WorldWideScience

Sample records for cooking yield factor

  1. 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 ...

  2. Evaluation of special grains bean lines for grain yield, cooking time and mineral concentrations

    Directory of Open Access Journals (Sweden)

    Nerinéia Dalfollo Ribeiro

    2014-03-01

    Full Text Available Genetic variability of 32 inbred special grains bean lines was investigated for grain yield, mass of 100 grains, cooking time, and mineral concentrations in grains, and Z index was used for selection of superior lines in most of the characters. IAC Centauro, IAC Galante, Xamego, Ouro Branco, Montcalm, and Hooter lines presented high yield grain, short cooking time (less than 24 min, and high potassium (>14 g kg-1 dry matter [DM], calcium (>1.42 g kg-1 DM, iron (>97.60 mg kg-1 DM, zinc (>29.05 mg kg-1 DM and copper (>8.67 mg kg-1 DM concentrations, and their dietary use is therefore recommended. Cal-96 line presents higher Z index for grain yield and for the most of the minerals, and its use is recommended for crosses for the development of superior lines.

  3. Evaluation on Industrial yield and cooking quality in different red rice lines.

    Directory of Open Access Journals (Sweden)

    Jorge García de la Osa

    2013-12-01

    Full Text Available This research paper was carried out in the Physics- Chemistry and Industrial Testing Trials Laboratory, which belongs to The Post-Harvest Technology Department in The Grain Research Institute from Havana, Cuba. The industrial yield and cooking quality were evaluated in ten red rice lines, and two witnesses: commercial types of white rice IACuba- 31 and Jucarito-104. Samples were obtained from yielding local studies in the Grains Territorial Research Station at Sur de Jíbaro, province of Sancti Spíritus. It was found that in the industrial quality of different types of red rice, compared to the brown rice, the percent of the whole and broken grains regarding the red ones, was very high, and to the commercial white ones: Oryza sativa L . The 50% of the already studied lines of red rice were showing a good cooking quality. A great part of them used to show crystalinity values over 80% and good uniformity in the grain outer fisic appearance. Best integral results were obtained on lines: 18, 26 and 28.

  4. 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.

  5. 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.

  6. 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.

  7. A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Kall, M.; Hansen, K.;

    2002-01-01

    In this study different simulated meal-service systems were compared with respect to vitamin B-1, B-2 and B-6 retention, and cooking yield in pork roasts. Initially the roasts were cooked traditionally or sous vide. No significant differences were observed between cooking methods. Further...... processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B-2 retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B-1 and vitamin B-6......, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B-1 retention declined by an extra 4% during storage for 14 days (sous vide) (not significant...

  8. Hydrotreating of waste cooking oil for biodiesel production. Part I: Effect of temperature on product yields and heteroatom removal.

    Science.gov (United States)

    Bezergianni, Stella; Dimitriadis, Athanasios; Kalogianni, Aggeliki; Pilavachi, Petros A

    2010-09-01

    Hydrotreating of waste cooking oil (WCO) was studied as a process for biofuels production. The hydrotreatment temperature is the most dominant operating parameter which defines catalyst performance as well as catalyst life. In this analysis, a hydrotreating temperature range of 330-398 degrees C was explored via a series of five experiments (330, 350, 370, 385 and 398 degrees C). Several parameters were considered for evaluating the effect of temperature including product yields, conversion, selectivity (diesel and gasoline), heteroatom removal (sulfur, nitrogen and oxygen) and saturation of double bonds. For all experiments the same commercial hydrotreating catalyst was utilized, while the remaining operating parameters were constant (pressure=1200 psig, LHSV=1.0 h(-1), H(2)/oil ratio=4000 scfb, liquid feed=0.33 ml/min and gas feed=0.4 scfh). It was observed that higher reactor temperatures are more attractive when gasoline production is of interest, while lower reaction temperatures are more suitable when diesel production is more important.

  9. Factors Influencing the Spread of Cooking Banana Processing Methods in Nigeria

    OpenAIRE

    Tshiunza, M.; Lemchi, IJ.; Onyeka, U.

    2001-01-01

    In collaboration with Shell and Agip oil companies, the International Institute of Tropical Agriculture carried out a training campaign on the methods of processing cooking bananas (i/lusa ssp., ABB genome) among farmers in Southeast Nigeria. This study examined the factors that have influenced the spread of the processing knowledge from farmers who were initially trained by the institutions. Data were collected from a random sample of 232 respondents using structured questionnaire. Results s...

  10. Prevalence and risk factors for low back pain among professional cooks working in school lunch services

    Directory of Open Access Journals (Sweden)

    Temmyo Yoshiomi

    2007-07-01

    Full Text Available Abstract Background The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Methods Data was collected using a mailed self-administered questionnaire. Results Of 7100 cooks, 5835 (82% replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03–1.68, current smoking (PR 1.57; 95% CI, 1.24–1.98, and past smoking (PR 1.35; 95% CI, 1.01–1.79. As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05–1.56, breaks in the morning session (PR 1.33; 95% CI, 1.13–1.56, kitchen environment (PR 1.09; 95%, CI, 1.03–1.15, and height of cooking equipment (PR 1.13; 95% CI, 1.08–1.19 were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03–1.45, stress at work (PR 1.68; 95% CI, 1.42–1.99, financial constraints (PR 1.23; 95% CI, 1.03–1.47, health-related stress (PR 1.31; 95% CI, 1.08–1.59 and worries about the future (PR 1.24; 95% CI, 1.01–1.52 were similarly associated. Conclusion Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

  11. Maternal sleep deprivation, sedentary lifestyle and cooking smoke: Risk factors for miscarriage: A case control study.

    Science.gov (United States)

    Samaraweera, Yasindu; Abeysena, Chrishantha

    2010-08-01

    To determine risk factors for miscarriage. A case control study was carried out at the gynaecological wards and antenatal clinics of the De Soysa Maternity Hospital in Sri Lanka. A case was defined as that of mothers with a confirmed diagnosis of partial or full expulsion of the fetus during the first 28 weeks of gestation. Controls comprised ante-natal clinic attendees whose period of gestation was sedentary lifestyle, exposure to cooking smoke and physical trauma during pregnancy were risk factors for miscarriage. Most of the risk factors are therefore modifiable.

  12. Factors Influencing the Spread of Cooking Banana Processing Methods in Nigeria

    Directory of Open Access Journals (Sweden)

    Tshiunza, M.

    2001-01-01

    Full Text Available In collaboration with Shell and Agip oil companies, the International Institute of Tropical Agriculture carried out a training campaign on the methods of processing cooking bananas (i/lusa ssp., ABB genome among farmers in Southeast Nigeria. This study examined the factors that have influenced the spread of the processing knowledge from farmers who were initially trained by the institutions. Data were collected from a random sample of 232 respondents using structured questionnaire. Results show that about 47 % of farmers who initially received training from institutions on cooking banana processing methods have taught an average of 3 processing methods to about 5 other people. This diffusion level is considered encouraging realising that the crop was entirely new to the people. Among the variables that were significant in shaping the decisions of the respondents regarding spread or non-spread of the processing methods are the level of educational attainment, primary occupation, social status, intensity of training received on cooking banana processing methods, and the degree of adoption ofthe processing methods.

  13. A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

    Directory of Open Access Journals (Sweden)

    Nuzhat Rasool

    2015-12-01

    Full Text Available The present study was aimed to compare proximate composition, physical, and cooking properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39. Various physiochemical properties were studied. The relationship between physical, proximate composition, and cooking properties was determined using Pearson’s correlation. Length–breadth (L/B ratio showed a significant positive correlation with kernel length and negative correlation with thousand kernel weight, with a correlation coefficient (r of 0.893 and −0.855, respectively, (p  0.05. Solid loss in gruel was observed to have a negative correlation with L/B ratio (r = −0.432, p > 0.05, water uptake ratio (r = −0.742, p < 0.05, and cooking time (r = −0.678, p < 0.05. The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. Water uptake was observed to be positively correlated with L/B ratio (r = 0.768, p < 0.05. Among all the cultivars studied, K-448 variety has potential for consumers’ preference and it could be used for breeding programs for the improvement of valuable grain quality traits.

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

    Science.gov (United States)

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

    2011-01-01

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

  15. Exploratory and confirmatory factor analysis of the Adolescent Motivation to Cook Questionnaire: A Self-Determination Theory instrument.

    Science.gov (United States)

    Miketinas, Derek; Cater, Melissa; Bailey, Ariana; Craft, Brittany; Tuuri, Georgianna

    2016-10-01

    Increasing adolescents' motivation and competence to cook may improve diet quality and reduce the risk for obesity and chronic diseases. The objective of this study was to develop an instrument to measure adolescents' intrinsic motivation to prepare healthy foods and the four psychological needs that facilitate motivation identified by the Self Determination Theory (SDT). Five hundred ninety-three high school students (62.7% female) were recruited to complete the survey. Participants indicated to what extent they agreed or disagreed with 25 statements pertaining to intrinsic motivation and perceived competence to cook, and their perceived autonomy support, autonomy, and relatedness to teachers and classmates. Data were analyzed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and internal consistency reliability. EFA returned a five-factor structure explaining 65.3% of the variance; and CFA revealed that the best model fit was a five-factor structure (χ2 = 524.97 (265); Comparative Fit Index = 0.93; RMSEA = 0.056; and SRMR = 0.04). The sub-scales showed good internal consistency (Intrinsic Motivation: α = 0.94; Perceived Competence: α = 0.92; Autonomy Support: α = 0.94; Relatedness: α = 0.90; and Autonomy: α = 0.85). These results support the application of the Adolescent Motivation to Cook Questionnaire to measure adolescents' motivation and perceived competence to cook, autonomy support by their instructor, autonomy in the classroom, and relatedness to peers. Further studies are needed to investigate whether this instrument can measure change in cooking intervention programs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. FACTORS INFLUENCING YIELD SPREADS OF THE MALAYSIAN BONDS

    Directory of Open Access Journals (Sweden)

    Norliza Ahmad

    2009-01-01

    Full Text Available Malaysian bond market is developing rapidly but not much is understood in terms of macroeconomic factors that could influence the yield spread of the Ringgit Malaysian denominated bonds. Based on a multifactor model, this paper examines the impact of four macroeconomic factors namely: Kuala Lumpur Composite Index (KLCI, Industry Production Index (IPI, Consumer Price Index (CPI and interest rates (IR on bond yield spread of the Malaysian Government Securities (MGS and Corporate Bonds (CBs for a period from January 2001 to December 2008. The findings support the expected hypotheses that CPI and IR are the major drivers that influence the changes in MGS yield spreads. However IPI and KLCI have weak and no influence on MGS yield spreads respectively Whilst IR, CPI and IPI have significant influence on the yield spreads of CB1, CB2 and CB3, KLCI has significant influence only on the CB1 yield spread but not on CB2 and CB3 yield spreads.

  17. Assessment of factors influencing the biomethane yield of maize silages.

    Science.gov (United States)

    Mayer, Frédéric; Gerin, Patrick A; Noo, Anaïs; Foucart, Guy; Flammang, Jos; Lemaigre, Sébastien; Sinnaeve, Georges; Dardenne, Pierre; Delfosse, Philippe

    2014-02-01

    A large set of maize silage samples was produced to assess the major traits influencing the biomethane production of this crop. The biomass yield, the volatile solids contents and the biochemical methane potential (BMP) were measured to calculate the biomethane yield per hectare (average=7266m(3)ha(-1)). The most influential factor controlling the biomethane yield was the cropping environment. The biomass yield had more impact than the anaerobic digestibility. Nevertheless, the anaerobic digestibility of maize silages was negatively affected by high VS content in mature maize. Late maturing maize varieties produced high biomass yield with high digestibility resulting in high biomethane yield per hectare. The BMP was predicted with good accuracy using solely the VS content.

  18. Prevalence of self-reported finger deformations and occupational risk factors among professional cooks: a cross-sectional study

    Directory of Open Access Journals (Sweden)

    Tomita Shigeru

    2011-05-01

    Full Text Available Abstract Background Previous studies have pointed out that the school lunch workers in Japan are suffering from work-related disorders including finger deformations. The purpose of this study was to investigate the prevalence of self-reported finger deformations and the association with job-related risk factors. Methods A cross-sectional questionnaire study of 5,719 subjects (response rate: 81%, 982 men and 4,737 women was undertaken during September 2003 to February 2004. Results Finger deformations were found among 11.7% of the men and 35.6% of the women studied, with significant differences among sex, age and sex-age groups. For both men and women the pattern of finger deformations across the hand was similar for the right and the left hand. For women, the deformations were found in about 10% of the distal interphalangeal joints of all fingers. Based on multiple logistic regression analyses, the factors female sex, age, the number of cooked lunches per cook and cooking activities were independently associated with the prevalence of finger deformations. High prevalence odds ratios were found for those frequently carrying or using tools by hands such as delivering containers, distributing meals, preparing dishes, washing equipment, cutting and stirring foods. Conclusions Among the school lunch workers studied, women had a higher prevalence of finger deformations on all joints of both hands. Various cooking tasks were associated with the prevalence of finger deformations. The results suggest that improvements in working conditions are important for preventing work-related disorders such as finger deformations.

  19. Cooking with Fire: The Mutagenicity- and PAH-Emission Factors of Solid-Fuel Cookstoves

    Science.gov (United States)

    Emissions from solid fuels used for cooking cause ~4 million premature deaths per year. Advanced solid-fuel cookstoves are a potential solution, but they should be assessed by appropriate performance indicators, including biological effects. We evaluated two categories of solid...

  20. Effect of different tillage intensity on yields and yield-forming factors in winter wheat

    Directory of Open Access Journals (Sweden)

    Martin Houšť

    2012-01-01

    Full Text Available The paper presents results of a study on application of minimum tillage technologies when growing winter wheat. Experiments were performed in the sugar-beet-growing region with loamy chernozem within the period of 2005–2009. Aanalysed and evaluated were effects of different methods of soil processing on yield-forming factors in stands of winter wheat grown after three different preceding crops (i.e. alfalfa, maize for silage and pea. Evaluated were the following four variants of tillage: (1 conventional ploughing to the depth of 0.22 m (Variant 1; (2 ploughing to the depth of 0.15 m (Variant 2; (3 direct sowing into the untilled soil (Variant 3, and (4 shallow tillage to the depth of 0.10 m (Variant 4.The effect of different tillage intensity on winter wheat yields was statistically non-significant after all forecrops. After alfalfa, the highest and the lowest average yields were recorded in Variant 2 (i.e. with ploughing to the depth of 0.15 m and Variant 3 (direct sowing into the untilled soil, respectively. After maize grown for silage, higher yields were obtained in Variant 2 and Variant 1 (conventional ploughing while in Variants 4 and 3 the obtained yields were lower. When growing winter wheat after pea as a preceding crop, the highest and the lowest average yields were recorded after direct sowing (Variant 3 and in Variant 1 (i.e. ploughing to the depth of 0.22 m, respectively. Results of studies on effect of different tillage technologies on yields of winter wheat crops indicate that under the given pedological and climatic conditions it is possible to apply methods of reduced tillage intensity. However, the choice of the corresponding technology must be performed with regard to the type of preceding crop.

  1. Functional dynamic factor models with application to yield curve forecasting

    KAUST Repository

    Hays, Spencer

    2012-09-01

    Accurate forecasting of zero coupon bond yields for a continuum of maturities is paramount to bond portfolio management and derivative security pricing. Yet a universal model for yield curve forecasting has been elusive, and prior attempts often resulted in a trade-off between goodness of fit and consistency with economic theory. To address this, herein we propose a novel formulation which connects the dynamic factor model (DFM) framework with concepts from functional data analysis: a DFM with functional factor loading curves. This results in a model capable of forecasting functional time series. Further, in the yield curve context we show that the model retains economic interpretation. Model estimation is achieved through an expectation- maximization algorithm, where the time series parameters and factor loading curves are simultaneously estimated in a single step. Efficient computing is implemented and a data-driven smoothing parameter is nicely incorporated. We show that our model performs very well on forecasting actual yield data compared with existing approaches, especially in regard to profit-based assessment for an innovative trading exercise. We further illustrate the viability of our model to applications outside of yield forecasting.

  2. The influence of crop management on banana weevil, Cosmopolites sordidus (Coleoptera: Curculionidae) populations and yield of highland cooking banana (cv. Atwalira) in Uganda.

    Science.gov (United States)

    Rukazambuga, N D T M; Gold, C S; Gowen, S R; Ragama, P

    2002-10-01

    A field study was undertaken in Uganda using highland cooking banana (cv. Atwalira) to test the hypothesis that bananas grown under stressed conditions are more susceptible to attack by Cosmopolites sordidus (Germar). Four banana treatments were employed to create different levels of host-plant vitality: (1) high stress: intercrop with finger millet; (2) moderate stress: monoculture without soil amendments; (3) low stress: monoculture with manure; (4) high vigour: monoculture with continuous mulch and manure. Adult C. sordidus were released at the base of banana mats 11 months after planting and populations were monitored for three years using mark and recapture methods. Cosmopolites sordidus density was greatest in the mulched plots which may have reflected increased longevity and/or longer tenure time in moist soils. Lowest C. sordidus numbers were found in intercropped banana. Damage, estimated as percentage corm tissue consumed by larvae, was similar among treatments. However, the total amount of tissue consumed was greater in mulched banana than in other systems. Plants supporting the heaviest levels of C. sordidus damage displayed bunch size reductions of 40-55%. Banana yield losses ranged from 14-20% per plot with similar levels in the intercropped and mulched systems. Yield reductions, reported as t ha-1, were twice as high in the mulched system as in the intercrop. The results from this study indicate that C. sordidus problems are not confined to stressed banana systems or those with low levels of management, but that the weevil can also attain pest status in well-managed and productive banana stands.

  3. Corn Response to Competition: Growth Alteration vs. Yield Limiting Factors

    Science.gov (United States)

    Understanding competition mechanisms among adjacent plants can improve site-specific management recommendations. This 2-yr study compared two hypotheses, yield limiting factors vs. behavior modification, to explain plant interactions. Corn was grown under different levels of stress by varying light ...

  4. Sow and litter factors influencing colostrum yield and nutritional composition.

    Science.gov (United States)

    Declerck, I; Dewulf, J; Piepers, S; Decaluwé, R; Maes, D

    2015-03-01

    One of the main characteristics of colostrum intake (CI), colostrum yield (CY), and colostrum composition (CC) in pigs is its variability. The present observational study aimed to investigate factors influencing CY and CC in 10 commercial herds. In total, 100 sows of 5 different breeds and their 1,455 live-born piglets were included. Sows' CY was estimated by the CI of their suckling piglets. Colostrum composition was analyzed by LactoScope Fourier transform infrared spectroscopy. Colostrum yield averaged 3,500 ± 110 g and the percentage of colostral fat (CF), protein, and lactose in colostrum averaged 5.39 ± 0.12, 16.49 ± 0.14, and 2.02 ± 0.05 %, respectively. The effect of sow, litter, and parturition factors on CY and CC were evaluated with a linear mixed regression model with herd included as a random factor. Sows with a gestation length (GL) of 113 d had a higher CY (4,178 ± 506 g) than sows with a GL of 114 to 115 d (3,342 ± 107 g; = 0.04). An interaction was found between the litter birth weight of suckling piglets (LW) and GL ( = 0.03). In sows with a GL of 114 to 115 d, CY increased with higher LW ( = 0.009). A shorter interval between birth and first suckling of the litter was related to a higher CY ( colostrums was higher in Hypor sows (6.35 ± 0.51) than in PIC (4.98 ± 0.27; = 0.001), Topigs 20 (5.05 ± 0.14; < 0.001), and Danbred (5.34 ± 0.22; < 0.001) sows. The percentage of CF was negatively associated with parity ( = 0.02) and positively associated with the number of live-born piglets ( = 0.03). The percentages of colostral protein and lactose were not significantly associated with any factor in the multivariable model. In conclusion, this study demonstrated that CY and CF are affected by different sow and litter factors. Pig producers may implement these observations in their management to maximize production or reproduction potential by optimizing CI, CY, and CC.

  5. A device for determining the regularity factor of coke yield

    Energy Technology Data Exchange (ETDEWEB)

    Pankrat' ev, O.N.; Bannikov, L.S.; Grishin, S.P.; Parfenov, G.I.

    1982-01-01

    A device which determines the regularity factor of coke yield, which contains a furnace output monitoring unit, which is connected to the meter's input and an indicator, also contains a programmer, a comparator, a second meter, a multiplier and a divider to increase the efficiency and the reliability of information and to reduce manual labor. Here, the first output from the programmer is connected to the multiplier's input while the second output is connected to the initial inputs of the divider and the comparator, the second input of which is connected to the first indicator's output, while the output is connected to the second indicator's input, the output of which is connected to the divider's second input; the output of the divider is connected to the multiplier's second input and to the indicator which is connected to the multiplier's output.

  6. 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

  7. Determination of Some Factors Affecting Honey Yield by Path Analysis

    Directory of Open Access Journals (Sweden)

    Melis Çelik Güney

    2016-10-01

    Full Text Available Path analysis is determinate that relationships among variables by using correlation coefficient, partial correlation coefficient and path coefficient. In this study, direct and indirect effects of honey yield between brood rearing area, flight activity, pollen collection, nectar collection and cleaning power were examined with these coefficients. Data which taken from C.U. Faculty of Agriculture, Department of Animal Science, Beekeeping Business were used. In the end of this research, the effect of brood rearing area on honey yield was found significant. In the colonies, brood rearing area has the highest direct effect of honey yield. Nectar collection has the highest indirect effect.

  8. 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.

  9. 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...

  10. Factors driving James Cook University Bachelor of Medicine, Bachelor of Surgery graduates' choice of internship location and beyond.

    Science.gov (United States)

    Schauer, Anna; Woolley, Torres; Sen Gupta, Tarun

    2014-04-01

    To identify the main reason James Cook University (JCU) Bachelor of Medicine, Bachelor of Surgery graduates chose their internship location and first four practice relocations. This cross-sectional study invited 261 JCU medical graduates to participate in an email or telephone survey. Graduates' main reason for choosing internship location and up to four subsequent relocations, post-graduate specialty training undertaken and practice location (either metropolitan or non-metropolitan) for graduates' internship year and current practice year (2012). Respondents (n=175; response rate=67%) reported personal factors as the primary driver for choosing their internship location, with 33% returning to 'near their family/home town', and 21% staying in the town they were based in Years 5 and 6. Professional reasons dominated for subsequent relocations, particularly 'long-term career ambitions'. Fifty-nine of the 175 (34%) JCU graduates had undertaken their internship in a metropolitan location (Australian Standard Geographical Classification Remoteness Area 1), while 80 (46%) currently (in 2012) practised in a metropolitan location. Internship location was not associated with later specialty training, but current metropolitan practice was associated with Surgical or Paediatrics training (P=0.007 and P=0.063, respectively), while current non-metropolitan practice was associated with General Practice and Rural Generalist training (P=0.010 and P=0.001, respectively). Personal decisions take precedence over professional career decisions for why JCU medical graduates chose their internship location, but subsequent relocations are driven by career ambitions, usually around specialty training requirements. These findings support establishing more post-graduate training opportunities in non-metropolitan settings for Surgical and Paediatric specialties as a retention strategy for a rural medical career. © 2014 National Rural Health Alliance Inc.

  11. Interactions of climatic factors affecting milk yield and composition

    Energy Technology Data Exchange (ETDEWEB)

    Sharma, A.K.; Rodriguez, L.A.; Wilcox, C.J.; Collider, R.J.; Bachman, K.C.; Martin, F.G.

    1988-01-01

    Objectives were to evaluate effects of interactions of maximum temperature, minimum relative humidity, and solar radiation on milk yield and constituent traits. Effects of climate variables and their interactions were significant but small in most cases. Second order regression models were developed for several variables. Six were examined in detail: Holstein and Jersey milk yields, Holstein fat and Feulgen-DNA reflectance percent, and Jersey protein percent and yield. Maximum temperature had greatest influence on each response, followed by minimum relative humidity and solar radiation. Optimum conditions for milk production were at maximum temperatures below 19. 4/degree/C, increasing solar radiation, and minimum relative humidity between 33.4 and 78.2% (cool sunny days, moderate humidity). Maximum Holstein fat percent of 3.5% was predicted for maximum temperatures below 30.8/degree/C, minimum relative humidity below 89%, and solar radiation below 109 Langleys; actual mean Holstein fat percent was 3. 35%. Optimum climatic conditions for Jersey protein percent were at maximum temperature of 10.6/degree/C with solar radiation at 300 Langleys and relative humidity at 16% (cool sunny days, low humidity). Because noteworthy interactions existed between climate effects, response surface methodology was suitable for determining optimum climatic conditions for milk production.

  12. Optimisation of FAME production from waste cooking oil for biodiesel use

    Energy Technology Data Exchange (ETDEWEB)

    Bautista, Luis Fernando; Vicente, Gemma; Rodriguez, Rosalia; Pacheco, Maria [Department of Chemical and Environmental Technology, ESCET, Universidad Rey Juan Carlos, 28933 Mostoles, Madrid (Spain)

    2009-05-15

    This study consists of the development and optimisation of the potassium hydroxide-catalysed synthesis of fatty acid methyl esters (FAME) from waste cooking oil. A factorial design of experiments and a central composite design have been used. The variables chosen were fatty acid concentration in the waste cooking oil, temperature and initial catalyst concentration by weight of waste cooking oil, while the responses were FAME purity and yield. The initial catalyst concentration is the most important factor, having a positive influence on FAME purity, but a negative one on FAME yield due to the positive influences of the yield losses (triglyceride saponification and methyl ester dissolution in glycerol). Fatty acid concentration in the waste cooking oil is the second factor of importance, having negative influences in FAME purity and yield. Temperature has an insignificant effect on FAME purity, but it has a significant negative influence on FAME yield due to the positive effect of temperature on the yield losses. Second-order models were obtained to predict the responses analysed as a function of these variables. (author)

  13. Non-surgical factors influencing lymph node yield in colon cancer

    Institute of Scientific and Technical Information of China (English)

    Patrick Wood; Colin Peirce; Jurgen Mulsow

    2016-01-01

    There are numerous factors which can affect the lymph node(LN) yield in colon cancer specimens.The aim of this paper was to identify both modifiable and nonmodifiable factors that have been demonstrated toaffect colonic resection specimen LN yield and to summarise the pertinent literature on these topics.A literature review of Pub Med was performed to identify the potential factors which may influence the LN yield in colon cancer resection specimens.The terms used for the search were:LN,lymphadenectomy,LN yield,LN harvest,LN number,colon cancer and colorectal cancer.Both nonmodifiable and modifiable factors were identified.The review identified fifteen non-surgical factors:(13 nonmodifiable,2 modifiable) which may influence LN yield.LN yield is frequently reduced in older,obese patients and those with male sex and increased in patients with right sided,large,and poorly differentiated tumours.Patient ethnicity and lower socioeconomic class may negatively influence LN yield.Pre-operative tumour tattooing appears to increase LN yield.There are many factors that potentially influence the LN yield,although the strength of the association between the two varies greatly.Perfecting oncological resection and pathological analysis remain the cornerstones to achieving good quality and quantity LN yields in patients with colon cancer.

  14. 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...

  15. 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 ...

  16. 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 ...

  17. Factors Affecting Browning of Cooked Chestnut Kernel%影响熟化板栗褐变的因素研究

    Institute of Scientific and Technical Information of China (English)

    綦菁华; 王芳; 庞美霞; 黄漫青; 赵琛琛

    2009-01-01

    板栗在熟化加工过程中易产生非酶褐变,本文针对板栗自身原料有关成分及部分加工条件对板栗熟化后褐变的影响进行了研究,探讨影响熟化板栗褐变的因素.研究结果表明:板栗非酶褐变前后蛋白质平均减少了30.34%、还原糖平均减少了38.44%、维生素C平均减少了85.81%;表明美拉德反应和抗坏血酸氧化是板栗熟化过程发生非酶褐变的主要原因.另外,在pH,NaCl,蔗糖三个加工条件研究中,pH对板栗褐变影响较大,pH为3.0、4.0、5.0的溶液对熟化板栗有较好的抑制褐变的效果,而NaCl,蔗糖的抑制作用不显著.%Non - enzymatic browning often occurs in the processing of cooked chestnut kernel. Chemical components of chestnut kernel before and after the processing and factors related to the processing conditions have been studied in this work in order to control the browning. Results; After the non - enzymatic browning in processing the protein content of the cooked chestnut kernel decreases by 30.34% , reduced sugar content decreases by 38.44% and Vitamin C content decreases by 85.81%. Therefore, Maillard reaction and Vitamin C oxidation are the main reactions resulting in the browning of cooked chestnut kernel. In addition, among three processing condition factors, i. e. , pH value, sucrose, and sodium chlorine, the influence of pH to the browning is significant, while sucrose and sodium chlorine have no effects. Solution with pH of 3, 4, or 5 displays rather good effects of inhibiting the browning of cooked chestnut kernel.

  18. 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 ...

  19. Influence of soil, plant and meteorological factors on water relations and yield in Hevea brasiliensis

    Science.gov (United States)

    Rao, G. Gururaja; Rao, P. Sanjeeva; Rajagopal, R.; Devakumar, A. S.; Vijayakumar, K. R.; Sethuraj, M. R.

    1990-09-01

    Influence of factors governing the soil-plantatmosphere system on components of water relations and yield was studied in two clones of rubber tree, Hevea brasiliensis, viz. RRII 105 and RRII 118. Clonal variations were evident in yield and yield components and associated physiological parameters in response to soil moisture status and meteorological factors. Observations made during different seasons indicatedvariations in yield are attributed to differences in plugging index and initial flow rates, to the major yield components and also variations in components of water relations as influenced by meteorological factors. Among the two clones, RRII 105 was found to be fairly drought tolerant compared to RRII 118. RRII 105 was found to respond well to dry weather through higher stomatal resistances, higher leaf water potentials, lowered transpirational water loss and lower relative transpiration ratios, while RRII 118 was susceptible to stress situations.

  20. Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13-249 in sous vide cooked beef.

    Science.gov (United States)

    Hansen, T B; Knøchel, S

    2001-01-22

    The growth of Listeria monocytogenes 13-249 in vacuum-packed, minced beef was investigated as a function of degree of heat injury (including no injury i.e. uncooked beef), growth phase (logarithmic and late stationary phase), pH (5.6 and 6.2), and storage temperature (3, 10 and 20 degrees C) during a storage period of 30 days. Late logarithmic and late stationary phase cultures of L. monocytogenes 13-249 showed similar growth in refrigerated, vacuum-packed, raw minced beef with a high pH (6.2). In normal pH (5.6) beef there was no growth at 3 degrees C while growth at 10 and 20 degrees C was only observed for logarithmic phase cultures. Heat injured late stationary phase cultures with 95-99.9% injured cells in the surviving population (as measured by differential plating on enriched vs. selective media after sous vide cooking) did not grow or repair sublethal injuries in sous vide cooked beef at 3 degrees C while repair and growth took place at 10 as well as at 20 degrees C. In logarithmic phase cultures heat injury occurred very rapidly and > or = 99.9% heat injury was observed in all trials in spite of much lower pasteurization values and fewer log10 reductions compared with late stationary phase cultures. Regardless of growth phase, all cultures where a high degree of heat injury (> or = 99.9%) was observed, did not subsequently grow in the beef product at 3 or 10 degrees C within 30 days. Growth of heat injured cultures preexposed to heat shock (46 degrees C, 30 min) or slowly rising temperatures (0.3 degrees C min(-1)) before heat injury was also investigated. Heat shocked or heat adapted cultures generally responded in the same manner as non-stressed cultures (no growth at 3 degrees C) except that a longer lag phase was observed in beef processed at slowly rising temperatures and in normal pH beef at 10 degrees C. Although processing at slowly rising temperatures may slightly increase the survival of L. monocytogenes 13-249 in cooked beef, there seem to be no

  1. Effects of No-Till on Yields as Influenced by Crop and Environmental Factors

    Energy Technology Data Exchange (ETDEWEB)

    Toliver, Dustin K.; Larson, James A.; Roberts, Roland K.; English, B.C.; De La Torre Ugarte, D. G.; West, Tristram O.

    2012-02-07

    Th is research evaluated diff erences in yields and associated downside risk from using no-till and tillage practices. Yields from 442 paired tillage experiments across the United States were evaluated with respect to six crops and environmental factors including geographic location, annual precipitation, soil texture, and time since conversion from tillage to no-till. Results indicated that mean yields for sorghum [Sorghum bicolor (L.) Moench] and wheat (Triticum aestivum L.) with no-till were greater than with tillage. In addition, no-till tended to produce similar or greater mean yields than tillage for crops grown on loamy soils in the Southern Seaboard and Mississippi Portal regions. A warmer and more humid climate and warmer soils in these regions relative to the Heartland, Basin and Range, and Fruitful Rim regions appear to favor no-till on loamy soils. With the exception of corn (Zea mays L.) and cotton (Gossypium hirsutum L.) in the Southern Seaboard region, no-till performed poorly on sandy soils. Crops grown in the Southern Seaboard were less likely to have lower no-till yields than tillage yields on loamy soils and thus had lower downside yield risk than other farm resource regions. Consistent with mean yield results, soybean [Glycine max (L.) Merr.] and wheat grown on sandy soils in the Southern Seaboard region using no-till had larger downside yield risks than when produced with no-till on loamy soils. Th e key fi ndings of this study support the hypothesis that soil and climate factors impact no-till yields relative to tillage yields and may be an important factor infl uencing risk and expected return and the adoption of the practice by farmers.

  2. B{yields}D{sup (*)} form factors from QCD light-cone sum rules

    Energy Technology Data Exchange (ETDEWEB)

    Faller, S. [Universitaet Siegen, Theoretische Physik 1, Fachbereich Physik, Siegen (Germany); CERN, Theory Division, Department of Physics, Geneva 23 (Switzerland); Khodjamirian, A.; Klein, C.; Mannel, T. [Universitaet Siegen, Theoretische Physik 1, Fachbereich Physik, Siegen (Germany)

    2009-04-15

    We derive new QCD sum rules for B{yields}D and B{yields}D{sup *} form factors. The underlying correlation functions are expanded near the light-cone in terms of B-meson distribution amplitudes defined in HQET, whereas the c-quark mass is kept finite. The leading-order contributions of two- and three-particle distribution amplitudes are taken into account. From the resulting light-cone sum rules we calculate all B{yields}D{sup (*)} form factors in the region of small momentum transfer (maximal recoil). In the infinite heavy-quark mass limit the sum rules reduce to a single expression for the Isgur-Wise function. We compare our predictions with the form factors extracted from experimental B{yields}D{sup (*)}l{nu} {sub l} decay rates fitted to dispersive parameterizations. (orig.)

  3. [Effects of cultural factors on yield of Linum usitatissimum (Tianya 9)].

    Science.gov (United States)

    He, Li; Zhang, Jin; Du, Yan-bin; Cui, Tong-xia; Wang, Li-jun

    2016-02-01

    Cultural factors influencing high yield and good quality Linum usitatissimum (Tianya 9) were investigated. The correlations between these factors and its yield were analyzed. Path coefficient and principal component analysis were conducted, adopting uniform design of the 8 cultivating factors, i.e. planting density (X1), base nitrogen quantity (X2), base phosphorus quantity (X3), base potassium quantity (X4), foliar fertilizer (potassium dihydrogen phosphate, X5), foliar fertilizer (boron fertilizer, X6), growth regulator (multi-effect azole, X7) and growth duration irrigation amount (X8), aiming at exploring better cultivating plan of L. usitatissimum for Gansu Province. The results indicated that the factors influencing the yield of L. usitatissimum were X1, X7, X2, X3, X5 and X4 in a descending order. Simulation and optimization of the highest yield was further implemented. Frequency analysis showed that the cultivating factors resulting in yield higher than 173.58 kg . hm-2 were 4. 68 - 4. 92 kg . hm-2 (X1) , 11. 59 - 14. 75 kg . hm-2 (X2), 17.26- 21.95 kg . hm-2 (X3), 7.00-12.50 kg . hm-2 (X4) , 1.41-1.81 kg . hm-2 (X5) and 751.74- 954.04 g . hm-2 (X7).

  4. Factors affecting industrial wood, material production yield in Turkey’s natural beech forests

    Directory of Open Access Journals (Sweden)

    Atilla Atik

    2014-07-01

    Full Text Available The objectives of the present study are to determine the most important factors affecting industrial wood material production yield in natural oriental beech forests in Turkey using a multifaceted approach and to help entrepreneurs consider these factors to develop more sensitive and realistic production plans. In Günye Forest Management in Bartın province of the West Black Sea Region of Turkey, 41 production units were chosen as the study area. The 1277 ha study area was included in the 2007 and 2010 production management plan. The general state of the stand, natural stand structure, and production methods and tools are the factors thought most strongly affect industrial wood material production yield; 26 variables representing these factors were evaluated in the study. Through multidimensional statistical analyses, including main components, factor and regression  analysis, we found that the most important factors affecting production yield were fertility, aspect of land, skidding method, stand structure, skidding distance, growing stock, transportation and harmful abiotic factors. Production units were divided into three groups based on yield rates and the 26 variables, using discriminate analysis. From the results of the study, a sample model can be developed to help forest managers predict and plan annual industrial wood production more sensitively and realistically.

  5. 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....

  6. No Sommerfeld resummation factor in e{sup +}e{sup -}{yields}p anti p ?

    Energy Technology Data Exchange (ETDEWEB)

    Baldini Ferroli, R. [Museo Storico della Fisica e Centro Studi e Ricerche ' ' E. Fermi' ' , Rome (Italy); Laboratori Nazionali di Frascati, INFN, Frascati (Italy); Pacetti, S. [Universita di Perugia, Dipartimento di Fisica, Perugia (Italy); INFN, Perugia (Italy); Zallo, A. [Laboratori Nazionali di Frascati, INFN, Frascati (Italy)

    2012-03-15

    The Sommerfeld rescattering formula is compared to the e{sup +}e{sup -}{yields}p anti p BABAR data at threshold and above. While there is the expected Coulomb enhancement at threshold, two unexpected outcomes have been found: the modulus of the proton form factor is normalized to one at threshold, i.e. vertical stroke G {sup p} (4M{sub p}{sup 2}) vertical stroke = 1, as a pointlike fermion, and, moreover, data show that the resummation factor in the Sommerfeld formula is not needed. Other e{sup +}e{sup -}{yields} baryon-antibaryon cross-sections show similar behavior near threshold. (orig.)

  7. 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.

  8. Determinants of sovereign yield spreads during the Euro-crisis: Fundamental factors versus systemic risk

    OpenAIRE

    Klose, Jens; Weigert, Benjamin

    2012-01-01

    The intensity of the Euro-crisis was reflected by significant increases of sovereign bond yields in the troubled countries. This has launched a hot debate whether this increase can solely be attributed to fundamental factors like e.g. rescue programmes, rising budget deficits, deteriorating economic prospects or changes in the rating-status of the country, or whether a part of these growing yields is likely to represent a systemic risk, i.e. that one or more countries will drop out of the Eur...

  9. Sovereign yield spreads during the Euro-crisis: Fundamental factors versus redenomination risk

    OpenAIRE

    Klose, Jens; Weigert, Benjamin

    2013-01-01

    The intensity of the Euro-crisis was reflected by significant increases of sovereign bond yields in the troubled countries. This has launched a hot debate whether this increase can solely be attributed to fundamental factors like e.g. rescue programmes, rising budget deficits, deteriorating economic prospects or changes in the rating-status of the country, or whether a part of these growing yields is likely to represent a systemic risk, i.e. that one or more countries will drop out of the Eur...

  10. 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.

  11. Low Odor, High Yield Kraft Pulping

    Energy Technology Data Exchange (ETDEWEB)

    W.T. McKean

    2000-12-15

    In laboratory cooks pure oxygen was profiled into the circulation line of a batch digester during two periods of the cooking cycle: The first injection occurred during the heating steps for the purpose of in-situ generation of polysulfide. This chip treatment was studied to explore stabilization against alkaline induced carbohydrate peeling and to increase pulp yield. Under optimum conditions small amounts of polysulfide were produced with yield increase of about 0.5% These increases fell below earlier reports suggesting that unknown differences in liquor composition may influence the relative amounts of polysulfide and thiosulfate generated during the oxidation. Consequently, further studies are required to understand the factors that influence the ratios of those two sulfur species.

  12. 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 ...

  13. Interannual and spatial variability of maple syrup yield as related to climatic factors

    Directory of Open Access Journals (Sweden)

    Louis Duchesne

    2014-06-01

    Full Text Available Sugar maple syrup production is an important economic activity for eastern Canada and the northeastern United States. Since annual variations in syrup yield have been related to climate, there are concerns about the impacts of climatic change on the industry in the upcoming decades. Although the temporal variability of syrup yield has been studied for specific sites on different time scales or for large regions, a model capable of accounting for both temporal and regional differences in yield is still lacking. In the present study, we studied the factors responsible for interregional and interannual variability in maple syrup yield over the 2001–2012 period, by combining the data from 8 Quebec regions (Canada and 10 U.S. states. The resulting model explained 44.5% of the variability in yield. It includes the effect of climatic conditions that precede the sapflow season (variables from the previous growing season and winter, the effect of climatic conditions during the current sapflow season, and terms accounting for intercountry and temporal variability. Optimal conditions for maple syrup production appear to be spatially restricted by less favourable climate conditions occurring during the growing season in the north, and in the south, by the warmer winter and earlier spring conditions. This suggests that climate change may favor maple syrup production northwards, while southern regions are more likely to be negatively affected by adverse spring conditions.

  14. Primary yield and multitranche structure in securitization issues: Explicative factors. A review

    Directory of Open Access Journals (Sweden)

    Miguel Á. Peña-Cerezo

    2016-09-01

    Full Text Available The reasons for the strong rise in the securitization phenomenon up until the start of the “subprime crisis” need to be analysed. According to many authors, they mainly stem from its offering the possibility of generating fixed yield securities with the highest rating and a low risk premium, thanks to the issues being structured in differentiated bond series, so that certain series absorb most of the risk, thus facilitating the safer or “senior” tranches having a higher rating. Accordingly, this paper reviews the literature on the factors underlying the generation of differentiated tranches in this type of issues and regarding the determining factors of the yield offered by securitization issues. It concludes that the search for more complete markets, along with the reducing of problems associated to the moral hazard, are the main reasons for the multi-tranche structuring. And given the strong influence of the number of tranches on the yield offered by the issues, the paper likewise concludes that the multitranche structures has been an efficient tool to place securitization issues with more competitive yields.

  15. PRIMARY YIELD AND MULTITRANCHE STRUCTURE IN SECURITIZATION ISSUES:EXPLICATIVE FACTORS. A REVIEW

    Directory of Open Access Journals (Sweden)

    Peña-Cerezo, Miguel A.

    2016-09-01

    Full Text Available The reasons for the strong rise in the securitization phenomenon up until the start of the subprime crisis need to be analysed. According to many authors, they mainly stem from its offering the possibility of generating fixed yield securities with the highest rating and a low risk premium, thanks to the issues being structured in differentiated bond series, so that certain series absorb most of the risk, thus facilitating the safer or senior tranches having a higher rating. Accordingly, this paper reviews the literature on the factors underlying the generation of differentiated tranches in this type of issues and regarding the determining factors ofthe yield offered by securitization issues. It concludes thatthe search for more complete markets, along with the reducing of problems associated to the moral hazard, are the main reasons for the multi-tranche structuring. And given the strong influence of the number of tranches on the yield offered by the issues, the paper likewise concludes that the multitranche structures has been an efficient tool to place securitization issues with more competitive yields.

  16. Analysis of the Contribution of Total Factor Productivity to Agricultural Yield in Anhui Province

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    By analyzing data concerning agricultural development from 1981 to 2010 in Anhui Province,the total factor productivity and growth rate of agriculture from 1981 to 2010 are estimated empirically.By dividing years from 1981 to 2010 into several subintervals,this paper evaluates and analyzes initial stage of reform and opening up,soft landing stage,the stage of financial crisis,the stage of subprime mortgage crisis and the impact of all factors on total factor growth rate of agriculture.Then it analyzes the contribution of growth of total factor productivity to total yield of agricultural economy.The research finds that the growth of total factor productivity in Anhui Province is significant to agricultural development.

  17. 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 ...

  18. Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.

    Science.gov (United States)

    Neocleous, M; Barbano, D M; Rudan, M A

    2002-10-01

    The effect of microfiltration (MF) on the composition of Cheddar cheese, fat, crude protein (CP), calcium, total solids recovery, and Cheddar cheese yield efficiency (i.e., composition adjusted yield divided by theoretical yield) was determined. Raw skim milk was microfiltered twofold using a 0.1-microm ceramic membrane at 50 degrees C. Four vats of cheese were made in one day using milk at lx, 1.26x, 1.51x, and 1.82x concentration factor (CF). An appropriate amount of cream was added to achieve a constant casein (CN)-to-fat ratio across treatments. Cheese manufacture was repeated on four different days using a randomized complete block design. The composition of the cheese was affected by MF. Moisture content of the cheese decreased with increasing MF CF. Standardization of milk to a constant CN-to-fat ratio did not eliminate the effect of MF on cheese moisture content. Fat recovery in cheese was not changed by MF. Separation of cream prior to MF, followed by the recombination of skim or MF retentate with cream resulted in lower fat recovery in cheese for control and all treatments and higher fat loss in whey when compared to previous yield experiments, when control Cheddar cheese was made from unseparated milk. Crude protein, calcium, and total solids recovery in cheese increased with increasing MF CF, due to partial removal of these components prior to cheese making. Calcium and calcium as a percentage of protein increased in the cheese, suggesting an increase in calcium retention in the cheese with increasing CF. While the actual and composition adjusted cheese yields increased with increasing MF CF, as expected, there was no effect of MF CF on cheese yield efficiency.

  19. Assessing factors influencing maize yield response to nitrogen using remote sensing technologies

    Science.gov (United States)

    Krienke, Brian Theodore

    Nitrogen (N) is a limiting nutrient in maize that is an environmental issue; the result of over or asynchronous application with respect to crop N uptake. Rates are largely determined by a yield goal, which fails to account for spatial and temporal variability in N supply and grain yield. Crop canopy sensors that monitor N status of maize have been validated as a way to increase nitrogen use efficiency (NUE), and maintain yield potential by applying N in-season. Such methods are not immune to the effects of temporal variability that occur beyond the time of application, such as intense rainfall events that are conducive to N loss. To identify potential factors that influence the temporal stability of hybrid respond to N, two different experiments carried out. In the first, blocks represented a range of soil organic matter (OM) and mean relative yield (MRY) values, and received split N application at different timings. Nitrogen, OM, MRY, and timing were evaluated across years for temporal stability and influence on yield. Results showed only MRY was temporally stable; although all factors influenced yield. Sidedress application beyond V14 lost yield. In the second experiment, temporal stability of hybrid response to N (RTN) was evaluated. Hybrids selected represented a broad range of RTN. Hybrid x N interaction was significant across site years, which indicated an inability to classify hybrids based on RTN. A final experiment compared crop canopy sensors from an unmanned aerial vehicle (UAV), to collect more frequent N status of maize, and established best management practices of how to utilize an active crop canopy sensor mounted to a UAV. Results showed that an active crop canopy sensor mounted on a UAV is a suitable platform to replace or augment current methods of acquiring N status of maize canopies. The collective result of experiments showed a lack in temporal stability that exists in terms of N management that is largely influence by local site and seasonal

  20. Effect of transmembrane pressure on Factor VIII yield in ATF perfusion culture for the production of recombinant human Factor VIII co-expressed with von Willebrand factor.

    Science.gov (United States)

    Kim, Seung-Chul; An, Sora; Kim, Hyun-Ki; Park, Beom-Soo; Na, Kyu-Heum; Kim, Byung-Gee

    2016-10-01

    In this study, we evaluated three cell retention devices, an alternating tangential flow (ATF) system, a spin-filter, and a Centritech Lab III centrifuge, for the production of recombinant human Factor VIII co-expressed with von Willebrand factor. From the results, it was found that the FVIII activity in bioreactor was significantly higher in the ATF perfusion culture than two other perfusion cultures. Moreover, the FVIII activity yield was unexpectedly low in the ATF perfusion culture. We have, therefore, studied the reasons for this low FVIII activity yield. It was revealed that the inactivation and the surface adsorption of FVIII onto the harvest bag were not the main reasons for the low yield in the ATF perfusion culture. The FVIII activity yield was not increased by the use of a hollow fiber filter with 0.5 μm pore size instead of 0.2 μm pore size. Additionally, the retention of FVIII molecules by the hollow fiber filter was a dominant factor in the low FVIII activity yield in the ATF perfusion culture. We demonstrated that FVIII yield was significantly improved by controlling transmembrane pressure (TMP) across the hollow fiber filter membrane. Taken together, these results suggest that TMP control could be an efficient method for the enhancement of FVIII yield in an ATF perfusion culture.

  1. 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.

  2. 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.

  3. Determination of the shape factor of (90)Sr by means of the cutoff energy yield method.

    Science.gov (United States)

    Grau Carles, A; Kossert, K; Grau Malonda, A

    2008-01-01

    Usually, Kurie plots are used to analyze beta-spectra shape-factor functions measured by means of semiconductor and magnetic spectrometers. A drawback of these techniques is the occurrence of self-absorption within the samples through which the emission spectrum is altered. In liquid-scintillation samples self-absorption does not occur, but the poor energy resolution makes the analysis of the spectra difficult. To overcome this problem, two resolution-invariant observables are used for determining the shape-factor function of (90)Sr: (1) the maximum point energy and (2) the cutoff energy yield. The measured shape-factor function of (90)Sr agrees with the one which is predicted by theory for the first-forbidden unique transition.

  4. Cooking and season as risk factors for acute lower respiratory infections in African children: a cross-sectional multi-country analysis.

    Directory of Open Access Journals (Sweden)

    Hannes Buchner

    Full Text Available Acute lower respiratory infections (ALRI are a leading cause of death among African children under five. A significant proportion of these are attributable to household air pollution from solid fuel use.We assessed the relationship between cooking practices and ALRI in pooled datasets of Demographic and Health Surveys conducted between 2000 and 2011 in countries of sub-Saharan Africa. The impacts of main cooking fuel, cooking location and stove ventilation were examined in 18 (n = 56,437, 9 (n = 23,139 and 6 countries (n = 14,561 respectively. We used a causal diagram and multivariable logistic mixed models to assess the influence of covariates at individual, regional and national levels.Main cooking fuel had a statistically significant impact on ALRI risk (p<0.0001, with season acting as an effect modifier (p = 0.034. During the rainy season, relative to clean fuels, the odds of suffering from ALRI were raised for kerosene (OR 1.64; CI: 0.99, 2.71, coal and charcoal (OR 1.54; CI: 1.21, 1.97, wood (OR 1.20; CI: 0.95, 1.51 and lower-grade biomass fuels (OR 1.49; CI: 0.93, 2.35. In contrast, during the dry season the corresponding odds were reduced for kerosene (OR 1.23; CI: 0.77, 1.95, coal and charcoal (OR 1.35; CI: 1.06, 1.72 and lower-grade biomass fuels (OR 1.07; CI: 0.69, 1.66 but increased for wood (OR 1.32; CI: 1.04, 1.66. Cooking location also emerged as a season-dependent statistically significant (p = 0.0070 determinant of ALRI, in particular cooking indoors without a separate kitchen during the rainy season (OR 1.80; CI: 1.30, 2.50. Due to infrequent use in Africa we could, however, not demonstrate an effect of stove ventilation.We found differential and season-dependent risks for different types of solid fuels and kerosene as well as cooking location on child ALRI. Future household air pollution studies should consider potential effect modification of cooking fuel by season.

  5. 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.

  6. Slope Safety Factor Calculations With Non-Linear Yield Criterion Using Finite Elements

    DEFF Research Database (Denmark)

    Clausen, Johan; Damkilde, Lars

    2006-01-01

    The factor of safety for a slope is calculated with the finite element method using a non-linear yield criterion of the Hoek-Brown type. The parameters of the Hoek-Brown criterion are found from triaxial test data. Parameters of the linear Mohr-Coulomb criterion are calibrated to the same triaxial...... are carried out at much higher stress levels than present in a slope failure, this leads to the conclusion that the use of the non-linear criterion leads to a safer slope design...

  7. Slope Safety Factor Calculations With Non-Linear Yield Criterion Using Finite Elements

    DEFF Research Database (Denmark)

    Clausen, Johan Christian; Damkilde, Lars

    2006-01-01

    The factor of safety for a slope is calculated with the finite element method using a non-linear yield criterion of the Hoek-Brown type. The parameters of the Hoek-Brown criterion are found from triaxial test data. Parameters of the linear Mohr-Coulomb criterion are calibrated to the same triaxial...... are carried out at much higher stress levels than present in a slope failure, this leads to the conclusion that the use of the non-linear criterion leads to a safer slope design....

  8. Slope Safety Factor Calculations With Non-Linear Yield Criterion Using Finite Elements

    DEFF Research Database (Denmark)

    Clausen, Johan Christian; Damkilde, Lars

    2006-01-01

    The factor of safety for a slope is calculated with the finite element method using a non-linear yield criterion of the Hoek-Brown type. The parameters of the Hoek-Brown criterion are found from triaxial test data. Parameters of the linear Mohr-Coulomb criterion are calibrated to the same triaxial...... are carried out at much higher stress levels than present in a slope failure, this leads to the conclusion that the use of the non-linear criterion leads to a safer slope design....

  9. Slope Safety Factor Calculations With Non-Linear Yield Criterion Using Finite Elements

    DEFF Research Database (Denmark)

    Clausen, Johan; Damkilde, Lars

    2006-01-01

    The factor of safety for a slope is calculated with the finite element method using a non-linear yield criterion of the Hoek-Brown type. The parameters of the Hoek-Brown criterion are found from triaxial test data. Parameters of the linear Mohr-Coulomb criterion are calibrated to the same triaxial...... are carried out at much higher stress levels than present in a slope failure, this leads to the conclusion that the use of the non-linear criterion leads to a safer slope design...

  10. Polarization observables in the process d + p {yields} d+ X and electromagnetic form factors of N {yields} N* transitions

    Energy Technology Data Exchange (ETDEWEB)

    Rekalo, M.P.; Tomasi-Gustafsson, E.

    1996-12-31

    We analyze the properties of the inclusive d + p-reactions, with particular interest in the domain of nucleonic resonances excitation. The calculated cross section and polarization observables show that it is possible to disentangle the different reaction mechanisms ({omega}-,{sigma}-, n- exchange) and bring new information about the electromagnetic form factors of the deuteron as well as of the nucleonic resonances excitation. Existing data on the tensor analyzing power are in agreement with the predictions based on the {omega}-exchange model. (authors). 18 refs.

  11. Reaction of simple sterile sugar beet hybrids to regulated environmental factors for sugar yield

    Directory of Open Access Journals (Sweden)

    М. О. Корнєєва

    2014-03-01

    Full Text Available Sugar yield, an important indicator, is resulting from interaction of two components: the yield and sugar content, both they are controlled by polygenes, and influenced significantly by environment. A.V. Kilchevskyi and L.V. Hotyliova pointed to the fact that in breeding, contrary to evolution, stabilizing forms are dominated by driving ones, which determine the growth response to regulated factors and decreased resistance to non-regulated environmental factors [1]. A relevant breeding trend is to create the genotypes adequate with certain technologies, so to say «low input variety high input variety» i.e. varieties with low and high energy contribution to technology. From this perspective, selection of stable in their manifestation lines against the analyzing backgrounds has become an important element of the breeding process [2]. Home scientists, such as A.L. Mazmulov and M.S. Hrytsyk have contributed greatly to the development and application of the agro-backgrounds [3, 4].

  12. 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…

  13. 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…

  14. Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina.

    Science.gov (United States)

    Szerman, N; Gonzalez, C B; Sancho, A M; Grigioni, G; Carduza, F; Vaudagna, S R

    2008-07-01

    Response surface methodology was used to optimize the effect of cooking temperature (CT: 65-75°C) and the incorporation of whey protein concentrate (WPC: 0-3.5%) and sodium chloride (NaCl: 0-2.5%) on technological, physical and sensory characteristics of cooked whole-muscle beef. Post-injection weight loss diminished when NaCl concentration increased. Moreover, the increment of both additives produced a reduction of cooking loss. An opposite effect was observed with the increment of CT. As it was expected, a total yield improvement was achieved by increasing both ingredients and diminishing CT. Equivalent yields are achieved complementing both ingredients, meaning that if one ingredient concentration is reduced the other has to be increased. Shear force values were not affected by the studied factors. Instead, lightness was reduced by their increment. At 65°C, injected muscles had lower flavour and odour scores than control. At all CT analyzed, the incorporated brines improved juiciness and tenderness-related attributes. Present results recommend the use of a CT of 70°C and maxima WPC and NaCl concentrations of 2.6% and 1.9%, respectively.

  15. 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.

  16. 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 ...

  17. 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.

  18. Diagnostic yield of stool culture and predictive factors for positive culture in patients with diarrheal illness.

    Science.gov (United States)

    Lee, Jae Young; Cho, Sun Young; Hwang, Hannah Sun Hae; Ryu, Ja Young; Lee, Jongjin; Song, In Do; Kim, Beom Jin; Kim, Jeong Wook; Chang, Sae Kyung; Choi, Chang Hwan

    2017-07-01

    We aimed to investigate the diagnostic yield of stool cultures and identify predictive factors for positive cultures in patients with diarrheal illness.A total of 13,327 patients who underwent stool cultures due to diarrheal illness were reviewed. Stool cultures were performed for enteric pathogens, including Salmonella, Shigella, Vibrio, Klebsiella oxytoca, and Yersinia. The culture-positive group was compared with the culture-negative group who were randomly selected from culture negative patients.A total of 196 patients (1.47%) were diagnosed with positive stool culture. In 196 culture positive patients, Salmonella spp. (75.0%) was detected most commonly, followed by Vibrio (19.4%). Univariate analyses showed fever (>37.8°C), vomiting, duration and frequency of diarrhea, and high C-reactive protein (CRP) were significantly associated with positive stool culture. Multivariate analysis showed fever (odds ratio [OR], 2.33; 95% confidence interval [CI], 1.25-4.35; P = .008), ≥5/day of diarrhea (OR, 3.52; 95% CI, 1.93-6.44; P 50 mg/L of CRP (OR, 2.27; 95% CI, 1.18-4.36; P = .014) were independent predictors for positive stool culture. OR in patients with all 3 factors was 6.55 (95% CI, 2.56-16.75; P factor.Diagnostic yield of stool culture in patients with diarrheal illness is very low. Fever, frequency of diarrhea, and high CRP are predictors for positive stool cultures. These findings may lead to more discerning and cost-effective utilization of stool culture by clinicians.

  19. 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.

  20. Determination of the {eta}-transition form factor in the {gamma}p{yields}p{eta}{yields}p{gamma}e{sup +}e{sup -} reaction

    Energy Technology Data Exchange (ETDEWEB)

    Berghaeuser, H., E-mail: henning.berghaeuser@exp2.physik.uni-giessen.de [II. Physikalisches Institut, Universitaet Giessen, Giessen (Germany); Metag, V. [II. Physikalisches Institut, Universitaet Giessen, Giessen (Germany); Starostin, A. [University of California at Los Angeles, Los Angeles, CA (United States); Bartolome, P. Aguar; Akasoy, L.K. [Institut fuer Kernphysik, Johannes Gutenberg-Universitaet Mainz, Mainz (Germany); Annand, J.R.M. [Department of Physics and Astronomy, University of Glasgow, Glasgow (United Kingdom); Arends, H.J. [Institut fuer Kernphysik, Johannes Gutenberg-Universitaet Mainz, Mainz (Germany); Bantawa, K. [Kent State University, Kent, OH (United States); Beck, R. [Helmholtz-Institut fuer Strahlen- und Kernphysik, Universitaet Bonn, Bonn (Germany); Institut fuer Kernphysik, Johannes Gutenberg-Universitaet Mainz, Mainz (Germany); Bekrenev, V. [Lebedev Physical Institute, Moscow (Russian Federation); Braghieri, A. [INFN Sezione di Pavia, Pavia (Italy); Branford, D. [School of Physics, University of Edinburgh, Edinburgh (United Kingdom); Briscoe, W.J. [Center for Nuclear Studies, George Washington University, Washington, DC (United States); Brudvik, J. [University of California at Los Angeles, Los Angeles, CA (United States); Cherepnya, S.; Demissie, B.T. [Center for Nuclear Studies, George Washington University, Washington, DC (United States); Downie, E.J. [Institut fuer Kernphysik, Johannes Gutenberg-Universitaet Mainz, Mainz (Germany); Drexler, P. [II. Physikalisches Institut, Universitaet Giessen, Giessen (Germany); Dieterle, M. [Institut fuer Physik, Universitaet Basel, Basel (Switzerland); Fil' kov, L.V. [Lebedev Physical Institute, Moscow (Russian Federation)

    2011-07-27

    The Dalitz decay {eta}{yields}{gamma}e{sup +}e{sup -} has been measured using the combined Crystal Ball and TAPS photon detector setup at the electron accelerator MAMI-C. Compared to the most recent transition form-factor measurement in the e{sup +}e{sup -} channel, statistics have been improved by one order of magnitude. The e{sup +}e{sup -} invariant mass distribution shows a deviation from the QED prediction for a point-like particle, which can be described by a form-factor. Using the usual monopole transition form-factor parameterization, F(m{sup 2})=(1-m{sup 2}/{Lambda}{sup 2}){sup -1}, a value of {Lambda}{sup -2}=(1.92{+-}0.35(stat){+-}0.13(syst)) GeV{sup -2} has been determined. This value is in good agreement with a recent measurement of the {eta} Dalitz decay in the {mu}{sup +}{mu}{sup -} channel and with recent form-factor calculations. An improved value of the branching ratio BR({eta}{yields}{gamma}e{sup +}e{sup -})=(6.6{+-}0.4(stat){+-}0.4(syst)).10{sup -3} has been determined.

  1. 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.

  2. Factors controlling regional grain yield in China over the last 20 years

    NARCIS (Netherlands)

    wang, Xiaobin; Cai, D.X.; Grant, C.; Hoogmoed, W.B.; Oenema, O.

    2015-01-01

    Food production is highly dependent on regional yields of crops. Regional differences in grain yields could be due to fertilizer management and climate variability. Here, we analyze trends of grain yields in North China, Northeast China, East China, and Central and Southwest China from 1992 to 2012,

  3. Factors controlling regional grain yield in China over the last 20 years

    NARCIS (Netherlands)

    wang, Xiaobin; Cai, D.X.; Grant, C.; Hoogmoed, W.B.; Oenema, O.

    2015-01-01

    Food production is highly dependent on regional yields of crops. Regional differences in grain yields could be due to fertilizer management and climate variability. Here, we analyze trends of grain yields in North China, Northeast China, East China, and Central and Southwest China from 1992 to 2012,

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. Embracing the emerging precision agriculture technologies for site-specific management of yield-limiting factors.

    Science.gov (United States)

    Melakeberhan, H

    2002-09-01

    Precision agriculture (PA) is providing an information revolution using Global Positioning (GPS) and Geographic Information (GIS) systems and Remote Sensing (RS). These technologies allow better decision making in the management of crop yield-limiting biotic and abiotic factors and their interactions on a site-specific (SSM) basis in a wide range of production systems. Characterizing the nature of the problem(s) and public education are among the challenges that scientists, producers, and industry face when adapting PA technologies. To apply SSM, spatio-temporal characteristics of the problem(s) need to be determined and variations within a field demonstrated. Spatio-temporal characteristics of a given pathogen or pest problem may be known but may not be the only or primary cause of the problem. Hence, exact cause-and-effect relationships need to be established by incorporating GIS, GPS, and RS-generated data as well as possible interactions. Exploiting the potential of PA technologies in sustainable ways depends on whether or not we first ask ''Are we doing the right thing?'' (strategic) as opposed to ''Are we doing it right?'' (tactical).

  10. Optimisation of the Factor VIII yield in mammalian cell cultures by reducing the membrane bound fraction

    DEFF Research Database (Denmark)

    Kolind, Mille Petersen; Nørby, Peder Lisby; Berchtold, Martin Werner

    2011-01-01

    and forms the tenase complex together with clotting Factor IX. In vitro, during serum free production of recombinant FVIII (rFVIII), production cells also expose PS, and since vWF is not present to hinder interaction of secreted rFVIII with PS, rFVIII is partly associated with the cell membrane...... of active membrane bound rFVIII to the culture medium. Moreover, the attachment of rFVIII to cell membranes of un-transfected HEK293 cells was studied in the presence of compounds that competes for interactions between rFVIII and PS. Competitive assays between iodinated rFVIII (¹²5I-rFVIII) and annexin V...... or ortho-phospho-L-serine (OPLS) demonstrated that annexin V and OPLS were able to reduce the membrane bound fraction of rFVIII by 70% and 30%, respectively. Finally, adding OPLS to CHO cells stably expressing FVIII increased the yield by 50%. Using this new knowledge, the recovery of rFVIII could...

  11. Establishment of forskolin yielding transformed cell suspension cultures of Coleus forskohlii as controlled by different factors.

    Science.gov (United States)

    Mukherjee, S; Ghosh, B; Jha, S

    2000-01-07

    Suspension cultures derived from gall calli which were obtained following infection with Agrobacterium tumefaciens (C58) were established in Coleus forskohlii. Cell line selection following single cell cloning or cell aggregate cloning was carried out to select cell lines capable of fast growth and for producing high level of forskolin. A fast growing cell line (GSO-5/7) thus selected was found to accumulate 0.021% forskolin in 42 days. The effect of cultural conditions on cell growth was studied to identify factors influencing biomass yield. Cell growth in suspension was found to be influenced significantly by carbon source, initial cell density and light or dark condition. Optimal cell growth (20 fold increase in biomass in a 42 day period) was obtained when the cells were grown in dark condition in B5O media containing 3% sucrose as sole carbon source with an initial cell density of 1.5 x 10(5) cells per ml. Forskolin accumulation was maximum (0.021%) in the stationary phase of cell growth. These suspension cultures showed continuous and stable production of forskolin.

  12. Studies on the Effects of Climatic Factors on Dryland Wheat Grain Yield in Maragheh Region

    Directory of Open Access Journals (Sweden)

    V. Feiziasl

    2011-01-01

    Full Text Available Abstract In order to study the effects of climate variables on rainfed wheat grain yield, climate data and wheat yield for 10 years (1995-2005 collected from Dryland Agricultural Research Institute (DARI in Maragheh as the main station in cold and semi-cold areas. Collected data were analyzed by correlation coefficient, simple regression, stepwise regression and path analysis. The results showed that relationships between grain yield with average relative humidity and total rainfall of growing season was positive and significant at 5% and 1% probabilities, respectively. However, evaluation between grain yield with sunny hours and class A pan evaporation was negative and significant (p

  13. 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

    The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of the Ostua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value, which included Net Protein Ratio (NPR), Protein Efficiency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to

  14. 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

    volatile emission condensates was correlated with linolenic acid content (r = .83; P = .0004). Condensates from heated linolenic acid, but not linoleic or erucic acid, were highly mutagenic. These studies, combined with experimental and epidemiologic findings, suggest that high-temperature wok cooking with unrefined Chinese rapeseed oil may increase lung cancer risk. This study indicates methods that may reduce that risk. The common use of wok cooking in China might be an important but controllable risk factor in the etiology of lung cancer. In the United States, where cooking oils are usually refined for purity, additional studies should be conducted to further quantify the potential risks of such methods of cooking.

  15. Computing arbitrage-free yields in multi-factor Gaussian shadow-rate term structure models

    OpenAIRE

    Marcel A. Priebsch

    2013-01-01

    This paper develops a method to approximate arbitrage-free bond yields within a term structure model in which the short rate follows a Gaussian process censored at zero (a "shadow-rate model" as proposed by Black, 1995). The censoring ensures that model-implied yields are constrained to be positive, but it also introduces non-linearity that renders standard bond pricing formulas inapplicable. In particular, yields are not linear functions of the underlying state vector as they are in affine t...

  16. The rates of G:C[yields]T:A and G:C[yields]C:G transversions at CpG dinucleotides in the human factor IX gene

    Energy Technology Data Exchange (ETDEWEB)

    Ketterling, R.P.; Vielhaber, E.; Sommer, S.S. (Mayo Clinic/Foundation, Rochester, MN (United States))

    1994-05-01

    The authors have identified eight independent transversions at CpG in 290 consecutive families with hemophilia B. These eight transversions account for 16.3% of all independent transversions in the sample, yet the expected frequency of CpG transversions at random in the factor IX gene is only 2.6% (P<0.1). The aggregate data suggest that the two types of CpG transversions (G:C[yields]T:A and G:C[yields]C:G) possess similar mutation rates (24.8 [times] 10[sup [minus]10] and 20.6 [times] 10[sup [minus]10], respectively), which are about fivefold greater than the comparable rates for transversions at non-CpG dinucleotides. The enhancement of transversions at CpG suggest that the model by which mutations occur at CpG may need to be reevaluated. The relationship, if any, between deamination of 5-methyl cytosine and enhancement of transversions at CpG remains to be defined. 28 refs., 2 tabs.

  17. Preharvest and postharvest factors affecting yield and nutrient contents of vegetable amaranth (Var. Amaranthus hypochondriacus)

    NARCIS (Netherlands)

    Onyango, C.

    2010-01-01

    KEYWORDS: Traditional leafy vegetables, Amaranth, diammonium phosphate, manure, yields, nutrients, antinutrients, phenolics, oxalates, small-scale farmers, Kenya Agriculture in developing countries faces a number of pressing challenges including population growth, widespread poverty and food insec

  18. Reference factor F{sub (CT)Q} and X ray tube ionization yield R{sub (TUBE)Q}

    Energy Technology Data Exchange (ETDEWEB)

    Quaresma, D.S. [Observatorio Nacional, Rio de Janeiro, RJ (Brazil); Cardoso, R.S.; Peixoto, J.G.P., E-mail: dansq@on.br [Instituto de Radioprotecao e Dosimetria (IRD/CNEN-RJ), Rio de Janeiro, RJ (Brazil)

    2015-07-01

    The operational facility procedures in diagnostic radiology standardization and calibration, through the relation between the X ray tube current and the ionization chamber current in a radiation quality Q, shown the reference factor F{sub (CT)Q} as the reality estimate to the X ray tube ionization yield, R{sub (TUBE)Q} . (author)

  19. Derivation of factors to estimate daily milk yield from one milking of cows milked three times daily

    Science.gov (United States)

    The objective was to derive factors to predict daily milk yield when milk is sampled once per d for cows milked three times (3x) per d. Milk weights for all three milkings were recorded automatically by 8 herds and collected by Dairy Herd Improvement supervisors on test-day. Following edits, 196,725...

  20. Derivation of factors to estimate daily yield from single milkings for Holsteins milked two or three times daily

    Science.gov (United States)

    The objective was to derive factors to predict daily yield when milk weights are recorded once when cows are milked twice (2x) or once or twice when cows are milked thrice (3x) per d. Data was from herds enrolled in DHI and automatically recording milking weights and times. Following edits, 83,690...

  1. A meta-analysis of responses of canopy photosynthetic conversion efficiency to environmental factors reveal major causes of yield gap

    Science.gov (United States)

    Improving plant energy conversion efficiency is crucial for increasing food and bioenergy crop production and yields. This study statistically quantifies the effects of climate/weather factors and management techniques on energy conversion efficiency from 140 published studies and provides a quantit...

  2. Age of planted Echinacea purpurea: The factor of seed yield and quality

    Directory of Open Access Journals (Sweden)

    Jevđović Radosav

    2007-01-01

    Full Text Available Results for yield and quality of echinacea purpurea seed obtained from age of plants one, two, three, four and five year are presented. In the laboratory experiments germination energy (GE, total germination (TG and weight seed was examined. The highest yield of seed was achieved in three-year echinacea purpurea plants, and the lowest yield was achieved in one-year plants. Age of planted established influence significant on total germination. This parametar the highest of seed in three-year plants and the lowest of seed in five-year echinacea purpurea plants. The highest of germination energy of seed established for the seed deriving from three-year echinacea purpurea planted, and the lowest in one-year plants. The absolute mass of seeds the highest in one-year plants, and the lowest for the seed deriving from five-year echinacea purpurea planted. .

  3. 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.

  4. The Forecasting Power of the Yield Curve, a Supervised Factor Model Approach

    DEFF Research Database (Denmark)

    Boldrini, Lorenzo; Hillebrand, Eric Tobias

    We study the forecast power of the yield curve for macroeconomic time series, such as consumer price index, personal consumption expenditures, producer price index, real disposable income, unemployment rate, and industrial production. We employ a state-space model in which the forecasting objective......¨urkaynak, Sack, and Wright (2006) and Diebold and Li (2006) and macroeconomic data from FRED. We compare the models by means of the conditional predictive ability test of Giacomini and White (2006). We find that the yield curve has more forecast power for real variables compared to inflation measures...

  5. Factors affecting the yield of bio-oil from the pyrolysis of coconut shell

    OpenAIRE

    Gao, Yun; Yang, Yi; Qin, Zhanbin; Sun, Yi

    2016-01-01

    Coconut is a high-quality agricultural product of the Asia–Pacific region. In this paper, coconut shell which mainly composed of cellulose, hemicellulose, lignin was used as a raw material for coconut shell oil from coconut shell pyrolysis. The influence of the pyrolysis temperature, heating rate and particle size on coconut oil yield was investigated, and the effect of heating rate on coconut oil components was discussed. Experimental results show that the maximum oil yield of 75.74 wt% (inc...

  6. Management factors affecting establishment and yield of bioenergy miscanthus on claypan soil landscapes

    Science.gov (United States)

    Bioenergy crop Miscanthus x giganteus has been well studied for its establishment and yield in Europe and certain parts of the US Midwest but little has been done to investigate these properties when grown on degraded soils, which are typified as being less productive, and consequently, economically...

  7. Climatic factors affecting annual maize yields in the valley of Oaxaca, Mexico

    Science.gov (United States)

    Dilley, Maxx

    1997-11-01

    Locally measured climatic variables, such as temperature and precipitation, clearly affect agriculture, particularly in semi-arid regions. Some climate/agriculture applications, however, do better to focus on meso- and large-scale atmospheric and oceanic circulatory influences on the location of interest. In the Valley of Oaxaca in the highlands of southern Mexico for example, rain-fed maize yields are as sensitive to interannual variations in the Southern Oscillation Index (SOI) and a synoptic index of summer 850 hPa-level temperatures in the Mexico-USA border region as they are to locally measured precipitation, a variable to which yields are also strongly related. From 1978 to 1990, August precipitation explains 62 per cent of the variation in yields on the area planted in rain-fed maize in the Valley of Oaxaca, a region highly dependent on that crop. An index derived from 850 hPa-level temperatures and the annual average value of the SOI are comparable, explaining 48 per cent and 68 per cent of maize-yield variation respectively. This suggests that useful information for agricultural decision-making in the Valley of Oaxaca can be obtained by monitoring ENSO and the development of large-scale circulatory patterns. Unlike local observations, these larger scale phenomena may provide advance warning of precipitation conditions during the agricultural season upon which so many people's livelihoods in the region depend.

  8. 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....

  9. 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.

  10. Partial Least Squares Regression for Determining the Control Factors for Runoff and Suspended Sediment Yield during Rainfall Events

    Directory of Open Access Journals (Sweden)

    Nufang Fang

    2015-07-01

    Full Text Available Multivariate statistics are commonly used to identify the factors that control the dynamics of runoff or sediment yields during hydrological processes. However, one issue with the use of conventional statistical methods to address relationships between variables and runoff or sediment yield is multicollinearity. The main objectives of this study were to apply a method for effectively identifying runoff and sediment control factors during hydrological processes and apply that method to a case study. The method combines the clustering approach and partial least squares regression (PLSR models. The case study was conducted in a mountainous watershed in the Three Gorges Area. A total of 29 flood events in three hydrological years in areas with different land uses were obtained. In total, fourteen related variables were separated from hydrographs using the classical hydrograph separation method. Twenty-nine rainfall events were classified into two rainfall regimes (heavy Rainfall Regime I and moderate Rainfall Regime II based on rainfall characteristics and K-means clustering. Four separate PLSR models were constructed to identify the main variables that control runoff and sediment yield for the two rainfall regimes. For Rainfall Regime I, the dominant first-order factors affecting the changes in sediment yield in our study were all of the four rainfall-related variables, flood peak discharge, maximum flood suspended sediment concentration, runoff, and the percentages of forest and farmland. For Rainfall Regime II, antecedent condition-related variables have more effects on both runoff and sediment yield than in Rainfall Regime I. The results suggest that the different control factors of the two rainfall regimes are determined by the rainfall characteristics and thus different runoff mechanisms.

  11. Studies on the Reaction Mechanism of CPP and the Factors Affecting the Yields of Ethylene and Propylene

    Institute of Scientific and Technical Information of China (English)

    HouDianguo; WangXieqing; 等

    2002-01-01

    The reaction mechanisms of Catalytic Pyrolysis Process and the ethylene and propylene forma-tion reaction are analyzed,and ethylene and propylene are produced through both the free radical reac-tion and carbenium ion reaction.The factors affecting the yields of ethylene and propylene are discussed.The results showed that greater yields of ethylene and propylene can be obtained on ZSM-5 catalysts rather than USY and REY catalysts,and the modified ZSM-5 could improve the ethylene yield.A higher temperature is favorable for enhancement of the free radical reaction as opposed to carbenium ion reaction,and change in temperature can adjust the ratio of ethylene and propylene production.A higher steam amount could produce more ethylene and propylene and less coke,and lowering the catalyst/oil ratio is favorable for producing ethylene.

  12. Studies on the Reaction Mechanism of CPP and the Factors Affecting the Yields of Ethylene and Propylene

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    The reaction mechanisms of Catalytic Pyrolysis Process and the ethylene and propylene forma-tion reaction are analyzed, and ethylene and propylene are produced through both the free radical reac-tion and carbenium ion reaction. The factors affecting the yields of ethylene and propylene are discussed.The results showed that greater yields of ethylene and propylene can be obtained on ZSM-5 catalystsrather than USY and REY catalysts, and the modified ZSM-5 could improve the ethylene yield. A highertemperature is favorable for enhancement of the free radical reaction as opposed to carbenium ion reaction,and change in temperature can adjust the ratio of ethylene and propylene production. A higher steamamount could produce more ethylene and propylene and less coke, and lowering the catalyst/oil ratio isfavorable for producing ethylene.

  13. Studies on the Reaction Mechanism of CPP and the Factors Affecting the Yields of Ethylene and Propylene

    Institute of Scientific and Technical Information of China (English)

    Hou Dianguo; Wang Xieqing; Xie Chaogang; Shi Zhicheng

    2002-01-01

    The reaction mechanisms of Catalytic Pyrolysis Process and theethylene and propylene forma-tion reaction are analyzed, and ethylene and propylene are produced through both the free radical reac-tion and carbenium ion reaction. The factors affecting the yields of ethylene and propylene are discussed.The results showed that greater yields of ethylene and propylene can be obtained on ZSM-5 catalystsrather than USY and REY catalysts, and the modified ZSM-5 could improve the ethylene yield. A highertemperature is favorable for enhancement of the free radical reaction as opposed to carbenium ion reaction,and change in temperature can adjust the ratio of ethylene and propylene production. A higher steamamount could produce more ethylene and propylene and less coke, and lowering the catalyst/oil ratio isfavorable for producing ethylene.

  14. Factors Affecting Milk Yield, Composition and Udder Health of Najdi Ewes

    Directory of Open Access Journals (Sweden)

    M. Ayadi

    2014-02-01

    Full Text Available Although Najdi milk has been historically utilized by bedouins to process traditional dairy products, no published studies have been focused on their milk productivity and quality traits. This study was planned to investigate the effects of litter size, sex of lamb and lamb’s birth weight on milk yield, compositions and udder health during suckling and milking periods. A total of 30 multiparous ewes were utilized in this study. Litter size and sex of lambs did not produce any effects (p>0.05 on milk yield, fat, protein, lactose, total solids and Somatic Cell Counts (SCC; whereas, lamb’s birth weight significantly (p0.05 to attain 1.88±0.18 L in the 9th week of lactation. Average milk yield were 2.17 and 1.71 L.d-1, for ewes that gave birth to lambs weighing >5 and 0.05 and had a mean value of 9.95×105 cells/mL. It is concluded that the indigenous Najdi ewes have a noticeable potential for milk production, but milk compositions were lower in comparison to other international dairy sheep.

  15. Improvement of enzymatic saccharification yield in Arabidopsis thaliana by ectopic expression of the rice SUB1A-1 transcription factor

    Directory of Open Access Journals (Sweden)

    Lizeth Núñez-López

    2015-03-01

    Full Text Available Saccharification of polysaccharides releases monosaccharides that can be used by ethanol-producing microorganisms in biofuel production. To improve plant biomass as a raw material for saccharification, factors controlling the accumulation and structure of carbohydrates must be identified. Rice SUB1A-1 is a transcription factor that represses the turnover of starch and postpones energy-consuming growth processes under submergence stress. Arabidopsis was employed to test if heterologous expression of SUB1A-1 or SUB1C-1 (a related gene can be used to improve saccharification. Cellulolytic and amylolytic enzymatic treatments confirmed that SUB1A-1 transgenics had better saccharification yield than wild-type (Col-0, mainly from accumulated starch. This improved saccharification yield was developmentally controlled; when compared to Col-0, young transgenic vegetative plants yielded 200–300% more glucose, adult vegetative plants yielded 40–90% more glucose and plants in reproductive stage had no difference in yield. We measured photosynthetic parameters, starch granule microstructure, and transcript abundance of genes involved in starch degradation (SEX4, GWD1, juvenile transition (SPL3-5 and meristematic identity (FUL, SOC1 but found no differences to Col-0, indicating that starch accumulation may be controlled by down-regulation of CONSTANS and FLOWERING LOCUS T by SUB1A-1 as previously reported. SUB1A-1 transgenics also offered less resistance to deformation than wild-type concomitant to up-regulation of AtEXP2 expansin and BGL2 glucan-1,3,-beta-glucosidase. We conclude that heterologous SUB1A-1 expression can improve saccharification yield and softness, two traits needed in bioethanol production.

  16. 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.

  17. Yield and approximate composition of in natura and pre-cooked rainbow trout (Oncorhynchus mykiss (Wallbaum fillets of different weight Rendimento e composição centesimal de filés in natura e pré-cozido em truta arco-íris, Oncorhynchus mykiss (Wallbaum

    Directory of Open Access Journals (Sweden)

    Elisabete Maria Macedo-Viegas

    2002-04-01

    Full Text Available The aim of this work was to evaluate the weight classes (CP and processing form (FP effects on rainbow trout Oncorhynchus mykiss (Wallbaum (Salmoniformes, Salmonidae yield and approximate composition. The assays were carried out in a completely randomized factorial design. The analyzed variables were weight classes (CP1=300 up to 345g; CP2= 350 up to 395g and CP3= 400 up to 445g and processing form (FP1= iin natura fillet and FP2= pre-cooked fillet. The CP and FP showed significant effect on fillet yield, but they didn’t show interaction effect (p > 0.05. The CP2 class showed higher fillet yield (44.81% than CP1 (41.70% and CP3 (42.81%. Regarding the processing form, the yield of in natura fillet (44.51% was higher (p in natura fillet (6.16% with p 0.05 among the analyzed CP. The approximate composition in the CP showed significant effect (p 1= 73.25%, CP2= 72.19% e CP3= 73.03%. The FP analysis of in natura fillets showed higher values (p in natura fillets from classes CP1 (74.86% and CP3 (73.90%, although no difference was observed in the pre-cooked class. The contents of crude protein (19.05% and ash (1.16% were lower (p Com o objetivo de avaliar o efeito da classe de peso (CP e forma de processamento (FP da truta arco-íris, Oncorhynchus mykiss (Wallbaum (Salmoniformes, Salmonidae sobre o rendimento e a composição centesimal dos filés, foi realizado o experimento em um delineamento inteiramente casualizado, em um esquema fatorial 3x2 (três classes de peso, CP1= 300 a 345g, CP2= 350 a 395g e CP3= 400 a 445g e duas formas de processamento, FP1 = filé in natura, e FP2= filé pré-cozido. As CP e FP tiveram influência significativa sobre o rendimento de filés, porém, não houve interação (p > 0,05 entre esses parâmetros. A classe CP2 apresentou maior rendimento de filé (44,81% em relação à CP1 (41,70% e CP3 (42,81%. Quanto às formas de processamento, o rendimento dos filés in natura (44,51% foi superior (p in natura (6

  18. THE CHOICE OF INVESTMENT LOCATION – THE DETERMININING FACTOR OF ITS YIELD

    Directory of Open Access Journals (Sweden)

    GUŢĂ ANCA JARMILA

    2016-08-01

    Full Text Available The main objective of a financial manager is to use the funds of the company within its managerial authority, so that at long-term the firm obtains the investments yield at least as high as that which could be achieved through alternative investments, with similar risks. The second important objective is to maximize the present value of investment resources to achieve the higher yield as possible, without existing the undue risk. For maximization of the earning capacity of the firm, the resources are allocated in such a way that the earning are allocated in such a way that the earning capacity is transformed into a high efficiency as possible for the company. For achieving these objectives the measurement methods are needed to evaluate the company performance. A basic measurement method is the return on investment (ROI, which describes the relationship between profit and investment. The planning of a business regardless of the investment area must take into account the location of the investment project because of its importance to the future success of the company. In this context, the paper analyzes the main aspects concerning the natural environment and related geophysical conditions, the environmental impact of the project, socio-economic and governmental policies as well as the industrial infrastructure conditions, key issues in determining the efficiency of investment for a company with industrial production activity

  19. High yield expression of catalytically active USP18 (UBP43 using a Trigger Factor fusion system

    Directory of Open Access Journals (Sweden)

    Basters Anja

    2012-08-01

    Full Text Available Abstract Background Covalent linkage of the ubiquitin-like protein ISG15 interferes with viral infection and USP18 is the major protease which specifically removes ISG15 from target proteins. Thus, boosting ISG15 modification by protease inhibition of USP18 might represent a new strategy to interfere with viral replication. However, so far no heterologous expression system was available to yield sufficient amounts of catalytically active protein for high-throughput based inhibitor screens. Results High-level heterologous expression of USP18 was achieved by applying a chaperone-based fusion system in E. coli. Pure protein was obtained in a single-step on IMAC via a His6-tag. The USP18 fusion protein exhibited enzymatic activity towards cell derived ISG15 conjugated substrates and efficiently hydrolyzed ISG15-AMC. Specificity towards ISG15 was shown by covalent adduct formation with ISG15 vinyl sulfone but not with ubiquitin vinyl sulfone. Conclusion The results presented here show that a chaperone fusion system can provide high yields of proteins that are difficult to express. The USP18 protein obtained here is suited to setup high-throughput small molecule inhibitor screens and forms the basis for detailed biochemical and structural characterization.

  20. Factors affecting the yield of bio-oil from the pyrolysis of coconut shell.

    Science.gov (United States)

    Gao, Yun; Yang, Yi; Qin, Zhanbin; Sun, Yi

    2016-01-01

    Coconut is a high-quality agricultural product of the Asia-Pacific region. In this paper, coconut shell which mainly composed of cellulose, hemicellulose, lignin was used as a raw material for coconut shell oil from coconut shell pyrolysis. The influence of the pyrolysis temperature, heating rate and particle size on coconut oil yield was investigated, and the effect of heating rate on coconut oil components was discussed. Experimental results show that the maximum oil yield of 75.74 wt% (including water) were obtained under the conditions that the final pyrolysis temperature 575 °C, heating rate 20 °C/min, coconut shell diameter about 5 mm. Thermal gravimetric analysis was used and it can be seen that coconut shell pyrolysis process can be divided into three stages: water loss, pyrolysis and pyrocondensation. The main components of coconut-shell oil are water (about 50 wt%), aromatic, phenolic, acid, ketone and ether containing compounds.

  1. Forecasting the Yield Curve in a Data-Rich Environment Using the Factor-Augmented Nelson-Siegel Model

    DEFF Research Database (Denmark)

    Exterkate, Peter; Dijk, Dick van; Heij, Christiaan;

    2013-01-01

    This paper compares various ways of extracting macroeconomic information from a data-rich environment for forecasting the yield curve using the Nelson–Siegel model. Five issues in extracting factors from a large panel of macro variables are addressed; namely, selection of a subset of the available...... forecast accuracy, especially for the shortest and longest maturities. Factor-augmented methods perform well in relatively volatile periods, including the crisis period in 2008–9, when simpler models do not suffice. The macroeconomic information is exploited best by partial least squares methods...

  2. 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

  3. 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.

  4. 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.

  5. 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...

  6. 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.

  7. A new method for high yield purification of type beta transforming growth factor from human platelets

    NARCIS (Netherlands)

    Eijnden-van Raaij, A.J.M. van den; Koornneef, I.; Zoelen, E.J.J. van

    1988-01-01

    A new method was developed for the purification of type beta transforming growth factor from human platelets. This method is a three-step procedure including gel filtration, weak cation exchange HPLC and reverse phase HPLC. All steps are carried out at low pH using exclusively volatile acidic buffer

  8. Temporal Variations of Water Productivity in Irrigated Corn: An Analysis of Factors Influencing Yield and Water Use across Central Nebraska.

    Science.gov (United States)

    Carr, Tony; Yang, Haishun; Ray, Chittaranjan

    2016-01-01

    Water Productivity (WP) of a crop defines the relationship between the economic or physical yield of the crop and its water use. With this concept it is possible to identify disproportionate water use or water-limited yield gaps and thereby support improvements in agricultural water management. However, too often important qualitative and quantitative environmental factors are not part of a WP analysis and therefore neglect the aspect of maintaining a sustainable agricultural system. In this study, we examine both the physical and economic WP in perspective with temporally changing environmental conditions. The physical WP analysis was performed by comparing simulated maximum attainable corn yields per unit of water using the crop model Hybrid-Maize with observed data from 2005 through 2013 from 108 farm plots in the Central Platte and the Tri Basin Natural Resource Districts of Nebraska. In order to expand the WP analysis on external factors influencing yields, a second model, Maize-N, was used to estimate optimal nitrogen (N)-fertilizer rate for specific fields in the study area. Finally, a vadose zone flow and transport model, HYDRUS-1D for simulating vertical nutrient transport in the soil, was used to estimate locations of nitrogen pulses in the soil profile. The comparison of simulated and observed data revealed that WP was not on an optimal level, mainly due to large amounts of irrigation used in the study area. The further analysis illustrated year-to-year variations of WP during the nine consecutive years, as well as the need to improve fertilizer management to favor WP and environmental quality. In addition, we addressed the negative influence of groundwater depletion on the economic WP through increasing pumping costs. In summary, this study demonstrated that involving temporal variations of WP as well as associated environmental and economic issues can represent a bigger picture of WP that can help to create incentives to sustainably improve

  9. Mammography performance in Oman: Review of factors influencing cancer yield and positive predictive value.

    Science.gov (United States)

    Taif, Sawsan; Tufail, Fatma; Alnuaimi, Ahmed Sameer

    2016-06-01

    The aim of this study is to assess mammography performance in Oman by estimating the breast cancer rate and the positive predictive value (PPV) with the influence of some variables. This cross-sectional study was conducted on mammograms done in one of the three main breast imaging centers in Oman between January 2008 and July 2012. Diagnostic and screening groups were identified and assessed separately. Rate of abnormal mammograms, rate of breast cancer and the PPV were estimated according to Breast Imaging Reporting and Data System (BIRADS) score, presence of breast lump and patient's age. Total of 653 mammograms were included, 254 diagnostic and 399 screening. Abnormal mammograms (BIRADS 4 and 5) form 31.9% of the diagnostic examinations compared with 6.8% of screening examinations. Breast cancer was present in 17.9% of the diagnostic compared with 1.0% of the screening group. The PPV of BIRADS 5 was 94.1%, and for BIRADS 4 was 37.1 and 26.7% for diagnostic and screening studies. Overall PPV for abnormal mammograms was 65.2% in the diagnostic and 26.7% in the screening group. Mammography PPV shows positive association with age (P = 0.039) while presence of breast lump has no significant effect on the PPV (P = 0.38). BIRADS 5 score was found to have a high cancer yield making it a strong predictor of cancer. Different results were obtained in the diagnostic compared with screening mammography with higher rates of abnormal mammograms and breast cancer. Mammography performance should be better in the older women. © 2014 Wiley Publishing Asia Pty Ltd.

  10. 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

  11. 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.

  12. 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...

  13. Phylogenetic factorization of compositional data yields lineage-level associations in microbiome datasets

    Directory of Open Access Journals (Sweden)

    Alex D. Washburne

    2017-02-01

    Full Text Available Marker gene sequencing of microbial communities has generated big datasets of microbial relative abundances varying across environmental conditions, sample sites and treatments. These data often come with putative phylogenies, providing unique opportunities to investigate how shared evolutionary history affects microbial abundance patterns. Here, we present a method to identify the phylogenetic factors driving patterns in microbial community composition. We use the method, “phylofactorization,” to re-analyze datasets from the human body and soil microbial communities, demonstrating how phylofactorization is a dimensionality-reducing tool, an ordination-visualization tool, and an inferential tool for identifying edges in the phylogeny along which putative functional ecological traits may have arisen.

  14. 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.

  15. Age-Related Yield of Adipose-Derived Stem Cells Bearing the Low-Affinity Nerve Growth Factor Receptor

    Directory of Open Access Journals (Sweden)

    Raquel Cuevas-Diaz Duran

    2013-01-01

    Full Text Available Adipose-derived stem cells (ADSCs are a heterogeneous cell population that may be enriched by positive selection with antibodies against the low-affinity nerve growth factor receptor (LNGFR or CD271, yielding a selective cell universe with higher proliferation and differentiation potential. This paper addresses the need for determining the quantity of ADSCs positive for the CD271 receptor and its correlation with donor's age. Mononuclear cells were harvested from the lower backs of 35 female donors and purified using magnetic beads. Multipotency capacity was tested by the expression of stemness genes and through differentiation into preosteoblasts and adipocytes. A significant statistical difference was found in CD271+ concentrations between defined age intervals. The highest yield was found within women on the 30–40-year-old age range. CD271+ ADSCs from all age groups showed differentiation capabilities as well as expression of typical multipotent stem cell genes. Our data suggest that the amount of CD271+ cells correlates inversely with age. However, the ability to obtain these cells was maintained through all age ranges with a yield higher than what has been reported from bone marrow. Our findings propose CD271+ ADSCs as the primary choice for tissue regeneration and autologous stem cell therapies in older subjects.

  16. 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.

  17. 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.

  18. “What’s Cooking?”

    DEFF Research Database (Denmark)

    Svejenova, Silviya

    2016-01-01

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

  19. 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...

  20. 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.

  1. Expression of barley SUSIBA2 transcription factor yields high-starch low-methane rice

    Energy Technology Data Exchange (ETDEWEB)

    Su, J.; Hu, C.; Yan, X.; Jin, Y.; Chen, Z.; Guan, Q.; Wang, Y.; Zhong, D.; Jansson, Georg C.; Wang, F.; Schnrer, Anna; Sun, Chuanxin

    2015-07-22

    Atmospheric methane is the second most important greenhouse gas after carbon dioxide, and is responsible for about 20% of the global warming effect since pre-industrial times. Rice paddies are the largest anthropogenic methane source and produce 7–17% of atmospheric methane. Warm waterlogged soil and exuded nutrients from rice roots provide ideal conditions for methanogenesis in paddies with annual methane emissions of 25–100-million tonnes. This scenario will be exacerbated by an expansion in rice cultivation needed to meet the escalating demand for food in the coming decades4. There is an urgent need to establish sustainable technologies for increasing rice production while reducing methane fluxes from rice paddies. However, ongoing efforts for methane mitigation in rice paddies are mainly based on farming practices and measures that are difficult to implement5. Despite proposed strategies to increase rice productivity and reduce methane emissions4,6, no high-starch low-methane-emission rice has been developed. Here we show that the addition of a single transcription factor gene, barley SUSIBA2, conferred a shift of carbon flux to SUSIBA2 rice, favouring the allocation of photosynthates to aboveground biomass over allocation to roots. The altered allocation resulted in an increased biomass and starch content in the seeds and stems, and suppressed methanogenesis, possibly through a reduction in root exudates. Three-year field trials in China demonstrated that the cultivation of SUSIBA2 rice was associated with a significant reduction in methane emissions and a decrease in rhizospheric methanogen levels. SUSIBA2 rice offers a sustainable means of providing increased starch content for food production while reducing greenhouse gas emissions from rice cultivation. Approaches to increase rice productivity and reduce methane emissions as seen in SUSIBA2 rice may be particularly beneficial in a future climate with rising temperatures resulting in increased methane

  2. Expression of barley SUSIBA2 transcription factor yields high-starch low-methane rice

    Science.gov (United States)

    Su, J.; Hu, C.; Yan, X.; Jin, Y.; Chen, Z.; Guan, Q.; Wang, Y.; Zhong, D.; Jansson, C.; Wang, F.; Schnürer, A.; Sun, C.

    2015-07-01

    Atmospheric methane is the second most important greenhouse gas after carbon dioxide, and is responsible for about 20% of the global warming effect since pre-industrial times. Rice paddies are the largest anthropogenic methane source and produce 7-17% of atmospheric methane. Warm waterlogged soil and exuded nutrients from rice roots provide ideal conditions for methanogenesis in paddies with annual methane emissions of 25-100-million tonnes. This scenario will be exacerbated by an expansion in rice cultivation needed to meet the escalating demand for food in the coming decades. There is an urgent need to establish sustainable technologies for increasing rice production while reducing methane fluxes from rice paddies. However, ongoing efforts for methane mitigation in rice paddies are mainly based on farming practices and measures that are difficult to implement. Despite proposed strategies to increase rice productivity and reduce methane emissions, no high-starch low-methane-emission rice has been developed. Here we show that the addition of a single transcription factor gene, barley SUSIBA2 (refs 7, 8), conferred a shift of carbon flux to SUSIBA2 rice, favouring the allocation of photosynthates to aboveground biomass over allocation to roots. The altered allocation resulted in an increased biomass and starch content in the seeds and stems, and suppressed methanogenesis, possibly through a reduction in root exudates. Three-year field trials in China demonstrated that the cultivation of SUSIBA2 rice was associated with a significant reduction in methane emissions and a decrease in rhizospheric methanogen levels. SUSIBA2 rice offers a sustainable means of providing increased starch content for food production while reducing greenhouse gas emissions from rice cultivation. Approaches to increase rice productivity and reduce methane emissions as seen in SUSIBA2 rice may be particularly beneficial in a future climate with rising temperatures resulting in increased

  3. A wheat CCAAT box-binding transcription factor increases the grain yield of wheat with less fertilizer input.

    Science.gov (United States)

    Qu, Baoyuan; He, Xue; Wang, Jing; Zhao, Yanyan; Teng, Wan; Shao, An; Zhao, Xueqiang; Ma, Wenying; Wang, Junyi; Li, Bin; Li, Zhensheng; Tong, Yiping

    2015-02-01

    Increasing fertilizer consumption has led to low fertilizer use efficiency and environmental problems. Identifying nutrient-efficient genes will facilitate the breeding of crops with improved fertilizer use efficiency. This research performed a genome-wide sequence analysis of the A (NFYA), B (NFYB), and C (NFYC) subunits of Nuclear Factor Y (NF-Y) in wheat (Triticum aestivum) and further investigated their responses to nitrogen and phosphorus availability in wheat seedlings. Sequence mining together with gene cloning identified 18 NFYAs, 34 NFYBs, and 28 NFYCs. The expression of most NFYAs positively responded to low nitrogen and phosphorus availability. In contrast, microRNA169 negatively responded to low nitrogen and phosphorus availability and degraded NFYAs. Overexpressing TaNFYA-B1, a low-nitrogen- and low-phosphorus-inducible NFYA transcript factor on chromosome 6B, significantly increased both nitrogen and phosphorus uptake and grain yield under differing nitrogen and phosphorus supply levels in a field experiment. The increased nitrogen and phosphorus uptake may have resulted from the fact that that overexpressing TaNFYA-B1 stimulated root development and up-regulated the expression of both nitrate and phosphate transporters in roots. Our results suggest that TaNFYA-B1 plays essential roles in root development and in nitrogen and phosphorus usage in wheat. Furthermore, our results provide new knowledge and valuable gene resources that should be useful in efforts to breed crops targeting high yield with less fertilizer input.

  4. From Solar Cookers Towards Viable Solar Cooking Technology

    DEFF Research Database (Denmark)

    Ahmad, Bashir

    1997-01-01

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

  5. Dietary intake, food processing, and cooking methods among Amish and non-Amish adults living in Ohio Appalachia: relevance to nutritional risk factors for cancer.

    Science.gov (United States)

    Cuyun Carter, Gebra B; Katz, Mira L; Ferketich, Amy K; Clinton, Steven K; Grainger, Elizabeth M; Paskett, Electra D; Bloomfield, Clara D

    2011-11-01

    This study's purpose was to examine the source, storage, preparation, and intake of food among Amish and non-Amish adults to understand dietary practices as a potential contributing factor to lower cancer incidence rates. Interviews were conducted with a random sample of 134 Amish and 154 non-Amish adults including questions about dietary practices and a 24-h dietary recall. Amish compared to non-Amish adults reported (1) less refrigeration in homes (85% vs. 100%, P food from restaurants and grocery stores (P cancer although neither group achieves current diet and cancer prevention guidelines. Lifestyle factors, screening, and healthcare access may be contributing to the lower cancer incidence rates among the Amish and these results suggest areas of intervention to reduce the cancer burden.

  6. Physico-chemical traits of raw and cooked fillets of rainbow trout (Oncorhynchus mykiss from different strains and farms

    Directory of Open Access Journals (Sweden)

    Roberta Martelli

    2014-09-01

    Full Text Available Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3, were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Enhancing the secretory yields of leech carboxypeptidase inhibitor in Escherichia coli: influence of trigger factor and signal recognition particle.

    Science.gov (United States)

    Puertas, Juan-Miguel; Nannenga, Brent L; Dornfeld, Kevin T; Betton, Jean-Michel; Baneyx, François

    2010-11-01

    The signal recognition particle (SRP) dependent secretion pathway is as an attractive alternative to Sec-dependent export for the production of disulfide-bonded and/or fast-folding recombinant proteins in the Escherichia coli periplasm. SRP, which shares a ribosomal attachment site with the molecular chaperone trigger factor (TF), recognizes highly hydrophobic signal sequence as they emerge from the ribosome and delivers ribosome nascent chain complexes to FtsY for subsequent cotranslational translocation of target proteins across the SecYEG pore. However, like in the case of Sec-dependent export, secretory yields can be limited by the accumulation of precursor proteins in the cytoplasm. Using leech carboxypeptidase inhibitor (LCI) fused to the SRP-dependent DsbA signal sequence as a model system, we show that a null mutation in the gene encoding TF (Deltatig) or SRP co-expression reduce pre-LCI accumulation by half, and that quantitative export can be achieved by combining the two strategies. Interestingly, enhanced precursor processing did not alter periplasmic LCI levels but increased the amount of protein excreted in the growth medium. All mature LCI was nearly fully active and an 80% increase in productivity was achieved in Deltatig cells alone due to their faster growth. Our results show that competition between SRP and TF can interfere with efficient export of recombinant proteins targeted to the SRP pathway and establish TF-deficient strains and SRP co-expression as a simple solution to improve yields.

  12. High-yield expression of human vascular endothelial growth factor VEGF(165) in Escherichia coli and purification for therapeutic applications.

    Science.gov (United States)

    Pizarro, Shelly A; Gunson, Jane; Field, Matthew J; Dinges, Rachel; Khoo, Stefanie; Dalal, Milind; Lee, Michael; Kaleas, Kimberly A; Moiseff, Kathryn; Garnick, Susan; Reilly, Dorothea E; Laird, Michael W; Schmelzer, Charles H

    2010-08-01

    Vascular endothelial growth factor (VEGF(165)) is a potent mitogen that induces angiogenesis and vascular permeability in vivo and has demonstrated potential in therapeutic applications for accelerating wound healing. An industrial production method that provides high yield as well as high purity, quality, and potency is needed. The process described in this report involves a bacterial expression system capable of producing approximately 9g of rhVEGF per liter of broth and a downstream purification process consisting of protein refolding and three chromatography steps prior to formulation of the drug substance. A high cell density (HCD) fed-batch fermentation process was used to produce rhVEGF in periplasmic inclusion bodies. The inclusion bodies are harvested from the cell lysate and subjected to a single-step protein solubilization and refolding operation to extract the rhVEGF for purification. Overall recovery yields observed during development, including refolding and chromatography, were 30+/-6%. Host cell impurities are consistently cleared below target levels at both laboratory and large-scale demonstrating process robustness. The structure of the refolded and purified rhVEGF was confirmed by mass spectrometry, N-terminal sequencing, and tryptic peptide mapping while product variants were analyzed by multiple HPLC assays. Biological activity was verified by the proliferation of human umbilical vein derived endothelial cells. Copyright 2010 Elsevier Inc. All rights reserved.

  13. 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.

  14. Human combinatorial Fab library yielding specific and functional antibodies against the human fibroblast growth factor receptor 3.

    Science.gov (United States)

    Rauchenberger, Robert; Borges, Eric; Thomassen-Wolf, Elisabeth; Rom, Eran; Adar, Rivka; Yaniv, Yael; Malka, Michael; Chumakov, Irina; Kotzer, Sarit; Resnitzky, Dalia; Knappik, Achim; Reiffert, Silke; Prassler, Josef; Jury, Karin; Waldherr, Dirk; Bauer, Susanne; Kretzschmar, Titus; Yayon, Avner; Rothe, Christine

    2003-10-03

    The human combinatorial antibody library Fab 1 (HuCAL-Fab 1) was generated by transferring the heavy and light chain variable regions from the previously constructed single-chain Fv library (Knappik, A., Ge, L., Honegger, A., Pack, P., Fischer, M., Wellnhofer, G., Hoess, A., Wölle, J., Plückthun, A., and Virnekäs, B. (2000) J. Mol. Biol. 296, 57-86), diversified in both complementarity-determining regions 3 into a novel Fab display vector, yielding 2.1 x 10(10) different antibody fragments. The modularity has been retained in the Fab display and screening plasmids, ensuring rapid conversion into various antibody formats as well as antibody optimization using prebuilt maturation cassettes. HuCAL-Fab 1 was challenged against the human fibroblast growth factor receptor 3, a potential therapeutic antibody target, against which, to the best of our knowledge, no functional antibodies could be generated so far. A unique screening mode was designed utilizing recombinant functional proteins and cell lines differentially expressing fibroblast growth factor receptor isoforms diversified in expression and receptor dependence. Specific Fab fragments with subnanomolar affinities were isolated by selection without any maturation steps as determined by fluorescence flow cytometry. Some of the selected Fab fragments completely inhibit target-mediated cell proliferation, rendering them the first monoclonal antibodies against fibroblast growth factor receptors having significant function blocking activity. This study validates HuCAL-Fab 1 as a valuable source for the generation of target-specific antibodies for therapeutic applications.

  15. 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.

  16. 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.

  17. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Science.gov (United States)

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

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

  18. 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.

  19. 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.

  20. 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.

  1. 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.

  2. Inactivation of a GAL4-Like Transcription Factor Improves Cell Fitness and Product Yield in Glycoengineered Pichia pastoris Strains

    Science.gov (United States)

    Argyros, Rebecca; Bukowski, John; Nelson, Stephanie; Sharkey, Nathan; Kim, Sehoon; Copeland, Victoria; Davidson, Robert C.; Chen, Ronghua; Zhuang, Jun; Sethuraman, Natarajan; Stadheim, Terrance A.

    2014-01-01

    With a completely reengineered and humanized glycosylation pathway, glycoengineered Pichia pastoris has emerged as a promising production host for the manufacture of therapeutic glycoproteins. However, the extensive genetic modifications have also negatively affected the overall fitness levels of the glycoengineered host cells. To make glycoengineered Pichia strains more compatible with a scalable industrial fermentation process, we sought to identify genetic solutions to broadly improve cell robustness during fermentation. In this study, we report that mutations within the Pichia pastoris ATT1 (PpATT1) gene (a homolog of the Saccharomyces cerevisiae GAL4 [ScGAL4] transcriptional activator) dramatically increased the cellular fitness levels of glycoengineered Pichia strains. We demonstrate that deletion of the PpATT1 gene enabled glycoengineered Pichia strains to improve their thermal tolerance levels, reduce their cell lysis defects, and greatly improve fermentation robustness. The extension of the duration of fermentation enabled the PpATT1-modified glycoengineered Pichia strains to increase their product yields significantly without any sacrifice in product quality. Because the ATT1 gene could be deleted from any Pichia strains, including empty hosts and protein-expressing production strains alike, we suggest that the findings described in this study are broadly applicable to any Pichia strains used for the production of therapeutic proteins, including monoclonal antibodies, Fc fusions, peptides, hormones, and growth factors. PMID:25344235

  3. 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.

  4. The Measuring and Impacting Factors Analysis of Rural Straw Yield-Based on the Perspective of Constructing Low-carbon Agricultural Economy

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    On the basis of expounding the status quo and using developmental trend of China’s straw,4 indices are selected:straw yield,planting area,using amount of fertilizer and effective irrigation area.According to the relevant data of China Statistical Yearbook from 1991 to 2008,by using linear regression model,we calculate China’s rural straw yield,analyze the factors impacting straw yield,and point out that the using amount of fertilizer is the important factor impacting straw yield.Based on these,in the perspective of low-carbon agricultural economy,we put forward suggestions of using straw comprehensively from 4 perspectives in order to provide theoretical reference for decision-makers:improve fertilizer dependence;develop straw reuse technology;popularize the technology of straw gasification actively;strengthen farmers’ low-carbon awareness.

  5. Influence of climatic factors on the low yields of spring barley and winter wheat in Southern Moravia (Czech Republic) during the 1961-2007 period

    Science.gov (United States)

    Kolář, Petr; Trnka, Miroslav; Brázdil, Rudolf; Hlavinka, Petr

    2014-08-01

    The paper aims to study the variability of spring barley and winter wheat yields, the most important crops in the Czech Republic, with respect to the variability of weather and climatic factors. Yields of both crops have been studied for 13 districts in Southern Moravia for the 1961-2007 period. From detrended series of spring barley and winter wheat yields, years with very low (lower than the mean minus a 2.5-multiple of the standard deviation) and extremely low (interval given by the mean minus a 1.5- and 2.5-multiple of the standard deviation) yields were selected. Years in which at least one of the districts had extremely low/very low yields were further analyzed. From 10 such years selected separately for spring barley and winter wheat, six of them agreed for both crops. Extreme years were studied using NUTS4-level yield data with respect to temperature, precipitation, the self-calibrated Palmer Drought Severity Index (scPDSI), snow cover, frost patterns, and the onset and duration of select phenophases. Extremely/very low barley yields in 1993, 2000, and 2007 were related to high April-June (AMJ) temperatures, low AMJ precipitation totals, and negative AMJ scPDSI (indicating drought) with an earlier onset of flowering and full ripeness and shorter intervals from tillering to flowering and from flowering to full ripeness compared to the entire 1961-2007 mean. As for extremely/very low winter wheat yields, in addition to the previously mentioned factors, winter patterns also played an important role, particularly the occurrence of severe frosts with a coinciding lack of snow cover and a long-lasting snow cover (in highlands), indicating that low yields are the result of not only one unfavorable factor but a combination of several of them.

  6. Effects of Sodium Tripolyphosphate, Microbial Transglutaminase and Enzyme-hydrolyzed Soy Protein Fraction on the Quality of Cooked Pork Batter by Response Surface Methodology

    Directory of Open Access Journals (Sweden)

    Xingjian Huang

    2014-11-01

    Full Text Available We investigated the compound effects of sodium tripolyphosphate (STPP, microbial transglutaminase (MTGase and enzyme-hydrolyzed soy protein fraction (denoted as TSF, molecular weight cut-off = 0.5 kDa to 10 kDa on the texture properties (hardness, springiness, cohesiveness and chewiness, cooking yield and sensory attributes (firmness, elasticity and juiciness of cooked pork batter. The hardness and springiness of the cooked pork batter were both significantly affected by the amount of MTGase and TSF added. In the presence of TSF, the textural characteristics of cooked pork batter were not significantly affected by STPP (p>0.05. The amount of TSF elicited negative linear (p<0.001 and positive quadratic effects (p<0.01 on the cohesiveness and chewiness of cooked pork batter. The interaction between MTGase and TSF positively affected (p<0.01 the cohesiveness of cooked pork batter. Furthermore, the amount of MTGase showed positive linear (p<0.01 effects on the chewiness of cooked pork batter. However, the interaction between STPP and TSF significantly weakened (p<0.05 the chewiness of cooked pork batter. Both TSF and MTGase positively affected (p<0.01 and p<0.05, respectively cooking yield. Both hardness versus firmness and springiness versus elasticity presented distinct correlations (p<0.01 and p<0.001, respectively. The cohesiveness and chewiness of cooked pork batter significantly affected cooking yield and sensory attributes (firmness, elasticity and juiciness. Overall acceptability poorly correlated with instrumental attributes and sensory partial attribute. Sensory analysis results indicated that the cooked pork batter with 0.4% MTGase, 4% TSF and 0.4% STPP was the most common sample, which presented the best synthetic mouth feeling.

  7. 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...

  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. Fibroblast growth factor-20 increases the yield of midbrain dopaminergic neurons derived from human embryonic stem cells

    Directory of Open Access Journals (Sweden)

    Ana Sofia Correia

    2007-12-01

    Full Text Available In the central nervous system, fibroblast growth factor (FGF-20 has been reported to act preferentially on midbrain dopaminergic neurons. It also promotes the dopaminergic differentiation of stem cells. We have analyzed the effects of FGF-20 on human embryonic stem cells (hESCs differentiation into dopaminergic neurons. We induced neuronal differentiation of hESCs by co-culturing those with PA6 mouse stromal cells for 3 weeks. When we supplemented the culture medium with FGF-20, the number of tyrosine hydroxylase (TH- expressing neurons increased fivefold, from 3% to 15% of the hESC-derived cells. The cultured cells also expressed other midbrain dopaminergic markers (PITX3, En1, Msx1, and Aldh1, suggesting that some had differentiated into midbrain dopaminergic neurons. We observed no effect of FGF-20 on the size of the soma area or neurite length of the TH-immunopositive neurons. Regardless of whether FGF-20 had been added or not, 17% of the hESC-derived cells expressed the pan-neuronal marker b-III-Tubulin. The proportion of proliferating cells positive for Ki-67 was also not affected by FGF-20 (7% of the hESC-derived cells. By contrast, after 3 weeks in culture FGF-20 significantly reduced the proportion of cells undergoing cell death, as revealed by immunoreactivity for cleaved caspase-8, Bcl-2 associated X protein (BAX and cleaved caspase-3 (2.5% to 1.2% of cleaved caspase-3-positive cells out of the hESC-derived cells. Taken together, our results indicate that FGF-20 specifically increases the yield of dopaminergic neurons from hESCs grown on PA6 feeder cells and at least part of this effect is due to a reduction in cell death.

  10. Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast.

    Science.gov (United States)

    Sammel, L M; Claus, J R

    2007-12-01

    Calcium chloride (250, 500ppm) was examined for its ability to reduce the pink color defect induced by sodium nitrite (10ppm) and nicotinamide (1.0%) in cooked ground turkey in the presence and absence of sodium tripolyphosphate (0.25, 0.5%) and sodium citrate (0.5, 1.0%). The ability of tricalcium phosphate (0.1-0.5%) to reduce pink cooked color also was evaluated in ground turkey and both calcium chloride and tricalcium phosphate were tested for their effects on pink cooked color in whole breast muscle. The combination of calcium chloride and sodium tripolyphosphate, not calcium chloride alone, was necessary for a reduction in pink cooked color induced by nicotinamide. Subsequently, in the presence of phosphate, both calcium chloride and sodium citrate reduced pink cooked color and were most effective in combination. Tricalcium phosphate also was capable of reducing pink cooked color in ground turkey, however substituting tricalcium phosphate for sodium tripolyphosphate resulted in lower pH and cooking yields. Neither calcium chloride nor tricalcium phosphate was capable of reducing pink cooked color in whole turkey breast. Currently, a combination of sodium tripolyphosphate, calcium chloride, and sodium citrate represents the most suitable means for reducing or preventing the pink color defect in uncured ground turkey.

  11. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

    Directory of Open Access Journals (Sweden)

    Sassy Bhawamai

    2016-09-01

    Full Text Available Background: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results: Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G, but lower protocatechuic acid (PA, than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions: Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice.

  12. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

    Science.gov (United States)

    Bhawamai, Sassy; Lin, Shyh-Hsiang; Hou, Yuan-Yu; Chen, Yue-Hwa

    2016-01-01

    Background Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G), but lower protocatechuic acid (PA), than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP) activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice. PMID:27652685

  13. 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.

  14. Differential expression pattern of rubber elongation factor (REF) mRNA transcripts from high and low yielding clones of rubber tree (Hevea brasiliensis Muell. Arg.).

    Science.gov (United States)

    Priya, P; Venkatachalam, P; Thulaseedharan, A

    2007-10-01

    In Hevea tree, rubber elongation factor (REF) is a key gene involved in rubber biosynthesis. Since the immaturity period for Hevea is 6 years, identification of molecular marker for latex yield potential will be beneficial for early selection of high yielding clones. The main objective of this research is to study the expression pattern of the REF gene in contrasting latex yield rubber clones (high and low yielding) by Northern blot as well as RT-PCR analysis. Accumulation of REF mRNA transcripts was significantly higher in latex cells compared to other cells of seedlings and mature Hevea trees. Northern results revealed that the level of REF gene expression in latex cells of high yielding rubber clones was significantly higher than in low yielders. According to RT-PCR results, the abundance of REF mRNA transcripts in latex cells was fivefold higher in the RRII105 clone, one of the most high yielding rubber clones. It is evident from the results that both tapping and ethephon treatment had a direct effect on induction of REF gene expression. Results demonstrate a positive correlation between REF gene expression pattern and latex yield.

  15. The influence of environmental factors on daily milk yield and fat and protein content in Istrian sheep

    Directory of Open Access Journals (Sweden)

    Marija Špehar

    2012-09-01

    Full Text Available The objective of this study was to analyse the effect of stage of lactation, parity, litter size, and lambing season on daily milk production and fat and protein content in Istrian sheep. Data included9.533 test-day records of 2.024 ewes for the period from October 2005 to May 2009. Daily milk yield and fat and protein content were determined during monthly milking controls using AT4 method. The stage of lactation, described by Wilmink lactation curve, had significant effect (P<0.001 on all studied milk traits of Istrian sheep. The peak of daily milk production was achieved between the 20th and 30th day of lactation and gradually decreased towards the end of lactation. Lactation curves for fat and protein content had opposite shape compared to the daily milk yield lactation curve. Parity affected (P<0.05 the daily milk yield and protein content. Daily milk yield and protein content were the lowest in the first and the highest in the third parity. Statistically significant influence of litter size (P<0.05 was determined for daily milk yield and fat content. A higher daily milk yield and lower fat content was observed in ewes lambing twins compared to ewes lambing singles. Differences in daily milk yield and contents were observed for the lambing season effect (P<0.001. Istrian ewes lambed in December and November (first lambing season had the highest daily milk production, while the lowest daily milk yield had ewes lambed in February.

  16. 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®

  17. Effect of environmental and genetic factors on the correlation and stability of grain yield components in wheat

    Directory of Open Access Journals (Sweden)

    Hristov Nikola

    2011-01-01

    Full Text Available More effective breeding and development of new wheat genotypes depend on an intricate analysis of the complex relationships among many different traits. The objective of this paper was to determine the interrelationship, direct and indirect effects, and stability of different yield components in wheat. Forty divergent genotypes were analyzed in a three- year study (2005-2007. Highly significant correlations were found between grain yield per plant and all the other traits analyzed except spike length, with the only negative correlation being that with plant height. Path analysis revealed highly significant direct effects of grain number per spike, grain mass per spike and 1000 grain weight on grain yield per plant. Analysis of stability parameters showed that the stability of grain yield per plant depended for the most part on the stability of grain number per spike, grain mass per spike and harvest index. Cluster analysis identified genotypes with a high performance for grain yield per plant and good stability parameters, indicating the possibility of developing wheat varieties with a high potential and high stability for a particular trait.

  18. Effect of salt addition on sous vide cooked whole beef muscles from Argentina.

    Science.gov (United States)

    Vaudagna, S R; Pazos, A A; Guidi, S M; Sanchez, G; Carp, D J; Gonzalez, C B

    2008-07-01

    Sodium chloride (NaCl, 0-1.4%) and sodium tripolyphosphate (STPP, 0-0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55-75°C). The effects of these three factors on pH, cooking loss, instrumental colour parameters, protein solubilization and distribution, and micro- and ultra-structure were evaluated. Quadratic surface responses equations were obtained from data (pH, cooking loss and colour parameters) as a function of the salts concentrations and cooking temperature. Both salts - alone or in combination - successfully reduced cooking loss. The best results were obtained for the combinations 0.25%STPP+1.20%NaCl and 0.25%STPP+0.70%NaCl, and temperatures between 60 and 65°C. Under these conditions, cooking loss was reduced close to 0%. pH was only dependent on STPP concentration, with a threshold concentration value of 0.25%. Temperature increment and NaCl addition produced a redness reduction. STPP incorporation recovered partially this parameter in comparison to non-added samples. Microscopy and SDS-PAGE results support the effect of the selected combinations of factors, suggesting that both salts together induced protein solubilization and gelation upon heating.

  19. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.).

    Science.gov (United States)

    Xu, Yuan; Pan, Siyi

    2013-07-01

    The effects of various factors, including the extraction time, temperature, solvent/material ratio, the ultrasonic intensity and duty cycle of ultrasonic irradiation on the extraction yield of all-trans-lycopene from red grapefruit by ultrasound-assisted extraction (UAE) were investigated. In comparison with conventional solvent extraction (CSE), UAE showed a pronounced greater extraction yield and reduced extraction time effectively with a peak value at 30 min. The extraction yield was significantly influenced by temperature and the optimum condition was 30 °C. The extraction yield increased with increasing of solvent/material ratio until equilibrium was arrived at the optimal ratio of 3:1 (mL/g). The extraction yield increased first and then decreased with an increase in ultrasonic intensity. The extraction yield of UAE increased with the increase of duty cycle, whereas pulsed ultrasound with proper intervals was more efficient than continuous ultrasonication. The degradation via isomerisation of all-trans-lycopene under ultrasonic treatment was also observed with the formation of 9,13'-di-cis-, 9,13-di-cis-, 15-cis-, 13-cis- and 9-cis-lycopene isomers which were tentatively identified by HPLC-PAD.

  20. 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...

  1. 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)...

  2. Investigation of some effective factors on yield traits of Pepino (Solanum muricatum) as a new vegetable in Iran.

    Science.gov (United States)

    Nemati, S H; Karimian, Z; Tehranifar, A; Mashhadian, N V; Lakzian, A

    2009-03-15

    To find out the effects of media culture and foliar fertilization on some yield traits including the number of fruits per bush, mean weight of fruit, yield of per bush, long of fruits and diameter of fruits 9 months completely randomized factorial experiment (3 x 5) with four replications was conducted. Media culture treatments include 5 levels namely soil; mixture of soil and vermy compost; mixture of soil and sand; mixture of soil and peat moss and mixture of soil, sand and peat moss. Foliar fertilization treatments include 3 levels namely applying once a week, once a 3 week and no fertilization (control). The results showed that the media culture treatments on the whole of traits and foliar fertilization also on the whole of traits except yield of per bush had a significant difference (p foliar fertilization except yield per bush the once a 3 week fertilization caused highest increase than other treatments and in the media culture treatments, the mixture of soil and peat moss showed highest increase than other treatments.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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)

  9. 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 ...

  10. 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...

  11. Evaluation of seed yield-related characters in sesame (Sesamum indicum L.) using factor and path analysis.

    Science.gov (United States)

    Biabani, A R; Pakniyat, H

    2008-04-15

    Fifteen sesame genotypes were grown in a randomized complete block design with 3 replications during 2004, in experimental station of Agricultural College, Shiraz University in Badjgah, Iran. Many plant traits were scored in the field. Path coefficient analysis and factor analysis divided the 15 measured variables into 5 factors. The 5 factors explained 81% of the total genetic variation in the dependence structure. Factor 1 was strongly associated with number of capsules in the main stem, length of floral axis, number of capsules per plant and plant height. Other factors (2, 3, 4 and 5) explained the rest of genetic variations and may not be important in sesame breeding programs.

  12. Effects of climatic factors, drought risk and irrigation requirement on maize yield in the Northeast Farming Region of China

    DEFF Research Database (Denmark)

    Yin, Xiaogang; Jabloun, Mohamed; Olesen, Jørgen Eivind;

    2016-01-01

    , drought risk and irrigation requirement on rain-fed maize yield in specific maize growth phases. The maize growing season was divided into four growth phases comprising seeding, vegetative, flowering and maturity based on observations of phenological data from 1981 to 2010. The dual crop coefficient...... was used to calculate crop evapotranspiration and soil water balance during the maize growing season. The effects of mean temperature, solar radiation, effective rainfall, water deficit, drought stress days, actual crop evapotranspiration and irrigation requirement in different growth phases were included...... in the statistical model to predict maize yield. During the period 1961–2010, mean temperature increased significantly in all growth phases in NFR, while solar radiation decreased significantly in southern NFR in the seeding, vegetative and flowering phases. Effective rainfall increased in the seeding and vegetative...

  13. 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...

  14. Factors affecting the population density of weeds and yield loss of them in wheat: a case study in Golestan province – Bandargaz

    Directory of Open Access Journals (Sweden)

    Mohamad Zaman Nekahi

    2016-05-01

    Full Text Available To investigate the factors affecting the population density of weeds and yield loss of them in wheat, a non systematic survey experiment was conducted in 45 fields in the township of Bandar-gaz (Sarmahaleh village in 2012. Sampling of wheat and weeds were taken in two stages (Heading and Harvest maturity by randomized to the five points of each field using quadrate size 1m*1m. In this study all information about crop management including Land area , farmers experience , the seed bed preparation, sowing date , cultivar and site preparation of them, sowing ways , seed rate , weeds control ways , kind , amount and time of herbicide , fungicide use and wheat harvest time were collected during a growing season by preparing questionnaire and complete them with farmers. At the end of the growing season, the actual yield harvested by farmers’ ‬ recorded. Among the various parameters, Wheat plant and raceme density, farmer experience, Kind of variety and use of Tapic+Geranestar herbicide had significant effects on weed population. With increased wheat plant density, weed density decreased. Also there was less weed density in field of high experience farmer. Weed density was lesser in N8118 variety than N8019 variety and not use Tapic+granestar herbicide due to increased of weeds density. Among weed different species, Avena sp, Phalaris minor and Sinapis arvense had highest negative effect on wheat yield. Model study showed if wheat plant density was optimum and there were weeds, yield will be 2713kg/ha and if weeds remove yield will increase to 2877kg/ha (yield gap equal164kg/ha. Amaong weed, Phalaris minor (12 plant per m-2, Sinapis arvensis (3plant per m-2 and Avena sp (2 plant per m-2 with 65, 18 and 17% yield loss respectively, were the strongest competitor with wheat.

  15. Market Barriers to Clean Cooking Fuels in Sub-Saharan Africa: A Review of Literature

    Energy Technology Data Exchange (ETDEWEB)

    Schlag, Nicolai; Zuzarte, Fiona

    2008-04-15

    In the developing nations of sub-Saharan Africa, providing households with modern energy services is a critical step towards development. A large majority of households in the region rely on traditional biomass fuels for cooking, which represent a significant proportion of energy used in the domestic setting. The disadvantages of these fuels are many: they are inefficient energy carriers and their heat is difficult to control; they produce dangerous emissions; and their current rate of extraction is not sustainable for forests. Transition to clean cooking fuels such as liquefied petroleum gas (LPG) or ethanol would resolve many of these issues as they do not produce dangerous particulate emissions, and are commercially viable, offering a number of socio-economic advantages over traditional options. Despite the benefits of fuel switching, clean cooking fuels are rarely used in households in sub-Saharan Africa. Their failure to attain widespread use can be attributed to a number of market barriers. One of the major issues is cost: clean cooking fuels are prohibitively expensive for many households, and the high price of compatible stoves further discourages their use. Besides the expense, many consumers are hesitant to adopt the new technology, reflecting the lack of public awareness of the relevant issues. At the same time, Africa's underdeveloped infrastructure prevents these fuels from being made available in many local marketplaces. To date, this combination of factors has largely stifled the transition to clean cooking fuels. National governments can adopt a number of strategies to address these issues. The creation of clean cooking-fuel initiatives at the national level would be an important first step, after which governments can begin to address the issues more effectively. The introduction of relevant financial instruments would help to tackle the economic barriers to clean cooking fuels, and public outreach and education could overcome socio

  16. Ectopic expression of a hot pepper bZIP-like transcription factor in potato enhances drought tolerance without decreasing tuber yield.

    Science.gov (United States)

    Moon, Seok-Jun; Han, Se-Youn; Kim, Dool-Yi; Yoon, In Sun; Shin, Dongjin; Byun, Myung-Ok; Kwon, Hawk-Bin; Kim, Beom-Gi

    2015-11-01

    Over-expression of group A bZIP transcription factor genes in plants improves abiotic stress tolerance but usually reduces yields. Thus, there have been several efforts to overcome yield penalty in transgenic plants. In this study, we characterized that expression of the hot pepper (Capsicum annuum) gene CaBZ1, which encodes a group S bZIP transcription factor, was induced by salt and osmotic stress as well as abscisic acid (ABA). Transgenic potato (Solanum tuberosum) plants over-expressing CaBZ1 exhibited reduced rates of water loss and faster stomatal closure than non transgenic potato plants under drought and ABA treatment conditions. CaBZ1 over-expression in transgenic potato increased the expression of ABA- and stress-related genes (such as CYP707A1, CBF and NAC-like genes) and improved drought stress tolerance. Interestingly, over-expression of CaBZ1 in potato did not produce undesirable growth phenotypes in major agricultural traits such as plant height, leaf size and tuber formation under normal growth conditions. The transgenic potato plants also had higher tuber yields than non transgenic potato plants under drought stress conditions. Thus, CaBZ1 may be useful for improving drought tolerance in tuber crops. This might be the first report of the production of transgenic potato with improved tuber yields under drought conditions.

  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. 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

  19. CHARACTERISTICS OF LIGNIN REACTIONS IN SODA COOKING OF WHEAT STRAW——PART 1 REACTION OF UNCONDENSED LIGNIN

    Institute of Scientific and Technical Information of China (English)

    HuaminZhai; YuanzongLai

    2004-01-01

    Characteristics of uncondensed lignin reactions in soda cooking of wheat straw were studied. Mild and intense cooking conditions were used to get the pulp sample in which lignin was dissolved physically and the pulp sample in which lignin was dissolved chemically respectively. The pulp samples were analyzed by phenolic group determination, alkaline nitrobenzene oxidation and ozonation method. The results indicated that around 90% of lignin in wheat straw is alkali-soluble at the mild conditions, is basically dissolved physically without chemical change. The phenolic group content was not changed greatly, the nitrobenzene oxidation yield only changed slightly during the mild cooking. The phenolic group content was increased obviously and uncondensed lignin content was decreased very much when the intense cooking conditions were applied and the delignification was over 90%. The lignin structure was changed greatly during this period.

  20. 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…

  1. [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.

  2. 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…

  3. 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…

  4. 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...

  5. Spatiotemporal factors affecting fish harvest and their use in estimating the monthly yield of single otter trawls in Putuo district of Zhoushan, China

    Institute of Scientific and Technical Information of China (English)

    WANG Yingbin; ZHENG Ji; WANG Yang; ZHENG Xianzhi

    2012-01-01

    We used generalized additive models (GAM) to analyze the relationship between spatiotemporal factors and catch,and to estimate the monthly marine fishery yield of single otter trawls in Putuo district of Zhoushan,China.We used logbooks from five commercial fishing boats and data in government's monthly statistical reports.We developed two GAM models:one included temporal variables (month and hauling time) and spatial variables (longitude and latitude),and another included just two variables,month and the number of fishing boats.Our results suggest that temporal factors explained more of the variability in catch than spatial factors.Furthermore,month explained the majority of variation in catch.Change in spatial distribution of fleet had a temporal component as the boats fished within a relatively small area within the same month,but the area varied among months.The number of boats fishing in each month also explained a large proportion of the variation in catch.Engine power had no effect on catch.The pseudo-coefficients (PCf) of the two GAMs were 0.13 and 0.29 respectively,indicating the both had good fits.The model yielded estimates that were very similar to those in the governmental reports between January to September,with relative estimate errors (REE) of <18%.However,the yields in October and November were significantly underestimated,with REEs of 36% and 27%,respectively.

  6. Pengaruh Kondisi Proses Terhadap Yield dan Kadar Lignin Pulp dari Pelepah Sawit dengan Proses Asam Formiat

    Directory of Open Access Journals (Sweden)

    Zulfansyah Zulfansyah

    2012-06-01

    Full Text Available Formic acid pulping of oil palm frond was conducted to study the influence of process variables (formic acid concentration, hydrogen peroxide concentration, and pulping time on the properties of pulp produced (yield pulp and lignin content. A second order polynomial model consisiting of three independent process variables was found to accurately describe the formic acid pulping of oil palm frond. The propose equations reproduce the experimental results for the dependent variables with erros less than 5% for both yield dan lignin content. The most influential factor on yield pulp was formic acid concentration. Whereas, the cooking time has greater influence on lignin content. Keywords: formic acid, lingocelulose, pulping, pulp organosolv, oil palm fronds

  7. 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.

  8. 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®

  9. Molecular dynamics simulations and docking enable to explore the biophysical factors controlling the yields of engineered nanobodies

    Science.gov (United States)

    Soler, Miguel A.; de Marco, Ario; Fortuna, Sara

    2016-01-01

    Nanobodies (VHHs) have proved to be valuable substitutes of conventional antibodies for molecular recognition. Their small size represents a precious advantage for rational mutagenesis based on modelling. Here we address the problem of predicting how Camelidae nanobody sequences can tolerate mutations by developing a simulation protocol based on all-atom molecular dynamics and whole-molecule docking. The method was tested on two sets of nanobodies characterized experimentally for their biophysical features. One set contained point mutations introduced to humanize a wild type sequence, in the second the CDRs were swapped between single-domain frameworks with Camelidae and human hallmarks. The method resulted in accurate scoring approaches to predict experimental yields and enabled to identify the structural modifications induced by mutations. This work is a promising tool for the in silico development of single-domain antibodies and opens the opportunity to customize single functional domains of larger macromolecules. PMID:27721441

  10. Molecular dynamics simulations and docking enable to explore the biophysical factors controlling the yields of engineered nanobodies

    Science.gov (United States)

    Soler, Miguel A.; De Marco, Ario; Fortuna, Sara

    2016-10-01

    Nanobodies (VHHs) have proved to be valuable substitutes of conventional antibodies for molecular recognition. Their small size represents a precious advantage for rational mutagenesis based on modelling. Here we address the problem of predicting how Camelidae nanobody sequences can tolerate mutations by developing a simulation protocol based on all-atom molecular dynamics and whole-molecule docking. The method was tested on two sets of nanobodies characterized experimentally for their biophysical features. One set contained point mutations introduced to humanize a wild type sequence, in the second the CDRs were swapped between single-domain frameworks with Camelidae and human hallmarks. The method resulted in accurate scoring approaches to predict experimental yields and enabled to identify the structural modifications induced by mutations. This work is a promising tool for the in silico development of single-domain antibodies and opens the opportunity to customize single functional domains of larger macromolecules.

  11. Factors Affecting Specific-Capacity Tests and their Application--A Study of Six Low-Yielding Wells in Fractured-Bedrock Aquifers in Pennsylvania

    Science.gov (United States)

    Risser, Dennis W.

    2010-01-01

    This report by the U.S. Geological Survey, prepared in cooperation with the Pennsylvania Department of Environmental Protection, Bureau of Mining and Reclamation, evaluates factors affecting the application of specific-capacity tests in six low-yielding water wells in areas of coal mining or quarrying in Pennsylvania. Factors such as pumping rate, duration of pumping, aquifer properties, wellbore storage, and turbulent flow were assessed by theoretical analysis and by completing multiple well tests, selected to be representative of low-yielding household-supply wells in areas of active coal mining or quarrying. All six wells were completed in fractured-bedrock aquifers--five in coal-bearing shale, siltstone, sandstone, limestone, and coal of Pennsylvanian and Permian age and one in limestone of Cambrian age. The wells were pumped 24 times during 2007-09 at rates from 0.57 to 14 gallons per minute during tests lasting from 22 to 240 minutes. Geophysical logging and video surveys also were completed to determine the depth, casing length, and location of water-yielding zones in each of the test wells, and seasonal water-level changes were measured during 2007-09 by continuous monitoring at each well. The tests indicated that specific-capacity values were reproducible within about ? 20 percent if the tests were completed at the same pumping rate and duration. A change in pumping duration, pumping rate, or saturated aquifer thickness can have a substantial effect on the comparability of repeated tests. The largest effect was caused by a change in aquifer thickness in well YO 1222 causing specific capacity from repeated tests to vary by a factor of about 50. An increase in the duration of pumping from 60 to 180 minutes caused as much as a 62 percent decrease in specific capacity. The effect of differing pumping rates on specific capacity depends on whether or not the larger rate causes the water level in the well to fall below a major water-yielding zone; when this

  12. Conversion of waste cooking oil to jet biofuel with nickel-based mesoporous zeolite Y catalyst.

    Science.gov (United States)

    Li, Tao; Cheng, Jun; Huang, Rui; Zhou, Junhu; Cen, Kefa

    2015-12-01

    Three types of zeolites (Meso-Y, SAPO-34, and HY) loaded with nickel were used to convert waste cooking oil to jet biofuel. Mesoporous zeolite Y exhibited a high jet range alkane selectivity of 53% and a proper jet range aromatic hydrocarbon selectivity of 13.4% in liquid fuel products. Reaction temperature was optimized to produce quality jet biofuel. Zeolite Meso-Y exhibited a high jet range alkane yield of 40.5% and a low jet range aromatic hydrocarbon yield of 11.3% from waste cooking oil at 400°C. The reaction pathway for converting waste cooking oil to jet biofuel was proposed. Experimental results showed that waste cooking oil mainly deoxygenated to heptadecane (C17H36) and pentadecane (C15H30) through the decarbonylation pathway for the first 3h. Long chain alkanes cracked into jet range alkanes (C8-C16). Cycloalkanes and aromatic hydrocarbons were produced through cyclization and dehydrogenation pathways. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Plant nuclear factor Y (NF-Y) B subunits confer drought tolerance and lead to improved corn yields on water-limited acres.

    Science.gov (United States)

    Nelson, Donald E; Repetti, Peter P; Adams, Tom R; Creelman, Robert A; Wu, Jingrui; Warner, David C; Anstrom, Don C; Bensen, Robert J; Castiglioni, Paolo P; Donnarummo, Meghan G; Hinchey, Brendan S; Kumimoto, Roderick W; Maszle, Don R; Canales, Roger D; Krolikowski, Katherine A; Dotson, Stanton B; Gutterson, Neal; Ratcliffe, Oliver J; Heard, Jacqueline E

    2007-10-16

    Commercially improved crop performance under drought conditions has been challenging because of the complexity of the trait and the multitude of factors that influence yield. Here we report the results of a functional genomics approach that identified a transcription factor from the nuclear factor Y (NF-Y) family, AtNF-YB1, which acts through a previously undescribed mechanism to confer improved performance in Arabidopsis under drought conditions. An orthologous maize transcription factor, ZmNF-YB2, is shown to have an equivalent activity. Under water-limited conditions, transgenic maize plants with increased ZmNF-YB2 expression show tolerance to drought based on the responses of a number of stress-related parameters, including chlorophyll content, stomatal conductance, leaf temperature, reduced wilting, and maintenance of photosynthesis. These stress adaptations contribute to a grain yield advantage to maize under water-limited environments. The application of this technology has the potential to significantly impact maize production systems that experience drought.

  14. Type of adsorbent and column height in adsorption process of used cooking oil

    Science.gov (United States)

    Hasnelly, Hervelly, Taufik, Yusman; Melany, Ivo Nila

    2015-12-01

    The purpose of this research was to find out the best adsorbent and column height that can adsorb color and soluble impurities substances in used cooking oil. This research was meant for knowledge development of refined cooking oil technology. The used of this research was giving out information on the recycling process of used cooking oil. Research design used 2 × 2 factorial pattern in randomized group design with 6 repetitions. The first factor is adsorbent type (J) that consist of activated carbon (J1) and Zeolit (J2). The second factor is column height (K) with variations of 15 cm (k1) and 20 cm (k2). Chemical analysis parameter are free fatty acid, water content and saponification value. Physical parameter measurement was done on color with Hunter Lab system analysis and viscosity using viscometer method. Chemical analysis result of preliminary research on used cooking oil showed water content of 1,9%, free fatty acid 1,58%, saponification value 130,79 mg KOH/g oil, viscosity 0,6 d Pas and color with L value of -27,60, a value 1,04 and b value 1,54. Result on main research showed that adsorbent type only gave effect on water content whereas column height and its interaction was not gave significant effect on water content. Interaction between adsorbent type (J) and column height (K) gave significant effect to free fatty acid, saponification value, viscosity and color for L, a and b value of recycled cooking oil.

  15. 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.

  16. 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.

  17. 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.

  18. Nitrous oxide emissions from soils amended by cover-crops and under plastic film mulching: Fluxes, emission factors and yield-scaled emissions

    Science.gov (United States)

    Kim, Gil Won; Das, Suvendu; Hwang, Hyun Young; Kim, Pil Joo

    2017-03-01

    Assessment of nitrous oxide (N2O) emission factor (EF) for N2O emission inventory from arable crops fertilized with different nitrogen sources are under increased scrutiny because of discrepancies between the default IPCC EFs and low EFs reported by many researchers. Mixing ratio of leguminous and non-leguminous cover crop residues incorporation and plastic film mulching (PFM) in upland soil has been recommended as a vital agronomic practice to enhance yield and soil quality. However, how these practices together affect N2O emissions, yield-scaled emissions and the EFs remain uncertain. Field experiments spanning two consecutive years were conducted to evaluate the effects of PFM on N2O emissions, yield-scaled emissions and the seasonal EFs in cover crop residues amended soil during maize cultivation. The mixture of barley (Hordeum vulgare) and hairy vetch (Vicia villosa) seeds with 75% recommended dose (RD 140 kg ha-1) and 25% recommended dose (RD 90 kg ha-1), respectively, were broadcasted during the fallow period and 0, 25, 50 and 100% of the total aboveground harvested biomass that correspond to 0, 76, 152 and 304 kg N ha-1 were incorporated before maize transplanting. It was found that the mean seasonal EFs from cover crop residues amended soil under No-mulching (NM) and PFM were 1.13% (ranging from 0.81 to 1.23%) and 1.49% (ranging from 1.02 to 1.63%), respectively, which are comparable to the IPCC (2006) default EF (1%) for emission inventories of N2O from crop residues. The emission fluxes were greatly influenced by NH4+sbnd N, NO3--N, DOC and DON contents of soil. The cumulative N2O emissions markedly increased with the increase in cover crop residues application rates and it was more prominent under PFM than under NM. However, the yield-scaled emissions markedly decreased under PFM compared to NM due to the improved yield. With relatively low yield-scaled N2O emissions, 25% biomass mixing ratio of barley and hairy vetch (76 kg N ha-1) under PFM could be

  19. Value-added of used cooking oil using noni (Morinda citrofilia) extract and bagasse

    Science.gov (United States)

    Rahayu, Sri; Supriyatin

    2017-08-01

    This study aimed to investigate the effect of noni extract and bagasse to the number of free fatty acids and peroxide on used cooking oil. This study used a completely randomized design with factorial experiment consisting of two factors: noni extract and administration bagasse. The oil used was cooking oil that has been used 3 times to fry catfish. The study was conducted in the laboratory of Biochemistry, Department ofBiology Science UNJ. Data was analyzed by 2-way ANOVA (α Oil fortification analysis result in negative value of vit A, D and E on cooking oil used. Preliminary test results showed that the used cooking oil on catfish 3 times frying has a peroxide value of 20.2 MeK O2/kg and the number of free fatty acids of 2.2%, which is already quite high and out of SNI limit. This basis the reason of usingthe oil as a sample. Combination of noni and bagasse applied on cooking oil has shown the lowest peroxide value (0.533 mg-equivalen peroxide per kg sample (MeK O2/kg)) compared with administration of bagasse (0.8 MeK O2/kg) and noni alone (0.67 MeK O2/kg). Giving noni and bagasse also figured lower fatty acids (1,878%) compared to administration of noni (1.94%) and bagasse (2,191%) only on used cooking oil. Statistical analysis shows p cooking oil. It can be concluded that the administration of noni extract and bagasse gave effect on free fatty acids and peroxide on used oil.

  20. Acid base catalyzed transesterification kinetics of waste cooking oil

    Energy Technology Data Exchange (ETDEWEB)

    Jain, Siddharth; Sharma, M.P.; Rajvanshi, Shalini [Alternate Hydro Energy Centre, Indian Institute of Technology, Roorkee (India)

    2011-01-15

    The present study reports the results of kinetics study of acid base catalyzed two step transesterification process of waste cooking oil, carried out at pre-determined optimum temperature of 65 C and 50 C for esterification and transesterification process respectively under the optimum condition of methanol to oil ratio of 3:7 (v/v), catalyst concentration 1%(w/w) for H{sub 2}SO{sub 4} and NaOH and 400 rpm of stirring. The optimum temperature was determined based on the yield of ME at different temperature. Simply, the optimum concentration of H{sub 2}SO{sub 4} and NaOH was determined with respect to ME Yield. The results indicated that both esterification and transesterification reaction are of first order rate reaction with reaction rate constant of 0.0031 min{sup -1} and 0.0078 min{sup -1} respectively showing that the former is a slower process than the later. The maximum yield of 21.50% of ME during esterification and 90.6% from transesterification of pretreated WCO has been obtained. This is the first study of its kind which deals with simplified kinetics of two step acid-base catalyzed transesterification process carried under the above optimum conditions and took about 6 h for complete conversion of TG to ME with least amount of activation energy. Also various parameters related to experiments are optimized with respect to ME yield. (author)

  1. 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.

  2. THE METALLICITY DEPENDENCE OF THE CO {yields} H{sub 2} CONVERSION FACTOR IN z {>=} 1 STAR-FORMING GALAXIES

    Energy Technology Data Exchange (ETDEWEB)

    Genzel, R.; Tacconi, L. J.; Schreiber, N. M. Foerster; Gracia-Carpio, J.; Lutz, D.; Saintonge, A. [Max-Planck-Institut fuer extraterrestrische Physik (MPE), Giessenbachstr. 1, 85748 Garching (Germany); Combes, F. [Observatoire de Paris, LERMA, CNRS, 61 Av. de l' Observatoire, F-75014 Paris (France); Bolatto, A. [Department of Astronomy, University of Maryland, College Park, MD 20742-2421 (United States); Neri, R.; Cox, P. [IRAM, 300 Rue de la Piscine, 38406 St. Martin d' Heres, Grenoble (France); Sternberg, A. [Sackler School of Physics and Astronomy, Tel Aviv University, Tel Aviv 69978 (Israel); Cooper, M. C. [Department of Physics and Astronomy, Frederick Reines Hall, University of California, Irvine, CA 92697-4575 (United States); Bouche, N. [Department of Physics, University of California, Santa Barbara, Broida Hall, Santa Barbara, CA 93106 (United States); Bournaud, F. [Service d' Astrophysique, DAPNIA, CEA/Saclay, F-91191 Gif-sur-Yvette Cedex (France); Burkert, A. [Universitaetssternwarte der Ludwig-Maximiliansuniversitaet, Scheinerstr. 1, D-81679 Muenchen (Germany); Comerford, J. [Department of Astronomy and McDonald Observatory, 1 University Station, C1402 Austin, TX 78712-0259 (United States); Davis, M.; Newman, S. [Department of Astronomy, Campbell Hall, University of California, Berkeley, CA 94720 (United States); Garcia-Burillo, S. [Observatorio Astronomico Nacional-OAN, Apartado 1143, 28800 Alcala de Henares- Madrid (Spain); Naab, T., E-mail: genzel@mpe.mpg.de, E-mail: linda@mpe.mpg.de [Max-Planck Institut fuer Astrophysik (MPA), Karl Schwarzschildstrasse 1, D-85748 Garching (Germany); and others

    2012-02-10

    We use the first systematic samples of CO millimeter emission in z {>=} 1 'main-sequence' star-forming galaxies to study the metallicity dependence of the conversion factor {alpha}{sub CO,} from CO line luminosity to molecular gas mass. The molecular gas depletion rate inferred from the ratio of the star formation rate (SFR) to CO luminosity, is {approx}1 Gyr{sup -1} for near-solar metallicity galaxies with stellar masses above M{sub S} {approx} 10{sup 11} M{sub Sun }. In this regime, the depletion rate does not vary more than a factor of two to three as a function of molecular gas surface density or redshift between z {approx} 0 and 2. Below M{sub S} the depletion rate increases rapidly with decreasing metallicity. We argue that this trend is not caused by starburst events, by changes in the physical parameters of the molecular clouds, or by the impact of the fundamental-metallicity-SFR-stellar mass relation. A more probable explanation is that the conversion factor is metallicity dependent and that star formation can occur in 'CO-dark' gas. The trend is also expected theoretically from the effect of enhanced photodissociation of CO by ultraviolet radiation at low metallicity. From the available z {approx} 0 and z {approx} 1-3 samples we constrain the slope of the log({alpha}{sub CO})-log (metallicity) relation to range between -1 and -2, fairly insensitive to the assumed slope of the gas-SFR relation. Because of the lower metallicities near the peak of the galaxy formation activity at z {approx} 1-2 compared to z {approx} 0, we suggest that molecular gas masses estimated from CO luminosities have to be substantially corrected upward for galaxies below M{sub S}.

  3. [Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris)].

    Science.gov (United States)

    Reyes, Genara; Nirchio, Mauro; Bello, Rafael; Borderías, Javier

    2014-09-01

    Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27 degrees C or at -20 degrees C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking.

  4. The effect of vitamin A-fortified coconut cooking oil on the serum retinol concentration of Filipino children 4-7 years old.

    Science.gov (United States)

    Candelaria, Luz V; Magsadia, Clarita R; Velasco, Rowena E; Pedro, Ma Regina A; Barba, Corazon V C; Tanchoco, Celeste C

    2005-01-01

    A 6-month intervention trial was conducted among 542 Filipino children aged 4 to 7 years to determine the effect of vitamin A-fortified coconut cooking oil intake on their vitamin A status and to identify factors that influence this. Children were randomly assigned to the Experimental group, with vitamin A-fortified cooking oil ration; to Control-1 group with unfortified cooking oil ration; and to Control-2 group without cooking oil ration. In all groups, children's serum retinol concentration improved. Relative change in serum retinol concentration was significantly higher among the Experimental group, with one-third of total vitamin A intake coming from vitamin A-fortified cooking oil intake, than in the Control groups, with more than half of intake from other vitamin A-rich foods. Determinants of post-intervention serum retinol concentration included baseline serum retinol concentration, caregiver's education, receipt of high-dose vitamin A capsule, interaction between consumption of vitamin A-fortified cooking oil and of other vitamin A-rich foods, and between households purchasing cooking oil and food expenditure. Intake of vitamin A-fortified cooking oil combined with vitamin A-rich foods was necessary to increase serum retinol concentration. It is recommended to vigorously promote the consumption of vitamin A-fortified cooking oil together with other vitamin A-rich sources to sustain the prevention and control of vitamin A deficiency.

  5. 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.

  6. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

    Science.gov (United States)

    2017-01-01

    The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat. PMID:28316476

  7. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts.

    Science.gov (United States)

    Jeong, Jong Youn

    2017-01-01

    The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

  8. Shortcomings in wheat yield predictions

    Science.gov (United States)

    Semenov, Mikhail A.; Mitchell, Rowan A. C.; Whitmore, Andrew P.; Hawkesford, Malcolm J.; Parry, Martin A. J.; Shewry, Peter R.

    2012-06-01

    Predictions of a 40-140% increase in wheat yield by 2050, reported in the UK Climate Change Risk Assessment, are based on a simplistic approach that ignores key factors affecting yields and hence are seriously misleading.

  9. Astrophysical S factor for the radiative-capture reaction p{sup 6}Li {yields} {sup 7}Be{gamma}

    Energy Technology Data Exchange (ETDEWEB)

    Dubovichenko, S. B., E-mail: sergey@dubovichenko.ru [National Space Agency of the Republic of Kazakhstan, Fessenkov Astrophysical Institute, National Center of Space Research and Technology (Kazakhstan); Burtebaev, N., E-mail: burteb@inp.kz; Zazulin, D. M.; Kerimkulov, Zh. K. [National Nuclear Center of Republic of Kazakhstan, Institute of Nuclear Physics (Kazakhstan); Amar, A. S. A. [Al-Farabi Kazakh National University (Kazakhstan)

    2011-07-15

    A new measurement of differential cross sections for elastic p{sup 6}Li scattering in the energy range 0.35-1.2 MeV was performed. A partial-wave analysis of the data obtained in this way was carried out, and potentials simulating the p{sup 6}Li interaction were constructed. Various experiments devoted to studying elastic p{sup 6}Li scattering over the broad energy range of 0.5-50 MeV were analyzed on the basis of the optical model. By using the potentials obtained from the partial-wave analysis, the possibility of describing the astrophysical S factor for radiative proton capture on {sup 6}Li at low energies was considered within the potential cluster model involving forbidden states.

  10. Long-duration effect of multi-factor stresses on the cellular biochemistry, oil-yielding performance and morphology of Nannochloropsis oculata.

    Science.gov (United States)

    Wei, Likun; Huang, Xuxiong

    2017-01-01

    Microalga Nannochloropsis oculata is a promising alternative feedstock for biodiesel. Elevating its oil-yielding capacity is conducive to cost-saving biodiesel production. However, the regulatory processes of multi-factor collaborative stresses (MFCS) on the oil-yielding performance of N. oculata are unclear. The duration effects of MFCS (high irradiation, nitrogen deficiency and elevated iron supplementation) on N. oculata were investigated in an 18-d batch culture. Despite the reduction in cell division, the biomass concentration increased, resulting from the large accumulation of the carbon/energy-reservoir. However, different storage forms were found in different cellular storage compounds, and both the protein content and pigment composition swiftly and drastically changed. The analysis of four biodiesel properties using pertinent empirical equations indicated their progressive effective improvement in lipid classes and fatty acid composition. The variation curve of neutral lipid productivity was monitored with fluorescent Nile red and was closely correlated to the results from conventional methods. In addition, a series of changes in the organelles (e.g., chloroplast, lipid body and vacuole) and cell shape, dependent on the stress duration, were observed by TEM and LSCM. These changes presumably played an important role in the acclimation of N. oculata to MFCS and accordingly improved its oil-yielding performance.

  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. Relation Between Maize Yield and Eco-climate Factors%玉米产量与生态气候因子的关系

    Institute of Scientific and Technical Information of China (English)

    马雅丽; 王志伟; 栾青; 胡良温; 张爱芝

    2009-01-01

    By using the integral regression analysis method, the relationship between maize yield and eco-climate factors during 1971 and 2000 in Shanxi Province was analyzed. The result showed that the impacts of temperature and precipitation on maize yield per unit were bigger than that of the sunshine, while the eco-climate had bigger impacts on maize yields in the North Shanxi Province than that in the Middle and South Shanxi Province. For the spring maize, the precipitation had positive impacts on maize yields during seeding period, while the temperature and precipitation had positive impacts on maize yields during jointing and heading stage. The sunshine hours were more than maize needs, and had negative impacts on maize yields in the whole stage of maize. The abundand radiation resource showed a great potential for solar energy utilization of maize production in Shanxi Province. For summer maize, the temperature had negative impacts on maize yields during heading and flowering stage, while the precipitation had negative impacts on maize yields in Yuncheng during jointing and ripening stage, especially cloudy and rainy weather in ripening stage. The study revealed that the impact of ecological climatic factors on maize growing in the different growth stages, and could provide scientific references for making full use of eco-climatic resources in Shanxi Province.%采用多元积分回归的方法,对山西省1971-2000年玉米产量与生态气候因子的关系进行分析研究.结果表明:气温和降水对玉米产量的影响大,日照影响小,北部影响大,中南部影响小.春玉米播种期和苗期降水影响大多为正效应,拔节-抽雄期气温和降水影响为显著正效应,日照时数在全生育期普遍偏多,影响多为负效应,光能资源丰富,光能利用潜力大.夏玉米拔节-开花期气温影响为显著负效应,运城地区降水在拔节-成熟期为负效应,尤其成熟期阴雨天气对产量影响较大.研究结果揭示

  18. An alkali catalyzed trans-esterification of rice bran, cottonseed and waste cooking oil

    Directory of Open Access Journals (Sweden)

    Akhtar Faheem H.

    2014-01-01

    Full Text Available In this research work, biodiesel production by trans-esterification of three raw materials including virgin and used edible oil and non edible oil has been presented. A two step method following acidic and alkali catalyst was used for non edible oil due to the unsuitability of using the straight alkaline-catalyzed trans-esterification of high FFA present in rice bran oil. The acid value after processing for rice bran, cottonseed and waste cooking oil was found to be 0.95, 0.12 and 0.87 respectively. The influence of three variables on percentage yield i.e., methanol to oil molar ratio, reaction temperature and reaction time were studied at this stage. Cottonseed oil, waste cooking oil and rice bran oil showed a maximum yield of 91.7%, 84.1% and 87.1% under optimum conditions. Fuel properties of the three biodiesel satisfied standard biodiesel fuel results.

  19. Decoloration Kinetics of Waste Cooking Oil by 60Co γ-ray/H2O2

    Science.gov (United States)

    Xiang, Yulin; Xiang, Yuxiu; Wang, Lipeng

    2016-03-01

    In order to decolorize, waste cooking oil, a dark red close to black solution from homes and restaurants, was subjected to 60Co γ-ray/H2O2 treatment. By virtue of UV/Vis spectrophotometric method, the influence of Gamma irradiation to decoloration kinetics and rate constants of the waste cooking oil in the presence of H2O2 was researched. In addition, the influence of different factors such as H2O2 concentration and irradiation dose on the decoloration rate of waste cooking oil was investigated. Results indicated that the decoloration kinetics of waste cooking oil conformed to the first-order reaction. The decoloration rate increased with the increase of irradiation dose and H2O2 concentration. Saponification analysis and sensory evaluation showed that the sample by 60Co γ-ray/H2O2 treatment presented better saponification performance and sensory score. Furthermore, according to cost estimate, the cost of the 60Co γ-ray/H2O2 was lower and more feasible than the H2O2 alone for decoloration of waste cooking oil.

  20. Reanalyses of the historical series of UK variety trials to quantify the contributions of genetic and environmental factors to trends and variability in yield over time.

    Science.gov (United States)

    Mackay, I; Horwell, A; Garner, J; White, J; McKee, J; Philpott, H

    2011-01-01

    Historical datasets have much to offer. We analyse data from winter wheat, spring and winter barley, oil seed rape, sugar beet and forage maize from the UK National List and Recommended List trials over the period 1948-2007. We find that since 1982, for the cereal crops and oil seed rape, at least 88% of the improvement in yield is attributable to genetic improvement, with little evidence that changes in agronomy have improved yields. In contrast, in the same time period, plant breeding and changes in agronomy have contributed almost equally to increased yields of forage maize and sugar beet. For the cereals prior to 1982, contributions from plant breeding were 42, 60 and 86% for winter barley, winter wheat and spring barley, respectively. These results demonstrate the overwhelming importance of plant breeding in increasing crop productivity in the UK. Winter wheat data are analysed in more detail to exemplify the use of historical data series to study and detect disease resistance breakdown, sensitivity of varieties to climatic factors, and also to test methods of genomic selection. We show that breakdown of disease resistance can cause biased estimates of variety and year effects, but that comparison of results between fungicide treated and untreated trials over years may be a means to screen for durable resistance. We find the greatest sensitivities of the winter wheat germplasm to seasonal differences in rainfall and temperature are to summer rainfall and winter temperature. Finally, for genomic selection, correlations between observed and predicted yield ranged from 0.17 to 0.83. The high correlation resulted from markers predicting kinship amongst lines rather than tagging multiple QTL. We believe the full value of these data will come from exploiting links with other experiments and experimental populations. However, not to exploit such valuable historical datasets is wasteful.

  1. 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, ...

  2. 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.

  3. Monitoring and evaluation for harmful factors in cooked meat products from catering industry of Henan province in 2012%2012年河南省餐饮业熟肉制品危害因素监测及评价

    Institute of Scientific and Technical Information of China (English)

    付玉生; 李永利; 胡巅; 王爱月; 翟文慧

    2013-01-01

    Objective:To understand the main harmful factors and contamination level of cooked meat products from catering industry in Henan province.Methods:Some cooked meat products were collected from restaurants and hotels in 18 province-administrated cities and some counties of Henan province,followed by detection for nitrite,synthetic colors and pathogens in the products according to national food safety standards.Results:A total of 288products samples were detected,and the pass rate was 92.01%.The pass rate of nitrite was 93.40%,while the positive rate was 90.63%.There was no statistical difference in the nitrite pass rates between large hotels and small restaurants,cities and counties,as well as among different cooked meat products.Sunset yellow,tartrazine,carminum,allura red and levogyre were not found in these products samples.The positive rate of sulfadimidine was 17.71%,all qualified.The positive rate of staphylococcus was 1.39%,while that of Salmonella andShigella was 0%.Conclusion:The cooked meat products had high qualified rate in catering industry of Henan province,and the main harmful factors were excessive nitrite and pathogen pollution.%目的:了解河南省餐饮业熟肉制品主要危害因素及污染程度.方法:采集全省18个地级市及部分县餐饮业熟肉制品,采用国标规定的方法对熟肉制品中亚硝酸盐、合成色素、兽药残留致病菌进行检测.结果:共检测样品288份,总合格率92.01%;其中,亚硝酸盐合格率93.40%,检出率90.63%,大中小型饭店之间、市区与县区饭店之间、不同熟肉制品之间亚硝酸盐合格率差异均无统计学意义;日落黄、柠檬黄、胭脂红、诱惑红、氯霉素未检出;磺胺二甲嘧啶检出率17.71%,全部合格;金黄色葡萄球菌检出率1.39%,沙门氏菌及志贺氏菌未检出.结论:本省餐饮业熟肉制品合格率较高,其主要危害因素为亚硝酸盐过量添加及致病菌污染.

  4. 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.

  5. 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...

  6. Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-glucuronosyltransferases

    Energy Technology Data Exchange (ETDEWEB)

    Malfatti, M A; Felton, J S

    2005-08-22

    A number of carcinogenic heterocyclic amines (PhIP, MeIQx, and DiMeIQx) are produced from the condensation of creatinine, hexoses and amino acids during the cooking of meat (1). There are many variables that impact the production and subsequent ingestion of these compounds in our diet. Temperature, type of meat product, cooking method, doneness, and other factors affect the quantity of these carcinogens consumed by humans. Estimates of ingestion of these carcinogens are 1-20 ng/kg body weight per day (2). Human case control studies that correlate meat consumption from well-done cooking practices with cancer incidence indicate excess tumors for breast, colon, stomach, esophagus, and possibly prostate (3-5).

  7. Burden of diseases estimates associated to different red meat cooking practices

    DEFF Research Database (Denmark)

    Berjia, Firew Lemma; Poulsen, Morten; Nauta, Maarten

    2014-01-01

    , affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability......The burden of disease estimate has been performed for diseases attributable to nutritional deficiency, foodborne pathogens, the environment, infection and other factors. However, the burden of disease estimate attributable to different food processing practices has not been investigated before....... The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints...

  8. Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies.

    Science.gov (United States)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens

    2017-09-01

    To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Selection of common bean land cultivars based on agronomic performance, cooking time, and mineral concentration

    Directory of Open Access Journals (Sweden)

    Narielen Moreira de Morais

    2016-06-01

    Full Text Available The potential use of common bean land cultivars with respect to their agronomic performance, cooking time and nutritional quality has scarcely been evaluated in breeding programs. The objective of the present study was to evaluate 19 common bean land cultivars for their agronomic traits, cooking time, and mineral concentration in grains to identify cultivars for potential use by a higher number of farmers or even breeding programs. Two field experiments were conducted in Alegrete and Santa Maria, Rio Grande do Sul (RS, Brazil, in the 2012/2013 season. The experimental design consisted of randomized blocks with three replications. A total of 23 cultivars were evaluated; 19 land cultivars were obtained from smallholder farmers from RS, and there were four control cultivars (Carioca, Pérola, Valente, and Guapo Brilhante. The traits evaluated included the cycle, insertion of the first pod, grain yield, cooking time, and concentrations of calcium, iron, zinc, and copper in the grains. The data were subjected to joint variance analysis, Pearson correlation analysis, and the Z index. The common bean cultivars showed differences in the cycle, insertion of the first pod, grain yield, cooking time, calcium, iron, zinc, and copper concentrations in grains, and the Z index. The cultivars Preto Miúdo and Cavalo Rajado had a high grain yield, i.e., greater than 2,900 kg ha-1. The land cultivars were classified as having early and intermediate cycles, and all had cooking times less than 30 min. Palha Roxa, Carioca Vermelho, and Perdiz had high concentrations of calcium, iron, zinc, and copper in the grains, an intermediate cycle, and low grain yield. Positive correlations of moderate magnitude were observed between the calcium and iron (r= 0.597, iron and zinc (r= 0.570, and zinc and copper (r= 0.548 concentrations. Indirect selection for high iron or zinc concentrations in grains will be effective for obtaining common bean cultivars with a higher

  10. 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.

  11. Efficient pretreatment of Vietnamese rice straw by soda and sulfate cooking methods for enzymatic saccharification.

    Science.gov (United States)

    Dien, Le Quang; Phuong, Nguyen Thi Minh; Hoa, Doan Thai; Hoang, Phan Huy

    2015-02-01

    This manuscript presents a study on alkaline pretreatment of Vietnamese rice (Oryza sativa L.) straw that grows in Northern Vietnam for enzymatic saccharification. The NaOH pretreatment (soda cooking) and NaOH/Na2S pretreatment (sulfate cooking) were applied for rice straw pretreatment, which have relatively similar condition with industrial pulping processes but at lower temperature. Pretreated biomass solid was then enzymatic hydrolyzed by commercial enzyme Cellic®CTec2 (Novozymes) with enzyme dosage of 35 FPU/g to achieve reducing sugars. The suitable condition for pretreatment was found at temperature of about 100 °C, pretreatment time of 2 h, and solid/liquid ratio of 1:10 with active alkali dosage of 20 % of dry rice straw. Under this pretreatment condition, sugar yield in enzymatic hydrolysis up to 45.33 and 48.92 % over dry rice straw could be obtained after soda cooking and sulfate cooking pretreatment, respectively. Moreover, the changes of components of rice straw after pretreatment were also studied. The crystallinity of cellulose in pretreated biomass solid was calculated from XRD pattern. And the fibril morphology after treatment was revealed by the microscopic observations performed by scanning electron microscope (SEM).

  12. Pertinent spatio-temporal scale of observation to understand sediment yield control factors in the Andean Region: the case of the Santa River (Peru

    Directory of Open Access Journals (Sweden)

    S. B. Morera

    2013-01-01

    Full Text Available Hydro-sedimentology development is a great challenge in Peru due to limited data as well as sparse and confidential information. Consequently, little is known at present about the relationship between the El Niño Southern Oscillation (ENSO, precipitation, runoff, land use and the sediment transport dynamics. The aim of this paper is to bridge this gap in order to quantify and understand the signal of magnitude and frequency of the sediment fluxes from the central western Andes; also, to identify the main erosion control factor and its relevance.

    The Tablachaca River (3132 km2 and the Santa River (6815 km2, two mountainous Andean catchments that are geographically close to each other, both showed similar statistical daily rainfall and discharge variability but high contrast in sediment yield (SY. In order to investigate which factors are of importance, the continuous water discharge and hourly suspended sediment concentrations (SSC of the Santa River were studied. Firstly, the specific sediment yield (SSY at the continental Andes range scale for the Pacific side is one of the highest amounts (2204 t km2 yr−1. Secondly, no relationship between the water discharge (Q and El Niño/La Niñ a events is found over a 54 yr time period. However, the Santa Basin is highly sensitive during mega Niños (1982–1983 and 1997–1998. Lastly, dispersed micro-mining and mining activity in specific lithologies are identified as the major factors that control the high SSY. These remarks make the Peruvian coast key areas for future research on Andean sediment rates.

  13. Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.

    Science.gov (United States)

    Gill, C O; Devos, J; Badoni, M; Yang, X

    2016-02-01

    Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71

  14. 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.

  15. Statistical optimization of biodiesel production from sunflower waste cooking oil using basic heterogeneous biocatalyst prepared from eggshells

    Directory of Open Access Journals (Sweden)

    Nour Sh. El-Gendy

    2015-03-01

    Full Text Available A statistical design of experiments DOE was applied to investigate biodiesel fuel BDF production process from sunflower waste cooking oil SWCO using heterogeneous bio-catalyst produced from eggshells ES. It was based on 3 level D-optimal design involving as factors methanol:oil M:O molar ratio, catalyst concentration (wt%, reaction time (min and mixing rate (rpm. Twenty runs were carried out. A predictive linear interaction model has been correlated finding out how significant the effects of these variables are in practice. LINGO software was used to find out the optimum values of the aforementioned variables for enhancing the process. According to the results obtained, the most dominant positive factor influencing the response variable (% BDF yield was M:O molar ratio followed by catalyst concentration (wt% and mixing rate in a decreasing order while the reaction time showed to have a negative effect on the yield. The maximum BDF yield (98.8% and 97.5%, predicted and experimental, respectively was obtained at M:O 6:1 M ratio, catalyst concentration 3 wt%, reaction time 30 min, mixing rate 350 rpm and 60 °C. Also response surface methodology RSM has been applied to study the interactive effects of independent variables on BDF yield. It was found that, the interaction between M:O and catalyst concentration (wt% has more significant effect than interaction between other variables. The activity of the produced bio-catalyst was comparable to that of chemical CaO and immobilized enzyme Novozym 435. All the physicochemical characteristics of the produced BDF using the prepared bio-catalyst and its blends with petro-diesel fuel PDF are completely acceptable and meet most of the required standard specifications.

  16. Assessment of Factors Affecting the Usefulness and Diagnostic Yield of Core Biopsy Needles with a Side Hole in Endoscopic Ultrasound-Guided Fine-Needle Aspiration.

    Science.gov (United States)

    Inoue, Tadahisa; Okumura, Fumihiro; Mizushima, Takashi; Nishie, Hirotada; Iwasaki, Hiroyasu; Anbe, Kaiki; Ozeki, Takanori; Kachi, Kenta; Fukusada, Shigeki; Suzuki, Yuta; Sano, Hitoshi

    2016-01-01

    A barbed puncture needle with a side hole was recently developed to improve sample quality and quantity in endoscopic ultrasound-guided fine-needle aspiration (EUS-FNA). In this study, we retrospectively assessed the usefulness of this puncture needle. Factors affecting diagnostic yield, safety, and diagnostic accuracy were investigated in 76 patients who consecutively underwent EUS-FNA for neoplastic lesions at our hospital between January and December 2013. The procedure was successful in all cases; the rates of sample collection and determination of the correct diagnosis were 92.1% and 89.5%, respectively. The mean number of needle passes required for diagnosis was 1.1. Complications included mild intraluminal bleeding in two patients (2.6%). Multivariate analysis revealed that lesion size (≤20 mm) was significantly associated with a decreased chance of determining the correct diagnosis. Core biopsy needles with a side hole are safe and provide a satisfactory diagnostic yield. However, the side hole may potentially reduce the rate of making the correct diagnosis in small lesions.

  17. Factores significativos del rendimiento excelente: PISA y otros estudios Fatores significativos no rendimento excelente: PISA e outros estudos Significant factors in the yield excellent: PISA and other studies

    Directory of Open Access Journals (Sweden)

    Carmen Jiménez Fernández

    2012-12-01

    Full Text Available Se centra en tres investigaciones sobre los alumnos con rendimiento excelente. El estudio de PISA Top of de class, que analiza los factores subyacentes al rendimiento excelente de los alumnos de 15-16 años; el estudio de una muestra de alumnos españoles que han obtenido Premio Extraordinario de Bachillerato (PEB y un tercer estudio sobre alumnos que han obtenido Beca de Excelencia (BEpara estudiar en la universidad de Madrid. Se concluye que aunque la procedencia social no es determinante, la mayor parte de los alumnos con rendimiento excelente proceden de ambientes culturalmente favorecidos si bien el centro escolar ejerce mayor influencia que la clase social; la cantidad de horas semanales que el currículo dedica a la enseñanza de las materias fundamentales y la cantidad de horas que el alumno dedica al estudio son factores importantes del rendimiento excelente; los centros con mejor rendimiento atraen más a los alumnos con rendimiento excelente y, a su vez, hay más alumnos con rendimiento excelente en los centros más elitistas; en el estudio de PISA no hay diferencias de género; en los estudios sobre alumnos con PEB y BE persisten reductos sexistas.O presente trabalho se centra em três pesquisas sobre alunos com rendimento excelente. O estudo de PISA Top of de class, que analisa os fatores subjacentes ao rendimento excelente de alunos entre 15 e16 anos; o estudo de uma amostra de alunos espanhóis que obtiveram o Premio Extraordinário de Ensino Médio e um terceiro estudo sobre alunos que obtiveram Bolsa de Excelência para estudar na Universidade de Madrid. Chega-se à conclusão que embora a procedência social não seja determinante, a maior parte dos alunos com rendimento excelente procedem de ambientes culturalmente favorecidos, ainda que o centro escolar exerce maior influência que a classe social; a quantidade de horas semanais que o currículo dedica ao ensino das disciplinas fundamentais e a quantidade de horas que o aluno

  18. 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.

  19. 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.

  20. Fertilization for High Yields in Corn-Sweet Potato-Wheat Rotation: A Systematic Approach to Nutrient Limiting Factors of Soils in Chongqing, China

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    A systematic approach was adopted to investigate the nutrient limiting factors in gray-brown purple soils and yellow soils derived from limestone in Chongqing, China, to study balanced fertilization for corn, sweet potato and wheat in rotation. The results showed that N, P and K were deficient in both soils, Cu, Mn, S andZn in the gray-brown purple soils and Ca, Mg, Mo and Zn for the yellow soils. Balanced fertilizer application increased yields of corn, sweet potato and wheat by 28.4%, 28.7% and 4.4%, respectively, as compared to the local farmers' practice. The systematic approach can be considered as one of the most efficient and reliable methods in fertility study.

  1. 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....

  2. 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.

  3. 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...

  4. 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

  5. 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.

  6. 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.

  7. 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...

  8. 短期融资券收益率影响因素研究%Factors Influencing Yields of Short-Term Financing Bonds

    Institute of Scientific and Technical Information of China (English)

    郑佳铭; 范龙振

    2011-01-01

    The short-term financing bonds require no collateral, or guarantee from other companies or banks, and many companies choose to issue them for financing. They are representative of marketable bonds or notes with credit risk in China. Thus, their market behavior has important meaning for the development of bonds with credit risk, especially of the corporate bonds. This paper makes a research into the factors that have influence on yields of the short-term financing bonds. The result shows that, no matter in primary or secondary market, issuers' credit rating which represents credit risk, ask-bid spread which represents liquidity risk, along with the industry and macro-systematic factors, all have significant effect on the bonds' yields; there exists liquidity expectation in primary market, which means that those which have better liquidity characteristic in the secondary market have lower issuing yield in the primary market.%短期融资券不需要担保,发行数量多,是我国市场化的具有信用风险的债券,其市场表现对我国信用债券特别是公司债的发展具有启示意义.主要讨论短期融资券收益率的影响因素.研究结果显示,无论在发行或交易市场,以主体评级指标为代表的信用风险因素、以买卖价差为代表的流动性因素、行业因素以及宏观系统因素对融资券收益率影响显著;发行定价中存在流动性预期,即预期在二级市场流动性好的债券在一级市场具有更低的收益率.

  9. 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...

  10. Production of Biodiesel Fuel from Waste Soya bean Cooking Oil by Alkali Trans-esterification Process

    Directory of Open Access Journals (Sweden)

    Ajinkya Dipak Deshpande*,

    2016-04-01

    Full Text Available Biodiesel is biodegradable, clean-burning, non-toxic, renewable, high-quality, and cheap diesel fuel made primarily from waste vegetable oil which can be used without any alterations in engine design. The paper is concerned with the extraction and quality evaluation of the biodiesel fuels synthesized from waste soya bean cooking oil. Waste soya bean cooking oil had high amount of free fatty acid. Thus, single step transesterification process with the aid of homogeneous catalyst as 1% potassium hydroxide were implemented in this experiment. Methanol was chosen as alcohol solvent. In the transesterification process, the triglycerides in waste cooking oil was reacted with a methanol to form esters and glycerol as by product.The biodiesel were extracted for different oil to methanol ratio as 1:2, 1:3 and 1:4. The highest biodiesel yield of 76% was obtained at 1:3 volumetric ratio for 60 ºC reaction temperature and 1250 rpm stirring speed. Results show that the optimal methyl ester yield of 90% occurred at methanol: oil volume ratio of 3:1. The product met the ASTM fuel standards for relative density, acid value, relative density, calorific value, flash point and kinematic viscosity.

  11. The antioxidative properties of Holy basil and Galangal in cooked ground pork.

    Science.gov (United States)

    Juntachote, T; Berghofer, E; Siebenhandl, S; Bauer, F

    2006-03-01

    The ethanolic extracts from Holy basil and Galangal were examined for their extraction yield, total phenolic content, antioxidant activity against a β-carotene-linoleic acid emulsion system, DPPH scavenging activity and reducing power. Ethanolic extracts of Holy basil exhibited higher extraction yield, total phenolic content, antioxidant activity, DPPH scavenging activity and reducing power than ethanolic extracts of Galangal. Antioxidative efficiency to inhibit lipid oxidation of dried Holy basil and dried Galangal powder, ethanolic extracts of Galangal and Holy basil and commercial antioxidant mixture in cooked ground pork was investigated during refrigerated storage at 5°C for 14 days. The quantitative measurements of thiobarbituric acid reactive substances (TBARS), conjugated diene, peroxide value (POV) and hexanal content were used as indicators of lipid oxidation. Increased levels of TBARS value, POV and hexanal content were noticed in all meat samples during storage, however most marked in cooked ground pork without antioxidants, whereas conjugated diene tended to decrease with increasing storage time. Ranking of the treatment in order of their antioxidant effectiveness showed that commercial antioxidant mixture (0.3% citric acid+0.5% ascorbic acid+0.02% α-tocopherol)>dried Galangal powder>dried Holy basil powder>ethanolic extracts of Galangal>ethanolic extracts of Holy basil>control. Furthermore, in cooked ground pork samples a high correlation between TBARS value and hexanal contents was obtained.

  12. High statistic measurement of the K{sup -}{yields}{pi}{sup 0}e{sup -}{nu} decay form-factors

    Energy Technology Data Exchange (ETDEWEB)

    Yushchenko, O.P.; Akimenko, S.A.; Britvich, G.I.; Datsko, K.V.; Filin, A.P.; Inyakin, A.V.; Konstantinov, A.S.; Konstantinov, V.F.; Korolkov, I.Y.; Khmelnikov, V.A.; Leontiev, V.M.; Novikov, V.P.; Obraztsov, V.F.; Polyakov, V.A.; Romanovsky, V.I.; Ronjin, V.M.; Shelikhov, V.I.; Smirnov, N.E.; Tchikilev, O.G.; Uvarov, V.A.; Bolotov, V.N.; Laptev, S.V.; Polyarush, A.Yu

    2004-06-10

    The decay K{sup -}{yields}{pi}{sup 0}e{sup -}{nu} is studied using in-flight decays detected with the 'ISTRA+' spectrometer. About 920K events are collected for the analysis. The {lambda}{sub +} slope parameter of the decay form-factor f{sub +}(t) in the linear approximation (average slope) is measured: {lambda}{sub +}{sup lin}=0.02774{+-}0.00047(stat){+-}0.00032(syst). The quadratic contribution to the form-factor was estimated to be {lambda}'{sub +}=0.00084{+-}0.00027(stat){+-}0.00031(syst). The linear slope, which has a meaning of df{sub +}(t)/dt vertical bar{sub t=0} for this fit, is {lambda}{sub +}=0.02324{+-}0.00152(stat){+-}0.00032(syst). The limits on possible tensor and scalar couplings are derived: f{sub T}/f{sub +}(0)=-0.012{+-}0.021(stat){+-}0.011(syst), f{sub S}/f{sub +}(0)=-0.0037{sup +0.0066}{sub -0.0056}(stat){+-}0.0041(syst)

  13. 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.

  14. 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.

  15. One thousand thermal cycles of magnesium chloride hexahydrate as a promising PCM for indoor solar cooking

    Energy Technology Data Exchange (ETDEWEB)

    El-Sebaii, A.A., E-mail: aasebaii@yahoo.co [Physics Department, Faculty of Science, King Abdul Aziz University, P.O. Box 80203, Jeddah 21589 (Saudi Arabia); Al-Heniti, S.; Al-Agel, F.; Al-Ghamdi, A.A.; Al-Marzouki, F. [Physics Department, Faculty of Science, King Abdul Aziz University, P.O. Box 80203, Jeddah 21589 (Saudi Arabia)

    2011-04-15

    Research highlights: {yields} Solar cookers must contain a PCM for cooking indoors. {yields} MgCl{sub 2}.6H{sub 2}O when it cycled in a sealed container. {yields} MgCl{sub 2}.6H{sub 2}O shows maximum of 0.1-3.5 {sup o}C of supercooling. {yields} MgCl{sub 2}.6H{sub 2}O is a promising PCM for thermal energy storage. -- Abstract: Cooking is the major necessity for people all over the world. It accounts for a major share of energy consumption in developing countries. There is a critical need for the development of alternative, appropriate, affordable methods of cooking for use in developing countries. There is a history for solar cooking since 1650 where they are broadly divided into direct or focusing type, box-type and indirect or advanced solar cookers. The advanced solar cookers have the advantage of being usable indoors and thus solve one of the problems, which impede the social acceptance of solar cookers. The advanced type solar cookers are employing additional solar units that increase the cost. Therefore, the solar cooker must contain a heat storage medium to store thermal energy for use during off-sunshine hours. The main aim of this paper is to investigate the influence of the melting/solidification fast thermal cycling of commercial grade magnesium chloride hexahydrate (MgCl{sub 2}.6H{sub 2}O) on its thermo-physical properties; such as melting point and latent heat of fusion, to be used as a storage medium inside solar cookers. One thousand cycles have been performed in a sealed container under the extra water principle. The thermo-physical properties are measured using the differential scanning calorimetric technique. It is indicated that MgCl{sub 2}.6H{sub 2}O with the extra water principle and hermetically sealing of the container is a promising phase change material (PCM) for cooking indoors and during law intensity solar radiation periods. It is also found from the melting/solidification behavior of MgCl{sub 2}.6H{sub 2}O that it is solidify almost

  16. Biodiesel production from waste cooking oil using copper doped zinc oxide nanocomposite as heterogeneous catalyst.

    Science.gov (United States)

    Gurunathan, Baskar; Ravi, Aiswarya

    2015-01-01

    A novel CZO nanocomposite was synthesized and used as heterogeneous catalyst for transesterification of waste cooking oil into biodiesel using methanol as acyl acceptor. The synthesized CZO nanocomposite was characterized in FESEM with an average size of 80 nm as nanorods. The XRD patterns indicated the substitution of ZnO in the hexagonal lattice of Cu nanoparticles. The 12% (w/w) nanocatalyst concentration, 1:8 (v:v) O:M ratio, 55 °C temperature and 50 min of reaction time were found as optimum for maximum biodiesel yield of 97.71% (w/w). Hence, the use of CZO nanocomposite can be used as heterogeneous catalyst for biodiesel production from waste cooking oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. 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.)

  18. 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...

  19. Prevalence and patterns of cooking dinner at home in the USA: National Health and Nutrition Examination Survey (NHANES) 2007-2008.

    Science.gov (United States)

    Virudachalam, Senbagam; Long, Judith A; Harhay, Michael O; Polsky, Daniel E; Feudtner, Chris

    2014-05-01

    To measure the prevalence of cooking dinner at home in the USA and test whether home dinner preparation habits are associated with socio-economic status, race/ethnicity, country of birth and family structure. Cross-sectional analysis. The primary outcome, self-reported frequency of cooking dinner at home, was divided into three categories: 0-1 dinners cooked per week ('never'), 2-5 ('sometimes') and 6-7 ('always'). We used bivariable and multivariable regression analyses to test for associations between frequency of cooking dinner at home and factors of interest. The 2007-2008 National Health and Nutrition Examination Survey (NHANES). The sample consisted of 10 149 participants. Americans reported cooking an average of five dinners per week; 8 % never, 43 % sometimes and 49 % always cooked dinner at home. Lower household wealth and educational attainment were associated with a higher likelihood of either always or never cooking dinner at home, whereas wealthier, more educated households were more likely to sometimes cook dinner at home (P dinners at home (mean = 4·4, 95 % CI 4·2, 4·6). Households with foreign-born reference persons cooked more dinners at home (mean = 5·8, 95 % CI 5·7, 6·0) than households with US-born reference persons (mean = 4·9, 95 % CI 4·7, 5·1). Households with dependants cooked more dinners at home (mean = 5·2, 95 % CI 5·1, 5·4) than households without dependants (mean = 4·6, 95 % CI 4·3, 5·0). Home dinner preparation habits varied substantially with socio-economic status and race/ethnicity, associations that likely will have implications for designing and appropriately tailoring interventions to improve home food preparation practices and promote healthy eating.

  20. Factorization and non-local 1/m{sub b} corrections in the decay anti B {yields} X{sub s}{gamma}

    Energy Technology Data Exchange (ETDEWEB)

    Benzke, Michael

    2011-06-10

    In this thesis, a systematic analysis of the anti B {yields} X{sub s}{gamma} photon spectrum in the endpoint region is presented. The endpoint region refers to a kinematic configuration of the final state, in which the photon has a large energy m{sub b}-2E{sub {gamma}}=O({lambda}{sub QCD}), while the jet has a large energy but small invariant mass. Using methods of soft-collinear effective theory and heavy-quark effective theory, it is shown that the spectrum can be factorized into hard, jet, and soft functions, each encoding the dynamics at a certain scale. The relevant scales in the endpoint region are the heavy-quark mass m{sub b}, the hadronic energy scale {lambda}{sub QCD} and an intermediate scale {radical}({lambda}{sub QCD}m{sub b}) associated with the invariant mass of the jet. It is found that the factorization formula contains two different types of contributions, distinguishable by the space-time structure of the underlying diagrams. On the one hand, there are the direct photon contributions which correspond to diagrams with the photon emitted directly from the weak vertex. The resolved photon contributions on the other hand arise at O(1/m{sub b}) whenever the photon couples to light partons. In this work, these contributions are explicitly defined in terms of convolutions of jet functions with subleading shape functions. While the direct photon contributions can be expressed in terms of a local operator product expansion, when the photon spectrum is integrated over a range larger than the endpoint region, the resolved photon contributions always remain non-local. Thus, they are responsible for a non-perturbative uncertainty on the partonic predictions. In this thesis, the effect of these uncertainties is estimated in two different phenomenological contexts. First, the hadronic uncertainties in the anti B {yields} X{sub s}{gamma} branching fraction, defined with a cut E{sub {gamma}} > 1.6GeV are discussed. It is found, that the resolved photon

  1. Shelf life establishment of a sliced, cooked, cured meat product based on quality and safety determinants.

    Science.gov (United States)

    Mataragas, Marios; Drosinos, Eleftherios H

    2007-08-01

    In the present study, the distribution of the shelf life of cooked, cured meat products based on lactic acid bacteria growth and the distribution of the time to cause health risks based on Listeria monocytogenes growth were studied. Growth models, developed and validated on cooked meat products, were used to predict the growth of microorganisms. Temperature data were obtained from retail and home refrigerators. Distribution predictions were conducted by two approaches (time-temperature profiles and Monte Carlo simulation). Time-temperature profiles were more appropriate to be used, because Monte Carlo simulation overestimated the growth of L. monocytogenes. Shelf life was greatly influenced by storage temperature, but initial microbial load had a smaller effect. The expiration date of cooked meat products might be based on only the growth of the spoilage microorganisms, and only when product contamination with L. monocytogenes cell concentrations is high does a product fraction pose health risks for consumers. Sensitivity analysis confirmed that storage temperature and temperature variability were the most important factors for the duration of shelf life. Distributions of shelf life and time to cause health risks give valuable information on the quality and safety of cooked meat products and may be used as practical tools by meat processors.

  2. Mutagenicity and polycyclic aromatic hydrocarbon content of fumes from heated cooking oils produced in Taiwan.

    Science.gov (United States)

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

    1997-11-28

    According to epidemiologic studies, exposure of women to fumes from cooking oils appears to be an important risk factor for lung cancer. Fume samples from three different commercial cooking oils frequently used in Taiwan were collected and analyzed for mutagenicity in the Salmonella/microsome assay. Polycyclic aromatic hydrocarbons were extracted from the samples and identified by HPLC chromatography. Extracts from three cooking oil fumes were found to be mutagenic in the presence of S9 mix. All samples contained dibenz[a,h]anthracene (DB[a,h]A) and benz[a]anthracene (B[a]A). Concentration of DB[a,h]A and B[a]A were 1.9 and 2.2 micrograms/m3 in fumes from lard oil, 2.1 and 2.3 micrograms/m3 in soybean oil, 1.8 and 1.3 micrograms/m3 in peanut oil, respectively. Benzo[a]pyrene (B[a]P) was identified in fume samples of soybean and peanut oil, in concentrations of 19.6 and 18.3 micrograms/m3, in this order. These results provide experimental evidence and support the findings of epidemiologic observations, in which women exposed to the emitted fumes of cooking oils are at increased risk of contracting lung cancer.

  3. No-Cook Process for Ethanol Production Using Indian Broken Rice and Pearl Millet

    Directory of Open Access Journals (Sweden)

    Vipul Gohel

    2012-01-01

    Full Text Available No-cook process using granular starch hydrolyzing enzyme (GSHE was evaluated for Indian broken rice and pearl millet. One-factor-at-a-time optimization method was used in ethanol production to identify optimum concentration of GSHE, under yeast fermentation conditions using broken rice and pearl millet as fermentation feedstocks. An acid fungal protease at a concentration of 0.2 kg per metric ton of grain was used along with various dosages of GSHE under yeast fermentation conditions to degrade the grain proteins into free amino nitrogen for yeast growth. To measure the efficacy of GSHE to hydrolyze no-cook broken rice and pearl millet, the chemical composition, fermentation efficiency, and ethanol recovery were determined. In both feedstocks, fermentation efficiency and ethanol recovery obtained through single-step no-cook process were higher than conventional multistep high-temperature process, currently considered the ideal industrial process. Furthermore, the no-cook process can directly impact energy consumption through steam saving and reducing the water cooling capacity needs, compared to conventional high-temperature process.

  4. Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment.

    Science.gov (United States)

    Gorjinezhad, Soudabeh; Kerimray, Aiymgul; Amouei Torkmahalleh, Mehdi; Keleş, Melek; Ozturk, Fatma; Hopke, Philip K

    2017-04-01

    Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m(-3)) during grilling meat and Ti during heating oil with salt (24.4 ug m(-3)). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 × 10(-6), US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5-20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.

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

    Science.gov (United States)

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

    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 round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmering and stewing consistently produced higher consumer attribute ratings. There were clear OLIKE rating differences (P = .0001) for top round steaks among the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P quality grade x degree of doneness (P = .002) and degree of doneness x cooking method (P = .02). Higher ratings generally were given to steaks cooked to medium rare or less or to very well degrees of doneness. Stir-frying, braising, and simmering and stewing were preferred at lower degrees of doneness. Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.

  6. Effect of cooking at home on the levels of eight phthalates in foods.

    Science.gov (United States)

    Fierens, T; Vanermen, G; Van Holderbeke, M; De Henauw, S; Sioen, I

    2012-12-01

    Food products can be contaminated with toxic compounds via the environment. Another possibility of food contamination is that toxicants are generated in foods or that chemicals migrate from food contact materials into foods during processing. In this study, the effect of cooking at home on the levels of phthalates - world's most used group of plasticisers - in various food types (starchy products, vegetables and meat and fish) was examined. Eight compounds were considered, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP). Food products were analysed before as well as after cooking (boiling, steaming, (deep-)frying or grilling). In general, phthalate concentrations in foods declined after cooking, except in vegetables, where almost no effect was seen. Several factors influenced the degree of this decline (e.g. weight difference, fat uptake, etc.). Of all phthalates, DEHP, DiBP and BBP were affected the most. In conclusion, cooking at home definitely affected phthalate concentrations in foods and thus needs to be considered in order to correctly assess humans' dietary exposure to these contaminants.

  7. Impacts of Seedling Age on Early Rice Yield and Yield component Factors%不同秧龄对早稻产量及其构成因素的影响

    Institute of Scientific and Technical Information of China (English)

    詹文忠; 梅少华; 范向阳; 梅金安; 翟中兵; 刘诗晴; 张从德; 魏坦雄

    2012-01-01

    Using hybrid early rice Liangyou 302 as experiment material, the effects of seedling age on growth characteristics, breed features and yield performance of rice with transplanting and seedling throwing methods were studied. The results showed that there were the same performance tendencies in growth characteristics, breed features and yield performance between transplanting rice and seedling throwing rice. Early planting at suitable age had the advantages of premature and early maturity. The vegetative period of 20 days-seedlings prolonged 3~10 d and its mature period arrived 2~6 d ahead of time. There were very significant negative correlations between seedling age and effective panicles, total grain number and yield.%以杂交早稻两优302为试验材料,研究了不同秧龄在移栽和抛栽方式下的生长特点、生育特性及产量表现.结果表明,移栽和抛栽表现趋势相同,适龄早栽具有早发和早熟优势,秧龄20 d时大田营养生长期延长3~10d,早熟2~6 d;秧龄与有效穗数、每穗总粒数和产量均呈极显著的负相关.

  8. Systemic inflammatory changes and increased oxidative stress in rural Indian women cooking with biomass fuels

    Energy Technology Data Exchange (ETDEWEB)

    Dutta, Anindita, E-mail: anidu14@gmail.com [College of Environmental Sciences and Engineering, Peking University, Beijing (China); Department of Experimental Hematology, Chittaranjan National Cancer Institute, 37, S.P. Mukherjee Road, Kolkata-700 026 (India); Ray, Manas Ranjan; Banerjee, Anirban [Department of Experimental Hematology, Chittaranjan National Cancer Institute, 37, S.P. Mukherjee Road, Kolkata-700 026 (India)

    2012-06-15

    The study was undertaken to investigate whether regular cooking with biomass aggravates systemic inflammation and oxidative stress that might result in increase in the risk of developing cardiovascular disease (CVD) in rural Indian women compared to cooking with a cleaner fuel like liquefied petroleum gas (LPG). A total of 635 women (median age 36 years) who cooked with biomass and 452 age-matched control women who cooked with LPG were enrolled. Serum interleukin-6 (IL-6), C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8) were measured by ELISA. Generation of reactive oxygen species (ROS) by leukocytes was measured by flow cytometry, and erythrocytic superoxide dismutase (SOD) was measured by spectrophotometry. Hypertension was diagnosed following the Seventh Report of the Joint Committee. Tachycardia was determined as pulse rate > 100 beats per minute. Particulate matter of diameter less than 10 and 2.5 μm (PM{sub 10} and PM{sub 2.5}, respectively) in cooking areas was measured using real-time aerosol monitor. Compared with control, biomass users had more particulate pollution in indoor air, their serum contained significantly elevated levels of IL-6, IL-8, TNF-α and CRP, and ROS generation was increased by 37% while SOD was depleted by 41.5%, greater prevalence of hypertension and tachycardia compared to their LPG-using neighbors. PM{sub 10} and PM{sub 2.5} levels were positively associated with markers of inflammation, oxidative stress and hypertension. Inflammatory markers correlated with raised blood pressure. Cooking with biomass exacerbates systemic inflammation, oxidative stress, hypertension and tachycardia in poor women cooking with biomass fuel and hence, predisposes them to increased risk of CVD development compared to the controls. Systemic inflammation and oxidative stress may be the mechanistic factors involved in the development of CVD. -- Highlights: ► Effect of chronic biomass smoke exposure on

  9. 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.

  10. 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.

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. 长江上游社会经济因子对侵蚀产沙的影响%Impacts of socio-economic factors on sediment yield in the Upper Yangtze River

    Institute of Scientific and Technical Information of China (English)

    杜俊; 师长兴; 范小黎; 周园园

    2011-01-01

    In recent years, the role of human activities in changing sediment yield has become more apparent for the construction of hydraulic engineering and water conservation projections in the Upper Yangtze River, but it has not been evaluated at the macro scale. Taking Sichuan Province and Chongqing City as an example, this paper studies the relationship between socio-economic factors and sediment yield in the Upper Yangtze River based on section data in 1989 and 2007. The results show that sediment yield is significantly correlated with population density and cultivated area, in which the former appears to be more closely related to sediment yield. Moreover, in the relation of sediment yield vs. population density, a critical value of population density exists, below which the sediment yield increases with the increase of population density and over which the sediment yield increases with the decrease of population density. The phenomenon essentially reflects the influence of natural factors, such as topography, precipitation and soil property, and some human activities on sediment yield. The region with a higher population density than critical value is located in the east of the study area and is characterized by plains, hills and low mountains, whereas the opposite is located in the west and characterized by middle and high mountains. In the eastern region, more people live on the lands with a low slope where regional soil erosion is slight; therefore, sediment yield is negatively related with population density. In contrast, in the western region, the population tends to aggregate in the areas with abundant soil and water resources which usually lead to a higher intensity of natural erosion, and in turn, high-intensity agricultural practices in these areas may further strengthen local soil erosion. It is also found that population tends to move from the areas with bad environment and high sediment yield to the areas with more comfortable environment and less

  16. Production of biofuel from waste cooking palm oil using nanocrystalline zeolite as catalyst: process optimization studies.

    Science.gov (United States)

    Taufiqurrahmi, Niken; Mohamed, Abdul Rahman; Bhatia, Subhash

    2011-11-01

    The catalytic cracking of waste cooking palm oil to biofuel was studied over different types of nano-crystalline zeolite catalysts in a fixed bed reactor. The effect of reaction temperature (400-500 °C), catalyst-to-oil ratio (6-14) and catalyst pore size of different nanocrystalline zeolites (0.54-0.80 nm) were studied over the conversion of waste cooking palm oil, yields of Organic Liquid Product (OLP) and gasoline fraction in the OLP following central composite design (CCD). The response surface methodology was used to determine the optimum value of the operating variables for maximum conversion as well as maximum yield of OLP and gasoline fraction, respectively. The optimum reaction temperature of 458 °C with oil/catalyst ratio=6 over the nanocrystalline zeolite Y with pore size of 0.67 nm gave 86.4 wt% oil conversion, 46.5 wt% OLP yield and 33.5 wt% gasoline fraction yield, respectively. The experimental results were in agreement with the simulated values within an experimental error of less than 5%. Copyright © 2011 Elsevier Ltd. All rights reserved.

  17. Effects of genetic and non-genetic factors on growth traits of high yielding dairy seed calves and genetic parameter estimates

    Directory of Open Access Journals (Sweden)

    Syed Mohammad Ashiqur Rahman

    2015-12-01

    Full Text Available The study was conducted to know the effects of several genetic and non-genetic factors like season, sex, year of birth, genotype of calves and milk yield of dam associated with growth performance of crossbred calves. Data were collected from registered farmers during the period of May, 2011 to April, 2013. Birth weight, three-month weight, six-month weight, weaning weight and heritability estimates of those growth performances were performed using a total of 82 registered calves which had pedigree information having the genotypes of 25% Local - 75% Friesian and 37.5% Local - 62.5% Friesian. The average birth, three-month, six-month and weaning weight of calves were 29.33, 64.32, 99.06 and 151.77 kg, respectively. The effects of non-genetic factors like sex, season of birth and genotype were non-significant (P>0.05 for the traits birth weight, three-month, six-month, weaning weight and average daily gain of calves. However, year of birth was found significant on birth (P0.05 on weaning weight and average daily gain of calves. The heritability estimates were 0.40±0.09, 0.46±0.08, 0.39±0.12 and 0.50±0.12 for the traits birth weight, three-month weight, six-month weight and weaning weight, respectively. Estimated heritabilities of live weights suggest that individual own performance basis selection would be more effective for increasing growth and therefore, should be paid more emphasis in cattle improvement program.

  18. 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...

  19. On the Origin of AMS "Cooking Organic Aerosol" at a Rural Site.

    Science.gov (United States)

    Dall'Osto, M; Paglione, M; Decesari, S; Facchini, M C; O'Dowd, C; Plass-Duellmer, Christian; Harrison, Roy M

    2015-12-15

    A number of field observations employing aerosol mass spectrometers (AMS) have demonstrated that organic matter rich in monocarboxylic acids and aliphatic carbonyls originating from cooking activities (the COA factor) contributes significantly to ambient organic matter (OM) in urban environments. Little is known about the contribution and nature of COA in rural localities. We studied the correlation of COA with chemical tracers at a rural site in the Po Valley, Italy. Our statistical approach, based on positive matrix factorization (PMF) shows that the COA factor was clearly linked to local emissions of chloride and methanesulfonic acid (MSA), chemical tracers not associated with cooking emissions, or with combustion sources. While the association with Cl is not understood at this stage, the emission of reduced sulfur compounds, aliphatic carbonyls and monocarboxylic acids is consistent with several agricultural practices (e.g., manure storage) and waste disposal systems (e.g., landfills) which characterize the suburban and rural areas of the Po Valley and of other many populated environments. It is concluded that the nature and origins of the AMS COA factor measured at a rural site are complex and include far more than the emissions from food cooking.

  20. 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’?

  1. 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.

  2. 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

  3. 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

  4. 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’?

  5. 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

  6. The precancerous effect of emitted cooking oil fumes on precursor lesions of cervical cancer.

    Science.gov (United States)

    Lee, Chien-Hung; Yang, Sheau-Fang; Peng, Chiung-Yu; Li, Ruei-Nian; Chen, Yu-Chieh; Chan, Te-Fu; Tsai, Eing-Mei; Kuo, Fu-Chen; Huang, Joh-Jong; Tsai, Hsiu-Ting; Hung, Yu-Hsiu; Huang, Hsiao-Ling; Tsai, Sharon; Wu, Ming-Tsang

    2010-08-15

    Although cooking emission from high-temperature frying has been deemed a Group 2A carcinogen by the International Agency for Research on Cancer, little is known about its impact on cervical tumorigenesis. To investigate the precancerous consequence of cooking oil fumes on cervical intraepithelial neoplasm (CIN), a community-based case-control study, which takes all known risk factors into consideration, was conducted in Taiwan. From 2003 to 2008, in a Pap smear screening and biopsy examination network, 206 pathology-verified women with inflammations/atypical squamous cells of undetermined significance or CIN grade-1 (CIN1) and 73 with CIN2-3 (defined as low-grade squamous intraepithelial lesions (LGSIL) and high-grade squamous intraepithelial lesions (HGSIL), respectively); and 1,200 area-and-age-matched controls with negative cytology were recruited. Multinomial logistic regression was applied in the multivariate analysis to determine the likelihood of contracting LGSIL or HGSIL. The risks of the two lesions increased with the increase of carcinogenic high-risk human papillomavirus DNA load, with a clear dose-response relationship. Chefs were observed to experience a 7.9-fold elevated HGSIL risk. Kitchens with poor fume ventilation during the main cooking life-stage correlated to a 3.7-fold risk of HGSIL, but not for LGSIL. More than 1 hr of daily cooking in kitchens with poor fume conditions appeared to confer an 8.4-fold HGSIL risk, with an 8.3-fold heterogeneously higher odds ratio than that (aOR = 1.0) for LGSIL. Similar risk pattern has been reproduced among never-smoking women. Our findings demonstrate the association between indoor exposure to cooking fumes from heated oil and the late development of cervical precancerous lesions. This final conclusion needs to be verified by future research.

  7. Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham

    OpenAIRE

    2011-01-01

    The substitution effect of carrageenan, soy protein and potato starch by orange bagasse on physico-chemical characteristics of cooked ham was evaluated. A 33 factorial design was used, with substitution levels of 0, 50 and 100%. The results indicate that the substitution of potato starch for orange bagasse results in increase in the ham yield, but to replace the carrageenan and/or soy protein by orange bagasse, cause decrease in yield below that non-substituted ham. Moreover, if even yields i...

  8. Assessment of driving factors for yield and productivity developments in crop and cattle production as key to increasing sustainable biomass potentials

    NARCIS (Netherlands)

    Gerssen-Gondelach, Sarah|info:eu-repo/dai/nl/355262436; Wicke, Birka|info:eu-repo/dai/nl/306645955; Faaij, Andre

    The sustainable production potential of biomass for energy and material purposes largely depends on the future availability of surplus agricultural lands made available through yield improvements in crop and livestock production. However, the rates at which yields may develop, and the influence of

  9. Assessment of driving factors for yield and productivity developments in crop and cattle production as key to increasing sustainable biomass potentials

    NARCIS (Netherlands)

    Gerssen-Gondelach, Sarah; Wicke, Birka; Faaij, Andre

    2015-01-01

    The sustainable production potential of biomass for energy and material purposes largely depends on the future availability of surplus agricultural lands made available through yield improvements in crop and livestock production. However, the rates at which yields may develop, and the influence of t

  10. 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).

  11. Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects.

    Science.gov (United States)

    Rungapamestry, Vanessa; Duncan, Alan J; Fuller, Zoë; Ratcliffe, Brian

    2007-04-01

    The isothiocyanate, sulforaphane, has been implicated in the cancer-protective effects of brassica vegetables. When broccoli is consumed, sulforaphane is released from hydrolysis of glucoraphanin by plant myrosinase and/or colonic microbiota. The influence of meal composition and broccoli-cooking duration on isothiocyanate uptake was investigated in a designed experiment. Volunteers (n 12) were each offered a meal, with or without beef, together with 150 g lightly cooked broccoli (microwaved 2.0 min) or fully cooked broccoli (microwaved 5.5 min), or a broccoli seed extract. They received 3 g mustard containing pre-formed allyl isothiocyanate (AITC) with each meal. Urinary output of allyl (AMA) and sulforaphane (SFMA) mercapturic acids, the biomarkers of production of AITC and sulforaphane respectively, were measured for 24 h after meal consumption. The estimated yield of sulforaphane in vivo was about 3-fold higher after consumption of lightly cooked broccoli than fully cooked broccoli. Absorption of AITC from mustard was about 1.3-fold higher following consumption of the meat-containing meal compared with the non meat-containing alternative. The meal matrix did not significantly influence the hydrolysis of glucoraphanin and its excretion as SFMA from broccoli. Isothiocyanates may interact with the meal matrix to a greater extent if they are ingested pre-formed rather than after their production from hydrolysis of glucosinolates in vivo. The main influence on the production of isothiocyanates in vivo is the way in which brassica vegetables are cooked, rather than the effect of the meal matrix.

  12. ON THE BLACK LIQUOR AND RECYCLE COOKING OF AS-AQ STRAW PULP

    Institute of Scientific and Technical Information of China (English)

    HaiqiangShi; BeihaiHe; BingyueLiu

    2004-01-01

    Thick black liquor, thin black liquor and solid state sodium hydroxide are added to the liquor treated by sulfur dioxide, then the blended liquor is used to recycle cooking of straw pulp. The black liquor, separated liquor and pulp of every cycles are analyzed respectively. Result shows that the content of lignin and organism in recycle black liquor and separated liquor increases faster in the first three cycles and then continues to increase slowly till four or five times, after that it trends to a stable state. The main organism separated fi'om waste liquor of AS-AQ treated by sulfur dioxide is alkali-lignin,above 50% of total lignin in black liquor. The yield of pulp made fi'om recycle cooking is steady, the hardness of pulp has a great improvement with recycle cooking. The brightness of pulp reduces correspondingly before bleaching, and after bleaching the brightness of pulp is relatively high and steady at the same sodium hypo chlorite dosage.

  13. 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.

  14. 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...

  15. 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.

  16. Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds.

    Science.gov (United States)

    Osman, Asha Mohamed Ali; Hassan, Amro B; Osman, Gammaa A M; Mohammed, Nagat; Rushdi, Mohamed A H; Diab, Eiman E; Babiker, Elfadil E

    2014-08-01

    The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P ≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P ≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD.

  17. THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS

    Directory of Open Access Journals (Sweden)

    Ayhan Filazi

    2015-09-01

    Full Text Available The aim of this study was to evaluate the effects of storage conditions (room temperature, refrigerator and cooking methods (frying, boiling on florfenicol (FF and florfenicol amine (FFA residue levels in eggs. Without any significant difference between storage conditions at 20˚C and +4˚C, residue levels decreased within days, but were still present on day 28. Frying and boiling for 1 and 5 min yielded similar results to the storage conditions just described; there was a significant decrease in residue levels, but still not enough for decomposing. These findings indicate that FF and FFA residues are heat-labile.

  18. Thermodynamic investigation of waste cooking oil based hydrogen generation system with chemical looping process

    Directory of Open Access Journals (Sweden)

    Nahla Faleh

    2016-07-01

    The results show that coke formation can be thermodynamically inhibited by increasing the S/C ratio and/or the NiO/C ratio. The conditions that maximize hydrogen production, minimize methane and carbon monoxide content as well as avoid coke formation at thermoneutral conditions were found to be S/C = 5, T = 600 °C and NiO/C = 0.493. Under these conditions, a hydrogen yield of 144.3 mol/kg of soybean waste cooking oil can be obtained, which appears to be an attractive result for starting experimental research.

  19. 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.

  20. 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

  1. 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.

  2. 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

  3. Complementary blending of meadowfoam seed oil methyl esters with biodiesel prepared from soybean and waste cooking oils to enhance fuel properties

    Science.gov (United States)

    The complementary blending of meadowfoam seed oil methyl esters (MFME) with soybean and waste cooking oil methyl esters (SME and WCME) was investigated. MFME prepared from cold-pressed meadowfoam oil exhibited an exceptionally high induction period (IP) of 66.2 h whereas SME and WCME yielded conside...

  4. 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.

  5. Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.

    Science.gov (United States)

    Roncero-Ramos, Irene; Mendiola-Lanao, Mónica; Pérez-Clavijo, Margarita; Delgado-Andrade, Cristina

    2017-05-01

    Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the β-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.

  6. Effect of gamma irradiation and cooking on cowpea bean grains (Vigna unguiculata L. Walp)

    Energy Technology Data Exchange (ETDEWEB)

    Santos Cople Lima, Keila dos, E-mail: keila@ime.eb.br [Nuclear Engineering Department, Military Institute of Engineering, Rio de Janeiro/RJ, Praca General Tiburcio, 80, CEP 22290-270 Rio de Janeiro/RJ (Brazil); Boher e Souza, Luciana [Nuclear Engineering Department, Military Institute of Engineering, Rio de Janeiro/RJ, Praca General Tiburcio, 80, CEP 22290-270 Rio de Janeiro/RJ (Brazil); Oliveira Godoy, Ronoel Luiz de [Technological Center, Embrapa Food Agroindustry, Av. das Americas, 29501, CEP 23020-470 Rio de Janeiro/RJ (Brazil); Costa Franca, Tanos Celmar; Santos Lima, Antonio Luis dos [Chemical Engineering Department, Military Institute of Engineering, Praca General Tiburcio, 80, CEP 22290-270 Rio de Janeiro/RJ (Brazil)

    2011-09-15

    Leguminous plants are important sources of proteins, vitamins, carbohydrates, fibers and minerals. However, some of their non-nutritive elements can present undesirable side effects like flatulence provoked by the anaerobic fermentation of oligosaccharides, such as raffinose and stachyose, in the gut. A way to avoid this inconvenience, without any change in the nutritional value and post-harvesting losses, is an irradiation process. Here, we evaluated the effects of gamma irradiation on the amino acids, thiamine and oligosaccharide contents and on the fungi and their toxin percentages in cowpea bean (Vigna unguiculata L. Walp) samples. For irradiation doses of 0.0, 0.5, 1.0, 2.5, 5.0 and 10.0 kGy the results showed no significant differences in content for the uncooked samples. However, the combination of irradiation and cooking processes reduced the non-nutritive factors responsible for flatulence. Irradiation also significantly reduced the presence of Aspergillus, Penicilium, Rhizopus and Fusarium fungi and was shown to be efficient in grain conservation for a storage time of 6 months. - Highlights: > In this study we evaluated cowpea beans subjected to different doses of gamma irradiation > Cowpea bean grains represent an important source of vegetal protein for Brazilian population. > Non-nutritive factors were reduced by irradiation and cooking. > Several genera of fungus were reduced by irradiation without affecting the nutritional content. > Irradiation helps the cooking process preserving thermosensible nutrients.

  7. 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.

  8. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

    Science.gov (United States)

    Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

    2016-04-01

    Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality.

  9. Perceptions of Improved Biomass and Liquefied Petroleum Gas Stoves in Puno, Peru: Implications for Promoting Sustained and Exclusive Adoption of Clean Cooking Technologies

    Science.gov (United States)

    Hollada, Jacqueline; Williams, Kendra N.; Miele, Catherine H.; Danz, David; Harvey, Steven A.; Checkley, William

    2017-01-01

    Many households in low- and middle-income countries cook with inefficient biomass-burning stoves, which cause high levels of household air pollution and threaten long-term health. Although clean stoves and fuels are available, uptake and consistent use has been low. Using observations and in-depth interviews, we assessed the attitudes, preferences, and beliefs about traditional versus liquefied petroleum gas (LPG) stoves in rural Puno, Peru. A total of 31 in-depth interviews were conducted with primary cooks and their families, health workers, community leaders, and improved stove contractors. Six in-home observations of meal preparation were also conducted. Six major barriers to consistent use of clean stoves were identified: (1) perceived differences in food taste and nutrition by stove type; (2) cooking niches filled by different stoves; (3) social norms related to cooking practices; (4) safety concerns; (5) comparative costs of using different stoves; and (6) lack of awareness and concern about long-term health risks. These findings suggest that to successfully reduce household air pollution, clean cooking programs and policies must consider the many factors influencing adoption beyond health, such as cost, taste, fears, and cultural traditions. These factors could be incorporated into community-based and national efforts to scale-up sustained and exclusive adoption of clean cooking. PMID:28208813

  10. Perceptions of Improved Biomass and Liquefied Petroleum Gas Stoves in Puno, Peru: Implications for Promoting Sustained and Exclusive Adoption of Clean Cooking Technologies.

    Science.gov (United States)

    Hollada, Jacqueline; Williams, Kendra N; Miele, Catherine H; Danz, David; Harvey, Steven A; Checkley, William

    2017-02-13

    Many households in low- and middle-income countries cook with inefficient biomass-burning stoves, which cause high levels of household air pollution and threaten long-term health. Although clean stoves and fuels are available, uptake and consistent use has been low. Using observations and in-depth interviews, we assessed the attitudes, preferences, and beliefs about traditional versus liquefied petroleum gas (LPG) stoves in rural Puno, Peru. A total of 31 in-depth interviews were conducted with primary cooks and their families, health workers, community leaders, and improved stove contractors. Six in-home observations of meal preparation were also conducted. Six major barriers to consistent use of clean stoves were identified: (1) perceived differences in food taste and nutrition by stove type; (2) cooking niches filled by different stoves; (3) social norms related to cooking practices; (4) safety concerns; (5) comparative costs of using different stoves; and (6) lack of awareness and concern about long-term health risks. These findings suggest that to successfully reduce household air pollution, clean cooking programs and policies must consider the many factors influencing adoption beyond health, such as cost, taste, fears, and cultural traditions. These factors could be incorporated into community-based and national efforts to scale-up sustained and exclusive adoption of clean cooking.

  11. Perceptions of Improved Biomass and Liquefied Petroleum Gas Stoves in Puno, Peru: Implications for Promoting Sustained and Exclusive Adoption of Clean Cooking Technologies

    Directory of Open Access Journals (Sweden)

    Jacqueline Hollada

    2017-02-01

    Full Text Available Many households in low- and middle-income countries cook with inefficient biomass-burning stoves, which cause high levels of household air pollution and threaten long-term health. Although clean stoves and fuels are available, uptake and consistent use has been low. Using observations and in-depth interviews, we assessed the attitudes, preferences, and beliefs about traditional versus liquefied petroleum gas (LPG stoves in rural Puno, Peru. A total of 31 in-depth interviews were conducted with primary cooks and their families, health workers, community leaders, and improved stove contractors. Six in-home observations of meal preparation were also conducted. Six major barriers to consistent use of clean stoves were identified: (1 perceived differences in food taste and nutrition by stove type; (2 cooking niches filled by different stoves; (3 social norms related to cooking practices; (4 safety concerns; (5 comparative costs of using different stoves; and (6 lack of awareness and concern about long-term health risks. These findings suggest that to successfully reduce household air pollution, clean cooking programs and policies must consider the many factors influencing adoption beyond health, such as cost, taste, fears, and cultural traditions. These factors could be incorporated into community-based and national efforts to scale-up sustained and exclusive adoption of clean cooking.

  12. Protein, fat, moisture, and cooking yields from a nationwide study of retail beef cuts.

    Science.gov (United States)

    Nutrient data from the U.S. Department of Agriculture (USDA) are an important resource for U.S. and international databases. To ensure the data for retail beef cuts in USDA’s National Nutrient Database for Standard Reference (SR) are current, a comprehensive, nationwide, multiyear study was conducte...

  13. Association between Chinese cooking oil fumes and sleep quality among a middle-aged Chinese population.

    Science.gov (United States)

    Wei, Fu; Nie, Guanghui; Zhou, Bo; Wang, Liang; Ma, Yifei; Peng, Suwan; Ou, Songfeng; Qin, Jian; Zhang, Li'e; Li, Shu; Zou, Ruosi; Zeng, Xiaoyun; Zhang, Zhiyong; Zou, Yunfeng

    2017-08-01

    Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43-2.16; 1.25, (1.03-1.52); 1.42, (1.15-1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09-1.73; 1.91, (1.39-2.61); 1.54, (1.23-1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08-1.72; 1.55, (1.14-2.14); 1.25, (1.02-1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05-1.72; 1.46, (1.03-2.06); 1.36, (1.08-1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31-4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among middle-aged Chinese

  14. 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.

  15. 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)

  16. 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...

  17. 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)

  18. 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 ...

  19. 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...

  20. 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 ...

  1. 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 ...

  2. 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...

  3. 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.

  4. 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...

  5. 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...

  6. 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,...

  7. 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,...

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

    Data.gov (United States)

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

  9. Cook Inlet and Kenai Peninsula, Alaska ESI: 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....

  10. [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).

  11. Teff (Eragrostis tef) production constraints on Vertisols in Ethiopia: farmers' perceptions and evaluation of low soil zinc as yield-limiting factor.

    NARCIS (Netherlands)

    Haileselassie, B.; Stomph, T.J.; Hoffland, E.

    2011-01-01

    Teff (Eragrostis tef (Zucc.) Trotter) is a major food crop in Ethiopia and Eritrea. It is well adapted to Vertisols. Yields are low (around 1000¿kg ha-1) despite fertilization with urea and diammonium phosphate. The objectives of this study were to understand farmers’ perception on teff production c

  12. 影响荷斯坦奶牛305d产奶量的因素分析%Analysis of Factors Influencing 305-days Milk Yield of Holstein Dairy Cow

    Institute of Scientific and Technical Information of China (English)

    叶东东; 张孔杰; 热西提·阿不都热合曼; 黄锡霞; 张再国; 邓江玲; 张桂芬

    2011-01-01

    [ Objective] In order to investigate factors influencinf; 305 - days milk yield of Holstein cow. [ Method]The effects of SA58 . 1 CLM on 305 - days milk yield were analyzed. [ Result]Effect of different years on 305 - days milk yield was highly significant ( P < 0.01) ; Effect of calving season on 305 - days milk yield was highly significant ( P < 0.01) , 305 - days milk yield was the highest in winter, the lowest in summer; Effect of different parities on 305 - days milk yield was highly significant ( P < 0.01) , the 305 - days milk yield increased by the parity increased, decreased after the fifth parity; Effect of different first calving month age on 305 - days milk yield was highly significant ( P < 0.01) , the 305 - days milk yield was the highest when first calving age during 24 -26 months. [ Conclusion] Year, calving season, parity and first calving month age were the main factors influencing 305 - days milk yield .%[目的]探讨各因素对荷斯坦奶牛305 d产奶量的影响.[方法]采用SAS8.1软件对影响305 d产奶量的因素进行最小二乘方差分析.[结果]不同年度对305 d产奶量的影响极显著(P<0.01);不同产犊季节对305 d产奶量有极显著的影响(P<0.01),冬季产奶量最高,夏季产奶量最低;不同胎次对305 d产奶量有极显著的影响(P<0.01),305 d产奶量随着奶牛胎次的增加产奶量也逐渐增加,5胎后开始下降;不同初产月龄对305 d产奶量有极显著的影响(P<0.01),当初产年龄在24-26月龄间产奶量最高.[结论]年度、产犊季节、胎次和初产月龄均是影响荷斯坦奶牛305 d产奶量的主要因素.

  13. 甜高粱产量及品质相关性状对环境因子反应度分析%Responsiveness of Sweet Sorghum in Yield and Quality Related Traits to Envi-ronmental Factors

    Institute of Scientific and Technical Information of China (English)

    唐朝臣; 罗峰; 李欣禹; 裴忠有; 高建明; 孙守钧

    2015-01-01

    The present study aims to elucidate the effects of environmental factors on the traits related to yield and quality in sweet sorghum, to quantify the responsive degree of sweet sorghum traits to the key factors, to analyze the requirements of envi-ronmental factors for high yield and quality, and to construct prediction models of yield. Based on the data of five traits and envi-ronmental factors obtained from six provinces of China in 2013 and 2014, we studied the responsiveness of sweet sorghum in five traits to environmental factors by the methods of RBF analysis and stepwise regression analysis. The results demonstrated that the environment was the dominant factor affecting the sweet sorghum traits, with greater effects than genotype and G×E interaction. Soil factors exerted more significant effects on sweet sorghum traits than meteorological factors. Precipitation, diurnal tempera-ture difference, soil pH, organic matter, total nitrogen, and available potassium were important environmental factors determining fresh yield, sugar brix, juice yield, sugar yield and stem diameter in sweet sorghum. Organic matter, pH value and total nitrogen content of soil were the three most important environmental factors. The prediction models for fresh weight yield and total sugar yield were verified by significant test with high determination coefficientR2. The paper provides an accurate and reliable theo-retical basis for ecological region division, planting management, high yield and good quality in sweet sorghum.%于2013年和2014年在天津、安徽、海南、黑龙江、新疆和内蒙古试验,应用 RBF网络模型、逐步回归等多元统计方法,从区域的角度阐明甜高粱产量及品质相关性状与环境因子之间的关系,明确影响目标性状的关键环境因子,量化关键环境因子的作用程度,剖析高产优质甜高粱对环境因子的要求并构建产量预测模型。结果表明,环境(E)效应对甜高粱性状的

  14. Caracterização agronômica da produção de rizomas de clones de taro Characterization of yield factors in taro clones

    Directory of Open Access Journals (Sweden)

    Francisco Hevilásio F. Pereira

    2003-03-01

    Full Text Available Objetivou-se caracterizar agronomicamente 36 acessos (clones de taro pertencentes ao Banco de Germoplasma de Hortaliças da UFV quanto às características relativas à produção de rizomas. O experimento foi conduzido na horta de pesquisas da UFV, de 19/09/2000 a 13/07/2001. Foi utilizado o delineamento de blocos casualizados, com 36 tratamentos (clones e cinco repetições. A parcela foi composta de quatro fileiras, com quatro metros de comprimento, com as plantas espaçadas de 1,0 x 0,5 m. As características avaliadas foram peso médio de rizomas comerciáveis; número de rizomas comerciáveis por planta; produtividade de rizomas comerciáveis e total; razão de formato (diâmetro longitudinal/diâmetro transversal de rizomas comerciáveis; produtividade de rizomas em classes (com base no diâmetro transversal filho grande (>47 mm, filho médio (40-47 mm, filho pequeno (33-40 mm e refugo (Clones of taro, from the Germoplasm Bank of the Universidade Federal de Viçosa, Brazil, were agronomically characterized. The experiment was carried out from 19/09/2000 to 13/07/2001, in a randomized complete block design, with 36 treatments (clones and five replicates. The experimental unit was comprised of four rows spaced 1.0 m apart, with four meters in length. The distance between plants in the row was 0.5 m. We evaluated the average commercial rhizome weight; number of commercial rhizomes/plant; total and commercial rhizome yield; format ratio (longitudinal/transversal diameter of the commercial production, and rhizomes classification according to the transversal diameter (large offspring >47 mm; medium offspring = 40-47 mm; small offspring = 33-40 mm; and discard < 33 mm. Clones BGH 5916, BGH 6137, and BGH 6298 presented good rhizome shape (ratio between 1.1 and 1.7 and higher values of mean corm fresh commercial weight, commercial and total yields. These clones did not differ from BGH 5925 (Japanese, presenting significantly higher values than BGH

  15. 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...

  16. 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 ...

  17. Effects of different doses of phosphorus during cultivation and length of subsequent storage on the cooking time of beans.

    Directory of Open Access Journals (Sweden)

    Juliano Garcia Bertoldo

    2009-03-01

    Full Text Available This work aimed to verify the cooking times for beans cultivated under different doses of phosphorus and submitted to various periods of storage. The experiment was conducted in the experimental area of Molecular Genetics and Breeding Institute (IMEGEM at UDESC, in Lages, SC, during the harvest of 2006/07. The sowing density was 200,000 plants per hectare. The experimental unit consisted of six rows of 5x3m in length, 0.5m apart, with a useful area of 12m2 per batch. The experimental delineation employed was that of random blocks in a 4x3x3 factorial scheme with three repetitions. Four genotypes of beans (Pérola, Iapar 81, IPR Uirapuru and IPR Chopim were planted and added three doses of phosphorus (0, 100 and 200kg.ha-1 of P2O5 in the sowing line. After harvesting, storage times of 0, 45 and 90 days were tested. The evaluation of the cooking time of the grains was carried out using a Mattson cooker, adapted by Proctor and Watts (1987. The analysis of variance disclosed a significant effect over the cooking time response for the triple interaction between the factors cultivar (C, dose of phosphorus (P and time of storage (A (CxPxA. The time of storage had a strong influence on the time of cooking: the longer the storage, the greater the cooking time required. However, the use of phosphorus for fertilization was not significant in reducing the cooking time, with the exception of cultivar Iapar 81 that was treated with a dose of 100kg.ha-1 of P2O5, followed by storage of 45 days. This significant exception merits further study.

  18. Ultrasound assisted transesterification of waste cooking oil using heterogeneous solid catalyst.

    Science.gov (United States)

    Pukale, Dipak D; Maddikeri, Ganesh L; Gogate, Parag R; Pandit, Aniruddha B; Pratap, Amit P

    2015-01-01

    Transesterification based biodiesel production from waste cooking oil in the presence of heterogeneous solid catalyst has been investigated in the present work. The effect of different operating parameters such as type of catalyst, catalyst concentration, oil to methanol molar ratio and the reaction temperature on the progress of the reaction was studied. Some studies related to catalyst reusability have also been performed. The important physicochemical properties of the synthesized biodiesel have also been investigated. The results showed that tri-potassium phosphate exhibits high catalytic activity for the transesterification of waste cooking oil. Under the optimal conditions, viz. catalyst concentration of 3wt% K3PO4, oil to methanol molar ratio of 1:6 and temperature of 50°C, 92.0% of biodiesel yield was obtained in 90min of reaction time. Higher yield was obtained in the presence of ultrasound as compared to conventional approach under otherwise similar conditions, which can be attributed to the cavitational effects. Kinetic studies have been carried out to determine the rate constant at different operating temperatures. It was observed that the kinetic rate constant increased with an increase in the temperature and the activation energy was found to be 64.241kJ/mol. Copyright © 2014 Elsevier B.V. All rights reserved.

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit.

    Science.gov (United States)

    Xue, Shan; Xiao, Xia; He, Zhifei; Li, Hongjun

    2016-01-01

    The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.

  7. Effects of cooking on levels of PCBs in the fillets of winter flounder (Pseudopleuronectes americanus)

    Energy Technology Data Exchange (ETDEWEB)

    Poston, T.M. [Pacific Northwest Lab., Richland, WA (United States); Durell, G.S.; Koczwara, G.; Spellacy, A.M. [Battelle Ocean Sciences, Duxbury, MA (United States)

    1995-08-01

    The Pacific Northwest Laboratory and Battelle Ocean Sciences performed a study to determine the effect of cooking on polychlorinated biphenyl (PCB) levels in the fillets of winter flounder (Pseudopleuronectes americanus). Broiling, pan frying, and deep frying in oil were tested on fillets from 21 fish collected from New Bedford Harbor, Massachusetts, on February 21, 1991. The evaluation involved estimating the change in PCB concentrations using a mass-balance approach that factored the change in fillet weight resulting from cooking with the changes in PCB concentration expressed on a precooked wet-weight basis. Deep frying in oil resulted in a 47% reduction in total PCB levels in fillet tissue. Additionally, deep frying caused a 40% reduction in fillet mass. Pan frying and broiling resulted in statistically in insignificant increases in total PCB levels of 15% and 17%, respectively. Fillet mass reductions resulting from pan frying and broiling were 7% and 15%, respectively. The effects of cooking on 18 individual congeners generally paralleled the results observed for total PCB. All 18 congeners were significantly reduced by deep frying. Congener Cl{sub 2}(08) also was significantly reduced by either pan frying. Congeners Cl{sub 5}(105) and Cl{sub 5}(118) showed apparent significant increases in concentrations following pan frying. Congeners Cl{sub 5}(105), Cl{sub 5}(118), and C1{sub 6}(138) showed significant increases in concentration following broiling.

  8. 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

  9. Yield-increasing additives in kraft pulping: Effect on carbohydrate retention, composition and handsheet properties

    Energy Technology Data Exchange (ETDEWEB)

    Vaaler, David Andre Grimsoeen

    2008-07-01

    In this thesis, increased hemicellulose retention during kraft pulping has been studied. The work has been divided into three parts: i) Development of an accessible and reliable method for determination of carbohydrate composition of kraft pulps ii) Investigation of the composition and molecular mass distributions of the carbohydrates in kraft pulps with increased hemicellulose content iii) Investigation of the effect of increased hemicellulose content on the sheet properties of kraft pulps with increased hemicellulose content. A method for carbohydrate determination was developed. In this method, enzymes are used to hydrolyse the pulp into monosaccharides. A relatively mild acid hydrolysis is performed prior to detection on an HPLC with an RI-detector. The pulp is not derivatized and no pre-treatment (mechanical or chemical) is needed to determine the carbohydrate composition using the method developed here. Peak deconvolution software is used to improve the accuracy. Polysulphide and H2S primarily increase the glucomannan yield, which can be boosted by up to 7 % on o.d. wood. However, the cellulose yield is more affected by the cooking time and the maximum yield increase of cellulose is approximately 2 % on o.d. wood compared to an ordinary kraft pulp. The cooking time is influenced by sulphide ion concentration, AQ addition and the final Kappa number. The xylan yield is remarkably stable, however the alkali profile during the cook may influence the xylan yield. Surface xylan content of the fibres depends on residual alkali concentration in the black liquor. The molecular mass distributions of cellulose and hemicellulose were determined for pulps with increased hemicellulose content using size exclusion chromatography. Deconvolution by peak separation software is used to gain information about the degree of polymerization for cellulose and hemicellulose. The average DP of glucomannan in the kraft fibre was found to be 350 +- 30 and the average DP of xylan in the

  10. Thermoeconomic Analysis of Biodiesel Production from Used Cooking Oils

    Directory of Open Access Journals (Sweden)

    Emilio Font de Mora

    2015-05-01

    Full Text Available Biodiesel from used cooking oil (UCO is one of the most sustainable solutions to replace conventional fossil fuels in the transport sector. It can achieve greenhouse gas savings up to 88% and at the same time reducing the disposal of a polluting waste. In addition, it does not provoke potential negative impacts that conventional biofuels may eventually cause linked to the use of arable land. For this reason, most policy frameworks favor its consumption. This is the case of the EU policy that double-counters the use of residue and waste use to achieve the renewable energy target in the transport sector. According to different sources, biodiesel produced from UCO could replace around 1.5%–1.8% of the EU-27 diesel consumption. This paper presents an in-depth thermoeconomic analysis of the UCO biodiesel life cycle to understand its cost formation process. It calculates the ExROI value (exergy return on investment and renewability factor, and it demonstrates that thermoeconomics is a useful tool to assess life cycles of renewable energy systems. It also shows that UCO life cycle biodiesel production is more sustainable than biodiesel produced from vegetable oils.

  11. Elevated levels of mercapturic acids of acrolein and crotonaldehyde in the urine of Chinese women in Singapore who regularly cook at home.

    Directory of Open Access Journals (Sweden)

    Stephen S Hecht

    Full Text Available Lung cancer is unusually common among non-smoking women in Southeastern Asia but the causes of this frequently fatal disease are not well understood. Several epidemiology studies indicate that inhalation of fumes from high temperature Chinese style cooking with a wok may be a cause. Only one previous study investigated uptake of potential toxicants and carcinogens by women who cook with a wok. We enrolled three-hundred twenty-eight non-smoking women from Singapore for this study. Each provided a spot urine sample and answered a questionnaire concerning their cooking habits and other factors. The urine samples were analyzed by liquid chromatography-tandem mass spectrometry for mercapturic acid metabolites of acrolein (3-hydroxypropylmercapturic acid, crotonaldehyde (3-hydroxy-1-methylpropylmercapturic acid, and benzene (S-phenylmercapturic acid, accepted biomarkers of uptake of these toxic and carcinogenic compounds. We observed statistically significant effects of wok cooking frequency on levels of 3-hydroxypropylmercapturic acid and 3-hydroxy-1-methylpropylmercapturic acid, but not S-phenylmercapturic acid. Women who cooked greater than 7 times per week had a geometric mean of 2600 (95% CI, 2189-3090 pmol/mg creatinine 3-hydroxypropylmercapturic acid compared to 1901 (95% CI, 1510-2395 pmol/mg creatinine when cooking less than once per week (P for trend 0.018. The corresponding values for 3-hydroxy-1-methylpropylmercapturic acid were 1167 (95% CI, 1022-1332 and 894 (95% CI, 749-1067 pmol/mg creatinine (P for trend 0.008. We conclude that frequent wok cooking leads to elevated exposure to the toxicants acrolein and crotonaldehyde, but not benzene. Kitchens should be properly ventilated to decrease exposure to potentially toxic and carcinogenic fumes produced during Chinese style wok cooking.

  12. [CYP1A1 polymorphisms, lack of glutathione S-transferase M1 (GSTM1), cooking oil fumes and lung cancer risk in non-smoking women].

    Science.gov (United States)

    Zhu, Xiao-Xia; Hu, Cheng-Ping; Gu, Qi-Hua

    2010-11-01

    to study the correlation of polymorphisms of CYP1A1 MspI, GSTM1 null genotype, cooking oil fumes independently and in combination with the risk of non-smoking lung cancer in females. one hundred and sixty female non-smoking patients with primary lung cancer and 160 controls were enrolled from Xiangya Hospital of Central South University. PCR-RELP and PCR were used to detect the distribution of CYP1A1 MspI and GSTM1 genotypes respectively. The correlation of these genes and cooking oil fumes with the susceptibility to lung cancer was analyzed. There was a significant difference in the frequencies of cooking oil fumes exposure between cancer cases and controls (χ(2) = 10.734, P 0.05). The combination of CYP1A1 polymorphisms and cooking oil fumes significantly increased the risk of lung cancer. The frequencies of GSTM1 null genotype was significantly different between cancer cases and controls (χ(2) = 0.518, P cooking fumes had a higher risk of cancer than those with only one of them, the OR being 3.617 (95%CI 1.899 - 6.891). The combination of the two genes significantly increased the risk of lung cancer. cooking oil fumes exposure was a risk factor for non-smoking lung cancer in females. The combination of CYP1A1 with cooking oil fume increased the risk of female lung cancer. GSTM1 null genotype was associated with risk of lung cancer in non-smoking females. The combination of GSTM1 null genotype and cooking oil fumes significantly increased the risk of female lung cancer. The combination of CYP1A1 and GSTM1 significantly increased the risk of lung cancer.

  13. Arsenic contamination in groundwater and its effects on adolescent intelligence and social competence in Bangladesh with special reference to daily drinking/cooking water intake.

    Science.gov (United States)

    Nahar, Mst Nasrin; Inaoka, Tsukasa; Fujimura, Miho; Watanabe, Chiho; Shimizu, Hana; Tasmin, Saira; Tasnim, Sayra; Sultana, Nayar

    2014-03-01

    The present study aims to investigate the relationship between arsenic (As) exposure and intelligence quotient (IQ) or social competence (SC) of Bangladeshi adolescents (aged 14 or 15 years) in Sonargaon thana. Information about socioeconomic status (SES) was collected as confounding factors. To evaluate the relative contribution of As sources to total As intake, the As concentrations in urine and drinking/cooking water, and the amount of water added in cooking, were assessed on site using a food frequency questionnaire (FFQ). The results confirmed that As exposure was essential to lower adolescent IQ or SC because they were negatively associated with As exposure after controlling for SES (particularly household income). Except for cooking water, the amount of drinking water varied with season and appeared to be the major As source because the As concentration in water was generally correlated with the As concentration in urine, and they were related to lower IQ or SC (even after controlling for SES). The FFQ survey revealed that rice was consumed the most frequently (more than once daily), followed by daal (bean) soup and nonleafy vegetables, but fish, meat, and eggs were consumed approximately once a week. Water intake per meal from cooked rice was estimated to be 616 mL/person, followed by bean soup (258 mL/person) and cooked vegetables (82 mL/person). Our results suggest that water used for cooking might be an important source of As, and the cooking process can affect the amount of As in cooked food.

  14. The development and validation of measures to assess cooking skills and food skills.

    Science.gov (United States)

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

    2017-09-02

    With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels. Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students, both 'Food preparation novices' and 'Experienced food preparers', and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson's correlations, factor analysis, and Cronbach's alphas, with a significance level of 0.05. Both measures were found to have a significant level of temporal stability (P skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure's Cronbach's alpha's ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P skills confidence and P skills confidence) between Food preparation novices' and 'Experienced food preparers.' The cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.

  15. Simulated restaurant cook exposure to emissions of PAHs, mutagenic aldehydes, and particles from frying bacon.

    Science.gov (United States)

    Jørgensen, Rikke Bramming; Strandberg, Bo; Sjaastad, Ann Kristin; Johansen, Arve; Svendsen, Kristin

    2013-01-01

    This study investigated the exposure of cooks to polycyclic aromatic hydrocarbons (PAHs), higher mutagenic aldehydes, total particles, and ultrafine particles during cooking. Experiments were performed by pan frying fresh and smoked bacon on both electric and gas stoves, and with the gas alone. Detailed analyses of PAHs were performed, with analyses of the levels of 32 different PAHs. A TSI-3939 scanning mobility particle sizer system was used to measure the ultrafine particles. The results showed that total PAHs were in the range of 270-300 ng/m(3) air. However, the smoked bacon experiment showed a somewhat different PAH pattern, whereby retene constituted about 10% of the total PAHs, which is a level similar to that of the abundant gas phase constituent phenanthrene. The reason for the elevated retene emissions is unknown. The total cancer risk, expressed as toxic equivalency factors, showed a somewhat higher risk on the electric stove (p decadienal were between 34 and 54 μg/m(3) air. The level of total particles was between 2.2 and 4.2 mg/m(3). Frying on a gas stove caused a statistically significant higher amount of ultrafine particles compared with frying on an electric stove. Large variations in the mobility diameter at peak particle concentration were found (74.4 nm-153.5 nm). The highest mobility diameter was found for frying on an electric stove. The gas flame itself showed a maximum production of 19.5-nm-sized particles and could not be the explanation for the difference between frying on the gas stove and frying on the electric stove. No single indicator for the exposure to cooking fume could be selected. Each compound should be measured independently to provide a comprehensive characterization of the cooking exposure.

  16. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  17. Biodiesel production from waste cooking oil using a heterogeneous catalyst from pyrolyzed rice husk.

    Science.gov (United States)

    Li, Ming; Zheng, Yan; Chen, Yixin; Zhu, Xifeng

    2014-02-01

    A solid acid catalyst was prepared by sulfonating pyrolyzed rice husk with concentrated sulfuric acid, and the physical and chemical properties of the catalyst were characterized in detail. The catalyst was then used to simultaneously catalyze esterification and transesterification to produce biodiesel from waste cooking oil (WCO). In the presence of the as-prepared catalyst, the free fatty acid (FFA) conversion reached 98.17% after 3h, and the fatty acid methyl ester (FAME) yield reached 87.57% after 15 h. By contrast, the typical solid acid catalyst Amberlyst-15 obtained only 95.25% and 45.17% FFA conversion and FAME yield, respectively. Thus, the prepared catalyst had a high catalytic activity for simultaneous esterification and transesterification. In addition, the catalyst had excellent stability, thereby having potential use as a heterogeneous catalyst for biodiesel production from WCO with a high FFA content. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp consumed in Brazil

    Directory of Open Access Journals (Sweden)

    Elenilda J. Pereira

    2016-03-01

    Full Text Available Background: The cowpea (Vigna unguiculata L. Wap. is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Methods: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. Results: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Conclusions: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.

  19. Breeding for Grass Seed Yield

    DEFF Research Database (Denmark)

    Boelt, Birte; Studer, Bruno

    2010-01-01

    Seed yield is a trait of major interest for many fodder and amenity grass species and has received increasing attention since seed multiplication is economically relevant for novel grass cultivars to compete in the commercial market. Although seed yield is a complex trait and affected...... by agricultural practices as well as environmental factors, traits related to seed production reveal considerable genetic variation, prerequisite for improvement by direct or indirect selection. This chapter first reports on the biological and physiological basics of the grass reproduction system, then highlights...... important aspects and components affecting the seed yield potential and the agronomic and environmental aspects affecting the utilization and realization of the seed yield potential. Finally, it discusses the potential of plant breeding to sustainably improve total seed yield in fodder and amenity grasses....

  20. Low-Yield Cigarettes

    Science.gov (United States)

    ... Program Division of Reproductive Health More CDC Sites Low-Yield Cigarettes Recommend on Facebook Tweet Share Compartir ... they compensate when smoking them. Smokers Who Use Low-Yield Cigarettes Many smokers consider smoking low-yield ...

  1. Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca).

    Science.gov (United States)

    Matos, J; Lourenço, H M; Brito, P; Maulvault, A L; Martins, L L; Afonso, C

    2015-11-01

    This study aimed to identify the benefit and risk associated with raw and cooked blue shark consumption taking into account the bioaccessibility of Se, Hg and MeHg, by using in vitro digestion method. Selenium, Hg and MeHg levels were higher in cooked samples, particularly in grilled blue shark. Whereas Se bioaccessibility was above 83% in grilled samples, Hg and MeHg bioaccessibility was lower in grilled samples with values near 50%. In addition, all Se-Health Beneficial Values were negative and the molar MeHg:Se ratios were higher than one. The risk-benefit assessment yielded a maximum consumption of one yearly meal for raw or cooked blue shark, thus emphasizing the need to recommend the consumption of a wider variety of seafood species in a balanced and healthy diet.

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

    Science.gov (United States)

    Paker, Ilgin; Matak, Kristen E

    2016-01-15

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

  3. Productions of sunflower oil biodiesel and used cooking oil through heterogeneous catalysts compared to conventional homogeneous catalysts

    Science.gov (United States)

    Gutiérrez-Zapata, C. A.; Blanco Martínez, D.; Collazos, C. A.; Castellanos Acuña, H. E.; Cuervo, J. A.; Fernandez, C. P.

    2017-01-01

    This document compares homogeneous and heterogeneous catalysts used by production of biodiesel of sunflower oil and cooking oil used in frying. For this, NaOH was used as a catalyst homogeneous, and K2CO3 and Na2CO3 supported in gamma-alumina (K2CO3/γ Al2O3 y Na2CO3 /γ-Al2O3) were synthesized as heterogeneous catalysts, which were characterized by X-ray diffraction. The transesterification tests were carried out for the sunflower oil and used cooking oil, in a reflux system, to different molar relations methanol/oil, depending on the type of oil and characterization of the same. The reflux system is performed at a temperature of 55-60°C for one hour. Finally, biofuel was characterized and the yield of the reaction was calculated.

  4. Incorporating phenology into yield models

    Science.gov (United States)

    Gray, J. M.; Friedl, M. A.

    2015-12-01

    Because the yields of many crops are sensitive to meteorological forcing during specific growth stages, phenological information has potential utility in yield mapping and forecasting exercises. However, most attempts to explain the spatiotemporal variability in crop yields with weather data have relied on growth stage definitions that do not change from year-to-year, even though planting, maturity, and harvesting dates show significant interannual variability. We tested the hypothesis that quantifying temperature exposures over dynamically determined growth stages would better explain observed spatiotemporal variability in crop yields than statically defined time periods. Specifically, we used National Agricultural and Statistics Service (NASS) crop progress data to identify the timing of the start of the maize reproductive growth stage ("silking"), and examined the correlation between county-scale yield anomalies and temperature exposures during either the annual or long-term average silking period. Consistent with our hypothesis and physical understanding, yield anomalies were more correlated with temperature exposures during the actual, rather than the long-term average, silking period. Nevertheless, temperature exposures alone explained a relatively low proportion of the yield variability, indicating that other factors and/or time periods are also important. We next investigated the potential of using remotely sensed land surface phenology instead of NASS progress data to retrieve crop growth stages, but encountered challenges related to crop type mapping and subpixel crop heterogeneity. Here, we discuss the potential of overcoming these challenges and the general utility of remotely sensed land surface phenology in crop yield mapping.

  5. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.

    Science.gov (United States)

    Cipolat-Gotet, C; Cecchinato, A; De Marchi, M; Bittante, G

    2013-01-01

    Cheese yield (CY) is the most important technological trait of milk, because cheese-making uses a very high proportion of the milk produced worldwide. Few studies have been carried out at the level of individual milk-producing animals due to a scarcity of appropriate procedures for model-cheese production, the complexity of cheese-making, and the frequent use of the fat and protein (or casein) contents of milk as a proxy for cheese yield. Here, we report a high-throughput cheese manufacturing process that mimics all phases of cheese-making, uses 1.5-L samples of milk from individual animals, and allows the simultaneous processing of 15 samples per run. Milk samples were heated (35°C for 40 min), inoculated with starter culture (90 min), mixed with rennet (51.2 international milk-clotting units/L of milk), and recorded for gelation time. Curds were cut twice (10 and 15 min after gelation), separated from the whey, drained (for 30 min), pressed (3 times, 20 min each, with the wheel turned each time), salted in brine (for 60 min), weighed, and sampled. Whey was collected, weighed, and sampled. Milk, curd, and whey samples were analyzed for pH, total solids, fat content, and protein content, and energy content was estimated. Three measures of percentage cheese yield (%CY) were calculated: %CY(CURD), %CY(SOLIDS), and %CY(WATER), representing the ratios between the weight of fresh curd, the total solids of the curd, and the water content of the curd, respectively, and the weight of the milk processed. In addition, 3 measures of daily cheese yield (dCY, kg/d) were defined, considering the daily milk yield. Three measures of nutrient recovery (REC) were computed: REC(FAT), REC(PROTEIN), and REC(SOLIDS), which represented the ratio between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Energy recovery, REC(ENERGY), represented the energy content of the cheese compared with that in the milk. This

  6. Reverse genetics vaccine seeds for influenza: Proof of concept in the source of PB1 as a determinant factor in virus growth and antigen yield.

    Science.gov (United States)

    Gíria, Marta; Santos, Luís; Louro, João; Rebelo de Andrade, Helena

    2016-09-01

    Growth deficits of reverse genetics vaccine seeds have compromised effective immunization. The impairment has been attributed to sub-optimal protein interactions. Some level of dependence may exist between PB1 and antigenic glycoproteins, however, further research is necessary to clarify the extent to which it can be used in favor of seed production. Our objective was to establish proof of concept on the phenotypic outcome of PB1 source in the PR8: A(H1N1)pdm09 reassortants. Reassortants were generated with the gene constellation of the classical 6:2 PR8: HA, NApdm09 seed prototype and the 5:3 reassortant PR8: HA, NA, PB1pdm09. Viral growth and antigen yield were evaluated 12-60h post-infection. The 5:3 reassortant presented statistically significant growth and antigen yield improvements when compared to the 6:2. We believe these findings to be of promising value to vaccine research towards an improvement of reverse genetic seeds, an overall more cost-effective vaccine manufacture and timely delivery. Copyright © 2016 Elsevier Inc. All rights reserved.

  7. Polarization effects in the reaction e{sup +} + e{sup -} {yields} {rho}{sup +} + {rho}{sup -} and determination of the {rho}{sup -} meson form factors in the time-like region

    Energy Technology Data Exchange (ETDEWEB)

    Adamuscin, C. [Slovak Academy of Sciences, Dept. of Theoretical Physics, Bratislava (Slovakia); Gakh, G.I. [NSC Kharkov Physical Technical Institute, Kharkov (Ukraine); Tomasi-Gustafsson, E. [CEA Saclay, Dept. d' Astrophysique, de Physique des Particules, de Physique Nucleaire et de l' Instrumentation Associee (DAPNIA/SPhN), 91- Gif sur Yvette (France)

    2006-12-15

    The electron positron annihilation reaction into 4 pion production has been studied, through the channel e{sup +} + e{sup -} {yields} {rho}-bar + {rho}. The differential (and total) cross sections and various polarization observables for this reaction have been calculated in terms of the electromagnetic form factors of the corresponding {gamma}{sup *}{rho}{rho} current. The elements of the spin-density matrix of the {rho}-meson were also calculated. Numerical estimations have been done, with the help of phenomenological form factors obtained in the space-like region of the momentum transfer squared and analytically extended to the time-like region. (authors)

  8. Source apportionment of air pollution exposures of rural Chinese women cooking with biomass fuels

    Science.gov (United States)

    Huang, Wei; Baumgartner, Jill; Zhang, Yuanxun; Wang, Yuqin; Schauer, James J.

    2015-03-01

    Particulate matter (PM) from different sources may differentially affect human health. Few studies have assessed the main sources of personal exposure to PM and their contributions among residents of developing countries, where pollution sources differ from those in higher-income settings. 116 daily (24-h) personal PM2.5 exposure samples were collected among 81 women cooking with biomass fuels in two villages in rural Yunnan, China. The PM samples were analyzed for mass and chemical composition, including water-soluble organic carbon (WSOC), black carbon (BC), and molecular markers. We found black carbon, n-alkanes and levoglucosan dominated the most abundant fractions of the total measured species and average personal PM2.5 exposure was higher in winter than that in summer in both villages. The composition data were then analyzed using a positive matrix factorization (PMF) receptor model to identify the main PM emission sources contributing to women's exposures and to assess their spatial (between villages) and seasonal variation in our study setting. The 6-factor solution provided reasonably stable profiles and was selected for further analysis. Our results show that rural Chinese women cooking with biomass fuels are exposed to a variety of sources. The identified factors include wood combustion (41.1%), a cooking source (35.6%), a mobile source (12.6%), plant waxes (6.7%), pyrolysis combustion (3.0%), and secondary organic aerosols (SOA; 1.0%). The mean source contributions of the mobile source, cooking source, and wood combustion factor to PM2.5 exposure were significantly different between women living in the two study villages, whereas the mean SOA, wood combustion, and plant waxes factors differed seasonally. There was no relationship between source contributions and questionnaire-based measurements of source-specific exposures, implying that the impacts of source contributions on exposure are affected by complex spatial, temporal and behavioral patterns

  9. 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.

  10. 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.

  11. 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.

  12. Biodiesel from waste cooking oil in Mexico City.

    Science.gov (United States)

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

    2015-08-01

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

  13. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

    Science.gov (United States)

    Grobbel, J P; Dikeman, M E; Hunt, M C; Milliken, G A

    2008-05-01

    Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-maturity carcasses were assigned to either 14-d tenderness measurement or to display and then to 18-d [80% O(2), 20% CO(2) (HiO(2)) modified atmosphere packaging (MAP)] or 28-d [vacuum package (VP) and ultra low (ULO(2)) plus CO MAP blends] tenderness measurement. Loins were then fabricated on d 7 postmortem into 2.54-cm-thick steaks. Steaks 8 to 10 caudal to the first 7 steaks were bisected, assigned to a packaging treatment, and used for internal cooked color. One full steak was used for initial tenderness. Packaging treatments were as follows: vacuum-packaging (VP); 80% O(2), 20% CO(2) (HiO(2)); 0.4% CO, 35% CO(2), 64.6%N(2) (ULO(2)CO); 0.4% CO, 99.6% CO(2) (ULO(2)COCO(2)); 0.4% CO, 99.6% N(2) (ULO(2)CON(2)); or 0.4% CO, 99.6% Ar (ULO(2)COAr). Steaks packaged in HiO(2) MAP were in dark storage (2 degrees C) for 4 d, and all other steaks were in dark storage for 14 d. Steaks were displayed under fluorescent lighting (2,153 lx; 3,000 K) for 7 d, with instrumental color measured on d 0 and 7 of display. Trained color panelists (n = 10) assigned color scores. Steaks for Warner-Bratzler shear force and cooked color were cooked to 70 degrees C. Steaks packaged in the 4 ULO(2) MAP blends with CO had no change (P > 0.05) or increased (P HiO(2) MAP discolored faster (P 0.05) in Warner-Bratzler shear force on d 14 postmortem. Steaks packaged in HiO(2) MAP were less tender (P HiO(2) had the lowest (P HiO(2) MAP and equal or better tenderness. Packaging atmospheres altered the internal cooked color, with steaks packaged in HiO(2) MAP exhibiting premature browning.

  14. Relationship between High Yield in Cone Production for Pinus sy lvest ris var .mongolica and Temperature Factor%温度因子与樟子松球果产量丰产的关系

    Institute of Scientific and Technical Information of China (English)

    柴汝松; 侯庆娟

    2014-01-01

    为了分析温度因子与樟子松(Pinus sylvestnis var .mongolica Litv .)球果产量丰歉产之间的关系,设置3块面积为150 m×300 m的样带,连续6年对样带内单株樟子松的结实量和月平均温度进行调查,结合以上数据,逐年进行处理,采用因子筛选法和线性回归分析,进行温度因子与樟子松球果产量的相关系数分析。结果表明:球果生长期第3年3月份月均温、第2年11月的极端最高温度与樟子松球果产量之间的相关系数颇高,回归关系显著。%In order to analyze the relationship among temperature factor ,high yield and low yield in cone production for Pinus sylvestris var .mongolica ,three sample plots were set in the study area ;the cone production and the monthly mean temperature were investigated for six consecutive years ;combining the above data ,analyzed year by year;correlation coefficient analysis be-tween temperature factor & yield of cones were conducted by using factor screening method & linear regression analysis .Re-sult shows that :the correlation coefficient among the monthly mean temperature in March in the 3rd year of cone growing stage ,extreme temperature in November in the 2nd year ,the yield among the cone production of Pinus sylvestris var .mongol-ica is quite high and its regression relationship is significant .

  15. Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".

    Science.gov (United States)

    Theron, Laetitia; Fernandez, Xavier; Marty-Gasset, Nathalie; Pichereaux, Carole; Rossignol, Michel; Chambon, Christophe; Viala, Didier; Astruc, Thierry; Molette, Caroline

    2011-12-14

    Fat loss during cooking of duck "foie gras" is the main quality issue for both processors and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yield remains high and uncontrolled. To better understand the biological basis of this phenomenon, a proteomic study was conducted. To analyze the protein fraction soluble at low ionic strength (LIS), we used bidimensional electrophoresis and mass spectrometry for the identification of spots of interest. To analyze the protein fraction not soluble at low ionic strength (NS), we used the shotgun strategy. The analysis of data acquired from both protein fractions suggested that at the time of slaughter, livers with low fat loss during cooking were still in anabolic processes with regard to energy metabolism and protein synthesis, whereas livers with high fat loss during cooking developed cell protection mechanisms. The variability in the technological yield observed in processing plants could be explained by a different physiological stage of liver steatosis.

  16. A Generalized Yield Criterion

    Institute of Scientific and Technical Information of China (English)

    Shijian YUAN; Dazhi XIAO; Zhubin HE

    2004-01-01

    A generalized yield criterion is proposed based on the metal plastic deformation mechanics and the fundamental formula in theory of plasticity. Using the generalized yield criterion, the reason is explained that Mises yield criterion and Tresca yield criterion do not completely match with experimental data. It has been shown that the yield criteria of ductile metals depend not only on the quadratic invariant of the deviatoric stress tensor J2, but also on the cubic invariant of the deviatoric stress tensor J3 and the ratio of the yield stress in pure shear to the yield stress in uniaxial tension k/σs. The reason that Mises yield criterion and Tresca yield criterion are not in good agreement with the experimental data is that the effect of J3 and k/σs is neglected.

  17. Sound and human impacts on beluga whales in Cook Inlet, Alaska

    Science.gov (United States)

    Blevins, Rachael E.

    Cook Inlet beluga whales (CIBs) are a geographically and genetically isolated population residing in Cook Inlet, Alaska year round. The population declined by approximately 50% between 1994 and 1998 and was listed as endangered under the Endangered Species Act in 2008. The original decline was attributed to overharvest; however, the population has failed to rebound despite the virtual absence of harvest since 1998. This suggests that other factors, such as declining prey availability, increased predation, contaminants, disease, climate change, catastrophic events, habitat loss, unauthorized take, and underwater noise pollution, may be limiting the population's recovery. The goal of this dissertation research was to study the potential impacts of underwater noise on the CIB population. The objective of Chapter 1 was to study CIB acoustic behavior to gain a greater understanding of how CIBs utilize sound. The objective of Chapter 2 was to measure underwater sound levels in Cook Inlet to understand the background noise levels with which CIBs must cope. The objective of Chapter 3 was to document reactions of CIBs to noise disturbance utilizing local ecological knowledge to allow insight into the potential impacts of noise on beluga behavior. The results of Chapter 1 showed that belugas exhibit significant seasonal and spatial variation in calling behavior which suggested differences in habitat usage or differences in the surrounding environment, including background noise levels. The results of Chapter 2 showed that root mean square sound pressure levels exhibited high variation with the highest levels recorded in the 100 Hz frequency band. The seasonal differences in sound levels observed in this study were likely due to greater small vessel traffic and oil and gas development activities in the summer than the winter. In Chapter 3, participants reported observations of CIBs exhibiting avoidance reactions to noise sources including boats, planes, explosions, pile

  18. 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.

  19. 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.

  20. 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.

  1. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2014-08-01

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

  3. A modified Johnson-Cook constitutive relationship for a rare-earth containing magnesium alloy

    Institute of Scientific and Technical Information of China (English)

    陈道伦; 李德江; 曾小勤

    2013-01-01

    Lightweight magnesium alloy has recently attracted a considerable interest in the automotive and aerospace industries to improve fuel efficiency and reduce CO2 emissions via the weight reduction of vehicles. Rare-earth (RE) element addition can re-markably improve the mechanical properties of magnesium alloys through weakening crystallographic textures associated with the strong mechanical anisotropy and tension-compression yield asymmetry. While the addition of RE elements sheds some light on the alteration in the mechanical anisotropy, available information on the constitutive relationships used to describe the flow behavior of RE-containing magnesium alloys is limited. To establish such a constitutive relationship, uniaxial compressive deformation tests were first conducted on an extruded Mg-10Gd-3Y-0.5Zr (GW103K) magnesium alloy at the strain rates ranging from 1×10-1 to 1×10-4 s-1 at room temperature. A modified Johnson-Cook constitutive equation based on a recent strain hardening equation was proposed to predict the flow stresses of GW103K alloy. Comparisons between the predicted and experimental results showed that the modified Johnson-Cook constitutive equation was able to predict the flow stresses of the RE-containing magnesium alloy fairly accurately with a standard deviation of about 1.8%.

  4. Response surface methodology assisted biodiesel production from waste cooking oil using encapsulated mixed enzyme.

    Science.gov (United States)

    Razack, Sirajunnisa Abdul; Duraiarasan, Surendhiran

    2016-01-01

    In the recent scenario, consumption of petroleum fuels has increased to greater height which has led to deforestation and decline in fossil fuels. In order to tackle the perilous situation, alternative fuel has to be generated. Biofuels play a vital role in substituting the diesel fuels as they are renewable and ecofriendly. Biodiesel, often referred to as green fuel, could be a potential replacement as it could be synthesized from varied substrates, advantageous being the microalgae in several ways. The present investigation was dealt with the interesterification of waste cooking oil using immobilised lipase from mixed cultures for biodiesel production. In order to standardize the production for a scale up process, the parameters necessary for interesterification had been optimized using the statistical tool, Central Composite Design - Response Surface Methodology. The optimal conditions required to generate biodiesel were 2 g enzyme load, 1:12 oil to methyl acetate ratio, 60 h reaction time and 35 °C temperature, yielding a maximum of 93.61% biodiesel. The immobilised lipase beads remain stable without any changes in their function and structure even after 20 cycles which made this study, less cost intensive. In conclusion, the study revealed that the cooking oil, a residue of many dining centers, left as waste product, can be used as a potential raw material for the production of ecofriendly and cost effective biofuel, the biodiesel. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Optimum Ratio Between Waste Cooking Oil and Coconut Oilas Raw Material for Biodiesel Production

    Directory of Open Access Journals (Sweden)

    Muthia Elma

    2017-08-01

    Full Text Available Biodiesel is a energy that is processed from biological processes and employ agriculture products rather than geological processes. Waste Cooking Oil (WCO and Coconut Oil (CO are some of agriculture products that have been applied for this work. The utilization of WCO enables to cycle the waste from the environment and also CO may promote local home industries. The aims of this work are to produce biodiesel from mixture of waste cooking oil and coconut oil. This work is also to study the optimum composition between these two materials (0% to 100% WCO or CO in reverse in producing biodiesel. Several methods were applied in this work: i.e. esterification, trans-esterification, washing, drying and filtering processes. Some steps of characterization were conducted to fulfil the International Standard (EN 14214.Yield of biodiesel produced was 97.65% with oil mixture composition of50% WCO and50% CO. The FAME component in 50% WCO and 50% CO showed as the nonanoic acid methyl ester (C15H20O2 with composition of 37,79%.

  6. 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.

  7. Effect of different cultivating factors on potato yield%不同栽培因素对马铃薯产量的影响

    Institute of Scientific and Technical Information of China (English)

    邱荣彬; 李广昌; 陈锐芬

    2012-01-01

    研究基肥施用方法、种薯切块大小和膨大素喷施次数对马铃薯生长、产量及品质的影响,试验结果表明:每667 m2用鸡粪375 kg+复合肥25 kg、种薯切块30 g、膨大素喷施2次(现蕾期和盛花期各1次)处理效果最优。%Effects of basal fertilizer-applying methods,cutting size of potato seedtuber and spraying times of forchlorfenuron(CPPU) on the growth,tuber yield and quality of potato were studied.The results showed that the best treating efficiency was found by applying chicken waste 375 kg/667m2+compound fertilizers 25 kg/667m2,using the size of 30 g potato seedtuber,and spraying two times of CPPU(at squaring period and full broom period,respectively).

  8. Factors affecting the effects of EDU on growth and yield of field-grown bush beans (Phaseolus vulgaris L.), with varying degrees of sensitivity to ozone.

    Science.gov (United States)

    Elagöz, Vahram; Manning, William J

    2005-08-01

    The effects of foliar applications of ethylenediurea (EDU) on responses to ozone by field-grown bush bean (Phaseolus vulgaris L.) lines 'S156' (O(3)-sensitive) and 'R123' (O(3)-tolerant), and cultivars 'BBL 290' (O(3)-sensitive) and 'BBL 274' (O(3)-tolerant) were investigated during the 2001 and 2002 growing seasons. EDU was applied weekly to designated plants between primary leaf expansion and pod senescence. Results were compared with control plants at harvests made at pod maturation and pod senescence. In 2001, average hourly ambient O(3) concentrations ranged between 41 and 59 ppb for a total of 303 h; in 2002, for 355 h. EDU applications prior to pod maturation significantly increased the number of marketable pods in 'R123', but not for the other cultivars. Harvests at pod senescence showed significant improvements in crop yield production in EDU-treated 'S156' plants, whereas for EDU-treated 'R123' plants significant reductions were determined in above-ground biomass and seed production. In contrast, results from 'BBL 290' and 'BBL 274' at both harvest points were inconclusive. Growth and reproductive responses of O(3)-sensitive and O(3)-tolerant bush bean plants to EDU applications varied, depending on developmental stages, duration of EDU applications, and fluctuations in ambient O(3).

  9. Continuous biosynthesis of biodiesel from waste cooking palm oil in a packed bed reactor: optimization using response surface methodology (RSM) and mass transfer studies.

    Science.gov (United States)

    Halim, Siti Fatimah Abdul; Kamaruddin, Azlina Harun; Fernando, W J N

    2009-01-01

    This study aimed to develop an optimal continuous procedure of lipase-catalyzes transesterification of waste cooking palm oil in a packed bed reactor to investigate the possibility of large scale production further. Response surface methodology (RSM) based on central composite rotatable design (CCRD) was used to optimize the two important reaction variables packed bed height (cm) and substrate flow rate(ml/min) for the transesterification of waste cooking palm oil in a continuous packed bed reactor. The optimum condition for the transesterification of waste cooking palm oil was as follows: 10.53 cm packed bed height and 0.57 ml/min substrate flow rate. The optimum predicted fatty acid methyl ester (FAME) yield was 80.3% and the actual value was 79%. The above results shows that the RSM study based on CCRD is adaptable for FAME yield studied for the current transesterification system. The effect of mass transfer in the packed bed reactor has also been studied. Models for FAME yield have been developed for cases of reaction control and mass transfer control. The results showed very good agreement compatibility between mass transfer model and the experimental results obtained from immobilized lipase packed bed reactor operation, showing that in this case the FAME yield was mass transfer controlled.

  10. Factors affecting the effects of EDU on growth and yield of field-grown bush beans (Phaseolus vulgaris L.), with varying degrees of sensitivity to ozone

    Energy Technology Data Exchange (ETDEWEB)

    Elagoez, Vahram [Plant Biology Graduate Program, University of Massachusetts, Amherst, MA 01003 (United States)]. E-mail: velagoz@nsm.umass.edu; Manning, William J. [Department of Plant, Soil and Insect Sciences, University of Massachusetts, Amherst, MA 01003 (United States)

    2005-08-15

    The effects of foliar applications of ethylenediurea (EDU) on responses to ozone by field-grown bush bean (Phaseolus vulgaris L.) lines 'S156' (O{sub 3}-sensitive) and 'R123' (O{sub 3}-tolerant), and cultivars 'BBL 290' (O{sub 3}-sensitive) and 'BBL 274' (O{sub 3}-tolerant) were investigated during the 2001 and 2002 growing seasons. EDU was applied weekly to designated plants between primary leaf expansion and pod senescence. Results were compared with control plants at harvests made at pod maturation and pod senescence. In 2001, average hourly ambient O{sub 3} concentrations ranged between 41 and 59 ppb for a total of 303 h; in 2002, for 355 h. EDU applications prior to pod maturation significantly increased the number of marketable pods in 'R123', but not for the other cultivars. Harvests at pod senescence showed significant improvements in crop yield production in EDU-treated 'S156' plants, whereas for EDU-treated 'R123' plants significant reductions were determined in above-ground biomass and seed production. In contrast, results from 'BBL 290' and 'BBL 274' at both harvest points were inconclusive. Growth and reproductive responses of O{sub 3}-sensitive and O{sub 3}-tolerant bush bean plants to EDU applications varied, depending on developmental stages, duration of EDU applications, and fluctuations in ambient O{sub 3}. - Plant sensitivity to ozone, stage of plant development, number of applications of EDU and ambient ozone affect bean plant responses to EDU.

  11. Impact of reduced exhaust and ventilation rates at ``no-load`` cooking conditions in a commercial kitchen during winter operation

    Energy Technology Data Exchange (ETDEWEB)

    Spata, A.J. [McDonald`s Corp., Oak Brook, IL (United States); Turgeon, S.M. [Premium Air Systems, Troy, MI (United States)

    1995-12-31

    While previous studies have examined the effect of reduced exhaust and ventilation rates on comfort levels and air-conditioning requirements in commercial kitchens when cooling of this space was required, no investigation had been performed to document energy savings that may be obtainable by a similar technique during periods when heating of make-up air was dictated. In addition, these prior studies examined the resultant kitchen conditions with lower exhaust and ventilation rates applied while the hooded appliances were actively being used for cooking. This paper presents the field evaluation findings by a major quick-service restaurant chain. These findings resulted from the reduction of exhaust and make-up air quantities during periods when heating of kitchen make-up air was required and no cooking was occurring on the grills. The initial results indicate that these reductions yield significant utility savings, with no detrimental effect on the environment within the kitchen, by minimizing the amount of outside air tempered by the heating, ventilating, and air-conditioning (HVAC) equipment during ``no load`` cooking conditions.

  12. Life cycle assessment of a palm oil system with simultaneous production of biodiesel and cooking oil in Cameroon.

    Science.gov (United States)

    Achten, Wouter M J; Vandenbempt, Pieter; Almeida, Joana; Mathijs, Erik; Muys, Bart

    2010-06-15

    The use of palm oil as a biofuel has been heavily debated for its land-use conflict with nature and its competition with food production, being the number one cooking oil worldwide. In that context, we present a life cycle assessment of a palm oil production process yielding both biodiesel and cooking oil, incorporating the land-use impact and evaluating the effect of treating the palm oil mill effluent (POME) prior to disposal. The results show that the nonrenewable energy requirement, global warming potential (GWP; exclusive land-use change), and acidification potential are lower than those of the fossil alternative. However, the system triggers an increase in eutrophication potential (EP) compared to the fossil fuel reference. This system shows less energy requirement, global warming and acidification reduction, and less eutrophication increase compared to the reference than the same system converting all palm oil into biodiesel (no cooking oil production). The land occupation of palm oil triggers ecosystem quality (EQ) loss of 30-45% compared to the potential natural vegetation. Furthermore, such land-use change triggers a carbon debt neutralizing the GWP reduction for 45-53 years. The POME treatment scenarios reveal a trade-off between GWP and EP.

  13. Utilization of eggshell waste as low-cost solid base catalyst for biodiesel production from used cooking oil

    Science.gov (United States)

    Asri, N. P.; Podjojono, B.; Fujiani, R.; Nuraini

    2017-05-01

    A solid CaO-based catalyst of waste eggshell was developed for biodiesel production from used cooking oil. The waste eggshell powder was calcined in air at 90° C for 4 h to convert calcium species in the eggshells into active CaO catalysts. The characterization of CaO catalyst was done by XRD and BET analysis. The CaO catalyst was then introduced for transesterification of used cooking oil (UCO) for testing of its catalytic activity. The experiment was conducted in batch type reactor that consists of three-neck glass equipped by reflux condenser and magnetic stirrer. Before tranesterification process, the UCO was treated by coconut coir powder in order to reduce the free fatty acid content. The result showed that the catalyst was potentially use for transesterification of used cooking oil into biodiesel with relatively high yield of 75.92% was achieved at reaction temperature, reaction time, molar ratio UCO to methanol and catalyst amount of 65° C, 7 h, 1:15 and 6%, respectively.

  14. 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...

  15. Statistical circuit design for yield improvement in CMOS circuits

    Science.gov (United States)

    Kamath, H. J.; Purviance, J. E.; Whitaker, S. R.

    1990-01-01

    This paper addresses the statistical design of CMOS integrated circuits for improved parametric yield. The work uses the Monte Carlo technique of circuit simulation to obtain an unbiased estimation of the yield. A simple graphical analysis tool, the yield factor histogram, is presented. The yield factor histograms are generated by a new computer program called SPICENTER. Using the yield factor histograms, the most sensitive circuit parameters are noted, and their nominal values are changed to improve the yield. Two basic CMOS example circuits, one analog and one digital, are chosen and their designs are 'centered' to illustrate the use of the yield factor histograms for statistical circuit design.

  16. Study on the Impact of Main Measure Tree Factors on Resin Yield of Pinus Massoniana%主要测树因子对马尾松产脂量的影响

    Institute of Scientific and Technical Information of China (English)

    谢善高; 李梦华; 郑小贤

    2012-01-01

    [Objective] The study aimed to conduct resin yield under the impact of main measure tree factors from main resin producing areas of southeastern Guangxi province. [ Method ] Based on the measurement of different age stands and high resin yield stands at the plot from resin-tapping P. Massoniana forest,and the resting of resin yield. [Result] The results showed that diameter at breast height was the important factors on affecting resin yield of P. Massoniana stands. The output of the resin increased the volume of the two with the larger diameter at breast height; different age stands, diameter at breast height on the resin production of the impact of varying levels of resin. The impact of the tree height to the resin yield was not so significant as the diameter at breast height, and its impact on the resin yield was indirectly reflected in the live crown high on this factor. In the same age, the output of the resin increased with the increasing of crown height ratio. The crown height ratio was the important factors on affecting resin yield of P. Massoniana stands, which of medium-aged forest with 0. 6 crown height ratio, of nearly-mature forest with 0.5 crown height ratio and of mature forest with 0.4 crown height ratio could help improve resin production and gain better economic efficiency. [ Conclusion ] The output of the resin was the result of the comprehension. The principle of the mutual impact of breast height and live tree^ crown height was significant, which effected on the output of the resin in different tree age stands.%[目的]探讨测树因子对马尾松产脂量的影响.[方法]对不同林龄采脂经营的马尾松林分和高产脂林分标准地进行调查及其产脂量测定.[结果]胸径对产脂量影响明显,产脂量随着胸径的增大而增大;树高对产脂量的影响没有胸径明显,其对产脂量影响体现在冠高比上,同一林龄,产脂量往往随着冠高比的增加而增大,中龄林保持0.6

  17. Application of stem cell/growth factor system, as a multimodal therapy approach in regenerative medicine to improve cell therapy yields.

    Science.gov (United States)

    Pourrajab, Fatemeh; Babaei Zarch, Mojtaba; Baghi Yazdi, Mohammad; Rahimi Zarchi, Abolfazl; Vakili Zarch, Abbas

    2014-04-15

    Stem cells hold a great promise for regenerative medicine, especially for replacing cells in infarcted organ that hardly have any intrinsic renewal capacity, including heart and brain. Signaling pathways that regulate pluripotency or lineage-specific gene and protein expression have been the major focus of stem cell research. Between them, there are some well known signaling pathways such as GF/GFR systems, SDF-1α/CXC4 ligand receptor interaction and PI3K/Akt signaling, and cytokines may regulate cell fate decisions, and can be utilized to positively influence cell therapy outcomes or accentuate synergistic compliance. For example, contributing factors in the progression of heart failure are both the loss of cardiomyocytes after myocardial infarction, and the absence of an adequate endogenous repair signaling. Combining cell engraftment with therapeutic signaling factor delivery is more exciting in terms of host progenitor/donor stem cell survival and proliferation. Thus stem cell-based therapy, besides triggering signaling pathways through GF/GFR systems can become a realistic option in regenerative processes for replacing lost cells and reconstituting the damaged organ, as before.

  18. 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,...

  19. 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...

  20. 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...

  1. 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...

  2. 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...

  3. 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.

  4. The Rebirth of Waste Cooking Oil to Novel Bio-based Surfactants.

    Science.gov (United States)

    Zhang, Qi-Qi; Cai, Bang-Xin; Xu, Wen-Jie; Gang, Hong-Ze; Liu, Jin-Feng; Yang, Shi-Zhong; Mu, Bo-Zhong

    2015-01-01

    Waste cooking oil (WCO) is a kind of non-edible oil with enormous quantities and its unreasonable dispose may generate negative impact on human life and environment. However, WCO is certainly a renewable feedstock of bio-based materials. To get the rebirth of WCO, we have established a facile and high-yield method to convert WCO to bio-based zwitterionic surfactants with excellent surface and interfacial properties. The interfacial tension between crude oil and water could reach ultra-low value as 0.0016 mN m(-1) at a low dosage as 0.100 g L(-1) of this bio-based surfactant without the aid of extra alkali, which shows a strong interfacial activity and the great potential application in many industrial fields, in particular, the application in enhanced oil recovery in oilfields in place of petroleum-based surfactants.

  5. Biodiesel production from used cooking oil by two-step heterogeneous catalyzed process.

    Science.gov (United States)

    Srilatha, K; Prabhavathi Devi, B L A; Lingaiah, N; Prasad, R B N; Sai Prasad, P S

    2012-09-01

    The present study demonstrates the production of biodiesel from used cooking oil containing high free fatty acid by a two-step heterogeneously catalyzed process. The free fatty acids were first esterified with methanol using a 25 wt.% TPA/Nb(2)O(5) catalyst followed by transesterification of the oil with methanol over ZnO/Na-Y zeolite catalyst. The catalysts were characterized by XRD, FT-IR, BET surface area and CO(2)-TPD. In the case of transesterification the effect of reaction parameters, such as catalyst concentration, methanol to oil molar ratio and reaction temperature, on the yield of ester were investigated. The catalyst with 20 wt.% ZnO loading on Na-Y exhibited the highest activity among the others. Both the solid acid and base catalysts were found to be reusable for several times indicating their efficacy in the two-step process.

  6. The Rebirth of Waste Cooking Oil to Novel Bio-based Surfactants

    Science.gov (United States)

    Zhang, Qi-Qi; Cai, Bang-Xin; Xu, Wen-Jie; Gang, Hong-Ze; Liu, Jin-Feng; Yang, Shi-Zhong; Mu, Bo-Zhong

    2015-05-01

    Waste cooking oil (WCO) is a kind of non-edible oil with enormous quantities and its unreasonable dispose may generate negative impact on human life and environment. However, WCO is certainly a renewable feedstock of bio-based materials. To get the rebirth of WCO, we have established a facile and high-yield method to convert WCO to bio-based zwitterionic surfactants with excellent surface and interfacial properties. The interfacial tension between crude oil and water could reach ultra-low value as 0.0016 mN m-1 at a low dosage as 0.100 g L-1 of this bio-based surfactant without the aid of extra alkali, which shows a strong interfacial activity and the great potential application in many industrial fields, in particular, the application in enhanced oil recovery in oilfields in place of petroleum-based surfactants.

  7. 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...

  8. 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)

  9. 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...

  10. 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....

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

    Science.gov (United States)

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

    2015-01-01

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

  12. 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.

  13. 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

  14. 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.

  15. 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.

  16. 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.

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

    Science.gov (United States)

    Murphy, Pat, Ed.

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

  18. 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

  19. 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.

  20. 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…

  1. 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

  2. [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.

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

    Science.gov (United States)

    Allah, F. Um Min; Alexandru, G.

    2016-08-01

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

  4. 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

  5. 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...

  6. 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...

  7. 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...

  8. 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...

  9. Effects of thermal treatments during cooking, microwave oven and boiling, on the unconjugated microcystin concentration in muscle of fish (Oreochromis niloticus).

    Science.gov (United States)

    Guzmán-Guillén, Remedios; Prieto, Ana I; Moreno, Isabel; Soria, Ma Eugenia; Cameán, Ana M

    2011-09-01

    Understanding the factors that contribute to the risk from fish consumption is a relevant public health concern due to potential adverse effects of cyanobacterial toxins. The aim of this work was to study the influence of two usual cooking practices, microwave oven and boiling, on the microcystin (MCs) concentration in fish muscle (Tilapia, Oreochromis niloticus) spiked with a stock solution (500 μL) containing a mixture of three toxins (MC-LR, MC-RR, and MC-YR) (1.5 μg/mL of each toxin). Two different variables were investigated: time of cooking in the microwaves treatment (1 or 5 min), and way of boiling, "boiled muscle" or "continuously heated muscle". All samples were then lyophilized and MCs were extracted and purified (Oasis HLB cartridge) and quantified by HPLC-MS. Furthermore, the waters in which the samples boiled were also analyzed after their purification. The results suggest a reduction on MC-LR (36%) and MC-YR (24.6%) in samples cooked in the microwave for 5 min. Major changes were found when the fish was cooked by the continuous boiling, with a decrease of 45.0% (MC-RR), 56.4% (MC-YR) and 59.3% (MC-LR). More studies are necessary to elucidate the mechanisms involved when aquatic food is submitted to usual cooking practices.

  10. Yield stress fluids slowly yield to analysis

    NARCIS (Netherlands)

    Bonn, D.; Denn, M.M.

    2009-01-01

    We are surrounded in everyday life by yield stress fluids: materials that behave as solids under small stresses but flow like liquids beyond a critical stress. For example, paint must flow under the brush, but remain fixed in a vertical film despite the force of gravity. Food products (such as mayon

  11. Factors affecting the water holding capacity of red meat products: a review of recent research advances.

    Science.gov (United States)

    Cheng, Qiaofen; Sun, Da-Wen

    2008-02-01

    The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.

  12. Effects of Different Agricultural Wastes on Some Growth Factors, Yield and Crude Polysaccharide Content of Fruit of “Reishi” A Medicinal Mushroom

    Directory of Open Access Journals (Sweden)

    Masoud Azimi

    2017-02-01

    , biological yield andcrude polysaccharide content and polysaccharide contents of fruits. Material and Methods:The main portion of the medium for production of Ganodermalucidum was wood chips as 5-10 mm long that supplemented with different agricultural wastes included black seed waste, tea waste, hazelnut waste, coconut waste, almond wasteand sesame waste, with two types of bran (wheat and rice. The statistical design was afactorial experiment on the basis of completely randomized design with threereplications. The treatment were included Wood chips (80 percent + black seed waste (10 percent + rice bran (10 percent Wood chips (80 percent + tea waste (10 percent + rice bran (10 percent Wood chips (80 percent + sesame waste (10 percent + rice bran (10 percent Wood chips (80 percent + hazelnut waste (10 percent + rice bran (10 percent Wood chips (80 percent + coconut waste (10 percent + rice bran (10 percent Wood chips (80 percent + black seed waste (10 percent + wheat bran (10 percent Wood chips (80 percent + almond waste (10 percent + wheat bran (10 percent Wood chips (80 percent + sesame waste (10 percent + wheat bran (10 percent Wood chips (80 percent + hazelnut waste (10 percent + wheat bran (10 percent Wood chips (80 percent + coconut waste (10 percent + wheat bran (10 percent At first Wood chips soaked in water for 2 days until the their moisture reached60-65 then the other agricultural waste materials added on the basis of the treatments and the autoclavable propylene bags filledwith the mixture and autoclaved for 2 hours at 121ºC. After cooling, all bags inoculated with wheat spawn of the Ganodermalucidium and the bags putunderdark condition in growth chamber with 85-95% humidity at 30ºC. After full colonization of the bags, they transfer to the light condition (200-500 Lux at 25ºC until primordial formation. Then the light increased to 500-700 Lux until fruiting body formation. Results and Discussion: The results of analysis of variance showed that the use of these

  13. Intensification of biodiesel production from soybean oil and waste cooking oil in the presence of heterogeneous catalyst using high speed homogenizer.

    Science.gov (United States)

    Joshi, Saurabh; Gogate, Parag R; Moreira, Paulo F; Giudici, Reinaldo

    2017-11-01

    In the present work, high speed homogenizer has been used for the intensification of biodiesel synthesis from soybean oil and waste cooking oil (WCO) used as a sustainable feedstock. High acid value waste cooking oil (27mg of KOH/g of oil) was first esterified with methanol using sulphuric acid as catalyst in two stages to bring the acid value to desired value of 1.5mg of KOH/g of oil. Transesterification of soybean oil (directly due to lower acid value) and esterified waste cooking oil was performed in the presence of heterogeneous catalyst (CaO) for the production of biodiesel. Various experiments were performed for understanding the effect of operating parameters viz. molar ratio, catalyst loading, reaction temperature and speed of rotation of the homogenizer. For soybean oil, the maximum biodiesel yield as 84% was obtained with catalyst loading of 3wt% and molar ratio of oil to methanol of 1:10 at 50°C with 12,000rpm as the speed of rotation in 30min. Similarly biodiesel yield of 88% was obtained from waste cooking oil under identical operating conditions except for the catalyst loading which was 1wt%. Significant increase in the rate of biodiesel production with yields from soybean oil as 84% (in 30min) and from WCO as 88% (30min) was established due to the use of high speed homogenizer as compared to the conventional stirring method (requiring 2-3h for obtaining similar biodiesel yield). The observed intensification was attributed to the turbulence caused at microscale and generation of fine emulsions due to the cavitational effects. Overall it can be concluded from this study that high speed homogenizer can be used as an alternate cavitating device to efficiently produce biodiesel in the presence of heterogeneous catalysts. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. Quantification of Anisakis simplex allergens in fresh, long-term frozen, and cooked fish muscle.

    Science.gov (United States)

    Rodríguez-Mahillo, Ana Isabel; González-Muñoz, Miguel; de las Heras, Cristina; Tejada, Margarita; Moneo, Ignacio

    2010-08-01

    Fish-borne parasitic zoonoses such as Anisakiasis were once limited to people living in countries where raw or undercooked fish is traditionally consumed. Nowadays, several factors, such as the growing international markets, the improved transportation systems, the population movements, and the expansion of ethnic ways of cooking in developed countries, have increased the population exposed to these parasites. Improved diagnosis technology and a better knowledge of the symptoms by clinicians have increased the Anisakiasis cases worldwide. Dietary recommendations to Anisakis-sensitized patients include the consumption of frozen or well-cooked fish, but these probably do not defend sensitized patients from allergen exposure. The aim of our work was to develop a sensitive and specific method to detect and quantify Anisakis simplex allergens in fish muscle and its derivatives. Protein extraction was made in saline buffer followed by preparation under acid conditions. A. simplex antigens were detected by IgG immunoblot and quantified by dot blot. The allergenic properties of the extracts were assessed by IgE immunoblotting and basophil activation test. We were able to detect less than 1 ppm of A. simplex antigens, among them the allergen Ani s 4, in fish muscle with no cross-reactions and with a recovery rate of 82.5%. A. simplex antigens were detected in hakes and anchovies but not in sardines, red mullets, or shellfish. We detected A. simplex allergens in cooked hakes and also in hake stock. We proved that A. simplex allergens are preserved in long-term frozen storage (-20 degrees C +/- 2 degrees C for 11 months) of parasitized hakes. Basophil activation tests have proven the capability of the A. simplex-positive fish extracts to induce allergic symptoms.

  15. 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

  16. Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.

    Science.gov (United States)

    Puangsombat, Kanithaporn; Jirapakkul, Wannee; Smith, J Scott

    2011-10-01

    Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties.

  17. 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.

  18. Spatial-temporal characteristics and influencing factors of grain yield change in China%中国粮食产量变化的时空格局与影响因素

    Institute of Scientific and Technical Information of China (English)

    陈秧分; 李先德

    2013-01-01

    Despite high attention to the stability and increase of grain production and market supply by Chinese government, grain yield in China has been undergoing a great fluctuation during the past decades, which could be a big challenge to national food security. This paper thus analyzes the spatial-temporal characteristics and influence factors of grain yield change in China since 1990 from the aspect of evolution stages and main types. Statistical indicators and spatial econometric models for panel data are introduced, which are supported by Geodata, ArcGIS, and Matlab software. It shows that the growing process of Chinese grain yield has three stages, namely stage 1990-1998, 1998-2003, and 2003-2011 respectively. Meanwhile, provinces in China can be categorized into three sets according to different supply-demand relationships, which are provinces with surplus grain (PGSG), provinces with balanced grain supply and demand (PBGSD), and provinces with insufficient grain supply (PIGS). The three separate types vary every year, with different provinces included each other. Roughly speaking, the grain production status of eastern provinces, central provinces, western provinces, and northeastern provinces is decreased, weakened, enhanced and strengthened respectively. In 2011, the PGSG, the PBGSD, and the PIGS distribute mainly at North, Middle, and South China respectively. Among all the factors that influence grain yield, the land factor has a significant positive impact, changing from strong to weak. It indicates grain production in China is increasingly dependent upon factors that contribute to per unit yield, such as technical progress, capital investment, etc. The labor factor brings an effect from positive significant to insignificant then negative significant, reflecting the change of agricultural surplus labor, rural labor structure, etc. The impact of different types of capital input varies as follows. Definitely, agricultural infrastructure investment, represented

  19. Effect of some technological factors on yield of calcium pectinate from orange peel%不同工艺条件对桔皮果胶钙产量的影响

    Institute of Scientific and Technical Information of China (English)

    郭秀君; 黄雪松

    2013-01-01

    为提高桔皮果胶钙的产量,以桔皮为原料,用钙盐析法沉淀果胶,利用单因素和正交分析法,探讨pH、盐析时间、盐析温度、氯化钙添加量等因素对果胶钙产量的影响.结果表明,pH、盐析时间和温度对果胶钙产量影响显著,氯化钙添加量对果胶钙产量的影响不显著.生产果胶钙的最适宜条件为:pH10.00,温度40℃,时间6h,CaCl2用量为7.2gCaCl2/100g干桔皮,此条件下的桔皮果胶钙产量为19.67%.本研究为生产果胶钙提供了一定的参考.%To increase yield of calcium pectinate from orange peel,pH,time,temperature,calcium chloride dosage were investigated through single factor and orthogonal method.Results showed that pH,time,temperature had significant effect on the yield of calcium pectinate,followed by the effects of calcium chloride concentration.The highest yield of calcium pectinate of 19.67% was achieved under the optimal extraction conditions of pH10.00,temperature 40℃,time 6h,7.2g calcium chloride per 100g orange peel.These results provided a basis to improve the yield of calcium pectinate.

  20. 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.

  1. 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...

  2. Yield Improvement in Steel Casting (Yield II)

    Energy Technology Data Exchange (ETDEWEB)

    Richard A. Hardin; Christoph Beckermann; Tim Hays

    2002-02-18

    This report presents work conducted on the following main projects tasks undertaken in the Yield Improvement in Steel Casting research program: Improvement of Conventional Feeding and Risering Methods, Use of Unconventional Yield Improvement Techniques, and Case Studies in Yield Improvement. Casting trials were conducted and then simulated using the precise casting conditions as recorded by the participating SFSA foundries. These results present a statistically meaningful set of experimental data on soundness versus feeding length. Comparisons between these casting trials and casting trials performed more than forty years ago by Pellini and the SFSA are quite good and appear reasonable. Comparisons between the current SFSA feeding rules and feeding rules based on the minimum Niyama criterion reveal that the Niyama-based rules are generally less conservative. The niyama-based rules also agree better with both the trials presented here, and the casting trails performed by Pellini an d the SFSA years ago. Furthermore, the use of the Niyama criterion to predict centerline shrinkage for horizontally fed plate sections has a theoretical basis according to the casting literature reviewed here. These results strongly support the use of improved feeding rules for horizontal plate sections based on the Niyama criterion, which can be tailored to the casting conditions for a given alloy and to a desired level of soundness. The reliability and repeatability of ASTM shrinkage x-ray ratings was investigated in a statistical study performed on 128 x-rays, each of which were rated seven different times. A manual ''Feeding and Risering Guidelines for Steel Castings' is given in this final report. Results of casting trials performed to test unconventional techniques for improving casting yield are presented. These use a stacked arrangement of castings and riser pressurization to increase the casting yield. Riser pressurization was demonstrated to feed a casting up to

  3. Use of traditional cooking fuels and the risk of young adult cataract in rural Bangladesh: a hospital-based case-control study

    Directory of Open Access Journals (Sweden)

    Geater Alan F

    2011-06-01

    Full Text Available Abstract Background This study aimed to investigate the independent relationship between the use of various traditional biomass cooking fuels and the occurrence of cataract in young adults in rural Bangladesh. Methods A hospital-based age- and sex-matched case-control study incorporating two control groups was conducted. Cases were cataract patients aged 18 and 49 years diagnosed on the basis of any opacity of the crystalline lens or its capsule and visual acuity poorer than 6/18 on the Log Mar Visual Acuity Chart in either eye, or who had a pseudophakic lens as a result of cataract surgery within the previous 5 years. Non-eye-disease (NE controls were selected from patients from ENT or Orthopaedics departments and non-cataract eye-disease (NC controls from the Ophthalmology department. Data pertaining to history of exposure to various cooking fuels and to established risk factors for cataract were obtained by face-to-face interview and analyzed using conditional logistic regression. Results Clean fuels were used by only 4% of subjects. A majority of males (64-80% depending on group had never cooked, while the rest had used biomass cooking fuels, mainly wood/dry leaves, with only 6 having used rice straw and/or cow dung. All females of each group had used wood/dry leaves for cooking. Close to half had also used rice straw and/or cow dung. Among females, after controlling for family history of cataract and education and combining the two control groups, case status was shown to be significantly related to lifetime exposure to rice straw, fitted as a trend variable coded as never, ≤ median of all exposed, > median of all exposed (OR = 1.52, 95%CI 1.04-2.22, but not to lifetime exposure to wood/dry leaves. Case status among females showed an inverse association with ever use of cow dung as a cooking fuel (OR 0.43, 95%CI 0.22-0.81. Conclusions In this population, where cooking is almost exclusively done using biomass fuels, cases of young adult

  4. 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.

  5. Application of Response Surface Methodology in Stewed Beef Cooking%响应面分析法在清炖牛肉烹饪中的应用

    Institute of Scientific and Technical Information of China (English)

    吴肖; 赵谋明; 吴进卫; 崔春; 王金水

    2007-01-01

    本研究通过传统工艺制备清炖牛肉,采用响应面分析法,分别添加牛油(2%、4%、6%),加热温度(80、100、120℃),加热时间(1、2、3h),探索这些条件对清炖牛肉风味的影响.清炖牛肉风味通过描述分析评定.响应面分析法清楚地表明了牛油添加量,加热温度和加热时间对于清炖牛肉风味形成的影响,并且通过单因素感官评分分析和所建立的数学模型得出,要形成良好清炖牛肉风味的最佳条件是:牛油添加量为5.6%,加热温度为106.21%,加热时间为2.31h.%This study prepares stewed beef by the traditional way, and a response surface methodology design for the extra beef fat (2%, 4% and 6%), cooking temperature (80, 100 and 120℃), cooking time (1, 2, 3h) was applied to investigate the influence of these factors on the stewed beef aroma. The stewed beef aroma was used to quante descriptive analysis. Response surfaces clearly showed how the extra beef fat, cooking temperature and cooking time influenced the generation of stewed beef flavor, and the best conditions were the extra beef fat 5.6%, cooking temperature106.21℃, and cooking time 2.31h through the single factor sensory score analysis and the mathematic model.

  6. An onsite ergonomics assessment for risk of work-related musculoskeletal disorders among cooks in a Chinese restaurant.

    Science.gov (United States)

    Xu, Yan-Wen; Cheng, Andy S K

    2014-01-01

    This article is a case presentation of an onsite ergonomic assessment of the risk factors for work-related musculoskeletal disorders (WMSDs) among three cooks working at a medium-sized Chinese restaurant in Hong Kong. The weight of workload was measured during the onsite assessment and the Ovako Working Posture Analysis System (OWAS), Rapid Upper Limb Assessment (RULA), and National Institute of Occupational Safety and Health (NIOSH) lifting equation used to assess the risk of WMSDs. The results showed that these cooks usually had to hold utensils for extended periods of time, toss woks, and barbecue meat, all of which demanded a lot of repetitive movements of the upper limbs. Future research is needed on the implementation of effective prevention measures, including administrative and ergonomic controls, to reduce the problems within this industry associated with such high-risk tasks.

  7. Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry: Cooking Emissions.

    Science.gov (United States)

    Klein, Felix; Platt, Stephen M; Farren, Naomi J; Detournay, Anais; Bruns, Emily A; Bozzetti, Carlo; Daellenbach, Kaspar R; Kilic, Dogushan; Kumar, Nivedita K; Pieber, Simone M; Slowik, Jay G; Temime-Roussel, Brice; Marchand, Nicolas; Hamilton, Jacqueline F; Baltensperger, Urs; Prévôt, André S H; El Haddad, Imad

    2016-02-02

    Cooking processes produce gaseous and particle emissions that are potentially deleterious to human health. Using a highly controlled experimental setup involving a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), we investigate the emission factors and the detailed chemical composition of gas phase emissions from a broad variety of cooking styles and techniques. A total of 95 experiments were conducted to characterize nonmethane organic gas (NMOG) emissions from boiling, charbroiling, shallow frying, and deep frying of various vegetables and meats, as well as emissions from vegetable oils heated to different temperatures. Emissions from boiling vegetables are dominated by methanol. Significant amounts of dimethyl sulfide are emitted from cruciferous vegetables. Emissions from shallow frying, deep frying and charbroiling are dominated by aldehydes of differing relative composition depending on the oil used. We show that the emission factors of some aldehydes are particularly large which may result in considerable negative impacts on human health in indoor environments. The suitability of some of the aldehydes as tracers for the identification of cooking emissions in ambient air is discussed.

  8. Association between cooking oil fume exposure and lung cancer among Chinese nonsmoking women: a meta-analysis.

    Science.gov (United States)

    Xue, Yingbo; Jiang, Ying; Jin, Shan; Li, Yong

    2016-01-01

    Lung cancer has been the main cause of cancer death around the world. Cigarette smoking has been identified as a risk factor for lung cancer in males. However, the etiological factors in nonsmoking women remain elusive. A meta-analysis was conducted to evaluate the relationship between cooking oil fume exposure and lung cancer among Chinese nonsmoking women. Thirteen articles containing three population-based case-control and ten hospital-based case-control studies were included in this meta-analysis. These studies with a total of 3,596 lung cancer women and 6,082 healthy controls were analyzed by RevMan 5.3. Fixed effects model or random effects model was used to obtain pooled estimates of risk ratio. The risk ratios with a 95% CI were 1.74 (95% CI =1.57-1.94) and 2.11 (95% CI =1.54-2.89), respectively. Cooking oil fume exposure as well as not using a kitchen ventilator when cooking was significantly associated with lung cancer among nonsmoking women (Z=10.07, PCooking oil fume exposure, especially lacking a fume extractor, may increase the risk of lung cancer among Chinese nonsmoking women.

  9. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

    Science.gov (United States)

    Yi, Jianyong; Njoroge, Daniel M; Sila, Daniel N; Kinyanjui, Peter K; Christiaens, Stefanie; Bi, Jinfeng; Hendrickx, Marc E

    2016-11-01

    The hard-to-cook (HTC) defect in legumes is characterized by the inability of cotyledons to soften during the cooking process. Changes in the non-starch polysaccharides of common bean seed coat and cotyledon were studied before and after development of the HTC defect induced by storage at 35°C and 75% humidity for 8months. Distinct differences in the yields of alcohol insoluble residues, degree of methoxylation (DM), sugar composition, and molar mass distribution of non-starch polysaccharides were found between the seeds coat and cotyledons. The non-starch polysaccharide profiles, both for seed coats and cotyledons, significantly differed when comparing HTC and easy-to-cook (ETC) beans. In conclusion, differences in the structure, composition and extractability of non-starch polysaccharides between the ETC and HTC beans confirmed the significant role of pectin polysaccharides in interaction with divalent ions in the HTC development, which consequently affect their cooking behaviors. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. 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.

  11. 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.

  12. Influencing Factors Analysis of Yield Drift Angles for Reinforced Concrete Frame Columns%钢筋混凝土框架柱层间屈服位移角的影响因素分析

    Institute of Scientific and Technical Information of China (English)

    袁健; 邓瑞基; 贺国京

    2013-01-01

    The seismic performance test data of 181 reinforced concrete columns with rectangular section both at home and abroad are collected,but the relationship between the yield drift angles and influencing factors couldn' t be obtained by using the traditional fitting regression method directly because of the differences or missing of secondary factors.In order to eliminate some of the secondary factor bias effects,an improved data filtering processing method is presented and the compiling program is used to filter some data for each interval,which tried to make the secondary factors means of remaining data points in each interval at the same level.According to the filtered data points,the influence of axial compression ratio,longitudinal reinforcement ratio and shear span ratio to the yield drift angles of reinforced concrete columns are discussed respectively.The results show that the yield drift angles of frame columns decrease linearly with the increase of axial compression ratio,and they increase linearly with the increase of longitudinal reinforcement ratio,but the effect of shear span ratio is smaller.%收集了国内外181根钢筋混凝土矩形截面柱的抗震性能试验数据,由于各试验因素取值存在差异或缺失,无法直接采用传统的拟合回归方法得到层间屈服位移角与各因素之间的关系.为了将次要因素偏差的影响控制在一定程度,本文提出了一种改进的数据过滤处理方法,并利用编制的程序对每个区间的数据点进行过滤,从而使各区间剩余数据点的次要因素均值尽可能处于同一水平.根据过滤后剩余的数据点,分别探讨了轴压比、纵向配筋率及剪跨比对框架柱层间屈服位移角的影响规律.结果表明,框架柱的层间屈服位移角随轴压比的增大而线性减小,随纵向配筋率的增大而线性增大,而受剪跨比的影响较小.

  13. 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-...

  14. Urban After-School Partnership Teaches Cooking and My Plate Nutrition

    Directory of Open Access Journals (Sweden)

    Michelle F. Brill

    2015-03-01

    Full Text Available Seventeen percent of children in the U.S. are clinically obese and many more are overweight and at risk for obesity. The consequences of childhood overweight and obesity warrant greater efforts in early prevention. A key factor associated with energy intake and weight gain is consumption of foods away from home. Programs to promote eating more home-prepared foods present an encouraging area of intervention for improving children’s diet quality and diminishing childhood obesity. This study reports on an urban after-school cooking program implemented through a partnership between Rutgers Cooperative Extension and the Boys and Girls Club. Post-test measures and qualitative observations found that the program increased cooking skills and enjoyment, interest in healthy eating and exposure to healthy foods, and provided knowledge and tools to help modify students’ eating habits away from school. Partnerships between after-school providers and Cooperative Extension can provide effective programming in areas with widespread poverty and limited resources.

  15. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.

    Science.gov (United States)

    Liu, Wenjie; Lanier, Tyre C; Osborne, Jason A

    2016-01-01

    Fat- and nonfat-containing meat gels structurally became coarser and porous by partial substitution of whey protein isolate for myofibrillar protein, creating a weaker texture plus greater cook loss (CL: fat+water) and expressible water (EW). Microstructure examinations revealed a tendency for fat to coalesce during cooking of the more coarse-structured gels. This tendency was unaffected by fat pre-emulsification prior to addition, arguing against a strong role of an interfacial protein film in stabilizing fat. Instead, a gel structure with evenly distributed small pores leads to lower CL and EW, thus controlling both water- and fat- holding since fat cannot readily permeate small water-filled hydrophilic pores. Only when large pores or continuous fissures are structurally present can water be released, allowing liquid fat to also migrate and coalesce. This changes the current paradigm of understanding regarding the mechanism of fat/water-holding in comminuted meat products: gel capillarity (gel structure), not fat emulsifying ability of protein, is the likely determining factor.

  16. Yield-increasing additives in kraft pulping: Effect on carbohydrate retention, composition and handsheet properties

    Energy Technology Data Exchange (ETDEWEB)

    Vaaler, David Andre Grimsoeen

    2008-07-01

    In this thesis, increased hemicellulose retention during kraft pulping has been studied. The work has been divided into three parts: i) Development of an accessible and reliable method for determination of carbohydrate composition of kraft pulps ii) Investigation of the composition and molecular mass distributions of the carbohydrates in kraft pulps with increased hemicellulose content iii) Investigation of the effect of increased hemicellulose content on the sheet properties of kraft pulps with increased hemicellulose content. A method for carbohydrate determination was developed. In this method, enzymes are used to hydrolyse the pulp into monosaccharides. A relatively mild acid hydrolysis is performed prior to detection on an HPLC with an RI-detector. The pulp is not derivatized and no pre-treatment (mechanical or chemical) is needed to determine the carbohydrate composition using the method developed here. Peak deconvolution software is used to improve the accuracy. Polysulphide and H2S primarily increase the glucomannan yield, which can be boosted by up to 7 % on o.d. wood. However, the cellulose yield is more affected by the cooking time and the maximum yield increase of cellulose is approximately 2 % on o.d. wood compared to an ordinary kraft pulp. The cooking time is influenced by sulphide ion concentration, AQ addition and the final Kappa number. The xylan yield is remarkably stable, however the alkali profile during the cook may influence the xylan yield. Surface xylan content of the fibres depends on residual alkali concentration in the black liquor. The molecular mass distributions of cellulose and hemicellulose were determined for pulps with increased hemicellulose content using size exclusion chromatography. Deconvolution by peak separation software is used to gain information about the degree of polymerization for cellulose and hemicellulose. The average DP of glucomannan in the kraft fibre was found to be 350 +- 30 and the average DP of xylan in the

  17. 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.

  18. 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.

  19. 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.

  20. 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.  ……

  1. 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.

  2. 低温煤热解焦油产率和品质影响因素研究%Influencing factors of coal tar yield and quality from low-temperature coal pyrolysis

    Institute of Scientific and Technical Information of China (English)

    苗青; 郑化安; 张生军; 李学强; 陈静升; 张志刚

    2014-01-01

    煤焦油是低温煤热解技术的主要产物,是重要的化工原料,其产率和品质是评价煤热解工艺的重要指标。从原煤性质(煤种和煤粒径)、热解反应器结构形式及热解工艺条件(原煤预处理、热解温度、压力、升温速率、停留时间、热解气氛及催化剂)等方面综合分析了煤热解焦油产率和品质的影响因素,认为通过优选煤种和热解反应器,对煤样进行适当预处理,选择合适的工艺操作条件和引入加氢催化热解等有助于提高焦油产率和品质。%Coal tar,the main product of low-temperature coal pyrolysis,is an essential chemical material.The yield and quality of coal tar is an important indicator to evaluate the pyrolysis.Investigate the influencing factors of coal tar yield and quality from the aspects of raw coal characteristics such as coal types and coal particle size,structure of pyrolysis reactors and technical conditions including raw coal pretreat-ment,reaction temperature and pressure,heating rate,gas residence time,reaction atmosphere and catalysts.The results show that the yield and quality of coal tar can be improved by using proper coal and pyrolysis reactors,choosing appropriate technical conditions,adopting cat-alytic hydrogenation pyrolysis and the like.

  3. 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.

  4. 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.

  5. [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.

  6. 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...

  7. 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.

  8. 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.

  9. 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...

  10. 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.

  11. 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.

  12. [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.

  13. 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.

  14. Transesterification of edible, non-edible and used cooking oils for biodiesel production using calcined layered double hydroxides as reusable base catalysts.

    Science.gov (United States)

    Sankaranarayanan, Sivashunmugam; Antonyraj, Churchil A; Kannan, S

    2012-04-01

    Fatty acid methyl esters (FAME) were produced from edible, non-edible and used cooking oils with different fatty acid contents by transesterification with methanol using calcined layered double hydroxides (LDHs) as solid base catalysts. Among the catalysts, calcined CaAl2-LDH (hydrocalumite) showed the highest activity with >90% yield of FAME using low methanol:oil molar ratio (catalyzed process for production of biodiesel in high yields from a wide variety of triglyceride oils including used oils is possible using optimized conditions.

  15. 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...

  16. 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...

  17. Research Progress in the Affective Factors of Sugar Beet Root Yield and Sugar Content%影响甜菜块根产量及含糖率因素的研究进展

    Institute of Scientific and Technical Information of China (English)

    段娜; 刘雪; 于超; 徐军; 刘芳

    2014-01-01

    Sugar beet is one of the important raw materials in the sugar industry,In our country, low per unit area yield and low sugar content become important restrict factors in the production of sugar beet. Four aspects of the relationship between root weight and sugar content, the impact of varieties on root growth and sugar content, the relationship between photosynthetic characteristics and growth of root and sugar content, the impact of plant growth regulators on root and sugar content were summarized in this article. The idea would be provided for researching root yield and sugar content in the future.%甜菜是制糖工业的重要原料之一,单产和含糖率低成为制约中国甜菜生产的重要因素。文章对甜菜根重与含糖率相关关系、品种对甜菜块根增长和含糖率的影响、光合特性与甜菜块根和含糖增长的关系、植物生长调节剂对甜菜块根和含糖率影响四方面进行了概述,为今后研究甜菜块根产量及含糖率提供一些思路。

  18. 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.

  19. 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.

  20. Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture.

    Science.gov (United States)

    Ross, Heather A; Wright, Kathryn M; McDougall, Gordon J; Roberts, Alison G; Chapman, Sean N; Morris, Wayne L; Hancock, Robert D; Stewart, Derek; Tucker, Gregory A; James, Euan K; Taylor, Mark A

    2011-01-01

    Although cooked potato tuber texture is an important trait that influences consumer preference, a detailed understanding of tuber textural properties at the molecular level is lacking. Previous work has identified tuber pectin methyl esterase activity (PME) as a potential factor impacting on textural properties. In this study, tuber PME isoform and gene expression profiles have been determined in potato germplasm with differing textural properties as assessed using an amended wedge fracture method and a sloughing assay, revealing major differences between the potato types. Differences in pectin structure between potato types with different textural properties were revealed using monoclonal antibodies specific for different pectic epitopes. Chemical analysis of tuber pectin clearly demonstrated that, in tubers containing a higher level of total PME activity, there was a reduced degree of methylation of cell wall pectin and consistently higher peak force and work done values during the fracture of cooked tuber samples, demonstrating the link between PME activity, the degree of methylation of cell wall pectin, and cooked tuber textural properties.