Using the Melamine Contamination of Foods to Enhance the Chemistry Classroom

Science.gov (United States)

Kimbrough, Doris Renate; Jensen, Anna Chick

2010-01-01

An introduction to the chemistry of the triazine compound, melamine, is presented as well as a brief discussion of the health impacts on humans and pets when melamine contaminates milk products and pet food. Melamine has repeatedly been in the news, and its topical nature provides an excellent springboard for applications of a variety of chemical…

Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills

OpenAIRE

Julie Lisa Dunne

2014-01-01

This paper describes the author’s experience over the last several years of implementing an alternative Food Chemistry laboratory practical model for a group of third-year BSc Nutraceuticals students. The initial main objectives were to prepare students for the more independent final-year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow...

Food Group Categories of Low-Income African American Women

Science.gov (United States)

Lynch, Elizabeth B.; Holmes, Shane

2011-01-01

Objective: Describe lay food group categories of low-income African American women and assess the overlap of lay food groups and MyPyramid food groups. Design: A convenience sample of African American mothers from a low-income Chicago neighborhood performed a card-sorting task in which they grouped familiar food items into food groups. Setting:…

Radiation chemistry of amino acids and peptides in aqueous solutions

International Nuclear Information System (INIS)

Simic, M.G.

1978-01-01

Radiation chemistry relevant to radiation preservation of high protein foods is reviewed. Some conclusions concerning the chemistry of irradiated amino acids, peptides, and proteins have been derived from product analysis of γ-irradiated solutions while the main mechanistic considerations result from the chemistry and kinetics of free radical intermediates observed by pulse radiolysis. The precursors of chemistry in not too concentrated solutions ( - , OH, and H. Their reactivity with molecules and their preference for characteristic groups within the molecule are discussed. The reviewed reactions of the model systems are accountable for a variety of radiolytic products found in irradiated foods. From detailed understanding of radiation chemistry in aqueous and frozen systems formation of many classes of compounds can be predicted or entirely eliminated in order to corroborate and extend the conclusions reached from the animal feeding experiments concerning the formation of toxic, mutagenic, and carcinogenic compounds and/or reduction of the nutritional value of foods

The prospect of food irradiation and the contribution of radiation chemistry to enact the hygienic safety standard of irradiated foods

International Nuclear Information System (INIS)

Wu Jilan; Yuan Rongyao

1986-01-01

Now, it is said that we are at the dawn of food irradiation application both nationally and internationally. However, referring to the acceptability of customers the labeling of irradiated foods has been a nightmare to the food processors. On the other hand the recommended international standard has the shortcomings of thinking in absolute terms. In this paper a proposal which puts special emphasis on enacting hygienic safety standard of individual irradiated food is recommended. The hygienic safety standard of the irradiated food may be classified in three classes: 1) its hygienic safety standard is similar to that of common food; 2) the maximum permissible quantities of harmful compounds induced by radiation must be controlled; and 3) the quantity of unique radiolysis products may by dutermined. Radiation chemistry plays an important role in enacting the hygienic safety standard of irradiated foods. For international cooperation in this field some suggestions are made

Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills

Directory of Open Access Journals (Sweden)

Julie Lisa Dunne

2014-10-01

Full Text Available This paper describes the author’s experience over the last several years of implementing an alternative Food Chemistry laboratory practical model for a group of third-year BSc Nutraceuticals students. The initial main objectives were to prepare students for the more independent final-year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The first year of the project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and audio feedback podcasts. Student evaluation after one year suggested the case group felt more prepared for final-year research projects and work placement owing to the redesign of the laboratory assessment. This, together with general positive feedback across several indicators, was proof of concept, and was a foundation for an improved model. The improvements related to the organisation and management of the project, but the same pedagogical approach has been retained. The second year saw the introduction of a more rigorous and easier to manage peer evaluation though use of the online Comprehensive Assessment for Team-Member Effectiveness (CATME tool. The most recent revision has included a Project Wiki hosted on Blackboard to facilitate the organisation, communication, assessment and feedback of student-generated resources.More recently, the final-year students who had participated in the peer-teaching Food Chemistry labs when in third year have been evaluated. This evaluation took place following their research projects, and suggests that the peer-teaching model better prepared them for these activities, compared to traditional laboratories.

CONSIDERATIONS ON ROMANIA’S AGRO-FOOD EXPORT AND IMPORT BY EUROPEAN UNION COUNTRY GROUP AND AGRO-FOOD PRODUCT GROUP

Directory of Open Access Journals (Sweden)

Agatha POPESCU

2013-10-01

Full Text Available The goal of the paper was the analysis of Romania’s the agro-food export, import and trade balance by the EU country group and agro-food product group based on the statistical data in the year 2010 in order to identify the commercial relationships with a positive and respectively a negative impact of the trade balance. The EU trade partners were divided into 4 groups: Central Eastern (CE, Western (W, Northern (N and Southern (S EU countries and the agro-food product groups were: Live animals and preparations of animal origin, Vegetal products, Fats and oils of vegetal and animal origin, Food, beverages and tobacco. The data were processed using the share and comparison methods. In 2010, Romania registered a negative agro-food trade balance with a deficit of Euro thousand 903,148.This was due to the unefficient commerce with the CE and W EU countries, which together recorded Euro Thousand 1,400,298 deficit. The balance was positively influenced by the Southern EU trade partners whose contribution accounted for Euro thousand 513,953. Therefore, the agro-food trade has to be intensified with the Southern EU countries and to become more relaxed with the CE and W EU countries, especially regarding imports. Live animals are mainly required in the CE and W EU countries, vegetal products in the W and S EU countries, fats and oils in the CE and S EU countries, and finally, food, beverages and tobacco in the S and the CE EU countries. Agro-food imports have to be substantially diminished as long as Romania’ s agriculture is able to produce for the internal market and export has to be intensified especially with the countries with a positive impact on the trade balance.

Vegetarian Choices in the Protein Foods Group

Science.gov (United States)

... foods selected are adequate. Protein sources from the Protein Foods Group for vegetarians include eggs (for ovo-vegetarians), beans and peas, nuts, nut butters, and soy products (tofu, tempeh, ...

New trends and developments in radiation chemistry

International Nuclear Information System (INIS)

1989-10-01

Radiation chemistry is a branch of chemistry that studies chemical transformations in materials exposed to high-energy radiations. It uses radiation as the initiator of chemical reactions. Practical applications of radiation chemistry today extend to many fields, including health care, food and agriculture, manufacturing, industrial pollution abatement, biotechnology and telecommunications. The important advantage of radiation chemistry lies in its ability to be used to produce, and study, almost any reactive atomic and molecular species playing a part in chemical reactions, synthesis, industrial processes, or in biological systems. The techniques are applicable to gaseous, liquid, solid, and heterogeneous systems. By combining different techniques of radiation chemistry with analytical chemistry, the reaction mechanism and kinetics of chemical reactions are studied. In November 1988 in Bologna, Italy, the IAEA convened an advisory group meeting to assess new trends and developments in radiation chemistry. The present publication includes most of the contributions presented at the meeting. Refs, figs and tabs

Food processing with linear accelerators

International Nuclear Information System (INIS)

Wilmer, M.E.

1987-01-01

The application of irradiation techniques to the preservation of foods is reviewed. The utility of the process for several important food groups is discussed in the light of work being done in a number of institutions. Recent findings in food chemistry are used to illustrate some of the potential advantages in using high power accelerators in food processing. Energy and dosage estimates are presented for several cases to illustrate the accelerator requirements and to shed light on the economics of the process

Differences between food group reports of low energy reporters and non-low energy reporters on a food frequency questionnaire

Science.gov (United States)

Millen, Amy E.; Tooze, Janet A.; Subar, Amy F.; Kahle, Lisa L.; Schatzkin, Arthur; Krebs-Smith, Susan M.

2013-01-01

Background Low-energy reporters (LERs) and non-LERs differ with respect to a number of characteristics, including self-reported intake of foods. Limited data exists investigating food intake differences with LERs identified using doubly labeled water (DLW). Objective In the Observing Protein and Energy Nutrition Study (September, 1999-March, 2000), differences were examined between food group reports of LERs and non-LERs on a food frequency questionnaire (FFQ) (n=440). Design LERs were identified using DLW. LERs' (n=220) and non-LERs' (n=220) reports of 43 food groups on the FFQ were examined in three ways: whether they reported consuming a food group (yes/no), how frequently they reported consuming it (times/day), and the reported portion size (small, medium, or large). Analyses were adjusted for total energy expenditure from DLW. Results LERs compared to non-LERs were less likely to report consumption for one food group among women (soft drinks/regular) and no food groups among men. Reported mean daily frequency of consumption was lower in LERs compared to non-LERs for 23 food groups among women and 24 food groups among men (18 food groups were similar in men and women). Additionally, reported mean portion sizes were smaller for LERs compared to non-LERs for 6 food groups among women and 5 food groups among men (3 food groups were similar in men and women). Results varied minimally by sex and body mass index (BMI). Conclusions LERs as compared to non-LERs were more likely to differ regarding their reported frequency of consumption of food groups than their reported consumption (yes/no) of the food groups or the food groups' reported portion sizes. Results did not vary greatly by sex or BMI. It still remains to be known whether improvement in questionnaire design or additional tools or methods would lead to a decrease in differential reporting due to LER status on an FFQ. PMID:19559136

"Chemistry Is in the News": Assessing Intra-Group Peer Review

Science.gov (United States)

Carson, Kathleen M.; Glaser, Rainer E.

2010-01-01

Interdisciplinarity is rapidly becoming a norm within both the professional and academic worlds, and the ability to collaborate is becoming an essential skill for all graduates. "Chemistry Is in the News" ("CIITN") is a curriculum that aims to teach students this skill by engaging student collaborative groups in a project that…

Validation of a food frequency questionnaire to assess food group intake by pregnant women.

Science.gov (United States)

Barbieri, P; Crivellenti, L C; Nishimura, R Y; Sartorelli, D S

2015-01-01

Previous studies conducted among pregnant women to test the accuracy of food frequency questionnaires (FFQ) for estimating food group intake were restricted to one specific trimester of pregnancy. The present study aimed to validate a FFQ for assessing the intake of food groups throughout pregnancy. In total, 75 adult pregnant Brazilian women were evaluated. Dietary intake was assessed by the FFQ (completed at the third trimester of pregnancy) and by three 24-h dietary recalls; one in each trimester of pregnancy. The food items were classified into 20 groups. Adequate deatenuatted Pearson correlation coefficients (>0.4) were observed for the intake of bread/cake, butter/margarine; milk/dairy products; soft drinks/artificial juices; coffee/tea; and pastries/sandwiches. The FFQ served poorly for estimating fruit and vegetable intake. A high percentage (>70%) of women were classified into the same or adjacent quartiles for estimates of cookies/crackers, butter/margarine, milk/dairy products, fruit juices, soft drinks/artificial juices, coffee/tea, roots, rice, beans, meat/chicken/sausages, fried foods, fish, eggs, sweets/sugars, and pastries/sandwiches. Nevertheless, the agreement of joint classification between the dietary methods was mostly into adjacent quartiles, rather than in the same quartile, and low values of kappa were found. The data reported in the present study suggest that the FFQ might not be an appropriate dietary method for evaluating food group intake throughout pregnancy. The joint classification between methods by categories of intake of food groups was mostly into adjacent quartiles, which could lead to attenuated associations when investigating diet-disease relationships during pregnancy. © 2014 The British Dietetic Association Ltd.

Food Group Intake and Micronutrient Adequacy in Adolescent Girls

Directory of Open Access Journals (Sweden)

M. Loring Bradlee

2012-11-01

Full Text Available This study explores the contribution of food group intakes to micronutrient adequacy among 2379 girls in the National Growth and Health Study during three age periods (9–13, 14–18, and 19–20 years. Data on food and nutrient intakes from 3-day diet records over 10 years were used to estimate mean intakes and percent meeting Dietary Guidelines (DGA recommendations for food intakes and Institute of Medicine’s recommendations for vitamins and minerals. More than 90% of girls failed to consume the recommended amounts of fruit, vegetables and dairy; 75% consumed less than the recommended amounts in the “meat” group. The vast majority of girls of all ages had inadequate intakes of calcium, magnesium, potassium, and vitamins D and E. In contrast, they consumed >750 kcal/day (~40% of total energy from the DGA category of solid fat and added sugars, about five times the recommended maximum intakes. This study shows the importance of consuming a variety of foods in all five food groups, including those that are more energy dense such as dairy and meats, in order to meet a broad range of nutrient guidelines. Diet patterns that combined intakes across food groups led to greater improvements in overall nutritional adequacy.

Food Group Intake and Micronutrient Adequacy in Adolescent Girls

Science.gov (United States)

Moore, Lynn L.; Singer, Martha R.; Qureshi, M. Mustafa; Bradlee, M. Loring; Daniels, Stephen R.

2012-01-01

This study explores the contribution of food group intakes to micronutrient adequacy among 2379 girls in the National Growth and Health Study during three age periods (9–13, 14–18, and 19–20 years). Data on food and nutrient intakes from 3-day diet records over 10 years were used to estimate mean intakes and percent meeting Dietary Guidelines (DGA) recommendations for food intakes and Institute of Medicine’s recommendations for vitamins and minerals. More than 90% of girls failed to consume the recommended amounts of fruit, vegetables and dairy; 75% consumed less than the recommended amounts in the “meat” group. The vast majority of girls of all ages had inadequate intakes of calcium, magnesium, potassium, and vitamins D and E. In contrast, they consumed >750 kcal/day (~40% of total energy) from the DGA category of solid fat and added sugars, about five times the recommended maximum intakes. This study shows the importance of consuming a variety of foods in all five food groups, including those that are more energy dense such as dairy and meats, in order to meet a broad range of nutrient guidelines. Diet patterns that combined intakes across food groups led to greater improvements in overall nutritional adequacy. PMID:23201841

Chemistry in Context: Analysis of Thematic Chemistry Videos Available Online

Science.gov (United States)

Christensson, Camilla; Sjöström, Jesper

2014-01-01

United Nations declared 2011 to be the International Year of Chemistry. The Swedish Chemical Society chose twelve themes, one for each month, to highlight the connection of chemistry with everyday life. Examples of themes were fashion, climate change, love, sports, communication, health issues, and food. From the themes various context-based…

Steam Generator Owners Group PWR secondary water chemistry guidelines

International Nuclear Information System (INIS)

Welty, C.S. Jr.; Green, S.J.

1985-01-01

In 1981 the Steam Generator Owners Group (SGOG), a group of domestic and foreign pressurized water reactor (PWR) owners, developed and issued the PWR secondary water chemistry guidelines. The guidelines were prepared in response to the growing recognition that a majority of the problems causing reduced steam generator reliability (e.g., denting, wasteage, pitting, etc.) were related to secondary (steam) side water purity. The guidelines were subsequently issued as an Electric Power Research Institute (EPRI) report. In 1984 they were revised to reflect industry experience in adopting the original issuance and to incorporate new information on causes of corrosion damage. The guidelines have been endorsed and their adoption recommended by the SGOG

Reliability and validity of child/adolescent food frequency questionnaires that assess foods and/or food groups.

Science.gov (United States)

Kolodziejczyk, Julia K; Merchant, Gina; Norman, Gregory J

2012-07-01

Summarize the validity and reliability of child/adolescent food frequency questionnaires (FFQs) that assess food and/or food groups. We performed a systematic review of child/adolescent (6-18 years) FFQ studies published between January 2001 and December 2010 using MEDLINE, Cochrane Library, PsycINFO, and Google Scholar. Main inclusion criteria were peer reviewed, written in English, and reported reliability or validity of questionnaires that assessed intake of food/food groups. Studies were excluded that focused on diseased people or used a combined dietary assessment method. Two authors independently selected the articles and extracted questionnaire characteristics such as number of items, portion size information, time span, category intake frequencies, and method of administration. Validity and reliability coefficients were extracted and reported for food categories and averaged across food categories for each study. Twenty-one studies were selected from 873, 18 included validity data, and 14 included test-retest reliability data. Publications were from the United States, Europe, Africa, Brazil, and the south Pacific. Validity correlations ranged from 0.01 to 0.80, and reliability correlations ranged from 0.05 to 0.88. The highest average validity correlations were obtained when the questionnaire did not assess portion size, measured a shorter time span (ie, previous day/week), was of medium length (ie, ≈ 20-60 items), and was not administered to the child's parents. There are design and administration features of child/adolescent FFQs that should be considered to obtain reliable and valid estimates of dietary intake in this population.

Contribution of Food Groups to Energy and Nutrient Intakes in Five Developed Countries

Directory of Open Access Journals (Sweden)

Nancy Auestad

2015-06-01

Full Text Available Economic growth in developing countries and globalization of the food sector is leading to increasingly similar food consumption patterns worldwide. The aim of this study was to describe similarities and differences in the contributions of main food groups to energy and nutrient intakes in five developed countries across three continents. We obtained summary reports of national food consumption survey data from Australia, France, Denmark, the Netherlands, and the United States. Survey years spanned 2003–2012; sample size ranged from 1444 to 17,386. To mitigate heterogeneity of food groups across countries, we recategorized each survey’s reported food groups and subgroups into eight main food groups and, for three countries, a ninth “mixed dishes” group. We determined the percent contribution of each food group to mean daily intakes of energy, saturated fat, sodium, fiber, and ten vitamins and minerals that are commonly under-consumed. Differences in findings from surveys utilizing a foods-as-consumed versus a disaggregated or ingredients approach to food group composition and contributions from the milk and milk products group, a source of several under-consumed nutrients, were explored. Patterns of food group contributions to energy and nutrient intakes were generally similar across countries. Some differences were attributable to the analytical approach used by the surveys. For the meat/protein, milk and milk products, vegetables, and fruit groups, percent contributions to key nutrient intakes exceeded percent contributions to energy intake. The mixed dishes group provided 10%–20% of total daily energy and a similar 10%–25% of the daily intake of several nutrients. This descriptive study contributes to an understanding of food group consumption patterns in developed countries.

Contribution of Food Groups to Energy and Nutrient Intakes in Five Developed Countries

Science.gov (United States)

Auestad, Nancy; Hurley, Judith S.; Fulgoni, Victor L.; Schweitzer, Cindy M.

2015-01-01

Economic growth in developing countries and globalization of the food sector is leading to increasingly similar food consumption patterns worldwide. The aim of this study was to describe similarities and differences in the contributions of main food groups to energy and nutrient intakes in five developed countries across three continents. We obtained summary reports of national food consumption survey data from Australia, France, Denmark, the Netherlands, and the United States. Survey years spanned 2003–2012; sample size ranged from 1444 to 17,386. To mitigate heterogeneity of food groups across countries, we recategorized each survey’s reported food groups and subgroups into eight main food groups and, for three countries, a ninth “mixed dishes” group. We determined the percent contribution of each food group to mean daily intakes of energy, saturated fat, sodium, fiber, and ten vitamins and minerals that are commonly under-consumed. Differences in findings from surveys utilizing a foods-as-consumed versus a disaggregated or ingredients approach to food group composition and contributions from the milk and milk products group, a source of several under-consumed nutrients, were explored. Patterns of food group contributions to energy and nutrient intakes were generally similar across countries. Some differences were attributable to the analytical approach used by the surveys. For the meat/protein, milk and milk products, vegetables, and fruit groups, percent contributions to key nutrient intakes exceeded percent contributions to energy intake. The mixed dishes group provided 10%–20% of total daily energy and a similar 10%–25% of the daily intake of several nutrients. This descriptive study contributes to an understanding of food group consumption patterns in developed countries. PMID:26061017

The unitary-group formulation of quantum chemistry

International Nuclear Information System (INIS)

Campbell, L.L.

1990-01-01

The major part of this dissertation establishes group theoretical techniques that are applicable to the quantum-mechanical many-body atomic and molecular problems. Several matrix element evaluation methods for many-body states are developed. The generator commutation method using generator states is presented for the first time as a complete algorithm, and a computer implementation of the method is developed. A major result of this work is the development of a new method of calculation called the freeon tensor product (FTP) method. This method is much simpler and for many purposes superior to the GUGA procedure (graphical unitary group approach), widely used in configuration interaction calculations. This dissertation is also concerned with the prediction of atomic spectra. In principle spectra can be computed by the methods of ab initio quantum chemistry. In practice these computations are difficult, expensive, time consuming, and not uniformly successful. In this dissertation, the author employs a semi-empirical group theoretical analysis of discrete spectra is the exact analog of the Fourier analysis of continuous functions. In particular, he focuses on the spectra of atoms with incomplete p, d, and f shells. The formulas and techniques are derived in a fashion that apply equally well for more complex systems, as well as the isofreeon model of spherical nuclei

A procedure for grouping food consumption data for use in food allergen risk assessment

DEFF Research Database (Denmark)

Birot, Sophie; Madsen, Charlotte Bernhard; Kruizinga, Astrid G.

2017-01-01

Food allergic subjects need to avoid the allergenic food that triggers their allergy. However, foods can also contain unintended allergens. Food manufacturers or authorities need to perform a risk assessment to be able to decide if unintended allergen presence constitutes a risk to food allergic...... consumers. One of the input parameters in risk assessment is the amount of a given food consumed in a meal. There has been little emphasis on how food consumption data can be used in food allergen risk assessment. The aim of the study was to organize the complex datasets from National Food Consumption...... Surveys from different countries (France, Netherlands and Denmark) to be manageable in food allergen risk assessment. To do this, a two-step method was developed. First, based on initial groups of similar food items, the homogeneity of consumption was evaluated using a customized clustering method. Then...

NanoChemistry Group at DTU uses NanoSight's NTA System for Nanoparticle Characterization

DEFF Research Database (Denmark)

2011-01-01

(Nanowerk News) NanoSight, leading manufacturers of unique nanoparticle characterization technology, describes how the Nano Chemistry group at DTU Copenhagen is utilizing nanoparticle tracking analysis, NTA, in its research and teaching programs....

Motivations for choosing various food groups based on individual foods.

Science.gov (United States)

Phan, Uyen T X; Chambers, Edgar

2016-10-01

Understanding "why people eat what they eat" is important for improving the lives of people around the world by helping provide industrial and social solutions for people to have greater pleasure and health from the foods they choose. The objective of this study was to investigate the motivations behind everyday choices of different food groups using a bottom-up approach that targeted the specific choices of foods and beverages people consumed at various times of a day. This study was conducted using an online survey included questions related to demographics, the most recent meal including specific food choices, and a slightly modified Eating Motivation Surveys (2 motivations were added, and Check-All-That-Apply procedure was used), which contained 50 sub-scales to measure 17 motivations including such topics as Liking, Pleasure, Convenience, Health, Price, Variety Seeking etc. A total of 198 participants have completed the surveys. Data were analyzed by Correspondence Analysis. Liking was found to be the strongest motivation that drove people to select all sorts of foods. Need and Hunger and Convenience were the main motivations for baked products, "fast" foods, sausages and meats, and snack foods while Health and Weight Control were found to be the main driving factors for vegetables, fruits & fruit juices, nuts, seeds, dairy & egg, and poultry products. Sweets were linked to Pleasure. For beverages, people were motivated most by Heath and Weight Control to choose water and tea. Coffee was used due to Habits; soda was because of Pleasure and alcoholic was for socialization purposes. This study provided developers, marketers, health educators, etc. With a new method to understand food choice in order to promote better eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

Interaction-Strength Interpolation Method for Main-Group Chemistry : Benchmarking, Limitations, and Perspectives

NARCIS (Netherlands)

Fabiano, E.; Gori-Giorgi, P.; Seidl, M.W.J.; Della Sala, F.

2016-01-01

We have tested the original interaction-strength-interpolation (ISI) exchange-correlation functional for main group chemistry. The ISI functional is based on an interpolation between the weak and strong coupling limits and includes exact-exchange as well as the Görling–Levy second-order energy. We

Food group contribution of essential elements of the Sao Paulo State market basket

International Nuclear Information System (INIS)

Avegliano, Roseane P.; Maihara, Vera A.; Silva, Fabio F. da

2009-01-01

To establish a Market Basket of Sao Paulo state seventy-one foods, with a mean consumption of more than 2 g day -1 per person, were grouped into 30 food categories. The food groups were: cereals, leguminous, leafy vegetables, fruity vegetables, tuberous vegetables, tropical fruits, other fruits, flours, pastas, breads, biscuits, prime grade beef, standard grade beef, pork meats, other meats, poultry, milk/cream, other dairy products, sugars, sweets, salts, sauces, oils, fats, alcoholic beverages, non-alcoholic beverages, coffee, ready-made dishes, saltwater and freshwater fishes. Information about individual food consumption was obtained from a recent national household food budget survey 'POF 2002-2003' conducted by the Brazilian Institute for Geography and Statistics from July 2002 to June 2003. Sampling and kitchen preparation of foods were carried out in restaurants of the University of Sao Paulo. Each food item was individually prepared table-ready. Foods of the same group were mixed, homogenized, pulverized and analyzed for the determination of Ca, Cr, Fe, K, Na and Zn concentrations by Instrumental Neutron Activation Analysis. Average daily intake of each element was calculated by multiplying the element concentration in the food by the corresponding weight of the ready-to-consume food group. The contribution of each food group to the total daily intake of elements by the ready-to-consume food groups of the Market Basket was evaluated. The food groups representing the highest contributions were salts: 79% Na; breads: 37% Fe and 46% Cr; cereals: 19% Zn and milk/cream: 58% Ca and 24% K. (author)

USSR Report, Chemistry

National Research Council Canada - National Science Library

1986-01-01

This USSR Report on Chemistry contains articles on Aerosols, Adsorption, Biochemistry, Catalysis, Chemical Industry, Coal Gasification, Electrochemistry, Explosives and Explosions, Fertilizers, Food...

SPECIAL ISSUE DEDICATED TO THE 10TH ANNIVERSARY OF THE CHEMISTRY JOURNAL OF MOLDOVA. GENERAL, INDUSTRIAL AND ECOLOGICAL CHEMISTRY

OpenAIRE

Gheorghe DUCA

2016-01-01

Ten years ago, in 2006, CHEMISTRY JOURNAL OF MOLDOVA. General, Industrial and Ecological Chemistry was founded by the Institute of Chemistry of Academy of Sciences of Moldova and Moldova State University. Chemistry Journal of Moldova is an open access, international indexed and peer-reviewed journal that publishes papers of high quality containing original results in the areas of Chemical Sciences, such as analytical chemistry, ecological chemistry, food chemistry, industrial chem...

Food prices and consumer demand: differences across income levels and ethnic groups.

Directory of Open Access Journals (Sweden)

Cliona Ni Mhurchu

Full Text Available BACKGROUND: Targeted food pricing policies may improve population diets. To assess their effects on inequalities, it is important to determine responsiveness to price changes across income levels and ethnic groups. OBJECTIVE: Our goal was to estimate price elasticity (PE values for major commonly consumed food groups in New Zealand, by income and ethnicity. PE values represent percentage change in demand associated with 1% change in price of that good (own-PE or another good (cross-PE. DESIGN: We used food expenditure data from national household economic surveys in 2007/08 and 2009/10 and Food Price Index data from 2007 and 2010. Adopting an Almost Ideal Demand System approach, own-PE and cross-PE estimates were derived for 24 food categories, household income quintiles, and two ethnic groups (Māori and non-Māori. RESULTS: Own-PE estimates (with two exceptions ranged from -0.44 to -1.78. Cross-PE estimates were generally small; only 31% of absolute values were greater than 0.10. Excluding the outlier 'energy drinks', nine of 23 food groups had significantly stronger own-PEs for the lowest versus highest income quintiles (average regression-based difference across food groups -0.30 (95% CI -0.62 to 0.02. Six own-PEs were significantly stronger among Māori; the average difference for Māori: non-Māori across food groups was -0.26 (95% CI -0.52 to 0.00. CONCLUSIONS: Food pricing policies have potential to improve population diets. The greater sensitivity of low-income households and Māori to price changes suggests the beneficial effects of such policies on health would be greatest for these groups.

Nutrient and Food Group Analysis in the 2016 ASA24® System

Science.gov (United States)

Researchers, clinicians, and educators can use the ASA24 system to analyze 65 nutrients and 37 food groups (U.S. and Canadian versions) from food recall or record data. Analyses for ASA24-Australia-2016 provide 41 nutrients and no food groups.

Extraction and [superscript 1]H NMR Analysis of Fats from Convenience Foods: A Laboratory Experiment for Organic Chemistry

Science.gov (United States)

Hartel, Aaron M.; Moore, Amy C.

2014-01-01

The extraction and analysis of fats from convenience foods (crackers, cookies, chips, candies) has been developed as an experiment for a second-year undergraduate organic chemistry laboratory course. Students gravimetrically determine the fat content per serving and then perform a [superscript 1]H NMR analysis of the recovered fat to determine the…

Food Prices and Consumer Demand: Differences across Income Levels and Ethnic Groups

Science.gov (United States)

Ni Mhurchu, Cliona; Eyles, Helen; Schilling, Chris; Yang, Qing; Kaye-Blake, William; Genç, Murat; Blakely, Tony

2013-01-01

Background Targeted food pricing policies may improve population diets. To assess their effects on inequalities, it is important to determine responsiveness to price changes across income levels and ethnic groups. Objective Our goal was to estimate price elasticity (PE) values for major commonly consumed food groups in New Zealand, by income and ethnicity. PE values represent percentage change in demand associated with 1% change in price of that good (own-PE) or another good (cross-PE). Design We used food expenditure data from national household economic surveys in 2007/08 and 2009/10 and Food Price Index data from 2007 and 2010. Adopting an Almost Ideal Demand System approach, own-PE and cross-PE estimates were derived for 24 food categories, household income quintiles, and two ethnic groups (Māori and non-Māori). Results Own-PE estimates (with two exceptions) ranged from −0.44 to −1.78. Cross-PE estimates were generally small; only 31% of absolute values were greater than 0.10. Excluding the outlier ‘energy drinks’, nine of 23 food groups had significantly stronger own-PEs for the lowest versus highest income quintiles (average regression-based difference across food groups −0.30 (95% CI −0.62 to 0.02)). Six own-PEs were significantly stronger among Māori; the average difference for Māori: non-Māori across food groups was −0.26 (95% CI −0.52 to 0.00). Conclusions Food pricing policies have potential to improve population diets. The greater sensitivity of low-income households and Māori to price changes suggests the beneficial effects of such policies on health would be greatest for these groups. PMID:24098408

Chemistry----A Central Science.pdf

OpenAIRE

Roberts, Hannah

2016-01-01

Chemistry is a big part of our everyday life. We can find chemistry in daily life, the foods we eat, the air we breathe, cleaning chemicals, our emotions and literally every object we can see or touch.  

Sustainable Materials Management (SMM) Web Academy Webinar: Compost from Food Waste: Understanding Soil Chemistry and Soil Biology on a College/University Campus

Science.gov (United States)

This page contains information about the Sustainable Materials Management (SMM) Web Academy Webinar Series titled Compost from Food Waste:Understanding Soil Chemistry and Soil Biology on a College/University Campus

Content-related interactions and methods of reasoning within self-initiated organic chemistry study groups

Science.gov (United States)

Christian, Karen Jeanne

2011-12-01

Students often use study groups to prepare for class or exams; yet to date, we know very little about how these groups actually function. This study looked at the ways in which undergraduate organic chemistry students prepared for exams through self-initiated study groups. We sought to characterize the methods of social regulation, levels of content processing, and types of reasoning processes used by students within their groups. Our analysis showed that groups engaged in predominantly three types of interactions when discussing chemistry content: co-construction, teaching, and tutoring. Although each group engaged in each of these types of interactions at some point, their prevalence varied between groups and group members. Our analysis suggests that the types of interactions that were most common depended on the relative content knowledge of the group members as well as on the difficulty of the tasks in which they were engaged. Additionally, we were interested in characterizing the reasoning methods used by students within their study groups. We found that students used a combination of three content-relevant methods of reasoning: model-based reasoning, case-based reasoning, or rule-based reasoning, in conjunction with one chemically-irrelevant method of reasoning: symbol-based reasoning. The most common way for groups to reason was to use rules, whereas the least common way was for students to work from a model. In general, student reasoning correlated strongly to the subject matter to which students were paying attention, and was only weakly related to student interactions. Overall, results from this study may help instructors to construct appropriate tasks to guide what and how students study outside of the classroom. We found that students had a decidedly strategic approach in their study groups, relying heavily on material provided by their instructors, and using the reasoning strategies that resulted in the lowest levels of content processing. We suggest

Chemistry Cook-Off

Science.gov (United States)

McCormick, Cynthia

2012-01-01

For this activity, high school chemistry students compete in a cooking contest. They must determine the chemical and physical changes that occur in the food they prepare, present their recipe as a step-by-step procedure similar to a lab procedure, identify chemicals in the food, and present all measurements in both metric and English units. The…

Consumers’ grouping of organic and conventional food products

DEFF Research Database (Denmark)

Denver, Sigrid; Christensen, Tove

2014-01-01

or not they were organic. These consumers were found to have significantly higher levels of confidence in the benefits of organic produce, to state significantly higher levels of organic consumption and higher willingness to pay for organoleptic attributes of fresh milk, than consumers who placed fruits in one......A detailed account of the way consumers choose to group different varieties of organic and conventional food produce might have practical implications in terms of improved space management in supermarkets and better targeted promotions of organic products. The results presented here were obtained...... in a case study using a web-based questionnaire and 849 Danish consumers. The consumers were asked to group the contents of a virtual basket of organic and non-organic fruits and vegetables into two smaller baskets. A significant share of the consumers grouped the food products according to whether...

Effects of Group Prenatal Care on Food Insecurity during Late Pregnancy and Early Postpartum.

Science.gov (United States)

Heberlein, Emily C; Frongillo, Edward A; Picklesimer, Amy H; Covington-Kolb, Sarah

2016-05-01

This study compared the effects of group to individual prenatal care in late pregnancy and early postpartum on (1) women's food security and (2) psychosocial outcomes among food-insecure women. We recruited 248 racially diverse, low-income, pregnant women receiving CenteringPregnancy™ group prenatal care (N = 124) or individual prenatal care (N = 124) to complete surveys in early pregnancy, late pregnancy, and early postpartum, with 84 % completing three surveys. Twenty-six percent of group and 31 % of individual care participants reported food insecurity in early pregnancy (p = 0.493). In multiple logistic regression models, women choosing group versus individual care were more likely to report food security in late pregnancy (0.85 vs. 0.66 average predicted probability, p care average predicted probability, p care average predicted probability, p = 0.052) in intention-to-treat models. Group participants were more likely to change perceptions on affording healthy foods and stretching food resources. Group compared to individual care participants with early pregnancy food insecurity demonstrated higher maternal-infant attachment scale scores (89.8 vs. 86.2 points for individual care, p = 0.032). Group prenatal care provides health education and the opportunity for women to share experiences and knowledge, which may improve food security through increasing confidence and skills in managing household food resources. Health sector interventions can complement food assistance programs in addressing food insecurity during pregnancy.

Chemistry of the Colloidal Group II-VI Nanocrystal Synthesis

Energy Technology Data Exchange (ETDEWEB)

Liu, Haitao [Univ. of California, Berkeley, CA (United States)

2007-05-17

In the last two decades, the field of nanoscience andnanotechnology has witnessed tremendous advancement in the synthesis andapplication of group II-VI colloidal nanocrystals. The synthesis based onhigh temperature decomposition of organometallic precursors has becomeone of the most successful methods of making group II-VI colloidalnanocrystals. This methodis first demonstrated by Bawendi and coworkersin 1993 to prepare cadmium chalcogenide colloidal quantum dots and laterextended by others to prepare other group II-VI quantum dots as well asanisotropic shaped colloidal nanocrystals, such as nanorod and tetrapod.This dissertation focuses on the chemistry of this type of nanocrystalsynthesis. The synthesis of group II-VI nanocrystals was studied bycharacterizing the molecular structures of the precursors and productsand following their time evolution in the synthesis. Based on theseresults, a mechanism was proposed to account for the 2 reaction betweenthe precursors that presumably produces monomer for the growth ofnanocrystals. Theoretical study based on density functional theorycalculations revealed the detailed free energy landscape of the precursordecomposition and monomerformation pathway. Based on the proposedreaction mechanism, a new synthetic method was designed that uses wateras a novel reagent to control the diameter and the aspect ratio of CdSeand CdS nanorods.

Food group consumption in an Italian population using the updated food classification system FoodEx2: Results from the Italian Nutrition & HEalth Survey (INHES) study.

Science.gov (United States)

Pounis, G; Bonanni, A; Ruggiero, E; Di Castelnuovo, A; Costanzo, S; Persichillo, M; Bonaccio, M; Cerletti, C; Riccardi, G; Donati, M B; de Gaetano, G; Iacoviello, L

2017-04-01

Dietary habits evolve over time, being influenced by many factors and complex interactions. This work aimed at evaluating the updated information on food group consumption in Italy. A total of 8944 (4768 women and 4176 men) participants aged >18 years from all over Italy recruited in 2010-13 (Italian Nutrition & HEalth Survey, INHES) was analyzed. The recruitment was performed using computer-assisted-telephone-interviewing and one-day 24-h dietary recall retrieved from all participants. The updated, second version, of FoodEx2 food classification system was applied to extract data on food group consumption. The participation rate was 53%; 6.2% of the participants declared to follow a special diet, the most prevalent being hypo-caloric diets (55.7% of special diets). Men compared to women presented significantly higher intakes of "grains and grain-based products", "meat and meat products", "animal and vegetable fats and oils and primary derivatives" and "alcoholic beverages" (P for alldiets, food imitates and food supplements" (P for all<0.001). Differences in food group intake among age groups, geographical regions and educational level groups were also identified (P for all<0.05). Data on the consumption of more than 70 food groups and sub-groups were illustrated in different strata. The present analysis could be considered as an updated source of information for future nutrition research in Italy and in the EU. Copyright © 2017 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Status report - FoodReach Toronto: lowering food costs for social agencies and community groups

Directory of Open Access Journals (Sweden)

Paul Coleman

2018-01-01

Full Text Available Toronto has the largest absolute number of food insecure households for any metropolitan census area in Canada: of its 2.1 million households, roughly 252 000 households (or 12% experience some level of food insecurity. Community organizations (including social agencies, school programs, and child care centres serve millions of meals per year to the city’s most vulnerable citizens, but often face challenges accessing fresh produce at affordable prices. Therefore in 2015, Toronto Public Health, in collaboration with public- and private-sector partners, launched the FoodReach program to improve the efficiency of food procurement among community organizations by consolidating their purchasing power. Since being launched, FoodReach has been used by more than 50 community organizations to provide many of Toronto’s most marginalised groups with regular access to healthy produce.

Reproducibility and relative validity of food group intake in a food frequency questionnaire developed for Nepalese diet.

Science.gov (United States)

Shrestha, Archana; Koju, Rajendra Prasad; Beresford, Shirley A A; Chan, Kwun Chuen Gary; Connell, Frederik A; Karmacharya, Biraj Man; Shrestha, Pramita; Fitzpatrick, Annette L

2017-08-01

We developed a food frequency questionnaire (FFQ) designed to measure the dietary practices of adult Nepalese. The present study examined the validity and reproducibility of the FFQ. To evaluate the reproducibility of the FFQ, 116 subjects completed two 115-item FFQ across a four-month interval. Six 24-h dietary recalls were collected (1 each month) to assess the validity of the FFQ. Seven major food groups and 23 subgroups were clustered from the FFQ based on macronutrient composition. Spearman correlation coefficients evaluating reproducibility for all food groups were greater than 0.5, with the exceptions of oil. The correlations varied from 0.41 (oil) to 0.81 (vegetables). All crude spearman coefficients for validity were greater than 0.5 except for dairy products, pizzas/pastas and sausage/burgers. The FFQ was found to be reliable and valid for ranking the intake of food groups for Nepalese dietary intake.

Food groups for allergen risk assessment: Combining food consumption data from different countries in Europe

DEFF Research Database (Denmark)

Birot, Sophie; Madsen, Charlotte Bernhard; Kruizinga, Astrid G

2018-01-01

To prevent allergic reactions, food producers have to be able to make a knowledge based decision on whether to label their products with precautionary labelling. As many manufactured food products are sold in different countries across Europe, the allergen risk assessment should be estimated...... at the European levels. As currently, there are no pan-European food data suitable for food allergy risk assessment. The aim of this paper is to investigate if consumption data, at a meal level, from National Food Consumption Surveys, can be combined to form a common Food Consumption database. In this first...... attempt we developed a procedure to investigate, if national food consumption data can be combined and grouped using data from Netherlands, France and Denmark. The homogeneity of consumption patterns and the relevance of difference in risk of allergic reaction were compared, using a fixed framework...

Hydrolyzable tannin analysis in food.

Science.gov (United States)

Arapitsas, Panagiotis

2012-12-01

The discovery of plant polyphenols in food is perhaps one of the biggest breakthroughs in modern food science. Plant polyphenols are known for their role in food quality and safety, since they contribute significantly to taste, flavour, colour, stability etc., while they are increasingly recognised as important factors in long-term health, contributing towards reducing the risk of chronic disease. Almost 200years ago, hydrolyzable tannins (HTs) were the first group of plant polyphenols subjected to analytical chemical research. Despite the lack of commercially available standards, food analysis research offers a wealth of papers dealing with extraction optimisation, identification and quantification of HTs. The object of this review is to summarise analytical chemistry applications and the tools currently used for the analysis of HTs in food. Copyright © 2012 Elsevier Ltd. All rights reserved.

Food Group Intakes as Determinants of Iodine Status among US Adult Population

Directory of Open Access Journals (Sweden)

Kyung Won Lee

2016-05-01

Full Text Available Adequate intake of iodine is essential for proper thyroid function. Although dietary reference intakes for iodine have been established, iodine intake cannot be estimated due to the lack of data on iodine contents in foods. We aimed to determine if food group intakes can predict iodine status assessed by urinary iodine concentration (UIC from spot urine samples of 5967 US adults in the National Health and Nutrition Examination Survey (NHANES 2007–2012. From an in-person 24-h dietary recall, all foods consumed were aggregated into 12 main food groups using the individual food code of the US Department of Agriculture (USDA; dairy products, meat/poultry, fish/seaweed, eggs, legumes/nuts/seeds, breads, other grain products, fruits, vegetables, fats/oils, sugars/sweets, and beverages. Chi-square test, Spearman correlation, and multiple linear regression analyses were conducted to investigate the predictability of food group intakes in iodine status assessed by UIC. From the multiple linear regressions, the consumption of dairy products, eggs, and breads, and iodine-containing supplement use were positively associated with UIC, whereas beverage consumption was negatively associated with UIC. Among various food group intakes, dairy product intake was the most important determinant of iodine status in both US men and women. Subpopulation groups with a high risk of iodine deficiency may need nutritional education regarding the consumption of dairy products, eggs, and breads to maintain an adequate iodine status. Efforts toward a better understanding of iodine content in each food and a continued monitoring of iodine status within US adults are both warranted.

Aluminium in food and daily dietary intake assessment from 15 food groups in Zhejiang Province, China.

Science.gov (United States)

Zhang, Hexiang; Tang, Jun; Huang, Lichun; Shen, Xianghong; Zhang, Ronghua; Chen, Jiang

2016-06-01

Aluminium was measured in 2580 samples of 15 food groups and dietary exposure was estimated. Samples were purchased and analysed during 2010 to 2014. High aluminium levels were found in jellyfish (mean 4862 mg/kg), laver (mean 455.2 mg/kg) and fried twisted cruller (mean 392.4 mg/kg). Dietary exposure to aluminium was estimated for Zhejiang residents. The average dietary exposure to aluminium via 15 food groups in Zhejiang Province was 1.15 mg/kg bw/week, which is below the provisional tolerable weekly intake of 2 mg/kg bw /week. Jellyfish is the main Al contributor, providing 37.6% of the daily intake via these 15 food groups. This study provided new information on aluminium levels and assessment of aluminium (Al) dietary exposure in Zhejiang Province of China.

Perception Gaps on Food Additives among Various Groups in Korea: Food Experts, Teachers, Nutrition Teachers, Nongovernmental Organization Members, and General Consumers.

Science.gov (United States)

Kang, Hee-Jin; Kim, Suna; Lee, Gunyoung; Lim, Ho Soo; Yun, Sang Soon; Kim, Jeong-Weon

2017-06-01

The purpose of this study was to determine the perceptions and information needs of food experts, teachers, nutrition teachers, members of nongovernmental organizations, and general consumers concerning food additives. Questions in a survey format included perceptions, information needs, and preferred communication channels. The survey was conducted both off-line and on-line via e-mail and Google Drive in March 2015. The results indicated that most Korean consumers are concerned about the safety of using food additives in processed foods and do not recognize these additives as safe and useful materials as part of a modern diet. We also identified perception gaps among different groups regarding food additives. Nutrition teachers and members of nongovernmental organizations in Korea appeared to have a biased perception of food additives, which may cause general consumers to have a negative perception of food additives. The group of food experts did not have this bias. Governmental institutions must overcome the low confidence levels of various groups as an information provider about food additives. Based on the findings in this study, it will be possible to develop a strategy for risk communication about food additives for each group.

The Brazilian medicinal chemistry from 1998 to 2008 in the Journal of Medicinal Chemistry, Bioorganic and Medicinal Chemistry, Bioorganic and Medicinal Chemistry Letters and European Journal of Medicinal Chemistry [A química medicinal brasileira de 1998 a 2008 nos periódicos Journal of Medicinal Chemistry, Bioorganic and Medicinal Chemistry, Bioorganic and Medicinal Chemistry Letters e European Journal of Medicinal Chemistry

OpenAIRE

Bárbara Vasconcellos da Silva; Renato Saldanha Bastos; Angelo da Cunha Pinto

2009-01-01

In this article we present the Brazilian publications, the research groups involved, the contributions per states and the main diseases studied from 1998 to 2008 in the following periodicals: Journal of Medicinal Chemistry, Bioorganic and Medicinal Chemistry, Bioorganic and Medicinal Chemistry Letters and European Journal of Medicinal Chemistry.

Two Methods of Determining Total Phenolic Content of Foods and Juices in a General, Organic, and Biological (GOB) Chemistry Lab

Science.gov (United States)

Shaver, Lee Alan; Leung, Sam H.; Puderbaugh, Amy; Angel, Stephen A.

2011-01-01

The determination of total phenolics in foods and fruit juices was used successfully as a laboratory experiment in our undergraduate general, organic, and biological (GOB) chemistry course. Two different colorimetric methods were used over three years and comparative student results indicate that a ferrous ammonium sulfate (FAS) indicator…

Chemistry of the Colloidal Group II-VI Nanocrystal Synthesis

International Nuclear Information System (INIS)

Liu, Haitao

2007-01-01

In the last two decades, the field of nanoscience and nanotechnology has witnessed tremendous advancement in the synthesis and application of group II-VI colloidal nanocrystals. The synthesis based on high temperature decomposition of organometallic precursors has become one of the most successful methods of making group II-VI colloidal nanocrystals. This method is first demonstrated by Bawendi and coworkers in 1993 to prepare cadmium chalcogenide colloidal quantum dots and later extended by others to prepare other group II-VI quantum dots as well as anisotropic shaped colloidal nanocrystals, such as nanorod and tetrapod. This dissertation focuses on the chemistry of this type of nanocrystal synthesis. The synthesis of group II-VI nanocrystals was studied by characterizing the molecular structures of the precursors and products and following their time evolution in the synthesis. Based on these results, a mechanism was proposed to account for the 2 reaction between the precursors that presumably produces monomer for the growth of nanocrystals. Theoretical study based on density functional theory calculations revealed the detailed free energy landscape of the precursor decomposition and monomer formation pathway. Based on the proposed reaction mechanism, a new synthetic method was designed that uses water as a novel reagent to control the diameter and the aspect ratio of CdSe and CdS nanorods

Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods.

Science.gov (United States)

Friedman, Mendel

2017-12-06

Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. This integrated review surveys and interprets our current knowledge of the chemistry, analysis, safety, mechanism of action, and antibiotic activities of cinnamaldehyde in food animal (cattle, lambs, calves, pigs, poultry) diets and in widely consumed liquid (apple, carrot, tomato, and watermelon juices, milk) and solid foods. Solid foods include various fruits (bayberries, blueberries, raspberries, and strawberries), vegetables (carrots, celery, lettuce, spinach, cucumbers, and tomatoes), meats (beef, ham, pork, and frankfurters), poultry (chickens and turkeys), seafood (oysters and shrimp), bread, cheese, eggs, infant formula, and peanut paste. The described findings are not only of fundamental interest but also have practical implications for food safety, nutrition, and animal and human health. The collated information and suggested research needs will hopefully facilitate and guide further studies needed to optimize the use of cinnamaldehyde alone and in combination with other natural antimicrobials and medicinal antibiotics to help prevent and treat food animal and human diseases.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults.

Science.gov (United States)

Comerford, Kevin B

2015-07-09

In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group's National Eating Trends® (NET®) database during 2011-2013; and the data were assessed using The NPD Group's Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week); n = 2584, Average Can Users (3-5 canned items/week); n = 4445, and Infrequent Can Users (≤2 canned items/week); n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients-potassium, calcium and fiber-when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.

Food allergy knowledge, attitudes and beliefs: Focus groups of parents, physicians and the general public

Directory of Open Access Journals (Sweden)

Barnathan Julia A

2008-09-01

Full Text Available Abstract Background Food allergy prevalence is increasing in US children. Presently, the primary means of preventing potentially fatal reactions are avoidance of allergens, prompt recognition of food allergy reactions, and knowledge about food allergy reaction treatments. Focus groups were held as a preliminary step in the development of validated survey instruments to assess food allergy knowledge, attitudes, and beliefs of parents, physicians, and the general public. Methods Eight focus groups were conducted between January and July of 2006 in the Chicago area with parents of children with food allergy (3 groups, physicians (3 groups, and the general public (2 groups. A constant comparative method was used to identify the emerging themes which were then grouped into key domains of food allergy knowledge, attitudes, and beliefs. Results Parents of children with food allergy had solid fundamental knowledge but had concerns about primary care physicians' knowledge of food allergy, diagnostic approaches, and treatment practices. The considerable impact of children's food allergies on familial quality of life was articulated. Physicians had good basic knowledge of food allergy but differed in their approach to diagnosis and advice about starting solids and breastfeeding. The general public had wide variation in knowledge about food allergy with many misconceptions of key concepts related to prevalence, definition, and triggers of food allergy. Conclusion Appreciable food allergy knowledge gaps exist, especially among physicians and the general public. The quality of life for children with food allergy and their families is significantly affected.

Food Process Engineering

DEFF Research Database (Denmark)

Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population.

Science.gov (United States)

Marrón-Ponce, Joaquín A; Sánchez-Pimienta, Tania G; Louzada, Maria Laura da Costa; Batis, Carolina

2018-01-01

To identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF). We classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution. Mexican National Health and Nutrition Survey 2012. Individuals ≥1 years old (n 10 087). Unprocessed or minimally processed foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), processed culinary ingredients (10·2 %) and processed foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged children v. other age groups (3·8 to 12·5 percentage points difference (pp)); urban areas v. rural (5·6 pp); the Central and North regions v. the South (2·7 and 8·4 pp, respectively); medium and high socio-economic status v. low (4·5 pp, in both); and with higher head of household educational level v. without education (3·4 to 7·8 pp). In 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.

Staff Food-Related Behaviors and Children's Tastes of Food Groups during Lunch at Child Care in Oklahoma.

Science.gov (United States)

Anundson, Katherine; Sisson, Susan B; Anderson, Michael; Horm, Diane; Soto, Jill; Hoffman, Leah

2017-10-04

Young children should consume a variety of nutrient-dense foods to support growth, while limiting added fat and sugar. A majority of children between the ages of 3 and 5 years attend child care in the United States, which makes this environment and the child-care staff influential at meals. The aim was to determine the association between best-practice food-related behaviors and young children's tastes of fruit, vegetable, low-fat dairy, and high-fat/high-sugar foods at child care. This was a cross-sectional study. A community-based study with 201 children ages 3 to 5 years from 25 early care and education centers, including 11 tribally affiliated centers and two Head Start programs across Oklahoma. Data collection occurred from fall 2011 to spring 2014. Classroom observations used the Environmental Policy Assessment Observation tool to measure the staff behaviors and environment. Staff behavior was compared at three different levels: the composite score of staff nutrition behavior, each constituent staff behavior, and staff behaviors grouped into broader feeding behaviors. Tasted food was measured through the Dietary Observation in Child Care method. The children's meals were categorized into the following food groups: fruit, vegetable, low-fat dairy, fried vegetable, fried meat, high-fat meat, and high-fat/high-sugar food. Descriptive statistics were calculated for relevant variables. Relationships between the constituent staff behaviors and food groups that children tasted were compared using multilevel mixed-model analysis. The mean number of tasted fruit or vegetable items was higher and the mean number of tasted high-fat/high-sugar food items was lower when staff: 1) determined fullness before plate removal when less than half of food was eaten, 2) ate with the children, 3) and talked about healthy food. The utilization of the three staff behaviors and their association with higher mean tastes of nutrient-dense items and lower mean tastes of high

Handbook of heterocyclic chemistry

National Research Council Canada - National Science Library

Katritzky, Alan R

2010-01-01

... Heterocyclic Chemistry I (1984) Comprehensive Heterocyclic Chemistry II (1996) Comprehensive Heterocyclic Chemistry III (2008) Comprehensive Organic Functional Group Transformations I (1995) Compreh...

Collaboration of chemistry instructional games and group investigation (Gi) model to improve learning outcome in high school students

Science.gov (United States)

Puspita, Ita; Sugiyarto, Kristian H.; Ikhsan, Jaslin

2017-05-01

The aims of this research are to: (1) develop chemistry instructional games on reaction rate matter; and (2) reveal the collaboration of chemistry instructional games and group investigation model to improvement learning outcome in high school student. This study is research and development (R&D). The procedure of developing product was adapted from Borg & Gall that modified into three principal steps: product planning, product developing, and product evaluating. The product planning step consist of field study, literature study, and manufacturing product. Product developing was developed product using Adobe Flash Professional CS 6 program. The last, product evaluating was performed by year XI of high school students, uses experimental methods nonequivalent control-group design by control class and experiment class. The results of this research show that: (1) a software of chemistry instructional games successfully developed using Adobe Flash Professional CS 6 and can be run on Android device; and (2) the test results of students showed that the collaboration of instructional games and group investigation model able to improvement learning outcome of hight school student.

Annual Report 1984. Chemistry Department

DEFF Research Database (Denmark)

Funck, Jytte; Nielsen, Ole John

This report contains a brief survey of the main activities in the Chemistry Department. All articles and reports published and lectures given in 1984 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry, an......, analytical- and organic chemistry, environmental chemistry, polymer chemistry, geochemistry and waste disposal, radical chemistry, positron annihilation, mineral processing, and general.......This report contains a brief survey of the main activities in the Chemistry Department. All articles and reports published and lectures given in 1984 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry...

Perceived motivators to home food preparation: focus group findings.

Science.gov (United States)

Jones, Sheila A; Walter, Janelle; Soliah, LuAnn; Phifer, Janna T

2014-10-01

Family meals are positively associated with increased consumption of fruits and vegetables and numerous nutrients, promoting good eating habits and disease prevention. Families benefiting from home-cooked meals are more likely to consume smaller portions and fewer calories, less fat, less salt, and less sugar. Some Western cultures have lost confidence in preparing meals and tend to rely on foods prepared outside the home. The ability of young adults to prepare foods at home may be impaired. The purpose of our study is to identify motivators and, consequently, barriers to preparing foods at home vs purchasing preprepared foods from a deli or eating in a restaurant. Focus groups of college students (n=239) from two universities were asked questions about motivators to preparing meals at home in two subsequent sessions. The primary motivators among the students were that they desired to save money; had a model in food preparation; were familiar with cooking techniques; and had enough time to shop, cook, and clean up after meals. Food and nutrition practitioners have opportunities to promote cost-effective, simple, and time-saving home food preparation techniques as healthful habits. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

[Evaluation of nitrites and nitrates food intake in the students' group].

Science.gov (United States)

Wawrzyniak, Agata; Hamułka, Jadwiga; Pankowska, Iwona

2010-01-01

The aim of study was to determine the intake of nitrites and nitrates in daily food rations of the students' group in 2008 using 3-day dietary food records method and literature mean values of nitrates and nitrites in food products. Intakes of these compounds were calculated and compared to acceptable daily intake (ADI). The average intake of nitrites was 1.7 mg NaNO2/per person/day (28.0% of ADI), nitrates 77.3 mg NaNO3/per person/day that means 25.4% of ADI. The largest nitrites food intake was noticed for meat products supplied 56.5% of nitrites and cereals (20%). Whereas vegetables and their products supplied 76.1% of nitrates: potatoes 17.1%, cabbage 15.5%, beetroots 13.7%. Calculated nitrites intake for men was 2.4 higher than for women. There were no significant differences of nitrates intake between men and women groups.

Food Group and Micronutrient Intake Adequacy among Children, Adults and Elderly Women in Greece

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Yannis Manios

2015-03-01

Full Text Available The aim of the present study was to record the percentage of children, adults and elderly women in Greece meeting food and micronutrient intake recommendations. Additionally, the present study was aiming to identify the main food contributors of micronutrient intakes and assess the degree up to which meeting food intake recommendations also ensures micronutrient intake adequacy. Dietary intake data from three studies conducted in Greece (on 9–13-year-old children; 40–60-year-old adults; and 50–75-year-old women were used to estimate mean intakes, the percentages of subjects meeting food and nutrient intake recommendations and the contribution of six core food groups to nutrient intake adequacy. The present study showed that more than 50% of children, adults and elderly women were failing to consume the recommended portions of vegetables, dairy and grains. Furthermore, children and adults consuming the recommended portions of individual core food groups had significantly lower percentages of inadequate micronutrient intakes compared to their counterparts not meeting food intake recommendations (p < 0.05. Nevertheless, even among those consuming the recommended portions from a specific core food group, the recommended intake of the corresponding micronutrient (for which this food group is the main contributor was not always met. Indicatively, 18.2%–44.1% and 4.2%–7.0% of the populations under study were not meeting calcium and vitamin C intake recommendations, although they were consuming the recommended portions of dairy and fruits, respectively. In conclusion, these findings highlight the importance for public health policy makers to take all necessary initiatives to support the population in achieving the recommended intakes from all core food groups, but also emphasize on food variety to ensure adequate intake for all micronutrients.

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

Directory of Open Access Journals (Sweden)

Takashi Tanaka

2009-12-01

Full Text Available This review will discuss recent progress in the chemistry of secondary polyphenols produced during food processing. The production mechanism of the secondary polyphenols in black tea, whisky, cinnamon, and persimmon fruits will be introduced. In the process of black tea production, tea leaf catechins are enzymatically oxidized to yield a complex mixture of oxidation products, including theaflavins and thearubigins. Despite the importance of the beverage, most of the chemical constituents have not yet been confirmed due to the complexity of the mixture. However, the reaction mechanisms at the initial stages of catechin oxidation are explained by simple quinone–phenol coupling reactions. In vitro model experiments indicated the presence of interesting regio- and stereoselective reactions. Recent results on the reaction mechanisms will be introduced. During the aging of whisky in oak wood barrels, ellagitannins originating from oak wood are oxidized and react with ethanol to give characteristic secondary ellagitannins. The major part of the cinnamon procyanidins is polymerized by copolymerization with cinnamaldehyde. In addition, anthocyanidin structural units are generated in the polymer molecules by oxidation which accounts for the reddish coloration of the cinnamon extract. This reaction is related to the insolubilization of proanthocyanidins in persimmon fruits by condensation with acetaldehyde. In addition to oxidation, the reaction of polyphenols with aldehydes may be important in food processing.

[Vitamin and minerals consumed food group by Chilean university students].

Science.gov (United States)

Durán Aguero, Samuel; Reyes García, Susanne; Gaete, María Cristina

2013-01-01

The lifestyle changes in college, students go through periods of physical inactivity and irregular meal times, which leads to increased consumption of processed foods and fast food. To calculate vitamins and minerals intakes for groups in the diet of Chilean university students. We studied 654 university students (18 to 24 years, 54% female), a 7-day food frequency questionnaire was used for dietary assessment, the information collected was classified into 12 groups representing each set of food, and then nutrient intake was determined. The main results were: (a) women had lower intake of most micronutrients than men (b) pantothenic acid, vitamin B12 and E, calcium, magnesium and iron are nutrients that showed mean intakes below the daily recommendations, (c) the consumption of bread is essential for the supply of B vitamins, iron, copper and selenium. In the usual diet of college students, bread is a key to the dietary intake of B vitamins, iron, copper and selenium, as well as dairy products for calcium, meat and fish for vitamin B12 and zinc; vegetables for vitamin A and fruits for vitamin C. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Chemistry of complexing molecules and environment. Report of the working group of the Cea ''mission environment''

International Nuclear Information System (INIS)

Petit, J.C.

1998-01-01

The Working group 'Chemistry of Complexing Molecules and Environment' of the Mission Environment (AG/ENV) identified themes for an original positioning of CEA on important issues of environmental research if a sufficiently strong demand appears. The research of CEA on the environment should be complementary to actions undertaken by other partners (official institutions, research organizations and industrial firms). The themes suggested are: the synthesis of new chelating molecules and new materials having specific properties, with the support of theoretical chemistry and modeling, analytical physical chemistry and speciation of species in relation to their eco-toxicity and their biogeochemical mobility in the natural environment. These themes, illustrated by examples of actions in progress at CEA or likely to be launched quickly, draw largely from recognized competences of the teams, generally developed for finalized nuclear applications: experimental, theoretical and instrumental competences. (author)

Exploring the Potential of Smartphones and Tablets for Performance Support in Food Chemistry Laboratory Classes

Science.gov (United States)

van der Kolk, Koos; Hartog, Rob; Beldman, Gerrit; Gruppen, Harry

2013-12-01

Increasingly, mobile applications appear on the market that can support students in chemistry laboratory classes. In a multiple app-supported laboratory, each of these applications covers one use-case. In practice, this leads to situations in which information is scattered over different screens and written materials. Such a multiple app-supported laboratory will become awkward with the growth of the number of applications and use cases. In particular, using and switching between applications is likely to induce extraneous cognitive load that can easily be avoided. The manuscript describes the design of a prototype smartphone web app (LabBuddy) designed to support students in food chemistry laboratory classes. The manuscript describes a case study ( n = 26) of the use of a LabBuddy prototype in such a laboratory class. Based on the evaluation of this case study, design requirements for LabBuddy were articulated. LabBuddy should work on HTML5 capable devices, independent of screen size, by having a responsive layout. In addition, LabBuddy should enable a student using LabBuddy to switch between devices without much effort. Finally, LabBuddy should offer an integrated representation of information.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

Directory of Open Access Journals (Sweden)

Kevin B. Comerford

2015-07-01

Full Text Available In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older from The NPD Group’s National Eating Trends® (NET® database during 2011–2013; and the data were assessed using The NPD Group’s Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week; n = 2584, Average Can Users (3–5 canned items/week; n = 4445, and Infrequent Can Users (≤2 canned items/week; n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients—potassium, calcium and fiber—when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.

Whole Foods Market Group, Inc. Nationwide RCRA Administrative Settlement

Science.gov (United States)

The U.S. Environmental Protection Agency (EPA) today announced an agreement with the grocery chain Whole Foods Market Group, Inc., to implement a state-of-the-art electronic system at its stores throughout the U.S. for identifying and classifying consumer

Using a Sequence of Experiments with Turmeric Pigments from Food to Teach Extraction, Distillation, and Thin-Layer Chromatography to Introductory Organic Chemistry Students

Science.gov (United States)

da S. F. Fagundes, Thayssa; Dutra, Karen Danielle B.; Ribeiro, Carlos Magno R.; de A. Epifanio, Rosa^ngela; Valverde, Alessandra L.

2016-01-01

This experiment encourages students to use deductive reasoning skills to understand the correlation between different techniques used in a chemistry laboratory and to extract and analyze curcuminoids using natural products and processed food from a grocery store. Turmeric pigments were used to teach continuous or discontinuous extraction, vacuum…

Role of modern chemistry in sustainable arable crop protection

OpenAIRE

Smith, Keith; Evans, David A; El-Hiti, Gamal A

2007-01-01

Organic chemistry has been, and for the foreseeable future will remain, vitally important for crop protection. Control of fungal pathogens, insect pests and weeds is crucial to enhanced food provision. As world population continues to grow, it is timely to assess the current situation, anticipate future challenges and consider how new chemistry may help meet those challenges. In future, agriculture will increasingly be expected to provide not only food and feed, but also crops for conversion ...

A new tool for converting food frequency questionnaire data into nutrient and food group values: FETA research methods and availability.

Science.gov (United States)

Mulligan, Angela A; Luben, Robert N; Bhaniani, Amit; Parry-Smith, David J; O'Connor, Laura; Khawaja, Anthony P; Forouhi, Nita G; Khaw, Kay-Tee

2014-03-27

To describe the research methods for the development of a new open source, cross-platform tool which processes data from the European Prospective Investigation into Cancer and Nutrition Norfolk Food Frequency Questionnaire (EPIC-Norfolk FFQ). A further aim was to compare nutrient and food group values derived from the current tool (FETA, FFQ EPIC Tool for Analysis) with the previously validated but less accessible tool, CAFÉ (Compositional Analyses from Frequency Estimates). The effect of text matching on intake data was also investigated. Cross-sectional analysis of a prospective cohort study-EPIC-Norfolk. East England population (city of Norwich and its surrounding small towns and rural areas). Complete FFQ data from 11 250 men and 13 602 women (mean age 59 years; range 40-79 years). Nutrient and food group intakes derived from FETA and CAFÉ analyses of EPIC-Norfolk FFQ data. Nutrient outputs from FETA and CAFÉ were similar; mean (SD) energy intake from FETA was 9222 kJ (2633) in men, 8113 kJ (2296) in women, compared with CAFÉ intakes of 9175 kJ (2630) in men, 8091 kJ (2298) in women. The majority of differences resulted in one or less quintile change (98.7%). Only mean daily fruit and vegetable food group intakes were higher in women than in men (278 vs 212 and 284 vs 255 g, respectively). Quintile changes were evident for all nutrients, with the exception of alcohol, when text matching was not executed; however, only the cereals food group was affected. FETA produces similar nutrient and food group values to the previously validated CAFÉ but has the advantages of being open source, cross-platform and complete with a data-entry form directly compatible with the software. The tool will facilitate research using the EPIC-Norfolk FFQ, and can be customised for different study populations.

TEACHER TRAINING IN COMMUNITIES OF PRACTICE: THE CASE OF A GROUP OF PRE-SERVICE CHEMISTRY TEACHERS

OpenAIRE

Santos, Valéria C.; Arroio, Agnaldo

2015-01-01

This work deals with communities of practice and their contribution to pre-service teacher training. A group of eight pre-service chemistry teachers was accompanied during their participation in the PIBID program. Based on their interaction in planning teaching activities, the group was characterized as a community of practice. For this characterization the three dimensions of communities of practice were observed: mutual engagement, joint enterprise and shared repertoire. The results showed ...

Enhancing prospective chemistry teachers cognitive structures in the topics of bonding and hybridization by internet-assisted chemistry applications

Directory of Open Access Journals (Sweden)

Özge Özyalçın Oskay, Sinem Dinçol

2011-08-01

Full Text Available The purpose of this study is to determine the effects of internet-assisted chemistry applications on prospective chemistry teachers’ cognitive structures in the topics of bonding and hybridization. The sample of the study consisted of 36 prospective chemistry teachers attending Hacettepe University, Faculty of Education, the Department of Chemistry Education in 2010-2011 academic year and taking Basic Chemistry I lesson. In the study, students were separated into experimental and control groups according to their pre-cognitive structures. Students were requested to answer two open ended questions. Answers by each student were gathered and evaluated by flow map method. “Bonding and hybridization” topics were taught to control group with traditional teaching method and to experimental group besides traditional method internet-assisted applications were conducted. The same open-ended questions were given to both groups and their cognitive structures were examined once more. The differences between control and experimental groups’ cognitive structures were examined. A significant difference was identified in favour of experimental group (p<0, 05. The mean score of the Experimental group was X=19.94, and the mean score of the Control group was X=13.88. In addition, subsequent to internet assisted chemistry applications differences in terms of concepts and descriptions in prospective chemistry teachers’ in experimental and control group cognitive structure have been determined. When post flow maps of prospective chemistry teachers in experimental group, on whom internet assisted chemistry applications were made, are formed, it has been determined that there are more statements about hybridization, hybridization types, molecule geometry and bond angles compared to control grou

Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1991-12-01

The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991.

Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

International Nuclear Information System (INIS)

1991-12-01

The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991

The effect of varying protein levels on blood chemistry, food consumption, and behavior of captive seaducks

Science.gov (United States)

Wells-Berlin, A. M.; Perry, M.C.; Olsen, Glenn H.

2005-01-01

The Chesapeake Bay is a primary wintering area for scoters and the long-tailed ducks (Clangia hyemalis) that migrate along the Atlantic Flyway. Recently, the Chesapeake Bay had undergone an ecosystem shift and little is known about how this is affecting the seaduck populations. We are determining what are the preferred food sources of the seaducks wintering on the Bay and analyzing the factors influencing prey selection whether it is prey composition, energy assimilated, prey availability, or a combination of any or all of these factors. We have established a captive colony of surf (Melanitta perspicillata) and white-winged scoters (Melanitta fusca) as well as long-tailed ducks at Patuxent Wildlife Research Center to allow us to examine these factors in a more controlled environment. This project contains a multitude of experiments and the resultant data will be compiled into a compartmental model on the feeding ecology of seaducks wintering on the Bay. The first experiment entailed feeding groups of each species (four ducks per pen of equal sex ratio, if possible, and four pens per species) three diets varying in percent protein levels from November to February. Each diet was randomly assigned to each pen and the amount of food consumed was recorded each day. New feed was given when all existing food was consumed. Behavioral trials and blood profiles were completed on all study birds to determine the effects of the varying diets. There were no significant differences in food consumption, blood chemistry, and behavior detected at the 5% level among the diets for all three species of interest. There was a seasonal effect determined based on the food consumption data for white-winged scoters, but not for surf scoters or long-tailed ducks. The blood profiles of the surf scoters were compared to blood profiles of wild surf scoters and a there was no difference detected at the 5% level. As a health check of the ducks an aspergillosis test was run on the blood obtained

Annual report 1984 Chemistry Department

International Nuclear Information System (INIS)

Funck, J.; Larsen, E.; Nielsen, O.J.

1985-03-01

This report contains a brief survey of the main activities in the Chemistry Department. All articles and reports published and lectures given in 1984 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry, analytical- and organic chemistry , environmental chemistry, polymer chemistry, geochemistry and waste disposal, radical chemistry, positron annihilation, mineral processing, and general. (author)

Annual report 1987 Chemistry Department

International Nuclear Information System (INIS)

Funck, J.; Larsen, E.; Nielsen, O.J.

1988-04-01

This report contains a brief survey of the main activities in the Chemistry Department. The names and abstracts of all articles and reports published and lectures given in 1987 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry, analytical- and organic chemistry, environmental chemistry, polymer chemistry, radical chemistry, mineral processing, and general. 13 ills., (author)

Annual report 1985 Chemistry Department

International Nuclear Information System (INIS)

Funck, J.; Larsen, E.; Nielsen, O.J.

1986-03-01

This report contains a brief survey of the main activities in the Chemistry Department. All particles and reports published and lectures given in 1985 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry, analytical- and organic chemistry, environmental chemistry, polymer chemistry, geochemistry and waste disposal, radical chemistry, positron annihilation, mineral processing, and general. (author)

21 CFR 862.2160 - Discrete photometric chemistry analyzer for clinical use.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Discrete photometric chemistry analyzer for... Clinical Laboratory Instruments § 862.2160 Discrete photometric chemistry analyzer for clinical use. (a) Identification. A discrete photometric chemistry analyzer for clinical use is a device intended to duplicate...

Development and validation of mass spectrometry-based methods for food quality and food safety assessment

OpenAIRE

Bignardi, Chiara

2014-01-01

In this PhD thesis, analytical chemistry plays a significant role in the assessment of food quality and safety; in particular, three different topics have been addressed to and they are presented into three chapters in which different analytical methodologies have been developed, validated and applied successfully in different topics of food chemistry research. The first chapter is focused on an innovative analytical technique, capillary zone electrophoresis coupled to tandem mass spectrom...

Annual report 1986 chemistry department

International Nuclear Information System (INIS)

Funck, J.; Larsen, E.; Nielsen, O.J.

1987-03-01

This report contains a brief survey of the main activities in the Chemistry Department. All articles and reports published and lectures given in 1986 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry, analytical- and organic chemistry, environmental chemistry, polymer chemistry, radical chemistral, mineral processing, and general. (author)

Assessing the children's views on foods and consumption of selected food groups: outcome from focus group approach

OpenAIRE

Sharif Ishak, Sharifah Intan Zainun; Shohaimi, Shamarina; Kandiah, Mirnalini

2013-01-01

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food g...

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods

International Nuclear Information System (INIS)

Garrison, W.M.

1981-12-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides, and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the α,α'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The α,α'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and bacterial products. All of the available data strongly suggest that the α,α'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods

International Nuclear Information System (INIS)

Garrison, W.M.

1979-03-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the α,α'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The α,α'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and pathogenic toxins. All of the available data strongly suggest that the α,α'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods

Energy Technology Data Exchange (ETDEWEB)

Garrison, W. M.

1981-12-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides, and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the ..cap alpha..,..cap alpha..'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The ..cap alpha..,..cap alpha..'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and bacterial products. All of the available data strongly suggest that the ..cap alpha..,..cap alpha..'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized.

Annual report 1988 Chemistry Department

International Nuclear Information System (INIS)

Funck, J.; Neve Larsen, Aa.; Larsen, E.; Nielsen, O.J.

1989-05-01

This report contains a brief survey of the main activities in the Chemistry Department. The names and abstracts of all articles and reports published and lectures given in 1988 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry, analytical- and organic chemistry, environmental chemistry, polymer chemistry, chemical reactivity, mineral processing, and general. (author)

Annual report 1989 Chemistry Department

International Nuclear Information System (INIS)

Funck, J.; Neve Larsen, Aa.; Larsen, E.; Nielsen, O.J.

1990-03-01

This report contains a brief survey of the main activities in the Chemistry Department. The names and abstracts of all articles and reports published and lectures given in 1989 are presented. The facilities and equipment are mentioned briefly. The activities are divided into the following groups: radioisotope chemistry, analytical- and organic chemistry, environmental chemistry, polymer chemistry, chemical reactivity, mineral processing, and general. (author)

An ideal teaching program of nuclear chemistry in the undergraduate chemistry curriculum

International Nuclear Information System (INIS)

Uenak, T.

2009-01-01

It is well known that several reports on the common educational problems of nuclear chemistry have been prepared by certain groups of experts from time to time. According to very important statements in these reports, nuclear chemistry and related courses generally do not take sufficient importance in undergraduate chemistry curricula and it was generally proposed that nuclear chemistry and related courses should be introduced into undergraduate chemistry curricula at universities worldwide. Starting from these statements, an ideal program in an undergraduate chemistry curriculum was proposed to be introduced into the undergraduate chemistry program at the Department of Chemistry, Ege University, in Izmir, Turkey during the regular updating of the chemistry curriculum. Thus, it has been believed that this Department of Chemistry has recently gained an ideal teaching program in the field of nuclear chemistry and its applications in scientific, industrial, and medical sectors. In this contribution, the details of this program will be discussed. (author)

Non-dairy probiotic food products: An emerging group of functional foods.

Science.gov (United States)

Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

2018-04-09

The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

Food parenting measurement issues: working group consensus report.

Science.gov (United States)

Hughes, Sheryl O; Frankel, Leslie A; Beltran, Alicia; Hodges, Eric; Hoerr, Sharon; Lumeng, Julie; Tovar, Alison; Kremers, Stef

2013-08-01

Childhood obesity is a growing problem. As more researchers become involved in the study of parenting influences on childhood obesity, there appears to be a lack of agreement regarding the most important parenting constructs of interest, definitions of those constructs, and measurement of those constructs in a consistent manner across studies. This article aims to summarize findings from a working group that convened specifically to discuss measurement issues related to parental influences on childhood obesity. Six subgroups were formed to address key measurement issues. The conceptualization subgroup proposed to define and distinguish constructs of general parenting styles, feeding styles, and food parenting practices with the goal of understanding interrelating levels of parental influence on child eating behaviors. The observational subgroup identified the need to map constructs for use in coding direct observations and create observational measures that can capture the bidirectional effects of parent-child interactions. The self-regulation subgroup proposed an operational definition of child self-regulation of energy intake and suggested future measures of self-regulation across different stages of development. The translational/community involvement subgroup proposed the involvement of community in the development of surveys so that measures adequately reflect cultural understanding and practices of the community. The qualitative methods subgroup proposed qualitative methods as a way to better understand the breadth of food parenting practices and motivations for the use of such practices. The longitudinal subgroup stressed the importance of food parenting measures sensitive to change for use in longitudinal studies. In the creation of new measures, it is important to consider cultural sensitivity and context-specific food parenting domains. Moderating variables such as child temperament and child food preferences should be considered in models.

Food security: what the community wants. Learning through focus groups.

Science.gov (United States)

Hargrove, D; Dewolfe, J A; Thompson, L

1994-01-01

We used focus groups to learn the range of issues threatening food security of low income residents in our community. Five major themes emerged from the discussions: literacy, money, time, mental health and self-esteem, suggesting several approaches that could help ensure food security: 1) education, 2) sharing of resources, 3) coalition building, and 4) advocacy. Education programs have to be practical, allowing for demonstrations and hands-on learning while emphasizing skill building and problem solving. Incorporating a social aspect into learning may compensate for the social isolation and would capitalize on the impressive mutual support we witnessed. Strategies based on self-help and peer assistance may counteract low self-esteem and overcome suspicion of health professionals. A community-wide effort is needed to address the factors contributing to food insecurity. We envision the formation of a coalition of professionals, agencies, and low income people to develop a comprehensive strategy for achieving food security.

Nuclear chemistry

International Nuclear Information System (INIS)

Vertes, A.; Kiss, I.

1987-01-01

This book is an introduction to the application of nuclear science in modern chemistry. The first group of chapters discuss the basic phenomena and concepts of nuclear physics with emphasis on their relation to chemical problems, including the main properties and the composition of atomic nuclei, nuclear reactions, radioactive decay and interactions of radiation with matter. These chapters provide the basis for understanding the following chapters which encompass the wide scope of nuclear chemistry. The methods of the investigation of chemical structure based on the interaction of nuclear radiation with matter including positronium chemistry and other exotic atoms is elaborated in particular detail. Separate chapters are devoted to the use of radioactive tracers, the chemical consequences of nuclear processes (i.e. hot atom chemistry), radiation chemistry, isotope effects and their applications, and the operation of nuclear reactors

Nuclear chemistry

International Nuclear Information System (INIS)

Vertes, A.; Kiss, I.

1987-01-01

This book is an introduction to the application of nuclear science in modern chemistry. The first group of chapters discuss the basic phenomena and concepts of nuclear physics with emphasis on their relation to chemical problems, including the main properties and the composition of atomic nuclei, nuclear reactions, radioactive decay and interactions of radiation with matter. These chapters provide the basis for understanding the following chapters which encompass the wide scope of nuclear chemistry. The methods of the investigation of chemical structure based on the interaction of nuclear radiation with matter including positronium chemistry and other exotic atoms is elaborated in particular detail. Separate chapters are devoted to the use of radioactive tracers, the chemical consequences of nuclear processes (i.e. hot atom chemistry), radiation chemistry, isotope effects and their applications, and the operation of nuclear reactors. (Auth.)

Validation of a semi-quantitative food frequency questionnaire to assess food groups and nutrient intake.

Science.gov (United States)

Macedo-Ojeda, Gabriela; Vizmanos-Lamotte, Barbara; Márquez-Sandoval, Yolanda Fabiola; Rodríguez-Rocha, Norma Patricia; López-Uriarte, Patricia Josefina; Fernández-Ballart, Joan D

2013-11-01

Semi-quantitative Food Frequency Questionnaires (FFQs) analyze average food and nutrient intake over extended periods to associate habitual dietary intake with health problems and chronic diseases. A tool of this nature applicable to both women and men is not presently available in Mexico. To validate a FFQ for adult men and women. The study was conducted on 97 participants, 61% were women. Two FFQs were administered (with a one-year interval) to measure reproducibility. To assess validity, the second FFQ was compared against dietary record (DR) covering nine days. Statistical analyses included Pearson correlations and Intraclass Correlation Coefficients (ICC). The de-attenuation of the ICC resulting from intraindividual variability was controlled. The validity analysis was complemented by comparing the classification ability of FFQ to that of DR through concordance between intake categories and Bland-Altman plots. Reproducibility: ICC values for food groups ranged 0.42-0.87; the range for energy and nutrients was between 0.34 and 0.82. ICC values for food groups ranged 0.35-0.84; the range for energy and nutrients was between 0.36 and 0.77. Most subjects (56.7-76.3%) classified in the same or adjacent quintile for energy and nutrients using both methods. Extreme misclassification was <6.3% for all items. Bland-Altman plots reveal high concordance between FFQ and DR. FFQ produced sufficient levels of reproducibility and validity to determine average daily intake over one year. These results will enable the analysis of possible associations with chronic diseases and dietary diagnoses in adult populations of men and women. Copyright AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Exploring the perceived usefulness of practical food groups in day treatment for individuals with eating disorders.

Science.gov (United States)

Biddiscombe, Rachel J; Scanlan, Justin Newton; Ross, Jessica; Horsfield, Sarah; Aradas, Jessica; Hart, Susan

2018-04-01

Recovery from eating disorders is a challenging process. Emerging literature suggests that occupational therapists may provide a useful contribution in delivering purposeful eating-related interventions as a potential treatment to support sustained cognitive and behavioural changes for individuals with eating disorders. This study aimed to evaluate participants' perceptions of the contribution of occupational therapy practical food groups (food based outings and cooking groups) in supporting their functional recovery. Individuals attended practical food groups as part of standard treatment at an outpatient eating disorders day program. Ninety-nine participants completed questionnaires at discharge and up to three follow-up points (6, 12 and 24 months). Questions related to practical food groups were analysed, exploring participants' experiences and perceived usefulness of groups using rating-scale and open-ended questions. Open-ended responses were analysed using thematic analysis. Descriptive statistics were calculated for responses to rating-scale questions. At discharge, participants rated the importance and usefulness of practical food groups as high (4.73 and 4.43 on 5-point scales, respectively), but tended to rate their enjoyment of the groups lower (3.50 on a 5-point scale). Some skill transfer was typically reported by participants at discharge (3.92 on a 5-point scale). One core theme, 'success through participation', emerged from qualitative comments. Six subthemes were also identified: helpful components of practical food groups; perceived benefit of exposure; impact of applying cognitive and behavioural skills; challenges affecting participation; facilitating adaptation; and influence of eating disorders on challenging feared foods. This study highlights that participation in practical food groups was perceived as useful in assisting individuals to improve eating behaviours and, in some circumstances, transfer these skills into their lives outside of

Glycaemic responses to liquid food supplements among three Asian ethnic groups.

Science.gov (United States)

Tey, Siew Ling; Van Helvoort, Ardy; Henry, Christiani Jeyakumar

2016-12-01

A limited number of studies have compared the glycaemic index (GI) and glycaemic responses (GR) to solid foods between Caucasians and Asians. These studies have demonstrated that Asians have greater GI and GR values for solid foods than Caucasians. However, no study has compared the GI and GR to liquids among various Asian ethnic groups. A total of forty-eight males and females (16 Chinese, 16 Indians, and 16 Malay) took part in this randomised, crossover study. Glycaemic response to the reference food (glucose beverage) was measured on three occasions, and GR to three liquids were measured on one occasion each. Liquids with different macronutrient ratio's and carbohydrate types were chosen to be able to evaluate the response to products with different GIs. Blood glucose concentrations were measured in duplicate at baseline (-5 and 0 min) and once at 15, 30, 45, 60, 90, and 120 min after the commencement of beverage consumption. There were statistically significant differences in GI and GR between the three liquids (P Chinese vs. Indian vs. Malay). The GR for three different types of liquid nutritional supplements did not differ between the three main ethnic groups in Asia. It appears that the GI of liquid food derived from one Asian ethnicity can be applicable to other Asian populations.

International Congress on Analytical Chemistry. Abstracts. V. 2

International Nuclear Information System (INIS)

1997-01-01

The collection of materials of the international congress on analytical chemistry taken place in Moscow in June 1997 is presented. The main directs of investigations are elucidated in such regions of analytical chemistry as quantitative and qualitative chemical analysis, sample preparation, express test methods of environmental and biological materials, clinical analysis, analysis of food and agricultural products

International Congress on Analytical Chemistry. Abstracts. V. 2

Energy Technology Data Exchange (ETDEWEB)

NONE

1998-12-31

The collection of materials of the international congress on analytical chemistry taken place in Moscow in June 1997 is presented. The main directs of investigations are elucidated in such regions of analytical chemistry as quantitative and qualitative chemical analysis, sample preparation, express test methods of environmental and biological materials, clinical analysis, analysis of food and agricultural products

Annual report 1983 Chemistry Department

International Nuclear Information System (INIS)

Funck, J.; Larsen, E.; Nielsen, O.J.

1984-05-01

This report contains a brief survey of the main activities in the Chemistry Department. All articles and reports published and lectures given in 1983 are presented. The facilities and equipment are barely mentioned. The activities are divided into nine groups: 1. radioisotope chemistry 2. analytical- and organic chemistry 3. environmental chemistry 4. polymer chemistry 5. geochemistry and waste disposal 6. radical chemstry 7. positron annihilation 8. mineral processing 9. general. (author)

Surface chemistry and microscopy of food powders

Science.gov (United States)

Burgain, Jennifer; Petit, Jeremy; Scher, Joël; Rasch, Ron; Bhandari, Bhesh; Gaiani, Claire

2017-12-01

Despite high industrial and scientific interest, a comprehensive review of the surface science of food powders is still lacking. There is a real gap between scientific concerns of the field and accessible reviews on the subject. The global description of the surface of food powders by multi-scale microscopy approaches seems to be essential in order to investigate their complexity and take advantage of their high innovation potential. Links between these techniques and the interest to develop a multi-analytical approach to investigate scientific questions dealing with powder functionality are discussed in the second part of the review. Finally, some techniques used in others fields and showing promising possibilities in the food powder domain will be highlighted.

Making Decisions by Analytical Chemistry

DEFF Research Database (Denmark)

Andersen, Jens Enevold Thaulov

. These discrepancies are very unfortunate because erroneous conclusions may arise from an otherwise meticulous and dedicated effort of research staff. This may eventually lead to unreliable conclusions thus jeopardizing investigations of environmental monitoring, climate changes, food safety, clinical chemistry......It has been long recognized that results of analytical chemistry are not flawless, owing to the fact that professional laboratories and research laboratories analysing the same type of samples by the same type of instruments are likely to obtain significantly different results. The European......, forensics and other fields of science where analytical chemistry is the key instrument of decision making. In order to elucidate the potential origin of the statistical variations found among laboratories, a major program was undertaken including several analytical technologies where the purpose...

[Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health].

Science.gov (United States)

Buriti, Flávia Carolina Alonso; Saad, Susana Marta Isay

2007-12-01

Lactobacillus casei is a group of phenotypically and genetically heterogeneous lactic acid bacteria, able to colonize various natural and man-made environments. Strains of the Lactobacillus casei group have been widely studied with respect to their health-promoting properties. Several beneficial functions for the human organism have been attributed to regular consumption of food products containing these strains. Bacteria of the Lactobacillus casei group are of great interest for the food industry to improve food quality. A number of studies have been conducted in order to evaluate the viability of strains of Lactobacillus casei group as probiotic in dairy products, desserts, among others food products. Despite its importance for the food industry, the taxonomy of the Lactobacillus casei group is still unclear. This review discusses important studies related to characterization of strains of Lactobacillus casei group, the application of these bacteria as probiotic in different food products and the main beneficial effects attributed to regular consumption of products containing such microorganisms.

Moderator Chemistry Program

International Nuclear Information System (INIS)

Dewitt, L.V.; Gibbs, A.; Lambert, D.P.; Bohrer, S.R.; Fanning, R.L.; Houston, M.W.; Stinson, S.L.; Deible, R.W.; Abdel-Khalik, S.I.

1990-11-01

Over the past fifteen months, the Systems Chemistry Group of the Reactor Engineering Department has undertaken a comprehensive study of the Department's moderator chemistry program at Savannah River Site (SRS). An internal review was developed to formalize and document this program. Objectives were as outlined in a mission statement and action plan. In addition to the mission statement and action plan, nine separate task reports have been issued during the course of this study. Each of these task reports is included in this document as a chapter. This document is an organized compilation of the individual reports issued by the Systems Chemistry Group in assessment of SRS moderator chemistry to determine if there were significant gaps in the program as ft existed in October, 1989. While these reviews found no significant gaps in that mode of operation, or any items that adversely affected safety, items were identified that could be improved. Many of the items have already been dear with or are in the process of completion under this Moderator Chemistry Program and other Reactor Restart programs. A complete list of the items of improvement found under this assessment is found in Chapter 9, along with a proposed time table for correcting remaining items that can be improved for the chemistry program of SRS reactors. An additional external review of the moderator chemistry processes, recommendations, and responses to/from the Reactor Corrosion Mitigation Committee is included as Appendix to this compilation

Exploring the Role of the Food Environment on Food Shopping Patterns in Philadelphia, PA, USA: A Semiquantitative Comparison of Two Matched Neighborhood Groups

Directory of Open Access Journals (Sweden)

Amy Hillier

2013-01-01

Full Text Available Increasing research has focused on the built food environment and nutrition-related outcomes, yet what constitutes a food environment and how this environment influences individual behavior still remain unclear. This study assesses whether travel mode and distance to food shopping venues differ among individuals in varying food environments and whether individual- and household-level factors are associated with food shopping patterns. Fifty neighbors who share a traditionally defined food environment (25 in an unfavorable environment and 25 in a favorable environment were surveyed using a mix of close- and open-ended survey questions. Food shopping patterns were mapped using Geographic Information Systems (GIS. Stores visited were beyond the 0.5-mile (805 meters radius traditionally used to represent the extent of an individual’s food environment in an urban area. We found no significant difference in shopping frequency or motivating factor behind store choice between the groups. No differences existed between the two groups for big food shopping trips. For small trips, individuals in the favorable food environment traveled shorter distances and were more likely to walk than drive. Socioeconomic status, including car ownership, education, and income influenced distance traveled. These findings highlight the complexities involved in the study and measurement of food environments.

Exploring the role of the food environment on food shopping patterns in Philadelphia, PA, USA: a semiquantitative comparison of two matched neighborhood groups.

Science.gov (United States)

Hirsch, Jana A; Hillier, Amy

2013-01-14

Increasing research has focused on the built food environment and nutrition-related outcomes, yet what constitutes a food environment and how this environment influences individual behavior still remain unclear. This study assesses whether travel mode and distance to food shopping venues differ among individuals in varying food environments and whether individual- and household-level factors are associated with food shopping patterns. Fifty neighbors who share a traditionally defined food environment (25 in an unfavorable environment and 25 in a favorable environment) were surveyed using a mix of close- and open-ended survey questions. Food shopping patterns were mapped using Geographic Information Systems (GIS). Stores visited were beyond the 0.5-mile (805 meters) radius traditionally used to represent the extent of an individual's food environment in an urban area. We found no significant difference in shopping frequency or motivating factor behind store choice between the groups. No differences existed between the two groups for big food shopping trips. For small trips, individuals in the favorable food environment traveled shorter distances and were more likely to walk than drive. Socioeconomic status, including car ownership, education, and income influenced distance traveled. These findings highlight the complexities involved in the study and measurement of food environments.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

OpenAIRE

Comerford, Kevin B.

2015-01-01

In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group’s National Eating Trends® (NET®) database during...

One Hundred Years of Peptide Chemistry

Indian Academy of Sciences (India)

Department of Studies in. Chemistry ... tance. Pharmacological studies required synthesis of not only the often .... Ile-His-Pro-Phe) causes increase in blood pressure. a-melano- .... from fish proteins has gained practical importance in the food.

Mendeleev-2013. VII All-Russian conference of young scientists, postgraduate students and students with international participation on chemistry and nanomaterials. Book of abstracts. Section 2. Analytic chemistry

International Nuclear Information System (INIS)

2013-01-01

VII All-Russian conference of young scientists, postgraduate students and students with international participation on chemistry and nanomaterials was conducted on the Chemistry department of Saint-Petersburg University on April, 2-5, 2013. In the conference participants from 14 countries took part. There were five sections: Nanochemistry and nanomaterials, Analytic chemistry, Inorganic chemistry, Organic chemistry, Physical chemistry. In the collection (Section 2 - Analytic chemistry) there are the abstracts concerning determination of heavy metals in environmental samples, petroleum products, different biological active and toxic substances in human tissues, food products and water; usage of nanoparticles for modification of electrodes for electrochemical methods of analysis, etc [ru

12. 'Tihany' symposium on radiation chemistry. Program and abstracts

Energy Technology Data Exchange (ETDEWEB)

NONE

2011-07-01

The 12th 'Tihany' symposium on radiation chemistry was held in Zalakaros in the organization of the Hungarian Academy of Sciences, Institute of Isotope and Surface Chemistry. The scientific program of the Symposium will cover all the major disciplines of both basic and applied radiation chemistry. The topics were the fundamental processes in radiation chemistry, the different irradiations ways, radiolysis of inorganic and organic systems, nanoscale and the macromolecular systems. Also could be seen presentations in the subject of the food irradiation, the environmental protection, biomedical materials radiation, about the resistant materials, the radiation sterilization and the dosimetry. (S.I.)

12. 'Tihany' symposium on radiation chemistry. Program and abstracts

International Nuclear Information System (INIS)

2011-01-01

The 12th 'Tihany' symposium on radiation chemistry was held in Zalakaros in the organization of the Hungarian Academy of Sciences, Institute of Isotope and Surface Chemistry. The scientific program of the Symposium will cover all the major disciplines of both basic and applied radiation chemistry. The topics were the fundamental processes in radiation chemistry, the different irradiations ways, radiolysis of inorganic and organic systems, nanoscale and the macromolecular systems. Also could be seen presentations in the subject of the food irradiation, the environmental protection, biomedical materials radiation, about the resistant materials, the radiation sterilization and the dosimetry. (S.I.)

Effects of 100-μT extremely low frequency electromagnetic fields exposure on hematograms and blood chemistry in rats

International Nuclear Information System (INIS)

Lai Jinsheng; Zhang Yemao; Zhang Jiangong

2016-01-01

The aim of this study was to test whether extremely low frequency electromagnetic fields (ELF EMFs) affect health or not. Here, we constructed a 100-μT/50 Hz electromagnetic field atmosphere. A total of 128 rats were randomly assigned into two groups: the ELF EMF group and the sham group. The ELF EMF group was exposed to 100-μT/50-Hz ELF EMF for 20 h per day for three months; at the same time the other group was exposed to a sham device without ELF EMF. During the three months, the weight was recorded every 2 weeks, and the water intake and food intake of the animals were recorded weekly. The hematologic parameters were detected before and after the exposure, whereas blood chemistry analysis was performed every 4 weeks. The general condition of the exposed rats was not affected by ELF EMF. Compared with the sham group, the hematograms were not significantly altered in the ELF EMF group. Similarly, the blood chemistry (including lipid profile, blood glucose, liver function and renal function of rats) from the ELF EMF group showed no difference compared with rats from the control group during the three months exposure. The present study indicated that short-term exposure of 100-μT/50-Hz ELF EMF may not affect hematograms and blood chemistry in rats. (author)

The NanoChemistry group at the Technical University of Denmark (DTU) uses NanoSight’s NTA system for nanoparticle characterization

DEFF Research Database (Denmark)

2011-01-01

NanoSight, leading manufacturers of unique nanoparticle characterization technology, describes how the Nano Chemistry group at DTU Copenhagen is utilizing nanoparticle tracking analysis, NTA, in its research and teaching programs....

Enhancing effectiveness of agriculture group in supporting government program to increase food security

Science.gov (United States)

Retnowati, Daru; Subarjo, A. H.

2018-05-01

Food Security is closely related to agriculture, including fisheries. Food is a basic necessity and indispensable to humans. Nowadays, there are many agricultural lands and fisheries are turning to settlements and offices. To overcome these obstacles, the government took the policy of forming farmer groups. Farmer groups are channeling the government assistance, whether capital, seeds, training, or technology and knowledge assistance. This research is qualitative. The population in this study were members of the fish farming group in Purwomartani, Kalasan, Sleman. The population in this study were 4 Farmers Group in Purwomartani, Kalasan, Sleman. The sample in this research is 1 farmer group with the largest number of members that is 31 people. For the other three groups of fish farmers the number of members is 20 people. The results show that farmer groups are effective in supporting government programs. The role of farmer groups is needed to support the successful management of agricultural land, improvement of knowledge and skills of fish farmers, renewal of agricultural technology and equipment, and marketing of agricultural products.

Mothers of young children cluster into 4 groups based on psychographic food decision influencers.

Science.gov (United States)

Byrd-Bredbenner, Carol; Abbot, Jaclyn Maurer; Cussler, Ellen

2008-08-01

This study explored how mothers grouped into clusters according to multiple psychographic food decision influencers and how the clusters differed in nutrient intake and nutrient content of their household food supply. Mothers (n = 201) completed a survey assessing basic demographic characteristics, food shopping and meal preparation activities, self and spouse employment, exposure to formal food or nutrition education, education level and occupation, weight status, nutrition and food preparation knowledge and skill, family member health and nutrition status, food decision influencer constructs, and dietary intake. In addition, an in-home inventory of 100 participants' household food supplies was conducted. Four distinct clusters presented when 26 psychographic food choice influencers were evaluated. These clusters appear to be valid and robust classifications of mothers in that they discriminated well on the psychographic variables used to construct the clusters as well as numerous other variables not used in the cluster analysis. In addition, the clusters appear to transcend demographic variables that often segment audiences (eg, race, mother's age, socioeconomic status), thereby adding a new dimension to the way in which this audience can be characterized. Furthermore, psychographically defined clusters predicted dietary quality. This study demonstrates that mothers are not a homogenous group and need to have their unique characteristics taken into consideration when designing strategies to promote health. These results can help health practitioners better understand factors affecting food decisions and tailor interventions to better meet the needs of mothers.

Antiparallel Dynamic Covalent Chemistries.

Science.gov (United States)

Matysiak, Bartosz M; Nowak, Piotr; Cvrtila, Ivica; Pappas, Charalampos G; Liu, Bin; Komáromy, Dávid; Otto, Sijbren

2017-05-17

The ability to design reaction networks with high, but addressable complexity is a necessary prerequisite to make advanced functional chemical systems. Dynamic combinatorial chemistry has proven to be a useful tool in achieving complexity, however with some limitations in controlling it. Herein we introduce the concept of antiparallel chemistries, in which the same functional group can be channeled into one of two reversible chemistries depending on a controllable parameter. Such systems allow both for achieving complexity, by combinatorial chemistry, and addressing it, by switching from one chemistry to another by controlling an external parameter. In our design the two antiparallel chemistries are thiol-disulfide exchange and thio-Michael addition, sharing the thiol as the common building block. By means of oxidation and reduction the system can be reversibly switched from predominantly thio-Michael chemistry to predominantly disulfide chemistry, as well as to any intermediate state. Both chemistries operate in water, at room temperature, and at mildly basic pH, which makes them a suitable platform for further development of systems chemistry.

Food irradiation: physical-chemical, technological and economical background and competing methods of food preservation

International Nuclear Information System (INIS)

Zagorski, Z.P.

1994-01-01

Physical, chemical and technical as well as economical background of food preservation by irradiation have been performed. The radiation sources and the elements of radiation chemistry connected with their use in food irradiation process have been shown. The problems of dosimetry and endurance of dose uniformity for processed products have been also discussed. The other methods of food preservation and their weakness and advantages have been also presented and compared with food irradiation method

Theoretical chemistry in Belgium a topical collection from theoretical chemistry accounts

CERN Document Server

Champagne, Benoît; De Proft, Frank; Leyssens, Tom

2014-01-01

Readers of this volume can take a tour around the research locations in Belgium which are active in theoretical and computational chemistry. Selected researchers from Belgium present research highlights of their work. Originally published in the journal Theoretical Chemistry Accounts, these outstanding contributions are now available in a hardcover print format. This volume will be of benefit in particular to those research groups and libraries that have chosen to have only electronic access to the journal. It also provides valuable content for all researchers in theoretical chemistry.

Dioxins: validation of food frequency questionnaire and intake in a group of adolescents.

Science.gov (United States)

Zając, Joanna; Skop-Lewandowska, Agata; Helbin, Jadwiga; Potocki, Artur

2017-09-21

A lot of has been heard about dioxins and dioxins-like compounds. These molecules are typically connected in public awareness with affairs. The main source of dioxins for humans is food (90% of typical exposition); thus, assessment of dioxins intake and monitoring of levels of dioxins in food remain an important issue. The aim of the presented work was checking the reproducibility of the authors' semi-quantitative food frequency questionnaire, focusing on products that may contain dioxins and related compounds among adolescents. The uptake of these compounds was also assessed using obtained data. For survey purposes, an album of food products from the questionnaire was constructed. A modified semi-quantitative food frequency questionnaire was constructed and distributed twice in a 2-week time span among 55, 15-year-old, students of secondary schools. The correlation coefficient for both declared frequencies and assessed amounts in the case of the majority of food items was above 0.70. The average assessed intake of dioxins and related compounds was 1.57pgWHO-TEQ/kg body weight per day, and 1.85 pgWHO-TEQ/kg body weight per day, during test and retest, respectively. The modified semi-quantitative food frequency questionnaire is a reproducible tool that can be used for adolescents. Average intake in the analyzed group was lower than the Tolerable Daily Intake, but in contrast to other countries remains one of the highest intakes in a comparable age group. The main sources of dioxins exposition were fish (38%), and meat products.

Functional groupings and food web of an artificial reef used for sea cucumber aquaculture in northern China

Science.gov (United States)

Xu, Qinzeng; Zhang, Libin; Zhang, Tao; Zhang, Xuelei; Yang, Hongsheng

2017-01-01

Artificial reef is considered as a useful tool to remodel habitats in coastal and estuarine area. Some artificial reefs (ARs) were conducted in Shandong Peninsula for sea cucumber Apostichopus japonicus integrated multi-trophic aquaculture (IMTA). Little is known about the main feeding type and food resources of living organisms in this IMTA ecosystem. Neither is the information about other animals competing food with A. japonicus. Functional group (FG) and their food resources of mobile organisms and epifauna in ARs area were investigated. There were three types of food resources and five FGs within two trophic levels in studied area. Particle organic matter (POM), seaweed detritus and sediment were considered to be the main food resources. The first three FGs were primary consumers and were mainly epifauna, while the other two FGs were secondary consumers. FG 1 species were filter feeders, and group 2 was all deposit feeders and A. japonicus was in this group. FG 2 contained few species and this indicated that A. japonicus had few food competitors. FG 3 contained most epifauna species which were detritus feeders and this result implied that the artificial oyster shell reed can retain detritus effectively. The food sources of group 4 were complex. Species of group 5, mostly fish, occupied the top trophic level and fed primarily on species of FG 1 and FG 2. This kind of ARs can retain detritus effectively and provide suitable habitat to epifauna and surrounding natural fauna community.

Work group I: Measures of the food and physical activity environment: instruments.

Science.gov (United States)

Saelens, Brian E; Glanz, Karen

2009-04-01

A work group was convened to identify the core challenges, content gaps, and corresponding possible solutions for improving food- and physical activity-environment instrumentation. Identified challenges included instrument proliferation, the scaling or grain of instruments and appropriate aggregation to the neighborhood or community level, and unknown sensitivity to change of most instruments. Solutions for addressing these challenges included establishing an interactive and real-time instrument repository, developing and enforcing high standards for instrument reporting, increasing community-researcher collaborations, and implementing surveillance of food and physical activity environment. Solid instrumentation will accelerate a better understanding of food- and physical activity-environment effects on eating and physical activity behaviors.

Macronutrient and Major Food Group Intake in a Cohort of Southern Italian Adults

Directory of Open Access Journals (Sweden)

Serena Mulè

2018-04-01

Full Text Available Background: Dietary intake of macronutrient and foods is considered crucial to decrease the risk of diet-related non-communicable diseases. Methods: The aim of this study was to describe the intake of major food groups and macronutrients in a random sample of 1838 southern Italian adults. Results: No significant differences of macronutrient consumption between sexes were found. By contrast, younger individuals had significantly higher intake of animal protein than older ones. Men reported consuming significantly more total processed meats and less eggs than women; egg consumption significantly increased by age groups. Significantly lower intake of fruit in the younger age group compared to older ones was found. Various patterns of correlation between food groups were described. More than half of individuals reached the suggested recommendations for carbohydrate and fiber intake, and about two-thirds met the recommendations for total protein and cholesterol intake, while only a minority met for total fat intake. Total and plant protein, monounsaturated and omega-6 fatty acids, were significantly inversely related with BMI (body mass index, while trans fatty acids and cholesterol were directly correlated. A direct association with unprocessed meats and an inverse association with processed meats was also found. Conclusions: The overall findings suggest that relatively healthy dietary habits are common in southern Italy.

Development of an online database of typical food portion sizes in Irish population groups.

Science.gov (United States)

Lyons, Jacqueline; Walton, Janette; Flynn, Albert

2013-01-01

The Irish Food Portion Sizes Database (available at www.iuna.net) describes typical portion weights for an extensive range of foods and beverages for Irish children, adolescents and adults. The present paper describes the methodologies used to develop the database and some key characteristics of the portion weight data contained therein. The data are derived from three large, cross-sectional food consumption surveys carried out in Ireland over the last decade: the National Children's Food Survey (2003-2004), National Teens' Food Survey (2005-2006) and National Adult Nutrition Survey (2008-2010). Median, 25th and 75th percentile portion weights are described for a total of 545 items across the three survey groups, split by age group or sex as appropriate. The typical (median) portion weights reported for adolescents and adults are similar for many foods, while those reported for children are notably smaller. Adolescent and adult males generally consume larger portions than their female counterparts, though similar portion weights may be consumed where foods are packaged in unit amounts (for example, pots of yoghurt). The inclusion of energy under-reporters makes little difference to the estimation of typical portion weights in adults. The data have wide-ranging applications in dietary assessment and food labelling, and will serve as a useful reference against which to compare future portion size data from the Irish population. The present paper provides a useful context for researchers and others wishing to use the Irish Food Portion Sizes Database, and may guide researchers in other countries in establishing similar databases of their own.

Work Group report: oral food challenge testing.

Science.gov (United States)

Nowak-Wegrzyn, Anna; Assa'ad, Amal H; Bahna, Sami L; Bock, S Allan; Sicherer, Scott H; Teuber, Suzanne S

2009-06-01

Oral food challenges are procedures conducted by allergists/immunologists to make an accurate diagnosis of immediate, and occasionally delayed, adverse reactions to foods. The timing of the challenge is carefully chosen based on the individual patient history and the results of skin prick tests and food specific serum IgE values. The type of the challenge is determined by the history, the age of the patient, and the likelihood of encountering subjective reactions. The food challenge requires preparation of the patient for the procedure and preparation of the office for the organized conduct of the challenge, for a careful assessment of the symptoms and signs and the treatment of reactions. The starting dose, the escalation of the dosing, and the intervals between doses are determined based on experience and the patient's history. The interpretation of the results of the challenge and arrangements for follow-up after a challenge are important. A negative oral food challenge result allows introduction of the food into the diet, whereas a positive oral food challenge result provides a sound basis for continued avoidance of the food.

The Chemistry of Curcumin, the Health Promoting Ingredient in Turmeric

Science.gov (United States)

Dewprashad, Brahmadeo

2010-01-01

Case studies pertaining to the health benefits of foods can be particularly effective in engaging students and in teaching core concepts in science (Heidemann and Urquart 2005). This case study focuses on the chemistry of curcumin, the health-promoting ingredient in turmeric. The case was developed to review core concepts in organic chemistry and…

Nutrient adequacy during weight loss interventions: a randomized study in women comparing the dietary intake in a meal replacement group with a traditional food group

Directory of Open Access Journals (Sweden)

Bovee Vicki

2007-06-01

Full Text Available Abstract Background Safe and effective weight control strategies are needed to stem the current obesity epidemic. The objective of this one-year study was to document and compare the macronutrient and micronutrient levels in the foods chosen by women following two different weight reduction interventions. Methods Ninety-six generally healthy overweight or obese women (ages 25–50 years; BMI 25–35 kg/m2 were randomized into a Traditional Food group (TFG or a Meal Replacement Group (MRG incorporating 1–2 meal replacement drinks or bars per day. Both groups had an energy-restricted goal of 5400 kJ/day. Dietary intake data was obtained using 3-Day Food records kept by the subjects at baseline, 6 months and one-year. For more uniform comparisons between groups, each diet intervention consisted of 18 small group sessions led by the same Registered Dietitian. Results Weight loss for the 73% (n = 70 completing this one-year study was not significantly different between the groups, but was significantly different (p ≤ .05 within each group with a mean (± standard deviation weight loss of -6.1 ± 6.7 kg (TFG, n = 35 vs -5.0 ± 4.9 kg (MRG, n = 35. Both groups had macronutrient (Carbohydrate:Protein:Fat ratios that were within the ranges recommended (50:19:31, TFG vs 55:16:29, MRG. Their reported reduced energy intake was similar (5729 ± 1424 kJ, TFG vs 5993 ± 2016 kJ, MRG. There was an improved dietary intake pattern in both groups as indicated by decreased intake of saturated fat (≤ 10%, cholesterol ( Conclusion In this one-year university-based intervention, both dietitian-led groups successfully lost weight while improving overall dietary adequacy. The group incorporating fortified meal replacements tended to have a more adequate essential nutrient intake compared to the group following a more traditional food group diet. This study supports the need to incorporate fortified foods and/or dietary supplements while following an energy

15 years of existence of the International Consultative Group on Food Irradiation (ICGFI)

International Nuclear Information System (INIS)

Ehlermann, D.A.E.

1999-01-01

The ICGFI essentially contributed to international dissemination of unbiased information about the advantages and risks of food irradiation. The body has issued ICGFI publications containing codes of good practice for a variety of purposes, as eg. for operation of irradiation facilities for the treatment of food (GIP), or guidelines for due handling of irradiated food (GMP). Training courses have been offered to scientists, especially from developing countries, as well as for inspectors of national supervisory authorities. The activities of the advisory group as well as the conditions governing future activities are discussed. (orig./CB) [de

Factors that affect the food choices made by girls and young women, from minority ethnic groups, living in the UK.

Science.gov (United States)

Lawrence, J M; Devlin, E; Macaskill, S; Kelly, M; Chinouya, M; Raats, M M; Barton, K L; Wrieden, W L; Shepherd, R

2007-08-01

Lower birth weight, often found in infants from minority ethnic groups, may be partly because of the disproportionate representation of ethnic minority groups in low-income areas. To develop an intervention, to improve the nutritional intake of young women from populations at risk of low-birth-weight babies, which would be culturally sensitive and well received by the intended recipients, a community development approach was used to investigate factors that might influence food choice and the nutritional intake of girls and young women from ethnic minority groups. Focus group discussions were conducted across the UK, to explore factors that might affect the food choices of girls and young women of African and South Asian decent. The data was analysed using deductive content analysis (Qual. Soc. Res., 1, 2000, 1). Discussions were around the broad themes of buying and preparing food, eating food and dietary changes, and ideas for an intervention to improve diet. The focus group discussions indicated that all the communities took time, price, health and availability into consideration when making food purchases. The groups were also quite similar in their use of 'Western' foods which tended to be of the fast food variety. These foods were used when there was not enough time to prepare a 'traditional' meal. Many issues that affect the food choice of people who move to the UK are common within different ethnic groups. The idea of a practical intervention based on improving cooking skills was popular with all the groups.

A Química Medicinal Brasileira de 1998 a 2008 nos Periódicos Journal of Medicinal Chemistry, Bioorganic and Medicinal Chemistry, Bioorganic and Medicinal Chemistry Letters e European Journal of Medicinal Chemistry

OpenAIRE

Renato S. Bastos; Universidade Federal do Rio de Janeiro; Bárbara V. da Silva; Universidade Federal do Rio de Janeiro; Angelo C. Pinto; Universidade Federal do Rio de Janeiro

2009-01-01

Neste artigo apresentamos as publicações brasileiras, os pesquisadores envolvidos, a contribuição por estado da federação e as principais doenças estudadas no período de 1998 a 2008 nas revistas Journal of Medicinal Chemistry, Bioorganic and Medicinal Chemistry, Bioorganic and Medicinal Chemistry Letters e European Journal of Medicinal Chemistry.  DOI: 10.5935/1984-6835.20090009  In this article we present the Brazilian publications, the research groups involved, the contributions per st...

The NanoChemistry group at the Technical University of Denmark (DTU) uses NanoSight’s NTA system for nanoparticle characterization

DEFF Research Database (Denmark)

2011-01-01

Salisbury, UK, 7th December 2011: NanoSight, leading manufacturers of unique nanoparticle characterization technology, describes how the Nano Chemistry group at DTU Copenhagen is utilizing nanoparticle tracking analysis, NTA, in its research and teaching programs....

Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California.

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Smith, Teresa M; Dunton, Genevieve F; Pinard, Courtney A; Yaroch, Amy L

2016-04-01

The purpose of the present study was to explore food preparation behaviours, attitudes, meal planning and shopping among Mexican-American mothers. Data were collected through four focus groups with mothers of Mexican origin/ancestry who considered themselves to be the primary food preparer. Topics included food preparation behaviours and influencers (culture, family, attitudes, barriers, meal planning and shopping). Data were analysed using a qualitative grounded theory approach. All focus groups were audio recorded, transcribed verbatim and coded for themes. Data were collected in southern California, USA in 2013. Of the sample of twenty-one Mexican-American mothers, thirteen were born outside the USA and the mean household size was five members. Participants reported that food was often prepared using traditional staples and food preparation behaviours were learned from maternal family members. Participants also suggested that health was influenced by foods eaten and how they were prepared. Salient factors influencing food preparation behaviours included culture and tradition, maternal family members' food preparation behaviours, food preparation self-efficacy and attitudes towards healthy eating. Time and busy schedules were cited as barriers. Future interventions should consider utilizing family-based approaches and teaching culturally relevant food preparation skills, especially to youth, while reinforcing more healthful dietary practices.

User-friendly chemistry takes center stage at ACS meeting

International Nuclear Information System (INIS)

Pool, R.

1992-01-01

These days it seems that what chemistry needs more than anything else is a good p.r. agent. If you ask John or Joan Q. Public about the accomplishments of the chemical industry, chances are they'll mention Love Canal, CFCs destroying the ozone layer, or carcinogens in food. However, if the national meeting of the American Chemical Society in Washington, D.C., 2 weeks ago is any indication, chemists are working hard to fix the image problem. Nearly all of the two dozen press conferences held during the meeting focused on food, health topics, environment-friendly technology, or some other subject close to consumers' hearts. And the scientific talks themselves reflected the same interests, with sessions such as 'Environmental Successes in the Chemical Industry', 'Food Phytochemicals for Cancer Prevention', 'Chemistry of Electrophilic Metal Complexes', 'New Advances in Polyolefin Polymers', 'Zapping acid rain with microwaves.'

A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices

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Lee, Yee Ming; Kwon, Junehee; Sauer, Kevin

2014-01-01

Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial…

[Evolution of the relative prices of food groups between 1939 and 2010 in the city of Sao Paulo, Southeastern Brazil].

Science.gov (United States)

Yuba, Tania Yuka; Sarti, Flavia Mori; Campino, Antonio Carlos Coelho; Carmo, Heron Carlos Esvael do

2013-06-01

To analyze the evolution of relative prices of food groups and its influence on public healthy eating policies. Data from the municipality of Sao Paulo between 1939 and 2010 were analyzed based on calculating index numbers. Data from the Economic Researches Foundation Institute price database and weight structures (1939 to 1988) and from the Brazilian Institute of Geography and Statistics (1989 to 2010) were used to. The price database was organized, its consistency tested and prices were deflated using the consumer price index. Relative prices were calculated and associated to food categories and groups, according to the food pyramid guide adapted for the Brazilian population. The price indices for each group were calculated according to Laspeyres modified formula. The general food price index was compared with the indices for each food group and respective category: fresh food, processed food, beverages, meat, legumes, milk and eggs, cereals and root vegetables and eating out. Price indices for fat, oil, spices, sugars and sweets and processed food showed relative price reduction. Fresh food, such as fruit and vegetables, showed an increase in relative prices. Other food groups, such as cereals, flour and pasta, meat, milk and egg, showed a steadier long term trend in relative prices. The evolution of relative prices of food in the city of Sao Paulo demonstrates a negative trend towards healthy eating at household level in the long run.

Radiation chemistry of amino acids, peptides and proteins in relation to the radiation sterilization of high-protein foods. [106 references

Energy Technology Data Exchange (ETDEWEB)

Garrison, W.M.

1979-03-01

An important source of information on the question of whether or not toxic or other deleterious substances are formed in the radiation sterilization of foods is the chemical study of reaction products and reaction mechanisms in the radiolysis of individual food components. The present evaluation of the radiation chemistry of amino acids, peptides and proteins outlines the various radiation-induced processes which lead to amino acid degradation and to the synthesis of amino acid derivatives of higher molecular weight. Among the latter are the ..cap alpha..,..cap alpha..'-diamino dicarboxylic acids which are formed as major products in the radiolysis of peptides both in aqueous solution and in the solid state. The ..cap alpha..,..cap alpha..'-diamino acids are of particular interest as irradiation products because they represent a class of compounds not normally encountered in plant and animal protein sources. Such compounds have, however, been isolated from certain types of bacteria and pathogenic toxins. All of the available data strongly suggest that the ..cap alpha..,..cap alpha..'-diamino acids are produced in significant yield in the radiation sterilization of high protein foods. The importance of initiating extensive chemical and biological studies of initiating extensive chemical and biological studies of these and of other high molecular weight products in irradiated food is emphasized.

Vegetables and other core food groups

NARCIS (Netherlands)

Poelman, Astrid A.M.; Delahunty, Conor M.; Graaf, de Kees

2017-01-01

Vegetables are the food category least liked by children. This research investigated the sensory properties of vegetables vis-a-vis other core foods that comprise children's diets, to determine to what degree low acceptance of vegetables can be attributed to sensory properties. Vegetables (n =

Adherence to Dietary Recommendations for Food Group Intakes Is Low in the Mexican Population.

Science.gov (United States)

Batis, Carolina; Aburto, Tania C; Sánchez-Pimienta, Tania G; Pedraza, Lilia S; Rivera, Juan A

2016-09-01

Given the high prevalence of obesity and noncommunicable diseases in Mexico and the key role of dietary quality in these conditions, it is important to determine Mexicans' adherence to dietary recommendations. Our aim was to estimate the percentage of the Mexican population who adhere to dietary recommendations for key food groups. We analyzed 7983 participants aged ≥5 y from the nationally representative Mexican National Health and Nutrition Survey 2012. Dietary intake data were collected by using one 24-h recall and a repeated 24-h recall in 9% of the sample. We used the National Cancer Institute method for episodically consumed foods, which uses a 2-part (probability and amount) mixed regression model to estimate the usual intake distribution and its association with sociodemographic variables. For the food groups that are encouraged, only 1-4% of the population (range across sex and age groups) reached the recommended intake of legumes, 4-8% for seafood, 7-16% for fruit and vegetables, and 9-23% for dairy. For food groups that are discouraged, only 10-22% did not exceed the recommended upper limit for sugar-sweetened beverages, 14-42% for high saturated fat and/or added sugar (HSFAS) products, and 9-50% for processed meats, whereas the majority (77-93%) did not exceed the limit for red meat. A lower proportion of adolescents than children and adults adhered to recommendations for several food groups. Participants with higher socioeconomic status (SES) and living in urban areas consumed more (probability of consuming and/or amount consumed) fruit and vegetables, dairy, and HSFAS products, but they consumed fewer legumes than those of lower SES and living in rural areas. These results reveal the poor dietary quality of the Mexican population and the urgent need to shift these habits. If current intakes continue, the burden of disease due to obesity and noncommunicable chronic diseases will likely remain elevated in the Mexican population. © 2016 American

From mothers to daughters: transgenerational food and diet communication in an underserved group.

Science.gov (United States)

Wilson, Diane Baer; Musham, Catherine; McLellan, Mary S

2004-01-01

Studies show that young girls are highly influenced by their mothers' attitudes toward food and body image. To investigate the nature of the information about food that mothers transfer to their daughters, the researchers used focus groups comprising African American women. Results suggest that when educators work with low-income African American women, they should be cognizant of overeating from the perspectives of early food scarcity, reverence for the mother's authoritative role in the family and respect for cultural differences in body size norms. In addition, nutrition educators should counsel young mothers to understand the impact of their eating habits on their daughters.

Learning about Foodborne Pathogens: Evaluation of Student Perceptions of Group Project Work in a Food Microbiology Course

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Turner, Mark S.

2009-01-01

This study examined the experiences of students in an active learning group work exercise in an introductory food microbiology course involving the study of foodborne pathogens. Small groups were required to access, analyze, and present information regarding a single food poisoning bacterium. The presentations contained features and…

Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans.

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Friedman, Mendel

2015-06-01

Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.

Social facilitation of eating novel food in tufted capuchin monkeys (Cebus apella): input provided by group members and responses affected in the observer.

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Addessi, E; Visalberghi, E

2001-11-01

Learning about food palatability from watching what conspecifics eat might be one of the advantages of group living. A previous study investigated whether group members' presence or eating activity account for social facilitation of eating of foods never previously tasted. Capuchins encountered novel colored foods when (1) alone (Alone condition) or (2) with group members visible in the nearby cage (Group-present condition) or (3) with group members present and eating a familiar food that had not been colored (Group+food condition). Social facilitation of eating occurred when group members were eating, despite the difference in color between the familiar food eaten by them and the novel food presented to the experimental subject. To clarify what subjects learnt from group members when social facilitation occurred, we further analyze here the data from the previous study. The number of visual exposures to the colored novel food (as a group member) correlated with increased consumption of that novel food when encountered later (as experimental subject). In contrast, the number of times that an individual fed on the familiar food (as a group member) did not decrease its consumption of novel food (as experimental subject). Therefore, capuchins (1) habituated to the colors of the novel foods, and (2) did not take into account that seeing group members eating a food does not provide information about the palatability of a differently colored food. Since social facilitation of eating occurs when foods do not match in color, at least in capuchins, social facilitation of eating should not be considered as a way of learning about a safe diet, but rather as a way of overcoming neophobia.

Chemistry of complexing molecules and environment. Report of the working group of the Cea ''mission environment''; Chimie des complexants en environnements. Rapport du groupe de travail de la mission environnement

Energy Technology Data Exchange (ETDEWEB)

Petit, J C

1998-07-01

The Working group 'Chemistry of Complexing Molecules and Environment' of the Mission Environment (AG/ENV) identified themes for an original positioning of CEA on important issues of environmental research if a sufficiently strong demand appears. The research of CEA on the environment should be complementary to actions undertaken by other partners (official institutions, research organizations and industrial firms). The themes suggested are: the synthesis of new chelating molecules and new materials having specific properties, with the support of theoretical chemistry and modeling, analytical physical chemistry and speciation of species in relation to their eco-toxicity and their biogeochemical mobility in the natural environment. These themes, illustrated by examples of actions in progress at CEA or likely to be launched quickly, draw largely from recognized competences of the teams, generally developed for finalized nuclear applications: experimental, theoretical and instrumental competences. (author)

Social interaction with non-averse group-mates modifies a learned food aversion in single- and mixed-species groups of tamarins (Saguinus fuscicollis and S. labiatus).

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Prescott, M J; Buchanan-Smith, H M; Smith, A C

2005-04-01

For social species, being a member of a cohesive group and performing activities as a coordinated unit appear to provide a mechanism for the efficient transmission of information about food. Social learning about food palatability was investigated in two captive primates, Saguinus fuscicollis and S. labiatus, which form stable and cohesive mixed-species groups in the wild. We explored whether an induced food aversion toward a preferred food is modified during and after social interaction with non-averse conspecifics or congeners. Sets of intra- and interspecific pairs were presented with two foods, one of which was considered distasteful by one of the pairs (the other was palatable), and their behavior was compared pre-interaction, during interaction, and post-interaction. For the aversely-conditioned individuals of both species, the change in social context corresponded to a change in their preference for the food that they considered unpalatable, regardless of whether they had interacted with a conspecific or congeneric pair, and the change in food preference was maintained post-interaction. In a control condition, in which averse individuals did not have the opportunity to interact with non-averse animals, S. fuscicollis sampled the preferred food, but not as quickly as when given the opportunity to interact. We conclude that the social learning demonstrated here may allow individual tamarins to track environmental change, such as fruit ripening, more efficiently than asocial learning alone, because social learners can more quickly and safely focus on appropriate behavior by sharing up-to-date foraging information. Furthermore, since the behavior of congeners, as well as conspecifics, acts to influence food choice in a more adaptive direction, social learning about food palatability may be an advantage of mixed-species group formation to tamarins of both species. Copyright 2005 Wiley-Liss, Inc

Comprehensive coordination chemistry. The synthesis, reactions, properties and applications of coordination compounds. V.3. Main group and early transition elements

International Nuclear Information System (INIS)

Wilkinson, Geoffrey; Gillard, R.D.; McCleverty, J.A.

1987-01-01

Comprehensive coordination chemistry reviews the synthesis reactions and properties of coordination compounds. Their uses in such diverse fields as nuclear fuels, toxicology, medicine and biology are discussed. Volume three concentrates on the main group and early transition element coordination compounds. (UK)

The Difference of Food Pattern and Physical Acti vity between Obese and Non Obese Teenage Group.

Directory of Open Access Journals (Sweden)

Kartika Suryaputra

2012-06-01

Full Text Available Obesity in teenage is a syndrome that happened because of fat accumulation in the body. Obesity occured because of complex interaction between parental fatness, food pattern, and physical activity. In Indonesia, prevalence of teenage obesity is gradually increasing. The aim of this research was to analyze about the difference of foodpattern and physical activity between obesity and non obesity teenage group. This study was an analytical observational research with cross sectional design. The samples were 40 teenage from Santa Agnes seniorhigh school Surabaya (age 15-17 that was taken by simple random sampling, that divers to 20 obese and 20 non obese teenage group. The data were analysed by Mann Whitney test for nutrition knowledge, pocket money, food pattern, fast food’s consumption, snack’s consumption pattern, consumption level of energy, carbohydrat, protein, and fat, physical activity and parental fatness. The result of the statistic test showed that variables significant difference are nutrition knowledge, pocket money, food pattern, fastfood’s consumption, snack’s consumption pattern, energy consumption level, carbohydrate consumption level, protein consumption level, fat consumption level, physical activity and parental fatness between obese and non obese teenage group. The conlusion is that significant differences are food pattern and physical activity between obese and non obese teenage group. Recommendation is necessary to provide information and education to teenage about healthy food and adequate physical activity to prevent obesity

Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus group interviews with immigrant women in Sweden.

Science.gov (United States)

Jonsson, Inger M; Wallin, Anne-Marie; Hallberg, Lillemor R-M; Gustafsson, Inga-Britt

2002-08-01

Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice. Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina. Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'. Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

Presidential Green Chemistry Challenge: 2009 Greener Reaction Conditions Award

Science.gov (United States)

Presidential Green Chemistry Challenge 2009 award winner, CEM Corporation, developed a fast, automated analytical process using less toxic reagents and less energy to distinguish protein from the food adulterant, melamine.

Seasonality of food groups and total energy intake: a systematic review and meta-analysis.

Science.gov (United States)

Stelmach-Mardas, M; Kleiser, C; Uzhova, I; Peñalvo, J L; La Torre, G; Palys, W; Lojko, D; Nimptsch, K; Suwalska, A; Linseisen, J; Saulle, R; Colamesta, V; Boeing, H

2016-06-01

The aim of this systematic review and meta-analysis was to assess the effect of season on food intake from selected food groups and on energy intake in adults. The search process was based on selecting publications listed in the following: Medline, Scopus, Web of Science, Embase and Agris. Food frequency questionnaires, 24-h dietary recalls and food records as methods for assessment of dietary intake were used to assess changes in the consumption of 11 food groups and of energy intake across seasons. A meta-analysis was performed. Twenty-six studies were included. Articles were divided into those reporting data on four seasons (winter, spring, summer and autumn) or on two seasons (pre-and post-harvest). Four of the studies could be utilized for meta-analysis describing changes in food consumption across four season scheme: from winter to spring fruits decreased, whereas vegetables, eggs and alcoholic beverages increased; from spring to summer vegetable consumption further increased and cereals decreased; from summer to autumn fruits and cereals increased and vegetables, meat, eggs and alcoholic beverages decreased; from autumn to winter cereals decreased. A significant association was also found between energy intake and season, for 13 studies reporting energy intake across four seasons (favors winter) and for eight studies across pre- and post-harvest seasons (favors post-harvest). The winter or the post-harvest season is associated with increased energy intake. The intake of fruits, vegetables, eggs, meat, cereals and alcoholic beverages is following a seasonal consumption pattern and at least for these foods season is determinant of intake.

Consumption of key food groups during the postpartum period in low-income, non-Hispanic black mothers.

Science.gov (United States)

Kay, Melissa C; Wasser, Heather; Adair, Linda S; Thompson, Amanda L; Siega-Riz, Anna Maria; Suchindran, Chirayath M; Bentley, Margaret E

2017-10-01

The postpartum period can impact diet quality and subsequently place women at greater risk for overweight or obesity. This study examined consumption of key food groups during the first 2 years postpartum among low income, non-Hispanic black, first-time mothers. Data were from the Infant Care, Feeding and Risk of Obesity Study, a cohort of 217 mother-infant dyads, followed from 3 to 18 months postpartum, collected from 2003 to 2007. At each study visit (3, 6, 9, 12, and 18 months) 24-h dietary recalls were collected. Consumption levels were compared to those recommended from the 2010 Dietary Guidelines for Americans (DGAs) for each of the following food groups: fruits, vegetables, grains, whole grains, protein foods and dairy, as well as an estimated upper limit for sugar-sweetened beverage (SSB) consumption. At each time point, mothers met recommended intake levels for grains and protein foods only. In random-intercept logistic regression models, no demographic or household characteristics were associated with a likelihood of consuming recommended levels for any of the food groups according to the DGAs. Given the low intake of fruits, vegetables, whole grains and lean protein foods and high intake of SSBs and refined grains, interventions targeting women's diet during the postpartum period are warranted. Copyright © 2017 Elsevier Ltd. All rights reserved.

Chemistry of mutagens and carcinogens in broiled food.

Science.gov (United States)

Nishimura, S

1986-01-01

From a chemical point of view, the following subjects are important areas in studies on mutagens and carcinogens in broiled foods. In addition to heterocyclic amines which need microsomal activation, the structural elucidation of more labile direct-acting mutagens is necessary. It is known that there are still various unknown minor mutagens in broiled foods. Although the structural characterization of such compounds is more difficult, it is important since they might be hazardous in spite of their low mutagenicity. A more feasible and easier method for quantitative analysis of mutagens, in addition to HPLC and GC/MS methods presently employed, must be developed. The mechanism of formation of mutagens by broiling of food should be studied. An effective chemical method to prevent formation of mutagens or to destroy them, once formed, should be developed. PMID:3757944

Training manual on food irradiation technology and techniques. 2. ed.

International Nuclear Information System (INIS)

1982-01-01

The objective of the revised Training Manual is to help scientists to acquire the necessary knowledge needed for performing proper research and development work in the field of food irradiation. The Manual presents an up-to-date picture of the current state of food irradiation and reflects the important advances made in the technology of food irradiation, in the radiation chemistry of foods, in the microbiology of irradiated foods, in wholesomeness and standardization. It contains the following chapters: (1) Radionuclides and radiation; (2) Radiation detection and measurement; (3) Radiation protection; (4) Radiation chemistry; (5) Effects of radiation on living organisms; (6) Preservation of foods; (7) Radiation preservation of foods; (8) Packaging; (9) Combination processes; (10) Limitations of food irradiation; (11) Wholesomeness of irradiated foods; (12) Government regulation of irradiated foods; (13) Food irradiation facilities; (14) Commercial aspects of food irradiation; (15) Literature sources. The practical part of the Manual contains a revised and expanded series of detailed laboratory exercises in the use of ionizing radiation for food processing

Multireference quantum chemistry through a joint density matrix renormalization group and canonical transformation theory.

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Yanai, Takeshi; Kurashige, Yuki; Neuscamman, Eric; Chan, Garnet Kin-Lic

2010-01-14

We describe the joint application of the density matrix renormalization group and canonical transformation theory to multireference quantum chemistry. The density matrix renormalization group provides the ability to describe static correlation in large active spaces, while the canonical transformation theory provides a high-order description of the dynamic correlation effects. We demonstrate the joint theory in two benchmark systems designed to test the dynamic and static correlation capabilities of the methods, namely, (i) total correlation energies in long polyenes and (ii) the isomerization curve of the [Cu(2)O(2)](2+) core. The largest complete active spaces and atomic orbital basis sets treated by the joint DMRG-CT theory in these systems correspond to a (24e,24o) active space and 268 atomic orbitals in the polyenes and a (28e,32o) active space and 278 atomic orbitals in [Cu(2)O(2)](2+).

Integrating bioassays and analytical chemistry as an improved approach to support safety assessment of food contact materials.

Science.gov (United States)

Veyrand, Julien; Marin-Kuan, Maricel; Bezencon, Claudine; Frank, Nancy; Guérin, Violaine; Koster, Sander; Latado, Hélia; Mollergues, Julie; Patin, Amaury; Piguet, Dominique; Serrant, Patrick; Varela, Jesus; Schilter, Benoît

2017-10-01

Food contact materials (FCM) contain chemicals which can migrate into food and result in human exposure. Although it is mandatory to ensure that migration does not endanger human health, there is still no consensus on how to pragmatically assess the safety of FCM since traditional approaches would require extensive toxicological and analytical testing which are expensive and time consuming. Recently, the combination of bioassays, analytical chemistry and risk assessment has been promoted as a new paradigm to identify toxicologically relevant molecules and address safety issues. However, there has been debate on the actual value of bioassays in that framework. In the present work, a FCM anticipated to release the endocrine active chemical 4-nonyphenol (4NP) was used as a model. In a migration study, the leaching of 4NP was confirmed by LC-MS/MS and GC-MS. This was correlated with an increase in both estrogenic and anti-androgenic activities as measured with bioassays. A standard risk assessment indicated that according to the food intake scenario applied, the level of 4NP measured was lower, close or slightly above the acceptable daily intake. Altogether these results show that bioassays could reveal the presence of an endocrine active chemical in a real-case FCM migration study. The levels reported were relevant for safety assessment. In addition, this work also highlighted that bioactivity measured in migrate does not necessarily represent a safety issue. In conclusion, together with analytics, bioassays contribute to identify toxicologically relevant molecules leaching from FCM and enable improved safety assessment.

Interface of Chemistry and Biology

OpenAIRE

I. Kira Astakhova

2013-01-01

Many exciting research studies in Science today lie at the interface between various disciplines. The interface between Chemistry and Biology is particularly rich, since it closely reflects Nature and the origins of Life. Multiple research groups in the Chemistry Departments around the world have made substantial efforts to interweave ideas from Chemistry and Biology to solve important questions related to material science and healthcare, just to name a few. International Journal of Bioorgani...

Chemistry for sustainable development in Africa

Energy Technology Data Exchange (ETDEWEB)

Gurib-Fakim, Ameenah [Mauritius Univ., Reduit (Mauritius); Eloff, Jacobus Nicolaas (eds.) [Pretoria Univ. (South Africa). Faculty of Veterinary Science

2013-07-01

Chemistry for Sustainable Development in Africa' gives an insight into current Chemical research in Africa. It is edited and written by distinguished African scientists and includes contributions from Chemists from Northern, Southern, Western, Eastern, Central and Island state African Countries. The core themes embrace the most pressing issues of our time, including Environmental Chemistry, Renewable Energies, Health and Human Well-Being, Food and Nutrition, and Bioprospecting and Commercial Development. This book is invaluable for teaching and research institutes in Africa and worldwide, private sector entities dealing with natural products from Africa, as well as policy and decision-making bodies and non-governmental organizations.

Nutraceuticals, A New Challenge for Medicinal Chemistry.

Science.gov (United States)

Sut, Stefania; Baldan, Valeria; Faggian, Marta; Peron, Gregorio; Dall Acqua, Stefano

2016-01-01

"Nutraceuticals" are food-derived products largely used for their presumed healthpromoting or disease-preventing effects. In the recent years, many efforts have been aimed at assessing nutraceutical efficacy and safety, but these factors are difficult to address because of the complex chemical compositions and multiple mode of actions. Thus, the study of nutraceutical ingredients poses several challenges for the medicinal chemistry field, some of which are related to extraction and chemical characterization, some to in vitro and in vivo bioactivity evaluation, and some to the bioavailability and interaction of these natural mixtures with organs and microbiota. Furthermore, because of their nature as medicinal and food products, these nutraceuticals can also be considered as a valuable source of new "lead compounds", creating the opportunity to discover new classes of therapeutic agents. This review provides information on these themes, showing the new challenges that comprehensive medicinal chemistry research is called to answer in the field of nutraceuticals.

Microwaves in organic chemistry and organic chemical

Directory of Open Access Journals (Sweden)

Mijin Dušan Ž.

2005-01-01

Full Text Available The usual way of applying heat to a chemical reaction is the use of a Bunsen burner, an oil or some other type of bath, or an electric heater. In inorganic chemistry, microwave technology has been used since the late 1970s while it has been implemented in organic chemistry since the mid-1980s. Microwave heating has been used in the food industry for almost fifty years. The shorter reaction times and expanded reaction range that is offered by microwave technology are suited to the increased demands in industry. For example, there is a requirement in the pharmaceutical industry for a higher number of a novel chemical entities to be produced, which requires chemists to employ a number of resources to reduce time for the production of compounds. Also, microwaves are used in the food industry, as well as in the pyrolysis of waste materials, sample preparation, the solvent extraction of natural products and the hydrolysis of proteins and peptides.

Does food group consumption vary by differences in socioeconomic, demographic, and lifestyle factors in young adults? The Bogalusa Heart Study.

Science.gov (United States)

Deshmukh-Taskar, Priya; Nicklas, Theresa A; Yang, Su-Jau; Berenson, Gerald S

2007-02-01

To examine if food group consumption varies by differences in socioeconomic, demographic, and lifestyle factors in young adults from a semirural setting in Louisiana. Cross-sectional. Young adults (n=1,266, 74% European American, 26% African American; 39% men, 61% women) aged 20 to 38 years, enrolled in the Bogalusa Heart Study. Food group consumption was assessed by a food frequency questionnaire. Socioeconomic (eg, income and education), demographic (eg, age, sex, and ethnicity), and lifestyle (eg, marital status and physical activity) information was obtained by a self-administered questionnaire and the subjects were stratified according to these groups. Analysis of covariance (adjusted for covariates) was used to detect differences in the mean servings of food groups consumed per day between the various socioeconomic, demographic, and lifestyle groups. Compared to income$45,000 had lower consumption of burgers/sandwiches (Pconsumption of mixed dishes (P12 years of education. European-American men consumed more servings of dairy products (Pfood group consumption varies by socioeconomic, demographic, and lifestyle factors in young adults from a semirural setting. Food and nutrition professionals who encounter diverse populations need to consider the influence of income, education, sex, ethnicity, marital status, and physical activity on food consumption patterns when planning diets, nutrition education programs, and interventions for young adults.

Comparison of validity of food group intake by food frequency questionnaire between pre- and post- adjustment estimates derived from 2-day 24-hour recalls in combination with the probability of consumption.

Science.gov (United States)

Kim, Dong Woo; Oh, Se-Young; Kwon, Sung-Ok; Kim, Jeongseon

2012-01-01

Validation of a food frequency questionnaire (FFQ) utilising a short-term measurement method is challenging when the reference method does not accurately reflect the usual food intake. In addition, food group intake that is not consumed on daily basis is more critical when episodically consumed foods are related and compared. To overcome these challenges, several statistical approaches have been developed to determine usual food intake distributions. The Multiple Source Method (MSM) can calculate the usual food intake by combining the frequency questions of an FFQ with the short-term food intake amount data. In this study, we applied the MSM to estimate the usual food group intake and evaluate the validity of an FFQ with a group of 333 Korean children (aged 3-6 y) who completed two 24-hour recalls (24HR) and one FFQ in 2010. After adjusting the data using the MSM procedure, the true rate of non-consumption for all food groups was less than 1% except for the beans group. The median Spearman correlation coefficients against FFQ of the mean of 2-d 24HRs data and the MSM-adjusted data were 0.20 (range: 0.11 to 0.40) and 0.35 (range: 0.14 to 0.60), respectively. The weighted kappa values against FFQ ranged from 0.08 to 0.25 for the mean of 2-d 24HRs data and from 0.10 to 0.41 for the MSM-adjusted data. For most food groups, the MSM-adjusted data showed relatively stronger correlations against FFQ than raw 2-d 24HRs data, from 0.03 (beverages) to 0.34 (mushrooms). The results of this study indicated that the application of the MSM, which was a better estimate of the usual intake, could be worth considering in FFQ validation studies among Korean children.

Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

Science.gov (United States)

Garden-Robinson, Julie; Eighmy, Myron A; Lyonga, Agnes Ngale

2010-12-01

The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information. Copyright © 2010 Elsevier Ltd. All rights reserved.

76 FR 70520 - Rovac Corp., RS Group of Companies, Inc., Rymer Foods, Inc. Stratus Services Group, Inc., Sun Cal...

Science.gov (United States)

2011-11-14

...., Rymer Foods, Inc. Stratus Services Group, Inc., Sun Cal Energy, Inc., Sun Motor International, Inc... current and accurate information concerning the securities of Sun Cal Energy, Inc. because it has not... Sun Motor International, Inc. because it has not filed any periodic reports since the period ended...

Proceedings of the 5. Brazilian Meeting on Analytical Chemistry

International Nuclear Information System (INIS)

1989-01-01

The works of 5 0 Brazilian Meeting on Analitycal Chemistry are presented, including topics about elements determination with instrumental technique. The use of these techniques in soil and food are also cited. (C.G.C.) [pt

Proceedings of the 3. Meeting on Chemistry in Northeast

International Nuclear Information System (INIS)

1987-01-01

The works of 3. Meeting on Chemistry in Northeast are presented, including topics about elements determination with nuclear techniques. The use of these techniques in soil and food studies are also cited. (C.G.C.) [pt

General Dialdehyde Click Chemistry for Amine Bioconjugation.

Science.gov (United States)

Elahipanah, Sina; O'Brien, Paul J; Rogozhnikov, Dmitry; Yousaf, Muhammad N

2017-05-17

The development of methods for conjugating a range of molecules to primary amine functional groups has revolutionized the fields of chemistry, biology, and material science. The primary amine is a key functional group and one of the most important nucleophiles and bases used in all of synthetic chemistry. Therefore, tremendous interest in the synthesis of molecules containing primary amines and strategies to devise chemical reactions to react with primary amines has been at the core of chemical research. In particular, primary amines are a ubiquitous functional group found in biological systems as free amino acids, as key side chain lysines in proteins, and in signaling molecules and metabolites and are also present in many natural product classes. Due to its abundance, the primary amine is the most convenient functional group handle in molecules for ligation to other molecules for a broad range of applications that impact all scientific fields. Because of the primary amine's central importance in synthetic chemistry, acid-base chemistry, redox chemistry, and biology, many methods have been developed to efficiently react with primary amines, including activated carboxylic acids, isothiocyanates, Michael addition type systems, and reaction with ketones or aldehydes followed by in situ reductive amination. Herein, we introduce a new traceless, high-yield, fast click-chemistry method based on the rapid and efficient trapping of amine groups via a functionalized dialdehyde group. The click reaction occurs in mild conditions in organic solvents or aqueous media and proceeds in high yield, and the starting dialdehyde reagent and resulting dialdehyde click conjugates are stable. Moreover, no catalyst or dialdehyde-activating group is required, and the only byproduct is water. The initial dialdehyde and the resulting conjugate are both straightforward to characterize, and the reaction proceeds with high atom economy. To demonstrate the broad scope of this new click

3-MCPD: A Worldwide Problem of Food Chemistry.

Science.gov (United States)

Jędrkiewicz, Renata; Kupska, Magdalena; Głowacz, Agnieszka; Gromadzka, Justyna; Namieśnik, Jacek

2016-10-25

3-Monochloropropane-1,2-diol (3-MCPD) is a heat-induced food contaminant that has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD, including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects, and future research perspectives. So far, 3-MCPD was determined in its free and bound form in thermally treated foods, edible oils and fats, and infant foods including human breast milk. Contaminants in infant foods and human breast milk were highlighted in this paper as a serious problem as they can pose a potential hazard for infants. The analytical approach of 3-MCPD determination has been modified for over a decade. Nowadays, the method based on determining the derivative of this compound by using gas chromatography and mass spectrometry is widely used. However, there is still a big need for developing new methods that would produce repeatable results. Some of the toxicologic aspects associated with 3-MCPD still remain unknown. A number of studies on the carcinogenicity and genotoxicity of 3-MCPD were carried out on rodents; however, no clinical studies on humans have been reported so far. Moreover, both detrimental effect on kidneys and antifertility activity have been widely reported. The knowledge of 3-MCPD absorption into body fluids and tissues and its metabolic pathways is based on sometimes conflicting data derived from different studies. In conclusion, although a lot of research has been carried out on 3-MCPD, there is still a need for further research in this area.

Eating in groups: Do multiple social influences affect intake in a fast-food restaurant?

Science.gov (United States)

Brindal, Emily; Wilson, Carlene; Mohr, Philip; Wittert, Gary

2015-05-01

This study investigated multiple social influences to determine whether they affect amount eaten at a fast-food environment. Using observational methods, data on meal duration, foods eaten and personal characteristics were collected for 157 McDonald's patrons. Analysis of covariance revealed that female diners ate less kilojoules when eating in mixed- versus same-sex groups (adjusted difference = 967 kJ, p < .05), while male diners eating in mixed-sex company ate more in groups compared to pairs (adjusted difference = 1067 kJ, p = .019). Influences to increase and restrict the amount eaten can operate simultaneously in an eating environment with gender a critical factor for consideration. © The Author(s) 2015.

Final Report: Main Group Element Chemistry in Service of Hydrogen Storage and Activation

Energy Technology Data Exchange (ETDEWEB)

David A. Dixon; Anthony J. Arduengo, III

2010-09-30

goal was met in terms of reducing the number of costly experiments and helping to focus the experimental effort on the potentially optimal targets. We have used computational chemistry approaches to predict the thermodynamic properties of a wide range of compounds containing boron, nitrogen, hydrogen, and other elements as appropriate including carbon. These calculations were done in most cases with high level molecular orbital theory methods that have small error bars on the order of ± 1 to 2 kcal/mol. The results were used to benchmark more approximate methods such as density functional theory for larger systems and for database development. We predicted reliable thermodynamics for thousands of compounds for release and regeneration schemes to aid/guide materials design and process design and simulation. These are the first reliable computed values for these compounds and for many represent the only available values. Overall, the computational results have provided us with new insights into the chemistry of main group and organic-base chemical hydrogen systems from the release of hydrogen to the regeneration of spent fuel. A number of experimental accomplishments were also made in this project. The experimental work on hydrogen storage materials centered on activated polarized σ- or π-bonded frameworks that hold the potential for ready dihydrogen activation, uptake, and eventually release. To this end, a large number of non-traditional valence systems including carbenes, cyanocarbons, and C-B and and B-N systems were synthesized and examined. During the course of these studies an important lead arose from the novel valency of a class of stable organic singlet bi-radical systems. A synthetic strategy to an “endless” hydrogen storage polymer has been developed based on our cyanocarbon chemistry. A key issue with the synthetic efforts was being able to link the kinetics of release with the size of the substituents as it was difficult to develop a low molecular

Main Group Element Chemistry in Service of Hydrogen Storage and Activation. Final report

International Nuclear Information System (INIS)

Dixon, David A.; Arduengo, Anthony J. III

2010-01-01

. This goal was met in terms of reducing the number of costly experiments and helping to focus the experimental effort on the potentially optimal targets. We have used computational chemistry approaches to predict the thermodynamic properties of a wide range of compounds containing boron, nitrogen, hydrogen, and other elements as appropriate including carbon. These calculations were done in most cases with high level molecular orbital theory methods that have small error bars on the order of ± 1 to 2 kcal/mol. The results were used to benchmark more approximate methods such as density functional theory for larger systems and for database development. We predicted reliable thermodynamics for thousands of compounds for release and regeneration schemes to aid/guide materials design and process design and simulation. These are the first reliable computed values for these compounds and for many represent the only available values. Overall, the computational results have provided us with new insights into the chemistry of main group and organic-base chemical hydrogen systems from the release of hydrogen to the regeneration of spent fuel. A number of experimental accomplishments were also made in this project. The experimental work on hydrogen storage materials centered on activated polarized σ- or π-bonded frameworks that hold the potential for ready dihydrogen activation, uptake, and eventually release. To this end, a large number of non-traditional valence systems including carbenes, cyanocarbons, and C-B and and B-N systems were synthesized and examined. During the course of these studies an important lead arose from the novel valency of a class of stable organic singlet bi-radical systems. A synthetic strategy to an 'endless' hydrogen storage polymer has been developed based on our cyanocarbon chemistry. A key issue with the synthetic efforts was being able to link the kinetics of release with the size of the substituents as it was difficult to develop a low molecular

KEY ISSUES FOR THE ASSESSMENT OF THE ALLERGENIC POTENTIAL OF GENETICALLY MODIFIED FOODS: BREAKOUT GROUP REPORTS

Science.gov (United States)

AbstractOn the final afternoon of the Workshop, Assessment of the Allergenic Potential of Genetically Modified Foods, speakers and participants met in breakout groups to discuss specific questions in the areas of 1) Use of Human Clinical Data; 2) Animal Models to Assess Food ...

Food irradiation

International Nuclear Information System (INIS)

Migdal, W.

1995-01-01

A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews.

Science.gov (United States)

Fardet, Anthony; Boirie, Yves

2014-12-01

Associations between food and beverage groups and the risk of diet-related chronic disease (DRCD) have been the subject of intensive research in preventive nutrition. Pooled/meta-analyses and systematic reviews (PMASRs) aim to better characterize these associations. To date, however, there has been no attempt to synthesize all PMASRs that have assessed the relationship between food and beverage groups and DRCDs. The objectives of this review were to aggregate PMASRs to obtain an overview of the associations between food and beverage groups (n = 17) and DRCDs (n = 10) and to establish new directions for future research needs. The present review of 304 PMASRs published between 1950 and 2013 confirmed that plant food groups are more protective than animal food groups against DRCDs. Within plant food groups, grain products are more protective than fruits and vegetables. Among animal food groups, dairy/milk products have a neutral effect on the risk of DRCDs, while red/processed meats tend to increase the risk. Among beverages, tea was the most protective and soft drinks the least protective against DRCDs. For two of the DRCDs examined, sarcopenia and kidney disease, no PMASR was found. Overweight/obesity, type 2 diabetes, and various types of cardiovascular disease and cancer accounted for 289 of the PMASRs. There is a crucial need to further study the associations between food and beverage groups and mental health, skeletal health, digestive diseases, liver diseases, kidney diseases, obesity, and type 2 diabetes. © 2014 International Life Sciences Institute.

Quality assurance for health and environmental chemistry: 1986

International Nuclear Information System (INIS)

Gautier, M.A.; Gladney, E.S.; Moss, W.D.; Phillips, M.B.; O'Malley, B.T.

1987-11-01

This report documents the continuing quality assurance efforts of the Health and Environmental Chemistry Group at the Los Alamos National Laboratory. The philosophy, methodology, and computing resources used by the quality assurance program to encompass the diversity of analytical chemistry practiced in the group are described. Included in the report are all quality assurance reference materials used, along with their certified or consensus concentrations, and all analytical chemistry quality assurance measurements made by HSE-9 during 1986. 27 refs., 3 figs

Enhanced evaluation data initiates a collaborative out-of-school time food sponsors work group.

Science.gov (United States)

Rifkin, Robin; Williams, Lauren A; Grode, Gabrielle M; Roberts-Johnson, Wendy-Anne

2015-01-01

Philadelphia's Healthy Kids, Healthy Communities Out-of-School Time (OST) Initiative led by the Health Promotion Council developed 10 Healthy Living Guidelines for Out-of-School Time Programs to support a healthy environment for Philadelphia youth in 200 OST programs. Health Promotion Council participated in an enhanced cross-site evaluation with the national Robert Wood Johnson Foundation evaluator during the final year of funding to learn more about food and nutrition in the OST setting, and to share data and engage the OST food providers. A plate waste study measured the quantity and nutrition composition of meals served to youth compared to food not eaten. Staff interviews measured program adherence to the Healthy Living Guidelines, along with other facets of the food environment in 7 Philadelphia OST programs. Online surveys were sent to OST programs. Food providers (sponsors) were interviewed using Appreciative Inquiry methodology to gain insight into systems, goals, and common interests. Aggregated plate waste data from 7 observations showed an average of 42% of the food uneaten after meal/snack consumption, and high sodium content of the meals. Twenty-nine staff at OST programs completed the online survey, and 3 food sponsors were interviewed. Recommendations to improve the food included increasing variety, offering more salads, fruits and vegetables, and culturally appropriate foods. Food sponsor interviews showed a variety of meal production, distribution, service and training systems, and an interest in working together. The food sponsors met to review the data and prioritized common goals. They continue to work together to improve systems and meals for food service. A food sponsors work group formed and continues as a result of sharing enhanced cross-site data about food in OST settings. Food sponsors continue to work together to improve systems and nutritional offerings for Philadelphia OST programs.

Reliability and Validity of Food Frequency Questions to Assess Beverage and Food Group Intakes among Low-Income 2- to 4-Year-Old Children.

Science.gov (United States)

Koleilat, Maria; Whaley, Shannon E

2016-06-01

Fruits, vegetables, sweetened foods, and beverages have been found to have positive and negative associations with obesity in early childhood, yet no rapid assessment tools are available to measure intake of these foods among preschoolers. This study examines the test-retest reliability and validity of a 10-item Child Food and Beverage Intake Questionnaire designed to assess fruits, vegetables, and sweetened foods and beverages intake among 2- to 4-year-old children. The Child Food and Beverage Intake Questionnaire was developed for use in periodic phone surveys conducted with low-income families with preschool-aged children. Seventy primary caregivers of 2- to 4-year-old children completed two Child Food and Beverage Intake Questionnaires within a 2-week period for test-retest reliability. Participants also completed three 24-hour recalls to allow assessment of validity. Intraclass correlations were used to examine test-retest reliability. Spearman rank correlation coefficients, Bland-Altman plots, and linear regression analyses were used to examine validity of the Child Food and Beverage Intake Questionnaire compared with three 24-hour recalls. Intraclass correlations between Child Food and Beverage Intake Questionnaire administrations ranged from 0.48 for sweetened drinks to 0.87 for regular sodas. Intraclass correlations for fruits, vegetables, and sweetened food were 0.56, 0.49, and 0.56, respectively. Spearman rank correlation coefficients ranged from 0.15 to 0.59 for beverages, with 0.46 for sugar-sweetened beverages. Spearman rank correlation coefficients for fruits, vegetables, and sweetened food were 0.30, 0.33, and 0.30, respectively. Although observation of the Bland-Altman plots and linear regression analyses showed a slight upward trend in mean differences, with increasing mean intake for five beverage groups, at least 90% of data plots fell within the limits of agreement for all food/beverage groups. The Child Food and Beverage Intake Questionnaire

PWR secondary water chemistry guidelines

International Nuclear Information System (INIS)

Bell, M.J.; Blomgren, J.C.; Fackelmann, J.M.

1982-10-01

Steam generators in pressurized water reactor (PWR) nuclear power plants have experienced tubing degradation by a variety of corrosion-related mechanisms which depend directly on secondary water chemistry. As a result of this experience, the Steam Generator Owners Group and EPRI have sponsored a major program to provide solutions to PWR steam generator problems. This report, PWR Secondary Water Chemistry Guidelines, in addition to presenting justification for water chemistry control parameters, discusses available analytical methods, data management and surveillance, and the management philosophy required to successfully implement the guidelines

Symmetry and group theory in chemistry

CERN Document Server

Ladd, M

1998-01-01

A comprehensive discussion of group theory in the context of molecular and crystal symmetry, this book covers both point-group and space-group symmetries.Provides a comprehensive discussion of group theory in the context of molecular and crystal symmetryCovers both point-group and space-group symmetriesIncludes tutorial solutions

Bubble and foam chemistry

CERN Document Server

Pugh, Robert J

2016-01-01

This indispensable guide will equip the reader with a thorough understanding of the field of foaming chemistry. Assuming only basic theoretical background knowledge, the book provides a straightforward introduction to the principles and properties of foams and foaming surfactants. It discusses the key ideas that underpin why foaming occurs, how it can be avoided and how different degrees of antifoaming can be achieved, and covers the latest test methods, including laboratory and industrial developed techniques. Detailing a variety of different kinds of foams, from wet detergents and food foams, to polymeric, material and metal foams, it connects theory to real-world applications and recent developments in foam research. Combining academic and industrial viewpoints, this book is the definitive stand-alone resource for researchers, students and industrialists working on foam technology, colloidal systems in the field of chemical engineering, fluid mechanics, physical chemistry, and applied physics.

Diagnostic PCR: Comparative sensitivity of four probe chemistries

DEFF Research Database (Denmark)

Josefsen, Mathilde Hartmann; Löfström, Charlotta; Sommer, Helle Mølgaard

2009-01-01

Three probe chemistries: locked nucleic acid (LNA), minor groove binder (MGB) and Scorpion were compared with a TaqMan probe in a validated real-time PCR assay for detection of food-borne thermotolerant Campylobacter. The LNA probe produced significantly lower Ct-values and a higher proportion of...

A General Chemistry and Precalculus First-Year Interest Group (FIG): Effect on Retention, Skills, and Attitudes

Science.gov (United States)

Pence, Laura E.; Workman, Harry J.; Haruta, Mako E.

2005-01-01

The backdrop of the calculus reform movement created a fertile movement for the creation of overlap between general chemistry and precalculus as many of the goals emphasized key concepts from the chemistry lab. By using the graphing calculator in both precalculus and chemistry laboratory enhanced the students' comfort and competence with the…

systemic approach to teaching and learning chemistry

African Journals Online (AJOL)

unesco

2National Core Group in Chemistry, H.E.J Research Institute of Chemistry,. University of ... innovative way of teaching and learning through systemic approach (SATL) has been .... available to do useful work in a thermodynamic process.

International meeting on radiation chemistry and processing

International Nuclear Information System (INIS)

1986-04-01

The conference heard 76 papers; the abstracts of 74 of them were inputted in INIS. They deal with the basic principles and mechanisms of radiation chemistry, with radiolysis, radiation cross-linking of polymers, with methods and instruments for irradiation beam dosimetry, and with radiation application in the irradiation of foods and wastes. (M.D.)

The chemical safety of irradiated foods

International Nuclear Information System (INIS)

Giddings, G.G.

1990-01-01

While animal feeding studies and other biological testing methods have contributed greatly to the establishment of the toxicological safety of irradiated foods, probably no other single factor has lent itself so conclusively to this end as the availability of an unprecedented volume of analytical chemistry data on radiolytic products generated in a variety of foods and their raw materials and ingredients, collected at laboratories worldwide over decades. Such direct analytical chemical evidence, backed up by a general knowledge of radiation chemistry of bio-organic materials has allowed regulatory scientists and other competent, qualified and objective interested parties to discern with a high degree of confidence what takes place chemically at the sub-molecular level, and in the parts-per-trillion range, as a result of food irradiation. Ironically, this has also opened the way for nonqualified, subjectively negatively biased individuals to, for example, grossly misrepresent such compounds as benzene and formaldehyde in this context in an alarmist fashion to anyone predisposed to listen

Quality assurance for health and environmental chemistry: 1989

International Nuclear Information System (INIS)

Gautier, M.A.; Gladney, E.S.; Koski, N.L.; Jones, E.A.; Phillips, M.B.; O'Malley, B.T.

1990-12-01

This report documents the continuing quality assurance efforts of the Health and Environmental Chemistry Group (HSE-9) at the Los Alamos National Laboratory. The philosophy, methodology, computing resources, and laboratory information management system used by the quality assurance program to encompass the diversity of analytical chemistry practiced in the group are described. Included in the report are all quality assurance reference materials used, along with their certified or consensus concentrations, and all analytical chemistry quality assurance measurements made by HSE-9 during 1989. 38 refs., 8 figs., 3 tabs

Food groups and the risk of colorectal cancer: results from a Jordanian case-control study.

Science.gov (United States)

Abu Mweis, Suhad S; Tayyem, Reema F; Shehadah, Ihab; Bawadi, Hiba A; Agraib, Lana M; Bani-Hani, Kamal E; Al-Jaberi, Tareq; Al-Nusairr, Majed

2015-07-01

The role of diet in colorectal cancer (CRC) in Jordan has not been studied previously. This study aimed at examining the association between food groups (including grains, fruits, vegetables, milk, and meat and legumes) and CRC risk in Jordan. We compared intakes of the different food groups among CRC patients (n=167) and matched controls (n=240) by age, sex, occupation, and marital status. A validated food frequency questionnaire was used to collect dietary data. Logistic regression was used to evaluate the association of quartiles of intakes of the different food groups with CRC risk. In addition, the association of selected food items with CRC risk was examined. Odds ratios (ORs) for the fourth versus the first quartile of intake were 2.92 [95% confidence interval (CI): 1.40-6.08] for grains, 1.66 (95% CI: 0.81-3.40) for vegetables, 0.55 (95% CI: 0.26-1.16) for fruits, 0.96 (95% CI: 0.46-1.97) for milk, and 1.43 (95% CI: 0.68-2.98) for meat and legumes. In a comparison of the highest with the lowest weekly frequency of consumption, there was a direct association between the risk of CRC and the frequency of consumption of chicken (OR=2.52, 95% CI: 1.33-4.77). An increase in risk was observed with increased consumption of white bread (OR=3.13, 95% CI: 1.18-9.25), whereas consumption of whole bread was associated with a decreased risk for CRC (OR=0.32, 95% CI: 0.12-0.84). Our results support a role of diet in CRC. Direct associations were found for grains, white bread, and chicken, whereas an inverse relation was reported for whole bread.

Problem-based learning on quantitative analytical chemistry course

Science.gov (United States)

Fitri, Noor

2017-12-01

This research applies problem-based learning method on chemical quantitative analytical chemistry, so called as "Analytical Chemistry II" course, especially related to essential oil analysis. The learning outcomes of this course include aspects of understanding of lectures, the skills of applying course materials, and the ability to identify, formulate and solve chemical analysis problems. The role of study groups is quite important in improving students' learning ability and in completing independent tasks and group tasks. Thus, students are not only aware of the basic concepts of Analytical Chemistry II, but also able to understand and apply analytical concepts that have been studied to solve given analytical chemistry problems, and have the attitude and ability to work together to solve the problems. Based on the learning outcome, it can be concluded that the problem-based learning method in Analytical Chemistry II course has been proven to improve students' knowledge, skill, ability and attitude. Students are not only skilled at solving problems in analytical chemistry especially in essential oil analysis in accordance with local genius of Chemistry Department, Universitas Islam Indonesia, but also have skilled work with computer program and able to understand material and problem in English.

Chemistry of complexing molecules and environment. Report of the working group of the Cea ''mission environment''; Chimie des complexants en environnements. Rapport du groupe de travail de la mission environnement

Energy Technology Data Exchange (ETDEWEB)

Petit, J.C

1998-07-01

The Working group 'Chemistry of Complexing Molecules and Environment' of the Mission Environment (AG/ENV) identified themes for an original positioning of CEA on important issues of environmental research if a sufficiently strong demand appears. The research of CEA on the environment should be complementary to actions undertaken by other partners (official institutions, research organizations and industrial firms). The themes suggested are: the synthesis of new chelating molecules and new materials having specific properties, with the support of theoretical chemistry and modeling, analytical physical chemistry and speciation of species in relation to their eco-toxicity and their biogeochemical mobility in the natural environment. These themes, illustrated by examples of actions in progress at CEA or likely to be launched quickly, draw largely from recognized competences of the teams, generally developed for finalized nuclear applications: experimental, theoretical and instrumental competences. (author)

African Journals Online: Agriculture & Food Sciences

African Journals Online (AJOL)

Items 1 - 50 of 53 ... Global Approaches to Extension Practice (GAEP), A publication of the Department of ... resources, Soil Science, Agricultural Engineering and Food Processing. ... Journal of Applied Chemistry and Agricultural Research.

76 FR 54801 - Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding Limited, Grove City, PA...

Science.gov (United States)

2011-09-02

... DEPARTMENT OF LABOR Employment and Training Administration [TA-W-75,183] Reynolds Food Packaging LLC, a Subsidiary of Reynolds Group Holding Limited, Grove City, PA; Notice of Revised Determination... (TAA) applicable to workers and former workers of Reynolds Food Packaging LLC, a subsidiary of Reynolds...

Electronic Dietary Intake Assessment (e-DIA): relative validity of a mobile phone application to measure intake of food groups.

Science.gov (United States)

Rangan, Anna M; Tieleman, Laurissa; Louie, Jimmy C Y; Tang, Lie Ming; Hebden, Lana; Roy, Rajshri; Kay, Judy; Allman-Farinelli, Margaret

2016-06-01

Automation of dietary assessment can reduce limitations of established methodologies, by alleviating participant and researcher burden. Designed as a research tool, the electronic Dietary Intake Assessment (e-DIA) is a food record in mobile phone application format. The present study aimed to examine the relative validity of the e-DIA with the 24-h recall method to estimate intake of food groups. A sample of eighty university students aged 19-24 years recorded 5 d of e-DIA and 3 d of recall within this 5-d period. The three matching days of dietary data were used for analysis. Food intake data were disaggregated and apportioned to one of eight food groups. Median intakes of food groups were similar between the methods, and strong correlations were found (mean: 0·79, range: 0·69-0·88). Cross-classification by tertiles produced a high level of exact agreement (mean: 71 %, range: 65-75 %), and weighted κ values were moderate to good (range: 0·54-0·71). Although mean differences (e-DIA-recall) were small (range: -13 to 23 g), limits of agreement (LOA) were relatively large (e.g. for vegetables, mean difference: -4 g, LOA: -159 to 151 g). The Bland-Altman plots showed robust agreement, with minimum bias. This analysis supports the use of e-DIA as an alternative to the repeated 24-h recall method for ranking individuals' food group intake.

High School Students' Recommendations to Improve School Food Environments: Insights From a Critical Stakeholder Group.

Science.gov (United States)

Asada, Yuka; Hughes, Alejandro G; Read, Margaret; Schwartz, Marlene B; Chriqui, Jamie F

2017-11-01

The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) directed the US Department of Agriculture (USDA) to revise school meal standards. Students are most affected by efforts to improve the school food environment; yet, few studies directly include students. This study examined high school students' experiences of school meal reform to gain insight into implementation recommendations. We conducted 5 focus groups with high school students (N = 15) from high schools across 9 states. We also conducted follow-up interviews to further explore personal experiences. Focus groups and interview transcripts were coded and organized in Atlas.ti v7 by analysts, following principles of constant comparative analysis. Students reported overall positive perceptions of the revised school meal standards and supported continued efforts to improve the food environment. Recommendations to improve the food environment included engaging students, focusing on the quality and palatability of meal items, moving toward scratch-cooking, and addressing cafeteria infrastructure. Students' recommendations point to opportunities where school districts, as well as local, state, and federal organizations can work to improve the school food environment. Their insights are directly relevant to USDA's recently released Local School Wellness Policy final rule, of which school meal standards are one provision. © 2017, American School Health Association.

Bibliographies on radiation chemistry

International Nuclear Information System (INIS)

Hoffman, M.Z.; Ross, A.B.

1986-01-01

The one-electron oxidation and reduction of metal ions and complexes can yield species in unusual oxidation states, and ligand-radicals coordinated to the central metal. These often unstable species can be mechanistically important intermediates in thermal, photochemical, and electrochemical reactions involving metal-containing substances. Their generation via radiolysis provides an alternate means of characterizing them using kinetic and spectroscopic techniques. We hope these bibliographies on the radiation chemistry of metal ions and complexes, presented according to periodic groups, will prove useful to researchers in metallo-redox chemistry. These bibliographies contain only primary literature sources; reviews are not included. However, a list of general review articles on the radiation chemistry of metal ions and complexes is presented here in the first section which covers cobalt, rhodium and iridium, Group 9 in the new IUPAC notation. Additional parts of the bibliography are planned, covering other periodic groups. Part A of the bibliography was prepared by a search of the Radiation Chemistry Data Center Bibliographic Data Base (RCDCbib) through January 1986 for papers on rhodium, iridium and cobalt compounds, and radiolysis (both continuous and pulsed). Papers in which the use of metal compounds was incidental to the primary objective of the study were excluded. Excluded also were publications in unrefereed and obscure sources such as meeting proceedings, internal reports, dissertations, and patents. The majority of the studies in the resultant compilation deal with experiments performed on solutions, mainly aqueous, although a substantial fraction is devoted to solid-state esr measurements. The references are listed in separate sections for each of the metals, and are presented in approximate chronological order. (author)

Doing the Research that Informs Practice: A Retrospective View of One Group's Attempt to Study The Teaching and Learning of Organic Chemistry.

Science.gov (United States)

Bodner, George M; Ferguson, Rob; Çalimsiz, Selçuk

2017-07-04

The idea that the focus of educational research should be on results that can inform the practice of teaching has been an implicit assumption for so many years that one would be hard-pressed to trace it back to an individual source. At one time, the people doing such research in STEM disciplines were faculty in schools or colleges of education who focused on K-12 classrooms and looked for ideas, concepts, and principles that would be valid across a range of STEM disciplines. Eventually, this research was done on college- or university-level students, as well, and there was a shift toward what has been called discipline-based educational research (DBER) that looks at the problems associated with the teaching and learning of a given discipline, such as chemistry. This paper will discuss the results of research on problem-solving in chemistry that has been done in our research group, with particular emphasis on the challenges of teaching and learning organic chemistry. The goal of this paper is to show what can happen when one listens carefully to students and begins to appreciate the difference between what we think we have taught and what the students learned. The examples we will use have the potential for convincing those of us who teach chemistry to rethink what we do in our classes to find better ways of helping our students understand the material we are trying to teach. Although this paper will focus on results from the second-year organic chemistry course, similar results have been observed in both inorganic and physical chemistry, as well as biochemistry courses. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

Radiation chemistry and origins of life on earth

International Nuclear Information System (INIS)

Zagorski, Z.P.

2003-01-01

An introduction to problems of the working group at the European COST programme D-27 (Prebiotic Chemistry and Early Evolution) is presented. The neglected role of radiation chemistry in that field is discussed

Introduction to Applied Colloid and Surface Chemistry

DEFF Research Database (Denmark)

Kontogeorgis, Georgios; Kiil, Søren

Colloid and Surface Chemistry is a subject of immense importance and implications both to our everyday life and numerous industrial sectors, ranging from coatings and materials to medicine and biotechnology. How do detergents really clean? (Why can’t we just use water ?) Why is milk “milky” Why do......, to the benefit of both the environment and our pocket. Cosmetics is also big business! Creams, lotions and other personal care products are really just complex emulsions. All of the above can be explained by the principles and methods of colloid and surface chemistry. A course on this topic is truly valuable...... to chemists, chemical engineers, biologists, material and food scientists and many more....

Green chemistry

International Nuclear Information System (INIS)

Warner, John C.; Cannon, Amy S.; Dye, Kevin M.

2004-01-01

A grand challenge facing government, industry, and academia in the relationship of our technological society to the environment is reinventing the use of materials. To address this challenge, collaboration from an interdisciplinary group of stakeholders will be necessary. Traditionally, the approach to risk management of materials and chemicals has been through inerventions intended to reduce exposure to materials that are hazardous to health and the environment. In 1990, the Pollution Prevention Act encouraged a new tact-elimination of hazards at the source. An emerging approach to this grand challenge seeks to embed the diverse set of environmental perspectives and interests in the everyday practice of the people most responsible for using and creating new materials--chemists. The approach, which has come to be known as Green Chemistry, intends to eliminate intrinsic hazard itself, rather than focusing on reducing risk by minimizing exposure. This chapter addresses the representation of downstream environmental stakeholder interests in the upstream everyday practice that is reinventing chemistry and its material inputs, products, and waste as described in the '12 Principles of Green Chemistry'

Social Information on Fear and Food Drives Animal Grouping and Fitness.

Science.gov (United States)

Gil, Michael A; Emberts, Zachary; Jones, Harrison; St Mary, Colette M

2017-03-01

Empirical studies in select systems suggest that social information-the incidental or deliberate information produced by animals and available to other animals-can fundamentally shape animal grouping behavior. However, to understand the role of social information in animal behavior and fitness, we must establish general theory that quantifies effects of social information across ecological contexts and generates expectations that can be applied across systems. Here we used dynamic state variable modeling to isolate effects of social information about food and predators on grouping behavior and fitness. We characterized optimal behavior from a set of strategies that included grouping with different numbers of conspecifics or heterospecifics and the option to forage or be vigilant over the course of a day. We show that the use of social information alone increases grouping behavior but constrains group size to limit competition, ultimately increasing individual fitness substantially across various ecological contexts. We also found that across various contexts, foraging in mixed-species groups is generally better than foraging in conspecific groups, supporting recent theory on competition-information quality trade-offs. Our findings suggest that multiple forms of social information shape animal grouping and fitness, which are sensitive to resource availability and predation pressure that determine information usefulness.

Global, regional and national consumption of major food groups in 1990 and 2010

DEFF Research Database (Denmark)

Micha, Renata; Khatibzadeh, Shahab; Shi, Peilin

2015-01-01

combined these data with food balance sheets available in all nations and years. A hierarchical Bayesian model estimated mean food intake and associated uncertainty for each age-sex-country-year stratum, accounting for differences in intakes versus availability, survey methods and representativeness......OBJECTIVE: To quantify global intakes of key foods related to non-communicable diseases in adults by region (n=21), country (n=187), age and sex, in 1990 and 2010. DESIGN: We searched and obtained individual-level intake data in 16 age/sex groups worldwide from 266 surveys across 113 countries. We......, and sampling and modelling uncertainty. SETTING/POPULATION: Global adult population, by age, sex, country and time. RESULTS: In 2010, global fruit intake was 81.3 g/day (95% uncertainty interval 78.9-83.7), with country-specific intakes ranging from 19.2-325.1 g/day; in only 2 countries (representing 0...

Measurement invariance of the Yale Food Addiction Scale 2.0 across gender and racial groups.

Science.gov (United States)

Carr, Meagan M; Catak, Pelin D; Pejsa-Reitz, Megan C; Saules, Karen K; Gearhardt, Ashley N

2017-08-01

Food addiction describes a psychological and behavioral eating pattern that is similar to the experience of those compulsively taking drugs of abuse. Recent developments related to food addiction, including the development and validation of an updated measure (Yale Food Addiction Scale 2.0; Gearhardt, Corbin, & Brownell, 2016), have increased knowledge as to the prevalence and associated correlates of food addiction. However, less is known about the phenomenological experience of food addiction in diverse samples or how the existing measure of food addiction performs in heterogeneous samples. In a cross-sectional survey design, using a diverse sample of undergraduate students (N = 642) tests of measurement invariance were performed. Confirmatory factor analysis supported the hypothesized factor structure, indicating a single latent construct of food addiction modeled by 11 dichotomous indicators, in samples of White and Black participants as well as samples of men and women. Measurement invariance testing across the various demographic groups broadly provided good psychometric support for use of the measure. However, a single indicator related to attempts to cut down on highly palatable food varied across men and women. Thus, when using the measure in mixed gender samples researchers may consider obtaining additional information regarding gender and its relative impact on the experience of food addiction, particularly with respect to efforts to quit or cut down intake of highly palatable foods. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

Materials of 15. autumn school on irradiated food

International Nuclear Information System (INIS)

1994-01-01

The ionizing radiation use for food preservation has been shown on the background of other methods. Several aspects connected with food irradiation have been discussed. Among them the legal aspects and recommendations have been performed. The healthy aspects from the view point of the radiolysis of main components of irradiated food have been presented. The broad review of physical, chemical and biological methods for identification of irradiated food products has been done. The accelerator pilot plant for food irradiation working at the Institute of Nuclear Chemistry and Technology, Warsaw, has been presented as well

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES).

Science.gov (United States)

Kranz, Maximilian; Hofmann, Thomas

2018-01-28

The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modulating compounds have been discovered in processed foods, their Maillard-type ex food production is usually not exploited by industrial process reactions as the yields of target compounds typically do not exceed 1-2%. Natural deep eutectic solvents (NADES) are reported for the first time to significantly increase the yields of the taste enhancers 1-deoxy-ᴅ-fructosyl-N-β-alanyl-ʟ-histidine (49% yield), N-(1-methyl-4-oxoimidazolidin-2-ylidene) aminopropionic acid (54% yield) and N²-(1-carboxyethyl) guanosine 5'-monophosphate (22% yield) at low temperature (80-100 °C) within a maximum reaction time of 2 h. Therefore, NADES open new avenues to a "next-generation culinary chemistry" overcoming the yield limitations of traditional Maillard chemistry approaches and enable a food-grade Maillard-type generation of flavor modulators.

Workshop Report I Annual Workshop INSA-UB “The Universe of the Olive Oil” held in the Food and Nutrition Torribera Campus of the University of Barcelona, Spain, 11th November 2015

Energy Technology Data Exchange (ETDEWEB)

Vichi, S.; Moreno, J.J.

2016-07-01

The Institute for Research on Nutrition and Food Safety (INSA-UB) was formed by research groups belonging to the Faculties of Pharmacy, Biology, Chemistry and Geography and History, as well as other UB-affiliated centers and hospitals. INSA-UB was created to meet the current society’s needs for research, training and service provision in sectors related to the agro-food industry.

Workshop Report I Annual Workshop INSA-UB “The Universe of the Olive Oil” held in the Food and Nutrition Torribera Campus of the University of Barcelona, Spain, 11th November 2015

International Nuclear Information System (INIS)

Vichi, S.; Moreno, J.J.

2016-01-01

The Institute for Research on Nutrition and Food Safety (INSA-UB) was formed by research groups belonging to the Faculties of Pharmacy, Biology, Chemistry and Geography and History, as well as other UB-affiliated centers and hospitals. INSA-UB was created to meet the current society’s needs for research, training and service provision in sectors related to the agro-food industry.

Metal cluster compounds - chemistry and importance; clusters containing isolated main group element atoms, large metal cluster compounds, cluster fluxionality

International Nuclear Information System (INIS)

Walther, B.

1988-01-01

This part of the review on metal cluster compounds deals with clusters containing isolated main group element atoms, with high nuclearity clusters and metal cluster fluxionality. It will be obvious that main group element atoms strongly influence the geometry, stability and reactivity of the clusters. High nuclearity clusters are of interest in there own due to the diversity of the structures adopted, but their intermediate position between molecules and the metallic state makes them a fascinating research object too. These both sites of the metal cluster chemistry as well as the frequently observed ligand and core fluxionality are related to the cluster metal and surface analogy. (author)

Supramolecular chemistry-general principles and selected examples from anion recognition and metallosupramolecular chemistry.

Science.gov (United States)

Albrecht, Markus

2007-12-01

This review gives an introduction into supramolecular chemistry describing in the first part general principles, focusing on terms like noncovalent interaction, molecular recognition, self-assembly, and supramolecular function. In the second part those will be illustrated by simple examples from our laboratories. Supramolecular chemistry is the science that bridges the gap between the world of molecules and nanotechnology. In supramolecular chemistry noncovalent interactions occur between molecular building blocks, which by molecular recognition and self-assembly form (functional) supramolecular entities. It is also termed the "chemistry of the noncovalent bond." Molecular recognition is based on geometrical complementarity based on the "key-and-lock" principle with nonshape-dependent effects, e.g., solvatization, being also highly influential. Self-assembly leads to the formation of well-defined aggregates. Hereby the overall structure of the target ensemble is controlled by the symmetry features of the certain building blocks. Finally, the aggregates can possess special properties or supramolecular functions, which are only found in the ensemble but not in the participating molecules. This review gives an introduction on supramolecular chemistry and illustrates the fundamental principles by recent examples from our group.

"Cocoa and Chocolate: Science and  Gastronomy"-The Second Annual Workshop of the  Research Institute on Nutrition and Food Security  (INSA): 9 November 2016.

Science.gov (United States)

Massot-Cladera, Malen; Pérez-Cano, Francisco; Llorach, Rafael; Urpi-Sarda, Mireia

2017-02-17

The Research Institute on Nutrition and Food Security at the University of Barcelona (INSA-UB) was founded in 2005 by twenty-two research groups from the Faculties of Pharmacy and Food Science; Biology; Chemistry; and Geography and History, as well as other UB-affiliated centers and hospitals [...].

Analytical Chemistry Laboratory

Science.gov (United States)

Anderson, Mark

2013-01-01

The Analytical Chemistry and Material Development Group maintains a capability in chemical analysis, materials R&D failure analysis and contamination control. The uniquely qualified staff and facility support the needs of flight projects, science instrument development and various technical tasks, as well as Cal Tech.

Forschungszentrum Rossendorf, Institute of Bioinorganic and Radiopharmaceutical Chemistry. Annual report 1995

International Nuclear Information System (INIS)

Johannsen, B.

1996-02-01

Research at the Institute of Bioinorganic and Radiopharmaceutical Chemistry of the Research Center Rossendorf is focused on radiotracers as molecular probes for diagnosis of disease. The research effort has two main components: -Positron emission tomography (PET) - technetium chemistry and radiopharmacology. The research activities of the Institute have been performed in three administratively classified groups. A PET tracer group is engaged in the chemistry and radiopharmacy of 11 C and 18 F compounds and in the setup of the PET center. A SPECT tracer group deals with the design, synthesis and chemical characterization of metal coordination compounds, primarily rhenium and technetium complexes. A biochemical group is working on SPECT and PET-relevant biochemical and biological projects. This includes the characterization and assessment of new compounds developed in the two synthetically oriented groups. The annual report presented here covers the research activities of the Institute of Bioinorganic and Radiopharmaceutical Chemistry in 1995. (orig.)

Food irradiation - pros and cons

International Nuclear Information System (INIS)

1983-01-01

The use of ionising radiation for food preservation is a much-disputed topic, both among experts and among consumers. Pros and cons of this issue were discussed in detail at the consumers' forum. Professor Dr. Johannes Friedrich Diehl, Director of the Institute for Biochemistry of the Food Research Centre, Karlsruhe, is a well-known supporter of the new method of food preservation; he sees advantages in the radiopreservation of food because, for example, losses due to inedibility are reduced, the danger of salmonellosis is decreased, just as the use of chemicals. He thinks this method to be without danger to health, shown by many years of experience. Opponents to food irradiation like Prof. Dr. Konrad Pfeilsticker, Professor for food science and food chemistry at the Bonn University deem the method to be unnecessary and raise the problem of qualitative changes caused in the food. In the course of the discussions, the pros and cons seemed to balance each other out. (orig./AJ) [de

2012 Gordon Research Conference, Organometallic Chemistry, 8-13 2012

Energy Technology Data Exchange (ETDEWEB)

Hillhouse, Gregory [Univ. of Chicago, IL (United States)

2012-07-13

The 2012 Organometallic Chemistry Gordon Research Conference will highlight new basic science and fundamental applications of organometallic chemistry in industrial, academic, and national lab settings. Scientific themes of the conference will include chemical synthesis, reactivity, catalysis, polymer chemistry, bonding, and theory that involve transition-metal (and main-group) interactions with organic moieties.

Aqueous chemistry of transactinides

International Nuclear Information System (INIS)

Schaedel, M.

2001-01-01

The aqueous chemistry of the first three transactinide elements is briefly reviewed with special emphasis given to recent experimental results. Short introductory remarks are discussing the atom-at-a-time situation of transactinide chemistry as a result of low production cross-sections and short half-lives. In general, on-line experimental techniques and, more specifically, the automated rapid chemistry apparatus, ARCA, are presented. Present and future developments of experimental techniques and resulting perspectives are outlined at the end. The central part is mainly focussing on hydrolysis and complex formation aspects of the superheavy group 4, 5, and 6 transition metals with F - and Cl - anions. Experimental results are compared with the behaviour of lighter homologous elements and with relativistic calculations. It will be shown that the chemical behaviour of the first superheavy elements is already strongly influenced by relativistic effects. While it is justified to place rutherfordium, dubnium and seaborgium in the Periodic Table of the Elements into group 4, 5 and 6, respectively, it is no more possible to deduce from this position in detail the chemical properties of these transactinide or superheavy elements. (orig.)

The Need for Innovative Methods of Teaching and Learning Chemistry in Higher Education--Reflections from a Project of the European Chemistry Thematic Network

Science.gov (United States)

Eilks, Ingo; Byers, Bill

2010-01-01

This paper summarizes the work and conclusions of a working group established by the European Chemistry Thematic Network (ECTN). The aim of the working group was to identify potential areas for innovative approaches to the teaching and learning of chemistry in Higher Education, and to survey good practice throughout the EU. The paper starts by…

Are We What We Eat? Food Metaphors in the Conceptualization of Ethnic Groups

Directory of Open Access Journals (Sweden)

Irene López-Rodríguez

2014-12-01

Full Text Available Speakers of English often understand ethnic and racial differences in terms of food imagery. It is quite common in this language to encounter metaphors presenting different groups of people in terms of beans, rice, bread, cheese, apples or chocolate. Given the cognitive and social force of metaphor in our understanding of the world and of ourselves as well as the important role language plays as a channel through which ideas and beliefs are transmitted and perpetuated, such food images may offer a window on the (deconstruction of ethnic identi-ties and, ultimately, hide racist views against others who are different because of their skin color, physical features, languages and, obviously, diets.

Presidential Green Chemistry Challenge: 2015 Specific Environmental Benefit: Climate Change Award

Science.gov (United States)

Presidential Green Chemistry Challenge 2015 award winner, Algenol, blue-green algae to produce ethanol and other fuels, uses CO2 from air or industrial emitters, reduces the carbon footprint, costs and water usage, no reliance on food crops

Macro and Micro-Nutrients Intake, Food Groups Consumption and Dietary Habits among Female Students in Isfahan University of Medical Sciences.

Science.gov (United States)

Azadbakht, L; Esmaillzadeh, A

2012-04-01

Improving the dietary intake among different groups and population is important for improving the health status. This study determines the nutrients and food group intake as well as dietary habits among female students in Isfahan University of Medical Sciences. Two hundreds and eighty nine healthy female youths who were randomly selected among students of Isfahan University of Medical Sciences in Isfahan, Iran were enrolled. A validated semi quantitative food frequency questionnaire was used. Folate, iron, calcium and fiber intake were lower than the recommended dietary allowances (RDA) amounts (70, 76, 90, 56% of RDA, respectively). Forty five percent of the population consumed fast foods 2 times a week and 35% used the frying oils for cooking most of the time. Female youths had lower amount of some micronutrients. Consuming frying oils, hydrogenated vegetable oils, and fast food intake should be limited among this group.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) ; Scientific Opinion on Flavouring Group Evaluation 305 (FGE.305): L - Methionylglycine of chemical group 34

DEFF Research Database (Denmark)

Beltoft, Vibe Meister; Binderup, Mona-Lise; Frandsen, Henrik Lauritz

use in foods that are not heated or intended to be heated. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, the dipeptide L-methionylglycine [FL-no: 17.037], in the Flavouring Group Evaluation 305, using the Procedure in Commission...... been provided for the candidate substance. © European Food Safety Authority, 2013...

Dietary patterns, food groups, and rectal cancer risk in Whites and African-Americans.

Science.gov (United States)

Williams, Christina Dawn; Satia, Jessie A; Adair, Linda S; Stevens, June; Galanko, Joseph; Keku, Temitope O; Sandler, Robert S

2009-05-01

Associations between individual foods and nutrients and colorectal cancer have been inconsistent, and few studies have examined associations between food, nutrients, dietary patterns, and rectal cancer. We examined the relationship between food groups and dietary patterns and risk for rectal cancer in non-Hispanic Whites and African-Americans. Data were from the North Carolina Colon Cancer Study-Phase II and included 1,520 Whites (720 cases, 800 controls) and 384 African-Americans (225 cases, 159 controls). Diet was assessed using the Diet History Questionnaire. Multivariate logistic regression models were used to estimate odds ratios and 95% confidence intervals. Among Whites, non-whole grains and white potatoes were associated with elevated risk for rectal cancer whereas fruit, vegetables, dairy, fish, and poultry were associated with reduced risk. In African-Americans, high consumption of other fruit and added sugar suggested elevated risk. We identified three major dietary patterns in Whites and African-Americans. The high fat/meat/potatoes pattern was observed in both race groups but was only positively associated with risk in Whites (odds ratio, 1.84; 95% confidence interval, 1.03-3.15). The vegetable/fish/poultry and fruit/whole grain/dairy patterns in Whites had significant inverse associations with risk. In African-Americans, there was a positive dose-response for the fruit/vegetables pattern (P(trend) pattern (P(trend) dietary patterns with rectal cancer risk differ between Whites and African-Americans, highlighting the importance of examining diet and cancer relationships in racially diverse populations.

Do stakeholder groups influence environmental management system development in the Dutch agri-food sector?

NARCIS (Netherlands)

Bremmers, H.J.; Omta, S.W.F.; Kemp, R.G.M.; Haverkamp, D.J.

2007-01-01

This paper presents the results of a survey that included 492 companies in the Dutch agri-food sector with respect to the influence of stakeholder groups on the companies' level of environmental management system (EMS) implementation. It is concluded that primary stakeholders (government, clients)

Third Chemistry Conference on Recent Trends in Chemistry

International Nuclear Information System (INIS)

Saeed, M.M.; Wheed, S.

2011-01-01

The third chemistry conference 2011 on recent trends in chemistry was held from October 17-19, 2001 at Islamabad, Pakistan. More than 65 papers and oral presentation. The scope of the conference was wide open and provides and opportunity for participation of broad spectrum of chemists. This forum provided a platform for the dissemination of the latest research followed by discussion pertaining to new trends in chemistry. This con fence covered different aspects of subjects including analytical chemistry, environmental chemistry, polymer chemistry, industrial chemistry, biochemistry and nano chemistry etc. (A.B.)

High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. Report of a joint FAO/IAEA/WHO study group

International Nuclear Information System (INIS)

1999-01-01

This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency, to consider the implications of food irradiated to doses higher than those recommended in 1980 by the Joint Expert Committee on the Wholesomeness of Irradiated Food. Irradiation ensures the hygienic quality of food and extends shelf-life. The public perception of the safety of food irradiation has generally precluded its widespread use. However, current applications of food irradiation to doses over 10 kGy have been in the development of high-quality shelf-stable convenience foods for specific target groups such as immunosuppressed individuals and those under medical care, astronauts and outdoor enthusiasts. The Study Group reviewed data relating to the toxicological, nutritional, radiation chemical and physical aspects of food irradiated to doses above 10kGy from a wide range and number of studies carried out over the last forty years. This report presents a comprehensive summary, along with references, of the effectiveness and safety of the irradiation process. It concludes that foods treated with doses greater than 10kGy can be considered safe and nutritionally adequate when produced under established Good Manufacturing Practice

Plasma chemistry of the chinstrap penguin Pygoscelis antarctica during fasting periods: A case of poor adaptation to food deprivation?

OpenAIRE

Alonso-Álvarez, Carlos; Ferrer, Miguel; Viñuela, Javier; Amat, Juan A.

2003-01-01

The chinstrap penguin (Pygoscelis antarctica) is the smallest penguin species to be used to study the physiology of fasting. We analysed body-mass change and plasma chemistry of five non-breeding chinstraps during an experimental fasting period in the breeding season. We also analysed the same parameters in six fasting birds under natural conditions (during an incubation shift, which lasts about 10 days). Both groups presented similar patterns of change, showing a rapid increase in urea and u...

Bee food: the chemistry and nutritional value of nectar, pollen and ...

African Journals Online (AJOL)

Bees are herbivorous insects, consuming nectar and pollen throughout their life cycles. This paper is a brief review of the chemistry of these two floral resources and the implications for bee nutrition. Nectar is primarily an energy source, but in addition to sugars contains various minor constituents that may, directly or ...

Barriers to Eating Traditional Foods Vary by Age Group in Ecuador With Biodiversity Loss as a Key Issue.

Science.gov (United States)

Penafiel, Daniela; Termote, Celine; Lachat, Carl; Espinel, Ramon; Kolsteren, Patrick; Van Damme, Patrick

2016-04-01

To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition. Initially 4 and then 12 interviews were conducted with 4 different age groups. Eight rural villages in Guasaganda, central Ecuador, were studied in 2011-2012. A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders). Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods. Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement. Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated. Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Hyperspectral Image Analysis of Food Quality

DEFF Research Database (Denmark)

Arngren, Morten

inspection.Near-infrared spectroscopy can address these issues by offering a fast and objectiveanalysis of the food quality. A natural extension to these single spectrumNIR systems is to include image information such that each pixel holds a NIRspectrum. This augmented image information offers several......Assessing the quality of food is a vital step in any food processing line to ensurethe best food quality and maximum profit for the farmer and food manufacturer.Traditional quality evaluation methods are often destructive and labourintensive procedures relying on wet chemistry or subjective human...... extensions to the analysis offood quality. This dissertation is concerned with hyperspectral image analysisused to assess the quality of single grain kernels. The focus is to highlight thebenefits and challenges of using hyperspectral imaging for food quality presentedin two research directions. Initially...

Water chemistry guidelines for BWRs

International Nuclear Information System (INIS)

Bilanin, W.J.; Jones, R.L.; Welty, C.S.

1984-01-01

Guidelines for BWR water chemistry control have been prepared by a committee of experienced utility industry personnel sponsored by the BWR Owners Group on IGSCC Research and coordinated by the Electric Power Research Institute. The guidelines are based on extensive plant operational experience and laboratory research data. The purpose of the guidelines is to provide guidance to the electric utility industry on water chemistry control to help reduce corrosion, especially stress corrosion cracking, in boiling water reactors

Constitutional dynamic chemistry: bridge from supramolecular chemistry to adaptive chemistry.

Science.gov (United States)

Lehn, Jean-Marie

2012-01-01

Supramolecular chemistry aims at implementing highly complex chemical systems from molecular components held together by non-covalent intermolecular forces and effecting molecular recognition, catalysis and transport processes. A further step consists in the investigation of chemical systems undergoing self-organization, i.e. systems capable of spontaneously generating well-defined functional supramolecular architectures by self-assembly from their components, thus behaving as programmed chemical systems. Supramolecular chemistry is intrinsically a dynamic chemistry in view of the lability of the interactions connecting the molecular components of a supramolecular entity and the resulting ability of supramolecular species to exchange their constituents. The same holds for molecular chemistry when the molecular entity contains covalent bonds that may form and break reversibility, so as to allow a continuous change in constitution by reorganization and exchange of building blocks. These features define a Constitutional Dynamic Chemistry (CDC) on both the molecular and supramolecular levels.CDC introduces a paradigm shift with respect to constitutionally static chemistry. The latter relies on design for the generation of a target entity, whereas CDC takes advantage of dynamic diversity to allow variation and selection. The implementation of selection in chemistry introduces a fundamental change in outlook. Whereas self-organization by design strives to achieve full control over the output molecular or supramolecular entity by explicit programming, self-organization with selection operates on dynamic constitutional diversity in response to either internal or external factors to achieve adaptation.The merging of the features: -information and programmability, -dynamics and reversibility, -constitution and structural diversity, points to the emergence of adaptive and evolutive chemistry, towards a chemistry of complex matter.

Elemental Food for Thought

Science.gov (United States)

Cady, Susan

2005-01-01

One of the first tasks students learn in chemistry is to pronounce and spell the names of elements and learn their corresponding chemical symbols. Repetitive oral recitation is commonly used to learn this information, but games and puzzles can make this task creative, variable, and fun. Elemental Food for Thought is a puzzlelike activity that…

Radiation chemistry

International Nuclear Information System (INIS)

Rodgers, F.; Rodgers, M.A.

1987-01-01

The contents of this book include: Interaction of ionizing radiation with matter; Primary products in radiation chemistry; Theoretical aspects of radiation chemistry; Theories of the solvated electron; The radiation chemistry of gases; Radiation chemistry of colloidal aggregates; Radiation chemistry of the alkali halides; Radiation chemistry of polymers; Radiation chemistry of biopolymers; Radiation processing and sterilization; and Compound index

Improving food preservation to reduce food waste

OpenAIRE

Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

2014-01-01

The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

BWR normal water chemistry guidelines: 1986 revision

International Nuclear Information System (INIS)

1988-09-01

Boiling water reactors (BWRs) have experienced stress corrosion cracking in the reactor cooling system piping resulting in adverse impacts on plant availability and personnel radiation exposure. The BWR Owners Group and EPRI have sponsored a major research and development program to provide remedies for this stress corrosion cracking problem. This work shows that the likelihood of cracking depends on the plant's water chemistry performance (environment) as well as on material condition and stress level. Plant experience and other research demonstrate that water quality also affects fuel performance and radiation field buildup in BWRs. This report,''BWR Normal Water Chemistry Guidelines: 1986 Revision,'' presents suggested generic water chemistry specifications, justifies the proposed water chemistry limits, suggests responses to out-of-specification water chemistry, discusses available chemical analysis methods as well as data management and surveillance schemes, and details the management philosophy required to successfully implement a water chemistry control program. An appendix contains recommendations for water quality of auxiliary systems. 73 refs., 20 figs., 9 tabs

Mexican Children under 2 Years of Age Consume Food Groups High in Energy and Low in Micronutrients.

Science.gov (United States)

Rodríguez-Ramírez, Sonia; Muñoz-Espinosa, Alicia; Rivera, Juan A; González-Castell, Dinorah; González de Cosío, Teresita

2016-09-01

Mexico faces malnutrition problems in the child population. Analysis of food consumption in small children allows us to identify and propose strategies focused on feeding to improve their nutritional status. We described the consumption of beverages and food groups in Mexican children ENSANUT (National Health and Nutrition Study). Dietary information was obtained through 24-h recalls. The foods and beverages consumed were divided into 17 groups. Consumption was estimated in grams or milliliters, kilocalories per day, and percentage of energy (PE) per day. The percentage of consumers was calculated for each food group and stratified by age (<6, 6-11, and 12-23 mo) and by breastfeeding status (breastfed or not breastfed). Differences in the consumption of food groups were analyzed by breastfeeding status, area of residence (urban or rural), and socioeconomic status (SES) by using linear regression adjusted for age, breastfeeding status, and survey design. Only 35% of the children consumed breast milk. Infant formula was consumed by 48% in children aged <6 mo and by 33% in children 6-11 mo old. More than 35% of the children aged 6-11 and 12-23 mo and 12% of children <6 mo old consumed nondairy sugar-sweetened beverages. Legumes and seeds and maize-based preparations contributed a higher PE in rural areas (3.4% and 1.9%, respectively) than in urban areas (11.1% and 6.4%, respectively) (P < 0.05). Children from the lowest SES category consumed less PE from cereals other than maize (2.4%) and more from maize-based preparations (10.2%) than did the middle (4.9% from other cereals and 8.0% from maize) and high (6.0% from other cereals and 4.5% from maize) SES categories (P < 0.05). Mexican children <24 mo of age do not consume a diet that meets recommendations, which is consistent with the high prevalence of malnutrition in Mexico. © 2016 American Society for Nutrition.

“Cocoa and Chocolate: Science and  Gastronomy”—The Second Annual Workshop of the  Research Institute on Nutrition and Food Security  (INSA: 9 November 2016

Directory of Open Access Journals (Sweden)

Malen Massot‐Cladera

2017-02-01

Full Text Available The Research Institute on Nutrition and Food Security at the University of Barcelona (INSA‐UB was founded in 2005 by twenty‐two research groups from the Faculties of Pharmacy and Food Science; Biology; Chemistry; and Geography and History, as well as other UB‐affiliated centers and hospitals [...

Advances in nuclear chemistry and its applications in the Philippines

International Nuclear Information System (INIS)

Dela Rosa, Alumanda M.

2015-01-01

Nuclear chemistry was born almost 120 years ago with the discovery of radioactivity by Antoine Henry Becquerel in 1896. Nuclear chemistry is a subfield of chemistry that deals with radioactivity, nuclear reactions and processes, and nuclear properties. The composition of the nucleus and the changes that occur within the nucleus define the properties of the radioisotope and the nuclear reactions and processes it is involved in. Almost six decades ago, nuclear chemistry established its roots in the Philippines under the Philippine Atomic Energy Commission, presently the Philippine Nuclear Research Institute. The main areas of nuclear chemistry, namely, namely radiochemistry, radiation chemistry, radiation biology, and isotopic chemistry have been studies, and have found applications in food and agriculture, medicine and health, in idustry, and in the protection of the environment. Early work in nuclear chemistry utilized the Philippine Research Reactor (PRR-1) for the production of radioisotopes which were used in either research or direct applications in food and agriculture, health and medicine, and industry. The PRR-1 provided neutrons for the non destructive multi element analysis of various samples using the neutron activation analysis technique. Radioactive materials as sources of ionizing radiation are being used extensively to study the chemical and biological effects of radiation on matter. Current studies involve the irradiation of certain plants and insects causing changes in their DNA which result in mutation for better crop varieties and sterility in insects for quarantine treatment and pest management. Radiation can modify the properties of polymers. Natural polymers such as carrageenan, chitosan and cellulose in abaca and water hyacinth fibers are subjected to gamma irradiation changing their properties and resulting in new products such as wound drressing, hemostatic agents, plant growth promoters, and metal-chelating agents. Radioisotopes are also

Evaluating the efficacy of a chemistry video game

Science.gov (United States)

Shapiro, Marina

A quasi-experimental design pre-test/post-test intervention study utilizing a within group analysis was conducted with 45 undergraduate college chemistry students that investigated the effect of implementing a game-based learning environment into an undergraduate college chemistry course in order to learn if serious educational games (SEGs) can be used to achieve knowledge gains of complex chemistry concepts and to achieve increase in students' positive attitude toward chemistry. To evaluate if students learn chemistry concepts by participating in a chemistry game-based learning environment, a one-way repeated measures analysis of variance (ANOVA) was conducted across three time points (pre-test, post-test, delayed post-test which were chemistry content exams). Results showed that there was an increase in exam scores over time. The results of the ANOVA indicated a statistically significant time effect. To evaluate if students' attitude towards chemistry increased as a result of participating in a chemistry game-based learning environment a paired samples t-test was conducted using a chemistry attitudinal survey by Mahdi (2014) as the pre- and post-test. Results of the paired-samples t-test indicated that there was no significant difference in pre-attitudinal scores and post-attitudinal scores.

Theoretical chemistry periodicities in chemistry and biology

CERN Document Server

Eyring, Henry

1978-01-01

Theoretical Chemistry: Periodicities in Chemistry and Biology, Volume 4 covers the aspects of theoretical chemistry. The book discusses the stably rotating patterns of reaction and diffusion; the chemistry of inorganic systems exhibiting nonmonotonic behavior; and population cycles. The text also describes the mathematical modeling of excitable media in neurobiology and chemistry; oscillating enzyme reactions; and oscillatory properties and excitability of the heart cell membrane. Selected topics from the theory of physico-chemical instabilities are also encompassed. Chemists, mechanical engin

Decreases in high-fat and/or high added sugar food group intake occur when a hypocaloric, low-fat diet is prescribed within a lifestyle intervention: a secondary cohort analysis

Science.gov (United States)

Keshani, Vaishali Deepak; Sheikh, Vaishali Keshani; Raynor, Hollie Anne

2016-01-01

Background When a hypocaloric, low-fat diet is prescribed, intake of currently consumed foods can decrease, foods naturally low in fat and/or added sugar may increase, or fat- or sugar-modified foods may increase. Objective Examine food group intake change and its relation to reductions in energy and fat intake, and weight during a lifestyle intervention. Design Secondary cohort analysis. Participants One hundred sixty-nine participants (52.0 ± 8.6 years, 34.9 ± 4.5 kg/m2, 92% white, 97.6% non-Hispanic, and 56.8% female) with complete data at 0 and 6 months collected in a research setting. Main Outcome Measures From 3, 24-hr phone dietary recalls, 165 food groups from NDSR software were coded into 25 larger food groups assessing intake of higher fat and/or added sugar food groups vs. naturally lower fat and/or added sugar food groups and into 17 larger food groups assessing intake of non-modified vs. fat- and/or sugar-modified food groups. Statistical Analyses Performed Repeated measures analyses of covariance (intervention group: covariate) assessed changes from 0 to 6 months. Hierarchical regressions examined changes in food group intake and changes in energy intake, percent energy from fat intake, and weight from 0 to 6 months. Results Significant reductions (p hypocaloric, low-fat diet is prescribed, reductions in high-fat and/or high-added sugar food groups occur. Targeting reductions in high-fat meats may improve outcomes. PMID:27436530

In-situ Evaluation of Soil Organic Molecules: Functional Group Chemistry Aggregate Structures, Metal and Surface Complexation Using Soft X-Ray

International Nuclear Information System (INIS)

Myneni, Satish C.

2008-01-01

Organic molecules are common in all Earth surface environments, and their composition and chemistry play an important role in a variety of biogeochemical reactions, such as mineral weathering, nutrient cycling and the solubility and transport of contaminants. However, most of what we know about the chemistry of these molecules comes from spectroscopy and microscopy studies of organic molecules extracted from different natural systems using either inorganic or organic solvents. Although all these methods gave us clues about the composition of these molecules, their composition and structure change with the extraction and the type of ex-situ analysis, their true behavior is less well understood. The goal of this project is to develop synchrotron instrumentation for studying natural organics, and to apply these recently developed synchrotron X-ray spectroscopy and microscopy techniques for understanding the: (1) functional group composition of naturally occurring organic molecules; (2) macromolecular structures of organic molecules; and (3) the nature of interactions of organic molecules with mineral surfaces in different environmental conditions.

77 FR 67655 - Agency Information Collection Activities; Proposed Collection; Comment Request; Food Additive...

Science.gov (United States)

2012-11-13

... collection of information. Sec. 571.1(c) Moderate Category: For a food additive petition without complex... burden of 3,000 hours. Sec. 571.1(c) Complex Category: For a food additive petition with complex.... Sec. 570.17 Moderate Category: For an investigational food additive file without complex chemistry...

Effectiveness of Case-Based Learning Instruction on Epistemological Beliefs and Attitudes Toward Chemistry

Science.gov (United States)

Çam, Aylin; Geban, Ömer

2011-02-01

The purpose of the study was to investigate the effectiveness of case-based learning instruction over traditionally designed chemistry instruction on eleventh grade students' epistemological beliefs and their attitudes toward chemistry as a school subject. The subjects of this study consisted of 63 eleventh grade students from two intact classes of an urban high school instructed with same teacher. Each teaching method was randomly assigned to one class. The experimental group received case-based learning and the control group received traditional instruction. At the experimental group, life cases were presented with small group format; at the control group, lecturing and discussion was carried out. The results showed that there was a significant difference between the experimental and control group with respect to their epistemological beliefs and attitudes toward chemistry as a school subject in favor of case-based learning method group. Thus, case base learning is helpful for development of students' epistemological beliefs and attitudes toward chemistry.

Status and future of food irradiation research project

International Nuclear Information System (INIS)

Fujimaki, Masao

1982-01-01

The first part of the report presented the results of wholesomeness evaluation of the irradiated potato, onion, rice and wheat by Organization of the National Research Programme on Food Irradiation which conducts food irradiation in Japan. The second part dealt with the wholesomeness evaluation of food irradiation by the joint specialist conference of FAO, IAEA and WHO. It was concluded that irradiation of a maximum mean of 10 KGy or less was unconditionally permissible for every food item, not requiring a toxicity test. However, the relationship between irradiation techniques and economic feasibility, wholesomeness of high dose irradiation, the human effect of use of irradiated food item, food chemistry and nutritional problems remain to be examined. (Chibe, N.)

A novel processed food classification system applied to Australian food composition databases.

Science.gov (United States)

O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

2017-08-01

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

Frequency of food group consumption and risk of allergic disease and sensitization in schoolchildren in urban and rural China.

Science.gov (United States)

Yang, Z; Zheng, W; Yung, E; Zhong, N; Wong, G W K; Li, J

2015-12-01

Diet is a potential determinant of allergic diseases. To examine in schoolchildren the association between food intake and allergic diseases and determine whether there is effect of environment - rural vs. urban. A questionnaire survey was performed in 11 473 children aged 7-12 years in 20 schools from urban Guangzhou and rural Shaoguan, China. A nested case-control group, 402 from Guangzhou and 349 from Shaoguan, was recruited. Food ingestion frequency data were collected. Serum-specific IgE to 34 food and airborne allergens was determined. Associations between food ingestion frequency and clinical outcomes were sought by logistic analyses. The prevalence of self-reported asthma (6.6% vs. 2.5%), rhinitis (23.2% vs. 5.3%) and eczema (34.1% vs. 25.9%) was significantly higher in Guangzhou subjects compared to Shaoguan, whereas prevalence of food hypersensitivity (9.7% vs. 9.2%) and food allergy (4.0% vs. 3.5%) was not significantly different. In this case-control study, seafood and fruits were two major food groups causing food hypersensitivity. Urban children consumed more milk, egg, chocolate, fruits, vegetable and cereals compared to rural children. Significantly higher percentage of Guangzhou children was sensitized to egg and milk, whereas more Shaoguan children were sensitized to seafood, nuts and seeds, fruit, vegetables, legumes and cereals. High consumption of milk (OR 2.604, 95 CI% 1.569-4.322, P food allergy was observed. Diets of schoolchildren are affected by disease-related modification and country's urbanization. High vegetable intake and low milk intake might protect against asthma. © 2015 John Wiley & Sons Ltd.

Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies.

Science.gov (United States)

Schwingshackl, Lukas; Hoffmann, Georg; Lampousi, Anna-Maria; Knüppel, Sven; Iqbal, Khalid; Schwedhelm, Carolina; Bechthold, Angela; Schlesinger, Sabrina; Boeing, Heiner

2017-05-01

The aim of this systematic review and meta-analysis was to synthesize the knowledge about the relation between intake of 12 major food groups and risk of type 2 diabetes (T2D). We conducted a systematic search in PubMed, Embase, Medline (Ovid), Cochrane Central, and Google Scholar for prospective studies investigating the association between whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSB) on risk of T2D. Summary relative risks were estimated using a random effects model by contrasting categories, and for linear and non-linear dose-response relationships. Six out of the 12 food-groups showed a significant relation with risk of T2D, three of them a decrease of risk with increasing consumption (whole grains, fruits, and dairy), and three an increase of risk with increasing consumption (red meat, processed meat, and SSB) in the linear dose-response meta-analysis. There was evidence of a non-linear relationship between fruits, vegetables, processed meat, whole grains, and SSB and T2D risk. Optimal consumption of risk-decreasing foods resulted in a 42% reduction, and consumption of risk-increasing foods was associated with a threefold T2D risk, compared to non-consumption. The meta-evidence was graded "low" for legumes and nuts; "moderate" for refined grains, vegetables, fruit, eggs, dairy, and fish; and "high" for processed meat, red meat, whole grains, and SSB. Among the investigated food groups, selecting specific optimal intakes can lead to a considerable change in risk of T2D.

The effect of the Malaysian Food Guideline guidance on a group of overweight and obese women during Ramadan.

Science.gov (United States)

Suriani, Ismail; Shamsuddin, Khadijah; Abdul Latif, Khalib; Saad, Hazizi A

2015-01-01

To determine the effect of imparting knowledge of the Malaysian Food Guideline (MFG) on a group of overweight and obese women during Ramadan. This intervention study was conducted during the months of Ramadan 2011. A group of 84 Malay Muslim women with a body mass index (BMI) ≥25 kg/m2 were recruited. Prior to Ramadan, the respondents were educated regarding MFG, and how to monitor and record their daily food intake in a food diary. Their quantity of food intake, BMI, blood pressure (BP), blood lipid profile, and fasting blood sugar (FBS) were measured before Ramadan as a baseline. Their quantity of food intake was then measured again in the third week, whereas their BMI, BP, blood lipid profile, and FBS were determined on the fourth week of Ramadan. At baseline, compared with the MFG recommendations, the intake of protein (107.5%), and milk and dairy products (133%) was higher, whereas the intake of carbohydrates (78.5%), and vegetables and fruits (44.4%) was lower. During Ramadan, carbohydrate intake, BMI, high density lipoprotein-cholesterol (HDL-C) and low density lipoprotein-cholesterol (LDL)-C (all p=0.000), triglyceride (p=0.005), and FBS (p=0.002) were reduced, but the TC/HDL-C ratio was increased (p=0.000). A month-long Ramadan fast guided by the knowledge of MFG resulted in certain positive changes in this group of respondents. These changes can be a good start for health improvement, provided that they are followed-up after Ramadan.

Household food group expenditure patterns are associated with child anthropometry at ages 5, 8 and 12 years in Ethiopia, India, Peru and Vietnam.

Science.gov (United States)

Humphries, Debbie L; Dearden, Kirk A; Crookston, Benjamin T; Woldehanna, Tassew; Penny, Mary E; Behrman, Jere R

2017-08-01

Population-level analysis of dietary influences on nutritional status is challenging in part due to limitations in dietary intake data. Household expenditure surveys, covering recent household expenditures and including key food groups, are routinely conducted in low- and middle-income countries. These data may help identify patterns of food expenditure that relate to child growth. We investigated the relationship between household food expenditures and child growth using factor analysis. We used data on 6993 children from Ethiopia, India, Peru and Vietnam at ages 5, 8 and 12y from the Young Lives cohort. We compared associations between household food expenditures and child growth (height-for-age z scores, HAZ; body mass index-for-age z scores, BMI-Z) using total household food expenditures and the "household food group expenditure index" (HFGEI) extracted from household expenditures with factor analysis on the seven food groups in the child dietary diversity scale, controlling for total food expenditures, child dietary diversity, data collection round, rural/urban residence and child sex. We used the HFGEI to capture households' allocations of their finances across food groups in the context of local food pricing, availability and pReferences RESULTS: The HFGEI was associated with significant increases in child HAZ in Ethiopia (0.07), India (0.14), and Vietnam (0.07) after adjusting for all control variables. Total food expenditures remained significantly associated with increases in BMI-Z for India (0.15), Peru (0.11) and Vietnam (0.06) after adjusting for study round, HFGEI, dietary diversity, rural residence, and whether the child was female. Dietary diversity was inversely associated with BMI-Z in India and Peru. Mean dietary diversity increased from age 5y to 8y and decreased from age 8y to 12y in all countries. Household food expenditure data provide insights into household food purchasing patterns that significantly predict HAZ and BMI-Z. Including food

Complex chemistry

International Nuclear Information System (INIS)

Kim, Bong Gon; Kim, Jae Sang; Kim, Jin Eun; Lee, Boo Yeon

2006-06-01

This book introduces complex chemistry with ten chapters, which include development of complex chemistry on history coordination theory and Warner's coordination theory and new development of complex chemistry, nomenclature on complex with conception and define, chemical formula on coordination compound, symbol of stereochemistry, stereo structure and isomerism, electron structure and bond theory on complex, structure of complex like NMR and XAFS, balance and reaction on solution, an organo-metallic chemistry, biology inorganic chemistry, material chemistry of complex, design of complex and calculation chemistry.

Networks of Food Sharing Reveal the Functional Significance of Multilevel Sociality in Two Hunter-Gatherer Groups.

Science.gov (United States)

Dyble, Mark; Thompson, James; Smith, Daniel; Salali, Gul Deniz; Chaudhary, Nikhil; Page, Abigail E; Vinicuis, Lucio; Mace, Ruth; Migliano, Andrea Bamberg

2016-08-08

Like many other mammalian and primate societies [1-4], humans are said to live in multilevel social groups, with individuals situated in a series of hierarchically structured sub-groups [5, 6]. Although this multilevel social organization has been described among contemporary hunter-gatherers [5], questions remain as to the benefits that individuals derive from living in such groups. Here, we show that food sharing among two populations of contemporary hunter-gatherers-the Palanan Agta (Philippines) and Mbendjele BaYaka (Republic of Congo)-reveals similar multilevel social structures, with individuals situated in households, within sharing clusters of 3-4 households, within the wider residential camps, which vary in size. We suggest that these groupings serve to facilitate inter-sexual provisioning, kin provisioning, and risk reduction reciprocity, three levels of cooperation argued to be fundamental in human societies [7, 8]. Humans have a suite of derived life history characteristics including a long childhood and short inter-birth intervals that make offspring energetically demanding [9] and have moved to a dietary niche that often involves the exploitation of difficult to acquire foods with highly variable return rates [10-12]. This means that human foragers face both day-to-day and more long-term energetic deficits that conspire to make humans energetically interdependent. We suggest that a multilevel social organization allows individuals access to both the food sharing partners required to buffer themselves against energetic shortfalls and the cooperative partners required for skill-based tasks such as cooperative foraging. Copyright © 2016 Elsevier Ltd. All rights reserved.

8. All Polish Conference on Analytical Chemistry: Analytical Chemistry for the Community of the 21. Century

International Nuclear Information System (INIS)

Koscielniak, P.; Wieczorek, M.; Kozak, J.

2010-01-01

Book of Abstracts contains short descriptions of lectures, communications and posters presented during 8 th All Polish Conference on Analytical Chemistry (Cracow, 4-9.07.2010). Scientific programme consisted of: basic analytical problems, preparation of the samples, chemometry and metrology, miniaturization of the analytical procedures, environmental analysis, medicinal analyses, industrial analyses, food analyses, biochemical analyses, analysis of relicts of the past. Several posters were devoted to the radiochemical separations, radiochemical analysis, environmental behaviour of the elements important for the nuclear science and the professional tests.

Nutrient and food group intakes of women with and without Bulimia Nervosa and Binge Eating Disorder during pregnancy

Science.gov (United States)

Siega-Riz, Anna Maria; Haugen, Margaretha; Meltzer, Helle M; Von Holle, Ann; Hamer, Robert; Torgersen, Leila; Knopf-Berg, Cecilie; Reichborn-Kjennerud, Ted; Bulik, Cynthia M

2009-01-01

Background Little is known concerning the dietary habits of eating disordered women during pregnancy that may lie in the causal pathway of adverse birth outcomes. Objective To examine the nutrient and food group intake of women with bulimia nervosa (BN) and binge eating disorder (BED) during pregnancy and compare their intake to women with no eating disorders. Design Data on 30,040 mother-child pairs are from the prospective Norwegian Mother and Child Cohort Study was used in cross-sectional analyses. Dietary information was collected using a food frequency questionnaire during the first half of pregnancy. Statistical testing by eating disorder categories with the non-eating disorder category as the referent group were conducted using log (means) adjusted for confounding and multiple comparisons. Food group differences were conducted using a Wilcoxon two-sided normal approximation test also adjusting for multiple comparisons. Results Women with BED before and during pregnancy had higher intakes of total energy, total mono-saturated and saturated fat, and lower intakes of folate, potassium, and vitamin C compared to the referent (p<.02). Women with incident BED during pregnancy had higher total energy and saturated fat intake compared to the referent (p=.01). Several differences emerged in food group consumption between women with and without eating disorders including intakes of artificial sweeteners, sweets, juice, fruits and fats. Conclusions Women with BN before and during pregnancy and those with BED before pregnancy exhibit dietary patterns different from women without eating disorders, that are reflective of their symptomatology, and may influence pregnancy outcomes. PMID:18469258

Decreases in High-Fat and/or High-Added-Sugar Food Group Intake Occur when a Hypocaloric, Low-Fat Diet Is Prescribed Within a Lifestyle Intervention: A Secondary Cohort Analysis.

Science.gov (United States)

Sheikh, Vaishali Keshani; Raynor, Hollie A

2016-10-01

When a hypocaloric, low-fat diet is prescribed, intake of currently consumed foods can decrease, foods naturally low in fat and/or added sugar may increase, or fat- or sugar-modified foods may increase. To examine food group intake change and its relation to reductions in energy and fat intake and weight during a lifestyle intervention. Secondary cohort analysis. One hundred sixty-nine participants (aged 52.0±8.6 years, body mass index 34.9±4.5, 92% white, 97.6% non-Hispanic, and 56.8% women) with complete data at 0 and 6 months collected in a research setting. From three 24-hour telephone dietary recalls, 165 food groups from Nutrition Data System for Research software were coded into 25 larger food groups assessing intake of higher-fat and/or added-sugar food groups vs naturally lower-fat and/or added-sugar food groups and into 17 larger food groups assessing intake of nonmodified vs fat- and/or sugar-modified food groups. Repeated measures analyses of covariance (intervention group: covariate) assessed changes from 0 to 6 months. Hierarchical regressions examined changes in food group intake and changes in energy intake, percent energy from fat intake, and weight from 0 to 6 months. Significant reductions (Phypocaloric, low-fat diet is prescribed, reductions in high-fat and/or high-added-sugar food groups occur. Targeting reductions in high-fat meats may improve outcomes. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Irradiated foods and allergy. From a perspective of irradiation chemistry of proteins

International Nuclear Information System (INIS)

Miyahara, Makoto

2003-01-01

A change of protein in irradiated food has been known. There are a few reports on change of allergy of irradiated foods. Two kinds of allergy such as the immediate allergy (I type) and delayed allergy (IV type) are taken ill by foods. I type is related to irradiated foods. Allergen enters body through digestive tract. Anti body (IgE) is protein with from 10,000 to 100,000 molecular weight. Allergic disease is originated mainly by egg, milk, wheat, buckwheat, peanut and shrimp. When food is irradiated, the proteins are decomposed and produced higher and lower molecular compounds at the same time. Change of the viscosity and the sedimentation coefficient and deactivation of enzymes of β-lactoglobulin, cow albumin, egg albumin and casein were investigated. There is no report of increasing allergy by irradiation. However, some paper indicated that immunogenicity of protein was decreased by irradiation. (S.Y.)

Factors affecting food choices of older adults from high and low socioeconomic groups: a discrete choice experiment.

Science.gov (United States)

Kamphuis, Carlijn B M; de Bekker-Grob, Esther W; van Lenthe, Frank J

2015-04-01

Healthiness, price, and convenience are typically indicated as important motives for food choices; however, it is largely unknown to what extent older adults from high and low socioeconomic groups differ in these underlying motives. A discrete choice experiment (DCE) is an innovative way to elicit implicit motives for food choices. The aim was to investigate differences in food motives between socioeconomic groups by means of a DCE. A DCE was carried out during a face-to-face interview among older adults as part of the Health and Living Conditions in Eindhoven and surrounding cities (GLOBE) cohort study, The Netherlands. Participants (n = 399; mean age: 63.3 y) were offered a series of choice sets about a usual dinner at home and were asked to choose in each choice set between 2 meals and an opt-out choice, with different combinations of attribute levels. We included 5 meal attributes (taste, healthiness, preparation time, travel time to shops, and price) and 3 or 4 levels for each attribute. Data were analyzed by multinomial logit models. Healthiness, taste, price, and travel time to the grocery store proved to significantly influence older adults' meal decisions; preparation time was not significant. Healthiness was the most important attribute for all of the participants. More highly educated participants rated a healthy and less expensive meal to be more important than did less educated participants. Those with a high income rated a meal that was healthy and very tasteful to be more important than did those with a lower income. Healthiness, taste, price, and travel time to grocery shops influenced older adults' meal decisions. Higher socioeconomic groups valued health more than did lower socioeconomic groups. DCEs represent a promising method to gain insight into the relative importance of motives for food choices. This trial was registered at www.isrctn.com as ISRCTN60293770. © 2015 American Society for Nutrition.

Prevalence, PFGE typing, and antibiotic resistance of Bacillus cereus group isolated from food in Morocco.

Science.gov (United States)

Merzougui, Souad; Lkhider, Mustapha; Grosset, Noel; Gautier, Michel; Cohen, Nozha

2014-02-01

This article reports the prevalence and antibiotic resistance of the Bacillus cereus group isolated from different foods (milk and dairy products, spices, and rice salad) in Morocco. In total, 402 different food samples collected from 2008 to 2010 were analyzed by microbiological methods to isolate B. cereus. The strains were subjected to a polymerase chain reaction test in order to verify whether they belonged to the B. cereus group. Sixty-four of all isolates (15.9%) were found to be positive. Among the sources, B. cereus strains from milk and dairy products constituted the largest proportion of isolates (33/64; 51.6%) followed by spices (22/64; 34.4%) and salad with rice (9/64; 14.1%). The genetic diversity of the strains of B. cereus group was examined by pulsed-field gel electrophoresis (PFGE) of chromosomal DNA digested with SmaI. The enzyme restriction profiles showed a high degree of polymorphism among the strains. The results showed that PFGE analysis could reveal the genetic differences among B. cereus strains. Investigation of antibiotic-resistance profiles showed that isolates were resistant to ampicillin (98.4%), tetracycline (90.6%), oxacillin (100%), cefepime (100%), and penicillin (100%), and were susceptible to chloramphenicol (67.2%), erythromycin (84.4%), and gentamicin (100%). The results of this study indicated that B. cereus could be a significant etiological agent of food poisoning in Morocco because of its high prevalence. Also, we demonstrated that the majority of strains came from milk and dairy products. However, additional research involving cytotoxicity tests is needed to more evaluate this sanitary risk.

Toxicological studies on irradiated food and food constituents

International Nuclear Information System (INIS)

Schubert, J.

1978-01-01

Selected aspects of the genotoxicology and chemistry of irradiated foods and food components are critically examined and compared with other food processing operations such as cooking, and intentional use of food additives. For example, it is estimated that if 10% of an average daily diet contained irradiated (<1.0Mrad) foods, the daily consumption of radiolytic products would be 2-20mg/d compared with a total of approximately 4000mg/d of intentional food additives and approximately 80mg/d of toxic inorganic and organic environmentally derived contaminants. Several recommendations for the genotoxicological testing of irradiated foods are given, including: (1) that feeding tests include a control diet consisting of food processed by one of the standard methods such as thermalization; (2) that more use be made of positive controls so as to have a 'built-in' measure of sensitivity and responsiveness; (3) that a battery of in vitro and in vivo short-term mutagenicity tests be performed prior to the carrying out of the long-term feeding tests; and (4) that an irradiated food be tested after it is cooked in the manner normally consumed, which may, of course, include the raw or uncooked state as well. An outline of current genetic-toxicological testing schemes is provided and examined. Emphasis is given to a modification in the protocols for the Ames mutagenicity tests leading to a reduction in the evidence of false positives and false negatives. Also described is a procedure for systematically studying combined or interactive effects, acute or chronic, which requires no more effort than that needed for testing a single agent and which yields complete dose-response curves. It is concluded that food irradiation, as a physical process, appears more advantageous from the genotoxicological, chemical, and pollution aspects than well-accepted, but actually rarely tested, physical processes such as canning. (author)

Dietary patterns, food and macronutrient intakes among adults in three ethnic groups in rural Kenya

DEFF Research Database (Denmark)

Hansen, Andreas Wolff; Christensen, Dirk; Larsson, Melanie

2011-01-01

Objective. To compare dietary patterns and food and macronutrient intakes among adults in three ethnic groups in rural Kenya. Design. In the present cross-sectional study, dietary intake was estimated in adult volunteers using two non-consecutive interactive 24 h recalls. Dietary patterns were...

Macro and Micro-Nutrients Intake, Food Groups Consumption and Dietary Habits among Female Students in Isfahan University of Medical Sciences

OpenAIRE

Azadbakht, L; Esmaillzadeh, A

2012-01-01

Background Improving the dietary intake among different groups and population is important for improving the health status. This study determines the nutrients and food group intake as well as dietary habits among female students in Isfahan University of Medical Sciences. Methods Two hundreds and eighty nine healthy female youths who were randomly selected among students of Isfahan University of Medical Sciences in Isfahan, Iran were enrolled. A validated semi quantitative food frequency ques...

THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

Directory of Open Access Journals (Sweden)

Muhammad Iqbal

2017-01-01

Full Text Available The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service and control groups (conventional. Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001 and food acceptance (RR=1.94; p=0.0488 between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219 and 2,38 times (95% CI 0,68-8,31, respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

Optimization of frying process in food safety

Directory of Open Access Journals (Sweden)

Quaglia, G.

1998-08-01

Full Text Available The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is transferred to the food being fried. As a result, the heat converts water within the food to steam and melts the fat within the food. The steam and fat then migrate from the interior of the food through the exterior and into the oil. Conversely, some of the frying oil is absorbed into the food being fried. The chemistry occurring in the frying oil and in the food being fried includes a myriad of thermal and oxidative reactions involving lipids, proteins, carbohydrates and minor food constituents. Decomposition products by autoxidation above 100°C, polimerization without oxigen between 200-300°C and thermal oxidation at 200°C, can be produced in frying oil and their amounts are related to different chemical and physical parameters such as temperature, heating time, type of oil used and food being fried, oil turnover rate, management of the oil and finally type of equipment used. Different studies have remarked as the toxicity of these by-products, is due to their chemistry and concentration. Since the prime requirement in food quality is the safety of the products, attainable through preventive analysis of the risks and total control through all frying processes, in this work the critical points of particular importance are identify and showed: Oil composition, and in particular its antioxidant capacity. Proper fryer design. Food/oil ratio. Good manufactured practice. Beside the quality screening has to be direct towards the chemical quality evaluation by easy and rapid analysis of oil (colour, polar compounds, free fatty acids and antioxidant capacity and food fried (panel test and/or consumer test. Conclusion, to maintain high quality in the frying medium, choose efficient equipment, select a fat with desirable flavour and good antioxidant capacity, eliminate crackling as soon and often as possible, choose better components with minimal but

Role of the central R&D laboratories of an international group in the field of Food-Feed Safety

Directory of Open Access Journals (Sweden)

Kovari Katalin

2000-09-01

Full Text Available With increased globalisation and more frequent crises within food/feed industry, public concern over food safety will remain at its present level and may even increase. The crushing/refining industry is likely to face further problems in the future. The recently established Food/Feed Safety Coordination Committee will be able to deal with any new crises at group level (communication, action organisation, in close cooperation with R&D, which in turn will provide the scientific background, analytical results, proposals for technical solutions and continuous monitoring, for any given situation.

Results with Complementary Food Using Local Food Ingredients.

Science.gov (United States)

Ahmed, Tahmeed; Islam, Munirul; Choudhury, Nuzhat; Hossain, Iqbal; Huq, Sayeeda; Mahfuz, Mustafa; Sarker, Shafiqul Alam

2017-01-01

Appropriate complementary food is a must for optimum growth of infants and children. The food should be diverse and be given in sufficient quantities 2-4 times a day depending upon age. Poverty, food insecurity, and lack of awareness regarding the choice of nutritious food ingredients are deterrents to optimum complementary feeding. In Bangladesh, 77% of children do not receive appropriate complementary food and, hence, the high prevalence of childhood malnutrition. We developed ready-to-use complementary foods (RUCFs) using locally available food ingredients, rice/lentil and chickpea, which conform to standard specifications. These foods were found to be acceptable by children and their mothers compared to the Pushti packet, the cereal-based supplement used in the erstwhile National Nutrition Program of Bangladesh. In a cluster-randomized community-based trial in rural Bangladesh among more than 5,000 children, the efficacy of rice/lentil- and chickpea-based RUCFs was compared with another commonly used supplementary food called wheat-soy blend++ (WSB++) and a commercial product called Plumpy'doz. Deceleration in length for age was significantly lower (by 0.02-0.04/month) in the rice/lentil, Plumpy'doz, and chickpea groups compared to the control group at 18 months of age. Weight-for-length z-score decline was lower only in Plumpy'doz and chickpea groups. WSB++ was not different from the control group. In children who received chickpea RUCF or Plumpy'doz, the prevalence of stunting was 5-6% lower at 18 months. These foods can be used to prevent or treat malnutrition among children, particularly those from food-insecure households. © 2017 Nestec Ltd., Vevey/S. Karger AG, Basel.

Multiple representations in web-based learning of chemistry concepts

NARCIS (Netherlands)

Vermaat, J.H.; Terlouw, C.; Dijkstra, S.

2003-01-01

A new chemistry curriculum for secondary schools is currently under construction in the Netherlands, in which chemical knowledge will be embedded in contexts that show applications of chemistry in the society. Several research groups develop such modules and a committee appointed by the Dutch

The influence of gender and group membership on food safety: the case of meat sellers in Bodija market, Ibadan, Nigeria.

Science.gov (United States)

Grace, Delia; Olowoye, Janice; Dipeolu, Morenike; Odebode, Stella; Randolph, Thomas

2012-09-01

We describe a study to assess the bacteriological quality and safety of meat in Bodija market in Ibadan and to investigate the influence of gender and group membership on food safety. Mixed methods were used to gather information on meat safety and related socioeconomic factors. These methods included a participatory urban appraisal, focus group discussions with eight butchers' associations, in depth discussions with six key informants, a questionnaire study of 269 meat sellers and a cross-sectional survey of meat quality (200 samples from ten associations). We found that slaughter, processing and sale of beef meat take place under unhygienic conditions. The activities involve both men and women, with some task differentiation by gender. Meat sold by association members is of unacceptable quality. However, some groups have consistently better quality meat and this is positively correlated with the proportion of women members. Women also have significantly better food safety practice than men, though there was no significant difference in their knowledge of and attitude towards food safety. Most meat sellers (85 %) reported being ill in the last 2 weeks and 47 % reported experiencing gastrointestinal illness. Eating beef, eating chicken, eating offal, consuming one's own products and belonging to a group with poor quality of meat were all strong and significant predictors of self-reported gastrointestinal illness. We include that gender and group membership influence meat quality and self-reported gastrointestinal illness and that butchers' associations are promising entry points for interventions to improve food safety.

Research needs and opportunities in radiation chemistry workshop

Energy Technology Data Exchange (ETDEWEB)

Barbara, Paul F

1998-04-19

There is a growing urgency for forefront basic research on ionizing radiation-induced chemical reactions, due to the relevance of these reactions in such areas of critical national need as environmental waste management, environmental remediation, nuclear energy production, and medical diagnosis and radiation therapy. Fortunately, the emergence of new theoretical and experimental tools for the study of radiation-induced chemical and physical processes, i.e. Radiation Chemistry, makes future progress quite promising. Nevertheless, a recent decline in he number of young investigators in radiation chemistry, as well as a natural obsolescence of large research facilities in radiation chemistry are serious obstacles to further progress. Understanding radiation-induced processes is of vital significance in such diverse fields as waste remediation in environmental cleanup, radiation processing of polymers and food, medical diagnosis and therapy, catalysis of chemical reactions, environmentally benign synthesis, and nuclear energy production. Radiation chemistry provides for these fields fundamental quantitative data, such as reaction rate coefficients, diffusion coefficients, radiation chemical yields, etc. As well as providing useful quantitative information of technological and medical importance, radiation chemistry is also a valuable tool for solving fundamental problems in chemistry and in material sciences. Exploiting the many facets of radiation chemistry requires a thorough and comprehensive understanding of the underlying chemical and physical processes. An understanding of the structure and dynamics of “tracks” produced by ionizing radiation is a central issue in the field. There is a continuing need to study the ultrafast processes that link the chemistry and physics of radiation-induced phenomena. This is especially true for practically important, but less well understood, nonstandard environments such as interfacial systems, supercritical media, and

What are the key food groups to target for preventing obesity and improving nutrition in schools?

Science.gov (United States)

Bell, A C; Swinburn, B A

2004-02-01

To determine differences in the contribution of foods and beverages to energy consumed in and out of school, and to compare consumption patterns between school canteen users and noncanteen users. Cross-sectional National Nutrition Survey, 1995. Australia. SUBJECTS ON SCHOOL DAYS: A total of 1656 children aged 5-15 y who had weekday 24-h dietary recall data. An average of 37% of total energy intake was consumed at school. Energy-dense foods and beverages such as fat spreads, packaged snacks, biscuits and fruit/cordial drinks made a greater contribution to energy intake at school compared to out of school (Pfoods and soft drinks contributed 11 and 3% of total energy intake; however, these food groups were mostly consumed out of school. Fruit intake was low and consumption was greater in school. In all, 14% of children purchased food from the canteen and they obtained more energy from fast food, packaged snacks, desserts, milk and confectionary (Pfoods and beverages are over-represented in the Australian school environment. To help prevent obesity and improve nutrition in schools, biscuits, snack bars and fruit/cordial drinks brought from home and fast food, packaged snacks, and confectionary sold at canteens should be replaced with fruit and water.

Progress report, Chemistry and Materials Division, 1 April to 30 June, 1979

International Nuclear Information System (INIS)

1979-07-01

Research results are reported by groups investigating ion penetration, nuclear methods of analysis, accelerator operation, general analytical chemistry, radoactivity measurement, deuterium analysis, electrochemistry, mass spectrometry and fuel analysis, radiation chemistry and laser photochemistry, hydrogen-water exchange, isotope chemistry, surface chemistry, and electron microscopy. Work in an associated laboratory at the University of Toronto on isotopic changes in reaction rates is reported. (L.L.)

Baseline fatty acids, food groups, a diet score and 50-year all-cause mortality rates. An ecological analysis of the Seven Countries Study

NARCIS (Netherlands)

Menotti, Alessandro; Kromhout, Daan; Puddu, Paolo Emilio; Alberti-Fidanza, Adalberta; Hollman, Peter; Kafatos, Anthony; Tolonen, Hanna; Adachi, Hisashi; Jacobs, David R.

2017-01-01

Objectives: This analysis deals with the ecologic relationships of dietary fatty acids, food groups and the Mediterranean Adequacy Index (MAI, derived from 15 food groups) with 50-year all-cause mortality rates in 16 cohorts of the Seven Countries Study. Material and methods: A dietary survey was

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 300 (FGE.300): One cyclo-aliphatic amide from chemical group 33

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance was not conside......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC) No 1565/2000. The substance...... was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded...... that for the substance [FL-no: 16.115] evaluated through the Procedure, no appropriate NOAEL was available and additional data are required. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered. The composition of the stereoisomeric...

Food Handling Practices and Food Safety Messaging Preferences of African American and Latino Consumers

Directory of Open Access Journals (Sweden)

Emily Patten

2018-02-01

Full Text Available Extensive research on consumer food handling has identified common practices that could negatively impact food safety. Limited research has considered if food handling practices differ among diverse groups or if unique approaches are needed to provide food safety education for different audiences. This study examined food handling practice differences between African-American and Latino consumers and differing responses to food safety messages. Four focus groups were conducted, two with African-American participants and two with Latino participants, with each focus group consisting of 10-15 participants. Focus group transcripts were reviewed, coded, and grouped into themes using an iterative process. The 50 participants self-identified as either African-American or Latino, had home meal preparation experience, and were 18 years or older. Each focus group was multigenerational and included males and females. Risky food handling practices reported by both groups included rinsing poultry before cooking and limited food thermometer use. African-American participants preferred informational food safety messages, whereas Latino participants were split in preferring informational, guilt-inducing, and fear-inducing messages.

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

Science.gov (United States)

Miles, Deon T.; Bachman, Jennifer K.

2009-01-01

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

Laboratory Development and Lecture Renovation for a Science of Food and Cooking Course

Science.gov (United States)

Miles, Deon T.; Borchardt, Adrienne C.

2014-01-01

Several years ago, a new nonscience majors course, The Science of Food and Cooking, was developed at our institution. The course covered basic scientific concepts that would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. Recently, the course has been revamped in three major ways: (1)…

Highlights of nuclear chemistry 1995

International Nuclear Information System (INIS)

1996-07-01

In this report 9 topics of the work of the Nuclear Chemistry Group in 1995 are highlighted. A list of publications and an overview of the international cooperation is given. (orig.). 19 refs., 19 figs., 2 tabs., 2 app

Highlights of nuclear chemistry 1995

Energy Technology Data Exchange (ETDEWEB)

NONE

1996-07-01

In this report 9 topics of the work of the Nuclear Chemistry Group in 1995 are highlighted. A list of publications and an overview of the international cooperation is given. (orig.). 19 refs., 19 figs., 2 tabs., 2 app.

Macmillan Encyclopedia of Chemistry (edited by Joseph J. Lagowski)

Science.gov (United States)

Kauffman, George B.

1998-11-01

Macmillan: New York, 1997. Four volumes. Figs., tables. lxxi + 1696 pp. 22.0 x 28.5 cm. $400. ISBN 0-02-897225-2. This latest addition to Macmillan's series of comprehensive core science encyclopedias (previous sets dealt with physics and earth sciences) will be of particular interest to readers of this Journal, for it is edited by longtime Journal of Chemical Education editor Joe Lagowski, assisted by a board of five distinguished associate editors. The attractively priced set offers clear explanations of the phenomena and concepts of chemistry and its materials, whether found in industry, the laboratory, or the natural world. It is intended for a broad spectrum of readers-professionals whose work draws on chemical concepts and knowledge (e.g., material scientists, engineers, health workers, biotechnologists, mathematicians, and computer programmers), science teachers at all levels from kindergarten to high school, high school and college students interested in medicine or the sciences, college and university professors, and laypersons desiring information on practical aspects of chemistry (e.g., household cleaning products, food and food additives, manufactured materials, herbicides, the human body, sweeteners, and animal communication).

Gregory S. Ezra a festschrift from theoretical chemistry accounts

CERN Document Server

Keshavamurthy, Srihari

2015-01-01

In this Festschrift dedicated to the 60th birthday of Gregory S. Ezra, selected researchers in theoretical chemistry present research highlights on major developments in the field. Originally published in the journal Theoretical Chemistry Accounts, these outstanding contributions are now available in a hardcover print format, as well as a special electronic edition. This volume provides valuable content for all researchers in theoretical chemistry and will especially benefit those research groups and libraries with limited access to the journal.

Chemistry and physics

International Nuclear Information System (INIS)

Broerse, J.J.; Barendsen, G.W.; Kal, H.B.; Kogel, A.J. van der

1983-01-01

This book contains the extended abstracts of the contributions of the poster workshop sessions on chemistry and physics of the 7th international congress of radiation research. They cover the following main topics: primary processes in radiation physics and chemistry, general chemistry in radiation chemistry, DNA and model systems in radiation chemistry, molecules of biological interest in radiation chemistry, techniques in radiation chemistry, hot atom chemistry. refs.; figs.; tabs

Low-Achieving Students' Attitudes towards Learning Chemistry and Chemistry Teaching Methods

Science.gov (United States)

Kousa, P.; Kavonius, R.; Aksela, M.

2018-01-01

The aims of this study were to determine low-achieving students' attitudes towards chemistry and how the attitudes differ within a low achieving group. The most preferred teaching methods were also defined. Empirical data (n = 2949) were collected by stratified sampling from fifteen-year-old Finnish lower-secondary school students as part of a…

Online dietary intake estimation: the Food4Me food frequency questionnaire.

Science.gov (United States)

Forster, Hannah; Fallaize, Rosalind; Gallagher, Caroline; O'Donovan, Clare B; Woolhead, Clara; Walsh, Marianne C; Macready, Anna L; Lovegrove, Julie A; Mathers, John C; Gibney, Michael J; Brennan, Lorraine; Gibney, Eileen R

2014-06-09

Dietary assessment methods are important tools for nutrition research. Online dietary assessment tools have the potential to become invaluable methods of assessing dietary intake because, compared with traditional methods, they have many advantages including the automatic storage of input data and the immediate generation of nutritional outputs. The aim of this study was to develop an online food frequency questionnaire (FFQ) for dietary data collection in the "Food4Me" study and to compare this with the validated European Prospective Investigation of Cancer (EPIC) Norfolk printed FFQ. The Food4Me FFQ used in this analysis was developed to consist of 157 food items. Standardized color photographs were incorporated in the development of the Food4Me FFQ to facilitate accurate quantification of the portion size of each food item. Participants were recruited in two centers (Dublin, Ireland and Reading, United Kingdom) and each received the online Food4Me FFQ and the printed EPIC-Norfolk FFQ in random order. Participants completed the Food4Me FFQ online and, for most food items, participants were requested to choose their usual serving size among seven possibilities from a range of portion size pictures. The level of agreement between the two methods was evaluated for both nutrient and food group intakes using the Bland and Altman method and classification into quartiles of daily intake. Correlations were calculated for nutrient and food group intakes. A total of 113 participants were recruited with a mean age of 30 (SD 10) years (40.7% male, 46/113; 59.3%, 67/113 female). Cross-classification into exact plus adjacent quartiles ranged from 77% to 97% at the nutrient level and 77% to 99% at the food group level. Agreement at the nutrient level was highest for alcohol (97%) and lowest for percent energy from polyunsaturated fatty acids (77%). Crude unadjusted correlations for nutrients ranged between .43 and .86. Agreement at the food group level was highest for "other

Fluorescence from the maillard reaction and its potential applications in food science.

Science.gov (United States)

Matiacevich, Silvia B; Santagapita, Patricio R; Buera, M Pilar

2005-01-01

The chemistry of the Maillard reaction involves a complex set of steps, and its interpretation represents a challenge in basic and applied aspects of Food Science. Fluorescent compounds have been recognized as important early markers of the reaction in food products since 1942. However, the recent advances in the characterization of fluorophores' development were observed in biological and biomedical areas. The in vivo non-enzymatic glycosylation of proteins produces biological effects, promoting health deterioration. The characteristic fluorescence of advanced glycosylation end products (AGEs) is similar to that of Maillard food products and represents an indicator of the level of AGE-modified proteins, but the structure of the fluorescent groups is, typically, unknown. Application of fluorescence measurement is considered a potential tool for addressing key problems of food deterioration as an early marker or index of the damage of biomolecules. Fluorophores may be precursors of the brown pigments and/or end products. A general scheme of the Maillard reaction is proposed in this article, incorporating the pool concept. A correct interpretation of the effect of environmental and compositional conditions and their influences on the reaction kinetics may help to define the meaning of fluorescence development for each particular system.

Computational Chemistry in the Pharmaceutical Industry: From Childhood to Adolescence.

Science.gov (United States)

Hillisch, Alexander; Heinrich, Nikolaus; Wild, Hanno

2015-12-01

Computational chemistry within the pharmaceutical industry has grown into a field that proactively contributes to many aspects of drug design, including target selection and lead identification and optimization. While methodological advancements have been key to this development, organizational developments have been crucial to our success as well. In particular, the interaction between computational and medicinal chemistry and the integration of computational chemistry into the entire drug discovery process have been invaluable. Over the past ten years we have shaped and developed a highly efficient computational chemistry group for small-molecule drug discovery at Bayer HealthCare that has significantly impacted the clinical development pipeline. In this article we describe the setup and tasks of the computational group and discuss external collaborations. We explain what we have found to be the most valuable and productive methods and discuss future directions for computational chemistry method development. We share this information with the hope of igniting interesting discussions around this topic. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

MyPlate Food Guide

Science.gov (United States)

... Safe Videos for Educators Search English Español MyPlate Food Guide KidsHealth / For Teens / MyPlate Food Guide What's ... and other sugary drinks. Avoid large portions . Five Food Groups Different food groups have different nutrients and ...

Introduction to the Thematic Minireview Series: Green biological chemistry.

Science.gov (United States)

Jez, Joseph M

2018-04-06

Plants and their green cousins cyanobacteria and algae use sunlight to drive the chemistry that lets them grow, survive, and perform an amazing range of biochemical reactions. The ability of these organisms to use a freely available energy source makes them attractive as sustainable and renewable platforms for more than just food production. They are also a source of metabolic tools for engineering microbes for "green" chemistry. This Thematic Minireview Series discusses how green organisms capture light and protect their photosynthetic machinery from too much light; new structural snapshots of the clock complex that orchestrates signaling during the light/dark cycle; challenges for improving stress responses in crops; harnessing cyanobacteria as biofactories; and efforts to engineer microbes for "green" biopolymer production. © 2018 Jez.

1.1.2. SYNTHESIS: THE FIRST STEP IN CHEMISTRY!

Directory of Open Access Journals (Sweden)

Manuel Azócar

2013-01-01

Full Text Available Every chemist has at some time synthesized a compound, because synthesizing is the beginning of all subsequent studies. It does not matter if the applications include medicine, engineering, food, energy, or it is just the interest in creating new molecules.Most discoveries in chemistry include the synthesis of new materials and everyday new compounds are created or found, and innovative preparation routes aretested.

1.1.2. Synthesis: the first step in chemistry!

Directory of Open Access Journals (Sweden)

Manuel Azocar

2014-04-01

Full Text Available Every chemist has at some time synthesized a compound, because synthesizing is thebeginning of all subsequent studies. It does not matter if the applications includemedicine, engineering, food, energy, or it is just the interest in creating new molecules.Most discoveries in chemistry include the synthesis of new materials and everyday new compounds are created or found, and innovative preparation routes aretested.

CAREM-25: considerations about primary coolant chemistry

International Nuclear Information System (INIS)

Chocron, Mauricio; Iglesias, Alberto M.; Raffo Calderon, Maria C.; Villegas, Marina

2000-01-01

World operating experience, in conjunction with basic studies has been modifying chemistry specifications for the primary coolant of water cooled nuclear reactors along with the reactor type and structural materials involved in the design. For the reactor CAREM-25, the following sources of information have been used: 1) Experience gained by the Chemistry Department of the National Atomic Energy Commission (CNEA, Argentina); 2) Participation of the Chemistry Department (CNEA) in international cooperation projects; 3) Guidelines given by EPRI, Siemens-KWU, AECL, etc. Given the main objectives: materials integrity, low radiation levels and personnel safety, which are in turn a balance between the lowest corrosion and activity transport achievable and considering that the CAREM-25 is a pressurized vessel integrated reactor, a group of guidelines for the chemistry and additives for the primary coolant have been given in the present work. (author)

Critical Science Education in a Suburban High School Chemistry Class

Science.gov (United States)

Ashby, Patrick

To improve students' scientific literacy and their general perceptions of chemistry, I enacted critical chemistry education (CCE) in two "regular level" chemistry classes with a group of 25 students in a suburban, private high school as part of this study. CCE combined the efforts of critical science educators (Fusco & Calabrese Barton, 2001; Gilbert 2013) with the performance expectations of the Next Generation Science Standards (NGSS) (NGSS Lead States, 2013a) to critically transform the traditional chemistry curriculum at this setting. Essentially, CCE engages students in the critical exploration of socially situated chemistry content knowledge and requires them to demonstrate this knowledge through the practices of science. The purpose of this study was to gauge these students development of chemistry content knowledge, chemistry interest, and critical scientific literacy (CSL) as they engaged in CCE. CSL was a construct developed for this study that necessarily combined the National Research Center's (2012) definition of scientific literacy with a critical component. As such, CSL entailed demonstrating content knowledge through the practices of science as well as the ability to critically analyze the intersections between science content and socially relevant issues. A mixed methods, critical ethnographic approach framed the collection of data from open-ended questionnaires, focus group interviews, Likert surveys, pre- and post unit tests, and student artifacts. These data revealed three main findings: (1) students began to develop CSL in specific, significant ways working through the activities of CCE, (2) student participants of CCE developed a comparable level of chemistry content understanding to students who participated in a traditional chemistry curriculum, and (3) CCE developed a group of students' perceptions of interest in chemistry. In addition to being able to teach students discipline specific content knowledge, the implications of this study are

Transition metal chemistry of hydroxy(–OH)-rich molecules ...

Indian Academy of Sciences (India)

Administrator

Appropriately designed hydroxy(–OH) containing Schiff's base and Mannich base molecules have been recently found to be important for development of the coordination chemistry of a number of metal ions in the biomimetic chemistry of metalloenzymes. In this context, our group has studied the coordination role of these ...

Aptamer-based technology for food analysis.

Science.gov (United States)

Liu, Xiaofei; Zhang, Xuewu

2015-01-01

Aptamers are short and functional single-stranded oligonucleotide sequences selected from systematic evolution of ligands by exponential enrichment (SELEX) process, which have the capacity to recognize various classes of target molecules with high affinity and specificity. Various analytical aptamers acquired by SELEX are widely used in many research fields, such as medicine, biology, and chemistry. However, the application of this innovative and emerging technology to food safety is just in infant stage. Food safety plays a very important role in our daily lives because varieties of poisonous and harmful substances in food affect human health. Aptamer technique is promising, which can overcome many disadvantages of existing detection methods in food safety, such as long detection time, low sensitivity, difficult, and expensive antibody preparation. This review provides an overview of various aptamer screening technologies and summarizes the recent applications of aptamers in food safety, and future prospects are also discussed.

Identification of Chemistry Learning Problems Viewed From Conceptual Change Model

OpenAIRE

Redhana, I. W; Sudria, I. B. N; Hidayat, I; Merta, L. M

2017-01-01

This study aimed at describing and explaining chemistry learning problems viewed from conceptual change model and misconceptions of students. The study was qualitative research of case study type conducted in one class of SMAN 1 Singaraja. Subjects of the study were a chemistry teacher and students. Data were obtained through classroom observation, interviews, and conception tests. The chemistry learning problems were grouped based on aspects of necessity, intelligibility, plausibility, and f...

Food irradiation: its role in food safety

International Nuclear Information System (INIS)

Qureshi, R. U.

1985-01-01

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

Food irradiation: its role in food safety

Energy Technology Data Exchange (ETDEWEB)

Qureshi, R U

1986-12-31

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

From hot atom chemistry to epithermal chemistry

International Nuclear Information System (INIS)

Roessler, K.

2004-01-01

The rise and fall of hot atom chemistry (HAC) over the years from 1934 to 2004 is reviewed. Several applications are discussed, in particular to astrophysics and the interaction of energetic ions and atoms in space. Epithermal chemistry (ETC) is proposed to substitute the old name, since it better fits the energy range as well as the non-thermal and non-equilibrium character of the reactions. ETC also avoids the strong connexion of HAC to nuclear chemistry and stands for the opening of the field to physical chemistry and astrophysics. (orig.)

Mathematical Chemistry

OpenAIRE

Trinajstić, Nenad; Gutman, Ivan

2002-01-01

A brief description is given of the historical development of mathematics and chemistry. A path leading to the meeting of these two sciences is described. An attempt is made to define mathematical chemistry, and journals containing the term mathematical chemistry in their titles are noted. In conclusion, the statement is made that although chemistry is an experimental science aimed at preparing new compounds and materials, mathematics is very useful in chemistry, among other things, to produc...

A study of the relationship between food group recommendations and perceived stress: findings from black women in the Deep South.

Science.gov (United States)

Carson, Tiffany L; Desmond, Renee; Hardy, Sharonda; Townsend, Sh'Nese; Ard, Jamy D; Meneses, Karen; Partridge, Edward E; Baskin, Monica L

2015-01-01

Black women in the Deep South experience excess morbidity/mortality from obesity-related diseases, which may be partially attributable to poor diet. One reason for poor dietary intake may be high stress, which has been associated with unhealthy diets in other groups. Limited data are available regarding dietary patterns of black women in the Deep South and to our knowledge no studies have been published exploring relationships between stress and dietary patterns among this group. This cross-sectional study explored the relationship between stress and adherence to food group recommendations among black women in the Deep South. Participants (n = 355) provided demographic, anthropometric, stress (PSS-10), and dietary (NCI ASA-24 hour recall) data. Participants were obese (BMI = 36.5 kg/m(2)) and reported moderate stress (PSS-10 score = 16) and minimal adherence to Dietary Guidelines for Americans food group recommendations (1/3 did not meet recommendations for any food group). Participants reporting higher stress had higher BMIs than those reporting lower stress. There was no observed relationship between stress and dietary intake in this sample. Based on these study findings, which are limited by potential misreporting of dietary intake and limited variability in stress measure outcomes, there is insufficient evidence to support a relationship between stress and dietary intake.

A Study of the Relationship between Food Group Recommendations and Perceived Stress: Findings from Black Women in the Deep South

Directory of Open Access Journals (Sweden)

Tiffany L. Carson

2015-01-01

Full Text Available Black women in the Deep South experience excess morbidity/mortality from obesity-related diseases, which may be partially attributable to poor diet. One reason for poor dietary intake may be high stress, which has been associated with unhealthy diets in other groups. Limited data are available regarding dietary patterns of black women in the Deep South and to our knowledge no studies have been published exploring relationships between stress and dietary patterns among this group. This cross-sectional study explored the relationship between stress and adherence to food group recommendations among black women in the Deep South. Participants (n=355 provided demographic, anthropometric, stress (PSS-10, and dietary (NCI ASA-24 hour recall data. Participants were obese (BMI = 36.5 kg/m2 and reported moderate stress (PSS-10 score = 16 and minimal adherence to Dietary Guidelines for Americans food group recommendations (1/3 did not meet recommendations for any food group. Participants reporting higher stress had higher BMIs than those reporting lower stress. There was no observed relationship between stress and dietary intake in this sample. Based on these study findings, which are limited by potential misreporting of dietary intake and limited variability in stress measure outcomes, there is insufficient evidence to support a relationship between stress and dietary intake.

Potential subchronic food safety of the stacked trait transgenic maize GH5112E-117C in Sprague-Dawley rats.

Science.gov (United States)

Han, Shiwen; Zou, Shiying; He, Xiaoyun; Huang, Kunlun; Mei, Xiaohong

2016-08-01

The food safety of stacked trait genetically modified (GM) maize GH5112E-117C containing insect-resistance gene Cry1Ah and glyphosate-resistant gene G2-aroA was evaluated in comparison to non-GM Hi-II maize fed to Sprague-Dawley rats during a 90-day subchronic feeding study. Three different dietary concentrations (12.5, 25 and 50 %, w/w) of the GM maize were used or its corresponding non-GM maize. No biologically significant differences in the animals' clinical signs, body weights, food consumption, hematology, clinical chemistry, organ weights and histopathology were found between the stacked trait GM maize groups, and the non-GM maize groups. The results of the 90-day subchronic feeding study demonstrated that the stacked trait GM maize GH5112E-117C is as safe as the conventional non-GM maize Hi-II.

Effects of a food advertising literacy intervention on Taiwanese children's food purchasing behaviors.

Science.gov (United States)

Liao, Li-Ling; Lai, I-Ju; Chang, Li-Chun; Lee, Chia-Kuei

2016-08-01

Unhealthy food advertising is an important contributor to childhood obesity. The purpose of this pilot study was to evaluate the impact of a food advertising literacy program that incorporated components of health-promoting media literacy education on fifth-grade children. Participants were 140 fifth-graders (10 and 11 years old) from one school who were randomly divided into three groups. Experimental Group A received a food advertising literacy program, experimental Group B received a comparable knowledge-based nutrition education program and the control group did not receive any nutrition education. Repeated measures analysis of variance and multivariate analysis of covariance were used to test mean changes between pretest, posttest and follow-up on participants' nutritional knowledge, food advertising literacy and food purchasing behavior. Results showed that, as compared with Group B and the control groups, Group A showed higher nutritional knowledge, food advertising literacy and food purchasing behavior at post-intervention, but had no significant improvements in nutritional knowledge and food purchasing behavior at the 1-month follow-up. Although some improvements were observed, future studies should consider a long-term, settings-based approach that is closely connected with children's daily lives, as this might be helpful to solidify children's skills in recognizing, evaluating and understanding unhealthy food advertising. © The Author 2016. Published by Oxford University Press. All rights reserved. For permissions, please email: journals.permissions@oup.com.

Use of chemistry software to teach and assess model-based reaction and equation knowledge

Directory of Open Access Journals (Sweden)

Kevin Pyatt

2014-12-01

Full Text Available This study investigated the challenges students face when learning chemical reactions in a first-year chemistry course and the effectiveness of a curriculum and software implementation that was used to teach and assess student understanding of chemical reactions and equations. This study took place over a two year period in a public suburban high-school, in southwestern USA. Two advanced placement (AP chemistry classes participated, referred to here as study group A (year 1, N = 14; and study group B (year 2, N = 21. The curriculum for a first-year chemistry course (group A was revised to include instruction on reaction-types. The second year of the study involved the creation and implementation of a software solution which promoted mastery learning of reaction-types. Students in both groups benefited from the reaction-type curriculum and achieved proficiency in chemical reactions and equations.  The findings suggest there was an added learning benefit to using the reaction-type software solution. This study also found that reaction knowledge was a moderate to strong predictor of chemistry achievement. Based on regression analysis, reaction knowledge significantly predicted chemistry achievement for both groups.

Crossing the Bridge from GCSE To A-Level Chemistry: What Do the Students Think?

Science.gov (United States)

Winn, Pauline

1998-01-01

Reports on a study that explores student perspectives on the transfer to A-level chemistry from GCSE chemistry. Explores the attitudes of groups of new A-level chemistry students at a sixth-form college. (DDR)

Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

Directory of Open Access Journals (Sweden)

Baraniak Justyna

2016-12-01

Full Text Available Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

Differences in diet and activity pattern between two groups of Alouatta palliata associated with the availability of big trees and fruit of top food taxa.

Science.gov (United States)

Dunn, Jacob C; Cristóbal-Azkarate, Jurgi; Veà, Joaquím J

2009-08-01

The threat that forest fragmentation and habitat loss presents for several Alouatta taxa requires us to determine the key elements that may promote the persistence of howler monkeys in forest fragments and to evaluate how changes in the availability of these elements may affect their future conservation prospects. In this study we analyzed the relationship between the availability of both big trees of top food taxa (BTTFT) (diameter at breast height>60) and fruit of top food taxa (FrTFT) in the home ranges of two groups of Alouatta palliata mexicana occupying different forest fragments in Los Tuxtlas, Mexico, and their diet and activity pattern. Both study groups preferred big trees for feeding and the group with lower availability of BTTFT in their home range fed from more, smaller food sources. Furthermore, both study groups also increased the number of food sources when their consumption of fruit decreased, and the group with lower availability of FrTFT in their home range fed from more food sources. The increase in the number of food sources used under such conditions, in turn, set up a process of higher foraging effort and lower rest. In summary, our results support other studies that suggest that the availability of big trees and fruit may be two important elements influencing the persistence of howler monkeys in forest fragments.

Industrial chemistry engineering

International Nuclear Information System (INIS)

1993-01-01

This book on industrial chemistry engineering is divided in two parts. The first part deals with industrial chemistry, inorganic industrial chemistry, organic industrial chemistry, analytical chemistry and practical questions. The last parts explain the chemical industry, a unit parts and thermodynamics in chemical industry and reference. It reveals the test subjects for the industrial chemistry engineering with a written examination and practical skill.

Advanced chemistry management system to optimize BWR chemistry control

International Nuclear Information System (INIS)

Maeda, K.; Nagasawa, K.

2002-01-01

BWR plant chemistry control has close relationships among nuclear safety, component reliability, radiation field management and fuel integrity. Advanced technology is required to improve chemistry control [1,3,6,7,10,11]. Toshiba has developed TACMAN (Toshiba Advanced Chemistry Management system) to support BWR chemistry control. The TACMAN has been developed as response to utilities' years of requirements to keep plant operation safety, reliability and cost benefit. The advanced technology built into the TACMAN allows utilities to make efficient chemistry control and to keep cost benefit. TACMAN is currently being used in response to the needs for tools those plant chemists and engineers could use to optimize and identify plant chemistry conditions continuously. If an incipient condition or anomaly is detected at early stage, root causes evaluation and immediate countermeasures can be provided. Especially, the expert system brings numerous and competitive advantages not only to improve plant chemistry reliability but also to standardize and systematize know-how, empirical knowledge and technologies in BWR chemistry This paper shows detail functions of TACMAN and practical results to evaluate actual plant. (authors)

Students' Understanding of Alkyl Halide Reactions in Undergraduate Organic Chemistry

Science.gov (United States)

Cruz-Ramirez de Arellano, Daniel

2013-01-01

Organic chemistry is an essential subject for many undergraduate students completing degrees in science, engineering, and pre-professional programs. However, students often struggle with the concepts and skills required to successfully solve organic chemistry exercises. Since alkyl halides are traditionally the first functional group that is…

A Transition Program for Underprepared Students in General Chemistry: Diagnosis, Implementation, and Evaluation

Science.gov (United States)

Shields, Shawn P.; Hogrebe, Mark C.; Spees, William M.; Handlin, Larry B.; Noelken, Greg P.; Riley, Julie M.; Frey, Regina F.

2012-01-01

We developed an online exam to diagnose students who are underprepared for college-level general chemistry and implemented a program to support them during the general chemistry sequence. This transition program consists of extended-length recitations, peer-led team-learning (PLTL) study groups, and peer-mentoring groups. We evaluated this…

ECHMERIT: A new on-line global mercury-chemistry model

Science.gov (United States)

Jung, G.; Hedgecock, I. M.; Pirrone, N.

2009-04-01

Mercury is a volatile metal, that is of concern because when deposited and transformed to methylmercury accumulates within the food-web. Due to the long lifetime of elemental mercury, which is the dominant fraction of mercury species in the atmosphere, mercury is prone to long-range transport and therefore distributed over the globe, transported and hence deposited even in regions far from anthropogenic emission sources. Mercury is released to the atmosphere from a variety of natural and anthropogenic sources, in elementary and oxidised forms, and as particulate mercury. It is then transported, but also transformed chemically in the gaseous phase, as well as in aqueous phase within cloud and rain droplets. Mercury (particularly its oxidised forms) is removed from the atmosphere though wet and dry deposition processes, a large fraction of deposited mercury is, after chemical or biological reduction, re-emitted to the atmosphere as elementary mercury. To investigate mercury chemistry and transport processes on the global scale, the new, global model ECHMERIT has been developed. ECHMERIT simulates meteorology, transport, deposition, photolysis and chemistry on-line. The general circulation model on which ECHMERIT is based is ECHAM5. Sophisticated chemical modules have been implemented, including gas phase chemistry based on the CBM-Z chemistry mechanism, as well as aqueous phase chemistry, both of which have been adapted to include Hg chemistry and Hg species gas-droplet mass transfer. ECHMERIT uses the fast-J photolysis routine. State-of-the-art procedures simulating wet and dry deposition and emissions were adapted and included in the model as well. An overview of the model structure, development, validation and sensitivity studies is presented.

Current organic chemistry

National Research Council Canada - National Science Library

1997-01-01

Provides in depth reviews on current progress in the fields of asymmetric synthesis, organometallic chemistry, bioorganic chemistry, heterocyclic chemistry, natural product chemistry, and analytical...

Aquatic Chemistry

International Nuclear Information System (INIS)

Kim, Dong Yeun; Kim, Oh Sik; Kim, Chang Guk; Park, Cheong Gil; Lee, Gwi Hyeon; Lee, Cheol Hui

1987-07-01

This book deals aquatic chemistry, which treats water and environment, chemical kinetics, chemical balance like dynamical characteristic, and thermodynamics, acid-base chemistry such as summary, definition, kinetics, and PH design for mixture of acid-base chemistry, complex chemistry with definition, and kinetics, precipitation and dissolution on summary, kinetics of precipitation and dissolution, and balance design oxidation and resolution with summary, balance of oxidation and resolution.

Combinatorial chemistry

DEFF Research Database (Denmark)

Nielsen, John

1994-01-01

An overview of combinatorial chemistry is presented. Combinatorial chemistry, sometimes referred to as `irrational drug design,' involves the generation of molecular diversity. The resulting chemical library is then screened for biologically active compounds.......An overview of combinatorial chemistry is presented. Combinatorial chemistry, sometimes referred to as `irrational drug design,' involves the generation of molecular diversity. The resulting chemical library is then screened for biologically active compounds....

Selection of a food classification system and a food composition database for future food consumption surveys

NARCIS (Netherlands)

Ireland, J.; Erp-Baart, A.M.J.; Charrondière, U.R.; Moller, A.; Smithers, G.; Trichopoulou, A.

2002-01-01

Objective: To harmonize food classification and food composition databases, allowing comparability of consumption at both food and nutrient levels in Europe. Design: To establish the level of comparability at the food level, the EFCOSUM group benefited from the work already carried out within other

Analytical Chemistry Laboratory Progress Report for FY 1994

Energy Technology Data Exchange (ETDEWEB)

Green, D.W.; Boparai, A.S.; Bowers, D.L. [and others

1994-12-01

The purpose of this report is to summarize the activities of the Analytical Chemistry Laboratory (ACL) at Argonne National Laboratory (ANL) for Fiscal Year (FY) 1994 (October 1993 through September 1994). This annual report is the eleventh for the ACL and describes continuing effort on projects, work on new projects, and contributions of the ACL staff to various programs at ANL. The Analytical Chemistry Laboratory is a full-cost-recovery service center, with the primary mission of providing a broad range of analytical chemistry support services to the scientific and engineering programs at ANL. The ACL also has a research program in analytical chemistry, conducts instrumental and methods development, and provides analytical services for governmental, educational, and industrial organizations. The ACL handles a wide range of analytical problems. Some routine or standard analyses are done, but it is common for the Argonne programs to generate unique problems that require significant development of methods and adaption of techniques to obtain useful analytical data. The ACL has four technical groups -- Chemical Analysis, Instrumental Analysis, Organic Analysis, and Environmental Analysis -- which together include about 45 technical staff members. Talents and interests of staff members cross the group lines, as do many projects within the ACL. The Chemical Analysis Group uses wet- chemical and instrumental methods for elemental, compositional, and isotopic determinations in solid, liquid, and gaseous samples and provides specialized analytical services. Major instruments in this group include an ion chromatograph (IC), an inductively coupled plasma/atomic emission spectrometer (ICP/AES), spectrophotometers, mass spectrometers (including gas-analysis and thermal-ionization mass spectrometers), emission spectrographs, autotitrators, sulfur and carbon determinators, and a kinetic phosphorescence uranium analyzer.

Forensic Chemistry

Science.gov (United States)

Bell, Suzanne

2009-07-01

Forensic chemistry is unique among chemical sciences in that its research, practice, and presentation must meet the needs of both the scientific and the legal communities. As such, forensic chemistry research is applied and derivative by nature and design, and it emphasizes metrology (the science of measurement) and validation. Forensic chemistry has moved away from its analytical roots and is incorporating a broader spectrum of chemical sciences. Existing forensic practices are being revisited as the purview of forensic chemistry extends outward from drug analysis and toxicology into such diverse areas as combustion chemistry, materials science, and pattern evidence.

Chemistry-nuclear chemistry division. Progress report, October 1979-September 1980

International Nuclear Information System (INIS)

Ryan, R.R.

1981-05-01

This report presents the research and development programs pursued by the Chemistry-Nuclear Chemistry Division of the Los Alamos National Laboratory. Topics covered include advanced analytical methods, atmospheric chemistry and transport, biochemistry, biomedical research, element migration and fixation, inorganic chemistry, isotope separation and analysis, atomic and molecular collisions, molecular spectroscopy, muonic x rays, nuclear cosmochemistry, nuclear structure and reactions, radiochemical separations, theoretical chemistry, and unclassified weapons research

Chemistry-nuclear chemistry division. Progress report, October 1979-September 1980

Energy Technology Data Exchange (ETDEWEB)

Ryan, R.R. (comp.)

1981-05-01

This report presents the research and development programs pursued by the Chemistry-Nuclear Chemistry Division of the Los Alamos National Laboratory. Topics covered include advanced analytical methods, atmospheric chemistry and transport, biochemistry, biomedical research, element migration and fixation, inorganic chemistry, isotope separation and analysis, atomic and molecular collisions, molecular spectroscopy, muonic x rays, nuclear cosmochemistry, nuclear structure and reactions, radiochemical separations, theoretical chemistry, and unclassified weapons research.

THREE DISCRETE GROUPS WITH HOMOGENEOUS CHEMISTRY ALONG THE RED GIANT BRANCH IN THE GLOBULAR CLUSTER NGC 2808

International Nuclear Information System (INIS)

Carretta, E.

2014-01-01

We present the homogeneous reanalysis of Mg and Al abundances from high resolution UVES/FLAMES spectra for 31 red giants in the globular cluster NGC 2808. We found a well defined Mg-Al anticorrelation reaching a regime of subsolar Mg abundance ratios, with a spread of about 1.4 dex in [Al/Fe]. The main result from the improved statistics of our sample is that the distribution of stars is not continuous along the anticorrelation because they are neatly clustered into three distinct clumps, each with different chemical compositions. One group (P) shows a primordial composition of field stars of similar metallicity, and the other two (I and E) have increasing abundances of Al and decreasing abundances of Mg. The fraction of stars we found in the three components (P: 68%, I: 19%, E: 13%) is in excellent agreement with the ratios computed for the three distinct main sequences in NGC 2808: for the first time there is a clear correspondence between discrete photometric sequences of dwarfs and distinct groups of giants with homogeneous chemistry. The composition of the I group cannot be reproduced by mixing of matter with extreme processing in hot H-burning and gas with pristine, unprocessed composition, as also found in the recent analysis of three discrete groups in NGC 6752. This finding suggests that different classes of polluters were probably at work in NGC 2808 as well

Food, mood and health: a neurobiologic outlook

Directory of Open Access Journals (Sweden)

C. Prasad

1998-12-01

Full Text Available Hippocrates was the first to suggest the healing power of food; however, it was not until the medieval ages that food was considered a tool to modify temperament and mood, although scientific methods as we know them today were not in use at the time. Modern scientific methods in neuroscience began to emerge much later, leading investigators to examine the role of diet in health, including mental well-being, with greater precision. This review shows how short- and long-term forced dietary interventions bring about changes in brain structure, chemistry, and physiology, leading to altered animal behavior. Examples will be presented to show how diets alter brain chemistry, behavior, and the action of neuroactive drugs. Most humans and most animal species examined in a controlled setting exhibit a fairly reproducible pattern of what and how they eat. Recent data suggest that these patterns may be under the neurochemical and hormonal control of the organisms themselves. Other data show that in many instances food may be used unconsciously to regulate mood by seemingly normal subjects as well as those undergoing drug withdrawal or experiencing seasonal affective disorders and obesity-related social withdrawal. We will discuss specific examples that illustrate that manipulation of dietary preference is actually an attempt to correct neurochemical make-up.

Online dietary intake estimation: reproducibility and validity of the Food4Me food frequency questionnaire against a 4-day weighed food record.

Science.gov (United States)

Fallaize, Rosalind; Forster, Hannah; Macready, Anna L; Walsh, Marianne C; Mathers, John C; Brennan, Lorraine; Gibney, Eileen R; Gibney, Michael J; Lovegrove, Julie A

2014-08-11

Advances in nutritional assessment are continuing to embrace developments in computer technology. The online Food4Me food frequency questionnaire (FFQ) was created as an electronic system for the collection of nutrient intake data. To ensure its accuracy in assessing both nutrient and food group intake, further validation against data obtained using a reliable, but independent, instrument and assessment of its reproducibility are required. The aim was to assess the reproducibility and validity of the Food4Me FFQ against a 4-day weighed food record (WFR). Reproducibility of the Food4Me FFQ was assessed using test-retest methodology by asking participants to complete the FFQ on 2 occasions 4 weeks apart. To assess the validity of the Food4Me FFQ against the 4-day WFR, half the participants were also asked to complete a 4-day WFR 1 week after the first administration of the Food4Me FFQ. Level of agreement between nutrient and food group intakes estimated by the repeated Food4Me FFQ and the Food4Me FFQ and 4-day WFR were evaluated using Bland-Altman methodology and classification into quartiles of daily intake. Crude unadjusted correlation coefficients were also calculated for nutrient and food group intakes. In total, 100 people participated in the assessment of reproducibility (mean age 32, SD 12 years), and 49 of these (mean age 27, SD 8 years) also took part in the assessment of validity. Crude unadjusted correlations for repeated Food4Me FFQ ranged from .65 (vitamin D) to .90 (alcohol). The mean cross-classification into "exact agreement plus adjacent" was 92% for both nutrient and food group intakes, and Bland-Altman plots showed good agreement for energy-adjusted macronutrient intakes. Agreement between the Food4Me FFQ and 4-day WFR varied, with crude unadjusted correlations ranging from .23 (vitamin D) to .65 (protein, % total energy) for nutrient intakes and .11 (soups, sauces and miscellaneous foods) to .73 (yogurts) for food group intake. The mean cross

Genome Sequencing of Bacillus subtilis SC-8, Antagonistic to the Bacillus cereus Group, Isolated from Traditional Korean Fermented-Soybean Food

OpenAIRE

Yeo, In-Cheol; Lee, Nam Keun; Hahm, Young Tae

2012-01-01

Bacillus subtilis SC-8 is a Gram-positive bacterium displaying narrow antagonistic activity for the Bacillus cereus group. B. subtilis SC-8 was isolated from Korean traditional fermented-soybean food. Here we report the draft genome sequence of B. subtilis SC-8, including biosynthetic genes for antibiotics that may have beneficial effects for control of food-borne pathogens.

Green perspective in food industry production line design: A review

Science.gov (United States)

Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

2017-09-01

The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

Organic carbamates in drug design and medicinal chemistry.

Science.gov (United States)

Ghosh, Arun K; Brindisi, Margherita

2015-04-09

The carbamate group is a key structural motif in many approved drugs and prodrugs. There is an increasing use of carbamates in medicinal chemistry and many derivatives are specifically designed to make drug-target interactions through their carbamate moiety. In this Perspective, we present properties and stabilities of carbamates, reagents and chemical methodologies for the synthesis of carbamates, and recent applications of carbamates in drug design and medicinal chemistry.

[Food prices in Brazil: prefer cooking to ultra-processed foods].

Science.gov (United States)

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

Food groups and nutrient intake and risk of colorectal cancer: a hospital-based case-control study in Spain.

Science.gov (United States)

Banqué, Marta; Raidó, Blanca; Masuet, Cristina; Ramon, Josep M

2012-04-01

Although evidence supports that colorectal cancer (CRC) has an environmental etiology, the potential influence of diet appears to be one of the most important components. We studied the relation between food groups and nutrient intake and the risk of CRC. A hospital-based case-control study was conducted in Spain between 2007 and 2009. The authors matched 245 patients with incident histologically confirmed CRC by age, gender, and date of admission with 490 controls. Information about nutrient intake was gathered by using a semiquantitative frequency food questionnaire. Univariate analysis was done with individual food items. Odds ratios (ORs) for consecutive tertiles of nutrient intake were computed after allowance for sociodemographic variables and consumption of food groups. Vitamin B6 (OR: 0.26), vitamin D (OR: 0.45), vitamin E (OR: 0.42), polyunsaturated fatty acids (OR: 0.57), and fiber (OR: 0.40) were inversely associated with CRC, whereas carbohydrates (OR: 1.82) were significantly associated with CRC risk for the upper tertile. In multivariate analysis adjusting for major covariables (energy, age, and gender), vitamin D (OR:0.45), vitamin E (OR:0.36), and fiber (OR:0.46) remained associated with CRC. Data suggest that the etiology of colorectal cancer is not due to lifestyle and dietary patterns being important the effect of single nutrients.

Bad chemistry

OpenAIRE

Petsko, Gregory A

2004-01-01

General chemistry courses haven't changed significantly in forty years. Because most basic chemistry students are premedical students, medical schools have enormous influence and could help us start all over again to create undergraduate chemistry education that works.

The effectiveness of process oriented guided inquiry learning to reduce alternate conceptions in secondary chemistry

Science.gov (United States)

Barthlow, Michelle J.

2011-12-01

A nonequivalent, control group, pretest-posttest design was used to investigate student achievement in secondary chemistry. This study investigated the effect of process oriented guided inquiry learning (POGIL) in high school chemistry to reduce alternate conceptions related to the particulate nature of matter versus traditional lecture pedagogy. Data were collected from chemistry students in four large high schools and analyzed using ANCOVA. The results show that POGIL pedagogy, as opposed to traditional lecture pedagogy, resulted in fewer alternate conceptions related to the particulate nature of matter. Male and female students in the POGIL group posted better posttest scores than their traditional group peers. African-American and Hispanic students in the POGIL group exhibited achievement gains consistent with Caucasian and Asian students. Further studies are needed to determine the value of POGIL to address achievement gap concerns in chemistry.

Consumers' practical understanding of healthy food choices: a fake food experiment.

Science.gov (United States)

Mötteli, Sonja; Keller, Carmen; Siegrist, Michael; Barbey, Jana; Bucher, Tamara

2016-08-01

Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet. The FFB is a validated method to investigate food choice behaviour in a well-controlled laboratory setting. People from the general population in Switzerland (n 187; 51·9 % females), aged between 18 and 65 years, were randomly assigned to one of two conditions. In the control group, the participants were instructed to serve themselves foods they would eat on a normal day, whereas in the 'healthy' group they were instructed to choose foods representing a healthy diet. Participants chose significantly more healthy foods, with 4·5 g more dietary fibre, 2 % more protein and 2 % less SFA in the 'healthy' group compared with the control group. However, in both experimental conditions, participants served themselves foods containing twice as much sugar and salt than recommended by dietary guidelines. The results suggest that laypeople lack knowledge about the recommended portion sizes and the amounts of critical nutrients in processed food, which has important implications for communicating dietary guidelines. Furthermore, the energy of the food served was substantially correlated with the energy needs of the participants, demonstrating the potential of the fake food buffet method.

Building Food Democracy: Exploring Civic Food Networks and Newly Emerging Forms of Food Citizenship

NARCIS (Netherlands)

Renting, H.; Schermer, M.; Rossi, A.

2012-01-01

In recent years new types of consumer-producer cooperation in food networks have emerged in which consumers play an active role in the operation and thereby clearly go beyond food provisioning as such. Examples include consumer co-ops and solidarity buying groups of local and organic food,

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES

Directory of Open Access Journals (Sweden)

Maximilian Kranz

2018-01-01

Full Text Available The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modulating compounds have been discovered in processed foods, their Maillard-type ex food production is usually not exploited by industrial process reactions as the yields of target compounds typically do not exceed 1–2%. Natural deep eutectic solvents (NADES are reported for the first time to significantly increase the yields of the taste enhancers 1-deoxy-ᴅ-fructosyl-N-β-alanyl-ʟ-histidine (49% yield, N-(1-methyl-4-oxoimidazolidin-2-ylidene aminopropionic acid (54% yield and N2-(1-carboxyethyl guanosine 5′-monophosphate (22% yield at low temperature (80–100 °C within a maximum reaction time of 2 h. Therefore, NADES open new avenues to a “next-generation culinary chemistry” overcoming the yield limitations of traditional Maillard chemistry approaches and enable a food-grade Maillard-type generation of flavor modulators.

Pre-Service Chemistry Teachers' Competencies in the Laboratory: A Cross-Grade Study in Solution Preparation

Science.gov (United States)

Karatas, F. O.

2016-01-01

One of the prerequisites for chemistry teacher candidates is to demonstrate certain laboratory skills. This article aims to determine and discuss the competencies of pre-service chemistry teachers in a chemistry laboratory context working with solution chemistry content. The participants in this study consisted of a group of pre-service chemistry…

Positronium chemistry

CERN Document Server

Green, James

1964-01-01

Positronium Chemistry focuses on the methodologies, reactions, processes, and transformations involved in positronium chemistry. The publication first offers information on positrons and positronium and experimental methods, including mesonic atoms, angular correlation measurements, annihilation spectra, and statistical errors in delayed coincidence measurements. The text then ponders on positrons in gases and solids. The manuscript takes a look at the theoretical chemistry of positronium and positronium chemistry in gases. Topics include quenching, annihilation spectrum, delayed coincidence

Development of an Augmented Reality Game to Teach Abstract Concepts in Food Chemistry

Science.gov (United States)

Crandall, Philip G.; Engler, Robert K.; Beck, Dennis E.; Killian, Susan A.; O'Bryan, Corliss A.; Jarvis, Nathan; Clausen, Ed

2015-01-01

One of the most pressing issues for many land grant institutions is the ever increasing cost to build and operate wet chemistry laboratories. A partial solution is to develop computer-based teaching modules that take advantage of animation, web-based or off-campus learning experiences directed at engaging students' creative experiences. We…

Evaluation of the food safety training for food handlers in restaurant operations

Science.gov (United States)

Park, Sung-Hee; Kwak, Tong-Kyung

2010-01-01

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed. PMID:20198210

Green chemistry of carbon nanomaterials.

Science.gov (United States)

Basiuk, Elena V; Basiuk, Vladimir A

2014-01-01

The global trend of looking for more ecologically friendly, "green" techniques manifested itself in the chemistry of carbon nanomaterials. The main principles of green chemistry emphasize how important it is to avoid the use, or at least to reduce the consumption, of organic solvents for a chemical process. And it is precisely this aspect that was systematically addressed and emphasized by our research group since the very beginning of our work on the chemistry of carbon nanomaterials in early 2000s. The present review focuses on the results obtained to date on solvent-free techniques for (mainly covalent) functionalization of fullerene C60, single-walled and multi-walled carbon nanotubes (SWNTs and MWNTs, respectively), as well as nanodiamonds (NDs). We designed a series of simple and fast functionalization protocols based on thermally activated reactions with chemical compounds stable and volatile at 150-200 degrees C under reduced pressure, when not only the reactions take place at a high rate, but also excess reagents are spontaneously removed from the functionalized material, thus making its purification unnecessary. The main two classes of reagents are organic amines and thiols, including bifunctional ones, which can be used in conjunction with different forms of nanocarbons. The resulting chemical processes comprise nucleophilic addition of amines and thiols to fullerene C60 and to defect sites of pristine MWNTs, as well as direct amidation of carboxylic groups of oxidized nanotubes (mainly SWNTs) and ND. In the case of bifunctional amines and thiols, reactions of the second functional group can give rise to cross-linking effects, or be employed for further derivatization steps.

Marco Antonio Chaer Nascimento a festschrift from theoretical chemistry accounts

CERN Document Server

Ornellas, Fernando R

2014-01-01

In this Festschrift dedicated to the 65th birthday of Marco Antonio Chaer Nascimento, selected researchers in theoretical chemistry present research highlights on major developments in the field. Originally published in the journal Theoretical Chemistry Accounts, these outstanding contributions are now available in a hardcover print format. This volume will be of benefit in particular to those research groups and libraries that have chosen to have only electronic access to the journal. It also provides valuable content for all researchers in theoretical chemistry.

Using Computer Simulations in Chemistry Problem Solving

Science.gov (United States)

Avramiotis, Spyridon; Tsaparlis, Georgios

2013-01-01

This study is concerned with the effects of computer simulations of two novel chemistry problems on the problem solving ability of students. A control-experimental group, equalized by pair groups (n[subscript Exp] = n[subscript Ctrl] = 78), research design was used. The students had no previous experience of chemical practical work. Student…

Non-thermally activated chemistry

International Nuclear Information System (INIS)

Stiller, W.

1987-01-01

The subject is covered under the following headings: state-of-the art of non-thermally activated chemical processes; basic phenomena in non-thermal chemistry including mechanochemistry, photochemistry, laser chemistry, electrochemistry, photo-electro chemistry, high-field chemistry, magneto chemistry, plasma chemistry, radiation chemistry, hot-atom chemistry, and positronium and muonium chemistry; elementary processes in non-thermal chemistry including nuclear chemistry, interactions of electromagnetic radiations, electrons and heavy particles with matter, ionic elementary processes, elementary processes with excited species, radicalic elementary processes, and energy-induced elementary processes on surfaces and interfaces; and comparative considerations. An appendix with historical data and a subject index is given. 44 figs., 41 tabs., and 544 refs

An exploratory investigation of food choice behavior of teenagers with and without food allergies.

Science.gov (United States)

Sommer, Isolde; Mackenzie, Heather; Venter, Carina; Dean, Taraneh

2014-05-01

Understanding food choice behavior in adolescence is important because many core eating habits may be tracked into adulthood. The food choices of at least 2.3% of teenagers living in the United Kingdom are determined by food allergies. However, the effect of food allergies on eating habits in teenagers has not yet been studied. To provide an understanding of how teenagers with food allergies make food choice decisions and how these differ from those of non-food-allergic teenagers. One focus group discussion with non-food-allergic teenagers (n = 11) and 14 semistructured interviewers (7 with food-allergic and 7 with non-food-allergic teenagers) were performed (age range, 12-18 years). The focus group discussion and interviews were audiorecorded, transcribed verbatim, and analyzed using thematic content analysis. Teenagers from both groups (food-allergic and non-food-allergic) named sensory characteristics of foods as the main reason for choosing them. Some food-allergic teenagers downplayed their allergy and frequently engaged in risk-taking behavior in terms of their food choices. However, they reported difficulties in trying new foods, especially when away from home. Parental control was experienced as protective by those with food allergies, whereas non-food-allergic teenagers felt the opposite. Most teenagers, including food-allergic ones, expressed the wish to eat similar foods to their friends. Other themes did not vary between the 2 groups. Food-allergic teenagers strive to be able to make similar food choices to their friends, although differences to non-food-allergic teenagers exist. It is important to address these differences to improve their dietary management. Copyright © 2014 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Quantifying food waste in Hawaii's food supply chain.

Science.gov (United States)

Loke, Matthew K; Leung, PingSun

2015-12-01

Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. © The Author(s) 2015.

Carbohydrate Chemistry from Fischer to Now

Indian Academy of Sciences (India)

In this brief article, this intriguing field of natural products chemistry is ... six carbon atoms, five hydroxyl groups (one primary and the other ..... to elucidate the mechanism of ..... As a postscript, a quotation from the review by P H Seeberger and.

Development of data base on food irradiation

International Nuclear Information System (INIS)

Ito, Hitoshi; Kume, Tamikazu; Hashimoto, Shoji; Izumi, Fumio.

1995-12-01

For the exact understanding on food irradiation in Japan, it is important to provide information of food irradiation to consumers, industries and government offices. However, many of information on food irradiation are only restricted in a few experts or institutes relating to this field. For this reason, data base of food irradiation has been completed together with the systems necessary for input the data using computer. In this data base, about 630 data with full reports were inputted in computer in the field of wholesomeness studies, irradiation effects on food, radiation engineering, detection methods of irradiated food and Q and A of food irradiation for easy understanding. Many of these data are inputted by Japanese language. Some English reports on wholesomeness studies are also included which were mainly obtained from international projects of food irradiation. Many of data on food irradiation are responsible in the fields of food science, dietetics, microbiology, radiation biology, molecular biology, medical science, agricultural science, radiation chemistry, radiation engineering and so on. Data base of food irradiation contains many useful data which can apply to many other fields of radiation processing not only on food irradiation but also on sterilization of medical equipments, upgrading of agricultural wastes and others. (author)

Development of data base on food irradiation

Energy Technology Data Exchange (ETDEWEB)

Ito, Hitoshi; Kume, Tamikazu; Hashimoto, Shoji [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment; Izumi, Fumio

1995-12-01

For the exact understanding on food irradiation in Japan, it is important to provide information of food irradiation to consumers, industries and government offices. However, many of information on food irradiation are only restricted in a few experts or institutes relating to this field. For this reason, data base of food irradiation has been completed together with the systems necessary for input the data using computer. In this data base, about 630 data with full reports were inputted in computer in the field of wholesomeness studies, irradiation effects on food, radiation engineering, detection methods of irradiated food and Q and A of food irradiation for easy understanding. Many of these data are inputted by Japanese language. Some English reports on wholesomeness studies are also included which were mainly obtained from international projects of food irradiation. Many of data on food irradiation are responsible in the fields of food science, dietetics, microbiology, radiation biology, molecular biology, medical science, agricultural science, radiation chemistry, radiation engineering and so on. Data base of food irradiation contains many useful data which can apply to many other fields of radiation processing not only on food irradiation but also on sterilization of medical equipments, upgrading of agricultural wastes and others. (author).

(Chemistry of the global atmosphere)

Energy Technology Data Exchange (ETDEWEB)

Marland, G.

1990-09-27

The traveler attended the conference The Chemistry of the Global Atmosphere,'' and presented a paper on the anthropogenic emission of carbon dioxide (CO{sub 2}) to the atmosphere. The conference included meetings of the International Global Atmospheric Chemistry (IGAC) programme, a core project of the International Geosphere/Biosphere Programme (IGBP) and the traveler participated in meetings on the IGAC project Development of Global Emissions Inventories'' and agreed to coordinate the working group on CO{sub 2}. Papers presented at the conference focused on the latest developments in analytical methods, modeling and understanding of atmospheric CO{sub 2}, CO, CH{sub 4}, N{sub 2}O, SO{sub 2}, NO{sub x}, NMHCs, CFCs, and aerosols.

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the sub......The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 37 flavouring substances in the Flavouring Group Evaluation 25, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None...... of the substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity...... assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. For five substances, the composition of the stereoisomeric mixture has to be specified further....

Green chemistry: A tool in Pharmaceutical Chemistry

OpenAIRE

Smita Talaviya; Falguni Majumdar

2012-01-01

Green chemistry expresses an area of research developing from scientific discoveries about pollution awareness and it utilizes a set of principles that reduces or eliminates the use or generation of hazardous substances in all steps of particular synthesis or process. Chemists and medicinal scientists can greatly reduce the risk to human health and the environment by following all the valuable principles of green chemistry. The most simple and direct way to apply green chemistry in pharmaceut...

Food Safety Knowledge and Practices of Older Adult Participants of the Food Stamp Nutrition Education Program

OpenAIRE

Rasnake, Crystal Michelle

2000-01-01

The purpose of this study was to determine food safety knowledge and practices of older adult participants in the Food Stamp Nutrition Education Program (FSNEP) in Virginia. One hundred and sixty-five FSNEP participants were assigned to two possible intervention groups, group one received the food safety lesson from the Healthy Futures Series currently used in FSNEP, while group two received the food safety lesson plus an additional food safety video. FSNEP participants completed food safet...

Trends in metallo-organic chemistry of scandium, yttrium, and the lanthanides

International Nuclear Information System (INIS)

Singh, A.

1994-01-01

Several interesting aspects of the metallo-organic chemistry of group 3 and the lanthanides have been highlighted, which include: (a) the chemistry of a few notable organolanthanide compounds, alkoxo and aryloxo derivatives derived from sterically demanding ligands, (b) new trends in the chemistry of lanthanide heterometallic alkoxides, (c) an account of zero valent organometallics of yttrium and the lanthanides, and (d) aspects of agostic interactions in the lanthanide metallo-organic compounds. (author). 49 refs

[Folic acid fortified foods available in Spain: types of products, level of fortification and target population groups].

Science.gov (United States)

Samaniego Vaesken, M L; Alonso-Aperte, E; Varela-Moreiras, G

2009-01-01

Folic acid is a potentially relevant factor in the prevention of a number of pathologies (congenital abnormalities, cardiovascular disease, colorectal cancer and neurocognitive decline). This has led to the introduction of different strategies in order to increase folate intake: nutritional education, pharmacological supplementation and mandatory or voluntary fortification of staple foods with folic acid. In Spain there is a growing number of folic acid fortified products on a voluntary basis, but there is also a lack of reliable data to assess their impact on the population's dietary folate intakes. To gather a better knowledge of folic acid food fortification practices in Spain. A Food Composition Database was developed using data from a market study. Also, previously published data of unfortified staple foods from Food Composition Tables was reviewed. The Database included 260 folic acid fortified food items and it was periodically updated. Food groups included were primarily "Cereals and derivatives" (52%) followed by "Dairy products". Most of these foodstuffs lacked a target population for their consumption (37%) or were aimed at "Weight control" (28%) and "Children" (23%), but only 2% targeted women at a reproductive age. Number of unfortified foods included was 690. Fortification levels declared by manufacturers ranged between 15 and 430% of the Recommended Dietary Allowances (RDA) for folic acid per 100 g/ml, and simultaneous addition of B6 and B12 vitamins was observed in 75% of the products. Currently, Spain market offers a significant number of folic acid fortified products on a voluntary basis and at a level > or = 15% of the RDA per 100 g/ml or serving declared by manufacturers.

Sulfoximines: a neglected opportunity in medicinal chemistry.

Science.gov (United States)

Lücking, Ulrich

2013-09-02

Innovation has frequently been described as the key to drug discovery. However, in the daily routine, medicinal chemists often tend to stick to the functional groups and structural elements they know and love. Blockbuster cancer drug Velcade (bortezomib), for example, was rejected by more than 50 companies, supposedly because of its unusual boronic acid function (as often repeated: "only a moron would put boron in a drug!"). Similarly, in the discovery process of the pan-CDK inhibitor BAY 1000394, the unconventional proposal to introduce a sulfoximine group into the lead series also led to sneers and raised eyebrows, since sulfoximines have seldom been used in medicinal chemistry. However, it was the introduction of the sulfoximine group that finally allowed the fundamental issues of the project to be overcome, culminating in the identification of the clinical sulfoximine pan-CDK inhibitor BAY 1000394. This Minireview provides an overview of a widely neglected opportunity in medicinal chemistry--the sulfoximine group. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

The Role of Food Banks in Addressing Food Insecurity: A Systematic Review.

Science.gov (United States)

Bazerghi, Chantelle; McKay, Fiona H; Dunn, Matthew

2016-08-01

Food banks play a major role in the food aid sector by distributing donated and purchased groceries directly to food insecure families. The public health implications of food insecurity are significant, particularly as food insecurity has a higher prevalence among certain population groups. This review consolidates current knowledge about the function and efficacy of food banks to address food insecurity. A systematic review was conducted. Thirty-five publications were reviewed, of which 14 examined food security status, 13 analysed nutritional quality of food provided, and 24 considered clients' needs in relation to food bank use. This review found that while food banks have an important role to play in providing immediate solutions to severe food deprivation, they are limited in their capacity to improve overall food security outcomes due to the limited provision of nutrient-dense foods in insufficient amounts, especially from dairy, vegetables and fruits. Food banks have the potential to improve food security outcomes when operational resources are adequate, provisions of perishable food groups are available, and client needs are identified and addressed.

Levels of polybrominated diphenyl-ethers and polybrominated dioxins in fish, total diet study food groups, and Japanese meals

Energy Technology Data Exchange (ETDEWEB)

Ashizuka, Y.; Nakagawa, R.; Hori, T.; Tobiishi, K.; Iida, T. [Fukuoka Inst. of Health and Environmental Sciences, Dazaifu (Japan)

2004-09-15

Since they were found in mother's milk and blood in several studies, the polybrominated diphenyl-ethers (PBDEs) and other polybrominated flame-retardants (BFRs) that are used in plastics, electrical appliances, and textiles have been recognized as ubiquitous pollutants. BFRs are precursors of polybrominated dibenzo-p-dioxins/ polybrominated dibenzofurans (PBDD/Fs). Recently, 2,3,7,8-TBDD/Fs and PBDEs have been detected in adipose tissue and blood in Japanese people. Food is naturally suspected. However, there is very few information on food contamination with those brominated compounds in Japan. Therefore, we measured the levels of PBDEs and PBDD/Fs in various fish samples, meal samples, and total diet study (TDS) food groups and estimated Japanese people's dietary intake of PBDD/Fs and PBDEs.

Mercury biomagnification in three geothermally-influenced lakes differing in chemistry and algal biomass

International Nuclear Information System (INIS)

Verburg, Piet; Hickey, Christopher W.; Phillips, Ngaire

2014-01-01

Accumulation of Hg in aquatic organisms is influenced not only by the contaminant load but also by various environmental variables. We compared biomagnification of Hg in aquatic organisms, i.e., the rate at which Hg accumulates with increasing trophic position, in three lakes differing in trophic state. Total Hg (THg) concentrations in food webs were compared in an oligotrophic, a mesotrophic and a eutrophic lake with naturally elevated levels of Hg associated with geothermal water inputs. We explored relationships of physico-chemistry attributes of lakes with Hg concentrations in fish and biomagnification in the food web. Trophic positions of biota and food chain length were distinguished by stable isotope 15 N. As expected, THg in phytoplankton decreased with increasing eutrophication, suggesting the effect of biomass dilution. In contrast, THg biomagnification and THg concentrations in trout were controlled by environmental physico-chemistry and were highest in the eutrophic lake. In the more eutrophic lake frequent anoxia occurred, resulting in favorable conditions for Hg transfer into and up the food chain. The average concentration of THg in the top predator (rainbow trout) exceeded the maximum recommended level for consumption by up to 440%. While there were differences between lakes in food chain length between plankton and trout, THg concentration in trout did not increase with food chain length, suggesting other factors were more important. Differences between the lakes in biomagnification and THg concentration in trout correlated as expected from previous studies with eight physicochemical variables, resulting in enhanced biomagnification of THg in the eutrophic lake. - Highlights: • Relationships between Hg biomagnification and 11 variables in 3 lakes. • Hg in trout too high for consumption in two geothermally-influenced lakes. • Hg biomagnification was highest in the most eutrophic lake. • First study to compare Hg biomagnification in lakes

Mercury biomagnification in three geothermally-influenced lakes differing in chemistry and algal biomass

Energy Technology Data Exchange (ETDEWEB)

Verburg, Piet, E-mail: piet.verburg@niwa.co.nz; Hickey, Christopher W.; Phillips, Ngaire

2014-09-15

Accumulation of Hg in aquatic organisms is influenced not only by the contaminant load but also by various environmental variables. We compared biomagnification of Hg in aquatic organisms, i.e., the rate at which Hg accumulates with increasing trophic position, in three lakes differing in trophic state. Total Hg (THg) concentrations in food webs were compared in an oligotrophic, a mesotrophic and a eutrophic lake with naturally elevated levels of Hg associated with geothermal water inputs. We explored relationships of physico-chemistry attributes of lakes with Hg concentrations in fish and biomagnification in the food web. Trophic positions of biota and food chain length were distinguished by stable isotope {sup 15}N. As expected, THg in phytoplankton decreased with increasing eutrophication, suggesting the effect of biomass dilution. In contrast, THg biomagnification and THg concentrations in trout were controlled by environmental physico-chemistry and were highest in the eutrophic lake. In the more eutrophic lake frequent anoxia occurred, resulting in favorable conditions for Hg transfer into and up the food chain. The average concentration of THg in the top predator (rainbow trout) exceeded the maximum recommended level for consumption by up to 440%. While there were differences between lakes in food chain length between plankton and trout, THg concentration in trout did not increase with food chain length, suggesting other factors were more important. Differences between the lakes in biomagnification and THg concentration in trout correlated as expected from previous studies with eight physicochemical variables, resulting in enhanced biomagnification of THg in the eutrophic lake. - Highlights: • Relationships between Hg biomagnification and 11 variables in 3 lakes. • Hg in trout too high for consumption in two geothermally-influenced lakes. • Hg biomagnification was highest in the most eutrophic lake. • First study to compare Hg biomagnification in

Students' Understanding of Alkyl Halide Reactions in Undergraduate Organic Chemistry

Science.gov (United States)

Cruz-Ramírez de Arellano, Daniel; Towns, Marcy H.

2014-01-01

Organic chemistry is an essential subject for many undergraduate students completing degrees in science, engineering, and pre-professional programs. However, students often struggle with the concepts and skills required to successfully solve organic chemistry exercises. Since alkyl halides are traditionally the first functional group that is…

Sulfonimidamides in Medicinal and Agricultural Chemistry

DEFF Research Database (Denmark)

Chinthakindi, Praveen K; Naicker, Tricia; Thota, Niranjan

2017-01-01

The synthesis and evaluation of structural analogues and isosteres are of central importance in medicinal and agricultural chemistry. The sulfonamide functional group represents one of the most important amide isosteres in contemporary drug design, and about 500 such compounds have overcome both ...

Radiation chemistry and its application

International Nuclear Information System (INIS)

Majima, Tetsuro

2013-01-01

Effects of radiation to human body have been seriously discussed nowadays. These are important issues for the realization of sustainable society. It should be emphasized that various reactive intermediates generated by radiation play important roles in each cases. Radiation chemical studies will provide various reaction-mechanistic aspects on these important issues. Our research group has continuously carried out reaction-mechanistic studies using radiation chemical methods. From these studies, we have obtained a variety of results on basic molecular systems, reactions, materials that are close to practical application, biological systems and so on. Reactive species are generated from the radiation reactions in solution, and can be used as one-electron oxidative and reductive reagent to give selectively radical cation and anion of solute molecules such as various organic and inorganic molecules. Therefore, the radiation chemistry has contributed significantly to chemistry in which one-electron oxidation and reduction play the important role. The kinetics of such redox processes and the following reduction play the important role. The kinetics of such redox processes and the following reactions can be studied in real time with the transition absorption measurement by the pulse radiolysis technique. Even though the target compounds cannot be oxidized and reduced in chemical or electrochemical oxidation and reduction, their one-electron redox can be performed by the electron beam radiation. Therefore, radiation chemistry is very useful technique for basic science. Moreover, application potentials of radiation chemistry are so high for various research subjects. Moreover, application potentials of radiation chemistry are so high for various research subjects

Combustion chemistry

Energy Technology Data Exchange (ETDEWEB)

Brown, N.J. [Lawrence Berkeley Laboratory, CA (United States)

1993-12-01

This research is concerned with the development and use of sensitivity analysis tools to probe the response of dependent variables to model input variables. Sensitivity analysis is important at all levels of combustion modeling. This group`s research continues to be focused on elucidating the interrelationship between features in the underlying potential energy surface (obtained from ab initio quantum chemistry calculations) and their responses in the quantum dynamics, e.g., reactive transition probabilities, cross sections, and thermal rate coefficients. The goals of this research are: (i) to provide feedback information to quantum chemists in their potential surface refinement efforts, and (ii) to gain a better understanding of how various regions in the potential influence the dynamics. These investigations are carried out with the methodology of quantum functional sensitivity analysis (QFSA).

EFSA EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate five flavouring substances in the Flavouring Group Evaluation 304, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances...... data are required. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all five candidate substances....

BWR Water Chemistry Guidelines: 1993 Revision, Normal and hydrogen water chemistry

International Nuclear Information System (INIS)

Karlberg, G.; Goddard, C.; Fitzpatrick, S.

1994-02-01

The goal of water chemistry control is to extend the operating life of the reactor and rector coolant system, balance-of-plant components, and turbines while simultaneously controlling costs to safeguard the continued economic viability of the nuclear power generation investment. To further this goal an industry committee of chemistry personnel prepared guidelines to identify the benefits, risks, and costs associated with water chemistry in BWRs and to provide a template for an optimized water chemistry program. This document replaces the BWR Normal Water Chemistry Guidelines - 1986 Revision and the BWR Hydrogen Water Chemistry Guidelines -- 1987 Revision. It expands on the previous guidelines documents by covering the economic implications of BWR water chemistry control

Development of Database and Lecture Book for Nuclear Water Chemistry

International Nuclear Information System (INIS)

Maeng, Wan Young; Kim, U. C.; Na, J. W.; Choi, B. S.; Lee, E. H.; Kim, K. H.; Kim, K. M.; Kim, S. H.; Im, K. S.

2010-02-01

In order to establish a systematic and synthetic knowledge system of nuclear water chemistry, we held nuclear water chemistry experts group meetings. We discussed the way of buildup and propagation of nuclear water chemistry knowledge with domestic experts. We obtained a lot of various opinions that made the good use of this research project. The results will be applied to continuous buildup of domestic nuclear water chemistry knowledge database. Lessons in water chemistry of nuclear power plants (NPPs) have been opened in Nuclear Training and education Center, KAERI to educate the new generation who are working and will be working at the department of water chemistry of NPPs. The lessons were 17 and lesson period was from 12th May through 5th November. In order to progress the programs, many water chemistry experts were invited. They gave lectures to the younger generation once a week for 2 h about their experiences obtained during working on water chemistry of NPPs. The number of attendance was 290. The lessons were very effective and the lesson data will be used to make database for continuous use

Chemistry-Nuclear Chemistry Division. Progress report, October 1980-September 1981

International Nuclear Information System (INIS)

Ryan, R.R.

1982-05-01

This report describes major progress in the research and development programs pursued by the Chemistry-Nuclear Chemistry Division of the Los Alamos National Laboratory during FY 1981. Topics covered include advanced analytical methods, atmospheric chemistry and transport, biochemistry, biomedical research, medical radioisotopes research, element migration and fixation, nuclear waste isolation research, inorganic and structural chemistry, isotope separation, analysis and applications, the newly established Nuclear Magnetic Resonance Center, atomic and molecular collisions, molecular spectroscopy, nuclear cosmochemistry, nuclear structure and reactions, pion charge exchange, radiochemical separations, theoretical chemistry, and unclassified weapons research

Chemistry-Nuclear Chemistry Division. Progress report, October 1980-September 1981

Energy Technology Data Exchange (ETDEWEB)

Ryan, R.R. (comp.)

1982-05-01

This report describes major progress in the research and development programs pursued by the Chemistry-Nuclear Chemistry Division of the Los Alamos National Laboratory during FY 1981. Topics covered include advanced analytical methods, atmospheric chemistry and transport, biochemistry, biomedical research, medical radioisotopes research, element migration and fixation, nuclear waste isolation research, inorganic and structural chemistry, isotope separation, analysis and applications, the newly established Nuclear Magnetic Resonance Center, atomic and molecular collisions, molecular spectroscopy, nuclear cosmochemistry, nuclear structure and reactions, pion charge exchange, radiochemical separations, theoretical chemistry, and unclassified weapons research.

Food Cravings, Appetite, and Snack-Food Consumption in Response to a Psychomotor Stimulant Drug: The Moderating Effect of ‘Food Addiction’

Directory of Open Access Journals (Sweden)

Caroline eDavis

2014-05-01

Full Text Available There is mounting evidence that many highly processed foods have addictive properties, and that some cases of compulsive overeating are behavioral addictions. While support for the Yale Food Addiction Scale (YFAS as a valid diagnostic tool has been impressive and continues to increase, to date, no research has examined the food-addiction construct in response to an actual food stimulus, and in relation to direct measures of appetite and food consumption. As part of a larger community-based study of overeating in healthy adults who were predominately overweight and obese (aged 25-50 years, 136 participants completed the YFAS, of whom 23 met the diagnostic criteria for food addiction. They took part in a 2-day, double-blind, cross-over, single-dose drug challenge using a psychomotor stimulant (methylphenidate and placebo. Participants were first assessed on ratings of appetite and food cravings after holding and tasting their favorite snack food, after which they were able to eat all or part of the snack, as they wished. Three separate repeated-measures Analysis of Variance (ANOVA procedures were carried out, each with 2 between-subjects factors (Diagnosis: food addiction vs non-food addiction and (Sex: male vs female and 1 within-subjects factor (Days: drug vs placebo. As anticipated, for all three dependent variables, there was a significant main effect for Days with a response decrease from placebo to the drug condition. With respect to food cravings and appetite ratings, results indicated that the food-addiction group had significantly higher scores on both variables (p<0.0001. For food consumption, there was a significant Days x Diagnosis interaction (p=0.018 whereby the food-addiction group showed no food-intake suppression across days compared to the non-food-addiction group who demonstrated a significant decrease in snack-food consumption with methylphenidate. The finding that the food-addiction group was resistant to the food

Fundamentals of nuclear chemistry

International Nuclear Information System (INIS)

Majer, V.

1982-01-01

The author of the book has had 25 years of experience at the Nuclear Chemistry of Prague Technical University. In consequence, the book is intended as a basic textbook for students of this field. Its main objectives are an easily understandable presentation of the complex subject and in spite of the uncertainty which still characterizes the definition and subjects of nuclear chemistry - a systematic classification and logical structure. Contents: 1. Introduction (history and definition); 2. General nuclear chemistry (physical fundamentals, hot atom chemistry, interaction of nuclear radiation with matter, radioactive elements, isotope effects, isotope exchange, chemistry of radioactive trace elements); 3. Methods of nuclear chemistry of nuclear chemistry (radiochemical methods, activation, separation and enrichment chemistry); 4. Preparative nuclear chemistry (isotope production, labelled compounds); 5. Analytival nuclear chemistry; 6. Applied nuclear chemistry (isotope applications in general physical and analytical chemistry). The book is supplemented by an annex with tables, a name catalogue and a subject index which will facilitate access to important information. (RB) [de

Radioanalytical chemistry in Denmark

International Nuclear Information System (INIS)

Heydorn, K.; Levi, H.

1979-12-01

Publications from Denmark in the field of radioanalytical chemistry are presented in 2 groups, one involving neutron activation and similar techniques, and one for other radioanalytical work. Altogether 258 references including books are given for the period 1936-1977, and the overall doubling time is 5.2 years. A significant deviation from a purely exponential growth was caused by the Second World War. (author)

Scientific Information Analysis of Chemistry Dissertations Using Thesaurus of Chemistry

Directory of Open Access Journals (Sweden)

Taghi Rajabi

2017-09-01

Full Text Available : Concept maps of chemistry can be obtained from thesaurus of chemistry. Analysis of information in the field of chemistry is done at graduate level, based on comparing and analyzing chemistry dissertations by using these maps. Therefore, the use of thesaurus for analyzing scientific information is recommended. Major advantage of using this method, is that it is possible to obtain a detailed map of all academic researches across all branches of science. The researches analysis results in chemical science can play a key role in developing strategic research policies, educational programming, linking universities to industries and postgraduate educational programming. This paper will first introduce the concept maps of chemistry. Then, emerging patterns from the concept maps of chemistry will be used to analyze the trend in the academic dissertations in chemistry, using the data collected and stored in our database at Iranian Research Institute for Information Science and Technology (IranDoc over the past 10 years (1998-2009.

Can social instability, food deprivation and food inequality accelerate neuronal aging?

Directory of Open Access Journals (Sweden)

Fatemeh Moradi

2012-07-01

Full Text Available Based on both animal and human studies, inequality in food intake and social instability has adverse effects on the health of individuals and the community. However, it is not known whether social instability, food deprivation and food inequality affect neuronal death and premature aging in young animals. To address this question, the effects of these adverse situations, histopathological changes in hippocampal pyramidal cells and aging process were investigated. and instability and caused significant changes in lipofuscin accumulation in hippocampal pyramidal cells in comparison to the control group (p<0.005. The results also showed a significant increase in the ratio of apoptotic to normal cells in all of the stressed groups compared to the control group (p<0.05. Moreover, application of the social inequality and stresses alone or together modulated levels of cortisol in the experimental group. These findings suggest that food deprivation, inequality and social instability enhance the susceptibility of hippocampal pyramidal cells to apoptosis and premature aging induced by lipofuscin accumulation. Forty eight New Zeeland white male rabbits were divided into six groups and all of them were housed in similar conditions, with 2 animals per cage in a temperature-controlled colony room under light–dark cycle. All experimental animals were fed on standard rabbit commercial pellets and different social situations such as food deprivation, inequality in food intake, and unstable social status were applied to experimental groups during eight weeks. Afterward, lipofuscin accumulation and apoptosis, as main markers of aging, were compared to the control group by Long Ziehl Nelseen staining and the terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL reaction assay to reveal the rate of lipofuscin pigment accumulation and TUNEL-reactive apoptotic bodies in the hippocampal pyramidal cells. Serum cortisol level was also measured. Inequality

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30

DEFF Research Database (Denmark)

Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 56 flavouring substances in the Flavouring Group Evaluation 21, Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. Seven...... of commerce have also been considered. For two substances are an identity test lacking and for one has the stereoisomeric composition to be specified....

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study.

Science.gov (United States)

Rehm, Colin D; Drewnowski, Adam

2017-09-13

Replacing the typical American breakfast with ready-to-eat cereals (RTECs) may improve diet quality. Our goal was to assess the impact of RTECs on diet quality measures for different age groups, using substitution modeling. Dietary intakes came from the 2007-2010 National Health and Examination Surveys (NHANES; n = 18,112). All breakfast foods, excluding beverages, were replaced on a per calorie basis, with frequency-weighted and age/race specific RTECs. Model 1 replaced foods with RTECs alone; Model 2 replaced foods with RTECs and milk. Diet quality measures were based on desirable food groups and nutrients, Healthy Eating Index (HEI)-2010 scores, and estimated diet costs. Model 1 diets were significantly higher in whole grains (+84.6%), fiber (+14.3%), vitamin D (+14.0%), iron (+54.5%) and folic acid (+104.6%), as compared to observed diets. Model 2 diets were additionally higher in dairy (+15.8%), calcium (+11.3%) and potassium (+3.95%). In Model 1, added sugar increased (+5.0%), but solid fats declined (-10.9%). Energy from solid fats and added sugars declined (-3.2%) in both models. Model 2 offered higher diet quality (57.1 vs. 54.6, p -value < 0.01) at a lower cost ($6.70 vs. $6.92; p < 0.01), compared to observed diets. Substitution modeling of NHANES data can assess the nutritional and economic impact of dietary guidance.

Do television food advertisements portray advertised foods in a 'healthy' food context?

Science.gov (United States)

Adams, Jean; Tyrrell, Rachel; White, Martin

2011-03-01

Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote 'less healthy' products, food advertising probably plays some role in the 'obesity epidemic'. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a 'healthy', balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are 'healthier' than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as 'primary' (i.e. the focus of advertisements) or 'incidental'. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be 'healthier' than the primary foods that were the focus of food advertisements - particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective.

Safety and nutritional adequacy of irradiated food

International Nuclear Information System (INIS)

1994-01-01

The exposure of food to controlled levels of ionizing radiation has a number of beneficial effects, including delaying of ripening, inhibition of sprouting, and inactivation of insects, parasites, helminths, bacteria, moulds and yeasts. However, in general, governments have been slow to authorize the routine use of this technique of food processing, often because of a lack of understanding of what it entails, and a fear of untoward effects on the treated food. This report presents an up-to-date review of the many scientific studies that have been carried out on the safety and nutritional quality of irradiated food. Starting from a brief outlineof the history of food preservation, it goes on to consider in detail the chemistry and potential applications of food irradiation, and to discuss possible ways of determining whether food has been irradiated. Toxicological studies are reviewed, and the effects of irradiation on microorganisms and on the nutritional quality of the food itself are examined. The report concludes that food irradiation is a thoroughly tested technique, that it has not been shown to have any deleterious effects when performed in accordance with good manufacturing practice, and that it can help to ensure a safer and more plentiful food supply by extending shelf-life, eradicating pests and inactivating pathogens

Formation of Nitrosamines in Food and in the Digestive System

Science.gov (United States)

Wishnok, John S.

1977-01-01

A discussion is presented of the toxicity, chemistry, and environmental presence of nitrosamines. Carcinogenicity and effects on various organs of test animals are reviewed. Also some information on the presence of use of nitrosamines in human food is given. (MR)

TGT for chemistry learning to enhance students' achievement and critical thinking skills

Science.gov (United States)

Bolhassan, Norlailatulakma; Taha, Hafsah

2017-05-01

The form of cooperative learning known as Teams-Games-Tournament (TGT) in this study favors the use of teams work and learning tools combined with student play and practice to foster students' achievement and critical thinking skills. Using this paradigm, this study incorporates Teams-Games-Tournament and Flash Cards Games Kit during an 8-weeks experimental instruction period that includes 67 Form Four students; 34 students in the experimental group and 33 in the control group. The learning design in experimental group emphasizes scaffolding, guided practices, cooperative learning, and active participation in learning. While the experimental group experienced the TGT approach, the control group encountered the conventional teaching approach of chemistry drills. An achievement chemistry test and Watson Glaser Critical Thinking Appraisal (WGCTA) were used for the pretest and posttest. The finding indicates that TGT learning was more effective than drills in promoting chemistry performance, and the playful competiveness among students promotes students' critical thinking. In addition, TGT cooperative learning also creates an active learning environment in solving problems and discussions among students and teachers.

Unusual Amino Acids in Medicinal Chemistry.

Science.gov (United States)

Blaskovich, Mark A T

2016-12-22

Unusual amino acids are fundamental building blocks of modern medicinal chemistry. The combination of readily functionalized amine and carboxyl groups attached to a chiral central core along with one or two potentially diverse side chains provides a unique three-dimensional structure with a high degree of functionality. This makes them invaluable as starting materials for syntheses of complex molecules, highly diverse elements for SAR campaigns, integral components of peptidomimetic drugs, and potential drugs on their own. This Perspective highlights the diversity of unnatural amino acid structures found in hit-to-lead and lead optimization campaigns and clinical stage and approved drugs, reflecting their increasingly important role in medicinal chemistry.

Effects of the group I metabotropic glutamate receptor agonist, DHPG, and injection stress on striatal cell signaling in food-restricted and ad libitum fed rats

Directory of Open Access Journals (Sweden)

Carr Kenneth D

2004-12-01

Full Text Available Abstract Background Chronic food restriction augments the rewarding effect of centrally administered psychostimulant drugs and this effect may involve a previously documented upregulation of D-1 dopamine receptor-mediated MAP kinase signaling in nucleus accumbens (NAc and caudate-putamen (CPu. Psychostimulants are known to induce striatal glutamate release, and group I metabotropic glutamate receptors (mGluR have been implicated in the cellular and behavioral responses to amphetamine. The purpose of the present study was to evaluate whether chronic food restriction increases striatal MAP kinase signaling in response to the group I mGluR agonist, DHPG. Results Western immunoblotting was used to demonstrate that intracerebroventricular (i.c.v. injection of DHPG (500 nmol produces greater activation of ERK1/2 and CREB in CPu and NAc of food-restricted as compared to ad libitum fed rats. Fos-immunostaining induced by DHPG was also stronger in CPu and NAc core of food-restricted relative to ad libitum fed rats. However, i.c.v. injection of saline-vehicle produced greater activation of ERK1/2 and CREB in CPu and NAc of food-restricted relative to ad libitum fed rats, and this difference was not seen when subjects received no i.c.v. injection prior to sacrifice. In addition, although DHPG activated Akt, there was no difference in Akt activation between feeding groups. To probe whether the augmented ERK1/2 and CREB activation in vehicle-injected food-restricted rats are mediated by one or more GluR types, effects of an NMDA antagonist (MK-801, 100 nmol, AMPA antagonist (DNQX, 10 nmol, and group I mGluR antagonist (AIDA, 100 nmol were compared to saline-vehicle. Antagonist injections did not diminish activation of ERK1/2 or CREB. Conclusions These results indicate that a group I mGluR agonist induces phosphorylation of Akt, ERK1/2 and CREB in both CPu and NAc. However, group I mGluR-mediated signaling may not be upregulated in food-restricted rats

Analysis of irradiated biogenic amines by computational chemistry and spectroscopy

International Nuclear Information System (INIS)

Oliveira, Jorge L.S.P.; Borges Junior, Itamar; Cardozo, Monique; Souza, Stefania P.; Lima, Antonio L.S.; Lima, Keila S.C.

2011-01-01

Biogenic Amines (B A) are nitrogenous compounds able to cause food poisoning. In this work, we studied the tyramine, one of the most common BA present in foods by combining experimental measured IR (Infrared) and GC/MS (Gas Chromatograph / Mass Spectrometry) spectra and computational quantum chemistry. Density Functional Theory (DFT) and the Deformed Atoms in Molecules (DMA) method was used to compute the partition the electronic densities in a chemically-intuitive way and electrostatic potentials of molecule to identify the acid and basic sites. Trading pattern was irradiated using a Cs 137 radiator, and each sample was identified by IR and GC/MS. Calculated and experimental IR spectra were compared. We observed that ionizing gamma irradiation was very effective in decreasing the population of standard amine, resulting in fragments that could be rationalized through the quantum chemistry calculations. In particular, we could locate the acid and basic sites of both molecules and identify possible sites of structural weaknesses, which allowed to propose mechanistic schemes for the breaking of chemical bonds by the irradiation. Moreover, from this work we hope it will be also possible to properly choose the dose of gamma irradiation which should be provided to eliminate each type of contamination. (author)

Analytical Chemistry Laboratory, progress report for FY 1993

Energy Technology Data Exchange (ETDEWEB)

1993-12-01

The purpose of this report is to summarize the activities of the Analytical Chemistry Laboratory (ACL) at Argonne National Laboratory (ANL) for Fiscal Year (FY) 1993 (October 1992 through September 1993). This annual report is the tenth for the ACL and describes continuing effort on projects, work on new projects, and contributions of the ACL staff to various programs at ANL. The Analytical Chemistry Laboratory is a full-cost-recovery service center, with the primary mission of providing a broad range of analytical chemistry support services to the scientific and engineering programs at ANL. The ACL also has research programs in analytical chemistry, conducts instrumental and methods development, and provides analytical services for governmental, educational, and industrial organizations. The ACL handles a wide range of analytical problems. Some routine or standard analyses are done, but it is common for the Argonne programs to generate unique problems that require development or modification of methods and adaption of techniques to obtain useful analytical data. The ACL is administratively within the Chemical Technology Division (CMT), its principal ANL client, but provides technical support for many of the technical divisions and programs at ANL. The ACL has four technical groups--Chemical Analysis, Instrumental Analysis, Organic Analysis, and Environmental Analysis--which together include about 45 technical staff members. Talents and interests of staff members cross the group lines, as do many projects within the ACL.

THE ROLE OF CONSUMERS IN THE TRANSITION TOWARDS A SUSTAINABLE FOOD SUPPLY. THE CASE OF GRUPPI DI ACQUISTO SOLIDALE (SOLIDARITY PURCHASING GROUPS IN ITALY

Directory of Open Access Journals (Sweden)

Filippo Randelli

2015-10-01

Full Text Available This paper addresses the role of ethical consumers in the transition process towards a sustainable food supply. The questions that immediately come to mind are: can the consumers put changes in motion in the established food supply regime? Which are the mechanisms hindering a transition driven by consumers? In order to answer to these questions we analyse the case of Gruppi di Acquisto Solidale (Solidarity Purchasing Groups in Italy, as a support for a broader reflection to the topic. The growing dissatisfaction with the established food supply, dominated by the duopoly supermarket-global food supplier, has driven a few pioneers to search for new solutions. In the case of Italy, consumers have organized themselves into informal networks, in order to purchase quality food together from local farmers. They are motivated by the meeting of social, ethical and environmental needs (providing sustainable food and support local farmers which were not served in the beginning by incumbent firms and they operate in the social economy as community groups.

Exploration of fluorine chemistry at the multidisciplinary interface of chemistry and biology.

Science.gov (United States)

Ojima, Iwao

2013-07-05

Over the last three decades, my engagement in "fluorine chemistry" has evolved substantially because of the multidisciplinary nature of the research programs. I began my research career as a synthetic chemist in organometallic chemistry and homogeneous catalysis directed toward organic synthesis. Then, I was brought into a very unique world of "fluorine chemistry" in the end of 1970s. I started exploring the interface of fluorine chemistry and transition metal homogeneous catalysis first, which was followed by amino acids, peptides, and peptidomimetics for medicinal chemistry. Since then, I have been exploring the interfaces of fluorine chemistry and multidisciplinary fields of research involving medicinal chemistry, chemical biology, cancer biology, and molecular imaging. This perspective intends to cover my fruitful endeavor in the exploration of fluorine chemistry at the multidisciplinary interface of chemistry and biology in a chronological order to show the evolution of my research interest and strategy.

Healthy Eating Index-2010 and food groups consumed by US adults who meet or exceed fiber intake recommendations NHANES 2001–2010

Directory of Open Access Journals (Sweden)

Carla R. McGill

2016-04-01

Full Text Available Background: The proportion of the US adult population who meet fiber intake recommendations is very low. Information about food groups consumed and diet quality for the adults who consume recommended amounts of fiber are scarce. Objective: To examine food groups consumed and Healthy Eating Index (HEI-2010 scores for US adults meeting the fiber adequate intake (AI based on National Health and Nutrition Examination Survey (NHANES data 2001–2010. Design: A secondary analysis of NHANES data from 2001 to 2010. Participants included adults aged 19 and older (n=24,807 with complete day 1 dietary records. Variables measured were food group sources of fiber and HEI-2010 scores. Sample-weighted data were used to calculate least square means (LSM±standard error of the mean (SEM by fiber intake quartile along with HEI-2010 scores. Significance was set at P<0.05. Results: Major fiber food sources for US adults meeting the AI were grain products, vegetables, legumes, and fruits. The top grain products consumed were grain mixtures, ready-to-eat (RTE cereals, and breads/rolls. The mean HEI-2010 score for adults meeting the AI for fiber was significantly (P<0.001 higher compared with all adult participants. The mean HEI-2010 score increased with increasing fiber intake in both groups. Conclusions: Adults who meet the AI for fiber have a higher quality diet. Fiber may be an important dietary component that predicts diet quality.

AERE Harwell Applied Chemistry Division unclassified progress report and bibliography for the period 1st April 1975 to 31st March 1976

International Nuclear Information System (INIS)

1976-08-01

The Progress Report is under the headings: Analytical Chemistry Group, Actinide Analysis Group, Applied Electrochemistry Group, Nuclear Fuels Group, Solid State Chemistry Group, Separation Processes Group, list of unclassified publications. (U.K.)

Food insecurity among Dutch food bank recipients: a cross-sectional study.

Science.gov (United States)

Neter, Judith E; Dijkstra, S Coosje; Visser, Marjolein; Brouwer, Ingeborg A

2014-05-16

To determine the prevalence of (very) low food security among Dutch food bank recipients, and to identify potential demographic, lifestyle and nutrition-related factors associated with (very) low food security. 11 of 135 Dutch food banks were selected throughout the Netherlands. 251 Dutch food bank recipients participated in the study (93 men and 158 women). Inclusion criteria for participation were: (1) at least 18 years of age, (2) sufficiently fluent in Dutch to participate in oral and written interviews, (3) recipient of a Dutch food bank for at least 1 month and (4) collect own food parcel at the food bank. A single member per household was included. Level of food security. The prevalence of food insecurity was 72.9% (N=183), of which 40.4% (N=74) reported very low food security. Of the very low food secure participants, 56.8% (N=42) reported they were ever hungry but did not eat because they could not afford enough food in the previous 3 months. Adjusted multinomial logistic regression analyses showed that households without children were less likely to experience low food security (OR 0.39 (95% CI 0.18 to 0.88)) and men (OR 0.24 (95% CI 0.11 to 0.51)) were less likely to experience very low food security, while low-educated recipients (OR 5.05 (95% CI 1.37 to 18.61)) were more likely to experience very low food security. Furthermore, recipients with high satisfaction with overall food intake (OR 0.46 (95% CI 0.27 to 0.78)), high perceived healthiness of overall food intake (OR 0.34 (95% CI 0.19 to 0.62)) or high self-efficacy of eating healthy (OR 0.62 (95% CI 0.40 to 0.96)) were less likely to experience very low food security. Our study showed high prevalence rates of food insecurity among Dutch food bank recipients, and identified subgroups at increased risk of food insecurity. More research is urgently needed on the underlying determinants of food insecurity and the effectiveness of food assistance by food banks. Published by the BMJ Publishing

A window on⋯ the national food institute, technical university of Denmark