (as observed by SEM). Dessert banana showed more advanced and extensive breakdown than plantain. Although dessert banana had a higher total pectin content than plantain, the former had smaller-sized carboxyethylenediaminetetraacetic acid (CDTA) soluble pectic polymers which are associated with plant tissues that have a propensity to soften. Plantain had higher levels of starch and amylose than banana but this was associated with a firmer fruit texture rather than a softening due to cell swelling during starch gelatinization. Different cooking treatments showed that cooking in 0.5% of CaCl(2) solution and temperatures below 70 degrees C had significant effects on maintenance of pulp firmness.

  15. IMPACT OF COOKING HOMOGENEITY ON PULP STRENGTH PROPERTIES

    Institute of Scientific and Technical Information of China (English)

    Bofeng Mao

    2004-01-01

    Cooking homogeneity of kraft pulping can have significant impact on pulp strength properties. We have studied cooking homogeneity of two kraft digesters within Stora Enso. One of the digesters is a one-vessel hydraulic continuous digester (digester A)and the other one is a two-vessel vapor/liquor phase continuous digester (digester B). They are located in the same mill and use the same softwood chip quality. Due to the differences in chip pre-steaming and cooking facilities and conditions, significant differences in pulp strength properties, reject contents and kappa variations have been found between the pulps produced in the two digesters. Digester A has a modem chip bin with efficient pre-heating and air removal, whereas digester B has poor chip pre-steaming conditions. Our strength delivery studies show that although the two digesters produce pulps with the same kappa number and viscosity, the pulp produced in digester A has about 20% higher strength delivery, l%-unit (based on wood) lower reject content and lower kappa variations based on FTIR spectra analysis on pulp sheet than the pulp produced in digester B.Results of the studies indicate that more homogeneous cooking, i.e., lower lignin/kappa variation in the fibers, leads to improved pulp strength properties. Efficient chip pre-steaming is important/essential for achieving homogeneous cooking. Rebuilding the equipment for improving chip pre-steaming conditions of digester B is to be carried out.

  16. Biodiesel from waste cooking oil in Mexico City.

    Science.gov (United States)

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

    2015-08-01

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

  17. Measuring preoperative anxiety in patients with intracranial tumors: the Amsterdam preoperative anxiety and information scale.

    Science.gov (United States)

    Goebel, Simone; Kaup, Lea; Mehdorn, Hubertus Maximilian

    2011-10-01

    Preoperative anxiety is a major problem in patients with brain tumors and is of high clinical relevance. However, to date no instruments have been validated for the assessment of preoperative anxiety for this patient group. The Amsterdam Preoperative Anxiety and Information Scale (APAIS) has shown promising results for the assessment of preoperative anxiety. The aim of this study was to determine its psychometric properties and the optimal cutoff score for patients with intracranial tumors to make it applicable in the neurosurgical setting. The sample totaled 180 neurosurgical patients with intracranial tumors. Patients were administered the APAIS along with the Hospital Anxiety and Depression Scale as the gold standard against which the APAIS was compared. Patients scoring 11 or above in the anxiety subscale of the Hospital Anxiety and Depression Scale were defined as clinical cases having anxiety. The psychometric properties of the APAIS were evaluated for a postulated 2-factor structure, Cronbach α, and correlations. The postulated 2-factor structure could not be replicated. Instead, we found a 3-factor solution (anxiety about the operation, anxiety about the anesthesia, information requirement). The area under the receiver operating characteristics curve ranged from ≥0.65 to ≥0.77. Optimal cutoff scores were calculated. The cutoff score for the anxiety scale was ≥10 for the whole sample and men only, and was ≥11 for women only. Analysis of the psychometric properties yielded satisfactory results (eg. Cronbach α for the anxiety scale >0.84). Despite its brevity, the APAIS is valid and recommendable for the assessment of preoperative anxiety in patients with intracranial tumors. As this is the first validation study focusing on patients with severe diseases and major surgeries, we recommend the application of our cutoff scores also for patients similar to our study population with regard to disease and surgery severity.

  18. The effect of preoperative smoking cessation or preoperative pulmonary rehabilitation on outcomes after lung cancer surgery: a systematic review.

    Science.gov (United States)

    Schmidt-Hansen, Mia; Page, Richard; Hasler, Elise

    2013-03-01

    The preferred treatment for lung cancer is surgery if the disease is considered resectable and the patient is considered surgically fit. Preoperative smoking cessation and/or preoperative pulmonary rehabilitation might improve postoperative outcomes after lung cancer surgery. The objectives of this systematic review were to determine the effectiveness of (1) preoperative smoking cessation and (2) preoperative pulmonary rehabilitation on peri- and postoperative outcomes in patients who undergo resection for lung cancer. We searched MEDLINE, PreMedline, Embase, Cochrane Library, Cinahl, BNI, Psychinfo, Amed, Web of Science (SCI and SSCI), and Biomed Central. Original studies published in English investigating the effect of preoperative smoking cessation or preoperative pulmonary rehabilitation on operative and longer-term outcomes in ≥ 50 patients who received surgery with curative intent for lung cancer were included. Of the 7 included studies that examined the effect of preoperative smoking cessation (n = 6) and preoperative pulmonary rehabilitation (n = 1) on outcomes after lung cancer surgery, none were randomized controlled trials and only 1 was prospective. The studies used different smoking classifications, the baseline characteristics differed between the study groups in some of the studies, and most had small sample sizes. No formal data synthesis was therefore possible. The included studies were marked by methodological limitations. On the basis of the reported bodies of evidence, it is not possible to make any firm conclusions about the effect of preoperative smoking cessation or of preoperative pulmonary rehabilitation on operative outcomes in patients undergoing surgery for lung cancer.

  19. 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.

  20. Changes of the surface structure of corn stalk in the cooking process with active oxygen and MgO-based solid alkali as a pretreatment of its biomass conversion.

    Science.gov (United States)

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

    2012-01-01

    This study presents a novel, efficient and environmentally friendly process for the cooking of corn stalk that uses active oxygen (O2 and H2O2) and a recoverable solid alkali (MgO). The structural changes on the surface of corn stalk before and after cooking were characterized by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), scanning electron microscopy (SEM), X-ray photoelectron spectroscopy (XPS) and atomic force microscopy (AFM) techniques. The results showed that lignin and extractives were effectively removed, especially those on the surface of corn stalk. Additionally, the changes included becoming fibrillar, the exposure of cellulose and hemi-cellulose and the pitting corrosion on the surface, etc. The results also showed that the removal reaction is from outside to inside, but the main reaction is possibly on the surface. Furthermore, the results of active oxygen cooking with a solid alkali are compared with those of alkaline cooking in the paper.

  1. Multi-criteria evaluation of cooking devices with special reference to utility of parabolic solar cooker (PSC) in India

    Energy Technology Data Exchange (ETDEWEB)

    Pohekar, S.D. [Center for Renewable Energy and Environment Development (CREED), Birla Institute of Technology and Science (BITS), Pilani 333 031 (India); Ramachandran, M. [BITS, Pilani-Dubai Campus, P.O. Box 500022, Block No 11, Knowledge Village, Dubai (United Arab Emirates)

    2006-07-15

    Multi-criteria decision making is an emerging technique for evaluation and policy formulation for renewable energy technology promotion. In this paper, the case of the parabolic solar cooker (PSC), which is a relatively recent innovation, is evaluated with respect to eight prevalent domestic cooking devices in India. Thirty different criteria categorized under technical, economic, environmental, social, behavioral and commercial aspects are considered for the evaluation based on the additive Multi Attribute Utility Theory (MAUT) model. A survey of various decision making groups and user preferences for domestic cooking devices in India is used to formulate the evaluation matrix. Expert opinion is collected to devise the utility functions. On the basis of user preferences and expert opinion, it is found that the liquefied petroleum gas (LPG) stove has the highest utility, followed by the kerosene stove, solar box cooker (SBC) and PSC, respectively. Sensitivity analyses are carried out to identify the areas of improvement for the widespread use of PSC. (author)

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

    DEFF Research Database (Denmark)

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

    2009-01-01

    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...... pain is not related to findings of hyperalgesia or other changes in sensory function that may support pain-induced pre-operative neuroplasticity as a pathogenic mechanism for the development of persistent postherniotomy pain....

  3. 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.

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

    Science.gov (United States)

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

    2017-08-01

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

  5. Pollutant emissions and energy efficiency of Chinese gasifier cooking stoves and implications for future intervention studies.

    Science.gov (United States)

    Carter, Ellison M; Shan, Ming; Yang, Xudong; Li, Jiarong; Baumgartner, Jill

    2014-06-03

    Household air pollution from solid fuel combustion is the leading environmental health risk factor globally. In China, almost half of all homes use solid fuel to meet their household energy demands. Gasifier cookstoves offer a potentially affordable, efficient, and low-polluting alternative to current solid fuel combustion technology, but pollutant emissions and energy efficiency performance of this class of stoves are poorly characterized. In this study, four Chinese gasifier cookstoves were evaluated for their pollutant emissions and efficiency using the internationally recognized water boiling test (WBT), version 4.1.2. WBT performance indicators included PM2.5, CO, and CO2 emissions and overall thermal efficiency. Laboratory investigation also included evaluation of pollutant emissions (PM2.5 and CO) under stove operating conditions designed to simulate common Chinese cooking practices. High power average overall thermal efficiencies ranged from 22 to 33%. High power average PM2.5 emissions ranged from 120 to 430 mg/MJ of useful energy, and CO emissions ranged from 1 to 30 g/MJ of useful energy. Compared with several widely disseminated "improved" cookstoves selected from the literature, on average, the four Chinese gasifier cookstoves had lower PM2.5 emissions and higher CO emissions. The recent International Organization for Standardization (ISO) International Workshop Agreement on tiered cookstove ranking was developed to help classify stove performance and identify the best-performing stoves. The results from this study highlight potential ways to further improve this approach. Medium power stove operation emitted nearly twice as much PM2.5 as was emitted during high power stove operation, and the lighting phase of a cooking event contributed 45% and 34% of total PM2.5 emissions (combined lighting and cooking). Future approaches to laboratory-based testing of advanced cookstoves could improve to include greater differentiation between different modes of

  6. 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.

  7. Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

    Science.gov (United States)

    Renna, Massimiliano; Gonnella, Maria; Giannino, Donato; Santamaria, Pietro

    2014-03-15

    Chicory stems, appreciated both raw and cooked, represent a nutritious and refined food. In this study the effects on the quality of stems cooked by conventional (boiling, steaming and microwaving) and innovative (sous vide) methods were analysed. Several physical, chemical and sensory traits were compared using two local varieties (Galatina and Molfettese) of southern Italy (Puglia region). Independently of the variety, the sous vide method did not significantly affect (redness, yellowness and hue angle) or had the least impact on (lightness and total colour difference) quality parameters among the four methods as compared with the raw product. Following sensory analysis, the sous vide product always showed the highest score among the cooking methods. Moreover, this innovative method did not affect total phenol (TP) content and antioxidant activity (AA) compared with uncooked stems of both varieties. Microwaving increased TP content and AA (though associated with higher weight loss), while different responses depending on the chicory variety were observed after boiling and steaming. The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking process strategies in the industrial sector of ready-to-eat vegetables. © 2013 Society of Chemical Industry.

  8. 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.

  9. 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.

  10. 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.

  11. Pre-operative antiseptic skin preparation.

    Science.gov (United States)

    Murkin, Claire Elizabeth

    Theatre nurses use antiseptic skin preparation products every day, but little thought seems to be given as to why a surgeon has a particular preference for one antiseptic skin preparation over another - whether it is for its efficacy, safety or application properties. Woodhead et al (2004) states that nurses still work in a ritualistic environment. Rituals are 'any action performed according to custom, without understanding the reasons why it is being practised'. Nursing practice should be evidence-based; nurses should understand the rationale behind the choice of a particular antiseptic, and be knowledgable about the clinical effectiveness of antiseptic's use pre-operatively, to achieve optimum results. This article focuses on the main types of antiseptic skin preparation while highlighting each product's activity and the relevant considerations for choosing the appropriate product for each patient. Theatre staff need to emphasize the importance of skin preparation and the correct application techniques, while educating the scrub team and surgeons with respect to skin preparation.

  12. 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.

  13. Predictors of preoperative anxiety in children.

    Science.gov (United States)

    Wollin, S R; Plummer, J L; Owen, H; Hawkins, R M F; Materazzo, F

    2003-02-01

    This study aimed to identify factors contributing to anxiety at induction of anaesthesia in children. One hundred and twenty children aged five to twelve years and scheduled for surgery requiring general anaesthesia were included. Children were interviewed and assessed prior to surgery. Parents completed anxiety measures prior to surgery and were interviewed after the induction of anaesthesia. The level of children's anxiety was determined at the time of induction of anaesthesia by the modified Yale Preoperative Anxiety Scale. Factors associated with increased levels of anxiety in the children included increased number of people in the room at induction of anaesthesia; longer waiting time between admission at the hospital and induction of anaesthesia; negative memories of previous hospital experiences; and having a mother who does not practise a religion. Suggestions for implementation of the findings and for future research are provided.

  14. 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.

  15. 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...

  16. The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras".

    Science.gov (United States)

    Théron, L; Astruc, T; Bouillier-Oudot, M; Molette, C; Vénien, A; Peyrin, F; Vitezica, Z G; Fernandez, X

    2011-12-01

    Fat loss during cooking of duck "foie gras" is the main quality issue in processing plants. To better understand this phenomenon, a histological and ultrastructural study was conducted. The aim was to characterize changes in lipid droplets of duck "foie gras" related to fat loss during cooking. Ten fatty livers were sampled before and after cooking and prepared for optical and transmission electron microscopy. In raw livers, the lipid droplets were nearly spherical while after cooking, they were larger and lost their spherical shape. We also observed a decrease in the number of droplets after cooking, probably due to droplet fusion caused by the heat treatment. Before cooking, there were fewer lipid droplets and a higher osmium tetroxyde staining intensity in the fatty liver, which later gave a lower technological yield. Fat loss during cooking was higher when there was more fusion of lipid droplets before cooking.

  17. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

    OpenAIRE

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-01-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, ?selected? cooked ham and ?high quality? cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an ?electronic eye? and texture analyzer. T...

  18. Physicochemical Characterization of Representative Firewood Species Used for Cooking in Some Colombian Regions

    Directory of Open Access Journals (Sweden)

    Hernán E. Díez

    2017-01-01

    Full Text Available Socioeconomic conditions and the main firewood species used for cooking in three Colombian regions are studied in this work. The species collected were Cordia alliodora, Guazuma ulmifolia, Eucalyptus grandis, and Pinus patula. The used patterns of biomass and socioeconomic conditions of the selected regions were defined by means of secondary information. Firewood was physicochemically characterized and the species are compared with fossil fuels with regard to emissions of CO2, energy density, and costs. The studied regions require solutions to use firewood in eco-efficient systems, since in these rural regions people use biomass as an energy source. Studied firewood species are suitable to be gasified in fixed bed reactors due to their high volatile matter content (>80% and low ash content (<1.8%. Pinus patula is the one with the highest fuel value index, mainly due to its low ash content (0.4%. The firewood consumption in advanced stoves has environmental advantages resulting from its low CO2 emissions: a cubic meter of Eucalyptus could replace 113 liters of kerosene or 120 m3 of natural gas for cooking applications.

  19. 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)

  20. 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)

  1. [Preoperative information for paediatric patients. The anaesthesiologist's point of view].

    Science.gov (United States)

    Orliaguet, G

    2006-04-01

    Medical information is mandatory before any medical procedure, including pediatric anesthesia. Preoperative information covers many aspects, including medico-psychologic and judicial aspects. When the patient is a child, information must be delivered to the parents in priority. However, the French law has given a particular attention to the opinion of the child. In 70% of the cases, preoperative anxiety of the parents is more related to anesthesia than to the surgical procedure itself. We have to explain the most frequent adverse effects, as well as the more severe and well known complications to the parents, even though they are very infrequent. The only cases where preoperative information is not required are: emergency cases and refusal of the patient or the parents to be informed. While information is necessarily oral, it may be completed using a written document. The quality of the preoperative information directly influences the quality of the psychological preoperative preparation of the parents, and thereafter of the child. Preoperative preparation programs have been developed, but controversial results have been observed. The great majority of the studies on preoperative programs were performed in the USA, where the demand for preoperative information is very important. It is far from sure that the results of all these studies may be extrapolated to French parents, and French studies are needed.

  2. 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.

  3. Preoperative distress predicts persistent pain after breast cancer treatment

    DEFF Research Database (Denmark)

    Mejdahl, Mathias Kvist; Mertz, Birgitte Goldschmidt; Bidstrup, Pernille Envold Hansen;

    2015-01-01

    at the Department of Breast Surgery, Rigshospitalet, Denmark, were invited to participate in the study. Patients filled out a questionnaire preoperatively, and 4 and 8 months after surgery. Preoperative distress was measured with the Distress Thermometer (DT; 11-point scale, 0-10). We examined the association...

  4. 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....

  5. 78 FR 6232 - Energy Conservation Program: Test Procedures for Conventional Cooking Products With Induction...

    Science.gov (United States)

    2013-01-30

    ... induction cooking tops, and Cooking Top F is a portable, single-element induction cooking top. Table III.5.... Additionally, DOE observed that the portable induction unit is packaged with a steel plate adaptor of roughly... addressed standby mode and off mode energy consumption, as well as active mode fan-only operation,...

  6. 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...

  7. 46 CFR 130.220 - Design of equipment for cooking and heating.

    Science.gov (United States)

    2010-10-01

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

  8. 76 FR 12369 - Porcelain-on-Steel Cooking Ware From China

    Science.gov (United States)

    2011-03-07

    ... COMMISSION Porcelain-on-Steel Cooking Ware From China Determination On the basis of the record \\1\\ developed... antidumping duty order on porcelain-on-steel cooking ware from China would be likely to lead to continuation... 2011), entitled Porcelain-on-Steel Cooking Ware from China: Investigation No. 731-TA- 298 (Third...

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

    Science.gov (United States)

    2010-01-01

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

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

    Science.gov (United States)

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

    2016-11-16

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

  11. A Study on Genotoxicity of Cooking Fume from Rapessed Oil

    Institute of Scientific and Technical Information of China (English)

    CHENHUA; YANGMINGDING; 等

    1992-01-01

    The present article reports the genotoxic potential of rapeseed oil cooking fume investigated by a battery of short-term tests(Ames test,SCE/V79 in vitor and mice micronucleus in vivo test).The results showed that the cooking fume contained mutagenic activity.In the presence of S9 mix,an increase in the number of the Salmonella TA98 was observed at doses ranging from 1.0 to 5.0mg/plate,and the SCE frequencies of V79 cell were markedly raised at doses ranging from 0.05 to 0.5mg·m-1.The positive result was also obtained in mice micronucleus assay,the mice had inhaled the cooking fume a week earlier.The requency of mice bone marrow MN-PCR ws increased and it showed a remarkable time-dose-response relationship during the 4 weeks exposure.The results suggested that this cooking fume exposure may be a risk factor of lung cancer in Chinese women.

  12. Extrusion cooking with glucose supplementation reduced fumonisin concentrations and toxicity

    Science.gov (United States)

    Extrusion cooking involves forcing material through a heated barrel under high pressure using one (single-screw configuration) or two (twin-screw configuration) augers. We previously demonstrated (Bullerman et al., Journal of Agricultural and Food Chemistry 56:2400-2405, 2008; Voss et al., Journal o...

  13. Teaching Cooking as an Alternative to Force-Feeding Facts.

    Science.gov (United States)

    Norton, Kent

    1979-01-01

    The article discusses the rationale for adopting a seemingly unrelated vehicle, such as cooking, for teaching gifted and other children such diverse subjects as geography, history, and language, and relates this to the concept of synectics (which holds that all subjects are interrelated). (Author/DLS)

  14. 20 CFR 654.413 - Cooking and eating facilities.

    Science.gov (United States)

    2010-04-01

    ... adequate for the intended use of the facility; and (5) adequate sinks with hot and cold water under... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413 Section 654.413 Employees' Benefits EMPLOYMENT AND TRAINING ADMINISTRATION, DEPARTMENT OF LABOR SPECIAL...

  15. 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....

  16. 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…

  17. Investigation on Furan Levels in Pressure-Cooked Foods

    Directory of Open Access Journals (Sweden)

    Adriana P. Arisseto

    2013-01-01

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

  18. 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

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

    Science.gov (United States)

    Ouazib, Meriem; Garzon, Raquel; Zaidi, Farid; Rosell, Cristina M

    2016-06-01

    The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab(®) and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.

  20. IMPACT OF COOKING HOMOGENEITY ON PULP STRENGTH PROPERTIES

    Institute of Scientific and Technical Information of China (English)

    BofengMao

    2004-01-01

    Cooking homogeneity of kraft pulping can havesignificant impact on pulp strength properties. Wehave studied cooking homogeneity of two kraftdigesters within Stora Enso. One of the digesters is aone-vessel hydraulic continuous digester (digester A)and the other one is a two-vessel vapor/liquor phasecontinuous digester (digester B). They are located inthe same mill and use the same softwood chipquality. Due to the differences in chip pre-steamingand cooking facilities and conditions, significantdifferences in pulp strength properties, reject contentsand kappa variations have been found between thepulps produced in the two digesters. Digester A has amodem chip bin with efficient pre-heating and airremoval, whereas digester B has poor chippre-steaming conditions. Our strength deliverystudies show that although the two digesters producepulps with the same kappa number and viscosity, thepulp produced in digester A has about 20% higherstrength delivery, l%-unit (based on wood) lowerreject content and lower kappa variations based onFTIR spectra analysis on pulp sheet than the pulpproduced in digester B.Results of the studies indicate that morehomogeneous cooking,variation in the fibers,i.e., lower lignin/kappa leads to improved pulpstrength properties. Efficient chip pre-steaming isimportant/essential for achieving homogeneouscooking. Rebuilding the equipment for improvingchip pre-steaming conditions of digester B is to becarded out.

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

    Directory of Open Access Journals (Sweden)

    Giuseppe Vignali

    2013-07-01

    Full Text Available 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 parameters, such as time, temperature and oven chamber configuration. A two-level, complete four-factor design has been used to carry out the experiments; consequently the analysis of variance has pointed out the effects of main factors and some of their interaction effects; multiple regression analysis was also carried out to explain the variability and to predict the process. The model can be profitably adopted in order to adjust the cooking process parameters in accordance to the dough recipe or the boundary cooking conditions. This study can be further developed by optimizing the input factors in order to maximize the “overall rating” response of the finished product.

  2. 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…

  3. Application of fiber optic interferometers for Cook-off measurements

    NARCIS (Netherlands)

    Cheng, L.K.; Smorenburg, C.; Scholtes, J.H.G.; Meer, B.J. van der

    2000-01-01

    A fiber optic interferometer comprising of a Sagnac interferometer and a Mach-Zehnder interferometer was developed. The interferometer enabled detection of explosive subtonic expansion velocities during the Cook-off test. The system enabled a comparison between the results of the two interferometer

  4. Nutritional quality and safety of cooked edible crab (Cancer pagurus).

    Science.gov (United States)

    Maulvault, Ana Luísa; Anacleto, Patrícia; Lourenço, Helena Maria; Carvalho, Maria Luísa; Nunes, Maria Leonor; Marques, António

    2012-07-15

    Edible crab (Cancer pagurus) is one of the most important crustaceans consumed in Southern European countries, either as boiled or steamed cooked product. So far, the majority of studies assessing health benefits and risks associated to seafood consumption have been carried out in raw products, despite being generally cooked before consumption, and mostly in muscle tissue. Therefore, the aim of this study was to assess the effect of steaming and boiling on the chemical safety and nutritional value of C. pagurus caught in spring and summer. Generally, chemical and elemental composition of brown meat (tissue in the body cavity comprising mainly gonads and hepatopancreas) differed significantly from muscle (white meat in claws and legs). Additionally, the same tissue revealed differences in chemical and elemental composition of raw and cooked C. pagurus, likely due to water leaching. In contrast, few variations between seasons were observed. The results revealed that the consumption of cooked edible crab muscle should be promoted, whereas brown meat ingestion should be done parsimoniously.

  5. Library Media Skills Cook with Family and Consumer Sciences

    Science.gov (United States)

    McCormack, Bunnie

    2005-01-01

    Cooking, sewing, baby-sitting, and storytelling are all units included in Family and Consumer Science classes. This article describes a lesson designed by a consumer science teacher to incorporate media skills into some of these units. The library media specialist and the classroom teacher collaborated on the development of the instructional…

  6. 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 home

  7. [Mechanism of cooked blanched garlic leaves against platelet aggregation].

    Science.gov (United States)

    Wang, Xin-Hua; Di, Yan-Hui

    2014-06-01

    This study was purposed to explore the mechanism of cooked blanched garlic leave juice against platelet aggregation. The juice of blanched garlic leaves was mixed with platelet rich plasma (PRP), the human platelet aggregation, the activation of human platelets induced by adenosine diphosphate (ADP) and collagen were observed; the expression levels of the activated platelets (Fib-R) and P-selectin (CD62P), and the amount of platelet fibrinogen binding were detected by flow cytometry; 10 rabbits were randomly divided into two groups, in addition to the normal diet, they were fed with physiologic saline and cooked blanched garlic leave juice respectively. After 1, 3, 5 , 8 weeks, the maximum ratio of rabbit platelet aggregation induced by ADP and collagen were observed . The results showed that the cooked blanched garlic leave juice could significantly inhibit human platelet aggregation induced by ADP and collagen (P 0.05), but was able to inhibit platelet fibrinogen binding capacity (P garlic leave juice was significantly lower than that in control group (P garlic leave juice can inhibit platelet aggregation in vitro and in vivo, the inhibition of aggregation pathway mainly is blocking the combination of fibrinogen with Fib-R, which finally results in the inhibition of platelet aggregation. Therefore, regular consumption of cooked blanched garlic leaves may prevent cardiovascular thrombotic diseases.

  8. 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

  9. Evaluation of texture differences among varieties of cooked quinoa.

    Science.gov (United States)

    Wu, Geyang; Morris, Craig F; Murphy, Kevin M

    2014-11-01

    Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. 'Black,' 'Cahuil,' and 'Red Commercial' yielded harder texture, while '49ALC,' '1ESP,' and 'Col.#6197' showed softer texture. '49ALC,' '1ESP,' 'Col.#6197,' and 'QQ63' were more adhesive, while other varieties were not sticky. The texture profile correlated to physical--chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P quinoa.

  10. Glycemic index of sweetpotato as affected by cooking methods

    Science.gov (United States)

    Understanding the effect of cooking on glucose availability will aid in the recommendation for including sweet potatoes as a regular component in American diets. Heating breaks down starch granules to allow amylopectin and amylose to be more readily digested by pancreatic amylase, which theoreticall...

  11. Effect of acupressure on preoperative anxiety: a clinical trial.

    Science.gov (United States)

    Valiee, Sina; Bassampour, Shiva Sadat; Nasrabadi, Alireza Nikbakht; Pouresmaeil, Zahra; Mehran, Abbas

    2012-08-01

    Preoperative anxiety, as an emotional reaction, is common among patients undergoing surgery. The purpose of this study was to examine the effect of acupressure on preoperative anxiety before abdominal surgery. The 70 subjects of this clinical trial were randomly assigned into the acupressure group (n=35), which received acupressure at the true points, or the placebo group (n=35), which received acupressure at sham (false) points. Preoperative anxiety and vital signs before and after the intervention were measured in both groups. The findings demonstrated a reduction in the level of preoperative anxiety for both groups (Pacupressure group (Pacupressure at true points (third eye and Shen men) can reduce higher preoperative anxiety of patients before abdominal surgery and that it has had a more clinically beneficial effect than sham points.

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

    Energy Technology Data Exchange (ETDEWEB)

    Klug, Victoria; Lobscheid, Agnes; Singer, Brett

    2011-08-01

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

  13. New strategies for preoperative skin antisepsis.

    Science.gov (United States)

    Ulmer, Miriam; Lademann, Juergen; Patzelt, Alexa; Knorr, Fanny; Kramer, Axel; Koburger, Torsten; Assadian, Ojan; Daeschlein, Georg; Lange-Asschenfeldt, Bernhard

    2014-01-01

    During the past decades, encouraging progress has been made in the prevention of surgical site infections (SSI). However, as SSI still occur today, strategic prevention measures such as standardized skin antisepsis must be implemented and rigorously promoted. Recent discoveries in skin physiology necessitate the development of novel antiseptic agents and procedures in order to ameliorate their efficacy. In particular, alternate target structures in the skin need to be taken into consideration for the development of the next generation of antiseptics. Recent investigations have shown that a high number of microorganisms are located within and in the close vicinity of the hair follicles. This suggests that these structures are an important reservoir of bacterial growth and activity in human skin. To date, it has not been fully elucidated to what extent conventional liquid antiseptics sufficiently target the hair follicle-related microbial population. Modern technologies such as tissue-tolerable plasma (TTP) have been tested for their potential antiseptic efficiency by reducing the bacterial load in the skin and in the hair follicles. First experiments using liposomes to deliver antiseptics into the hair follicles have been evaluated for their potential clinical application. The present review evaluates these two innovative methods for their efficacy and applicability in preoperative skin antiseptics.

  14. Preoperative optimization of the vascular surgery patient

    Directory of Open Access Journals (Sweden)

    Zhan HT

    2015-07-01

    Full Text Available Henry T Zhan,1 Seth T Purcell,1,2 Ruth L Bush1 1Texas A&M Health Science Center College of Medicine, Bryan, 2Baylor Scott and White, Temple, TX, USA Abstract: It is well known that patients who suffer from peripheral (noncardiac vascular disease often have coexisting atherosclerotic diseases of the heart. This may leave the patients susceptible to major adverse cardiac events, including death, myocardial infarction, unstable angina, and pulmonary edema, during the perioperative time period, in addition to the many other complications they may sustain as they undergo vascular surgery procedures, regardless of whether the procedure is performed as an open or endovascular modality. As these patients are at particularly high risk, up to 16% in published studies, for postoperative cardiac complications, many proposals and algorithms for perioperative optimization have been suggested and studied in the literature. Moreover, in patients with recent coronary stents, the risk of noncardiac surgery on adverse cardiac events is incremental in the first 6 months following stent implantation. Just as postoperative management of patients is vital to the outcome of a patient, preoperative assessment and optimization may reduce, and possibly completely alleviate, the risks of major postoperative complications, as well as assist in the decision-making process regarding the appropriate surgical and anesthetic management. This review article addresses several tools and therapies that treating physicians may employ to medically optimize a patient before they undergo noncardiac vascular surgery. Keywords: perioperative care, intraoperative care, medical management, risk evaluation/stratification, medical treatment

  15. Cooking and coughing: Estimating the effects of clean fuel for cooking on the respiratory health of children in the Philippines.

    Science.gov (United States)

    Capuno, Joseph J; Tan, Carlos Antonio R; Javier, Xylee

    2016-07-04

    Household air pollution (HAP) arising from the use of solid fuels for cooking is known to have adverse health effects including acute respiratory infections in children, which remains a major public health concern in developing countries. Hence, various interventions to reduce HAP have been advocated or piloted in many countries. To provide additional evidence on the effectiveness and applicability of the interventions in various settings, we investigate the effects of clean fuel for cooking on the risks of respiratory illness of children below five years old in the Philippines. We apply the propensity score matching method on a subsample of households culled from the 2013 round of the National Demographic and Health Survey to account for the systematic differences in their characteristics that could influence their choices of cooking fuel. We find that the use of electricity, liquefied petroleum gas, natural gas or biogas can lower by 2.4 percentage points the incidence of severe coughing with difficulty in breathing in young children. Our results support worldwide initiatives to promote the household use of clean fuels for cooking and heating to reduce HAP and its undesirable impacts on population health.

  16. 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...

  17. Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

    Science.gov (United States)

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2015-04-15

    This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process. Sensory analyses highlighted the role of thiamine as a precursor of cooked ham aroma.

  18. Diester Derivatives from Chemically Modiifed Waste Cooking Oil as Substitute for Petroleum Based Lubricating Oils

    Institute of Scientific and Technical Information of China (English)

    Xiang Shuo; Chen Ligong; Xu Lan; Li Liang; Yang Xin; Zhu Liye

    2015-01-01

    In order to provide a new way for waste cooking oil (WCO) resource utilization, several diester derivatives were obtained from WCO through a three-step chemical modifications, viz.:transesterification, epoxidation and oxirane ring opening with carboxylic acids. The effects of the chain length of side chain groups on the viscosity, acid value, low temper-ature lfuidity, thermo-oxidative stability, tribological properties and surface tension of diester derivatives were investigated. The results showed that increasing the chain length of side chain groups had a positive inlfuence on the viscosity, viscosity index, acid value, pour point, friction coefifcient and wear scar diameter along with a negative inlfuence on the oxidation onset temperature, volatile loss, insoluble deposit, maximum non-seizure load and surface tension. These diester derivatives exhibited improved physicochemical and tribological properties that make themselves promising environmentally friendly biolubricant basestocks.

  19. Robust optimization on sustainable biodiesel supply chain produced from waste cooking oil under price uncertainty.

    Science.gov (United States)

    Zhang, Yong; Jiang, Yunjian

    2017-02-01

    Waste cooking oil (WCO)-for-biodiesel conversion is regarded as the "waste-to-wealthy" industry. This paper addresses the design of a WCO-for-biodiesel supply chain at both strategic and tactical levels. The supply chain of this problem is studied, which is based on a typical mode of the waste collection (from restaurants' kitchen) and conversion in the cities. The supply chain comprises three stakeholders: WCO supplier, integrated bio-refinery and demand zone. Three key problems should be addressed for the optimal design of the supply chain: (1) the number, sizes and locations of bio-refinery; (2) the sites and amount of WCO collected; (3) the transportation plans of WCO and biodiesel. A robust mixed integer linear model with muti-objective (economic, environmental and social objectives) is proposed for these problems. Finally, a large-scale practical case study is adopted based on Suzhou, a city in the east of China, to verify the proposed models.

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

    Science.gov (United States)

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

    2017-03-28

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

  1. Effect of age and cut on cooking loss, juiciness and flavour of South African beef.

    Science.gov (United States)

    Schönfeldt, H C; Strydom, P E

    2011-03-01

    The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n=61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash) were performed. Tender cuts were cooked by a dry heat method, and less tender cuts were cooked by moist heat methods. A trained panel (n=10) evaluated sensory quality characteristics including initial and sustained juiciness, aroma and flavour. Flavour intensity was the biggest discriminant between the three age groups and declined with an increase in age. Initial impression of juiciness decreased with increased age of the animal and cooking losses increased nonlinearly with age, irrespective of the muscle. In contrast sustained juiciness increased with increased age. Cuts cooked according to a dry heat cooking method were reported juicier (both initial and sustained) than those cooked by moist heat methods.

  2. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan.

    Science.gov (United States)

    Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa

    2017-01-01

    In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

  3. Recognition and management of preoperative risk.

    Science.gov (United States)

    Nierman, E; Zakrzewski, K

    1999-08-01

    Internists are frequently asked to do preoperative consultations and to manage perioperative complications. Realistic goals are to identify patient factors that increase the risk of surgery, to quantify this risk in order to make decisions about the appropriateness of and timing of the surgery, to provide recommendations on how to minimize the risk, to identify and manage coexisting medical conditions and their associated medication requirements, to monitor the patient for perioperative problems, and to make recommendations to deal with these problems when they occur. With few exceptions, nonselective imaging and laboratory screening tests have repeatedly been shown to be of little value when the history and physical do not suggest a problem. The risk associated with the planned surgery can be estimated, with the most common serious complications being cardiac events. Updated versions of Goldman's risk indices are particularly helpful for this. Clinical variables are optimally combined with selective stress testing to discern which patients will benefit from preoperative revascularization. This has been studied best in the setting of vascular surgery. A critical guiding principle is that the value of revascularization must be judged in terms of long term gains rather than just immediate perioperative benefit. Other interventions include the selective use of beta blockers, adequate analgesia for all, control of hypertension, and appropriate volume management, especially in the settings of preexisting CHF or valvular disease. It must also be recognized that perioperative ischemia and CHF often present atypically. An approach that combines aspects of both the ACC/AHA and the ACP guidelines seems optimal. A variety of noncardiac issues must also be addressed. Postoperative pulmonary complications are common, especially with preexisting pulmonary disease, thoracic and upper abdominal surgery, and obesity. PFTs and ABGs are indicated in selected patients. Stopping

  4. Behavioral Attitudes and Preferences in Cooking Practices with Traditional Open-Fire Stoves in Peru, Nepal, and Kenya: Implications for Improved Cookstove Interventions

    Directory of Open Access Journals (Sweden)

    Evelyn L. Rhodes

    2014-10-01

    Full Text Available Global efforts are underway to develop and promote improved cookstoves which may reduce the negative health and environmental effects of burning solid fuels on health and the environment. Behavioral studies have considered cookstove user practices, needs and preferences in the design and implementation of cookstove projects; however, these studies have not examined the implications of the traditional stove use and design across multiple resource-poor settings in the implementation and promotion of improved cookstove projects that utilize a single, standardized stove design. We conducted in-depth interviews and direct observations of meal preparation and traditional, open-fire stove use of 137 women aged 20–49 years in Kenya, Peru and Nepal prior in the four-month period preceding installation of an improved cookstove as part of a field intervention trial. Despite general similarities in cooking practices across sites, we identified locally distinct practices and norms regarding traditional stove use and desired stove improvements. Traditional stoves are designed to accommodate specific cooking styles, types of fuel, and available resources for maintenance and renovation. The tailored stoves allow users to cook and repair their stoves easily. Women in each setting expressed their desire for a new stove, but they articulated distinct specific alterations that would meet their needs and preferences. Improved cookstove designs need to consider the diversity of values and needs held by potential users, presenting a significant challenge in identifying a “one size fits all” improved cookstove design. Our data show that a single stove design for use with locally available biomass fuels will not meet the cooking demands and resources available across the three sites. Moreover, locally produced or adapted improved cookstoves may be needed to meet the cooking needs of diverse populations while addressing health and environmental concerns of

  5. 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.

  6. Pre-operative investigations: yield and conformity to national guidelines.

    Science.gov (United States)

    Juliana, H; Lim, T A; Inbasegaran, K

    2003-03-01

    Routine ordering of pre-operative investigations yields a low true positive rate and is not cost effective. In this study, case notes of 251 adults who underwent elective surgery were reviewed. Pre-operative investigations were classified as 'indicated' or 'not indicated', based on the national guidelines. Only 56% of all tests done were indicated. The overall rates of expected and unexpected abnormal values from pre-operative blood investigations were 51.1% and 34.4% respectively. This study found that selective testing based on guidelines was beneficial. However, the results also suggest that the local guidelines need to be reviewed.

  7. 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.

  8. [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.

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

    Science.gov (United States)

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

    2014-01-01

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

  10. 75 FR 81967 - Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of...

    Science.gov (United States)

    2010-12-29

    ...] Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of Antidumping... of the antidumping duty order on porcelain-on-steel cooking ware (POS cooking ware) from Taiwan... antidumping duty order is porcelain-on-steel cooking ware from Taiwan that does not have self-...

  11. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

    Science.gov (United States)

    Savell, J W; Lorenzen, C L; Neely, T R; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O

    1999-03-01

    The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top sirloin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top sirloin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Top sirloin steaks, regardless of city, were consistently cooked to well done or higher degrees of doneness. Dry-heat methods such as outdoor grilling, broiling, and indoor grilling were the most frequent cooking methods used. Four significant interactions existed for OLIKE: USDA quality grade x cooking method (P = .02), city x cooking method (P = .0001), city x degree of doneness (P = .01), and cooking method x degree of doneness (P = .009). Greater differences were found between cooking methods within USDA quality grade than between USDA quality grades within cooking method. Consumers in Houston rated steaks cooked by outdoor grilling higher than those from the other cities, and steaks cooked by indoor grilling were rated the highest among all cooking methods by consumers in Chicago. In Chicago, steaks cooked to more advanced degrees of doneness tended to receive higher ratings, but few differences between degrees of doneness in the other three cities were detected. For outdoor grilling, broiling, and pan-frying, the trend was for OLIKE ratings to decline as degree of doneness increased. The lowest customer satisfaction ratings tended to be given to top sirloin steaks cooked to more advanced degrees of doneness, and consumers most frequently cooked steaks to at least the well done stage. Consumer information programs or the development of postmortem techniques that would ensure acceptable palatability of top sirloin steaks may need to be developed.

  12. Isoflavone content and profile comparisons of cooked soybean-rice mixtures: electric rice cooker versus electric pressure rice cooker.

    Science.gov (United States)

    Chung, Ill-Min; Yu, Bo-Ra; Park, Inmyoung; Kim, Seung-Hyun

    2014-12-10

    This study examined the effects of heat and pressure on the isoflavone content and profiles of soybeans and rice cooked together using an electric rice cooker (ERC) and an electric pressure rice cooker (EPRC). The total isoflavone content of the soybean-rice mixture after ERC and EPRC cooking relative to that before cooking was ∼90% in soybeans and 14-15% in rice. Malonylglucosides decreased by an additional ∼20% in EPRC-cooked soybeans compared to those cooked using the ERC, whereas glucosides increased by an additional ∼15% in EPRC-cooked soybeans compared to those in ERC-cooked soybeans. In particular, malonylgenistin was highly susceptible to isoflavone conversion during soybean-rice cooking. Total genistein and total glycitein contents decreased in soybeans after ERC and EPRC cooking, whereas total daidzein content increased in EPRC-cooked soybeans (p soybeans.

  13. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    Science.gov (United States)

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Cooking Food in Bogota Using a Box Cooker

    Directory of Open Access Journals (Sweden)

    Silvio Alejandro Jiménez Castellanos

    2015-10-01

    Full Text Available This paper aims to present the transient temperature field of a basic box type solar cooker (without attachments such as double glazing, internal reflectors, external reflectors, steam relief line, etc. for Bogotá – Colombia climate conditions, in order to determine if this device can cook on its town. The methodology consisted of three main stages: the development of a physical – mathematical model for heating process, based on energy balances for each of its components: glass container lid, container, absorber wall and fluid, the development of a computational experiment in the software Autodesk Algor Simulation and the comparison of the results. The final water temperature obtained by the physical - mathematical model was 81.85 ℃, and the maximum obtained with the thermal simulation was 79.60 ℃. From the results, it can be concluded that conditions in Bogotá DC are not appropriate to cook with a device of this kind.

  15. 厨神%A GREAT COOK--Joseph Walker

    Institute of Scientific and Technical Information of China (English)

    杨行胜

    2006-01-01

    @@ Mom was a good cook. No,I take that back. She was a great cook. She could take a little hamburger,a few potatoes and some canned tomatoes and whip up (激起) a great party worthy of the International Olympic Committee.And the things she could do with a chicken...well,it makes my mouth water to think about it. Her homemade chili sauce was second to none. Her bottled peaches were better than candy. And I once offered to make my sister Kathy's bed for a week if she would give me the last slice of toast made with Mom's homemade bread and slathered in Mom's homemade apricot jam.

  16. Microcomputers and minipopulations: the 1981 Cook Islands census.

    Science.gov (United States)

    Hayes, G R

    1983-01-01

    This paper presents some of the background behind the installation and use of a microcomputer for census processing and briefly reviews the results of the 1981 census in the light of the Cook Islands' special demographic situation. Since independence from New Zealand in 1965, the Cook Islands has gradually developed a capacity for statistics gathering in general and census taking in particular. The 1981 quinquennial census represents a watershed in the development of local personnel without the aid of external advisors; it was the 1st census to be processed within the Cook Islands by means of a computer. Both the installation of the microcomputer and the processing of the 1981 census are counted as successes. This is due to a number of factors, namely: a long period of careful planning procedures which preceded the choice of system and installation; the enthusiasm of the local staff closely involved in the planning; the emphasis on training; tests of the equipment before installation by computer practitioners with knowledge of local needs and capacities; reasonable goal setting; and the supply, with the system, of adequate spare parts tools and maintenance and training manuals. Like many island populations, that of the Cook Islands is characterized by considerable instability as illustrated by the 1981 census results. As the rate and direction of population change varies from island to island, generalizations across the nation as a whole are difficult. For example, while some of the northern atolls experienced population decline during the latest intercensal period, most had their popultion increase in 1981. All the southern islands declined during the 1976-81 period at annual rates varying from 0.6% to 3.2%. The explanation for these patterns of change lies primarily in the different rates and direction of external migration on each island, as Cook Islanders are exempt from immigration regulations to New Zealand and Australia. In recent years, women have formed a

  17. Catalytic Disposal of Cooking Fume Discharged from the Restaurant

    Institute of Scientific and Technical Information of China (English)

    WANG; XiangYu

    2001-01-01

    The cooking oil fume pollution have been becoming a serious problem.1 Though several methods on disposal technology of the fume have been developed at home and abroad, such as filtration process, electrostatic process and wet process, practical and effective technology is still needed.2In the present study, we will report a new disposal process of cooking fume, which were turned complete into water and CO2 in the presence of the catalysts.  Catalysts were prepared by the following procedure. First, layer of A12O3 was painted on the inner pore surface of ceramic honeycomb carrier. Second, a solution of platinum and palladium salts in alcohol was used for impregnation in a suitable concentration to obtain a catalyst 0.3% noble metals.  ……

  18. Characterization of fine organic particulate matter from Chinese cooking

    Institute of Scientific and Technical Information of China (English)

    HE Ling-yan; HU Min; WANG Li; HUANG Xiao-feng; ZHANG Yuan-hang

    2004-01-01

    PM2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs.Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C11 to C26,and C9 to C19, respectively. In addition, other organic compound classes have been identified, such as alkanols,esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM2.5 in Beijing.

  19. Assessing the Impact of Water Filters and Improved Cook Stoves on Drinking Water Quality and Household Air Pollution: A Randomised Controlled Trial in Rwanda

    Science.gov (United States)

    Rosa, Ghislaine; Majorin, Fiona; Boisson, Sophie; Barstow, Christina; Johnson, Michael; Kirby, Miles; Ngabo, Fidele; Thomas, Evan; Clasen, Thomas

    2014-01-01

    Diarrhoea and respiratory infections remain the biggest killers of children under 5 years in developing countries. We conducted a 5-month household randomised controlled trial among 566 households in rural Rwanda to assess uptake, compliance and impact on environmental exposures of a combined intervention delivering high-performance water filters and improved stoves for free. Compliance was measured monthly by self-report and spot-check observations. Semi-continuous 24-h PM2.5 monitoring of the cooking area was conducted in a random subsample of 121 households to assess household air pollution, while samples of drinking water from all households were collected monthly to assess the levels of thermotolerant coliforms. Adoption was generally high, with most householders reporting the filters as their primary source of drinking water and the intervention stoves as their primary cooking stove. However, some householders continued to drink untreated water and most continued to cook on traditional stoves. The intervention was associated with a 97.5% reduction in mean faecal indicator bacteria (Williams means 0.5 vs. 20.2 TTC/100 mL, p<0.001) and a median reduction of 48% of 24-h PM2.5 concentrations in the cooking area (p = 0.005). Further studies to increase compliance should be undertaken to better inform large-scale interventions. Trial registration: Clinicaltrials.gov; NCT01882777; http://clinicaltrials.gov/ct2/results?term=NCT01882777&Search=Search PMID:24614750

  20. Assessing the impact of water filters and improved cook stoves on drinking water quality and household air pollution: a randomised controlled trial in Rwanda.

    Science.gov (United States)

    Rosa, Ghislaine; Majorin, Fiona; Boisson, Sophie; Barstow, Christina; Johnson, Michael; Kirby, Miles; Ngabo, Fidele; Thomas, Evan; Clasen, Thomas

    2014-01-01

    Diarrhoea and respiratory infections remain the biggest killers of children under 5 years in developing countries. We conducted a 5-month household randomised controlled trial among 566 households in rural Rwanda to assess uptake, compliance and impact on environmental exposures of a combined intervention delivering high-performance water filters and improved stoves for free. Compliance was measured monthly by self-report and spot-check observations. Semi-continuous 24-h PM2.5 monitoring of the cooking area was conducted in a random subsample of 121 households to assess household air pollution, while samples of drinking water from all households were collected monthly to assess the levels of thermotolerant coliforms. Adoption was generally high, with most householders reporting the filters as their primary source of drinking water and the intervention stoves as their primary cooking stove. However, some householders continued to drink untreated water and most continued to cook on traditional stoves. The intervention was associated with a 97.5% reduction in mean faecal indicator bacteria (Williams means 0.5 vs. 20.2 TTC/100 mL, p<0.001) and a median reduction of 48% of 24-h PM2.5 concentrations in the cooking area (p = 0.005). Further studies to increase compliance should be undertaken to better inform large-scale interventions. Clinicaltrials.gov; NCT01882777; http://clinicaltrials.gov/ct2/results?term=NCT01882777&Search=Search.

  1. Preoperative physical therapy for elective cardiac surgery patients

    NARCIS (Netherlands)

    Hulzebos, E.H.J.; Smit, Y.; Helders, P.P.J.M.; Meeteren, N.L.U. van

    2012-01-01

    BACKGROUND: After cardiac surgery, physical therapy is a routine procedure delivered with the aim of preventing postoperative pulmonary complications. OBJECTIVES: To determine if preoperative physical therapy with an exercise component can prevent postoperative pulmonary complications in cardiac sur

  2. 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 ... The information obtained from the standardised PAR form in each patient's file was audited using a ... inadequate preoperative assessment and management were.

  3. Preoperative preparation of patients with pituitary gland disorders

    National Research Council Canada - National Science Library

    Malenković, Vesna; Gvozdenović, Ljiljana; Milaković, Branko; Sabljak, Vera; Ladjević, Nebojsa; Zivaljević, Vladan

    2011-01-01

    This paper presents the most common disorders of pituitary function: acromegaly, hypopituitarism, diabetes insipidus and syndrome similar to diabetes insipidus, in terms of their importance in preoperative preparation of patients...

  4. Preoperative assessment and optimization in periampullary and pancreatic cancer

    Directory of Open Access Journals (Sweden)

    S Myatra

    2011-01-01

    Full Text Available Perioperative management of pancreatic and periampullary cancer poses a considerable challenge to the pancreatic surgeon, anesthesiologist, and the intensive care team. The preoperative surgical evaluation of a pancreatic lesion aims to define the nature of the lesion (malignant or benign, stage the tumor, and to determine resectability or other non-surgical treatment options. Patients are often elderly and may have significant comorbidities and malnutrition. Obstructive jaundice may lead to coagulopathy, infection, renal dysfunction, and adverse outcomes. Routine preoperative biliary drainage can result in higher complication rates, and metal stents may be preferred over plastic stents in selected patients with resectable disease. Judicious use of antibiotics and maintaining fluid volume preoperatively can reduce the incidence of infection and renal dysfunction, respectively. Perioperative fluid therapy with hemodynamic optimization using minimally invasive monitoring may help improve outcomes. Careful patient selection, appropriate preoperative evaluation and optimization can greatly contribute to a favorable outcome after major pancreatic resections.

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

    Science.gov (United States)

    Willers, S M; Brunekreef, B; Oldenwening, M; Smit, H A; Kerkhof, M; Vries, H

    2006-02-01

    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. Real-time measurements were made of CO, CO(2), temperature, and water vapor, and passive sampling was performed of nitrogen oxides, over a week-long period in 74 kitchens. During the measurements, inhabitants kept a diary to record appliance use time and use of ventilation provisions. The questionnaire-based and diary-based home classifications for the 'Chance of Accumulation of Combustion Products' (CACP) turned out to agree fairly well. For CO(2) as well as for CO a significant difference between the 'high' and 'low' CACP groups was found for the mean accumulation in the kitchen during cooking of the combustion generated concentrations. These facts are considered to be important experimental evidence of the CACP stratification being valid for our study population. In the homes studied, NO(2) as well as CO concentrations were found to be lower compared with previous studies in The Netherlands. Practical Implications Previous studies on indoor combustion product dispersal conducted in the early- to mid-1980s in the Netherlands showed much higher NO(2) and CO concentrations than the present study. Apparently, the removal of combustion products formed during cooking is more efficient in the (mostly newer) homes that we studied than in the homes studied in the early- to mid-1980s. More detailed knowledge of kitchen situations is needed to improve the CACP model. Future studies can achieve this by using questionnaires on the kitchen situation, diaries and real-time measurements of the combustion products under consideration.

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

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-07-01

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

  7. [Effect of cooking on the purine content of foods].

    Science.gov (United States)

    Colling, M; Wolfram, G

    1987-12-01

    The total purine content and the content of purines bound in RNA and DNA was determined in selected food (veal meat, pork meat, pork liver, pork spleen, soja meat). Raw and boiled food samples were analysed. During preparation of food the total purine content is changed by losses of water or of purines into cooking water. Simultaneously, a great part of nucleic acids is hydrolysed.

  8. Determination of the protein quality of cooked Canadian pulses

    OpenAIRE

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

    2017-01-01

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

  9. Association of Preoperative Anemia With Postoperative Mortality in Neonates.

    Science.gov (United States)

    Goobie, Susan M; Faraoni, David; Zurakowski, David; DiNardo, James A

    2016-09-01

    Neonates undergoing noncardiac surgery are at risk for adverse outcomes. Preoperative anemia is a strong independent risk factor for postoperative mortality in adults. To our knowledge, this association has not been investigated in the neonatal population. To assess the association between preoperative anemia and postoperative mortality in neonates undergoing noncardiac surgery in a large sample of US hospitals. Using data from the 2012 and 2013 pediatric databases of the American College of Surgeons National Surgical Quality Improvement Program, we conducted a retrospective study of neonates undergoing noncardiac surgery. Analysis of the data took place between June 2015 and December 2015. All neonates (0-30 days old) with a recorded preoperative hematocrit value were included. Anemia defined as hematocrit level of less than 40%. Receiver operating characteristics analysis was used to assess the association between preoperative hematocrit and mortality, and the Youden J Index was used to determine the specific hematocrit cutoff point to define anemia in the neonatal population. Demographic and postoperative outcomes variables were compared between anemic and nonanemic neonates. Univariate and multivariable logistic regression analyses were used to determine factors associated with postoperative neonatal mortality. An external validation was performed using the 2014 American College of Surgeons National Surgical Quality Improvement Program database. Neonates accounted for 2764 children (6%) in the 2012-2013 American College of Surgeons National Surgical Quality Improvement Program databases. Neonates inlcuded in the study were predominately male (64.5%), white (66.3%), and term (69.9% greater than 36 weeks' gestation) and weighed more than 2 kg (85.0%). Postoperative in-hospital mortality was 3.4% in neonates and 0.6% in all age groups (0-18 years). A preoperative hematocrit level of less than 40% was the optimal cutoff (Youden) to predict in-hospital mortality

  10. 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 ...

  11. Preoperative prediction model of outcome after cholecystectomy for symptomatic gallstones

    DEFF Research Database (Denmark)

    Borly, L; Anderson, I B; Bardram, Linda

    1999-01-01

    BACKGROUND: After cholecystectomy for symptomatic gallstone disease 20%-30% of the patients continue to have abdominal pain. The aim of this study was to investigate whether preoperative variables could predict the symptomatic outcome after cholecystectomy. METHODS: One hundred and two patients...... and sonography evaluated gallbladder motility, gallstones, and gallbladder volume. Preoperative variables in patients with or without postcholecystectomy pain were compared statistically, and significant variables were combined in a logistic regression model to predict the postoperative outcome. RESULTS: Eighty...

  12. Preoperative Nutritional Status of the Surgical Patients in Jeju

    OpenAIRE

    Moon, Myung-Sang; Kim, Sung-Soo; Lee, Sang-Yup; Jeon, Dal-Jae; Yoon, Min-Geun; Kim, Sung-Sim; Moon, Hanlim

    2014-01-01

    Background To assess the preoperative nutritional status of patients with various disorders and to provide data for pre- and postoperative patient management plans, particularly in the elderly. There is no published information on age-matched and disease-matched preoperative nutritional/immunologic status for orthopedic patients, especially in the elderly, in Jeju. Methods In total, 331 patients with four categories of orthopedic conditions were assessed: 92 elective surgery patients, 59 arth...

  13. [Value of preoperative planning in total hip arthroplasty].

    Science.gov (United States)

    De Thomasson, E; Mazel, C; Guingand, O; Terracher, R

    2002-05-01

    Preoperative planning enables an assessment of the size of the implants needed before total hip replacement. Eggli and Müller demonstrated the reproduciblity of preoperative planning but did not evaluate its contribution to reducing limb length discrepancy. As femur lateralization and the position of the prosthetic center of rotation affect joint mechanics, it would be useful to assess their contribution to the efficacy of preoperative planning. We reviewed the files of 57 patients who underwent total hip arthroplasty for primary joint degeneration or necrosis limited to one hip. The healthy hip served as a control. The surgical plan was elaborated from the preoperative pelvis x-rays (AP and lateral views) and anatomic measurements on films obtained three months postoperatively. In 49 cases, preoperative planning predicted a restoration of the normal anatomy of the operated hip (center of rotation, femur lateralization, length of the operated limb). This objective was achieved in only 22.5% of the cases. Femur lateralization was the most difficult objective to achieve (59.2%). Equal limb length and good position of the center of rotation was achieved in 70% of the cases. For eight patients (14%) preoperative planning was not satisfactory, the implant offset not being adapted to the patient's anatomy. There are limits to preoperative planning, particularly for restitution of adequate femur lateralization. This difficulty appears to be related to three factors: inadequate adaptation of the implant to hip anatomy (14% of the cases in our experience), stiff rotation in degenerative hips inhibiting proper assessment of the length of the femoral neck, and relative imprecision of operative evaluation of femoral anteversion affecting femur lateralization and the level of the femoral cut. Although imperfect, preoperative planning is, in our opinion, essential before total hip arthroplasty in order to avoid major positioning errors and operative difficulties.

  14. Essential elements of the preoperative breast reconstruction evaluation

    OpenAIRE

    Cheng, Angela; Losken, Albert

    2015-01-01

    A plethora of options exist for breast reconstruction and preoperative evaluation must be thorough to lead to a successful outcome. We review multiple components of the preoperative assessment including the patient’s history, goals, imaging, and key elements of the physical exam. Consideration for tumor biology, staging, need or response to chemotherapy or radiation therapy is important in deciding on immediate versus delayed reconstruction. It is also important to consider the patient’s anat...

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

    DEFF Research Database (Denmark)

    Bernsdorf, M; Berthelsen, A K; Wielenga, V T;

    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....

  16. 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...... 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...

  17. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins.

    Science.gov (United States)

    Farouk, M M; Wieliczko, K; Lim, R; Turnwald, S; Macdonald, G A

    2002-05-01

    In the first trial, m. semitendinosus and m. biceps femoris were held at 0, 10 and 35 °C until they entered rigor, and in the second trial, minced m. semitendinosus was washed in water for 15, 30, 45 or 60 min. The samples from both the trials were then used to make a finely comminuted sausage batter. Soluble sarcoplasmic protein (SSP) levels decreased with increasing rigor temperature (P < 0.05) or washing (P < 0.01). Cooked batter shear stress was not affected by SSP level, but batter shear strain decreased with the decreasing SSP level associated with an increasing rigor temperature (P < 0.05) or washing (P < 0.01). Reducing the SSP content lowered the cook yield (P < 0.05) and emulsion stability (P < 0.01) of the batter from the washed samples compared to that of controls. The results suggest that sarcoplasmic proteins are important in determining the strain values (cohesiveness) of cooked sausage batter.

  18. Identification and origin of odorous sulfur compounds in cooked ham.

    Science.gov (United States)

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2014-07-15

    The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of this pork product. They were 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl) disulphide. Addition of thiamine or cysteine also enabled us to study the effect of these odour precursors on the formation of odorant furans during the cooking of ham. The results revealed a direct link between the thermal degradation of thiamine and the formation of these compounds. By contrast, addition of cysteine in the presence of fructose or xylose did not appreciably increase their production.

  19. Biomass Cooking Fuels and Health Outcomes for Women in Malawi.

    Science.gov (United States)

    Das, Ipsita; Jagger, Pamela; Yeatts, Karin

    2017-03-01

    In sub-Saharan Africa, biomass fuels account for approximately 90% of household energy consumption. Limited evidence exists on the association between different biomass fuels and health outcomes. We report results from a cross-sectional sample of 655 households in Malawi. We calculated odds ratios between hypothesized determinants of household air pollution (HAP) exposure (fuel, stove type, and cooking location) and five categories of health outcomes (cardiopulmonary, respiratory, neurologic, eye health, and burns). Reliance on high- or low-quality firewood or crop residue (vs. charcoal) was associated with significantly higher odds of shortness of breath, difficulty breathing, chest pains, night phlegm, forgetfulness, dizziness, and dry irritated eyes. Use of high-quality firewood was associated with significantly lower odds of persistent phlegm. Cooks in rural areas (vs. urban areas) had significantly higher odds of experiencing shortness of breath, persistent cough, and phlegm, but significantly lower odds of phlegm, forgetfulness, and burns. With deforestation and population pressures increasing reliance on low-quality biomass fuels, prevalence of HAP-related cardiopulmonary and neurologic symptoms will likely increase among cooks. Short- to medium-term strategies are needed to secure access to high-quality biomass fuels given limited potential for scalable transitions to modern energy.

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

    Science.gov (United States)

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

    2012-06-01

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

  1. A semi-automatic annotation tool for cooking video

    Science.gov (United States)

    Bianco, Simone; Ciocca, Gianluigi; Napoletano, Paolo; Schettini, Raimondo; Margherita, Roberto; Marini, Gianluca; Gianforme, Giorgio; Pantaleo, Giuseppe

    2013-03-01

    In order to create a cooking assistant application to guide the users in the preparation of the dishes relevant to their profile diets and food preferences, it is necessary to accurately annotate the video recipes, identifying and tracking the foods of the cook. These videos present particular annotation challenges such as frequent occlusions, food appearance changes, etc. Manually annotate the videos is a time-consuming, tedious and error-prone task. Fully automatic tools that integrate computer vision algorithms to extract and identify the elements of interest are not error free, and false positive and false negative detections need to be corrected in a post-processing stage. We present an interactive, semi-automatic tool for the annotation of cooking videos that integrates computer vision techniques under the supervision of the user. The annotation accuracy is increased with respect to completely automatic tools and the human effort is reduced with respect to completely manual ones. The performance and usability of the proposed tool are evaluated on the basis of the time and effort required to annotate the same video sequences.

  2. 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...

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

    Science.gov (United States)

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

  4. Preoperative Chemoradiotheraph for Inflammatory Breast Cancer

    Institute of Scientific and Technical Information of China (English)

    Hongbo Ren; Qi Wang; Yaoxiong Yan; Shaolin Li; Biyou Huang

    2006-01-01

    OBJECTIVE To observe the effect of preoperative chemoradiotherapy for inflammatory breast cancer.METHODS From December 1996 to December 2000, we received and treated 21 patients with inflammatory breast carcinoma with a combinedmodality treatment. The chemotherapy protocol consisted of cyclophosphamide (CTX), pirarubicin (THP-ADM) and 5-fluorouracil (5-FU) or CTX, 5-Fu and methotrexate (MTX). The same infusion scheme was repeated on day 21. After 3~4 cycles the patients were treated with radiotherapy. When the radiation dose reached 40 Gy, the patients who were unable or unwilling to under go an operation received continued radiotherapy. When the radiation dose to the supra clavicular fossa and internal mammary lymph nodes reached 60 Gy and 50 Gy respectively, the radiotherapy was stopped. Chemotherapy was then continued with the original scheme. Patients who had indications for surgery and were willing to under go an operation received no treatment for 2 weeks, after which a total mastectomy was performed. Chemotherapy and radiotherapy was resumed with the original scheme after the operations. When the radiation dose reached 50 Gy, radiotherapy was stopped.RESULTS All patients were followed-up for more than 5 years with a follow-up rate of 100%. The overall 3 and 5-year survival rates of these patients were 42.9%, and 23.8% respectively. For patients in Stage ⅢB the 3 and 5-year survival rates were 50.0% and 27.8% respectively, and for patients in Stage Ⅳ, the 3 and 5-year survival rates were both 0.0%.There was a significant difference between the 2 stage groups (P<0.05,X2=11.60). For patients who received an operation, the 3 and 5-year survival rates were 80.0% and 33.3% respectively, For patients who were not treated with an operation, the 3 and 5-year survival rates were both0.0%, There was a significant difference between the operated and nonoperated groups (P<0.05, X2=11.64).CONCLUSION The prognosis of inflammatory breast carcinoma is poor

  5. Preoperative Planning of Orthopedic Procedures using Digitalized Software Systems.

    Science.gov (United States)

    Steinberg, Ely L; Segev, Eitan; Drexler, Michael; Ben-Tov, Tomer; Nimrod, Snir

    2016-06-01

    The progression from standard celluloid films to digitalized technology led to the development of new software programs to fulfill the needs of preoperative planning. We describe here preoperative digitalized programs and the variety of conditions for which those programs can be used to facilitate preparation for surgery. A PubMed search using the keywords "digitalized software programs," "preoperative planning" and "total joint arthroplasty" was performed for all studies regarding preoperative planning of orthopedic procedures that were published from 1989 to 2014 in English. Digitalized software programs are enabled to import and export all picture archiving communication system (PACS) files (i.e., X-rays, computerized tomograms, magnetic resonance images) from either the local working station or from any remote PACS. Two-dimension (2D) and 3D CT scans were found to be reliable tools with a high preoperative predicting accuracy for implants. The short learning curve, user-friendly features, accurate prediction of implant size, decreased implant stocks and low-cost maintenance makes digitalized software programs an attractive tool in preoperative planning of total joint replacement, fracture fixation, limb deformity repair and pediatric skeletal disorders.

  6. The importance of preoperative diagnosis of blister aneurysms.

    Science.gov (United States)

    Russin, Jonathan J; Kramer, Daniel R; Thomas, Debi; Hasson, Denise; Liu, Charles Y; Amar, Arun P; Mack, William J; Giannotta, Steven L

    2015-09-01

    We describe a series of 14 surgical blister aneurysm (BA) patients and compare outcomes in those with known cerebral BA to those lacking preoperative BA diagnosis/recognition. BA are broad, fragile, pathologic dilatations of the intracranial arteries. They have a low prevalence but are associated with substantially higher surgical morbidity and mortality rates than saccular aneurysms. A confirmed, preoperative BA diagnosis can alter operative management and technique. We performed a retrospective review of prospectively collected data on aneurysm patients undergoing surgery at a major academic institution. All patients from 1990 to 2011 with a postoperative BA diagnosis were included. Chart reviews were performed to identify patients with preoperative BA diagnoses and collect descriptive data. We identified 14 patients, 12 of whom presented with subarachnoid hemorrhage. The age of the cohort (mean ± standard deviation: 41.8 ± 13.9 years) was lower than that generally reported for saccular aneurysm populations. Preoperatively diagnosed BA had an intraoperative rupture (IOR) rate of 28.6% (2/7) compared to a 57.1% (4/7) rate in the undiagnosed patients. The mortality rate in the preoperatively diagnosed cohort was 14.3% (1/7) while that of the undiagnosed group was 42.8% (3/7). BA remain a diagnostic and treatment challenge with morbidity and mortality rates exceeding those of saccular aneurysms. Preoperative BA diagnosis may decrease IOR and mortality rates and improve patient outcomes.

  7. Evaluating the effects of preoperative fasting and fluid limitation.

    Science.gov (United States)

    Tosun, Betül; Yava, Ayla; Açıkel, Cengizhan

    2015-04-01

    The aim of the study was to evaluate the effects of preoperative fasting and fluid limitation in patients undergoing laparoscopic cholecystectomy. Although traditional long-term fasting is not recommended in current preoperative guidelines, this is still a common intervention. Visual analogue scale was used to assess hunger, thirst, sleepiness, exhaustion, nausea and pain; State and Trait Anxiety Inventory was used to assess the preoperative anxiety of 99 patients undergoing elective laparoscopic cholecystectomy. Mean time of preoperative fasting and fluid limitation were, respectively, 14.70 ± 3.14 and 11.25 ± 3.74 h. Preoperatively, 58.60% of the patients experienced moderate anxiety. Patients fasting 12 h or longer had higher hunger, thirst, nausea and pain scores. The mean trait anxiety score of patients fasting 12 h or longer was statistically significantly higher. Receiving nothing by mouth after midnight preoperatively is a persisted intervention and results in discomfort of patients. Clinical protocols should be revised and nurses should be trained in current fasting protocols. © 2014 Wiley Publishing Asia Pty Ltd.

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

    Science.gov (United States)

    el-Adawy, Tarek A

    2002-01-01

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

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

    Science.gov (United States)

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

    2017-06-01

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

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

    Science.gov (United States)

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

    2015-11-01

    Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from cooking oil ranged from Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Investigation on the potential of waste cooking oil as a grinding aid in Portland cement.

    Science.gov (United States)

    Li, Haoxin; Zhao, Jianfeng; Huang, Yuyan; Jiang, Zhengwu; Yang, Xiaojie; Yang, Zhenghong; Chen, Qing

    2016-12-15

    Although there are several methods for managing waste cooking oil (WCO), a significant result has not been achieved in China. A new method is required for safe WCO management that minimizes the environmental threat. In this context, this work was developed in which cement clinker and gypsum were interground with various WCOs, and their properties, such as grindability, water-cement ratio required to achieve a normal consistency, setting times, compressive strength, contents of calcium hydroxide and ettringite in the hardened paste, microstructure and economic and environmental considerations, were addressed in detail. The results show that, overall, WCO favorably improves cement grinding. WCO prolonged the cement setting times and resulted in longer setting times. Additionally, more remarkable effects were found in cements in which WCO contained more unsaturated fatty acid. WCOs increased the cement strength. However, this enhancement was rated with respect to the WCO contents and components. WCOs decreased the CH and AFt contents in the cement hardened paste. Even the AFt content at later ages was reduced when WCO was used. WCO also densify microstructure of the hardened cement paste. It is economically and environmentally feasible to use WCOs as grinding aids in the cement grinding process. These results contribute to the application of WCOs as grinding aids and to the safe management of WCO. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. An anaesthetic pre-operative assessment clinic reduces pre-operative inpatient stay in patients requiring major vascular surgery.

    LENUS (Irish Health Repository)

    O'Connor, D B

    2012-02-01

    BACKGROUND: Patients undergoing major vascular surgery (MVS) require extensive anaesthetic assessment. This can require extended pre-operative stays. AIMS: We investigated whether a newly established anaesthetic pre-operative assessment clinic (PAC) would reduce the pre-operative inpatient stay, avoid unnecessary investigations and facilitate day before surgery (DBS) admissions for patients undergoing MVS. PATIENT AND METHODS: One year following and preceding the establishment of the PAC the records of patients undergoing open or endovascular aortic aneurysm repair, carotid endarterectomy and infra-inguinal bypass were reviewed to measure pre-operative length of stay (LoS). RESULTS: Pre-operative LoS was significantly reduced in the study period (1.85 vs. 4.2 days, respectively, P < 0.0001). Only 12 out of 61 patients in 2007 were admitted on the DBS and this increased to 33 out of 63 patients (P = 0.0002). No procedure was cancelled for medical reasons. CONCLUSION: The PAC has facilitated accurate outpatient anaesthetic assessment for patients requiring MVS. The pre-operative in-patient stay has been significantly reduced.

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

    Directory of Open Access Journals (Sweden)

    Thapanan Konwatchara

    2014-06-01

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

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

    Science.gov (United States)

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

    2016-11-14

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2008-01-15

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

  16. Catalytic and thermal cracking processes of waste cooking oil for bio-gasoline synthesis

    Science.gov (United States)

    Dewanto, Muhammad Andry Rizki; Januartrika, Aulia Azka; Dewajani, Heny; Budiman, Arief

    2017-03-01

    Non-renewable energy resources such as fossil fuels, and coal were depleted as the increase of global energy demand. Moreover, environmental aspect becomes a major concern which recommends people to utilize bio-based resources. Waste cooking oil is one of the economical sources for biofuel production and become the most used raw material for biodiesel production. However, the products formed during frying, can affect the trans-esterification reaction and the biodiesel properties. Therefore, it needs to convert low-quality cooking oil directly into biofuel by both thermal and catalytic cracking processes. Thermal and catalytic cracking sometimes are regarded as prospective bio-energy conversion processes. This research was carried out in the packed bed reactor equipped with 2 stages preheater with temperature of reactor was variated in the range of 450-550°C. At the same temperature, catalytic cracking had been involved in this experiment, using activated ZSM-5 catalyst with 1 cm in length. The organic liquid product was recovered by three stages of double pipe condensers. The composition of cracking products were analyzed using GC-MS instrument and the caloric contents were analyzed using Bomb calorimeter. The results reveal that ZSM-5 was highly selective toward aromatic and long aliphatic compounds formation. The percentage recovery of organic liquid product from the cracking process varies start from 8.31% and the optimal results was 54.08%. The highest heating value of liquid product was resulted from catalytic cracking process at temperature of 450°C with value of 10880.48 cal/gr and the highest product yield with 54.08% recovery was achieved from thermal cracking process with temperature of 450°C.

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

    Directory of Open Access Journals (Sweden)

    Madan Kumar Chapagai

    2016-08-01

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

  18. Prognostic significance of preoperative fibrinogen in patients with colon cancer.

    Science.gov (United States)

    Sun, Zhen-Qiang; Han, Xiao-Na; Wang, Hai-Jiang; Tang, Yong; Zhao, Ze-Liang; Qu, Yan-Li; Xu, Rui-Wei; Liu, Yan-Yan; Yu, Xian-Bo

    2014-07-14

    To investigate the prognostic significance of preoperative fibrinogen levels in colon cancer patients. A total of 255 colon cancer patients treated at the Affiliated Tumor Hospital of Xinjiang Medical University from June 1(st) 2005 to June 1(st) 2008 were enrolled in the study. All patients received radical surgery as their primary treatment method. Preoperative fibrinogen was detected by the Clauss method, and all patients were followed up after surgery. Preoperative fibrinogen measurements were correlated with a number of clinicopathological parameters using the Student t test and analysis of variance. Survival analyses were performed by the Kaplan-Meier method and Cox regression modeling to measure 5-year disease-free survival (DFS) and overall survival (OS). The mean preoperative fibrinogen concentration of all colon cancer patients was 3.17 ± 0.88 g/L. Statistically significant differences were found between preoperative fibrinogen levels and the clinicopathological parameters of age, smoking status, tumor size, tumor location, tumor-node-metastasis (TNM) stage, modified Glasgow prognostic scores (mGPS), white blood cell (WBC) count, neutrophil-lymphocyte ratio (NLR), platelet-lymphocyte ratio (PLR), and carcinoembryonic antigen (CEA) levels. Univariate survival analysis showed that TNM stage, tumor cell differentiation grade, vascular invasion, mGPS score, preoperative fibrinogen, WBC, NLR, PLR and CEA all correlated with both OS and DFS. Alpha-fetoprotein (AFP) and body mass index correlated only with OS. Kaplan-Meier analysis revealed that both OS and DFS of the total cohort, as well as of the stage II and III patients, were higher in the hypofibrinogen group compared to the hyperfibrinogen group (all P TNM stage, mGPS score, CEA, and AFP levels correlated with both OS and DFS. Preoperative fibrinogen levels can serve as an independent prognostic marker to evaluate patient response to colon cancer treatment.

  19. Preoperative psychological testing--another form of prejudice.

    Science.gov (United States)

    Ashton, David; Favretti, Franco; Segato, Gianni

    2008-10-01

    Preoperative psychological screening of bariatric surgery candidates has become routine, and a significant proportion of patients have their surgery deferred as a consequence. If psychological testing is being used as a form of preoperative triage, both patients and surgeons are entitled to know whether there is sufficient evidence to justify its use in this way. We define the argument for psychological screening as consisting of four premises (p1-p4) and a conclusion (C) as follows: (p1) A significant minority of obese patients will not be successful in losing weight following bariatric surgery-the "failure" group; (p2) A significant minority of patients will exhibit abnormal psychological profiles during preoperative testing; (p3) The majority of individuals referred to in (p2) will be found in group (p1) i.e., abnormal psychological profiles identified preoperatively predict less favorable weight loss outcomes postoperatively; (p4) Identifying patients with adverse psychological profiles preoperatively would allow either exclusion of those at high risk of failure or provide a more secure rationale for targeted pre- and postoperative support; (C) Psychological screening should be part of the routine preoperative assessment for patients undergoing obesity surgery. We reviewed the literature to find evidence to support the premises and show that (p1) can be justified but that (p2) is problematic and can only be accepted in a heavily qualified version. We find no evidence for (p3) and since (p4) and (C) are predicated on (p3), the argument clearly fails. There is no evidence to suggest that preoperative psychological screening can predict postoperative outcomes and no justification for using such testing as a means of discriminating between candidates presenting themselves for bariatric surgery.

  20. A Study on Educational Contents for Improving College Students’ Awareness of Food and Their Cooking Skills

    OpenAIRE

    長屋, 郁子; 水田, 千尋; 大場, 君枝

    2015-01-01

    A questionnaire survey was conducted on contents of cooking exercises for improving college students’ awareness of food and their cooking skills. Students who are active in kitchen knife exercise at home take breakfast every morning and their breakfasts are complete with staple food, main dish, and side dishes. Therefore, the educational contents to encourage students to increase the frequency of positive and continuous home cooking may possibly lead to improvement of students’ awareness of f...

  1. Using Photovoice with at-risk youth in a community-based cooking program.

    Science.gov (United States)

    Thomas, Heather Clarke; Irwin, Jennifer D

    2013-01-01

    We examined the facilitators of and barriers to participants' application of cooking skills beyond Cook It Up!, a pilot community-based cooking program targeting at-risk youth aged 13 to 18. Photovoice is a qualitative research method using still-picture cameras to document participants' health and community realities. Four participants photographed items they perceived as facilitators of or barriers to the application of cooking skills. At a facilitated discussion group, youth discussed why they took certain pictures and how the photos best exemplified facilitators and barriers. Participants agreed upon the themes arising from the dialogue. Data trustworthiness tools were used to ensure that themes arising from the dialogue truly represented participants' perspectives. Four major themes emerged as facilitators: aptitude, food literacy, local and fresh ingredients, and connectedness. Access to unhealthy foods was the only barrier that participants identified. Participants and researchers decided to advocate for the sustainability of community-based cooking programs offered for high school credit. Participants' photos would enhance advocacy efforts with education stakeholders. Cook It Up! provided youth with cooking techniques for healthy, economical, homemade meals, but proof was needed of the transferability of skills outside the program environment. Youth in this study identified important facilitators that enabled the continued use of their cooking skills, and one barrier. Findings underscore the importance of community-based cooking programs tailored to at-risk youth.

  2. Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties

    National Research Council Canada - National Science Library

    Silva-Cristobal, L; Osorio-Díaz, P; Tovar, J; Bello-Pérez, L. A

    2010-01-01

    .... The cooked seeds of three Mexican pulses (black bean, chickpea, and lentil) were evaluated regarding their chemical composition, in vitro starch digestibility, polyphenols content and antioxidant capacity...

  3. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

    Science.gov (United States)

    Ye, Xiaoting; Sui, Zhongquan

    2016-03-01

    Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles.

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

    Directory of Open Access Journals (Sweden)

    Lucia M. J. Carvalho

    2012-02-01

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

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

    Science.gov (United States)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    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 markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Preoperative cryotherapy use in anterior cruciate ligament reconstruction.

    Science.gov (United States)

    Koyonos, Loukas; Owsley, Kevin; Vollmer, Emily; Limpisvasti, Orr; Gambardella, Ralph

    2014-12-01

    Unrelieved postoperative pain may impair rehabilitation, compromise functional outcomes, and lead to patient dissatisfaction. Preemptive multimodal analgesic techniques may improve outcomes after surgery. We hypothesized that patients using preoperative cryotherapy plus a standardized postoperative treatment plan will have lower pain scores and require less pain medication compared with patients receiving a standardized postoperative treatment plan alone after arthroscopically assisted anterior cruciate ligament reconstruction (ACLR). A total of 53 consecutive patients undergoing arthroscopically assisted ACLR performed by one of seven surgeons were randomly assigned to one of two groups. Group 1 received no preoperative cryotherapy and group 2 received 30 to 90 minutes of preoperative cryotherapy to the operative leg using a commercial noncompressive cryotherapy unit. Visual analog scale pain scores and narcotic use were recorded for the first 4 days postoperatively. Total hours of cold therapy and continuous passive motion (CPM) use and highest degree of flexion achieved were recorded as well. Group 1 consisted of 26 patients (15 allograft Achilles tendon and 11 autograft bone patellar tendon bone [BPTB]), and group 2 consisted of 27 patients (16 allograft Achilles tendon and 11 autograft BPTB). Group 2 patients reported less pain (average 1.3 units, p cryotherapy, hours of CPM use, or maximum knee flexion achieved. Complications did not occur in either group. This is the first report we are aware of showing the postoperative effects of preoperative cryotherapy. Our results support the safety and efficacy of preoperative cryotherapy in a multimodal pain regimen for patients undergoing ACL reconstruction.

  7. Preoperative thrombocytosis predicts poor survival in patients with glioblastoma

    Science.gov (United States)

    Brockmann, Marc A.; Giese, Alf; Mueller, Kathrin; Kaba, Finjap Janvier; Lohr, Frank; Weiss, Christel; Gottschalk, Stefan; Nolte, Ingo; Leppert, Jan; Tuettenberg, Jochen; Groden, Christoph

    2007-01-01

    Thrombocytosis, which is defined as a platelet count greater than 400 platelets/nl, has been found to be an independent predictor of shorter survival in various tumors. Release of growth factors from tumors has been proposed to increase platelet counts. Preoperative platelet counts and other clinical and hematological parameters were reviewed from the records of 153 patients diagnosed between 1999 and 2004 with histologically confirmed glioblastoma in order to evaluate the prognostic significance of preoperative thrombocytosis in these patients. The relationship between thrombocytosis and survival was initially analyzed in all patients regardless of further therapy. Univariate log-rank tests showed that the median survival time of 29 patients with preoperative thrombocytosis (19%) was significantly shorter (4 months; 95% confidence interval [95% CI], 3–6 months) compared to 124 patients with normal platelet counts (11 months; 95% CI, 8–13 months; p = 0.0006). Multivariate analysis (Cox proportional hazards model) confirmed preoperative platelet count, age, prothrombin time, and activated partial thromboplastin time to be prognostic factors of survival (all p thrombocytosis was diagnosed (6 months; 95% CI, 4–12 months) compared to patients with normal platelet count (13 months; 95% CI, 11–15 months; p = 0.0359). In multivariate analysis, age, platelet count, preoperative prothrombin time, and degree of tumor resection retained significance as prognostic factors of survival (all p thrombocytosis to be a prognostic factor associated with shorter survival time in patients with glioblastoma. PMID:17504931

  8. Significance of preoperative thrombocytosis in epithelial ovarian cancer

    Directory of Open Access Journals (Sweden)

    Crasta Julian

    2010-01-01

    Full Text Available Background: Reactive thrombocytosis is reported in a variety of solid tumors. A few studies have documented preoperative thrombocytosis in ovarian cancer and identified it as a marker of aggressive tumor biology. Aim: To study the incidence of preoperative thrombocytosis (platelets greater than 400x10 in epithelial ovarian cancer and its association with other clinicopathologic factors. Materials and Methods: Sixty-five patients with invasive ovarian epithelial cancer were retrospectively reviewed and analyzed for the association preoperative thrombocytosis with other clinical and histopathological prognostic factors. Means were analyzed by Student′s t test; proportions were determined by Chi-square analysis. Results: Twenty of 65 (37.5% patients had thrombocytosis at primary diagnosis. Patients with preoperative thrombocytosis were found to have lower hemoglobin (P < 0.0002, more advanced stage disease (P < 0.05 and higher grade tumors (P < 0.02. Patients with thrombocytosis had greater likelihood of subpotimal cytoreduction. Conclusions: Preoperative thrombocytosis is a frequent finding in ovarian carcinomas and their association with advanced stage disease and higher grade denotes that platelets play a role in the tumor growth and progression.

  9. Preoperative antiseptic skin preparations and reducing SSI.

    Science.gov (United States)

    Al Maqbali, Mohammed Abdullah

    Surgical site infection (SSI) can affect the quality of care and increase the morbidity and mortality rate in after-surgical procedure. The use of an antiseptic skin preparation agent before the procedure can reduce the pathogens in the skin surface around the incision. Indicating the type of skin antiseptic preparation could prevent the infection and contamination of the wound. The most commonly used types of skin preparations are chlorhexidine and povidone iodine. However, the antiseptic solutions of both agents are strengthened with alcohol to prevent postoperative wound infection. The aim of this paper is to identify the best antiseptic agent in terms of skin preparation by evaluating the evidence in the literature. The factors associated with choosing the antiseptic skin agent, such as patients' allergies, skin condition and environmental risk, are also taken into account. This review suggests that cholorhexdine with alcohol may be the most effective in terms of reducing SSI.

  10. Prescriptive vs. performance based cook-off fire testing.

    Energy Technology Data Exchange (ETDEWEB)

    Nakos, James Thomas; Tieszen, Sheldon Robert; Erikson, William Wilding; Gill, Walter; Blanchat, Thomas K.

    2010-07-01

    In the fire safety community, the trend is toward implementing performance-based standards in place of existing prescriptive ones. Prescriptive standards can be difficult to adapt to changing design methods, materials, and application situations of systems that ultimately must perform well in unwanted fire situations. In general, this trend has produced positive results and is embraced by the fire protection community. The question arises as to whether this approach could be used to advantage in cook-off testing. Prescribed fuel fire cook-off tests have been instigated because of historical incidents that led to extensive damage to structures and loss of life. They are designed to evaluate the propensity for a violent response. The prescribed protocol has several advantages: it can be defined in terms of controllable parameters (wind speed, fuel type, pool size, etc.); and it may be conservative for a particular scenario. However, fires are inherently variable and prescribed tests are not necessarily representative of a particular accident scenario. Moreover, prescribed protocols are not necessarily adaptable and may not be conservative. We also consider performance-based testing. This requires more knowledge and thought regarding not only the fire environment, but the behavior of the munitions themselves. Sandia uses a performance based approach in assuring the safe behavior of systems of interest that contain energetic materials. Sandia also conducts prescriptive fire testing for the IAEA, NRC and the DOT. Here we comment on the strengths and weakness of both approaches and suggest a path forward should it be desirable to pursue a performance based cook-off standard.

  11. Role of lipids in the extrusion cooking processes

    Directory of Open Access Journals (Sweden)

    Berghofe, E.

    2000-04-01

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

  12. Environment friendly biomass gasifier cookstove for community cooking.

    Science.gov (United States)

    Panwar, N L; Rathore, N S

    2015-01-01

    Traditional community cookstoves have a low level of efficiency due to their poor heat transfer efficiency and incomplete combustion. The low efficiency results in a high consumption of fuel wood, thereby creating a need of more fuel wood. This paper deals with the development of a biomass cookstove suitable for community cooking. The stove exhibits approximately 36.38% thermal efficiency and has a thermal power rating of 5 kW. The maximum flame temperature recorded was 712°C. The data indicate that the developed cookstove can save approximately 7155 kg of CO2 per annum.

  13. 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 t...... studies to understand their priorities and opportunities related with the process of technological development; b) be multi-disciplinary, flexible and long-term; facilitate co-working of users, producers, political actors and other actors in the process....

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

    CERN Document Server

    Hubbard, Geoffrey

    2013-01-01

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

  15. Review of the Production of Biodiesel from Waste Cooking Oil using Solid Catalysts

    Directory of Open Access Journals (Sweden)

    N.H. Said

    2015-06-01

    Full Text Available The need for fossil fuels and the emissions generated from these fuels are increasing daily. Researchers are concerned with global warming as well as climate change; and energy sustainability and material usages are important issues today. Waste cooking oil (WCO can be processed into biodiesel as an alternative fuel to replace diesel. Production of biodiesel using WCO as the feedstock has been of growing interest for the last two decades. A number of research papers related to the improvements in production, raw materials and catalyst selection have been published. This paper reviews the various types of heterogeneous solid catalyst in the production of biodiesel via the transesterification of WCO. The catalysts used can be classified according to their state presence in the transesterification reaction as homogeneous or heterogeneous catalysts. Homogeneous catalysts act in the same liquid phase as the reaction mixture, whereas heterogeneous catalysts act in a solid phase with the reaction mixture. Heterogeneous catalysts are non-corrosive, a green process and environmentally friendly. They can be recycled and used several times, thus offering a more economic pathway for biodiesel production. The advantages and drawbacks of these heterogeneous catalysts are presented. Future work focuses on the application of economically and environmentally friendly solid catalysts in the production of biodiesel using WCO as the raw material.

  16. Effect of preoperative biliary drainage on outcome of classical pancreaticoduodenectomy

    Institute of Scientific and Technical Information of China (English)

    Chandra Shekhar Bhati; Chandrashekhar Kubal; Pankaj Kumar Sihag; Ankur Atal Gupta; Raj Kamal Jenav; Nicholas G Inston; Jagdish M Mehta

    2007-01-01

    AIM: To investigate the role of preoperative biliary drainage (PBD) in the outcome of classical pancreaticodu odenectomy.METHODS: A 10-year retrospective data analysis was performed on patients (n = 48) undergoing pancreaticoduodenectomy from March 1994 to March 2004 in department of surgery at SMS medical college, Jaipur, India. Demographic variables, details of preoperative stenting, operative procedure and post operative complications were noted.RESULTS: Preoperative biliary drainage was performed in 21 patients (43.5%). The incidence of septic complications was significantly higher in patients with biliary stent placement (P < 0.05, 0 vs 4). This group of patients also had a significantly higher minor biliary leak rate. Mortality and hospital stay in each group was comparable.CONCLUSION: Within this study population the use of PBD by endoscopic stenting was associated with a high incidence of infective complications. These findings do not support the routine use of biliary stenting in patients prior to pancreatico-duodenectomy.

  17. Upper airway imaging and its role in preoperative airway evaluation

    Directory of Open Access Journals (Sweden)

    Jagadish G Sutagatti

    2016-01-01

    Full Text Available Ultrasonography (USG is well-known as a fast, safe, and noninvasive technique. Its application for imaging of the airway is now gaining momentum. The upper airway has a complex anatomy, and its assessment forms a vital part of every preanesthetic evaluation. Ultrasound (US imaging can help in upper airway assessment in the preoperative period. There are various approaches to upper airway USG. The technique has its own advantages, disadvantages, and limitations. This simple yet challenging imaging technique is all set to become an important part of routine preoperative airway evaluation. This article reviews the various approaches to upper airway US imaging, interpretation of the images, limitations, and disadvantages of the technique and its varied clinical applications in the preoperative period. The scientific material presented here was hand searched from textbooks and journals, electronically from PubMed, and Google scholar using text words.

  18. Pancreatic Somatostatinoma Diagnosed Preoperatively: Report of a Case

    Directory of Open Access Journals (Sweden)

    Yasuhisa Mori

    2014-01-01

    Full Text Available Context Somatostatinoma is a rare neoplasm of the pancreas. Preoperative diagnosis is often difficult. Case report We report a 72-year-old woman with a pancreatic head tumor measuring 37 mm in diameter, and enlargement of the lymphnodes on the anterior surface of the pancreatic head and the posterior surface of the horizontal part of the duodenum.Laboratory data showed an elevated plasma somatostatin concentration. Examination of a biopsy specimen of thepancreatic head mass obtained by endoscopic ultrasound-guided fine needle aspiration (EUS-FNA showedhistopathological features of a neuroendocrine tumor. Immunohistochemical staining showed that the tumor cells werepositive for somatostatin, leading to a preoperative diagnosis of pancreatic somatostatinoma. The patient underwentpylorus-preserving pancreaticoduodenectomy. The plasma somatostatin concentration decreased progressively aftersurgery. Conclusions A rare case of pancreatic somatostatinoma with lymph node metastases was presented.Immunohistochemical analysis of a biopsy specimen obtained by EUS-FNA was useful for preoperative diagnosis.

  19. CLINICAL AND BIOLOGICAL BEHAVIOR OF NEUROGENIC TUMOR AFTER PREOPERATIVE CHEMOTHERAPY

    Institute of Scientific and Technical Information of China (English)

    Gao Jiechun; Dong Kuiran; Jing Baixiang

    1998-01-01

    Objective: To study the significance of preoperative chemotherapy for the treatment of neurogenic tumor in children. Methods: VMA, MYCN gene and DNA content of 21 cases of neuroblastoma treated with preoperative chemotherapy were studied with a control group. Results: Resection rate was 95.5%. Mean survival time was 28.1±10.2 months, which was significantly higher than the control group (8.8±6.8 months, P<0.01).Post chemotherapeutic VMA was lower. DNA index was also reduced and the percentage of cells in G0+G1 phases was elevated. The MYCN expression was suppressed.Conclusion: Preoperative chemotherapy can induce the apoptosis of neurogenic tumor cells and inhibit its proliferative activity.

  20. Indications of laparoscopic cholecystectomy based on preoperative imaging findings

    Energy Technology Data Exchange (ETDEWEB)

    Wakizaka, Yoshitaka; Sano, Syuichi; Nakanishi, Yoshimi; Koike, Yoshinobu; Ozaki, Susumu; Iwanaga, Rikizo (Sapporo City General Hospital (Japan)); Uchino, Junichi

    1994-03-01

    We studied the indications for laparoscopic cholecystectomy (LC) and values of preoperative imaging findings in 82 patients who underwent preoperative imaging diagnostic tests (abdominal echogram, abdominal CAT scan, ERCP). We analyzed mainly patients who were considered to be indicated for LC but whose gallbladders could be removed by open laparotomy, or whose gallbladders were removed by open laparotomy but were considered indicated for LC from retrospective study. We found the following results. LC could be easily performed in patients with a history of severe acute cholecystitis if they had no findings of a thickened wall or negative gallbladder signs. Abdominal echogram and CAT scan were the best preoperative imaging tests for determining the gallbladder's state, especially for obstruction of the cystic duct. These results are important today when the operative indications of LC are extremely indefinite because of the accumulation of operative experience and technological improvements. (author).

  1. Preoperative predictors of weight loss following bariatric surgery: systematic review.

    Science.gov (United States)

    Livhits, Masha; Mercado, Cheryl; Yermilov, Irina; Parikh, Janak A; Dutson, Erik; Mehran, Amir; Ko, Clifford Y; Gibbons, Melinda Maggard

    2012-01-01

    Obesity affects 32% of adults in the USA. Surgery generates substantial weight loss, but 20-30% fails to achieve successful weight loss. Our objective was to identify preoperative psychosocial factors associated with weight loss following bariatric surgery. We performed a literature search of PubMed® and the Cochrane Database of Reviews of Effectiveness between 1988 and April 2010. Articles were screened for bariatric surgery and weight loss if they included a preoperative predictor of weight loss: body mass index (BMI), preoperative weight loss, eating disorders, or psychiatric disorder/substance abuse. One thousand seven titles were reviewed, 534 articles screened, and 115 included in the review. Factors that may be positively associated with weight loss after surgery include mandatory preoperative weight loss (7 of 14 studies with positive association). Factors that may be negatively associated with weight loss include preoperative BMI (37 out of 62 studies with negative association), super-obesity (24 out of 33 studies), and personality disorders (7 out of 14 studies). Meta-analysis revealed a decrease of 10.1% excess weight loss (EWL) for super-obese patients (95% confidence interval (CI) [3.7-16.5%]), though there was significant heterogeneity in the meta-analysis, and an increase of 5.9% EWL for patients with binge eating at 12 months after surgery (95% CI [1.9-9.8%]). Further studies are necessary to investigate whether preoperative factors can predict a clinically meaningful difference in weight loss after bariatric surgery. The identification of predictive factors may improve patient selection and help develop interventions targeting specific needs of patients.

  2. Preoperative antibiotics for septic arthritis in children: delay in diagnosis.

    Science.gov (United States)

    MacLean, Simon B M; Timmis, Christopher; Evans, Scott; Lawniczak, Dominik; Nijran, Amit; Bache, Edward

    2015-04-01

    To review the records of 50 children who underwent open joint washout for septic arthritis with (n=25) or without (n=25) preoperative antibiotics. Records of 50 children who underwent open joint washout for presumed septic arthritis with (n=25) or without (n=25) preoperative antibiotics were reviewed. 17 boys and 8 girls aged 3 weeks to 16 years (median, 1.5 years) who were prescribed preoperative antibiotics before joint washout were compared with 12 boys and 13 girls aged one month to 14 years (median, 2 years) who were not. Following arthrotomy and washout, all patients were commenced on high-dose intravenous antibiotics. Patients were followed up for 6 to 18 months until asymptomatic. Patients who were referred from places other than our emergency department were twice as likely to have been prescribed preoperative antibiotics (p=0.0032). Patients prescribed preoperative antibiotics had a longer median (range) time from symptom onset to joint washout (8 [2-23] vs. 4 [1-29] days, p=0.05) and a higher mean erythrocyte sedimentation rate (93.1 vs. 54.3 mm/h, p=0.023) at presentation. Nonetheless, the 2 groups were comparable for weight bearing status, fever, and positive culture, as well as the mean (range) duration of antibiotic treatment (4.9 [4-7] vs. 4.7 [1-8] weeks, p=0.586). Preoperative antibiotics should be avoided in the management of septic arthritis in children. Their prescription delays diagnosis and definitive surgery, and leads to additional washouts and complications. A high index of suspicion and expedite referral to a specialist paediatric orthopaedic unit is needed if septic arthritis is suspected.

  3. Assessment of patient satisfaction with the preoperative anesthetic evaluation

    Directory of Open Access Journals (Sweden)

    Gebremedhn EG

    2014-09-01

    Full Text Available Endale Gebreegziabher Gebremedhn, Vidhya Nagaratnam Department of Anesthesia, School of Medicine, Gondar College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia Background: The evaluation of patient satisfaction is a core aspect of the continuous quality improvement in anesthesia service that can be affected by the preoperative anesthetist visit. This visit enables the anesthetist to know about the patient's general health status and the nature of surgery, to choose the type of anesthesia, and to discuss perioperative complications and their management with the patient. Patients have sometimes complained about the information given during the preoperative anesthetic evaluation in the University of Gondar teaching and referral hospital. The aim of this study was to determine the level of patient satisfaction with the preoperative anesthetist visit. Methods: A cross-sectional study was conducted from February 15 to April 15, 2013. All consecutive elective patients who were operated upon under anesthesia during the study period were interviewed 24 hours after operation. A pretested questionnaire and checklists, which were developed based on the hospital's anesthetic evaluation sheet, were used for data collection. Results: A total of 116 elective patients were operated upon under anesthesia during the study period. Of these, 102 patients were included in our study, with a response rate of 87.9%. Anesthetists introduced themselves to ~24% patients; provided information about anesthesia to ~32%, postoperative complications to ~21%, postoperative analgesia to ~18, and postoperative nausea and vomiting to ~21%; and spent adequate time with ~74%. Patients' questions were answered by the anesthetist in ~65% of cases, and ~65% of patients had reduced anxiety after the anesthetist visit. The patients' overall satisfaction with the preoperative anesthetist visit was ~65%. Conclusion and recommendation: Patient satisfaction with the

  4. Effect of polishing and cooking on the antioxidant activities of local rice

    Science.gov (United States)

    Rosnaini, Rahmah Mastura; Abdullah, Aminah

    2016-11-01

    The effect of polishing and cooking on the antioxidant activities of local rice was studied. Brown rice was polished to 2%, 4% and 6% of polishing degree using embryo rice machine to produce three levels of embryo rice. All rice sample (brown rice, embryo rice 1 (2%), embryo rice 2 (4%), embryo rice 3 (6%) and white rice) were cooked using electric rice cooker. The raw and cooked rice samples were analyzed for antioxidant by total phenolic content (TPC), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Polishing degree and cooking treatment showed significant (p≤ 0.05) effects on both antioxidant activities (TPC, FRAP and DPPH radical scavenging values) of the raw and cooked rice samples. Results showed that raw brown rice and raw embryo rice 1 were significantly higher than the other type of rice samples for TPC and FRAP values. In DPPH radical scavenging activities, raw brown rice had the highest value while white rice indicated the otherwise. Cooked brown rice demonstrated significantly higher of FRAP values (p≤ 0.05) than embryo rice 1, followed by embryo rice 2, embryo rice 3 and white rice. No significant differences were observed either between TPC values of cooked brown rice and cooked embryo rice 1 or between the DPPH radical scavenging values of cooked embryo rice 2 and cooked embryo rice 3. High positive correlations were determined between TPC, FRAP and DPPH assays (R2 > 0.70) of the samples. In overall, moderate level of antioxidant activities were detected in the raw and cooked rice samples.

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

    Directory of Open Access Journals (Sweden)

    Tshiunza, M.

    2001-01-01

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

  6. Preoperative evaluation of synchronous colorectal cancer using MR colonography

    DEFF Research Database (Denmark)

    Achiam, Michael P; Andersen, Lars Peter Holst; Klein, Mads

    2009-01-01

    it is noninvasive, and most of the colon can be evaluated. Furthermore, it has higher patient acceptance, and no sedation or radiation is used. The purpose of this study was to determine the feasibility of performing MRC preoperatively in an everyday clinical situation in a group of patients who were not offered......RATIONALE AND OBJECTIVES: It is well known that synchronous cancers (incidence, 2%-11%) and polyps (incidence, 12%-58%) occur in patients with colorectal cancer. Magnetic resonance colonography (MRC) seems like the obvious choice as a diagnostic tool in preoperative evaluation, because...

  7. [Importance of preoperative and intraoperative imaging for operative strategies].

    Science.gov (United States)

    Nitschke, P; Bork, U; Plodeck, V; Podlesek, D; Sobottka, S B; Schackert, G; Weitz, J; Kirsch, M

    2016-03-01

    Recent advances in preoperative and postoperative imaging have an increasing influence on surgical decision-making and make more complex surgical interventions possible. This improves the possibilities for frequently occurring challenges and promoting improved functional and oncological outcome. This manuscript reviews the role of preoperative and intraoperative imaging in surgery. Various techniques are explained based on examples from hepatobiliary surgery and neurosurgery, in particular real-time procedures, such as the online use of augmented reality and in vivo fluorescence, as well as new and promising optical techniques including imaging of intrinsic signals and vibrational spectroscopy.

  8. TP63 gene polymorphisms, cooking oil fume exposure and risk of lung adenocarcinoma in Chinese non-smoking females.

    Science.gov (United States)

    Yin, Zhi-Hua; Cui, Zhi-Gang; Ren, Yang-Wu; Su, Meng; Ma, Rui; He, Qin-Cheng; Zhou, Bao-Sen

    2014-01-01

    Genetic polymorphisms of TP63 have been suggested to influence susceptibility to lung adenocarcinoma development in East Asian populations. This study aimed to investigate the relationship between common polymorphisms in the TP63 gene and the risk of lung adenocarcinoma, as well as interactions of the polymorphisms with environmental risk factors in Chinese non-smoking females. A case-control study of 260 cases and 318 controls was conducted. Data concerning demographic and risk factors were obtained for each subject. The genetic polymorphisms were determined by Taqman real-time PCR and statistical analyses were performed using SPSS software. For 10937405, carriers of the CT genotype or at least one T allele (CT/TT) had lower risks of lung adenocarcinoma compared with the homozygous wild CC genotype in Chinese nonsmoking females (adjusted ORs were 0.68 and 0.69, 95%CIs were 0.48-0.97 and 0.50-0.97, P values were 0.033 and 0.030, respectively). Allele comparison showed that the T allele of rs10937405 was associated with a decreased risk of lung adenocarcinoma with an OR of 0.78 (95%CI=0.60-1.01, P=0.059). Our results showed that exposure to cooking oil fumes was associated with increased risk of lung adenocarcinoma in Chinese nonsmoking females (adjusted OR=1.58, 95%CI=1.11-2.25, P=0.011). However, we did not observe a significant interaction of cooking oil fumes and TP63 polymorphisms. TP63 polymorphism might be a genetic susceptibility factor for lung adenocarcinoma in Chinese non-smoking females, but no significant interaction was found with cooking oil fume exposure.

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

    Directory of Open Access Journals (Sweden)

    Lilawati Kurnia

    2006-10-01

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

  10. Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.

    Science.gov (United States)

    Kalinowski, R M; Tompkin, R B

    1999-07-01

    Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4 degrees C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers. Isolates from roast beef resemble Clostridium laramie while isolates from uncured turkey have been designated C. ctm for cooked turkey meat. The turkey breast isolates were characterized by temperature growth ranges, carbohydrate fermentations, and other biochemical reactions. Growth of all isolates was inhibited in broth media by 3.0% NaCl, 100 ppm nitrite, 2.0% sodium lactate, or 0.2% sodium diacetate. Inoculated studies were performed with three isolates in cooked turkey product. All three isolates grew and spoiled product at 10 and 3.3 degrees C, and one isolate grew at 0.5 and -3 degrees C. Some differences in growth were observed with the lactate and diacetate treatments in turkey meat among the three isolates. One isolate appeared to utilize the lactate, two were inhibited. Overall, 0.1% diacetate consistently delayed growth, although to different degrees, for all isolates.

  11. Passive acoustic monitoring of Cook Inlet beluga whales (Delphinapterus leucas).

    Science.gov (United States)

    Lammers, Marc O; Castellote, Manuel; Small, Robert J; Atkinson, Shannon; Jenniges, Justin; Rosinski, Anne; Oswald, Julie N; Garner, Chris

    2013-09-01

    The endangered beluga whale (Delphinapterus leucas) population in Cook Inlet, AK faces threats from a variety of anthropogenic factors, including coastal development, oil and gas exploration, vessel traffic, and military activities. To address existing gaps in understanding about the occurrence of belugas in Cook Inlet, a project was developed to use passive acoustic monitoring to document the year-round distribution of belugas, as well as killer whales (Orcinus orca), which prey on belugas. Beginning in June 2009, ten moorings were deployed throughout the Inlet and refurbished every two to eight months. Despite challenging conditions consisting of strong tidal currents carrying debris and seasonal ice cover, 83% of mooring deployments were successfully recovered. Noise from water flow, vessel traffic, and/or industrial activities was present at several sites, potentially masking some signals. However, belugas were successfully detected at multiple locations. Detections were relatively common in the upper inlet and less common or absent at middle and lower inlet locations. Killer whale signals were also recorded. Some seasonal variability in the occurrence of both belugas and killer whales was evident.

  12. Personal characteristics, cooking at home and shopping frequency influence consumption.

    Science.gov (United States)

    Gustat, Jeanette; Lee, Yu-Sheng; O'Malley, Keelia; Luckett, Brian; Myers, Leann; Terrell, Leonetta; Amoss, Lisa; Fitzgerald, Erin; Stevenson, Peter T; Johnson, Carolyn C

    2017-06-01

    This study examines how the consumption of fruits and vegetables is affected by home cooking habits and shopping patterns, including distance to patronized stores and frequency of shopping, in two low-income predominantly African American urban neighborhoods in New Orleans, Louisiana. In-person interviews were conducted in 2013 with 901 adult residents who identified themselves as the primary household shopper. Respondents were asked where and how often they shopped and answered a food frequency questionnaire. Addresses were geocoded and distances to the stores where respondents shopped were calculated. Multivariable logistic regression was used to examine the relationship between food consumption and personal factors, neighborhood factors and shopping habits. Consumption of daily servings of fresh produce increased by 3% for each additional trip to a grocery store, by 76% for shopping at a farmer's market, and by 38% for preparing food at home. Each additional trip to a convenience store increased the frequency of consumption of chips, candy and pastries by 3%. The distance from residence to the type of store patronized was not associated with consumption of produce or chips, candy or pastries. Shopping at full-service grocery stores, farmer's markets and cooking at home were positively associated with the consumption of fresh produce while shopping at convenience stores was associated with increased consumption of chips, candy and pastries. These findings are useful for designing programmatic interventions to increase fresh fruit and vegetable consumption among residents in low-income urban communities.

  13. Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition.

    Science.gov (United States)

    Locatelli, D A; Nazareno, M A; Fusari, C M; Camargo, A B

    2017-04-01

    The antioxidant properties and the main beneficial organosulphur compounds of home-cooked garlic samples were studied in order to establish relationships between them. Antioxidant activity was tested by free radical scavenging against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS(+)), Fe(III) reducing ability (FRAP) and linoleic acid co-oxidation initiated by soybean lipoxygenase in a micelle system. DPPH, ABTS and FRAP assays showed the highest activity for raw garlic samples, while β-carotene bleaching assay yielded the highest activity for stir-fried garlic. Pure organosulphur compounds tested by DPPH, FRAP and β-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as iron reducing capacity; while antioxidant activity was the main mechanism for ajoenes and 2-VD. To our knowledge, this study is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the same time, elucidates the mechanisms involved in this activity.

  14. [Production of acrylamide in agricultural products by cooking].

    Science.gov (United States)

    Takatsuki, Satoshi; Nemoto, Satoru; Sasaki, Kumiko; Maitani, Tamio

    2004-02-01

    Some model studies were performed using various agricultural Products, to clarify the relation between cooking conditions and production of acrylamide (AA). Disc chips made from dried mashed potato, corn meal, wheat flour, rice flour (jyohshin-ko) and glutinous rice flour (shiratama-ko), and dried sesame (arai-goma) and dried almond were baked at 120-200 degrees C for 5-20 min, and the samples were analyzed for the levels of AA. When the samples were baked for 10 min, the highest production of AA was observed at 180-200 degrees C. When the samples were baked at 180 degrees C, AA levels in agricultural products except sesame were highest after baking for 10 min. Vegetables and fruit were baked at 220 degrees C for 5 min with a oven, high AA concentrations were found in baked potato, asparagus, pumpkin, eggplant and green gram sprouts. Concentrations of AA in potato, asparagus and green gram sprouts baked after being pre-cooked by microwave irradiation were higher than those in the products baked without being precooked. On the other hand, the precooking by boiling reduced the production of AA by baking to 1/10-1/4. Acrylamide was not found in microwaved or boiled vegetables. High free asparagine concentrations in crops tended to result in high concentrations of AA being produced by heating the agricultural products.

  15. Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk.

    Science.gov (United States)

    Mi, Xiu-Bo; Su, Yang; Bao, Lian-Jun; Tao, Shu; Zeng, Eddy Y

    2017-04-26

    The present study examined the bioacessibility of DDTs and PBDEs in cooked fish (yellow grouper; Epinephelus awoara) with and without heating using the colon extended physiologically based extraction test. The bioaccessibility of DDTs and PBDEs increased from 60 and 26% in raw fish to 83 and 63%, respectively, after the addition of oil to raw fish. However, they decreased from 83 to 66% and from 63 to 40%, respectively, when oil-added fish were cooked. Human health risk assessment based on bioaccessible concentrations of DDTs and PBDEs in fish showed that the maximum allowable daily fish consumption rates decreased from 25, 59, and 86 g day(-1) to 22, 53, and 77 g day(-1) for children, youths, and adults, respectively, after fish were cooked with oil. These findings indicated that the significance of cooking oil to the bioaccessibility of DDTs and PBDEs in food should be considered in assessments of human health risk.

  16. Integration of cooking and vacuum cooling of carrots in a same vessel

    Directory of Open Access Journals (Sweden)

    Luiz Gustavo Gonçalves Rodrigues

    2012-03-01

    Full Text Available Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

  17. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage.

    Science.gov (United States)

    Jo, C; Jin, S K; Ahn, D U

    2000-05-01

    Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated at a 0, 2.5, or 4.5 kGy dose and stored in a 4°C refrigerator for 8 days. Aerobic-packaged, irradiated cooked sausages prepared with BF and FO showed higher Hunter L-values than nonirradiated controls at day 0, but the difference disappeared at day 8. Irradiation increased the Hunter a-value in vacuum-packaged cooked pork sausages regardless of the fat source used, and the increase of the Hunter a-value was dose-dependent. In contrast, the Hunter a-value decreased by irradiation in aerobic-packaged cooked pork sausages prepared with BF or FO. The Hunter a-value of cooked pork sausage with aerobic packaging was significantly reduced at day 8. Hunter b-values increased at Day 8 in irradiated cooked pork sausages except for the sausage prepared with CO at 2.5 kGy. Cooked pork sausages prepared with CO were lighter, and sausage prepared with FO was redder and more yellow (p<0.05) in vacuum packaging.

  18. 21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

    Science.gov (United States)

    2010-04-01

    ... color additive mixtures for coloring foods. (b) Specifications. Toasted partially defatted cooked... compound and therefore may not exceed a maximum natural background level of 0.2 part per million total... defatted cooked cottonseed flour may be safely used for coloring foods generally, in amounts...

  19. 21 CFR Appendix D to Part 101 - Nutrition Facts for Cooked Fish

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition Facts for Cooked Fish D Appendix D to Part 101 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... for Cooked Fish ER17AU06.009...

  20. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Science.gov (United States)

    2010-01-01

    ...; rendering into lard or tallow. 315.1 Section 315.1 Animals and Animal Products FOOD SAFETY AND INSPECTION... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow... subchapter or rendered into tallow, provided such rendering is done in the following manner: (a) When...

  1. Extrusion cooking using a twin-screw apparatus reduces toxicity of fumonisin-contaminated corn grits

    Science.gov (United States)

    Extrusion cooking using a single screw configuration reduced fumonisin concentrations of corn grits in an earlier study. Adding glucose before cooking enhanced reductions and, in one of three trials, partially reversed in vivo toxicity. To determine the effectiveness of extrusion using the more effi...

  2. Adapting the Bilingual Aphasia Test to Rarotongan (Cook Islands Maori): Linguistic and Clinical Considerations

    Science.gov (United States)

    Amberber, Amanda Miller

    2011-01-01

    This article describes the adaptation of the Bilingual Aphasia Test (BAT) to the Rarotongan dialect of Cook Islands Maori, a Polynesian language spoken in the Cook Islands and expatriate communities. A brief linguistic sketch of Rarotongan is presented. As Rarotongan is characterised by a complex pronominal system, "a" versus "o" possession and…

  3. Effect of cooling of cooked white rice on resistant starch content and glycemic response.

    Science.gov (United States)

    Sonia, Steffi; Witjaksono, Fiastuti; Ridwan, Rahmawati

    2015-01-01

    Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshly cooked white rice (control rice), cooked white rice cooled for 10 hours at room temperature (test rice I), and cooked white rice cooled for 24 hours at 4°C then reheated (test rice II). The results showed that resistant starch contents in control rice, test rice I, and test rice II were 0.64 g/100 g, 1.30 g/100 g, and 1.65 g/100 g, respectively. Test rice II had higher resistant starch content than test rice I, hence used in the clinical study along with control rice to characterize glycemic response in 15 healthy adults. The clinical study was a randomized, single-blind crossover study. In the clinical study, test rice II significantly lowered glycemic response compared with control rice (125±50.1 vs 152±48.3 mmol.min/L, respectively; p=0.047). In conclusion, cooling of cooked white rice increased resistant starch content. Cooked white rice cooled for 24 hours at 4°C then reheated lowered glycemic response compared with freshly cooked white rice.

  4. Performance evaluation of solar box cooker assisted with latent heat energy storage system for cooking application

    Science.gov (United States)

    Vigneswaran, V. S.; Kumaresan, G.; Sudhakar, P.; Santosh, R.

    2017-05-01

    Solar cooking is one of the most promising techniques to meet the cooking needs in remote areas where electricity and fuel supplies are meager. Solar box cooker is an efficient device used in solar cooking as it is simple to fabricate, easy to operate and hazard-free. In this context, the performance evaluation of a solar box cooker with varied number of reflectors has been undertaken. It was found that the time consumed for cooking in a box type solar cooker with four reflectors is lesser compared to that of a single reflector and its overall utilization efficiency increases with increase in the cooking mass. Further, a latent heat energy storage system was designed and fabricated to cook the food at off-peak hours of solar radiation. This latent heat energy storage system was combined with the solar box cooker. Oxalic acid dihydrate was used as the phase change material due to its high specific enthalpy and its melting point lying close to the cooking temperature. It was found that the solar box cooker with phase change material could be effectively utilized to cook food during off-peak hours of solar radiation.

  5. 46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

    Science.gov (United States)

    2010-10-01

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

  6. 46 CFR 147.50 - Fuel for cooking, heating, and lighting.

    Science.gov (United States)

    2010-10-01

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

  7. 76 FR 2920 - Porcelain-on-Steel Cooking Ware From China

    Science.gov (United States)

    2011-01-18

    ... COMMISSION Porcelain-on-Steel Cooking Ware From China AGENCY: United States International Trade Commission. ACTION: Scheduling of an expedited five-year review concerning the antidumping duty order on porcelain-on... determine whether revocation of the antidumping duty order on porcelain-on-steel cooking ware from...

  8. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (psous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  9. Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli

    NARCIS (Netherlands)

    Vermeulen, M.; Klöpping-Ketelaars, I.W.A.A.; Berg, R. van den; Vaes, W.H.J.

    2008-01-01

    The aim of this study was to determine the bioavailability and kinetics of the supposed anticarcinogen sulforaphane, the hydrolysis product of glucoraphanin, from raw and cooked broccoli. Eight men consumed 200 g of crushed broccoli, raw or cooked, with a warm meal in a randomized, free-living, open

  10. Demonstrating a nutritional advantage to the fast cooking dry bean (Phaseolus vulgaris L.)

    Science.gov (United States)

    Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the...

  11. Science of Food and Cooking: A Non-Science Majors Course

    Science.gov (United States)

    Miles, Deon T.; Bachman, Jennifer K.

    2009-01-01

    Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the…

  12. Gas cooking, respiratory and allergic outcomes in the PIAMA birth cohort study

    NARCIS (Netherlands)

    Lin, Weiwei; Gehring, Ulrike; Oldenwening, Marieke; de Jongste, Johan C.; Kerkhof, Marjan; Postma, Dirkje; Smit, Henriette A.; Wijga, Alet H.; Brunekreef, Bert

    2013-01-01

    Objectives Evidence for a relationship between gas cooking and childhood respiratory health is inconsistent and few longitudinal studies have been reported. Our aim was to examine the association between gas cooking and the development of respiratory and allergic outcomes longitudinally in a prospec

  13. Gas cooking, kitchen ventilation, and asthma, allergic symptoms and sensitization in young children - the PIAMA study

    NARCIS (Netherlands)

    Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; Gerritsen, J; De Jongste, JC; De Vries, H.

    2006-01-01

    Background: Several studies reported inconsistent associations between using gas for cooking and respiratory symptoms or lung function in children. Kitchen ventilation characteristics may modify the relationship between gas cooking and respiratory health. The aim of this study was to investigate the

  14. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.

    Science.gov (United States)

    Güzel, Demet; Sayar, Sedat

    2012-02-01

    The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P < 0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

  15. Preoperative prediction model of outcome after cholecystectomy for symptomatic gallstones

    DEFF Research Database (Denmark)

    Borly, L; Anderson, I B; Bardram, L

    1999-01-01

    patients completed all questionnaires. Twenty-one patients continued to have abdominal pain after the operation. Patients with pain 1 year after cholecystectomy were characterized by the preoperative presence of a high dyspepsia score, 'irritating' abdominal pain, and an introverted personality...

  16. [The 'paper-based' preoperative evaluation: sometimes, a suitable alternative].

    NARCIS (Netherlands)

    Bucx, M.J.L.; Wolff, A.P.; Scheffer, G.J.

    2012-01-01

    In the Netherlands, the majority of elective-surgery patients are evaluated by the anaesthesiologist at the preoperative assessment clinic. We believe that this visit can be omitted in selected patients as it has only minimal benefit, whereas its disadvantages can be substantial. Alternatively, the

  17. Accuracy of diagnostic imaging in nephroblastoma before preoperative chemotherapy

    Energy Technology Data Exchange (ETDEWEB)

    Rieden, K. [Radiologische Klinik, Abt. Klinische Radiologie, Heidelberg (Germany); Weirich, A. [Kinderklinik, Univ. of Heidelberg (Germany); Troeger, J. [Radiologische Klinik, Abt. Paediatrische Radiologie, Univ. of Heidelberg (Germany); Gamroth, A.H. [Deutsches Krebsforschungszentrum, Heidelberg (Germany); Raschke, K. [Radiologische Klinik, Abt. Paediatrische Radiologie, Univ. of Heidelberg (Germany); Ludwig, R. [Kinderklinik, Univ. of Heidelberg (Germany)

    1993-04-01

    From July 1988 to February 1991, 130 children with the tentative diagnosis of nephroblastoma were treated preoperatively. The initial diagnostic images (excretory urography, ultrasound, CT, MRI) have been analysed both prospectively and retrospectively and the findings correlated with the intraoperative and histological results. Of the preoperatively treated patients 93.8% had a Wilms` tumour or one of its variants. Five patients had a different malignant tumour and 3 patients, i.e. 2.3% of those preoperatively treated or 1.6% of all registered patients, had benign tumours of the kidney. Wilms` tumour generally presented as a well-defined mass with an inhomogeneous morphology on CT. On ultrasound only 24% of the tumours were homogeneous. Intratumoral haemorrhage and cystic areas occurred frequently; calcifications were rare (8%). With regard to caval involvement only ultrasound and MRI enabled the correct diagnosis, while CT could not differentiate compressions from invasion. The pretherapeutic diagnostic imaging was of sufficient accuracy to start preoperative chemotherapy without diagnostic biopsy. (orig.)

  18. Ranitidine improves postoperative suppression of antibody response to preoperative vaccination

    DEFF Research Database (Denmark)

    Nielsen, Hans Jørgen; Hammer, J H; Moesgaard, F;

    1992-01-01

    The effect of the histamine-2 receptor antagonist ranitidine (100 mg intravenously every 12 hours for 72 hours) on postoperative serum antibody responses to preoperative immunization with six limit of flocculation tetanus toxoid and six limit of flocculation diphtheria toxoid was assessed...

  19. Preoperative subtyping of meningiomas by perfusion MR imaging

    NARCIS (Netherlands)

    Zhang, Hao; Roediger, Lars A.; Shen, Tianzhen; Miao, Jingtao; Oudkerk, Matthijs

    2008-01-01

    Introduction This paper aims to evaluate the value of perfusion magnetic resonance (MR) imaging in the preoperative subtyping of meningiomas by analyzing the relative cerebral blood volume (rCBV) of three benign subtypes and anaplastic meningiomas separately. Materials and methods Thirty-seven menin

  20. Pheochromocytoma : a review on preoperative treatment with phenoxybenzamine or doxazosin

    NARCIS (Netherlands)

    van der Zee, P A; de Boer, A|info:eu-repo/dai/nl/075097346

    2014-01-01

    BACKGROUND: During surgical treatment of pheochromocytoma,`haemodynamic instability may occur. To prevent this, patients receive preoperative treatment with an alpha-blocker. Nowadays, some centres use phenoxybenzamine, while others use doxazosin. The purpose of this review is to analyse the current

  1. Preoperative prediction model of outcome after cholecystectomy for symptomatic gallstones

    DEFF Research Database (Denmark)

    Borly, L; Anderson, I B; Bardram, Linda

    1999-01-01

    BACKGROUND: After cholecystectomy for symptomatic gallstone disease 20%-30% of the patients continue to have abdominal pain. The aim of this study was to investigate whether preoperative variables could predict the symptomatic outcome after cholecystectomy. METHODS: One hundred and two patients w...

  2. Preoperative statin therapy and infectious complications in cardiac surgery

    NARCIS (Netherlands)

    Hartholt, N L; Rettig, T C D; Schijffelen, M; Morshuis, W J; van de Garde, E M W; Noordzij, P G

    AIM: To assess whether preoperative statin therapy is associated with the risk of postoperative infection in patients undergoing cardiac surgery. METHODS: 520 patients undergoing cardiac surgery in 2010 were retrospectively examined. Data regarding statin and antibiotic use prior to and after

  3. Preoperative anxiety and emergence delirium and postoperative maladaptive behaviors.

    Science.gov (United States)

    Kain, Zeev N; Caldwell-Andrews, Alison A; Maranets, Inna; McClain, Brenda; Gaal, Dorothy; Mayes, Linda C; Feng, Rui; Zhang, Heping

    2004-12-01

    Based on previous studies, we hypothesized that the clinical phenomena of preoperative anxiety, emergence delirium, and postoperative maladaptive behavioral changes were closely related. We examined this issue using data obtained by our laboratory over the past 6 years. Only children who underwent surgery and general anesthesia using sevoflurane/O(2)/N(2)O and who did not receive midazolam were recruited. Children's anxiety was assessed preoperatively with the modified Yale Preoperative Anxiety Scale (mYPAS), emergence delirium was assessed in the postanesthesia care unit, and behavioral changes were assessed with the Post Hospital Behavior Questionnaire (PHBQ) on postoperative days 1, 2, 3, 7, and 14. Regression analysis showed that the odds of having marked symptoms of emergence delirium increased by 10% for each increment of 10 points in the child's state anxiety score (mYPAS). The odds ratio of having new-onset postoperative maladaptive behavior changes was 1.43 for children with marked emergence status as compared with children with no symptoms of emergence delirium. A 10-point increase in state anxiety scores led to a 12.5% increase in the odds that the child would have a new-onset maladaptive behavioral change after the surgery. This finding is highly significant to practicing clinicians, who can now predict the development of adverse postoperative phenomena, such as emergence delirium and postoperative behavioral changes, based on levels of preoperative anxiety.

  4. Comparison of preoperative anxiety in reconstructive and cosmetic surgery patients.

    Science.gov (United States)

    Sönmez, Ahmet; Bişkin, Nurdan; Bayramiçli, Mehmet; Numanoğlu, Ayhan

    2005-02-01

    Surgery is a serious stressor and a cause of anxiety for the patients. Reconstructive surgery patients are mostly operated on because of certain functional impairment or disability; on the contrary, cosmetic surgery patients do not have any physical impairment and they are operated on because of mostly psychologic reasons. The aim of this study was to compare the anxiety levels in the reconstructive surgery patients and cosmetic surgery patients preoperatively. Thirty-two patients in the reconstructive surgery group and 30 patients in the cosmetic surgery group were included in the study. State Trait Anxiety Inventory was used to measure the anxiety levels in these 2 groups preoperatively. The 2 groups were similar in characteristics such as age, gender distribution, number of previous operations, and trait anxiety scores. Mean state anxiety scores obtained for the reconstructive surgery group was 38.0 +/- 8.7, while it was 44.2 +/- 10.79 for the cosmetic surgery group (t test, degrees of freedom = 60, P = 0.015). This study reveals that preoperative anxiety levels in the cosmetic surgery patients are higher than those of the reconstructive surgery patients. Therefore, adequate preoperative preparation for cosmetic surgery should include attempts to cope with anxiety. Anxiolytics may be used more liberally and professional psychologic assistance may be required.

  5. Preoperative diagnosis of colonic angiolipoma: A case report

    Institute of Scientific and Technical Information of China (English)

    Yang-Yuan Chen; Maw-Soan Soon

    2005-01-01

    Angiolipoma, a common benign tumor mostly seen in the subcutaneous tissue, is a rare pathological condition in the gastrointestinal tract that is usually diagnosed postoperatively. Tn this case report, an angiolipoma was diagnosed preoperatively by imaging (including CT scans,abdominal echo, barium enema, and colonoscopy). This pathology was confirmed postoperatively. Computed tomography scan, abdominal echo, and barium enema images were presented.

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

    African Journals Online (AJOL)

    2010-05-02

    May 2, 2010 ... 0riginal Research: Preoperative oral gabapentin in patients ... having pain scores ≥ 5 received rescue analgesia in the form of intravenous tramadol 0.5 mg.kg-1. If the ... decreases postoperative pain scores at zero hour and the rescue ... decreased physical and social function, as well as ... 2% lignocaine.

  7. The Amsterdam Preoperative Anxiety and Information Scale (APAIS)

    Science.gov (United States)

    Moerman, N; van Dam, F S; Muller, M J; Oosting, H

    1996-03-01

    The purpose of the present study was to assess patients' anxiety level and information requirement in the preoperative phase. During routine preoperative screening, 320 patients were asked to assess their anxiety and information requirement on a six-item questionnaire, the Amsterdam Preoperative Anxiety and Information Scale (APAIS). Two hundred patients also completed Spielberger's State-Trait Anxiety Inventory (STAI-State). Patients were able to complete the questionnaire in less than 2 min. On factor analysis, two factors emerged clearly: anxiety and the need for information. The anxiety scale correlated highly (0.74) with the STAI-State. It emerged that 32% of the patients could be considered as "anxiety cases" and over 80% of patients have a positive attitude toward receiving information. Moreover, results demonstrated that 1) women were more anxious that men; 2) patients with a high information requirement also had a high level of anxiety; 3) patients who had never undergone an operation had a higher information requirement than those who had. The APAIS can provide anesthesiologists with a valid, reliable, and easily applicable instrument for assessing the level of patients' preoperative anxiety and the need for information.

  8. A psychological preoperative program: effects on anxiety and cooperative behaviors.

    Science.gov (United States)

    Cuzzocrea, Francesca; Gugliandolo, Maria C; Larcan, Rosalba; Romeo, Carmelo; Turiaco, Nunzio; Dominici, Tiziana

    2013-02-01

    To evaluate the effectiveness of a psychological preoperative program in reducing preoperative anxiety and in promoting compliance of pediatric participants with surgical procedures. Fifty children and their mothers were subjected to two conditions of treatment to investigate whether psychological preparation activities and psychologist's support during all phases of the operatory iter (group 1) were as efficient in reducing mothers' and child's anxiety and in increasing the child's compliance as distraction activities (group 2). The observed child anxiety was assessed using mYPAS; compliant behaviors with Induction Compliance Checklist; and mothers' anxiety with Amsterdam Pre-operative Anxiety and Information Scale. Children of the first group were less anxious and more cooperative in the preoperative period and during anesthesia induction than in the other condition. The psychological program was also more efficient in reducing mothers' anxiety. Finally, the mothers of group 1 showed a significantly higher satisfaction and judged as significantly more effective the program proposed to prepare their children than the mothers of group 2. Preparing children through playful dramatization of the operative procedure, manipulation of medical instruments and psychologist's support may be useful in pediatric surgery structures. © 2013 Blackwell Publishing Ltd.

  9. Effect of routine preoperative fasting on residual gastric volume and ...

    African Journals Online (AJOL)

    2016-02-10

    Feb 10, 2016 ... Nigerian Journal of Clinical Practice • Nov‑Dec 2016 • Vol 19 • Issue 6 induction of ... disorder, receiving antacids, or H2 receptor blockers, or those who ... The patients' preoperative anxiety states were graded using the ...

  10. Usefulness of preoperative MRI in recurrent anorectal fistula

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Hwa Jin; Cho, Jae Ho; Kim, Jae Woon; Park, Bok Hwan; Hwang, Mi Soo; Sim, Min Chul; Byun, Woo Mok [Yeungnam Univ. School of Medicine, Daegu (Korea, Republic of)

    1997-04-01

    To evaluate the usefulness of preoperative MRI in the patient with recurrent anorectal fistula. Fourteen patients with recurrent anorectal fistula underwent non-contrast MRI. In eight patients, T1-, T2- and proton-weighted images were taken in the axial, coronal and sagittal planes, and T1- and T2-weighted images taken in the axial and coronal planes were obtained from the other six. Fourteen cases of anorectal fistula and eight cases in which there was a combined abscess were detected. Preoperative MRI clearly showed the exact anatomical relationship with the anal sphincter, levator ani and surrounding soft tissue. In two cases in which there was fibrous scarring of the fistula tract, low signal intensities were seen on all MRI sequences. Preoperative information in the group in which only axial and coronal T1- and T2-weighted images were obtained was sufficient. Preoperative MRI in patients with recurrent anorectal fistula or suspected multiple fistulous tracts provide objective information concerning the anatomical location and extension of a fistula and combined abscess and could thus reduce the reoperation rate. An understanding of pathologic state through MRI signal intensity can help decide the most appropriate course of treatment.

  11. Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables

    Directory of Open Access Journals (Sweden)

    Serap Coşansu

    2016-11-01

    Full Text Available Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

  12. Health benefits of the potato affected by domestic cooking: A review.

    Science.gov (United States)

    Tian, Jinhu; Chen, Jianchu; Ye, Xingqian; Chen, Shiguo

    2016-07-01

    Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body as nutrients supplementary and antioxidants. However, cooked potato is also considered as a high-glycemic-index food because of its high content of rapidly digestible starch, long-term consumption of which will increase the risk of cardiovascular disease and type-2 diabetes. Domestic cooking (boiling, frying, steaming, etc.) are usually adopted before potato consumption. The chemical, physical and enzyme modifications that occur during cooking will alter the potato's antioxidant capacity and digestibility, which subsequently affected on the bioavailability of phytochemicals and the postprandial glycemic response of the human body. We reviewed the recent publications on the effects of domestic cooking on the nutrition, phytochemicals and the glycemic index changes of the cooked potato. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested.

  13. Technological suitability of transglutaminase preparations in the production of cooked ham

    Directory of Open Access Journals (Sweden)

    Jan Pyrcz

    2012-12-01

    Full Text Available The aim of this study was to determine effect of replacing the phosphates by the preparations containing transglutaminase enzyme on the quality of cooked ham. Accepted factors of technological variability, preparation raw material (in whole or in muscle trimmings below, the curing brine injection level (30 or 40% and two types of enzyme transglutaminase preparations slightly differentiate sensory desirability, but also physical and chemical properties of cooked hams. In spite of the transglutaminase preparations used in the experiment the reduction of cooking loss was not significantly affect and the improving the tastiness, their technological usefulness in cooked ham production is satisfactory. The beneficial effect of the impact of transglutaminase preparations can be particularly seen in the case of products derived from trimmings. Thanks to these preparations raw meat with less technological suitability or cooking can be used to produce high quality products.

  14. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods.

    Science.gov (United States)

    Crews, C; Brereton, P; Davies, A

    2001-04-01

    The results are reported of a study to determine the effect of domestic cooking procedures on the level of 3-monochloropropane-1,2-diol (3-MCPD) in selected foods. Samples of 23 foods comprising stock cubes, gravies, a cake mix, batters, breads, cheese and meats were subjected to a range of cooking procedures including grilling, toasting and microwaving. The resulting levels of 3-MCPD were compared with those present in the foods before cooking. Grilling and toasting produced substantial increases in the 3-MCPD content of bread, forming up to 0.3 mg/kg, and of most cheeses, resulting in levels of up to about 0.1 mg/kg. Microwave cooking produced elevated 3-MCPD levels in some cheeses. Frying laboratory-produced batters increased 3-MCPD levels to about 0.1 mg/kg whereas a retail batter contained no detectable 3-MCPD when fried. The remaining foods showed little or no discernible increase on cooking.

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

    Directory of Open Access Journals (Sweden)

    Shang-Qun Gong

    2017-07-01

    Full Text Available As a degenerative nervous system disease, Alzheimer’s disease (AD, can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also has certain positive effects on patient’s cognition, autonomy and memory function. Now, as one of the instrumental activities of daily life, cooking activity has developed as a useful tool in the intervention trials, serious game, virtual reality training and assessment of daily living activities.

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

    Directory of Open Access Journals (Sweden)

    José Antonio Díaz García

    2012-02-01

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

  17. Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking.

    Science.gov (United States)

    Sammel, L M; Claus, J R

    2006-03-01

    The effects of citric acid (0.15%, 0.3%) and sodium citrate (0.5%, 1.0%) on pink color development in ground turkey following irradiation (0, 2.5, 5.0kGy) were examined. Citric acid and sodium citrate had little effect on pink color when samples were irradiated prior to cooking. In contrast, when samples were cooked prior to irradiation, citric acid (0.3%) and sodium citrate (1.0%) reduced redness as indicated by eliminating a reflectance minimum at approximately 571nm, lessening greater reflectance in the red wavelength region, and preventing greater reducing conditions caused by irradiation. Citric acid significantly reduced pH and yields whereas sodium citrate reduced pH and yields to a lesser extent. Both citric acid and sodium citrate are potential ingredients that can be added during processing to prevent undesirable pink color in precooked irradiated ground turkey and therefore can result in greater acceptance of irradiated products by consumers.

  18. [Evaluation of preoperative anxiety in patients requiring glaucoma filtration surgery].

    Science.gov (United States)

    Lemaitre, S; Blumen-Ohana, E; Akesbi, J; Laplace, O; Nordmann, J-P

    2014-01-01

    Preoperative anxiety is often expressed by patients requiring filtration surgery for their glaucoma. So far, there has been no scale for screening this group of patients for preoperative anxiety. The Amsterdam Preoperative Anxiety and Information Scale (APAIS) is a self-evaluation questionnaire which has been used in specialties other than ophthalmology and which makes it possible to identify the adult patients with a high level of preoperative anxiety over an upcoming surgical procedure. The purpose of this study is to estimate the preoperative anxiety in glaucoma patients requiring filtration surgery. We performed a prospective study of 36 adult patients with chronic glaucoma not responding to medical treatment and who were about to undergo filtration surgery (trabeculectomy or deep sclerectomy). The APAIS questionnaire was given to the patients after discussing the indication for surgery. A global anxiety score (ranging from 4 to 20) above 10 defined patients with a high level of preoperative anxiety. We attempted to identify among these patients the factors related to filtration surgery which caused them anxiety (lack of control of intraocular pressure, risk of blindness, presence of the filtering bleb). In our sample of patients, we found that glaucoma was a source of anxiety. That was also true for the surgical procedure, though most patients believe that once the decision had been made, their psychological status was not modified by the upcoming procedure. The patient-clinician relationship is important in any chronic disease, all the more so in glaucoma, since this disease remains asymptomatic for a long time. When filtration surgery is necessary, the patients are going to express less preoperative anxiety if they trust their physician and if individualized information has been given to them The French version of the APAIS is a quick scale, easily completed, that can be recommended for evaluating anxiety and patients' need for information prior to filtering

  19. »According to Common Sense«: Gender, Nationality and Class in Cooking Show Ljubezen skozi želodec

    Directory of Open Access Journals (Sweden)

    Kristina Meršak

    2014-03-01

    Full Text Available »Ljubezen skozi želodec« is the first Slovenian lifestyle cooking show hosted by spouses, publishers and foodies Valentina Smej Novak and Luka Novak. The aim of the article is to determine what gender, class and national representations are reproduced by the show. The analysis of four seasons of the cooking show demonstrates that, in regard to social class and gender, »Ljubezen skozi želodec« can be compared to similar shows abroad, such as those hosted by Jamie Oliver and Nigella. Masculinity and femininity are constructed through traditional roles where the ideology of family and care for the children is vital. All this corresponds to the Slovenian socio-cultural environment characterized by Catholicism. Class identities are the reflection of Bourdieu’s taste of luxury and a contemporary omnivorous taste of an environmentally conscious consumer. As for the national angle, the Central-European and partially also the French and Italian identity are stressed rather than the Slovenian one, which puts Slovenia on the socio-cultural map of the Central Europe and at the same time negates the culinary influence of the former Yugoslav republics.

  20. Effect of NiO/SiO2 on thermo-chemical conversion of waste cooking oil to hydrocarbons.

    Science.gov (United States)

    Sani, J; Sokoto, A M; Tambuwal, A D; Garba, N A

    2017-05-01

    Increase in organic waste generation, dwindling nature of global oil reserves coupled with environmental challenges caused by waste oil disposal and burning of fossil fuels necessitated the need for alternative energy resources. Waste cooking oil obtained from the frying fish outlet was analyzed for its physicochemical properties using ASTM D-975 methods. Acid and Iodine values of the oil were 30.43 ± 0.32 mgKOH/g and 57.08 ± 0.43 mgI2/100 g respectively. Thermo-chemical conversion of the oil using NiO/SiO2 at different reaction conditions (pressure, temperature, and catalyst concentration) at a residence time of 3 h yielded 33.63% hydrocarbons. Hydro-catalytic pyrolysis of waste cooking oil at 400 °C, H2 pressure of 15 bars, and catalyst to oil ratio of 0.25 g/100 cm(3) resulted in highest hydrocarbon yield (41.98%). The fuel properties of the product were: cetane number (71.16), high heating value (41.43 MJ/kg), kinematic viscosity (2.01 mm(2)/s), density (0.94 g/ml), saponification value (185.1 ± 3.96 mgKOH/g), and iodine value (20.57 ± 0.20 I2/100 g) respectively. These results show that the NiO/SiO2 could be a suitable catalyst for conversion of waste vegetable oil to hydrocarbons.

  1. Effect of NiO/SiO2 on thermo-chemical conversion of waste cooking oil to hydrocarbons

    Directory of Open Access Journals (Sweden)

    J. Sani

    2017-05-01

    Full Text Available Increase in organic waste generation, dwindling nature of global oil reserves coupled with environmental challenges caused by waste oil disposal and burning of fossil fuels necessitated the need for alternative energy resources. Waste cooking oil obtained from the frying fish outlet was analyzed for its physicochemical properties using ASTM D-975 methods. Acid and Iodine values of the oil were 30.43 ± 0.32 mgKOH/g and 57.08 ± 0.43 mgI2/100 g respectively. Thermo-chemical conversion of the oil using NiO/SiO2 at different reaction conditions (pressure, temperature, and catalyst concentration at a residence time of 3 h yielded 33.63% hydrocarbons. Hydro-catalytic pyrolysis of waste cooking oil at 400 °C, H2 pressure of 15 bars, and catalyst to oil ratio of 0.25 g/100 cm3 resulted in highest hydrocarbon yield (41.98%. The fuel properties of the product were: cetane number (71.16, high heating value (41.43 MJ/kg, kinematic viscosity (2.01 mm2/s, density (0.94 g/ml, saponification value (185.1 ± 3.96 mgKOH/g, and iodine value (20.57 ± 0.20 I2/100 g respectively. These results show that the NiO/SiO2 could be a suitable catalyst for conversion of waste vegetable oil to hydrocarbons.

  2. Preoperative anemia in colon cancer: assessment of risk factors.

    Science.gov (United States)

    Dunne, James R; Gannon, Christopher J; Osborn, Tiffany M; Taylor, Michelle D; Malone, Debra L; Napolitano, Lena M

    2002-06-01

    Anemia is common in cancer patients and is associated with reduced survival. Recent studies document that treatment of anemia with blood transfusion in cancer patients is associated with increased infection risk, tumor recurrence, and mortality. We therefore investigated the incidence of preoperative anemia in colorectal cancer and assessed risk factors for anemia. Prospective data were collected on 311 patients diagnosed with colorectal cancer over a 6-year period from 1994 through 1999. Patients were stratified by age, gender, presenting complaint, preoperative hematocrit, American Joint Committee on Cancer (AJCC) stage, and TNM classification. Discrete variables were compared using Pearson's Chi-square analysis. Continuous variables were compared using Student's t test. Differences were considered significant when P colon cancer with an incidence of 57.6 per cent followed by left colon cancer (42.2%) and rectal cancer (29.8%). Patients with right colon cancer had significantly lower preoperative hematocrits compared with left colon cancer (33 +/- 8.5 vs 36 +/- 7.4; P rectal cancer (33 +/- 8.5 vs 38 +/- 6.0; P colon cancer also had significantly increased stage at presentation compared with left colon cancer (2.3 +/- 1.3 vs 2.1 +/- 1.2; P cancer. We conclude that there is a high incidence of anemia in patients with colon cancer. Patients with right colon cancer had significantly lower preoperative hematocrits and higher stage of cancer at diagnosis. Complete colon evaluation with colonoscopy is warranted in patients with anemia to improve earlier diagnosis of right colon cancer. A clinical trial of preoperative treatment of anemic colorectal cancer patients with recombinant human erythropoietin is warranted.

  3. Preoperative anxiety in surgical patients - experience of a single unit.

    Science.gov (United States)

    Matthias, Anne Thushara; Samarasekera, Dharmanbandhu Nandadeva

    2012-03-01

    Preoperative anxiety has a significant effect on the outcome of anesthesia and surgery. At present, there is no published data on the preoperative anxiety levels in Sri Lankan patients. In the West, several validated questionnaires such as The Amsterdam Preoperative Anxiety and Information Scale (APAIS) and State Trait Anxiety Inventory (STAI) are used. To measure the preoperative anxiety levels in patients using APAIS and to analyze the factors affecting anxiety and the role played by the anesthetist in allaying anxiety. One hundred patients scheduled for elective surgery were prospectively studied using the APAIS. The internal consistency was checked using Cronbach's alpha. The ages varied 25 to 72 years (mean=48.7 years, SD=13.6). Reliability of the APAIS was high; Cronbach's alpha=0.864 in the overall component and 0.84, 0.73 and 0.97 in the anxiety related to surgery, anesthesia and in the information desire components, respectively. Females were more anxious than males (p=0.02) and those who had never sustained surgery were more anxious than those who previously had surgery (p=0.05). An anesthetist's visit and premedication reduced total anxiety scores (Z=-3.07, p=0.002) and anesthesia related anxiety scores (Z=-3.45, p=0.001). The prevalence of anxiety is high among Sri Lankan patients. Females are more anxious than males and those who have never had surgery are more anxious than those who have had surgery. The anesthetist's visit could reduce anxiety. Sinhala version of the APAIS is highly reliable in assessing the preoperative anxiety levels. Copyright © 2012. Published by Elsevier B.V.

  4. 75 FR 4528 - Endangered and Threatened Species: Notice of Intent to Prepare a Recovery Plan for Cook Inlet...

    Science.gov (United States)

    2010-01-28

    ... plan development. NMFS is hereby soliciting relevant information on Cook Inlet beluga whales and their... Intent to Prepare a Recovery Plan for Cook Inlet Beluga Whales AGENCY: National Marine Fisheries Service... recovery plan for the Cook Inlet beluga whale (Delphinapterus leucas) and requests information from...

  5. Translocation of uranium from water to foodstuff while cooking

    Energy Technology Data Exchange (ETDEWEB)

    Krishnapriya, K.C.; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T.

    2015-10-30

    Highlights: • Rice can efficiently uptake uranium from water contaminated with uranyl nitrate hexahydrate (UO{sub 2}(NO{sub 3}) 2.6 H{sub 2}O), while cooking. • Unusual uranium uptake to the extent of about 1000 ppm is observed when rice is cooked in highly concentrated uranium contaminated water (1240 ppm). • Nature of interaction of uranium with carbohydrates is probed using small monosaccharides like glucose and mannose. • Electrospray ionization mass spectrometry showed UO{sub 2}{sup 2+} to be the most stable species in water in such solutions which can form complexes with sugars. • The species (UO{sub 2}{sup 2+}) is also observed in the case of water exposed to the common mineral, uranium oxide (UO{sub 2}) and similar type of complexation is observed with sugars. - Abstract: The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO{sub 2}{sup 2+}, the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO{sub 2}{sup 2+} with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO{sub 2}(NO{sub 3}){sub 2}·6H{sub 2}O), as well as the leachate of a stable oxide of uranium, UO{sub 2}(s), both of which exist as UO{sub 2}{sup 2+} in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and

  6. Inefficacy of cooking methods on mercury reduction from shark.

    Science.gov (United States)

    Chicourel, E L; Sakuma, A M; Zenebon, O; Tenuta-Filho, A

    2001-09-01

    Shark and other carnivorous fishes present high potential risk of excessive contamination by mercury. The distribution of mercury throughout the body of blue shark--Prionace glauca--was analysed, and the effects on mercury levels by frying and baking in a laboratory oven, and in a microwave oven, were measured. There was no significant statistical difference in mercury levels in the samples taken from regions near the head, or from central and tail parts, indicating homogeneous distribution of the metal in muscles throughout the body. Frying and baking did not affect original mercury levels present in blue shark. This study indicates that specific studies are needed to define the efficacy or inefficacy of the cooking methods on mercury reduction from fish, in order to clearly resolve divergent opinions in the literature.

  7. Influence of microwave and conventional cooking on beef liver lipids

    Directory of Open Access Journals (Sweden)

    Farag, R. S.

    1992-12-01

    Full Text Available Liver slices were cooked with a mixture of cottonseed oil and margarine using microwave oven and gas cooker. The acid values, peroxide numbers, total sterols and fatty acid profiles of unheated and cooked liver slices conventionally and by microwaves were determined. The time required for cooking liver slices by microwaves was one-half of the time required conventionally. Heating the lipid mixture by both heating methods caused highly significant decrease in the acid value. Conversely, the acid values of lipids extracted from cooked liver slices were highly significantly increased by the heating processes. The peroxide values of the lipids conventionally heated were always lower than those obtained by microwaves. The peroxide value of microwavable liver lipids was nearly twice as high as that produced by conventional heating. Heating processes significantly reduced the sterol levels for all lipids under study. The fatty acid analysis of the lipids under heat treatments demonstrate the occurrence of oxidative degradation and production of short-chain acids.

    Rodajas de hígado fueron cocinadas con una mezcla de aceite de semilla de algodón y margarina usando horno microonda y cocina de gas. Se determinaron los índices de acidez, índices de peróxido, esteroles totales y perfiles de ácidos grasos de las rodajas de hígado no calentadas y de las cocinadas convencionalmente y por microondas. El tiempo requerido para la cocción de las rodajas de hígado por microondas fue una vez y media el necesitado por el sistema convencional. La mezcla de lípidos calentada por ambos métodos sufrió una disminución significativa en el índice de acidez. Por el contrario, los lípidos extraídos de las rodajas de hígado cocinado mostraron índices de acidez significativamente elevados, aumentados por el proceso de calentamiento. Los índices de peróxidos de los lípidos calentados convencionalmente fueron siempre más bajos que los obtenidos por

  8. Haptic Routes and digestive destinations in cooking series

    DEFF Research Database (Denmark)

    Waade, Anne Marit; Jørgensen, Ulla Angkjær

    2010-01-01

    Taking modern television travel cookery series as a starting point, the article investigates the cultural significance of food and place in visual culture. The examples are, respectively, The Keith Floyd Cookery Collection: Floyd Around The Med [2000. BBC DVD, 2007] and The Hairy Bikers Cookbook...... and the media in which aesthetical, cultural and symbolic values are related to the way food is mediatised. The main argument is that cooking television series produce haptic images of place and food that include a specific sensuous and emotional relation between screen and viewer. The haptic imagery...... Series 1 & 2 [BBC DVD, 2006]. The series illustrate the strong connection between travel, food and place in tourist consumer culture, as well as the way motion and emotion are related to sensuous and digestive aspects of touristic food. The series also illustrate the emblematic connection between food...

  9. Experimental Evaluation of Installed Cooking Exhaust Fan Performance

    Energy Technology Data Exchange (ETDEWEB)

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

    2010-11-01

    The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics. The sample included two rear downdraft systems, two under-cabinet microwave over range (MOR) units, three different installations of an under-cabinet model with grease screens across the bottom and no capture hood, two devices with grease screens covering the bottom of a large capture hood (one under-cabinet, one wall-mount chimney), four under-cabinet open hoods, and two open hoods with chimney mounts over islands. Performance assessment included measurement of airflow and sound levels across fan settings and experiments to quantify the contemporaneous capture efficiency for the exhaust generated by natural gas cooking burners.Capture efficiency is defined as the fraction of generated pollutants that are removed through the exhaust and thus not available for inhalation of household occupants. Capture efficiency (CE) was assessed for various configurations of burner use (e.g., single front, single back, combination of one front and one back, oven) and fan speed setting. Measured airflow rates were substantially lower than the levels noted in product literature for many of the units. This shortfall was observed for several units costing in excess of $1000. Capture efficiency varied widely (from<5percent to roughly 100percent) across devices and across conditions for some devices. As expected, higher capture efficiencies were achieved with higher fan settings and the associated higher air flow rates. In most cases, capture efficiencies were substantially higher for rear burners than for front burners. The best and most consistent performance was observed for open hoods that covered all cooktop burners and operated at higher airflow rates. The lowest capture efficiencies were measured when a front burner was used with a rear backdraft system or with lowest fan setting for above the range

  10. Production and application of biodiesel from waste cooking oil

    Science.gov (United States)

    Tuly, S. S.; Saha, M.; Mustafi, N. N.; Sarker, M. R. I.

    2017-06-01

    Biodiesel has been identified as an alternative and promising fuel source to reduce the dependency on conventional fossil fuel in particular diesel. In this work, waste cooking oil (WCO) of restaurants is considered to produce biodiesel. A well-established transesterification reaction by sodium hydroxide (NaOH) catalytic and supercritical methanol (CH3OH) methods are applied to obtain biodiesel. In the catalytic transesterification process, biodiesel and glycerine are simultaneously produced. The impact of temperature, methanol/WCO molar ratio and sodium hydroxide concentration on the biodiesel formation were analysed and presented. It was found that the optimum 95% of biodiesel was obtained when methanol/WCO molar ratio was 1:6 under 873 K temperature with the presence of 0.2% NaOH as a catalyst. The waste cooking oil blend proportions were 10%, 15%, 20% and 25% and named as bio-diesel blends B-10, B-15, B-20, and B-25, respectively. Quality of biodiesel was examined according to ASTM 6751: biodiesel standards and testing methods. Important fuel properties of biodiesel, such as heating value, cetane index, viscosity, and others were also investigated. A four-stroke single cylinder naturally aspirated DI diesel engine was operated using in both pure form and as a diesel blend to evaluate the combustion and emission characteristics of biodiesel. Engine performance is examined by measuring brake specific fuel consumption and fuel conversion efficiency. The emission of carbon monoxide (CO), carbon dioxide (CO2), nitrogen oxides (NOx), and others were measured. It was measured that the amount of CO2 increases and CO decreases both for pure diesel and biodiesel blends with increasing engine load. However, for same load, a higher emission of CO2 from biodiesel blends was recorded than pure diesel.

  11. Translocation of uranium from water to foodstuff while cooking.

    Science.gov (United States)

    Krishnapriya, K C; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T

    2015-10-30

    The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO2(2+), the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO2(2+) with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO2(NO3)2·6H2O), as well as the leachate of a stable oxide of uranium, UO2(s), both of which exist as UO2(2+) in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and without NaCl affected the extent of chemical interaction but was not consistent with the carbohydrate content. Uranium interaction with D-mannose monitored through ESI-MS, under optimized instrumental parameters, identified the peaks corresponding to uranyl adduct with mannose monomer, dimer and trimer and the species were confirmed by MS/MS studies. The product ion mass spectra showed peaks illustrating water loss from the parent ion as the collision energy was increased, an evidence for the strong interaction of uranium with mannose. This study would constitute the essential background for understanding interaction of uranium with various foods. Extension of this work would involve identification of foodstuff as green heavy metal scavengers.

  12. Evaluation of N-Nitrosamine Formation in Routine Potato Cooking

    Directory of Open Access Journals (Sweden)

    Qajarbeygi

    2015-08-01

    Full Text Available Background Nitrosamine is amongst carcinogen chemical compounds, which can enter the human body through consumption of food. Potatoes are a root vegetable consumed by many people around the world, however their potential for nitrosamine formation during cooking processes needs to be considered for public health matters. Objectives In this study we evaluated the effect of conventional potato cooking method on N-nitrosamine compound formation. Materials and Methods The amounts of four nitrosamines, namely N-nitrosodimethylamine (NDMA, N-nitrosodiethylamine (NDEA, N-nitrosopiperidine (NPIP and N-nitrosopyrrolidine (NPYR were determined in four different potato-baking methods. Sixty potato samples were randomly collected from Hamadan city. Fried potato samples were roasted at 180°C and boiled potato samples were scalded at 120°C. Nitrosamine levels were measured using gas chromatography coupled with electronic ionization detector (GC-EID, and spectrophotometry was used for measuring nitrite. Results Fried samples that were measured by the gas chromatography method had the highest average levels of nitrosamine compounds; NDMA, 5.09 ng kg-1, and NDEA, 8.66 ng kg-1. Low levels of nitrosamine compounds were associated with raw potatoes, in which no nitrosamine compound was detected. Based on the analysis of the potato samples by spectrophotometry, the highest levels of nitrite was found in raw potatoes with a mean of 2.43 mg kg-1 and the lowest levels of nitrite were detected in boiled potatoes with an average of 1.172 mg kg-1. Conclusions Nitrosamine was formed with conventional potato baking methods with the most nitrosamine formation found on the surface fried samples. Nitrites amount in baked potatoes decreased. Generally, the amount of nitrosamine in baked potato samples was lower than acceptable limits.

  13. Conventional food preparation, cook and chill and sous-vide as optional methods for institutional kitchens. Perinteinen ruoanvalmistus, cook and chill ja sous-vide toimintavaihtoehdot suurkeittioessae

    Energy Technology Data Exchange (ETDEWEB)

    Paeivaerinta, T., Reisbacka, A., Salminen, M.

    1993-01-01

    The purpose of the study was to clarify the situation concerning the energy consumption, economics and the appropriateness of the three options when applied in institutional households. The options included in the study were conventional (preparation-cooking-serving), cook and chill and sous-vide (vacuum cooking-chilling). A further aim was to compare industrially produced products to self-made products. Each option was studied in connection with several devices embodying latest technology. The overall price for a portion was found to be cheapest when using the conventional preparation method. The cook and chill method was only slightly more expensive. The result of this study also support the understanding that when appropriately planned, cook and chill and sous-vide food preparation options make possible the rationalisation of kitchen work. The appropriateness of different food preparation methods depends on the versatility of the functions and programmes built into cooking devices. A combination oven is appropriate and conserves energy when cooking or heating up large quantities. Significant waste of water (126-146 1/h) is possible because of the structural solutions and modes of use of such an oven. A microwave oven saves energy when used to heat up ready-made portions. The amount of energy consumed by an air-cooled chilling cabinet in the cooling of food makes it more economical to use than a water-cooled model. The amount of electricity consumed by a refrigerator or an equivalent cold storage is 5-14 times less than that consumed by chilling devices

  14. Rutting and Fatigue Cracking Resistance of Waste Cooking Oil Modified Trinidad Asphaltic Materials

    Directory of Open Access Journals (Sweden)

    Rean Maharaj

    2015-01-01

    Full Text Available The influence of waste cooking oil (WCO on the performance characteristics of asphaltic materials indigenous to Trinidad, namely, Trinidad Lake Asphalt (TLA, Trinidad Petroleum Bitumen (TPB, and TLA : TPB (50 : 50 blend, was investigated to deduce the applicability of the WCO as a performance enhancer for the base asphalt. The rheological properties of complex modulus (G∗ and phase angle (δ were measured for modified base asphalt blends containing up to 10% WCO. The results of rheology studies demonstrated that the incremental addition of WCO to the three parent binders resulted in incremental decreases in the rutting resistance (decrease in G∗/sinδ values and increases in the fatigue cracking resistance (decrease in G∗sinδ value. The fatigue cracking resistance and rutting resistance for the TLA : TPB (50 : 50 blends were between those of the blends containing pure TLA and TPB. As operating temperature increased, an increase in the resistance to fatigue cracking and a decrease in the rutting resistance were observed for all of the WCO modified asphaltic blends. This study demonstrated the capability to create customized asphalt-WCO blends to suit special applications and highlights the potential for WCO to be used as an environmentally attractive option for improving the use of Trinidad asphaltic materials.

  15. Evaluating the biogas yield and design of a biodigester to generate cooking gas from human faeces

    Directory of Open Access Journals (Sweden)

    Olawale Saheed ISMAIL

    2014-11-01

    Full Text Available Erratic power supply in the halls of residence in the University of Ibadan has been the major source of series of protest and students’ provocation on campus. Electric power is the only cheap source of energy that students use to heat and cook their food. The University claims to incur huge cost on electricity supply. An alternative energy is sought from the biogas generated from the digestion of faeces of members of the halls. The large population of the halls could be taken advantage of, as more quantity of faeces is expected daily. The first batch of the experiment, after a few days has stopped producing gas. This, as was later discovered, was as a result of low moisture content of the systems. Digester II of the batch II experiment yielded 0.00227m3 of biogas, out of which 0.0013 m3 is expected to be methane gas. A 540m3 yearly production of biogas is projected, which gave a payback period of 15 years for the cost of construction of the digester. This could be considered a free renewable energy as human faeces is a waste and readily available. Environmental impact of the methane generated and vented into the atmosphere has higher Global Warming Potential (GWP x21 than Carbon (IV oxide.

  16. Chemometric analysis of cow dung ash as an adsorbent for purifying biodiesel from waste cooking oil.

    Science.gov (United States)

    Avinash, A; Murugesan, A

    2017-08-25

    Taraditionally, the water-soluble contaminants of biodiesel are treated by water wash method. However, water wash method ends up in an aqueous effluent, which might then cause a harmful environmental impact. As a consequence, waterless purification of biodiesel has triggered primary interest in biodiesel manufacturing process. To address this issue, an endeavour has been made in this work to investigate the waterless purification of biodiesel from waste cooking oil using cow dung ash at different concentration of 1, 2, 3 and 4 wt/wt %. The optimum concentration of cow dung ash for biodiesel purification was found through chemometric analysis by comparing the Fourier transform infrared transmission (FTIR) spectral characteristics of cow dung ash with the water treated FTIR. It was observed from the experimental study that 1 wt/wt % of cow dung ash exhibited similar structural characteristics as that of traditional water treated method of biodiesel purification. Therefore, bio-waste cow dung ash is an effective adsorbent in purifying biodiesel analogous to traditional water washing technology.

  17. Recycling of Cooking Oil Waste into Reactive Polyurethane for Blending with Thermoplastic Polyethylene

    Directory of Open Access Journals (Sweden)

    Anika Zafiah M. Rus

    2015-01-01

    Full Text Available Driven by the need of growing to a more sustainable and environmentally friendly future, this research is started by mixing in-house produced biorenewable polymers (BP from waste cooking oil with the standard low density polyethylene (LDPE and high density polyethylene (HDPE via melt-mixing at low ratios. These mixtures are then compounded via injection molding to produce tensile samples. By using the quality of individual compounds injected, the parameters obtained for all ratios of LDPE/BP were the same with neat LDPE whereas some adjustments were required for the HDPE/BP compounds. The corresponding mechanical behaviors of each ratio were also examined and the results showed that both tensile strength and strain of the LDPE/BP were better than neat LDPE. On the other hand, increasing the BP content in HDPE/BP will increase the toughness of the compound if compared to neat HDPE. Therefore, not only does the presence of BP provide renewable properties, but it also improves the mechanical properties. Moreover, the processing temperature and composition of BP will both influence the quality and mechanical behavior of the product made. Thus, this study may aid any intention on processing these in-house produced polymers by injection molding.

  18. Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.).

    Science.gov (United States)

    Cichy, Karen A; Wiesinger, Jason A; Mendoza, Fernando A

    2015-08-01

    Fivefold diversity for cooking time found in a panel of 206 Phaseolus vulgaris accessions. Fastest accession cooks nearly 20 min faster than average.   SNPs associated with cooking time on Pv02, 03, and 06. Dry beans (Phaseolus vulgaris L.) are a nutrient dense food and a dietary staple in parts of Africa and Latin America. One of the major factors that limits greater utilization of beans is their long cooking times compared to other foods. Cooking time is an important trait with implications for gender equity, nutritional value of diets, and energy utilization. Very little is known about the genetic diversity and genomic regions involved in determining cooking time. The objective of this research was to assess cooking time on a panel of 206 P. vulgaris accessions, use genome- wide association analysis (GWAS) to identify genomic regions influencing this trait, and to test the ability to predict cooking time by raw seed characteristics. In this study 5.5-fold variation for cooking time was found and five bean accessions were identified which cook in less than 27 min across 2 years, where the average cooking time was 37 min. One accession, ADP0367 cooked nearly 20 min faster than average. Four of these five accessions showed close phylogenetic relationship based on a NJ tree developed with ~5000 SNP markers, suggesting a potentially similar underlying genetic mechanism. GWAS revealed regions on chromosomes Pv02, Pv03, and Pv06 associated with cooking time. Vis/NIR scanning of raw seed explained 68 % of the phenotypic variation for cooking time, suggesting with additional experimentation, it may be possible to use this spectroscopy method to non-destructively identify fast cooking lines as part of a breeding program.

  19. The effect of preoperative Lugol's iodine on intraoperative bleeding in patients with hyperthyroidism

    Directory of Open Access Journals (Sweden)

    Yeliz Yilmaz

    2016-08-01

    Conclusion: Preoperative Lugol solution treatment was found to be a significant independent determinant of intraoperative blood loss. Moreover, preoperative Lugol solution treatment decreased the rate of blood flow, and intraoperative blood loss during thyroidectomy.

  20. Effect of preoperative neuromuscular training (NEMEX-TJR) on functional outcome after total knee replacement

    DEFF Research Database (Denmark)

    Huber, Erika O; Roos, Ewa M.; Meichtry, André

    2015-01-01

    BACKGROUND: Improving functional status preoperatively through exercise may improve postoperative outcome. Previous knowledge on preoperative exercise in knee osteoarthritis is insufficient. The aim of the study was to compare the difference in change between groups in lower extremity function fr...

  1. Effect of preoperative education on recovery time of laparoscopic cholecystectomy: a randomized clinical trial

    Directory of Open Access Journals (Sweden)

    Leila Sadati

    2014-07-01

    Conclusion: Preoperative education of patients can significantly decrease the recovery time after laparoscopic cholecystectomy surgery. Therefore, it is strongly recommended to include the preoperative education in routine care of laparoscopic cholecystectomy patients for better surgical outcomes.

  2. 77 FR 70484 - Preoperational Testing of Onsite Electric Power Systems To Verify Proper Load Group Assignments...

    Science.gov (United States)

    2012-11-26

    ... COMMISSION Preoperational Testing of Onsite Electric Power Systems To Verify Proper Load Group Assignments... Power Systems to Verify Proper Load Group Assignments, Electrical Separation, and Redundancy.'' DG-1294... encompass preoperational testing of electrical power systems used to meet current Station...

  3. Validation of the French version of the Amsterdam preoperative anxiety and information scale (APAIS)

    National Research Council Canada - National Science Library

    Maurice-Szamburski, Axel; Loundou, Anderson; Capdevila, Xavier; Bruder, Nicolas; Auquier, Pascal

    2013-01-01

    .... The Amsterdam Preoperative Anxiety and Information Scale (APAIS) is a self-report questionnaire comprising six questions that have been developed and validated to evaluate the preoperative anxiety of patients...

  4. Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

    Energy Technology Data Exchange (ETDEWEB)

    Lunden, Melissa M.; Delp, William W.

    2014-06-05

    Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.

  5. Apoptotic effects of cooked and in vitro digested soy on human prostate cancer cells.

    Science.gov (United States)

    Dong, Xin; Xu, Wenqing; Sikes, Robert A; Wu, Changqing

    2012-12-01

    Previous laboratory and animal studies reported that soy isoflavones were major bioactive compounds in soy to exert chemoprotection of prostate cancer. However, these studies cannot reflect the realistic effects that soy may induce through diets, and little is known about the bioavailability of isoflavones from whole soy food and their bioactivities after cooking and digestion. In this study, cooking and in vitro digestion were used to prepare soy extracts and the effects of cooking and digestion on the isoflavone contents and bioactivities of the whole soy extracts were examined. The cooking procedure generally increased the amount of daidzin, genistin and daidzein, but decreased that of genistein. Digestion process significantly lowered contents of daidzin and genistin in 60min cooked sample, while increased the contents of daidzin and daidzein and decreased the content of genistein in the uncooked sample. Antioxidant activities of soy extracts increased after cooking and in vitro digestion, while no consistent increase of the four soy isoflavones was determined. The apoptotic effects of soy extracts on both LNCaP and C4-2B cells were generally in a dose-dependent manner. Compared to purified single isoflavones, cooked and digested soy were more effective on induction of prostate cancer cell apoptosis, which indicated synergistic interactions between various bioactive compounds in the whole soy.

  6. Measurement of emissions of fine particulate organic matter from Chinese cooking

    Science.gov (United States)

    He, Ling-Yan; Hu, Min; Huang, Xiao-Feng; Yu, Ben-De; Zhang, Yuan-Hang; Liu, De-Quan

    Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

  7. Advances to improve the eating and cooking qualities of rice by marker-assisted breeding.

    Science.gov (United States)

    Phing Lau, Wendy Chui; Latif, Mohammad Abdul; Y Rafii, Mohd; Ismail, Mohd Razi; Puteh, Adam

    2016-01-01

    The eating and cooking qualities of rice are heavily emphasized in breeding programs because they determine market values and they are the appealing attributes sought by consumers. Conventional breeding has developed traditional varieties with improved eating and cooking qualities. Recently, intensive genetic studies have pinpointed the genes that control eating and cooking quality traits. Advances in genetic studies have developed molecular techniques, thereby allowing marker-assisted breeding (MAB) for improved eating and cooking qualities in rice. MAB has gained the attention of rice breeders for the advantages it can offer that conventional breeding cannot. There have been successful cases of using MAB to improve the eating and cooking qualities in rice over the years. Nevertheless, MAB should be applied cautiously given the intensive effort needed for genotyping. Perspectives from conventional breeding to marker-assisted breeding will be discussed in this review for the advancement of the eating and cooking qualities of fragrance, amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) in rice. These four parameters are associated with eating and cooking qualities in rice. The genetic basis of these four parameters is also included in this review. MAB is another approach to rice variety improvement and development in addition to being an alternative to genetic engineering. The MAB approach shortens the varietal development time, and is therefore able to deliver improved rice varieties to farmers within a shorter period of time.

  8. Biogas cook stoves for healthy and sustainable diets? A case study in Southern India

    Directory of Open Access Journals (Sweden)

    Tal Lee Anderman

    2015-09-01

    Full Text Available Alternative cook stoves that replace solid fuels with cleaner energy sources, such as biogas, are gaining popularity in low-income settings across Asia, Africa and South America. Published research on these technologies focuses on their potential to reduce indoor air pollution and improve respiratory health. Effects on other cooking related aspects, such as diets and women’s time management, are less understood. In this study in southern India, we investigate if using biogas cook stoves alters household diets and women’s time management. We compare treatment households who are supplied with a biogas cook stove with comparison households who do not have access to these stoves, while controlling for several socio-economic factors. We find that diets of treatment households are more diverse than diets of comparison households. In addition, women from treatment households spend on average 40 minutes less cooking and 70 minutes less collecting firewood per day than women in comparison households. This study illustrates that alongside known benefits for respiratory health, using alternative cook stoves may benefit household diets and free up women’s time. To inform development investments and ensure these co-benefits, we argue that multiple dimensions of sustainability should be considered in evaluating the impact of alternative cook stoves.

  9. Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.

    Science.gov (United States)

    Borrisser-Pairó, F; Panella-Riera, N; Gil, M; Kallas, Z; Linares, M B; Egea, M; Garrido, M D; Oliver, M A

    2017-01-01

    Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.

    Science.gov (United States)

    Roldán, Mar; Ruiz, Jorge; Del Pulgar, José Sánchez; Pérez-Palacios, Trinidad; Antequera, Teresa

    2015-02-01

    Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80°C) and time (6 and 24h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60°C for 6 and 24h, 80°C for 6h), while a more intense time and temperature combination (80°C for 24h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Chemical compositions of fine particulate organic matter emitted from Chinese cooking.

    Science.gov (United States)

    Zhao, Yunliang; Hu, Min; Slanina, Sjaak; Zhang, Yuanhang

    2007-01-01

    Food cooking can be a significant source of atmospheric particulate organic matter. In this study, the chemical composition of particulate organic matter (POM) in PM2.5 emitted from four different Chinese cooking styles were examined by gas chromotography-mass spectrometry (GC-MS). The identified species are consistent in the emissions from different Chinese cooking styles and the quantified compounds account for 5-10% of total POM in PM2.5. The dominant homologue is fatty acids, constituting 73-85% of the quantified compounds. The pattern of n-alkanes and the presence of beta-sitosterol and levoglucosan indicate that vegetables are consumed during Chinese cooking operations. Furthermore, the emissions of different compounds are impacted significantly by the cooking ingredients. The candidates of organic tracers used to describe and distinguish emissions from Chinese cooking in Guangzhou are tetradecanoic acid, hexadecanoic acid, octadecanoic acid, oleic acid, levoglucosan, mannosan, galactosan, nonanal, and lactones. During the sampling period, the relative contribution of Chinese cooking to the mass concentration of atmospheric hexadecanoic acid should be less than 1.3% in Guangzhou.

  12. New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

    Directory of Open Access Journals (Sweden)

    Bruna Line Carvalho

    2017-04-01

    Full Text Available The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

  13. Supplementary catechins attenuate cooking-oil-fumes-induced oxidative stress in rat lung.

    Science.gov (United States)

    Yang, Chao-Huei; Lin, Chun-Yao; Yang, Joan-Hwa; Liou, Shaw-Yih; Li, Ping-Chia; Chien, Chiang-Ting

    2009-06-30

    Cooking-oil-fumes containing toxic components may induce reactive oxygen species (ROS) to oxidize macromolecules and lead to acute lung injury. Our previous study showed that a decaffineated green tea extract containing (+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-)-epigallocatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate can inhibit oxidation, inflammation, and apoptosis. We determined whether the catechins supplement may reduce cooking-oil-fumes-induced acute lung injury in rat. In the urethane-anesthetized Wistar rat subjected to 30-120 min of cooking-oil-fumes exposure, blood ROS significantly increased in the recovery stage. After 30-min cooking-oil-fumes exposure, the enhanced blood ROS level further increased in a time-dependent manner during the recovery stage (321 +/- 69 counts/10 s after 1 h, 540 +/- 89 counts/10 s after 2 h, and 873 +/- 112 counts/10 s after 4 h). Four hours after 30-min cooking-oil-fumes exposure, lung lavage neutrophils and ROS as well as lung tissue dityrosine and 4-hydroxy-2-nonenal increased significantly. Two weeks of catechins supplememnt significantly reduced the enhanced lavage ROS, lung dityrosine and 4-hydroxy-2-nonenal level. Cooking-oil-fumes-induced oxidative stress decreased lung Bcl-2/Bax ratio and HSP70 expression, but catechins treatment preserved the downregulation of Bcl-2/Bax ratio and HSP70 expression. We conclude that catechins supplement attenuates cooking-oil-fumes-induced acute lung injury via the preservation of oil-smoke induced downregulation of antioxidant, antiapoptosis, and chaperone protein expression.

  14. Citric acid production in Yarrowia lipolytica SWJ-1b yeast when grown on waste cooking oil.

    Science.gov (United States)

    Liu, Xiaoyan; Lv, Jinshun; Xu, Jiaxing; Zhang, Tong; Deng, Yuanfang; He, Jianlong

    2015-03-01

    In this study, citric acid was produced from waste cooking oil by Yarrowia lipolytica SWJ-1b. To get the maximal yield of citric acid, the compositions of the medium for citric acid production were optimized, and our results showed that extra nitrogen and magnesium rather than vitamin B1 and phosphate were needed for CA accumulation when using waste cooking oil. The results also indicated that the optimal initial concentration of the waste cooking oil in the medium for citric acid production was 80.0 g/l, and the ideal inoculation size was 1 × 10(7) cells/l of medium. We also reported that during 10-l fermentation, 31.7 g/l of citric acid, 6.5 g/l of isocitric acid, 5.9 g/l of biomass, and 42.1 g/100.0 g cell dry weight of lipid were attained from 80.0 g/l of waste cooking oil within 336 h. At the end of the fermentation, 94.6 % of the waste cooking oil was utilized by the cells of Y. lipolytica SWJ-1b, and the yield of citric acid was 0.4 g/g waste cooking oil, which suggested that waste cooking oil was a suitable carbon resource for citric acid production.

  15. The influence of cooking process on the microwave-assisted extraction of cottonseed oil.

    Science.gov (United States)

    Taghvaei, Mostafa; Jafari, Seid Mahdi; Nowrouzieh, Shahram; Alishah, Omran

    2015-02-01

    Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction. The effect of cooking process on the physicochemical properties of extracted oil from two varieties of cottonseed (Pak and Sahel) was evaluated by free fatty acid content, melting point, smoke point and refractive index. Our results didn't show any significant differences between cooked and uncooked samples (P > 0.05) regarding physicochemical characteristics. From GC analysis of extracted oils, it was found there is no significant difference in fatty acid composition of cooked, uncooked and control (conventional extraction) samples. The thermal stability (Rancimat) analysis of oil samples showed the cooking process could cause a slight increase in the stability of oils for both varieties (about 40 min). The cooking process also increased total extracted phenolic compounds and considerably decreased total gossypol content of the cottonseed oil; but the extraction efficiency didn't change considerably after elimination of the cooking process. It can be concluded that microwave rays can destroy the structure of oil cells during process and facilitate the oil extraction without any heat treatment before extraction.

  16. Climate change impact of biochar cook stoves in western Kenyan farm households: system dynamics model analysis.

    Science.gov (United States)

    Whitman, Thea; Nicholson, Charles F; Torres, Dorisel; Lehmann, Johannes

    2011-04-15

    Cook stoves that produce biochar as well as heat for cooking could help mitigate indoor air pollution from cooking fires and could enhance local soils, while their potential reductions in carbon (C) emissions and increases in soil C sequestration could offer access to C market financing. We use system dynamics modeling to (i) investigate the climate change impact of prototype and refined biochar-producing pyrolytic cook stoves and improved combustion cook stoves in comparison to conventional cook stoves; (ii) assess the relative sensitivity of the stoves' climate change impacts to key parameters; and (iii) quantify the effects of different climate change impact accounting decisions. Simulated reductions in mean greenhouse gas (GHG) impact from a traditional, 3-stone cook stove baseline are 3.50 tCO(2)e/household/year for the improved combustion stove and 3.69-4.33 tCO(2)e/household/year for the pyrolytic stoves, of which biochar directly accounts for 26-42%. The magnitude of these reductions is about 2-5 times more sensitive to baseline wood fuel use and the fraction of nonrenewable biomass (fNRB) of off-farm wood that is used as fuel than to soil fertility improvement or stability of biochar. Improved cookstoves with higher wood demand are less sensitive to changes in baseline fuel use and rely on biochar for a greater proportion of their reductions.

  17. WOMEN AND ENVIRONMENTAL MANAGEMENT THROUGH DISTANCE EDUCATION

    OpenAIRE

    2012-01-01

    Women have always been at the receiving end of environmental disasters in the world. As a result of these negative impacts, it has become paramount that these women are carried along in decision making processes, such that their voices are heard. In the home, women play pivotal roles in the family such as keeping the environment clean, waste management, and housekeeping, procurement of items, cooking, energy management and pollution control management. Although women occupy critical positions...

  18. Coping with the cold: an ecological context for the abundance and distribution of rock sandpipers during winter in upper Cook Inlet, Alaska

    Science.gov (United States)

    Ruthrauff, Daniel R.; Gill, Robert E.; Tibbitts, T. Lee

    2013-01-01

    Shorebirds are conspicuous and abundant at high northern latitudes during spring and summer, but as seasonal conditions deteriorate, few remain during winter. To the best of our knowledge, Cook Inlet, Alaska (60.6˚ N, 151.6˚ W), is the world’s coldest site that regularly supports wintering populations of shorebirds, and it is also the most northerly nonbreeding location for shorebirds in the Pacific Basin. During the winters of 1997–2012, we conducted aerial surveys of upper Cook Inlet to document the spatial and temporal distribution and number of Rock Sandpipers (Calidris ptilocnemis) using the inlet. The average survey total was 8191 ± 6143 SD birds, and the average of each winter season’s highest single-day count was 13 603 ± 4948 SD birds. We detected only Rock Sandpipers during our surveys, essentially all of which were individuals of the nominate subspecies (C. p. ptilocnemis). Survey totals in some winters closely matched the population estimate for this subspecies, demonstrating the region’s importance as a nonbreeding resource to the subspecies. Birds were most often found at only a handful of sites in upper Cook Inlet, but shifted their distribution to more southerly locations in the inlet during periods of extreme cold. Two environmental factors allow Rock Sandpipers to inhabit Cook Inlet during winter: 1) an abundant bivalve (Macoma balthica) food source and 2) current and tidal dynamics that keep foraging substrates accessible during all but extreme periods of cold and ice accretion. C. p. ptilocnemis is a subspecies of high conservation concern for which annual winter surveys may serve as a relatively inexpensive population-monitoring tool that will also provide insight into adaptations that allow these birds to exploit high-latitude environments in winter.

  19. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham.

    Science.gov (United States)

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-11-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, "selected" cooked ham and "high quality" cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an "electronic eye" and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

  20. Ranitidine improves postoperative suppression of antibody response to preoperative vaccination

    DEFF Research Database (Denmark)

    Nielsen, Hans Jørgen; Hammer, J H; Moesgaard, F;

    1992-01-01

    The effect of the histamine-2 receptor antagonist ranitidine (100 mg intravenously every 12 hours for 72 hours) on postoperative serum antibody responses to preoperative immunization with six limit of flocculation tetanus toxoid and six limit of flocculation diphtheria toxoid was assessed...... in a double-blind, placebo-controlled randomized study in 26 patients undergoing major abdominal surgery. The preoperative antitetanus antibody level was less than 0.1 IU/ml in all patients, and they were inoculated with both antigens 48 hours before surgery. Serum samples for analysis of antitetanus toxoid...... and antidiphtheria toxoid were drawn before skin incision and on postoperative days 1, 3, 5, 7, 10, 14, 21, and 28. Ranitidine significantly increased the postoperative antibody response to tetanus toxoid, (p less than 0.01) and insignificantly increased that to diphtheria toxoid vaccination (p less than 0...