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

Science.gov (United States)

2010-01-01

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

Effect of cooking on14 C-tetrachlorvinphos residues in faba beans

International Nuclear Information System (INIS)

Farghaly, M.; Zayed, S.M.A.D.

1986-01-01

The effect of cooking on 14 C-tetrachlorvinphos in stored vicia faba beans was studied. The results indicated that over 50% of the dose originally present inside the grains (37 ppm), could be recovered in the aqueous extract of the cooked grains. Considerable portion of radioactivity (About 22%) was associated with the grains in a non-extractable from. Residues in cooked beans included, in addition to a small amount of the parent insecticide, desmethyl tetrachlorvinphos, mono methyl phosphate and dimethyl phosphate. The results obtained indicate that tetrachlorvinphos residues are not appreciably affected by cooking. 1 tab

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

International Nuclear Information System (INIS)

Sennaoui, Z.; Bennaceur, M.

1992-11-01

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

76 FR 55422 - Indiana Michigan Power Company; Donald C. Cook Nuclear Plant, Unit 1; Exemption

Science.gov (United States)

2011-09-07

... CFR 50.46, ``Acceptance criteria for emergency core cooling systems for light-water nuclear power... contain acceptance criteria for the emergency core cooling system (ECCS) for reactors fueled with zircaloy... CFR Part 50 (1) when the exemptions are authorized by law, will not present an undue risk to public...

Socioeconomic impacts of nuclear generating stations: D. C. Cook case study. Technical report 1 Oct 78-4 Jan 82

International Nuclear Information System (INIS)

Branch, K.

1982-07-01

The report documents a case study of the socioeconomic impacts of the construction and operation of the D. C. Cook nuclear power station. It is part of a major post-licensing study of the socioeconomic impacts at twelve nuclear power stations. The case study covers the period beginning with the announcement of plans to construct the reactor and ending in the period, 1980-81. The case study deals with changes in the economy, population, settlement patterns and housing, local government and public services, social structure, and public response in the study area during the construction/operation of the reactor. A regional modeling approach is used to trace the impact of construction/operation on the local economy, labor market, and housing market. Emphasis in the study is on the attribution of socioeconomic impacts to the reactor or other causal factors. As part of the study of local public response to the construction/operation of the reactor, the effects of the Three Mile Island accident are examined

Effect of gamma irradiation and different modes of cooking on vitamin C content of potatoes

International Nuclear Information System (INIS)

Shirsat, S.G.; Thomas, Paul

1997-01-01

Changes in reduced and total ascorbic acid content in control and gamma irradiated potatoes of four cultivars were studied during 15 degC storage and after cooking by different methods. Under identical prolonged storage conditions, control tubers suffered heavy losses of vitamin C and total marketability due to sprouting and shrinkage unlike irradiated tubers. Time consuming cooking destroys more vitamin C as compared to faster cooking methods. (author). 5 refs., 1 fig

76 FR 73727 - Biweekly Notice; Applications and Amendments to Facility Operating Licenses Involving No...

Science.gov (United States)

2011-11-29

..., Donald C. Cook Nuclear Plant, Unit 2 (DCCNP-2), Berrien County, Michigan; Date of amendment request... Counsel, Indiana Michigan Power Company, One Cook Place, Bridgman, MI 49106. NRC Acting Branch Chief: Thomas J. Wengert. Notice of Issuance of Amendments to Facility Operating Licenses During the period...

Effect of Cooking on 14C-Chloropyrifos Residues in Stored Faba Beans

International Nuclear Information System (INIS)

Mahdy, F.

2006-01-01

The effect of cooking on the amount and nature of 14 C-chloropyrifos residues in stored vicia faba beans was studied. faba beans treated with (ethyl-1- 14 C) chloropyrifos insecticide at a dose 15 and 45 mg insecticide/kg seeds and stored for 30 weeks had 50-54% of the actual applied doses inside the grains in the form of extractable and bound 14 C- chloropyrifos residues. Extractable residues in cooked beans included, in addition to the parent insecticide O-analogue, desethyl chloropyrifos and 3,5,6-trichloro pyridinol, as main degradation products of 14 C-chloropyrifos

Use of Deixis in Donald Trump?s Campaign Speech

OpenAIRE

Hanim, Saidatul

2017-01-01

The aims of this study are (1) to find out the types of deixis in Donald Trump?s campaign speech, (2) to find out the reasons for the use of dominant type of deixis in Donald Trump?s campaign speech and (3) to find out whether or not the deixis is used appropriately in Donald Trump?s campaign speech. This research is conducted by using qualitative content analysis. The data of the study are the utterances from the script Donald Trump?s campaign speech. The data are analyzed by using Levinson ...

Michel Trottier-McDonald

Indian Academy of Sciences (India)

Home; Journals; Pramana – Journal of Physics. Michel Trottier-McDonald. Articles written in Pramana – Journal of Physics. Volume 79 Issue 5 November 2012 pp 1337-1340 Poster Presentations. Tau reconstruction, energy calibration and identification at ATLAS · Michel Trottier-McDonald on behalf of the ATLAS ...

Kraft cooking of gamma irradiated wood, (2)

International Nuclear Information System (INIS)

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

1981-01-01

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

Biodiesel from waste cooking oils via direct sonication

International Nuclear Information System (INIS)

Gude, Veera Gnaneswar; Grant, Georgene Elizabeth

2013-01-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2009-03-15

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2009-03-15

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

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

International Nuclear Information System (INIS)

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

2009-01-01

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

Biodiesel production from waste cooking oil in a magnetically fluidized bed reactor using whole-cell biocatalysts

International Nuclear Information System (INIS)

Chen, Guanyi; Liu, Jing; Yao, Jingang; Qi, Yun; Yan, Beibei

2017-01-01

Highlights: • A MFBR system was used for biodiesel production from waste cooking oil. • Reaction parameters were optimized by response surface methodology. • Transesterification using MWCBs in MFBR obtained a max yield of 91.8% after 48 h. • The MWCBs can be reused in MFBR for 10 cycles with maintaining 87.5% yield. • The MFBR using MWCBs was an efficient system for large-scale biodiesel industry. - Abstract: Biodiesel production from catalytic transesterification of waste cooking oil (WCO) was investigated in a magnetically fluidized bed reactor (MFBR) over Pseudomonas mendocina cells immobilized in magnetic microspheres. The effects of methanol to oil molar ratio (MOMR), magnetic field intensity, biocatalysts concentration and reactant flow rate on biodiesel production were investigated. Optimization of the selected parameters was carried out for maximum biodiesel production using response surface methodology with support of Design-Expert software. The parameters optimized with response surface methodology were MOMR of 3.74:1, magnetic field intensity of 136.63 Oe, biocatalysts concentration of 10.21 wt.% and reactant flow rate of 16.97 mL/min. An experimental biodiesel yield of 91.8% was obtained at 35 °C after 48 h with these optimized parameters. Moreover, the magnetic whole-cell biocatalysts (MWCBs) exhibited good reusability in MFBR that 87.5% biodiesel yield could still be achieved after 10 cycles. The results suggested that MWCBs catalyzed transesterification in the MFBR system would have broad application prospects in biodiesel production.

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

Science.gov (United States)

Paker, Ilgin; Matak, Kristen E

2016-01-15

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

Catalytic Reactor for Inerting of Aircraft Fuel Tanks

Science.gov (United States)

1974-06-01

Aluminum Panels After Triphase Corrosion Test 79 35 Inerting System Flows in Various Flight Modes 82 36 High Flow Reactor Parametric Data 84 37 System...AD/A-000 939 CATALYTIC REACTOR FOR INERTING OF AIRCRAFT FUEL TANKS George H. McDonald, et al AiResearch Manufacturing Company Prepared for: Air Force...190th Street 2b. GROUP Torrance, California .. REPORT TITLE CATALYTIC REACTOR FOR INERTING OF AIRCRAFT FUEL TANKS . OESCRIP TIVE NOTEs (Thpe of refpoft

Characterization of 2D-C/C composite for application of very high temperature reactor

International Nuclear Information System (INIS)

Shibata, Taiju; Sumita, Junya; Kunimoto, Eiji; Sawa, Kazuhiro; Makita, Taiyo; Takagi, Takashi; Kim, W.J.; Jung, C.H.; Park, J.Y.

2010-01-01

For in-core components of VHTR (Very High Temperature Reactor), carbon fiber reinforced carbon matrix composite (C/C composite) is one of the major candidate materials. In this study, fracture behaviors of two dimensional (2D-) C/C composites were examined by SENB specimens with four-point bending test. The surface of specimens was observed by a CCD camera during the bending test, and observed by a stereomicroscope before and after the bending test. The following results were obtained through mode-I fracture test. (1) Three types of the composites were evaluated by tentatively using the stress intensity factor equation for metallic materials. The equivalent stress intensity factor of 2D-C/C composite is in the range of 5.9 - 10.0MPa m 1/2 . It was expected that the fracture mechanism for the composite materials could be assessed by this test method. (2) The crack opening displacement-load behavior of C/C composite might depend not only on the propagation of crack but also on delaminating between layers. (author)

Adolescent Purchasing Behavior at McDonald's and Subway.

Science.gov (United States)

Lesser, Lenard I; Kayekjian, Karen C; Velasquez, Paz; Tseng, Chi-Hong; Brook, Robert H; Cohen, Deborah A

2013-10-01

To assess whether adolescents purchasing food at a restaurant marketed as "healthy" (Subway) purchase fewer calories than at a competing chain (McDonald's). We studied 97 adolescents who purchased a meal at both restaurants on different days, using each participant as his or her control. We compared the difference in calories purchased by adolescents at McDonald's and Subway in a diverse area of Los Angeles, CA. Adolescents purchased an average of 1,038 calories (standard error of the mean [SEM]: 41) at McDonald's and 955 calories (SEM 39) at Subway. The difference of 83 calories (95% confidence interval [CI]: -20 to 186) was not statistically significant (p = .11). At McDonald's, participants purchased significantly more calories from drinks (151 vs. 61, p McDonald's vs. 35 at Subway, p McDonald's (.15 vs. .57 cups, p McDonald's. Although Subway meals had more vegetables, meals from both restaurants are likely to contribute to overeating. Copyright © 2013 Society for Adolescent Health and Medicine. Published by Elsevier Inc. All rights reserved.

Enzymatic production of biodiesel from waste cooking oil in a packed-bed reactor: an engineering approach to separation of hydrophilic impurities.

Science.gov (United States)

Hama, Shinji; Yoshida, Ayumi; Tamadani, Naoki; Noda, Hideo; Kondo, Akihiko

2013-05-01

An engineering approach was applied to an efficient biodiesel production from waste cooking oil. In this work, an enzymatic packed-bed reactor (PBR) was integrated with a glycerol-separating system and used successfully for methanolysis, yielding a methyl ester content of 94.3% and glycerol removal of 99.7%. In the glycerol-separating system with enhanced retention time, the effluent contained lesser amounts of glycerol and methanol than those in the unmodified system, suggesting its promising ability to remove hydrophilic impurities from the oil layer. The PBR system was also applied to oils with high acid values, in which fatty acids could be esterified and the large amount of water was extracted using the glycerol-separating system. The long-term operation demonstrated the high lipase stability affording less than 0.2% residual triglyceride in 22 batches. Therefore, the PBR system, which facilitates the separation of hydrophilic impurities, is applicable to the enzymatic biodiesel production from waste cooking oil. Copyright © 2012 Elsevier Ltd. All rights reserved.

Application of the McDonald MRI criteria in multiple sclerosis.

Science.gov (United States)

Chan, Ling Ling; Sitoh, Yih Yian; Chong, June; See, Siew Ju; Umapathi, Thirugnanam N; Lim, Shih Hui; Ong, Benjamin

2007-08-01

The aim of this study was to assess the sensitivity of McDonald's magnetic resonance imaging (MRI) criteria for the diagnosis of multiple sclerosis (MS) in a group of Asian patients diagnosed with clinically definite MS, based on lesion characterisation on MRI scans. Forty-nine patients from 3 major neurological institutions were classified as having Asian- or Western-type MS based on clinical assessment. Each MRI scan was reviewed by 2 neuroradiologists for the presence and characteristics of brain and spinal lesions. The McDonald's MRI criteria were then applied and its sensitivity evaluated. Nine patients were excluded, leaving 34 females and 6 males who were dominantly Chinese (90%), with a mean age of 36.2 years. The MRI brain and spinal findings were detailed and tabulated. Statistically significant differences (P McDonald's MRI criteria were found between our Asian- and Western-type MS patients. The diagnostic yield of McDonald's MRI criteria increased by 20% when we substituted a cord for a brain lesion, and applied the substitution for enhancing cord lesions as well. The diagnosis is more likely to be made when using McDonald MRI criteria based on brain findings, in a patient who presents clinically with Western-type MS. The provision for substitution of "one brain for a spinal lesion" is helpful in Asian-type MS, where there is preponderance of spinal lesion load. Our findings suggest that minor modifications in the interpretation of McDonald's MRI criteria have significant impact on the diagnosis in patients clinically presenting as Asian-type MS, with potential bearing on their subsequent management.

Effect of cooking on radionuclide concentrations in waterfowl tissues

International Nuclear Information System (INIS)

Halford, D.K.

1983-01-01

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

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

Directory of Open Access Journals (Sweden)

G. Vonghia

2011-03-01

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

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

Science.gov (United States)

Xiang, Yulin; Xiang, Yuxiu; Wang, Lipeng

2016-03-01

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

Ronald McDonald dit: "Tout le monde connait: 'Deuxsteakshachessaucespecialesaladefromageoignons dansuntriplepainrondrecouvertdegrainsdesesames'" (Ronald McDonald Says: "Everyone Knows: 'Two-All-Beef-Patties-Special-Sauce-Lettuce-Cheese-Pickles- Onions-on-a-Sesame-Seed Bun'").

Science.gov (United States)

Headrick, Robert J., Jr.

This booklet is intended for classroom use in first-year high school French to acquaint students with the McDonald's fast food restaurants in Paris. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Parisian McDonald's, (2) set up a miniature McDonald's in the classroom, (3) order…

Potential effects of the next 100 billion hamburgers sold by McDonald's.

Science.gov (United States)

Spencer, Elsa H; Frank, Erica; McIntosh, Nichole F

2005-05-01

McDonald's has sold >100 billion beef-based hamburgers worldwide with a potentially considerable health impact. This paper explores whether there would be any advantages if the next 100 billion burgers were instead plant-based burgers. Nutrient composition of the beef hamburger patty and the McVeggie burger patty were obtained from the McDonald's website; sales data were obtained from the McDonald's customer service. Consuming 100 billion McDonald's beef burgers versus the same company's McVeggie burgers would provide, approximately, on average, an additional 550 million pounds of saturated fat and 1.2 billion total pounds of fat, as well as 1 billion fewer pounds of fiber, 660 million fewer pounds of protein, and no difference in calories. These data suggest that the McDonald's new McVeggie burger represents a less harmful fast-food choice than the beef burger.

Performance of the Zeeman analyzer system of the McDonald Observatory 2.7 meter telescope

Science.gov (United States)

Vogt, S. S.; Tull, R. G.; Kelton, P. W.

1980-01-01

The paper describes a multichannel photoelectric Zeeman analyzer at the coude spectrograph of the McDonald 2.7 m reflector. A comparison of Lick and McDonald observations of HD 153882 reveals no significant difference in slopes or zero points of the two magnetic fields indicating that the systematic scale difference of 30-40% is probably instrumental in origin. Observations of the magnetic variable beta Cor Bor revealed a more nearly sinusoidal magnetic curve with less internal scatter than the photographically determined field measures of the Lick and Mauna Kea Zeeman systems. Investigation of periodicity in the secularly varying magnetic minima of beta Cor Bor did not yield evidence of previously noted periodicities other than that expected from the time structure of the data sampling.

46 CFR 121.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

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

The McDonaldization of Higher Education.

Science.gov (United States)

Hayes, Dennis, Ed.; Wynyard, Robin, Ed.

The essays in this collection discuss the future of the university in the context of the "McDonaldization" of society and of academia. The idea of McDonaldization, a term coined by G. Ritzer (1998), provides a tool for looking at the university and its inevitable changes. The chapters are: (1) "Enchanting McUniversity: Toward a…

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

Science.gov (United States)

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

2014-05-01

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

Study of the obtainment of Mo_2C by gas-solid reaction in a fixed and rotary bed reactor

International Nuclear Information System (INIS)

Araujo, C.P.B. de; Souza, C.P. de; Souto, M.V.M.; Barbosa, C.M.; Frota, A.V.V.M.

2016-01-01

Carbides' synthesis via gas-solid reaction overcomes many of the difficulties found in other processes, requiring lower temperatures and reaction times than traditional metallurgic routes, for example. In carbides' synthesis in fixed bed reactors (FB) the solid precursor is permeated by the reducing/carburizing gas stream forming a packed bed without mobility. The use of a rotary kiln reactor (RK) adds a mixing character to this process, changing its fluid-particle dynamics. In this work ammonium molybdate was subjected to carbo-reduction reaction (CH4 / H2) in both reactors under the same gas flow (15L / h) and temperature (660 ° C) for 180 minutes. Complete conversion was observed Mo2C (dp = 18.9nm modal particles sizes' distribution) in the fixed bed reactor. In the RK reactor this conversion was only partial (∼ 40%) and Mo2C and MoO3 (34nm dp = bimodal) could be observed on the produced XRD pattern. Partial conversion was attributed to the need to use higher solids loading in the reactor CR (50% higher) to avoid solids to centrifuge. (author)

George MacDonald's Estimate of Childhood

Science.gov (United States)

Pridmore, John

2007-01-01

The nineteenth-century fantasy writer George MacDonald believed that "it is better to be a child in a green field than a knight of many orders." In this paper, I shall explore the bearing of this high estimate of childhood on spiritual education. MacDonald explores the spirituality of the child in his essay "A Sketch of Individual Development" and…

Ronald McDonald pregunta: "Puedes decir: 'dostortosdepurocarnederessalsaespeciallechugagueso- pepinillosycebollasenunpanconsemillasdeajonjoli'?" (Ronald McDonald Asks: "Can You Say: 'Two-All-Beef-Patties-Special-Sauce-Lettuce-Cheese-Pickles-Onions-On- A-Sesame-Seed-Bun'?" Activities in Spanish).

Science.gov (United States)

Headrick, Robert J., Jr.

This booklet is intended for classroom use in first-year high school Spanish to acquaint students with the McDonald's fast food restaurants in Costa Rica. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Costa Rican McDonald's, (2) set up a miniature McDonald's in the classroom,…

the effect of cooking time on the vitamin c, dietary fiber and mineral

African Journals Online (AJOL)

Administrator

(Sandra, 1995). Several methods of processing the vegetables are being use without considering the effect on the vitamin C, dietary fiber and minerals components. This study is designed to determine the effect of cooking time on the Vitamin C, dietary fiber. & mineral constituents of T. occidentalis (FP), V. amygdalina (BL),.

McDonaldization and Job Insecurity

Directory of Open Access Journals (Sweden)

Emeka W. Dumbili

2013-06-01

Full Text Available The article examines how and why the McDonaldization of banking system in Nigeria engenders job insecurity. This is imperative because it provides an explicit revelation of the root causes of job insecurity in the sector that other scholars have totally omitted. No Nigerian scholar has applied the thesis in relation to job insecurity, which is the major problem in Nigeria’s banking industry. The article based on the analysis of secondary data and observations, therefore, draws on McDonaldization thesis to examine the upsurge of rationalization in the sector since consolidation exercise began in 2005. The article argues that the sector’s rising rationalization and ensuing efficiency, calculability, predictability, and control are necessary. However, these have inevitably engendered job insecurity and its adverse consequences. Based on the critical analyses of available evidence, the article concludes that the best option is to commence resistance of the McDonaldization processes, especially those that replace human with nonhuman technology or make customers unpaid workers.

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

Science.gov (United States)

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

2016-02-01

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

Determination of optimum oven cooking procedures for lean beef products.

Science.gov (United States)

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

2015-11-01

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

Chemical compatibility issues associated with use of SiC/SiC in advanced reactor concepts

Energy Technology Data Exchange (ETDEWEB)

Wilson, Dane F. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)

2015-09-01

Silicon carbide/silicon carbide (SiC/SiC) composites are of interest for components that will experience high radiation fields in the High Temperature Gas Cooled Reactor (HTGR), the Very High Temperature Reactor (VHTR), the Sodium Fast Reactor (SFR), or the Fluoride-cooled High-temperature Reactor (FHR). In all of the reactor systems considered, reactions of SiC/SiC composites with the constituents of the coolant determine suitability of materials of construction. The material of interest is nuclear grade SiC/SiC composites, which consist of a SiC matrix [high-purity, chemical vapor deposition (CVD) SiC or liquid phase-sintered SiC that is crystalline beta-phase SiC containing small amounts of alumina-yttria impurity], a pyrolytic carbon interphase, and somewhat impure yet crystalline beta-phase SiC fibers. The interphase and fiber components may or may not be exposed, at least initially, to the reactor coolant. The chemical compatibility of SiC/SiC composites in the three reactor environments is highly dependent on thermodynamic stability with the pure coolant, and on reactions with impurities present in the environment including any ingress of oxygen and moisture. In general, there is a dearth of information on the performance of SiC in these environments. While there is little to no excess Si present in the new SiC/SiC composites, the reaction of Si with O₂ cannot be ignored, especially for the FHR, in which environment the product, SiO₂, can be readily removed by the fluoride salt. In all systems, reaction of the carbon interphase layer with oxygen is possible especially under abnormal conditions such as loss of coolant (resulting in increased temperature), and air and/ or steam ingress. A global outline of an approach to resolving SiC/SiC chemical compatibility concerns with the environments of the three reactors is presented along with ideas to quickly determine the baseline compatibility performance of SiC/SiC.

Indoor NO2 air pollution and lung function of professional cooks

Directory of Open Access Journals (Sweden)

M.A. Arbex

2007-04-01

Full Text Available Studies of cooking-generated NO2 effects are rare in occupational epidemiology. In the present study, we evaluated the lung function of professional cooks exposed to NO2 in hospital kitchens. We performed spirometry in 37 cooks working in four hospital kitchens and estimated the predicted FVC, FEV1 and FEF25-75, based on age, sex, race, weight, and height, according to Knudson standards. NO2 measurements were obtained for 4 consecutive days during 4 different periods at 20-day intervals in each kitchen. Measurements were performed inside and outside the kitchens, simultaneously using Palm diffusion tubes. A time/exposure indicator was defined as representative of the cumulative exposure of each cook. No statistically significant effect of NO2 exposure on FVC was found. Each year of work as a cook corresponded to a decrease in predicted FEV1 of 2.5% (P = 0.046 for the group as a whole. When smoking status and asthma were included in the analysis the effect of time/exposure decreased about 10% and lost statistical significance. On predicted FEF25-75, a decrease of 3.5% (P = 0.035 was observed for the same group and the inclusion of controllers for smoking status and asthma did not affect the effects of time/exposure on pulmonary function parameter. After a 10-year period of work as cooks the participants of the study may present decreases in both predicted FEV1 and FEF25-75 that can reach 20 and 30%, respectively. The present study showed small but statistically significant adverse effects of gas stove exposure on the lung function of professional cooks.

Indoor NO2 air pollution and lung function of professional cooks.

Science.gov (United States)

Arbex, M A; Martins, L C; Pereira, L A A; Negrini, F; Cardoso, A A; Melchert, W R; Arbex, R F; Saldiva, P H N; Zanobetti, A; Braga, A L F

2007-04-01

Studies of cooking-generated NO2 effects are rare in occupational epidemiology. In the present study, we evaluated the lung function of professional cooks exposed to NO2 in hospital kitchens. We performed spirometry in 37 cooks working in four hospital kitchens and estimated the predicted FVC, FEV1 and FEF(25-75), based on age, sex, race, weight, and height, according to Knudson standards. NO2 measurements were obtained for 4 consecutive days during 4 different periods at 20-day intervals in each kitchen. Measurements were performed inside and outside the kitchens, simultaneously using Palm diffusion tubes. A time/exposure indicator was defined as representative of the cumulative exposure of each cook. No statistically significant effect of NO2 exposure on FVC was found. Each year of work as a cook corresponded to a decrease in predicted FEV1 of 2.5% (P = 0.046) for the group as a whole. When smoking status and asthma were included in the analysis the effect of time/exposure decreased about 10% and lost statistical significance. On predicted FEF(25-75), a decrease of 3.5% (P = 0.035) was observed for the same group and the inclusion of controllers for smoking status and asthma did not affect the effects of time/exposure on pulmonary function parameter. After a 10-year period of work as cooks the participants of the study may present decreases in both predicted FEV1 and FEF(25-75) that can reach 20 and 30%, respectively. The present study showed small but statistically significant adverse effects of gas stove exposure on the lung function of professional cooks.

Prospective framework for collection and exploitation of waste cooking oil as feedstock for energy conversion

International Nuclear Information System (INIS)

Singhabhandhu, Ampaitepin; Tezuka, Tetsuo

2010-01-01

From the viewpoint of waste-to-energy, waste cooking oil is one of the attractive and available recycled feedstocks, apart from agricultural residues. The generation of energy from waste cooking oil is considered as an effective technique for waste management, as well as a beneficial form of energy recovery. Two alternative systems and a conventional system of waste cooking oil collection and conversion are evaluated by the cost benefit analysis in order to find a suitable method for waste-to-energy conversion. The results show that the collection of waste cooking oil with waste lubricating oil (System II) a useful alternative to the management of waste cooking oil (B/C > 1). The total heat produced by the combustion of pyrolytic oil at maximum and minimum conversion rates is also determined. The separate collection of waste cooking oil, subjected to chemical pre-treatment prior to introduction in a pyrolysis reactor (System III), is considered an undesirable option (B/C < 1) due to the cost of the chemicals involved. Although the exclusion of chemical pre-treatment makes System III a desirable option, the total amount of heat of combustion generated is less. The increased electricity cost required for the process has no effect on the benefit-cost ratio of System II. However, System III, excluding chemical pre-treatment, becomes an unprofitable alternative when the electricity cost reaches 100% of the fixed capital cost at the minimum conversion rate.

Low-temperature cooking of beef

DEFF Research Database (Denmark)

Mortensen, Louise Mørch

. The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods...

Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes

International Nuclear Information System (INIS)

Graham, W.D.; Stevenson, M.H.

1997-01-01

The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6°C, and also in potatoes which, having been allowed a period of one month to recover from the effects of post-harvest stress, were irradiated at a sprout inhibition dose of 0.15 kGy, followed by storage and cooking. Total ascorbic acid (TAA), ascorbic acid (AA) and dehydroascorbic acid (DHAA) concentrations were measured using the technique of ion-exclusion high-performance liquid chromatography. Results from analysis of the strawberry samples showed the DHAA content increased immediately following irradiation and must, therefore, be taken into account when reporting vitamin C levels in irradiated produce. In addition it was observed that whilst irradiation did affect the vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties. With regard to potatoes results showed that, whilst irradiation, storage and cooking all had the effect of reducing vitamin C concentration, irradiated samples stored for 5 months had similar or marginally higher levels than their non-irradiated counterparts. Cooking did not markedly reduce TAA content of irradiated potatoes compared to non-irradiated potatoes and it was also noted that microwave cooking was more destructive than boiling in lightly salted water

Process simulation and economic analysis of biodiesel production from waste cooking oil with membrane bioreactor

Science.gov (United States)

Abdurakhman, Yuanita Budiman; Putra, Zulfan Adi; Bilad, Muhammad Roil

2017-10-01

Pollution and shortage of clean energy supply are among major problems that are caused by rapid population growth. Due to this growth, waste cooking oil is one of the pollution sources. On the other hand, biodiesel appears to be one of the most promising and feasible energy sources as it emits less toxic pollutants and greenhouse gases than petroleum diesel. Thus, biodiesel production using waste cooking oil offers a two-in-one solution to cater pollution and energy issues. However, the conventional biodiesel production process using homogeneous base catalyst and stirred tank reactor is unable to produce high purity of biodiesel from waste cooking oil. It is due its sensitivity to free fatty acid (FFA) content in waste cooking oil and purification difficulties. Therefore, biodiesel production using heterogeneous acid catalyst in membrane reactor is suggested. The product of this process is fatty acid methyl esters (FAME) or biodiesel with glycerol as by-product. This project is aimed to study techno-economic feasibility of biodiesel production from waste cooking oil via heterogeneous acid catalyst in membrane reactor. Aspen HYSYS is used to accomplish this aim. Several cases, such as considering different residence times and the production of pharmaceutical (USP) grade glycerol, are evaluated and compared. Economic potential of these cases is calculated by considering capital expenditure, utilities cost, product and by-product sales, as well as raw material costs. Waste cooking oil, inorganic pressure-driven membrane and WAl is used as raw material, type of membrane and heterogeneous acid catalyst respectively. Based on literature data, FAME yield formulation is developed and used in the reactor simulation. Simulation results shows that economic potential increases by 30% if pharmaceutical (USP) grade glycerol is produced regardless the residence time of the reactor. In addition, there is no significant effect of residence time on the economic potential.

The Coude spectrograph and echelle scanner of the 2.7 m telescope at McDonald observatory

Science.gov (United States)

Tull, R. G.

1972-01-01

The design of the Coude spectrograph of the 2.7 m McDonald telescope is discussed. A description is given of the Coude scanner which uses the spectrograph optics, the configuration of the large echelle and the computer scanner control and data systems.

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

Directory of Open Access Journals (Sweden)

Thapanan Konwatchara

2014-06-01

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

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

Science.gov (United States)

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

2016-04-01

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

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

Science.gov (United States)

2010-10-01

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

Fast Food McDonald's China Fix

Institute of Scientific and Technical Information of China (English)

DAVID HENDRICKSON

2006-01-01

@@ Since the opening of its first outlet 16 years ago, McDonald's China operation has on many levels proven enormously successful.Home to more than 750 locations nationwide, the Middle Kingdom today ranks as one of McDonald's ten largest markets,with returns hovering in doubles digits and raking in billions annually. As lucrative as it may be, however, China has nonetheless developed into a relative sore spot for the world's leading fast food giant.

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

Science.gov (United States)

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

2015-12-01

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

Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature.

Science.gov (United States)

Moran, E T; Bauermeister, L

2015-08-01

Frozen pre-stuffed turkeys from 12 week females were conductively cooked at 163°C to an 85°C internal breast end-point. Bread cubes having 50% added water filled crop and body cavity to 20% of weight the turkeys were then frozen. Each of 4 treatments employed 7 carcasses: one was thawed to +5°C with repetitions at -5, -15, and -25°C enabling a regression analysis. Time to attain breast end-point was 44 min when the starting temperature was +5°C, which increased to 63 min at -5°C, and 69 min at -25°C (P cooking was initiated at +5°C and increased to 84°C as the starting temperatures fell to -25°C (P cooking, thereafter decreasing to 59 and 60°C when at -5 and -15°C, respectively, before returning to 65°C for the -25°C case (P cooking was initiated at +5°C. This increased to 22.6% at -25°C (P cooking averaged 23.7% however, the percentage of fat in the drip increased from 51.1% when using +5°C, to 57.2% with carcasses at -25°C (P cooked after thawing, particularly for crop (59.4% using +5°C vs. 55.8% frozen, P cooking from the frozen state, while cavity stuffing consistently failed to attain a safe temperature. © 2015 Poultry Science Association Inc.

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

Science.gov (United States)

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

2017-03-01

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

Applying Creativity Research to Cooking

Science.gov (United States)

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

2016-01-01

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

Bridge Suture for Successful McDonald Emergency Cerclage.

Science.gov (United States)

Tanaka, Masaaki; Hori, Yoshiaki; Shirafuji, Aya; Kato, Mitsunori; Kato, Jyun; Kobayashi, Hiroto; Tsuchida, Toru; Fukae, Tsukasa

2017-01-01

To create awareness about a surgical technique termed bridge suture, which is performed as a pretreatment before a McDonald cerclage is performed on an emergency to treat severe cervical insufficiency. Procedures for bridge suture were reviewed in detail and outcomes of 16 patients treated with bridge suture followed by McDonald cerclage were evaluated retrospectively. Using the bridge suture, the edges of uterine cervix were temporarily sutured and the external uterine os was closed, while the hourglass-shaped fetal membranes were concomitantly confined within the cervix; subsequently, a McDonald cerclage was performed. Over a 22-year period, 16 patients with a dilated cervix and bulging fetal membranes were treated using the technique of bridge suture followed by an emergency cerclage. The mean gestational age at cerclage was 22.5 weeks; the mean gestational age at delivery was 30.7 weeks; and the mean interval between cerclage and delivery was 8.2 weeks. In 15 out of 16 cases, cerclage was performed without encountering any complications. No maternal complications, including cervical laceration, were observed. The mean body weight of 17 neonates, including that of a twin, was 1,516 g and of them, 15 neonates survived. The important outcome of bridge suture is the replacement of fetal membranes back into the uterine cavity before McDonald's cerclage is performed. Pretreatment with bridge suture may facilitate the performance of a successful emergency cerclage and contribute to good maternal and neonatal outcomes. © 2016 S. Karger AG, Basel.

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

Science.gov (United States)

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

2017-02-15

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

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

Science.gov (United States)

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

2015-02-01

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

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

Science.gov (United States)

Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

2017-01-01

The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

Meelis Lao kuulutas eile sõja McDonald'sile / Peeter Raidla

Index Scriptorium Estoniae

Raidla, Peeter, 1955-

2004-01-01

Ärimees Meelis Lao lasi rendivaidlusele viidates sulgeda Viru tänava kiirtoitlustusasutuse McDonald's. Vt. samas: McDonald'si rendivaidlus küünib aastate taha; McDonald's andis asja politseisse; Meelis Lao kannab probleemide lahendaja tiitlit

46 CFR 169.703 - Cooking and heating.

Science.gov (United States)

2010-10-01

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

Improving queuing service at McDonald's

Science.gov (United States)

Koh, Hock Lye; Teh, Su Yean; Wong, Chin Keat; Lim, Hooi Kie; Migin, Melissa W.

2014-07-01

Fast food restaurants are popular among price-sensitive youths and working adults who value the conducive environment and convenient services. McDonald's chains of restaurants promote their sales during lunch hours by offering package meals which are perceived to be inexpensive. These promotional lunch meals attract good response, resulting in occasional long queues and inconvenient waiting times. A study is conducted to monitor the distribution of waiting time, queue length, customer arrival and departure patterns at a McDonald's restaurant located in Kuala Lumpur. A customer survey is conducted to gauge customers' satisfaction regarding waiting time and queue length. An android app named Que is developed to perform onsite queuing analysis and report key performance indices. The queuing theory in Que is based upon the concept of Poisson distribution. In this paper, Que is utilized to perform queuing analysis at this McDonald's restaurant with the aim of improving customer service, with particular reference to reducing queuing time and shortening queue length. Some results will be presented.

Experience in Collaboration: McDenver at McDonald's.

Science.gov (United States)

Combs, Clarice Sue

2002-01-01

The McDenver at McDonald's project provided a nontraditional, community-based teaching and learning environment for faculty and students in a health, physical education, and recreation (HPER) department and a school of nursing. Children and parents come to McDonald's, children received developmental screenings, and parents completed conferences…

Alistair William MacDonald.

Science.gov (United States)

Callegari, Angus

2018-01-06

A devoted family man and churchgoer, Alistair MacDonald was a meticulous vet with a great sense of humour. Having served in the RAF during the Second World War, he had plenty of stories to tell. British Veterinary Association.

Hesburger asub ründama, McDonalds teeb kaevikuid / Andres Reimer

Index Scriptorium Estoniae

Reimer, Andres

2005-01-01

Hesburger tahab Eestis oma restoranide hulka kolmekordistada. McDonald's Eestis ei laiene, kuid kavatseb ettevõtte efektiivsust suurendada. Eesti hamburgerirestoranide kett Nehatu on konkurentsist välja langenud. Tabelid: Tulemused; Hamburgerirestoranid Eestis; Hamburger ja McDonald's maailmas. Lisad: Hakkas Hesburgeri partneriks; Hakka McDonald'si partneriks

Aaviksoo võistleb Donald Trumpiga

Index Scriptorium Estoniae

2007-01-01

Peep Aaviksoole ja tema äripartneritele kuuluv IPC Investment tegeleb Rumeenias lisaks kinnisvarainvesteeringutele ka ehitusmaterjalide tootmisega. USA kinnisvaramagnaat Donald Trump on otsustanud riiki investeerida miljard eurot

77 FR 16091 - Order Modifying Licenses With Regard to Requirements for Mitigation Strategies for Beyond-Design...

Science.gov (United States)

2012-03-19

... Francisco, CA 94105 Donald C. Cook Nuclear Plant Indiana Michigan Power Co., Docket Nos. 50-315 and 50-316..., Indiana Michigan Power Company, Nuclear Generation Group, One Cook Place, Bridgman, MI 49106 Dresden.... Thomas Joyce, President and Chief Nuclear Officer, PSEG Nuclear LLC-N09, P. O. Box 236, Hancocks Bridge...

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

Science.gov (United States)

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

2017-05-01

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

Determination of optimum oven cooking procedures for lean beef products

OpenAIRE

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

2015-01-01

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

Evaluation of the 2010 McDonald multiple sclerosis criteria in children with a clinically isolated syndrome.

Science.gov (United States)

Kornek, Barbara; Schmitl, Beate; Vass, Karl; Zehetmayer, Sonja; Pritsch, Martin; Penzien, Johann; Karenfort, Michael; Blaschek, Astrid; Seidl, Rainer; Prayer, Daniela; Rostasy, Kevin

2012-12-01

Magnetic resonance imaging diagnostic criteria for paediatric multiple sclerosis have been established on the basis of brain imaging findings alone. The 2010 McDonald criteria for the diagnosis of multiple sclerosis, however, include spinal cord imaging for detection of lesion dissemination in space. The new criteria have been recommended in paediatric multiple sclerosis. (1) To evaluate the 2010 McDonald multiple sclerosis criteria in children with a clinically isolated syndrome and to compare them with recently proposed magnetic resonance criteria for children; (2) to assess whether the inclusion of spinal cord imaging provided additional value to the 2010 McDonald criteria. We performed a retrospective analysis of brain and spinal cord magnetic resonance imaging scans from 52 children with a clinically isolated syndrome. Sensitivity, specificity and accuracy of the magnetic resonance criteria were assessed. The 2010 McDonald dissemination in space criteria were more sensitive (85% versus 74%) but less specific (80% versus 100%) compared to the 2005 McDonald criteria. The Callen criteria were more accurate (89%) compared to the 2010 McDonald (85%), the 2005 McDonald criteria for dissemination in space (81%), the KIDMUS criteria (46%) and the Canadian Pediatric Demyelinating Disease Network criteria (76%). The 2010 McDonald criteria for dissemination in time were more accurate (93%) than the dissemination in space criteria (85%). Inclusion of the spinal cord did not increase the accuracy of the McDonald criteria.

Homogeneous SLOWPOKE reactors for replacing SLOWPOKE-2 research reactors and the production of radioisotopes

International Nuclear Information System (INIS)

Bonin, H.W.; Hilborn, J.W.; Carlin, G.E.; Gagnon, R.; Busatta, P.

2014-01-01

Inspired from the inherently safe SLOWPOKE-2 research reactor, the Homogeneous SLOWPOKE reactor was conceived with a double goal: replacing the heterogeneous SLOWPOKE-2 reactors when they reach end-of-core life to continue their missions of neutron activation analysis and neutron radiography at universities, and to produce radioisotopes such as 99 Mo for medical applications. A homogeneous reactor core allows a much simpler extraction of radioisotopes (such as 99 Mo) for applications in industry and nuclear medicine. The 20 kW Homogeneous SLOWPOKE reactor was modelled using both the deterministic WIMS-AECL and the probabilistic MCNP 5 reactor simulation codes. The homogeneous fuel mixture was a dilute aqueous solution of Uranyl Sulfate (UO 2 SO 4 ) with 994.2 g of 235 U (enrichment at 20%) providing an excess reactivity at operating temperature (40 o C) of 3.8 mk for a molality determined as 1.46 mol kg -1 for a Zircaloy-2 reactor vessel. Because this reactor is intended to replace the core of SLOWPOKE-2 reactors, the Homogeneous SLOWPOKE reactor core had a height about twice its diameter. The reactor could be controlled by mechanical absorber rods in the beryllium reflector, chemical control in the core, or a combination of both. The safety of the Homogeneous SLOWPOKE reactor was analysed for both normal operation and transient conditions. Thermal-hydraulics calculations used COMSOL Multiphysics and the results showed that natural convection was sufficient to ensure adequate reactor cooling in all situations. The most severe transient simulated resulted from a 5.87 mk step positive reactivity insertion to the reactor in operation at critical and at steady state at 20 o C. Peak temperature and power were determined as 83 o C and 546 kW, respectively, reached 5.1 s after the reactivity insertion. However, the power fell rapidly to values below 20 kW some 35 s after the peak and remained below that value thereafter. Both the temperature and void coefficients are

Homogeneous SLOWPOKE reactors for replacing SLOWPOKE-2 research reactors and the production of radioisotopes

Energy Technology Data Exchange (ETDEWEB)

Bonin, H.W., E-mail: bonin-h@rmc.ca [Royal Military College of Canada, Kingston, Ontario (Canada); Hilborn, J.W. [Canadian Nuclear Laboratories, Chalk River, Ontario (Canada); Carlin, G.E. [Ontario Power Generation, Toronto, Ontario (Canada); Gagnon, R.; Busatta, P. [Canadian Forces (Canada)

2014-07-01

Inspired from the inherently safe SLOWPOKE-2 research reactor, the Homogeneous SLOWPOKE reactor was conceived with a double goal: replacing the heterogeneous SLOWPOKE-2 reactors when they reach end-of-core life to continue their missions of neutron activation analysis and neutron radiography at universities, and to produce radioisotopes such as {sup 99}Mo for medical applications. A homogeneous reactor core allows a much simpler extraction of radioisotopes (such as {sup 99}Mo) for applications in industry and nuclear medicine. The 20 kW Homogeneous SLOWPOKE reactor was modelled using both the deterministic WIMS-AECL and the probabilistic MCNP 5 reactor simulation codes. The homogeneous fuel mixture was a dilute aqueous solution of Uranyl Sulfate (UO{sub 2}SO{sub 4}) with 994.2 g of {sup 235}U (enrichment at 20%) providing an excess reactivity at operating temperature (40 {sup o}C) of 3.8 mk for a molality determined as 1.46 mol kg{sup -1} for a Zircaloy-2 reactor vessel. Because this reactor is intended to replace the core of SLOWPOKE-2 reactors, the Homogeneous SLOWPOKE reactor core had a height about twice its diameter. The reactor could be controlled by mechanical absorber rods in the beryllium reflector, chemical control in the core, or a combination of both. The safety of the Homogeneous SLOWPOKE reactor was analysed for both normal operation and transient conditions. Thermal-hydraulics calculations used COMSOL Multiphysics and the results showed that natural convection was sufficient to ensure adequate reactor cooling in all situations. The most severe transient simulated resulted from a 5.87 mk step positive reactivity insertion to the reactor in operation at critical and at steady state at 20 {sup o}C. Peak temperature and power were determined as 83 {sup o}C and 546 kW, respectively, reached 5.1 s after the reactivity insertion. However, the power fell rapidly to values below 20 kW some 35 s after the peak and remained below that value thereafter. Both the

Strong CO+ and {{\\rm{N}}}_{2}^{+} Emission in Comet C/2016 R2 (Pan-STARRS)

Science.gov (United States)

Cochran, Anita L.; McKay, Adam J.

2018-02-01

We report on imaging and spectroscopic observations of comet C/2016 R2 (Pan-STARRS) obtained with the 0.8 m and 2.7 m telescopes of McDonald Observatory in 2017 November and December, respectively. The comet was at a heliocentric distance greater than 3 au during both sets of observations. The images showed a well-developed tail with properties that suggested it was an ion tail. The spectra confirmed that we were observing well-developed bands of CO+ and {{{N}}}2+. The {{{N}}}2+ detection was unequivocally cometary and was one of the strongest bands of {{{N}}}2+ detected in a comet spectrum. We derived the ratio of these two ions and from that we were able to derive that N2/CO = 0.15. This is the highest such ratio reported for a comet. This Letter includes data taken at The McDonald Observatory of The University of Texas at Austin.

The spatial distribution of C2, C3, and NH in comet 2P/Encke

International Nuclear Information System (INIS)

Dorman, Garrett; Pierce, Donna M.; Cochran, Anita L.

2013-01-01

We examine the spatial distribution of C 2 , C 3 , and NH radicals in the coma of comet Encke in order to understand their abundances and distributions in the coma. The observations were obtained from 2003 October 22-24, using the 2.7 m telescope at McDonald Observatory. Building on our original study of CN and OH, we have used our modified version of the vectorial model, which treats the coma as one large cone, in order to reproduce Encke's highly aspherical and asymmetric coma. Our results suggest that NH can be explained by the photodissociation of NH 2 , assuming that NH 2 is produced rapidly from NH 3 in the innermost coma. Our modeling of C 2 and C 3 suggests a multi-generational photodissociation process may be required for their production. Using the results of our previous study, we also obtain abundance ratios with respect to OH and CN. Overall, we find that Encke exhibits typical carbon-chain abundances, and the results are consistent with other studies of comet Encke.

The Spatial Distribution of C2, C3, and NH in Comet 2P/Encke

Science.gov (United States)

Dorman, Garrett; Pierce, Donna M.; Cochran, Anita L.

2013-12-01

We examine the spatial distribution of C2, C3, and NH radicals in the coma of comet Encke in order to understand their abundances and distributions in the coma. The observations were obtained from 2003 October 22-24, using the 2.7 m telescope at McDonald Observatory. Building on our original study of CN and OH, we have used our modified version of the vectorial model, which treats the coma as one large cone, in order to reproduce Encke's highly aspherical and asymmetric coma. Our results suggest that NH can be explained by the photodissociation of NH2, assuming that NH2 is produced rapidly from NH3 in the innermost coma. Our modeling of C2 and C3 suggests a multi-generational photodissociation process may be required for their production. Using the results of our previous study, we also obtain abundance ratios with respect to OH and CN. Overall, we find that Encke exhibits typical carbon-chain abundances, and the results are consistent with other studies of comet Encke.

77 FR 55509 - Indiana Michigan Power Company; Donald C. Cook Nuclear Plant, Unit 2; Exemption

Science.gov (United States)

2012-09-10

... significant effect on the quality of the human environment and has published an environmental assessment for... Rockville, Maryland, this 23rd day of August, 2012. For the Nuclear Regulatory Commission. Michele Evans...

The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.

Science.gov (United States)

Yilmaz, I; Yetim, H; Ockerman, H W

2002-08-01

In this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdağ were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71 degrees C) and oven-cooked (79 degrees C), 3-4 log cycles in microwave (97 degrees C) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.

Effect of chard powder on colour and aroma formation in cooked sausages

Science.gov (United States)

Nasonova, V. V.; Tunieva, E. K.

2017-09-01

The use of nitrate-containing vegetable powders instead of sodium nitrite in meat products requires changes in technological production parameters in order to obtain traditional organoleptic characteristics in the finished products. The aim of this work was to study the effect of chard powder on colour and aroma formation in cooked sausages. Cooked sausage samples were: control with nitrite curing mixture; type 1 sausages with chard powder and ascorbic acid; type 2 sausages with chard powder and sodium ascorbate. To transform nitrate ions contained in the vegetable chard powder to nitrite ions using a denitrifying culture, preliminary thermal treatments were used: 30 and 60 min at 40±2°C, after which the sausages were cooked until a temperature of 72±2°C was achieved. The sausages were stored for 40 days at 0-6°C. When sausage meat was initially held at 40°C for 60 min, a homogenous pink colour formed in the sausages with the vegetable powder. The indicators of lightness, redness and yellowness in cooked sausages as well as the indicators of instrumental odour assessment did not differ significantly (p>0.05). The indicators of colour stability during storage were 1.1-3.0% higher in the sausages with the chard powder compared to the control. The mass fraction of sodium nitrite in the experimental sausages was 2.0-2.2 higher than in the control (p>0.05). As a result of cooked sausage storage, the differences in the sodium nitrite content in the control and types 1 and 2 sausages were similar. During storage, the mass fraction of sodium nitrite decreased in types 1 and 2 sausages by 55.6 and 54.8%, respectively (p<0.05). Cooked sausages with the chard powder contained 2.1-2.4 times more sodium nitrate than did control sausages (p<0.05). However, all tested sausage samples complied with legislative requirements in terms of their sodium nitrite and nitrate levels.

Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC

Directory of Open Access Journals (Sweden)

IT Akoğlu

Full Text Available ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min, chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens, physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65ºC for 40 min, was determined as 28 days at 4ºC while 15 days at 12ºC. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.

PM2.5 in Dutch dwellings due to cooking

NARCIS (Netherlands)

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

2016-01-01

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

Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking

International Nuclear Information System (INIS)

Zhang, Nan; Han, Bin; He, Fei; Xu, Jia; Zhao, Ruojie; Zhang, Yujuan; Bai, Zhipeng

2017-01-01

To illustrate chemical characteristic of PM 2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO 3 − and SO 4 2- , Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10 −3 and 5.8 × 10 −6 , respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection. - Highlights: • PM 2

Occurrence of heterocyclic amines in cooked meat products.

Science.gov (United States)

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

2012-03-01

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

Postavení firmy McDonald's na trhu v USA

OpenAIRE

Holkupová, Jitka

2012-01-01

This thesis deals with McDonald's and its current position in the U.S. market. The first chapter focuses on the company's history from the very beginnings to the present. It explains what was behind the success of McDonald's and how the company is different from most competitors. The second chapter focuses on the current situation in the U.S. market, the role of franchising in the fast food industry and McDonald's compared with its main competitors. The subject of the third chapter is the SWO...

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

Directory of Open Access Journals (Sweden)

Jeeban Poudel

2017-04-01

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

McDONALD OBSERVATORY ARCHIVE OF OPTICAL LINEAR POLARIZATION MEASUREMENTS

International Nuclear Information System (INIS)

Wills, Beverley J.; Wills, D.; Breger, M.

2011-01-01

We present 990 previously unpublished optical linear polarization measurements of quasars, active galactic nuclei, and some stars observed for interstellar polarization. The observations, covering the period 1981-2000, were made with McDonald Observatory's 2.1 m Struve reflector and the Breger photopolarimeter.

Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking

DEFF Research Database (Denmark)

Ložnjak, Petra; Jakobsen, Jette

2018-01-01

Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D3, vitamin D2, and 25-hydroxyvitamin D3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant...... difference between the metabolites. We investigated the retention of vitamin D3 and vitamin D2 in sunflower oil, vitamin D3 in rainbow trout, and vitamin D2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking...

Energy-efficient cooking methods

Energy Technology Data Exchange (ETDEWEB)

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

2013-02-15

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

Effect of prolonged heat treatments at low temperature on shear force and cooking loss in cows and young bulls

DEFF Research Database (Denmark)

Christensen, L.; Andersen, L.; Løje, Hanne

2011-01-01

and cooking loss in semitendinosus from cows (4-6 years) and young bulls (12-14 months), representing 2 categories of beef with varying thermal strength of connective tissue. Vacuum packed muscle samples were heat treated at 53°C, 55°C, 58°C and 63°C in water baths for 2½, 7½ and 19½ h. Cooking loss...... 53°C to 55°C, or when increasing heating time from 2½ to 7½ h at 53°C. In semitendinosus from cows shear force decreased significantly with increasing temperature, and with increasing heating time from 2½ to 19½ h at 55°C and 63°C. Cooking loss increased with increasing heating temperature in both...

Effects of cooking and storage on residues of cyadox in chicken muscle.

Science.gov (United States)

Zhang, Yanling; Wang, Yulian; Huang, Lingli; Chen, Dongmei; Tao, Yanfei; Yuan, Zonghui

2005-12-14

The aim of this study was to investigate the depletion of residues of cyadox in chicken muscle over time. The heat stabilities of cyadox (CYX) and its two metabolites, 1,4-bisdesoxycyadox (BDCYX) and quinoxaline-2-carboxylic acid (QCA), in water, cooking oil, and as incurred residues in chicken muscle were investigated. CYX was shown to be unstable with a half-life of about 37.7 min in 100 degrees C water. In hot cooking oil at 180 degrees C, all three compounds were unstable. CYX decreased quickly and was not able to be detected after heating for 2 min. Diode-array analysis of CYX standard solution in cooking oil indicated that a portion of BDCYX was formed. The residues of CYX and BDCYX deteriorated rapidly in frozen storage, while that of QCA changed slowly. Muscles containing CYX residues were boiled, microwaved, or fried for the specified times. During boiling, CYX and BDCYX were reduced 94% and 81% in 10 min, respectively. During microwave cooking, CYX and BDCYX were reduced 54% and 47% in 2.5 min, respectively. During frying, CYX and BDCYX were reduced 86% and 76%, respectively. No significant reduction of QCA was found for the three cooking methods. The half-lives of CYX residues in cooked chicken muscles were estimated as follows: 2.22 min for CYX and 4.44 min for BDCYX by boiling; 6.66 min for CYX and 9.36 min for BDCYX by microwaving.

EFFECTS OF COOKED LENTILS ON GLYCEMIC CONTROL AND BLOOD LIPIDS OF PATIENTS WITH TYPE 2 DIABETES

Directory of Open Access Journals (Sweden)

Hamidreza Shams

2010-12-01

Full Text Available Abstract    INTRODUCTION: Diabetes control is one of the main conflict issues in diabetes management. Scientists, recently, recommend [increasing low glycemic index (LGI foods in dietary regimen. The effects of cooked lentil as a low glycemic index food on serum blood glucose and lipid profile among type 2 diabetic patients has been investigated in this study.    METHODS: In a randomized cross-over clinical trial which was performed on 30 patients with type II diabetes mellitus, subjects were randomly divided into 2 groups. Group A followed the normal diet and Group B followed normal diet with 50gm cooked lentil and 6gm canula oil substitute of 30gm bread and 20gm cheese. After  6 weeks, groups stopped their diets and put on wash out period for 3 weeks and later the  diets where switched between the them. Diet continued for another 6 weeks. Anthropometric measurements, dietary intakes, serum lipids and glucose levels were determined at the beginning and the end of each test period. Data were analyzed by Food Processor II and SPSS-13.    RESULTS: BMI, LDL_C, HDL_C, TG and serum Fructozamine were not significantly affected by dietary regimens. But Total cholesterol and fasting blood glucose decreased significantly in regimen containing lentil (P<0.05.    CONCLUSION: Consumption of cooked lentil as a LGI food in breakfast led to reduction of FBS and TC and improvement of glycemic control in type 2 diabetic patients.      Keywords: Diabetes Mellitus, Lentil, Lipid profiles, Blood glucose, Glycemic index, Clinical Trial.

Comparative Study of McDonald's and Kentucky Fried Chicken (KFC) development in China

OpenAIRE

Xie, Yuanyuan; Hu, Wei

2013-01-01

Abstract McDonald's and KFC are two international fast food restaurants. They both expended their businesses in global scale. It is obvious that McDonald surpassed KFC in terms of sales and fame in international level. However, in China, KFC performs better than McDonald's. The aim of this study is to find out how these two companies developed differently in Chinese market. By making a comparative study of McDonald's and KFC, different operation and competitive strategy theory will be...

The McDonald Observatory lunar laser ranging project

Science.gov (United States)

Silverberg, E. C.

1978-01-01

A summary of the activities of the McDonald lunar laser ranging station at Fort Davis for the FY 77-78 fiscal year is presented. The lunar laser experiment uses the observatory 2.7m reflecting telescope on a thrice-per-day, 21-day-per-lunation schedule. Data are recorded on magnetic tapes and sent to the University of Texas at Austin where the data is processed. After processing, the data is distributed to interested analysis centers and later to the National Space Science Data Center where it is available for routine distribution. Detailed reports are published on the McDonald operations after every fourth lunation or approximately once every 115 days. These reports contain a day-by-day documentation of the ranging activity, detailed discussions of the equipment development efforts, and an abundance of other information as is needed to document and archive this important data type.

Household cooking with solid fuels contributes to ambient PM2.5 air pollution and the burden of disease.

Science.gov (United States)

Chafe, Zoë A; Brauer, Michael; Klimont, Zbigniew; Van Dingenen, Rita; Mehta, Sumi; Rao, Shilpa; Riahi, Keywan; Dentener, Frank; Smith, Kirk R

2014-12-01

Approximately 2.8 billion people cook with solid fuels. Research has focused on the health impacts of indoor exposure to fine particulate pollution. Here, for the 2010 Global Burden of Disease project (GBD 2010), we evaluated the impact of household cooking with solid fuels on regional population-weighted ambient PM2.5 (particulate matter ≤ 2.5 μm) pollution (APM2.5). We estimated the proportion and concentrations of APM2.5 attributable to household cooking with solid fuels (PM2.5-cook) for the years 1990, 2005, and 2010 in 170 countries, and associated ill health. We used an energy supply-driven emissions model (GAINS; Greenhouse Gas and Air Pollution Interactions and Synergies) and source-receptor model (TM5-FASST) to estimate the proportion of APM2.5 produced by households and the proportion of household PM2.5 emissions from cooking with solid fuels. We estimated health effects using GBD 2010 data on ill health from APM2.5 exposure. In 2010, household cooking with solid fuels accounted for 12% of APM2.5 globally, varying from 0% of APM2.5 in five higher-income regions to 37% (2.8 μg/m3 of 6.9 μg/m3 total) in southern sub-Saharan Africa. PM2.5-cook constituted > 10% of APM2.5 in seven regions housing 4.4 billion people. South Asia showed the highest regional concentration of APM2.5 from household cooking (8.6 μg/m3). On the basis of GBD 2010, we estimate that exposure to APM2.5 from cooking with solid fuels caused the loss of 370,000 lives and 9.9 million disability-adjusted life years globally in 2010. PM2.5 emissions from household cooking constitute an important portion of APM2.5 concentrations in many places, including India and China. Efforts to improve ambient air quality will be hindered if household cooking conditions are not addressed.

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

Science.gov (United States)

Lewis, P K; Babiker, S A

1983-01-01

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

Prototype tokamak fusion reactor based on SiC/SiC composite material focusing on easy maintenance

International Nuclear Information System (INIS)

Nishio, S.; Ueda, S.; Kurihara, R.; Kuroda, T.; Miura, H.; Sako, K.; Takase, H.; Seki, Y.; Adachi, J.; Yamazaki, S.; Hashimoto, T.; Mori, S.; Shinya, K.; Murakami, Y.; Senda, I.; Okano, K.; Asaoka, Y.; Yoshida, T.

2000-01-01

If the major part of the electric power demand is to be supplied by tokamak fusion power plants, the tokamak reactor must have an ultimate goal, i.e. must be excellent in construction cost, safety aspect and operational availability (maintainability and reliability), simultaneously. On way to the ultimate goal, the approach focusing on the safety and the availability (including reliability and maintainability) issues must be the more promising strategy. The tokamak reactor concept with the very high aspect ratio configuration and the structural material of SiC/SiC composite is compatible with this approach, which is called the DRastically Easy Maintenance (DREAM) approach. This is because SiC/SiC composite is a low activation material and an insulation material, and the high aspect ratio configuration leads to a good accessibility for the maintenance machines. As the intermediate steps along this strategy between the experimental reactor such as international thermonuclear experimental reactor (ITER) and the ultimate goal, a prototype reactor and an initial phase commercial reactor have been investigated. Especially for the prototype reactor, the material and technological immaturities are considered. The major features of the prototype and commercial type reactors are as follows. The fusion powers of the prototype and the commercial type are 1.5 and 5.5 GW, respectively. The major/minor radii for the prototype and the commercial type are of 12/1.5 m and 16/2 m, respectively. The plasma currents for the prototype and the commercial type are 6 and 9.2 MA, respectively. The coolant is helium gas, and the inlet/outlet temperatures of 500/800 and 600/900 deg. C for the prototype and the commercial type, respectively. The thermal efficiencies of 42 and 50% are obtainable in the prototype and the commercial type, respectively. The maximum toroidal field strengths of 18 and 20 tesla are assumed in the prototype and the commercial type, respectively. The thermal

A COMPARISON OF (PuU)C AND (PuU)O$sub 2$ FUELED FAST BREEDER REACTORS

Energy Technology Data Exchange (ETDEWEB)

Kazi, A. Halim; Rosen, Stanley

1963-11-15

BS>A conceptual evaluation is presented of a (PuU)C 500Mw(e) reactor which uses a moderate power generation of 40 kw/ft and a maximum fuel temperature of 2900 deg F, well below the 4500 deg F melting point of Pu/sub 0.2/U/sub 0.8/C. The principal design characteristics and fuel cycle costs are tabulated together with those of a (PuU)O/sub 2/ design of equal power. The comparison shows that the carbide core has significant economic and safety advantages over the oxide core. (D.L.C.)

2D Vis/NIR correlation spectroscopy of cooked chicken meats

Science.gov (United States)

Liu, Yongliang; Chen, Yud-Ren; Ozaki, Yukihiro

2000-03-01

Cooking of chicken meats was investigated by the generalized two-dimensional visible/near-infrared (2D Vis/NIR) correlation spectroscopy. Synchronous and asynchronous spectra in the 400-700 nm visible region suggested that the 445 and 560 nm bands be ascribed to deoxymyoglobin and oxymyoglobin, and at least one of the 475, 520, and 585 nm bands is assignable to the denatured species (metmyoglobin). The asynchronous 2D NIR correlation spectrum showed that CH bands change their spectral intensities before the OH/NH groups during the cooking process, indicating that CH fractions are easily oxidized and degraded. In addition, strong correlation peaks were observed correlating the bands in the visible and NIR spectral regions.

The McDonaldization of Nigerian Universities

Directory of Open Access Journals (Sweden)

Emeka W. Dumbili

2014-04-01

Full Text Available This article examines the extent to which the deregulation of Nigerian higher education (HE has facilitated the McDonaldization of the universities. University education in Nigeria commenced in 1948 with the establishment of the University College, Ibadan. After independence in 1960, subsequent governments expanded the number of universities, a policy based on a lack of quality manpower in leadership positions created by the exit of British officials and the need to grant access to an increasing number of prospective students. In the 1970s, the number of universities increased accompanied by a decline in infrastructure, funding, and working conditions. This resulted in several strikes and an exodus of academics to other countries. Instead of tackling the problems, the federal government shifted responsibilities by approving private ownership of universities in 1999 and by establishing the National Open University of Nigeria (NOUN in 2001. Against this backdrop, this article critically analyzes how some of these reforms facilitated the McDonaldization of Nigerian universities. The article reveals how this has resulted in an overloading of responsibilities on the faculty, erosion of academic autonomy, a prioritization of quantity over quality of publications, and an assumption of “customer” status by students. The article uses evidence from McDonaldized HE in Western countries to discuss the implications of these developments and suggests some remedial measures.

Cooking Up a Storm.

Science.gov (United States)

Crafts, Peter

1983-01-01

Minuteman Vocational Technical School in Lexington, Massachusetts leases school space to McDonald's for a restaurant which also serves as a food service laboratory for students in the culinary arts hospitality management program. The school has also benefited from the renovation of its facilities by McDonald's. (SK)

Household Cooking with Solid Fuels Contributes to Ambient PM2.5 Air Pollution and the Burden of Disease

Science.gov (United States)

Chafe, Zoë A.; Brauer, Michael; Klimont, Zbigniew; Van Dingenen, Rita; Mehta, Sumi; Rao, Shilpa; Riahi, Keywan; Dentener, Frank

2014-01-01

Background: Approximately 2.8 billion people cook with solid fuels. Research has focused on the health impacts of indoor exposure to fine particulate pollution. Here, for the 2010 Global Burden of Disease project (GBD 2010), we evaluated the impact of household cooking with solid fuels on regional population-weighted ambient PM2.5 (particulate matter ≤ 2.5 μm) pollution (APM2.5). Objectives: We estimated the proportion and concentrations of APM2.5 attributable to household cooking with solid fuels (PM2.5-cook) for the years 1990, 2005, and 2010 in 170 countries, and associated ill health. Methods: We used an energy supply–driven emissions model (GAINS; Greenhouse Gas and Air Pollution Interactions and Synergies) and source-receptor model (TM5-FASST) to estimate the proportion of APM2.5 produced by households and the proportion of household PM2.5 emissions from cooking with solid fuels. We estimated health effects using GBD 2010 data on ill health from APM2.5 exposure. Results: In 2010, household cooking with solid fuels accounted for 12% of APM2.5 globally, varying from 0% of APM2.5 in five higher-income regions to 37% (2.8 μg/m3 of 6.9 μg/m3 total) in southern sub-Saharan Africa. PM2.5-cook constituted > 10% of APM2.5 in seven regions housing 4.4 billion people. South Asia showed the highest regional concentration of APM2.5 from household cooking (8.6 μg/m3). On the basis of GBD 2010, we estimate that exposure to APM2.5 from cooking with solid fuels caused the loss of 370,000 lives and 9.9 million disability-adjusted life years globally in 2010. Conclusions: PM2.5 emissions from household cooking constitute an important portion of APM2.5 concentrations in many places, including India and China. Efforts to improve ambient air quality will be hindered if household cooking conditions are not addressed. Citation: Chafe ZA, Brauer M, Klimont Z, Van Dingenen R, Mehta S, Rao S, Riahi K, Dentener F, Smith KR. 2014. Household cooking with solid fuels contributes to

Study of the obtainment of Mo{sub 2}C by gas-solid reaction in a fixed and rotary bed reactor; Estudo da obtencao de Mo{sub 2}C por reacao gas-solido em reator de leito fixo e rotativo

Energy Technology Data Exchange (ETDEWEB)

Araujo, C.P.B. de; Souza, C.P. de; Souto, M.V.M.; Barbosa, C.M.; Frota, A.V.V.M., E-mail: cpbaraujo@gmail.com [Universidade Federal do Rio Grande do Norte (UFRN), Natal, RN (Brazil)

2016-07-01

Carbides' synthesis via gas-solid reaction overcomes many of the difficulties found in other processes, requiring lower temperatures and reaction times than traditional metallurgic routes, for example. In carbides' synthesis in fixed bed reactors (FB) the solid precursor is permeated by the reducing/carburizing gas stream forming a packed bed without mobility. The use of a rotary kiln reactor (RK) adds a mixing character to this process, changing its fluid-particle dynamics. In this work ammonium molybdate was subjected to carbo-reduction reaction (CH4 / H2) in both reactors under the same gas flow (15L / h) and temperature (660 ° C) for 180 minutes. Complete conversion was observed Mo2C (dp = 18.9nm modal particles sizes' distribution) in the fixed bed reactor. In the RK reactor this conversion was only partial (∼ 40%) and Mo2C and MoO3 (34nm dp = bimodal) could be observed on the produced XRD pattern. Partial conversion was attributed to the need to use higher solids loading in the reactor CR (50% higher) to avoid solids to centrifuge. (author)

Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking.

Science.gov (United States)

Zhang, Nan; Han, Bin; He, Fei; Xu, Jia; Zhao, Ruojie; Zhang, Yujuan; Bai, Zhipeng

2017-08-01

To illustrate chemical characteristic of PM 2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO 3 - and SO 4 2- , Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10 -3 and 5.8 × 10 -6 , respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection. Copyright © 2017 Elsevier Ltd

The McDonald Modified Weibull Distribution: Properties and Applications

OpenAIRE

Merovci, Faton; Elbatal, Ibrahim

2013-01-01

A six parameter distribution so-called the McDonald modified Weibull distribution is defined and studied. The new distribution contains, as special submodels, several important distributions discussed in the literature, such as the beta modified Weibull, Kumaraswamy modified Weibull, McDonald Weibull and modified Weibull distribution,among others. The new distribution can be used effectively in the analysis of survival data since it accommodates monotone, unimodal and bathtub-shaped hazard fu...

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

Science.gov (United States)

2012-08-23

... burnup fuel up to 75 GWD/MTU were evaluated in the study, but some aspects of the review were limited to... the effect of extended burnup on gap release fractions. All the aspects of the fuel-cycle were... adversely affect plant safety, and would have no adverse effect on the probability of any accident. For the...

The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking

Science.gov (United States)

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

The emissions from food cooking could be a significant contributor to atmospheric particulate organic matter (POM) and its chemical composition would vary with different cooking styles. In this study, the chemical composition of POM emitted from Western-style fast food cooking was investigated. A total of six PM 2.5 samples was collected from a commercial restaurant and determined by gas chromatography-mass spectrometry (GC-MS). It is found that the total amount of quantified compounds of per mg POM in Western-style fast food cooking is much higher than that in Chinese cooking. The predominant homologue is fatty acids, accounting for 78% of total quantified POM, with the predominant one being palmitic acid. Dicarboxylic acids display the second highest concentration in the quantified homologues with hexanedioic acid being predominant, followed by nonanedioic acid. Cmax of n-alkanes occurs at C25, but they still appear relative higher concentrations at C29 and C31. In addition, both levoglucosan and cholesterol are quantified. The relationship of concentrations of unsaturated fatty acids (C16 and C18) with a double bond at C9 position and C9 acids indicates the reduction of the unsaturated fatty acids in the emissions could form the C9 acids. Moreover, the nonlinear fit indicates that other C9 species or other compounds are also produced, except for the C9 acids. The potential candidates of tracers for the emissions from Western-fast food cooking could be: tetradecanoic acid, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, nonanal, lactones, levoglucosan, hexanedioic acid and nonanedioic acid.

Vnímanie značky McDonald's na českom trhu

OpenAIRE

Harčár, Tomáš

2015-01-01

The bachelor thesis explores perception of the brand McDonald's on the Czech market. The objective of this thesis is to test via questionnaire an assumption, which is based on belief that customers find food sold in McDonald's restaurant unhealthy and of poor quality. The thesis contains a theoretic part which presents a basic definition linked to brand building and brand image. Those definitions are further used to explain advertising strategy of McDonald's company. Concluding chapter evalua...

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

Science.gov (United States)

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

2009-07-01

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

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

Science.gov (United States)

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

1976-12-01

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

Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.

Science.gov (United States)

Skog, K; Augustsson, K; Steineck, G; Stenberg, M; Jägerstad, M

1997-06-01

Fourteen cooked dishes with their corresponding pan residues were analysed for polar and non-polar heterocyclic amines using HPLC. The choice of foods, including beef, pork, poultry, game, fish, egg and sausages, was based on an investigation of an elderly population in Stockholm participating in an analytical epidemiological case-control study on cancer risks after intake of heterocyclic amines. The food items were prepared using normal household cooking practices, and to reflect the wide range of surface browning of the cooked dishes that would be encountered in this population, four cooking temperatures were used in the range 150-225 degrees C. For all food samples, the total amount of heterocyclic amines formed at 150 degrees C was less than 1 ng/g cooked product, and at 175 degrees C less than 2 ng/g. The highest concentrations of heterocyclic amines were detected in fillet of pork, reindeer meat and chicken breast fried at 200 and 225 degrees C and their corresponding pan residues. The total sum of 2-amino-3,8-dimethylimidazo-[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine was about 1 microgram per 100 g portion (including pan residues) for reindeer meat and chicken breast, and between 1.9 and 6.3 micrograms per 100-g portion for fillet of pork. PhIP was the most abundant heterocyclic amine, identified in 73 of 84 samples, and the highest concentration of PhIP, 32.0 ng/g, was found in the pan residue from fillet of pork cooked at 225 degrees C. The non-polar heterocyclic amines 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole and 3-amino-1-methyl-5H-pyrido[4,3-b]indole were detected in the range of 0.5-7.4 ng/g in most foods cooked at 225 degrees C, and also in meat sauce prepared at 200 and 175 degrees C. The other heterocyclic amines tested for: 2-amino-3-methylimidazo-[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, 2-amino-6-methyl-pyrido-[1,2-a:3',2'-d]-imidazole and 2

McDonald versus Shirodkar cervical cerclage for the prevention of preterm birth: impact of body mass index.

Science.gov (United States)

Figueroa, Reinaldo; Crowell, Rebecca; Martinez, Alvin; Morgan, Marielle; Wakefield, Dorothy

2018-04-30

To compare obstetrical outcomes on women undergoing a McDonald or Shirodkar cerclage and to estimate the impact of maternal body mass index (BMI) on these outcomes. We conducted a retrospective review of the medical records of all women with singleton pregnancies who underwent placement of a McDonald or Shirodkar cerclage at St. Francis Hospital from January 2008 to October 2013. The subjects were categorized based on BMI groups (normal: less than 25 kg/m 2 , overweight: 25-29 kg/m 2 , obese: 30 kg/m 2 or more). The primary outcome was gestational age at delivery. Statistical analyses included chi-square, Student's t-test, and multivariable regression analysis. Of 95 women, 47 (49.5%) received a Shirodkar, and 48 (50.5%) a McDonald cerclage. 16 women (16.8%) were categorized as normal weight, 35 (36.8%) as overweight, and 44 (46.3%) as obese. Gestational age at delivery differed significantly by group, decreasing with each categorical increase in BMI (normal: 39.0 ± 0.3 weeks; overweight: 36.6 ± 0.7 weeks; obese: 33.0 ± 1.1 weeks; p McDonald cerclage (36.7 ± 0.6 weeks versus 33.9 ± 1.0 weeks; p = .02). However, analysis showed a significant interaction between weight status and gestational age at delivery. Obese women had significantly longer pregnancies when they received a Shirodkar cerclage versus a McDonald cerclage (32.6 ± 1.0 weeks versus 28.8 ± 0.9 weeks; p McDonald: 32.9 ± 0.9 weeks; p = .63). Compared to obese women receiving a McDonald cerclage, obese women receiving a Shirodkar cerclage had significantly longer pregnancies. No significant differences in pregnancy duration were found in normal/overweight women regardless of cerclage technique. Pregnancy duration in obese women receiving a Shirodkar cerclage was similar to the pregnancy duration of normal/overweight women.

Thirty years of cometary spectroscopy from McDonald Observatory

Science.gov (United States)

Cochran, A. L.; Barker, E. S.; Gray, C. L.

2012-03-01

We report on the results of a spectroscopic survey of 130 comets that was conducted at McDonald Observatory from 1980 through 2008. Some of the comets were observed on only one night, while others were observed repeatedly. For 20 of these comets, no molecules were detected. For the remaining 110 comets, some emission from CN, OH, NH, C3, C2, CH, and NH2 molecules were observed on at least one occasion. We converted the observed molecular column densities to production rates using a Haser (Haser, L. [1957]. Liege Inst. Astrophysics Reprint No. 394) model. We defined a restricted data set of comets that had at least three nights of observations. The restricted data set consists of 59 comets. We used ratios of production rates to study the trends in the data. We find two classes of comets: typical and carbon-chain depleted comets. Using a very strict definition of depleted comets, requiring C2and C3 to both be depleted, we find 9% of our restricted data set comets to be depleted. Using a more relaxed definition that requires only C2 to be below a threshold (similar to other researchers), we find 25% of the comets are depleted. Two-thirds of the depleted comets are Jupiter Family comets, while one-third are Long Period comets. 37% of the Jupiter Family comets are depleted, while 18.5% of the Long Period comets are depleted. We compare our results with other studies and find good agreement.

Screening for heterocyclic amines in chicken cooked in various ways.

Science.gov (United States)

Solyakov, A; Skog, K

2002-08-01

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

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

International Nuclear Information System (INIS)

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

2014-01-01

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

[Revision of McDonald's new diagnostic criteria for multiple sclerosis].

Science.gov (United States)

Wiendl, H; Kieseier, B C; Gold, R; Hohlfeld, R; Bendszus, M; Hartung, H-P

2006-10-01

In 2001, an international panel suggested new diagnostic criteria for multiple sclerosis (MS). These criteria integrate clinical, imaging (MRI), and paraclinical results in order to facilitate diagnosis. Since then, these so-called McDonald criteria have been broadly accepted and widely propagated. In the meantime a number of publications have dealt with the sensitivity and specificity for MS diagnosis and with implementing these new criteria in clinical practice. Based on these empirical values and newer data on MS, an international expert group recently proposed a revision of the criteria. Substantial changes affect (1) MRI criteria for the dissemination of lesions over time, (2) the role of spinal cord lesions in the MRI and (3) diagnosis of primary progressive MS. In this article we present recent experiences with the McDonald and revised criteria.

Teaching a Classic for All Ages: Fairy Tales and Stories of George MacDonald.

Science.gov (United States)

Sadler, Glenn Edward

1995-01-01

Discusses the life and writings of George MacDonald (1824-1905). Suggests that the most striking feature of MacDonald's children's books is his sensitivity toward spiritual values and the power of change within the lives of his characters. Appends a list of questions to stimulate student response to MacDonald's writings. (RS)

Ilusões de modernidade: o fetiche da marca McDonald's no Brasil Illusions of modernity: the fetish of McDonald's' brand in Brazil

Directory of Open Access Journals (Sweden)

Isleide Arruda Fontenelle

2006-08-01

Full Text Available Objetiva-se apresentar e discutir as relações atuais entre imagem e entretenimento a partir de pesquisas realizadas sobre a construção da imagem de marca McDonald's e sobre as modernas técnicas de marketing. Visando compreender porque nos tornamos consumidores de imagens, procurou-se recuperar, a partir da própria historia do McDonald's, os acontecimentos econômicos, sociais, culturais, políticos, que teriam nos transformado em uma sociedade na qual "estar na imagem é existir". Embora trágica em seu sentido de fundo, essa perda da forma nos é compensada por imagens de diversão e felicidade que as marcas nos transmitem. Ao final, questiona-se o alcance global dessa promessa a partir de uma digressão sobre o Brasil: como a marca McDonald's nos fornece as imagens para uma certa constituição identitária; e o seu nome para um sentimento de permanência? Como falar de "identificação" com uma marca que, aparentemente, não teria uma relação histórica e cultural com o Brasil?This article presents and discusses the current relationship between image and entertainment, based on the results of research studies on the constitution of McDonald's' brand image all over the world and contemporary marketing. Aiming to understand why we have become image consumers, those studies tried to recover, based on McDonald's history, economical, social, cultural, and political events that have lead us towards an obsessed image society, in which, "being in the image is the same as existing". Although tragic in its bottom line, that inexistence of form is compensated to us by amusement and happiness images conveyed by the brands. Finally, the research questions the global reach of that promise, starting from a digression on Brazil: how does McDonald's' brand supply us images for a certain identity constitution; and its brand name for a permanence feeling? How is it possible to speak of "identification" with a brand that, seemingly, would not have a

An Interview with Peter MacDonald.

Science.gov (United States)

American Indian Journal, 1979

1979-01-01

Peter MacDonald, Chairman of the Navajo Nation, the largest tribe in the United States speaks to such issues as energy development/management, oil companies, Navajo-Hopi relocation legislation, traditionalism, and the role of the Council of Energy Resource Tribes. (RTS)

McDonald's vs Father Christmas

Science.gov (United States)

Pratt, Dave; Simpson, Amanda

2004-01-01

Mathematics in textbooks and indeed in conventional classrooms is often presented as exercises or worksheets in which the mathematics itself has been processed into a form that is easily digested. This McDonald's version of mathematics ensures that the mathematical skill or technique is laid bare and typically the sole focus of attention. In this…

Prometheus Reactor I&C Software Development Methodology, for Action

Energy Technology Data Exchange (ETDEWEB)

T. Hamilton

2005-07-30

The purpose of this letter is to submit the Reactor Instrumentation and Control (I&C) software life cycle, development methodology, and programming language selections and rationale for project Prometheus to NR for approval. This letter also provides the draft Reactor I&C Software Development Process Manual and Reactor Module Software Development Plan to NR for information.

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

Science.gov (United States)

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

2010-10-01

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (pHTST)) relative to the control (56.85). No significant texture differences (p>/=0.05) were suggested by Warner-Bratzler peak load values (34.09, 36.37 vs. 35.19N). Cook loss was significantly (pHTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Assessing the health impact of transnational corporations: a case study on McDonald's Australia.

Science.gov (United States)

Anaf, Julia; Baum, Frances E; Fisher, Matt; Harris, Elizabeth; Friel, Sharon

2017-02-06

The practices of transnational corporations affect population health through production methods, shaping social determinants of health, or influencing the regulatory structures governing their activities. There has been limited research on community exposures to TNC policies and practices. Our pilot research used McDonald's Australia to test methods for assessing the health impacts of one TNC within Australia. We adapted existing Health Impact Assessment methods to assess McDonald's activities. Data identifying potential impacts were sourced through document analysis, including McDonald's corporate literature; media analysis and semi-structured interviews. We commissioned a spatial and socioeconomic analysis of McDonald's restaurants in Australia through Geographic Information System technology. The data was mapped against a corporate health impact assessment framework which included McDonald's Australia's political and business practices; products and marketing; workforce, social, environmental and economic conditions; and consumers' health related behaviours. We identified both positive and detrimental aspects of McDonald's Australian operations across the scope of the CHIA framework. We found that McDonald's outlets were slightly more likely to be located in areas of lower socioeconomic status. McDonald's workplace conditions were found to be more favourable than those in many other countries which reflects compliance with Australian employment regulations. The breadth of findings revealed the need for governments to strengthen regulatory mechanisms that are conducive to health; the opportunity for McDonald's to augment their corporate social responsibility initiatives and bolster reputational endorsement; and civil society actors to inform their advocacy towards health and equity outcomes from TNC operations. Our study indicates that undertaking a corporate health impact assessment is possible, with the different methods revealing sufficient information to

Project management plan for Reactor 105-C Interim Safe Storage project

International Nuclear Information System (INIS)

Plagge, H.A.

1996-09-01

Reactor 105-C (located on the Hanford Site in Richland, Washington) will be placed into an interim safe storage condition such that (1) interim inspection can be limited to a 5-year frequency; (2) containment ensures that releases to the environmental are not credible under design basis conditions; and (3) final safe storage configuration shall not preclude or significantly increase the cost for any decommissioning alternatives for the reactor assembly.This project management plan establishes plans, organizational responsibilities, control systems, and procedures for managing the execution of Reactor 105-C interim safe storage activities to meet programmatic requirements within authorized funding and approved schedules

Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China.

Science.gov (United States)

Li, Yun-Chun; Qiu, Jia-Qian; Shu, Man; Ho, Steven Sai Hang; Cao, Jun-Ji; Wang, Ge-Hui; Wang, Xian-Xiang; Zhao, Xiao-Qing

2018-02-01

Nineteen polycyclic aromatic hydrocarbons (PAHs) in PM 2.5 emitted from five different cooking activities were characterized, and their influencing factors were determined. The total quantified particle-bounded PAH concentrations (ΣPAHs) in the airs from the cooking activities were 4.2-36.5-fold higher than those in corresponding backgrounds. The highest ΣPAHs were seen in cafeteria frying (783 ± 499 ng/m 3 ), followed by meat roasting (420 ± 191 ng/m 3 ), fish roasting (210 ± 105 ng/m 3 ), snack-street boiling (202 ± 230 ng/m 3 ), and cafeteria boiling (150 ± 65 ng/m 3 ). The main influencing factors on the PAH emissions were cooking methods, fat contents in raw materials, and oil consumptions. Four- to six-ringed PAHs had the highest contributions to the ΣPAHs (avg. 87.5%). Diagnostic ratios of individual PAH were similar between the two charbroiling and other three conventional Chinese cooking methods, respectively, demonstrating the dominance of cooking methods in the PAH emissions. Remarkably high benzo(b)fluoranthene/benzo(k)fluoranthene (BbF/BkF) ratio (8.31) was seen in the snack-street boiling, attributed to the coal combustion as cooking fuel. Both fluoranthene/(fluoranthene + pyrene) [FLT/(FLT + PYR)] and benzo(a)anthracene/(benzo(a)anthracene + chrysene) [BaA/(BaA + CHR)] ratios were higher for the oil-based cooking than those from the water-based ones. In addition, two ratios of indeno(1,2,3-cd)pyrene/(indeno(1,2,3-cd)pyrene + benzo(g,h,i)perylene) [IPY/(IPY + BPE)] and benzo(a)pyrene/(benzo(a)pyrene + benzo(g,h,i)perylene) [BaP/(BaP + BPE)] were higher for two charbroiling than the three conventional Chinese cooking methods. The characterization work in this study is particularly important since cooking is a potential contributor of atmospheric PAHs in urban China. Carcinogenic potencies of PAHs were assessed by comparison with the air quality guideline and health risk estimation. The BaP and BaP equivalent were

Donald Trump: A Critical Theory-Perspective on Authoritarian Capitalism

OpenAIRE

Christian Fuchs

2017-01-01

This paper analyses economic power, state power and ideological power in the age of Donald Trump with the help of critical theory. It applies the critical theory approaches of thinkers such as Franz Neumann, Theodor W. Adorno and Erich Fromm. It analyses changes of US capitalism that have together with political anxiety and demagoguery brought about the rise of Donald Trump. This article draws attention to the importance of state theory for understanding Trump and the changes of politics that...

McDonald's Recipe for Success

Science.gov (United States)

Weinstein, Margery

2012-01-01

Who isn't familiar with McDonald's? Its golden arches are among the most recognizable brand icons in the U.S. What many are less familiar with is the methodical and distinguished learning and development that supports that brand. Training that begins by preparing employees to serve customers at the counter, and extends to programs that help…

McDonaldization, Islamic teachings, and funerary practices in Kuwait.

Science.gov (United States)

Iqbal, Zafar

2011-01-01

Drawing on George Ritzer's sociological concept of McDonaldization, this article explores the transformation of burial practices in Kuwait. It is argued that traditional, religious, and private ways of dealing with death have been modernized using the fast-food model of McDonald's. This article examines Islamic teachings on burial and how that model has been applied to the traditional Muslim funerary services, including cemetery management, grave excavation, funeral prayers, burial, and condolences, to make them more efficient vis-a-vis more profitable. Based on personal observations and random interviews, the study finds that the state bureaucracy in Kuwait has made burial rituals more efficient, standardized, calculable, and controlled. Furthermore, several associated irrationalities are also considered. Findings suggest that some individuals may not be happy with these changes but there is no popular resistance to McDonaldization of the burial practices, probably due to the authoritarian and welfare nature of the State of Kuwait.

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Directory of Open Access Journals (Sweden)

Dicky Tri Utama

2018-02-01

Full Text Available Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis. Methods Deep pectoralis muscles (8.65% of crude fat were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat or cooked in boiling water (moist heat to final core temperature of 70°C (medium or 77°C (well-done. Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001, thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01. Further, total saturated fatty acid increased (p = 0.02 while total monounsaturated fatty acid decreased (p = 0.03 as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01 and free iron contents (p<0.001 were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001, of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

Cooking and Society

OpenAIRE

Teplá, Hedvika

2012-01-01

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

Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking.

Science.gov (United States)

Ložnjak, Petra; Jakobsen, Jette

2018-07-15

Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D 3 , vitamin D 2 , and 25-hydroxyvitamin D 3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D 3 and vitamin D 2 in sunflower oil, vitamin D 3 in rainbow trout, and vitamin D 2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking. There was no difference between the retention of vitamin D 3 and vitamin D 2 added to sunflower oil, which ranged from 70 to 99%. In rainbow trout, the retention of vitamin D 3 at 85-114% was not significantly different from 100%, except for panfrying at 85%. However, the retention of vitamin D 2 in mushrooms at 62-88% was significantly different from 100% (p ≤ 0.05). Copyright © 2018 Elsevier Ltd. All rights reserved.

Donald Preziosi in Copenhagen, May 27, 2016, photographed by Henrik Reeh

DEFF Research Database (Denmark)

2016-01-01

Photographic portrait of art historian, professor Donald Preziosi for the Festschrift, published on the occasion of his 75 years in Journal of Art Historiography, vol. 15, 2016.......Photographic portrait of art historian, professor Donald Preziosi for the Festschrift, published on the occasion of his 75 years in Journal of Art Historiography, vol. 15, 2016....

Effect of fluorescence on the technological characteristics of cocoons at different cooking temperatures

Directory of Open Access Journals (Sweden)

M. Panayotov

2016-12-01

Full Text Available Abstract. The subject of research are Bombyx mori L. cocoons, differentiated by the nature of their fluorescent radiation. In each fluorescent group 2 subgroups were formed prepared for unreeling through cooking at 80 and 90°C for 5 min. To account for the effect of fluorescence at various cooking temperature levels the basic technological traits signs of the silk filament and cocoons have been defined and analysed: total length of the silk filament (m, nonbroken filament length (m, %, raw silk pesentage (% and reelability (%. It was found that fluorescence of cocoons has statistically significant (p≤0.01- 0.001 effect on the phenotypic manifestation of the technological traits. Within the two cooking temperature levels, the yellow fluorescent cocoons demonstrate higher values at 80 °C, and violet ones at 90°C. The better technological qualities and the lower cooking temperature in the yellow fluorescent cocoons give reason to believe that their use is economically more profitable for the silk reeling industry compared with violet fluorescent cocoons

Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.

Science.gov (United States)

Ghawi, Sameer Khalil; Shen, Yuchi; Niranjan, Keshavan; Methven, Lisa

2014-09-01

Broccoli, a rich source of glucosinolates, is a commonly consumed vegetable of the Brassica family. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. However, boiling broccoli causes the myrosinase enzyme needed for hydrolysis to denature. In order to ensure hydrolysis, broccoli must either be mildly cooked or active sources of myrosinase, such as mustard seed powder, can be added postcooking. In this study, samples of broccoli were prepared in 6 different ways; standard boiling, standard boiling followed by the addition of mustard seeds, sous vide cooking at low temperature (70 °C) and sous vide cooking at higher temperature (100 °C) and sous vide cooking at higher temperature followed by the addition of mustard seeds at 2 different concentrations. The majority of consumers disliked the mildly cooked broccoli samples (70 °C, 12 min, sous vide) which had a hard and stringy texture. The highest mean consumer liking was for standard boiled samples (100 °C, 7 min). Addition of 1% mustard seed powder developed sensory attributes, such as pungency, burning sensation, mustard odor, and flavor. One cluster of consumers (32%) found mustard seeds to be a good complement to cooked broccoli; however, the majority disliked the mustard-derived sensory attributes. Where the mustard seeds were partially processed, doubling the addition to 2% led to only the same level of mustard and pungent flavors as 1% unprocessed seeds, and mean consumer liking remained unaltered. This suggests that optimization of the addition level of partially processed mustard seeds may be a route to enhance bioactivity of cooked broccoli without compromising consumer acceptability. © 2014 Institute of Food Technologists®

Performance of Charcoal Cookstoves for Haiti, Part 2: Results from the Controlled Cooking Test

Energy Technology Data Exchange (ETDEWEB)

Lask, Kathleen; Jones, Jennifer; Booker, Kayje; Ceballos, Cristina; Yang, Nina; Gadgil, Ashok

2011-11-30

Five charcoal cookstoves were tested using a Controlled Cooking Test (CCT) developed from cooking practices in Haiti. Cookstoves were tested for total burn time, specific fuel consumption, and emissions of carbon monoxide (CO), carbon dioxide (CO₂), and the ratio of carbon monoxide to carbon dioxide (CO/CO₂). These results are presented in this report along with LBNL testers’ observations regarding the usability of the stoves.

Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.

Science.gov (United States)

Liu, Gang; Zong, Geng; Hu, Frank B; Willett, Walter C; Eisenberg, David M; Sun, Qi

2017-08-01

This study examined different cooking methods for red meats in relation to type 2 diabetes (T2D) risk among U.S. women who consumed red meats regularly (≥2 servings/week). We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when information on frequency of different cooking methods for red meats, including broiling, barbequing, roasting, pan-frying, and stewing/boiling, was collected. During 1.24 million person-years of follow-up, we documented 6,206 incident cases of T2D. After multivariate adjustment including red meat cooking methods, total red meat and processed red meat intake were both associated with a monotonically increased T2D risk (both P trend cooking methods were further mutually adjusted. Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters. © 2017 by the American Diabetes Association.

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

Science.gov (United States)

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

2014-06-01

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

Characterization of 14C in Swedish light water reactors.

Science.gov (United States)

Magnusson, Asa; Aronsson, Per-Olof; Lundgren, Klas; Stenström, Kristina

2008-08-01

This paper presents the results of a 4-y investigation of 14C in different waste streams of both boiling water reactors (BWRs) and pressurized water reactors (PWRs). Due to the potential impact of 14C on human health, minimizing waste and releases from the nuclear power industry is of considerable interest. The experimental data and conclusions may be implemented to select appropriate waste management strategies and practices at reactor units and disposal facilities. Organic and inorganic 14C in spent ion exchange resins, process water systems, ejector off-gas and replaced steam generator tubes were analyzed using a recently developed extraction method. Separate analysis of the chemical species is of importance in order to model and predict the fate of 14C within process systems as well as in dose calculations for disposal facilities. By combining the results of this investigation with newly calculated production rates, mass balance assessments were made of the 14C originating from production in the coolant. Of the 14C formed in the coolant of BWRs, 0.6-0.8% was found to be accumulated in the ion exchange resins (core-specific production rate in the coolant of a 2,500 MWth BWR calculated to be 580 GBq GW(e)(-1) y(-1)). The corresponding value for PWRs was 6-10% (production rate in a 2,775 MWth PWR calculated to be 350 GBq GW(e)(-1) y(-1)). The 14C released with liquid discharges was found to be insignificant, constituting less than 0.5% of the production in the coolant. The stack releases, routinely measured at the power plants, were found to correspond to 60-155% of the calculated coolant production, with large variations between the BWR units.

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

Science.gov (United States)

Kehlet, Ursula; Mitra, Bhaskar; Aaslyng, Margit D.

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. PMID:28846600

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

Science.gov (United States)

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D

2017-08-26

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.

A Note on McDonald's Generalization of Principal Components Analysis

Science.gov (United States)

Shine, Lester C., II

1972-01-01

It is shown that McDonald's generalization of Classical Principal Components Analysis to groups of variables maximally channels the totalvariance of the original variables through the groups of variables acting as groups. An equation is obtained for determining the vectors of correlations of the L2 components with the original variables.…

Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.

Science.gov (United States)

Shen, Cangliang; Adler, Jeremy M; Geornaras, Ifigenia; Belk, Keith E; Smith, Gary C; Sofos, John N

2010-03-01

This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (-20 degrees C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (-20 degrees C, 42 h), and tempered (4 degrees C, 2.5 h) before cooking. Partially thawed (-2 +/- 1 degrees C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65 degrees C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) >/= double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) electric skillet (16.3 to 55.0 min) kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.

Waste cooking oil as an alternate feedstock for biodiesel production

Energy Technology Data Exchange (ETDEWEB)

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

2008-07-01

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

Waste Cooking Oil as an Alternate Feedstock for Biodiesel Production

Directory of Open Access Journals (Sweden)

M. Rafiqul Islam

2008-04-01

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

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

Science.gov (United States)

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

1998-11-01

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

Fate of gamma-irradiated Listeria monocytogenes during refrigerated storage on raw or cooked turkey breast meat

International Nuclear Information System (INIS)

Thayer, D.W.; Boyd, G.; Kim, A.; Fox, J.B. Jr.; Farrell, H.M. Jr.

1998-01-01

The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 +/- 0.03 kGy and 0.69 +/- 0.03 kGy, respectively; but they were not significantly different (P less than or equal to 0.05) on raw and cooked ground turkey meat. High populations (approximately 10(9) CFU/g) of L. monocytogenes declined during 14 days of storage at 4 degrees C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (approximately 10(3) CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7 degrees C for 21 days. The D value changed significantly from 0.70 +/- 0.04 to 0.60 +/- 0.02 kGy when the product was cooked to an internal temperature of 80 degrees C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, a(w), moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat

Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.

Science.gov (United States)

Davis, C E; Cyrus, S

1998-02-01

Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

The addition of pineapple flesh and pineapple peels extracts to increase the quality of used cooking oil

Science.gov (United States)

Kusumawardani, R.; Hasanah, N.; Sukemi

2018-04-01

In Indonesia, reuse of cooking oil is high and common. Heating process and reuse of the cooking oil causes a change in its chemical constituents and decrease its qualities. This research aimed to investigate the addition of pineapple flesh extract (PFE) and pineapple peel extract (PPE) on the increment of the quality of oxidized (used) cooking oil. The cooking oil has been used three times. Treatment was done by mixing the used cooking oil with the extract (2:1) at 50°C. Peroxide value, FFA and iodine number of treated and untreated used cooking oils were measured by using titration method. The result showed that the treatment could increase the quality of the used cooking oils. PPE was better than PFE to increase the quality of the used cooking oil.

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

Science.gov (United States)

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

2016-06-01

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

Production and release of {sup 14}C from a swimming pool reactor

Energy Technology Data Exchange (ETDEWEB)

Krishnamoorthy, T M [Bhabha Atomic Research Centre, Mumbai (India). Environmental Assessment Div.; Sadarangani, S H [Bhabha Atomic Research Centre, Mumbai (India). Radiation Safety Systems Div.; Doshi, G R [Bhabha Atomic Research Centre, Bombay (India). Health Physics Div.

1994-04-01

The annual production rate of {sup 14}C in the Apsara swimming pool reactor works out to be about 2.94 mCi. The concentration distribution of {sup 14}C in different compartments viz. pool water, reactor hall air and ion-exchange resin ranged from 200 to 440 pCi/l, 0.09 to 0.38 pCi/l, an average concentration of 8.16 pCi/g respectively. The mean residence time of {sup 14}C in pool water is evaluated to be about 7 days taking into account various sinks. The study revealed atmospheric exchange at the air-water interface as the dominant process responsible for the loss of {sup 14}C from the pool water. (author). 7 refs., 2 figs., 4 tabs.

The McDonaldization of Academic Libraries?

Science.gov (United States)

Quinn, Brian

2000-01-01

Discusses the McDonaldization thesis that suggests that many aspects of the fast food industry are making their way into other areas of society. Explores whether this thesis is applicable to academic libraries, focusing on efficiency, calculability, predictability, control, user expectations, pros and cons of teams, and creativity and information…

Prometheus Reactor I and C Software Development Methodology, for Action

International Nuclear Information System (INIS)

T. Hamilton

2005-01-01

The purpose of this letter is to submit the Reactor Instrumentation and Control (I and C) software life cycle, development methodology, and programming language selections and rationale for project Prometheus to NR for approval. This letter also provides the draft Reactor I and C Software Development Process Manual and Reactor Module Software Development Plan to NR for information

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

Science.gov (United States)

Clark, Alena; Bezyak, Jill; Testerman, Nora

2015-09-01

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

Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

Science.gov (United States)

Gulia, Neelam; Khatkar, B S

2014-04-01

Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

Advanced scale conditioning agent (ASCA) planning, application experience, and results at Seabrook and D.C. Cook unit 2

Energy Technology Data Exchange (ETDEWEB)

Ramaley, D.; Forney, M. [Westinghouse Electric Company LLC, Cranberry Township, Pennsylvania (United States); Rocheleau, M. [Next Era Energy, Seabrook Nuclear Plant, Seabrook, New Hampshire (United States); Shimunek, C.; Monk, P [American Electric Power, Cook Nuclear Plant, Bridgman, Michigan (United States)

2012-07-01

ASCA technology has been applied more than thirty-five times worldwide since its inception in 2000. This technology has continually grown in popularity since its development as a result of the many process benefits while maintaining minimal outage impacts. Utilities have applied ASCAs for a variety of reasons including: • Partial removal of secondary side deposit inventory • Improvement in sludge removal quantity over traditional mechanical cleaning processes • Reduction of tube support plate (TSP) blockage • Improvement in steam generator thermal performance • Partial dissolution and softening of consolidated top of tubesheet (TTS) collars In addition to several international ASCA applications, two U.S. ASCA applications were performed in 2011 and 2012. In 2011, a TTS ASCA application was performed at Seabrook Station Nuclear Plant. The TTS application was the third ASCA to be executed at the plant; Seabrook performed full bundle ASCAs in 2008 and 2009. In 2012, a full bundle maintenance cleaning ASCA was implemented at D.C. Cook Unit 2. This was the first ASCA application to be executed by the utility. This paper will discuss both the Westinghouse and utility perspective on ASCA application planning, site execution, and process results for TTS and full bundle applications. (author)

Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions.

Science.gov (United States)

Porto-Fett, Anna C S; Shoyer, Bradley A; Thippareddi, Harshavardhan; Luchansky, John B

2013-03-01

We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and 71.1°C before being placed in a commercial holding oven maintained at 60.0°C for up to 8 h. After searing, ECOH levels decreased by ca. 1.0 log CFU/g. Following cooking to internal temperatures of 37.8 to 71.1°C, pathogen levels decreased by an additional ca. 2.7 to 4.0 log CFU/g. After cooking to 37.8, 48.9, or 60.0°C and then warm holding at 60.0°C for 2 h, pathogen levels increased by ca. 0.2 to 0.7 log CFU/g. However, for prime rib cooked to 37.8°C, pathogen levels remained relatively unchanged over the next 6 h of warm holding, whereas for those cooked to 48.9 or 60.0°C pathogen levels decreased by ca. 0.3 to 0.7 log CFU/g over the next 6 h of warm holding. In contrast, after cooking prime rib to 71.1°C and holding for up to 8 h at 60.0°C, ECOH levels decreased by an additional ca. 0.5 log CFU/g. Our results demonstrated that to achieve a 5.0-log reduction of ECOH in blade tenderized prime rib, it would be necessary to sear at 260°C for 15 min, cook prime rib to internal temperatures of 48.9, 60.0, or 71.1°C, and then hold at 60.0°C for at least 8 h.

Dialéctica material Donald Judd y Philip Johnson

Directory of Open Access Journals (Sweden)

María Teresa Muñoz

2016-05-01

Full Text Available Resumen El objetivo de este escrito es examinar cómo se plantea una cierta dialéctica material en el conjunto llamado la Mansana de Chinati, construido por el escultor Donald Judd en la ciudad de Marfa, Texas, a partir del año 1974, comparándolo con las dos viviendas que realiza el arquitecto Philip Johnson en su propiedad de New Canaan, Connecticut, en torno al año 1950. Tanto en New Canaan como en la Mansana de Chinati existe una  oposición, una dialéctica, entre una arquitectura industrial y otra artesana, tanto Philip Johnson como Donald Judd consideran que existe una arquitectura principal, la realizada con materiales y técnicas industriales, y otra subalterna o de servicio, la construida con piezas de arcilla y técnicas artesanales. Esta segunda arquitectura encarnará las cualidades asociadas con la pobreza, la abundancia material y la clausura espacial. Sin  embargo, esta exhibición de pobreza no tiene como fin los propios edificios domésticos construidos artesanalmente, ya sea con adobe o con ladrillo, sino que estará al servicio de esa otra arquitectura, construida con técnicas industriales, a la que se exige renunciar a la comodidad y el confort o cuando menos ocultarlos bajo la forma de una radical austeridad.

Comparison of vitamin losses in vegetables due to various cooking methods.

Science.gov (United States)

Rumm-Kreuter, D; Demmel, I

1990-01-01

Preparing vegetables with heat the contents of their constituents will change to a various extent. Particularly the water-soluble and the heat-sensitive vitamins are affected. At an early stage the vitamin C losses were investigated, because of vitamin C's indicating function for oxidation and leaching-out processes (1, 2, 7, 11-13, 15, 17). The degree of vitamin losses is influenced by various factors, for example the type of food, variety of vegetables, the way of cutting, preparation, duration and method of cooking. The influence of the various cooking methods with regard to the losses of certain water-soluble vitamins will be discussed.

Immobilization of carbon-14 from reactor graphite waste by use of self-sustaining reaction in the C-Al-TiO2 system

International Nuclear Information System (INIS)

Karlina, O.K.; Klimov, V.L.; Ojovan, M.I.; Pavlova, G.Yu.; Dmitriev, S.A.; Yurchenko, A.Yu.

2005-01-01

As a result of long-term neutron irradiation, the long-lived 14 C is produced in the reactor graphite. The exothermic self-sustaining reaction 3C(graphite) + 4Al + 3TiO 2 = 3TiC + 2Al 2 O 3 was proposed for processing of such waste. In doing so, the carbon, including the 14 C, is chemically bound in the stable TiC. The reaction products in the C-Al-TiO 2 system were investigated both by thermodynamic simulation and experimentally in the course of this work

Report on the lunar ranging at McDonald Observatory, 1 February - 31 May 1976

Science.gov (United States)

Palm, C. S.; Wiant, J. R.

1976-01-01

The four spring lunations produced 105 acquisitions, including the 2000th range measurement made at McDonald Observatory. Statistics were normal for the spring months. Laser and electronics problems are noted. The Loran-C station delay was corrected. Preliminary doubles data is shown. New magnetic tape data formats are presented. R and D efforts include a new laser modification design.

Cooking in prison – from crook to cook

DEFF Research Database (Denmark)

Kjær Minke, Linda

2014-01-01

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

Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity.

Science.gov (United States)

Oliveira, Carla; Amaro, L Filipe; Pinho, Olivia; Ferreira, Isabel M P L V O

2010-08-25

This study examined anthocyanin and anthocyanidin composition and radical-scavenging activity of three cultivars of blueberries (Vaccinium corymbosum L., cv. Bluecrop, Bluetravel, and Ozarkblue) before and after cooking. A total of 13 anthocyanins were separated and monitored in methanolic extracts of raw fruits by high-performance liquid chromatography/diode array detector (HPLC/DAD). Principal component analysis using the anthocyanin profile as variables revealed differences according to cultivar origin. Of the six common anthocyanidins, four were identified and quantified in the hydrolysates, namely, malvidin, the most abundant, followed by cyanidin, petunidin, and delphynidin. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries cooked in stuffed fish was performed. The percentage of anthocyanin degradation in cooked blueberries (by progressive heating from 12 to 99 °C for 60 min) ranged between 16 and 30% for Bluecrop, 30-42% for Bluetravel, and 12-41% for Ozarkblue. However, cooked blueberries maintained or increased radical-scavenging activity when evaluated by the 1,1'-diphenyl-2-picrylhydrazyl (DPPH) method. Overall, results show that cooked blueberries can serve as a good source of bioactive phytochemicals.

McDonaldization and Job Insecurity

OpenAIRE

Emeka W. Dumbili

2013-01-01

The article examines how and why the McDonaldization of banking system in Nigeria engenders job insecurity. This is imperative because it provides an explicit revelation of the root causes of job insecurity in the sector that other scholars have totally omitted. No Nigerian scholar has applied the thesis in relation to job insecurity, which is the major problem in Nigeria’s banking industry. The article based on the an...

Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

Science.gov (United States)

Mohamed, Hussein Mh; Emara, Mohamed Mt; Nouman, Taha M

2016-07-01

The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Kraft cooking of gamma irradiated wood, (1)

International Nuclear Information System (INIS)

Inaba, Masamitsu; Meshitsuka, Gyosuke; Nakano, Junzo

1979-01-01

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

Uus menüü kasvatas McDonald'si käivet / Annika Matson

Index Scriptorium Estoniae

Matson, Annika, 1976-

2003-01-01

USA kiirtoiduketi McDonald's vähemalt aasta tegutsenud söögikohtade käive kasvas enam kui 6% eelkõige tänu uuele menüüle ja edukale reklaamikampaaniale. Diagrammid: McDonald'si käive ja kasum kasvasid 13%

Corporate communication or McCommunication? Considering a McDonaldization of corporate communication hypothesis

NARCIS (Netherlands)

Verhoeven, P.

2015-01-01

In this essay the perspective of Ritzer's McDonaldization of Society Thesis is the starting point for developing hypotheses about corporate communication (CorpCom). The central idea of McDonaldization is that increasing numbers of organizations are run as fast food restaurants, focusing on:

The Paediatric Cardiology Hall of Fame – Donald Nixon Ross.

Science.gov (United States)

Somerville, Jane

2015-10-01

Donald Nixon Ross, FRCS (4 October 1922 to 7 July 2014) was a South African-born British cardiothoracic surgeon, who developed the pulmonary autograft, known as the Ross procedure, for the treatment of aortic valve disease, and also performed the first heart transplant in the United Kingdom in 1968. This paper, written by Jane Somerville, Professor of Cardiology [Retired], Imperial College London, London, United Kingdom, provides the personal recollections about Donald Ross from Jane Somerville, and thus provides a unique snapshot of cardiac surgical history.

The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

DEFF Research Database (Denmark)

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast......) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad...... libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly...

McDonald's restaurants and neighborhood deprivation in Scotland and England.

Science.gov (United States)

Cummins, Steven C J; McKay, Laura; MacIntyre, Sally

2005-11-01

Features of the local fast food environment have been hypothesized to contribute to the greater prevalence of obesity in deprived neighborhoods. However, few studies have investigated whether fast food outlets are more likely to be found in poorer areas, and those that have are local case studies. In this paper, using national-level data, we examine the association between neighborhood deprivation and the density of McDonald's restaurants in small census areas (neighborhoods) in Scotland and England. Data on population, deprivation, and the location of McDonald's Restaurants were obtained for 38,987 small areas in Scotland and England (6505 "data zones" in Scotland, and 32,482 "super output areas" in England) in January 2005. Measures of McDonald's restaurants per 1000 people for each area were calculated, and areas were divided into quintiles of deprivation. Associations between neighborhood deprivation and outlet density were examined during February 2005, using one-way analysis of variance in Scotland, England, and both countries combined. Statistically significant positive associations were found between neighborhood deprivation and the mean number of McDonald's outlets per 1000 people for Scotland (p<0.001), England (p<0.001), and both countries combined (p<0.001). These associations were broadly linear with greater mean numbers of outlets per 1000 people occurring as deprivation levels increased. Observed associations between presence or absence of fast food outlets and neighborhood deprivation may provide support for environmental explanations for the higher prevalence of obesity in poor neighborhoods.

Cooking without salt

Science.gov (United States)

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

Market Entry Strategies : Case: McDonald's entry on the Russian market

OpenAIRE

Karataev, Oleg

2015-01-01

The thesis considers the entry strategy and development of the company McDonald's into international markets. The theoretical aspects of the entry strategy of the company into the international markets. Analyzes the key features of the development of McDonald's in Russia. Investigated the prospects of the company in international markets. In theoretic part there was regarded some important aspects of international strategic management, such as: strategic alternatives, elements and levels o...

Study of sugar cooking degree to sugar obtention using gamma attenuation

International Nuclear Information System (INIS)

Holanda Cavalcanti, J. de.

1984-01-01

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

Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.

Science.gov (United States)

Krasnow, Mark; Bunch, Tucker; Shoemaker, Charles; Loss, Christopher R

2012-01-01

As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P cooked at 85 °C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22 and 85 °C, respectively). Stocks prepared at 99 °C scored higher on overall liking compared to commercial samples and those cooked at 85 °C (P= 0.0101). These data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals. © 2011 Institute of Food Technologists®

Reactor BR2

Energy Technology Data Exchange (ETDEWEB)

Gubel, P

2000-07-01

The BR2 reactor is still SCK-CEN's most important nuclear facility. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. Various aspects concerning the operation of the BR2 Reactor, the utilisation of the CALLISTO loop and the irradiation programme, the BR2 R and D programme and the production of isotopes and of NTD-silicon are discussed. Progress and achievements in 1999 are reported.

Reactor BR2

International Nuclear Information System (INIS)

Gubel, P.

2000-01-01

The BR2 reactor is still SCK-CEN's most important nuclear facility. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. Various aspects concerning the operation of the BR2 Reactor, the utilisation of the CALLISTO loop and the irradiation programme, the BR2 R and D programme and the production of isotopes and of NTD-silicon are discussed. Progress and achievements in 1999 are reported

Hydrothermal venting on the flanks of Heard and McDonald islands, southern Indian Ocean

Science.gov (United States)

Lupton, J. E.; Arculus, R. J.; Coffin, M.; Bradney, A.; Baumberger, T.; Wilkinson, C.

2017-12-01

Heard Island and the nearby McDonald Islands are two sites of active volcanism associated with the so-called Kerguelen mantle plume or hot spot. In fact, it has been proposed that the Kerguelen hot spot is currently located beneath Heard Island. During its maiden maximum endurance voyage (IN2016_V01), the recently commissioned Australian R/V Investigator conducted a detailed bathymetric and water column survey of the waters around Heard Island and the McDonald Islands as well as other sites on the Kerguelen Plateau. Some 50 hydrographic profiles were completed using the CTD/rosette system equipped with trace metal sampling and a nephelometer for suspended particle concentrations. In addition to the hydrographic profiles, 244 bubble plumes were detected in the vicinity of the Heard and McDonald Islands using the ship's multibeam system. It is thought that the bubble plumes observed on sea knolls and other seafloor surrounding the McDonald Islands are likely hydrothermal in origin, while plumes northeast of Heard Island may be biogenic methane from cold seeps. At 29 of the hydrographic stations water samples for helium isotope measurements were drawn from the CTD rosette and hermetically sealed into copper tubing for subsequent shorebased mass spectrometer and gas chromatograph analysis. In this paper we report results for 3He/4He ratios and CO2 and CH4 concentrations in water samples collected with the CTD/rosette, and discuss how these results are correlated with suspended particle concentrations and temperature anomalies.

Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.

Science.gov (United States)

Roldán, Mar; Antequera, Teresa; Martín, Alberto; Mayoral, Ana Isabel; Ruiz, Jorge

2013-03-01

Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80 °C) and time (6, 12, and 24 h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60 °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60 °C and gelation at 70 °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C-6 h). Copyright © 2012 Elsevier Ltd. All rights reserved.

A Comparative Study of McDonald's Wedding Narratives with the Model of Anchoring

Science.gov (United States)

Huang, Mimi

2016-01-01

Fast-food giant McDonald's announced in 2010 that they would start hosting wedding ceremonies and receptions for couples who would like to get married in their restaurants in Hong Kong. This paper conducts a study comparing the differing representations of McDonald's wedding services through a narrative analytical approach. Specifically, this…

Knot positioning during McDonald cervical cerclage, does it make a difference? A cohort study.

Science.gov (United States)

Atia, Hytham; Ellaithy, Mohamed; Altraigey, Ahmed; Ibrahim, Heba

2018-05-15

To study the effect of McDonald cerclage knot position on the different maternal and neonatal outcomes. This historical cohort study included women with singleton pregnancy who had a prophylactic McDonald cervical cerclage between 1 May 2010 and 31 September 2017. Maternal and neonatal outcome parameters were compared between the anterior and posterior knot cerclage procedures. The primary outcome measure was the rate of term birth. 550 Women had a prophylactic McDonald cervical cerclage, 306 with anterior knot (Group A) and 244 with posterior knot (Group B). There were no statistically significant differences regarding gestational age (GA) at delivery (36.3 ± 4.2 versus 35.8 ± 5.3 for groups A and B respectively), term birth rate, post-cerclage cervical length, symptomatic vaginitis, urinary tract infection, difficult cerclage removal and cervical lacerations. Similarly, there were no statistically significant differences as regards the studied neonatal outcomes including take home babies, neonatal intensive care admission, respiratory distress syndrome and neonatal sepsis. Survival analysis on GA at delivery demonstrated no statistically significant difference as regards the proportion of term deliveries in the anterior and posterior knot cerclage groups (log-rank test p-value = .478). Knot positioning during McDonald cervical cerclage, anteriorly or posteriorly, didn't significantly impact the studied maternal and neonatal outcomes.

Neutronics and thermohydraulics of the reactor C.E.N.E. Pt. 1

International Nuclear Information System (INIS)

Caro, R.; Ahnert, C.; Esteban Naudin, A.; Martinez Fanegas, R.; Minguez, E.; Rovira, A.

1976-01-01

The analysis of neutronics (both statics and kinetics), of the 10 Mwt swimming pool reactor C.E.N.E. is included. A short description of the theoretical model used, along with the theoretical versus experimental cheking, carried out, whenever possible, with the reactors JEN-1 and JEN-2 of Junta de Energia Nuclear, is given in each of these chapters. (author) [es

Characterization of changes of lignin structure in the processes of cooking with solid alkali and different active oxygen.

Science.gov (United States)

Yang, Qiulin; Shi, Jianbin; Lin, Lu; Peng, Lincai; Zhuang, Junping

2012-11-01

The cooking with solid alkali and active oxygen has a high selectivity for delignification. In the present work, the O(2) and H(2)O(2) were separately combined with MgO used in cornstalk cooking for investigating their effects on delignification. After cooking, the lignins in raw material, pulp, and yellow liquor were all characterized by HSQC NMR. The results showed that the syringyl (S/S'/S″) units and β-O-4' (A/A'/A″) structures had different reactivity in the cooking with MgO and H(2)O(2) due to their different structures on side-chains. Whereas the syringyl (S/S'/S″) units could be completely decomposed when the MgO and O(2) were used, and the β-O-4' (A/A'/A″) structures could be partly degraded. A novel structure G' unit with a carbonyl group was only generated in the cooking with MgO and O(2). In addition, the H unit, non-phenolic β-β' (B) and β-5' (C) structures were all stable in both of the two cooking processes. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

Change in digestibility of gamma-irradiated starch by low temperature cooking

International Nuclear Information System (INIS)

Kume, T.; Ishigaki, I.; Rahman, S.

1988-01-01

Combination effect of irradiation and low temperature cooking on starch digestibility has been investigated as a basic research for application of radiosterilization on starch fermentation. The digestion of corn starch by glucoamylase after cooking at low temperature was enhanced by γ-irradiation and the required cooking temperature was decreased from 75-80 0 C to 65 0 C by 25 kGy. Gelatinization of starches except tapioca starch was enhanced by irradiation and it corresponds to the digestibility. The digestibility of potato starch which has a high viscosity was especially enhanced at low temperature cooking because the viscosity was markedly decreased by irradiation. These results show that the irradiation of starches is useful not only for the sterilization of fermentation broth but also for the enhancement of digestion. (orig.) [de

Change in digestibility of gamma-irradiated starch by low temperature cooking

Energy Technology Data Exchange (ETDEWEB)

Kume, T.; Ishigaki, I.; Rahman, S.

1988-04-01

Combination effect of irradiation and low temperature cooking on starch digestibility has been investigated as a basic research for application of radiosterilization on starch fermentation. The digestion of corn starch by glucoamylase after cooking at low temperature was enhanced by ..gamma..-irradiation and the required cooking temperature was decreased from 75-80/sup 0/C to 65/sup 0/C by 25 kGy. Gelatinization of starches except tapioca starch was enhanced by irradiation and it corresponds to the digestibility. The digestibility of potato starch which has a high viscosity was especially enhanced at low temperature cooking because the viscosity was markedly decreased by irradiation. These results show that the irradiation of starches is useful not only for the sterilization of fermentation broth but also for the enhancement of digestion.

Hot-boning enhances cook yield of boneless skinless chicken thighs.

Science.gov (United States)

Zhuang, H; Bowker, B C; Buhr, R J; Brambila, G Sanchez

2014-06-01

Three experiments were conducted to evaluate the effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In experiment 1, chicken thigh meat was deboned at 0.75 (hot-bone), 2, and 24 h postmortem (PM) and trimmed to obtain mainly iliotibialis muscle. Samples were cooked directly from a frozen state. Cook yield of the muscle was significantly influenced by PM deboning time. Hot-boned thighs exhibited a 7% greater cook yield than the samples deboned at 24 h. In experiment 2, boneless skinless chicken thighs were deboned at 0.3, 2, and 24 h PM and cooked directly from a fresh, never-frozen state at 24 h PM. Cook yield of the hot-boned thighs was significantly higher than those of the 2 and 24 h deboned samples, which did not differ from each other. In experiment 3, whole legs (thigh + drumstick) were cut from the carcass backbone at 0.3 (hot-cut), 2, and 24 h PM. Thighs were separated from the legs (drumsticks) at either the same time the whole legs were removed from the carcasses or at 24 h PM. Intact thighs (bone in) were cooked fresh at 24 h PM. Color of fresh thigh muscles, cook yield, and Warner-Bratzler shear force of cooked samples were measured. Cook yield of the thighs cut from the backbone before chilling was significantly higher than those cut from the carcasses at 2 and 24 h PM, which did not differ from each other. The PM time at which intact thighs were separated from the leg (drumstick) did not influence cook yield. These results demonstrate that postmortem deboning time can significantly affect cook yield of boneless skinless chicken thigh products. Deboning chicken thighs after chilling reduces the cook yield. Differences in the cook yield of thighs may also result from the removal of whole chicken legs from the carcass backbone. Poultry Science Association Inc.

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

Science.gov (United States)

Lohse, Barbara

2013-01-01

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

C-Reactor I and E loading instability limits

Energy Technology Data Exchange (ETDEWEB)

Hess, K.W.

1957-01-24

The pilot charging of I & E fuel elements has been implemented at C-Reactor under Production Test IP-19-A. It was necessary to provide adequate tube protection against flow interruption by establishing proper trip setting on the Panellit pressure gauges. the administration of these Panellit trip settings is done by trip-before- boiling tube outlet temperature limits, which are similar in principle to the current instability limits. Trip-before-boiling limits for C-Reactor I & E fuel elements loadings are presented in this document.

10 CFR 72.108 - Spent fuel, high-level radioactive waste, or reactor-related greater than Class C waste...

Science.gov (United States)

2010-01-01

... 10 Energy 2 2010-01-01 2010-01-01 false Spent fuel, high-level radioactive waste, or reactor... RADIOACTIVE WASTE, AND REACTOR-RELATED GREATER THAN CLASS C WASTE Siting Evaluation Factors § 72.108 Spent fuel, high-level radioactive waste, or reactor-related greater than Class C waste transportation. The...

Identification of metabolites in urine and feces from rats dosed with the heterocyclic amine, 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C)

DEFF Research Database (Denmark)

Frederiksen, H; Frandsen, H

2004-01-01

2-Amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C) is a proximate mutagenic and carcinogenic heterocyclic amine formed during ordinary cooking. In model systems, MeA alpha C can be formed by pyrolyses of either tryptophan or proteins of animal or vegetable origin. In the present study, the in ......2-Amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C) is a proximate mutagenic and carcinogenic heterocyclic amine formed during ordinary cooking. In model systems, MeA alpha C can be formed by pyrolyses of either tryptophan or proteins of animal or vegetable origin. In the present study...

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

Science.gov (United States)

Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin

2013-06-01

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

A Cooking Curriculum.

Science.gov (United States)

Wright, Wynn D., Ed.

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

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

Science.gov (United States)

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

2013-07-10

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

RHTF 2, a 1200 MWe high temperature reactor

International Nuclear Information System (INIS)

Brisbois, Jacques

1978-01-01

After having adapted to French conditions the 1160 MWe G.A.C. reactor, Commissariat a l'Energie Atomique and French Industry have decided to design an High Temperature Reactor 1200 MWe based on the G.A.C. technology and taking into account the point of view of Electricite de France and the experience of C.E.A. and industry on the gas cooled reactor technology. The main objective of this work is to produce a reactor design having a low technical risk, good operability, with an emphasis on the safety aspects easing the licensing problems

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

International Nuclear Information System (INIS)

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

2013-01-01

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

Reduction of 131I content in leafy vegetables and seaweed by cooking

International Nuclear Information System (INIS)

Hisamatsu, Shun-ichi; Takizawa, Yukio; Abe, Touru

1987-01-01

Decontamination ratios of 131 I were obtained from leafy vegetables samples and an edible seaweed sample (Papenfussiella kuromo) after cooking. Samples obtained in Akita City were contaminated with fallout 131 I from the Soviet Chernobyl reactor accident. The decontamination ratio of 131 I content in washed spinach samples to that in raw materials was 0.83 ± 0.21. The ratio of 131 I content in leafy vegetables and edible wild grass samples boiled in water to that in washed samples was 0.51 ± 0.19 on an average. The overall decontamination ratio for leafy vegetables was 0.42 ± 0.19, while the decontamination ratio after cooking was 0.68 for the seaweed sample. (author)

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

Science.gov (United States)

Cho, In Hee; Kim, Se Young; Choi, Hyung-Kyoon; Kim, Young-Suk

2006-08-23

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms.

Cooking crisis: What crisis?

OpenAIRE

Caraher, M.

2014-01-01

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

Domestic cooking methods affect the nutritional quality of red cabbage.

Science.gov (United States)

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

2014-10-15

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

Syntheses of DNA adducts of two heterocyclic amines, 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C) and 2-amino-9H-pyrido[2,3-b]indole (A alpha C) and identification of DNA adducts in organs from rats dosed with MeA alpha C

DEFF Research Database (Denmark)

Frederiksen, Hanne; Frandsen, Henrik Lauritz; Pfau, W.

2004-01-01

2-Amino-3-methyl-9H-pyrido[2,3-b]indole (MeAalphaC) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (AalphaC) are mutagenic and carcinogenic heterocyclic amines formed during ordinary cooking. MeAalphaC and AalphaC are activated to mutagenic metabolites by cytochrome P450-mediated N-oxidation...... by reaction of the parent amines with acetylated guanine N3-oxide. N-2-OH-MeAalphaC and N-2-OH-AalphaC reacted with calf thymus DNA after addition of acetic anhydride. P-32-postlabelling analysis of modified DNA showed one major adduct co-migrating with N-2-(3',5'-diphospho-2'-deoxyguanosin-8-yl...

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

Science.gov (United States)

Reartes, Gabriela Angelina; Di Paola Naranjo, Romina Daniela; Eynard, Aldo Renato; Muñoz, Sonia Edith

2016-06-01

Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our objective was to estimate the amount of PhIP consumed from habitual Argentinean diet, rich in red meats, comparing different cooking procedures and meat type. Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or "healthy technique" (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit. Copyright © 2016. Published by Elsevier Ltd.

Nanocrystalline SiC and Ti₃SiC₂ Alloys for Reactor Materials: Annual Report

Energy Technology Data Exchange (ETDEWEB)

Henager, Charles H. [pnnl; Alvine, Kyle J. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Roosendaal, Timothy J. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Shin, Yongsoon [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Nguyen, Ba Nghiep; Borlaug, Brennan A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Jiang, Weilin [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Arreguin, Shelly A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

2015-01-15

A new dual-phase nanocomposite of Ti₃SiC₂/SiC is being synthesized using preceramic polymers, ceramic powders, and carbon nanotubes (CNTs) designed to be suitable for advanced nuclear reactors and perhaps as fuel cladding. The material is being designed to have superior fracture toughness compared to SiC, adequate thermal conductivity, and higher density than SiC/SiC composites. This annual report summarizes the progress towards this goal and reports progress in understanding certain aspects of the material behavior but some shortcomings in achieving full density or in achieving adequate incorporation of CNTs. The measured thermal conductivity is adequate and falls into an expected range based on SiC and Ti₃SiC₂. Part of this study makes an initial assessment for Ti₃SiC₂ as a barrier to fission product transport. Ion implantation was used to introduce fission product surrogates (Ag and Cs) and a noble metal (Au) in Ti₃SiC₂, SiC, and a synthesized at PNNL. The experimental results indicate that the implanted Ag in SiC is immobile up to the highest temperature (1273 K) applied in this study; in contrast, significant out-diffusion of both Ag and Au in MAX phase Ti₃SiC₂ occurs during ion implantation at 873 K. Cs in Ti₃SiC₂ is found to diffuse during post-irradiation annealing at 973 K, and noticeable Cs release from the sample is observed. This study may suggest caution in using Ti₃SiC₂ as a fuel cladding material for advanced nuclear reactors operating at very high temperatures. Progress is reported in thermal conductivity modeling of SiC-based materials that is relevant to this research, as is progress in modeling the effects of CNTs on fracture strength of SiC-based materials.

Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss.

Science.gov (United States)

Schmidt, Heinar; Scheier, Rico; Hopkins, David L

2013-01-01

A prototype handheld Raman system was used as a rapid non-invasive optical device to measure raw sheep meat to estimate cooked meat tenderness and cooking loss. Raman measurements were conducted on m. longissimus thoracis et lumborum samples from two sheep flocks from two different origins which had been aged for five days at 3-4°C before deep freezing and further analysis. The Raman data of 140 samples were correlated with shear force and cooking loss data using PLS regression. Both sample origins could be discriminated and separate correlation models yielded better correlations than the joint correlation model. For shear force, R(2)=0.79 and R(2)=0.86 were obtained for the two sites. Results for cooking loss were comparable: separate models yielded R(2)=0.79 and R(2)=0.83 for the two sites. The results show the potential usefulness of Raman spectra which can be recorded during meat processing for the prediction of quality traits such as tenderness and cooking loss. Copyright © 2012 Elsevier Ltd. All rights reserved.

Cumulative damage fatigue tests on nuclear reactor Zircaloy-2 fuel tubes at room temperature and 3000C

International Nuclear Information System (INIS)

Pandarinathan, P.R.; Vasudevan, P.

1980-01-01

Cumulative damage fatigue tests were conducted on the Zircaloy-2 fuel tubes at room temperature and 300 0 C on the modified Moore type, four-point-loaded, deflection-controlled, rotating bending fatigue testing machine. The cumulative cycle ratio at fracture for the Zircaloy-2 fuel tubes was found to depend on the sequence of loading, stress history, number of cycles of application of the pre-stress and the test temperature. A Hi-Lo type fatigue loading was found to be very much damaging at room temperature and this feature was not observed in the tests at 300 0 C. Results indicate significant differences in damage interaction and damage propagation under cumulative damage tests at room temperature and at 300 0 C. Block-loading fatigue tests are suggested as the best method to determine the life-time of Zircaloy-2 fuel tubes under random fatigue loading during their service in the reactor. (orig.)

Tasks for development of SiC/SiC composites as structural material in a fusion reactor

International Nuclear Information System (INIS)

Yamada, Reiji

1997-01-01

SiC/SiC composites are chosen for a structural material of blankets in DREAM Reactor that has been proposed as a power reactor by JAERI. The main requirements and the target values in the DREAM conceptual design were described, and compared to available experimental data. (author)

Importance of cooking skills for balanced food choices.

Science.gov (United States)

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

2013-06-01

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

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

Directory of Open Access Journals (Sweden)

E. GHASEMI

2009-09-01

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

Irradiated graphite studies prior to decommissioning of G1, G2 and G3 reactors

International Nuclear Information System (INIS)

Bonal, J.P.; Vistoli, J.Ph.; Combes, C.

2005-01-01

G1 (46 MW th ), G2 (250 MW th ) and G3 (250 MW th ) are the first French plutonium production reactors owned by CEA (Commissariat a l'Energie Atomique). They started to be operated in 1956 (G1), 1959 (G2) and 1960 (G3); their final shutdown occurred in 1968, 1980 and 1984 respectively. Each reactor used about 1200 tons of graphite as moderator, moreover in G2 and G3, a 95 tons graphite wall is used to shield the rear side concrete from neutron irradiation. G1 is an air cooled reactor operated at a graphite temperature ranging from 30 C to 230 C; G2 and G3 are CO 2 cooled reactors and during operation the graphite temperature is higher (140 C to 400 C). These reactors are now partly decommissioned, but the graphite stacks are still inside the reactors. The graphite core radioactivity has decreased enough so that a full decommissioning stage may be considered. Conceming this decommissioning, the studies reported here are: (i) stored energy in graphite, (ii) graphite radioactivity measurements, (iii) leaching of radionuclide ( 14 C, 36 Cl, 63 Ni, 60 Co, 3 H) from graphite, (iv) chlorine diffusion through graphite. (authors)

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

Science.gov (United States)

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

2016-07-01

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

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

Science.gov (United States)

Zhuang, H; Savage, E M

2008-10-01

Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

Interobserver agreement on Poser's and the new McDonald's diagnostic criteria for multiple sclerosis.

Science.gov (United States)

Zipoli, V; Portaccio, E; Siracusa, G; Pracucci, G; Sorbi, S; Amato, M P

2003-10-01

We assessed the interobserver agreement on the diagnosis of multiple sclerosis (MS) in a study sample consisting of 41 MS (15 relapsing remitting, two secondary progressive, five primary progressive and 19 presenting their first clinical attack) and three non-MS cases. Clinical and paraclinical information was recorded in standardized forms. Four neurologists were asked to make a diagnosis using Poser's and McDonald's criteria and to assess MRI scans according to the McDonald's guidelines. In terms of the kappa statistic (kappa), we found a moderate agreement on the overall diagnosis using both Poser's and McDonald's criteria (kappa, respectively 0.57 and 0.52). As for distinct diagnostic categories, we observed a moderate to substantial agreement for the three McDonald categories (range of kappa values 0.49-0.64) and a fair to substantial agreement for the nine Poser categories (range of kappa values 0.37-0.67). Taking into account clinical information, the agreement on dissemination over time was substantially higher (kappa = 0.69) than that found on dissemination over space (kappa = 0.46). In contrast, for MRI assessment, the agreement for spatial dissemination was substantial (kappa = 0.74) compared with the fair agreement (kappa = 0.25) yielded by dissemination over time. The new McDonald's criteria yield a good overall diagnostic reliability, and compare favourably with Poser's classification in terms of agreement on distinct diagnostic categories.

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

Directory of Open Access Journals (Sweden)

J. Sani

2017-05-01

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

γ-ray irradiation of cooked dishes

International Nuclear Information System (INIS)

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

2005-01-01

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

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.

Optimization Of Process Parameters For The Production Of Bio diesel From Waste Cooking Oil In The Presence Of Bifunctional γ-Al2O3-CeO2 Supported Catalysts

International Nuclear Information System (INIS)

Anita Ramli; Muhammad Farooq

2015-01-01

Huge quantities of waste cooking oils are produced all over the world every day, especially in the developed countries with 0.5 million ton per year waste cooking oil are being generated in Malaysia alone. Such large amount of waste cooking oil production can create disposal problems and contamination to water and land resources if not disposed properly. The use of waste cooking oil as feedstock for bio diesel production will not only avoid the competition of the same oil resources for food and fuel but will also overcome the waste cooking oil disposal problems. However, waste cooking oil has high acid value, thus would require the oil to undergo esterification with an acid catalyst prior to transesterification with a base catalyst. Therefore, in this study, bifunctional catalyst supports were developed for one-step esterification-transesterification of waste cooking oil by varying the CeO 2 loading on γ-Al 2 O 3 . The bifunctional supports were then impregnated with 5 wt % Mo and characterized using N 2 adsorption-desorption isotherm to determine the surface area of the catalysts while temperature programmed desorption with NH 3 and CO 2 as adsorbents were used to determine the acidity and basicity of the catalysts. Results show that the γ-Al 2 O 3 -CeO 2 supported Mo catalysts are active for the one-step esterification-transesterification of waste cooking oil to produce bio diesel with the Mo/ γ-Al 2 O 3 -20 wt% CeO 2 as the most active catalyst. Optimization of process parameters for the production of bio diesel from waste cooking oil in the presence of this catalyst show that 81.1 % bio diesel yield was produced at 110 degree Celsius with catalyst loading of 7 wt %, agitation speed of 600 rpm, methanol to oil ratio of 30:1 and reaction period of 270 minutes. (author)

Great apes prefer cooked food.

Science.gov (United States)

Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

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

Gasification Performance of a Top-Lit Updraft Cook Stove

Directory of Open Access Journals (Sweden)

Yogesh Mehta

2017-10-01

Full Text Available This paper reports on an experimental study of a top-lit updraft cook stove with a focus on gasification. The reactor is operated with primary air only. The performance is studied for a variation in the primary airflow, as well as reactor geometry. Temperature in the reactor, air flow rate, fuel consumption rate, and producer gas composition were measured. From the measurements the superficial velocity, pyrolysis front velocity, peak bed temperature, air fuel ratio, heating value of the producer gas, and gasification rate were calculated. The results show that the producer gas energy content was maximized at a superficial velocity of 9 cm/s. The percent char remaining at the end of gasification decreased with increasing combustion chamber diameter. For a fixed superficial velocity, the gasification rate and producer gas energy content were found to scale linearly with diameter. The energy content of the producer gas was maximized at an air fuel (AF ratio of 1.8 regardless of the diameter.

A comparative estimation of C.I. engine fuelled with methyl esters of punnai, neem and waste cooking oil

Energy Technology Data Exchange (ETDEWEB)

Subramaniam, D.; Avinash, A. [Department of Mechanical Engineering - K.S.Rangasamy College of Technology –Tiruchengode, 637215 Tamil Nadu (India); Murugesan, A. [Department of Mechatronics Engineering - K.S.Rangasamy College of Technology – Tiruchengode, 637215 Tamil Nadu (India)

2013-07-01

In this experimental study, performance, emission, and combustion characteristics of methyl esters of Punnai, Neem, Waste Cooking Oil and their diesel blends in a C.I. engine was experimentally examined. For the study, Punnai oil methyl esters (POME), neem oil methyl esters (NOME), and Waste Cooking Oil Methyl Esters (WCOME) were prepared by tranesterification process. The Bio diesel-diesel blends were prepared by mixing 10%, 30%, 50%, and 70% of bio diesel with diesel. The effects of three methyl esters and their diesel blends on engine performance, combustion, and exhaust emissions were examined at different engine loads. Experimental results concluded that up to 30% of methyl esters did not affect the performance, combustion, and emissions characteristics. On the other hand, above B30 (30% Bio diesel with 70% diesel) a reduction in performance, combustion, and emission characteristics were clear from the study.

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

Science.gov (United States)

De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

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

Dynamic predictive model for growth of Bacillus cereus from spores in cooked beans

Science.gov (United States)

Kinetic growth data of Bacillus cereus from spores in cooked beans at several isothermal conditions (between 10 to 49C) were collected. Samples were inoculated with approximately 2 log CFU/g of heat-shocked (80C/10 min) spores and stored at isothermal temperatures. B. cereus populations were deter...

Solar cooking

Science.gov (United States)

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

Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.

Science.gov (United States)

Yuan, Yuan; Tarres, Adrienne; Bessaire, Thomas; Rademacher, Wilhelm; Stadler, Richard H; Delatour, Thierry

2017-08-01

Mepiquat (N,N-dimethylpiperidinium) is a plant growth regulator registered for use as its chloride salt in many countries on cereals and other crops. Recent model system studies have shown that natural chemicals present in crop plants, such as pipecolic acid and pipecolic acid betaine, may furnish mepiquat through different chemical pathways, when subjected to temperatures in the range of 200°C. In this study, we cooked raw vegetables that did not contain mepiquat to a palatable state using different traditional cooking methods, and detected mepiquat in 9 out of 11 oven-cooked vegetables, reaching up to 189μg/kg dry wt in oven-cooked broccoli. Commercial oven potato fries generated mepiquat during cooking, typically in the range of 20-60μg/kg. Only traces of mepiquat (cooked vegetables, including potatoes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

Science.gov (United States)

Moeller, S J; Miller, R K; Aldredge, T L; Logan, K E; Edwards, K K; Zerby, H N; Boggess, M; Box-Steffensmeier, J M; Stahl, C A

2010-05-01

The present study evaluated individual and interactive influences of pork loin (n=679) ultimate ph (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBSF), and internal cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on trained sensory perception of palatability. Logistical regression analyses were used, fitting sensory responses as dependent variables and quality and cooked temperature as independent variables, testing quadratic and interactive effects. Incremental increases in cooked temperature reduced sensory juiciness and tenderness scores by 3.8% and 0.9%, respectively, but did not influence sensory flavor or saltiness scores. An increase of 4.9N in WBSF, from a base of 14.7N (lowest) to 58.8N (greatest) was associated with a 3.7% and 1.8% reduction in sensory tenderness and juiciness scores, respectively, with predicted sensory tenderness scores reduced by 3.55 units when comparing ends of the WBSF range. Modeled sensory responses for loins with pH of 5.40 and 5.60 had reduced tenderness, chewiness, and fat flavor ratings when compared with responses for loins with pH of 5.80 to 6.40, the range indicative of optimal sensory response. Loin IMF and L* were significant model effects; however, their influence on sensory attributes was small, with predicted mean sensory responses measurably improved only when comparing 6% and 1% IMF and L* values of 46.9 (dark) when compared with 65.0 (pale). Tenderness and juiciness scores, were related to a greater extent to loin WBSF and pH, and to a lesser extent to cooked temperature, IMF and L*. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

Directory of Open Access Journals (Sweden)

Aarieke E.I. de Jong

2012-01-01

The surface temperature reached 70∘C within 30 sec and 85∘C within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained for C. jejuni, E. coli, and S. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed.

Advanced Reactor Licensing: Experience with Digital I&C Technology in Evolutionary Plants

Energy Technology Data Exchange (ETDEWEB)

Wood, RT

2004-09-27

This report presents the findings from a study of experience with digital instrumentation and controls (I&C) technology in evolutionary nuclear power plants. In particular, this study evaluated regulatory approaches employed by the international nuclear power community for licensing advanced l&C systems and identified lessons learned. The report (1) gives an overview of the modern l&C technologies employed at numerous evolutionary nuclear power plants, (2) identifies performance experience derived from those applications, (3) discusses regulatory processes employed and issues that have arisen, (4) captures lessons learned from performance and regulatory experience, (5) suggests anticipated issues that may arise from international near-term deployment of reactor concepts, and (6) offers conclusions and recommendations for potential activities to support advanced reactor licensing in the United States.

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

Directory of Open Access Journals (Sweden)

Sassy Bhawamai

2016-09-01

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

Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.

Science.gov (United States)

Aslan, O; Hamill, R M; Sweeney, T; Reardon, W; Mullen, A M

2009-01-01

It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking meat to a range of core temperatures on the quality and quantity of subsequently isolated genomic (specifically, nuclear) DNA. Triplicate steak samples were cooked in a water bath (100 degrees C) until their final internal temperature was 75, 80, 85, 90, 95, or 100 degrees C, and DNA was extracted. Deoxyribonucleic acid quantity was significantly reduced in cooked meat samples compared with raw (6.5 vs. 56.6 ng/microL; P 800 bp) were observed only when using DNA from raw meat and steak cooked to lower core temperatures. Small amplicons (food authentication, it is less abundant, and results suggest that analyses should be designed to use small amplicon sizes for meat cooked to high core temperatures.

Effect of turmeric powder (Curcuma longa L. and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

Directory of Open Access Journals (Sweden)

S. Mancini

2016-06-01

Full Text Available The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS] and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP] were evaluated. A significant interaction between storage time and formulation (P<0.001 was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.

Nanocrystalline SiC and Ti₃SiC₂ Alloys for Reactor Materials: Diffusion of Fission Product Surrogates

Energy Technology Data Exchange (ETDEWEB)

Henager, Charles H. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Jiang, Weilin [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

2014-11-01

MAX phases, such as titanium silicon carbide (Ti₃SiC₂), have a unique combination of both metallic and ceramic properties, which make them attractive for potential nuclear applications. Ti₃SiC₂ has been suggested in the literature as a possible fuel cladding material. Prior to the application, it is necessary to investigate diffusivities of fission products in the ternary compound at elevated temperatures. This study attempts to obtain relevant data and make an initial assessment for Ti₃SiC₂. Ion implantation was used to introduce fission product surrogates (Ag and Cs) and a noble metal (Au) in Ti₃SiC₂, SiC, and a dual-phase nanocomposite of Ti₃SiC₂/SiC synthesized at PNNL. Thermal annealing and in-situ Rutherford backscattering spectrometry (RBS) were employed to study the diffusivity of the various implanted species in the materials. In-situ RBS study of Ti₃SiC₂ implanted with Au ions at various temperatures was also performed. The experimental results indicate that the implanted Ag in SiC is immobile up to the highest temperature (1273 K) applied in this study; in contrast, significant out-diffusion of both Ag and Au in MAX phase Ti₃SiC₂ occurs during ion implantation at 873 K. Cs in Ti₃SiC₂ is found to diffuse during post-irradiation annealing at 973 K, and noticeable Cs release from the sample is observed. This study may suggest caution in using Ti₃SiC₂ as a fuel cladding material for advanced nuclear reactors operating at very high temperatures. Further studies of the related materials are recommended.

2015 Cook & Tift County (GA) Lidar

Data.gov (United States)

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

Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.

Science.gov (United States)

Gulati, Paridhi; Sabillón, Luis; Rose, Devin J

2018-07-01

Previous studies have reported a substantial decline in in vitro digestibility of proso millet protein upon cooking. In this study, several processing techniques and cooking solutions were tested with the objective of preventing the loss in pepsin digestibility. Proso millet flour was subjected to the following processing techniques: high pressure processing (200 and 600 MPa for 5 and 20 min); germination (96 h); fermentation (48 h); roasting (dry heating); autoclaving (121 °C, 3 h), and treatment with transglutaminase (160 mg/g protein, 37 °C, 2 h). To study the interaction of millet proteins with solutes, millet flour was heated with sucrose (3-7 M); NaCl (2-6 M); and CaCl 2 (0.5-3 M). All processing treatments failed to prevent the loss in pepsin digestibility except germination and treatment with transglutaminase, which resulted in 23 and 39% increases in digestibility upon cooking, respectively, when compared with unprocessed cooked flours. Heating in concentrated solutions of sucrose and NaCl were effective in preventing the loss in pepsin digestibility, an effect that was attributed to a reduction in water activity (a w ). CaCl 2 was also successful in preventing the loss in digestibility but its action was similar to chaotrops like urea. Thus, a combination of enzymatic modification and cooking of millet flour with either naturally low a w substances or edible sources of chaotropic ions may be useful in processing of proso millet for development of novel foods without loss in digestibility. However, more research is required to determine optimum processing conditions. Copyright © 2018 Elsevier Ltd. All rights reserved.

Autoriaus pozicija JAV prezidento rinkimuose 2016: Donald J. Trump ir Hillary Clinton

OpenAIRE

Kivilienė, Kotryna

2017-01-01

Stance Taking in US Presidential Election 2016: Donald J. Trump vs Hillary Clinton The key issue of this paper is the way of convincing and/or manipulating through language. As the purpose of political speeches is to convince potential voters, they make the scope of this paper. The aim is to compare the stance expressions such as stance adverbials, stance complement clauses and modal verbs in the speeches of Donald J. Trump and Hillary Clinton, the main candidates of the previous presidential...

Donald C. Cook Nuclear Power Plant, Unit 1. Annual operating report for 1976

International Nuclear Information System (INIS)

1977-01-01

The unit was paralleled to the grid 83.1 percent of the time and 7,073,200 MWH gross was generated. There were six scheduled outages and 14 forced outages/load reductions. Information is presented concerning operations, shutdowns, power reductions, inservice maintenance, personnel radiation exposures, fuel history, and facility changes

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

Science.gov (United States)

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

2016-12-01

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

Brief Analysis On Different Organizational Behaviors Between Wal-Mart and McDonald's

Institute of Scientific and Technical Information of China (English)

全毅文

2009-01-01

@@ At present, increasing companies appeared on the market, and market is just like a big melting furnace. If company can not lay out themselves, company will be eliminated. Many of companies are out of use in the market, but the Walmart and McDonald's talented showing itself in numerous markets and held water in this melting furnace. And how did they achieve their success? General speaking, the organizational structure, culture and perfect management are the most important factors for the two companies. In my report, I will use the Walmart and McDonald's case and compare the two companies' different cultures, structures and managements, and begin to describe the three areas. First chapter will talk about companies' background. Second part will describe the comparison of companies. And third chapter will discuss the development of companies. Now we will walk into the world of Walmart and McDonald, and experience the success of the two enterprises jointly.

Growth of non-toxigenic Clostridium botulinum mutant LNT01 in cooked beef: One-step kinetic analysis and comparison with C. sporogenes and C. perfringens.

Science.gov (United States)

Huang, Lihan

2018-05-01

The objective of this study was to investigate the growth kinetics of Clostridium botulinum LNT01, a non-toxigenic mutant of C. botulinum 62A, in cooked ground beef. The spores of C. botulinum LNT01 were inoculated to ground beef and incubated anaerobically under different temperature conditions to observe growth and develop growth curves. A one-step kinetic analysis method was used to analyze the growth curves simultaneously to minimize the global residual error. The data analysis was performed using the USDA IPMP-Global Fit, with the Huang model as the primary model and the cardinal parameters model as the secondary model. The results of data analysis showed that the minimum, optimum, and maximum growth temperatures of this mutant are 11.5, 36.4, and 44.3 °C, and the estimated optimum specific growth rate is 0.633 ln CFU/g per h, or 0.275 log CFU/g per h. The maximum cell density is 7.84 log CFU/g. The models and kinetic parameters were validated using additional isothermal and dynamic growth curves. The resulting residual errors of validation followed a Laplace distribution, with about 60% of the residual errors within ±0.5 log CFU/g of experimental observations, suggesting that the models could predict the growth of C. botulinum LNT01 in ground beef with reasonable accuracy. Comparing with C. perfringens, C. botulinum LNT01 grows at much slower rates and with much longer lag times. Its growth kinetics is also very similar to C. sporogenes in ground beef. The results of computer simulation using kinetic models showed that, while prolific growth of C. perfringens may occur in ground beef during cooling, no growth of C. botulinum LNT01 or C. sporogenes would occur under the same cooling conditions. The models developed in this study may be used for prediction of the growth and risk assessments of proteolytic C. botulinum in cooked meats. Published by Elsevier Ltd.

Cooking Schools Improve Nutrient Intake Patterns of People with Type 2 Diabetes

Science.gov (United States)

Archuleta, Martha; VanLeeuwen, Dawn; Halderson, Karen; Jackson, K'Dawn; Bock, Margaret Ann; Eastman, Wanda; Powell, Jennifer; Titone, Michelle; Marr, Carol; Wells, Linda

2012-01-01

Objective: To determine whether cooking classes offered by the Cooperative Extension Service improved nutrient intake patterns in people with type 2 diabetes. Design: Quasi-experimental using pretest, posttest comparisons. Setting: Community locations including schools, churches, and senior centers. Participants: One hundred seventeen people with…

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

Science.gov (United States)

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

2016-01-01

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

McUniversities Revisited: A Comparison of University and McDonald's Casual Employee Experiences in Australia

Science.gov (United States)

Nadolny, Andrew; Ryan, Suzanne

2015-01-01

The McDonaldization of higher education refers to the transformation of universities from knowledge generators to rational service organizations or "McUniversities". This is reflected in the growing dependence on a casualized academic workforce. The article explores the extent to which the McDonaldization thesis applies to universities…

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

Science.gov (United States)

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

2006-10-15

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

Development and quality evaluation of quick cooking dhal-A convenience product.

Science.gov (United States)

Sethi, Shruti; Samuel, D V K; Khan, Islam

2014-03-01

Owing to rapid urbanization and more women joining the workforce, use of ready-to-eat and ready-to-use convenience foods is gaining increasing popularity. Women require dhal that cooks fast and increases in volume when cooked. In an attempt to prepare quick cooking dhal from pigeon pea, variety UPAS 120 was milled, pre-treated with sodium chloride solution (1%), flaked and dried. The quick cooking dhal was packed in three packaging materials, namely, high molecular weight high density polyethylene (HMHDPE), high density polyethylene (HDPE) and laminated pouches. The quality evaluation of the prepared flakes with respect to the cooking quality attributes, changes in proximate composition, free fatty acid (FFA) and peroxide value (PV) were carried out during storage at ambient temperature (8-36°C) at regular intervals for a period of 10 months. During storage, quick cooking dhal packed in laminated pouches performed better than samples stored in other pouches with respect to the changes in the overall quality and acceptability of the product.

Effects of cooking on the cell walls (dietary fiber) of 'Scarlet Warren' winter squash ( Cucurbita maxima ) studied by polysaccharide linkage analysis and solid-state (13)C NMR.

Science.gov (United States)

Ratnayake, R M Sunil; Sims, Ian M; Newman, Roger H; Melton, Laurence D

2011-07-13

Cell wall polysaccharides of 'Scarlet Warren' winter squash ( Cucurbita maxima ) were investigated before and after thermal processing. Linkage analysis of polysaccharides was done by gas chromatography coupled to mass spectrometry (GC-MS). The linkage analysis showed the cell wall polysaccharide compositions of raw and cooked squash were similar. The total pectic polysaccharides (galacturonan, rhamnogalacturonan, arabinan, and arabinogalactan) contents of the cell walls of both raw and cooked squash were 39 mol %. The amounts of pectic polysaccharides and xyloglucan in the cell walls of squash showed little alteration on heating. The cellulose content of the raw and cooked cell walls was relatively high at 47 mol %, whereas the xyloglucan content was low at 4 mol %. Solid-state (13)C nuclear magnetic resonance (NMR) spectroscopy techniques were used to examine the molecular motion of the polysaccharides in the cell walls. The mobility of highly flexible galactan depends on the water content of the sample, but no difference was seen between raw and cooked samples. Likewise, the mobility of semimobile pectic polysaccharides was apparently unaltered by cooking. No change was detected in the rigid cellulose microfibrils on cooking.

The energetic significance of cooking.

Science.gov (United States)

Carmody, Rachel N; Wrangham, Richard W

2009-10-01

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

2011 Astronomy Day at McDonald Observatory

Science.gov (United States)

Preston, Sandra; Hemeway, M.; Wetzel, M.

2012-01-01

Our philosophy is that everyday is Astronomy Day because the McDonald Observatory's Frank N. Bash Visitors Center is open 362 days a year. So, how did we create a special celebration for the "Astronomy Day” declared by the Astronomical League? During September 26-29 we conducted 20 videoconferences and served 12,559 students with "Astronomy Day” programming. Connect2Texas provides bridging for a network of Texas-based museums and cultural, historical, and scientific organizations that offer educational content to schools throughout the state via videoconferencing. Connect2Texas connected McDonald Observatory to 334 schools; most of these schools were in Texas, but schools in a dozen other states also participated. While most schools had a "view-only" connection, at least 20 of the schools had interactive connections, whereby the students could ask questions of the presenter. Connect2Texas also collects evaluation information from the participating schools that we will use to produce a report for our funders and make modifications to future programs as need be. The videoconferences were offered free of charge. The theme for the 2011 Astronomy Day program was the Year of the Solar System, which aligns with NASA's theme for 2011 and 2012. By aligning with this NASA theme, we could leverage NASA artwork and materials to both advertise and enrich the learning experience. Videoconference materials also included pre- and post-videoconference assessment sheets, an inquiry based activity, and pre- and post-videoconference activities, all of which were made available online. One of the lessons learned from past Astronomy Day videoconferences is that the days the Astronomical League declares as "Astronomy Day” are not always good days for Texas schools to participate. So, we choose an Astronomy Day that meets the needs of Texas schools and our schedule - so any day can be Astronomy Day. 2011 Astronomy Day was made possible by The Meyer-Levy Charitable Trust.

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

Science.gov (United States)

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

2016-11-14

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

Fish to meat intake ratio and cooking oils are associated with hepatitis C virus carriers with persistently normal alanine aminotransferase levels.

Science.gov (United States)

Otsuka, Momoka; Uchida, Yuki; Kawaguchi, Takumi; Taniguchi, Eitaro; Kawaguchi, Atsushi; Kitani, Shingo; Itou, Minoru; Oriishi, Tetsuharu; Kakuma, Tatsuyuki; Tanaka, Suiko; Yagi, Minoru; Sata, Michio

2012-10-01

  Dietary habits are involved in the development of chronic inflammation; however, the impact of dietary profiles of hepatitis C virus carriers with persistently normal alanine transaminase levels (HCV-PNALT) remains unclear. The decision-tree algorithm is a data-mining statistical technique, which uncovers meaningful profiles of factors from a data collection. We aimed to investigate dietary profiles associated with HCV-PNALT using a decision-tree algorithm.   Twenty-seven HCV-PNALT and 41 patients with chronic hepatitis C were enrolled in this study. Dietary habit was assessed using a validated semiquantitative food frequency questionnaire. A decision-tree algorithm was created by dietary variables, and was evaluated by area under the receiver operating characteristic curve analysis (AUROC).   In multivariate analysis, fish to meat ratio, dairy product and cooking oils were identified as independent variables associated with HCV-PNALT. The decision-tree algorithm was created with two variables: a fish to meat ratio and cooking oils/ideal bodyweight. When subjects showed a fish to meat ratio of 1.24 or more, 68.8% of the subjects were HCV-PNALT. On the other hand, 11.5% of the subjects were HCV-PNALT when subjects showed a fish to meat ratio of less than 1.24 and cooking oil/ideal bodyweight of less than 0.23 g/kg. The difference in the proportion of HCV-PNALT between these groups are significant (odds ratio 16.87, 95% CI 3.40-83.67, P = 0.0005). Fivefold cross-validation of the decision-tree algorithm showed an AUROC of 0.6947 (95% CI 0.5656-0.8238, P = 0.0067).   The decision-tree algorithm disclosed that fish to meat ratio and cooking oil/ideal bodyweight were associated with HCV-PNALT. © 2012 The Japan Society of Hepatology.

Assessment of carotenoids in pumpkins after different home cooking conditions

Directory of Open Access Journals (Sweden)

Lucia Maria Jaeger de Carvalho

2014-06-01

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

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

Science.gov (United States)

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

2016-04-01

Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Healthy Cooking Techniques

Science.gov (United States)

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

The influence of a cooked-meat meal on estimated glomerular filtration rate.

Science.gov (United States)

Preiss, David J; Godber, Ian M; Lamb, Edmund J; Dalton, R Neil; Gunn, Ian R

2007-01-01

Chronic kidney disease (CKD) is an important but under-recognized condition. Recent national guidelines have recommended that biochemistry laboratories report estimated GFR (eGFR) to improve diagnosis of CKD and facilitate disease staging and management. Previous reports have suggested that intake of large amounts of cooked meat can lead to a significant increase in serum creatinine concentration. Participants (n = 32), consisting of 17 healthy volunteers and 15 outpatients, were recruited. Measurement of serum creatinine (kinetic Jaffe method, enzymatic, isotope-dilution mass spectrometry [IDMS]) and cystatin C, and calculation of eGFR were carried out before (i) and after a meal containing cooked meat (ii) and a meat-free meal (iii). Following intake of cooked meat, median serum creatinine concentration (kinetic Jaffe) increased from 80.5 micromol/L preprandially to 101.0 micromol/L 1-2 h postprandially (Pcooked meat has a significant effect on serum creatinine concentration and eGFR. Misclassification of CKD is possible if measurements are made after meals containing cooked meat. Clinicians should ensure that CKD classification is based on samples taken in the appropriate conditions: either fasting or after avoidance of cooked meat on the day of sampling. National guidelines which overlook this factor should be revisited.

Nuclear design for high temperature gas cooled reactor (GTHTR300C) using MOX fuel

International Nuclear Information System (INIS)

Mouri, Tomoaki; Kunitomi, Kazuhiko

2008-01-01

A design study of the hydrogen cogeneration high temperature gas cooled reactor (GTHTR300C) that can produce both electricity and hydrogen has been carried out in Japan Atomic Energy Agency. The GTHTR300C is the system with thermal power of 600MW and reactor outlet temperature of 950degC, which is expected to supply the hydrogen to fuel cell vehicles after 2020s. In future, the full deployment of fast reactor cycle without natural uranium will demand the use of Mixed-Oxide (MOX) fuels in the GTHTR300C. Therefore, a nuclear design was performed to confirm the feasibility of the reactor core using MOX fuels. The designed reactor core has high performance and meets safety requirements. In this paper, the outline of the GTHTR300C and the nuclear design of the reactor core using MOX fuels are described. (author)

Fate of Salmonella enterica in a mixed ingredient salad containing lettuce, cheddar cheese, and cooked chicken meat.

Science.gov (United States)

Bovo, Federica; De Cesare, Alessandra; Manfreda, Gerardo; Bach, Susan; Delaquis, Pascal

2015-03-01

Food service and retail sectors offer consumers a variety of mixed ingredient salads that contain fresh-cut vegetables and other ingredients such as fruits, nuts, cereals, dairy products, cooked seafood, cooked meat, cured meats, or dairy products obtained from external suppliers. Little is known about the behavior of enteric bacterial pathogens in mixed ingredient salads. A model system was developed to examine the fate of Salmonella enterica (inoculum consisting of S. enterica serovars Agona, Typhimurium, Enteritidis, Brandenberg, and Kentucky) on the surface of romaine lettuce tissues incubated alone and in direct contact with Cheddar cheese or cooked chicken. S. enterica survived but did not grow on lettuce tissues incubated alone or in contact with Cheddar cheese for 6 days at either 6 or 14°C. In contrast, populations increased from 2.01 ± 0.22 to 9.26 ± 0.22 CFU/cm(2) when lettuce washed in water was incubated in contact with cooked chicken at 14°C. Populations on lettuce leaves were reduced to 1.28 ± 0.14 CFU/cm(2) by washing with a chlorine solution (70 ppm of free chlorine) but increased to 8.45 ± 0.22 CFU/cm(2) after 6 days at 14°C. Experimentation with a commercial product in which one third of the fresh-cut romaine lettuce was replaced with inoculated lettuce revealed that S. enterica populations increased by 4 log CFU/g during storage for 3 days at 14°C. These findings indicate that rapid growth of bacterial enteric pathogens may occur in mixed ingredient salads; therefore, strict temperature control during the manufacture, distribution, handling, and storage of these products is critical.

Refurbishment programme for the BR2-reactor

Energy Technology Data Exchange (ETDEWEB)

Koonen, E [Centre d' Etude de l' Energie Nucleaire, Studiecentrum voor Kernenergie, BR2 Department, Boeretang, Mol (Belgium)

1992-07-01

BR2 is a high flux engineering test reactor, which differs from comparable material testing reactors by its specific core array (fig. 1). It is a heterogeneous, thermal, tank-in-pool type reactor, moderated by beryllium and light water, which serves also as coolant. The fuel elements consist of cylindrical assemblies loaded in channels materialized by hexagonal beryllium prisms. The central 200 mm channel is vertical, while all others are inclined and form a hyperbolical arrangement around the central one. This feature combines a very compact core with the requirement of sufficient space for individual access to all channels through penetrations in the top cover of the aluminium pressure vessel. Each channel may hold a fuel element, a control rod, an experiment, an irradiation device or a beryllium plug. The refurbishment Program According to the present programme of C.E.N./S.C.K., BR2 will be in operation until 1996. At that time, the beryllium matrix will reach its foreseen end-of-life. In order to continue operation beyond this point, a thorough refurbishment of the reactor is foreseen, in addition to the unavoidable replacement of the matrix, to ensure quality of the installation and compliance with modern standards. Some fundamental options have been taken as a starting point: BR2 will continue to be used as a classical MTR, i.e. fuel and material irradiations and safety experiments with some additional service-activities. The present configuration is optimized for that use and there is no specific experimental requirement to change the basic concepts and performance characteristics. From the customers viewpoint, it is desirable to go ahead with the well-known features of BR2, to maintain a high degree of availability and reliability and to minimize the duration of the long shutdown. It is also important to limit the amount of nuclear liabilities. So the objective of the refurbishment programme is the life extension of BR2 for about 15 years, corresponding to

Refurbishment programme for the BR2-reactor

International Nuclear Information System (INIS)

Koonen, E.

1992-01-01

BR2 is a high flux engineering test reactor, which differs from comparable material testing reactors by its specific core array (fig. 1). It is a heterogeneous, thermal, tank-in-pool type reactor, moderated by beryllium and light water, which serves also as coolant. The fuel elements consist of cylindrical assemblies loaded in channels materialized by hexagonal beryllium prisms. The central 200 mm channel is vertical, while all others are inclined and form a hyperbolical arrangement around the central one. This feature combines a very compact core with the requirement of sufficient space for individual access to all channels through penetrations in the top cover of the aluminium pressure vessel. Each channel may hold a fuel element, a control rod, an experiment, an irradiation device or a beryllium plug. The refurbishment Program According to the present programme of C.E.N./S.C.K., BR2 will be in operation until 1996. At that time, the beryllium matrix will reach its foreseen end-of-life. In order to continue operation beyond this point, a thorough refurbishment of the reactor is foreseen, in addition to the unavoidable replacement of the matrix, to ensure quality of the installation and compliance with modern standards. Some fundamental options have been taken as a starting point: BR2 will continue to be used as a classical MTR, i.e. fuel and material irradiations and safety experiments with some additional service-activities. The present configuration is optimized for that use and there is no specific experimental requirement to change the basic concepts and performance characteristics. From the customers viewpoint, it is desirable to go ahead with the well-known features of BR2, to maintain a high degree of availability and reliability and to minimize the duration of the long shutdown. It is also important to limit the amount of nuclear liabilities. So the objective of the refurbishment programme is the life extension of BR2 for about 15 years, corresponding to

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

Science.gov (United States)

Uran, Harun; Gokoglu, Nalan

2014-04-01

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

Influence of Cooking (Microwaving and Broiling) on Cylindrospermopsin Concentration in Muscle of Nile Tilapia (Oreochromis niloticus) and Characterization of Decomposition Products.

Science.gov (United States)

Prieto, Ana I; Guzmán-Guillén, Remedios; Valderrama-Fernández, Rocío; Jos, Ángeles; Cameán, Ana M

2017-05-26

Cylindrospermopsin (CYN) has become increasingly important as a freshwater algal toxin, showing cytotoxic effects. This toxin is able to bioaccumulate in freshwater food webs, representing a serious human health problem. Normally, fish is cooked before consumption, and CYN concentration can be altered. For the first time, the effects of microwaving and broiling for 1 and 2 min on CYN concentration and its decomposition products in fish muscle ( Oreochromis niloticus ) contaminated in the laboratory were investigated, using UPLC-MS/MS and Orbitrap. The results show that cooking the fish reduced unconjugated CYN levels by 11, 10 and 15% after microwaving for 1 and 2 min, and broiling for 2 min, respectively, compared to control fish. Different CYN decomposition products with m / z 416.1234 (7-epi-CYN) and m / z 336.16663 (diasteroisomers C-3A, C-3C, C-3D, C-3E, C-3F) are generated in fish samples submitted to cooking. Based on the relative abundance of the decomposition products, the possible degradation pathways taking place by microwaving may be through the formation of 7-epi-CYN and m / z 336.16663 compounds, whereas in the case of broiling the last route is the only one observed in this study. The influence of cooking and the toxicity characterization of the degradation products generated in CYN-contaminated fish are of importance for more realistic risk evaluation related to their consumption.

DONALD TRUMP, EROPA, ASIA DAN ISLAM

OpenAIRE

Sahrasad

2017-01-01

US presidential election in 2016 had brought Donald Trump to the oval office. Compare to the regime before, Trump would make US approaches to its counterparts more hard and firm. In this context, Trump would possibly raise the conflict tense towards China and Islamic World since the US would tend to utilise hard rather than soft power. Trump never pictured clearly his foreign policy direction, but he indicated to prefer isolationism and protectionism. He did not have foreign policy record so ...

Homogeneous, heterogeneous and enzymatic catalysis for transesterification of high free fatty acid oil (waste cooking oil) to biodiesel: a review.

Science.gov (United States)

Lam, Man Kee; Lee, Keat Teong; Mohamed, Abdul Rahman

2010-01-01

In the last few years, biodiesel has emerged as one of the most potential renewable energy to replace current petrol-derived diesel. It is a renewable, biodegradable and non-toxic fuel which can be easily produced through transesterification reaction. However, current commercial usage of refined vegetable oils for biodiesel production is impractical and uneconomical due to high feedstock cost and priority as food resources. Low-grade oil, typically waste cooking oil can be a better alternative; however, the high free fatty acids (FFA) content in waste cooking oil has become the main drawback for this potential feedstock. Therefore, this review paper is aimed to give an overview on the current status of biodiesel production and the potential of waste cooking oil as an alternative feedstock. Advantages and limitations of using homogeneous, heterogeneous and enzymatic transesterification on oil with high FFA (mostly waste cooking oil) are discussed in detail. It was found that using heterogeneous acid catalyst and enzyme are the best option to produce biodiesel from oil with high FFA as compared to the current commercial homogeneous base-catalyzed process. However, these heterogeneous acid and enzyme catalyze system still suffers from serious mass transfer limitation problems and therefore are not favorable for industrial application. Nevertheless, towards the end of this review paper, a few latest technological developments that have the potential to overcome the mass transfer limitation problem such as oscillatory flow reactor (OFR), ultrasonication, microwave reactor and co-solvent are reviewed. With proper research focus and development, waste cooking oil can indeed become the next ideal feedstock for biodiesel.

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

Science.gov (United States)

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

2015-02-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

SiC epitaxial layer growth in a novel multi-wafer VPE reactor

Energy Technology Data Exchange (ETDEWEB)

Burk, A.A. Jr.; O`Loughlin, M.J. [Northrop Grumman Advanced Technology Lab., Baltimore, MD (United States); Mani, S.S. [Northrop Grumman Science and Technology Center, Pittsburgh, PA (United States)

1998-06-01

Preliminary results are presented for SiC epitaxial layer growth employing a unique planetary SiC-VPE reactor. The high-throughput, multi-wafer (7 x 2-inch) reactor, was designed for atmospheric and reduced pressure operation at temperatures up to and exceeding 1600 C. Specular epitaxial layers have been grown in the reactor at growth rates from 3-5 {mu}m/hr. The thickest layer grown to data was 42 {mu}m. The layers exhibit minimum unintentional n-type doping of {proportional_to}1 x 10{sup 15} cm{sup -3}, room temperature mobilities of {proportional_to}1000 cm{sup 2}/Vs, and intentional n-type doping from {proportional_to}5 x 10{sup 15} cm{sup -3} to >1 x 10{sup 19} cm{sup -3}. Intrawafer thickness and doping uniformities of 4% and 7% (standard deviation/mean) have been obtained, respectively, on 35 mm diameter substrates. Recently, 3% thickness uniformity has been demonstrated on a 50 mm substrate. Within a run, wafer-to-wafer thickness deviation is {proportional_to}4-14%. Doping variation is currently larger, ranging as much as a factor of two from the highest to the lowest doped wafer. Continuing efforts to improve the susceptor temperature uniformity and reduce unintentional hydrocarbon generation to improve layer uniformity and reproducibility, are presented. (orig.) 18 refs.

Evaluation of the MacDonald scabbler for highway use.

Science.gov (United States)

1975-01-01

The MacDonald Scabbler is a small, hand held machine suitable for use in cleaning and roughening concrete surfaces, It weighs 308 pounds (140 kg), has 11 cutting heads, and, as a power source, requires a compressor capable of delivering 365 cubic foo...

Effectiveness of cooking to reduce norovirus and infectious F-specific RNA bacteriophage concentrations in Mytilus edulis.

Science.gov (United States)

Flannery, J; Rajko-Nenow, P; Winterbourn, J B; Malham, S K; Jones, D L

2014-08-01

The aim of this study was to determine if domestic cooking practices can reduce concentrations of norovirus (NoV) and F-specific RNA (FRNA) bacteriophage in experimentally contaminated mussels. Mussels (n = 600) contaminated with NoV and FRNA bacteriophage underwent four different cooking experiments performed in triplicate at ~70°C and >90°C. Concentrations of infectious FRNA bacteriophage (using a plaque assay) were compared with concentrations of FRNA bacteriophage and NoV determined using a standardised RT-qPCR. Initial concentrations of infectious FRNA bacteriophage (7·05 log10  PFU g(-1) ) in mussels were not significantly reduced in simmering water (~70°C); however, cooking at higher temperatures (>90°C) reduced infectious FRNA bacteriophage to undetected levels within 3 min. Further investigation determined the time required for a 1-log reduction of infectious FRNA bacteriophage at 90°C to be 42 s therefore a >3-log reduction in infectious virus can be obtained by heating mussel digestive tissue to 90°C for 126 s. Domestic cooking practices based on shell opening alone do not inactivate infectious virus in mussels, however, cooking mussels at high temperatures is effective to reduce infectious virus concentrations and the risk of illness in consumers. The data will contribute towards evidence-based cooking recommendations for shellfish to provide a safe product for human consumption. © 2014 The Society for Applied Microbiology.

Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study.

Science.gov (United States)

Mills, Susanna; Brown, Heather; Wrieden, Wendy; White, Martin; Adams, Jean

2017-08-17

Reported associations between preparing and eating home cooked food, and both diet and health, are inconsistent. Most previous research has focused on preparing, rather than eating, home cooked food; used small, non-population based samples; and studied markers of nutrient intake, rather than overall diet quality or health. We aimed to assess whether frequency of consuming home cooked meals was cross-sectionally associated with diet quality and cardio-metabolic health. We used baseline data from a United Kingdom population-based cohort study of adults aged 29 to 64 years (n = 11,396). Participants self-reported frequency of consuming home cooked main meals. Diet quality was assessed using the Mediterranean Diet Score, Dietary Approaches to Stop Hypertension (DASH) score, fruit and vegetable intake calculated from a 130-item food frequency questionnaire, and plasma vitamin C. Markers of cardio-metabolic health were researcher-measured body mass index (BMI), percentage body fat, haemoglobin A 1c (HbA 1c ), cholesterol and hypertension. Differences across the three exposure categories were assessed using linear regression (diet variables) and logistic regression (health variables). Eating home cooked meals more frequently was associated with greater adherence to DASH and Mediterranean diets, greater fruit and vegetable intakes and higher plasma vitamin C, in adjusted models. Those eating home cooked meals more than five times, compared with less than three times per week, consumed 62.3 g more fruit (99% CI 43.2 to 81.5) and 97.8 g more vegetables (99% CI 84.4 to 111.2) daily. More frequent consumption of home cooked meals was associated with greater likelihood of having normal range BMI and normal percentage body fat. Associations with HbA 1c , cholesterol and hypertension were not significant in adjusted models. Those consuming home cooked meals more than five times, compared with less than three times per week, were 28% less likely to have overweight BMI (99

Development and Performance Evaluation of Charcoal-Fired Cooking Stoves

International Nuclear Information System (INIS)

Ndirika, V. I. O.

2002-01-01

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

Characterization of volatile organic compounds from different cooking emissions

Science.gov (United States)

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

2016-11-01

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

Physicochemical interactions resulting from the use of a SiC/SiC composite material in typical environments of future nuclear reactors

International Nuclear Information System (INIS)

Braun, James

2014-01-01

The development of high purity SiC fibers during the nineties has led to their consideration as nuclear reactors components through the use of SiC/SiC composites. SiC and SiC/SiC composites are considered as core materials of future nuclear reactors (SFR, GFR) and as a potential replacement for the zirconium cladding of PWR. Therefore, the thermochemical compatibility of these materials with typical environments of those nuclear reactors has been studied. The composition and the growth kinetics of the reaction zone of SiC towards niobium and tantalum (considered as materials to ensure the leak-tightness of a SiC/SiC cladding for GFR) have been studied between 1050 and 1500 C. High temperature heat treatments in open and closed systems between SiC and UO 2 have shown a significant reactivity over 1200 C characterized by the formation of CO and uranium silicides. Moreover, a liquid phase has been detected between 1500 and 1650 C. The exposure of SiC/SiC to liquid sodium (550 C, up to 2000 h) has been studied as a function of the oxygen concentration dissolved in liquid sodium. An improvement of the mechanical properties of the composites elaborated for this study (increase of the tensile strength and strain at failure) has been highlighted after immersion in the liquid sodium independently of its oxygen concentration. It is believed that this phenomenon is due to the presence of residual sodium in the material. (author) [fr

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

Science.gov (United States)

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

2016-11-01

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

Compliance with McDonald criteria and red flag recognition in a general neurology practice in Ireland.

LENUS (Irish Health Repository)

Albertyn, Christine

2012-02-01

BACKGROUND: The revised McDonald criteria aim to simplify and speed the diagnosis of multiple sclerosis (MS). An important principle of the criteria holds there should be no better explanation for the clinical presentation. In Miller et al.\\'s consensus statement on the differential diagnosis of MS, red flags are identified that may suggest a non-MS diagnosis. OBJECTIVE: All new patients with a practice diagnosis of MS were assessed for compliance with McDonald criteria. The group of patients not fulfilling criteria was followed up to assess compliance over time. At the end of the follow-up period, red flags were sought in the group of patients who remained McDonald criteria negative. METHODS: Clinical notes and paraclinical tests were examined retrospectively for compliance with McDonald criteria and for the presence of red flags. RESULTS: Sixty-two patients were identified, with two lost to follow-up. Twenty-six (42%) patients fulfilled criteria at diagnosis. After 53 months follow-up, 47 (78%) patients fulfilled criteria. In the 13 (22%) patients who remain McDonald criteria negative, a total of 20 red flags were identified, ranging from one to six per patient. Alternative diagnoses were considered and further investigations performed in 10 patients with no significantly abnormal results. CONCLUSION: Twenty-two percent of patients still do not fulfill McDonald criteria after 53 months. Dissemination in time was not proven in the majority of patients and the lack of follow-up neuroimaging was an important factor in this. Red flags may be useful in identifying alternative diagnoses, but the yield was low in our cohort.

Analýza systému franchisingu McDonald´s v podmínkách EU

OpenAIRE

Nováková, Monika

2007-01-01

Tato práce hodnotí systém franchisingu - v teoretické části obecně, dále v ČR i v zahraničí. V aplikaci pak na firmě McDonald´s. V práci je obsažen i aspekt ekologie, médií a globální pohled. Také vedlejší činnosti McDonald´s, McDonald´s Cup a charita.

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

OpenAIRE

Imakawa, Shinji

2012-01-01

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

Effect of irradiation and cooking methods on ascorbic acid levels of four potato cultivars

International Nuclear Information System (INIS)

Shirsat, S.G.; Thomas, Paul

1998-01-01

The changes in reduced and total ascorbic acid (AA) contents in control and in tubers irradiated to 100 Gy gamma rays for sprout inhibition were studied by HPLC and iodophenol titrimetry methods in four potato cultivars as a function of storage at 15 degC and after cooking by different methods. Both reduced and total ascorbic acid levels decreased in control tubers during the first 3 months in storage recording respectively 22 to 35% and 26 to 45% losses depending on the cultivar. Irradiated tubers recorded additional losses of 5 to 10% and 6.5 to 13%, respectively in reduced and total ascorbic acid levels during the same period but remained in good marketable conditions. Cooking of tubers in boiling water showed maximum loss in vitamin C content, whereas pressure and microwave cooking recorded least losses. The magnitude of losses in reduced and total vitamin C during cooking was comparable in control and in irradiated tubers. (author)

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

Science.gov (United States)

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

2012-08-29

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

Effect of different antioxidants on lipid oxidation of irradiated cooked streaky pork

International Nuclear Information System (INIS)

Guo Shuzhen; Ha Yiming; Zhang Haiwei; Wang Feng; Liu Shuliang

2008-01-01

The effects of antioxidants on lipid oxidation of vacuum packaged irradiated cooked streaky pork were studied. The cooked streaky pork were added with 0.02% TeaPolyphenols (TP), rosemary, Tertiary butylhydroquinone (TBHQ), Butylated hydroxytoluene (BHT) and vitamin E separately, then were irradiated with 6 kGy, and stored at 4 degree C. The results showed that antioxidants can reduce the value of TBA, POV value of irradiated cooked streaky pork, and the effects of TBHQ and TP were better, than other antiatidins. (authors)

Butter, margarine, and cooking oils

Science.gov (United States)

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

Review: Donald Seekins: Burma and Japan since 1940. From ‘Co-Prosperity’ to ‘Quiet Dialogue’ (2008 Buchbesprechung: Donald Seekins: Burma and Japan since 1940. From ‘Co-Prosperity’ to ‘Quiet Dialogue’ (2008

Directory of Open Access Journals (Sweden)

Hans-Bernd Zöllner

2009-04-01

Full Text Available Review of the monograph: Donald Seekins: Burma and Japan since 1940. From ‘Co-Prosperity’ to ‘Quiet Dialogue’ Copenhagen: NIAS Press, 2008, ISBN 978 87 7694 017 1, 191 pages Besprechung der Monographie: Donald Seekins: Burma and Japan since 1940. From ‘Co-Prosperity’ to ‘Quiet Dialogue’ Kopenhagen: NIAS Press, 2008, ISBN 978 87 7694 017 1, 191 Seiten

Application of magnetomechanical hysteresis modeling to magnetic techniques for monitoring neutron embrittlement and biaxial stress

International Nuclear Information System (INIS)

Sablik, M.J.; Kwun, H.; Rollwitz, W.L.; Cadena, D.

1992-01-01

The objective is to investigate experimentally and theoretically the effects of neutron embrittlement and biaxial stress on magnetic properties in steels, using various magnetic measurement techniques. Interaction between experiment and modeling should suggest efficient magnetic measurement procedures for determining neutron embrittlement biaxial stress. This should ultimately assist in safety monitoring of nuclear power plants and of gas and oil pipelines. In the first six months of this first year study, magnetic measurements were made on steel surveillance specimens from the Indian Point 2 and D.C. Cook 2 reactors. The specimens previously had been characterized by Charpy tests after specified neutron fluences. Measurements now included: (1) hysteresis loop measurement of coercive force, permeability and remanence, (2) Barkhausen noise amplitude; and (3) higher order nonlinear harmonic analysis of a 1 Hz magnetic excitation. Very good correlation of magnetic parameters with fluence and embrittlement was found for specimens from the Indian Point 2 reactor. The D.C. Cook 2 specimens, however showed poor correlation. Possible contributing factors to this are: (1) metallurgical differences between D.C. Cook 2 and Indian Point 2 specimens; (2) statistical variations in embrittlement parameters for individual samples away from the stated men values; and (3) conversion of the D.C. Cook 2 reactor to a low leakage core configuration in the middle of the period of surveillance. Modeling using a magnetomechanical hysteresis model has begun. The modeling will first focus on why Barkhausen noise and nonlinear harmonic amplitudes appear to be better indicators of embrittlement than the hysteresis loop parameters

Finding What Sustains You Professionally and Personally: A Response to the Election of Donald Trump

Science.gov (United States)

Bogotch, Ira

2017-01-01

For many US citizens, the election of Donald Trump was an event that will be etched into our collective psyche. As educational researchers, the challenge is how to prevent it from becoming an Event with a capital E. That almost 63 million US voters, many of whom have attended or graduated from public schools, supported Donald Trump makes the…

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

Science.gov (United States)

Roldan, Mar; Antequera, Teresa; Armenteros, Monica; Ruiz, Jorge

2014-04-15

Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 °C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 °C but not at 80 °C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of cooking on enrofloxacin residues in chicken tissue.

Science.gov (United States)

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

2006-10-01

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

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

Science.gov (United States)

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

1989-01-01

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

Sponzorský projekt McDonald's Olympic Hopefuls na podporu mladých sportovců.

OpenAIRE

Adamec, Richard

2008-01-01

This thesis is devoted to the McDonald's Olympic Hopefuls sponsorship project. The first two parts include theoretical essentials for elaboration and the terms concerning marketing. Explanation of terms related to marketing communication and commercial communications is also included in this section. The third part is focused on sponsorship, its types and evaluation of sponsorship projects. The application part describes the history of the McDonald's Olympic Hopefuls project. Evaluation of th...

O trabalho dentro da loja de McDonald´s: regimes de visibilidade que revelam a imaterialidade da produção | Work in McDonald´s: regimes of visibility revealing the immateriality of production

Directory of Open Access Journals (Sweden)

Viviane Riegel

2010-03-01

Abstract McDonald's production system includes a variety of firms and processes. The goods arrive at their stores for final preparation and assembly that take place in procedures established in manuals, constantly accelerated, following the logic that gives visibility to the brand’s experience. The aim of this paper therefore is to study how work is represented inside McDonald's stores, through arrangements of visibility that, at the check-out, erase the materiality of food production and build the immateriality of the experience of packaged goods for consumption. To this end, elements of discourse analysis following the French approach will be used on McDonald's images. Keywords work; control process; visibility regimes; immateriality; experience.

Placing the Deep Impact Mission into context: Two decades of observations of 9P/Tempel 1 from McDonald Observatory

Science.gov (United States)

Cochran, A. L.; Barker, E. S.; Caballero, M. D.; Györgey-Ries, J.

2009-01-01

We report on low-spectral resolution observations of Comet 9P/Tempel 1 from 1983, 1989, 1994 and 2005 using the 2.7 m Harlan J. Smith telescope of McDonald Observatory. This comet was the target of NASA's Deep Impact mission and our observations allowed us to characterize the comet prior to the impact. We found that the comet showed a decrease in gas production from 1983 to 2005, with the decrease being different factors for different species. OH decreased by a factor 2.7, NH by 1.7, CN by 1.6, C 3 by 1.8, CH by 1.4 and C 2 by 1.3. Despite the decrease in overall gas production and these slightly different decrease factors, we find that the gas production rates of OH, NH, C 3, CH and C 2 ratioed to that of CN were constant over all of the apparitions. We saw no change in the production rate ratios after the impact. We found that the peak gas production occurred about two months prior to perihelion. Comet Tempel 1 is a "normal" comet.

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Directory of Open Access Journals (Sweden)

T. Liu

2017-06-01

Full Text Available Cooking emissions can potentially contribute to secondary organic aerosol (SOA but remain poorly understood. In this study, formation of SOA from gas-phase emissions of five heated vegetable oils (i.e., corn, canola, sunflower, peanut and olive oils was investigated in a potential aerosol mass (PAM chamber. Experiments were conducted at 19–20 °C and 65–70 % relative humidity (RH. The characterization instruments included a scanning mobility particle sizer (SMPS and a high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS. The efficiency of SOA production, in ascending order, was peanut oil, olive oil, canola oil, corn oil and sunflower oil. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA, after aging at an OH exposure of 1. 7 × 1011 molecules cm−3 s, was 1. 35 ± 0. 30 µg min−1, 3 orders of magnitude lower compared with emission rates of fine particulate matter (PM2. 5 from heated cooking oils in previous studies. The mass spectra of cooking SOA highly resemble field-derived COA (cooking-related organic aerosol in ambient air, with R2 ranging from 0.74 to 0.88. The average carbon oxidation state (OSc of SOA was −1.51 to −0.81, falling in the range between ambient hydrocarbon-like organic aerosol (HOA and semi-volatile oxygenated organic aerosol (SV-OOA, indicating that SOA in these experiments was lightly oxidized.

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Directory of Open Access Journals (Sweden)

Marwan Al-Hijazeen

2016-06-01

Full Text Available The objective of this study was to determine the effect of tannic acid (TA on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1 control (none added, (2 2.5 ppm TA, (3 5 ppm TA, (4 10 ppm TA, and (5 5 ppm butylated hydroxyanisole (BHA were added to boneless, skinless ground chicken breast meat, and used for both raw and cooked meat studies. For the raw meat study, the ground chicken breast meat was packaged in oxygen-permeable bags and stored at 4 °C for 7 days. For the cooked study, raw ground meat samples were vacuum-packaged in oxygen-impermeable vacuum bags, cooked in-bag to the internal temperature of 75 °C, re-packaged in oxygen-permeable bags, and then stored. Both raw and cooked meats were analyzed for lipid and protein oxidation, color, and volatiles (cooked meat only at 0, 3, and 7 days of storage. Raw meats with 10 ppm of TA added had significantly (p ≤ 0.05 lower lipid and protein oxidation than other treatments during storage. In addition, TA at 10 ppm level maintained the highest color a*- and L*-values during storage. Cooked chicken breast meat with 5 and 10 ppm TA added produced significantly (p ≤ 0.05 lower amounts of off-odor volatiles than other treatments. Among the volatile compounds, the amount of hexanal increased rapidly during storage for cooked meat. However, meats with 5 and 10 ppm TA added showed the lowest amount of hexanal and other aldehydes related to lipid oxidation, indicating a strong antioxidant effect of TA in cooked chicken breast meat. Furthermore, the differences in aldehydes among the treatments were bigger in cooked than in raw meat, indicating that the antioxidant effect of TA in cooked meat was greater than that in raw meat. Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage.

Production of Bio-Hydrogenated Diesel by Hydrotreatment of High-Acid-Value Waste Cooking Oil over Ruthenium Catalyst Supported on Al-Polyoxocation-Pillared Montmorillonite

Directory of Open Access Journals (Sweden)

Kinya Sakanishi

2012-02-01

Full Text Available Waste cooking oil with a high-acid-value (28.7 mg-KOH/g-oil was converted to bio-hydrogenated diesel by a hydrotreatment process over supported Ru catalysts. The standard reaction temperature, H2 pressure, liquid hourly space velocity (LHSV, and H2/oil ratio were 350 °C, 2 MPa, 15.2 h–1, and 400 mL/mL, respectively. Both the free fatty acids and the triglycerides in the waste cooking oil were deoxygenated at the same time to form hydrocarbons in the hydrotreatment process. The predominant liquid hydrocarbon products (98.9 wt% were n-C18H38, n-C17H36, n-C16H34, and n-C15H32 when a Ru/SiO2 catalyst was used. These long chain normal hydrocarbons had high melting points and gave the liquid hydrocarbon product over Ru/SiO2 a high pour point of 20 °C. Ru/H-Y was not suitable for producing diesel from waste cooking oil because it formed a large amount of C5–C10 gasoline-ranged paraffins on the strong acid sites of HY. When Al-polyoxocation-pillared montmorillonite (Al13-Mont was used as a support for the Ru catalyst, the pour point of the liquid hydrocarbon product decreased to −15 °C with the conversion of a significant amount of C15–C18 n-paraffins to iso-paraffins and light paraffins on the weak acid sites of Al13-Mont. The liquid product over Ru/Al13-Mont can be expected to give a green diesel for current diesel engines because its chemical composition and physical properties are similar to those of commercial petro-diesel. A relatively large amount of H2 was consumed in the hydrogenation of unsaturated C=C bonds and the deoxygenation of C=O bonds in the hydrotreatment process. A sulfided Ni-Mo/Al13-Mont catalyst also produced bio-hydrogenated diesel by the hydrotreatment process but it showed slow deactivation during the reaction due to loss of sulfur. In contrast, Ru/Al13-Mont did not show catalyst deactivation in the hydrotreatment of waste cooking oil after 72 h on-stream because the waste cooking oil was not found to contain sulfur

Advanced Reactor Licensing: Experience with Digital I and C Technology in Evolutionary Plants

International Nuclear Information System (INIS)

Wood, RT

2004-01-01

This report presents the findings from a study of experience with digital instrumentation and controls (I and C) technology in evolutionary nuclear power plants. In particular, this study evaluated regulatory approaches employed by the international nuclear power community for licensing advanced l and C systems and identified lessons learned. The report (1) gives an overview of the modern l and C technologies employed at numerous evolutionary nuclear power plants, (2) identifies performance experience derived from those applications, (3) discusses regulatory processes employed and issues that have arisen, (4) captures lessons learned from performance and regulatory experience, (5) suggests anticipated issues that may arise from international near-term deployment of reactor concepts, and (6) offers conclusions and recommendations for potential activities to support advanced reactor licensing in the United States

Measurement of emissions of fine particulate organic matter from Chinese cooking

Science.gov (United States)

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

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

CANDU reactors with reactor grade plutonium/thorium carbide fuel

Energy Technology Data Exchange (ETDEWEB)

Sahin, Suemer [Atilim Univ., Ankara (Turkey). Faculty of Engineering; Khan, Mohammed Javed; Ahmed, Rizwan [Pakistan Institute of Engineering and Applied Sciences, Islamabad (Pakistan); Gazi Univ., Ankara (Turkey). Faculty of Technology

2011-08-15

Reactor grade (RG) plutonium, accumulated as nuclear waste of commercial reactors can be re-utilized in CANDU reactors. TRISO type fuel can withstand very high fuel burn ups. On the other hand, carbide fuel would have higher neutronic and thermal performance than oxide fuel. In the present work, RG-PuC/ThC TRISO fuels particles are imbedded body-centered cubic (BCC) in a graphite matrix with a volume fraction of 60%. The fuel compacts conform to the dimensions of sintered CANDU fuel compacts are inserted in 37 zircolay rods to build the fuel zone of a bundle. Investigations have been conducted on a conventional CANDU reactor based on GENTILLYII design with 380 fuel bundles in the core. Three mixed fuel composition have been selected for numerical calculation; (1) 10% RG-PuC + 90% ThC; (2) 30% RG-PuC + 70% ThC; (3) 50% RG-PuC + 50% ThC. Initial reactor criticality values for the modes (1), (2) and (3) are calculated as k{sub {infinity}}{sub ,0} = 1.4848, 1.5756 and 1.627, respectively. Corresponding operation lifetimes are {proportional_to} 2.7, 8.4, and 15 years and with burn ups of {proportional_to} 72 000, 222 000 and 366 000 MW.d/tonne, respectively. Higher initial plutonium charge leads to higher burn ups and longer operation periods. In the course of reactor operation, most of the plutonium will be incinerated. At the end of life, remnants of plutonium isotopes would survive; and few amounts of uranium, americium and curium isotopes would be produced. (orig.)

Stainless steel leaches nickel and chromium into foods during cooking.

Science.gov (United States)

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

2013-10-02

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.

Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

Science.gov (United States)

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

2014-01-01

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

Measurement of the enthalpy and specific heat of a Be2C-graphite-UC2 reactor fuel material to 19800K

International Nuclear Information System (INIS)

Roth, E.P.

1980-01-01

The enthalpy and specific heat of a Be 2 C-graphite-UC 2 composite nuclear fuel material were measured over the temperature range 300 to 1980 0 K using differential scanning calorimetry and liquid argon vaporization calorimetry. The fuel material measured was developed at Sandia National Laboratories for use in pulsed test reactors. The material is a hot-pressed composite consisting of 40 vol % Be 2 C, 49.5 vol % graphite, 3.5 vol % UC 2 and 7.0 vol % void. The specific heat was measured with the differential scanning calorimeter over the temperature range 300 to 950 0 K while the enthalpy was measured over the range 1185 to 1980 0 K with the liquid argon vaporization calorimeter. The normal spectral emittance at a wavelength of 6.5 x 10 -5 cm was measured over the experimental temperature range. The combined experimental enthalpy data were fit using a spline routine and differentiated to give the specific heat. Comparison of the measured specific heat of the composite to the specific heat calculated by summing the contributions of the individual components indicates that the specific heat of the Be 2 C component differs significantly from literature values and is approximately 0.6 cal/g-K (2.5 x 10 3 J/Kg-K) for temperatures above 1000 0 K

Volatile organic compound analysis in wood combustion and meat cooking emissions

International Nuclear Information System (INIS)

Zielinska, B.; McDonald, J.

1999-01-01

Residential wood combustion and meat cooking emissions were each analyzed for volatile organic compounds (VOC). Emissions were diluted 60--100 times, cooled to ambient temperature, and allowed 80 seconds for condensation prior to collection with the aid of a DRI-constructed dilution stack sampler. Fireplace and wood-stove emissions testing was conducted at the DRI facilities. Wood type, wood moisture, burn rate, and fuel load were varied for different experiments. Meat emissions testing was conducted at the CE-CERT stationary emissions lab, University of California, Riverside. Meat type, fat content, and cooking appliance were changed in different tests. VOCs were collected using stainless-steel 6 L canisters and Tenax cartridges, whereas for carbonyl compound collection 2,4-dinitrophenylhydrazine (DNPH)-impregnated C 18 SepPack cartridges were used. Analysis of VOC collected with canisters and Tenax cartridges was conducted by Gas Chromatography/Mass Spectrometry (GC/MS) and by GC/FID/ECD (flame ionization detection/electron capture detection). DNPH-impregnated cartridges were analyzed for fourteen C 1 --C 7 carbonyl compounds, using the HPLC method. The results of these measurements are discussed

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

Directory of Open Access Journals (Sweden)

Luiz Gustavo Gonçalves Rodrigues

2012-03-01

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

Chemical characteristics of fine particles emitted from different gas cooking methods

Science.gov (United States)

See, Siao Wei; Balasubramanian, Rajasekhar

Gas cooking is an important indoor source of fine particles (PM 2.5). The chemical characteristics of PM 2.5 emitted from different cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying were investigated in a domestic kitchen. Controlled experiments were conducted to measure the mass concentration of PM 2.5 and its chemical constituents (elemental carbon (EC), organic carbon (OC), polycyclic aromatic hydrocarbons (PAHs), metals and ions) arising from these five cooking methods. To investigate the difference in particle properties of different cooking emissions, the amount and type of food, and the heat setting on the gas stove were kept constant during the entire course of the experiments. Results showed that deep-frying gave rise to the largest amount of PM 2.5 and most chemical components, followed by pan-frying, stir-frying, boiling, and steaming. Oil-based cooking methods released more organic pollutants (OC, PAHs, and organic ions) and metals, while water-based cooking methods accounted for more water-soluble (WS) ions. Their source profiles are also presented and discussed.

Synthesis of Biodiesel in Batch and Packed-Bed Reactors Using Powdered and Granular Sugar Catalyst

Science.gov (United States)

Janaun, J.; Lim, P. M.; Balan, W. S.; Yaser, A. Z.; Chong, K. P.

2017-06-01

Increasing world production of palm oil warrants effective utilization of its waste. In particular, conversion of waste cooking oil into biodiesel has obtained global interest because of renewable energy need and reduction of CO2 emission. In this study, oleic acid used as a model compound for waste cooking oil conversion using esterification reaction catalysed by sugar catalyst (SC) in powdered (P-SC) and granular (G-SC) forms. The catalysts were synthesized via incomplete carbonization of D-glucose followed by functionalization with concentrated sulphuric acid. Catalysts characterizations were done for their physical and chemical properties using modern tools. Batch and packed-bed reactor systems were used to evaluate the reactivity of the catalysts. The results showed that G-SC had slightly higher total acidity and more porous than P-SC. The experimental conditions for batch reaction were temperature of 60°C, molar ratio of 1:20 (Oleic Acid:Methanol) and 2 wt. catalyst with respect to oleic acid. The results showed the maximum oleic acid conversion using G-SC and P-SC were 52 and 48, respectively. Whereas, the continuous reaction with varying feed flow rate as a function of retention time was studied by using 3 g of P-SC in 60 °C and 1:20 molar ratio in a packed-bed reactor. The results showed that a longer retention time which was 6.48 min and feed flow rate 1.38 ml/min, achieved higher average conversion of 9.9 and decreased with further increasing flow rate. G-SC showed a better average conversion of 10.8 at lowest feed flow rate of 1.38 ml/min in continuous reaction experiments. In a broader perspective, large scale continuous biodiesel production is feasible using granular over powdered catalyst mainly due to it lower pressure drop.

10 CFR 72.128 - Criteria for spent fuel, high-level radioactive waste, reactor-related greater than Class C waste...

Science.gov (United States)

2010-01-01

... 10 Energy 2 2010-01-01 2010-01-01 false Criteria for spent fuel, high-level radioactive waste, reactor-related greater than Class C waste, and other radioactive waste storage and handling. 72.128... STORAGE OF SPENT NUCLEAR FUEL, HIGH-LEVEL RADIOACTIVE WASTE, AND REACTOR-RELATED GREATER THAN CLASS C...

Submarine geology and geomorphology of active Sub-Antarctic volcanoes: Heard and McDonald Islands

Science.gov (United States)

Watson, S. J.; Coffin, M. F.; Whittaker, J. M.; Lucieer, V.; Fox, J. M.; Carey, R.; Arculus, R. J.; Bowie, A. R.; Chase, Z.; Robertson, R.; Martin, T.; Cooke, F.

2016-12-01

Heard and McDonald Islands (HIMI) are World Heritage listed sub-Antarctic active volcanic islands in the Southern Indian Ocean. Built atop the Kerguelen Plateau by Neogene-Quaternary volcanism, HIMI represent subaerial exposures of the second largest submarine Large Igneous Province globally. Onshore, processes influencing island evolution include glaciers, weathering, volcanism, vertical tectonics and mass-wasting (Duncan et al. 2016). Waters surrounding HIMI are largely uncharted, due to their remote location. Hence, the extent to which these same processes shape the submarine environment around HIMI has not been investigated. In early 2016, we conducted marine geophysical and geologic surveys around HIMI aboard RV Investigator (IN2016_V01). Results show that volcanic and sedimentary features prominently trend east-west, likely a result of erosion by the eastward flowing Antarctic Circumpolar Current and tidal currents. However, spatial patterns of submarine volcanism and sediment distribution differ substantially between the islands. >70 sea knolls surround McDonald Island suggesting substantial submarine volcanism. Geophysical data reveals hard volcanic seafloor around McDonald Island, whereas Heard Island is characterised by sedimentary sequences tens of meters or more thick and iceberg scours - indicative of glacial processes. Differences in submarine geomorphology are likely due to the active glaciation of Heard Island and differing rock types (Heard: alkali basalt, McDonald: phonolite), and dominant products (clastics vs. lava). Variations may also reflect different magmatic plumbing systems beneath the two active volcanoes (Heard produces larger volumes of more focused lava, whilst McDonald extrudes smaller volumes of more evolved lavas from multiple vents across the edifice). Using geophysical data, corroborated with new and existing geologic data, we present the first geomorphic map revealing the processes that shape the submarine environment around HIMI.

Effect of cooking time on the physical, chemical and thermal properties of acha seeds

Directory of Open Access Journals (Sweden)

Akeem O. Raji

2017-10-01

Full Text Available Acha is a less utilized cereal grain in Africa. Scaling up of the processing technology of acha seeds is desirable if accurate information on effect of processing on its properties is available. This study investigated the effect of cooking duration on the chemical and physical properties of acha seeds. Cooking times (2.5, 5, 7.5 and 10 minutes at 100oC were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, moisture, protein, fat, ash, crude fibre and carbohydrate were determined using standard methods. Data were analysed using ANOVA at p = 0.05. The results obtained revealed that varietal difference had a significant effect on volume, length, breadth, thickness, true density, bulk density, porosity, sphericity and aspect ratio. The moisture content, ash, protein, crude fibre, fat, carbohydrate, specific heat capacity, thermal conductivity and thermal diffusivity varied from 8.80 - 56.17 %, 0.32 - 1.87%, 1.92 - 11.50%, 0.29 - 1.58%, 0.32 - 2.81%, 40.94 - 76.26%, 1.66 -2.97 kJkg-1K-1, 0.26 -0.43 Wm-1K-1 and 0.85 x 10-7 - 1.17 x 10-7 ms-2 respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria. 

PARR-2: reactor description and experiments

International Nuclear Information System (INIS)

Wyne, M.F.; Meghji, J.H.

1990-12-01

PARR-2 is a miniature neutron source reactor (MNSR) research reactor has been designed at the rate of 27 kW. Reactor assembly comprises of peaking characteristics with a self limiting flux. In this report reactor description with its assembly and instrumentation control system has been explained. The reactor engineering and physics experiments which can be performed on this reactor are explained in this report. PARR-2 is fueled with HEU fuel pins which are about 90% enriched in U-235. Specific requirements for the safety of the reactor, its building and the personnel, normal instrumentation as required in an industrial environment is sufficient. (A.B.)

46 CFR 184.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

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

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

Science.gov (United States)

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

2016-01-01

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

Reactor BR2: Introduction

International Nuclear Information System (INIS)

Gubel, P.

2000-01-01

The BR2 reactor is still SCK-CEN's most important nuclear facility. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. A safety audit was conduced by the IAEA, the conclusions of which demonstrated the excellent performance of the plant in terms of operational safety. In 1999, the CALLISTO facility was extensively used for various programmes involving LWR pressure vessel materials, IASCC of LWR structural materials, fusion reactor materials and martensic steels for use in ADS systems. In 1999, BR2's commercial programmes were further developed

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

Science.gov (United States)

Liao, G Z; Wang, G Y; Xu, X L; Zhou, G H

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Cognitive capacities for cooking in chimpanzees.

Science.gov (United States)

Warneken, Felix; Rosati, Alexandra G

2015-06-22

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices

DEFF Research Database (Denmark)

Feyissa, Aberham Hailu; Christensen, Martin Gram; Pedersen, Søren Juhl

2015-01-01

This paper presents and demonstrates a novel idea of using spherical potatoes as a dispensable, cheap device for determining the fluid-to-particle heat transfer coefficient, hfp in vessel cooking processes. The transmission of heat through the potato can be traced by measuring the distance from...... that the method is rather precise at relevant values of hfp in vessel cooking (100–300 [W/m2K]), allowing a prediction of the centre temperature within ±0.6°C....

Not the Sum of Its Parts: A Critical Review of the MacDonald Triad.

Science.gov (United States)

Parfitt, Charlotte Hannah; Alleyne, Emma

2018-01-01

The MacDonald triad posits that animal cruelty, fire setting, and bed wetting in childhood is indicative of later aggressive and violent behavior in adults. Researchers refer to this phenomenon as a precursor to later antisocial behaviors including serial and sexual murder; while practitioners cite the triad in clinical formulations and risk assessments. However, there is yet to be a critical review and consolidation of the literature that establishes whether there is empirical support. This article explores the validity of the triad. We conducted a narrative review of the relevant studies examining the MacDonald triad and its individual constituents. There is evidence that any one of the triad behaviors could predict future violent offending, but it is very rare to find all three behaviors together as predictors. Thus, the empirical research on the MacDonald triad does not fully substantiate its premise. Rather, it would appear that the triad, or its individual constituents, is better used as an indicator of dysfunctional home environments, or poor coping skills in children. Future research is needed with robust and rigorous methodologies (e.g., adequate control groups, longitudinal designs) to fully establish the MacDonald triad's validity. Finally, further consideration is needed as to whether the triad behaviors are more indicative of other problematic outcomes (e.g., maladaptive coping to life stressors).

Assessment of Enterotoxin Production and Cross-Contamination of Staphylococcus aureus between Food Processing Materials and Ready-To-Eat Cooked Fish Paste.

Science.gov (United States)

Tango, Charles Nkufi; Hong, Sung-Sam; Wang, Jun; Oh, Deog-Hwan

2015-12-01

This study evaluated Staphylococcus aureus growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready-to-eat cooked fish paste at 12 to 37 °C, as well as cross-contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of S. aureus with R(2)-adj from 0.94 to 0.99. Except at 12 °C, S. aureus cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU/h, and 6.19 to 7.11 log CFU/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 °C in TSB, but in cooked fish paste it took place at late exponential phase of S. aureus growth at 20 and 25 °C. The SEA detection test was negative on presence of S. aureus on cooked fish paste stored at 12 and 15 °C, although cell density reached level of 6.12 log CFU/g at 15 °C. Cross-contamination expressed as transfer rate of S. aureus from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling S. aureus growth, SEA production and cross-contamination during processing of cooked fish paste. © 2015 Institute of Food Technologists®

Material test reactor fuel research at the BR2 reactor

Energy Technology Data Exchange (ETDEWEB)

Dyck, Steven Van; Koonen, Edgar; Berghe, Sven van den [Institute for Nuclear Materials Science, SCK-CEN, Boeretang, Mol (Belgium)

2012-03-15

The construction of new, high performance material test reactor or the conversion of such reactors' core from high enriched uranium (HEU) to low enriched uranium (LEU) based fuel requires several fuel qualification steps. For the conversion of high performance reactors, high density dispersion or monolithic fuel types are being developed. The Uranium-Molybdenum fuel system has been selected as reference system for the qualification of LEU fuels. For reactors with lower performance characteristics, or as medium enriched fuel for high performance reactors, uranium silicide dispersion fuel is applied. However, on the longer term, the U-Mo based fuel types may offer a more efficient fuel alternative and-or an easier back-end solution with respect to the silicide based fuels. At the BR2 reactor of the Belgian nuclear research center, SCK-CEN in Mol, several types of fuel testing opportunities are present to contribute to such qualification process. A generic validation test for a selected fuel system is the irradiation of flat plates with representative dimensions for a fuel element. By flexible positioning and core loading, bounding irradiation conditions for fuel elements can be performed in a standard device in the BR2. For fuel element designs with curved plates, the element fabrication method compatibility of the fuel type can be addressed by incorporating a set of prototype fuel plates in a mixed driver fuel element of the BR2 reactor. These generic types of tests are performed directly in the primary coolant flow conditions of the BR2 reactor. The experiment control and interpretation is supported by detailed neutronic and thermal-hydraulic modeling of the experiments. Finally, the BR2 reactor offers the flexibility for irradiation of full size prototype fuel elements, as 200mm diameter irradiation channels are available. These channels allow the accommodation of various types of prototype fuel elements, eventually using a dedicated cooling loop to provide the

Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties of Momordica charantia and Moringa oleifera

Directory of Open Access Journals (Sweden)

Sarasvathy Subramaniam

2017-01-01

Full Text Available The current study compares antioxidant activities, total phenolic content (TPC, vitamin C content, and antiglycemic properties of Momordica charantia (small bitter gourd and Moringa oleifera (drumstick leaves before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. Cooking also retained or slightly improved the α-glucosidase enzyme inhibition activity of the vegetables; however, it reduced the ability of the vegetable extracts to inhibit α-amylase enzyme activity. The antioxidant activities were positively correlated with the TPC and vitamin C content in the vegetable extracts tested. The present study also evaluated the insulin-like properties (stimulation of adipogenesis of selected vegetable extracts (five minutes microwaved. 3T3-L1 adipocytes treated with small bitter gourd extract significantly stimulated lipogenesis (in the absence of insulin compared to drumstick leaves. Thus, the finding of this study negates the belief that cooking will reduce the nutritional value of the vegetables and also suggested that appropriate cooking method and duration for different vegetables could be selected to improve or preserve their nutritional value.

Assessing the use of frozen pork meat in the manufacture of cooked ham

Directory of Open Access Journals (Sweden)

Francine Gomes Basso LOS

2016-01-01

Full Text Available This study aimed to evaluate the effects of slow (–18 °C and fast freezing (liquid nitrogen of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat. Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

9 CFR 166.7 - Cooking standards.

Science.gov (United States)

2010-01-01

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

EBR-2 [Experimental Breeder Reactor-2], IFR [Integral Fast Reactor] prototype testing programs

International Nuclear Information System (INIS)

Lehto, W.K.; Sackett, J.I.; Lindsay, R.W.; Planchon, H.P.; Lambert, J.D.B.

1990-01-01

The Experimental Breeder Reactor-2 (EBR-2) is a sodium cooled power reactor supplying about 20 MWe to the Idaho National Engineering Laboratory (INEL) grid and, in addition, is the key component in the development of the Integral Fast Reactor (IFR). EBR-2's testing capability is extensive and has seen four major phases: (1) demonstration of LMFBR power plant feasibility, (2) irradiation testing for fuel and material development. (3) testing the off-normal performance of fuel and plant systems and (4) operation as the IFR prototype, developing and demonstrating the IFR technology associated with fuel and plant design. Specific programs being carried out in support of the IFR include advanced fuels and materials development and component testing. This paper discusses EBR-2 as the IFR prototype and the associated testing programs. 29 refs

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

Science.gov (United States)

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

2009-01-01

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

Optimization and application of spray-drying process on oyster cooking soup byproduct

Directory of Open Access Journals (Sweden)

Huibin CHEN

Full Text Available Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts.

THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES

Directory of Open Access Journals (Sweden)

O. Shalimova

2012-03-01

Full Text Available The character of changes in total protein fraction of muscle tissue of pork with PSE defects in the process of cooking at temperatures ranging from 40 to 72 g.C in steps of 2 g.C is investigated. Our studies have revealed differences in the change of state the total fraction of muscle proteins with defects PSE pork during cooking.

The post irradiation examination of a sphere-pac (UPu)C fuel pin irradiated in the BR-2 reactor (MFBS 7 experiment)

International Nuclear Information System (INIS)

Smith, L.; Aerne, E.T.; Buergisser, B.; Flueckiger, U.; Hofer, R.; Petrik, F.

1979-09-01

A pin fuelled with Swiss made (UPu)C microspheres has been successfully irradiated to a peak burn-up of 6% fima in the Belgian BR2 Reactor. The pin, rated up to 95 kW/m, was intact after irradiation and exhibited a peak strain of just over 0.5%. The results of the post irradiation examination are reported. (Auth.)

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

Science.gov (United States)

Busquets, R; Bordas, M; Toribio, F; Puignou, L; Galceran, M T

2004-03-25

Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

Prevalence and molecular characteristics of Listeria monocytogenes in cooked products and its comparison with isolates from listeriosis cases.

Science.gov (United States)

Wang, Hong; Luo, Lijuan; Zhang, Zhengdong; Deng, Jianping; Wang, Yan; Miao, Yimao; Zhang, Ling; Chen, Xi; Liu, Xiang; Sun, Songsong; Xiao, Bo; Li, Qun; Ye, Changyun

2018-02-01

This study aimed to investigate the prevalence and molecular characteristics of Listeria monocytogenes in cooked products in Zigong City, China. The overall occurrence of the L. monocytogenes in the ready-to-eat (RTE) shops and mutton restaurants surveyed was 16.2% (141/873). An occurrence of 13.5% was observed in RTE pork, 6.5% in RTE vegetables, and more than 24.0% in either cooked mutton or cooked haggis. Serotype 1/2b (45.4%), 1/2a (33.3%), and 1/2c (14.2%) were the predominant types. By comparing the clonal complexes (CCs) based on multilocus sequence typing (MLST) of the L. monocytogenes from cooked foods in Zigong City and 33 listeriosis cases from different districts of China, CC87, CC9, CC8, and CC3 were showed to be prevalent in cooked products and CC87 and CC3 were the first two frequent types in the 33 clinic-source strains. All CC87 stains harbored the newly reported Listeria pathogenicity island 4 (LIPI-4) gene fragment ptsA, and all CC3 strains possessed the Listeria pathogenicity island 3 (LIPI-3) gene fragment llsX. These may increase the occurrence of the strains belonging to CC87 and CC3 in listeriosis cases in China and also underline the risk of infection owing to the consumption of the cooked products from Zigong. ST619 (serotype 1/2b) harbored both llsX and ptsA, indicating a potential hypervirulent sequence type in Zigong.

Reactor BR2. Introduction

International Nuclear Information System (INIS)

Gubel, P.

2001-01-01

The BR2 is a materials testing reactor and is still one of SCK-CEN's important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. During the last three years, the availability of the installation was maintained at an average level of 97.6 percent. In the year 2000, the reactor was operated for a total of 104 days at a mean power of 56 MW. In 2000, most irradiation experiments were performed in the CALLISTO PWR loop. The report describes irradiations achieved or under preparation in 2000, including the development of advanced facilities and concept studies for new programmes. An overview of the scientific irradiation programmes as well as of the R and D programme of the BR2 reactor in 2000 is given

Reactor BR2. Introduction

Energy Technology Data Exchange (ETDEWEB)

Gubel, P

2001-04-01

The BR2 is a materials testing reactor and is still one of SCK-CEN's important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. During the last three years, the availability of the installation was maintained at an average level of 97.6 percent. In the year 2000, the reactor was operated for a total of 104 days at a mean power of 56 MW. In 2000, most irradiation experiments were performed in the CALLISTO PWR loop. The report describes irradiations achieved or under preparation in 2000, including the development of advanced facilities and concept studies for new programmes. An overview of the scientific irradiation programmes as well as of the R and D programme of the BR2 reactor in 2000 is given.

A 2-step cooking method of searing and hot water pasteurization to maximize the safety of refrigerated, vacuum packaged, chicken breast meat.

Science.gov (United States)

Enns, D K; Crandall, P G; O'Bryan, C A; Griffis, C L; Martin, E M

2007-05-01

Americans consume almost 40 kg per capita of chicken each year. Increasing consumption of chicken surpassed pork in 1982 and beef in 1992. The objectives of this study were to examine the effectiveness of a novel, 2-step cooking method of grilling, slicing, vacuum packaging, and hot water pasteurization to inhibit the growth of Listeria monocytogenes in chicken breast meat. Because this study required the use of pilot plant scale pasteurization equipment, Listeria innocua M1, a nonpathogen with slightly greater heat resistance than L. monocytogenes, was used as a surrogate. We first examined the lethal effects of grilling on a boneless skinless chicken breast to mimic cross-contaminated, surface-inoculated Listeria. Searing produced a mean reduction of 2.5 log CFU/g of Listeria and a moisture loss of only 7% (w/w). A 2nd experiment studied the lethal effect of pasteurization of the sliced seared chicken breast. L. innocua M1 inoculated between the slices mimicked contamination in deep muscle. Pasteurization in a 71 degrees C bath (final internal temperature of 66 degrees C) gave an additional 2.3 log CFU/g reduction. L. innocua M1 did not show significant regrowth during a wk of refrigerated storage. The combined 2-step cooking method of searing and pasteurization gave a combined 4.8 log reduction in LI M1. In parallel tests a non-Listeria indicator, Corynebacterium glutamicum, inoculated between sliced, seared chicken, showed a 3 log reduction after pasteurization for 10 min in a 71 degrees C bath compared to 2.3 log reduction of Listeria. Corynebacterium regrowth occurred much faster than did L. innocua M1.

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

Science.gov (United States)

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

2017-07-01

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

An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3-8.

Science.gov (United States)

Jarpe-Ratner, Elizabeth; Folkens, Stephanie; Sharma, Sonika; Daro, Deborah; Edens, Neilé K

Evaluate the effect of a community-based, experiential cooking and nutrition education program on consumption of fruits and vegetables and associated intermediate outcomes in students from low-income families. Quasi-experimental program evaluation by pre-post survey of participating students and their parents. Underserved elementary and middle schools in Chicago. Students (n = 271; 65% girls, 44% Hispanic, 32% African American; 94% eligible for free/reduced price lunch) in grades 3-8 selected by school staff to participate by variable inclusion criteria. 59% of students who applied returned both pre- and post-surveys. Ten-week (2 h/wk) chef-instructor-led program held in cafeteria kitchens after school. Changes in student nutrition knowledge, cooking self-efficacy, fruit and vegetable liking and consumption, and communication to family about healthy eating. Changes from beginning to end of program were analyzed with paired t test. Results were considered significant at P cooking self-efficacy score from 3.2 to 3.6, and vegetable consumption score from 2.2 to 2.4 (all P cooking and nutrition education programs led by chef-instructors may be effective ways to improve nutrition in low-income communities. Copyright © 2016 The Authors. Published by Elsevier Inc. All rights reserved.

Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked.

Science.gov (United States)

Sikora, Elżbieta; Bodziarczyk, Izabela

2012-01-01

Cabbage vegetables, like Brassica group, are perceived as very valuable food products. They have a very good nutritive value, high antioxidant activity and pro-healthy potential. Especially, kale (Brassica oleracea L. var. acephala) is characterized by good nutritional and pro-healthy properties, but this vegetable is not popular in Poland. The aim of this work was to assess the chemical composition and antioxidant activity of kale variety Winterbor F(1) and investigation of cooking process on selected characteristics. The chemical composition and antioxidant activity were determined in leaves of kale Winterbor F(1) variety after three subsequent years of growing. In one season, analyses were performed on raw and cooked leaves. The investigated kale was characterized by high average contents of: β-carotene (6.40 mg/100 g f.m.), vitamin C (62.27 mg/100 g f.m.), alimentary fiber (8.39 g/100 g f.m.) and ash (2.11 g/100 g f.m.). The average amounts of nitrites (III) and (V) were 3.36 mg NaNO(2)/kg f.m. and 1206.4 mg NaNO(3)/kg f.m., respectively. The investigated kale contained polyphenolic compounds at average level of 574.9 mg of chlorogenic acid/100 g f.m., and its antioxidant activity measured as ABTS radical scavenging ability was 33.22 μM Trolox/g of fresh vegetable. It was observed a significant lowering of antioxidant compounds as a result of cooking. The losses of vitamin C were at about 89%, polyphenols at the level of 56%, in calculation on dry mass of the product. The highest stability was shown in the case of beta-carotene, for which the losses were at about 5%. Antioxidant activity of cooked vegetable lowered and reached the level of 38%. There were also some losses observed in macro-components from 13% for zinc to 47% for sodium. The contents of harmful nitrites and nitrates in calculation on dry mass were significantly lower as a result of cooking, by 67% and 78%, respectively. Winterbor F(1) variety of kale has a great nutritive value and high

Impact of cooking and handling conditions on furanic compounds in breaded fish products.

Science.gov (United States)

Pérez-Palacios, T; Petisca, C; Henriques, R; Ferreira, I M P L V O

2013-05-01

This study evaluates the influence of cooking and handling conditions on the quantity of furanic compounds (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran, 5-hydroxymethylfurfural) in breaded fish products. Oven-baking and reheating in the microwave lead to low furanic compounds formation in comparison with deep-frying. The use of olive oil for deep-frying promoted higher levels of furanic compounds than sunflower oil. The amounts of these compounds diminished as the temperature and time of deep-frying decreased as well as after a delay after deep-frying. Thus, the generation of furanic compounds can be minimized by adjusting the cooking method and conditions, such as using an electric oven, deep-frying in sunflower oil at 160°C during 4min, or waiting 10min after cooking. However, these conditions that reduce furanic compounds levels also reduce the content of volatile compounds related to the aroma and flavour of fried foods. In this sense, new efforts should be done to reduce the formation of furanic compounds without being detrimental to the volatile profile. Copyright © 2013 Elsevier Ltd. All rights reserved.

Training for QSC: How McDonald's Makes Library Managers.

Science.gov (United States)

Aycock, Anthony

2001-01-01

Written by a former McDonald's manager who earned a master's degree in library science, this article describes how "QSC"--quality, services, and cleanliness--can be applied to libraries in the same way it is used by restaurants. Argues that libraries are simply businesses that cater to customers. (Contains 42 references.) (NB)

The impact of a new McDonald's restaurant on eating behaviours and perceptions of local residents: A natural experiment using repeated cross-sectional data.

Science.gov (United States)

Thornton, Lukar E; Ball, Kylie; Lamb, Karen E; McCann, Jennifer; Parker, Kate; Crawford, David A

2016-05-01

Neighbourhood food environments are posited as an important determinant of eating behaviours; however causality is difficult to establish based on existing studies. Using a natural experiment study design (incorporating repeated cross-sectional data), we tested whether the development of a new McDonald's restaurant increased the frequency of consumption of McDonald's products amongst local residents in the suburbs of Tecoma (site of a new McDonald's restaurant development) and Monbulk (control site) in Victoria, Australia. Across both sites, the reported frequency of McDonald's consumption did not change during the follow-up surveys. In the context explored, the development of a new McDonald's restaurant has not resulted in an increased consumption of McDonald's products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon.

Science.gov (United States)

Soladoye, O P; Shand, P; Dugan, M E R; Gariépy, C; Aalhus, J L; Estévez, M; Juárez, M

2017-09-01

This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein oxidation (PROTOX) and heterocyclic aromatic amines (HAA) in bacon. Forty-four pork bellies selected from pigs varying in breed, sex and diets to introduce variability in composition were processed as bacon. Sliced-bacon was stored at 4°C either for 2 or 28days and these storage groups were cooked either with microwave or frying pan. Microwave led to significantly higher PROTOX (P0.05) by the cooking methods and storage times. Similarly, the fatty acid composition of pork belly did not significantly influence the production of HAA, TBARS and PROTOX produced in bacon during cooking. Overall, microwave cooking had lesser impact on the production of carcinogenic compounds in bacon with only minor impact on sensory attributes. Copyright © 2017. Published by Elsevier Ltd.

Building reactor operator sustain expert system with C language integrated production system

International Nuclear Information System (INIS)

Ouyang Qin; Hu Shouyin; Wang Ruipian

2002-01-01

The development of the reactor operator sustain expert system is introduced, the capability of building reactor operator sustain expert system is discussed with C Language Integrated Production System (Clips), and a simple antitype of expert system is illustrated. The limitation of building reactor operator sustain expert system with Clips is also discussed

Arthur B. McDonald, Physics Nobel Laureate 2015, at CERN colloquium

CERN Multimedia

Ordan, Julien Marius

2017-01-01

Arthur B. McDonald, Physics Nobel Laureate 2015, photographed at CERN colloquium on the "Science of the Sudbury Neutrino Observatory (SNO) and SNOLAB” given in CERN Main Auditorium on Monday 4 Sep 2017

Safety demonstration test (SR-3/S1C-3/S2C-3/SF-2) plan using the HTTR. Contract research

International Nuclear Information System (INIS)

Nakagawa, Shigeaki; Sakaba, Nariaki; Takamatsu, Kuniyoshi; Takada, Eiji; Tochio, Daisuke; Ohwada, Hiroyuki

2005-03-01

Safety demonstration tests using the HTTR are to be conducted from the FY2002 to verify the inherent safety features and to improve the safety design and evaluation technologies for HTGRs, as well as to contribute to not only the commercial HTGRs but also the research and development for the VHTR that is one of the Generation IV reactor candidates. This paper describes the reactivity insertion test (SR-3), the coolant flow reduction test by tripping of gas circulators (S1C-3, S2C-3), and the partial flow loss of coolant test (SF-2) planned in March 2005 with their detailed test method, procedure and results of pre-test analysis. From the analytical results, it was verified that the negative reactivity feedback effect of the core brings the reactor power safely to a stable level without a reactor scram. (author)

Burden of diseases estimates associated to different red meat cooking practices

DEFF Research Database (Denmark)

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

2014-01-01

. The aim of this study is to compare the burden of disease estimate attributed to red meat consumption processed using different cooking practices.The red meat cooking practices were categorized into three: (A) barbecuing/grilling; (B) frying/broiling and (C) roasting/baking. The associated endpoints......, affected population, intake and dose–response data are obtained by literature survey. The selected endpoints are four types of cancer: colorectal, prostate, breast and pancreatic. The burden of disease per cooking practice, endpoint, sex and age is estimated in the Danish population, using disability...... adjusted life years (DALY) as a common health metric.The results reveal that the consumption of barbecued red meat is associated with the highest disease burden, followed by fried red meat and roasted red meat.The method used to quantify the difference in disease burden of different cooking practices can...

Nákup franchisy: založení provozovny McDonald's

OpenAIRE

Janová, Lucie

2015-01-01

Předmětem této diplomové práce je vytvořit podnikatelský záměr na zřízení pobočky McDonald´s formou franchisy. První část práce je zaměřena na teorii této problematiky. V analytické části za pomoci několika analýz bude zjištěno, jestli založení nové pobočky bude mít smysl. A ve třetí praktické části jsou řešeny podrobnosti vytvoření pobočky McDonald´s. Deal of this master´s thesis is processing of a business plan for a new McDonald’s franchising branch. The first part of the thesis focuses...

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

OpenAIRE

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

2016-01-01

Household air pollution from traditional cook stoves presents a greater health hazard than any other environmental factor. Despite government efforts to support clean-burning cooking fuels, over 700 million people in South Asia could still rely on traditional stoves in 2030. This number could rise if climate change mitigation efforts increase energy costs. Here we quantify the costs of support policies to make clean cooking affordable to all South Asians under four increasingly stringent c...

Future Smart Cooking Machine System Design

Directory of Open Access Journals (Sweden)

Dewi Agushinta R.

2013-11-01

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

Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking

Directory of Open Access Journals (Sweden)

Abdulhameed Asmaa A.

2016-07-01

Full Text Available The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150-200°C with treatment times ranging from 2-6 mins. The texture profile was evaluated in terms of hardness, cohesiveness, gumminess, and chewiness, while the colour parameters were estimated in terms of lightness (L*, redness (a*, yellowness (b*, and total colour difference (∆E. Experimental data showed a gradual reduction in texture parameters as cooking times and temperatures increased. The L* value of the colour showed a linear reduction with cooking condition, while the a*, b*, and ∆E values showed a contrary effects. The decrease in texture parameters and L*-value of colour parameter followed the first-order kinetic model. While, zero-order kinetic model was adapted to fit the a* and b*. The modified first order kinetic showed a good fit for total ∆E. Significant correlations between colour and texture parameters were observed, which showed that a* alone could be used to predict the texture of chicken sausage.

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

International Nuclear Information System (INIS)

El-Sebaii, A.A.; Al-Heniti, S.; Al-Agel, F.; Al-Ghamdi, A.A.; Al-Marzouki, F.

2011-01-01

Research highlights: → Solar cookers must contain a PCM for cooking indoors. → MgCl 2 .6H 2 O when it cycled in a sealed container. → MgCl 2 .6H 2 O shows maximum of 0.1-3.5 o C of supercooling. → MgCl 2 .6H 2 O is a promising PCM for thermal energy storage. -- Abstract: Cooking is the major necessity for people all over the world. It accounts for a major share of energy consumption in developing countries. There is a critical need for the development of alternative, appropriate, affordable methods of cooking for use in developing countries. There is a history for solar cooking since 1650 where they are broadly divided into direct or focusing type, box-type and indirect or advanced solar cookers. The advanced solar cookers have the advantage of being usable indoors and thus solve one of the problems, which impede the social acceptance of solar cookers. The advanced type solar cookers are employing additional solar units that increase the cost. Therefore, the solar cooker must contain a heat storage medium to store thermal energy for use during off-sunshine hours. The main aim of this paper is to investigate the influence of the melting/solidification fast thermal cycling of commercial grade magnesium chloride hexahydrate (MgCl 2 .6H 2 O) on its thermo-physical properties; such as melting point and latent heat of fusion, to be used as a storage medium inside solar cookers. One thousand cycles have been performed in a sealed container under the extra water principle. The thermo-physical properties are measured using the differential scanning calorimetric technique. It is indicated that MgCl 2 .6H 2 O with the extra water principle and hermetically sealing of the container is a promising phase change material (PCM) for cooking indoors and during law intensity solar radiation periods. It is also found from the melting/solidification behavior of MgCl 2 .6H 2 O that it is solidify almost without supercooling; except in few cases where it showed maximum of 0

Cooking decreases observed perfluorinated compound concentrations in fish.

Science.gov (United States)

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

2008-08-27

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

Hydrogeological and Groundwater Flow Model for C, K, L, and P Reactor Areas, Savannah River Site, Aiken, South Carolina

International Nuclear Information System (INIS)

Flach, G.P.

1999-01-01

A regional groundwater flow model encompassing approximately 100 mi 2 surrounding the C, K. L. and P reactor areas has been developed. The Reactor flow model is designed to meet the planning objectives outlined in the General Groundwater Strategy for Reactor Area Projects by providing a common framework for analyzing groundwater flow, contaminant migration and remedial alternatives within the Reactor Projects team of the Environmental Restoration Department

The world of Ronald McDonald: on the trademark and the mediatic sociality

OpenAIRE

Fontenelle, Isleide Arruda

2002-01-01

O palhaço Ronald McDonald -- uma das imagens de marca da Corporação McDonald's -- é tomado como paradigma para pensarmos as relações entre mercado, mídia e entretenimento, as quais tem uma ligação direta com o que estamos conceituando como "socialidade midiática". Enquanto uma metáfora ideal de uma propaganda que parece não querer mais fazer sentido, a história do palhaço nos permite desvendar os sentidos contidos em duas das principais práticas do marketing moderno, a propaganda e a publicid...

MLRS - A lunar/artificial satellite laser ranging facility at the McDonald Observatory

Science.gov (United States)

Shelus, P. J.

1985-01-01

Experience from lunar and satellite laser ranging experiments carried out at McDonald Observatory has been used to design the McDonald Laser Ranging Station (MLRS). The MLRS is a dual-purpose installation designed to obtain observations from the LAGEOS satellite and lunar targets. The instruments used at the station include a telescope assembly 0.76 meters in diameter; a Q-switched doubled neodymium YAG laser with a pulse rate of three nanoseconds; and a GaAs photodetector with Fabry-Perot interferometric filter. A functional diagram of the system is provided. The operating parameters of the instruments are summarized in a table.

Cooking utensils and nutrition

Science.gov (United States)

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

Marketing Communication of Mc Donald´s

OpenAIRE

Baiduanova, Amina

2017-01-01

This bachelor thesis is an analysis of the marketing communications that are used by a large fast food corporation; their application and effectiveness. The main aim is to determine the main directions of the marketing mix in the company, to analyse the current situation, identify gaps and develop concrete proposals and recommendations for the improvement of the marketing mix in the business on the example of McDonald's. At the beginning of this thesis is presented the general information on ...

Neutronics and thermohydraulics of the reactor C.E.N.E.-Part I; Analisis neutronico y termohidraulico del reactor C.E.N.E. Parte I

Energy Technology Data Exchange (ETDEWEB)

Caro, R; Ahnert, C; Naudin, A E; Martinez Fanegas, R; Minguez, E; Rovira, A

1976-07-01

In this report the analysis of neutronics (both statics and kinetics), of the 10 MWt swimming pool reactor C.E.N.E, is included. In each of these chapters is given a short description of the theoretical model used, along with the theoretical versus experimental checking, carried out, whenever possible, with the reactors JEN-I and JEN-II of Junta de Energia Nuclear. (Author) 11 refs.

Neutronics and thermohydraulics of the reactor C.E.N.E. Part II; Analisis neutronico y termohidraulico del reactor C.E.N.E. Parte II

Energy Technology Data Exchange (ETDEWEB)

Caro, R

1976-07-01

In this report the analysis of neutronics thermohydraulics and shielding of the 10 HWt swimming pool reactor C.E.N.E is included. In each of these chapters is given a short description of the theoretical model used, along with the theoretical versus experimental checking carried out, whenever possible, with the reactors JEN-I and JEN-II of Junta de Energia Nuclear. (Author) 11 refs.

Soup Cooking by Thermal Insulation Method

OpenAIRE

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

1992-01-01

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

Qualification of SiC materials for fusion and fission reactors

International Nuclear Information System (INIS)

Ryazanov, Alexander

2009-01-01

Ceramic materials such as silicon carbide (SiC) and SiC/SiC composites are both considered, due to their high-temperature strength, pseudo-ductile fracture behavior and low-induced radioactivity, as candidate materials for fusion reactor (test blanket module for ITER) and high temperature gas-cooled reactors (HTGR). The radiation swelling and creep of SiC are very important physical phenomena that determine the radiation resistance of them in these reactors. Other important problem which exists especially in fusion reactor is an effect of accumulation of high concentrations of helium atoms in SiC (up to 15000-20000 at.ppm) due to (n,α) nuclear reaction on physical mechanical properties. An understanding of the physical mechanism of this phenomenon is very important for the investigations of helium atom effect on radiation swelling in SiC. In this report a compilation of non-irradiated and irradiated properties of SiC are provided and analyzed in terms of their application to fusion and high temperature gas cooled reactors. Special topic of this report is oriented on the micro structural changes in chemically vapor-deposited (CVD) high-purity beta-SiC during neutron and ion irradiations at elevated temperatures. The evolutions of various radiation induced defects including dislocation loops, network dislocations and cavities are presented here as a function of irradiation temperature and fluencies. These observations are discussed in relation with such irradiation phenomena in SiC as low temperature swelling and cavity swelling. One of the main difficulties in the radiation damage studies of SiC materials lies in the absence of theoretical models and interpretation of many physical mechanisms of radiation phenomena including the radiation swelling and creep. The point defects in ceramic materials are characterized by the charge states and they can have an effective charge. The internal effective electrical field is formed due to the accumulation of charged point

Exposure to airborne ultrafine particles from cooking in Portuguese homes.

Science.gov (United States)

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

2012-10-01

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

Assessing the use of frozen pork meat in the manufacture of cooked ham

OpenAIRE

LOS, Francine Gomes Basso; PRESTES, Rosa Cristina; GRANATO, Daniel; SIMÕES, Deise Rosana Silva; ROMAN, Silvane Souza; DEMIATE, Ivo Mottin

2016-01-01

This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in senso...

Safety features of TR-2 reactor

International Nuclear Information System (INIS)

Tuerker, T.

2001-01-01

TR-2 is a swimming pool type research reactor with 5 MW thermal power and uses standard MTR plate type fuel elements. Each standard fuel element consist of 23 fuel plates with a meat + cladding thickness of 0.127 cm, coolant channel clearance is 0.21 cm. Originally TR-2 is designed for %93 enriched U-Al. Alloy fuel meat.This work is based on the preparation of the Final Safety Analyses Report (FSAR) of the TR-2 reactor. The main aspect is to investigate the behaviour of TR-2 reactor under the accident and abnormal operating conditions, which cowers the accident spectrum unique for the TR-2 reactor. This presentation covers some selected transient analyses which are important for the safety aspects of the TR-2 reactor like reactivity induced startup accidents, pump coast down (Loss of Flow Accident, LOFA) and other accidents which are charecteristic to the TR-2

'Acting like chameleons’: on the McDonaldization of private security

NARCIS (Netherlands)

van Steden, R.; de Waard, J.

2013-01-01

Private security is a fragmented industry with tens of thousands of small- and medium-sized suppliers worldwide. However, with the arrival in the market of multinational brands such as Group 4 Securicor and Securitas, we are witnessing a McDonaldization of security commodities. This development

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

CSIR Research Space (South Africa)

Dlamini, NR

2009-07-01

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

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

Science.gov (United States)

Byrne, D V; Bredie, W L P; Mottram, D S; Martens, M

2002-06-01

Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography-mass spectrometry (GC-MS) was carried out on a representative sub-set (160, 180, 190(o)C, stored at 4 °C for 0, 1, 4 days) of the meat samples used in sensory profiling. The effects of cooking and WOF in the sensory and chemical data were analysed using multivariate ANOVA-Partial Least Squares Regression (APLSR). Descriptive profiling indicated that WOF development was described by an increase of 'rancid' and 'sulphur/rubber' sensory notes and a concurrent decrease of chicken 'meaty' characteristics. Increasing cooking temperature resulted in meat samples with a more 'roasted', 'toasted' and 'bitter' sensory nature. Moreover, the 'roasted' character of the meat samples was also related to WOF development. Analysis of the volatile compounds from the chicken patties showed a rapid development of lipid oxidation derived compounds with chill-storage. Such compounds most likely contributed to the 'rancid' aspect of WOF development. Moreover, changes in sulphur-containing compounds were also related to WOF development and were proposed as additional participants in the lipid oxidation reactions. The sensory effects of these compounds were mainly described by the 'sulphur/rubber' note associated with WOF development. Overall, cooking temperature was found to increase the formation of Maillard-derived compounds, however, these did not appear to inhibit WOF development in the chicken patties.

Biodiesel production from waste cooking oil using calcined scallop shell as catalyst

International Nuclear Information System (INIS)

Sirisomboonchai, Suchada; Abuduwayiti, Maidinamu; Guan, Guoqing; Samart, Chanatip; Abliz, Shawket; Hao, Xiaogang; Kusakabe, Katsuki; Abudula, Abuliti

2015-01-01

Highlights: • Calcined scallop shell was used as low-cost and effective catalyst for biodiesel production. • BDF yield from waste cooking oil reached 86% at 65 °C with a catalyst loading amount of 5 wt%. • Calcined scallop shell showed good reusability. • Calcium glyceroxide played an important role on the reusability of calcined scallop shell. • Water in the waste cooking oil had negative effect on the catalytic activity of calcined scallop shell. - Abstract: Transesterification of waste cooking oil (WCO) and methanol by using calcined scallop shell (CSS) as catalyst was carried out in a closed system for biodiesel fuel (BDF) production. It is found that the optimum calcination temperature for the preparation of CSS was 1000 °C. The effects of transesterification temperature, reaction time, methanol/oil molar ratio and catalyst loading amount on the BDF yield were investigated. Compared with the commercial CaO, CSS showed higher catalytic activity and the BDF yield reached 86% at 65 °C with a catalyst loading amount of 5 wt% (WCO basis) and a reaction time of 2 h. The catalyst was reused for 5 cycles whilst the BDF yield decreased 23%. It is found that CaO in CSS was transferred to calcium glyceroxide after the transesterification reaction, and calcium glyceroxide also showed good catalytic activity and reusability. Furthermore, Water content in WCO had negative effect on BDF yield. It is found that BDF yield reduced 15% due to the occurring of saponification when the water content was increased from 0.64% to 2.48%. It is expected that CCS can be used as an alternative and cheap catalyst for the biodiesel production

A new SiC/C bulk FGM for fusion reactor

International Nuclear Information System (INIS)

Changchun, G.; Anhua, W.; Wenbin, C.; Jiangtao, L.

2001-01-01

Graphite is widely used in present Tokamak facilities and a C/C composite has been selected as one of the candidate materials for the ITER. But C-based material has an excessive chemical sputtering yield at 600-1000 K and exhibits irradiation enhanced sublimation at >1200 K under plasma erosion condition, causing serious C-contamination of plasma. Low Z material SiC has several advantages for use in fusion reactor, such as excellent high temperature properties, corrosion resistance, low density, and especially its low activation irradiation. To reduce C contamination during plasma exposure, previously SiC coatings were chemically deposited on the surface of C-substrate, however, the thermal stresses arise on the interface between the coating layers and the substrate under high temperature. Heating/cooling cycle leading to cracks in SiC/C interface, small thickness of coating and long processing time are limiting factors for FGM made with CVD process. In this paper, a new SiC/C bulk FGM has been successfully fabricated with P/M hot pressing process. The chemical sputtering yield, gas desorption performance, thermal shock resistance and physical sputtering performance in Tokamak are outlined in this paper. (author)

Mixed methanol/ethanol on transesterification of waste cooking oil using Mg/Al hydrotalcite catalyst

International Nuclear Information System (INIS)

Ma, Yingqun; Wang, Qunhui; Zheng, Lu; Gao, Zhen; Wang, Qiang; Ma, Yuhui

2016-01-01

Biodiesel production from waste cooking oil using calcined Mg/Al HT (hydrotalcite) as heterogeneous catalyst was investigated. This study describes the calcined Mg/Al HT prepared under optimal conditions to catalyse waste cooking oil for biodiesel preparation and proposes a plausible catalysis mechanism. The catalysts were characterised by Fourier Transform-Infrared, X-ray diffraction, Thermal Gravity Analysis-Differential thermal gravity and Brunner−Emmet−Teller measurements. Hydrotalcite with Mg/Al ratio of 3:1 showed a uniform mesoporous structure, excellent crystallinity, high surface area (270.5 m 2 /g) and good catalytic activity (at 500 °C calcination). The highest biodiesel yield obtained was 95.2% under optimised conditions of alcohol/oil molar ratio of 6:1, methanol/ethanol molar ratio of 4:2, catalyst content of 1.5%, reaction time of 2.5 h, reaction temperature of 80 °C. Mixed methanol/ethanol showed good synergistic effects as an ester exchange agent, and the catalyst was easily separated and recycled. Therefore, Mg/Al hydrotalcite can effectively catalyse waste cooking oil for biodiesel preparation with mixed methanol/ethanol. - Highlights: • Mg/Al hydrotalcite filtered and stirred with acetone has the better dispersion. • Mg/Al hydrotalcite used as catalyst to prepare biodiesel. • Catalytic mechanism of Mg/Al hydrotalcite was investigated. • Mixed Methanol/Ethanol used as transesterification agent to prepare biodiesel. • Regenerative catalyst was assessed to make catalyst reuse well.

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

Energy Technology Data Exchange (ETDEWEB)

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

2014-08-01

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

Biodiesel from Hydrolyzed Waste Cooking Oil Using a S-ZrO2/SBA-15 Super Acid Catalyst under Sub-Critical Conditions

Directory of Open Access Journals (Sweden)

Muhammad Nobi Hossain

2018-01-01

Full Text Available Due to rapid changes in food habits, a substantial amount of waste fat and used oils are generated each year. Due to strong policies, the disposal of this material into nearby sewers causes ecological and environmental problems in many parts of the world. For efficient management, waste cooking oil, a less expensive, alternative and promising feedstock, can be used as a raw material for producing biofuel. In the present study, we produced a biodiesel from hydrolyzed waste cooking oil with a subcritical methanol process using a synthesized solid super acid catalyst, a sulfated zirconium oxide supported on Santa Barbara Amorphous silica (S-ZrO2/SBA-15. The characterization of the synthesized catalyst was carried out using scanning electron microscopy (SEM, X-ray diffraction (XRD, and the Brunauer-Emmett-Teller (BET method. The catalytic effect on biodiesel production was examined by varying the parameters: temperatures of 120 to 200 °C, 5–20 min times, oil-to-methanol mole ratios between 1:5 to 1:20, and catalyst loadings of 1–2.5%. The maximum biodiesel yield was 96.383%, obtained under optimum reaction conditions of 140 °C, 10 min, and a 1:10 oil-to-methanol molar ratio with a 2.0% catalyst loading. We successfully reused the catalyst five times without regeneration with a 90% efficiency. The fuel properties were found to be within the limits set by the biodiesel standard.

Increased SRP reactor power

International Nuclear Information System (INIS)

MacAfee, I.M.

1983-01-01

Major changes in the current reactor hydraulic systems could be made to achieve a total of about 1500 MW increase of reactor power for P, K, and C reactors. The changes would be to install new, larger heat exchangers in the reactor buildings to increase heat transfer area about 24%, to increase H 2 O flow about 30% per reactor, to increase D 2 O flow 15 to 18% per reactor, and increase reactor blanket gas pressure from 5 psig to 10 psig. The increased reactor power is possible because of reduced inlet temperature of reactor coolant, increased heat removal capacity, and increased operating pressure (larger margin from boiling). The 23% reactor power increase, after adjustment for increased off-line time for reactor reloading, will provide a 15% increase of production from P, K, and C reactors. Restart of L Reactor would increase SRP production 33%

Household cooking fuels and technologies in developing economies

International Nuclear Information System (INIS)

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

2011-01-01

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

Thermal design of heat-exchangeable reactors using a dry-sorbent CO2 capture multi-step process

International Nuclear Information System (INIS)

Moon, Hokyu; Yoo, Hoanju; Seo, Hwimin; Park, Yong-Ki; Cho, Hyung Hee

2015-01-01

The present study proposes a multi-stage CO 2 capture process that incorporates heat-exchangeable fluidized-bed reactors. For continuous multi-stage heat exchange, three dry regenerable sorbents: K 2 CO 3 , MgO, and CaO, were used to create a three-stage temperature-dependent reaction chain for CO 2 capture, corresponding to low (50–150 °C), middle (350–650 °C), and high (750–900 °C) temperature stages, respectively. Heat from carbonation in the high and middle temperature stages was used for regeneration for the middle and low temperature stages. The feasibility of this process is depending on the heat-transfer performance of the heat-exchangeable fluidized bed reactors as the focus of this study. The three-stage CO 2 capture process for a 60 Nm 3 /h CO 2 flow rate required a reactor area of 0.129 and 0.130 m 2 for heat exchange between the mid-temperature carbonation and low-temperature regeneration stages and between the high-temperature carbonation and mid-temperature regeneration stages, respectively. The reactor diameter was selected to provide dense fluidization conditions for each bed with respect to the desired flow rate. The flow characteristics and energy balance of the reactors were confirmed using computational fluid dynamics and thermodynamic analysis, respectively. - Highlights: • CO 2 capture process is proposed using a multi-stage process. • Reactor design is conducted considering heat exchangeable scheme. • Reactor surface is designed by heat transfer characteristics of fluidized bed

Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels.

Science.gov (United States)

Voller, L M; Dawson, P L; Han, I Y

1996-12-01

New aseptic processes are being used and refined to produce convenient, shelf stable liquid products containing meat particles. These processes utilize high temperature, short time thermal treatments to minimize food quality change; however, little research has been conducted on the effects of this process on the texture of meat from mature hens traditionally used for canning. The objective of this study was to examine textural and structural changes in meat structure due to different high temperature (HT) heat treatments and meat moisture contents were examined by use of electron microscopy and torsion analyses. Cooked gels of different moisture contents (71.2 to 74.8%) were formulated from spent fowl breast meat and exposed to processing temperatures of 120 or 124 C. The HT processing resulted in stronger (tougher) meat gels that were more deformable (more chewy) than gels that were not processed by HT. Water added prior to cooking was not retained in samples that were cooked and then processed at 124 C, but was retained in the samples processed at 120 C. Electron micrographs showed a more organized and open gel structure in the samples with higher moisture content and lower temperature (120 C) processing compared to the lower moisture and higher (124 C) temperature treatments.

Diferentes níveis de cálcio e o desenvolvimento de plantas de estilosantes (Stylosanthes guyanensis (Aubl. Sw. cv "Cook" Growth of stylo plants as affected by calcium levels (Stylosanthes guyanensis (Aubl. Sw. cv "Cook"

Directory of Open Access Journals (Sweden)

J.D. Rodrigues

1993-09-01

Full Text Available O presente experimento teve como finalidade estudar os efeitos de níveis de cálcio no desenvolvimento de plantas de Stylosanthes guyanensis (Aubl. Sw. cv "Cook", em sua fase vegetativa, através dos parâmetros que compõem a análise fisiológica de crescimento e de que forma estes parâmetros se alteram, em função dos tratamentos utilizados. Delinearam-se quatro tratamentos, a saber: T1 (200 mg de cálcio/litro; T2 (133,33 mg de cálcio/litro; T3 (66,66 mg de cálcio/litro; T4 (omisso em cálcio. O experimento foi instalado em cultivo hidropônico, empregando-se solução nutritiva n° 1 de Hoagland & Arnon (1950 e conduzido em casa de vegetação. O experimento, inteiramente casualizado, obedeceu ao delineamento de parcelas sub-divididas, considerando-se as cinco coletas, realizadas a intervalos de 14 dias como parcelas, sendo os tratamentos empregados definidos como sub-parcelas. A influência dos diferentes tratamentos, foi avaliada através da área foliar (AF, área foliar específica (AFE, razão de massa foliar (RMF e razão de área foliar (RAF. Dos resultados obtidos, pôde-se concluir que plantas de estilosantes, durante a fase de crescimento vegetativo, alcançaram melhor desenvolvimento em níveis de 200 mg de cálcio/litro de solução nutritiva.The influence of calcium levels on the growth of Stylosanthes guyanensis (Aubl. SW. c v "Cook" plants was studied under the following treatments: T1 (200 mg of calcium/litre; T2 (133.33 mg of calcium/litre; T3 (66.66 mg of calcium/litre and T4 (without calcium. The study was carried out in a hydroponic media with Hoagland & Arnon's number one nutrient solution. The experiment was designed as a completely randomized split-plot design, considering the five samplings performed in 14 day intervals as main plots. The influence of different treatments was evaluated through leaf area (LA, specific leaf area (SLA, leaf weight ratio (LWR, and leaf area ratio (LAR. The results obtained indicated

Creep crack growth in a reactor pressure vessel steel at 360 deg C

Energy Technology Data Exchange (ETDEWEB)

Wu, Rui; Seitisleam, F; Sandstroem, R [Swedish Institute for Metals Research, Stockholm (Sweden)

1999-12-31

Plain creep (PC) and creep crack growth (CCG) tests at 360 deg C and post metallography were carried out on a low alloy reactor pressure vessel steel (ASTM A508 class 2) with different microstructures. Lives for the CCG tests were shorter than those for the PC tests and this is more pronounced for simulated heat affected zone microstructure than for the parent metal at longer lives. For the CCG tests, after initiation, the cracks grew constantly and intergranularly before they accelerated to approach rupture. The creep crack growth rate is well described by C*. The relations between reference stress, failure time and steady crack growth rate are presented for the CCG tests. It is demonstrated that the failure stress due to CCG is considerably lower than the yield stress at 360 deg C. Consequently, the CCG will control the static strength of a reactor vessel. (orig.) 17 refs.

Creep crack growth in a reactor pressure vessel steel at 360 deg C

Energy Technology Data Exchange (ETDEWEB)

Rui Wu; Seitisleam, F.; Sandstroem, R. [Swedish Institute for Metals Research, Stockholm (Sweden)

1998-12-31

Plain creep (PC) and creep crack growth (CCG) tests at 360 deg C and post metallography were carried out on a low alloy reactor pressure vessel steel (ASTM A508 class 2) with different microstructures. Lives for the CCG tests were shorter than those for the PC tests and this is more pronounced for simulated heat affected zone microstructure than for the parent metal at longer lives. For the CCG tests, after initiation, the cracks grew constantly and intergranularly before they accelerated to approach rupture. The creep crack growth rate is well described by C*. The relations between reference stress, failure time and steady crack growth rate are presented for the CCG tests. It is demonstrated that the failure stress due to CCG is considerably lower than the yield stress at 360 deg C. Consequently, the CCG will control the static strength of a reactor vessel. (orig.) 17 refs.

McDonald and Company Securities Library User Survey, 1996.

Science.gov (United States)

Wolfgram, Derek E.

The library of McDonald and Company Securities is important to the success of the business and its employees. This study assesses the needs and expectations of the library users, and analyzes how well the current library services are meeting those needs and expectations. A questionnaire was distributed to a large random sample of the firm's…

Hydrogeological and Groundwater Flow Model for C, K, L, and P Reactor Areas, Savannah River Site, Aiken, South Carolina

Energy Technology Data Exchange (ETDEWEB)

Flach, G.P.

1999-02-24

A regional groundwater flow model encompassing approximately 100 mi{sup 2} surrounding the C, K. L. and P reactor areas has been developed. The Reactor flow model is designed to meet the planning objectives outlined in the General Groundwater Strategy for Reactor Area Projects by providing a common framework for analyzing groundwater flow, contaminant migration and remedial alternatives within the Reactor Projects team of the Environmental Restoration Department.

Reactor BR2. Introduction

International Nuclear Information System (INIS)

Gubel, P.

2002-01-01

The BR2 materials testing reactor is one of SCK-CEN's most important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. In 2001, the reactor was operated for a total of 123 days at a mean power of 59 MW in order to satisfy the irradiation conditions of the internal and external programmes using mainly the CALLISTO PWR loop. The mean consumption of fresh fuel elements was 5.26 per 1000 MWd. Main achievements in 2001 included the development of a three-dimensional full-scale model of the BR2 reactor for simulation and prediction of irradiation conditions for various experiments; the construction of the FUTURE-MT device designed for the irradiation of fuel plates under representative conditions of geometry, neutron spectrum, heat flux and thermal-hydraulic conditions and the development of in-pile instrumentation and a data acquisition system

Reactor BR2. Introduction

Energy Technology Data Exchange (ETDEWEB)

Gubel, P

2002-04-01

The BR2 materials testing reactor is one of SCK-CEN's most important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. In 2001, the reactor was operated for a total of 123 days at a mean power of 59 MW in order to satisfy the irradiation conditions of the internal and external programmes using mainly the CALLISTO PWR loop. The mean consumption of fresh fuel elements was 5.26 per 1000 MWd. Main achievements in 2001 included the development of a three-dimensional full-scale model of the BR2 reactor for simulation and prediction of irradiation conditions for various experiments; the construction of the FUTURE-MT device designed for the irradiation of fuel plates under representative conditions of geometry, neutron spectrum, heat flux and thermal-hydraulic conditions and the development of in-pile instrumentation and a data acquisition system.

Management závěrečného turnaje McDonalds cup 2015

OpenAIRE

Kafka, Dominik

2016-01-01

Title: Management of the McDonald's Cup 2015 final tournament Objectives: The main objective of this thesis is to provide a detailed analysis of the management of the McDonald's Cup 2015 final tournament known as the Festival of Football, to present its strengths, weaknesses, potential opportunities and threats and then, based on previous analyses, to create a list of suggestions and recommendations leading to the elimination of the weaknesses and threats and thus to development, increase of ...

Environmental exposure to cooking oil fumes and cervical intraepithelial neoplasm

International Nuclear Information System (INIS)

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

2004-01-01

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

Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs.

Science.gov (United States)

Maughan, Curtis; Chambers, Edgar; Godwin, Sandria; Chambers, Delores; Cates, Sheryl; Koppel, Kadri

2016-06-01

Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n = 101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs. The end point temperature for the cooked products was taken (outside the view of consumers) within 30 s after the consumers indicated they were finished cooking. Thermometer use while cooking was low, although marginally higher than that of some previous studies: only 37% of consumers used a thermometer for chicken breasts and only 22% for turkey patties. No one used a thermometer for fried or scrambled eggs. Only 77% of the chicken and 69% of the turkey was cooked to a safe temperature (165°F [74°C]), and 77% of scrambled and 49% of fried eggs reached a safe temperature (160°F [71°C]). Safe hand washing was noted in only 40% of respondents after handling the chicken breast and 44% after handling the ground turkey patty. This value decreased to 15% after handling raw eggs for fried eggs and to 17% for scrambled eggs. These results show that there is a high prevalence of unsafe behaviors (undercooking and poor hand washing technique) when cooking poultry and eggs and a great need for improvement in consumer behavior with poultry and eggs.

Cognitive capacities for cooking in chimpanzees

OpenAIRE