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Sample records for culinary management degree

  1. Competencies for Graduate Culinary Management Degree Programs: Stakeholders' Perspectives

    Science.gov (United States)

    George, Annette A.

    2009-01-01

    Available literature on graduate hospitality education was highly focused on required competencies for hospitality management degree programs but not on culinary management. One possible explanation is that the culinary sector still lags behind in the formation of graduate culinary management programs in the United States. This causal comparative…

  2. Delivering and Evaluating On-Line Degree Programs in Culinary Arts/Management: A Survey of Educators and Industry Practitioners

    Science.gov (United States)

    Ryll, Stefan

    2017-01-01

    This quantitative research examines the perceptions of culinary arts/management educators and culinary industry practitioners on the future of online culinary arts education. Specifically pertaining to the recommended procedures by educators and chefs to judge and critique the quality of food products in terms sensory modalities, and what the key…

  3. Evaluating Quality in Associate Degree Culinary Arts Programs

    Science.gov (United States)

    Hertzman, Jean; Ackerman, Robert

    2010-01-01

    Purpose: The purpose of this study is to determine which categories and indicators of quality are best suited to evaluating associate degree culinary arts programs (ADCAP). Design/methodology/approach: The researchers surveyed a national sample of culinary educators and industry chefs in the USA. The instrument asked the participants to rate the…

  4. Analysing Logistic Management of Culinary Small and Medium Enterprises in Manado

    OpenAIRE

    Kerap, Stephenny Karen Rahel; Pangemanan, Sifried S; Tumiwa, Johan

    2017-01-01

    Small and Medium Enterprises have significant roles in developing Indonesia's economy. That is why developing SMEs is crucial to do and developing the whole power of SMEs should start from every single SME in Manado including empowering the core business process of SMEs including in culinary SMEs. In culinary SMEs, providing the food is the most critical aspect to do. This is where the logistic management became crucial as a business activity that supports the Production and Operation Managem...

  5. Hospitality Service: Hotel and Restaurant Management and Culinary Arts Curriculum Guide.

    Science.gov (United States)

    Joliet Junior Coll., IL.

    This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

  6. The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

    OpenAIRE

    Ahmad R. Albattat; Liyana Asmara; Nur Aainaa Bakri; Nur Syazwani Norzaman

    2017-01-01

    Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU), Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, re...

  7. Culinary nationalism.

    Science.gov (United States)

    Ferguson, Priscilla Parkhurst

    2010-01-01

    Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean film Le Grand Chef [Sik Gaek ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.

  8. The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

    Directory of Open Access Journals (Sweden)

    Ahmad R. Albattat

    2017-06-01

    Full Text Available Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU, Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, resource based theory has been exploited for developing conceptual research framework. Data collected using self–administered questionnaire among 110 respondents involving students of Culinary Arts through convenience sampling method. The data analysis has been conducted using frequency, descriptive statistic as well as Statistical Package for Social Science (SPSS16. Results clarified that the culinary art students are aware about the uniqueness of Baba Nyonya food and the average ratio of students who know is overwhelming. The study concluded that the establishment of awareness among students about Baba Nyonya food is crucial related to the fact that Baba Nyonya food has been gradually forgotten.

  9. Wasted millions: Revenue management in Dutch culinary restaurants

    African Journals Online (AJOL)

    Research in Hospitality Management is co-published by NISC (Pty) Ltd and ... The concept of revenue management is widely adopted in various industries including the hospitality industry. ... of three main areas: firstly, pricing strategy; secondly, inventory ... essence of revenue management, however, is in many cases.

  10. Event Management Application in Go-food Culinary Festival with 50 Best Merchants and Road to Go-food Culinary Festival as a Tenant Manager and Sponsorship

    OpenAIRE

    Syahida Istiqamah, Nazhara; Setyabudi, Djoko

    2017-01-01

    GO-FOOD, a service featured by go-jek to provide food delivery service. More than 500 restaurants have built partnerships with GO-FOOD Semarang. GO-JEK Semarang also wanted to held an event that was provided by GO-FOOD Semarang itself. GO-FOOD Culinary Festival with 50 best merchants, themed Journey to independence day tells us the Indonesian national history to set free from Colonialists. There was also an event named road to GO-FOOD Culinary Festival as the series of its event held on three...

  11. Aplikasi Event Management Pada Acara Road to GO-FOOD Culinary Festival and GOFOOD Culinary Festival with 50 Best Merchants Sebagai Project Leader Dan Program Manager

    OpenAIRE

    Gamaliel Sihombing, Yeremi; Pradekso, Tandiyo

    2017-01-01

    GO-JEK, a technology based on-demand service provider is a growing start-up that exist with the aim of providing solutions to our daily social issues. Let's take a look at GO-FOOD, a delivery order services powered by GO-JEK to ease people's effort in ordering their favourite food. In this case, GO-FOOD partnered with thousands of restaurants which then called as merchants. GO-FOOD Culinary Festival with 50 Best Merchants is a culinary festival held by GO-JEK to introduce the most popular 50 ...

  12. Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite, and mechanism.

    Science.gov (United States)

    Phan, Chia-Wei; David, Pamela; Naidu, Murali; Wong, Kah-Hui; Sabaratnam, Vikineswary

    2015-01-01

    Mushrooms have long been used not only as food but also for the treatment of various ailments. Although at its infancy, accumulated evidence suggested that culinary-medicinal mushrooms may play an important role in the prevention of many age-associated neurological dysfunctions, including Alzheimer's and Parkinson's diseases. Therefore, efforts have been devoted to a search for more mushroom species that may improve memory and cognition functions. Such mushrooms include Hericium erinaceus, Ganoderma lucidum, Sarcodon spp., Antrodia camphorata, Pleurotus giganteus, Lignosus rhinocerotis, Grifola frondosa, and many more. Here, we review over 20 different brain-improving culinary-medicinal mushrooms and at least 80 different bioactive secondary metabolites isolated from them. The mushrooms (either extracts from basidiocarps/mycelia or isolated compounds) reduced beta amyloid-induced neurotoxicity and had anti-acetylcholinesterase, neurite outgrowth stimulation, nerve growth factor (NGF) synthesis, neuroprotective, antioxidant, and anti-(neuro)inflammatory effects. The in vitro and in vivo studies on the molecular mechanisms responsible for the bioactive effects of mushrooms are also discussed. Mushrooms can be considered as useful therapeutic agents in the management and/or treatment of neurodegeneration diseases. However, this review focuses on in vitro evidence and clinical trials with humans are needed.

  13. DIT - Culinary Student Professional Development

    OpenAIRE

    Seberry, Dermot

    2012-01-01

    A 1 day Culinary Food Tour - For International Masters Degree Students The Aim of the Programme - To explore the trace the source of ingredients linked to 5 major award winning Food Products. Specific Objectives - To meet the food producers behind 5 award winning food products. To investigate the success factors linked to 5 Prominent Artisan Food Producers from the Boyne Valley Region of Ireland.

  14. Careers in Culinary Arts

    OpenAIRE

    Murphy, James Peter

    2016-01-01

    The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals ...

  15. Culinary Arts Profile.

    Science.gov (United States)

    Missouri Univ., Columbia. Instructional Materials Lab.

    This chart is intended for use in documenting the fact that a student participating in a culinary arts program has achieved the performance standards specified in the Missouri Competency Profile for culinary arts. The chart includes space for recording basic student and instructor information and the student's on-the-job training and work…

  16. Strange culinary cncounters:

    DEFF Research Database (Denmark)

    Leer, Jonatan; Kjær, Katrine Meldgaard

    Strange Culinary Encounters: Stranger Fetishism in Cooking Shows In this paper, we will examine the ways in which the encountering of 'other' food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape, arguing that despite their ‘noble......’ intentions and ‘enlightened’ cosmopolitan approach to meeting the other (culinary culture), ultimately, Jamie and Gordon's respective culinary adventures work to create a social hierarchy in their own favor. Inspired by Sara Ahmed’s work on stranger fetishism, we will investigate how the two protagonist...

  17. Quality assessment in small businesses: the case of Dutch culinary ...

    African Journals Online (AJOL)

    Offering information to potential customers about these two factors are very important in customer decision-making. This research will stimulate discourse on quality in the relatively underexplored sector of culinary restaurant small businesses. Keywords:culinary restaurants, quality assessment, service management, small ...

  18. Strange culinary encounters:

    DEFF Research Database (Denmark)

    Leer, Jonatan; Kjær, Katrine Meldgaard

    2015-01-01

    In this article, we examine the ways in which the encountering of 'other' food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape. We investigate how the two protagonist chefs Jamie Oliver and Gordon Ramsay imagine, meet and evaluate the ‘o...... approach to meeting the other (culinary culture), ultimately, their respective culinary adventures work to re-affirm a social hierarchy in their favor....

  19. Evaluation of pre and post-emergence herbicides for weed management in lentil (lens culinaris medik.)

    International Nuclear Information System (INIS)

    Ali, A.; Malik, S.R.; Munawwar, H.; Tahir, M.

    2014-01-01

    The weeds in lentil are one of the major constraints in obtaining maximum yield. The manual weed control is simply not feasible because it is time consuming and costly. The chemical weed control is the effective method of weed management.A field study was conducted to evaluate pre and post-emergence herbicides for weed control in lentil. The experiment comprised eight treatments including three herbicides, manual weeding and check (no weeding). The yield was higher in manual weeding but in herbicide treatments Isoproturon as pre-emergence at the rate 2kg/sup -1/ha produced statistically at par grain yield to that of manual weeding followed by Isoproturon after one month of planting at the rate 2kg ha. Both the treatments showed 193.9% and 109.2% yield increase, respectively, over the check. It indicates that Isoproturon at the rate 2 kg ha can be used pre or post-emergence in lentil fields to control the weeds without causing injury to lentil plants. (author)

  20. French in Culinary World

    Directory of Open Access Journals (Sweden)

    Rila Hilma

    2011-10-01

    Full Text Available More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international restaurants apply the French menu and cooking. This article presents an overview about the French element in culinary world; starts from its history, kitchen organization, French menu spelling, and French cooking vocabulary. The discussion proceeds library research to compile the data. Later, the art of culinary is interesting to be learned because it contains the classical history of world civilization, in this case French civilization. The issue of cooking trend “nouvelle cuisine” was a masterpiece of one of the greatest chef in his time, Escoffier. French culinary is widely well-known in all over the world because of innovation, creativity, and proud. Those are spirits that we must learn.   

  1. French in Culinary World

    OpenAIRE

    Rila Hilma

    2011-01-01

    More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international re...

  2. Managing "Academic Value": The 360-Degree Perspective

    Science.gov (United States)

    Wilson, Margaret R.; Corr, Philip J.

    2018-01-01

    The "raison d'etre" of all universities is to create and deliver "academic value", which we define as the sum total of the contributions from the 360-degree "angles" of the academic community, including all categories of staff, as well as external stakeholders (e.g. regulatory, commercial, professional and community…

  3. Dillard's Culinary Journey

    Science.gov (United States)

    Chew, Cassie M.

    2008-01-01

    A new institute at Dillard University promises to enliven scholarly research on the cultural and social history of the foods of the African diaspora. To be started next spring with $1-million from the late singer Ray Charles, the Institute for the Study of Culinary Cultures will oversee research, academic courses, public programs, and an annual…

  4. Culinary art in media

    Directory of Open Access Journals (Sweden)

    Radojičić Dragana

    2009-01-01

    Full Text Available The subject of diet culture is beyond the scope of this paper. Therefore, I concentrated on several examples which best illustrate the presence of culinary art and diet in media. That is, I used 72 articles from the magazine Gloria with the food subject (2006-2009. Diet and culinary arts are omnipresent in media globally. As a rule, many offers recommend recipes and items considered traditional, with a wide range of recipes offered in Serbia alone. Internet also offers many web sites with various diets and recipes. All in all, domestic readers of local journals and magazine can find a variety of fashionable recipes from all over the world, most of the time with limited instructions or groceries not easily obtained at the local market. Bon ton is also lacking while diet and food choices continue to saturate all forms of social behavior as well as recipes serving as communication within a given culture.

  5. Culinary Grief Therapy: Cooking for One Series.

    Science.gov (United States)

    Nickrand, Heather L; Brock, Cara M

    2017-02-01

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

  6. Analysis and Design of Web-Based Database Application for Culinary Community

    OpenAIRE

    Huda, Choirul; Awang, Osel Dharmawan; Raymond, Raymond; Raynaldi, Raynaldi

    2017-01-01

    This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important. Therefore, a web-based database application for the public is important to help the culinary community in communication, searching and recipe management. The aim of the research was to design a web-based database application that could be used as social media for the cu...

  7. Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance

    Science.gov (United States)

    Hu, Meng-Lei I-Chen Monica; Horng, Jeou-Shyan; Teng, Chih-Ching

    2016-01-01

    The present study designs and develops an innovative culinary competency curriculum (ICCC) model comprising seven sections: innovative culture, aesthetics, techniques, service, product, management, and creativity. The model is formulated based on culinary concept, creativity, innovation, and competency theory. The four elements of curriculum…

  8. Why Students Return for a Master's Degree in Sport Management

    Science.gov (United States)

    Lewis, Benjamin A.; Quarterman, Jerome

    2006-01-01

    The purpose of this study was to determine the relative importance of choice factors that were most important to students who decided to matriculate in the field of sport management for a master's degree. A survey questionnaire was mailed to the program or department chairs of 12 randomly selected universities listed on the NASSM web site during…

  9. The impact and perspectives of a capacitating culinary awareness program, in the knowledge development of culinary identity, nutrition, hygiene, meal planning and culinary techniques applications in the community “El Progreso” situated in Pedro Vicente Maldonado Province of Pichincha Ecuador

    OpenAIRE

    Cedeno, Natalia Andrea Ferrin

    2017-01-01

    Master's thesis in International hotel and tourism management: Culinary leadership and innovation The purpose of this development project is to settle a Culinary Capacitating program along the community “El Progreso”, located in Pedro Vicente Maldonado, Province of Pichincha, Ecuador, in order to analyze the impact and perspectives that culinary knowledge can rapport. It has been taken in consideration the daily habits of the community, thus to improve their daily life of the people, to ma...

  10. Bioactive compounds from culinary herbs inhibit a molecular target for type 2 diabetes management, dipeptidyl peptidase IV.

    Science.gov (United States)

    Bower, Allyson M; Real Hernandez, Luis M; Berhow, Mark A; de Mejia, Elvira Gonzalez

    2014-07-02

    Greek oregano (Origanum vulgare), marjoram (Origanum majorana), rosemary (Rosmarinus officinalis), and Mexican oregano (Lippia graveolens) are concentrated sources of bioactive compounds. The aims were to characterize and examine extracts from greenhouse-grown or commercially purchased herbs for their ability to inhibit dipeptidyl peptidase IV (DPP-IV) and protein tyrosine phosphatase 1B (PTP1B), enzymes that play a role in insulin secretion and insulin signaling, respectively. Greenhouse herbs contained more polyphenols (302.7-430.1 μg of gallic acid equivalents/mg of dry weight of extract (DWE)) and flavonoids (370.1-661.4 μg of rutin equivalents/mg of DWE) compared to the equivalent commercial herbs. Greenhouse rosemary, Mexican oregano, and marjoram extracts were the best inhibitors of DPP-IV (IC₅₀=16, 29, and 59 μM, respectively). Commercial rosemary, Mexican oregano, and marjoram were the best inhibitors of PTP1B (32.4-40.9% at 500 μM). The phytochemicals eriodictyol, naringenin, hispidulin, cirsimaritin, and carnosol were identified by LC-ESI-MS as being present in greenhouse-grown Mexican oregano and rosemary. Computational modeling indicated that hispidulin, carnosol, and eriodictyol would have the best binding affinities for DPP-IV. Biochemically, the best inhibitors of DPP-IV were cirsimaritin (IC₅₀=0.43±0.07 μM), hispidulin (IC₅₀=0.49±0.06 μM), and naringenin (IC₅₀=2.5±0.29 μM). Overall, herbs contain several flavonoids that inhibit DPP-IV and should be investigated further regarding their potential in diabetes management.

  11. Pizza Oncom Keju Acculturation Of Western And Eastern Culinary

    Directory of Open Access Journals (Sweden)

    Oda I. B. Hariyanto

    2017-07-01

    Full Text Available The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms the entry of foreign culinary elements into traditional culinary or vice versa. The review of culinary acculturation is conducted through qualitative approach with multidisciplinary sciences with the reason that culinary is part of culture. Culinary product studied is Pizza Oncom Keju that is original from Indonesia. The study result states that the goal of culinary acculturation for insider first is relate to how traditional culinary keep exist and it is most popular by society in the situation of rampant foreign culinary. Second put traditional elements into foreign culinary so it happens diversification of culinary products becomes the treasures of a nations culinary wealth. Diversification is happened when the characteristic of traditional culinary is present in foreign culinary. One of culinary product of western and eastern acculturation result is Pizza Oncom Keju where it mixes the basic materials of flatbread with traditional elements of West Java which is spices and oncom.

  12. SUSTAINABLE CULINARY TOURISM IN PUNCAK, BOGOR

    Directory of Open Access Journals (Sweden)

    Ismail Saleh

    2014-09-01

    Full Text Available ABSTRACTThis research analyzed the sustainability of culinary tourism in Puncak, comprising the strategic issues review, and comparing its sustainability aspects to the existing culinary enterprises. This study employed a qualitative-descriptive analysis method in three cases: a large-scale Cimory Restaurant, a medium-scale restaurant/café Melrimba Garden, and small-scaled street hawkers in At-Ta'awun rest area. In general, the value chain was categorized into five major band based on their function: Food Service Business; Suppliers (local community, traders, cooperatives; End user (tourists and customers; Governance (government, areal coordinator, Kompepar; and Intermediaries (distributors, tour agents. There were at least five strategic issues that emerged in the tourism development in Puncak area: 1 land function conversion. 2 Economic and social impact of tourism to the local community; 3 Participation of locals in tourism activity; 4 Traffic and infrastructure, and 5 Waste management. The three restaurant operators were compared in term of sustainability criteria, based on their customers’ preferences, and three aspects of sustainability: economic, environment, and social. It was found that Cimory scored the best in sustainability performance and followed by Melrimba. The street hawkers, with several note, scored as third in the sustainability performance.Keywords: culinary tourism, ecotourism, puncak, value chain, sustainable tourismABSTRAKPenelitian bertujuan menganalisis keberlanjutan pariwisata kuliner di Puncak, meliputi kajian isu-isu strategis  dalam  pariwisata kuliner, dan perbandingan aspek keberlanjutan dari usaha kuliner yang sudah ada. Penelitian ini menggunakan metode analisis deskriptif-kualitatif pada tiga kasus: restoran skala besar Cimory, rumah makan/kafe skala menengah Melrimba Garden, dan penjaja/pedagang asongan di area istirahat At-Ta’awun sebagai pengusaha kuliner skala kecil. Secara umum, rantai nilai

  13. Culinary Decision Making.

    Science.gov (United States)

    Curtis, Rob

    1987-01-01

    Advises directors of ways to include day care workers in the decision-making process. Enumerates benefits of using staff to help focus and direct changes in the day care center and discusses possible pitfalls in implementation of a collective decision-making approach to management. (NH)

  14. Pizza Oncom Keju Acculturation Of Western And Eastern Culinary

    OpenAIRE

    Oda I. B. Hariyanto

    2017-01-01

    The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms the entry of foreign culinary elements into traditional culinary or vice versa....

  15. A NEW Curriclum for Manufacturing & Industrial Engineering and Engineering Management for Bs and Ms Degrees

    OpenAIRE

    SARI, Zaki

    2012-01-01

    This paper deals with the design and implementation of a new curriclum for manufacturing & industrial engineering and engineering management for bachelor and master degrees at tlemcen university, algeria

  16. Radiation studies in Lens culinaris

    International Nuclear Information System (INIS)

    Sinha, S.S.N.

    1977-01-01

    Estimation of chromosomal aberrations in flowers of Lens culinaris according to their sequence of development in the plants at 4, 8 and 12 Kr in the M 1 generation, showed that the later formed flowers had smaller percentages of cells with aberrations than those developed earlier. It is suggested that this may be the result of competition between more damaged and less damaged cells during the development of the shoot. There is consequently a decrease of sterility in successive flowers. The numbers of karyotypes taking part in the formation of lower and uppermost flowers were estimated cytologically at 4, 8 and 12 Kr. It was found that more karyotypes were involved in the formation of the lower flowers than in the upper ones. It appeared that at lower doses larger numbers of karyotypes were taking part in the formation of the chimaera than at higher doses. (auth.)

  17. Irish Corned Beef: A Culinary History

    OpenAIRE

    Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg

    2011-01-01

    This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle...

  18. Analysis and Design of Web-Based Database Application for Culinary Community

    Directory of Open Access Journals (Sweden)

    Choirul Huda

    2017-03-01

    Full Text Available This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important. Therefore, a web-based database application for the public is important to help the culinary community in communication, searching and recipe management. The aim of the research was to design a web-based database application that could be used as social media for the culinary community. This research used literature review, user interviews, and questionnaires. Moreover, the database system development life cycle was used as a guide for designing a database especially for conceptual database design, logical database design, and physical design database. Web-based application design used eight golden rules for user interface design. The result of this research is the availability of a web-based database application that can fulfill the needs of users in the culinary field related to communication and recipe management.

  19. Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

    Directory of Open Access Journals (Sweden)

    Natalia Daries

    2018-04-01

    Added value: The present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development.  Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few research that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.

  20. Culinary Medicine-Jalebi Adhesions.

    Science.gov (United States)

    Kapoor, Vinay K

    2016-02-01

    Culinary terms have been used to describe anatomy (bean-shaped kidneys), pathology (strawberry gall bladder), clinical signs (café-au-lait spots), radiological images (sausage-shaped pancreas), etc. While Indian cuisine is popular all over the world, no Indian dish finds mention in medical terminology. In intra-abdominal adhesions, sometimes, the intestinal loops are so densely adherent that it is difficult to make out proximal from distal and it is impossible to separate them without injuring the bowel resulting in spill of contents-resection is the only option (Fig. 1). Jalebi, an Indian dessert, has a single long tubular strip of fried batter filled with sugary syrup so intertwined that it is impossible to discern its ends; if broken, the syrup spills out-the best way to relish it is to chew the whole piece (Fig. 2). Because of these similarities between them, I propose to name dense intra-abdominal adhesions as 'jalebi adhesions.'

  1. A culinary laboratory for nutrition education.

    Science.gov (United States)

    Jacob, Michael; Stewart, Patricia; Medina-Walpole, Annette; Fong, Chin-To

    2016-06-01

    Proficiency in medical nutrition requires an understanding of food-related biochemistry and the application of this knowledge in the context of culinary, cultural, psychosocial and interprofessional components. Our aim was to develop a teaching format where medical students could learn the biochemistry of nutrition in the context of patient narratives, interactive cooking and dialogues with nutrition professionals. We designed and implemented a day-long culinary laboratory intervention (lab), which is taught to first-year medical students at the University of Rochester with the help of dietetic interns from Cornell University. Here, we present the details of the intervention, the resources used and the preliminary outcomes on student attitudes. We designed and implemented a day-long culinary lab, which is taught to first-year medical students A questionnaire with quantitative rating scales and open-ended questions was used to probe student attitudes regarding the educational approach used in the lab. Our preliminary findings suggest that the lab was well received and that the dietetic interns were viewed as effective teachers in this context. A culinary lab is a feasible educational environment for integrating the breadth of topics within the discipline of nutrition. The experiential, food-based format appears to stimulate questions central to current nutritional controversies, particularly challenges related to translating biochemical mechanism into practical nutrition interventions. Close involvement with basic science faculty members, clinical faculty members and allied health professions are essential for this type of endeavour. © 2015 John Wiley & Sons Ltd.

  2. Culinary Arts Hospitality Symposium Planning Guide.

    Science.gov (United States)

    Borgie, Karen; Wang, Yeimei

    This guide was developed as part of a project to standardize California's statewide culinary arts curriculum based on industry guidelines and standards. It details a process that California community colleges can use to plan a hospitality symposium that will accomplish the following objectives: provide students with a forum to demonstrate their…

  3. Culinary Arts Dictionary 1. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this first of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

  4. Culinary Arts Teachers Manual. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this teacher's manual to the Culinary Arts series is intended to accompany three dictionary booklets (available as CE 024 415-417) for use by handicapped students to help them master the core vocabulary taught in the trade. Information presented in the manual…

  5. Culinary Arts Dictionary 3. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this third of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

  6. Culinary Arts Dictionary 2. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this second of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

  7. Culinary recipes: orality and scripturality (I

    Directory of Open Access Journals (Sweden)

    Ioan Milică

    2017-03-01

    Full Text Available The international research devoted to the study of recipes is a flourishing area of scientific inquiry. The study of cooking recipes is an emerging scientific area in contemporary Romanian linguistics. The aim of this first part of our research is to grasp, from a semiotic angle, a set of basic features to account for a larger project of culinary text linguistics. The paper outlines the major European culinary traditions, the compositional patterns of cooking recipes and their isotopies. Moreover, we examine several textual features of recipes employing the model of Beaugrande & Dressler (1981; however, the analysis is not strictly conducted within the framework of the chosen model as other interpretative frameworks may be adopted to reveal the textual properties of recipes.

  8. U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management

    Science.gov (United States)

    2010-06-01

    management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary ...improve the quality of life for Culinary Specialists 15. NUMBER OF PAGES 87 14. SUBJECT TERMS Inventory management , records keeper, stores onload...remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food

  9. Careers that Combine Culinary and Food Science

    Science.gov (United States)

    Tittl, Michelle

    Imagine yourself perusing the aisles of your local grocery store. You head down the frozen food section and, being a cost-conscious shopper with little to no time to cook, you choose a seemingly delectable heat-and-serve meal of grilled chicken medallions and sautéed spinach doused in a mushroom sauce. Taking a closer look at the bag, you ask yourself, is this a delicious food concoction of culinary art or of food technology?

  10. Availability and Perceived Value of Masters of Business Administration Degree Programs in Pharmaceutical Marketing and Management

    Science.gov (United States)

    Clauson, Kevin A.; Latif, David A.

    2012-01-01

    Objectives. To examine pharmacist-targeted master of business administration (MBA) degree programs and investigate pharmacists’ perceptions regarding them. Methods. Specialized MBA programs in pharmaceutical marketing and management offered at US colleges and schools of pharmacy were identified in the literature and compared. Pharmacists’ perceptions of MBA programs were evaluated through a survey of clinical preceptors affiliated with a school of pharmacy. Results. Seven US universities that offer an MBA program in pharmaceutical marketing and management were identified. Thirty-three percent of the 57 pharmacist preceptors who responded to the survey reported plans to pursue an MBA degree program. Respondents preferred MBA programs related to healthcare or pharmacy (66%) over general MBA programs (33%). Conclusion. An MBA in pharmaceutical marketing and management could provide pharmacists with advanced knowledge of the operational and strategic business aspects of pharmacy practice and give pharmacy graduates an advantage in an increasingly competitive job market. PMID:22611273

  11. Availability and perceived value of masters of business administration degree programs in pharmaceutical marketing and management.

    Science.gov (United States)

    Alkhateeb, Fadi M; Clauson, Kevin A; Latif, David A

    2012-05-10

    To examine pharmacist-targeted master of business administration (MBA) degree programs and investigate pharmacists' perceptions regarding them. Specialized MBA programs in pharmaceutical marketing and management offered at US colleges and schools of pharmacy were identified in the literature and compared. Pharmacists' perceptions of MBA programs were evaluated through a survey of clinical preceptors affiliated with a school of pharmacy. Seven US universities that offer an MBA program in pharmaceutical marketing and management were identified. Thirty-three percent of the 57 pharmacist preceptors who responded to the survey reported plans to pursue an MBA degree program. Respondents preferred MBA programs related to healthcare or pharmacy (66%) over general MBA programs (33%). An MBA in pharmaceutical marketing and management could provide pharmacists with advanced knowledge of the operational and strategic business aspects of pharmacy practice and give pharmacy graduates an advantage in an increasingly competitive job market.

  12. Master's Degree in Management Information Systems with a Supply Chain Management Focus

    Science.gov (United States)

    Ramaswamy, Kizhanatham V.; Boyd, Joseph L.; Desai, Mayur

    2007-01-01

    A graduate curriculum in Management Information Systems with a Supply Chain Management focus is presented. The motivation for this endeavor stems from the fact that the global scope of modern business organizations and the competitive environment in which they operate, requires an information system leveraged supply chain management system (SCM)…

  13. The role of hemorrhoidopexy in the management of 3rd degree hemorrhoids.

    Science.gov (United States)

    Pramateftakis, M G

    2010-11-01

    Hemorrhoidopathy is a very common benign surgical pathology. Hemorrhoids are divided into 4 stages, depending on symptoms and degree of prolapse. Hemorrhoidopexy is a technique developed for the treatment of 3rd degree hemorrhoids, but its application has been extended to the treatment of 4th degree hemorrhoids as well. Nevertheless, recent studies identify weaknesses of the PPH in the treatment of 4th degree hemorrhoids. One hundred and twenty-six consecutive patients with 3rd degree hemorrhoids underwent stapled hemorrhoidopexy. All procedures were performed under general anesthesia with the patient in lithotomy position. A phosphate enema was given to the patient 2 h before the procedure, and cephalosporine and metronidazole were administered at anesthesia induction. Most patients were discharged the day after the operation. All patients were reassessed at 1, 6 weeks, 6 and 12 months after the procedure. The mean operating time was 16.3 min. Of all patients, 5.8% complained of mild rectal pain for a post-operative period of 5-12 days, 5.8% developed post-operative urinary retention, managed with catheterization, 13.3% experienced fecal urgency while 5.8% experienced gas incontinence, which subsided 2-8 weeks from surgery. The mean hospital stay was 1.2 days. Most patients returned to daily activities within 2-5 days. Ninety-five percent of patients returned for their follow-up visits. Recurrence of the disease occurred in 8 patients (6.6%). It was managed conservatively in 2 patients, 3 underwent redo hemorrhoidopexy and 3 underwent classic hemorrhoidectomy. According to our results, stapled hemorrhoidopexy seems to be a safe, pain-free and, in the long-term, effective technique for the treatment of 3rd degree hemorrhoids.

  14. Culinary School Gives Latinos a Taste of the Top

    Science.gov (United States)

    Gardner, Lee

    2012-01-01

    With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

  15. Wine and culinary tourism: Preferences of experiential consumers

    Directory of Open Access Journals (Sweden)

    Schamel Guenter H.

    2017-01-01

    Full Text Available We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

  16. Countries of the Baltic Region in the Global Culinary Space

    Directory of Open Access Journals (Sweden)

    Rakhmanov A. B.

    2017-06-01

    Full Text Available Globalisation is creating a global culinary space where culinary traditions of different countries interact and compete. The author sets out to explore characteristic features of the culinary space of nine Baltic States as part of the global culinary space. The author uses empirical data on the number of restaurants serving different national cuisines in the main cities of the region. The Baltic culinary space incorporates the world’s leading cuisines (Italian, Japanese, Chinese, etc. as well as the local cuisines of the BSR countries. The world’s leading cuisines prove to be more influential in the region than the local ones. Some countries of the Baltic Sea region (Russia, Poland, Sweden, Latvia, and Denmark have culinary sovereignty, since their residents prefer national cuisines. In some other countries of the region (Finland, Estonia, and Lithuania, the public favours the world’s leading cuisines — Italian, Japanese and American — over the local ones. The non-capital Baltic cities of Poland and Germany, as well as St. Petersburg, display a greater sense of culinary patriotism than Warsaw, Berlin, and Moscow respectively. This article attempts to explore the features of the Baltic culinary space. The author considers the environmental and socio- historical factors key determinants of the countries’ cuisines.

  17. Developing international alumni activities in Mikkeli University of Applied Sciences : Case Business Management degree programme

    OpenAIRE

    Honkaniemi, Meri

    2014-01-01

    My thesis focuses on international alumni activities in Mikkeli University of Applied Sciences. My aim was to find development ideas and recommendations for the international side of the alumni activities. I intended to offer realistic suggestions enough in order to make them work in practice too. I put also my effort on finding recommendations for Business Management programme, because I wanted to make sure that international alumni activities get attention in degree programme level too. ...

  18. Evaluative Practices in the Culinary Field

    DEFF Research Database (Denmark)

    Christensen, Bo; Strandgaard, Jesper

    This paper is concerned with evaluative practices within the culinary field. The focus is on the evaluative practices performed by two restaurant ranking systems, respectively the Michelin Red Guide system handled by the French tire manufacturer Michelin and the San Pellegrino ’World’s 50 Best...... Restaurant’ list organized by the English based Restaurant Magazine. Both ranking systems evaluate and rate restaurants (judging their food, service, physical setting and so forth) but in different ways through different practices and means, and with somewhat different results....

  19. An Overview of Culinary and Medicinal Mushrooms in Neurodegeneration and Neurotrauma Research.

    Science.gov (United States)

    Wong, Kah-Hui; Ng, Chai-Chee; Kanagasabapathy, Gowri; Yow, Yoon-Yen; Sabaratnam, Vikineswary

    2017-01-01

    Culinary and medicinal mushrooms have been appreciated since prehistoric times as valuable resources for food and medicine. Edible mushrooms represent an untapped source of nutraceuticals and valuable palatable food. Long considered tonics, they are now treasured as functional foods that can improve human health and quality of life. Numerous studies have provided insights into the neuroprotective effects of edible mushrooms, which are attributed to their antioxidant, antineuroinflammatory, and cholinesterase inhibitory properties, and their ability to prevent neuronal death. Here we review the recent literature on the role of culinary and medicinal mushrooms in the management of neurodegenerative diseases and neurotrauma. We highlight some of the molecular mechanisms for how these alternative medicines provide health benefits that could help us to harness their neuroprotective effects.

  20. Culinary Workshop as a Competitive Advantage of Tourism Industry in the South Karelia Region of Finland

    OpenAIRE

    Lvov, Anatoly

    2014-01-01

    Culinary workshop is a new form of modern hospitality industry, which combines modern knowledge in tourism industry with culinary tourism. This project is based on the interest of the consumer and his desire to learn something new, get and experience gastronomy traditions through travelling for culinary workshop. Mission of this project is to convey to the consumer new knowledge, new skill, new interest, opportunities in life through culinary art. Culinary workshops will be descri...

  1. A proposal for a course of Operations Management for the Degree in Electronics and Automatic

    Directory of Open Access Journals (Sweden)

    Pilar I. Vidal-Carreras

    2017-06-01

    Full Text Available At this work a methodology is proposed for a course of the discipline of Operations Management with a focus on active methodologies in the degree of Electronics and Automatic. For the course is combined: lecture, group work, problem-based learning, project-based learning and presentation of group work. Previous experiences in the same course allow us to conclude the importance of the lecture in this environment in what is the only course of the discipline in all the degree. The importance of feedback in project learning is not easy for large groups such as the case study, suggesting the presentation of group work as a good solution to the problem

  2. [Culinary art and social change: some remarks].

    Science.gov (United States)

    Fischler, C

    1976-01-01

    The development in France, long a rural country, of a new type of civilization characterized by industrialization, urbanisation and their corollaries threatens (in a real or imaginary way) both the quality of food (standardization, agricultural, industrialization and new toxicological and pollution problems) and the social-cultural signification of the meal (time constraints, convenience food, fast-food restaurants, etc.) particularly among social strata most involved in the new urban way of life. And yet a new interest and appreciation for cooking and culinary art spreads. Gastronomy can be regarded as a social privilege and/or a celebrative break in the course of ordinary meals: the new culinary vogue might well develop in opposition to--rather than in spite of--the onslaught of convenience food. Significantly enough, it is based on a new mythology and, as a consequence, on new aesthetic canons. The new food emphasizes the signs of nature, archaïsm, rurality, exotism (ethnic food) etc. It is also bound to conciliate the art of food and the image of the body imposed by contemporary culture (slimness, eternal youth...).

  3. Visual study of capabilities of managing IC engine filling degree vs engine ecological indicators

    Science.gov (United States)

    Kołodziej, Szymon; Ligus, Grzegorz

    2017-10-01

    The operation of an internal combustion engine in a transient state is related to constant changes in cylinder filling degree. Managing a steady course of engine torque demands constant corrections in the volume of air delivered to the engine. In this work, different engine throttle management strategies were analyzed. The effect of throttle velocity on emissions was depicted. The research has shown that the greatest value of work density is reached by the IC engine for relatively low values of throttle angle. For shown values, disturbances in air flow in engine intake which may adversely affect emissions due to uneven cylinder filling were researched with the use of Digital Particle Image Velocimetry. The conducted research has shown significant unevennes in air supply to individual cylinders in the engine. This effect may cause discrepancies in air excess ratio for each cylinder, and result in heightened harmful substance emission.

  4. Analysis of an application degree of marketing in organization and management activity of youth sports schools

    Directory of Open Access Journals (Sweden)

    N.V. Sereda

    2013-04-01

    Full Text Available Disclosed aspects of the marketing approach in the activities of youth sports schools. The degree of use of marketing in the organization and management of youth sports schools. Identified constraints and the possible consequences of the use of marketing in youth sports schools. The study involved 127 employees with 15 youth sports schools. The respondents were the director and deputy instructor methodists that senior coaches offices youth sports schools. It is certain that in their professional activities only 36.0% of workers in youth sports schools use marketing is the marketing research, 73.2% of respondents believe that the use of marketing to promote the image of youth sports schools. The absence of a marketing specialist in the management bodies of physical education and sport is one of the main problems for the efficient functioning of the market of sports schools sports and sports services.

  5. Construction of a smart medication dispenser with high degree of scalability and remote manageability.

    Science.gov (United States)

    Pak, JuGeon; Park, KeeHyun

    2012-01-01

    We propose a smart medication dispenser having a high degree of scalability and remote manageability. We construct the dispenser to have extensible hardware architecture for achieving scalability, and we install an agent program in it for achieving remote manageability. The dispenser operates as follows: when the real-time clock reaches the predetermined medication time and the user presses the dispense button at that time, the predetermined medication is dispensed from the medication dispensing tray (MDT). In the proposed dispenser, the medication for each patient is stored in an MDT. One smart medication dispenser contains mainly one MDT; however, the dispenser can be extended to include more MDTs in order to support multiple users using one dispenser. For remote management, the proposed dispenser transmits the medication status and the system configurations to the monitoring server. In the case of a specific event such as a shortage of medication, memory overload, software error, or non-adherence, the event is transmitted immediately. All these operations are performed automatically without the intervention of patients, through the agent program installed in the dispenser. Results of implementation and verification show that the proposed dispenser operates normally and performs the management operations from the medication monitoring server suitably.

  6. Construction of a Smart Medication Dispenser with High Degree of Scalability and Remote Manageability

    Directory of Open Access Journals (Sweden)

    JuGeon Pak

    2012-01-01

    Full Text Available We propose a smart medication dispenser having a high degree of scalability and remote manageability. We construct the dispenser to have extensible hardware architecture for achieving scalability, and we install an agent program in it for achieving remote manageability. The dispenser operates as follows: when the real-time clock reaches the predetermined medication time and the user presses the dispense button at that time, the predetermined medication is dispensed from the medication dispensing tray (MDT. In the proposed dispenser, the medication for each patient is stored in an MDT. One smart medication dispenser contains mainly one MDT; however, the dispenser can be extended to include more MDTs in order to support multiple users using one dispenser. For remote management, the proposed dispenser transmits the medication status and the system configurations to the monitoring server. In the case of a specific event such as a shortage of medication, memory overload, software error, or non-adherence, the event is transmitted immediately. All these operations are performed automatically without the intervention of patients, through the agent program installed in the dispenser. Results of implementation and verification show that the proposed dispenser operates normally and performs the management operations from the medication monitoring server suitably.

  7. Associate in Occupational Studies, Culinary Arts. Self-Study Report Presented to the Accrediting Commission of the American Culinary Federation Educational Institute.

    Science.gov (United States)

    Schenectady County Community Coll., Schenectady, NY.

    This report is the self-study of the Associate in Occupational Studies (AOS) in Culinary Arts program offered by the Hotel, Culinary Arts, and Tourism Department at Schenectady County Community College (New York). The self-study was conducted to support the department's application for initial accreditation of the Culinary Arts program with the…

  8. School of Culinary Arts & Food Technology - Spring Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).

  9. School of Culinary Arts & Food Technology - Summer Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

  10. School of Culinary Arts & Food Technology - Summer Newsletter 2018

    OpenAIRE

    Murphy, James Peter

    2018-01-01

    The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

  11. School of Culinary Arts & Food Technology - Winter Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

  12. Irish Culinary Manuscripts and Printed Books:a Discussion

    OpenAIRE

    Mac Con Iomaire, Máirtín; Cashman, Dorothy

    2011-01-01

    This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.

  13. Musca domestica laboratory susceptibility to three ethnobotanical culinary plants.

    Science.gov (United States)

    El Zayyat, Elham A; Soliman, Mohammed I; Elleboudy, Noha A; Ofaa, Shaimaa E

    2015-10-01

    Throughout history, synanthropic Musca domestica had remained a worldwide problem whenever poor sanitation and bad hygienic conditions exists. Houseflies growing resistance to chemical insecticides are a rising environmental problem that necessitates search for alternatives. Mentha cervina, Ocimum basilicum, and Coriandrum sativum were tested for bioactivity on M. domestica adults and larvae. They are culinary Mediterranean plants. In adulticidal bioassay, using both CDC bottles and fumigation techniques, basil was the most effective extract with LC50 1.074 and 34.996 g/L, respectively. Concerning larvicidal bioassay by fumigation technique, coriander had the highest toxicity index with LC50 29.521 g/L. In both dipping and feeding technique, basil had the highest toxicity with LC50 32.643 and 0.749 g/L, respectively. Basil showed the highest toxicity results in four out of the five models tested followed by coriander then mint; this result highlights the potentiality of basil as a green insecticide in management of flies and opens new insight in the industrialization of basil-based fly control products.

  14. Improving patients' home cooking - A case series of participation in a remote culinary coaching program.

    Science.gov (United States)

    Polak, Rani; Pober, David M; Budd, Maggi A; Silver, Julie K; Phillips, Edward M; Abrahamson, Martin J

    2017-08-01

    This case series describes and examines the outcomes of a remote culinary coaching program aimed at improving nutrition through home cooking. Participants (n = 4) improved attitudes about the perceived ease of home cooking (p culinary skills (p = 0.02); and also improved in confidence to continue online learning of culinary skills and consume healthier food. We believe this program might be a viable response to the need for effective and scalable health-related culinary interventions.

  15. 21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

    Science.gov (United States)

    2010-04-01

    ... culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... requirements for water for drinking and culinary purposes. Only potable water shall be provided for drinking and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

  16. A Study To Determine Acceptable Curriculum Guidelines for Earning an ESE Culinary Arts Certificate.

    Science.gov (United States)

    Donnarumma, Leopold J.

    This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…

  17. A Cook's Tour: The Journey to Become a Model Culinary Arts Academy

    Science.gov (United States)

    Bantang, Susan C.

    2008-01-01

    This article is about how the West Boca Raton Community High School's Culinary Arts Academy achieved national model status as it works to prepare the next generation of culinary artists. The culinary academy, established in 2004, adopted national standards that have served as a foundation for its excellence. In November 2007, the National Career…

  18. Properties and potential applications of the culinary-medicinal cauliflower mushroom, Sparassis crispa Wulf.:Fr. (Aphyllophoromycetideae): a review.

    Science.gov (United States)

    Chandrasekaran, Gayathri; Oh, Deuk-Sil; Shin, Hyun-Jae

    2011-01-01

    Sparassis crispa is a culinary-medicinal mushroom that has recently become popular in Korea, China, Japan, Germany, and the USA. S. crispa is a good source of food and nutraceuticals, or dietary supplements, due to its rich flavor compounds and beta-glucan content. This review is a comprehensive summary of its distribution, growth, management, general constituents, functional ingredients, as well as its current and potential medicinal and other applications.

  19. Solar radiation management - on feasibility, side effects, and reaching the 2 degree target

    Science.gov (United States)

    Korhonen, Hannele; Laakso, Anton; Ekholm, Tommi; Maalick, Zubair; Partanen, Antti-Ilari; Kokkola, Harri; Romakkaniemi, Sami

    2015-04-01

    Solar radiation management (SRM), i.e. artificially increasing the reflectivity of the Earth, has been suggested as a fast-response, low-cost method to mitigate the impacts of potential rapid future climate change. We have used 1) large eddy simulations as well as an aerosol-climate model and an earth system model to investigate the feasibility and side effects of two types of SRM (marine cloud brightening and stratospheric sulfur injections) and 2) a sequential decision-making approach to determine strategies that combine emission reductions and an uncertain SRM option to limit global mean temperature increase to 2 degree. Regarding stratospheric injections, we find that a large explosive volcanic eruption taking place while SRM is in full force would result in overcooling of the planet, as expected; however, the radiative and climate effects would be clearly smaller than could be expected from the sum of the effects from volcanic eruption alone or SRM alone. In addition, the stratospheric sulphur load would recover from the eruption faster under SRM and natural conditions. If the eruption took place in the high latitudes, the resulting global forcing would be highly dependent on the season of the eruption. Furthermore, regarding marine cloud brightening we find that the spraying of sea water drops leads to cooling due to evaporation and leads to delay in particle dispersion. This delay enhances particle scavenging, and can influence the efficacy of cloud seeding. In terms of combining emission reductions and SRM to reach the 2° C warming target, we find that before the termination risk for SRM can be completely excluded, the acceptable greenhouse gas emission pathways remain only slightly higher than in scenarios without SRM. More generally, the uncertainties in SRM start time, acceptable magnitude and sustainability mean that it can be only a limited substitute to greenhouse gas (GHG) emission reductions. If an additional constraint for CO2 concentration to

  20. Culinary plants and their potential impact on metabolic overload.

    Science.gov (United States)

    Kim, Ji Yeon; Kwon, Oran

    2011-07-01

    Contemporary human behavior has led a large proportion of the population to metabolic overload and obesity. Postprandial hyperlipidemia and hyperglycemia evoke redox imbalance in the short term and lead to complex chronic disease in the long term with repeated occurrence. Complex diseases are best prevented with complex components of plants; thus, current nutrition research has begun to focus on the development of plant-based functional foods and dietary supplements for health and well-being. Furthermore, given the wide range of species, parts, and secondary metabolites, culinary plants can contribute significant variety and complexity to the human diet. Although understanding the health benefits of culinary plants has been one of the great challenges in nutritional science due to their inherent complexity, it is an advantageous pursuit. This review will address the challenges and opportunities relating to studies of the health benefits of culinary plants, with an emphasis on obesity attributed to metabolic overload. © 2011 New York Academy of Sciences.

  1. Empowering staff and clients: comparing preferences for management models by the professional degrees held by organization administrators.

    Science.gov (United States)

    Hardina, Donna; Montana, Salvador

    2011-07-01

    In this article, findings from a national survey of social service managers are described. Respondents were asked to identify theories and models of management that influenced their administrative activities. The results indicate that many of the respondents used an empowerment-oriented approach to management. Respondents were more likely to engage in management activities that focused on empowering staffthan in activities intended to increase client involvement in the political process or organizational decision making. However, when the responses of participants with MSW degrees were compared with those of non-social workers, findings indicate that social workers are more likely to engage in workplace activities that facilitate the political empowerment of clients.

  2. Determinants of culinary tourism development in Pomeranian Voivodeship

    Directory of Open Access Journals (Sweden)

    Przemysław Charzyński

    2017-04-01

    Full Text Available Pomeranian cuisine is characterized in the paper, It is a region in Northern Poland whose culinary heritage has been partially forgotten in the communist period, and is now being rediscovered. Typical dishes of traditional and modern Kashubian and Kociewie cuisine were presented, that can be a motivation for tourists interested in discovering and tasting of the regional dishes to visit this region. Geographical, historical and cultural heritage of Pomerania are the primary determinants of the formation of culinary trails and organization of  interesting food related events, which enables the development of this type of tourism in the studied area.

  3. Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease.

    Science.gov (United States)

    Martínez-Pineda, Montserrat; Yagüe-Ruiz, Cristina; Caverni-Muñoz, Alberto; Vercet-Tormo, Antonio

    2016-01-01

    In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables, as well as to apply laborious culinary techniques to maximize the reduction of potassium. The aim of this work is to analyze potassium content from several vegetable, fresh products, frozen and preserved, as well as check and compare the effectiveness in potassium reduction of different culinary processes, some of them recommended in dietary guidelines such as soaking or double cooking. Sample potassium content was analyzed by triplicate using flamephotometry. The results showed significant reductions in potassium content in all culinary processes studied. The degree of loss varied depending on the type of vegetable and processing applied. Frozen products achieved greater reductions than the fresh ones, obtaining in some cases losses greater than 90%. In addition, it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet. The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients. They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety. Copyright © 2016 Sociedad Española de Nefrología. Published by Elsevier España, S.L.U. All rights reserved.

  4. Developing an undergraduate degree in public transportation administration and management : feasibility study results.

    Science.gov (United States)

    2006-11-01

    Experiences and results of research by the North Carolina Central University Department of Public Administration while a : conducting feasibility study for establishing a new multidisciplinary undergraduate degree in public transportation administrat...

  5. Job Expertise: Key to Success for Culinary Arts and JJC

    Science.gov (United States)

    Burke, Robert P.; Kern, Claude

    1974-01-01

    An integral part of the culinary arts program at Joliet Junior College (Joliet, Illinois) is the daily business operation of the college cafeteria. The program has been so successful that students sometimes are lured by employment before completion of the two-year program. (EA)

  6. Postsecondary Vocational Programs vs. Apprenticeships in American Culinary Arts.

    Science.gov (United States)

    VanLandingham, Paul G.

    The apprenticeship system in the United States is primarily a private institution, separate from vocational-technical schools. Apprenticeships establish their own guidelines as to the required course of study. Apprentices do not get licensed unless they successfully complete a written and practical exam. Culinary apprenticeships vary. Many large…

  7. Commercial Foods and Culinary Arts. Florida Vocational Program Guide.

    Science.gov (United States)

    University of South Florida, Tampa. Dept. of Adult and Vocational Education.

    This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…

  8. Commercial Foods and Culinary Arts. Student Learning Guides.

    Science.gov (United States)

    Ridge Vocational-Technical Center, Winter Haven, FL.

    These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning…

  9. Commercial Foods and Culinary Arts. Student Learning Guide.

    Science.gov (United States)

    Palm Beach County Board of Public Instruction, West Palm Beach, FL.

    This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…

  10. Needs Assessment--A Construction Management Bachelor of Science Degree in Alaska.

    Science.gov (United States)

    Gunderson, D. E.; Ra, J. W.; Schroeder, H.; Holland, H. R.

    2002-01-01

    Responses from 99 Alaskan contractors identified the number of entry-level construction management personnel needed, salaries, and desired skills. Skills identified will be used to develop a construction management curriculum specific to the Alaskan environment. Findings correlate with research predicting supply and demand for graduates nationwide…

  11. Innovating in Health Care Management Education: Development of an Accelerated MBA and MPH Degree Program at Yale

    Science.gov (United States)

    Forman, Howard P.; Pistell, Anne F.; Nembhard, Ingrid M.

    2015-01-01

    Increasingly, there is recognition of the need for individuals with expertise in both management and public health to help health care organizations deliver high-quality and cost-effective care. The Yale School of Public Health and Yale School of Management began offering an accelerated Master of Business Administration (MBA) and Master of Public Health (MPH) joint degree program in the summer of 2014. This new program enables students to earn MBA and MPH degrees simultaneously from 2 fully accredited schools in 22 months. Students will graduate with the knowledge and skills needed to become innovative leaders of health care organizations. We discuss the rationale for the program, the developmental process, the curriculum, benefits of the program, and potential challenges. PMID:25706023

  12. Innovating in health care management education: development of an accelerated MBA and MPH degree program at Yale.

    Science.gov (United States)

    Pettigrew, Melinda M; Forman, Howard P; Pistell, Anne F; Nembhard, Ingrid M

    2015-03-01

    Increasingly, there is recognition of the need for individuals with expertise in both management and public health to help health care organizations deliver high-quality and cost-effective care. The Yale School of Public Health and Yale School of Management began offering an accelerated Master of Business Administration (MBA) and Master of Public Health (MPH) joint degree program in the summer of 2014. This new program enables students to earn MBA and MPH degrees simultaneously from 2 fully accredited schools in 22 months. Students will graduate with the knowledge and skills needed to become innovative leaders of health care organizations. We discuss the rationale for the program, the developmental process, the curriculum, benefits of the program, and potential challenges.

  13. Use of cinacalcet for the management of hyperparathyroidism in patients with different degrees of renal failure

    Directory of Open Access Journals (Sweden)

    José M. Orellana

    2016-03-01

    Conclusions: Cinacalcet at low doses is effective in the management of SHPT in CKD patients who are not on dialysis. Its use reduces iPTH and calcaemia, without causing serious side effects or significant changes in renal function.

  14. ON THE DEGREE OF FINANCIAL MANAGEMENT TRANSPARENCY IN THE PUBLIC HOSPITALS OF THE REPUBLIC OF MOLDOVA

    Directory of Open Access Journals (Sweden)

    Andrei PETROIA

    2017-04-01

    Full Text Available During the last ten years, the hospitals from the Republic of Moldova have received at least MDL 20 billion from the funds of CHI. Even if the amount of money allocated to hospitals is increasing the level of transparency of public money usage will decrease. Moldovan hospitals, either republican or district, have got used to managing money without reporting what they are doing, even if they are speaking about public money. According to the analysis of Sănătate INFO, no republican hospital did publish full financial reports, by which we can observe how public money managed and its aim. If private hospitals should report on the resources, they receive through the contact with NHIC, then all public institutions should present detailed information about the sources of revenues, which they manage.

  15. Culinary Tourism. A New Trend on the Tourism Market

    Directory of Open Access Journals (Sweden)

    Oana DURALIA

    2017-12-01

    Full Text Available Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues the acquisition of products and services to meet their needs, but also looks forward to new experiences that are a delight for the senses. Against this background, the present paper aims to highlight some of the characteristics of culinary tourism and to customize some of the dimensions of consumer behavior oriented towards this form of tourism, in an economy where the tertiary sector, and specifically the tourism sector, play a leading role both in Europe and worldwide.

  16. Leadership Orientations and Conflict Management Styles of Academic Deans in Masters Degree Institutions

    Science.gov (United States)

    Kimencu, Linda

    2011-01-01

    Previous research suggests that academic deans follow the human relations and structural perspectives in conflict management (Feltner & Goodsell, 1972). However, the position of an academic dean has been described to have undertones that are more political and social than hierarchical and technical. Hence, the current study evaluated the role of…

  17. Exploring the Degree of Support by PMOs for New Project Management Techniques and Methods

    Science.gov (United States)

    Lopez, Kathleen P.

    2012-01-01

    An organization tends to seek out the best set of practices in order to achieve project success. Many organizations are implementing a Project Management Office (PMO) to serve as a central post for organizing and disseminating best practices. The PMO responsibilities in part is to examine all practices, old and new, to best determine which…

  18. Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web

    OpenAIRE

    Sajadmanesh, Sina; Jafarzadeh, Sina; Osia, Seyed Ali; Rabiee, Hamid R.; Haddadi, Hamed; Mejova, Yelena; Musolesi, Mirco; De Cristofaro, Emiliano; Stringhini, Gianluca

    2016-01-01

    Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and nutrition information become strong signals of the taste preferences of individuals and civilizations. However, there is little understanding of these palate varieties. In this paper, we present a large-scale study of recipes published on the web and their cont...

  19. Culinary Tourism. A New Trend on the Tourism Market

    OpenAIRE

    Oana DURALIA

    2017-01-01

    Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues ...

  20. Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

    OpenAIRE

    Lu, Qing‐Yi; Summanen, Paula H.; Lee, Ru‐Po; Huang, Jianjun; Henning, Susanne M.; Heber, David; Finegold, Sydney M.; Li, Zhaoping

    2017-01-01

    Abstract The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP‐HPLC‐DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects o...

  1. Growth studies on Lens culinaris after gamma irradiation

    International Nuclear Information System (INIS)

    Ahmad, S.; Bokhari, F.S.; Shahnaz, F.

    1996-01-01

    A study on growth parameters was carried out on two varieties of Lens culinaris after gamma irradiation. Experiment was conducted at Botanical Garden, Bahauddin Zakariya University, Multan in 1993. The germination percentage, survival percentage, height, branch number, pods per plant and 100-seed weight decreased with the increasing dose of radiation. Comparing the two varieties, variety-86642 appeared more sensitive to radiation than variety-87528

  2. Occurrence of Stachybotrys chartarum chemotype S in dried culinary herbs.

    Science.gov (United States)

    Biermaier, Barbara; Gottschalk, Christoph; Schwaiger, Karin; Gareis, Manfred

    2015-02-01

    Stachybotrys (S.) chartarum is an omnipresent cellulolytic mould which produces secondary metabolites, such as the highly toxic macrocyclic trichothecenes. While it is known to occur in animal feed like hay and straw as well as in water-damaged indoor environments, there is little knowledge about the occurrence of S. chartarum and its secondary metabolites in food. The objective of the present study was to examine selected dried culinary herbs for the presence of S. chartarum chemotype S, to assess the potential risk of a contamination of foods with macrocyclic trichothecenes. In total, 50 Stachybotrys isolates from different types of culinary herbs (n=100) such as marjoram (Origanum majorana Linné (L.)), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and savory (Satureja hortensis L.) were examined by MTT-cell culture test (effect-based bioassay), ELISA, and by liquid chromatography tandem mass spectrometry (LC-MS/MS). Selected toxic and non-toxic isolates (n=15) were genetically characterized by PCR and sequencing. Five isolates (10%) were highly toxic in the MTT-cell culture test, and the production of macrocyclic trichothecenes was proven by ELISA and LC-MS/MS. These five isolates were genetically confirmed as S. chartarum chemotype S. To the best of our knowledge, this is the first report about a contamination of dried culinary herbs with toxigenic S. chartarum.

  3. Characteristics On Culinary Packaging Design Of Ayam Betutu In Denpasar

    Directory of Open Access Journals (Sweden)

    Ni Luh Desi In Diana Sari

    2017-05-01

    Full Text Available The specific objective to be achieved in this research is to identify the characteristics of packaging design that is used to package a culinary ayam betutu in the city of Denpasar. Results of identification by the helpful to formulate criteria for packaging culinary design of/lyum Betutu, which can be used as a guide in creating innovative packaging design (Packaging Design Brief. This research is a qualitative descriptive study. Sources of data obtained through purposive sampling method performed by accidental sampling technique. Sampling is performed in the restaurant as a place selling Ayam Betutu which are spread throughout the city of Denpasar. Data collection techniques performed through observation, documentation and interview. The results achieved are the types of packaging used to pack a culinary of Ayam Betutu in the city of Denpasar. Collecting the results are determined based on the classification of materials, visual appeal, the appeal of practical and packaging criteria. Keywords: Packaging design, Ayam Betutu, Denpasar, Bali typical souvenirs.

  4. Is a management degree worth the investment for physicians? A survey of members of the American College of Physician Executives.

    Science.gov (United States)

    Weeks, William B; Lazarus, Arthur; Wallace, Amy E

    2008-01-01

    In a survey of 568 physician members of the American College of Physician Executives (ACPE), most of whom had advanced management degrees (MBA, MMM, MPH), approximately 90% of respondents reported that their investment in the education was "worth it." The return on investment was independent of the quality of the academic institution, although primary care physicians stood to gain more relative to specialists. Salary comparisons showed that female physicians had approximately 20% lower incomes than male physicians, confirming the presence of a "glass ceiling" for female physician executives as seen in other medical specialties. These findings have implications for early and mid-career physicians and physician recruiters.

  5. [Health projects managed by Nursing Coordinators: an analysis of contents and degree of success].

    Science.gov (United States)

    Palese, Alvisa; Bresciani, Federica; Brutti, Caterina; Chiari, Ileana; Fontana, Luciana; Fronza, Ornella; Gasperi, Giuseppina; Gheno, Oscar; Guarese, Olga; Leali, Anna; Mansueti, Nadia; Masieri, Enrico; Messina, Laura; Munaretto, Gabriella; Paoli, Claudia; Perusi, Chiara; Randon, Giulia; Rossi, Gloria; Solazzo, Pasquale; Telli, Debora; Trenti, Giuliano; Veronese, Elisabetta; Saiani, Luisa

    2012-01-01

    To describe the evolution and results of health projects run in hospitals and managed by Nursing Coordinators. A convenience sample of 13 north Italian hospital, and a sample of 56 Nursing Coordinators with a permanent position from at least 1 year, was contacted. The following information was collected with a structured interview: projects run in 2009, topic, if bottom up or top down, number of staff involved and state (ended, still running, stopped). In 2009 Nursing Coordinators started 114 projects (mean 1.8±1.2 each): 94 (82.5%) were improvement projects, 17 (14.9%) accreditation, and 3 (2.6%) research. The projects involved 2.732 staff members (73.7%; average commitment 84 hours); 55 (48.2%) projects were still running, 52 (45.6%) completed, for 5 (4.4%) there was no assessment and 2 (1.8%) had been stopped. Nurses are regularly involved in several projects. A systematic monitoring of the results obtained and stabilization strategies are scarce. Due to the large number of resources invested, a correct management and the choice of areas relevant for patients' problems and needs are pivotal.

  6. The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis

    Science.gov (United States)

    Keovilay, Sisavath

    2015-01-01

    This phenomenological research study explored the lived experiences of culinary arts students learning general education online while enrolled in a face-to-face (f2f) culinary arts class. This research used Interpretative Phenomenological Analysis (IPA) to analyze how culinary arts students, in a not-for-profit Florida University, made sense of…

  7. The Effects of Change in Vocational, Technical, and Occupational Education on the Teaching of Culinary Arts in America.

    Science.gov (United States)

    VanLandingham, Paul G.

    Vocational education and culinary arts have gained a new respect. Since the mid-1970s, the status of culinary artists (cooks and chefs) has changed from domestic to professional. This change and the many changes in food technology have brought about a heightened awareness of the need for better training for culinary professionals. Improved…

  8. Modelling dishes and exploring culinary 'precisions': the two issues of molecular gastronomy.

    Science.gov (United States)

    This, Hervé

    2005-04-01

    The scientific strategy of molecular gastronomy includes modelling 'culinary definitions' and experimental explorations of 'culinary precisions'. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes.

  9. Competency Based Curriculum. Revised Delivery Systems for Culinary Arts Program. Project Report.

    Science.gov (United States)

    Spokane Community Coll., WA.

    Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…

  10. Impact of Service-Learning Experiences in Culinary Arts and Nutrition Science

    Science.gov (United States)

    Daugherty, Jamie B.

    2015-01-01

    A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based…

  11. Techniques for Eliminating Sex Discrimination from Vocational Education: An Instructor's Guide for Culinary Arts.

    Science.gov (United States)

    Glick, Georgia S.; Upton, Linda Kulow

    This instructor's guide addresses issues of sex bias as they occur in the shop area of the Culinary Arts Program. The first part gives general background by discussing sex discrimination and schools and course enrollments by sex and the Culinary Arts shop at the Minuteman Regional Vocational Technical School, Massachusetts. A second, and much…

  12. The Potential Development of Betawi Culinary as an Ecotourism Product in Jakarta

    Directory of Open Access Journals (Sweden)

    Dhian Tyas Untari

    2016-11-01

    Full Text Available The aims of this research were to rebuild the existence of Betawi culinary. The objectives of this research were representing the values of socio-cultural of Betawi culinary, determining the aspects of supply and demand, and developing strategies to improve Betawi culinary potential as an ecotourism products. The research consists method consists of three stages. Those were representation test, market test, and arranging alternatives strategic. The results show that to improve Betawi culinary as the ecotourism products in Jakarta; it can be done with a series of strategies, classified into three classifications. Those are market penetration, market development, and product development. The result is expected to be a reference to the development of Betawi culinary ecotourismas one of the products in Jakarta.

  13. The inclusion of a business management module within the master of pharmacy degree: a route to asset enrichment?

    Science.gov (United States)

    Davies, Michael J; Fleming, Hannah; Jones, Richard; Menzie, Kate; Smallwood, Christine; Surendar, Sebastian

    2013-04-01

    Over the past decade the profession of pharmacy has steadily evolved. The New Pharmacy Contract exposed pharmacists to a fundamental change in traditional pharmacy business models. This study will consider whether community pharmacists, pharmacy undergraduates and academic staff within the United Kingdom believe it would be beneficial to incorporate a business management module within the Master of Pharmacy (MPharm) undergraduate degree along with potential mechanisms of delivery. Further to ethical approval, the questionnaire was distributed to UK registered pharmacists (n=600), MPharm undergraduates (n=441) and academic staff at Liverpool John Moores University (n=44). The questions were formatted as multiple choice questions, Likert scales or the open answer type. On questionnaire completion and return, data were analysed using simple frequencies, cross tabulations and non-parametric techniques in the SPSS (v18). The majority of pharmacists (84.9%) confirmed that business skills affect their everyday responsibilities to a considerable extent. A high proportion of undergraduate students (92.8%) believed that business management skills will impact on their future role. In total, 64.3% of this cohort declared that if a module were introduced they would study it. The majority of staff (79%) agreed that business skills are gaining increased importance within the field of pharmacy. Data suggest that business skills are of relevance to the practice of pharmacy. Appropriate staff to deliver the taught material would include business owners / lecturers and teaching practitioners covering topics including management, leadership, interpersonal skills and regulation. We suggest the inclusion of a business module with the MPharm degree would be of great value in preparing individuals for practice within a modern day healthcare setting.

  14. The inclusion of a business management module within the master of pharmacy degree: a route to asset enrichment?

    Directory of Open Access Journals (Sweden)

    Fleming H

    2013-06-01

    Full Text Available Background: Over the past decade the profession of pharmacy has steadily evolved. The New Pharmacy Contract exposed pharmacists to a fundamental change in traditional pharmacy business models. Objective: This study will consider whether community pharmacists, pharmacy undergraduates and academic staff within the United Kingdom believe it would be beneficial to incorporate a business management module within the Master of Pharmacy (MPharm undergraduate degree along with potential mechanisms of delivery.Methods: Further to ethical approval, the questionnaire was distributed to UK registered pharmacists (n=600, MPharm undergraduates (n=441 and academic staff at Liverpool John Moores University (n=44. The questions were formatted as multiple choice questions, Likert scales or the open answer type. On questionnaire completion and return, data were analysed using simple frequencies, cross tabulations and non-parametric techniques in the SPSS (v18.Results: The majority of pharmacists (84.9% confirmed that business skills affect their everyday responsibilities to a considerable extent. A high proportion of undergraduate students (92.8% believed that business management skills will impact on their future role. In total, 64.3% of this cohort declared that if a module were introduced they would study it. The majority of staff (79% agreed that business skills are gaining increased importance within the field of pharmacy. Conclusions: Data suggest that business skills are of relevance to the practice of pharmacy. Appropriate staff to deliver the taught material would include business owners / lecturers and teaching practitioners covering topics including management, leadership, interpersonal skills and regulation. We suggest the inclusion of a business module with the MPharm degree would be of great value in preparing individuals for practice within a modern day healthcare setting.

  15. Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

    Science.gov (United States)

    Chan, Thomas Y. K.

    2014-01-01

    Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45) and two reports of cases (n = 15–156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots. PMID:25184557

  16. Aconitum alkaloid poisoning related to the culinary uses of aconite roots.

    Science.gov (United States)

    Chan, Thomas Y K

    2014-09-02

    Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these "food supplements", relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19-45) and two reports of cases (n = 15-156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50-500 g instead of 3-30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw "caowu" (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled "caowu" developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

  17. Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

    Directory of Open Access Journals (Sweden)

    Thomas Y. K. Chan

    2014-09-01

    Full Text Available Aconite roots (roots or root tubers of the Aconitum species are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45 and two reports of cases (n = 15–156 managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person and types (raw instead of processed of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

  18. The non-equilibrium nature of culinary evolution

    Science.gov (United States)

    Kinouchi, Osame; Diez-Garcia, Rosa W.; Holanda, Adriano J.; Zambianchi, Pedro; Roque, Antonio C.

    2008-07-01

    Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.

  19. Neuronal health - can culinary and medicinal mushrooms help?

    Science.gov (United States)

    Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

    2013-01-01

    Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

  20. Determination of superoxide dismutase mimetic activity in common culinary herbs.

    Science.gov (United States)

    Chohan, Magali; Naughton, Declan P; Opara, Elizabeth I

    2014-01-01

    Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by culinary herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the culinary herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected. All extracts of uncooked (U), cooked (C) and cooked and digested (C&D) herbs were shown to possess SODm activity, which was significantly correlated with previously determined antioxidant and anti-inflammatory activities of these herbs. SODm activity was significantly increased following (C) and (C&D) for rosemary and sage only. The impact of (C) and (C&D) on the SODm for thyme may have been influenced by its transition metal ion content. SODm activity may contribute to the herbs' antioxidant and anti-inflammatory activities however the source and significance of this activity need to be established.

  1. Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

    Science.gov (United States)

    Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

    2013-01-01

    Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets. PMID:24716157

  2. Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

    Directory of Open Access Journals (Sweden)

    Vikineswary Sabaratnam

    2013-01-01

    Full Text Available Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

  3. Strategy for developing of small medium industry to creative industry in special culinary, Sarolangun Regency

    Directory of Open Access Journals (Sweden)

    Fitriaty Fitriaty

    2018-03-01

    Full Text Available This study aims to obtain a description of small and medium industries in the area of regional culinary Sarolangun, internal and external factors and formulate strategies to develop the industry to become a creative industry. The method that is used SWOT analysis,  descriptive and qualitative analysis. Based on the research result found that the culinary that can be developed is coconut bread, dodol, kipang cake and curry fish curry fish. The weakness of internal factors lies in working capital, human resources, and external factors lie in marketing and institutional. The recommended strategy is to turn around. Keywords: SME’s, Culinary, SWOT Analysis, Turn around

  4. Contextualising vocational knowledge : A theoretical framework and illustrations from culinary education

    NARCIS (Netherlands)

    Wenja Heusdens; Arthur Bakker; Dr. Liesbeth Baartman; Prof.Dr. Elly de Bruijn

    2016-01-01

    In this article the idea of contextualising vocational knowledge is theorised to understand the nature of vocational knowledge and this process of contextualising is illustrated with empirical examples from culinary education.

  5. Character analysis of culinary space in Simpang Limun area, Medan city

    Science.gov (United States)

    Sitorus, Rudolf; Puspita Ruahel Hutauruk, Miona

    2018-03-01

    Consumption food is one of the most important necessity in human being. Humans have a tendency to eat by way of grouping. These human groups form characteristic spaces. The hallmark of each space depicts the status and culture found in the groups. Space that becomes a place to eat and process food is also called a culinary space. This research takes place in one of the area of goods and services provider in Medan city that is Simpang Limun area. The purpose of this research is to show the various categories of culinary places based on the characteristics conveyed by Lynn. However, from the observations that have been made, there are some culinary spaces that do not fit the characteristics that have been determined and this culinary space is classified as low class. Findings and benefits in this research are written for the government as a reference to city regulation and structuring.

  6. MELESTARIKAN MINUMAN TRADISIONAL KHAS JAWA TIMUR SEBAGAI POTENSI PENGEMBANGAN WISATA KULINER (CULINARY TOURISM

    Directory of Open Access Journals (Sweden)

    Dafila Tanico

    2016-12-01

    Full Text Available East Java has a traditional drink, which can be displayed as an attraction for tourists visiting a region in East Java. Typical drink of East Java in every region has a characteristic different, affecting It is a state of geographic regions, customs, cultural diversity, and so forth. Drinks typical eastern Java including wedang angsle, wedang jaselang, wedang cemue, ice buto ijo, ice gudir, sinom ice, ice pleret typical heritages blitar , Syrup Pokak, jamu Kebonagung, Ice Anaconda Lumajang, Tea shake and others - others. Drinks Beverage can in developed as appeal especially culinary. Culinary tours can be interpreted as a search for a unique culinary experience and always remembered with various types, which often enjoyed in every trip. to develop culinary tourism, especially East Java traditional drinks such as providing the latest innovations to a type of traditional drinks without eliminating the element of distinctiveness of an area. In addition to holding a special festival serves traditional drinks of East Java

  7. Training of Prospective Managers by Educational Institutions for Strategic Planning at the Stage of Studying for a Master’s Degree

    Directory of Open Access Journals (Sweden)

    Tamara R. Gumennikova

    2015-08-01

    Full Text Available In the given article the attention is focused on training of master’s degree students – prospective managers of an enterprise, institution, organization (in the field of education and industrial training for strategic planning by an educational institution.Ways of methodological accompaniment of educational manager’s training for strategic planning are presented. Fragments of systemic work of master’s degree teachers in the plane of the problem under investigation are demonstrated on actual examples.

  8. Induced mutations for fasciation in lentil (Lens culinaris Med.)

    International Nuclear Information System (INIS)

    Tyagi, B.S.; Gupta, P.K.

    1992-01-01

    A mutant with fascination in the upper part of stem was isolated in lentil (Lens culinaris) following combined treatment of gamma rays and EMS (200 Gy + 0.1% EMS). During the later stages of plant growth, due to slight flattening of stem and branches at the shoot apex, the plant appeared like a cluster of closely fused branches. Unlike earlier reported fascinated mutants in lentil, which were sterile [1], these fascinated mutants were fully fertile having normal reproductive organs, and thus are being maintained in homozygous state. Pods per bunch ranged from 2–10 as against 1–3 in the control. The mutants also differed from control in chlorophyll a and b content and other quantitative characters. The segregation data suggested monogenic recessive nature of the mutation

  9. Revitalizing Customer Value And Competitive Advantage Of Coastal Culinary Tourism In Jember

    OpenAIRE

    Lilik Farida; Ahmad Ahsin Kusuma

    2017-01-01

    Coastal culinary tourism is one of potential destination and economic source in Jember district Indonesia. Majority of coastal culinary tourism in Jember is operated by Small and Medium Enterprises SMEs with limited ability in developing their customer value and strengthening their competitive advantage. This study seeked to examine the effect of service quality and marketing mix on customer value and competitive advantage and to examine the effect of service quality and marketing mix on comp...

  10. In Vitro Anti-Cariogenic Plaque Effects of Essential Oils Extracted from Culinary Herbs.

    Science.gov (United States)

    Wiwattanarattanabut, Kornsit; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

    2017-09-01

    Cariogenic bacteria including mutans streptococci and lactobacilli are partly but significantly involved in dental caries development. An effective prevention strategy against dental caries is to decrease the accumulation of this microbiota either in planktonic or in biofilm form. To examine the antimicrobial and anti-plaque effects of some culinary herbs (spices), so the herbs are plausibly used as alternative and effective herbal plaque control supplements to promote good oral health. Essential oils extracted from sweet basil (Ocimum basilicum) , cinnamon bark (Cinnamomum zeylanicum) , sweet fennel (Foeniculum vulgare) , kaffir lime (Citrus hystrix) , black pepper (Piper nigrum) , peppermint (Mentha piperita) , and spearmint (Mentha spicata) were primarily examined for their antimicrobial activities against the cariogenic bacteria (Streptococcus mutans KPSK2 and Lactobacillus casei) using the agar disk diffusion and broth microdilution methods, respectively. These essential oils were then analysed for anti-plaque effects (retardation of S. mutans biofilm formation and reduction of the in vitro established biofilm). This experimental study was performed at the Department of Oral Microbiology, Faculty of Dentistry, Mahidol University during June 2015 till August 2016. All selected essential oils showed different degrees of antimicrobial activity against the planktonic form of both cariogenic bacteria. Cinnamon bark essential oil expressed the strongest inhibitory effect against S. mutans {MIC of 0.08% (v/v)} and L. casei {MIC of 0.16% (v/v)}, whereas the weakest effect was found in kaffir lime essential oil {MIC values of 2.5% and 5.0% (v/v) for S. mutans and L. casei , respectively}. Up to 80% of S. mutans biofilm was retarded to form on the substratum primed with these spice essential oils, especially cinnamon oil. The preventive effect of these oils was in dose- and exposure time-dependent manners. For reductive effect against the 24-hour pre-established S

  11. Culinary alternatives for common beans (Phaseolus vulgaris L.): sensory characteristics of immature seeds.

    Science.gov (United States)

    Romero del Castillo, Roser; Ferreira, Juan José; Pérez-Vega, Elena; Almirall, Antoni; Casañas, Francesc

    2010-08-15

    Immature bean seeds feature in several dishes in southern Europe; however, they are not used in all traditional areas of dry beans cultivation. To determine whether differences in the use of immature seeds are due to cultural reasons or intrinsic properties of the seeds, the prestigious varieties of beans cultivated in three areas of Spain with different traditions regarding the use of immature seeds in bean dishes were studied. We found differences in the culinary and sensory traits between beans harvested when mature and those harvested when immature in the three areas. However, the degree and direction of these differences varied according to the area. Moreover, the different varieties tested within each area responded differently. The sum of the genetic, environmental and interaction effects results in complex alternatives to the mature beans; the gastronomic tradition has taken advantage of only some of these alternatives. A lack of traditional dishes using immature beans does not mean that the local beans harvested when immature lack suitable sensory traits. Specific trials in each area of cultivation can reveal alternative textures and bean flavour intensities in immature seeds. Copyright (c) 2010 Society of Chemical Industry.

  12. Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union

    Directory of Open Access Journals (Sweden)

    Tadeusz Czekalski

    2017-12-01

    Full Text Available Its huge area of cultivated lands (about 5 million hectares makes Serbia stand out against other states of the Balkan region. Food products are still one of the most important components of Serbian export. From 1 March 2012, when Serbia was granted the candidate status to the European Union, making ready to effectively competite with the Member States of the EU, which offer very similar products, became a chance of survival for Serbia’s agricultural and –food industry sector . A chance to increase the absorbency of the internal market creates an increasing culinary awareness in the Serbian society; despite the economic crisis, the Serbians are looking for new, previously unknown tastes or new taglines for tastes already known in Serbian cuisine. The real challenge for Serbian agriculture is the promotion of culinary tourism, which involves exhibiting the ability to compete with other Balkan countries by depicting a more diverse range of attractions. Promotion of the regional products is done by events typical for culinary tourism – festivals, culinary competitions, culinary tourist routes, as well as reconstructions of medieval cuisine. In the realities of Serbia, culinary tourism opens the opportunities for sustainable development of the periphery areas and, at the same time, makes it possible to retain old customs and traditions.

  13. Entrepreneurship in Culinary Arts: The Costa Rica experience with university students

    Directory of Open Access Journals (Sweden)

    Juan Antonio Aguirre G

    2011-01-01

    Full Text Available The tourism industry of Costa Rica represents 7.5% of GNP, 21% of total exports earning and of that contribution the food and beverages subsector represents 28%. The purpose of this research was to indentify, potential elements and obstacles in young university culinary arts students in Costa Rica, largest culinary arts students. The study was conducted among culinary arts students at the Universidad Interamericana de Costa Rica, the interviews conducted were 237 the entire enrollment of the culinary arts school. The findings indicate that .Absence of tradition, culture among the young students and need of family and peers supports appear to be relevant and a source of need by the group. Lack of general business and entrepreneurship training is recognize by both groups a weakness and as a need. Coaching and support for women entrepreneurs is very relevant in both theadministrative and technical aspects of the young students of culinary arts The consideration of this information is important if we are to create with culinary arts training , the new breed of professional chefs entrepreneurs needs for the industry expansion in the years to come in Costa Rica and the region

  14. HRD Degrees.

    Science.gov (United States)

    Geber, Beverly

    1987-01-01

    The author describes the growing movement toward accreditation for human resources development professionals. She covers the issue of diversity, undergraduate versus graduate degrees, and future trends. (CH)

  15. Negative Impact of Employment on Engineering Student Time Management, Time to Degree, and Retention: Faculty, Administrator, and Staff Perspectives

    Science.gov (United States)

    Tyson, Will

    2012-01-01

    Interviews with faculty, administrators, staff, and students at four engineering programs reveal the role of undergraduate student employment on retention and timely degree completion among engineering students. Dueling narratives reveal how student approaches to earning an engineering degree differ greatly from faculty, administrator, and staff…

  16. Empowering Staff and Clients: Comparing Preferences for Management Models by the Professional Degrees Held by Organization Administrators

    Science.gov (United States)

    Hardina, Donna; Montana, Salvador

    2011-01-01

    In this article, findings from a national survey of social service managers are described. Respondents were asked to identify theories and models of management that influenced their administrative activities. The results indicate that many of the respondents used an empowerment-oriented approach to management. Respondents were more likely to…

  17. An Analysis of Massachusetts Department of Elementary and Secondary Education Vocational Technical Education Framework for Culinary Arts and Its Effectiveness on Students Enrolled in Post-Secondary Culinary Programs

    Science.gov (United States)

    D'Addario, Albert S.

    2011-01-01

    This field-based action research practicum investigated how students who have completed culinary training programs in Massachusetts public secondary schools perform in post-secondary coursework. The Department of Elementary and Secondary Education has developed the Vocational Technical Education (VTE) Framework for Culinary Arts that outlines…

  18. Pilot study of a budget-tailored culinary nutrition education program for undergraduate food science students

    Science.gov (United States)

    Kerrison, Dorothy Adair

    The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source of primary prevention, the importance of incorporating cost with culinary nutrition, and the importance of incorporating cost with culinary nutrition. Based on the literature review, it was determined that a budget-tailored culinary nutrition program was appropriate and applicable to undergraduate food science students interested in pursuing health-related careers. The pilot study design was a semi-crossover study: all four groups received the program, however, two groups were first treated as the control groups. All fifty-four participants received 5 sessions of culinary nutrition information from Cooking With a Chef, collaboratively delivered by a nutrition educator and a chef, and one session of information about shopping healthy on a budget from Cooking Matters at the Store in the form of a grocery store tour led by the nutrition educator. Three questionnaires were administered to the participants that evaluated culinary nutrition and price knowledge, cooking attitudes, and opinions of the programs' relevance to participants' everyday lives and careers. Two of the questionnaires, including a questionnaire developed specifically for the pilot study, were delivered as a pre- and post-test while the third questionnaire was delivered as a post-test. Eight random participants also partook in a focus group session led by the nutrition

  19. Geographic Information System (Gis) for Culinary in Pekanbaru using Herversine Formula

    Science.gov (United States)

    Yunefri, Yogi; Devega, Mariza; Kristanto, Dwi

    2017-12-01

    Pekanbaru is one of a big city in Indonesia with 897.767 inhabitants’ population on 2010. There are various cultures of the population. That diversity presents the difference of culinary in Pekanbaru, so Pekanbaru be one of the cities which appropriate for culinary that give charm circumstance and worth to taste. One of the obstacles that often occur is the tourists still difficult to find the right and nice place to eat, close to tourism place and find information about culinary is difficult as well. Therefore a web-based GIS application built to give information about culinary in Pekanbaru. This application built through some steps, i.e. system analysis, design system, implementation, and testing. This application built using PHP as a programming language and harversine Formula as a method to fine the closest distance. After it built the application, the data of culinary tested used black box. The result shows that testing using this application is similar with the manual test. Thus the application has been built correctly.

  20. Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

    Energy Technology Data Exchange (ETDEWEB)

    Rivera, A.; Casquero, P.A.; Mayo, S.; Almirall, A.; Plans, M.; Simó, J.; Romero-del-Castillo, R.; Casañas, F.

    2016-11-01

    The Spanish National Plant Genetic Resource Center’s core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more useful information about these accessions, we cultivated and characterized them for sensory and culinary traits. We found considerable variation for culinary and sensory traits of the cooked beans (mean coefficients of variation: 41% for the sensory traits and 40% for the culinary traits). The large dataset enabled us to study correlations between sensory and culinary traits and among these traits and geographic origin, seed color, and growth habit. Greater proportion of white in the seed coat correlated positively with brightness and negatively with mealiness (r=0.60, r=-0.60, p<0.001, respectively). Mealiness correlated negatively with seed-coat roughness and rate of water absorption (r=-0.60, r=-0.53, p<0.001, respectively). Materials of Andean origin had lower seed-coat brightness (p<0.01) and seed-coat roughness, and greater seed-coat perceptibility, mealiness, flavor, and aroma (p<0.001) than materials of Mesoamerican origin. Growth habit failed to correlate with culinary or sensory traits. Breeders can benefit from the information about this core collection available at www.crf.inia.es/crfesp/paginaprincipaljudia.asp. (Author)

  1. Effects of culinary preparation on radionuclide levels in vegetable foodstuffs

    Energy Technology Data Exchange (ETDEWEB)

    Wilkins, B.T.; Bradley, E.J.; Dodd, N.J.

    1987-01-01

    Vegetables contaminated by fall-out from the Chernobyl nuclear reactor accident have been used to investigate how simple culinary methods can affect the levels of various radionuclides in the portion consumed by man. Only ..gamma.. ray emitting radionuclides were investigated. Those parts of vegetables normally considered inedible, for example coarse outer leaves, foliage or roots, can account for between 50% and 97% of the total radionuclide content. Washing of the edible parts of vegetables can reduce the levels still further, although the efficacy is dependent on both the radionuclide and the vegetable type. These normal domestic procedures can reduce intakes of recently deposited radionuclides on vegetables by about an order of magnitude. The results have implications for the scope of monitoring programmes that might follow any future accidental release. They also reinforce very strongly the requirement for measurements on edible parts rather than whole samples as a direct input to dose evaluation. These results further suggest that there is no need to revise the general assumptions made in accident consequence models regarding losses of activity between harvest and consumption. However, more rigorous assessments of dose should take account of vegetable type and probable means of preparation.

  2. Food for Thought: The Translation of Culinary References in Animation

    Directory of Open Access Journals (Sweden)

    Pilar González-Vera

    2015-08-01

    Full Text Available Food has traditionally been a cultural symbol reflecting historical roots in every country. It is precisely those cultural bonds that have made the translation of culinary references so difficult. The translation of food-related terms requires translators to consider, on the one hand, the cultural associations embedded in these terms, their meaning and function in the ST and, on the other hand, the translatability of the terms in the TT. As a socio-cultural phenomenon, food plays a fundamental role in the process of globalization in which we are immersed. We cannot disregard the fact that cultures are merging and that the introduction of new food terminology in our lexicon provides irrefutable evidence of globalization and acculturation. This paper focuses on the analysis of the role of food and its translation in the process of globalization. It analyses the relationship between food and culture in animated films like the Shrek saga, The princess and the frog, or Brave -films where food is not the focal point, but where it serves different purposes, such as acculturation, recreation of cultural identities and stereotypes, or humour. The analysis includes a study of the translation techniques applied in the dubbed versions of these films and their relationship to the process of domestication and foreignization in order to assess the social implications in texts aimed at a young audience.

  3. [Culinary as an object of study and intervention in the field of Food and Nutrition].

    Science.gov (United States)

    Diez-Garcia, Rosa Wanda; de Castro, Inês Rugani Ribeiro

    2011-01-01

    Culinary is approached here as an object of food and nutritional studies and interventions aimed at dietary changes. In order to explore the culinary potential, two studies are presented: one qualitative, focusing on dietary intake, with subjects from two socioeconomic sectors submitted to salt restrictions; the other uses cooking as structural axis of an educational method for promoting healthy eating. In both studies one can observe the potential of culinary: in the first, as a medium which allows access to information about food procedures that can improve the quality of information about food intake and food practices and, in the second, as an effective space for interventions aimed at food habit changes by addressing their sensorial, cognitive, symbolic and procedural dimensions.

  4. Culinary preparation as a tool to decrease the radioactive contamination in mussels

    International Nuclear Information System (INIS)

    Arapis, G.; Gasco, C.; Romero, L.; Martinez, A.

    1992-01-01

    The radiation dose to man from the ingestion of contaminated foodstuffs may be lower after culinary preparation than one calculated from raw food. In this study, cesium and cobalt loss from blue mussels contaminated under laboratory conditions was investigated after culinary preparation processes with and without application of corrective measures. A reduction in Cs-137 was observed into drinkable cooking liquids when mussels were previously washed. Part of the Co-60 was eliminated when boiling was introduced. This elimination was greater when the first boiling water was replaced by the final cooking liquid. Culinary preparation could reduce the Cs-137 content in the eatable part of mussels by a factor of 3 to 6. Maximum reduction was obtained when corrective actions were applied. The reduction of Co-60 content in the body of mussels was lower and the corrective actions applied through the cooking processes did not have any significant influence. (author)

  5. Purification, identification and preliminary crystallographic studies of a 2S albumin seed protein from Lens culinaris

    International Nuclear Information System (INIS)

    Gupta, Pankaj; Gaur, Vineet; Salunke, Dinakar M.

    2008-01-01

    A 2S albumin from L. culinaris was purified and crystallized and preliminary crystallographic studies were carried out. Lens culinaris (lentil) is a widely consumed high-protein-content leguminous crop. A 2S albumin protein (26.5 kDa) has been identified using NH 2 -terminal sequencing from a 90% ammonium sulfate saturation fraction of total L. culinaris seed protein extract. The NH 2 -terminal sequence shows very high homology to PA2, an allergy-related protein from Pisum sativum. The 2S albumin protein was purified using a combination of size-exclusion and ion-exchange chromatography. Crystals of the 2S seed albumin obtained using the hanging-drop vapour-diffusion method diffracted to 2.5 Å resolution and were indexed in space group P4 1 (or P4 3 ), with unit-cell parameters a = b = 78.6, c = 135.2 Å

  6. Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients.

    Science.gov (United States)

    Polak, Rani; Phillips, Edward M; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S; Burg, Tracey; Eisenberg, David

    2016-01-01

    Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges.

  7. Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients

    Science.gov (United States)

    Phillips, Edward M.; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S.; Burg, Tracey; Eisenberg, David

    2016-01-01

    Background: Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. Objective: The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. Methods: During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. Results: All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. Conclusions: There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges. PMID:26937315

  8. A degree-day model initiated by pheromone trap captures for managing pecan nut casebearer (Lepidoptera: Pyralidae) in pecans.

    Science.gov (United States)

    Knutson, Allen E; Muegge, Mark A

    2010-06-01

    Field observations from pecan, Carya illinoinensis (Wangenh.) Koch, orchards in Texas were used to develop and validate a degree-day model of cumulative proportional adult flight and oviposition and date of first observed nut entry by larvae of the first summer generation of the pecan nut casebearer, Acrobasis nuxvorella Nuenzig (Lepidoptera: Pyralidae). The model was initiated on the date of first sustained capture of adults in pheromone traps. Mean daily maximum and minimum temperatures were used to determine the sum of degree-days from onset to 99% moth flight and oviposition and the date on which first summer generation larvae were first observed penetrating pecan nuts. Cumulative proportional oviposition (y) was described by a modified Gompertz equation, y = 106.05 x exp(-(exp(3.11 - 0.00669 x (x - 1), with x = cumulative degree-days at a base temperature of 3.33 degrees C. Cumulative proportional moth flight (y) was modeled as y = 102.62 x exp(- (exp(1.49 - 0.00571 x (x - 1). Model prediction error for dates of 10, 25, 50, 75, and 90% cumulative oviposition was 1.3 d and 83% of the predicted dates were within +/- 2 d of the observed event. Prediction error for date of first observed nut entry was 2.2 d and 77% of model predictions were within +/- 2 d of the observed event. The model provides ample lead time for producers to implement orchard scouting to assess pecan nut casebearer infestations and to apply an insecticide if needed to prevent economic loss.

  9. Shared Medical Appointments: A Portal for Nutrition and Culinary Education in Primary Care—A Pilot Feasibility Project

    Science.gov (United States)

    Hauser, Michelle E.; Burgess, Jonathan D.; Eisenberg, David M.

    2015-01-01

    Introduction: Diseases linked to obesity such as cardiovascular disease, diabetes, degenerative joint disease, gastroesophageal reflux, and sleep apnea constitute a large portion of primary care visits. Patients with these conditions often lack knowledge, skills, and support needed to maintain health. Shared medical appointments (SMAs) that include culinary skills and nutrition education offer a novel, cost-effective way to address these diseases in primary care. Methods: Adult patients in a primary care practice at a large academic hospital in Boston, Massachusetts, who had at least 1 cardiovascular risk factor were invited to participate in SMAs that included cooking demonstrations and teaching about nutrition in addition to medical management of their conditions. Sessions were conducted by a physician and an assistant in a conference room of a traditional primary care practice as part of a pilot feasibility project. Results: Seventy patients, contributing a total of 156 patient visits, attended 17 nutrition-focused SMAs over a 4-year period. Patients were surveyed after each visit and indicated that they enjoyed the SMAs, would consider alternating SMAs with traditional one-on-one visits, and would recommend SMAs to others. Half would pay out of pocket or a higher copay to attend SMAs. Financially, the practice broke even compared with traditional one-onone office visits. Conclusion: In this feasibility study, chronic disease SMAs conducted with a culinary/nutrition focus were feasible, cost-effective, and well received by patients. Follow-up studies are needed to evaluate short- and long-term outcomes of this SMA model on obesity-related diseases. PMID:26665019

  10. Shared Medical Appointments: A Portal for Nutrition and Culinary Education in Primary Care-A Pilot Feasibility Project.

    Science.gov (United States)

    Delichatsios, Helen K; Hauser, Michelle E; Burgess, Jonathan D; Eisenberg, David M

    2015-11-01

    Diseases linked to obesity such as cardiovascular disease, diabetes, degenerative joint disease, gastroesophageal reflux, and sleep apnea constitute a large portion of primary care visits. Patients with these conditions often lack knowledge, skills, and support needed to maintain health. Shared medical appointments (SMAs) that include culinary skills and nutrition education offer a novel, cost-effective way to address these diseases in primary care. Adult patients in a primary care practice at a large academic hospital in Boston, Massachusetts, who had at least 1 cardiovascular risk factor were invited to participate in SMAs that included cooking demonstrations and teaching about nutrition in addition to medical management of their conditions. Sessions were conducted by a physician and an assistant in a conference room of a traditional primary care practice as part of a pilot feasibility project. Seventy patients, contributing a total of 156 patient visits, attended 17 nutrition-focused SMAs over a 4-year period. Patients were surveyed after each visit and indicated that they enjoyed the SMAs, would consider alternating SMAs with traditional one-on-one visits, and would recommend SMAs to others. Half would pay out of pocket or a higher copay to attend SMAs. Financially, the practice broke even compared with traditional one-onone office visits. In this feasibility study, chronic disease SMAs conducted with a culinary/nutrition focus were feasible, cost-effective, and well received by patients. Follow-up studies are needed to evaluate short- and long-term outcomes of this SMA model on obesity-related diseases.

  11. The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

    Science.gov (United States)

    Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

    2016-12-09

    The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

  12. Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts.

    Science.gov (United States)

    Lu, Qing-Yi; Summanen, Paula H; Lee, Ru-Po; Huang, Jianjun; Henning, Susanne M; Heber, David; Finegold, Sydney M; Li, Zhaoping

    2017-08-01

    The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice-specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of

  13. Attitudes toward Business Ethics and Degree of Opinion Leadership of Future Managers In the United States, Finland, and China

    Science.gov (United States)

    Comegys, Charles; Vaisanen, Jaani; Lupton, Robert A.; Rawlinson, David R.

    2013-01-01

    The purpose of this study was to compare the attitudes towards business ethics of future managers in three countries: the United State, Finland, and China, and determine whether business ethics attitudes differed by the student's major, class year, GPA, gender, age, and the number of ethics and religious studies courses completed. Additionally the…

  14. In Vitro and In Vivo Antidiabetic Evaluation of Selected Culinary-Medicinal Mushrooms (Agaricomycetes).

    Science.gov (United States)

    Singh, Varinder; Bedi, Gurleen Kaur; Shri, Richa

    2017-01-01

    Management of type 2 diabetes by delaying or preventing glucose absorption using natural products is gaining significant attention. Edible mushrooms are well documented for their nutritional and medicinal properties. This investigation was designed to evaluate the antidiabetic activity of aqueous extracts of selected culinary-medicinal mushrooms, namely, Pleurotus ostreatus, Calocybe indica, and Volvariella volvacea, using in vitro models (α-amylase inhibition assay, glucose uptake by yeast cells, and glucose adsorption capacity). The most active extract was subsequently examined in vivo using the oral starch tolerance test in mice. All prepared extracts showed dose-dependent inhibition of α-amylase and an increase in glucose transport across yeast cells. C. indica extract was the most active α-amylase inhibitor (half-maximal inhibitory concentration, 18.07 ± 0.75 mg/mL) and exhibited maximum glucose uptake by yeast cells (77.53 ± 0.97% at 35 mg/mL). All extracts demonstrated weak glucose adsorption ability. The positive in vitro tests for C. indica paved the way for in vivo studies. C. indica extract (200 and 400 mg/kg) significantly (P < 0.05) reduced postprandial blood glucose peaks in mice challenged with starch. The extract (400 mg/kg) and acarbose normalized blood glucose levels at 180 minutes, when they were statistically similar to values in normal mice. Thus, it may be concluded that the antidiabetic effect of C. indica is mediated by inhibition of starch metabolism (α-amylase inhibition), increased glucose uptake by peripheral cells (promotion of glucose uptake by yeast cells), and mild entrapment (adsorption) of glucose. Hence, C. indica can be developed as antidiabetic drug after detailed pharmacological studies.

  15. Organizational career management : "How and to which degree do organizational factors affect employees` perceived intraorganizational career opportunities?"

    OpenAIRE

    Helgø, Mirjam Theresa

    2010-01-01

    Master's thesis in Change management Due to increased globalization and international competition, contemporary organizations are becoming forced to go into survival mode and follow marked forces. For this reason, people today do not expect to keep a one-company-career, and it has become more common to build careers across rather than within organizations. Hence, retaining valued employees has become a challenge for employers, because people are more easily inclined to leave th...

  16. Public and private standards for dried culinary herbs and spices—Part II

    NARCIS (Netherlands)

    Schaarschmidt, Sara; Spradau, Franziska; Mank, Helmut; Banach, Jennifer L.; Fels, van der Ine; Hiller, Petra; Appel, Bernd; Bräunig, Juliane; Wichmann-Schauer, Heidi; Mader, Anneluise

    2016-01-01

    Dried culinary herbs and spices (DCHS) are minor food components with widespread use. Despite their low water activity, some microorganisms—including pathogenic and toxigenic ones—can survive in DCHS. The addition of microbial contaminated DCHS to ready-to-eat food in combination with improper

  17. Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

    Science.gov (United States)

    M.Nordin, N. R.; Stapa, S. H.; Darus, S.

    2013-01-01

    Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…

  18. A Culinary Cornucopia at the Second Annual Ethnic Food Cook-off | Poster

    Science.gov (United States)

    Imagine traveling the globe, sampling cuisines from countries as disparate as Russia, Switzerland, India, and Ethiopia. Sounds like a dream vacation, doesn’t it? Thanks to the Employee Diversity Team (EDT) and its group of gastronomic volunteers, the NCI at Frederick community was taken on this culinary journey, gratis, at the second annual Ethnic Food Cook-off. Read more...

  19. Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).

    Science.gov (United States)

    Seefeldt, Helene F; Tønning, Erik; Thybo, Anette K

    2011-01-15

    A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties. Copyright © 2010 Society of Chemical Industry.

  20. Selenium fertilization on lentil (Lens culinaris Medikus) grain yield, seed selenium concentration, and antioxidant activity

    Science.gov (United States)

    Selenium (Se) is an essential element for mammals but has not been considered as an essential element for higher plants. Lentil (Lens culinaris Medik.) is a cool season food legume rich in protein and a range of micronutrients including minerals (iron and zinc), folates, and carotenoids. The objecti...

  1. Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design

    Science.gov (United States)

    Mack, Glenn R.

    2012-01-01

    The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of…

  2. Evolving Curricular Models in Culinary Arts: An Instrumental Case Study of a Technical Field

    Science.gov (United States)

    Cossio, Allison

    2016-01-01

    The purpose of this research study was to examine how chefs and other individuals in the food industry understood the field of culinary arts. This study used an instrumental case study with purposeful sampling of multiple cases. Through a series of open-ended interviews using snowball-sampling strategy that concluded with 45 participants sharing…

  3. How does the science of physical and sensory properties contribute to gastronomy and culinary art?

    NARCIS (Netherlands)

    Piqueras Fiszman, B.; Varela, P.; Fiszman, S.

    2013-01-01

    What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions of science, the latest food innovations are percolating through to the

  4. Career Focus: Culinary Arts--Education for a Taste of Success

    Science.gov (United States)

    Reese, Susan

    2004-01-01

    Career and technical education is serving up great opportunities for students in culinary arts programs across the country. According to the National Restaurant Association (NRA), it is estimated that a total of 13.5 million workers will be needed for the rapidly growing restaurant and food-service industry by the year 2014. This article provides…

  5. How Has Vocational Culinary Arts Changed as a Result of a Redesign of the Education System.

    Science.gov (United States)

    VanLandingham, Paul G.

    Vocational education reforms that followed passage of the Carl D. Perkins Vocational Education Act of 1963 initiated the development of many new vocational culinary arts programs that trained high school students with state-of-the art equipment. When the National Consortium of Competency Based Education was established in 1973, it changed the form…

  6. Competing Values in the Culinary Arts and Hospitality Industry: Leadership Roles and Managerial Competencies

    Science.gov (United States)

    Riggs, Michael W.; Hughey, Aaron W.

    2011-01-01

    It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from…

  7. Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program.

    Science.gov (United States)

    Densmore, Roxanne T.

    This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a…

  8. Cooking up a culinary identity for Belgium. Gastrolinguistics in two Belgian cookbooks (19th century).

    Science.gov (United States)

    Parys, Nathalie

    2013-12-01

    The notion of cookbooks as socio-historic markers in a society is generally accepted within food studies. As both representations and prescriptions of food practices, perceived habits and attitudes towards food, they represent a certain identity for their readers. This paper investigates the nature of the identity that Belgian cookbooks constructed through their rhetoric. An important part of this study is to explore how and to what extent explicit reference to Belgium was made. To this end recipe titles/labels and recipe comments used in two leading bourgeois cookbooks from nineteenth-century Belgium were subjected to a quantitative and qualitative content analysis. The analysis showed that clear attention was paid to national culinary preferences. In terms of a domestic culinary corpus, it became apparent that both the Dutch and French editions of these cookbooks promoted dishes that were ascribed a Belgian origin. Internationality, however, was also an important building block of Belgian culinary identity. It was part of the desire of Belgian bourgeoisie to connect with an international elite. It fit into the 'search for sophistication', which was also expressed through the high representation of the more costly meats and sweet dishes. In addition, other references associated with bourgeois norms and values, such as family, convenience and frugality, were additional building blocks of Belgian culinary identity. Other issues such as tradition, innovation and health, were also matters of concerns to these Belgian cookbooks. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

    Directory of Open Access Journals (Sweden)

    Jennifer McMullen

    2017-05-01

    Conclusions:  Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

  10. Management of fourth degree obstetric perineal tear without colostomy using non - stimulated gracilis - our experience over eleven years

    Directory of Open Access Journals (Sweden)

    Jiten Kulkarni

    2016-01-01

    Full Text Available Background: Although gracilis muscle transposition for faecal incontinence has been well-described method, its literature for use in obstetric perineal tear without colostomy is sparse. In this study, we have tried to analyse its use in fourth-degree obstetric perineal tears. Patients and Methods: A total of 30 patients with recto-vaginal fistula with faecal incontinence secondary to obstetric perineal tear were retrospectively studied between February 2003 and May 2014. The recto-vaginal fistula was explored, dissected and identification of sphincters was done using muscle stimulator. Fistula closure was done followed by sphincter repair, vaginal tightening procedure and single gracilis transposition. None of the patients had covering colostomy. Faecal incontinence was assessed pre- and post-operatively by digital rectal examination (single examiner, Park's score and Corman's score in all cases and using barium hold and transperineal ultrasonography, manometric studies in a few cases. The outcome was measured at an average follow-up of 8.8 months (7–24 months. Results: As per Park's score 26 patients had Grade I continence, two had Grade II and two patients had Grade III continence. Corman's score improved from fair to excellent in 26 patients. The patients in whom manometry was performed showed a remarkable rise in both resting and squeeze pressures. Two patients developed post-operative infections in upper 1/3 thigh incision site and three patients at gluteal region scar site. Conclusion: Satisfactory continence following gracilis muscle could be achieved.

  11. Disease management 360 degrees: a scorecard approach to evaluating TRICARE's programs for asthma, congestive heart failure, and diabetes.

    Science.gov (United States)

    Yang, Wenya; Dall, Timothy M; Zhang, Yiduo; Hogan, Paul F; Arday, David R; Gantt, Cynthia J

    2010-08-01

    To assess the effect of TRICARE's asthma, congestive heart failure, and diabetes disease management programs using a scorecard approach. EVALUATION MEASURES: Patient healthcare utilization, financial, clinical, and humanistic outcomes. Absolute measures were translated into effect size and incorporated into a scorecard. Actual outcomes for program participants were compared with outcomes predicted in the absence of disease management. The predictive equations were established from regression models based on historical control groups (n = 39,217). Z scores were calculated for the humanistic measures obtained through a mailed survey. Administrative records containing medical claims, patient demographics and characteristics, and program participation status were linked using an encrypted patient identifier (n = 57,489). The study time frame is 1 year prior to program inception through 2 years afterward (October 2005-September 2008). A historical control group was identified with the baseline year starting October 2003 and a 1-year follow-up period starting October 2004. A survey was administered to a subset of participants 6 months after baseline assessment (39% response rate). Within the observation window--24 months for asthma and congestive heart failure, and 15 months for the diabetes program--we observed modest reductions in hospital days and healthcare cost for all 3 programs and reductions in emergency visits for 2 programs. Most clinical outcomes moved in the direction anticipated. The scorecard provided a useful tool to track performance of 3 regional contractors for each of 3 diseases and over time.

  12. Innovation, Management and Sustainability - change processes in the food service sector

    DEFF Research Database (Denmark)

    Kristensen, Niels Heine; Dahl, Astrid; Mikkelsen, Bent Egberg

    2005-01-01

    Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X......Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X...

  13. Ecosystem-based management of a Mediterranean urban wastewater system: a sensitivity analysis of the operational degrees of freedom.

    Science.gov (United States)

    Corominas, Lluís; Neumann, Marc B

    2014-10-01

    Urban wastewater systems discharge organic matter, nutrients and other pollutants (including toxic substances) to receiving waters, even after removing more than 90% of incoming pollutants from human activities. Understanding their interactions with the receiving water bodies is essential for the implementation of ecosystem-based management strategies. Using mathematical modeling and sensitivity analysis we quantified how 19 operational variables of an urban wastewater system affect river water quality. The mathematical model of the Congost system (in the Besòs catchment, Spain) characterizes the dynamic interactions between sewers, storage tanks, wastewater treatment plants and the river. The sensitivity analysis shows that the use of storage tanks for peak shaving and the use of a connection between two neighboring wastewater treatment plants are the most important factors influencing river water quality. We study how the sensitivity of the water quality variables towards changes in the operational variables varies along the river due to discharge locations and river self-purification processes. We demonstrate how to use the approach to identify interactions and how to discard non-influential operational variables. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Do Historical Production Practices and Culinary Heritages Really Matter? Food with Protected Geographical Indications in Japan and Austria

    NARCIS (Netherlands)

    Gugerell, Katharina; Uchiyama, Yuta; Kieninger, Pia; Penker, Marianne; Kajima, Shuichiro; Kohsaka, Ryo

    Geographical Indications (GIs) are collective intellectual property rights that protect food and other products uniquely linked to the production area, local geophysical conditions, and traditions, namely, with the terroir. Thus, GIs can contribute to the transmission and retention of culinary

  15. Medium selection for exopolysaccharide and biomass production in submerged cultures of culinary-medicinal mushrooms from Turkey

    NARCIS (Netherlands)

    Kizilcik, M.; Yamaç, M.; Griensven, van L.J.L.D.

    2010-01-01

    The present study investigates the exopolysaccharide (EPS) and biomass production of 18 strains of 15 species of culinary-medicinal higher Basidiomycetes in submerged culture under four different media. Gloeophyllum abietinum and Schizophyllum commune produced the highest EPS and biomass

  16. The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

    DEFF Research Database (Denmark)

    Bach, Vibe; Bennedbæk-Jensen, Sidsel; Kidmose, Ulla

    2013-01-01

    The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation...... in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attributes and sweetness were the best sensory attributes to discriminate between varieties, although differences in texture and taste were somewhat evened out during boiling and baking. Instrumentally...

  17. Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives

    Directory of Open Access Journals (Sweden)

    Mohar Singh

    2017-07-01

    Full Text Available The development of transgressive phenotype in the segregating populations has been speculated to contribute to niche divergence of hybrid lineages, which occurs most frequently at larger genetic distances. Wild Lens species are considered to be more resistant against major biotic and abiotic stresses than that of the cultivated species. In the present study, we assessed the comparative agronomic performance of lentil (Lens culinaris subsp. culinaris inter-sub-specific (L. culinaris subsp. orientalis and interspecific (L. ervoides derivatives, also discussed its probable basis of occurrence. The F3, F4, and F5 inter sub-specific and interspecific populations of ILL8006 × ILWL62 and ILL10829 × ILWL30, respectively revealed a substantial range of variation for majority of agro-morphological traits as reflected by the range, mean and coefficient of variation. A high level of fruitful heterosis was also observed in F3 and F4 progeny for important traits of interest. Phenotypic coefficient of variation (PCV was higher in magnitude than genotypic coefficient of variation (GCV in all generations for several quantitative characters. The results showed high heritability estimates for majority of traits in conjunction with low to high genetic advance in F3 and F4 generations. Further, F5 progeny of ILL10829 × ILWL30, manifested resistant disease reaction for fifteen recombinant inbred lines (RILs against (Fusarium oxysporum f. sp. lentis (Vasd. Srin. Gord.. The multilocation agronomic evaluation of both crosses showed better results for earliness, desirable seed yield and Fusarium wilt resistance under two agro-ecological regions of north-western India. These better performing recombinants of ILL8006 × ILWL62 and ILL10829 × ILWL30 can be advanced for further genetic improvement and developing high yielding disease resistant cultivars of lentil.

  18. Management of 2nd-degree facial burns using the Versajet(®) hydrosurgery system and xenograft: a prospective evaluation of 20 cases.

    Science.gov (United States)

    Duteille, Franck; Perrot, Pierre

    2012-08-01

    There is no single therapeutic scheme for the management of intermediary 2nd-degree facial burns, which can cause problems because of their uncertain course. It is preferable to obtain optimal healing of the face in order to avoid functional or cosmetic sequelae. Some practitioners recommend early excision (first week) of these burns, whereas others prefer to wait and perform surgery later (after 2 weeks). The practice in our burns unit is early surgery (from the first week) associated with hydrosurgical excision and application of a biosynthetic dressing (xenograft). A prospective follow-up of 20 cases was carried out to evaluate the efficacy of our protocol. The prospective evaluation was performed with follow-up at 2 weeks and 3, 6 and 12 months. The patients included had intermediary 2nd-degree burns on at least 15% of the face and no life-threatening prognosis. The mean age in our series was 40.5 years (16-72), the mean percentage of burn surface area was 27.75% and the mean percentage of facial burn was 60.75%. Early excision was performed (day 5-10) using the Versajet(®) system, which allows tangential water-dissection. Porcine xenograft (E-Z Derm(®)) was applied immediately afterwards. Patients whose healing process was not complete at 2 weeks were then scheduled to receive a thin autograft. Patients were followed up 2 weeks, 3, 6 and 12 months after discharge. Excision was performed at a mean 7.6 days, and mean initial healing time was 13.4 days. In three cases, a full-thickness skin graft was used, whereas healing occurred in the other patients without further grafts. Two patients had functional sequelae (ectropion) corrected later by repair surgery. The course of healing for the other patients proceeded normally. There is no consensus about the management of intermediate depth 2nd-degree facial burns. We chose to perform early surgery using the Versajet(®) system, which allows fine, precise excision, leaving nearly all of the healthy tissue in place

  19. Performance assessment of a programmable five degrees-of-freedom motion platform for quality assurance of motion management techniques in radiotherapy.

    Science.gov (United States)

    Huang, Chen-Yu; Keall, Paul; Rice, Adam; Colvill, Emma; Ng, Jin Aun; Booth, Jeremy T

    2017-09-01

    Inter-fraction and intra-fraction motion management methods are increasingly applied clinically and require the development of advanced motion platforms to facilitate testing and quality assurance program development. The aim of this study was to assess the performance of a 5 degrees-of-freedom (DoF) programmable motion platform HexaMotion (ScandiDos, Uppsala, Sweden) towards clinically observed tumor motion range, velocity, acceleration and the accuracy requirements of SABR prescribed in AAPM Task Group 142. Performance specifications for the motion platform were derived from literature regarding the motion characteristics of prostate and lung tumor targets required for real time motion management. The performance of the programmable motion platform was evaluated against (1) maximum range, velocity and acceleration (5 DoF), (2) static position accuracy (5 DoF) and (3) dynamic position accuracy using patient-derived prostate and lung tumor motion traces (3 DoF). Translational motion accuracy was compared against electromagnetic transponder measurements. Rotation was benchmarked with a digital inclinometer. The static accuracy and reproducibility for translation and rotation was quality assurance and commissioning of motion management systems in radiation oncology.

  20. [Changes in the nutritive value of food products after thermal culinary handling].

    Science.gov (United States)

    Skurikhin, I M

    1985-01-01

    The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).

  1. Radionuclide content of selected root vegetables as influenced by culinary preparation

    International Nuclear Information System (INIS)

    Adriano, D.C.; Doswell, A.C.; Ciravolo, T.G.; Pinder, J.E. III; McLeod, K.W.

    2000-01-01

    A greenhouse study involving root vegetables (carrot, red beet, and turnips) was conducted primarily to evaluate the effect of culinary processing (light washing, scrubbing, and peeling) on the radionuclide content of the edible portions. In terms of concentration ratio of the radionuclides left in roots after peeling, the trend follows: 90 Sr> 137 Cs>> 234 U congruent with 238 U≥ 238 Pu. The actinide contents in the roots were apparently due to surface adherence of the contaminated soil particulates as indicated by the diminution of the contents upon brushing the surface, which were further decreased by peeling the skin. Rigorous culinary processing of roots, such as scrubbing or peeling, could substantially diminish the contents of the actinides, but not of the more mobile 90 Sr and 137 Cs

  2. Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health.

    Science.gov (United States)

    Guiné, Raquel P F; Gonçalves, Fernando J

    2016-01-01

    Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.

  3. Radionuclide content of selected root vegetables as influenced by culinary preparation

    Energy Technology Data Exchange (ETDEWEB)

    Adriano, D.C.; Doswell, A.C.; Ciravolo, T.G.; Pinder, J.E. III; McLeod, K.W

    2000-07-01

    A greenhouse study involving root vegetables (carrot, red beet, and turnips) was conducted primarily to evaluate the effect of culinary processing (light washing, scrubbing, and peeling) on the radionuclide content of the edible portions. In terms of concentration ratio of the radionuclides left in roots after peeling, the trend follows: {sup 90}Sr>{sup 137}Cs>>{sup 234}U congruent with {sup 238}U{>=}{sup 238}Pu. The actinide contents in the roots were apparently due to surface adherence of the contaminated soil particulates as indicated by the diminution of the contents upon brushing the surface, which were further decreased by peeling the skin. Rigorous culinary processing of roots, such as scrubbing or peeling, could substantially diminish the contents of the actinides, but not of the more mobile {sup 90}Sr and {sup 137}Cs.

  4. Chemical composition of culinary wastes and their potential as a feed for ruminants

    Energy Technology Data Exchange (ETDEWEB)

    Summers, J.D.; MacLeod, G.K.; Warner, W.C.

    1980-09-01

    Culinary wastes were collected from three different sources, namely, institutional, restaurant and household. As dry matter content of the food wastes increased, protein level (on a dry weight basis) remained relatively constant, whereas fat content markedly increased. Sheep readily adapted to a diet containing 35% of dry matter as food wastes, their daily dry matter intake being 4.5% of body weight; this suggested that palatability was no problem. Digestibility values of 76, 68, 73 and 99% were calculated for dry matter, protein ether extract and acid detergent fibre fractions of garbage, indicating that the material had a high nutritive value for sheep. The culinary wastes had a low count of harmful bacteria. Storage of the material at room temperature resulted in molds and odours after a week, indicating that the material deteriorated quite rapidly. The addition of organic acids or formaldehyde kept the material quite stable for several weeks.

  5. Headspace screening: A novel approach for fast quality assessment of the essential oil from culinary sage.

    Science.gov (United States)

    Cvetkovikj, Ivana; Stefkov, Gjoshe; Acevska, Jelena; Karapandzova, Marija; Dimitrovska, Aneta; Kulevanova, Svetlana

    2016-07-01

    Quality assessment of essential oil (EO) from culinary sage (Salvia officinalis L., Lamiaceae) is limited by the long pharmacopoeial procedure. The aim of this study was to employ headspace (HS) sampling in the quality assessment of sage EO. Different populations (30) of culinary sage were assessed using GC/FID/MS analysis of the hydrodistilled EO (pharmacopoeial method) and HS sampling directly from leaves. Compound profiles from both procedures were evaluated according to ISO 9909 and GDC standards for sage EO quality, revealing compliance for only 10 populations. Factors to convert HS values, for the target ISO and GDC components, into theoretical EO values were calculated. Statistical analysis revealed a significant relationship between HS and EO values for seven target components. Consequently, HS sampling could be used as a complementary extraction technique for rapid screening in quality assessment of sage EOs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    OpenAIRE

    Sharma, S. K.; Gautam, N.

    2015-01-01

    The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, ...

  7. Polyphenolic characterization and chromatographic methods for fast assessment of culinary Salvia species from South East Europe.

    Science.gov (United States)

    Cvetkovikj, I; Stefkov, G; Acevska, J; Stanoeva, J Petreska; Karapandzova, M; Stefova, M; Dimitrovska, A; Kulevanova, S

    2013-03-22

    Although the knowledge and use of several Salvia species (Salvia officinalis, Salvia fruticosa, and Salvia pomifera) can be dated back to Greek Era and have a long history of culinary and effective medicinal use, still there is a remarkable interest concerning their chemistry and especially the polyphenolic composition. Despite the demand in the food and pharmaceutical industry for methods for fast quality assessment of the herbs and spices, even now there are no official requirements for the minimum content of polyphenols in sage covered by current regulations neither the European Pharmacopoeia monographs nor the ISO 11165 standard. In this work a rapid analytical method for extraction, characterization and quantification of the major polyphenolic constituents in Sage was developed. Various extractions (infusion - IE; ultrasound-assisted extraction - USE and microwave-assisted extraction - MWE) were performed and evaluated for their effectiveness. Along with the optimization of the mass-detector and chromatographic parameters, the applicability of three different reverse C18 stationary phases (extra-density bonded, core-shell technology and monolith column) for polyphenolics characterization was evaluated. A comprehensive overview of the very variable polyphenolic composition of 118 different plant samples of 68 populations of wild growing culinary Salvia species (S. officinalis: 101; S. fruticosa: 15; S. pomifera: 2) collected from South East Europe (SEE) was performed using HPLC-DAD-ESI-MS(n) and more than 50 different compounds were identified and quantified. With this work the knowledge about polyphenols of culinary Sage was expanded thus the possibility for gaining an insight into the chemodiversity of culinary Salvia species in South East Europe was unlocked. Copyright © 2013 Elsevier B.V. All rights reserved.

  8. Culinary Contests in Periodicals as Reflection of Russians’ Everyday Life in Conditions of Modern Economic Reforms

    Directory of Open Access Journals (Sweden)

    Ольга Дмитриевна Попова

    2013-12-01

    Full Text Available The article is devoted to the analysis of publications of culinary recipes contests in various periodicals. They demonstrate the specificity of Russians’ everyday life in conditions of economic reforms in the country. The published recipes reflect the dynamics of the socio-economic life of the population. These publications demonstrate various ways of doing housekeeping in conditions of the changing economic situation, which influenced the peculiarities of cooking food.

  9. Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

    Science.gov (United States)

    Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

    2016-01-01

    Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

  10. Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students.

    Science.gov (United States)

    Cooper, Marcia J; Mezzabotta, Leanne; Murphy, Joseph

    2017-03-01

    The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. An online bilingual survey was created using Survey Monkey TM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%). Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.

  11. When life gives you lemons: The effectiveness of culinary group intervention among cancer patients.

    Science.gov (United States)

    Barak-Nahum, Ayelet; Haim, Limor Ben; Ginzburg, Karni

    2016-10-01

    Previous studies have shown that the dietary habits of cancer patients and survivors have significant implications for their recovery and quality of life. The current study examined the effectiveness of an innovative culinary group intervention on cancer patients' quality of life through changes in their eating behaviors, as manifested by an increase in their tendency towards intuitive eating and healthy food choices. In total, 190 cancer patients participated in this study, and were allocated to an intervention or a wait-list control group. A battery of self-report questionnaires assessing food choices, intuitive eating, health-related quality of life, and subjective well-being was administered at two time points: Before the intervention (T1) and at the end of the three month intervention (T2). Analyses revealed an increase in health-related quality of life and well-being among the intervention group. Intuitive eating and healthy food choices also increased among the intervention but not wait-list control group. Finally, results indicated that participation in the culinary group intervention and improvements in health-related quality of life and well-being were mediated by changes in eating behaviors. Our findings demonstrate that nutrition and eating behaviors have a significant effect on cancer patients' physical and emotional adjustment. A culinary group intervention seems to target patients' physical and emotional needs and promote their adjustment. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants.

    Science.gov (United States)

    Lane, Christel

    2011-12-01

    The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine. © London School of Economics and Political Science 2011.

  13. Failure of survival strategies in adaption of heavy metal environment in lens culinaris and phaseolus mungo

    International Nuclear Information System (INIS)

    Haider, S.; Azmat, R.

    2012-01-01

    Lead (Pb)-treated Lens culinaris and Phaseolus mungo seedlings leaves showed considerable reduction in the size with enhance proline and phenol contents while peroxidase and lignin activity was Pb/sup 2+/ dose dependent. The reduced leaves sizes of both seedlings were correlated with an increase in Pb/sup 2+/levels, and activities of peroxidase and lignin deposition in it. The intensification of activities of peroxidase and phenol in the Pb/sup 2+/ treated plants were accompanied by an increase in the biosynthesis of the lignin contents as their function is of scavenging ROS radical. A strong correlation (r/sup 2/=0.8570) was observed between Pb/sup 2+/ and lignin deposition in the Lens culinaris whereas it was non-significant in Phaseolus mungo (r/sup 2/=0.466). Increased in the lignin contents in the Lens culinaris as a chemical adaptation of the cell walls of various leaves tissues for endurance while decrease in the lignin contents in Phaseolus mungo at high dose of Pb/sup 2+/ may be attributed with the decline in the peroxidase activity. Investigations revealed that although plants adopt several biochemical strategies for their survival but toxicity of Pb/sup 2+/was significant due to which plant fails to continue in stay alive. (author)

  14. Pengaruh Implementasi Customer Relationship Management (Crm) Untuk Menjaga Loyalitas (Survei Pada Pelanggan Kedai Kober Mie Setan Di Jl. Soekarno Hatta, Malang)

    OpenAIRE

    Sari Dewi, Putri Pamungkas; Fauzi, Achmad

    2017-01-01

    Along with the advancement of global economy, there are many culinary businesses growing in the society especially the trending hot culinary business. The application of Customer Relationship Management (CRM) is expected to become an appropriate strategy to face the high competition. The objective of this study is to identify and explain the influence, both simultaneous and partial, of Customer Relationship Management (CRM), that consists of the USAge of consumer database, marketing process, ...

  15. An Analysis of the Expediency Social Media for Culinary Products Marketing on Micro and Middle Enterprise in Pekanbaru City

    Science.gov (United States)

    Arisandi, Diki; Sukri

    2017-12-01

    Today, there are many culinary business can be found Pekanbaru city. To increase the benefit, the culinary entrepreneurs are using social media such as Facebook, twitter, instagram, whatsapp and others. This research discussed about the expediency of social media analysis for culinary products marketing on micro and middle enterprise in Pekanbaru by using structural equation modeling method. The Variables were used in this research are the selection of social media, updating information, response to costumers, quality and price as variable x to culinary business marketing as variable y. Data retrieval comes from a questionnaire filled by culinary entrepreneurs who are using social media to sell their product to customer in Pekanbaru. The result of this research displayed that the value of validity to the questionnaire was minimum = 0.083 and maximum = 0.547, RMSEA = 0.08, AGFI = 0.705, CMIN / DF = 1.834, TLI = 0.813 and CFI = 0.843. From the results of these measurements can be concluded that six of seven components of the measurement value can be avowed as acceptable, so the final result in this research is all the x variables have a positive influence on y variable.

  16. Culinary and hospitality teaching as a research-based profession

    African Journals Online (AJOL)

    Research in Hospitality Management is co-published by NISC (Pty) Ltd and Routledge, Taylor & Francis Group. Copyright © NISC (Pty) .... in medical cases, law cases, or in the physical models of of ... provide teachers with the sort of concepts and insights that .... creation of strategic research plans, the selection of research.

  17. Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience.

    Science.gov (United States)

    Byrnes, Nadia; Loss, Christopher R; Hayes, John E

    2015-12-01

    In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

  18. PENGEMBANGAN MAKANAN KHAS BALI SEBAGAI WISATA KULINER (CULINARY TOURISM DI DESA SEBATU KECAMATAN TEGALALANG GIANYAR

    Directory of Open Access Journals (Sweden)

    I. A. Trisna Eka Putri

    2013-09-01

    Full Text Available Sebatu village has its special characteristics of traditional foods and beverages which can be developed as culinarytourism. Besides the taste and form of the foods , the cooking process from the ingredients until become theready food, and the presentation of the foods can be the interesting attraction to offer. Organizing the traditionalfood and beverages of Sebatu Village which is the part of the daily life in this village need to be developed as theinteraction tools and media among the local community and the tourist. The activities form such as; eating andenjoy the food together ( for lunch or dinner, etc , organizing the restaurant, coffee shop, or cafe in the strategiclocation surrounding the village, cooking courses for the women organization and the other programs. Theseprograms of course need the education, training exercise and also the workshop how to make good presentation,improve the quality according to international standard, and also the sanitation and hygiene. Since Sebatu Villagedevelopes to become a Tourism Village as one of the destination, the organized traditional food and beveragesbusiness can be developed as the culinary tourism so that the local community can interacte directly with thetourists in Gianyar. The type of culinary to be developed in Sebatu such as : Jukut Ares as a appetizer. Nasi Sela,Tipat Cantok, Betutu, Be Guling, Lawar Gedang, Jukut Urab as the main course. Tape Ketan and Jaje Uli,,Jaje Dadar, Jaje Timus, Kolak Biu/Sela as the dessert. All of these culinary can be adapted to the internationalgastronomy from the form, purpose and essence so that it can be presented and offered to the tourists

  19. Do culinary preparations influence 210Po activity concentration in fin fishes?

    International Nuclear Information System (INIS)

    Praveen Pole, R.P.; Godwin Wesley, S.; Rajan, M.P

    2013-01-01

    Polonium-210, a member of the 238 U series, is a major source of internal radiation dose to marine organisms and human beings. This naturally occurring radionuclide is responsible for a considerable proportion of radiation exposure of humans, in particular, through consumption of seafood. Considering all these facts, many countries and various international agencies have carried out studies for assessing the levels of 210 Po globally. The volatile nature of 210 Po at high temperatures would significantly reduce its activity concentration in various culinary preparations of seafood. Some studies of fishes have shown no measurable reduction in 210 Po activity in culinary preparations and some authors have reported measurable increase. Based on this scenario, the present study was aimed at estimating 210 Po activity concentrations in different culinary preparations of fishes traditionally prevalent in the coastal region of southern Tamil Nadu. The commonly available fish species (Sardinella sp., Leiognathus sp., Katsuwonus sp., Stolephorus sp. and Chirocentrus sp.) consumed more by the people of this region were collected from nearby fish-landing centre (Kanyakumari and Manakudi). The samples were washed thoroughly with tap water and eviscerated. The fillets were divided into four groups. Fresh fillets analysed as such; A portion of the sample was subjected to oil-frying (with commonly used spices and salt); One portion of the sample was salt-dried; Another portion of the sample was boiled (curry) along with common spices and salt. Ten to twenty grams of each sample was subjected to wet-digestion using 70% conc. HNO 3 followed by the addition of 40% H 2 O 2

  20. On the Culinary Culture of Laos%老挝饮食文化略论

    Institute of Scientific and Technical Information of China (English)

    郑南

    2015-01-01

    老挝是东盟十国之一,东南亚地区唯一的内陆国,其饮食文化在形成的过程中主要受到中国、法国、泰国与越南的影响,中西交汇而具民族特点。中国与东南亚地区文化交流的历史已经有两千年以上的文字记录,古代中华文化深刻影响了东南亚地区的政治、经济、科技、文化、宗教、习俗等诸多领域。具有资源、文化、技术、地缘优势的中华饮食文化,在农业耕作技术、作物品种、食物原料、烹调方法、饮食器具、饮食习俗等方面曾长期而深入地影响过东南亚地区。近代以来作为中国的重要贸易地区,“一带一路”所涵盖的国家,对其饮食文化的构成及特点进行研究与讨论具有重要意义。%Laos is the only one of the ten ASEAN nations that does not have an inch of coastline.Its culinary culture is influenced by those of China, France, Thailand and Vietnam.In other words, its culi-nary is a combination of the eastern and the western.Having a recorded history of exchange with China and other southeastern Asian counties of more than two thousand years, its politics, economy, science, cul-ture, religion and custom are greatly influenced by its neighbors, especially those of China as China is close to Laos and has been superior in resources, culture, technology, agriculture, crops growing, food materials, cooking technology, utensils and culinary habits.It is important to devote some attention to the structure and characteristics of the culinary culture of Laos as it is an important trading partner of China and a country covered in the One Belt and One Road program.

  1. Well-Nourished Beauty. Culinary Symbolism in the Mass Culture of North Korea, 1960-2014

    OpenAIRE

    Gabroussenko, Tatiana

    2015-01-01

    En el discurs oficial del “paradís a la terra” propi de la República Popular Democràtica de Corea (RPDC), la qüestió del menjar va evolucionar deixant de ser un assumpte descuidat i minimitzat per esdevenir un símbol d’autenticitat nacional i lleialtat cap a el Líder. Aquest article pretén traçar el desenvolupament històric del simbolisme culinari en la cultura oficial de masses de Corea del Nord, a correlació amb les tendències canviants en la propaganda oficial de la RPDC....

  2. Well-Nourished Beauty : Culinary Symbolism in the Mass Culture of North Korea, 1960-2014

    OpenAIRE

    Gabroussenko, Tatiana

    2015-01-01

    In the official discourse of the “paradise on earth” of the Democratic People’s Republic of Korea (DPRK), food evolved from a neglected and downplayed topic to become a symbol of national authenticity and loyalty to the Leader. This article seeks to trace the historical development of culinary symbolism in North Korean official mass culture in correlation with the changing trends in DPRK official propaganda. En el discurso oficial del “paraíso en la tierra” propio de la República Popular D...

  3. Influence of culinary processing on the 90Sr extraction from the animal bones

    International Nuclear Information System (INIS)

    Novakova, E.; Petkov, T.; Shopov, N.

    1990-01-01

    The beta-radioactivity of femur of young animals having consummed contaminated food after Chernobyl is measured - fresh, after boiling in the course of 1.5 hrs, and the broth from cookery processing. Before the analysis each sample has been ashed and homogenized. The radioactivity of the samples is registered by a beta-radiometer (with an efficiency for 90 Y - 60%). No statistically significant differences have been established in the 90 Sr content between the processed and unprocessed bones; the radionuclide content in the broth is negligible. In the light of these results the requirements for removing the bones before the culinary processing prove senseless. 1 tab

  4. Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

    Directory of Open Access Journals (Sweden)

    Noorlidah Abdullah

    2012-01-01

    Full Text Available Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC. Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI. Ganoderma lucidum (30.1%, Schizophyllum commune (27.6%, and Hericium erinaceus (17.7% showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL. Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents.

  5. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.

    Science.gov (United States)

    Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

    2013-06-17

    The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters ( a *, h *), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

  6. Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

    Science.gov (United States)

    Abdullah, Noorlidah; Ismail, Siti Marjiana; Aminudin, Norhaniza; Shuib, Adawiyah Suriza; Lau, Beng Fye

    2012-01-01

    Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC). Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI). Ganoderma lucidum (30.1%), Schizophyllum commune (27.6%), and Hericium erinaceus (17.7%) showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL). Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents. PMID:21716693

  7. Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure.

    Science.gov (United States)

    Dos Santos Fogaça, Fabíola Helena; Soares, Cristina; Oliveira, Marta; Alves, Ricardo N; Maulvault, Ana L; Barbosa, Vera L; Anacleto, Patrícia; Magalhães, João Avelar; Bandarra, Narcisa M; Ramalhosa, Maria João; Morais, Simone; Marques, António

    2018-07-01

    This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg -1 , with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg -1 ), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers. Copyright © 2018 Elsevier Inc. All rights reserved.

  8. Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness.

    Science.gov (United States)

    Bach, Vibe; Mikkelsen, Laerke; Kidmose, Ulla; Edelenbos, Merete

    2015-07-01

    Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption. © 2014 Society of Chemical Industry.

  9. Winter sowing of adapted lines as a potential yield increase strategy in lentil (Lens culinaris Medik.

    Directory of Open Access Journals (Sweden)

    Abel Barrios

    2016-06-01

    Full Text Available Lentil (Lens culinaris Medik. subsp. culinaris is a traditional crop in Spain although current grain yield in Spain is relatively low and unstable. The effect of an early sowing date (winter sowing on yield in the Spanish Central Plateau (meseta was analyzed comparing it to the traditional spring sowing. Yield from eleven cultivars currently available for sowing in Spain and two F6:7  populations of recombinant inbred lines (RIL, ´Precoz´ × ´WA8649041´ (89 lines and ´BGE016365´ × ´ILL1918´ (118 lines, was evaluated in winter and spring sowing dates for three seasons (2005/06, 2006/07 and 2007/08 and two localities. Yield and stability were assessed by the method of consistency of performance with some modifications. When comparing with the best currently available cultivars sown in the traditional spring sowing date, (with an estimated average yield of 43.9 g/m in our experimental conditions, winter sowing using adapted breeding lines proved to be a suitable strategy for increasing lentil yield and yield stability in the Spanish meseta, with an average yield increase of 111% (reaching an estimated yield of 92.8 g/m. Results point to that lentil production can greatly increase in the Spanish meseta if adequate plant materials, such as some of the lines analyzed, are sown at late fall.

  10. Winter sowing of adapted lines as a potential yield increase strategy in lentil (Lens culinaris Medik.)

    Energy Technology Data Exchange (ETDEWEB)

    Barrios, A.; Aparicio, T.; Rodríguez, M.J.; Pérez de la Vega, M.; Caminero, C.

    2016-11-01

    Lentil (Lens culinaris Medik. subsp. culinaris) is a traditional crop in Spain although current grain yield in Spain is relatively low and unstable. The effect of an early sowing date (winter sowing) on yield in the Spanish Central Plateau (meseta) was analyzed comparing it to the traditional spring sowing. Yield from eleven cultivars currently available for sowing in Spain and two F6:7 populations of recombinant inbred lines (RIL), ´Precoz´ × ´WA8649041´ (89 lines) and ´BGE016365´ × ´ILL1918´ (118 lines), was evaluated in winter and spring sowing dates for three seasons (2005/06, 2006/07 and 2007/08) and two localities. Yield and stability were assessed by the method of consistency of performance with some modifications. When comparing with the best currently available cultivars sown in the traditional spring sowing date, (with an estimated average yield of 43.9 g/m in our experimental conditions), winter sowing using adapted breeding lines proved to be a suitable strategy for increasing lentil yield and yield stability in the Spanish meseta, with an average yield increase of 111% (reaching an estimated yield of 92.8 g/m). Results point to that lentil production can greatly increase in the Spanish meseta if adequate plant materials, such as some of the lines analyzed, are sown at late fall. (Author)

  11. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

    Science.gov (United States)

    Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

    2013-01-01

    The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms. PMID:28239112

  12. Leading Change: A Case Study of Leadership Practices from the Development of the Niagara County Community College Culinary Institute

    Science.gov (United States)

    Caton, Jazmin; Mistriner, Mark

    2016-01-01

    The purpose of this case study was to evaluate the lessons learned from the development of a project that set out to revitalize an economically depressed area with an innovative approach to workforce development through partnerships. The focus was to utilize the development of the Niagara County Community College Culinary Institute as an example…

  13. Enterobacteriaceae rsistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia

    NARCIS (Netherlands)

    Veldman, K.T.; Kant, A.; Dierikx, C.M.; Essen-Zandbergen, van A.; Wit, B.; Mevius, D.J.

    2014-01-01

    Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which

  14. Early activation of lipoxygenase in lentil (Lens culinaris) root protoplasts by oxidative stress induces programmed cell death

    NARCIS (Netherlands)

    Vliegenthart, J.F.G.; Maccarrone, M.; Zadelhoff, G. van; Veldink, G.A.; Finazzi Agrò, A.

    2000-01-01

    Oxidative stress caused by hydrogen peroxide (H2O2) triggers the hypersensitive response of plants to pathogens. Here, short pulses of H2O2 are shown to cause death of lentil (Lens culinaris) root protoplasts. Dead cells showed DNA fragmentation and ladder formation, typical hallmarks of apoptosis

  15. Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.

    Science.gov (United States)

    Rakhi, N K; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

    2018-01-01

    Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms.

  16. Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices

    Science.gov (United States)

    Mukherjee, Jagriti

    2018-01-01

    Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms. PMID:29813110

  17. The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students

    Science.gov (United States)

    Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P.

    2017-01-01

    This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…

  18. Value Added: Learning Communities, Experiential Process and Student Engagement in Life Long Learning in the Culinary Arts

    Science.gov (United States)

    Smyth, Thomas J.

    2016-01-01

    Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our…

  19. The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students’ Performance after Internship in Private Colleges

    Directory of Open Access Journals (Sweden)

    Harun Hairuddin

    2018-01-01

    Full Text Available With the demand of culinary arts graduates in hospitality industry, more higher learning institutions especially private colleges offer the programs. The course syllabus of culinary arts is specifically designed to provide a strong foundation for students who aspire to be chefs in the local and international fields. Students are equipped with a basic education in the culinary skills and knowledge associated with the cognitive and psychomotor domain. This study investigates the influence of the cognitive and psychomotor domain effect to private college student’s performance after internship. The internship program is gradually enhancing the students’ knowledge; confidence level and psychomotor performance which enable them to at least gain confidence when performing their practical assessment after coming back from internship. This is a positive indication in the beginning of the students’ life before expose into a real life work situation. Thus, this research can be a guidance for the private institutional lecturers to look into the effectiveness of cognitive and psychomotor domain of culinary art students’ performance in their internship programs.

  20. Competitive Ability of Lentil (Lens culinaris L. Cultivars to Weed Interference under Rain-fed Conditions

    Directory of Open Access Journals (Sweden)

    Javad Hamzei

    2016-07-01

    Full Text Available Introduction The lentil or masoor (Lens culinaris L. is a brushy annual plant of the legume family, grown for its lens-shaped seeds. Lentil has been one of the first crops domesticated in the Near East. With 26% protein, lentil is the vegetable with the highest level of protein other than soybeans, and it is an important part of people’s diet in many parts of the world. It is reported that the average yield of lentil is considerably low compared to its potential yield of 1500-2000 kg ha-1, obtained in the research field. Such lower yield may be attributed to the poor management of the crop among which poor weed management is an important one. Lentil crop is not very competitive against weeds due to small and weak canopy. Weed reduces yield through competition with crop plants for space, moisture, light and plant nutrients. Generally 20 to 30% losses of grain yield are quite usual and may increase even 50%, if the crop management practices are not properly followed (Deihimfard et al., 2007. The modern lentil varieties give good yield if the land remains weed free for the first one month. However, most of the farmers are reluctant to control weeds in lentil field timely and finally, loses yield. Inadequate weed control was found to reduce the yield 40-66% in lentil (Erman et al., 2008; McDonald et al., 2007. A major component of integrated weed management is the use of more competitive crops, although the selection of better crop competitiveness is a difficult task. The use of competitive plants for weed control could be considered cost-effective and less labour-intensive, and thus reduces the amount of herbicides required. Therefore, the aim of this research was to evaluate lentil competitive ability and to compare the effects of cultivar selection. Materials and methods An experiment was carried out as a factorial based on a randomized complete block design (RCBD with 10 treatments and three replications. Experimental treatments included hand

  1. Development of teaching materials on "Environmental risk assessment" in English for master students Double Degree program "Ecology and natural resource management"

    OpenAIRE

    Осипова, Нина Александровна; Матвеенко, Ирина Алексеевна

    2014-01-01

    The experience in development of learning package for teaching courses in joint Master curricula in English is presented. The developed teaching manuals on “Environmental Risk Assessment” in English for 347 Master students learning joint Double Degree Program of TPU and Paris-11 University reflects the international experience accumulated in this sphere taking into account the latest scientific achievements.

  2. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    Science.gov (United States)

    Sharma, S. K.; Gautam, N.

    2015-01-01

    The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65–70%) over SFA (30–35%) was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities. PMID:26199938

  3. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    Directory of Open Access Journals (Sweden)

    S. K. Sharma

    2015-01-01

    Full Text Available The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene, flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65–70% over SFA (30–35% was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities.

  4. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species.

    Science.gov (United States)

    Sharma, S K; Gautam, N

    2015-01-01

    The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65-70%) over SFA (30-35%) was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities.

  5. The relationship between culinary skills and eating behaviors: Challenges and opportunities for parents and families.

    Science.gov (United States)

    Metcalfe, Jessica Jarick; Leonard, Darin

    2018-07-01

    Unhealthy dietary intake among American children and adults is of great concern to public health practitioners, nutritional scientists, and child development experts. Cooking skills are related to healthier dietary intake among Americans of all ages, but remain a substantial barrier for many parents who want to serve healthy meals for their families at home. Culinary education interventions are effective solutions for many parents who do not know how to cook, but issues with participation bias mean that these programs are not effective solutions for all individuals. The food industry should develop solutions to help those parents for whom learning cooking skills is not an option - specifically through the development of healthier pre-assembled or prepared foods that do not require cooking skills to make. In the future, the research community should also strive to collect comprehensive population-based data on the state of cooking skills in the United States. Copyright © 2018 Elsevier Inc. All rights reserved.

  6. Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

    Science.gov (United States)

    Dhuique-Mayer, Claudie; Servent, Adrien; Descalzo, Adriana; Mouquet-Rivier, Claire; Amiot, Marie-Josèphe; Achir, Nawel

    2016-11-01

    This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and the bioaccessibility (called micellarization, using an in vitro digestion model). Partitioning of carotenoids differed according to their lipophilicity: lycopene, β-carotene and lutein diffused to the oil phase (100%, 70% and 10% respectively). In contrast with the poor carotenes/tocopherol bioaccessibility (0.9-1%), the highest micellarization was observed for lutein (57%) and it increased with heating time and viscosity change. Domestic culinary cooking practices probably increase the bioavailability of carotenes mainly by their diffusion to the oil phase, facilitating their in vivo transfer into micelles. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Chemical Form of Selenium in Naturally Selenium-Rich Lentils (Lens Culinaris L.) From Saskatchewan

    Energy Technology Data Exchange (ETDEWEB)

    Thavarajah, D.; Vandenberg, A.; George, G.N.; Pickering, I.J.

    2009-06-04

    Lentils (Lens culinaris L.) are a source of many essential dietary components and trace elements for human health. In this study we show that lentils grown in the Canadian prairies are additionally enriched in selenium, an essential micronutrient needed for general well-being, including a healthy immune system and protection against cancer. Selenium K near-edge X-ray absorption spectroscopy (XAS) has been used to examine the selenium biochemistry of two lentil cultivars grown in various locations in Saskatchewan, Canada. We observe significant variations in total selenium concentration with geographic location and cultivar; however, almost all the selenium (86--95%) in these field-grown lentils is present as organic selenium modeled as selenomethionine with a small component (5--14%) as selenate. As the toxicities of certain forms of arsenic and selenium are antagonistic, selenium-rich lentils may have a pivotal role to play in alleviating the chronic arsenic poisoning in Bangladesh.

  8. Culinary and nutritional quality of Phaseolus vulgaris seeds as affected by environmental factors

    Directory of Open Access Journals (Sweden)

    Kigel J.

    1999-01-01

    Full Text Available Efficient selection for specific culinary and nutritional quality traits needs a better understanding of the genetic and environmental control of quality traits at the structural, physiological and biochemical levels. Field experiments indicate great variability in the Phaseolus gene pool regarding the content of antinutritional compounds, as well as in cooking characteristics of the seeds. These seed attributes are strongly affected by geographic location, edaphic and climatic conditions at site of cultivation. However, information on the influence of specific environmental factors (such as temperature, water availability, edaphic conditions, etc. on seed quality traits, as well as on their stability is very scarce. This lack of knowledge impairs a faster progress in the improvement of Phaseolus seed quality.

  9. Pragmatically on the sense of taste - a short treatise based on culinary art.

    Science.gov (United States)

    Waluga, Marek; Jonderko, Krzysztof; Buschhaus, Magdalena

    2013-01-01

    The sense of taste is essential for proper functioning of the organism. The authors describe, in an accessible way, the complex mechanisms of taste perception. The structure of particular taste receptors, variants of their activation, as well as physical and chemical factors modifying the sensation of taste, are presented. Exquisite culinary examples are given in order to facilitate the reader with the understanding of why, at the level of the cerebral cortex, a virtually infinite number of combinations of taste sensations can be perceived. The discourse is spiced up by reflections of the eminent philosopher of taste, J.A. Brillat-Savarin, who convinces us that food intake should be not only a physiological act, but also a refined pleasure.

  10. Antioxidant activity of phenolic compounds in lentil seeds (Lens culinaris L.

    Directory of Open Access Journals (Sweden)

    Dragišić-Maksimović Jelena

    2010-01-01

    Full Text Available The antioxidant activities of methanol extracts of lentil seeds (Lens culinaris L. have been investigated in this work. Scarce reference data describe lentil seeds as rich in polyphenols, which are reported to exhibit bioactive properties due to their capability to reduce or quench reactive oxygen species. The content and composition of phenolics is highly dependent of the cultivars, environments/growth conditions and method of analysis. Therefore, this study is an effort in investigation of phenolics content and composition in lentil seeds trying to prove the contribution of identified phenolics to antioxidant capacity. HPLC measurements revealed that lentil seeds contain gallic acid, epicatechin, catechin, protocatechuic acid, rutin, p-coumaric acid and umbeliferone. Their DPPH radical scavenging activity was in descending order from gallic acid to umbeliferone. The presented results contribute to knowledge of the implications in dietary intake of phenolic compounds from lentil seeds.

  11. Rhizobium laguerreae is the main nitrogen-fixing symbiont of cultivated lentil (Lens culinaris) in Morocco.

    Science.gov (United States)

    Taha, Kaoutar; Berraho, El Bekkay; El Attar, Imane; Dekkiche, Samia; Aurag, Jamal; Béna, Gilles

    2018-03-01

    Genetic diversity and population structure of 268 Lens culinaris symbiotic rhizobia collected from 40 cultivated fields in the main lentil production regions in Morocco were estimated. Three chromosomal housekeeping genes (recA, glnII and atpD) and one common symbiotic gene (nodC) were sequenced and analyzed in order to identify the local symbionts of lentil. The molecular phylogeny of the concatenated housekeeping genes clustered more than 95% of the isolates in one main clade together with Rhizobium laguerreae species. R. laguerreae represents the main symbiont of cultivated lentil in Morocco and, for the first time, a large sample of individuals is obtained for this species. There is a significant and high genetic differentiation of bacterial populations among the four regions for their symbiotic gene, and much lower for their housekeeping genes. The reasons why R. laguerreae is so frequently recovered in our study is discussed. Copyright © 2018 Elsevier GmbH. All rights reserved.

  12. Radiation studies in Lens culinaris: impact of absorbed polonium on microsporogenesis

    International Nuclear Information System (INIS)

    Singh, V.K.; Tauheed, Nusrat; Jha, V.N.; Tripathi, R.M.

    2008-01-01

    The root systems of fully grown plants of Lens culinaris (2n=14) were exposed to solutions of different concentrations of polonium (mixture of 208 Po and 209 Po Energy of alpha being 5.1 MeV and 4.9 MeV respectively). Variability in duration of exposure was also maintained. The controlled samples showed normal behavior of chromosomes forming seven bivalents with varying numbers of chiasmata. However, the pollen grain mother cells (PMC) of treated plants harbored a broad spectrum of chromosomal aberrations viz. Clumped configurations, multivalent formation, sticky anaphase bridge and laggards. Clumped configurations following surface stickiness was the most prominent manifestation. It appeared that the alpha particles emitted by the polonium atoms, logged in different organs including the anthers, created a situation akin to chronic internal radiation and inflicting injuries of different extent on the chromosome surface. (author)

  13. From the raw to the cooked: on the basic lexicon of culinary art in the history of Spanish (13th to 17th century

    Directory of Open Access Journals (Sweden)

    Rolf Eberenz

    2016-06-01

    Full Text Available In this paper, we shall reconstruct the foundations of cooking vocabulary in Medieval and Renaissance Spanish by analyzing the verbs referring to culinary methods and the substantives naming the principal types of dishes. These substantives belong to two word groups: nominalizations of culinary verbs and metonymic use of designations of cooking vessels. The documentary database consists of historical cookbooks, treatises on medicine and on agriculture as well as data of the CORDE corpus.

  14. Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors.

    Science.gov (United States)

    de Boer, Joop; Aiking, Harry

    2018-02-01

    The current ratio between plant and animal protein in the Western diet is causing serious threats to both public health and the environment. Healthy, pro-environmental protein consumption requires a transition to a diet with more plant protein and considerably less animal protein. The present paper focuses on the prospects of this transition by analyzing consumer responses to some key options in the context of regional differences across Europe. The aim is to assess how responses to the options might be shaped by 1) cultural, culinary and economic spatial gradients (including GDP per capita) at regional level and 2) differences in environmental friendly behavior and gender at individual level. The study, covering all EU members in 2012, compares regional level statistics (food supply data) with individual level statistics (consumer survey data) and vice-versa. The south-north latitude gradient showed a decreasing trend in vegetable and pulse protein supplies and, in parallel, a decreasing trend in positive consumer responses to the key options, probably due to differences in meal experiences. The west-east longitude gradient showed decreasing levels of animal protein supplies and GDP per capita. Individuals' willingness to do something positive for the environment and their gender played a weak but consistent role in the responses. To effectively stimulate diet changes, it is important to seek ways in which culinary and environmental aspects can complement each other and to ensure that diet changes do not depend solely on individual decisions but become an integral part of regional social processes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students.

    Science.gov (United States)

    Murray, Douglas W; Mahadevan, Meena; Gatto, Kelsey; O'Connor, Kaitlyn; Fissinger, Alexis; Bailey, Dylan; Cassara, Eric

    2016-05-01

    This study was conducted to determine whether a group of college-age students in New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take personal control of their meal planning and production. The long-term threat to the public health systems posed by high rates of obesity among young adults in higher education institutions has garnered widespread attention across the world. Studies have shown that assuming personal responsibility over preparing and consuming food can play a key role in addressing the problem of poor nutrient intakes. Focus groups were conducted with students (N = 24) who fit the eligibility criteria of not having a university meal plan, and living independently at the time of the study (not with family members). The sessions were recorded, transcribed, and then coded into themes. Two trained research assistants tested the results and inter-rater reliability was confirmed. Content analysis revealed three major themes: Health Perceptions, Life influences, and Barriers to Cooking and Eating Healthy. The students' comments indicated that while they had a basic knowledge of the key principles of eating a balanced diet, it may not have necessarily translated into actual food choices and cooking practices. Several students reported an overreliance on processed and prepared foods, and they consumed few fruits and vegetables. Factors such as lack of culinary knowledge and skill, financial instability, inadequate access to healthy food options, and other time/lifestyle constraints may have played a significant role in limiting their ability to prepare and consume healthy meals. The findings of this study highlight the importance of designing programmes with effective strategies to motivate and encourage college students to improve their food behaviours and practices. © Royal Society for Public Health 2015.

  16. Using Negotiated Joining to Construct and Fill Open-ended Roles in Elite Culinary Groups.

    Science.gov (United States)

    Tan, Vaughn

    2015-03-01

    This qualitative study examines membership processes in groups operating in an uncertain environment that prevents them from fully predefining new members' roles. I describe how nine elite high-end, cutting-edge culinary groups in the U.S. and Europe, ranging from innovative restaurants to culinary R&D groups, use negotiated joining-a previously undocumented process-to systematically construct and fill these emergent, open-ended roles. I show that negotiated joining is a consistently patterned, iterative process that begins with a role that both aspirant and target group explicitly understand to be provisional. This provisional role is then jointly modified and constructed by the aspirant and target group through repeated iterations of proposition, validation through trial and evaluation, and selective integration of validated role components. The initially provisional role stabilizes and the aspirant achieves membership if enough role components are validated; otherwise the negotiated joining process is abandoned. Negotiated joining allows the aspirant and target group to learn if a mutually desirable role is likely and, if so, to construct such a role. In addition, the provisional roles in negotiated joining can support absorptive capacity by allowing novel role components to enter target groups through aspirants' efforts to construct stable roles for themselves, while the internal adjustment involved in integrating newly validated role components can have the unintended side effect of supporting adaptation by providing opportunities for the groups to use these novel role components to modify their role structure and goals to suit a changing and uncertain environment. Negotiated joining thus reveals role ambiguity's hitherto unexamined beneficial consequences and provides a foundation for a contingency theory of new-member acquisition.

  17. Culinary ecology

    International Nuclear Information System (INIS)

    Koshkin, A.

    1996-01-01

    Effect of petroleum, petroleum products, heavy metals and other pollutants on sea organisms and on molluscs in particular is considered. It is shown that molluscs represent the original biological indicators of seawater pollution by petroleum products: the character of pollutions can be determined according to their behaviour, state and number

  18. The Degree Cycle

    DEFF Research Database (Denmark)

    Wood, Johanna

    2016-01-01

    , empirical data relevant to the development of the degree adverb function is presented and possible relevant constructions identified. It is argued that the degree adverb function of that possibly occurs later than the historical dictionaries indicate. The degree adverb function of this is challenging...

  19. Effect of technological and culinary treatment on the 90Sr and 137Cs content in the ration

    International Nuclear Information System (INIS)

    Knizhnikov, V.A.; Petukhova, Eh.V.

    1980-01-01

    Presented are the data which characterize the effect of technologic and culinary treatment on radionuclide content in the types of food stuffs which are most important for the USSR. It is shown that contamination decrease in some cases is possible due to conventional methods of treatment of food stuffs. However, the possibilities of purifying the initial raw food stuffs using conventional technologic and culinary treatment are rather limited. Special methods lead to a significant denaturation of the products and change their food qualities. The conclusion is made that consequences of using particular purification methods should be analysed and the necessity of such purification should be thoroughly weighed as this can sometimes be connected with a higher risk than the use of contaminated products without any special treatment

  20. Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

    OpenAIRE

    Haiming Liu

    2009-01-01

    At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant...

  1. Data-driven analysis of biomedical literature suggests broad-spectrum benevolence of culinary herbs and spices

    OpenAIRE

    K, Rakhi; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

    2018-01-01

    Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empiri...

  2. Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

    Science.gov (United States)

    Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

    2018-01-01

    To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

  3. JUSTIFICATION OF MODES THERMAL PROCESSING OF THE SEMIFINISHED THORNY SKATE TO PRODUCTION OF FISH CULINARY PRODUCTS OF FUNCTIONAL PURPOSE

    Directory of Open Access Journals (Sweden)

    V. V. Shchetinskii

    2014-01-01

    Full Text Available Summary. Raja radiatd, the non-conventional object of commercial fishing in North-East Atlantic region which is not under fishing quota should be declared as a cost-effective full bio raw material for the broad line food production enriched with chondroitin sulfate (a valuable biological component with proved anti-inflammatory and anti-tumor acting. The main obstacle for the industrial food processing of the Raja radiatd is a high level of urea in the muscle tissue. The patented technical solution to this problem is being proposed. Justified modes of preliminary and final heat treatment for a wide range of fish culinary products of functional purpose of the Raja radiatd. Assessed by calculation of indicators of the biological value of the protein ready culinary products of the pitch with regard to experimentally established weight loss, protein and fat at all stages of the thermal treatment of the material. The high level of chondroitin sulfate in the culinary finished product is experimentally confirmed. The outcome of the research was the development of formulations and manufacturing fish culinary products functionality of a wide range based on the use of Raja radiatd meat. Complex physico-chemical analysis of raw materials, semi-finished and finished products allowed to develop standards of waste, loss, and output of finished products, to optimize the formulation of products and technological conditions of its production. Experimentally determine some parameters of the nutritional value of new products, comprehensive assessment of its quality, which confirmed its improved handling compared to the same fishery products provided to the consumer market in Murmansk.

  4. Project-Based Learning in the Masters degree in Nuclear Engineering at BarcelonaTECH. Experience gained in the area of Management of Nuclear Power Plants

    International Nuclear Information System (INIS)

    Reventos, F.; Vives, E.; Brunet, A.; Sabate, R.; Calvino, F.; Batet, L.

    2014-01-01

    From its first edition, that took place in 2011-2012, the Masters degree in Nuclear Engineering from BarcelonaTECH has been using techniques of Project-Based Learning to fulfill the purpose of training nuclear engineers with a profile suitable for positions in the industry. The Master is sponsored by ENDESA and relies on the collaboration with institutions and companies. The Master is embedded in EMINE, the European Master in Innovation in Nuclear Energy, supported by KIC-InnoEnergy and the European Institute of Technology. (Author)

  5. Project-Based Learning in the Masters degree in Nuclear Engineering at BarcelonaTECH. Experience gained in the area of Management of Nuclear Power Plants

    Energy Technology Data Exchange (ETDEWEB)

    Reventos, F.; Vives, E.; Brunet, A.; Sabate, R.; Calvino, F.; Batet, L.

    2014-07-01

    From its first edition, that took place in 2011-2012, the Masters degree in Nuclear Engineering from BarcelonaTECH has been using techniques of Project-Based Learning to fulfill the purpose of training nuclear engineers with a profile suitable for positions in the industry. The Master is sponsored by ENDESA and relies on the collaboration with institutions and companies. The Master is embedded in EMINE, the European Master in Innovation in Nuclear Energy, supported by KIC-InnoEnergy and the European Institute of Technology. (Author)

  6. Assessment of endocrine disruption potential of essential oils of culinary herbs and spices involving glucocorticoid, androgen and vitamin D receptors.

    Science.gov (United States)

    Bartoňková, Iveta; Dvořák, Zdeněk

    2018-04-25

    Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR). Using reporter gene assays in stably transfected cell lines, weak anti-androgen and anti-glucocorticoid activity was observed for EO of vanilla and nutmeg, respectively. Moderate augmentation of calcitriol-dependent VDR activity was caused by EOs of ginger, thyme, coriander and lemongrass. Mixed anti-glucocorticoid and VDR-stimulatory activities were displayed by EOs of turmeric, oregano, dill, caraway, verveine and spearmint. The remaining 19 EOs were inactive against all receptors under investigation. Analyses of GR, AR and VDR target genes by means of RT-PCR confirmed the VDR-stimulatory effects, but could not confirm the anti-glucocorticoid and anti-androgen effects of EOs. In conclusion, although we observed minor effects of several EOs on transcriptional activities of GR, AR and VDR, the toxicological significance of these effects is very low. Hence, 31 EOs of culinary herbs and spices may be considered safe, in terms of endocrine disruption involving receptors GR, AR and VDR.

  7. Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties.

    Science.gov (United States)

    Seefeldt, Helene F; Tønning, Erik; Wiking, Lars; Thybo, Anette K

    2011-02-01

    Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references. The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes. This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes. 2010 Society of Chemical Industry.

  8. Peer-Led Culinary Skills Intervention for Adolescents: Pilot Study of the Impact on Knowledge, Attitude, and Self-efficacy.

    Science.gov (United States)

    Oakley, Amanda R; Nelson, Sarah A; Nickols-Richardson, Sharon M

    To assess the impact and feasibility of a culinary skills intervention for adolescents led by peer educators compared with adult educators. Adolescents (aged 11-14 years) were randomized to peer educator (n = 22) or adult educator (n = 20) groups and attended 2 2.5-hour culinary skills lessons addressing knife skills, cooking methods, and recipes. Knowledge, attitude, and self-efficacy measurements were completed before and immediately after the intervention and at 3 and 6 months after the intervention. Fidelity checklists assessed the feasibility of program delivery. Differences within and between groups over time were assessed using ANOVA. Adolescents (n = 42) increased knowledge (3.7 ± 2.6 points [mean ± SD]; P culinary skills program for adolescents that increases knowledge. To affect attitude and self-efficacy, additional training of peer educators may be needed. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

  9. Use of Community Readiness Model to Develop and Evaluate a Pilot Culinary Training Program for School Nutrition Staff.

    Science.gov (United States)

    Hildebrand, Deana A; Blevins, Priscilla; Carl, Lillian; Brown, Barbara; Betts, Nancy M; Poe, Tiffany

    2018-02-01

    Use the Community Readiness Model (CRM) to develop and evaluate a contextually appropriate pilot culinary training program for school nutrition staff members. Mixed methods to guide intervention development. Six school districts in rural and urban areas of a southwestern state. School nutrition staff (n = 36; female; 20 years' experience). Pre- and post-training assessments used the CRM. Findings from the pre-assessment were used to develop the pilot culinary training intervention. Readiness to integrate new food preparation methods into existing practices. The researchers used t and Wilcoxon tests to compare overall readiness and dimension scores (P ≤ .05). Thematic analysis was used to identify themes from the discussion component of the assessments. Overall readiness increased from vague awareness to preparation (P = .02). Improved dimensions were knowledge of efforts (P = .004), leadership (P = .05), and knowledge of issues (P = .04). Themes included barriers, leadership, and motivation. The CRM was useful for developing and evaluating a contextually appropriate and effective culinary training program for school nutrition staff. Future efforts should address the provision of additional resources such as on-site chefs, small equipment grants, and engaging school stakeholders. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  10. Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR.

    Science.gov (United States)

    Bartoňková, Iveta; Dvořák, Zdeněk

    2018-01-01

    Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (>10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (trans-anethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

    Directory of Open Access Journals (Sweden)

    Haiming Liu

    2009-02-01

    Full Text Available At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

  12. Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

    Directory of Open Access Journals (Sweden)

    Haiming Liu

    2009-02-01

    Full Text Available

    At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

  13. Breeding for culinary and nutritional quality of common bean (Phaseolus vulgaris L. in intercropping systems with maize (Zea mays L.

    Directory of Open Access Journals (Sweden)

    Rodino A.P.

    1999-01-01

    Full Text Available Common bean (Phaseolus vulgaris L. is widely intercropped with maize (Zea mays L. in the North of Spain. Breeding beans for multiple cropping systems is important for the development of a productive and sustainable agriculture, and is mainly oriented to minimize intercrop competition and to stabilize complementarity with maize. Most agricultural research on intercropping to date has focused on the agronomic and overall yield effects of the different species, but characters related with socio-economic and food quality aspects are also important. The effect of intercropping beans with maize on food seed quality traits was studied for thirty-five bush bean varieties under different environments in Galicia (Northwestern Spain. Parameters determining Asturian (Northern Spain white bean commercial and culinary quality have also been evaluated in fifteen accessions. There are significant differences between varieties in the selected cropping systems (sole crop, intercrop with field maize and intercrop with sweet maize for dry and soaked seed weight, coat proportion, crude protein, crude fat and moisture. Different white bean accessions have been chosen according to their culinary quality. Under these environmental conditions it appears that intercropping systems with sweet maize give higher returns than sole cropping system. It is also suggested that the culinary and nutritional quality potential of some white bean accessions could be the base material in a breeding programme the objectives of which are to develop varieties giving seeds with high food quality.

  14. INFORMATION-ANALYTICAL MODEL FOR THE SELECTION OF MANAGEMENT METHODS ACCORDING TO THE DEGREE OF THEIR INFLUENCE ON EFFICIENCY OF PRODUCTION ACTIVITY OF CONSTRUCTION ORGANISATIONS

    Directory of Open Access Journals (Sweden)

    Sh. T. Ismailova

    2017-01-01

    Full Text Available Objectives. Relevant problems related to the adoption of unprogrammed solutions in the process of managing the production  activity of a construction enterprise in unstable, a priori  underdetermined economic environments are addressed.The aim of  the study is todevelop tools and methods for assessing the  effectiveness of the current state of construction production and on  this basis to identify the most effective management of a  construction organisation under unstable market conditions.Methods. The methodology of the conducted research is based on the application of the mathematical apparatus of fuzzy sets for the  processing of expert data and the formation on this basis of linguistic functions that determine the analytical relationship between various  indicators of the production activity of the construction organisation.Results. A method is developed for processing expert data using  fuzzy logic, making it possible to form an analytical relationship  between the performance indicators of the production activity of the  construction organisation and the management parameters that  determine its current state. An alternative means for selecting the  most effective management approach, accounting for its influence on the efficiency of the production activity of the construction organisation, is developed.Conclusion. An information-economic model of situational management of the development of a construction organisation is  developed. The proposed tools and methods allow the effective  management of the production activity of the construction  organisation to be organised, and on this basis to increase the  efficiency of production under different economic conditions in the presence of spontaneously arising perturbative factors. The methodical approach to the organisation of management of the  production activity efficiency of the construction organisation allows the effective subsystems of management

  15. Root Traits, Nodulation and Root Distribution in Soil for Five Wild Lentil Species and Lens culinaris (Medik. Grown under Well-Watered Conditions

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    Linda Y. Gorim

    2017-09-01

    Full Text Available The efficient use of resources such as water and nutrients by plants is increasingly important as the world population food demand continues to grow. With the increased production of lentil in the temperate zones of North America, improvement in yield needs to be maintained. The use of wild lentil genotypes as sources of genetic diversity for introgression into cultivated lentil is an important breeding strategy, but little is known about their root systems. We evaluated the root systems of five wild lentil species and Lens culinaris under fully watered conditions. Plants were grown in 60 cm tubes containing equal volumes of soil collected from the reconstructed A, B, and C horizons. Significant differences were observed for root traits and fine root distribution between and within species and the proportion of root biomass partitioned into each soil layer was unique for each genotype. We also observed variability in nodule number and nodule shape within and between genotypes. Some genotypes more efficiently used water for either biomass or seed production. The allocation of resources to seed production also varied between genotypes. These observations could have impact on the design of future lentil breeding in the context of strategies for managing changes in rainfall amount and distribution for lentil production ecosystems.

  16. Best practices of internationalization of the Higher Education in Asia-Pacific: The case of management of a double degree program

    Directory of Open Access Journals (Sweden)

    Félix Rogelio Flores

    2012-09-01

    Full Text Available The challenges of nations from Asia and the Pacific to create sustainable and economic spaces, have led their people to seek new educative mechanisms to forge from their childhood and youth, more competitive people, generators of wealth; as an example, China, Korea and India, being the internationalization the best example. This article presents a brief overview of the major events that have given way to new patterns of mobility and internationalization of Umap since its inception in 1993 until today. We present the case of the school of marketing in which outlines the learning, as a result of the institutional efforts of a double degree program with a University of the Umap program, this will allow to identify areas of prospect to establish improvements in an internationalization program of any Institution of higher education that aspire to any position in the global context.

  17. Ethnomedicinal values, phenolic contents and antioxidant properties of wild culinary vegetables.

    Science.gov (United States)

    Abbasi, Arshad Mehmood; Shah, Munir H; Li, Tong; Fu, Xiong; Guo, Xinbo; Liu, Rui Hai

    2015-03-13

    Traditional medicines comprise a variety of health practices, approaches, knowledge, and beliefs. Documentation of traditional knowledge, estimation of total phenolics and antioxidant properties of plant species used as wild vegetables and in traditional medicines by the local communities of Lesser Himalayas-Pakistan are targeted. Interviews, questionnaires, and focus group conversation with local informants were carried out to record ethno-medicinal values. Used value, percentage of people who have traditional knowledge, preference ranking and informant consensus factors were also measured. Standard analytical methods were applied to estimate phenolic contents and antioxidant properties in water and acetone extracts. A total of 39 plant species used as culinary vegetables and to treat 44 different health disorders are investigated. Significant levels of use value (0.571) and preference ranking (58% PPK, PR-5) are calculated for Ficus palmata, Ficus carica and Solanum nigrum. Elevated levels of total phenolics (144.5 mg GAE/100 g, FW), and flavonoid contents (142.5 mgRtE/100 g, FW) were measured in the water extracts of Origanum vulgare, while Ficus palmata exhibits the highest flavonol contents (142.7 mg RtE/100 g, FW). Maximum DPPH activity is noted in the flowering buds of Bauhinia variegata (85.34%). However, highest values for OH(-) radical scavenging activity (75.12%), Fe(3+) reducing antioxidant power (54.50 µM GAE/100 g, FW), and total antioxidant capacity (180.8 µM AAE/100 g, FW) were measured in the water extracts of Origanum vulgare. Lesser Himalayas is a rich source of traditional cultural heritage, and plant biodiversity, which are under threat and necessitate urgent documentation. Present study is focused on the plant species used in traditional medicines and culinary vegetables as well. Preliminary determinations of phenoloic contents and antioxidant properties of various plant species were carried out. Present work will introduce new resource of

  18. The effect of implementing a new guideline and operative pro forma on the detection and management of third- and fourth-degree perineal tears

    Directory of Open Access Journals (Sweden)

    Cornell K

    2016-05-01

    Full Text Available Kristin Cornell,1 Alison De Souza,2 Mark Tacey,3 David M Long,4 Mayooran Veerasingham5 1Department of Obstetrics and Gynaecology, The Northern Hospital, Epping, VIC, 2Department of Urogynecology, Mercy Hospital for Women, Melbourne, VIC, 3Northern Clinical Research Centre, The Northern Hospital and Department of Medicine, University of Melbourne, Melbourne, VIC, 4Department of Emergency Medicine, The Austin Hospital, Melbourne, VIC, 5The Department of Obstetrics and Gynaecology, Ipswich General Hospital, Ipswich, QLD, Australia Background: Obstetric anal sphincter injury (OASI is a serious complication of vaginal births, resulting in possible long-term consequences such as incontinence and pain. Adequate detection and management of these injuries is vital in minimizing the impact they have on women. Aim: To assess the rates of detection, management, and outcomes of OASI before and after the implementation of a new clinical practice guideline and operative pro forma. Materials and methods: A 12-month audit of the incidence, management, and outcomes of OASI was conducted in 2009. An operative pro forma and practice guideline were implemented in 2010 followed by a further audit undertaken between 2010 and 2012. Statistical analysis was performed to determine any significant change in practice. Results: The distribution of risk factors for OASI including primiparity, birthweight, and type of vaginal delivery was similar between the two audited groups. After implementation of the pro forma, the reported incidence of OASI increased from 1.62% to 3.1% (P=0.004. Significant changes in management included an increase in the use of recommended suture material (48% vs 80%, P=0.002, postoperative antibiotics (78% vs 99%, P=0.001, postoperative catheterization (52% vs 90%, P<0.001, and inpatient physiotherapy consultations (44% vs 97%, P=<0.001. An increase was seen in women attending their 6-week follow-up appointment (33% vs 54% P=0.058; however, this was

  19. Diseño del sistema de gestión de la calidad para una maestría en ciencias farmacéuticas Design of the quality management system for a master degree of pharmaceutical sciences

    Directory of Open Access Journals (Sweden)

    Juan Carlos Polo Vega

    2005-04-01

    Full Text Available Se describen las acciones emprendidas con vistas a garantizar el mejoramiento continuo de la calidad de la Maestría en Tecnología y Control de Medicamentos, que se ofrece en el Instituto de Farmacia y Alimentos, mediante el diseño e implementación de un sistema de gestión de la calidad. Se explican las características del diagnóstico aplicado para determinar las necesidades de mejoramiento del programa de la maestría, así como los principales resultados obtenidos. Se muestran los elementos fundamentales del diseño del sistema de gestión de la calidad estructurado a partir de las Normas ISO 9000:2000 y el entorno normativo regulador del funcionamiento de las maestrías. Finalmente, se establecen las bases para la evaluación del sistema y el mejoramiento continuo de la calidad, mediante un proceso de mejora continua de la calidad del programa de la maestría.The actions taken in order to guarantee the continual improvement of the quality of the Master Degree of Drug Technology and Control at the Institute of Pharmacy and Food by the design and implementation of a quality management system, are described. The characteristics of the diagnosis applied to determine the needs of improving the master degree curriculum, as well as the main results obtained, are explained. . The fundamental elements of the design of the quality management system based on the ISO Norms 9000:2000, and the normative setting regulating the functioning of the master degrees, are shown. Finally, the bases for the evaluation of the system and the constant improvement of quality are established by a process of continual improvement of the quality of the master degree curriculum.

  20. Nutritional Composition of Three Domesticated Culinary-Medicinal Mushrooms: Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba.

    Science.gov (United States)

    Zhou, Shuai; Tang, Qing-Jiu; Zhang, Zhong; Li, Chuan-hua; Cao, Hui; Yang, Yan; Zhang, Jing-Song

    2015-01-01

    The nutritional composition of three recently domesticated culinary-medicinal mushroom species (Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba) was evaluated for contents of protein, fiber, fat, total sugar content, amino acid, carbohydrate, and nucleotide components. The data indicated that fruiting bodies of these three mushroom species contained abundant nutritional substances. The protein contents of L. squarrosulus and O. submucida were 26.32% and 14.70%, which could be comparable to other commercially cultivated species. T. aurantialba contained 74.11% of carbohydrate, of which soluble polysaccharide was 40.55%. Oudemansiella sudmusida contained 15.95% of arabitol as the highest sugar alcohol in three mushrooms. These mushrooms also possessed distinct taste by their flavor component composition. Among them, L. squarrosulus contained 10.68% and 9.25% of monosodium glutamate-like and sweet amino acids, which were higher than the other two mushrooms. However, the nucleotide amounts of the three mushrooms were all lower than those of other commercially cultivated mushrooms. Among them, L. squarrosulus contained the highest amount of flavor nucleotides, which was 1.01‰. Results revealed that these three mushroom species are potentially suitable resources for commercial cultivation and healthy food.

  1. Taxonomic Identity, Geographic Distribution, and Commercial Exploitation of the Culinary-Medicinal Mushroom Pleurotus nebrodensis (Basidiomycetes).

    Science.gov (United States)

    Venturella, Giuseppe; Zervakis, Georgios I; Polemis, Elias; Gargano, Maria Letizia

    2016-01-01

    An updated overview of the outcome of studies conducted on the culinary-medicinal mushroom Pleurotus nebrodensis is presented by placing emphasis on the clarification of the taxonomic identity of P. nebrodensis and other related taxa possessing entirely white to cream basidiomes, which grow in association with different plants of the family Apiaceae. Cultivation techniques, quality of the product sold and sales price, as well as nutritional and medicinal aspects are discussed. Taking also into consideration the high economic importance of P. nebrodensis, it is essential to proceed with the verification of the commercial strains currently available in the international market under the name of "P. nebrodensis" since it is very probable that many (or most) of them do not represent the real P. nebrodensis. TO confirm this hypothesis, an in silico analysis was conducted on a large of number of ITS1-5.8S-ITS2 rRNA sequences deposited in the National Center for Biotechnology Information database under the name P. nebrodensis. Results demonstrated that all "P nebrodensis" material examined from China (plus several sequences of no reported origin) corresponded to P. eryngii subsp. tuoliensis, with only 2 exceptions, which were grouped within P. eryngii sensu stricto. The real P. nebrodensis biological material from Italy and Greece is certified and is available upon request by the authors at the University of Palermo and the Agricultural University of Athens.

  2. Polyunsaturated fatty acid amides from the Zanthoxylum genus - from culinary curiosities to probes for chemical biology.

    Science.gov (United States)

    Chruma, Jason J; Cullen, Douglas J; Bowman, Lydia; Toy, Patrick H

    2018-01-25

    Covering up to February 2017The pericarps of several species from the Zanthoxylum genus, a.k.a. the "prickly ash", have long been used for culinary purposes throughout Asia, most notably in the Sichuan (previously Szechuan) cuisine of Southwestern China, due to the unique tingling and numbing orosensations arising from a collection of polyunsaturated fatty acid amide (alkamide) constituents. The past decade has experienced dramatically increased academic and industrial interest in these pungent Zanthoxylum-derived alkamides, with a concomitant explosion in studies aimed at elucidating the specific biochemical mechanisms behind several medically-relevant biological activities exhibited by the natural products. This rapid increase in interest is partially fueled by advances in organic synthesis reported within the past few years that finally have allowed for the production of diastereomerically-pure Zanthoxylum alkamides and related analogs in multigram quantities. Herein is a comprehensive review of the discovery, total synthesis, and biological evaluation of Zanthoxylum-derived polyunsaturated fatty acid amides and synthetic analogues. Critical insights into how chemical synthesis can further benefit future chemical biology efforts in the field are also provided.

  3. Culinary Spice Plants in Dietary Supplement Products and Tested in Clinical Trials123

    Science.gov (United States)

    Saldanha, Leila G; Dwyer, Johanna T; Betz, Joseph M

    2016-01-01

    Dried plant parts used as culinary spices (CSs) in food are permitted as dietary ingredients in dietary supplements (DSs) within certain constraints in the United States. We reviewed the amounts, forms, and nutritional support (structure/function) claims of DSs that contain CS plants listed in the Dietary Supplement Label Database (DSLD) and compared this label information with trial doses and health endpoints for CS plants that were the subject of clinical trials listed in clinicaltrials.gov. According to the DSLD, the CS plants occurring most frequently in DSs were cayenne, cinnamon, garlic, ginger, pepper, rosemary, and turmeric. Identifying the botanical species, categorizing the forms used, and determining the amounts from the information provided on DS labels was challenging. CS plants were typically added as a component of a blend, as the powered biomass, dried extracts, and isolated phytochemicals. The amounts added were declared on about 55% of the labels, rendering it difficult to determine the amount of the CS plant used in many DSs. Clinicaltrials.gov provided little information about the composition of test articles in the intervention studies. When plant names were listed on DS labels and in clinical trials, generally the common name and not the Latin binomial name was given. In order to arrive at exposure estimates and enable researchers to reproduce clinical trials, the Latin binomial name, form, and amount of the CS plant used in DSs and tested in clinical trials must be specified. PMID:26980817

  4. Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary.

    Science.gov (United States)

    Csóka, Mariann; Geosel, Andras; Amtmann, Maria; Korany, Kornel

    2017-01-01

    The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

  5. Molecular Characterization and Antioxidant Potential of Three Wild Culinary-Medicinal Mushrooms from Tripura, Northeast India.

    Science.gov (United States)

    Das, Aparajita Roy; Borthakur, Madhusmita; Saha, Ajay Krishna; Joshi, Santa Ram; Das, Panna

    2017-01-01

    The aim of this study was to characterize 3 wild culinary-medicinal mushrooms using molecular tools and to analyze their antioxidant activity. Antioxidant properties were studied by evaluating free radical scavenging, reducing power, and chelating effect. The mushrooms were identified as Lentinus squarrosulus, L. tuber-regium, and Macrocybe gigantean by amplifying internal transcribed spacer regions of ribosomal DNA. The results demonstrated that the methanolic extract of M. gigantean has the highest free radical scavenging effect and chelating effect, whereas the methanolic extract of L. squarrosulus has the highest reducing power. The highest total phenol content and the most ascorbic acid were found in the M. gigantean extracts. Among the 3 mushroom extracts, M. gigantean displayed the most potent antioxidant activity. Molecular characterization using the nuclear ribosomal internal transcribed spacer region as a universal DNA marker was an effective tool in the identification and phylogenetic analysis of the studied mushrooms. The study also indicated that these wild macrofungi are rich sources of natural antioxidants.

  6. Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties.

    Science.gov (United States)

    Lima, Adriano; Bento, Albino; Baraldi, Ilton; Malheiro, Ricardo

    2016-12-01

    Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150mgGAEg(-1) of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108mgCAEg(-1) of extract (caffeic acid equivalents) and 39 and 54mgQEg(-1) of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Evaluation of Antioxidant, Anti-cholinesterase, and Anti-inflammatory Effects of Culinary Mushroom Pleurotus pulmonarius.

    Science.gov (United States)

    Nguyen, Trung Kien; Im, Kyung Hoan; Choi, Jaehyuk; Shin, Pyung Gyun; Lee, Tae Soo

    2016-12-01

    Culinary mushroom Pleurotus pulmonarius has been popular in Asian countries. In this study, the anti-oxidant, cholinesterase, and inflammation inhibitory activities of methanol extract (ME) of fruiting bodies of P. pulmonarius were evaluted. The 1,1-diphenyl-2-picryl-hydrazy free radical scavenging activity of ME at 2.0 mg/mL was comparable to that of butylated hydroxytoluene, the standard reference. The ME exhibited significantly higher hydroxyl radical scavenging activity than butylated hydroxytoluene. ME showed slightly lower but moderate inhibitory activity against acetylcholinesterase (AChE) and butyrylcholinesterase than galantamine, a standard AChE inhibitor. It also exhibited protective effect against cytotoxicity to PC-12 cells induced by glutamate (10~100 µg/mL), inhibitory effect on nitric oxide (NO) production and inducible nitric oxide synthase protein expression in lipopolysaccharide-stimulated RAW 264.7 macrophages, and carrageenan-induced paw edema in a rat model. High-performance liquid chromatography analysis revealed the ME of P. pulmonarius contained at least 10 phenolic compounds and some of them were identified by the comparison with known standard phenolics. Taken together, our results demonstrate that fruiting bodies of P. pulmonarius possess antioxidant, anti-cholinesterase, and inflammation inhibitory activities.

  8. Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

    Directory of Open Access Journals (Sweden)

    M.Nordin N. R.

    2013-01-01

    Full Text Available Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing students with a word list of specialized vocabulary in the course, students may benefit by familiarizing with the language discourse which will aid in better comprehension of the course, and subsequently facilitate in their writing development. A compilation of all PowerPoint slides from one writing course was assembled and analyzed using the range and frequency program to identify the specialized vocabularies in a food writing course. The corpus was categorized using a four step rating scale, which identified 113 specialized vocabularies in food writing. The learning of specialized vocabulary specialized vocabulary is an important issue at the tertiary level in Malaysia, with educators’ realization of the importance of discourse proficiency in ESP programs, thus many more research is yielded on the many new issues on the teaching and learning of specialized vocabulary particularly within the academic and professional context.

  9. Culinary Spice Plants in Dietary Supplement Products and Tested in Clinical Trials.

    Science.gov (United States)

    Saldanha, Leila G; Dwyer, Johanna T; Betz, Joseph M

    2016-03-01

    Dried plant parts used as culinary spices (CSs) in food are permitted as dietary ingredients in dietary supplements (DSs) within certain constraints in the United States. We reviewed the amounts, forms, and nutritional support (structure/function) claims of DSs that contain CS plants listed in the Dietary Supplement Label Database (DSLD) and compared this label information with trial doses and health endpoints for CS plants that were the subject of clinical trials listed in clinicaltrials.gov. According to the DSLD, the CS plants occurring most frequently in DSs were cayenne, cinnamon, garlic, ginger, pepper, rosemary, and turmeric. Identifying the botanical species, categorizing the forms used, and determining the amounts from the information provided on DS labels was challenging. CS plants were typically added as a component of a blend, as the powered biomass, dried extracts, and isolated phytochemicals. The amounts added were declared on about 55% of the labels, rendering it difficult to determine the amount of the CS plant used in many DSs. Clinicaltrials.gov provided little information about the composition of test articles in the intervention studies. When plant names were listed on DS labels and in clinical trials, generally the common name and not the Latin binomial name was given. In order to arrive at exposure estimates and enable researchers to reproduce clinical trials, the Latin binomial name, form, and amount of the CS plant used in DSs and tested in clinical trials must be specified. © 2016 American Society for Nutrition.

  10. Chemical performance of multi-environment trials in lens (Lens culinaris M.).

    Science.gov (United States)

    Karadavut, Ufuk; Palta, Cetin

    2010-01-15

    Genotype-environment (GE) interaction has been a major effect to determine stable lens (Lens culinaris (Medik.) Merr.) cultivars for chemical composition in Turkey. Utilization of the lines depends on their agronomic traits and stability of the chemical composition in diverse environments. The objectives of this study were: (i) to evaluate the influence of year and location on the chemical composition of lens genotypes; and (ii) to determine which cultivar is the most stable. Genotypes were evaluated over 3 years (2005, 2006 and 2007) at four locations in Turkey. Effects of year had the largest impact on all protein contents. GE interaction was analyzed by using linear regression techniques. Stability was estimated using the Eberhart and Russell method. 'Kişlik Kirmizi51' was the most stable cultivar for grain yield. The highest protein was obtained from 'Kişlik Kirmizi51' (4.6%) across environments. According to stability analysis, 'Firat 87' had the most stable chemical composition. This genotype had a regression coefficient (b(i) = 1) around unity, and deviations from regression values (delta(ij) = 0) around zero. Chemical composition was affected by year in this study. Temperature might have an effect on protein, oil, carbohydrate, fibre and ash. Firat 87 could be recommended for favourable environments. Copyright (c) 2009 Society of Chemical Industry.

  11. Critique of medicinal conspicuousness of Parsley(Petroselinum crispum): a culinary herb of Mediterranean region.

    Science.gov (United States)

    Mahmood, Sidra; Hussain, Shahzad; Malik, Farnaz

    2014-01-01

    WHO estimates, around 80% of the especially developing world is indigent on complementary and alternative medicines which are prodigiously derived from herbal material. Parsley (Petroselinum crispum) is an important culinary herb originated from the Mediterranean region. It possesses small and dark seeds with volatile oil content. Petroselinum crispum is now planted throughout the world due to its usage in food industry, perfume manufacturing, soaps, and creams. Its main constituents subsume coumarins, furanocoumarins (bergapten, imperatori), ascorbic acid, carotenoids, flavonoids, apiole, various terpenoic compounds, phenyl propanoids, phathalides, and tocopherol. Due to these constituents, it has been annunciated to possess a number of possible medicinal emblematics including, antimicrobial, antianemic, menorrhagic, anticoagulant, antihyperlipidemic, antihepatotoxic, antihypertensive, diuretic effects, hypoglycaemic, hypouricemic, anti oxidative and estrogenic activities. In Morocco, Parsley is mostly used as an elixir to treat arterial hypertension, diabetes, cardiac and renal diseases. Antioxidant and antibacterial activities of parsley, made it propitious in food systems. Its ELI17 gene has been corroborated as a particularly fast-responding gene. There is a requisite for extensive research to avail the maximal benefits of this significant medicinal plant. The aim of this review paper is to divulge the chemical constituents of parsley that are explicitly related to substantial medicinal facets.

  12. Culinary workshop as a strategy for Occupational Therapy intervention with adolescents in situation of social vulnerability

    Directory of Open Access Journals (Sweden)

    Diane Coelho Pereira

    2014-12-01

    Full Text Available Objective: To describe the role of occupational therapy with adolescents in vulnerable situations, using a cooking workshop as intervention strategy. Methods: A culinary workshop was carried out in a philanthropic institution that attends adolescents in situations of social vulnerability, located in the municipality of Uberaba, Minas Gerais state, Brazil. The workshop participants were of both sexes, 12 and 16 years old, divided into two groups. There were six meetings of approximately 90 minutes aiming to promote friendly relationships between adolescents; strengthen youth leadership and self-esteem; promote empowerment, citizenship, social participation and the development social skills; express emotions and feelings; motivate proactivity, autonomy and the process of collective creation, discussion and reflection on the everyday activities and universe of adolescents. Results: We realized the importance of establishing a link to identify the needs of the target population, so that they can be involved in the intervention and achieve the objectives proposed. At the end of the meetings, the communication between teenagers became more subtle, contributing to cooperativeness within the group, recognition of skills and capabilities, and consequent strengthening of self-esteem, autonomy and elaboration of life projects. Conclusions: We highlight the importance of strategies such as these, which promote the rights, participation, and citizenship of specific social groups, such as adolescents in situations of social vulnerability

  13. Novel Flavonol Glycosides from the Aerial Parts of Lentil (Lens culinaris

    Directory of Open Access Journals (Sweden)

    Jerzy Żuchowski

    2014-11-01

    Full Text Available While the phytochemical composition of lentil (Lens culinaris seeds is well described in scientific literature, there is very little available data about secondary metabolites from lentil leaves and stems. Our research reveals that the aerial parts of lentil are a rich source of flavonoids. Six kaempferol and twelve quercetin glycosides were isolated, their structures were elucidated using NMR spectroscopy and chemical methods. This group includes 16 compounds which have not been previously described in the scientific literature: quercetin 3-O-β-D-glucopyranosyl(1→2-β-D-galactopyranoside-7-O-β-D-glucuropyranoside (1, kaempferol 3-O-β-D-glucopyranosyl(1→2-β-D-galacto-pyranoside-7-O-β-D-glucuropyranoside (3, their derivatives 4–10,12–15,17,18 acylated with caffeic, p-coumaric, ferulic, or 3,4,5-trihydroxycinnamic acid and kaempferol 3-O-{[(6-O-E-p-coumaroyl-β-D-glucopyranosyl(1→2]-α-L-rhamnopyranosyl(1→6}-β-D-galactopyranoside-7-O-α-L-rhamnopyranoside (11. Their DPPH scavenging activity was also evaluated. This is probably the first detailed description of flavonoids from the aerial parts of lentil.

  14. Estimates of genetic parameters and path analysis in lentil (lens culinaris medik)

    International Nuclear Information System (INIS)

    Younis, N.; Hanif, M.; Sadiq, S.; Abbas, G.; Asghar, M.J.; Haq, M.A.

    2008-01-01

    These studies were conducted to determine the genetic parameters and character association in elite lines 0 lentil (Lens culinaris Medik).Genetic parameters like genotypic and phenotypic variances, coefficients of variation heritability, genetic advance, correlation coefficients and path coefficients were estimated. Significant variation was noted for all the traits. High heritability estimates were observed for all the traits except number of primary branches per plant. In general phenotypic coefficients of variability were greater than their corresponding genotypic coefficient of variability. Higher estimates of heritability and genetic advance were observed for seed yield (97.10%, 90.71%), harvest index (96.20%, 63.29%) and maturity days (95.90%, 63.39%) indicating the these characters are mainly controlled by additive genes and selection of such traits might be effective for the improvement of seed yield. Days to flower, plant height, number of primary branches, biological yield, harvest index and hundred seed weight had positive direct effect on seed yield. Biological yield, hundred seed weight and harvest index also had positive and highly significant genotypic and phenotypic correlation with seed yield. Hence these traits could be used for the improvement of seed yield resulting in the evolution of high yielding varieties 0 lentil. (author)

  15. The effects of culinary preparation on radionuclide levels in vegetable foodstuffs

    International Nuclear Information System (INIS)

    Wilkins, B.T.; Bradley, E.J.; Dodd, N.J.

    1987-01-01

    Vegetables contaminated by fall-out from the Chernobyl nuclear reactor accident have been used to investigate how simple culinary methods can affect the levels of various radionuclides in the portion consumed by man. Only γ ray emitting radionuclides were investigated. Those parts of vegetables normally considered inedible, for example coarse outer leaves, foliage or roots, can account for between 50% and 97% of the total radionuclide content. Washing of the edible parts of vegetables can reduce the levels still further, although the efficacy is dependent on both the radionuclide and the vegetable type. These normal domestic procedures can reduce intakes of recently deposited radionuclides on vegetables by about an order of magnitude. The results have implications for the scope of monitoring programmes that might follow any future accidental release. They also reinforce very strongly the requirement for measurements on edible parts rather than whole samples as a direct input to dose evaluation. These results further suggest that there is no need to revise the general assumptions made in accident consequence models regarding losses of activity between harvest and consumption. However, more rigorous assessments of dose should take account of vegetable type and probable means of preparation. (author)

  16. Aluminum induced enzymatic disorder as an important eco biomarker in seedlings of lens culinaris medic

    International Nuclear Information System (INIS)

    Azmat, R.; Qamar, N.; Naz, U.

    2015-01-01

    This article discusses the Al (Aluminum) induced disorder on the activities of nitrate and nitrite reductase (NR), protease (PA) and proline contents of seedlings of Lens culinaris as some important eco-biomarkers. The seedlings were cultured hydroponically in the nutrient solution with or without AlCl/sub 3/, 6H/sub 2/O (pH = 4.0) for 15 days. The relative toxicity of Al3+ was found to be directly related with Al concentration in the nutrient medium. The reduction in the seedlings growth may be attributed with the poor root growth which in turns related with an inhibition in the cell division. Al treatments for 15 days increased the nitrate reductase activities in the seedlings while protease activity was decreased. Increase in the proline contents may cause a substantial shield to the enzymes against the detrimental effects of the tense components Al. The essential electrolyte like sodium (Na) and potassium (K) contents were found to be decreased, accredited to the rupturing of cell membrane. These results suggest that inhibition of the root growth by Al, closely related to the metabolic changes including an increase in nitrate reductase activity and decline in proteases activity in of the seedlings. (author)

  17. Quantitation of chlorophylls and 22 of their colored degradation products in culinary aromatic herbs by HPLC-DAD-MS and correlation with color changes during the dehydration process.

    Science.gov (United States)

    Lafeuille, Jean-Louis; Lefèvre, Stéphane; Lebuhotel, Julie

    2014-02-26

    Chlorophylls and their green and olive-brown derivatives were successfully separated from culinary herb extracts by HPLC with photodiode-array and mass spectrometry detection. The method involved a ternary gradient elution and reverse-phase separation conditions capable of resolving 24 different pigments (2 chlorophylls and 22 of their derivatives) of different polarities within 28 min. The method was applied to monitor color changes in 50 samples of culinary aromatic herbs subjected to five different drying treatments. Of the 24 pigments, 14 were key to understanding the differences between the primary degradation pathways of chlorophyll a and chlorophyll b in culinary herbs during drying processes. A color degradation ladder based on the total molar percentage of all the remaining green pigments was also proposed as a tool to measure the impact of drying treatments on aromatic herb visual aspects.

  18. Enterobacteriaceae resistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia.

    Science.gov (United States)

    Veldman, Kees; Kant, Arie; Dierikx, Cindy; van Essen-Zandbergen, Alieda; Wit, Ben; Mevius, Dik

    2014-05-02

    Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which ESBL-suspected isolates were obtained by selective culturing. Analysis included identification by MALDI-TOF mass spectrometry, susceptibility testing, XbaI-PFGE, microarray, PCR and sequencing of specific ESBL genes, PCR based replicon typing (PBRT) of plasmids and Southern blot hybridization. In addition, the quinolone resistance genotype was characterized by screening for plasmid mediated quinolone resistance (PMQR) genes and mutations in the quinolone resistance determining region (QRDR) of gyrA and parC. The study encompassed fifty samples of ten batches of culinary herbs (5 samples per batch) comprising nine different herb variants. The herbs originated from Thailand (Water morning glory, Acacia and Betel leaf), Vietnam (Parsley, Asian pennywort, Houttuynia leaf and Mint) and Malaysia (Holy basil and Parsley). By selective culturing 21 cefotaxime resistant Enterobacteriaceae were retrieved. Array analysis revealed 18 isolates with ESBL genes and one isolate with solely non-ESBL beta-lactamase genes. Mutations in the ampC promoter region were determined in two isolates with PCR and sequencing. The isolates were identified as Klebsiella pneumoniae (n=9), Escherichia coli (n=6), Enterobacter cloacae complex (n=5) and Enterobacter spp. (n=1). All isolates tested were multidrug resistant. Variants of CTX-M enzymes were predominantly found followed by SHV enzymes. PMQR genes (including aac(6')-1b-cr, qnrB and qnrS) were also frequently detected. In almost all cases ESBL and quinolone resistance genes were located on the same plasmid. Imported fresh culinary herbs from Southeast Asia are a potential source for contamination of food with multidrug resistant bacteria

  19. ALICE Zero Degree Calorimeter

    CERN Multimedia

    De Marco, N

    2013-01-01

    Two identical sets of calorimeters are located on both sides with respect to the beam Interaction Point (IP), 112.5 m away from it. Each set of detectors consists of a neutron (ZN) and a proton (ZP) Zero Degree Calorimeter (ZDC), positioned on remotely controlled platforms. The ZN is placed at zero degree with respect to the LHC beam axis, between the two beam pipes, while the ZP is positioned externally to the outgoing beam pipe. The spectator protons are separated from the ion beams by means of the dipole magnet D1.

  20. Physics to a degree

    CERN Document Server

    Thomas, EG

    2014-01-01

    Physics to a Degree provides an extensive collection of problems suitable for self-study or tutorial and group work at the level of an undergraduate physics course. This novel set of exercises draws together the core elements of an undergraduate physics degree and provides students with the problem solving skills needed for general physics' examinations and for real-life situations encountered by the professional physicist. Topics include force, momentum, gravitation, Bernoulli's Theorem, magnetic fields, blackbody radiation, relativistic travel, mechanics near the speed of light, radioactive

  1. Response of five lentil (lens culinaris) genotypes to artificial inoculation using /sup 15/N as a tracer

    International Nuclear Information System (INIS)

    Khan, H.; Mahmood, N.H.; Iqbal, M.

    1997-01-01

    Five lentil (lens culinaris) genotypes, viz NARC-3, 20-8, 88522, 89511 and Mansehra-89, were evaluated in the field and pot experiments for natural nodulation and to study the effect of artificial inoculation on their nodulation, yield and grain protein content. Natural nodulation was almost absent in all the tested genotypes. Artificial rhizobial inoculation significantly increased the biological and grain yields in all the genotypes. Maximum increase in yield and nodulation due to inoculation was recorded in case of Mansehra-89. Grain protein was also increased by inoculation but not significantly. (author)

  2. Effect of culinary and technological treatment of the farm animal products on the fission products content in them

    International Nuclear Information System (INIS)

    Meshalkin, G.S.

    1973-01-01

    The application of various procedures aimed at reducing the content of artificial radionuclides at the stage of technological and culinary processing of agricultural produce is considered. During the processing of milk and meat, which are basic farming produce, much of the contained fission products can be removed with low-value wastes. One of the more readily accessible methods of milk purification is recognized to be that of ion ixchange. A large role in reducing the radionuclide content of farming products is played by the time factor, i.e. the time spent for the manufacture and marketing of the products

  3. Selected Phytochemicals and Culinary Plant Extracts Inhibit Fructose Uptake in Caco-2 Cells.

    Science.gov (United States)

    Lee, Yurim; Lim, Yeni; Kwon, Oran

    2015-09-18

    This study compared the ability of nine culinary plant extracts containing a wide array of phytochemicals to inhibit fructose uptake and then explored the involvement of intestinal fructose transporters and phytochemicals for selected samples. The chemical signature was characterized by high performance liquid chromatography with mass spectrometry. Inhibition of [(14)C]-fructose uptake was tested by using human intestinal Caco-2 cells. Then, the relative contribution of the two apical-facing intestinal fructose transporters, GLUT2 and GLUT5, and the signature components for fructose uptake inhibition was confirmed in naive, phloretin-treated and forskolin-treated Caco-2 cells. HPLC/MS analysis of the chemical signature revealed that guava leaf contained quercetin and catechin, and turmeric contained curcumin, bisdemethoxycurcumin and dimethoxycurcumin. Similar inhibition of fructose uptake (by ~50%) was observed with guava leaf and turmeric in Caco-2 cells, but with a higher contribution of GLUT2 for turmeric and that of GLUT5 for guava leaf. The data suggested that, in turmeric, demethoxycurcumin specifically contributed to GLUT2-mediated fructose uptake inhibition, and curcumin did the same to GLUT5-mediated fructose uptake inhibition, but GLUT2 inhibition was more potent. By contrast, in guava leaf, catechin specifically contributed to GLUT5-mediated fructose uptake inhibition, and quercetin affected both GLUT5- and GLUT2-mediated fructose uptake inhibition, resulting in the higher contribution of GLUT5. These results suggest that demethoxycurcumin is an important contributor to GLUT2-mediated fructose uptake inhibition for turmeric extract, and catechin is the same to GLUT5-mediated fructose uptake inhibition for guava leaf extract. Quercetin, curcumin and bisdemethoxycurcumin contributed to both GLUT5- and GLUT2-mediated fructose uptake inhibition, but the contribution to GLUT5 inhibition was higher than the contribution to GLUT2 inhibition.

  4. Antimelanogenesis and Anti-Inflammatory Activity of Selected Culinary-Medicinal Mushrooms.

    Science.gov (United States)

    Saad, Hazwani Mat; Sim, Kae Shin; Tan, Yee Shin

    2018-01-01

    Five culinary-medicinal mushrooms are commonly available in the Malaysian market: Agaricus bisporus (white and brown), Ganoderma lucidum, Hypsizygus marmoreus, Pleurotus floridanus, and P. pulmonarius. These species were selected for use in the current study, the aim of which was to investigate the antimelanogenesis and anti-inflammatory activity of these mushrooms in an attempt to evaluate their potential use in cosmeceuticals. Mushroom fruiting bodies were extracted with hot water, and the extracts were freeze-dried before testing. The antimelanogenesis activity of the extracts was determined by cell viability assay, measurement of intracellular melanin content, and cellular tyrosinase assay with B16F10 melanoma cells. The anti-inflammatory activity of the mushroom extracts was tested by measuring the levels of nitric oxide (NO), tumor necrosis factor (TNF)-α, and interleukin-10 excreted by RAW264.7 macrophages. Brown A. bisporus reduced intracellular melanin content to the largest extent-up to 57.05 ± 3.90%-without a cytotoxic effect on B16F10 melanoma cells. This extract also reduced cellular tyrosinase activity to 17.93 ± 2.65%, performing better than kojic acid, the positive control. In parallel, the extract from brown A. bisporus, at the highest concentration tested, has appreciable anti-inflammatory activity through reductions of NO and TNF-α levels. The other 5 extracts showed moderate antimelanogenesis and anti-inflammatory activities. In summary, our findings show that A. bisporus (brown) extract has the potential to be used as an ingredient in whitening skincare products and to sooth the inflammatory response on the skin.

  5. Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices.

    Science.gov (United States)

    Di Bella, Giuseppa; Ben Mansour, Hedi; Ben Tekaya, Asma; Beltifa, Asma; Potortì, Angela Giorgia; Saiya, Emanuele; Bartolomeo, Giovanni; Dugo, Giacomo; Lo Turco, Vincenzo

    2018-06-01

    In the present study, 18 plasticizers and residues in 10 different Tunisian and Italian culinary herbs and spices (black pepper, mint, caraway, coriander, oregano, rosemary, thyme, fennel, verbena, and laurel) were determined by GC/MS. Di-methylphthalate, di-(2-methylpropyl)adipate, di-n-butyladipate, di-propylphthalate, benzylbenzoate, di-phenylphthalate, and bisphenol A were lower than their LOQ in all 118 samples. Among the Tunisian samples, di-(2-ethylhexyl)phthalate was found in all types of samples and di-butylphthalate in 50% of types; all other phthalates were rarely dectected. Among the adipates, only di-methyladipate was found in 90% of types; di-ethyladipate was seldom found and di-(2-ethylhexyl)adipate only in samples of caraway. Di-(2-ethylhexyl)terephthalate was found in all types of samples; di-(2-ethylhexyl)sebacate was detected rarely but with high values. Among the Sicilian samples, di-ethylphthalate and di-(2-methylpropyl)phthalate were detected only in samples of mint; di-methyladipate, di-butylphthalate, and benzylbutylphthalate were identified in oregano and laurel; di-(2-ethylhexyl)terephthalate and di-(2-ethylhexyl)sebacate only in oregano. In any case, the results suggested that intake of these contaminants through spices and herbs is not a dangerous risk to the consumers. Probably, as already observed for the other food, these contaminants could result from pollution of the environment (air, water, and/or soil) and/or farming methods. Plasticizers and BPA in Tunisian and Italian spices were determined by GC/MS. Tunisian spices seem to contain more residues than Italian samples. Intake of these contaminants by spices is not a dangerous risk to the consumers. These pollutants could result from environmental pollution or agricultural practices. © 2018 Institute of Food Technologists®.

  6. Iron Fortification of Lentil (Lens culinaris Medik.) to Address Iron Deficiency.

    Science.gov (United States)

    Podder, Rajib; Tar'an, Bunyamin; Tyler, Robert T; Henry, Carol J; DellaValle, Diane M; Vandenberg, Albert

    2017-08-11

    Iron (Fe) deficiency is a major human health concern in areas of the world in which diets are often Fe deficient. In the current study, we aimed to identify appropriate methods and optimal dosage for Fe fortification of lentil ( Lens culinaris Medik.) dal with FeSO₄·7H₂O (ferrous sulphate hepta-hydrate), NaFeEDTA (ethylenediaminetetraacetic acid iron (III) sodium salt) and FeSO₄·H₂O (ferrous sulphate mono-hydrate). We used a colorimetric method to determine the appearance of the dal fortified with fortificants at different Fe concentrations and under different storage conditions. Relative Fe bioavailability was assessed using an in vitro cell culture bioassay. We found that NaFeEDTA was the most suitable fortificant for red lentil dal, and at 1600 ppm, NaFeEDTA provides 13-14 mg of additional Fe per 100 g of dal. Lentil dal sprayed with fortificant solutions, followed by shaking and drying at 75 °C, performed best with respect to drying time and color change. Total Fe and phytic acid concentrations differed significantly between cooked unfortified and fortified lentil, ranging from 68.7 to 238.5 ppm and 7.2 to 8.0 mg g -1 , respectively. The relative Fe bioavailability of cooked fortified lentil was increased by 32.2-36.6% compared to unfortified cooked lentil. We conclude that fortification of lentil dal is effective and could provide significant health benefits to dal-consuming populations vulnerable to Fe deficiency.

  7. Comparative effects of three different poultry manures on lentil lens culinaris

    International Nuclear Information System (INIS)

    Din, Z.U.; Aftab, M.N.

    2017-01-01

    This study was conducted to evaluate the effects of three different poultry manures on lentil growth, yield and prevalence of pathogens in manure and soil. For this purpose, a lentil (Lens culinaris) trait Punjab Masoor-2009 was cultivated in four different plots in triplicates namely negative control (NC); Control (C), plots treated with manure of the birds that used feed with no supplements, antibiotic (A), plots treated with manure of the birds that used neomycin as feed supplements; probiotic (P), plots treated with manure of the birds fed with feed supplemented with probiotic Bacillus licheniformis (Accession No. KT443923). The studied parameters were plant height (cm), number of branches per plant, number of pods per plant, number of seeds per pod, 1000-seeds weight (g), crop yield (kg) and prevalence of pathogens (E. coli, Campylobacter and Salmonella spp) in soil and poultry litter. Maximum crop yield and growth were observed in the crop plots treated with manure obtained from probiotic supplemented birds. Maximum plant height (49.93±2.78 cm), number of branches per plant (16.68±1.85), number of pods per plant (61.46±2.73), number of seeds per pod (2.42±0.59), 1000-seed weight (19.45±0.83 g), crop yield (1243±8.91 kg) was observed in plants from (P) group. Prevalence of E. coli was observed in poultry litter obtained from all groups of birds. Similarly E. coli was observed in soil samples from all groups of plots. However, prevalence of Salmonella and Campylobacter was detected in all plots except (P) group.

  8. Radiosensitivity of lentil beam (Lens culinaris L.) to gamma-irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Min Kyu; Ryu, Jaihyunk; Jeong, Sang Wook; Kim, Jin Baek; Kang, Si Young; Kwon, Soon Jae [Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

    2017-02-15

    We examined damages from gamma-irradiation and determined the optimal gamma ray dose for mutation breeding in lentil (Lens culinaris L.) bean. Four individual lines (L-C, L-2, L-8 and L-9), that have remarkable adaptability in South Korea were gamma-irradiated at doses of 50, 70, 100, 200, 300, 400, and 500 Gy. The germination rate of seed decreased as the dose increased over 50 Gy in all lines. However, LD{sub 50} and RD{sub 50} were different among lines. The median lethal doses (LD50) were approximately 127 (L-C), 74 (L-2), 95 (L-8), and 144 (L-9) Gy. The median reduction doses (RD{sub 50}) for plant height, number of leaves, root length, and flash weight were 156, 176, 150, and 180 Gy for L-C, 253, 198, 127, and 142 Gy for L-2, 188, 175, 200, and 190 Gy for L-8, and 162, 210, 224, and 184 for L-9, respectively. The growth characteristics of the M1 generation decreased as the dose increased over 70 Gy. The optimal doses of gamma irradiation for mutation breeding of lentil were determined to be 70 Gy (L-2, L-8) and 100 Gy (L-C, L-9). We performed the comet assay to observe nuclear DNA damage induced by gamma-irradiation. In comet assay, a clear difference was identified over 100 Gy treatments. With increasing doses of gamma-ray in the range of 50 to 500 Gy, the rate of head DNA was decreased significantly from 97.5% to 81.6%. Tail length was consecutively increased from 1.9 μm to 17.4 μm. Our result provides basic information for construction of mutant pools in lentils.

  9. Recombinant production and solution structure of lipid transfer protein from lentil Lens culinaris

    Energy Technology Data Exchange (ETDEWEB)

    Gizatullina, Albina K. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation); Finkina, Ekaterina I.; Mineev, Konstantin S.; Melnikova, Daria N.; Bogdanov, Ivan V. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Telezhinskaya, Irina N.; Balandin, Sergey V. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation); Shenkarev, Zakhar O. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Arseniev, Alexander S. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation); Ovchinnikova, Tatiana V., E-mail: ovch@ibch.ru [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation)

    2013-10-04

    Highlights: •Lipid transfer protein from lentil seeds (Lc-LTP2) was overexpressed in E. coli. •Antimicrobial activity and spatial structure of the recombinant Lc-LTP2 were examined. •Internal tunnel-like lipid-binding cavity occupies ∼7% of the total Lc-LTP2 volume. •Binding of DMPG lipid induces moderate rearrangements in the Lc-LTP2 structure. •Lc-LTP2/DMPG complex has limited lifetime and dissociates within tens of hours. -- Abstract: Lipid transfer protein, designated as Lc-LTP2, was isolated from seeds of the lentil Lens culinaris. The protein has molecular mass 9282.7 Da, consists of 93 amino acid residues including 8 cysteines forming 4 disulfide bonds. Lc-LTP2 and its stable isotope labeled analogues were overexpressed in Escherichia coli and purified. Antimicrobial activity of the recombinant protein was examined, and its spatial structure was studied by NMR spectroscopy. The polypeptide chain of Lc-LTP2 forms four α-helices (Cys4-Leu18, Pro26-Ala37, Thr42-Ala56, Thr64-Lys73) and a long C-terminal tail without regular secondary structure. Side chains of the hydrophobic residues form a relatively large internal tunnel-like lipid-binding cavity (van der Waals volume comes up to ∼600 Å{sup 3}). The side-chains of Arg45, Pro79, and Tyr80 are located near an assumed mouth of the cavity. Titration with dimyristoyl phosphatidylglycerol (DMPG) revealed formation of the Lc-LTP2/lipid non-covalent complex accompanied by rearrangements in the protein spatial structure and expansion of the internal cavity. The resultant Lc-LTP2/DMPG complex demonstrates limited lifetime and dissociates within tens of hours.

  10. Recombinant production and solution structure of lipid transfer protein from lentil Lens culinaris

    International Nuclear Information System (INIS)

    Gizatullina, Albina K.; Finkina, Ekaterina I.; Mineev, Konstantin S.; Melnikova, Daria N.; Bogdanov, Ivan V.; Telezhinskaya, Irina N.; Balandin, Sergey V.; Shenkarev, Zakhar O.; Arseniev, Alexander S.; Ovchinnikova, Tatiana V.

    2013-01-01

    Highlights: •Lipid transfer protein from lentil seeds (Lc-LTP2) was overexpressed in E. coli. •Antimicrobial activity and spatial structure of the recombinant Lc-LTP2 were examined. •Internal tunnel-like lipid-binding cavity occupies ∼7% of the total Lc-LTP2 volume. •Binding of DMPG lipid induces moderate rearrangements in the Lc-LTP2 structure. •Lc-LTP2/DMPG complex has limited lifetime and dissociates within tens of hours. -- Abstract: Lipid transfer protein, designated as Lc-LTP2, was isolated from seeds of the lentil Lens culinaris. The protein has molecular mass 9282.7 Da, consists of 93 amino acid residues including 8 cysteines forming 4 disulfide bonds. Lc-LTP2 and its stable isotope labeled analogues were overexpressed in Escherichia coli and purified. Antimicrobial activity of the recombinant protein was examined, and its spatial structure was studied by NMR spectroscopy. The polypeptide chain of Lc-LTP2 forms four α-helices (Cys4-Leu18, Pro26-Ala37, Thr42-Ala56, Thr64-Lys73) and a long C-terminal tail without regular secondary structure. Side chains of the hydrophobic residues form a relatively large internal tunnel-like lipid-binding cavity (van der Waals volume comes up to ∼600 Å 3 ). The side-chains of Arg45, Pro79, and Tyr80 are located near an assumed mouth of the cavity. Titration with dimyristoyl phosphatidylglycerol (DMPG) revealed formation of the Lc-LTP2/lipid non-covalent complex accompanied by rearrangements in the protein spatial structure and expansion of the internal cavity. The resultant Lc-LTP2/DMPG complex demonstrates limited lifetime and dissociates within tens of hours

  11. Heterologous expression and solution structure of defensin from lentil Lens culinaris

    Energy Technology Data Exchange (ETDEWEB)

    Shenkarev, Zakhar O. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Gizatullina, Albina K. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700 Dolgoprudny, Moscow Region (Russian Federation); Finkina, Ekaterina I.; Alekseeva, Ekaterina A.; Balandin, Sergey V.; Mineev, Konstantin S. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Arseniev, Alexander S. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700 Dolgoprudny, Moscow Region (Russian Federation); Ovchinnikova, Tatiana V., E-mail: ovch@ibch.ru [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700 Dolgoprudny, Moscow Region (Russian Federation)

    2014-08-22

    Highlights: • Lentil defensin Lc-def and its {sup 15}N-labeled analog were overexpressed in E. coli. • Lc-def is active against fungi, but does not inhibit growth of G+ and G− bacteria. • Lc-def spatial structure involves triple-stranded β-sheet and α-helix (CSαβ motif). • Lc-def is able to bind to anionic lipid vesicles under low-salt conditions. • NMR data revealed significant μs–ms mobility in the loops 1 and 3 of Lc-def. - Abstract: A new defensin Lc-def, isolated from germinated seeds of the lentil Lens culinaris, has molecular mass 5440.4 Da and consists of 47 amino acid residues. Lc-def and its {sup 15}N-labeled analog were overexpressed in Escherichia coli. Antimicrobial activity of the recombinant protein was examined, and its spatial structure, dynamics, and interaction with lipid vesicles were studied by NMR spectroscopy. It was shown that Lc-def is active against fungi, but does not inhibit the growth of Gram-positive and Gram-negative bacteria. The peptide is monomeric in aqueous solution and contains one α-helix and triple-stranded β-sheet, which form cysteine-stabilized αβ motif (CSαβ) previously found in other plant defensins. The sterically neighboring loop1 and loop3 protrude from the defensin core and demonstrate significant mobility on the μs–ms timescale. Lc-def does not bind to the zwitterionic lipid (POPC) vesicles but interacts with the partially anionic (POPC/DOPG, 7:3) membranes under low-salt conditions. The Lc-def antifungal activity might be mediated through electrostatic interaction with anionic lipid components of fungal membranes.

  12. Heterologous expression and solution structure of defensin from lentil Lens culinaris

    International Nuclear Information System (INIS)

    Shenkarev, Zakhar O.; Gizatullina, Albina K.; Finkina, Ekaterina I.; Alekseeva, Ekaterina A.; Balandin, Sergey V.; Mineev, Konstantin S.; Arseniev, Alexander S.; Ovchinnikova, Tatiana V.

    2014-01-01

    Highlights: • Lentil defensin Lc-def and its 15 N-labeled analog were overexpressed in E. coli. • Lc-def is active against fungi, but does not inhibit growth of G+ and G− bacteria. • Lc-def spatial structure involves triple-stranded β-sheet and α-helix (CSαβ motif). • Lc-def is able to bind to anionic lipid vesicles under low-salt conditions. • NMR data revealed significant μs–ms mobility in the loops 1 and 3 of Lc-def. - Abstract: A new defensin Lc-def, isolated from germinated seeds of the lentil Lens culinaris, has molecular mass 5440.4 Da and consists of 47 amino acid residues. Lc-def and its 15 N-labeled analog were overexpressed in Escherichia coli. Antimicrobial activity of the recombinant protein was examined, and its spatial structure, dynamics, and interaction with lipid vesicles were studied by NMR spectroscopy. It was shown that Lc-def is active against fungi, but does not inhibit the growth of Gram-positive and Gram-negative bacteria. The peptide is monomeric in aqueous solution and contains one α-helix and triple-stranded β-sheet, which form cysteine-stabilized αβ motif (CSαβ) previously found in other plant defensins. The sterically neighboring loop1 and loop3 protrude from the defensin core and demonstrate significant mobility on the μs–ms timescale. Lc-def does not bind to the zwitterionic lipid (POPC) vesicles but interacts with the partially anionic (POPC/DOPG, 7:3) membranes under low-salt conditions. The Lc-def antifungal activity might be mediated through electrostatic interaction with anionic lipid components of fungal membranes

  13. Radiosensitivity of lentil beam (Lens culinaris L.) to gamma-irradiation

    International Nuclear Information System (INIS)

    Lee, Min Kyu; Ryu, Jaihyunk; Jeong, Sang Wook; Kim, Jin Baek; Kang, Si Young; Kwon, Soon Jae

    2017-01-01

    We examined damages from gamma-irradiation and determined the optimal gamma ray dose for mutation breeding in lentil (Lens culinaris L.) bean. Four individual lines (L-C, L-2, L-8 and L-9), that have remarkable adaptability in South Korea were gamma-irradiated at doses of 50, 70, 100, 200, 300, 400, and 500 Gy. The germination rate of seed decreased as the dose increased over 50 Gy in all lines. However, LD_5_0 and RD_5_0 were different among lines. The median lethal doses (LD50) were approximately 127 (L-C), 74 (L-2), 95 (L-8), and 144 (L-9) Gy. The median reduction doses (RD_5_0) for plant height, number of leaves, root length, and flash weight were 156, 176, 150, and 180 Gy for L-C, 253, 198, 127, and 142 Gy for L-2, 188, 175, 200, and 190 Gy for L-8, and 162, 210, 224, and 184 for L-9, respectively. The growth characteristics of the M1 generation decreased as the dose increased over 70 Gy. The optimal doses of gamma irradiation for mutation breeding of lentil were determined to be 70 Gy (L-2, L-8) and 100 Gy (L-C, L-9). We performed the comet assay to observe nuclear DNA damage induced by gamma-irradiation. In comet assay, a clear difference was identified over 100 Gy treatments. With increasing doses of gamma-ray in the range of 50 to 500 Gy, the rate of head DNA was decreased significantly from 97.5% to 81.6%. Tail length was consecutively increased from 1.9 μm to 17.4 μm. Our result provides basic information for construction of mutant pools in lentils

  14. Epilogue: degrees of transparency

    NARCIS (Netherlands)

    Hengeveld, K.

    2011-01-01

    In this epilogue the results of the analyses of four different languages in the preceding papers are compared. It is shown that the degrees of transparency of these languages can be represented on an implicational scale, and that the features themselves can be ranked on a transparency scale as well.

  15. Registered Nurse (Associate Degree).

    Science.gov (United States)

    Ohio State Univ., Columbus. Center on Education and Training for Employment.

    This document, which is designed for use in developing a tech prep competency profile for the occupation of registered nurse (with an associate degree), lists technical competencies and competency builders for 19 units pertinent to the health technologies cluster in general and 5 units specific to the occupation of registered nurse. The following…

  16. Degree distribution in discrete case

    International Nuclear Information System (INIS)

    Wang, Li-Na; Chen, Bin; Yan, Zai-Zai

    2011-01-01

    Vertex degree of many network models and real-life networks is limited to non-negative integer. By means of measure and integral, the relation of the degree distribution and the cumulative degree distribution in discrete case is analyzed. The degree distribution, obtained by the differential of its cumulative, is only suitable for continuous case or discrete case with constant degree change. When degree change is not a constant but proportional to degree itself, power-law degree distribution and its cumulative have the same exponent and the mean value is finite for power-law exponent greater than 1. -- Highlights: → Degree change is the crux for using the cumulative degree distribution method. → It suits for discrete case with constant degree change. → If degree change is proportional to degree, power-law degree distribution and its cumulative have the same exponent. → In addition, the mean value is finite for power-law exponent greater than 1.

  17. Effect of L-Cysteine Pretreatment on the Control of Formaldehyde and Browning of the Culinary-Medicinal Shiitake Mushroom, Lentinus edodes (Higher Basidiomycetes) during Drying and Canning Processes.

    Science.gov (United States)

    Li, Guijie; Wang, Qiang; Sun, Peng; Chen, Feng; Chen, Xiaolin; Wang, Cun; Zhao, Xin

    2015-01-01

    Fresh culinary-medicinal Shiitake mushrooms (Lentinus edodes) were pretreated by soaking in 0.1 mg/mL of L-cysteine solution for 1 hour; then the variation in formaldehyde content and browning degree were studied during hot air-drying and canning processes. The results indicated that L-cysteine pretreatment significantly inhibited the increase of formaldehyde content and browning during the drying process; these increases in the pretreatment groups ranged from 7.0% to 14.0% and 65.4% to 68.9%, respectively, of that of the control groups. While the L-cysteine pretreatment did not seem to have a significant effect on controlling the formaldehyde content during the canning process, the increase of the browning degree of the canned products of the pretreatment groups ranged from 64.8% to 78.5% of that of the control groups, indicating the inhibitive effect of L-cysteine on browning during the canning process of L. edodes. Overall, L-cysteine pretreatment improved the sensory quality of both dried and canned L. edodes.

  18. Isolation and characterization of cellulose nanofibers from culinary banana peel using high-intensity ultrasonication combined with chemical treatment.

    Science.gov (United States)

    Khawas, Prerna; Deka, Sankar C

    2016-02-10

    In the present study, culinary banana peel was explored as a source of raw material for production of cellulose nanofibers (CNFs). For isolation of CNFs, first the peel flour was subjected to different chemical treatments to eliminate non-cellulosic compounds. The obtained chemically treated cellulose fibers were then mechanically tailored and separated into nanofibers using high-intensity ultrasonication at different output power ranging from 0 to 1000 W. The presences of nanofibers in all samples were confirmed by TEM. Increasing output power of ultrasonication reduced size of CNFs and generated more thinner and needle-like structure. SEM, FT-IR and XRD results indicated chemical treatment employed was effective in removing compounds other than cellulose fibers. Thermal analyses evinced the developed CNFs enhanced thermal properties which serve the purpose as an effective reinforcing material to be used as bionanocomposites. Hence, the production of CNFs from this underutilized agro-waste has potential application in commercial field that can add high value to culinary banana. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Indian culinary plants enhance glucose-induced insulin secretion and glucose consumption in INS-1 β-cells and 3T3-L1 adipocytes.

    Science.gov (United States)

    Kaur, Lovedeep; Han, Kyoung-Sik; Bains, Kiran; Singh, Harjinder

    2011-12-01

    Six Indian plants, commonly used as culinary plants, herbs or spices (kikar; jamun; neem; harad; fenugreek; bitter gourd), were screened and compared for their antidiabetic potential in vitro. Aqueous plant extracts were prepared and assessed for their effect on the insulin secretion activity of rat pancreatic INS-1 β-cells and glucose consumption in mouse 3T3-L1 adipocytes in order to study their specific mechanisms of action. The effect of the plant extract concentration (25-1000μg/ml) on insulin release and glucose consumption was also studied. All the extracts had a significant stimulatory effect on the insulin secretion of INS-1 cells. In the presence of kikar extract (100μg/ml), an increase of 228% in insulin release was recorded compared to the control (5.6mM glucose) whereas that was 270% and 367% in the presence of kikar and jamun extracts (500μg/ml), respectively. 3T3-L1 cells treated with jamun extract (100μg/ml) exhibited the highest increase in glucose consumption by the cells (94%, compared with the control) followed by harad (53%) and fenugreek (50%) extracts. A significant inhibitory effect of the fenugreek, kikar and jamun extracts on glucose diffusion across a dialysis membrane suggested that these extracts could partly act by decreasing glucose absorption in the small intestine. The results showed that a combination of these plants in diet could help in the management of both type 1 and type 2 diabetes. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. 红壤区小流域治理度的概念与评价方法%Concept and Evaluation Methodology of Watershed Management and Recovery Degree in Red Soil Region

    Institute of Scientific and Technical Information of China (English)

    苏春丽; 梁音; 李德成; 孙昕

    2011-01-01

    从水土保持、社会经济发展和生态服务功能等3个方面入手,厘定了“小流域治理度”的概念,结合小流域综合治理目的,在专家意见和参考文献的基础上建立了一套小流域治理度的评价指标体系与方法,并在江西省兴国县选择了塘背小流域进行计算验证。结果表明;评价小流域治理度的3大类19项指标能反映小流域综合治理情况,采用的层次分析法简单实用。塘背小流域经过多年治理恢复,其治理度由治理前的0.252提高到0.683,提高了0.431,增加了1.71倍。%The concept of watershed management and recovery degree (WMRD) was defined from three aspects, I.e., soil and water conservation, socio-economic development and ecological service function. An evaluation index system and method for assessing WMRD was established focusing on the purpose of watershed comprehensive management on the bases of expert advices and references. Tangbei watershed in Xinguo country was selected as the study case. The results showed that the selected 19 indicators for assessing WMRD could reflect the real situation of watershed management. The analytic hierarchy process was simple and practical. WMRD of Tangbei watershed increased from 0.252 in 1980s to 0.683 in 2007 after long-term management.

  1. Developing Global Perspectives through International Management Degrees

    Science.gov (United States)

    Brookes, Maureen; Becket, Nina

    2011-01-01

    Internationalisation has risen high on the agenda of many higher education institutions, and the need to develop graduates with global perspectives is well recognised. Much attention has been given to institutional strategies for internationalisation, international students, and dealing with culturally diverse learning styles. To date, however,…

  2. An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.

    Science.gov (United States)

    Chohan, Magali; Naughton, Declan P; Jones, Lucy; Opara, Elizabeth I

    2012-01-01

    There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H(2)O(2) incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs. PBLs pre-incubated with (C&D) herbs prior to stimulation (H(2)O(2) or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated.

  3. High molecular weight glucan of the culinary medicinal mushroom Agaricus bisporus is an a-glucan that forms complexes with low molecular weight galactan

    NARCIS (Netherlands)

    Smiderle, F.; Sassaki, G.L.; Arkel, van J.; Lacomini, M.; Wichers, H.J.; Griensven, van L.J.L.D.

    2010-01-01

    An a-glucan was isolated from the culinary medicinal mushroom A. bisporus by hot water extraction, ethanol precipitation and DEAE-cellulose chromatography. The resulting material showed a single HMW peak excluded from a Sephadex G50 column that could completely be degraded by a-amylase treatment.

  4. When Graduate Degrees Prostitute the Educational Process: Degrees Gone Wild

    Science.gov (United States)

    Lumadue, Richard T.

    2006-01-01

    Graduate degrees prostitute the educational process when they are sold to consumers by unaccredited degree/diploma mills as being equivalent to legitimate, bona-fide degrees awarded by accredited graduate schools. This article carefully analyzes the serious problems of bogus degrees and their association with the religious higher education…

  5. Degrees of democraticity

    Directory of Open Access Journals (Sweden)

    Lars Bergström

    2011-05-01

    Full Text Available People have tended to load their different conceptions of democracy with their own political ideals; in this paper it is argued that normative and definitional questions should rather be separated, so that political philosophers and political scientists may adopt the same concept of democracy, even if they disagree normatively or politically. Moreover, it is argued that we should replace an absolute notion of democracy by a relativized notion, which allows for different degrees of democraticity. This facilitates the separation of normative and conceptual issues and it is convenient in contexts in which “democratic deficits” are discussed – as e.g. when democracy is to be implemented on a supranational level. Moreover, it has the consequence that democratic deficits are not necessarily bad. DOWNLOAD THIS PAPER FROM SSRN: http://ssrn.com/abstract=1837342

  6. Subnucleon freedom degrees

    International Nuclear Information System (INIS)

    Frois, B.

    1985-03-01

    The nucleon is nothing but the fundamental state of a complex object, the Baryon. It has a great number of excited states which are significative of its quark structure. The aim of nuclear physics today is to understand the interaction dynamics in nuclei of particles whose existence is known by high energy physics. This lecture aims at defining the frontier of current comprehension in this field by some examples. First quarks and gluons are presented. Proofs of existence of pinpoint particles inside the nucleus are given. Then a direct proof of the concept validity of the nucleon orbit in the nucleus is given. Mesonic freedom degrees are also studied. Some experience examples in which meson exchange exist clearly are shown. At last, the role of subnucleonic effects in the nuclear reactions is shown [fr

  7. Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.

    Science.gov (United States)

    Carlsen, Monica H; Blomhoff, Rune; Andersen, Lene F

    2011-05-16

    Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.

  8. Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

    Directory of Open Access Journals (Sweden)

    Blomhoff Rune

    2011-05-01

    Full Text Available Abstract Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR. The correlation between the two assessment methods with regard to total intake was good (r = 0.5, and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted

  9. Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation.

    Science.gov (United States)

    Polak, Rani; Pober, David; Morris, Avigail; Arieli, Rakefet; Moore, Margaret; Berry, Elliot; Ziv, Mati

    The Community Culinary Coaching Program is a community-based participatory program aimed at improving communal settlement residents' nutrition. The residents, central kitchens, preschools, and communal dining rooms were identified as areas for intervention. Evaluation included goals accomplishment assessed by food purchases by the central kitchens, and residents' feedback through focus groups. Purchasing included more vegetables (mean (standard error) percent change), (+7% (4); P = .32), fish (+115% (11); P < .001), whole grains, and legumes (+77% (9); P < .001); and less soup powders (-40% (9); P < .05), processed beef (-55% (8); P < .001), and margarine (-100% (4); P < .001). Residents recommended continuing the program beyond the project duration. This model might be useful in organizations with communal dining facilities.

  10. Genetic diversity of cultivated lentil (Lens culinaris Medik. and its relation to the world’s agro-ecological zones

    Directory of Open Access Journals (Sweden)

    Hamid Khazaei

    2016-07-01

    Full Text Available Assessment of genetic diversity and population structure of germplasm collections plays a critical role in supporting conservation and crop genetic enhancement strategies. We used a cultivated lentil (Lens culinaris Medik. collection consisting of 352 accessions originating from 54 diverse countries to estimate genetic diversity and genetic structure using 1194 polymorphic single nucleotide polymorphism (SNP markers which span the lentil genome. Using principal coordinate analysis, population structure analysis and UPGMA cluster analysis, the accessions were categorized into three major groups that prominently reflected geographical origin (world’s agro-ecological zones. The three clusters complemented the origins, pedigrees and breeding histories of the germplasm. The three groups were a South Asia (sub-tropical savannah, b Mediterranean and c northern temperate. Based on the results from this study, it is also clear that breeding programs still have considerable genetic diversity to mine within the cultivated lentil, however, surveyed South Asian and Canadian germplasm revealed narrow genetic diversity.

  11. Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

    Science.gov (United States)

    Opara, Elizabeth I.; Chohan, Magali

    2014-01-01

    Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy. PMID:25340982

  12. Cytogenetic effects of 48titanium (48ti) on meristematic cells of root tips of lens culinaris med

    International Nuclear Information System (INIS)

    Sepet, H.; Bozdag, B.

    2014-01-01

    Cytogenetic effects of 48Titanium (48Ti) on meristematic cells of root tips belonging to the plant (Lens culinaris Medik.) have been Investigated. Seeds of the plant, prepared were kept in 48Ti standart for different time period as control during 1/4, 1/2, 1, 2, 4, 8, 12, 16, 20, 24 hours. Seeds treated with 48Ti were made sprout and the root tips obtained were prepared for microscopic examination. At the end of the microscopic examinations, some abnormalities as chromosome breakings, chromosome dispersion, bridge chromosome, chromosome adherence, ring chromosome were observed. Abnormalities were seen at each treatment depended on the time periods. Variety and number of abnormality were usually seen to be increasing, depending on the increase of treatment time. The results obtained were evaluated statistically. (author)

  13. Degree-degree correlations in random graphs with heavy-tailed degrees

    NARCIS (Netherlands)

    Hofstad, van der R.W.; Litvak, N.

    2014-01-01

    Mixing patterns in large self-organizing networks, such as the Internet, the World Wide Web, social, and biological networks are often characterized by degree-degree dependencies between neighboring nodes. In assortative networks, the degree-degree dependencies are positive (nodes with similar

  14. Degree-Degree Dependencies in Random Graphs with Heavy-Tailed Degrees

    NARCIS (Netherlands)

    van der Hofstad, Remco; Litvak, Nelly

    2014-01-01

    Mixing patterns in large self-organizing networks, such as the Internet, the World Wide Web, social, and biological networks are often characterized by degree-degree dependencies between neighboring nodes. In assortative networks, the degree-degree dependencies are positive (nodes with similar

  15. “Wit larded with malice” – Translating Shakespeare’s culinary language

    Directory of Open Access Journals (Sweden)

    Federica Scarpa

    2015-12-01

    pubblicazioni più recenti (Fitzpatrick 2007, 2011 sul linguaggio shakespeariano in riferimento al gusto, al cibo e alla sua cottura, nell’articolo vengono presentati alcuni esempi delle diverse traduzioni in italiano del linguaggio e della terminologia – storicamente distanti da noi e spesso culturalmente connotati – che veicolano il sapere culinario di Shakespeare, evidenziando le difficoltà incontrate dai traduttori per cercare di mantenere le immagini gastronomiche anche nella lingua di arrivo. Questa lingua altamente specializzata può infatti essere fatta rientrare in quel più ampio “linguaggio delle cose” del Bardo che è maggiormente a rischio di diventare arcaico e di diventare quindi un problema di traduzione per epoche e contesti culturali diversi. Gli esempi sono stati tratti soprattutto dalle fasi di due diverse operazioni culinarie: la preparazione e cottura del pane e dei dolci, e la preparazione e la cottura della carne. L’approccio del traduttore che viene considerato più adatto a tradurre i riferimenti al cibo nelle opere di Shakespeare è quello che si incentra sul lettore di arrivo. In sede di conclusione verrà fatto riferimento anche ad altri approcci al linguaggio shakespeariano che, pur essendo al di fuori dei confini dei Translation Studies, sono anch’essi incentrati sul destinatario in quanto finalizzati a rivitalizzare il teatro di Shakespeare per un pubblico contemporaneo.

  16. Expertise shapes domain-specific functional cerebral asymmetry during mental imagery: the case of culinary arts and music.

    Science.gov (United States)

    Bensafi, Moustafa; Fournel, Arnaud; Joussain, Pauline; Poncelet, Johan; Przybylski, Lauranne; Rouby, Catherine; Tillmann, Barbara

    2017-06-01

    Mental imagery in experts has been documented in visual arts, music and dance. Here, we examined this issue in an understudied art domain, namely, culinary arts. Previous research investigating mental imagery in experts has reported either a stronger involvement of the right hemisphere or bilateral brain activation. The first aim of our study was to examine whether culinary arts also recruit such a hemispheric pattern specifically during odor mental imagery. In a second aim, we investigated whether expertise effects observed in a given sensory domain transfer to another modality. We combined psychophysics and neurophysiology to study mental imagery in cooks, musicians and controls. We collected response times and event-related potentials (ERP) while participants mentally compared the odor of fruits, the timbre of musical instruments and the size of fruits, musical instruments and manufactured objects. Cooks were faster in imagining fruit odors, and musicians were faster in imagining the timbre of musical instruments. These differences were not observed in control participants. This expertise effect was reflected in the ERP late positive complex (LPC): only experts showed symmetric bilateral activation, specifically when cooks imagined odors and when musicians imagined timbres. In contrast, the LPC was significantly greater in the left hemisphere than in the right hemisphere for non-expert participants in all conditions. These findings suggest that sensory expertise does not involve transfer of mental imagery ability across modalities and highlight for the first time that olfactory expertise in cooks induces a balance of activations between hemispheres as does musical expertise in musicians. © 2017 Federation of European Neuroscience Societies and John Wiley & Sons Ltd.

  17. Islamism and Radicalism in the Maldives

    Science.gov (United States)

    2011-12-01

    tourism industry created avenues for those aspiring for careers in areas such as management, culinary arts , hospitality, front office management...requirements for the degree of MASTER OF ARTS IN SECURITY STUDIES: COMBATING TERRORISM, STRATEGY, AND POLICY from the NAVAL

  18. Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

    OpenAIRE

    NAPITUPULU JOSHUA H.; ASTUTI ENDANG SITI; HAMID DJAMHUR; RAHARDJO KUSDI

    2016-01-01

    The purpose of the study is to have an in-depth description in the form of the analysis of culinary competence, creativity and innovation that develops knowledge-based model of competence in full-service restaurant business. Studies on restaurant generally focused on customers more particularly customer’s satisfaction and loyalty, and very few studies discussed internal competitive factors in restaurant business. The study aims at filling out the research gap, using knowledge-based approach t...

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

    OpenAIRE

    今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

    2014-01-01

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

  20. Notes on a New Productive Strain of King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), a Prized Italian Culinary-Medicinal Mushroom.

    Science.gov (United States)

    Venturella, Giuseppe; Palazzolo, Eristanna; Saiano, Filippo; Gargano, Maria Letizia

    2015-01-01

    In this paper, the authors provide data on a culinary-medicinal, host-specific variety of P. eryngii species-complex that is known in Italy as "cardoncello". A species description, the techniques of isolation of a new strain (C-142-c), and the preparation of the substratum are illustrated. Data on the productivity of substratum inoculated with C-142-c strain and the nutritional value of cultivated "cardoncello" mushrooms are also provided.

  1. The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.

    Science.gov (United States)

    Costa, Sara; Afonso, Cláudia; Bandarra, Narcisa Maria; Gueifão, Sandra; Castanheira, Isabel; Carvalho, Maria Luísa; Cardoso, Carlos; Nunes, Maria Leonor

    2013-10-01

    The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

    Science.gov (United States)

    Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

    2004-12-15

    The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

  3. AGRICULTURAL PRACTICES, MORPHOLOGIC, PROTEINIC AND CULINARY DESCRIPTION OF THE GRAIN OF BEAN CULTIVARS SOWED IN THE REGION OF TLATZALA, GUERRERO

    Directory of Open Access Journals (Sweden)

    Fausto Solano Cervantes

    2009-08-01

    Full Text Available The research had for object describe the productive process of the of bean culture in the community of Tlatzala, Guerrero and the species diversity by means of the morphologic characteristics of the grain, protein content and the culinary quality. 30 questionnaires were applied to bean producers and 20 varieties of bean were collected from which the morphologic characters of the grain, protein content and the culinary characters were obtained. The production cycle of bean initiates in May and finishes in October. The technology used is traditional, characterized by the use of the yoke in the labors of the culture that demands workforce to realize the activities of manual form. The biological cycle of the varieties begins in June, the variation at time is determinated for the cultivated genotype. The determinate or indeterminate bush beans are predominant (65 %. The sowing systems are intercalated (50 % and associated with maize (30 % and monoculture (20 %. The varieties Rojito and Blanco have special uses, the first one has the attribute of being consumed as green-bean all the year around and the second one is used to prepare the dish called Chile-ajo. The Black beans were the most frequent (45 % followed by the Red beans (35 % and the least frequent were the Striped one (5 % and Muddy-like (5 %. The kidney shape of grain was the most abundant (85 % and the oval one was the least frequent (5 %. The grain weight changed from 14.4 up to 38.5 g. The sizes of grains founded were medium (50 % and small (50 %. The protein content registered was: White beans 24.68 %, Red bean 24.64 %, Black beans 23.5 % and Striped beans of guide 22.27 %. The Rojito Enano had the major protein content (27.6 %. The cooking times were: Red beans 73 minutes, Striped of guide bean 65.5, Blacks bean 64.6 and Whites bean 59. The Black bean Enano-1 used less time (54 minutes. The Striped of guide bean registered the major amount of solid (0.32 %, followed by the Black beans

  4. The 15-lipoxygenase inhibitory, antioxidant, antimycobacterial activity and cytotoxicity of fourteen ethnomedicinally used African spices and culinary herbs.

    Science.gov (United States)

    Dzoyem, Jean Paul; Kuete, Victor; McGaw, Lyndy J; Eloff, Jacobus N

    2014-10-28

    Culinary herbs and spices are widely used ethnomedically across Africa. They are traditionally employed in the treatment of several ailments including inflammation disorders, pain alleviation and infectious diseases. Pharmacological studies are necessary to provide a scientific basis to substantiate their traditional use and safety. In this study, the 15-lipoxygenase inhibitory, antioxidant, antimycobacterial and the cytotoxic activities, total phenolic and flavonoid contents of fourteen edible plants were investigated. The 15-lipoxygenase inhibitory activity was evaluated by the ferrous oxidation-xylenol orange (FOX) assay method. The antioxidant activity was determined using free-radical scavenging assays. The antimycobacterial activity was determined by a broth microdilution method against three species of mycobacteria: Mycobacterium smegmatis, Mycobacterium aurum and Mycobacterium fortuitum using tetrazolium violet as growth indicator. The cytotoxicity was assessed by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay on Vero monkey kidney cells. All the extracts tested had some 15-lipoxygenase inhibitory activity ranging from 32.9 to 78.64%. Adansonia digitata (fruit) had the highest antioxidant capacity (IC₅₀ values of 8.15 μg/mL and 9.16 μg/mL in the DPPH and ABTS assays respectively; TEAC of 0.75 in the FRAP assay) along with the highest amount of total phenolics (237.68 mg GAE/g) and total flavonoids (16.14 mg E/g). There were good correlations between DPPH and ABTS values (R(2) 0.98) and between total phenolics and total flavonoids (R(2) 0.94). Tamarindus indica had significant antimycobacterial activity against Mycobacterium aurum (MIC 78 μg/mL). As could be expected with edible plants, all the extracts had a relatively low cytotoxicity with LC₅₀ values higher than 102 μg/mL with the exception of the two Aframomum species (33 and 74 μg/mL). This study provides scientific support for some of the the traditional uses

  5. Activity of water content and storage temperature on the seed-borne mycoflora of lens culinaris

    International Nuclear Information System (INIS)

    Rahim, S.; Dawar, S.

    2014-01-01

    Storage of seeds with high water content and temperatures favors the growth of mould fungi which in turn affect the germination of seeds while low temperature with low water content prevent the growth of storage fungi and help in maintaining seed viability for longer duration of time. Seed sample from Sukkur district was stored at 4 degree C and room temperature (25-30 degree C) with water content of 8, 13 and 17% for about 80 days. The fungi were isolated at 0, 20, 40, 60 and 80 days intervals. Highest infection percentage of fungi was observed at 13 and 17% water contents at room temperature after 20 days of storage. High infection percentage of storage fungi affected the germination of seeds. Aspergillus spp were the most dominant fungi. (author)

  6. The Kilo-Degree Survey

    NARCIS (Netherlands)

    de Jong, J. T. A.; Kuijken, K.; Applegate, D.; Begeman, K.; Belikov, A.; Blake, C.; Bout, J.; Boxhoorn, D.; Buddelmeijer, H.; Buddendiek, A.; Cacciato, M.; Capaccioli, M.; Choi, A.; Cordes, O.; Covone, G.; Dall'Ora, M.; Edge, A.; Erben, T.; Franse, J.; Getman, F.; Grado, A.; Harnois-Deraps, J.; Helmich, E.; Herbonnet, R.; Heymans, C.; Hildebrandt, H.; Hoekstra, H.; Huang, Z.; Irisarri, N.; Joachimi, B.; Köhlinger, F.; Kitching, T.; La Barbera, F.; Lacerda, P.; McFarland, J.; Miller, L.; Nakajima, R.; Napolitano, N. R.; Paolillo, M.; Peacock, J.; Pila-Diez, B.; Puddu, E.; Radovich, M.; Rifatto, A.; Schneider, P.; Schrabback, T.; Sifon, C.; Sikkema, G.; Simon, P.; Sutherland, W.; Tudorica, A.; Valentijn, E.; van der Burg, R.; van Uitert, E.; van Waerbeke, L.; Velander, M.; Kleijn, G. V.; Viola, M.; Vriend, W.-J.

    2013-01-01

    The Kilo-Degree Survey (KiDS), a 1500-square-degree optical imaging survey with the recently commissioned OmegaCAM wide-field imager on the VLT Survey Telescope (VST), is described. KiDS will image two fields in u-,g-,r- and i-bands and, together with the VIKING survey, produce nine-band (u- to

  7. Research Degrees as Professional Education?

    Science.gov (United States)

    Barnacle, Robyn; Dall'Alba, Gloria

    2011-01-01

    There is an increasing trend within higher education and, more specifically, in higher degrees by research, to treat a professional skills set as a desirable graduate outcome. The increasing value that is being placed on a professional skills set in large part reflects growing interest around the world in the role of research degrees in labour…

  8. Set our Master's degrees free

    Science.gov (United States)

    Padman, Rachael

    2010-04-01

    Making UK undergraduate physics degrees longer must have seemed like a good idea at the time. Back in the early 1990s the standard three-year Bachelor's physics degree (four years in Scotland) was under pressure at both ends. The A-level curriculum - one of the requirements for entry onto a degree course - was being increasingly modularized, and dumbed down. Physics students were arriving at university less well prepared than in the past and there was an increasing awareness that graduates of five-year continental degree courses were better equipped for a professional scientific career than those in the UK. At the same time, local education authorities in the UK were required to provide full funding for a first degree, whether for three or four years.

  9. New antiinflammatory sucrose esters in the natural sticky coating of tomatillo (Physalis philadelphica), an important culinary fruit.

    Science.gov (United States)

    Zhang, Chuan-Rui; Khan, Wajid; Bakht, Jehan; Nair, Muraleedharan G

    2016-04-01

    Tomatillo is a popular culinary fruit. The sticky material on its surface, consumed as part of the fruit, has never been investigated. Chemical characterization of sticky material on tomatillo fruits yielded five new sucrose esters, as confirmed by spectroscopic methods. The solvent extract of the sticky material from the whole fresh fruit and pure isolates showed antiinflammatory activity as confirmed by in vitro cyclooxygenase enzymes inhibitory assays. Five sucrose esters isolated at 100 μg/mL (153.8, 138.8, 136.2, 141.6 and 138.8 μM, respectively) inhibited cyclooxygenase-1 and -2 enzymes by 50%. The cyclooxygenase enzyme inhibitory activity of extract and isolates at 100 μg/mL was similar to non-steroidal antiinflammatory drugs aspirin, ibuprofen and naproxen, used as positive controls in the assay at 108, 12 and 15 μg/mL (600, 60 and 60 μM), respectively. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Submerged Cultivation of Mycelium with High Ergothioneine Content from the Culinary-Medicinal Golden Oyster Mushroom, Pleurotus citrinopileatus (Higher Basidiomycetes).

    Science.gov (United States)

    Lin, Shin-Yi; Chien, Shih-Chang; Wang, Sheng-Yang; Mau, Jeng-Leun

    2015-01-01

    The optimization of submerged culture of the culinary-medicinal golden oyster mushroom, Pleurotus citrinopileatus, was studied using a one-factor-at-a-time, two-stage stimulation and central composite rotatable design to produce mycelia with high ergothioneine content. The optimal culture conditions for mycelia harvested at day 22 were a temperature of 25°C, an inoculation ratio of 5%, 2% glucose, 0.5% yeast extract, and adjustment of the initial pH value to 10. The biomass and ergothioneine content were 8.28 g/L and 10.65 mg/g dry weight (dw), respectively. The addition of an amino acid precursor increased the ergothioneine content of mycelia; cysteine was the most effective. In addition, the results obtained from central composite rotatable design showed that the recommended combination for cysteine, histidine, and methionine was 8, 4, and 0.5 mmol/L, respectively. The predicted ergothioneine content was 13.90 mg/g dw, whereas the experimental maximal ergothioneine content was 14.57 mg/g dw. With the addition of complex precursors and under optimal culture conditions, mycelia harvested at days 16-20 had higher ergothioneine content. Accordingly, the information obtained could be used to produce mycelia with high ergothioneine content.

  11. Surface Enhanced Raman Spectroscopy (SERS) and multivariate analysis as a screening tool for detecting Sudan I dye in culinary spices

    Science.gov (United States)

    Di Anibal, Carolina V.; Marsal, Lluís F.; Callao, M. Pilar; Ruisánchez, Itziar

    2012-02-01

    Raman spectroscopy combined with multivariate analysis was evaluated as a tool for detecting Sudan I dye in culinary spices. Three Raman modalities were studied: normal Raman, FT-Raman and SERS. The results show that SERS is the most appropriate modality capable of providing a proper Raman signal when a complex matrix is analyzed. To get rid of the spectral noise and background, Savitzky-Golay smoothing with polynomial baseline correction and wavelet transform were applied. Finally, to check whether unadulterated samples can be differentiated from samples adulterated with Sudan I dye, an exploratory analysis such as principal component analysis (PCA) was applied to raw data and data processed with the two mentioned strategies. The results obtained by PCA show that Raman spectra need to be properly treated if useful information is to be obtained and both spectra treatments are appropriate for processing the Raman signal. The proposed methodology shows that SERS combined with appropriate spectra treatment can be used as a practical screening tool to distinguish samples suspicious to be adulterated with Sudan I dye.

  12. Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models.

    Science.gov (United States)

    Oliveira, D G; Rocha, M M; Damasceno-Silva, K J; Sá, F V; Lima, L R L; Resende, M D V

    2017-08-17

    The aim of this study was to estimate the genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses and to compare different selection indexes. Eleven cowpea populations were evaluated in a randomized complete block design with four replications. Fourteen traits were evaluated, and the following parameters were estimated: genotypic variation coefficient, genotypic determination coefficient, experimental quality indicator and selection reliability, estimated genotypic values ​​- BLUE, genotypic correlation coefficient among traits, and genotypic gain with simultaneous selection of all traits. The genotypic gain was estimated based on tree selection indexes: classical, multiplicative, and the sum of ranks. The genotypic variation coefficient was higher than the environmental variation coefficient for the number of days to start flowering, plant type, the weight of one hundred grains, grain index, and protein concentration. The majority of the traits presented genotypic determination coefficient from medium to high magnitude. The identification of increases in the production components is associated with decreases in protein concentration, and the increase in precocity leads to decreases in protein concentration and cooking time. The index based on the sum of ranks was the best alternative for simultaneous selection of traits in the cowpea segregating populations resulting from the crosses and backcrosses evaluated, with emphasis on the F 4 BC 12 , F 4 C 21 , and F 4 C 12 populations, which had the highest genotypic gains.

  13. Vitamin D2 Stability During the Refrigerated Storage of Ultraviolet B-Treated Cultivated Culinary-Medicinal Mushrooms.

    Science.gov (United States)

    Slawinska, Aneta; Fornal, Emilia; Radzki, Wojciech; Jablonska-Rys, Ewa; Parfieniuk, Ewa

    2017-01-01

    The effects of ultraviolet B (UVB) irradiation on the synthesis of vitamin D2 and its stability during refrigerated storage was determined in fresh cultivated culinary-medicinal mushrooms (Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes) after harvest. The irradiated mushrooms were stored at 4°C for up to 10 days. The concentrations of vitamin D2 and ergosterol were determined using ultrahigh-performance liquid chromatography/tandem mass spectrometry. The cultivated mushrooms not treated with UVB were devoid of vitamin D2. After UVB irradiation, we obtained mushrooms with a large amount of ergocalciferol. A. bisporus showed the lowest vitamin D2 content (3.55 ± 0.11 μg D2/g dry weight); P. ostreatus contained 58.96 ± 1.15 μg D2/g dry weight, and L. edodes contained 29.46 ± 2.21 μg/g dry weight. During storage at 4°C, the amount of vitamin D2 was gradually decreased in P. ostreatus and L. edodes, whereas in A. bisporus vitamin D2 gradually increased until the sixth day, then decreased. Mushrooms exposed to UVB radiation contain a significant amount of vitamin D2 and are therefore an excellent food source of vitamin D.

  14. New Germplasms of the Culinary-Medicinal Button Mushroom, Agaricus bisporus (Agaricomycetes): Two Wild Strains from the Tibetan Plateau (China).

    Science.gov (United States)

    Li, Bin-Bin; Jiang, Si-Ping; Xu, Ai-Guo; Dorji, Phurbu; Wang, Wen-Jing; Wang, Xiao-Liang; Wei, Tie-Zheng; Zhang, Zu-Tang; Yao, Yi-Jian

    2017-01-01

    Agaricus bisporus is one of the most important commercially cultivated culinary-medicinal mushrooms worldwide. In China, most of the cultivated strains of the fungus were introduced from other countries and cultivated in the eastern provinces. In this study, 2 wild strains of A. bisporus, 2091 and 2094, isolated from fresh specimens collected from the Tibetan Plateau, were domesticated and cultivated alongside a commercial hybrid strain, As2796, in Lhasa, China, for comparison in order to provide new germplasms for cultivation. Basic characteristics, mushroom yield, dry weight, polysaccharide contents, and antioxidant activities of the tested strains were analyzed. Compared with strain As2796, the 2 wild strains displayed good values for mycelial growth, time to fruiting, mushroom yield, dry weight, and polysaccharide contents, and their basidiomata had distinct morphological characteristics (e.g., brown or pale brown caps with some white scales). In addition, the antioxidant activities (reducing power and DPPH radical scavenging effect) of strain 2094 were significantly higher than those of the other 2 strains. Domestication of the 2 wild strains would add more genetic variation into the germplasm of A. bisporus for cultivation, especially in China, and might help to address the problem inherent to the nearly monoculture crop lacking genetic diversity in China.

  15. Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment.

    Science.gov (United States)

    Costa, Sara; Afonso, Cláudia; Cardoso, Carlos; Batista, Irineu; Chaveiro, Nádia; Nunes, Maria Leonor; Bandarra, Narcisa Maria

    2015-10-15

    The effect of culinary treatments on the fatty acid profile, mercury (Hg), and methylmercury (MeHg) levels of salmon was studied. The bioaccessibility of fatty acids, Hg, and MeHg in raw and grilled salmon was determined. The most intense thermal treatment (grilling) did not alter the relative fatty acid (FA) profile. There were bioaccessibility differences between FAs. To the authors' knowledge, for the first time, higher bioaccessibility of the long-chain FAs than the short- and medium-chain FAs was measured. Chemical interaction phenomena seemed to play a role. On the other hand, higher levels of unsaturation decreased bioaccessibility. Two main alternative hypotheses were put forward, either lower polarity led to higher incorporation of FAs with longer hydrophobic aliphatic chain and lower number of double bonds in the emulsion present in the bioaccessible fraction or enzymatic selectivity preferentially hydrolyzed some FAs on the basis of their structure or position in the triacylglycerol molecule. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Effect of light and atmosphere on the cultivation of the golden oyster culinary-medicinal mushroom, Pleurotus citrinopileatus (higher Basidiomycetes).

    Science.gov (United States)

    Hu, Shu-Hui; Wu, Chiu-Yeh; Chen, Yu-Kuei; Wang, Jinn-Chyi; Chang, Sue-Joan

    2013-01-01

    With an aim to explore the productivity and quality of the fruiting body of culinary-medicinal golden oyster mushroom Pleurotus citrinopileatus, the carbon dioxide (CO₂) concentration of the ambient atmosphere was adjusted and a light-emitting diode panel was used to illuminate the colonized mycelium at different wavelengths. Biological efficiency and yield were higher at CO₂ levels of 0.05 and 0.1% than other tested CO₂ levels, and the mature fruiting body showed the highest yellow value at a CO₂ level of 0.1% (of all tested CO₂ levels). The highest biological efficiency and yield was obtained at the 720-nm wavelength. The ergosterol content of the pileus of the fruiting body was higher than that of the stipe in any flush time at a 720-nm wavelength of light and a CO₂ concentration of 0.1%. The decreased percentages of cellulose and lignin at the appearance of primordia were larger than those of mycelial growth duration. The fruiting quality of P. citrinopileatus might thus be enhanced by 720-nm illumination and an atmosphere with a CO₂ concentration of 0.1 to 0.15%.

  17. Disposal of agro-industrial by-products by organic cultivation of the culinary and medicinal mushroom Hypsizygus marmoreus.

    Science.gov (United States)

    Akavia, E; Beharav, A; Wasser, S P; Nevo, E

    2009-05-01

    Organic mushroom cultivation is one of the fastest growing segments of agriculture. At the core of the organic philosophy lies a ban on the use of synthetic fertilizers, pesticides and herbicides, in addition to such tenets as animal welfare, energy efficiency, and social justice. Hypsizygus marmoreus (HM) is a highly praised cultivated culinary and medicinal mushroom. The objective of this paper was to assess the suitability of different spawn media and then the potential of various cultivation substrates to support HM mushroom production compatible with organic standards. This objective was met through the setup of a low-cost cultivation infrastructure. First, seven types of spawn media were tested; then we tested 24 substrates made from organic by-products for their biological efficiency (BE) with strain HM 830, using the liquid inoculation method. The best substrate in terms of BE was corn cob with bran and olive press cake, with a BE of 85.6%. The BE of the same composition but without olive press cake was only 67.5%. The next best substrates were cotton straw combinations with a BE of 31.5-53%. The spent mushroom substrate provides a good method for the disposal of solid waste. The guidance provided in this research complies with organic mushroom cultivation standards and can be used to produce certified organic mushrooms. In addition, it allows responsible and beneficial disposal of a large amount of solid agro-industrial waste.

  18. Anti-tumorigenic activity of five culinary and medicinal herbs grown under greenhouse conditions and their combination effects.

    Science.gov (United States)

    Yi, Weiguang; Wetzstein, Hazel Y

    2011-08-15

    Herbs and spices have been used as food preservatives, flavorings, and in traditional medicines for thousands of years. More and more scientific evidence supports the medicinal properties of culinary herbs. Colon cancer is the third leading cause of cancer death in the USA, and the fourth most common form of cancer worldwide. The objectives of this study were to evaluate the antitumor activity of five selected herbs grown under greenhouse conditions, and to study the potential synergistic effects among different herbal extract combinations. Thyme, rosemary, sage, spearmint, and peppermint extracts significantly inhibited SW-480 colon cancer cell growth, with sage extracts exhibiting the highest bioactivity, with 50% inhibition at 35.9 µg mL⁻¹, which was equivalent to 93.9 µg dried leaves mL⁻¹ of culture medium. Some mixtures of different herbal extracts had combination effects on cancer cell growth. The inhibitory effects of peppermint + sage combinations at a 1:1 ratio were significantly higher than rosemary + sage combinations at 1:1 ratio, although peppermint extracts showed lower inhibition than rosemary extracts. Extracts from herb species (thyme, rosemary, sage, spearmint and peppermint) can significantly inhibit the growth of human colon cancer cells. Mixtures of herb extracts can have combination effects on cancer cell growth. The study suggests that these five herbs may have potential health benefits to suppress colon cancer. Copyright © 2011 Society of Chemical Industry.

  19. Effects of seed size and aging on field performance of lentil (Lens culinaris Medik. under different irrigation treatments

    Directory of Open Access Journals (Sweden)

    Kazem GHASSEMI-GOLEZANI

    2015-12-01

    Full Text Available A sub-sample of lentil (Lens culinaris ‘Kimia’ seeds was kept as bulk (S1 and another sample was separated to large (S2 and small (S3 seeds. A sub-sample of each size was kept as control or high vigor seed lot (A1 and the two other sub-samples were artificially aged for 2 and 4 days (A2 and A3, respectively. Field performance of these seeds was evaluated during 2011 and 2012. Yield components and grain yield of lentil decreased with decreasing water availability. The highest yield components (except 1000 grain weight and grain yield per unit area were obtained by plants from large seeds. The superiority of plants from large seeds in grain yield was more evident under limited irrigations than under well watering. Seed aging resulted in poor stand establishment and consequently low grain yield per unit area. Plants from aged large seeds showed the lowest reduction in grain yield per unit area, compared with those from aged small and bulk seeds. It seems that cultivation of large seeds somehow can reduce the deleterious effects of drought stress and seed aging on grain yield per unit area of lentil.

  20. Bioactive compounds from culinary herbs inhibit a molecular target for type 2 diabetes management, dipeptidyl peptidase IV

    Science.gov (United States)

    Greek oregano (Origanum vulgare), marjoram (Origanum majorana), rosemary (Rosmarinus officinalis) and Mexican oregano (Lippia graveolens) are concentrated sources of bioactive compounds. The aims of this study were to characterize extracts from greenhouse grown or commercially purchased herbs for th...

  1. HadISST (1-degree)/HadISST (1-degree)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Monthly version of HadISST sea surface temperature component (1-degree). See Rayner, N. A., Parker, D. E., Horton, E. B., Folland, C. K., Alexander, L. V., Rowell,...

  2. Should 360-Degree Feedback Be Used Only for Developmental Purposes?

    Science.gov (United States)

    Bracken, David W.; Dalton, Maxine A.; Jako, Robert A.; McCauley, Cynthia D.; Pollman, Victoria A.

    This booklet presents five papers that address the issue of whether 360-degree feedback (in which a manager or executive receives feedback on how bosses, peers, and direct reports see him or her) should be used only for development, or whether 360-degree feedback (also known as multi-rater feedback) should be used for administrative purposes such…

  3. Degree-degree correlations in directed networks with heavy-tailed degrees

    NARCIS (Netherlands)

    van der Hoorn, W.L.F.; Litvak, Nelli

    2013-01-01

    In network theory, Pearson's correlation coefficients are most commonly used to measure the degree assortativity of a network. We investigate the behavior of these coefficients in the setting of directed networks with heavy-tailed degree sequences. We prove that for graphs where the in- and

  4. Degree-degree dependencies in directed networks with heavy-tailed degrees

    NARCIS (Netherlands)

    van der Hoorn, W.L.F.; Litvak, Nelly

    2015-01-01

    In network theory, Pearson’s correlation coefficients are most commonly used to measure the degree assortativity of a network. We investigate the behavior of these coefficients in the setting of directed networks with heavy-tailed degree sequences. We prove that for graphs where the in- and

  5. The system Cu-Rh-S at 900 degrees, 700 degrees, 540 degrees and 500 degrees C

    DEFF Research Database (Denmark)

    Karup-Møller, Sven; Makovicky, E.

    2007-01-01

    Phase relations in the dry condensed system Cu-Rh-S were determined at 900, 700, 540 and 500 degrees C. At 900 degrees C, the system contains digenite, four rhodium sulfides (Rh17S15, Rh3S4, Rh2S3 and RhS similar to 3), three ternary sulfides (CuRh2S4, CuxRhS3+x and a fibrous sulfide in the range...

  6. Fine Dining and Fast Computers: A Commercial College's Recipe for Success.

    Science.gov (United States)

    Borrego, Anne Marie

    2001-01-01

    Describes the "slow and steady" approach to growth embraced by the owner of Stratford College, a Virginia-based, for-profit school that offers degrees in the culinary arts, information technology, and hotel and event management and business. (EV)

  7. PROVERBS AND METAPHORS IN THE ENGLISH CULINARY LANGUAGE / PROVERBES ET MÉTAPHORES DANS LE LANGAGE CULINAIRE ANGLAIS / PROVERBE ŞI METAFORE ÎN LIMBA ENGLEZĂ DIN DOMENIUL CULINAR

    Directory of Open Access Journals (Sweden)

    Adina Matrozi Marin

    2016-11-01

    Full Text Available Food is “an essential source to survival with great symbolic force, food has been central to human history”. (Fellner, 2013: 243. The aim of this article is to emphasize the strong relationship between food and cooking, on the one hand, and language and communication, on the other. Culinary words and concepts infiltrated local sayings and proverbs in English culture, thus becoming important pieces of cultural and historical evidence, if reliably dated. Culinary metaphors are equally important, as they reflect and reveal cultural and social realities.

  8. Shiitake Culinary-Medicinal Mushroom, Lentinus edodes (Agaricomycetes): A Species with Antioxidant, Immunomodulatory, and Hepatoprotective Activities in Hypercholesterolemic Rats.

    Science.gov (United States)

    Nisar, Jaweria; Mustafa, Imtiaz; Anwar, Haseeb; Sohail, Muhammad Umar; Hussain, Ghulam; Ullah, Muhammad Irfan; Faisal, Muhammad Naeem; Bukhari, Shazia Anwer; Basit, Abdul

    2017-01-01

    Lentinus edodes is a culinary-medicinal mushroom that has an established history of use in Asian therapies. The mushroom offers well-documented beneficial health effects such as antihypercholesterolemic, antitumor, and antibacterial activities. In this study, dried powder of L. edodes fruiting bodies was used to evaluate immunomodulatory, hepatoprotective, and antioxidant effects in hypercholesterolemic rats. Albino rats (n = 24) were divided into 3 groups: the control (CON) group, the hypercholesterolemia-only group (HCG), and the L. edodes group (LEG). Hypercholesterolemia was induced in rats in the HCG and LEG by feeding cholesterol and cholic acid in a chow maintenance diet (CMD) for 24 days. The CON group was fed the CMD throughout the experiment. The HCG continued on the high-cholesterol diet without any L. edodes supplement. The LEG was fed the high-cholesterol diet supplemented with L. edodes for an additional 42 days. Various biological health biomarkers, such as total antioxidant capacity, total oxidant status, arylesterase, paraoxonase activity, and liver enzymes in serum were studied to evaluate antioxidant and hepatoprotective responses. Cell-mediated immunity was evaluated in each group through a delayed type of hypersensitivity reaction. The total oxidant status decreased significantly (P ≤ 0.05) after administration of L. edodes in the diet. The cell-mediated immune response significantly increased (P ≤ 0.05) in the LEG. The significant decrease in liver enzymes supports the hepatoprotective effect of L. edodes. In conclusion, the results show the immunomodulatory, hepatoprotective, and antioxidant activities of L. edodes supplementation in hypercholesterolemic rats.

  9. Hypocholesterolemic Effects of the Cauliflower Culinary-Medicinal Mushroom, Sparassis crispa (Higher Basidiomycetes), in Diet-Induced Hypercholesterolemic Rats.

    Science.gov (United States)

    Hong, Ki Bae; Hong, Sung-Yong; Joung, Eun Young; Kim, Byung Hee; Bae, Song-Hwan; Park, Yooheon; Suh, Hyung Joo

    2015-01-01

    The cauliflower culinary-medicinal mushroom, Sparassis crispa, possesses various biological activities that have been widely reported to have therapeutic applications. We examined the effects of S. crispa on serum cholesterol, hepatic enzymes related to cholesterol metabolism, and fecal sterol excretion in rats fed a cholesterol-rich diet for 4 weeks. Male Sprague-Dawley rats (8 weeks old) were randomly divided into 5 groups (n = 6 mice per group): normal diet (normal control [NC]), cholesterol-rich diet (cholesterol control [CC]), cholesterol-rich diet plus S. crispa fruiting body (SC), cholesterol-rich diet plus S. crispa extract (SCE), and cholesterol-rich diet plus S. crispa residue (SCR). SCE supplementation significantly enhanced hepatic cholesterol catabolism through the upregulation of cholesterol 7α-hydroxylase (CYP7A1) messenger RNA (mRNA) expression (2.55-fold compared with that in the NC group; P < 0.05) and the downregulation of 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase mRNA expression (0.57-fold compared with that in the NC group; P < 0.05). Additionally, the SCE diet resulted in the highest fecal excretion of cholesterol and bile acid in hypercholesterolemic rats. In conclusion, mRNA expression of CYP7A1 and HMG-CoA reductase were significantly modulated by the absorption of SCE samples. Also, SCE samples had a significant effect on fecal bile acid and cholesterol excretion. These results suggest that SCE samples can induce hypocholesterolic effects through cholesterol metabolism and the reduction of circulating cholesterol levels.

  10. Comparative hypoglycemic potentials and phytochemical profiles of 12 common leafy culinary vegetables consumed in Nsukka, Southeastern Nigeria.

    Science.gov (United States)

    Aba, Patrick Emeka; Udechukwu, Ifeanyi Ronald

    2018-04-11

    Metabolic disease like diabetes mellitus is on the increase in developing countries due to lack of access to orthodox medicine owing to its high cost. Health benefits of culinary vegetables cannot be overemphasized. This study therefore aims to profile the hypoglycaemic potentials of 12 common leafy vegetables consumed in Nsukka, Southeastern Nigeria and advise diabetic patients accordingly. A total of 75 albino Wistar rats assigned to 15 groups of five rats per group were used for the study. Diabetes was induced in groups 1-14 rats by intraperitoneal injection of alloxan monohydrate (160 mg/kg), and rats in group 15 were not made diabetic. Groups 1-12 rats were treated with aqueous extracts of the vegetables (200 mg/kg), and group 13 rats received glibenclamide at 2 mg/kg and served as standard control. Rats in groups 14 and 15 received distilled water (10 mL/kg) to serve as negative and normal controls, respectively. The fasting blood glucose (FBG) values of the rats were determined 3, 6 and 24 h post-treatment. Phytochemical studies on the vegetables were also carried out. Results revealed that the hypoglycaemic activities of Gongronema latifolium, Pterocarpus santalinoides, Ocimum gratissimum, Pterocarpus mildbraedii and Vernonia amygdalina were comparable (p>0.05) to that obtained for glibenclamide (standard anti-diabetic drug) while Gnetum africanum and Piper guineense did not show significant hypoglycaemic activities. Phytochemicals such as flavonoids, alkaloids, tannins, saponins, glycosides, and terpenes were present in the vegetables. It was concluded that the vegetables possess hypoglycaemic activities at different capacities with G. latifolium being the most potent.

  11. Response of lentil (Lens culinaris Medik.) to artificial shading during the reproductive stage

    International Nuclear Information System (INIS)

    Peñaloza H, Enrique; Díaz S, Jorge

    1997-01-01

    Lentil production in southern Chile is subject to significant seasonal fluctuations in solar radiation received during the reproductive stage, with an average variation ranging from 300 to 650 g cal cm -2 day -1 . to quantify the effect of reducing incident light on crop performance, artifical shading experiments were conducted with 80% light reduction during different periods spanning the reprodcutive stage, as well as various degrees of shading (0, 20, 35, 50 and 80%) throughout. shading was achieved by using a black polypropylene net placed at 0.8 m above soil surface. The experiments were carried out during the 1991/92, 1992/93 and 1993/94 cropping seasons at the Centro Regional de Investigación Carillanca, INIA (38°41' S, 72°25' W). The effect of 80% shading on seed yield was dependent upon the period at which the treatment was imposed. Seed yield reduction was higher when shading occurred during the growth stages R--R5, accounting 35, 48 and 59% yield losses for the 1991/92, 1992/93 and 1993/94 seasons, respectively. No significant diffreences were detected between R1-R3 and R5-R8 periods, with seed yield losses averaging 39 (1991/92), 10 (1992/93) and 25% (1993/94). Variations in seed yield due to shading were explained mainly by a reduction of total pods m -2 and an increase in empty (flat) pods (R3-R5), and a reduction on the average seed weight (R5-R8). As expected, the higher losses occurred on treatments exposed to two (R1-R5, R3-R8) or three (R1-R8) periods of shading. Grain yield under different degrees of shading was significantly reduced, with responses fitted to the functions Y = 2.020-32.5s + 0.18s 2 (1992/93) and Y = 2.172-25.6s-0.04s 2 (1993/94). Reduction on seed yield was associated to a decrease in total pods m -2 and average seed weight, whereas empty pods increased significantly only at near 80% shading. These results point at R3-R5 as the most sensible growth stage under 80% shading and demonstrate the sensitiveness of lentil

  12. Ceratectomia fotorrefrativa (PRK com mitomicina C a 0,02% para correção de grau acentuado de astigmatismo hipermetrópico composto secundário a cirurgia de ceratotomia radial (RK Photorefractive keratectomy (PRK with mitomicyn C 0,02% for the management of high degree of hyperopic astigmatism following radial keratectomy

    Directory of Open Access Journals (Sweden)

    Adamo Lui Netto

    2009-06-01

    Full Text Available Descrever o efeito da cirurgia fotorrefrativa (PRK associada ao uso de mitomicina C a 0,02% para correção de grau acentuado de astigmatismo hipermetrópico composto apresentado após cirurgia de ceratotomia radial (RK realizada há 12 anos.To describe PRK with mitomicyn C effects for the management of high-degree hyperopic astigmatism following Radial Keratectomy performed 12 years ago.

  13. Generation and Characterisation of a Reference Transcriptome for Lentil (Lens culinaris Medik.

    Directory of Open Access Journals (Sweden)

    Shimna Sudheesh

    2016-11-01

    Full Text Available RNA-Seq using second-generation sequencing technologies permits generation of a reference unigene set for a given species, in the absence of a well-annotated genome sequence, supporting functional genomics studies, gene characterisation and detailed expression analysis for specific morphophysiological or environmental stress response traits. A reference unigene set for lentil has been developed, consisting of 58,986 contigs and scaffolds with an N50 length of 1719 bp. Comparison to gene complements from related species, reference protein databases, previously published lentil transcriptomes and a draft genome sequence validated the current dataset in terms of degree of completeness and utility. A large proportion (98% of unigenes were expressed in more than one tissue, at varying levels. Candidate genes associated with mechanisms of tolerance to both boron toxicity and time of flowering were identified, which can eventually be used for the development of gene-based markers. This study has provided a comprehensive, assembled and annotated reference gene set for lentil that can be used for multiple applications, permitting identification of genes for pathway-specific expression analysis, genetic modification approaches, development of resources for genotypic analysis, and assistance in the annotation of a future lentil genome sequence.

  14. Life after a Humanities Degree

    Science.gov (United States)

    Masola, Athambile

    2016-01-01

    This article explores the experiences of a humanities graduate after leaving the academy. The author considers her own education in light of the historical changes in South Africa's education system. The article is a personal account of the questions and challenges encountered in choosing a humanities degree in a context where a tertiary education…

  15. Special Degree Programs for Adults

    Science.gov (United States)

    Continuing Education for Adults, 1970

    1970-01-01

    Briefly describes Bachelor of Liberal Studies programs at six colleges and universities, the Master of Liberal Studies program at Boston University, and the Master of Engineering degree at the University of California at Los Angeles, as well as programs being conducted on a graduate level by Arthur D. Little, Inc. for government and industrial…

  16. Astronautics Degrees for Space Industry

    Science.gov (United States)

    Gruntman, M.; Brodsky, R.; Erwin, D.; Kunc, J.

    The Astronautics Program (http://astronautics.usc.edu) of the University of Southern California (USC) offers a full set of undergraduate and graduate degree programs in Aerospace Engineering with emphasis in Astronautics. The Bachelor of Science degree program in Astronautics combines basic science and engineering classes with specialized astronautics classes. The Master of Science degree program in Astronautics offers classes in various areas of space technology. The Certificate in Astronautics targets practicing engineers and scientists who enter space-related fields and/or who want to obtain training in specific space-related areas. Many specialized graduate classes are taught by adjunct faculty working at the leading space companies. The Master of Science degree and Certificate are available through the USC Distance Education Network (DEN). Today, the Internet allows us to reach students anywhere in the world through webcasting. The majority of our graduate students, as well as those pursuing the Certificate, work full time as engineers in the space industry and government research and development centers. The new world of distance learning presents new challenges and opens new opportunities. We show how the transformation of distance learning and particularly the introduction of webcasting transform organization of the program and class delivery. We will describe in detail the academic focus of the program, student reach, and structure of program components. Program development is illustrated by the student enrollment dynamics and related industrial trends; the lessons learned emphasize the importance of feedback from the students and from the space industry.

  17. Degree sequence in message transfer

    Science.gov (United States)

    Yamuna, M.

    2017-11-01

    Message encryption is always an issue in current communication scenario. Methods are being devised using various domains. Graphs satisfy numerous unique properties which can be used for message transfer. In this paper, I propose a message encryption method based on degree sequence of graphs.

  18. Aerospace Technology (Aerospace Engineering Degree)

    OpenAIRE

    Tiseira Izaguirre, Andrés Omar; Blanco Rodríguez, David; Carreres Talens, Marcos; FAJARDO PEÑA, PABLO

    2013-01-01

    Apuntes de la asignatura Tecnología Aeroespacial Tiseira Izaguirre, AO.; Blanco Rodríguez, D.; Carreres Talens, M.; Fajardo Peña, P. (2013). Aerospace Technology (Aerospace Engineering Degree). Editorial Universitat Politècnica de València. http://hdl.handle.net/10251/35263

  19. Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture: the spread of Korean food in the Soviet Union and Korean diaspora

    Directory of Open Access Journals (Sweden)

    Changzoo Song

    2016-03-01

    Full Text Available The half-million Soviet Koreans (or Koryŏ saram in the former Soviet Union are the descendants of the ethnic Koreans who migrated to the Russian Far East in the late 19th and early 20th centuries from the northern parts of the Korean peninsula. Their settlements were established in the wide areas of the Russian Far East, including the urban areas around Vladivostok. They were, however, forced-migrated to Central Asia in late 1937 under Stalin's rule. From Central Asia, these Soviet Koreans were further dispersed to other parts of the Soviet Union in the post-Stalin era. These multiple dispersions of Soviet Koreans not only transformed their culinary habit, but also helped Korean food spread among the peoples of the Soviet Union. As a result, Korean food, such as kimchi, miyŏk (edible kelp, and others, were introduced and widely consumed throughout the Soviet Union. This paper explores this unusual spread and popularity of Korean food in the Soviet Union, focusing on the migration history of the Soviet Koreans and Soviet culinary culture. This work is based on the author's fieldwork in the Soviet Union in the early 1900s and again in mid-2000s. The unusual diffusion and popularity of the Korean food in the former Soviet Union provides us with important insights on migration and globalization of ethnic food.

  20. Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression.

    Science.gov (United States)

    Jaksevicius, Andrius; Carew, Mark; Mistry, Calli; Modjtahedi, Helmout; Opara, Elizabeth I

    2017-09-21

    It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of culinary herbs and spices (CHS) is linked to the inhibition of the cells' cyclooxygenase-2 (COX-2 )expression, and to investigate their therapeutic potential. CHS inhibited the growth of Human colon adenocarcinoma-7 (HCA-7) cells; the order of potency was turmeric, bay leaf, ginger, sage, and rosemary; their combinations had a synergistic or additive effect on cell growth inhibition. CHS also inhibited COX-2 expression and activity; this action was comparable to that of the specific COX-2 inhibitor Celecoxib. Coincident with COX-2 inhibition was the accumulation of cells in the sub G1 phase of the HCA-7's cell cycle and, using bay leaf and turmeric, the cleavage of caspase 3 and poly (ADP-ribose) polymerase (PARP). This latter effect showed that the effect of these CHS on growth arrest was irreversible, and was comparable to that of the caspase activator Etoposide. This study provides evidence of a link between the inhibition of HCA-7 growth, and its COX-2 expression, by CHS, and their therapeutic potential.

  1. A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

    Science.gov (United States)

    Vallverdú-Queralt, Anna; Regueiro, Jorge; Martínez-Huélamo, Miriam; Rinaldi Alvarenga, José Fernando; Leal, Leonel Neto; Lamuela-Raventos, Rosa M

    2014-07-01

    Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Degree-based graph construction

    International Nuclear Information System (INIS)

    Kim, Hyunju; Toroczkai, Zoltan; Erdos, Peter L; Miklos, Istvan; Szekely, Laszlo A

    2009-01-01

    Degree-based graph construction is a ubiquitous problem in network modelling (Newman et al 2006 The Structure and Dynamics of Networks (Princeton Studies in Complexity) (Princeton, NJ: Princeton University Press), Boccaletti et al 2006 Phys. Rep. 424 175), ranging from social sciences to chemical compounds and biochemical reaction networks in the cell. This problem includes existence, enumeration, exhaustive construction and sampling questions with aspects that are still open today. Here we give necessary and sufficient conditions for a sequence of nonnegative integers to be realized as a simple graph's degree sequence, such that a given (but otherwise arbitrary) set of connections from an arbitrarily given node is avoided. We then use this result to present a swap-free algorithm that builds all simple graphs realizing a given degree sequence. In a wider context, we show that our result provides a greedy construction method to build all the f-factor subgraphs (Tutte 1952 Can. J. Math. 4 314) embedded within K n setmn S k , where K n is the complete graph and S k is a star graph centred on one of the nodes. (fast track communication)

  3. Nutritional and neutraceutical composition of five wild culinary-medicinal species of genus Pleurotus (higher Basidiomycetes) from northwest India.

    Science.gov (United States)

    Atri, N; Sharma, Sapan Kumar; Joshi, Robin; Gulati, Ashu; Gulati, Arvind

    2013-01-01

    Five wild culinary-medicinal species of genus Pleurotus (Fr.) P. Kumm. (P. floridanus Singer, P. pulmonarius (Fr.) Quél., P. sapidus Quél., P. cystidiosus O.K. Miller, and P. sajor-caju (Fr.) Singer), collected from different localities of Northwest India, were studied for their nutritional and nutraceutical composition. Composition analysis of nutrients involved determining proteins, fats, ash, fiber, and carbohydrates using standard biochemical techniques. Minerals were estimated by an atomic absorption spectrophotometer and toxic metals were determined by the Reinsch test method. The analysis of nutraceuticals included determination of sugars by high-performance liquid chromatography, fatty acids by gas chromatography, and antioxidants such as β-carotene, lycopene, and total phenolic compounds with methanolic extract using a colorimetric assay. In the samples analyzed, carbohydrates dominated over protein and other macronutrients. Carbohydrates ranged from 85.86 to 88.38%, protein 0.98 to 2.17%, crude fat 0.62 to 0.84%, crude fibers 2.76 to 3.12%, and ash content 1.03 to 2.20%. Macro- and microminerals (calcium, magnesium, sodium, potassium, copper, zinc, and iron) also were found in substantial amount, whereas toxic metals (lead, silver, arsenic, mercury, and antimony) were not detected. Three main sugars-sucrose (0.338-2.011%), glucose (0.553-0.791%), and xylose (0.01%)-were detected. Among fatty acids, monounsaturated fatty (37.17-68.29%) acids were documented in a higher proportion than saturated fatty acids (26.07-47.77%). In terms of antioxidant composition, all species contained ascorbic acid, phenols, carotene, and lycopene. Ascorbic acid content ranged from 0.46 to 0.49 mg/100 g, total phenolic compounds ranged from 6.76 to 16.92 mg/100 g of gallic acid, β-carotene ranged from 0.134 to 0.221 μg/100 g, and lycopene from 0.055 to 0 .075 μg/100 g.

  4. Constructive Dimension and Turing Degrees

    OpenAIRE

    Bienvenu, Laurent; Doty, David; Stephan, Frank

    2007-01-01

    This paper examines the constructive Hausdorff and packing dimensions of Turing degrees. The main result is that every infinite sequence S with constructive Hausdorff dimension dim_H(S) and constructive packing dimension dim_P(S) is Turing equivalent to a sequence R with dim_H(R) 0. Furthermore, if dim_P(S) > 0, then dim_P(R) >= 1 - epsilon. The reduction thus serves as a *randomness extractor* that increases the algorithmic randomness of S, as measured by constructive dimension. A number of...

  5. Physicians with MBA degrees: change agents for healthcare improvement.

    Science.gov (United States)

    Lazarus, Arthur

    2010-01-01

    Increasingly, physicians gravitating toward the fields of quality improvement and healthcare management are seeking MBA degrees to supplement their medical training. Approximately half of all U.S. medical schools offer combined MD-MBA degrees, and numerous executive MBA programs exist for physicians in practice. Physicians who enter management are considered change agents for healthcare improvement, yet they receive little support and encouragement from their medical teachers and practicing colleagues. This situation can be rectified by placing greater value on the role of business-trained physicians and subsidizing their tuition for business school.

  6. Impact of time to return of spontaneous circulation on neuroprotective effect of targeted temperature management at 33 or 36 degrees in comatose survivors of out-of hospital cardiac arrest

    DEFF Research Database (Denmark)

    Kjaergaard, Jesper; Nielsen, Niklas; Winther-Jensen, Matilde

    2015-01-01

    AIM: Time to Return of Spontaneous Circulation (ROSC) has a plausible relation to severity of hypoxic injury before and during resuscitation in Out-of-Hospital Cardiac Arrest (OHCA), and has consistently been associated with adverse outcome. The effect of Targeted Temperature Management (TTM) may...... not be similar over the full spectrum of time to ROSC. This study investigated the possible beneficial effect of targeting 33°C over 36°C on the prognostic importance of time to ROSC. METHODS: In predefined sub-study of the TTM-trial (NEJM 2013) we investigated the relationship between time to ROSC, level of TTM...... and mortality and neurological outcome as assessed by the Cerebral Performance Category (CPC) scale and modified Rankin Scale (mRS) after 180 days. RESULTS: Prolonged time to ROSC was significantly associated with increased mortality with a hazard ratio (HR) of 1.02 per minute (95% CI 1.01-1.02). Level of TTM...

  7. The meiotic consequences of chromosomal aberrations induced by separate and simultaneous applications of gamma rays and NMU in lentil (Lens culinaris Med.)

    International Nuclear Information System (INIS)

    Dixit, Pratibha; Dubey, D.K.

    1983-01-01

    Certain meiotic abnormalities were induced by the application of 5, 10 or 15 Kr of gamma rays and/or 0.02 percent of NMU on seeds of lentil (Lens culinaris Med.) var. T36. Univalents, quadrivalents or higher multivalent associations were induced by gamma rays individually or in combination with NMU, while no such associations were recorded in plants treated with NMU alone. But nucleolar fragmentation, chromatin bridges and non-orientation of chromosome fragments were induced by both the mutagens. The percentage of cells showing meiotic abnormalities in the gamma ray treatments increased with an increase in the irradiation dose, however, the combined treatments of the two mutagens did not show a synergestic influence of the two mutagens in inducing such abnormalities. (author)

  8. Chemical Compositions and Macrophage Activation of Polysaccharides from Leon's Mane Culinary-Medicinal Mushroom Hericium erinaceus (Higher Basidiomycetes) in Different Maturation Stages.

    Science.gov (United States)

    Li, Qiao-Zhen; Wu, Di; Chen, Xia; Zhou, Shuai; Liu, Yanfang; Yang, Yan; Cui, Fengjie

    2015-01-01

    We studied the effect of the maturation stage on the chemical compositions and macrophage activation activity of polysaccharides from the culinary-medicinal mushroom Hericium erinaceus. Results showed that total polysaccharides increased, whereas protein content decreased with the maturation stage development of fruiting body. Nine polysaccharide fractions, 3 from each of the maturity stages IV (small fungal spine stage), V (mid-fungal spine stage) and VI (mature), were prepared using the gradient ethanol precipitation method. The polysaccharide fraction HP4A isolated from the maturating-stage (stage IV) fruiting body had a significant difference from the fractions HP5A (stage V) and HP6A (stage VI) in the molecular weight distribution and monosaccharide compositions. Immunostimulating tests revealed that the polysaccharide fraction HP6 isolated from the mature stage (stage VI) fruiting body presented higher macrophage activation activity. Our findings provided important information for the harvest and use of H. erinaceus with higher qualities and functional benefits.

  9. THE IMPACT OF TRANSLATION TECHNIQUES AND SUBTITLING RULES TO THE EQUIVALENCE OF MEANING OF CULINARY TERMS IN THE FRESH WITH ANNA OLSON SEASON 1 SUBTITLE

    Directory of Open Access Journals (Sweden)

    Hetty Hartati Novita

    2017-12-01

    Full Text Available The emergence of cable TV in Indonesia has made this author interested in focusing on the topic of culinary terms translation in the subtitle of Fresh with Anna Olson Season 1 program broadcasted on Asian Food Channel station. In this paper, this author analyzes the translation techniques suggested by Molina and Albir used by the translators to create the more accurate, natural, and communicative subtitle even though there are subtitling rules to follow. The result is, most of the translated terms have equivalence in meaning between the ST and the TT, while the ones which are not equivalent are due to the application of two particular techniques, Discursive Creation and Adaptation.

  10. Glycemic control parameters in insulin-naïve patients with uncontrolled type 2 diabetes referred to endocrinologists, and degree of implementation of the national Spanish consensus for the management of hyperglycemia.

    Science.gov (United States)

    Azriel, Sharona; Casal, Florentino; Dalama, Belén; Varillas, Francisco; Villarroel, África; Soto, Alfonso; Barberá, Gloria

    2014-12-01

    To assess blood glucose in patients with uncontrolled type 2 diabetes mellitus treated with oral antidiabetic drugs in primary care at the time of referral to specialized endocrinologists, and the degree of implementation of the national consensus guidelines of the Spanish Society of Diabetes by evaluating steps one (S1), two (S2), and three (S3) of the escalating therapy. Retrospective, observational study where 81 endocrinologists evaluated patients ≥40 years of age referred from primary care between July 2012 and July 2013, treated with 1 to 2 oral antidiabetic drugs but no insulin therapy, and with glycosylated hemoglobin (HbA(1c)) levels ≥6.5%. Patients also had to have HbA(1c) levels and both fasting and postprandial plasma glucose measurements from the previous three months. A total of 285 patients (57.6% males) were assessed. Mean (SD) age was 63.1 (9.7) years, mean HbA1c was 8.5 (1.2) %, mean FPG was 171.7 (43) mg/dL, and mean postprandial plasma glucose was 206.8 (50) mg/dL. In primary care, 26.0% of patients were at S1 and 74.0% were at S2. After referral to the endocrinologist, 9.8% of patients moved onto S1, 42.8% onto S2, and 47.4% onto S3. Oral antidiabetic drugs most commonly prescribed in primary care were metformin (90.2%), DPP-4 inhibitors (34.4%), and sulfonylureas (30.5%), while drugs most commonly used in the specialized endocrinology setting were metformin (86%), insulin (56.8%), and DPP-4 inhibitors (49.8%). The most commonly followed guidelines were those of the American Diabetes Association and the consensus guidelines of the Spanish Society of Diabetes, in 77% and 45% of cases respectively. Approximately half the patients treated with oral antidiabetic drugs in primary care are prescribed insulin after referral to an endocrinology specialist. The most commonly followed guidelines in specialized care are the American Diabetes Association guidelines. Copyright © 2014 SEEN. Published by Elsevier Espana. All rights reserved.

  11. Magnetic field control of 90 Degree-Sign , 180 Degree-Sign , and 360 Degree-Sign domain wall resistance

    Energy Technology Data Exchange (ETDEWEB)

    Majidi, Roya, E-mail: royamajidi@gmail.com [Department of Physics, Shahid Rajaee Teacher Training University, Lavizan, 16788-15811 Tehran (Iran, Islamic Republic of)

    2012-10-01

    In the present work, we have compared the resistance of the 90 Degree-Sign , 180 Degree-Sign , and 360 Degree-Sign domain walls in the presence of external magnetic field. The calculations are based on the Boltzmann transport equation within the relaxation time approximation. One-dimensional Neel-type domain walls between two domains whose magnetization differs by angle of 90 Degree-Sign , 180 Degree-Sign , and 360 Degree-Sign are considered. The results indicate that the resistance of the 360 Degree-Sign DW is more considerable than that of the 90 Degree-Sign and 180 Degree-Sign DWs. It is also found that the domain wall resistance can be controlled by applying transverse magnetic field. Increasing the strength of the external magnetic field enhances the domain wall resistance. In providing spintronic devices based on magnetic nanomaterials, considering and controlling the effect of domain wall on resistivity are essential.

  12. Opposite Degree Algorithm and Its Applications

    Directory of Open Access Journals (Sweden)

    Xiao-Guang Yue

    2015-12-01

    Full Text Available The opposite (Opposite Degree, referred to as OD algorithm is an intelligent algorithm proposed by Yue Xiaoguang et al. Opposite degree algorithm is mainly based on the concept of opposite degree, combined with the idea of design of neural network and genetic algorithm and clustering analysis algorithm. The OD algorithm is divided into two sub algorithms, namely: opposite degree - numerical computation (OD-NC algorithm and opposite degree - Classification computation (OD-CC algorithm.

  13. USNY college degrees: three successful collaborations to fulfill NRC requirements

    International Nuclear Information System (INIS)

    Headley-Walker, L.; DeSain, G.

    1986-01-01

    Within the last few years, an evident need has surfaced in the nuclear industry regarding the necessity for degreed individuals on shift. While nuclear utility management has attempted to accommodate this direction in a variety of ways, none is as unique as the collaborative model developed by the University of the State of New York (USNY) Regents College Degrees (RCDs). This paper reviews USNY's collaborative efforts to provide degree programs for senior reactor operators to utilities and presents three models for degree completion used at Maine Yankee Nuclear Power Plant, New York Power Authority, and Pacific Gas and Electric. Several other utilities are utilizing the collaboration model, and while these are not discussed in detail, information about their progress is available

  14. Changes in Generic and Degree Completion Dental Hygiene Student Characteristics.

    Science.gov (United States)

    Carr, Sandra; Rubinstein, Linda

    1989-01-01

    A study compared the characteristics of dental hygiene students in two programs (bachelor's degree and two-year professional dental hygiene training) in 1978 and 1987 to assess changes over time. Results are presented and the implications for enrollment management are discussed. (MSE)

  15. The Economics Degree in Australia: Down but Not out?

    Science.gov (United States)

    Round, David K.; Shanahan, Martin P.

    2010-01-01

    Before 1980, strong demand existed in Australia for the economics degree. Since then, competition from programs in business and management has increased. Student preferences have shifted from university and secondary economics. Economics enrollments have declined in both sectors. The authors analyze these trends and assess economic education…

  16. Integrated Marketing Communications: A New Master's Degree Concept.

    Science.gov (United States)

    Caywood, Clarke; Ewing, Raymond

    1991-01-01

    Describes how separate graduate degree programs have been fused into an integrated marketing communications program at Northwestern University. Discusses the five-quarter program that includes a core of new marketing communications planning and management classes, professional specialization classes in corporate public relations, advertising, and…

  17. Using "Kaizen" to Improve Graduate Business School Degree Programs

    Science.gov (United States)

    Emiliani, M. L.

    2005-01-01

    Purpose: To illustrate the applicability of "kaizen" in higher education. Design/methodology/approach: "Kaizen" process was used for ten courses contained in a part-time executive MS degree program in management. Findings: "Kaizen" was found to be an effective process for improving graduate business school courses and the value proposition for…

  18. Impact of time to return of spontaneous circulation on neuroprotective effect of targeted temperature management at 33 or 36 degrees in comatose survivors of out-of hospital cardiac arrest.

    Science.gov (United States)

    Kjaergaard, Jesper; Nielsen, Niklas; Winther-Jensen, Matilde; Wanscher, Michael; Pellis, Tommaso; Kuiper, Michael; Hartvig Thomsen, Jakob; Wetterslev, Jørn; Cronberg, Tobias; Bro-Jeppesen, John; Erlinge, David; Friberg, Hans; Søholm, Helle; Gasche, Yvan; Horn, Janneke; Hovdenes, Jan; Stammet, Pascal; Wise, Matthew P; Åneman, Anders; Hassager, Christian

    2015-11-01

    Time to Return of Spontaneous Circulation (ROSC) has a plausible relation to severity of hypoxic injury before and during resuscitation in Out-of-Hospital Cardiac Arrest (OHCA), and has consistently been associated with adverse outcome. The effect of Targeted Temperature Management (TTM) may not be similar over the full spectrum of time to ROSC. This study investigated the possible beneficial effect of targeting 33°C over 36°C on the prognostic importance of time to ROSC. In predefined sub-study of the TTM-trial (NEJM 2013) we investigated the relationship between time to ROSC, level of TTM and mortality and neurological outcome as assessed by the Cerebral Performance Category (CPC) scale and modified Rankin Scale (mRS) after 180 days. Prolonged time to ROSC was significantly associated with increased mortality with a hazard ratio (HR) of 1.02 per minute (95% CI 1.01-1.02). Level of TTM did not modify the association of time to ROSC and mortality, pinteraction=0.85. Prolonged time to ROSC was associated with reduced odds of surviving with a favorable neurological outcome for CPC (p=0.008 for CPC 1-2) and mRS (p=0.17, mRS 0-3) with no significant interaction with level of TTM. Time to ROSC remains a significant prognostic factor in comatose OHCA patients with regards to risk of death and risk of adverse neurological outcome. For any time to ROSC, targeting 33°C in TTM was not associated with benefit with regards to reducing mortality or risk of adverse neurological outcome compared to targeting 36°C. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  19. Maintaining quality control in a nontraditional nuclear technology degree program

    International Nuclear Information System (INIS)

    DeSain, G.W.

    1989-01-01

    Regents College, created by the Board of Regents of the University of The State on New York in 1971, has been offering, since January 1985, AS and BS degrees in nuclear technology. The impetus for establishing the nuclear technology degrees came from nuclear utility management and had to do with the US Nuclear Regulatory Commission proposed rule regarding degreed operators on shift. There are a variety of ways to earn credits in Regents College degree programs: (1) college courses taken for degree-level credit from regionally accredited colleges; (2) courses sponsored by business, industry, or government that have been evaluated and recommended for credit by the New York National or American Council on Education (ACE's) Program on Noncollegiate Sponsored Instruction (PONSI); (3) military education that has been evaluated by ACE PONSI; (4) approved college-proficiency examinations; and (5) special assessment: an individualized examination of college-level knowledge gained from experience or independent study. Nuclear technology students primarily use college course work, evaluated military education, and proficiency examinations to complete degree programs. However, an increasing number of utilities are having training programs PONSI evaluated, resulting in an increased use of these courses in the nuclear technology degrees. Quality control is a function of several factors described in the paper

  20. The Challenges of Introducing a Generic Graduate Skills Unit into a Business Degree in Malaysia

    Science.gov (United States)

    Stein, Andrew; Licciardi, Raquel

    2012-01-01

    The School of Management and Information Systems at Victoria University Australia resides within the Business Faculty and has a range of Management and Information Systems degrees. In 2008 all degree programs in the Business Faculty introduced a compulsory generic graduate skills unit that focussed on problem-solving, critical thinking,…

  1. Management

    OpenAIRE

    Daft, Richard L.; Kendrick, Martyn; Vershinina, Natalia

    2010-01-01

    The market-leading textbook for principles of management courses reaches a new level with Richard L. Daft being joined by Martyn Kendrick and Natalia Vershinina (both Leicester Business School) to provide an unparalleled resource for students in Europe, the Middle East and Africa (EMEA). After listening to the requirements of lecturers, the authors have maintained the same comprehensive coverage and structure of the original work but carefully threaded in new EMEA and wider global examples an...

  2. Reflux and Belching After 270 Degree Versus 360 Degree Laparoscopic Posterior Fundoplication

    NARCIS (Netherlands)

    Broeders, Joris A.; Bredenoord, Albert J.; Hazebroek, Eric J.; Broeders, Ivo A.; Gooszen, Hein G.; Smout, André J.

    2012-01-01

    Objective: To investigate differences in effects of 270 degrees (270 degrees LPF) and 360 degrees laparoscopic posterior fundoplication (360 degrees LPF) on reflux characteristics and belching. Background: Three hundred sixty degrees LPF greatly reduces the ability of the stomach to vent ingested

  3. 45 CFR 2400.41 - Degree programs.

    Science.gov (United States)

    2010-10-01

    ... degree in history or political science (including government or politics), the degree of Master of Arts in Teaching in history or political science (including government or politics), or a related master's degree in education that permits a concentration in American history, American government, social studies...

  4. How Adult Online Graduates Portray Their Degree

    Science.gov (United States)

    Hagan, Eric J.

    2013-01-01

    This qualitative case study investigated how adult graduates of online Bachelor's degree programs describe the online aspect of their degree. Online education is promoted as a method for adult students to access the benefits of a college degree. Therefore, it is important for prospective online students, higher education institutions and…

  5. Lens positioner with five degrees of freedom

    International Nuclear Information System (INIS)

    Kobierecki, M.W.; Rienecker, F. Jr.

    1978-01-01

    A device for positioning lenses precisely with five degrees of freedom (three translations and two angular rotations). The unique features of the device are its compact design, large clear aperture, and high degree of positioning accuracy combined with five degrees of freedom in axis motion. Thus, the device provides precision and flexibility in positioning of optical components

  6. European master degree in nuclear engineering

    International Nuclear Information System (INIS)

    Ghitescu, Petre; Prisecaru, Ilie

    2003-01-01

    In order to preserve and to improve the quality of nuclear engineering education and training in Europe, as well to ensure the safe and economic operation of nuclear power plants, the European Nuclear Engineering Network Program (ENEN) started in 2002. It is a program aiming to establish and maintain a set of criteria for specific curricula of nuclear engineering education, in particular, for an European Master Degree in Nuclear Engineering (EMNE). The ENEN program is financed by the FP5 and has the wide support of IAEA, OECD and EU Commission departments dealing with the nuclear engineering knowledge management. The promising results up to now determined the creation of the Asian Nuclear Engineering Network (ANEN) in July 2003 and of the World Nuclear University (WNU) starting in September 2003. The paper presents the future structure of EMNE which will allow the harmonization of the curricula of the universities of Europe until the Bologna Convention will be fully accepted and operational in all European countries. The ENEN program has taken into consideration the curricula of 22 universities and research centres from 15 different European countries and proposed a feasible scheme which allows the undergraduates with a weak to strong nuclear background to continue their graduate education in the nuclear engineering field towards EMNE. As one of the contractors of this program, University 'Politehnica' of Bucharest brings its contribution and actively takes part in all activities establishing the EMNE. (author)

  7. Master’s Degree Programs of Camarines Norte State College, Philippines: Impact on Its Graduates

    OpenAIRE

    Godofredo E. Peteza, Jr.

    2017-01-01

    This research determined the impact of the master’s degree programs offered in the Graduate School such as Master in Business Administration, Master in Public Administration, Master in Management majors in Human Resource Management and Educational Planning and Management on its graduates from 2009 to 2013. Descriptive-survey method supplemented by interview was employed to identify specifically the profile of the graduates of master’s degree programs in terms of age, sex, civil ...

  8. Spices in the management of diabetes mellitus.

    Science.gov (United States)

    Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

    2017-02-15

    Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Italian horticultural and culinary records of summer squash (Cucurbita pepo, Cucurbitaceae) and emergence of the zucchini in 19th-century Milan.

    Science.gov (United States)

    Lust, Teresa A; Paris, Harry S

    2016-07-01

    Summer squash, the young fruits of Cucurbita pepo, are a common, high-value fruit vegetable. Of the summer squash, the zucchini, C. pepo subsp. pepo Zucchini Group, is by far the most cosmopolitan. The zucchini is easily distinguished from other summer squash by its uniformly cylindrical shape and intense colour. The zucchini is a relatively new cultivar-group of C. pepo, the earliest known evidence for its existence having been a description in a book on horticulture published in Milan in 1901. For this study, Italian-language books on agriculture and cookery dating from the 16th to 19th centuries have been collected and searched in an effort to follow the horticultural development and culinary use of young Cucurbita fruits in Italy. The results indicate that Cucurbita fruits, both young and mature, entered Italian kitchens by the mid-16th century. A half-century later, round and elongate young fruits of C. pepo were addressed as separate cookery items and the latter had largely replaced the centuries-old culinary use of young, elongate bottle gourds, Lagenaria siceraria Allusion to a particular, extant cultivar of the longest fruited C. pepo, the Cocozelle Group, dates to 1811 and derives from the environs of Naples. The Italian diminutive word zucchini arose by the beginning of the 19th century in Tuscany and referred to small, mature, desiccated bottle gourds used as containers to store tobacco. By the 1840s, the Tuscan word zucchini was appropriated to young, primarily elongate fruits of C. pepo The Zucchini Group traces its origins to the environs of Milan, perhaps as early as 1850. The word zucchini and the horticultural product zucchini arose contemporaneously but independently. The results confirm that the Zucchini Group is the youngest of the four cultivar-groups of C. pepo subsp. pepo but it emerged approximately a half-century earlier than previously known. © The Author 2016. Published by Oxford University Press on behalf of the Annals of Botany

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

    Science.gov (United States)

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

    2017-12-20

    Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States. This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding

  11. Diploma to degree 1976 to 1993

    International Nuclear Information System (INIS)

    Price, Richard

    2009-01-01

    The debate on degree education for radiographers began in earnest in the mid-1970s. Initially the debate hinged around whether a degree education was necessary for radiographers. One argument was that it was felt that a degree would separate academic and clinical training but eventually when degrees were introduced practical skills were assessed formally for the first time; something that had not been achieved with the Diploma of the College of Radiographers (DCR). The DCR itself became a barrier to degree education as the College of Radiographers (CoR) insisted that it was the only qualification recognised for state registration and as such would have to remain embedded as a distinct qualification within a degree. A major breakthrough came when the Council for National Academic Awards (CNAA) recognised the DCR at the same level as an ordinary degree. Around the same time the CoR published its Degree Rationale which announced a change in policy by not insisting that the DCR was sacrosanct. Developments followed rapidly and the first honours degree in radiography was validated in 1989 despite opposition from scientific officers at the Department of Health. Degrees were approved for state registration and radiography became a graduate profession by 1993 following years of debate and after overcoming opposition from both within and external to the profession.

  12. Performans Değerlendirme Yöntemi Olarak 360 Derece Geribildirim Sürecinin Orta Kademe Yöneticilerin İş Başarısına Olan Etkisi: 5 Yıldızlı Otel İşletmelerinde Bir Uygulama = The Effect of 360 Degree Feedback Performance Evaluation Process on the Achievement of Middle-Level Managers: an Application in 5-Star Accommodation Establishments

    Directory of Open Access Journals (Sweden)

    Derya KARA

    2010-01-01

    Full Text Available This study sets out to reveal the effect of 360 degree feedback performance evaluation process on the achievement of middle-level managers. To serve this purpose, 5-star establishments, in total 182, with tourism certification and operating in 5 major provinces (Antalya, İstanbul, Muğla, Ankara, İzmir made up the application field of the study. The study aims to determine to what extent the 360 degree feedback performance evaluation process differentiate compared to traditional performance evaluation processes within the context of job achievement. The results of the study suggest that 7 dimensions (leadership, task performance, adaptation to change, communication, human relations, creating output, employee training and development were found to be more effective in the job performances of the middle-level managers.

  13. Labeling schemes for bounded degree graphs

    DEFF Research Database (Denmark)

    Adjiashvili, David; Rotbart, Noy Galil

    2014-01-01

    We investigate adjacency labeling schemes for graphs of bounded degree Δ = O(1). In particular, we present an optimal (up to an additive constant) log n + O(1) adjacency labeling scheme for bounded degree trees. The latter scheme is derived from a labeling scheme for bounded degree outerplanar...... graphs. Our results complement a similar bound recently obtained for bounded depth trees [Fraigniaud and Korman, SODA 2010], and may provide new insights for closing the long standing gap for adjacency in trees [Alstrup and Rauhe, FOCS 2002]. We also provide improved labeling schemes for bounded degree...

  14. Use of synchronous e-learning at university degrees

    OpenAIRE

    Fita Fernández, Ana María; Monserrat del Río, Jose Francisco; Moltó Martínez, Germán; Mestre i Mestre, Eva María; Rodríguez Burruezo, Adrián

    2016-01-01

    Different types of Course Management Systems (CMS) are fully integrated in conventional and online courses in many Universities degrees. Although they are suitable for lecturer-student information sharing, their asynchronous nature prevents an efficient interaction, which may hamper the learning process. As an alternative, synchronous virtual learning platforms can help fill the gaps in traditional CMS. However, there is very little feedback regarding its use in higher education. The Universi...

  15. Partial purification and characterization of polyphenoloxidase from culinary-medicinal Royal Sun mushroom (the Himematsutake), Agaricus brasiliensis S. Wasser et al. (Agaricomycetideae).

    Science.gov (United States)

    Matsumoto-Akanuma, Akiko; Akanuma, Satoshi; Motoi, Masuro; Yamagishi, Akihiko; Ohno, Naohito

    2011-01-01

    The Royal Sun mushroom, the Himematsutake culinary-medicinal mushroom, Agaricus brasiliensis has several polyphenoloxidase activities in a broad sense. Here we report the partial purification of tyrosinase-type polyphenoloxidase (PPO). PPO is purified from A. brasiliensis without browning using a two-phase partitioning with Triton X-114 and ammonium sulfate fractionation. Partially denaturing SDS-PAGE (sodium dodecyl sulfate-polyacrylamide electrophoresis) staining with L-3,4-dihydroxyphenylalanine was performed and the indicated molecular sizes were approximately 70 kDa and 45 kDa. The purified enzyme is in its latent state and can be activated maximally in the presence of 1.6 mM sodium dodecyl sulfate (SDS). This enzyme catalyzes two distinct reactions, monophenolase and diphenolase activity, and the monophenolase activity showed a lag time typical of polyphenoloxidase. The K(m) value for 4-tert-butylcatechol was quite similar in the presence and absence of SDS, but the apparent V(max) value was increased 2.0-fold by SDS. Mimosine was a typical competitive inhibitor with K(i) values of 138.2 microM and 281.0 microM n the presence and absence of SDS, respectively.

  16. Evaluation and Characterization of Nutritive Properties of the Jelly Ear Culinary-Medicinal Mushroom Auricularia auricula-judae (Agaricomycetes) from Nigeria.

    Science.gov (United States)

    Ohiri, Reginald Chibueze; Bassey, Essien Eka

    2017-01-01

    This study investigated the nutritive properties of the culinary-medicinal mushroom Auricularia auricula- judae. From the analysis, among the major minerals, potassium was found in the highest concentration, with a value of 172.03 ± 8.62 mg/kg, whereas manganese had the highest concentration among trace elements, with a value of 1.66 ± 0.11 mg/kg. Glutamic acid was the amino acid detected in the largest amounts in this study, with a value of 10.09 ± 1.86 mg/kg. Although glutamine and asparagine were not detected in this mushroom, cysteine and methionine had the lowest concentrations, with values of 0.34 ± 0.01 and 0.80 ± 0.03 mg/kg, respectively. The predominant oil was 9,12-octadecadienoic acid (Z,Z)methyl ester, with retention times of 21.246 and 21.715 minutes, and comprising percentages of the total of 4.309 and 47.385, respectively.

  17. Extrinsic and Intrinsic Apoptotic Responses Induced by Shiitake Culinary-Medicinal Mushroom Lentinus edodes (Agaricomycetes) Aqueous Extract against a Larynx Carcinoma Cell Line.

    Science.gov (United States)

    Finimundy, Tiane C; Scola, Gustavo; Scariot, Fernando J; Dillon, Aldo J P; Moura, Sidnei; Echeverrigaray, Sérgio; Henriques, João Pegas; Roesch-Ely, Mariana

    2018-01-01

    Cumulative evidence from research studies has shown that the shiitake culinary-medicinal mushroom, Lentinus edodes, is an excellent source of natural antitumor agents and is capable of inhibiting cancer cell growth. However, the cell signaling pathway that leads tumor cells to apoptosis is not well understood because many chemical compounds may be acting. This study investigated the chemopreventive effects of an L. edodes aqueous extract on human HEp-2 epithelial larynx carcinoma cells and normal human MRC-5 lung fibroblasts by identifying proliferative and apoptotic pathways. The chemical characterization of the dry powder was assessed by high-performance liquid chromatography. Antiproliferative and proapoptotic effects induced by the extract were evaluated by assessing proliferative markers, cell sorting through flow cytometry, and expression levels of apoptotic proteins with Western blotting. The results suggest that inhibition of cell proliferation was more prominent in HEp-2 than in MRC-5 cells. Cell death analysis showed the appearance of cell populations in the sub-G1 phase, with late apoptotic signal increased in a dose-dependent manner. In addition, the aqueous extract induced depolarization of mitochondria, activating the generation of intracellular reactive oxygen species in HEp-2 cells. These observations suggest that L. edodes extract may exert a chemopreventive effect, regulating mitotic induction of apoptogenic signals. These findings highlight the mushroom's pharmacological potential in cancer treatment.

  18. Immunomodulating and Antiprotozoal Effects of Different Extracts of the Oyster Culinary-Medicinal Mushroom Pleurotus ostreatus (Higher Basidiomycetes) Against Coccidiosis in Broiler.

    Science.gov (United States)

    Ullah, Muhammad Irfan; Akhtar, Masood; Iqbal, Zafar; Shahid, Muhammad; Awais, Mian Muhammad

    2015-01-01

    The culinary-medicinal oyster mushroom Pleurotus ostreatus, procured from local sources, was processed for hot water and methanolic extraction. Extracts obtained were subjected to proximate analysis to determine the amount of crude protein, crude fiber, ash, ether, and nitrogen-free extracts. These extracts were evaluated for immunomodulating and antiprotozoal effects against coccidiosis in a broiler. Cellular immune investigation revealed significantly higher (P 0.05) findings were observed in investigations of lymphoid organs. Antiprotozoal studies revealed a significantly higher (P < 0.05) percentage of protection against coccidiosis in groups administered P. ostreatus extracts when compared with controls. Moreover, lesion scoring and oocysts per gram of droppings observed in the control group were significantly higher (P < 0.05) compared with those in groups administered hot water and methanolic extracts of P. ostreatus. Results concluded that hot water and methanolic extracts of P. ostreatus had strong immune-enhancing activities. Further, these extracts also had excellent antiprotozoal activities against coccidiosis in a broiler.

  19. Antimicrobial, Cytotoxic, Anti-Inflammatory, and Antioxidant Activity of Culinary Processed Shiitake Medicinal Mushroom (Lentinus edodes, Agaricomycetes) and Its Major Sulfur Sensory-Active Compound-Lenthionine.

    Science.gov (United States)

    Kupcova, Kristyna; Stefanova, Iveta; Plavcova, Zuzana; Hosek, Jan; Hrouzek, Pavel; Kubec, Roman

    2018-01-01

    The antimicrobial, cytotoxic, anti-inflammatory, and antioxidant properties of aqueous extracts of raw and culinary processed shiitake mushrooms were evaluated and compared with those of lenthionine (1,2,3,5,6-penta-thiepane), the principal aroma-bearing substance of the shiitake medicinal mushroom (Lentinus edodes). Antimicrobial activity was tested using a panel of 4 strains of bacteria, 2 yeasts, and 2 fungi. Cytotoxic properties were evaluated against 3 cell lines (HepG2, HeLa, PaTu), whereas the anti-inflammatory activity of tested samples was assayed based on their ability to attenuate the secretion of the cytokine tumor necrosis factor-α. Antioxidant activity was measured using in vitro DPPH and ABTS assays. It was found that lenthionine possesses significant antimicrobial properties; it is remarkably effective in inhibiting the growth of yeasts and fungi (minimum inhibitory concentration, 2-8 μg/mL) and thus is comparable to standard antifungal agents. Lenthionine is also able to decrease significantly the production of tumor necrosis factor-a and thus could be at least partly responsible for the observed anti-inflammatory effect of shiitake. On the other hand, lenthionine does not seem to contribute significantly to the well-known anticancer and antioxidant effects of the mushroom.

  20. Cultivation of the culinary-medicinal Lung Oyster mushroom, Pleurotus pulmonarius (Fr.) Quél. (Agaricomycetideae) on grass plants in Taiwan.

    Science.gov (United States)

    Liang, Zeng-Chin; Wu, Kuan-Jzen; Wang, Jinn-Chyi; Lin, Chorng-Horng; Wu, Chiu-Yeh

    2011-01-01

    Cultivation of the culinary-medicinal Lung Oyster mushroom, Pleurotus pulmonarius, on the stalks of three grass plants, i.e., Panicum repens, Pennisetum purpureum, and Zea mays were investigated. The effects of various combinatorial substrates on mushroom mycelial growth and yield calculated as biological efficiency (BE) were determined. Among 9 experimental substrates, the most suitable substrate for mycelial growth was 45ZMS:45S, followed by 45PRS:45S; their mycelial growth rates were obviously quicker than that of the control substrate. The BEs of all the experimental substrates respectively containing P. repens stalk, P. purpureum stalk and Z. mays stalk were higher than that of the control (39.55%) during the 2.5 months of cultivation period. The best substrate in terms of BE was 60ZMS:30S (58.33%), followed by 45PRS:45S (57.16%), 45ZMS:45S (49.86%), and 30ZMS:60S (47.20%). Based on the BE of the tested substrates, Z mays stalk appeared to be the best alternative material for the production of P. pulmonarius.

  1. Submerged cultivation of mycelium with high ergothioneine content from the culinary-medicinal king oyster mushroom Pleurotus eryngii (higher Basidiomycetes) and its composition.

    Science.gov (United States)

    Liang, Chih-Hung; Huang, Ling-Yi; Ho, Kung-Jui; Lin, Shin-Yi; Mau, Jeng-Leun

    2013-01-01

    The culinary-medicinal king oyster mushroom, Pleurotus eryngii, was used to produce mycelia with high ergothioneine content using a one-factor-at-a-time method. The optimal culture conditions for mycelia harvested at day 14 were 25°C, 10% inoculation rate, 2% glucose, 0.5% yeast extract, and no adjustment to the initial pH value. With histidine or amino acid mix added, biomasses and the ergothioneine content of mycelia were higher than those of the control. The ergothioneine content of mycelia harvested at days 16-20 were higher than that of mycelia harvested at day 14. In addition, the ergothioneine content of mycelia from the fermentor (5.84-5.76 mg/g) was much higher than that of mycelia from the shaken flask (4.93-5.04 mg/g). Mycelia with high ergothioneine content showed a profile of proximate composition similar to that of regular mycelia but lost its characteristic umami taste. Overall, mycelia high in ergothioneine could be prepared by optimal culture conditions, the addition of precursors, prolonged harvest, and aeration in the fermentor.

  2. Product’s Development Strategy and Market Expansion in Development of Traditional Food as a Product of Culinary Excursion in Bali

    Directory of Open Access Journals (Sweden)

    Luh Putu Wrasiati

    2016-03-01

    Full Text Available The purpose of this study was to determine the traditional market would be developed as a culinary tourism by the local government of Level II regions (districts / cities, formulation of activities and facilities needed by the strategy of product development and market expansion, implement strategies that had been selected and defined as conduct training, coaching, and mentoring to traders and waiters in traditional markets that have been determined. The results showed that the chosen market that would be developed markets were “senggol” market (night market of Tabanan City, Kreneng-Asoka Denpasar, Gianyar City, Klungkung City, and City Park Singaraja. Food vendors who were in these markets got guidance regarding the development of products such as ordinances presentation, use of additives, sanitation, and coaching appearance. Market expansion strategy carried out by making brochures, websites "baliwisatakuliner.com" and the provision of traditional food outlets at every event such as the Feast of Balinese art, Buleleng Festival, Festival Vilage Sanur, Nusa Penida Festival, and the annual events in the Anniversary Exhibition of the Republic of Indonesia.

  3. Cogenerating a Competency-based HRM Degree: A Model and Some Lessons from Experience.

    Science.gov (United States)

    Wooten, Kevin C.; Elden, Max

    2001-01-01

    A competency-based degree program in human resource management was co-generated by six groups of stakeholders who synthesized competency models using group decision support software. The program focuses on core human resource processes, general business management, strategic decision making and problem solving, change management, and personal…

  4. Curriculum for undergraduate business management students:The ...

    African Journals Online (AJOL)

    curricula for undergraduate business management degrees. The business management areas investigated were: general management, marketing management, financial management, risk management, human resource management and entrepreneurship. The nominal group technique was used, with between six

  5. Degrees of polarization for a quantum field

    International Nuclear Information System (INIS)

    Sanchez-Soto, L L; Soederholm, J; Yustas, E C; Klimov, A B; Bjoerk, G

    2006-01-01

    Unpolarized light is invariant with respect to any SU(2) polarization transformation. Since this fully characterizes the set of density matrices representing unpolarized states, we introduce the degree of polarization of a quantum state as its distance to the set of unpolarized states. We discuss different candidates of distance, and show that they induce fundamentally different degrees of polarization

  6. Dirac's minimum degree condition restricted to claws

    NARCIS (Netherlands)

    Broersma, Haitze J.; Ryjacek, Z.; Schiermeyer, I.

    1997-01-01

    Let G be a graph on n 3 vertices. Dirac's minimum degree condition is the condition that all vertices of G have degree at least . This is a well-known sufficient condition for the existence of a Hamilton cycle in G. We give related sufficiency conditions for the existence of a Hamilton cycle or a

  7. Current Trends in Associate Degree Nursing Programs.

    Science.gov (United States)

    Blackstone, Elaine Grant

    This study was designed to ascertain current trends in associate degree nursing programs and to discover innovative ideas and techniques which could be applied to the existing program at Miami-Dade Community College (Florida). Data was compiled from interviews with representatives of ten associate degree nursing programs in six states. Information…

  8. Competency-Based Business Degree. Issue Brief

    Science.gov (United States)

    Washington State Board for Community and Technical Colleges, 2014

    2014-01-01

    In January 2015, thirteen Washington community colleges launched an online, competency-based business transfer degree--the first in the state's community and technical college system. This issue brief provides answers to commonly asked questions about the new competency-based degree.

  9. Meson degrees of freedom in nuclei

    International Nuclear Information System (INIS)

    Delorme, J.

    1982-01-01

    A review is presented of the successes and shortcomings of the theory of meson degrees of freedom in nuclei with special emphasis on recent progress and on the necessity to bridge the gap with the degrees of freedom of QCD theory. (orig.)

  10. Virtual displays for 360-degree video

    Science.gov (United States)

    Gilbert, Stephen; Boonsuk, Wutthigrai; Kelly, Jonathan W.

    2012-03-01

    In this paper we describe a novel approach for comparing users' spatial cognition when using different depictions of 360- degree video on a traditional 2D display. By using virtual cameras within a game engine and texture mapping of these camera feeds to an arbitrary shape, we were able to offer users a 360-degree interface composed of four 90-degree views, two 180-degree views, or one 360-degree view of the same interactive environment. An example experiment is described using these interfaces. This technique for creating alternative displays of wide-angle video facilitates the exploration of how compressed or fish-eye distortions affect spatial perception of the environment and can benefit the creation of interfaces for surveillance and remote system teleoperation.

  11. Branding the bio/biomedical engineering degree.

    Science.gov (United States)

    Voigt, Herbert F

    2011-01-01

    The future challenges to medical and biological engineering, sometimes referred to as biomedical engineering or simply bioengineering, are many. Some of these are identifiable now and others will emerge from time to time as new technologies are introduced and harnessed. There is a fundamental issue regarding "Branding the bio/biomedical engineering degree" that requires a common understanding of what is meant by a B.S. degree in Biomedical Engineering, Bioengineering, or Biological Engineering. In this paper we address some of the issues involved in branding the Bio/Biomedical Engineering degree, with the aim of clarifying the Bio/Biomedical Engineering brand.

  12. Career Paths for Physics Degree Recipients

    Science.gov (United States)

    Mulvey, Patrick

    Physics degree holders have a diverse set of career opportunities open to them. So what are these opportunities? Where are they employed? How much do they earn? What skills will they need? Physics degrees make up a small proportion of the degrees conferred in the US but they play an important role in meeting workforce needs at many levels. This talk will give an overview of the employment outcomes of physics bachelors, masters and PhDs. It will discuss the diverse set fields they work in and the skills they use.

  13. Nuclear engineering enrollments and degrees, 1981

    International Nuclear Information System (INIS)

    Little, J.R.; Shirley, D.L.

    1982-05-01

    This report presents data on the number of students enrolled and the degrees awarded in academic year 1980-81 from 73 US institutions offering degree programs in nuclear engineering or nuclear options within other engineering fields. Presented here are historical data for the last decade, which provide information such as trends by degree level, foreign national student participation, female and minority student participation, and placement of graduates. Also included is a listing of the universities by type of program and number of students

  14. Subnuclear degrees of freedom in the nucleus

    International Nuclear Information System (INIS)

    Krewald, S.

    1985-03-01

    The aim of the present thesis is to study the possible influence of subnuclear degrees of freedom as the Δ 33 -resonance and relativistic effects on the structure of nuclear excited states. (orig./HSI) [de

  15. String description of quarks degrees of freedom

    International Nuclear Information System (INIS)

    Hadasz, L.

    1994-01-01

    This work presents a simple way of incorporating quark degrees of freedom (spin, charge and colour) into the classical string model. We introduce the model and derive from it the classical equations of motion. (author)

  16. String description of quarks degrees of freedom

    Energy Technology Data Exchange (ETDEWEB)

    Hadasz, L. [Jagiellonian Univ., Inst. of Physics, Cracow (Poland)

    1994-10-01

    This work presents a simple way of incorporating quark degrees of freedom (spin, charge and colour) into the classical string model. We introduce the model and derive from it the classical equations of motion. (author). 7 refs.

  17. The Maryland nuclear science baccalaureate degree program: The utility perspective

    International Nuclear Information System (INIS)

    Mueller, J.R.

    1989-01-01

    In the early 1980s, Wisconsin Public Service Corporation (WPSC) made a firm commitment to pursue development and subsequent delivery of an appropriate, academically accredited program leading to a baccalaureate degree in nuclear science for its nuclear operations personnel. Recognizing the formidable tasks to be accomplished, WPSC worked closely with the University of Maryland University College (UMUC) in curriculum definition, specific courseware development for delivery by computer-aided instruction, individual student evaluation, and overall program implementation. Instruction began on our nuclear plant site in the fall of 1984. The university anticipates conferring the first degrees from this program at WPSC in the fall of 1989. There are several notable results that WPSC achieved from this degree program. First and most importantly, an increase in the level of education of our employees. It should be stated that this program has been well received by WPSC operator personnel. These employees, now armed with plant experience, a formal degree in nuclear science, and professional education in management are real candidates for advancement in our nuclear organization

  18. Viruses affecting lentil (Lens culinaris Medik. in Greece; incidence and genetic variability of Bean leafroll virus and Pea enation mosaic virus

    Directory of Open Access Journals (Sweden)

    Elisavet K. CHATZIVASSILIOU

    2016-07-01

    Full Text Available In Greece, lentil (Lens culinaris Medik. crops are mainly established with non-certified seeds of local landraces, implying high risks for seed transmitted diseases. During April and May of the 2007–2012 growing seasons, surveys were conducted in eight regions of Greece (Attiki, Evros, Fthiotida, Korinthos, Kozani, Larissa, Lefkada and Viotia to monitor virus incidence in lentil fields. A total of 1216 lentil samples, from plants exhibiting symptoms suggestive of virus infection, were analyzed from 2007 to 2009, using tissue-blot immunoassays (TBIA. Pea seed-borne mosaic virus (PSbMV overall incidence was 4.9%, followed by Alfalfa mosaic virus (AMV (2.4% and Bean yellow mosaic virus (BYMV (1.0%. When 274 of the samples were tested for the presence of luteoviruses, 38.8% were infected with Bean leafroll virus (BLRV. Since BLRV was not identified in the majority of the samples collected from 2007 to 2009, representative symptomatic plants (360 samples were collected in further surveys performed from 2010 to 2012 and tested by ELISA. Two viruses prevailed in those samples: BLRV (36.1% was associated with stunting, yellowing, and reddening symptoms and Pea enation mosaic virus-1 (PEMV-1 (35.0% was associated with mosaic and mottling symptoms. PSbMV (2.2%, AMV (2.2%, BYMV (3.9% and CMV (2.8% were also detected. When the molecular variability was analyzed for representative isolates, collected from the main Greek lentil production areas, five BLRV isolates showed 95% identity for the coat protein (CP gene and 99% for the 3’ end region. Three Greek PEMV isolates co-clustered with an isolate from Germany when their CP sequence was compared with isolates with no mutation in the aphid transmission gene. Overall, limited genetic variability was detected among Greek isolates of BLRV and PEMV.

  19. High Molecular Weight Glucan of the Culinary Medicinal Mushroom Agaricus bisporus is an α-Glucan that Forms Complexes with Low Molecular Weight Galactan

    Directory of Open Access Journals (Sweden)

    Harry J. Wichers

    2010-08-01

    Full Text Available An a-glucan was isolated from the culinary medicinal mushroom A. bisporus by hot water extraction, ethanol precipitation and DEAE-cellulose chromatography. The resulting material showed a single HMW peak excluded from a Sephadex G50 column that could completely be degraded by α-amylase treatment. After heating in 1% SDS a small additional peak of low MW eluted from the G50 column. The monosaccharide composition of the main peak was evaluated by HPLC, and was found to consist of a majority of glucose (97.6%, and a minor proportion of galactose (2.4%. Methylation analysis and degradation by a-amylase indicated the presence of an a-glucan with a main chain consisting of (1®4-linked units, substituted at O-6 by α-D-glucopyranose single-units in the relation 1:8. Mono- (13C-, 1H-NMR and bidimensional [1H (obs.,13C-HSQC] spectroscopy analysis confirmed the a-configuration of the Glcp residues by low frequency resonances of C-1 at d 100.6, 100.2, and 98.8 ppm and H-1 high field ones at d 5.06, 5.11, and 4.74 ppm. The DEPT-13C-NMR allowed assigning the non-substituted and O-substituted –CH2 signals at d 60.3/60.8 and 66.2 ppm, respectively. Other assignments were attributed to C-2, C-3, C-4, C-5 and C-6 of the non-reducing ends at d 71.8; 72.8; 70.0; 71.3 and 60.3/60.8 ppm, respectively. The minor proportion of galactose that was demonstrated was probably derived from a complex between the a-glucan and a low molecular weight galactan.

  20. [Indicators of communication and degree of professional integration in healthcare].

    Science.gov (United States)

    Mola, Ernesto; Maggio, Anna; Vantaggiato, Lucia

    2009-01-01

    According to the chronic care model, improving the management of chronic illness requires efficient communication between health care professionals and the creation of a web of integrated healthcare The aim of this study was to identify an efficient methodology for evaluating the degree of professional integration through indicators related to communication between healthcare professionals. The following types of indicators were identified:-structure indicators to evaluate the presence of prerequisites necessary for implementing the procedures -functional indicators to quantitatively evaluate the use of communications instruments-performance indicators Defining specific indicators may be an appropriate methodology for evaluating the degree of integration and communication between health professionals, available for a bargaining system of incentives.

  1. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

    Science.gov (United States)

    Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

    2016-01-01

    Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. © 2015 Institute of Food Technologists®

  2. Why do different people choose different university degrees? Motivation and the choice of degree

    Directory of Open Access Journals (Sweden)

    Anya eSkatova

    2014-11-01

    Full Text Available Different people choose which undergraduate degree to study at the university for different reasons. To date, there have been limited attempts to identify individual differences in motivation that drive the undergraduate degree choice. We identified that people choose university degrees for four reasons: career concerns (Career, intrinsic interest (Interest in the subject, an opportunity to help others (Helping and because they are looking for an easy option into higher education (Loafing. We investigated whether these motivation apply to the choice of undergraduate degree in two samples: (1 undergraduate (N = 989 and (2 prospective (N = 896 students. We developed the Motivations Influencing Course Choice (MICC questionnaire to measure these motivations. Scales of Helping, Career, Loafing and Interest showed good psychometric properties, showed validity with respect to general life goals and personality traits, and predicted actual and prospective degree choices. We demonstrated that medical degrees were chosen due to a mixture of Helping and Career, while engineering degrees were associated with Career and low interest in the degree. The choice of art and humanities degrees was driven by Interest and low concern about future career, accompanied with high Loafing. We also demonstrated gender differences: females were high in Helping (both samples and Interest (only in undergraduate sample motivation, while males scored higher in Career (only in undergraduate sample and Loafing (both samples. The findings can feed into both theoretical accounts of proximal motivation as well as help to improve degree programmes at universities and provide better career advice.

  3. Why do different people choose different university degrees? Motivation and the choice of degree.

    Science.gov (United States)

    Skatova, Anya; Ferguson, Eamonn

    2014-01-01

    Different people choose undergraduate degrees to study at university for different reasons. To date, there have been limited attempts to identify individual differences in motivation that drive undergraduate degree choice. We identified that people choose university degrees for four reasons: career concerns (Career), intrinsic interest in the subject (Interest), an opportunity to help others (Helping) and because they are looking for an easy option to get into higher education (Loafing). We investigated whether these motivations apply to the choice of undergraduate degree in two samples: (1) undergraduate (N = 989) and (2) prospective (N = 896) students. We developed the Motivations Influencing Course Choice (MICC) questionnaire to measure these motivations. Scales of Helping, Career, Loafing, and Interest showed good psychometric properties, showed validity with respect to general life goals and personality traits, and predicted actual and prospective degree choices. We demonstrated that medical degrees were chosen due to a mixture of Helping and Career, while engineering degrees were associated with Career and low Interest in the degree. The choice of arts and humanities degrees was driven by Interest and low concern about future career, accompanied with high Loafing. We also demonstrated gender differences: females were high in Helping (both samples) and Interest (only in the undergraduate sample) motivation, while males scored higher in Career (only in the undergraduate sample) and Loafing (both samples). The findings can feed into both theoretical accounts of proximal motivation as well as provide help to improve degree programmes at universities and support better career advice.

  4. Water-Soluble Polysaccharide Extracts from the Oyster Culinary-Medicinal Mushroom Pleurotus ostreatus (Agaricomycetes) with HMGCR Inhibitory Activity.

    Science.gov (United States)

    Gil-Ramirez, Alicia; Smiderle, Fhernanda R; Morales, Diego; Govers, Coen; Synytsya, Andriy; Wichers, Harry J; Iacomini, Marcello; Soler-Rivas, Cristina

    2017-01-01

    Water extracts from Pleurotus ostreatus containing no statins showed 3-hydroxy-3-methyl-glutaryl CoA reductase (HMGCR) inhibitory activity (in vitro) that might be due to specific water-soluble polysaccharides (WSPs); when isolated and deproteinized, increasing concentrations of the WSP extract induced higher inhibition. The WSP extract contained mainly β-glucans, mannogalactans, and glycogen (e.g., α-glucans), although derivatives or fragments with lower molecular weights (between 14 and 3.5 kDa) were present and were able to induce the inhibitory activity. The extract contained more β-(1→3)-glucans than β-(11→3),(11→6)-glucans, and they partially survived digestion and managed to pass through Caco2 cell monolayers to the lower compartment after in vitro digestion and transport experiments. The WSP might also modulate Caco2 membrane integrity.

  5. Developing 360 degree feedback system for KINS

    International Nuclear Information System (INIS)

    Han, In Soo; Cheon, B. M.; Kim, T. H.; Ryu, J. H.

    2003-12-01

    This project aims to investigate the feasibility of a 360 degree feedback systems for KINS and to design guiding rules and structures in implementing that systems. Literature survey, environmental analysis and questionnaire survey were made to ensure that 360 degree feedback is the right tool to improve performance in KINS. That review leads to conclusion that more readiness and careful feasibility review are needed before implementation of 360 degree feedback in KINS. Further the project suggests some guiding rules that can be helpful for successful implementation of that system in KINS. Those include : start with development, experiment with one department, tie it to a clear organization's goal, train everyone involve, make sure to try that system in an atmosphere of trust

  6. Developing 360 degree feedback system for KINS

    Energy Technology Data Exchange (ETDEWEB)

    Han, In Soo; Cheon, B. M.; Kim, T. H.; Ryu, J. H. [Chungman National Univ., Daejeon (Korea, Republic of)

    2003-12-15

    This project aims to investigate the feasibility of a 360 degree feedback systems for KINS and to design guiding rules and structures in implementing that systems. Literature survey, environmental analysis and questionnaire survey were made to ensure that 360 degree feedback is the right tool to improve performance in KINS. That review leads to conclusion that more readiness and careful feasibility review are needed before implementation of 360 degree feedback in KINS. Further the project suggests some guiding rules that can be helpful for successful implementation of that system in KINS. Those include : start with development, experiment with one department, tie it to a clear organization's goal, train everyone involve, make sure to try that system in an atmosphere of trust.

  7. Learning experience using an app in Bachelor Degree

    Directory of Open Access Journals (Sweden)

    Marta Fossas-Olalla

    2017-06-01

    Full Text Available The goal of this paper is to expose the planning and implementation of a learning improvement app in subjects related to Operations Management in Bachelor`s Degrees. We show the experience of the app in two subjects, commenting on the differences, the difficulties encountered and the analysis of the results of a survey conducted to the students. This initiative arises from the experience of the Research Group on Production and Information and Communication Technologies (GIPTIC-UCM of the Complutense University of Madrid as a result of the participation in an Educational Innovation Project.

  8. High-Degree Neurons Feed Cortical Computations.

    Directory of Open Access Journals (Sweden)

    Nicholas M Timme

    2016-05-01

    Full Text Available Recent work has shown that functional connectivity among cortical neurons is highly varied, with a small percentage of neurons having many more connections than others. Also, recent theoretical developments now make it possible to quantify how neurons modify information from the connections they receive. Therefore, it is now possible to investigate how information modification, or computation, depends on the number of connections a neuron receives (in-degree or sends out (out-degree. To do this, we recorded the simultaneous spiking activity of hundreds of neurons in cortico-hippocampal slice cultures using a high-density 512-electrode array. This preparation and recording method combination produced large numbers of neurons recorded at temporal and spatial resolutions that are not currently available in any in vivo recording system. We utilized transfer entropy (a well-established method for detecting linear and nonlinear interactions in time series and the partial information decomposition (a powerful, recently developed tool for dissecting multivariate information processing into distinct parts to quantify computation between neurons where information flows converged. We found that computations did not occur equally in all neurons throughout the networks. Surprisingly, neurons that computed large amounts of information tended to receive connections from high out-degree neurons. However, the in-degree of a neuron was not related to the amount of information it computed. To gain insight into these findings, we developed a simple feedforward network model. We found that a degree-modified Hebbian wiring rule best reproduced the pattern of computation and degree correlation results seen in the real data. Interestingly, this rule also maximized signal propagation in the presence of network-wide correlations, suggesting a mechanism by which cortex could deal with common random background input. These are the first results to show that the extent to

  9. Adolescent obesity and future college degree attainment.

    Science.gov (United States)

    Fowler-Brown, Angela G; Ngo, Long H; Phillips, Russell S; Wee, Christina C

    2010-06-01

    The current impact of adolescent obesity on educational attainment is not clear. The objectives of our study were to determine whether adolescent obesity is associated with college degree attainment and how this association may have changed over time. We used data from a contemporary national cohort of over 4,000 persons who were adolescents (aged 14-18) in 1997 to assess the relationship between adolescent obesity and education. To assess for changes in this relationship over time, we also analyzed an older, similarly structured cohort of over 3,000 persons who were adolescents (aged 16-18) in 1981. Our primary outcome was college degree completion. We found that in the older cohort (adolescents in 1979), there were no differences in college degree attainment by adolescent weight status before and after adjustment. However, unadjusted analysis of the contemporary cohort (adolescents in 1997) demonstrated that those who were normal weight as adolescents had a higher prevalence of college degree attainment at follow-up compared to obese adolescents (24% vs. 10%). After adjustment for socio-demographic variables (age, sex, race, height, parental income-to-poverty ratio, parental education, aptitude test scores), obese adolescents were less likely to have attained a college degree compared to normal weight peers (adjusted risk ratio 0.61 95% confidence interval 0.38-0.83). Expectations for a future college degree did not vary by weight status and did not explain this observation. In conclusion, adolescent obesity is associated with lower likelihood of college completion. This relationship was not observed in an older cohort of adolescents.

  10. Einstein equations and Fermion degrees of freedom

    International Nuclear Information System (INIS)

    Luetz, E.F.; Vasconcellos, C.A.Z.

    2001-01-01

    When Dirac derived the special relativistic quantum equation which brings his name, it became evident that the spin is a consequence of the space-time geometry. However, taking gravity into account (as for, instance, in the study of neutron stars), most authors do not take into account the relation between hyperbolic geometry and spin and derive an Einstein equation which implicitly takes into account only boson degrees of freedom. In this work we introduce a consistent quantum general relativistic formalism which allows us to study the effects of the existence of fermion degrees of freedom. (author)

  11. Einstein equations and Fermion degrees of freedom

    Energy Technology Data Exchange (ETDEWEB)

    Luetz, E.F.; Vasconcellos, C.A.Z. [Rio Grande do Sul Univ., Porto Alegre, RS (Brazil). Inst. de Fisica

    2001-07-01

    When Dirac derived the special relativistic quantum equation which brings his name, it became evident that the spin is a consequence of the space-time geometry. However, taking gravity into account (as for, instance, in the study of neutron stars), most authors do not take into account the relation between hyperbolic geometry and spin and derive an Einstein equation which implicitly takes into account only boson degrees of freedom. In this work we introduce a consistent quantum general relativistic formalism which allows us to study the effects of the existence of fermion degrees of freedom. (author)

  12. High degree modes and instrumental effects

    Energy Technology Data Exchange (ETDEWEB)

    Korzennik, S G [Harvard-Smithsonian Center for Astrophysics, Cambridge, MA (United States); Rabello-Soares, M C; Schou, J [Stanford University, Stanford, CA (United States)], E-mail: skorzennik@cfa.harvard.edu

    2008-10-15

    Full-disk observations taken with the Michelson Doppler Imager (MDI) on board the Solar and Heliospheric Observatory (SOHO) spacecraft, or the upgraded Global Oscillations Network Group (GONG) instruments, have enough spatial resolution to resolve modes up to {iota} = 1000 if not {iota} = 1500. The inclusion of such high-degree modes (i.e., {iota} {<=} 1000) improves dramatically inferences near the surface. Unfortunately, observational and instrumental effects cause the characterization of high degree modes to be quite complicated. Indeed, the characteristics of the solar acoustic spectrum are such that, for a given order, mode lifetimes get shorter and spatial leaks get closer in frequency as the degree of a mode increases. A direct consequence of this property is that individual modes are resolved only at low and intermediate degrees. At high degrees the individual modes blend into ridges and the power distribution of the ridge defines the ridge central frequency, masking the underlying mode frequency. An accurate model of the amplitude of the peaks that contribute to the ridge power distribution is needed to recover the underlying mode frequency from fitting the ridge. We present a detailed discussion of the modeling of the ridge power distribution, and the contribution of the various observational and instrumental effects on the spatial leakage, in the context of the MDI instrument. We have constructed a physically motivated model (rather than an ad hoc correction scheme) that results in a methodology that can produce unbiased estimates of high-degree modes. This requires that the instrumental characteristics are well understood, a task that has turned out to pose a major challenge. We also present our latest results, where most of the known instrumental and observational effects that affect specifically high-degree modes were removed. These new results allow us to focus our attention on changes with solar activity. Finally, we present variations of mode

  13. Independence, Odd Girth, and Average Degree

    DEFF Research Database (Denmark)

    Löwenstein, Christian; Pedersen, Anders Sune; Rautenbach, Dieter

    2011-01-01

      We prove several tight lower bounds in terms of the order and the average degree for the independence number of graphs that are connected and/or satisfy some odd girth condition. Our main result is the extension of a lower bound for the independence number of triangle-free graphs of maximum...... degree at most three due to Heckman and Thomas [Discrete Math 233 (2001), 233–237] to arbitrary triangle-free graphs. For connected triangle-free graphs of order n and size m, our result implies the existence of an independent set of order at least (4n−m−1) / 7.  ...

  14. Degree of Acetylization Chitosan Gonggong Snail Shells

    Science.gov (United States)

    Horiza, H.; Iskandar, I.; Aldo, N.

    2018-04-01

    Chitosan is a polysaccharide obtained from the deacetylation of chitin, which is generally derived from crustacean animal waste and animal skins other sea. One marine animals that have compounds that can be processed chitin chitosan is derived from the snail Gonggong marine waters of Riau Islands province. The purpose of this study was to determine the degree of chitosan from the shells of snails asetilisasi Gonggong. This research is an experimental research laboratory. The results of this study indicate that the degree of chitosan shell snail deasetilisasi Gonggong is 70.27%.

  15. Georgia Power Company's college degree program

    International Nuclear Information System (INIS)

    Coggin, C.L.

    1988-01-01

    The purpose of this paper is to describe Georgia Power Company's on-site college degree program for nuclear power plant personnel. In February 1986, the US Nuclear Regulatory Commission issued a policy statement concerning engineering expertise on shift (Generic Letter 86-04), which appeared in Volume 50, Number 208 of the October 28, 1985 Federal Register. One of the options available to nuclear power plant personnel to meet the requirement was the combined senior reactor operator/shift technical adviser position. One of the methods for meeting the option included a bachelor's degree in engineering technology for an accredited institution, including course work in the physical, mathematical, or engineering sciences

  16. Earnings benchmarks, information systems, and their impact on the degree of honesty in managerial reporting

    NARCIS (Netherlands)

    Cardinaels, Eddy

    This paper provides experimental evidence about how the interaction between a company's earnings and its information system influences the degree of honest reporting by managers in a capital budgeting task. Specifically, the results show that participants overstate cost less when the manager's cost

  17. Second-degree discrete Painleve equations conceal first-degree ones

    International Nuclear Information System (INIS)

    Ramani, A; Grammaticos, B; Joshi, N

    2010-01-01

    We examine various second-degree difference equations which have been proposed over the years and according to their authors' claims should be integrable. This study is motivated by the fact that we consider that second-degree discrete systems cannot be integrable due to the proliferation of the images (and pre-images) of the initial point. We show that in the present cases no contradiction exists. In all cases examined, we show that there exists an underlying integrable first-degree mapping which allows us to obtain an appropriate solution of the second-degree one.

  18. THE DEGREE OF CONSUMER SATISFACTION WITH HOTEL SERVICES

    Directory of Open Access Journals (Sweden)

    Danka CURAKOVIĆ

    2013-07-01

    Full Text Available The customer focus is one of the principles of quality management in organizations whose decisions, policy and strategy are based on market analysis. The results of the analysis are then used in the introduction of innovation, planning, investment in order to positioning in the market and meeting customer needs. The subject of research is the degree of consumer satisfaction with hotel services in order to determining the extent to which their quality meets customer needs and preferences. For the purposes of this paper there was conducted a research of primary and secondary materials, as well as field research in the July-August 2011. The research was conducted in hotels and B&B hotels in Novi Sad. The principal part of the paper is the analysis and description of results obtained in the study. The research results can be used by hotel managers in order to improve and adapt hotel services to market needs, as well by students.

  19. Teaching Managers How to Manage

    International Nuclear Information System (INIS)

    Hylko, J.M.

    2006-01-01

    Following graduation from a college or university with a technical degree, or through years of experience, an individual's training and career development activities typically focus on enhancing technical problem-solving skills. However, as these technical professionals, herein referred to as 'Techies', advance throughout their careers, they may be required to accept and adapt to the role of being a manager, and must undergo a transition to learn and rely on new problem-solving skills. However, unless a company has a specific manager-trainee class to address this subject and develop talent from within, an employee's management style is learned and developed 'on the job'. Both positive and negative styles are nurtured by those managers having similar qualities. Unfortunately, a negative style often contributes to the deterioration of employee morale and ultimate closing of a department or company. This paper provides the core elements of an effective management training program for 'Teaching Managers How to Manage' derived from the Department of Energy's Integrated Safety Management System and the Occupational Safety and Health Administration 's Voluntary Protection Program. Discussion topics and real-life examples concentrate on transitioning an employee from a 'Techie' to a manager; common characteristics of being a manager; the history and academic study of management; competition, change and the business of waste management; what to do after taking over a department by applying Hylko's Star of Success; command media; the formal and informal organizational charts; chain of command; hiring and developing high-degree, autonomous employees through effective communication and delegation; periodic status checks; and determining if the program is working successfully. These common characteristics of a strong management/leadership culture and practical career tips discussed herein provide a solid foundation for any company or department that is serious about developing

  20. Interpretability degrees of finitely axiomatized sequential theories

    NARCIS (Netherlands)

    Visser, Albert

    In this paper we show that the degrees of interpretability of finitely axiomatized extensions-in-the-same-language of a finitely axiomatized sequential theory-like Elementary Arithmetic EA, IΣ1, or the Gödel-Bernays theory of sets and classes GB-have suprema. This partially answers a question posed

  1. Interpretability Degrees of Finitely Axiomatized Sequential Theories

    NARCIS (Netherlands)

    Visser, Albert

    2012-01-01

    In this paper we show that the degrees of interpretability of finitely axiomatized extensions-in-the-same-language of a finitely axiomatized sequential theory —like Elementary Arithmetic EA, IΣ1, or the Gödel-Bernays theory of sets and classes GB— have suprema. This partially answers a question

  2. Purchases of Degrees from Diploma Mills.

    Science.gov (United States)

    Cramer, Robert J.

    In response to a request from the Permanent Subcommittee on Investigations of the Senate Committee on Governmental Affairs, the General Accounting Office (GAO) investigated issues concerning the proliferation of "diploma mills," which sell bogus academic degrees based on "life experience" or substandard or negligible work.…

  3. Quark degrees of freedom in nuclei

    International Nuclear Information System (INIS)

    Lovas, I.

    1986-03-01

    Experimental facts which can not be interpreted in terms of nucleonic degrees of freedom are reviewed. Attempts to explain these observations by the help of the notions of quark physics are indicated. Some predicted exotic states are enumerated. The most promising models of the nucleon-nucleon interactions in terms of quarks are briefly discussed. (author)

  4. PER PhDs & Bachelor's Degrees

    Science.gov (United States)

    White, Susan C.

    2017-01-01

    Recently, the editor remarked to me that physics departments that offered a PhD with a specialization in Physics Education Research (PER) seemed to graduate more bachelor's degree recipients than those physics PhD departments that did not have the specialization. I was not convinced. That led to quite a bit of discussion between us. He compiled a…

  5. Euclidean distance degrees of real algebraic groups

    NARCIS (Netherlands)

    Baaijens, J.A.; Draisma, J.

    2015-01-01

    We study the problem of finding, in a real algebraic matrix group, the matrix closest to a given data matrix. We do so from the algebro-geometric perspective of Euclidean distance degrees. We recover several classical results; and among the new results that we prove is a formula for the Euclidean

  6. Euclidean distance degrees of real algebraic groups

    NARCIS (Netherlands)

    Baaijens, J.A.; Draisma, J.

    2014-01-01

    We study the problem of finding, in a real algebraic matrix group, the matrix closest to a given data matrix. We do so from the algebro-geometric perspective of Euclidean distance degrees. We recover several classical results; and among the new results that we prove is a formula for the Euclidean

  7. Degree Compass: The Preferred Choice Approach

    Science.gov (United States)

    Whitten, Leah S.; Sanders, Anthony R.; Stewart, J. Gary

    2013-01-01

    While engaged in academic reading, a college provost converged on an idea to use a preferential approach to students' selection of college courses, similar to the recommendation ideas based on Netflix and Amazon. The result of this idea came to be known as Degree Compass and was implemented on the campus of Austin Peay State University in 2011.…

  8. Astronautics degrees for the space industry

    Science.gov (United States)

    Gruntman, M.; Brodsky, R. F.; Erwin, D. A.; Kunc, J. A.

    2004-01-01

    The Astronautics Program (http://astronautics.usc.edu) of the University of Southern California (USC) offers a full set of undergraduate and graduate degree programs in Aerospace Engineering with emphasis in Astronautics. The Bachelor of Science and Master of Science degree programs in Astronautics combine basic science and engineering classes with specialized classes in space technology. The Certificate in Astronautics targets practicing engineers and scientists who enter space-related fields and/or who want to obtain training in specific space-related areas. Many specialized graduate classes are taught by adjunct faculty working at the leading space companies. The Master of Science degree and Certificate are available entirely through the USC Distance Education Network (DEN). Today, the Internet allows us to reach students anywhere in the world through webcasting. The majority of our graduate students, as well as those pursuing the Certificate, work full time as engineers in the space industry and government research and development centers while earning their degrees. The new world of distance learning presents new challenges and opens new opportunities. Distance learning, and particularly the introduction of webcasting, transform the organization of the graduate program and class delivery. We describe in detail the program's academic focus, student reach, and structure of program components. Program development is illustrated by the student enrollment dynamics and related industrial trends; the lessons learned emphasize the importance of feedback from the students and from the space industry.

  9. Degree Audit Systems: Are They Worth It?

    Science.gov (United States)

    Johns, Virginia

    2006-01-01

    A lot of various degree audit systems are available on the market and most often they have similar features such as the functionality they each provide, the technical platforms upon which they operate, their requirements for interfacing with the local SIS, the ease of use, and the level of effort required to implement and operate. However, the…

  10. Toward the Ideal Professional Master's Degree Program.

    Science.gov (United States)

    Russell, Maria P.

    1999-01-01

    Outlines work accomplished at the 1998 National Communication Association Summer Conference, presenting a model for a professional master's-degree program in public relations that integrates outcomes, assessment, curriculum, and pedagogy. Outlines program outcomes, curriculum, essential curriculum-content areas, pedagogical approaches, and…

  11. Joint Supervision of Research Degrees: Second Thoughts.

    Science.gov (United States)

    Bourner, Tom; Hughes, Mark

    1991-01-01

    A discussion of Britain's regulation that master's and doctoral degree candidates must have two or three program supervisors identifies four potential problems: fragmentation of supervisory responsibilities; conflicting advice; unproductive games; and absence of overall perspective on the thesis. Experience with an improved, team approach is…

  12. Master Degree Modules in Nanotechnologies for Electronics

    Directory of Open Access Journals (Sweden)

    Slavka Tzanova

    2012-05-01

    Full Text Available The paper presents an European project focusing on closer cooperation in the university sector and transparency of qualifications and recognition methods. It is aimed at common MSc degree level courses development for the new skills for new jobs in the multidisciplinary nanoelectronics and a new job organisation.

  13. Strategies for Pursuing a Master's Degree.

    Science.gov (United States)

    Thomas, Cynthia M; McIntosh, Constance E; Mensik, Jennifer S

    2016-01-01

    Health care has become very complex and is in a constant state of change. As a result of the evolving change and increasing complexity, a more educated nursing workforce is needed (Dracup K. Master's nursing programs. American Association of Colleges of Nursing. 2015; Institute of Medicine. The Future of Nursing: Leading Change, Advancing Health. 2010). It is now becoming necessary for registered nurses to earn an advanced degree to work at the highest level of their practice authority (Dracup K. Master's nursing programs. American Association of Colleges of Nursing. 2015; Institute of Medicine. The Future of Nursing: Leading Change, Advancing Health. 2010.). Preparing to reenter college may be an overwhelming prospect for some registered nurses seeking an advanced degree. However, there are some simple strategies that may help sort out the many degree options, financial obligations, decisions about brick and mortar versus online learning, commitment to degree completion, and changing career paths. This article will provide the registered nurse valuable information that will assist in the exciting process of returning to college.

  14. Contribution to reconstruction of third degree rectovestibular ...

    African Journals Online (AJOL)

    2015-02-05

    Feb 5, 2015 ... Abstract. The study was conducted on ten mares suffering from third degree rectovestibular laceration. Four uterine washes were performed in all cases by using diluted betadine (mixing 5ml of betadine antiseptic solution in 1 liter of sterile saline) to control vaginal and uterine infections before surgery.

  15. A six degrees of freedom mems manipulator

    NARCIS (Netherlands)

    de Jong, B.R.

    2006-01-01

    This thesis reports about a six degrees of freedom (DOF) precision manipulator in MEMS, concerning concept generation for the manipulator followed by design and fabrication (of parts) of the proposed manipulation concept in MEMS. Researching the abilities of 6 DOF precision manipulation in MEMS is

  16. Perceived Benefits of an Undergraduate Degree

    Science.gov (United States)

    Norton, Cole; Martini, Tanya

    2017-01-01

    Canadian university students tend to endorse employment-related reasons for attending university ahead of other reasons such as personal satisfaction or intellectual growth. In the present study, first- and fourth-year students from a mid-sized Canadian university reported on the benefits they expected to receive from their degree and rated their…

  17. The Top 100: Graduate Degrees Conferred

    Science.gov (United States)

    Borden, Victor M. H.

    2011-01-01

    Recently, some critics and policymakers have started to question the value of a college education given the increasing costs of attending and the commensurate high debt levels of college graduates. Past and present studies also demonstrate that the average value masks important variation by degree level and field of study. This paper focuses on…

  18. The Value of a College Degree

    Science.gov (United States)

    Rose, Stephen

    2013-01-01

    Although parents, high school students, and most civic leaders in this country and around the world see a college degree as important, this perspective has been attacked over the last five years. Once the Great Recession began in December 2007, there were far fewer good jobs available for new college graduates. The soaring price of college had…

  19. Influence of a nontraditional master's degree on graduates' career paths.

    Science.gov (United States)

    Wilson, J P; Wen, L K

    2000-12-01

    Graduates' assessments of the University of Texas at Austin's nontraditional M.S. degree program in pharmacy administration were studied. A survey was constructed to assess the impact of the master's program on career advancement, to examine why pharmacists enrolled in the program, and to determine if the curriculum provided knowledge or developed skills that were practical or beneficial. The survey was mailed in April 1999 to all persons who had completed the program between 1990 and 1998. A total of 56 graduates responded, for a response rate of 90.3%. The three reasons for entering the program most frequently cited as most important were career advancement, personal development, and the desire to change job responsibilities. Thirty-four respondents (60.7%) reported receiving a promotion or changing jobs for a higher position while they were enrolled in the program or after completing it. Of these 34 respondents, 29 (85.3%) attributed their promotion or new job to the master's degree. On average, graduates reported that the knowledge and skills obtained through the program had been useful in their practice. The benefits of the program that were cited most frequently were management skills, competencies in areas of pharmacy business, opportunity to advance career, job satisfaction, and competitive advantage when applying for a job. A nontraditional master's degree program in pharmacy administration had a positive impact on the career paths of graduates.

  20. [Public health competencies and contents in Spanish undergraduate medical degrees].

    Science.gov (United States)

    Davó-Blanes, M Carmen; Vives-Cases, Carmen; Barrio-Fernández, José Luis; Porta, Miquel; Benavides, Fernando G; de Miguel, Ángel Gil

    2016-01-01

    To reach a consensus among public health faculty from various Spanish universities about the core public health competencies that should be integrated into undergraduate medical degrees. The 2nd Forum of University Teachers was held at the Rey Juan Carlos University (Madrid, 11-12 December 2014). Twenty-four university professors and lecturers from 19 Spanish universities imparting medical degrees participated in the forum. They were distributed in three working groups during three working sessions. In the first session, they were asked to identify and classify core public health competencies for medical degrees. In the second, they were asked to propose public health contents for the identified competencies. In the third session, the participants organized these contents in thematic blocks. The results were discussed in distinct plenary sessions. The highest number of core competencies was identified in the activities related to the public health functions «Assessment of the population's health needs» and «Developing health policies». The final programme included basic contents organised into five units: Concept of health, public health and its determinants; Epidemiology and health research; Determinants and health problems; Strategies, interventions and policies; and health systems, clinical and healthcare management. The public health core competencies and contents identified in this Forum may be considered as a starting point to improve and update public health training programmes for future medical professionals. Copyright © 2015 SESPAS. Published by Elsevier Espana. All rights reserved.

  1. The Maryland nuclear science baccalaureate degree program: The university perspective

    International Nuclear Information System (INIS)

    Janke, T.A.

    1989-01-01

    Nuclear utilities' efforts in response to industry-wide pressures to provide operations staff with degree opportunities have encountered formidable barriers. This paper describes, from the university's perspective, the development and operation of the University of Maryland University College (UMUC) special baccalaureate program in nuclear science. This program has successfully overcome these problems to provide degree education on-site, on-line, and on time. Program delivery began in 1984 with one utility and a single site. It is currently delivered at eight sites under contract to six utilities with a total active student count of over 500. The first graduates are expected in 1989. The program is an accredited university program and enjoys licensure approval from the six states within which it operates. In addition to meeting US Nuclear Regulatory Commission proposed guidelines for degreed operators, the program increasingly appears as part of utility management development programs for all plant personnel and a factor in employee retention. The owner utilities, the University of Maryland, and the growing user's group are committed to the academic integrity, technical capability, and responsiveness of the program. The full support of this partnership speaks well for the long-term service of the Bachelor of Science in Nuclear Science program to the nuclear power industry

  2. Master’s Degree Programs of Camarines Norte State College, Philippines: Impact on Its Graduates

    Directory of Open Access Journals (Sweden)

    Godofredo E. Peteza, Jr.

    2017-02-01

    Full Text Available This research determined the impact of the master’s degree programs offered in the Graduate School such as Master in Business Administration, Master in Public Administration, Master in Management majors in Human Resource Management and Educational Planning and Management on its graduates from 2009 to 2013. Descriptive-survey method supplemented by interview was employed to identify specifically the profile of the graduates of master’s degree programs in terms of age, sex, civil status, level of appointment before and after taking the master’s degree program, monthly income before and after taking the master’s degree program, number of promotions after graduation, and years in service and the impact of the CNSC Graduate School’s Master’s Degree Programs along professional practice, career development; and employment. Results show that majority of the respondents are in the middle age from 31 -37 years old, married, mostly females, 6-10 years in service and have one promotion after they have graduated from their respective master’s degrees. The level of appointment of the respondents has a positive movement from rank and file to supervisory and managerial levels positions. The Graduate School’s Master’s degree programs provided high impact on the graduates’ professional practice, and on employment while average impact on career development.

  3. Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments.

    Science.gov (United States)

    McCrea, Cindy E; West, Sheila G; Kris-Etherton, Penny M; Lambert, Joshua D; Gaugler, Trent L; Teeter, Danette L; Sauder, Katherine A; Gu, Yeyi; Glisan, Shannon L; Skulas-Ray, Ann C

    2015-01-16

    Data suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study (N = 6 healthy adults), we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low spice meal. Our goal was to confirm this effect in a larger sample and to consider the influence of acute psychological stress on fat metabolism. Further, we used in vitro methods to evaluate the inhibitory effect of spices on digestive enzymes. In a 2 x 2, randomized, 4-period crossover design, we compared the effects of 14.5 g spices (black pepper, cinnamon, cloves, garlic, ginger, oregano, paprika, rosemary, and turmeric) vs. placebo incorporated into a high fat meal (1000 kcal, 45 g fat), followed by psychological stress (Trier Social Stress Test) vs. rest on postprandial metabolism in 20 healthy but overweight adults. Blood was sampled at baseline and at 105, 140, 180, and 210 minutes for analysis of triglycerides, glucose, and insulin. Additional in vitro analyses examined the effect of the spice blend and constituent spices on the activity of pancreatic lipase (PL) and secreted phospholipase A₂ (PLA₂). Mixed models were used to model the effects of spices and stress (SAS v9.3). Serum triglycerides, glucose and insulin were elevated following the meal (p Spices reduced post-meal triglycerides by 31% when the meal was followed by the rest condition (p = 0.048), but this effect was not present during stress. There was no effect of the spice blend on glucose or insulin; however, acute stress significantly increased both of these measures (p spice blend and several of the individual spices dose-dependently inhibited PL and PLA2 activity in vitro. Inclusion of spices may attenuate postprandial lipemia via inhibition of PL and PLA₂. However, the impact of psychological stress negates any influence of the spice blend on triglycerides, and further, increases blood

  4. Comparison of the antibacterial activity of essential oils and extracts of medicinal and culinary herbs to investigate potential new treatments for irritable bowel syndrome

    Science.gov (United States)

    2013-01-01

    Background Irritable bowel syndrome (IBS) is a common functional gastrointestinal disorder, which may result from alteration of the gastrointestinal microbiota following gastrointestinal infection, or with intestinal dysbiosis or small intestinal bacterial overgrowth. This may be treated with antibiotics, but there is concern that widespread antibiotic use might lead to antibiotic resistance. Some herbal medicines have been shown to be beneficial, but their mechanism(s) of action remain incompletely understood. To try to understand whether antibacterial properties might be involved in the efficacy of these herbal medicines, and to investigate potential new treatments for IBS, we have conducted a preliminary study in vitro to compare the antibacterial activity of the essential oils of culinary and medicinal herbs against the bacterium, Esherichia coli. Methods Essential oils were tested for their ability to inhibit E. coli growth in disc diffusion assays and in liquid culture, and to kill E. coli in a zone of clearance assay. Extracts of coriander, lemon balm and spearmint leaves were tested for their antibacterial activity in the disc diffusion assay. Disc diffusion and zone of clearance assays were analysed by two-tailed t tests whereas ANOVA was performed for the turbidometric assays. Results Most of the oils exhibited antibacterial activity in all three assays, however peppermint, lemon balm and coriander seed oils were most potent, with peppermint and coriander seed oils being more potent than the antibiotic rifaximin in the disc diffusion assay. The compounds present in these oils were identified by gas chromatography mass spectrometry. Finally, extracts were made of spearmint, lemon balm and coriander leaves with various solvents and these were tested for their antibacterial activity against E. coli in the disc diffusion assay. In each case, extracts made with ethanol and methanol exhibited potent antibacterial activity. Conclusions Many of the essential oils

  5. Pathways to a Four-Year Degree: Determinants of Degree Completion among Socioeconomically Disadvantaged Students.

    Science.gov (United States)

    Cabrera, Alberto F.; Burkum, Kurt R.; La Nasa, Steven M.

    The High School Sophomore Cohort of 1980 followed nine different pathways to a 4-year college degree. These paths were formed by a combination of different levels of academic preparation secured in high school and the first type of postsecondary institution attended. The pathway most likely to lead to a 4-year degree is one defined by acquiring…

  6. On the relationship between degree of hand-preference and degree of language lateralization

    NARCIS (Netherlands)

    Somers, Metten; Ophoff, Roel A; Boks, Marco P; Fleer, Willemien; de Visser, Kees C L; Kahn, René S; Sommer, Iris E; Aukes, M.F.

    2015-01-01

    Language lateralization and hand-preference show inter-individual variation in the degree of lateralization to the left- or right, but their relation is not fully understood. Disentangling this relation could aid elucidating the mechanisms underlying these traits. The relation between degree of

  7. Astronomy Enrollments and Degrees: Results from the 2012 Survey of Astronomy Enrollments and Degrees. Focus On

    Science.gov (United States)

    Mulvey, Patrick; Nicholson, Starr

    2014-01-01

    Interest in astronomy degrees in the U.S. remains strong, with astronomy enrollments at or near all-time highs for the 2012-13 academic year. The total number of students taking an introductory astronomy course at a degree-granting physics or astronomy department is approaching 200,000. Enrollments in introductory astronomy courses have been…

  8. Lessons Learned: Creating an Online Business Degree from a Successful On-Campus Business Degree

    Science.gov (United States)

    Cordeiro, William P.; Muraoka, Dennis

    2015-01-01

    The horse has left the barn. Distance education is here to stay and the number of degree programs offered online is growing rapidly. California State University Channel Islands (CI) admitted its first students in 2002, and the undergraduate and graduate degrees in business were among its first program offerings. From its inception, the…

  9. Nuclear diffuseness as a degree of freedom

    Science.gov (United States)

    Myers, W. D.; ŚwiaŢecki, W. J.

    1998-12-01

    The response of the nuclear energy to changes in neutron and proton surface diffusenesses is investigated using the Thomas-Fermi model. Algebraic expressions are provided for the energy cost of changing the two diffusenesses away from their equilibrium values. This will make it possible to generalize the macroscopic-microscopic calculations of nuclear masses and deformation energies by the inclusion of the neutron and proton diffusenesses as degrees of freedom (to be varied along with the shape degrees of freedom). One result, which is suggested by the relatively low cost in macroscopic energy of increasing the diffuseness of a heavy nucleus by 10% (about 4 MeV), is that superheavy nuclei near Z=126, N=184 may have a fair chance of becoming stabilized by shell effects. An appendix introduces an improved measure of surface diffuseness, with certain advantages over the conventional Süssmann width b.

  10. Jamming in complex networks with degree correlation

    International Nuclear Information System (INIS)

    Pastore y Piontti, Ana L.; Braunstein, Lidia A.; Macri, Pablo A.

    2010-01-01

    We study the effects of the degree-degree correlations on the pressure congestion J when we apply a dynamical process on scale free complex networks using the gradient network approach. We find that the pressure congestion for disassortative (assortative) networks is lower (bigger) than the one for uncorrelated networks which allow us to affirm that disassortative networks enhance transport through them. This result agree with the fact that many real world transportation networks naturally evolve to this kind of correlation. We explain our results showing that for the disassortative case the clusters in the gradient network turn out to be as much elongated as possible, reducing the pressure congestion J and observing the opposite behavior for the assortative case. Finally we apply our model to real world networks, and the results agree with our theoretical model.

  11. Effective hadron degrees of freedom in nuclei

    International Nuclear Information System (INIS)

    Mulders, P.J.

    1988-01-01

    This paper discusses several topics. The first one is the importance of a consistent treatment of extended nucleons and the subsequent requirement of accounting for quark antisymmetrization. It will probably be possible to account for these effects through quark exchange currents in much of the same way as meson exchange currents at lower values of Q 2 . In order to obtain more definite answers on intrinsic properties of nucleons and other hadronic degrees of freedom in nuclei it is important to establish to which extent hadronic degrees of freedom behaving like quasi-free nuclear constituents can be used to describe the nuclear response in inclusive and semi-inclusive electron scattering at intermediate energies

  12. Nuclear diffuseness as a degree of freedom

    International Nuclear Information System (INIS)

    Myers, W.D.; Swiatecki, W.J.

    1998-01-01

    The response of the nuclear energy to changes in neutron and proton surface diffusenesses is investigated using the Thomas-Fermi model. Algebraic expressions are provided for the energy cost of changing the two diffusenesses away from their equilibrium values. This will make it possible to generalize the macroscopic-microscopic calculations of nuclear masses and deformation energies by the inclusion of the neutron and proton diffusenesses as degrees of freedom (to be varied along with the shape degrees of freedom). One result, which is suggested by the relatively low cost in macroscopic energy of increasing the diffuseness of a heavy nucleus by 10% (about 4 MeV), is that superheavy nuclei near Z=126, N=184 may have a fair chance of becoming stabilized by shell effects. An appendix introduces an improved measure of surface diffuseness, with certain advantages over the conventional Suessmann width b. copyright 1998 The American Physical Society

  13. Isobar degrees of freedom in nuclei

    International Nuclear Information System (INIS)

    Muether, H.

    1979-01-01

    A report is given on some recent investigations of the influence of isobar degrees of freedom on the ground state properties of finite nuclei like e.g. 16 O. The nucleon-nucleon (NN) interaction is constructed in the freamework of an extended one-boson-exchange (OBE) model using non-covariant, time-dependent perturbation theory. The explicit consideration of fourth-order iterative diagrams involving NΔ and ΔΔ intermediate states gives an effective NN interaction in the nuclear many-body system which is less attractive than those which are obtained treating these terms phenomenologically. Therefore the binding energy calculated in the Brueckner-Hartree-Fock approximation is smaller if these effects of isobar degrees of freedom are taken into account. This repulsive effect of isobar configurations is partly counterbalanced by the attraction obtained for three-nucleon terms with intermediate NNΔ states. (Auth.)

  14. The physical gravitational degrees of freedom

    International Nuclear Information System (INIS)

    Anderson, E; Barbour, J; Foster, B Z; Kelleher, B; Murchadha, N O

    2005-01-01

    When constructing general relativity (GR), Einstein required 4D general covariance. In contrast, we derive GR (in the compact, without boundary case) as a theory of evolving three-dimensional conformal Riemannian geometries obtained by imposing two general principles: (1) time is derived from change; (2) motion and size are relative. We write down an explicit action based on them. We obtain not only GR in the CMC gauge, in its Hamiltonian 3 + 1 reformulation, but also all the equations used in York's conformal technique for solving the initial-value problem. This shows that the independent gravitational degrees of freedom obtained by York do not arise from a gauge fixing but from hitherto unrecognized fundamental symmetry principles. They can therefore be identified as the long-sought Hamiltonian physical gravitational degrees of freedom

  15. Law Schools Customize Degrees to Students' Taste

    Science.gov (United States)

    Schmidt, Peter

    2009-01-01

    Going to law school to get a law degree has become a little like going to an ice-cream parlor for a scoop of vanilla. Plenty of people still do it, but many schools' brochures--like the elaborate flavor-and-topping menus on ice-cream parlor walls--now tempt them with something different, something more. Law students can have their "juris doctor"…

  16. Nuclear engineering enrollments and degrees, 1994: Appendixes

    International Nuclear Information System (INIS)

    1995-05-01

    This survey is designed to include those programs sponsored by the Department of Energy. The survey is designed to include those programs offering a major in nuclear engineering or course work equivalent to a major in other engineering disciplines that prepare the graduates to perform as nuclear engineers. This survey provides data on nuclear engineering enrollments and degrees for use in labor market analyses, information on education programs for students, and information on new graduates to employers, government agencies, academia and professional societies

  17. Minimum degree and density of binary sequences

    DEFF Research Database (Denmark)

    Brandt, Stephan; Müttel, J.; Rautenbach, D.

    2010-01-01

    For d,k∈N with k ≤ 2d, let g(d,k) denote the infimum density of binary sequences (x)∈{0,1} which satisfy the minimum degree condition σ(x+) ≥ k for all i∈Z with xi=1. We reduce the problem of computing g(d,k) to a combinatorial problem related to the generalized k-girth of a graph G which...

  18. Adolescent Obesity and Future College Degree Attainment

    OpenAIRE

    Fowler-Brown, Angela G.; Ngo, Long H.; Phillips, Russell S.; Wee, Christina C.

    2009-01-01

    The current impact of adolescent obesity on educational attainment is not clear. The objectives of our study were to determine whether adolescent obesity is associated with college degree attainment and how this association may have changed over time. We used data from a contemporary national cohort of over 4,000 persons who were adolescents (aged 14–18) in 1997 to assess the relationship between adolescent obesity and education. To assess for changes in this relationship over time, we also a...

  19. Variação na qualidade culinária das raízes de mandioca Culinary quality variation in cassava roots

    Directory of Open Access Journals (Sweden)

    José Osmar Lorenzi

    1994-01-01

    Full Text Available A falta de regularidade na qualidade culinária das raízes de mandioca de mesa é um dos fatores de restrição à expansão de seu consumo. Raízes cozidas de boa qualidade, entre outras características, devem apresentar-se, quando esmagadas por um garfo, na forma de uma massa não encaroçada, plástica e não pegajosa. O tempo de cozimento culinário correlaciona-se bem com a qualidade da massa cozida, isto é, quanto menor esse tempo, melhor a massa gerada. Dessa forma, neste trabalho, a duração do tempo de cozimento (DTC foi usada como método indireto e expedito para avaliação da qualidade culinária das raízes de mandioca. Os fatores que interferem na DTC podem ser reunidos em dois grupos: (a intrínsecos: variação dentro e entre raízes da mesma planta e entre plantas da mesma variedade; (b extrínsecos: variação em função do genótipo, do ambiente e do estado fisiológico das plantas. Estudos preliminares realizados pelo Instituto Agronômico (IAC tiveram por objetivos verificar e quantificar a magnitude dessas variações. Foram desenvolvidos dois experimentos de campo, em dois solos distintos, utilizando cinco variedades amostradas mensalmente, do 7.° ao 15.° mês de idade das plantas. A DTC foi determinada a partir de água fervente, em subamostras de cada raiz da planta. Os resultados mais relevantes mostraram que: (a a DTC diminuiu, de 10 a 14 minutos, da base para a ponta da raiz; (b a amplitude média de variação entre as raízes de uma mesma planta foi de 11, 10 e 27 minutos, respectivamente, para plantas com 8, 12 e 15 meses; (c houve diferenças na DTC para variedades (9 minutos e para tipos de solo (17 minutos; (d o efeito médio de época de colheita foi de 19 minutos. O período de menor DTC foi do 7.° ao 12.° mês de idade das plantas.Irregular culinary quality of cassava roots has been one of the major point that restricts its expansion for human consumption. A good quality cassava root, after cooking

  20. Depth and degree of melting of komatiites

    Science.gov (United States)

    Herzberg, Claude

    1992-04-01

    High pressure melting experiments have permitted new constraints to be placed on the depth and degree of partial melting of komatiites. Komatiites from Gorgona Island were formed by relatively low degrees of pseudoinvariant melting involving L + Ol + Opx + Cpx + Gt on the solidus at 40 kbar, about 130 km depth. Munro-type komatiites were separated from a harzburgite residue (L + Ol + Opx) at pressures that were poorly constrained, but were probably around 50 kbar, about 165 km depth; the degree of partial melting was less than 40 percent. Secular variations in the geochemistry of komatiites could have formed in response to a reduction in the temperature and pressure of melting with time. The 3.5 Ga Barberton komatiites and the 2.7 Ga Munro-type komatiities could have formed in plumes that were hotter than the present-day mantle by 500 deg and 300 deg, respectively. When excess temperatures are this size, melting is deeper and volcanism changes from basaltic to momatiitic. The komatiities from Gorgona Island, which are Mesozoic in age, may be representative of komatiities that are predicted to occur in oceanic plateaus of Cretaceous age throughout the Pacific (Storey et al., 1991).

  1. Joint Degree Program: the Perspective of Employers

    Directory of Open Access Journals (Sweden)

    Tatjana Bilevičienė

    2013-08-01

    Full Text Available Purpose — the purpose of this article is to extend discussion towards the need and importance of joint degree programs in modern universities, introducing the perspective of the employers toward this question. Design/methodology/approach — the research was conducted to analyze the demand of joint degree programs from the perspective of employers, identify weak and strong aspects, opinion and demand for graduates of such programs. To achieve this purpose, a combination of theoretical and empirical methods was chosen: document analysis (previous studies, statistics was conducted and an online qualitative survey was organized. Findings — The analysis of articles, studies and statistics points out the challenges and threats faced by universities nowadays, forcing higher education institutions to find new ways to raise the quality of studies and raise the interest of employers to choose graduates from MRU, as well as the satisfaction of employers with their choice of employees. Theoretical analysis pointed out these challenges and requirements for the modern employee, summarised the challenges in preparation of IT field specialists. The conducted research results showed that the diploma of joint degree programs would not be treated as an advantage of possible employee from the perspective of employers in case some important aspects will not be taken into consideration by program creators. On the other hand, undeniably there are strong sides, such as knowledge in the fields of foreign language, international experience, innovativeness and creativeness of employees that would be treated as an advantage in the process of selection for positions of any technical support related positions. Research limitations/implications — employers, whose business activities are closely related to information technology, have been invited as experts. In addition, these experts have a good understanding of the specifics of joint degree programs. The received

  2. Performance and microbial community composition dynamics of aerobic granular sludge from sequencing batch bubble column reactors operated at 20 degrees C, 30 degrees C, and 35 degrees C.

    Science.gov (United States)

    Ebrahimi, Sirous; Gabus, Sébastien; Rohrbach-Brandt, Emmanuelle; Hosseini, Maryam; Rossi, Pierre; Maillard, Julien; Holliger, Christof

    2010-07-01

    Two bubble column sequencing batch reactors fed with an artificial wastewater were operated at 20 degrees C, 30 degrees C, and 35 degrees C. In a first stage, stable granules were obtained at 20 degrees C, whereas fluffy structures were observed at 30 degrees C. Molecular analysis revealed high abundance of the operational taxonomic unit 208 (OTU 208) affiliating with filamentous bacteria Leptothrix spp. at 30 degrees C, an OTU much less abundant at 20 degrees C. The granular sludge obtained at 20 degrees C was used for the second stage during which one reactor was maintained at 20 degrees C and the second operated at 30 degrees C and 35 degrees C after prior gradual increase of temperature. Aerobic granular sludge with similar physical properties developed in both reactors but it had different nutrient elimination performances and microbial communities. At 20 degrees C, acetate was consumed during anaerobic feeding, and biological phosphorous removal was observed when Rhodocyclaceae-affiliating OTU 214 was present. At 30 degrees C and 35 degrees C, acetate was mainly consumed during aeration and phosphorous removal was insignificant. OTU 214 was almost absent but the Gammaproteobacteria-affiliating OTU 239 was more abundant than at 20 degrees C. Aerobic granular sludge at all temperatures contained abundantly the OTUs 224 and 289 affiliating with Sphingomonadaceae indicating that this bacterial family played an important role in maintaining stable granular structures.

  3. Culinary Arts. Program CIP: 12.0500-Culinary Arts

    Science.gov (United States)

    Murdock, Ashleigh, Ed.

    2008-01-01

    Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

  4. Developing Your 360-Degree Leadership Potential.

    Science.gov (United States)

    Verma, Nupur; Mohammed, Tan-Lucien; Bhargava, Puneet

    2017-09-01

    Radiologists serve in leadership roles throughout their career, making leadership education an integral part of their development. A maxim of leadership style is summarized by 360-Degree Leadership, which highlights the ability of a leader to lead from any position within the organization while relying on core characteristics to build confidence from within their team. The qualities of leadership discussed can be learned and applied by radiologists at any level. These traits can form a foundation for the leader when faced with unfavorable events, which themselves allow the leader an opportunity to build trust. Copyright © 2017 American College of Radiology. Published by Elsevier Inc. All rights reserved.

  5. Infinite-degree-corrected stochastic block model

    DEFF Research Database (Denmark)

    Herlau, Tue; Schmidt, Mikkel Nørgaard; Mørup, Morten

    2014-01-01

    In stochastic block models, which are among the most prominent statistical models for cluster analysis of complex networks, clusters are defined as groups of nodes with statistically similar link probabilities within and between groups. A recent extension by Karrer and Newman [Karrer and Newman...... corrected stochastic block model as a nonparametric Bayesian model, incorporating a parameter to control the amount of degree correction that can then be inferred from data. Additionally, our formulation yields principled ways of inferring the number of groups as well as predicting missing links...

  6. Importance of small-degree nodes in assortative networks with degree-weight correlations

    Science.gov (United States)

    Ma, Sijuan; Feng, Ling; Monterola, Christopher Pineda; Lai, Choy Heng

    2017-10-01

    It has been known that assortative network structure plays an important role in spreading dynamics for unweighted networks. Yet its influence on weighted networks is not clear, in particular when weight is strongly correlated with the degrees of the nodes as we empirically observed in Twitter. Here we use the self-consistent probability method and revised nonperturbative heterogenous mean-field theory method to investigate this influence on both susceptible-infective-recovered (SIR) and susceptible-infective-susceptible (SIS) spreading dynamics. Both our simulation and theoretical results show that while the critical threshold is not significantly influenced by the assortativity, the prevalence in the supercritical regime shows a crossover under different degree-weight correlations. In particular, unlike the case of random mixing networks, in assortative networks, the negative degree-weight correlation leads to higher prevalence in their spreading beyond the critical transmissivity than that of the positively correlated. In addition, the previously observed inhibition effect on spreading velocity by assortative structure is not apparent in negatively degree-weight correlated networks, while it is enhanced for that of the positively correlated. Detailed investigation into the degree distribution of the infected nodes reveals that small-degree nodes play essential roles in the supercritical phase of both SIR and SIS spreadings. Our results have direct implications in understanding viral information spreading over online social networks and epidemic spreading over contact networks.

  7. Structural Characteristics of the Novel Polysaccharide FVPA1 from Winter Culinary-Medicinal Mushroom, Flammulina velutipes (Agaricomycetes), Capable of Enhancing Natural Killer Cell Activity against K562 Tumor Cells.

    Science.gov (United States)

    Jia, Wei; Feng, Jie; Zhang, Jing-Song; Lin, Chi-Chung; Wang, Wen-Han; Chen, Hong-Ge

    2017-01-01

    FVPA1, a novel polysaccharide, has been isolated from fruiting bodies of the culinary-medicinal mushroom Flammulina velutipes, a historically popular, widely cultivated and consumed functional food with an attractive taste, beneficial nutraceutical properties such as antitumor and immunomodulatory effects, and a number of essential biological activities. The average molecular weight was estimated to be ~1.8 × 104 Da based on high-performance size exclusion chromatography. Sugar analyses, methylation analyses, and 1H, 13C, and 2-dimensional nuclear magnetic resonance spectroscopy revealed the following structure of the repeating units of the FVPA1 polysaccharide Identification of this structure would conceivably lead to better understanding of the nutraceutical functions of this very important edible fungus. Bioactivity tests in vitro indicated that FVPA1 could significantly enhance natural killer cell activity against K562 tumor cells.

  8. Sampling networks with prescribed degree correlations

    Science.gov (United States)

    Del Genio, Charo; Bassler, Kevin; Erdos, Péter; Miklos, István; Toroczkai, Zoltán

    2014-03-01

    A feature of a network known to affect its structural and dynamical properties is the presence of correlations amongst the node degrees. Degree correlations are a measure of how much the connectivity of a node influences the connectivity of its neighbours, and they are fundamental in the study of processes such as the spreading of information or epidemics, the cascading failures of damaged systems and the evolution of social relations. We introduce a method, based on novel mathematical results, that allows the exact sampling of networks where the number of connections between nodes of any given connectivity is specified. Our algorithm provides a weight associated to each sample, thereby allowing network observables to be measured according to any desired distribution, and it is guaranteed to always terminate successfully in polynomial time. Thus, our new approach provides a preferred tool for scientists to model complex systems of current relevance, and enables researchers to precisely study correlated networks with broad societal importance. CIDG acknowledges support by the European Commission's FP7 through grant No. 288021. KEB acknowledges support from the NSF through grant DMR?1206839. KEB, PE, IM and ZT acknowledge support from AFSOR and DARPA through grant FA?9550-12-1-0405.

  9. High degree-of-freedom dynamic manipulation

    Science.gov (United States)

    Murphy, Michael P.; Stephens, Benjamin; Abe, Yeuhi; Rizzi, Alfred A.

    2012-06-01

    The creation of high degree of freedom dynamic mobile manipulation techniques and behaviors will allow robots to accomplish difficult tasks in the field. We are investigating the use of the body and legs of legged robots to improve the strength, velocity, and workspace of an integrated manipulator to accomplish dynamic manipulation. This is an especially challenging task, as all of the degrees of freedom are active at all times, the dynamic forces generated are high, and the legged system must maintain robust balance throughout the duration of the tasks. To accomplish this goal, we are utilizing trajectory optimization techniques to generate feasible open-loop behaviors for our 28 dof quadruped robot (BigDog) by planning the trajectories in a 13 dimensional space. Covariance Matrix Adaptation techniques are utilized to optimize for several criteria such as payload capability and task completion speed while also obeying constraints such as torque and velocity limits, kinematic limits, and center of pressure location. These open-loop behaviors are then used to generate feed-forward terms, which are subsequently used online to improve tracking and maintain low controller gains. Some initial results on one of our existing balancing quadruped robots with an additional human-arm-like manipulator are demonstrated on robot hardware, including dynamic lifting and throwing of heavy objects 16.5kg cinder blocks, using motions that resemble a human athlete more than typical robotic motions. Increased payload capacity is accomplished through coordinated body motion.

  10. The True Gravitational Degrees Of Freedom

    International Nuclear Information System (INIS)

    Murchadha, N. o

    2011-01-01

    More than 50 years ago it was realized that General Relativity could be expressed in Hamiltonian form. Unfortunately, just like electromagnetism and Yang-Mills theory, the Einstein equations split into evolution equations and constraints which complicates matters. The 4 constraints are expressions of the gauge freedom of the theory, general covariance. One can cleanly pose initial data for the gravitational field, but this data has to satisfy the constraints. To find the independent degrees of freedom, one needs to factor the initial data by the constraints. There are many ways of doing this. I can do so in such a way as to implement the model suggested by Poincare for a well-posed dynamical system: Pick a configuration space and give the free initial data as a point of the configuration space and a tangent vector at the same point. Now, the evolution equations should give a unique curve in the same configuration space. This gives a natural definition of what I call the true gravitational degrees of freedom. (author)

  11. Neighbor Rupture Degree of Some Middle Graphs

    Directory of Open Access Journals (Sweden)

    Gökşen BACAK-TURAN

    2017-12-01

    Full Text Available Networks have an important place in our daily lives. Internet networks, electricity networks, water networks, transportation networks, social networks and biological networks are some of the networks we run into every aspects of our lives. A network consists of centers connected by links. A network is represented when centers and connections modelled by vertices and edges, respectively. In consequence of the failure of some centers or connection lines, measurement of the resistance of the network until the communication interrupted is called vulnerability of the network. In this study, neighbor rupture degree which is a parameter that explores the vulnerability values of the resulting graphs due to the failure of some centers of a communication network and its neighboring centers becoming nonfunctional were applied to some middle graphs and neighbor rupture degree of the $M(C_{n},$ $M(P_{n},$ $M(K_{1,n},$ $M(W_{n},$ $M(P_{n}\\times K_{2}$ and $M(C_{n}\\times K_{2}$ have been found.

  12. Gauge invariance and degree of freedom count

    International Nuclear Information System (INIS)

    Henneaux, M.; Universite Libre de Bruxelles; Teitelboim, C.; Texas Univ., Austin; Zanelli, J.; Chile Univ., Santiago. Dept. de Fisica)

    1990-01-01

    The precise relation between the gauge transformations in lagrangian and hamiltonian form is derived for any gauge theory. It is found that in order to define a lagrangian gauge symmetry, the coefficients of the first class constraints in the hamiltonian generator of gauge transformations must obey a set of differential equations. Those equations involve, in general, the Lagrange multipliers. Their solution contains as many arbitrary functions of time as there are primary first class constraints. If n is the number of generations of constraints (primary, secondary, tertiary...), the arbitrary functions appear in the general solution together with their successive time derivatives up to order n-1. The analysis yields as by-products: (i) a systematic way to derive all the gauge symmetries of a given lagrangian; (ii) a precise criterion for counting the physical degrees of freedom of a gauge theory directly from the form of gauge transformations in lagrangian form. This last part is illustrated by means of examples. The BRST analog of the counting of physical degrees of freedom is also discussed. (orig.)

  13. Device for measuring a burnup degree

    International Nuclear Information System (INIS)

    Ito, Toshiaki; Goto, Seiichiro

    1979-01-01

    Purpose: To measure the burnup degree at high efficiency and accuracy. Constitution: The outer metal wall of fuel assemblies is heated under gamma radiation with long half life gamma rays in inverse proportion to the burnup degree and issues infrared radiation in proportion to the intensity of the gamma rays. An image pick-up tube is opposed to one surface of the fuel assemblies to detect the radiated infrared rays. Since the output signal from the pick-up tube is subjected to the absorptive damping by the distance between the pick-up tube and the fuel assembly, as well as water filled in the gap therebetween, it is corrected through a main amplifier comprising a signal correction circuit composed of a characteristic section inverse to the absorption property and a characteristic section inverse to the square of the distance. The corrected output signal is displayed on a display unit such as CRT or recorded in a film or a magnetic tape. (Furukawa, Y.)

  14. Epidemic spreading on preferred degree adaptive networks.

    Science.gov (United States)

    Jolad, Shivakumar; Liu, Wenjia; Schmittmann, B; Zia, R K P

    2012-01-01

    We study the standard SIS model of epidemic spreading on networks where individuals have a fluctuating number of connections around a preferred degree κ. Using very simple rules for forming such preferred degree networks, we find some unusual statistical properties not found in familiar Erdös-Rényi or scale free networks. By letting κ depend on the fraction of infected individuals, we model the behavioral changes in response to how the extent of the epidemic is perceived. In our models, the behavioral adaptations can be either 'blind' or 'selective'--depending on whether a node adapts by cutting or adding links to randomly chosen partners or selectively, based on the state of the partner. For a frozen preferred network, we find that the infection threshold follows the heterogeneous mean field result λ(c)/μ = / and the phase diagram matches the predictions of the annealed adjacency matrix (AAM) approach. With 'blind' adaptations, although the epidemic threshold remains unchanged, the infection level is substantially affected, depending on the details of the adaptation. The 'selective' adaptive SIS models are most interesting. Both the threshold and the level of infection changes, controlled not only by how the adaptations are implemented but also how often the nodes cut/add links (compared to the time scales of the epidemic spreading). A simple mean field theory is presented for the selective adaptations which capture the qualitative and some of the quantitative features of the infection phase diagram.

  15. Screening of postharvest agricultural wastes as alternative sources of peroxidases: characterization and kinetics of a novel peroxidase from lentil ( Lens culinaris L.) stubble.

    Science.gov (United States)

    Hidalgo-Cuadrado, Nazaret; Pérez-Galende, Patricia; Manzano, Teresa; De Maria, Cándido Garcia; Shnyrov, Valery L; Roig, Manuel G

    2012-05-16

    Aqueous crude extracts of a series of plant wastes (agricultural, wild plants, residues from sports activities (grass), ornamental residues (gardens)) from 17 different plant species representative of the typical biodiversity of the Iberian peninsula were investigated as new sources of peroxidases (EC 1.11.1.7). Of these, lentil (Lens culinaris L.) stubble crude extract was seen to provide one of the highest specific peroxidase activities, catalyzing the oxidation of guaiacol in the presence of hydrogen peroxide to tetraguaiacol, and was used for further studies. For the optimum extraction conditions found, the peroxidase activity in this crude extract (110 U mL(-1)) did not vary for at least 15 months when stored at 4 °C (k(inact) = 0.146 year(-1), t(1/2 inact) = 4.75 year), whereas, for comparative purposes, the peroxidase activity (60 U mL(-1)) of horseradish (Armoracia rusticana L.) root crude extract, obtained and stored under the same conditions, showed much faster inactivation kinetics (k(inact) = 2.2 × 10(-3) day(-1), t(1/2 inact) = 315 days). Using guaiacol as an H donor and a universal buffer (see above), all crude extract samples exhibited the highest peroxidase activity in the pH range between 4 and 7. Once semipurified by passing the crude extract through hydrophobic chromatography on phenyl-Sepharose CL-4B, the novel peroxidase (LSP) was characterized as having a purity number (RZ) of 2.5 and three SDS-PAGE electrophoretic bands corresponding to molecular masses of 52, 35, and 18 kDa. The steady-state kinetic study carried out on the H(2)O(2)-mediated oxidation of guaiacol by the catalytic action of this partially purified peroxidase pointed to apparent Michaelian kinetic behavior (K(m)(appH(2)O(2)) = 1.87 mM; V(max)(appH(2)O(2)) = 6.4 mM min(-1); K(m)(app guaicol) = 32 mM; V(max)(app guaicol) = 9.1 mM min(-1)), compatible with the two-substrate ping-pong mechanism generally accepted for peroxidases. Finally, after the effectiveness of the crude

  16. Emulsions from a Culinary Perspective

    DEFF Research Database (Denmark)

    Helgesdotter, Guro

    in hollandaise sauce today, and the first part of the study aimed at understanding the changes induced by the reduction process. Four wines were selected and reduced, and their volatile profiles and sensory properties compared in Paper II . The reduction process caused numerous changes in the aroma profile...... is the cooking and food preparation taking place is homes and restaurant kitchens. Due to the complex nature of foods and human taste perception, interdisciplinary collaboration research projects are highly valuable in order to broaden our knowledge in these fields....

  17. Cooking up a Culinary Career.

    Science.gov (United States)

    Kongshem, Lars

    1993-01-01

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

  18. Biomimicry and the culinary arts.

    Science.gov (United States)

    Burton, Lisa J; Cheng, Nadia; Vega, César; Andrés, José; Bush, John W M

    2013-12-01

    We present the results of a recent collaboration between scientists, engineers and chefs. Two particular devices are developed, both inspired by natural phenomena reliant on surface tension. The cocktail boat is a drink accessory, a self-propelled edible boat powered by alcohol-induced surface tension gradients, whose propulsion mechanism is analogous to that employed by a class of water-walking insects. The floral pipette is a novel means of serving small volumes of fluid in an elegant fashion, an example of capillary origami modeled after a class of floating flowers. The biological inspiration and mechanics of these two devices are detailed, along with the process that led to their development and deployment.

  19. Building a Culinary Arts Academy

    Science.gov (United States)

    Brown, Robert L.

    2005-01-01

    When Judy Karen Brown (the 2004 Alabama Family and Consumer Sciences Teacher of the Year) arrived at Bob Jones High School (BJHS) in Madison, Alabama, in the summer of 1999, she immediately identified a need to build both student and community interests in family and consumer sciences (FACS). She noticed the student and faculty interest in the…

  20. Culinary Quality and foodbased interventions

    DEFF Research Database (Denmark)

    Røjel, Terkel

    -score, following a “Familystyle meal program”. Despite these results the overall effects on the nutritional status of the participants was not consistent. Discussion: A majority of the identified studies consisted of multicomponent and cross-disciplinary meal-time interventions. Thus few interventions solely...