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Sample records for fry lars erikstad

  1. The mycological legacy of Elias Magnus Fries

    DEFF Research Database (Denmark)

    Petersen, Ronald H.; Knudsen, Henning

    2015-01-01

    : students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus von Post, Lars Romell, Seth Lundell and John Axel Nannfeldt in Sweden; Emil Rostrup, Severin Petersen...... with clarity. In the 20th century, nomenclatural commissions legislated Fries's Systema and Elenchus as the "starting point" for names of most fungi, giving these books special recognition. The present paper attempts to trace Fries's legacy from his lifetime to the recent past....

  2. The mycological legacy of Elias Magnus Fries.

    Science.gov (United States)

    Petersen, Ronald H; Knudsen, Henning

    2015-06-01

    The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus von Post, Lars Romell, Seth Lundell and John Axel Nannfeldt in Sweden; Emil Rostrup, Severin Petersen and Jakob Lange in Denmark. Volumes of color paintings and several exsiccati, most notably one edited by Lundell and Nannfeldt attached fungal portraits and preserved specimens (and often photographs) to Fries names. The result is a massive resource from which to harvest the name-concept relationship with clarity. In the 20th century, nomenclatural commissions legislated Fries's Systema and Elenchus as the "starting point" for names of most fungi, giving these books special recognition. The present paper attempts to trace Fries's legacy from his lifetime to the recent past.

  3. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

    Science.gov (United States)

    Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

    2013-04-01

    The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

  4. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

    OpenAIRE

    Das, Rashmi; Pawar, Deepthi P.; Modi, Vinod Kumar

    2011-01-01

    The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried prod...

  5. Deep frying

    NARCIS (Netherlands)

    Koerten, van K.N.

    2016-01-01

    Deep frying is one of the most used methods in the food processing industry. Though practically any food can be fried, French fries are probably the most well-known deep fried products. The popularity of French fries stems from their unique taste and texture, a crispy outside with a mealy soft

  6. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

    International Nuclear Information System (INIS)

    Aydınkaptan, E.; Barutçu Mazı, I.

    2017-01-01

    This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level. [es

  7. The LArIAT Experiment

    Energy Technology Data Exchange (ETDEWEB)

    Nutini, Irene

    2017-09-20

    A short overview of the Liquid Argon In A Testbeam (LArIAT) experiment hosted at Fermilab is reported. This program supports the Liquid Argon Time Projection Chamber (LArTPC) Neutrino Experiments at Fermilab. The LArIAT program consists of a calibration of a LArTPC in a dedicated charged particle beamline. The first total pion interaction cross section measurement ever made on argon is presented here (preliminary result).

  8. Siber Saldırılar Siber Savaşlar ve Etkileri

    OpenAIRE

    Kara, Mahruze

    2013-01-01

    74 pages. İnternetin ortaya çıkması ile yararlarından faydalanılmaktadır. Ancak internetin zararları da mevcuttur. İnternet, dünya dengelerini değiştirmektedir. İnternet, siber saldırılara ve siber savaşlara aracılık eden bir alan olmuştur. Siber saldırılar, ülkelerin ulusal ve ekonomik güvenliğini sarsmaktadır. Siber savaşlar 5. boyutta yapılmaktadır. Bu çalışmada siber silahlar ile siber saldırılar ve siber savaşların etkileri işlenmiştir. Siber güvenlik önlemleri için çöz...

  9. Characteristics of PAHs from deep-frying and frying cooking fumes.

    Science.gov (United States)

    Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

    2015-10-01

    Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

  10. Impact of vacuum frying on quality of potato crisps and frying oil.

    Science.gov (United States)

    Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Vaclavik, Lukas; Hajslova, Jana

    2018-02-15

    This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'. Copyright © 2017. Published by Elsevier Ltd.

  11. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

    NARCIS (Netherlands)

    Sanz, T.; Primo-Martin, C.; Vliet, van T.

    2007-01-01

    The influence of pre-frying and final frying time on the crispness of French fries was evaluated by simultaneous analysis of the fracture and acoustic properties during instrumental simulation of human chewing. The analysis of the frequency distribution of the force and sound events corresponding to

  12. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

    Science.gov (United States)

    Parker, Jane K; Balagiannis, Dimitrios P; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L; Mottram, Donald S

    2012-09-12

    Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

  13. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

    Science.gov (United States)

    Li, Xiaodan; Li, Jinwei; Wang, Yong; Cao, Peirang; Liu, Yuanfa

    2017-12-15

    The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Lars von Triers film

    DEFF Research Database (Denmark)

    Nielsen, Lisbeth Overgaard

    2007-01-01

    Afhandlingen undersøger Lars von Triers filmæstetik, som den kommer til udtryk i spillefilmene fra perioden 1984-2007. Afhandlingen analyserer de enkelte films stil, virkningsstrategi og betydningsdannelse.......Afhandlingen undersøger Lars von Triers filmæstetik, som den kommer til udtryk i spillefilmene fra perioden 1984-2007. Afhandlingen analyserer de enkelte films stil, virkningsstrategi og betydningsdannelse....

  15. Illusioner om fri vilje. Neurovidenskabelige studier af fri vilje

    DEFF Research Database (Denmark)

    Borg Kjerkegaard, Jonas; Bærentsen, Klaus B.

    2015-01-01

    En central antagelse for både filosofiske og folkepsykologiske begreber om fri vilje er, at bevidste processer, beslutninger og intentioner kan have effekt på ens handlinger. Eksperimenter udført af Benjamin Libet og andre er blevet hævdet at modbevise dette, hvorved fri vilje skulle være umulig...... at foretrække det ene frem for det andet. Eksperimenternes resultater er derfor uden betydning for spørgsmålet om fri vilje. Beslutningen om at deltage i eksperimenterne, og følge de eksperimentelle instrukser har betydning for deltagerne, og den fremlagte empiri viser, at deltagernes bevidste intentioner er...... kausalt effektive i forhold til de efterfølgende handlinger. Den "ubevidste" måde valgene træffes på i eksperimentalsituationen er en opfyldelse af de eksperimentelle instrukser. Eksperimenterne af Libet og efterfølgere viser sig alt i alt ikke at modbevise fri vilje. Analysen af eksperimenterne peger på...

  16. Euroopa majanduste andunud vikatimees Lars Christensen / Piret Reiljan

    Index Scriptorium Estoniae

    Reiljan, Piret, 1983-

    2007-01-01

    Danske Banki vanemanalüütik Lars Christensen on kahtluse alla seadnud Eesti valuutakomitee süsteemi püsimise. Vt. samas: Lars Christensen; Valik Lars Christenseni tänavusi hävitavaid hinnanguid Euroopa murelastele; Islandile kuulutatud häving kukutas otsemaid aktsiaid ja valuutat. Kommenteerivad Lars Rasmussen, Flemming Christensen ja Hanna Strandgaard

  17. Deep frying: the role of water from food being fried and acrylamide formation

    Directory of Open Access Journals (Sweden)

    Gertz Christian

    2003-07-01

    Full Text Available The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amounts of diglycerides. This effect may be caused by moisture escaping from food that has an enhancing effect on the heat transfer. It was noticed that if the moisture in the frying operation was bound by special adsorbents, the acrylamide content could be reduced by more than 50%. The effects of several additives like citric acid on the formation of acrylamide during frying of chips were also investigated. The mechanism of acrylamide formation in fried foods is discussed to explain these findings.

  18. The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.

    Science.gov (United States)

    Flores-Álvarez, María Del Carmen; Molina-Hernández, Erika F; Hernández-Raya, José Concepción; Sosa-Morales, María Elena

    2012-11-01

    Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. © 2012 Institute of Food Technologists®

  19. Acrylamide Mitigation Procedures in Fried Potatoes

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    frying, whereas acrylamide content was determined in the fried potato chips and French fries French fries. Blanching reduced in potato chips on average 76 percent and 68 percent of the glucose and asparagine content compared to the control. Potato slices blanched at 50 degrees C for 70 minutes......) of 0.79 and 0.83, respectively) with French fry acrylamide content....

  20. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.

    Science.gov (United States)

    Andrikopoulos, Nikolaos K; Dedoussis, George V Z; Falirea, Ageliki; Kalogeropoulos, Nick; Hatzinikola, Haristoula S

    2002-07-01

    In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of alpha- and (beta + gamma)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (beta + gamma)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are

  1. Manufactering of par-fried french-fries. Part 3: a blueprint to predict the maximum production yield

    NARCIS (Netherlands)

    Somsen, D.J.; Capelle, A.; Tramper, J.

    2004-01-01

    Very little research on the production yield of par-fried French-fries has been reported in the literature. This paper bridges the knowledge gap and outlines the development of a model to predict the maximum production yield of par-fried French-fries. This yield model can be used to calculate the

  2. Quality control during repeated fryings

    Directory of Open Access Journals (Sweden)

    Cuesta, C.

    1998-08-01

    Full Text Available Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under similar frying conditions, was evaluated by two criteria: by measuring the total polar component isolated by column chromatography and by the evaluation of the specific compounds related to thermoxidative and hydrolytic alteration by High Performance Size Exclusion Chromatography (HPSEC. The results indicate that with frequent turnover of fresh oil, the critical level of 25% of polar material is rarely reached, and there are fewer problems with fat deterioration because the frying tended to increase the level of polar material and thermoxidative compounds (polymers and dimers of triglycerides and oxidized triglycerides in the fryer oil during the first fryings, followed by minor changes and a tendency to reach a near-steady state in successive fryings. However, in repeated frying of potatoes using a null turnover the alteration rate was higher being linear the relationship found between polar material or the different thermoxidative compounds and the number of fryings. On the other hand chemical reactions produced during deep-fat frying can be minimized by using proper oils. In addition the increased level of consumers awareness toward fat composition and its impact on human health could had an impact on the selection of fats for snacks and for industry. In this way monoenic fats are the most adequate from a nutritional point of view and for its oxidative stability during frying.

  3. LAr instrumentation for Gerda phase II

    Energy Technology Data Exchange (ETDEWEB)

    Wegmann, Anne [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Collaboration: GERDA-Collaboration

    2015-07-01

    Gerda is an experiment to search for the neutrinoless double beta decay of {sup 76}Ge. Results of Phase I have been published in summer 2013. Currently the commissioning of Gerda Phase II is ongoing. To reach the aspired background index of ≤10{sup -3} cts/(keV.kg.yr) active background-suppression techniques will be applied, including an active liquid argon veto (LAr veto). It has been demonstrated by the LArGe test facility that the detection of argon scintillation light can be used to effectively suppress background events in the germanium, which simultaneously deposit energy in LAr. The light instrumentation consisting of photomultiplier tubes (PMT) and wavelength-shifting fibers connected to silicon multipliers (SiPM) has been installed in Gerda. In this talk the low background design of the LAr veto and its performance during the commissioning runs are reported.

  4. Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

    Science.gov (United States)

    Sanny, M; Luning, P A; Jinap, S; Bakker, E J; van Boekel, M A J S

    2013-03-01

    The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

  5. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

    Science.gov (United States)

    Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

    2007-10-01

    Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

  6. . . . und . . . Fried . . . und . . .: The Poetry of Erich Fried and the Structure of Contemporaneity

    Directory of Open Access Journals (Sweden)

    Nora M. Alter

    1997-01-01

    Full Text Available This essay looks at the poetry of Erich Fried in the context of tensions within contemporary cultural studies. Fried's contemporaneity is linked to his status on the margins of various cultures, media, and ideologies—thus making both his life and his works appear as exemplary paradigms for the postmodern condition, with its various theoretical celebrations of "exile," "border crossing," "transgression," "deterritorialization," and so forth. Yet, at the same time, seemingly in contrast with his labile identity is Fried's rigid Marxist political ideological core which surfaces in his political poetry. Focusing, in particular, on Fried's poems directed against the Vietnam War, this essay seeks to situate the tension beteen these two positions as a deep structure already in his work.

  7. Emergent Synapse Organizers: LAR-RPTPs and Their Companions.

    Science.gov (United States)

    Han, K A; Jeon, S; Um, J W; Ko, J

    2016-01-01

    Leukocyte common antigen-related receptor tyrosine phosphatases (LAR-RPTPs) have emerged as key players that organize various aspects of neuronal development, including axon guidance, neurite extension, and synapse formation and function. Recent research has highlighted the roles of LAR-RPTPs at neuronal synapses in mediating distinct synaptic adhesion pathways through interactions with a host of extracellular ligands and in governing a variety of intracellular signaling cascades through binding to various scaffolds and signaling proteins. In this chapter, we review and update current research progress on the extracellular ligands of LAR-RPTPs, regulation of their extracellular interactions by alternative splicing and heparan sulfates, and their intracellular signaling machineries. In particular, we review structural insights on complexes of LAR-RPTPs with their various ligands. These studies lend support to general molecular mechanisms underlying LAR-RPTP-mediated synaptic adhesion and signaling pathways. Copyright © 2016 Elsevier Inc. All rights reserved.

  8. Pittsburgh Fish Fry Locations

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Lenten Fish Fry records for the Greater Pittsburgh region. Data is collected before and during the Lenten fish fry season each year by Code for Pittsburgh. Data is...

  9. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

    Science.gov (United States)

    Daniel, Darla R; Thompson, Leslie D; Shriver, Brent J; Wu, Chih-Kang; Hoover, Linda C

    2005-12-01

    The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

  10. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

    Science.gov (United States)

    Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

    2018-01-01

    In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

  11. Delay oil oxidation during frying process

    International Nuclear Information System (INIS)

    Atta, N.M.M.; Shams Eldin, N.M.M.

    2010-01-01

    Blend oil (mixed of refined sunflower and soy beans oils 1:1 w/w) containing add 200 ppm of rosemary leaves methanolic extract (rosemary extract) (RE) and 3% refined rice bran oil (RRBO), were used in frying process at 1800 degree c for 5 hrs/ day, four consecutive days to delay oil oxidation during frying. Therefore, rosemary extract (methanolic extract) was analyzed by HPLC technique for identification of flavonoids compounds (as a specific active compounds; gives high protection to frying oil). Physical and chemical properties, including refractive index(RI). Red color unit (R), viscosity, acidity (FFA), peroxide value (PV), iodine value (IV) oxidized fatty acid (OFA), polymer content (PC), total polar components (TPC) and trans fatty acid (TFA) as eliadic acid were determined. The results indicated that; rosemary extract contained about eight flavonoids compounds (hypersoid, rutin, 3-OH flavon, luleotin, kempferol, sakarutin, querectrin and apeginin). Addition of RE or RRBO to frying oil caused delay oil oxidation during frying process compared with frying oil without any addition. Also, the results indicated that rosemary extract was more effective in reducing formation of PV, FFA, OFA, PC, TPC and TFA in frying oil than refined rice bran oil

  12. Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

    Science.gov (United States)

    Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

  13. Polycyclic aromatic hydrocarbons in frying oils and snacks.

    Science.gov (United States)

    Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

    2006-01-01

    The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

  14. Development of frozen-fried yam slices: Optimization of the ...

    African Journals Online (AJOL)

    Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature ...

  15. On the possibility of nonfat frying using molten glucose.

    Science.gov (United States)

    Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

    2015-01-01

    Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

  16. Effect of Vacuum Frying on Quality Attributes of Fruits

    NARCIS (Netherlands)

    Ayustaningwarno, Fitriyono; Dekker, Matthijs; Fogliano, Vincenzo; Verkerk, Ruud

    2018-01-01

    Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the

  17. 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

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

    Science.gov (United States)

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

    2004-12-15

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

  19. Enformasyon Toplumunun Suçluları: “Hacker”lar

    OpenAIRE

    Emre Kaya, Ayşe Elif

    2018-01-01

    Bu çalışmada, 1960’lı yıllarda araştırmacılar tarafından ortaya konan enformasyon toplumu projeleri ile aynı dönemde ortaya çıkan “hacker”lar ve “hacker”ların suça yöneliş nedenleri üzerinde durulmaktadır. Çalışmada, enformasyon projeleri ve ona kar- şılık sunulan eleştiriler ortaya konularak, “hacker”ların eylemlerinin enformasyon toplumu projelerine yönelik bir eleştiriyi içlerinde barındırıp barındırmadıkları sorusu araştırılmıştır. Kapsamı bu şekilde be...

  20. The Liquid Annular Reactor System (LARS) propulsion

    International Nuclear Information System (INIS)

    Powell, J.; Ludewig, H.; Horn, F.; Lenard, R.

    1990-01-01

    A concept for very high specific impulse (greater than 2000 seconds) direct nuclear propulsion is described. The concept, termed the liquid annular reactor system (LARS), uses liquid nuclear fuel elements to heat hydrogen propellant to very high temperatures (approximately 6000 K). Operating pressure is moderate (approximately 10 atm), with the result that the outlet hydrogen is virtually 100 percent dissociated to monatomic H. The molten fuel is contained in a solid container of its own material, which is rotated to stabilize the liquid layer by centripetal force. LARS reactor designs are described, together with neutronic and thermal-hydraulic analyses. Power levels are on the order of 200 megawatts. Typically, LARS designs use seven rotating fuel elements, are beryllium moderated, and have critical radii of approximately 100 cm (core L/D approximately equal to 1.5)

  1. Egg to Fry - Chinook Egg-to-Fry Survival

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Few estimates of Chinook egg-to-fry survival exist despite the fact that this is thought to be one of the life stages limiting production of many listed Chinook...

  2. ICARUS An Innovative Large LAR Detector for Neutrino Physics

    CERN Document Server

    Vignoli, C; Disdier, J.M.; Rampoldi, D.; Passardi, G.

    2006-01-01

    ICARUS is an international project that foresees the installation of very large LAr detectors inside the Gran Sasso underground laboratory in order to be sensitive to rare phenomena of particle physics. The detection technique is based on the collection of electrons produced by particle interactions in LAr by a matrix of thousands of thin wires. At the moment the project foresees the installation of a 600,000‐kg vessel (T600). The total amount of LAr can be expanded in a modular way to masses of the order of 106 kg. The T600 houses two identical 300,000‐kg Ar sub‐cryostats that are aluminum boxes about 20‐m long, 4‐m high and 4‐m wide. Safety requirements for the underground installation have led to a unique design for the vessels to prevent LAr spillages even in the case of inner cryostat failure. Electrons must drift over meters requiring the development of special gas and liquid Ar purification units to provide an extremely high LAr purity (better then 0.1 ppb). The cooling system has been desi...

  3. Active Cooling of Oil after Deep-frying.

    Science.gov (United States)

    Totani, Nagao; Yasaki, Naoko; Doi, Rena; Hasegawa, Etsuko

    2017-10-01

    Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation. French fries were deep-fried and the oil temperature decreased in a manner typical for a commercial deep-fryer. The concentration of polar compounds generated from thermally oxidized oil remarkably increased at temperature higher than 100°C but little oxidation occurred below 60°C. Heating the oil showed that the peroxide and polar compound content did not increase when the oil was actively cooled using a running water-cooled Graham-type condenser system to cool the oil from 180°C to room temperature within 30 min. When French fries were fried and the oil was then immediately cooled using the condenser, the polar compound content during cooling did not increase. Our results demonstrate that active cooling of heated oil is simple and quite effective for inhibiting oxidation.

  4. The drying of sewage sludge by immersion frying

    Directory of Open Access Journals (Sweden)

    D. P. Silva

    2005-06-01

    Full Text Available The objective of this work was to dry sewage sludge using a fry-drying process. The frying experiments were carried out in commercial fryers modified by adding thermocouples to the setup. During frying, typical drying curves were obtained and it was verified that, in relation to the parameters: oil temperature, oil type and shape of the sample, the shape factor the most effect on the drying rate, at least within the range chosen for the variables studied. Oil uptake and calorific value were also analyzed. The calorific value of the samples increased with frying time, reaching values around 24MJ/kg after 600s of frying (comparable to biocombustibles such as wood and sugarcane bagasse. The process of immersion frying showed great potential for drying materials, especially sewage sludge, obtaining a product with a high energy content, thereby increasing its value as a combustible.

  5. Effect of frying instructions for food handlers on acrylamide concentration in French Fries: an explorative study

    NARCIS (Netherlands)

    Sanny, M.A.I.; Luning, P.A.; Jinap, S.; Bakker, E.J.; Boekel, van T.

    2013-01-01

    The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and

  6. Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

    Directory of Open Access Journals (Sweden)

    Ruixue MA

    2016-01-01

    Full Text Available Abstract The effects of oil-water mixed frying (OWF and pure-oil frying (POF on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05 values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

  7. Color changes kinetics during deep fat frying of carrot slice

    Science.gov (United States)

    Salehi, Fakhreddin

    2018-05-01

    Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of carrot has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (ΔE) were used to estimate colour changes during frying as a function of oil temperature. L* value of fried carrot decreased during frying. The redness of fried carrot decreased during the early stages of frying, while it increased afterwards (become more red). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the colour parameters. Different kinetic models were used to fit the experimental data and the results revealed that the quadratic model was the most suitable to describe the color change intensity (ΔE) (R > 0.96). Center temperature of carrot slice increased with increase in oil temperature and time during frying.

  8. A METHOD OF FRYING MINCED MEAT

    DEFF Research Database (Denmark)

    2006-01-01

    A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees...... centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact...

  9. Efeitos do som basal em fendas glóticas Effects of vocal fry incomplete glottal closure

    Directory of Open Access Journals (Sweden)

    Geovana de Paula Bolzan

    2008-01-01

    Full Text Available TEMA: som basal em fendas glóticas. PROCEDIMENTOS: participaram desta pesquisa dois sujeitos do sexo feminino, com idades entre 20 e 40 anos e diagnóstico otorrinolaringológico de fenda em ampulheta. Houve gravação da emissão sustentada da vogal /a/ e exame videolaringoestroboscópico, imediatamente a seguir, os sujeitos realizaram o som basal em três séries de 15 repetições, e foram submetidos a novo exame laríngeo e gravação da vogal. Os dados pré e pós-realização do som basal foram submetidos às analises acústica, perceptivo-auditiva e videolaringoestroboscópica, realizadas por juízes (três fonoaudiólogas e três otorrinolaringologistas, respectivamente. RESULTADOS: em ambos os sujeitos, houve melhora no fechamento glótico e amplitude de vibração da mucosa das pregas vocais; piora no tipo de voz; aumento das medidas de ruído e de Jitter. CONCLUSÃO: o som basal promoveu redução das fendas glóticas e aumento da amplitude de vibração da mucosa das pregas vocais; piora do tipo de voz, que ficou mais ruidoso; aumento das medidas de ruído e de Jitter, sugerindo irregularidade vibratória, provavelmente devido ao efeito do ajuste do som basal ao mobilizar intensamente a mucosa.BACKGROUND: vocal fry in incomplete glottal closure. PROCEDURE: two individuals aged between 20 and 40 years old presenting an otolaryngological diagnosis of ampoule chink were part of the study. A recording of the sustained emission of /a/ vowel took place, as well as a videostroboscopic examination. Right after, the individuals completed the vocal fry in three series of 15 repetitions, being submitted to a new laryngeal examination and to the vowel’s recording. Both pre-vocal and post vocal fry data were assessed through acoustic, perceptive-auditive and videostroboscopic analysis, carried out by judges (three speech and language pathologists and three otolaryngologists, respectively. RESULTS: for both individuals, there was an improvement

  10. Ülar Mark: loome uut ja iga loomisega lammutame midagi / Ülar Mark ; intervjueerinud Mikk Salu

    Index Scriptorium Estoniae

    Mark, Ülar, 1968-

    2010-01-01

    Eesti Arhitektuurikeskuse juhatuse esimees, arhitekt Ülar Mark Tallinna arhitektuurist ja linna arengust, demokraatlikust linnaruumist. Pikemalt Solarise keskusest, vabadussambast, väikepoodide asemele suurte kaubanduskeskuste tulekust

  11. Fri os fra det onde

    DEFF Research Database (Denmark)

    Frandsen, Johs. Nørregaard

    2009-01-01

    Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj......Anmeldelse af Ole Bordedals film: Fri os fra det onde. Filmen bruger provinsen som metafor for de menenskelige udkanter og eksistentielle randområder, ligesom han skildrer det ondes princip Udgivelsesdato: maj...

  12. The mycological legacy of Elias Magnus Fries

    OpenAIRE

    Petersen, Ronald H.; Knudsen, Henning

    2015-01-01

    The taxonomic concepts which originated with or were accepted by Elias Magnus Fries were presented during his lifetime in the printed word, illustrative depiction, and in collections of dried specimens. This body of work was welcomed by the mycological and botanical communities of his time: students and associates aided Fries and after his passing carried forward his taxonomic ideas. His legacy spawned a line of Swedish and Danish mycologists intent on perpetuating the Fries tradition: Hampus...

  13. Performance of the LAr scintillation veto of GERDA Phase II

    Energy Technology Data Exchange (ETDEWEB)

    Wiesinger, Christoph [Technische Universitaet Muenchen, Physik Dept. E15, James-Franck-Strasse, 85748 Garching (Germany); Collaboration: GERDA-Collaboration

    2015-07-01

    Gerda is an experiment to search for the neutrinoless double beta decay in {sup 76}Ge. Results of Phase I have been published in summer 2013 and Gerda is upgraded to Phase II. To reach the aspired background index of ≤ 10{sup -3} cts/(keV.kg.yr) for Phase II active background-suppression techniques are applied, including an active liquid argon (LAr) veto. It has been demonstrated with the LArGe test facility that the detection of argon scintillation light can be used to effectively suppress background events in the germanium, which simultaneously deposit energy in the LAr. The light instrumentation consisting of photomultiplier tubes (PMT) and wavelength-shifting fibers connected to silicon multipliers (SiPM) has been installed in Gerda. In this talk the low background design of the LAr veto and its performance during the commissioning runs are reported.

  14. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.

    Science.gov (United States)

    Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

    2017-02-01

    Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

  15. Multispectral imaging of wok fried vegetables

    DEFF Research Database (Denmark)

    Løje, Hanne; Dissing, Bjørn Skovlund; Clemmensen, Line Katrine Harder

    2011-01-01

    This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C...

  16. Three-dimensional Imaging for Large LArTPCs

    Energy Technology Data Exchange (ETDEWEB)

    Chao, C. [Brookhaven National Lab. (BNL), Upton, NY (United States); Qian, X. [Brookhaven National Lab. (BNL), Upton, NY (United States); Viren, B. [Brookhaven National Lab. (BNL), Upton, NY (United States); Diwan, M. [Brookhaven National Lab. (BNL), Upton, NY (United States)

    2017-12-14

    High-performance event reconstruction is critical for current and future massive liquid argon time projection chambers (LArTPCs) to realize their full scientic potential. LArTPCs with readout using wire planes provides a limited number of 2D projections. In general, without a pixel-type readout it is challenging to achieve unambiguous 3D event reconstruction. As a remedy, we present a novel 3D imaging method, Wire-Cell, which incorporates the charge and sparsity information in addition to the time and geometry through simple and robust mathematics.

  17. Thermographic and microscopic evaluation of LARS knee ligament tearing.

    Science.gov (United States)

    Pătraşcu, Jenel Marian; Amarandei, Mihaela; Kun, Karla Noemy; Borugă, Ovidiu; Totorean, Alina; Andor, Bogdan; Florescu, Sorin

    2014-01-01

    Damage to knee articular ligaments causes important functional problems and adversely affects particularly the stability of the knee joint. Several methods were developed in order to repair damage to the anterior cruciate ligament (ACL), which employ autografts, allografts, as well as synthetic ligaments. One such synthetic scaffold, the ligament advanced reinforcement system (LARS) synthetic ligament is made of non-absorbing polyethylene terephthalate fibers whose structure allow tissue ingrowths in the intra-articular part, improving the stability of the joint. The LARS ligament is nowadays widely used in modern knee surgery in the Europe, Canada, China or Japan. This paper evaluates LARS ligament from two perspectives. The first regards a study done by the Orthopedics Clinic II, Timisoara, Romania, which compared results obtained by employing two techniques of ACL repair - the Bone-Tendon-Bone (BTB) or LARS arthroscopic, intra-articular techniques. This study found that patients treated with the BTB technique presented with an IKDC score of 45.82±1.14 units preoperative, with increasing values in the first nine months after each implant post-surgical ligament restoration, reaching an average value of 75.92 ± 2.88 units postoperative. Patients treated with the LARS technique presented with an IKDC score of 43.64 ± 1.11 units preoperative, and a score of 77.32 ± 2.71 units postoperative. The second perspective describes the thermographic and microscopic analysis of an artificial knee ligament tearing or loosening. The objective of the study was to obtain information regarding the design of artificial ligaments in order to expand their lifespan and avoid complications such as recurring synovitis, osteoarthritis and trauma of the knee joint. Thermographic data has shown that tearing begins from the inside out, thus improving the inner design of the ligament would probably enhance its durability. An optical microscope was employed to obtain images of structural

  18. The warp and weft of Fries, Virginia

    OpenAIRE

    Flanigan, Katherine Janet

    1998-01-01

    Fries, Virginia exists because of the Fries Textile Mill. The closing of the mill calls into question the future of the community of Fries. The decline of the town can be tied to the closing of the mill. Conversely, the revitalization of the mill should help to reshape the town. Even as it stands empty, the mill continues to be a massive presence on the hillside overlooking the New River. It is possible to turn this symbol of the past into a hope for the future. Ab...

  19. Performance of the LAr scintillation veto of Gerda Phase II

    Energy Technology Data Exchange (ETDEWEB)

    Wiesinger, Christoph [Physik-Department and Excellence Cluster Universe, Technische Universitaet Muenchen, James-Franck-Strasse, 85748 Garching (Germany); Collaboration: GERDA-Collaboration

    2016-07-01

    Gerda is an experiment to search for the neutrinoless double beta decay in {sup 76}Ge. Results of Phase I have been published in summer 2013 and Gerda has been upgraded to Phase II. To reach the aspired background index of ∝10{sup -3} cts/(keV.kg.yr) for Phase II active background-suppression techniques are applied, including an active liquid argon (LAr) veto. It has been demonstrated with the LArGe test facility that the detection of argon scintillation light can be used to effectively suppress background events in the germanium detectors, which simultaneously deposit energy in the LAr. The light instrumentation consisting of photomultiplier tubes (PMT) and wavelength-shifting fibers connected to silicon photomultipliers (SiPM) has been installed in Gerda. In this talk the low background design of the LAr veto and its performance during Phase II start-up is reported.

  20. LArSoft: toolkit for simulation, reconstruction and analysis of liquid argon TPC neutrino detectors

    Science.gov (United States)

    Snider, E. L.; Petrillo, G.

    2017-10-01

    LArSoft is a set of detector-independent software tools for the simulation, reconstruction and analysis of data from liquid argon (LAr) neutrino experiments The common features of LAr time projection chambers (TPCs) enable sharing of algorithm code across detectors of very different size and configuration. LArSoft is currently used in production simulation and reconstruction by the ArgoNeuT, DUNE, LArlAT, MicroBooNE, and SBND experiments. The software suite offers a wide selection of algorithms and utilities, including those for associated photo-detectors and the handling of auxiliary detectors outside the TPCs. Available algorithms cover the full range of simulation and reconstruction, from raw waveforms to high-level reconstructed objects, event topologies and classification. The common code within LArSoft is contributed by adopting experiments, which also provide detector-specific geometry descriptions, and code for the treatment of electronic signals. LArSoft is also a collaboration of experiments, Fermilab and associated software projects which cooperate in setting requirements, priorities, and schedules. In this talk, we outline the general architecture of the software and the interaction with external libraries and detector-specific code. We also describe the dynamics of LArSoft software development between the contributing experiments, the projects supporting the software infrastructure LArSoft relies on, and the core LArSoft support project.

  1. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence

    Directory of Open Access Journals (Sweden)

    Taraka V. Gadiraju

    2015-10-01

    Full Text Available Fried food consumption and its effects on cardiovascular disease are still subjects of debate. The objective of this review was to summarize current evidence on the association between fried food consumption and cardiovascular disease, diabetes, hypertension and obesity and to recommend directions for future research. We used PubMed, Google Scholar and Medline searches to retrieve pertinent publications. Most available data were based on questionnaires as a tool to capture fried food intakes, and study design was limited to case-control and cohort studies. While few studies have reported a positive association between frequencies of fried food intake and risk of coronary artery disease, heart failure, diabetes or hypertension, other investigators have failed to confirm such an association. There is strong evidence suggesting a higher risk of developing chronic disease when fried foods are consumed more frequently (i.e., four or more times per week. Major gaps in the current literature include a lack of detailed information on the type of oils used for frying foods, stratification of the different types of fried food, frying procedure (deep and pan frying, temperature and duration of frying, how often oils were reused and a lack of consideration of overall dietary patterns. Besides addressing these gaps, future research should also develop tools to better define fried food consumption at home versus away from home and to assess their effects on chronic diseases. In summary, the current review provides enough evidence to suggest adverse health effects with higher frequency of fried food consumption. While awaiting confirmation from future studies, it may be advisable to the public to consume fried foods in moderation while emphasizing an overall healthy diet.

  2. ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin

    Directory of Open Access Journals (Sweden)

    Prihatini Ade Mayvita

    2016-04-01

    Full Text Available During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (Study on KFC,  Texas  Fried  Chicken, AW  Duta  Mall  and  CFC  RS  Ulin  Banjarmasin. Perceptions formulated are based on the assessment of marketing mix, which consists of services, physical condition, Product, promotion, personal traits, Price, means of support, distribution and location. 100 respondents are taken as samples in this study, i.e. respondents who have eaten in the fourth Fried Chicken fast food franchise using the technique of non proportional stratified random sampling. Meanwhile, the technique of data analysis uses Multi Dimensional Scaling (MDS. The findings from the analysis using Multi Dimensional Scaling (MDS show inequality  positions  of  Fried  Chicken  franchise  restaurants,  Kentucky  Fried Chicken,  Texas  Chicken,  AW  and  California  Fried  Chicken,  based  on  their consumers’  perceptions:  1.  KFC  is  a  fried  chicken  franchise  restaurant  that has superiority over the ease in getting information for organizing parties, the rooms’ capacities, the frequency of advertisements, employee skills, appropriate Products with Prices. In addition, KFC also has special superiority over different/ unique fried chicken taste and more outlets than other fried chicken franchise restaurants; 2. Texas Fried chicken has superiority over the speed of Customer service,  cleanliness  of  the  room,  the  Product  pakaging  which  is  favorable  to consumers,  direct  gifts,

  3. ARIADNE, a Photographic LAr TPC at the CERN Neutrino Platform

    CERN Document Server

    Mavrokoridis, K; Nessi, M; Roberts, A; Smith, N A; Touramanis, C; CERN. Geneva. SPS and PS Experiments Committee; SPSC

    2016-01-01

    This letter of intent describes a novel and innovative two-phase LAr TPC with photographic capabilities as an attractive alternative readout method to the currently accepted segmented THGEMs which will require many thousands of charge readout channels for kton-scale two-phase TPCs. These colossal LAr TPCs will be used for the future long-baseline-neutrino-oscillation experiments. Optical readout also presents many other clear advantages over current readout techniques such as ease of scalability, upgrade, installation and maintenance, and cost effectiveness. This technology has already been demonstrated at the Liverpool LAr facility with the photographic capturing of cosmic muon tracks and single gammas using a 40-litre prototype. We have now secured ERC funding to develop this further with the ARIADNE programme. ARIADNE will be a 1-ton two-phase LAr TPC utilizing THGEM and EMCCD camera readouts in order to photograph interactions, allowing for track reconstruction and particle identification. We are request...

  4. Consumption of deep-fried foods and risk of prostate cancer.

    Science.gov (United States)

    Stott-Miller, Marni; Neuhouser, Marian L; Stanford, Janet L

    2013-06-01

    Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). Compared with French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Copyright © 2013 Wiley Periodicals, Inc.

  5. Full Spectrum LAR

    Science.gov (United States)

    2008-01-01

    Emerson 901 TOW Under Armor (TUA) weapons system. When reliably operational, the Emerson 901 turret can still provide effective anti-armor fires as...the rear of the LAV-R thus there is no available space to carry ammunition resupplies, food, or under armor ambulance kits. On the other hand, the...the LAR battalion; however, the LAV-EFSS cannot be fired under armor protection or in the direct firing mode. Both the LAV-120 AMS and the LAV-EFSS

  6. ICARUS: An Innovative Large LAR Detector for Neutrino Physics

    Science.gov (United States)

    Vignoli, C.; Barni, D.; Disdier, J. M.; Rampoldi, D.; Icarus Collaboration

    2006-04-01

    ICARUS is an international project that foresees the installation of very large LAr detectors inside the Gran Sasso underground laboratory in order to be sensitive to rare phenomena of particle physics. The detection technique is based on the collection of electrons produced by particle interactions in LAr by a matrix of thousands of thin wires. At the moment the project foresees the installation of a 600,000-kg vessel (T600). The total amount of LAr can be expanded in a modular way to masses of the order of 106 kg. The T600 houses two identical 300,000-kg Ar sub-cryostats that are aluminum boxes about 20-m long, 4-m high and 4-m wide. Safety requirements for the underground installation have led to a unique design for the vessels to prevent LAr spillages even in the case of inner cryostat failure. Electrons must drift over meters requiring the development of special gas and liquid Ar purification units to provide an extremely high LAr purity (better then 0.1 ppb). The cooling system has been designed to assure a high thermal uniformity in the detector volume (less than 1-K differential). The cryogenic system associated with the final ICARUS configuration is based on three N2 refrigerators, three 30-m3 tanks and pump driven two-phase N2 forced-flow cooling of the various sub-systems. The T600 was successfully tested in Pavia in 2001 and it is now under installation in Gran Sasso for final operation. The future mass expansion strategy is under investigation.

  7. Enzymatic transesterification of used frying oils

    Energy Technology Data Exchange (ETDEWEB)

    Kovacs, S.; Hancsok, J. (Univ. of Pannonia, Veszprem (HU)), Email: hancsokj@almos.uni-pannon.hu

    2009-07-01

    The research of converting used frying oils to less harmful products with much higher value was forced by environmental, human biological and economical reasons. One possible pathway of the transformation is the enzymatic transesterification. Through the research work used frying oils (UFO) and sunflower oils (SO) from different origins were first properly pre-treated. Then the previously mentioned feeds and different mixtures of them were transesterified in the presence of Novozym 435 enzyme catalyst under different process conditions. Characteristics of the produced methyl esters were evaluated according to the requirements of EN 14214:2009 standard. We determined that the transesterification of used frying oils is not expediential in the presence of enzyme catalyst because the significant decreasing of catalyst activity. We have found proper UFO and SO mixtures and combination of process conditions (pressure: atmospheric, temperature: 54 +-1 deg C; methanol to triglyceride molar ratio: 4:1; reaction time: 16 hours) resulting in high (>90 %) yield of monoesters. We clearly established that the best results through the enzymatic transesterification were obtained with the improved sunflower oils containing the highest amount (>88 %) of oleic acid and the used frying oils originated from this source. (orig.)

  8. 7 CFR 51.3418 - Optional test for fry color.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

  9. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

    NARCIS (Netherlands)

    Nugrahedi, Probo Y.; Oliviero, Teresa; Heising, Jenneke K.; Dekker, Matthijs; Verkerk, Ruud

    2017-01-01

    Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of

  10. Frying process in the relation fat/degenerative diseases.

    Directory of Open Access Journals (Sweden)

    Varela, G.

    1998-08-01

    Full Text Available Among the various components of the diet, fat receives very dose attention because of its relationship to several chronic degenerative diseases (CDD. Currently most of the available information on these relationships is derived from epidemiologic or experimental studies in which lipid intake is calculated using food composition tables. In most of these tables the quoted lipid content is that of raw food, whereas most foods are usually consumed only after being subjected to several culinary processes. Often there is no indication of the type of fat used in food processing in general or in frying in particular. But as it known, in the course of these processes the lipid content undergoes important qualitative and quantitative changes and not keeping them in mind may be the underlying cause of the difficulties an the confounding results in studies trying to establish the relationship between lipid intake an health. In the Mediterranean diet, about 50% of total dietary fat is derived not from the food itself but from the cooking fat, of which only a small fraction is eaten raw (as dressings and the greatest proportion is used in thermal culinary processes, mainly deep-frying. The scientific study of the process whereby fat penetrates into fried foods has shown the benefits of this cooking method. If the process is correctly carried out, the amount of fat ingested with fried foodstuffs is not greater than when other procedures involving fat are used (for example, sautening, stewing or canning in oil. Very schematically deep-frying is a technique that replaces a fraction of the water content of food by cooking fat. Consecuently, the fat composition of the fried lean foods will be the same as that cooking fat. The process is more complex with fatty foods, and there are not great changes in the total quantity of fat in the fried food before and after frying. However, there are notable quality changes and these depend on the concentration gradients

  11. Geography and history of the frying process

    Directory of Open Access Journals (Sweden)

    Morton, I. D.

    1998-08-01

    Full Text Available How far back in time, frying with oil goes, it is difficult to tell. The rules for sacrifice in Leviticus, Chapter 2, the 3rd book in the Old Testament, which is commonly accepted to date from about 600 BC, distinguishes between bread baked in the oven and that cooked «on the griddle» or «in the pan». Roman authors also describe in the first century AD the frying of eggs. Writers in the Middle Ages, Cervantes and Chaucer both describe the cooking in oil. A number of common proverbs deal with frying in one's own grease in the 14th Century. Soyer describes the grid iron as a primitive utensil but with considerable possibilities in the use and variation of the cooking process. We need only to recall that splendid painting in the El Prado of the fried egg which Professor Varela used as a frontispiece for the first Frying of Food Conference in Madrid in 1986. Different types of oils can be used for the frying of food. Variations in the composition of vegetable oils can normally be traced back to climatic effects and the location of the growing plants. We can expect the height above sea level, the daylight hour length, the mean temperature and the genetic make up of the plant, all to have an effect. Cool conditions during seed maturation can increase the linoleic acid content In plants such as Guizotia Abyssinica to almost 85% of the oil. Similar results have been reported for peanuts grown at different latitudes in the United States.

  12. Color changes and acrylamide formation in fried potato slices

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Moyano, Pedro; Kaack, Karl

    2005-01-01

    The objective of this work was to study the kinetics of browning during deep-fat frying of blanched and unblanched potato chips by using the dynamic method and to find a relationship between browning development and acrylamide formation. Prior to frying, potato slices were blanched in hot water...... at 85degreesC for 3.5 min. Unblanched slices were used as the control. Control and blanched potato slices (Panda variety, diameter: 37 mm, width: 2.2 mm) were fried at 120, 150 and 180degreesC until reaching moisture contents of similar to1.8% (total basis) and their acrylamide content and final color...... were measured. Color changes were recorded at different sampling times during frying at the three mentioned temperatures using the chromatic redness parameter a(*). Experimental data of surface temperature, moisture content and color change in potato chips during frying were fit to empirical...

  13. ANALISIS POSITIONING RESTORAN CEPAT SAJI WARALABA FRIED CHICKEN DI BANJARMASIN BERDASARKAN PERSEPSI KONSUMEN (Studi Pada KFC Duta Mall, Texas Fried Chicken Duta Mall,AW Duta Mall Dan California Fried Chicken Rs Ulin Banjarmasin)

    OpenAIRE

    Prihatini Ade Mayvita; Ikhwan Faisal

    2016-01-01

    During  the  last  14  years,  the  growth  rate  of  fried  chicken  franchise  with  the concept of fast food restaurants in Banjarmasin is 12% per year. It is characterized by large number of outlets/stores of fried chicken franchise in Banjarmasin city as many as 10 outlets. Most of the existing outlets are in Duta Mall Banjarmasin.  This study aims to identify and analyze the competitive position of fried-chicken fast-food franchise restaurants based on the consumers’ perceptions (St...

  14. Influence of LAR and VAR on Para-Aminopyridine Antimalarials Targetting Haematin in Chloroquine-Resistance.

    Science.gov (United States)

    Warhurst, David C; Craig, John C; Raheem, K Saki

    2016-01-01

    Antimalarial chloroquine (CQ) prevents haematin detoxication when CQ-base concentrates in the acidic digestive vacuole through protonation of its p-aminopyridine (pAP) basic aromatic nitrogen and sidechain diethyl-N. CQ export through the variant vacuolar membrane export channel, PFCRT, causes CQ-resistance in Plasmodium falciparum but 3-methyl CQ (sontochin SC), des-ethyl amodiaquine (DAQ) and bis 4-aminoquinoline piperaquine (PQ) are still active. This is determined by changes in drug accumulation ratios in parasite lipid (LAR) and in vacuolar water (VAR). Higher LAR may facilitate drug binding to and blocking PFCRT and also aid haematin in lipid to bind drug. LAR for CQ is only 8.3; VAR is 143,482. More hydrophobic SC has LAR 143; VAR remains 68,523. Similarly DAQ with a phenol substituent has LAR of 40.8, with VAR 89,366. In PQ, basicity of each pAP is reduced by distal piperazine N, allowing very high LAR of 973,492, retaining VAR of 104,378. In another bis quinoline, dichlorquinazine (DCQ), also active but clinically unsatisfactory, each pAP retains basicity, being insulated by a 2-carbon chain from a proximal nitrogen of the single linking piperazine. While LAR of 15,488 is still high, the lowest estimate of VAR approaches 4.9 million. DCQ may be expected to be very highly lysosomotropic and therefore potentially hepatotoxic. In 11 pAP antimalarials a quadratic relationship between logLAR and logResistance Index (RI) was confirmed, while log (LAR/VAR) vs logRI for 12 was linear. Both might be used to predict the utility of structural modifications.

  15. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying; Seguimiento de las características fisicoquímicas de aceite de girasol y patatas durante frituras repetidas mediante microondas y freidora

    Energy Technology Data Exchange (ETDEWEB)

    Aydınkaptan, E.; Barutçu Mazı, I.

    2017-07-01

    This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K270), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320- 0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level. [Spanish] Se estudia los efectos de frituras repetidas mediante microondas a diferentes niveles de potencia (360W, 600W, 900W) y frituras en freidora sobre la estabilidad del aceite de girasol y la calidad de las patatas fritas. El ciclo de fritura intermitente se repitió 15 veces al día durante cinco días consecutivos. Se determinó el perfil de ácidos grasos y las propiedades fisicoquímicas incluyendo ácidos grasos libre (FFA), coeficiente de extinción (K270

  16. Consumption of deep-fried foods and risk of prostate cancera,b

    Science.gov (United States)

    Stott-Miller, Marni; Neuhouser, Marian L.; Stanford, Janet L.

    2013-01-01

    Background Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. Methods We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate specific antigen level). Results Compared with French fries (OR=1.37; 95% CI, 1.11–1.69), fried chicken (OR=1.30; 95% CI, 1.04–1.62), fried fish (OR=1.32; 95% CI, 1.05–1.66), and doughnuts (OR=1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR=1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR=1.41; 95% CI, 1.04–1.92 for fried fish). Conclusion Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. PMID:23335051

  17. Measurement of Deterioration of Frying Oil Using Electrical Properties

    OpenAIRE

    羽倉, 義雄; 佐々木, 芳浩; 鈴木, 寛一

    2006-01-01

    In this study, the relationship between the electrical properties of frying oil (relative dielectric constant and conductance) and its deterioration indicators (acid value, amounts of polymerized triacylglycerols and chromaticity) were examined, focusing on the changes in electrical properties that accompany deterioration. The samples of frying oil used in this experiment were collected from fried food processing sites (school, hospital and factory feeding centers) and were collected at closi...

  18. Assessment of total polar materials in Frying fats from Czech restaurants

    Directory of Open Access Journals (Sweden)

    J. Mlcek

    2015-06-01

    Full Text Available Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat.

  19. Fried-Yennie gauge in dimensionally regularized QED

    International Nuclear Information System (INIS)

    Adkins, G.S.

    1993-01-01

    The Fried-Yennie gauge in QED is a covariant gauge with agreeable infrared properties. That is, the mass-shell renormalization scheme can be implemented without introducing artificial infrared divergences, and terms having spuriously low orders in α disappear in certain bound-state calculations. The photon propagator in the Fried-Yennie gauge has the form D β μν (k)=(-1/k 2 )[g μν +βk μ kν/k 2 ], where β is the gauge parameter. In this work, I show that the Fried-Yennie gauge parameter is β=2/(1-2ε) when dimensional regularization (with n=4-2ε dimensions of spacetime) is used to regulate the theory

  20. Production of surfactin by bacillus subtilis mtcc 2423 from waste frying oils

    Directory of Open Access Journals (Sweden)

    N. Vedaraman

    2011-06-01

    Full Text Available One of the obstacles in the way of wide scale industrial application of biosurfactants is the high production cost coupled with a low production rate. In order to lower the production cost surfactin production by Bacillus subtilis MTCC 2423 was studied in submerged batch cultivation using waste frying oils. It was observed that the decrease in surface tension was 56.32%, 48.5% and 46.1% with glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Biomass formation was 4.36 g/L, 3.67 g/L and 4.67 g/L for glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Product yield (g product/g substrate was 2.1%, 1.49% and 1.1% with glucose, waste frying sunflower oil and waste frying rice bran oil as substrates. This process facilitates safe disposal of waste frying oil, as well reducing the production cost of surfactin.

  1. Land-Acquisition and Resettlement (LAR Conflicts: A Perspective of Spatial Injustice of Urban Public Resources Allocation

    Directory of Open Access Journals (Sweden)

    Jinxia Zhu

    2018-03-01

    Full Text Available Land acquisition and resettlement (LAR is an important step in urban development. As one of the ‘externalities of development’, LAR conflicts have affected social stability and development in rural areas of China. With social conflict research shifting from value identity to resource allocation, few studies have examined the relationship between the spatial injustice of urban public resources and LAR conflict. To mitigate this research gap and formulate effective policies, this study aims to reinterpret the obstacles of LAR conflicts from the perspective of the spatial injustice of urban public facilities allocation in Hangzhou City by examining 195 administrative litigation cases. Spatial accessibility was used for estimating the spatial justice of urban public resources allocation. A classification and regression tree (CART model was applied to identify the advantage and disadvantage factors behind LAR conflict, and explored the logical and structural relationships among these factors. Results showed that a spatial mismatch between the spatial behavior preferences of human activity and the spatial injustice of urban public resources allocation had significantly accelerated LAR conflicts. When the spatial behavior preferences of human activity and spatial distribution of urban public resources correspond to each other pre- and after LAR, basic rights to social space are safeguarded and various groups can equitably share spatial resources. There are no conflicts. Conversely, respondents expressed a high level of dissatisfaction in comparison to their pre-LAR conditions, and LAR conflict undeniably occurs. This approach also proposes some good LAR policies by regulating the spatial injustice of urban public resources allocation associated with LAR with the aim of long-term urban sustainable development for Hangzhou.

  2. File list: His.Lar.50.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.50.AllAg.Larval_brain dm3 Histone Larvae Larval brain SRX1426943,SRX1426945... http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.50.AllAg.Larval_brain.bed ...

  3. File list: His.Lar.10.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.10.AllAg.Larval_brain dm3 Histone Larvae Larval brain SRX1426945,SRX1426943... http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.10.AllAg.Larval_brain.bed ...

  4. File list: His.Lar.20.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.20.AllAg.Larval_brain dm3 Histone Larvae Larval brain SRX1426943,SRX1426945... http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.20.AllAg.Larval_brain.bed ...

  5. LArGe. A liquid argon scintillation veto for GERDA

    International Nuclear Information System (INIS)

    Heisel, Mark

    2011-01-01

    LArGe is a GERDA low-background test facility to study novel background suppression methods in a low-background environment, for possible applications in the GERDA experiment. GERDA searches for the neutrinoless double-beta decay in 76 Ge, by operating naked germanium detectors submersed into 65 m 3 of liquid argon. Similarly, LArGe runs Ge-detectors in 1 m 3 (1.4 tons) of liquid argon, which in addition is instrumented with photomultipliers to detect argon scintillation light. The light is used in anti-coincidence with the germanium detectors, to effectively suppress background events that deposit energy in the liquid argon. This work adresses the design, construction, and commissioning of LArGe. The background suppression efficiency has been studied in combination with a pulse shape discrimination (PSD) technique for various sources, which represent characteristic backgrounds to GERDA. Suppression factors of a few times 10 3 have been achieved. First background data of LArGe (without PSD) yield a background index of (0.12-4.6).10 -2 cts/(keV.kg.y) (90% c.l.), which is at the level of the Gerda phase I design goal. Furthermore, for the first time we measure the natural 42 Ar abundance (in parallel to Gerda), and have indication for the 2νββ-decay in natural germanium. (orig.)

  6. LArGe. A liquid argon scintillation veto for GERDA

    Energy Technology Data Exchange (ETDEWEB)

    Heisel, Mark

    2011-04-13

    LArGe is a GERDA low-background test facility to study novel background suppression methods in a low-background environment, for possible applications in the GERDA experiment. GERDA searches for the neutrinoless double-beta decay in {sup 76}Ge, by operating naked germanium detectors submersed into 65 m{sup 3} of liquid argon. Similarly, LArGe runs Ge-detectors in 1 m{sup 3} (1.4 tons) of liquid argon, which in addition is instrumented with photomultipliers to detect argon scintillation light. The light is used in anti-coincidence with the germanium detectors, to effectively suppress background events that deposit energy in the liquid argon. This work adresses the design, construction, and commissioning of LArGe. The background suppression efficiency has been studied in combination with a pulse shape discrimination (PSD) technique for various sources, which represent characteristic backgrounds to GERDA. Suppression factors of a few times 10{sup 3} have been achieved. First background data of LArGe (without PSD) yield a background index of (0.12-4.6).10{sup -2} cts/(keV.kg.y) (90% c.l.), which is at the level of the Gerda phase I design goal. Furthermore, for the first time we measure the natural {sup 42}Ar abundance (in parallel to Gerda), and have indication for the 2{nu}{beta}{beta}-decay in natural germanium. (orig.)

  7. Association between fried food consumption and hypertension in Korean adults.

    Science.gov (United States)

    Kang, Yunjin; Kim, Jihye

    2016-01-14

    The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.

  8. The Liquid Argon Software Toolkit (LArSoft): Goals, Status and Plan

    Energy Technology Data Exchange (ETDEWEB)

    Pordes, Rush [Fermilab; Snider, Erica [Fermilab

    2016-08-17

    LArSoft is a toolkit that provides a software infrastructure and algorithms for the simulation, reconstruction and analysis of events in Liquid Argon Time Projection Chambers (LArTPCs). It is used by the ArgoNeuT, LArIAT, MicroBooNE, DUNE (including 35ton prototype and ProtoDUNE) and SBND experiments. The LArSoft collaboration provides an environment for the development, use, and sharing of code across experiments. The ultimate goal is to develop fully automatic processes for reconstruction and analysis of LArTPC events. The toolkit is based on the art framework and has a well-defined architecture to interface to other packages, including to GEANT4 and GENIE simulation software and the Pandora software development kit for pattern recognition. It is designed to facilitate and support the evolution of algorithms including their transition to new computing platforms. The development of the toolkit is driven by the scientific stakeholders involved. The core infrastructure includes standard definitions of types and constants, means to input experiment geometries as well as meta and event- data in several formats, and relevant general utilities. Examples of algorithms experiments have contributed to date are: photon-propagation; particle identification; hit finding, track finding and fitting; electromagnetic shower identification and reconstruction. We report on the status of the toolkit and plans for future work.

  9. Comparative study of frying to other cooking techniques influence on the nutritive value

    Directory of Open Access Journals (Sweden)

    Bognár, A.

    1998-08-01

    Full Text Available Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence of common frying methods (frying in an oven, in a pan deep frying on cooking time and nutritive value of vegetables, potatoes, meat, poultry and fish is described and compared to other cooking methods (boiling, steaming, stewing. Frying of vegetables, potatoes and breaded meat, poultry and fish, no matter whether in a pan or by deep - frying, is associated with fat uptake (2 - 14 g per 100 g of raw food while non - breaded high fat food of animal origin loses fat during frying (2 - 30%. Data suggest that the fat quantity absorbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fish usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake. After frying of vegetable food and of breaded meat, poultry and fish, the content of protein, carbohydrates and minerals was nearly fully retained while boiling and steaming reduced the mineral content by 25-50%. In the majority of cases frying including deep frying also retained the vitamins B1, B2, B6 and C better than boiling, steaming and stewing.

  10. Daniel Fried peab Euroopa vastust Gruusia sõjale tugevaks / Evelyn Kaldoja

    Index Scriptorium Estoniae

    Kaldoja, Evelyn, 1980-

    2008-01-01

    Eestit külastanud USA asevälisminister Daniel Fried leidis, et Euroopa reaktsioon Gruusias toimunule oli tugev ja efektiivne. Daniel Fried kohtus president Toomas Hendrik Ilvese, peaminister Andrus Ansipi ja välisminister Urmas Paetiga. Vt. samas: Daniel Fried: CV

  11. File list: ALL.Lar.50.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  12. File list: ALL.Lar.20.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  13. File list: ALL.Lar.05.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  14. File list: ALL.Lar.10.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  15. The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.

    Science.gov (United States)

    Morales, F J; Arribas-Lorenzo, G

    2008-07-15

    Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200°C and for frying times of 2, 3, 5 and 7min. Fresh made churros were also obtained from local producers. HMF ranged from 1.2±0.02 to 221.4±2.02mg/kg for lab-scale experiments and an average of 74.3±47.5mg/kg was recorded in commercial samples. AA ranged from below the limit of quantitation to 90±0.6μg/kg for lab-scale experiments and an average of 46±24.5μg/kg was measured in commercial samples. Temperatures between 185 and 200°C are commonly used to obtain churros with an acceptable palatability and a crispy surface. However, HMF and AA levels increased nearly two-fold from 190 to 200°C at the same frying times, indicating that a more precise control of frying temperatures is required to minimize their formation. Copyright © 2007 Elsevier Ltd. All rights reserved.

  16. Koda = Koda / Ülar Mark, Kariina Kristiina Kaufmann, Kadri Tonto ; kommenteerinud Katrin Koov

    Index Scriptorium Estoniae

    Mark, Ülar, 1968-

    2016-01-01

    Minimalistliku vormiga eramu KODA Tallinnas, Järvekalda tee 33. Autorid Ülar Mark, Taavi Jakobson, Hannes Tamjärv, Kalev Ramjalg, Marek Strandberg. Arhitektid Ülar Mark, Kariina Kristiina Kaufmann, Kadri Tonto, Hannes Praks

  17. File list: Oth.Lar.05.daf-12.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  18. File list: Oth.Lar.10.daf-12.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  19. File list: Oth.Lar.50.daf-12.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  20. File list: Oth.Lar.20.daf-12.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  1. Regionaalpoliitika ja arhitektuur / Ülar Mark

    Index Scriptorium Estoniae

    Mark, Ülar

    1999-01-01

    Kagu-Eesti Regionaalarengu Programmi raames Eesti Kunstiakadeemia arhitektuurikateedri IV kursuse eriala valikaines 1998/99 tehtud tööst "HyperMobiilne Reaalsus & Kagu Eesti" (juhendajad Ralf Tamm, Ülar Mark). Ühises töös osalesid Tartu Ülikooli geograafiatudengid (juhendaja Rein Ahas). 4 illustratsiooni

  2. File list: Pol.Lar.50.RNA_polymerase_III.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.50.RNA_polymerase_III.AllCell ce10 RNA polymerase RNA polymerase III Larvae... http://dbarchive.biosciencedbc.jp/kyushu-u/ce10/assembled/Pol.Lar.50.RNA_polymerase_III.AllCell.bed ...

  3. File list: Pol.Lar.20.RNA_polymerase_III.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  4. File list: Pol.Lar.10.RNA_polymerase_III.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.10.RNA_polymerase_III.AllCell ce10 RNA polymerase RNA polymerase III Larvae... http://dbarchive.biosciencedbc.jp/kyushu-u/ce10/assembled/Pol.Lar.10.RNA_polymerase_III.AllCell.bed ...

  5. File list: Pol.Lar.05.RNA_polymerase_III.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.05.RNA_polymerase_III.AllCell ce10 RNA polymerase RNA polymerase III Larvae... http://dbarchive.biosciencedbc.jp/kyushu-u/ce10/assembled/Pol.Lar.05.RNA_polymerase_III.AllCell.bed ...

  6. How to Find the Fries Structures for Benzenoid Hydrocarbons

    Directory of Open Access Journals (Sweden)

    Michał K. Cyrański

    2010-07-01

    Full Text Available An efficient algorithm leading to the Fries canonical structure is presented for benzenoid hydrocarbons. This is a purely topological approach, which is based on adjacency matrices and the Hadamard procedure of matrix multiplication. The idea is presented for naphthalene, as an example. The Fries canonical-structures are also derived for anthracene, coronene, triphenylene, phenanthrene, benz[a]pyrene, and one large benzenoid system. The Fries concept can be convenient for obtaining Clar structures with the maximum number of sextets, which in turn effectively represent π-electron (delocalization in benzenoid hydrocarbons.

  7. Matlab implementation of LASSO, LARS, the elastic net and SPCA

    DEFF Research Database (Denmark)

    2005-01-01

    There are a number of interesting variable selection methods available beside the regular forward selection and stepwise selection methods. Such approaches include LASSO (Least Absolute Shrinkage and Selection Operator), least angle regression (LARS) and elastic net (LARS-EN) regression. There al...... exists a method for calculating principal components with sparse loadings. This software package contains Matlab implementations of these functions. The standard implementations of these functions are available as add-on packages in S-Plus and R....

  8. File list: Pol.Lar.05.RNA_Polymerase_II.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.05.RNA_Polymerase_II.AllCell ce10 RNA polymerase RNA Polymerase II Larvae h...ttp://dbarchive.biosciencedbc.jp/kyushu-u/ce10/assembled/Pol.Lar.05.RNA_Polymerase_II.AllCell.bed ...

  9. Investigation and development of the suppression methods of the {sup 42}K background in LArGe

    Energy Technology Data Exchange (ETDEWEB)

    Lubashevskiy, Alexey [Max-Planck-Institut fuer Kernphysik, Saupfercheckweg 1, D-69117 Heidelberg (Germany); Collaboration: GERDA-Collaboration

    2013-07-01

    GERDA is an ultra-low background experiment aimed for the neutrinoless double beta decay search. The search is performed using HPGe detectors operated in liquid argon (LAr). One of the most dangerous backgrounds in GERDA is the background from {sup 42}K which is a daughter isotope of cosmogenically produced {sup 42}Ar. {sup 42}K ions are collected towards to the detector by the electric field of the detector. Estimation of the background contribution and development of the suppression methods were performed in the low background test facility LArGe. For this purpose encapsulated HPGe and bare BEGe detectors were operated in 1m{sup 3} of LAr in the LArGe setup. It is equipped with scintillation veto, so particles which deposit part of their energy in LAr can be detected by 9 PMTs. In order to better understand background and to increase statistics the LAr of LArGe was spiked with specially produced {sup 42}Ar. All these investigations allowed us to estimate background contribution from {sup 42}K and demonstrate the possibility to suppress it in future measurements in GERDA Phase II.

  10. La Medea de Lars von Trier

    Directory of Open Access Journals (Sweden)

    Iratxe Fresneda Delgado

    2013-04-01

    Full Text Available El presente artículo analiza el modo en el que Lars von Trier recrea para el cine el estereotipo de Medea. Mediante el análisis fílmico de la película y apoyándose en los estudios culturales, el texto se interroga acerca de la importancia y el poder potencial del cine a la hora recuperar el antiguo mito y demostrar su vigencia. El análisis amplía horizontes para la compresión de los mecanismos que articulan el entramado de significados de la película, donde Von Trier aporta una nueva visión del arquetipo de Medea uniéndola, a la tradición pictórica del Romanticismo. Una influencia que habita en las posteriores obras del director danés, donde el paisaje, la naturaleza, se erige en elemento catalizador de las pulsiones humanas, en su cómplice y testigo.This paper explores the way that Lars von Trier’s film recreates the stereotype of Medea. Using film analysis and based on cultural studies the article asks about the importance and potential power of cinema to recover the ancient myth and show their effects. The analysis expands horizons for the understanding of the mechanisms that link the network of meanings of the film, where the author offers a new vision of Medea's archetype attaching it to the pictorial tradition tied to the Romanticism. An influence that can be seen in the later works of Lars von Trier, where the landscape, the nature, stands as a catalyst of human drives, as his accomplice and witness.

  11. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.

    Science.gov (United States)

    An, Ke-Jing; Liu, Yu-Lan; Liu, Hai-Lan

    2017-09-01

    Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg -1 , respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.

  12. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

    Science.gov (United States)

    Maity, Tanushree; Bawa, A S; Raju, P S

    2014-01-01

    The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

  13. File list: InP.Lar.10.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  14. File list: InP.Lar.50.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  15. File list: InP.Lar.05.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  16. File list: InP.Lar.20.AllAg.Larval_brain [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  17. File list: InP.Lar.05.Input_control.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  18. Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

    OpenAIRE

    Masson, L.; Robert, P.; Izaurieta, M.; Romero, N.

    1999-01-01

    The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and m...

  19. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

    OpenAIRE

    Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

    2017-01-01

    Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10...

  20. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus Bulb Slices

    Directory of Open Access Journals (Sweden)

    Tanushree Maity

    2014-01-01

    Full Text Available The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%. The lightness in terms of hunter L* value decreased significantly (P<0.05 during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

  1. Milkfish (Chanos chanos Fry Concession System in Bolinao, Pangasinan: Implications to Coastal Resources Management

    Directory of Open Access Journals (Sweden)

    Severino Salmo III

    2000-12-01

    Full Text Available The ecological and socioeconomic implications of the concession system on milkfish (Chanos chanos Forssk. fry in Bolinao, Pangasinan were evaluated from 1996 to 1999. Monitoring of landed catch from 1996 to 1998 showed that the seasonal trend and annual volume of catch varied widely during the three-year period. The fry season in 1996 and 1997 lasted seven months, starting from the second week of April to the second week of October. However, during the 1998 season, fry were available for eight months starting in the second week of March and ending in November. The peak period also varied considerably during the three-year period. In 1996, peak abundance of fry was observed in the last week of July while in 1997 and 1998, the peak was during the second week of May. The volume of total catch for the entire season also varied widely, from as low as ~400,000 fry (1997 to as high as 2,400,000 fry (1996. The concessionaire “postor” has the sole right to buy all fry caught within the municipal waters. Thus, s/he dictates the buying price. Moreover, the existing concession system has no mechanism to regulate harvest of milkfish fry gathering. This arrangement allows the concessionaire to enjoy huge economic benefits while the fry gatherers only get a minimal share in the income. To promote sustainable and equitable harvest of milkfish fry, a new access arrangement through a permit system was proposed by the fry gatherers. The proposed permit system will promote a sustainable harvest of milkfish fry through the implementation of a closed period during the fry season. Compared to the present concession system, the permit system is believed to be more equitable because of the abolition of the 1/3 cut levied by the concessionaire on the landed catch. The permit system also facilitates a mechanism that provides for transparency on the selling/buying price. More importantly, fry gatherers will have the opportunity to sell to buyers offering a relatively

  2. File list: Oth.Lar.50.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  3. Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

    Directory of Open Access Journals (Sweden)

    Maria Gabriela VERNAZA

    Full Text Available Abstract The objective was to develop instant noodles (IN made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2, resistant starch type 3 (RS3 and green banana flour (GBF aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest RS content at all frying times were noodles containing RS3. When comparing products obtained after 90 and 120 s of atmospheric and vacuum frying, respectively, it was observed that, although the frying time in vacuum process was longer, higher RS values were obtained for the three different formulations. The vacuum frying process has advantages due to the lower fat absorption (3% less, lighter colour and a reduced conversion of RS to digestible starch, compared to atmospheric frying.

  4. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

    International Nuclear Information System (INIS)

    Olivero-David, R.; Mena, C.; Sánchez-Muniz, F.J.; Pérez-Jiménez, M.A.; Holgado, F.; Bastida, S.; Velasco, J.

    2017-01-01

    The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended. [es

  5. EFFECT OF DEEP-FAT FRYING ON CHEMICAL PROPERTIES OF ...

    African Journals Online (AJOL)

    diopamadr

    volatile fraction remains in the frying medium and is absorbed by the fried food ... weight of the oil sample (2.5 g) was dissolved in a mixture consisting of glacial acetic ... For peanut oil B, values of PV observed for all the 10 samples showed an ...

  6. File list: Oth.Lar.10.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

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  7. File list: Oth.Lar.20.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Oth.Lar.20.AllAg.3rd_instar dm3 TFs and others Larvae 3rd instar SRX318781,SRX31878...1403,SRX495243 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Oth.Lar.20.AllAg.3rd_instar.bed ...

  8. File list: Oth.Lar.05.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Oth.Lar.05.AllAg.3rd_instar dm3 TFs and others Larvae 3rd instar SRX104964,SRX10496...1403,SRX495243 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Oth.Lar.05.AllAg.3rd_instar.bed ...

  9. Acrylamide reduction under different pre-treatments in French fries

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2007-01-01

    of similar to 40 g water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) immersed in a citric acid solution of 10 g/L for an hour; (iii) immersed in a sodium pyrophosphate solution...... strips before frying. Immersed strips in water for 120 min showed a reduction of acrylamide formation of 33%, 21% and 27% at 150, 170 and 190 degrees C, respectively, when they were compared against the control. Potato strips blanched at 50 degrees C for 80 min had the lowest acrylamide content when...... compared against strips blanched at different conditions and fried at the same temperature (135, 327 and 564 mu m acrylamide/kg for 150, 170 and 190 degrees C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip...

  10. File list: InP.Lar.20.Input_control.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available InP.Lar.20.Input_control.AllCell dm3 Input control Input control Larvae SRX040614,S...457599,SRX1426944,SRX1426946,SRX1426948 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/InP.Lar.20.Input_control.AllCell.bed ...

  11. File list: His.Lar.05.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.05.AllAg.1st_instar dm3 Histone Larvae 1st instar SRX013088,SRX013009,SRX01...3064,SRX013044,SRX013097 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.05.AllAg.1st_instar.bed ...

  12. File list: Pol.Lar.10.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.10.AllAg.3rd_instar dm3 RNA polymerase Larvae 3rd instar SRX287908,SRX28790...7,SRX013070,SRX013082 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Pol.Lar.10.AllAg.3rd_instar.bed ...

  13. File list: His.Lar.20.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.20.AllAg.1st_instar dm3 Histone Larvae 1st instar SRX013009,SRX013088,SRX01...3044,SRX013064,SRX013097 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.20.AllAg.1st_instar.bed ...

  14. File list: Pol.Lar.50.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.50.AllAg.3rd_instar dm3 RNA polymerase Larvae 3rd instar SRX287908,SRX28790...7,SRX013070,SRX013082 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Pol.Lar.50.AllAg.3rd_instar.bed ...

  15. File list: ALL.Lar.50.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.50.AllAg.3rd_instar dm3 All antigens Larvae 3rd instar SRX1038029,SRX103803...SRX467060,SRX495306,SRX013058 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.50.AllAg.3rd_instar.bed ...

  16. File list: Pol.Lar.05.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.05.AllAg.3rd_instar dm3 RNA polymerase Larvae 3rd instar SRX287907,SRX28790...8,SRX013070,SRX013082 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Pol.Lar.05.AllAg.3rd_instar.bed ...

  17. File list: His.Lar.50.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.50.AllAg.1st_instar dm3 Histone Larvae 1st instar SRX013009,SRX013088,SRX01...3044,SRX013064,SRX013097 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.50.AllAg.1st_instar.bed ...

  18. File list: His.Lar.10.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.10.AllAg.1st_instar dm3 Histone Larvae 1st instar SRX013088,SRX013064,SRX01...3044,SRX013009,SRX013097 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.10.AllAg.1st_instar.bed ...

  19. File list: Pol.Lar.20.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.20.AllAg.3rd_instar dm3 RNA polymerase Larvae 3rd instar SRX287908,SRX28790...7,SRX013070,SRX013082 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Pol.Lar.20.AllAg.3rd_instar.bed ...

  20. Effects of pan frying with different oils on some of the chemical ...

    African Journals Online (AJOL)

    The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein, fat, ash and cholesterol contents were increased after frying. Differences ...

  1. Reduction of acrylamide formation in potato slices during frying

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Kaack, K.; Granby, Kit

    2004-01-01

    and 40 min; 90degreesC for 2 and 9 min); (iii) immersed in citric acid solutions of different concentrations (10 and 20 g/l) for half an hour. Glucose and asparagine concentration was determined in potato slices before frying, whereas acrylamide content was determined in the resultant fried potato chips...... on average 76% and 68% of the glucose and asparagine content compared to the control. Potato slices blanched at 50degreesC for 70 min surprisingly had a very low acrylamide content (28 mum/kg) even when they were fried at 190degreesC. Potato immersion in citric acid solutions of 10 and 20 g/l reduced...

  2. File list: InP.Lar.05.Input_control.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available InP.Lar.05.Input_control.AllCell dm3 Input control Input control Larvae SRX645428,S...287678,SRX1426944,SRX1426946,SRX1426948,SRX1426950 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/InP.Lar.05.Input_control.AllCell.bed ...

  3. File list: His.Lar.10.AllAg.2nd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.10.AllAg.2nd_instar dm3 Histone Larvae 2nd instar SRX013087,SRX013015,SRX01...3112,SRX013042,SRX013043,SRX013096 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.10.AllAg.2nd_instar.bed ...

  4. File list: His.Lar.05.AllAg.2nd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.05.AllAg.2nd_instar dm3 Histone Larvae 2nd instar SRX013087,SRX013096,SRX01...3043,SRX013015,SRX013112,SRX013042 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.05.AllAg.2nd_instar.bed ...

  5. File list: His.Lar.50.AllAg.2nd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.50.AllAg.2nd_instar dm3 Histone Larvae 2nd instar SRX013015,SRX013042,SRX01...3112,SRX013043,SRX013087,SRX013096 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.50.AllAg.2nd_instar.bed ...

  6. File list: His.Lar.20.AllAg.2nd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available His.Lar.20.AllAg.2nd_instar dm3 Histone Larvae 2nd instar SRX013015,SRX013042,SRX01...3112,SRX013043,SRX013096,SRX013087 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/His.Lar.20.AllAg.2nd_instar.bed ...

  7. Formation of trans fatty acids during the frying of chicken fillet in corn oil.

    Science.gov (United States)

    Yang, Meiyan; Yang, Ying; Nie, Shaoping; Xie, Mingyong; Chen, Feng; Luo, Pengju George

    2014-05-01

    To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

  8. Calculation of the electron magnetic moment in Fried-Yennie-gauge QED

    International Nuclear Information System (INIS)

    Adkins, G.S.

    1989-01-01

    The two-loop contribution to the electron magnetic moment is calculated in the Fried-Yennie gauge. This is the first treatment of the magnetic moment beyond one-loop order in a gauge other than the Feynman gauge. The Fried-Yennie gauge is infrared safe, and the calculation is done without introducing an infrared cutoff or photon mass. The Fried-Yennie-gauge result agrees with the Feynman-gauge result, as expected

  9. Japan FRI research activities on oil tank/spilled oil fire

    International Nuclear Information System (INIS)

    Koseki, Hiroshi

    1992-01-01

    Introduction of research activities on oil tank/spilled oil fire at FRI, Japan is done. FRI has a long history of studying oil tank and spilled oil fires. Many large oil fire tests were done. The purpose of these studies is different with research of response of oil spill, but the accumulation of this knowledge is useful for conducting elimination of spilled oil on the sea with burning. Therefore to do collaboration with fire science research groups, such as FRI is useful for future activities for response to oil spills

  10. Twentyfourth Podcast - Interview with Lars Holmgaard Christensen

    DEFF Research Database (Denmark)

    2008-01-01

    Every wednesday the Doctoral School of Human Centred Informatics hosts a small research seminar, where PhD students and senior researchers can share and discuss their ongoing work. Today, we bring an interview from spring 2008. On February 27, Lars Holmgaard Christensen presented his paper "Homo...

  11. File list: ALL.Lar.10.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.10.AllAg.1st_instar dm3 All antigens Larvae 1st instar SRX013088,SRX013064,...SRX013044,SRX013009,SRX013072,SRX013097,SRX013055,SRX013056 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.10.AllAg.1st_instar.bed ...

  12. File list: ALL.Lar.50.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.50.AllAg.1st_instar dm3 All antigens Larvae 1st instar SRX013009,SRX013072,...SRX013088,SRX013044,SRX013064,SRX013097,SRX013056,SRX013055 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.50.AllAg.1st_instar.bed ...

  13. File list: ALL.Lar.20.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.20.AllAg.1st_instar dm3 All antigens Larvae 1st instar SRX013009,SRX013072,...SRX013088,SRX013044,SRX013064,SRX013097,SRX013055,SRX013056 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.20.AllAg.1st_instar.bed ...

  14. File list: ALL.Lar.05.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.05.AllAg.3rd_instar dm3 All antigens Larvae 3rd instar SRX104964,SRX104963,...SRX287718,SRX331401,SRX287658,SRX331366,SRX287906,SRX287678 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.05.AllAg.3rd_instar.bed ...

  15. File list: ALL.Lar.10.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.10.AllAg.3rd_instar dm3 All antigens Larvae 3rd instar SRX104963,SRX104968,...SRX287718,SRX022334,SRX104976,SRX467107,SRX013086,SRX013058 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.10.AllAg.3rd_instar.bed ...

  16. File list: ALL.Lar.20.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.20.AllAg.3rd_instar dm3 All antigens Larvae 3rd instar SRX1038029,SRX103803...SRX013082,SRX467107,SRX016173,SRX215499,SRX495243,SRX013058 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.20.AllAg.3rd_instar.bed ...

  17. File list: ALL.Lar.05.AllAg.1st_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.05.AllAg.1st_instar dm3 All antigens Larvae 1st instar SRX013088,SRX013009,...SRX013064,SRX013044,SRX013072,SRX013055,SRX013097,SRX013056 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.05.AllAg.1st_instar.bed ...

  18. File list: Unc.Lar.50.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Unc.Lar.50.AllAg.3rd_instar dm3 Unclassified Larvae 3rd instar SRX1038029,SRX103803...1,SRX1038032,SRX1038030,SRX022335,SRX032124,SRX032123,SRX013058 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Unc.Lar.50.AllAg.3rd_instar.bed ...

  19. Effect of Type of Food on the Trans Fatty Acids Formation and Characteristic of Oil during Frying Process

    International Nuclear Information System (INIS)

    Atta, N.M.M.; Esmail, A.E.; Shams El Din, N.M.M.

    2010-01-01

    This study was carried out to investigate the physical and chemical changes which take place in blended oil (sunflower oil: soy bean oil 75: 25 w/w), therefore frying different types of food, such as fresh foods (potatoes, falafel, fish, meat and chicken) and semi-fried Foods (chicken bites koki (nuggets), shish pan koki and farm frites potato) during frying process for 20, 40 and 60 minutes at (180±5 degree C), also studying the effect of different types of food on the oil uptake and formation of trans fatty acids in oils during frying process. The obtained results as follows: the color (red unit), viscosity, acidity and peroxide value of investigated oils were increased during frying all foods (fresh and semi-fried foods), but the increase was more pronounced in case of frying semi-fried foods, while the refractive index of frying oil of semi-fried foods was decreased compared with control oil and frying oils of fresh food. The results indicated that a considerable range of oil uptake quantities during frying as a result of variation type of foods, among all food, finger potato extensive absorption of the frying oil during frying process compared with the other fresh foods, as a results the semi-fried foods will contain a higher percent of oil included the oil of its formation, that during its frying, it was absorbed a few amount of oil. These results indicated that, the percentage of formation trans fatty acid (eliadic acid) in frying oils after 20 and 60 minutes during frying semi-fried foods was more that than frying fresh foods. Also, the results observed that, the percentage of eliadic acid in frying oil of fresh potato was lower than the other frying oils of fresh food, additionally the quality of frying oil of fresh potato finger was the best compared to frying oil of the other food material

  20. File list: Oth.Lar.20.Adenine_N6-methylation.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Oth.Lar.20.Adenine_N6-methylation.AllCell ce10 TFs and others Adenine N6-methylatio...n Larvae http://dbarchive.biosciencedbc.jp/kyushu-u/ce10/assembled/Oth.Lar.20.Adenine_N6-methylation.AllCell.bed ...

  1. File list: Pol.Lar.05.RNA_polymerase_II.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.05.RNA_polymerase_II.AllCell dm3 RNA polymerase RNA polymerase II Larvae SR...SRX151962,SRX182775,SRX661503,SRX013070,SRX013072,SRX013113,SRX013082,SRX151961 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Pol.Lar.05.RNA_polymerase_II.AllCell.bed ...

  2. File list: Pol.Lar.20.RNA_polymerase_II.AllCell [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Pol.Lar.20.RNA_polymerase_II.AllCell dm3 RNA polymerase RNA polymerase II Larvae SR...SRX661503,SRX026742,SRX013070,SRX013072,SRX182775,SRX151961,SRX013082,SRX013113 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Pol.Lar.20.RNA_polymerase_II.AllCell.bed ...

  3. File list: Unc.Lar.10.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Unc.Lar.10.AllAg.3rd_instar dm3 Unclassified Larvae 3rd instar SRX1038029,SRX103803...1,SRX1038032,SRX1038030,SRX032124,SRX032123,SRX022335,SRX022334,SRX013058 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Unc.Lar.10.AllAg.3rd_instar.bed ...

  4. File list: ALL.Lar.05.AllAg.2nd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.05.AllAg.2nd_instar dm3 All antigens Larvae 2nd instar SRX013087,SRX013096,...SRX013043,SRX013015,SRX013112,SRX013042,SRX013113,SRX013016,SRX013114 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.05.AllAg.2nd_instar.bed ...

  5. File list: ALL.Lar.50.AllAg.2nd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.50.AllAg.2nd_instar dm3 All antigens Larvae 2nd instar SRX013015,SRX013042,...SRX013112,SRX013016,SRX013114,SRX013043,SRX013087,SRX013096,SRX013113 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.50.AllAg.2nd_instar.bed ...

  6. File list: ALL.Lar.20.AllAg.2nd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available ALL.Lar.20.AllAg.2nd_instar dm3 All antigens Larvae 2nd instar SRX013015,SRX013042,...SRX013112,SRX013043,SRX013016,SRX013114,SRX013096,SRX013087,SRX013113 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/ALL.Lar.20.AllAg.2nd_instar.bed ...

  7. File list: Unc.Lar.20.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Unc.Lar.20.AllAg.3rd_instar dm3 Unclassified Larvae 3rd instar SRX1038029,SRX103803...1,SRX1038032,SRX1038030,SRX022335,SRX032124,SRX022334,SRX032123,SRX013058 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Unc.Lar.20.AllAg.3rd_instar.bed ...

  8. File list: Unc.Lar.05.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available Unc.Lar.05.AllAg.3rd_instar dm3 Unclassified Larvae 3rd instar SRX1038031,SRX103802...9,SRX1038032,SRX1038030,SRX022335,SRX022334,SRX032124,SRX013058,SRX032123 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/Unc.Lar.05.AllAg.3rd_instar.bed ...

  9. Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

    Directory of Open Access Journals (Sweden)

    Aiqing Ren

    2018-01-01

    Full Text Available The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1 blanching as control, (2 blanching and osmotic dehydration with maltodextrin (MD solution, (3 blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC, (4 blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p0.05 differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

  10. Samsun’da Ağır Ceza Mahkemesine Yansıyan Cinsel Suçlar

    Directory of Open Access Journals (Sweden)

    Berna Aydın

    2004-04-01

    Full Text Available Çalışmamızda cinsel suçların karakteristik özelliklerini belirlemek ve Türk Ceza Kanunu (TCK’nda yapılan değişiklikler çerçevesinde, cinsel suçlarla ilgili ortaya çıkan farklılıkları değerlendirmek amaçlanmıştır. 1999-2003 yılları arasında Samsun 1. Ağır Ceza Mahkemesi’nde karara bağlanmış dava dosyalarına ait karar kartonları incelenerek, cinsel suçlarla ilgili davalar çalışma kapsamına alınmıştır. Mağdurların %9,4’ü erkek iken, sanıkların tümünün erkek olduğu belirlenmiştir. Sanıkların %43,4’lük oranla en sık 21-30 yaş grubunda, mağdurların ise en sık (%31,6 16-18 yaş grubunda olduğu görülmüştür. Yargıya yansıyan cinsel suçlar arasında en sık ırza geçme suçları olduğu belirlenmiştir. Cinsel suçların adli ve tıbbi boyutu ile ilgilenen tıp ve hukuk mensupları, yeni yasal düzenlemeler yanı sıra cinsel suçların karakteristik özellikleri hakkında da bilgi sahibi olmalıdır. Her ilde ve büyük ilçe merkezlerinde cinsel suçlar değerlendirme merkezleri kurulması gerekmektedir. Anahtar kelimeler: Cinsel suçlar, cinsel saldırı, sanık, mağdur, mahkeme kararı

  11. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.

    Science.gov (United States)

    Nunes, Yolanda; Moreira, Rosana G

    2009-09-01

    Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.

  12. CHEMICAL STABILITY OF COTTONSEED AND GROUNDNUT OIL USED FOR FRYING BHAJIAS AND ITS SENSORY QUALITIES

    Directory of Open Access Journals (Sweden)

    Ashima Gupta

    2014-12-01

    Full Text Available Deep fried snacks, which evolved as snacks between meals include bhajia, samosa, etc are very popular in India and commercially exploited on a wide scale.Cottonseed and Groundnut oil frequently used in Gujarat for cooking purpose studied for its intermittent frying stability. Indian fried snack popularly known as ‘Bhajia’ fried for 5 min at an interval of 1 h; 5 times a day for 5 consecutive days and studied for its various sensory attributes using 9-point hedonic scale. Standard AOCS and AOAC methods were used to determine the quality of oil. Peroxide and p-anisidine values of both oils increased significantly p<0.001 during the 25 h of intermittent frying. Iodine value of cottonseed oil did not decrease throughout the intermittent frying period. Polar components increased 257.5% in cottonseed oil (CSO and 142.9% in groundnut oil (GNO.The saturated and monounsaturated fatty acid content increased significantly with the increase in frying hours.No significant change was seen in linoleic/palmitic acid ratio of both the oils during bhajias frying. The sensory qualities of bhajia fried at different intervals did not change significantly for various attributes namely flavor, taste, crispness, greasiness, odor, color, appearance and overall acceptability.

  13. Finding Neutrinos in LArTPCs using Convolutional Neural Networks

    Science.gov (United States)

    Wongjirad, Taritree

    2017-09-01

    Deep learning algorithms, which have emerged over the last decade, are opening up new ways to analyze data for many particle physics experiments. MicroBooNE, which is a neutrino experiment at Fermilab, has been exploring the use of such algorithms, in particular, convolutional neural networks (CNNS). CNNs are the state-of-the-art method for a large class of problems involving the analysis of images. This makes CNNs an attractive approach for MicroBooNE, whose detector, a liquid argon time projection chamber (LArTPC), produces high-resolution images of particle interactions. In this talk, I will discuss the ways CNNs can be applied to tasks like neutrino interaction detection and particle identification in MicroBooNE and LArTPCs.

  14. Acrylamide reduction in fried potato slices and strips by using asparaginase in combination with conventional blanching

    DEFF Research Database (Denmark)

    Pedreschi, Franco; Risum, Jørgen; Granby, Kit

    then dried at 85°C for 10 min and immediately partially fried at 175°C for 1min. Finally, frozen par-fried potatoes were fried at 175°C for 3min to obtain French fries. Pre-drying of raw or blanched potato strips did not generate acrylamide formation as expected. Partial frying of pre-dried control potato...... strips generated 370μg/kg of acrylamide and the final frying determined French fries with 2075μg/kg of acrylamide. When control potato strips were treated with a 10000 ASNU/l asparaginase solution at 40°C for 20min, the acrylamide formation in French fries was reduced by 30%. When blanched potato strips...... were treated in the same way, the produced French fries have 60% less acrylamide content than blanched strips without the enzyme treatment. Soaking of blanched potato strips (75°C, 10min) in an 10000 ASNU/l asparaginase solution at 40°C for 20min is an effective way to reduce acrylamide formation after...

  15. Acrylamide in Fried Potato Products

    NARCIS (Netherlands)

    Luning, Pieternel; Sanny, Maimunah

    2016-01-01

    High acrylamide levels have been detected in fried potato products. Dietary intake studies observed large differences in acrylamide between single foodstuffs, within food categories, and within batches of similarly processed products. FAO/WHO emphasized that causes of variation need to be

  16. Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase

    Directory of Open Access Journals (Sweden)

    Baskar Gurunathan

    2018-01-01

    Full Text Available Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from Aspergillus terreus was used for the pretreatment of kochchi kesel banana slices before frying to mitigate acrylamide formation during frying. The soaking and frying conditions were optimized using free and chitosan-immobilized asparaginase. The optimal soaking temperature and time were found to be 60 °C and 20 min, respectively. The optimal activity of free and chitosan-immobilized asparaginase was found to be 5 U/mL. The optimal frying temperature and time for both free and chitosan-immobilized asparaginase were found to be 180 °C for 25 min with an acrylamide mass fraction of 1866 and 954 µg/kg, respectively. The kinetics and thermodynamics of enzymatic mitigation of acrylamide in kochchi kesel chips were also studied. It was concluded that the chitosan-immobilized asparaginase pretreatment of kochchi kesel slices is an effective method for mitigation of acrylamide.

  17. Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

    Energy Technology Data Exchange (ETDEWEB)

    Ito, H; Siagian, E G [Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment

    1979-08-01

    The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10/sup 0/C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10/sup 0/C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D/sub 10/ value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation.

  18. Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

    International Nuclear Information System (INIS)

    Ito, Hitoshi; Siagian, E.G.

    1979-01-01

    The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10 0 C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10 0 C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D 10 value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation. (author)

  19. Brinquedo e educação: na escola e no lar

    Directory of Open Access Journals (Sweden)

    Edda Bomtempo

    Full Text Available Como o artigo mostra, brinquedo, brincar e jogar são considerados de grande importância para o desenvolvimento humano. Os tópicos considerados são: aprender brincando ou brincar para aprender; papéis educacionais dos brinquedos e jogos; os professores e os brinquedos; brinquedos e jogos no lar e na escola; o lar como um lugar divertido. Pais e professores precisam estar informados do valor dos brinquedos, brincadeiras e jogos para o desenvolvimento das crianças e dos adolescentes.

  20. Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

    Science.gov (United States)

    Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

    2015-01-01

    Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

  1. Kui lokaalne saab olla, et jääda globaalselt huvitavaks? / Lars Nittve ; interv. Anna Mustonen

    Index Scriptorium Estoniae

    Nittve, Lars

    2005-01-01

    Stockholmi moodsa kunsti muuseumi Moderna Museeti direktor Lars Nittve räägib kaasaegse kunstimuuseumi kogumispoliitika väljakutsetest ja rahvuslikkuse aspektist. Lars Nittve eluloolisi andmeid, lühidalt Moderna Museet'ist

  2. Distonia laríngea respiratória

    Directory of Open Access Journals (Sweden)

    Lebl Mariana Dantas Aumond

    2003-01-01

    Full Text Available A distonia laríngea respiratória (DLR é uma desordem rara caracterizada por espasmos da musculatura adutora das pregas vocais durante a fase inalatória da respiração, com manifestação clínica de dispnéia e estridor. O diagnóstico etiológico do estridor laríngeo, entretanto, nem sempre é fácil de ser realizado, principalmente em situações emergenciais, de forma que a DLR pode não ser diagnosticada, o que nos leva a supor ser mais freqüente do que usualmente é descrita. O diagnóstico da DRL requer primeiramente a realização de uma história médica e exames laringológico e neurológico apropriados, com ênfase na verificação da presença de características distônicas e na exclusão de outras etiologias causadoras de movimentos paradoxais de pregas vocais. Muitos tratamentos foram propostos para a DLR, mas nenhum deles apresentou resultados satisfatórios. O uso da Toxina Botulínica do tipo A (Botox® no músculo tireoaritenoídeo tem oferecido melhoras admiráveis, apesar dos poucos casos descritos. Apresentamos dois casos clínicos de pacientes com DLR tratados com Botox® que apresentavam o fechamento glótico inspiratório causado tanto pelos espasmos anômalos dos músculos tireoaritenoídeos, como pela movimentação paradoxal da epiglote. Dentro da classificação proposta por Koufman e Blabock para as distonias laríngeas, inserimos um novo subtipo de DLR caracterizado pela presença de paroxismos de adução de estruturas glóticas e supraglóticas durante a respiração.

  3. Mercury, arsenic and cadmium in the unfried and fried fish

    International Nuclear Information System (INIS)

    Anand, S.J.S.

    1978-01-01

    Determination of mercury, arsenic and cadmium in unfried and fried fish samples has been carried out by neutron activation followed by chemical separation to remove the interfering activies of copper, zinc etc. This paper presents results of finding on losses of mercury, arsenic and cadmium in the unfried and fried fish. (author)

  4. Assessment of Quality and Safety of Street-vended Fried West ...

    African Journals Online (AJOL)

    This study was carried out to assess the quality and safety of street-vended fried West African ilisha (Ilisha africana) from major markets in Ibadan, Oyo State, Nigeria. A total number of 100 fried fish samples obtained from ten major markets in Ibadan, Oyo State, Nigeria were analysed in the laboratory for: proximate ...

  5. File list: InP.Lar.50.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available InP.Lar.50.AllAg.3rd_instar dm3 Input control Larvae 3rd instar SRX287726,SRX331369...87917,SRX287921,SRX288023,SRX467107,SRX016172,SRX016173 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/InP.Lar.50.AllAg.3rd_instar.bed ...

  6. The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia

    Directory of Open Access Journals (Sweden)

    Bob Suroso

    2013-10-01

    Full Text Available Normal 0 false false false IN X-NONE X-NONE Most of the life cycle of tiger prawns were estuarine (Delta Mahakam. In the juvenile stage life in estuarine and the adult stage in marine. The research objective is to assess the potential of the tiger prawn fry catches in the Mahakam Delta, as a source of tiger prawn fry in the Mahakam Delta area farms. Research using interviews and descriptive analysis through monitoring with fishermen. The results showed that the fry tiger prawn from the Delta Mahakam there on the beaches or the edge of the sea where the water is shallow and slightly brackish, as in the Delta Mahakam. Fry can be captured by using rumpon. Tiger prawns fry from Delta Mahakam durability is relatively higher than fry from the hatchery. However, the number and continuity of fry very limited because it depends on the season. Abundance of fry is determined by the number of larvae produced in the wild and their survival is greatly influenced by the availability of food. /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Doi: 10.12777/ijse.6.1.43-46 [How to cite this article: Suroso, B., Hutabarat, J., and Afiati, N. (2013. The Potential of Tiger Prawn Fry from Delta Mahakam, East Kalimantan Indonesia, International Journal of Science and Engineering, 6(1,43-46. Doi: 10.12777/ijse.6.1.43-46

  7. Sosyal Pekiştireçlerin ve Model Davranışlarının, Çocukların Ahlaki Yargılarının Şekillenmesindeki Etkisi (Bandura Örneği)

    OpenAIRE

    GÜREL, Ramazan

    2014-01-01

    Bu makale, Bandura'nın 5-11 yaş aralığındaki çocukların ahlaki yargılarının şekillenmesinde model alma ve sosyal pekiştireçlerin etkisini test etmek üzere gerçekleştirdiği araştırmasının ulaştığı sonuçları değerlendirmeyi amaçlamaktadır. Bu doğrultuda makalede, Bandura tarafından üç farklı deney ortamında 5-11 yaşlarındaki çocuklar üzerinde, ahlaki gelişim ve uyum sağlamada sosyal öğrenme, pekiştireçler ve model davranışlarının etkilerine dair gerçekleştirilen deneysel faaliyetlerin uygu...

  8. Memecik Zeytinyağlarının Biyokimyasal Karakterizasyonu

    Directory of Open Access Journals (Sweden)

    Huri İlyasoğlu

    2015-02-01

    Full Text Available Zeytinyağı kalitesi botanik ve coğrafi orijin ile ilişkili olduğundan zeytinyağının çeşit ve bölgesel karakte­rizasyonu önem kazanmıştır. Bu çalışmada, ülkemizin ekonomik açıdan en önemli zeytinyağlarından biri­si olan Memecik zeytinyağlarının kalite parametreleri, yağ asitleri, triaçilgliserol ve sterol kompozisyonu, a-tokoferol ve toplam fenolik madde içerikleri, fenolik madde ve aroma profili belirlenmiştir. Analiz edilen zeytinyağı örneklerinin kalite parametreleri, yağ asitleri ve sterol kompozisyonun (kampesterol hariç, Türk Gıda Kodeksi ile uyumlu olduğu saptanmıştır. Memecik zeytinyağlarında tespit edilen başlıca yağ asitleri oleik asit (% 73.37-75.64, palmitik asit (% 11.45-13.84 ve linoleik asittir (% 7.33-8.91. Triolein (% 63.50-68.32, palmitodiolein (% 18.25-25.82 ve dioleolinolein (% 6.01-9.18 zeytinyağı örneklerinde tespit edilen başlıca triaçilgliserollerdir. Sterol kompozisyonu oluşturan başlıca steroller, b-sitosterol (% 80.76-83.00, D5-avenasterol (% 11.02-12.78 ve kampesteroldür (% 4.01-4.97. Memecik çeşidi zeytinyağlarının fenolik madde profilinde, hidroksitirozol, tirozol, ferulik asit, p-kumarik asit, apigenin ve luteolin ve aroma profi­linde hekzanal, hekzanol, E-2-hekzenal, E-2-hekzenol ve Z-3-hekzenol tespit edilmiştir.

  9. File list: InP.Lar.20.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available InP.Lar.20.AllAg.3rd_instar dm3 Input control Larvae 3rd instar SRX467108,SRX287726...67103,SRX288024,SRX288023,SRX104976,SRX016172,SRX467107,SRX016173 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/InP.Lar.20.AllAg.3rd_instar.bed ...

  10. File list: InP.Lar.10.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available InP.Lar.10.AllAg.3rd_instar dm3 Input control Larvae 3rd instar SRX016172,SRX016173...87701,SRX287922,SRX467104,SRX287918,SRX287718,SRX104976,SRX467107 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/InP.Lar.10.AllAg.3rd_instar.bed ...

  11. File list: InP.Lar.05.AllAg.3rd_instar [Chip-atlas[Archive

    Lifescience Database Archive (English)

    Full Text Available InP.Lar.05.AllAg.3rd_instar dm3 Input control Larvae 3rd instar SRX016173,SRX288024...87921,SRX287718,SRX331401,SRX287658,SRX331366,SRX287906,SRX287678 http://dbarchive.biosciencedbc.jp/kyushu-u/dm3/assembled/InP.Lar.05.AllAg.3rd_instar.bed ...

  12. PERUMUSAN STRATEGI PEMASARAN FRY COUNTER DENGAN PENDEKATAN MODEL AIDA

    OpenAIRE

    Andi Oktoriyana; Ujang Sumarwan; Hartoyo Hartoyo

    2014-01-01

    This research examined factors which are mentioned in various literatures that have influence on AIDA models to buy fry counter which are attention, interest, and desire. The model also influenced by perceived attributes, personal characteristics, and external factors. Furthermore, the analysis result become a basic for formulating the marketing strategy of fry counter as an innovative product. Analysis was carried out using Structural Equation Modeling. The data for this study were collected...

  13. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

    Science.gov (United States)

    Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

    2012-12-01

    The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Crust morphology and crispness development during deep-fat frying of potato

    NARCIS (Netherlands)

    Koerten, van K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M.

    2015-01-01

    Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed structural and textural properties of the crust in relation to crispness during frying as a function of the process temperature and time. X-ray tomography showed a larger

  15. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

    Science.gov (United States)

    Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

    2010-01-01

    The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

  16. Halkın Genetiği Değiştirilmiş Ürünlere/Üretilme Süreçlerine Yönelik Algıları ve Etik İnançları

    Directory of Open Access Journals (Sweden)

    Özlen Özgen

    2014-02-01

    Full Text Available Bu araştırmanın amacı, halkın genetiği değiştirilmiş ürünlere ve üretilme süreçlerine yönelik fayda/risk algıları ile etik inançları arasındaki ilişkinin incelenmesidir. Araştırma materyalinin toplanmasında karşılıklı görüşme tekniği kullanılmıştır. Likert tipi cümlelere verilen yanıtlar puanlanmış, geçerlik ve güvenirlik analizi yapılmıştır. Yaş değişkenine bağlı farklılığın belirlenebilmesi için t-testi uygulanmıştır. Bireylerin genetiği değiştirilmiş ürünlere/üretilme süreçlerine bağlı fayda/risk algıları ile etik inançları arasındaki ilişkinin incelenmesi amacı ile Pearson korelasyon analizi yapılmıştır. Bulgular; tüketicilerin genetiği değiştirilmiş ürünlere ilişkin fayda algılarının, genetiği değiştirilmiş ürünlere ve üretilme süreçlerine ilişkin risk algılarının, genetiği değiştirilmiş ürünlere ve üretilme süreçlerine ilişkin etik inançlarının yaşa bağlı olarak değiştiğini göstermektedir. Pearson korelasyon analizi sonucunda p<0.001 düzeyinde anlamlı ilişkiler saptanmıştır.

  17. Developing Light Collection Enhancements and Wire Tensioning Methods for LArTPC Neutrino Detectors

    Energy Technology Data Exchange (ETDEWEB)

    Spagliardi, Fabio [Univ. of Manchester (United Kingdom)

    2017-01-01

    Liquid argon Time Projection Chambers (LArTPCs) are becoming widely used as neutrino detectors because of their image-like event reconstruction which enables precision neutrino measurements. They primarily use ionisation charge to reconstruct neutrino events. It has been shown, however, that the scintillation light emitted by liquid argon could be exploited to improve their performance. As the neutrino measurements planned in the near future require large-scale experiments, their construction presents challenges in terms of both charge and light collection. In this dissertation we present solutions developed to improve the performance in both aspects of these detectors. We present a new wire tensioning measurement method that allows a remote measurement of the tension of the large number wires that constitute the TPC anode. We also discuss the development and installation of WLS-compound covered foils for the SBND neutrino detector at Fermilab, which is a technique proposed t o augment light collection in LArTPCs. This included preparing a SBND-like mesh cathode and testing it in the Run III of LArIAT, a test beam detector also located at Fermilab. Finally, we present a study aimed at understanding late scintillation light emitted by recombining positive argon ions using LArIAT data, which could affect large scale surface detectors.

  18. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

    Science.gov (United States)

    Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

    2012-05-01

    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Biodiesel production using waste frying oil

    International Nuclear Information System (INIS)

    Charpe, Trupti W.; Rathod, Virendra K.

    2011-01-01

    Research highlights: → Waste sunflower frying oil is successfully converted to biodiesel using lipase as catalyst. → Various process parameters that affects the conversion of transesterification reaction such as temperature, enzyme concentration, methanol: oil ratio and solvent are optimized. → Inhibitory effect of methanol on lipase is reduced by adding methanol in three stages. → Polar solvents like n-hexane and n-heptane increases the conversion of tranesterification reaction. - Abstract: Waste sunflower frying oil is used in biodiesel production by transesterification using an enzyme as a catalyst in a batch reactor. Various microbial lipases have been used in transesterification reaction to select an optimum lipase. The effects of various parameters such as temperature, methanol:oil ratio, enzyme concentration and solvent on the conversion of methyl ester have been studied. The Pseudomonas fluorescens enzyme yielded the highest conversion. Using the P. fluorescens enzyme, the optimum conditions included a temperature of 45 deg. C, an enzyme concentration of 5% and a methanol:oil molar ratio 3:1. To avoid an inhibitory effect, the addition of methanol was performed in three stages. The conversion obtained after 24 h of reaction increased from 55.8% to 63.84% because of the stage-wise addition of methanol. The addition of a non-polar solvent result in a higher conversion compared to polar solvents. Transesterification of waste sunflower frying oil under the optimum conditions and single-stage methanol addition was compared to the refined sunflower oil.

  20. Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

    International Nuclear Information System (INIS)

    Aji, Mahardika Prasetya; Wiguna, Pradita Ajeng; Susanto,; Rosita, Nita; Suciningtyas, Siti Aisyah; Sulhadi

    2016-01-01

    Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showed that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.

  1. Corn content of French fry oil from national chain vs. small business restaurants.

    Science.gov (United States)

    Jahren, A Hope; Schubert, Brian A

    2010-02-02

    Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

  2. Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

    Energy Technology Data Exchange (ETDEWEB)

    Aji, Mahardika Prasetya, E-mail: mahardika190@gmail.com; Wiguna, Pradita Ajeng; Susanto,; Rosita, Nita; Suciningtyas, Siti Aisyah; Sulhadi [Department of Physics, Faculty of Mathematics and Natural Science Universitas Negeri Semarang, Jalan Raya Sekaran Gunungpati 50229 Indonesia (Indonesia)

    2016-04-19

    Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showed that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.

  3. Indoor air quality in a restaurant kitchen using margarine for deep-frying.

    Science.gov (United States)

    Sofuoglu, Sait C; Toprak, Melis; Inal, Fikret; Cimrin, Arif H

    2015-10-01

    Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

  4. Identification and olfactometry of French fries flavour extracted at mouth conditions

    NARCIS (Netherlands)

    Posthumus, M.A.; Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

    2005-01-01

    The aim of this study was to isolate and identify odour active compounds from French fries at mouth conditions. Volatile compounds were released from French fries by purge-and-trap, trapped on Tenax TA, and identified with GC–MS. GC–olfactometry was used to determine odour active compounds with a

  5. Dead Time in the LAr Calorimeter Front-End Readout

    CERN Document Server

    Gingrich, D M

    2002-01-01

    We present readout time, latency, buffering, and dead-time calculations for the switched capacitor array controllers of the LAr calorimeter. The dead time is compared with algorithms for the dead-time generation in the level-1 central trigger processor.

  6. New vision technology for multidimensional quality monitoring of continuous frying of meat

    DEFF Research Database (Denmark)

    Daugaard, Søren Blond; Adler-Nissen, Jens; Carstensen, Jens Michael

    2010-01-01

    . The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual......The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments...

  7. Vocal Fry Use in Adult Female Speakers Exposed to Two Languages.

    Science.gov (United States)

    Gibson, Todd A; Summers, Connie; Walls, Sydney

    2017-07-01

    Several studies have identified the widespread use of vocal fry among American women. Popular explanations for this phenomenon appeal to sociolinguistic purposes that likely take significant time for second language users to learn. The objective of this study was to determine if mere exposure to this vocal register, as opposed to nuanced sociolinguistic motivations, might explain its widespread use. This study used multigroup within- and between-subjects design. Fifty-eight women from one of three language background groups (functionally monolingual in English, functionally monolingual in Spanish, and Spanish-English bilinguals) living in El Paso, Texas, repeated a list of nonwords conforming to the sound rules of English and another list of nonwords conforming to the sound rules of Spanish. Perceptual analysis identified each episode of vocal fry. There were no statistically significant differences between groups in their frequency of vocal fry use despite large differences in their amount of English-language exposure. All groups produced more vocal fry when repeating English than when repeating Spanish nonwords. Because the human perceptual system encodes for vocal qualities even after minimal language experience, the widespread use of vocal fry among female residents in the United States likely is owing to mere exposure to English rather than nuanced sociolinguistic motivations. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

  8. Genetic association analysis of LARS2 with type 2 diabetes

    DEFF Research Database (Denmark)

    Reiling, E; Jafar-Mohammadi, B; van 't Riet, E

    2010-01-01

    was to establish the true contribution of this variant and common variants in LARS2 (MAF > 5%) to type 2 diabetes risk. METHODS: We combined genome-wide association data (n = 10,128) from the DIAGRAM consortium with independent data derived from a tagging single nucleotide polymorphism (SNP) approach in Dutch...... individuals (n = 999) and took forward two SNPs of interest to replication in up to 11,163 Dutch participants (rs17637703 and rs952621). In addition, because inspection of genome-wide association study data identified a cluster of low-frequency variants with evidence of type 2 diabetes association, we...... of sequence variants in LARS2 in type 2 diabetes susceptibility, we found no evidence to support previous data indicating a role in type 2 diabetes susceptibility....

  9. Bathypelagic percid fry, a strongly predominating fry community in a deep European reservoir

    Czech Academy of Sciences Publication Activity Database

    Sajdlová, Zuzana; Jůza, Tomáš; Frouzová, Jaroslava; Seďa, Jaromír; Čech, Martin

    2017-01-01

    Roč. 787, č. 1 (2017), s. 341-352 ISSN 0018-8158 R&D Projects: GA ČR GP206/09/P266; GA MŠk(CZ) EE2.3.20.0204; GA MŠk(CZ) 7F14316 Institutional support: RVO:60077344 Keywords : echosounder * fry trawling * Gymnocephalus cernua * Perca fluviatilis * Sander lucioperca * shoals Subject RIV: EH - Ecology, Behaviour OBOR OECD: Ecology Impact factor: 2.056, year: 2016

  10. Arrival of the last cryostat for the ATLAS LAr calorimeter at CERN

    CERN Multimedia

    Aleksa, M; Oberlack, H

    On Wednesday, 4th June the last cryostat for the ATLAS LAr calorimeter (end-cap A) arrived at CERN and was immediately unloaded from the truck in building 180 (see Figures 1 and 2), where the integration of the LAr calorimeters into their cryostats takes place. The transport from the Italian company SIMIC, where both end-cap calorimeters have been produced took longer than expected due to delays because of the G8 summit. Thanks to the great effort by the CERN Host State office and the French-German steering group that supplies the end-cap cryostat as an in-kind contribution to the LAr collaboration, an exceptional convoy was finally available and the cryostat could make its way to CERN. Fig.1 (left): Truck with the end-cap cryostat. Fig.2 (right): Unloading the cryostat in bldg. 180. Each end-cap cryostat will contain an electromagnetic calorimeter wheel, two wheels of a hadronic calorimeter, and a forward calorimeter. The design of the cryostat as a double vessel structure made of Aluminum fulfills t...

  11. Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

    Science.gov (United States)

    Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

    2017-12-01

    Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

  12. Impact of control behaviour on unacceptable variation in acrylamide in French fries

    NARCIS (Netherlands)

    Sanny, M.A.I.; Luning, P.A.; Marcelis, W.J.; Jinap, S.; Boekel, van M.A.J.S.

    2010-01-01

    Various studies have identified high concentrations of acrylamide in French fries and they emphasised that there is much uncertainty about actual concentrations in French fries upon consumption. The aim of this study was to get insight in technological as well as people related factors that

  13. Effect of frying temperature and time on image characterizations of pellet snacks.

    Science.gov (United States)

    Mohammadi Moghaddam, Toktam; BahramParvar, Maryam; Razavi, Seyed M A

    2015-05-01

    The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing the frying time from 0.5 min to 2.5 min increased the fractal dimension; but its increase from 2.5 min to 4.5 min could not expand the samples. Then, the highest volume of pellet snacks was observed at 2.5 min. Features derived from the image texture contained better information than color features. The best result was for U channel which showed that increasing the frying time increased the contrast, entropy and correlation. Developing the frying temperature up to 170 °C decreased contrast, entropy and correlation of images; however these factors were increased when frying temperature was 190 °C. These results were invert for homogeneity.

  14. ATLAS LAr Calorimeter Performance in LHC Run-2

    CERN Document Server

    Morgenstern, Stefanie; The ATLAS collaboration

    2018-01-01

    Liquid-argon (LAr) sampling calorimeters are employed by ATLAS for all electromagnetic calorimetry in the pseudo-rapidity region $\\eta<3.2$, and for hadronic and forward calorimetry in the region from $\\eta=1.5$ to $\\eta=4.9$. In the first LHC run a total luminosity of $27\\,\\mathrm{fb}^{-1}$ has been collected at centre-of-mass energies of $7-8\\,\\mathrm{TeV}$. After detector consolidation during a long shutdown, Run-2 started in 2015 and $86.4\\,\\mathrm{fb}^{-1}$ of data at a centre-of-mass energy of $13\\,\\mathrm{TeV}$ have been recorded. In order to realize the level-1 acceptance rate of $100\\,\\mathrm{kHz}$ in Run-2 data taking, the number of readout samples recorded and used for the energy and the time measurement has been modified from five to four while keeping the expected performance. The well calibrated and highly granular LAr calorimeter reached its design values both in energy measurement as well as in direction resolution. This contribution will give an overview of the detector operation, hardware...

  15. Comparison of monounsaturated and polyunsaturated oils in continuous frying

    Directory of Open Access Journals (Sweden)

    Pantzaris, T. P.

    1998-08-01

    Full Text Available Some work carried out by the Turbitak Marmara Research Centre and the Yildiz Technical University in Istanbul, in collaboration with the Palm Oil Research Institute of Malaysia, involved large scale laboratory frying trials of two monounsaturated oils (olive oil and palm olein and two polyunsaturated oils (sunflower and soyabean on potato chips (French fries. The oils were tested in parallel in separate 6-litre fryers on five consecutive days of eight hours and 14 batches of 150g potatoes each. At the end of each day the fryers were cleared of any sediment and topped up with fresh oil (about 250g. The performance of the oils was assessed by 11 physical and chemical tests viz. colour, smoke-point, foam height, free fatty acid content, fatty acid composition, iodine value, peroxide value, anisidine value, totox, polymer content and polar compounds. The monounsaturated oils scored higher in most tests and were clearly superior but in some tests such as colour and FFA the polyunsaturated oils scored higher. Single, simple tests as practised in many commercial establishments can be misleading and multiple tests need careful interpretation. The shelf-life of the chips was not assessed as this food is normally eaten within a short time of preparation. But the tests indicate that fried products intended for longer storage and wide distribution, will have a better shelf-life if fried in monounsaturated oils.

  16. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

    Science.gov (United States)

    Nakamura, Sumiko; Ohtsubo, Ken'ichi

    2010-01-01

    The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

  17. Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

    NARCIS (Netherlands)

    Koerten, van K.N.; Somsen, D.; Boom, R.M.; Schutyser, M.A.I.

    2017-01-01

    In this study a cylindrical crust-core frying model was developed including an evaporation rate dependent heat transfer coefficient. For this, we applied a Nusselt relation for cylindrical bodies and view the release of vapour bubbles during the frying process as a reversed fluidised bed. The

  18. Short-term salinity tolerance of northern pike, Esox lucius , fry, related to temperature and size

    DEFF Research Database (Denmark)

    Jacobsen, Lene; Skov, Christian; Koed, Anders

    2007-01-01

    The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity in combi......The short-term tolerances of northern pike, Esox lucius L., fry reared in a freshwater hatchery, to salinity were examined in the laboratory. Survival of two size groups of pike fry (mean length 21 +/- 2 mm SD and 37 +/- 4 mm SD) was examined over 72- to 96-h periods at 9-14 ppt salinity...... in combination with temperatures of 10, 14 and 18 degrees C. A parametric survival model found a significant correlation between survival of pike fry and temperature and salinity, respectively. L(C)50 values after 72 h were between 11.2 and 12.2 ppt, being lowest at 10 degrees C. Pike fry did not survive more...

  19. Mobil reklamlar ve mobil reklam araçlarına yönelik tutumlar

    OpenAIRE

    Barutçu, Süleyman; Öztürk Göl, Meltem

    2009-01-01

    Bu çalışmanın amacı, pazarlama bölümü yöneticilerinin dikkatlerini mobil iletişim teknolojilerindeki gelişmelerin sonucu olarak ortaya çıkan mobil pazarlama ve mobil reklam uygulamalarına çekmektir. Çalışmanın kavramsal analiz bölümünde mobil pazarlama, mobil reklamların önemi açıklanmış ve mobil reklam araçları (SMS, MMS ve Bluetooth Reklamları) analiz edilmiştir. Araştırma bölümünde ise mobil telefon kullanıcılarının mobil reklam araçlarına yönelik tutumlarının karşılaştırmalı olarak belirl...

  20. Uptake and elimination of some radionuclides by eggs and fry of rainbow trout, (2)

    International Nuclear Information System (INIS)

    Kimura, Yuichiro; Honda, Yoshihide

    1977-01-01

    Comparative studies on the uptake and elimination of radionuclides, 60 Co, 131 I, 137 Cs, 144 Ce and 106 Ru by the advanced fry and the fingerlings of rainbow trout were conducted under laboratory conditions. The general patterns of uptake of 60 Co, 131 I, 144 Ce, 106 RuNO-nitro and -binuclear complexes by both the advanced fry and the fingerlings were similar to each other. On the other hand, the uptake of 137 Cs by the advanced fry was more rapid than that by the fingerlings although the uptake of 106 RuNO-nitro complex by the advanced fry was much slower. The remarkable differences in rate of uptake and turnover rate for 137 Cs and in turnover rate for 144 Ce were observed between the advanced fry and the fingerlings. The concentration factors for 60 Co and 137 Cs in the fry increased with growth of the fish. However, this trend was not necessarily observed for 131 I, 144 Ce and 106 RuNO complexes. In comparison of the tissue uptake of the radionuclides, the high concentration factor for 60 Co, 106 RuNO complexes and 144 Ce in visera including digestive tract were observed, while for 131 I in the gills. (auth.)

  1. Effect of deep-fat frying on sensory and textural attributes of pellet snacks.

    Science.gov (United States)

    BahramParvar, Maryam; Mohammadi Moghaddam, Toktam; Razavi, Seyed M A

    2014-12-01

    In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

  2. High salinity tolerance in eggs and fry of a brackish Esox lucius population

    DEFF Research Database (Denmark)

    Jørgensen, A.T.; Hansen, B.W.; Vismann, B.

    2010-01-01

    Knowledge on the biology and physiology of pike, Esox lucius L., populations inhabiting saline environments is scarce. An experimental setup was used to examine egg development and fry behaviour and growth under varying salinity levels in a brackish-water pike population from the western Baltic Sea....... Eggs and fry developed at 8.5 psu, which is higher than hitherto reported for other populations. Fry exhibited stress behaviour and reduced growth when subjected to salinities above 13 psu. This indicates that early life stages of E. lucius tolerate ambient salinity conditions equivalent to the natural...

  3. Development of new antioxidant systems for frying oil and omega-3 oils

    Science.gov (United States)

    The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due t...

  4. A Monte Carlo risk assessment model for acrylamide formation in French fries.

    Science.gov (United States)

    Cummins, Enda; Butler, Francis; Gormley, Ronan; Brunton, Nigel

    2009-10-01

    The objective of this study is to estimate the likely human exposure to the group 2a carcinogen, acrylamide, from French fries by Irish consumers by developing a quantitative risk assessment model using Monte Carlo simulation techniques. Various stages in the French-fry-making process were modeled from initial potato harvest, storage, and processing procedures. The model was developed in Microsoft Excel with the @Risk add-on package. The model was run for 10,000 iterations using Latin hypercube sampling. The simulated mean acrylamide level in French fries was calculated to be 317 microg/kg. It was found that females are exposed to smaller levels of acrylamide than males (mean exposure of 0.20 microg/kg bw/day and 0.27 microg/kg bw/day, respectively). Although the carcinogenic potency of acrylamide is not well known, the simulated probability of exceeding the average chronic human dietary intake of 1 microg/kg bw/day (as suggested by WHO) was 0.054 and 0.029 for males and females, respectively. A sensitivity analysis highlighted the importance of the selection of appropriate cultivars with known low reducing sugar levels for French fry production. Strict control of cooking conditions (correlation coefficient of 0.42 and 0.35 for frying time and temperature, respectively) and blanching procedures (correlation coefficient -0.25) were also found to be important in ensuring minimal acrylamide formation.

  5. President Meri näitas USA-le vabaduse ilu / Daniel Fried ; interv. Kaarel Kaas

    Index Scriptorium Estoniae

    Fried, Daniel, 1952-

    2006-01-01

    USA abivälisminister Daniel Fried USA välispoliitika ühest eesmärgist - demokraatia levitamisest maailmas, demokraatia olukorrast Venemaal ning USA ja Venemaa vahelistest suhetest. Lisa: Daniel Fried

  6. Budget impact of pasireotide LAR for the treatment of acromegaly, a rare endocrine disorder.

    Science.gov (United States)

    Zhang, J J; Nellesen, D; Ludlam, W H; Neary, M P

    2016-01-01

    Acromegaly is a rare disorder characterized by the over-production of growth hormone (GH). Patients often experience a range of chronic comorbidities including hypertension, cardiac dysfunction, diabetes, osteoarthropathy, and obstructive sleep apnea. Untreated or inadequately controlled patients incur substantial healthcare costs, while normalization of GH levels may reduce morbidity and mortality rates to be comparable to the general population. To assess the 3-year budget impact of pasireotide LAR on a US managed care health plan following pasireotide LAR availability. Two separate economic models were developed: one from the perspective of an entire health plan and another from the perspective of a pharmacy budget. The total budget impact model includes costs of drug therapies and other costs for treatment, monitoring, management of adverse events, and comorbidities. The pharmacy cost calculator only considers drug costs. The total estimated budget impact associated with the introduction of pasireotide LAR is 0.31 cents ($0.0031) per member per month (PMPM) in the first year, 0.78 cents ($0.0078) in the second year, and 1.42 cents ($0.0142) in the third year following FDA approval. Costs were similar or lower from a pharmacy budget impact perspective. For each patient achieving disease control, cost savings from reduced comorbidities amounted to $10,240 per year. Published data on comorbidities for acromegaly are limited. In the absence of data on acromegaly-related costs for some comorbidities, comorbidity costs for the general population were used (may be under-estimates). The budget impact of pasireotide LAR is expected to be modest, with an expected increase of 1.42 cents PMPM on the total health plan budget in the third year after FDA approval. The efficacy of pasireotide LAR in acromegaly, as demonstrated in head-to-head trials compared with currently available treatment options, is expected to be associated with a reduction of the prevalence of

  7. Anti-oxidative effect of turmeric on frying characteristics of soybean oil.

    Science.gov (United States)

    Banerjee, Anindita; Ghosh, Santinath; Ghosh, Mahua

    2015-03-01

    Curcumin, the active principle of turmeric, is known to act as an anti-oxidant, anti-mutagen and anti-carcinogen. This study aimed to find out the thermal and oxidative stability of soybean oil when potatoes marinated with turmeric were deep fried in the oil. Two sets of experiment were carried out. In one set, 1 L of oil was heated for 24 h (8 h daily for 3 consecutive days) and 200 g of potato chips without any marination were fried each time twice daily. Foods were fried in batches to replicate the commercial practice of the food industries. The temperature maintained during the whole experiment was at 180-190 °C i.e. at the frying temperature. About 50 ml of the oil sample was collected after every 4 h. In the second set, another 1 L of soybean oil was heated for 24 h in the similar manner and potato chips marinated with turmeric was fried twice daily. Oil samples were collected as before and comparative studies were done. The chemical parameters like acid value, peroxide value, content of 4-hydroxy-2-trans-nonenal (HNE) and fatty acid composition for all the oil samples of each set were determined. The comparative studies on peroxide value and content of HNE revealed that the antioxidant property of curcumin in turmeric helped in reducing the oxidation of the oil initially, but with increase in duration of time, the antioxidant potency got gradually reduced. The loss of unsaturated fatty acids were calculated from the fatty acid composition and it was found that loss of unsaturation in soybean oil where turmeric marinated potatoes were fried was 6.37 % while the controlled one showed 7.76 % loss after 24 h of heating. These results indicated higher thermal and oxidative stability of the soybean oil in presence of turmeric. However, the antioxidant effect gradually decreased with increase in duration of heating.

  8. Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

    Science.gov (United States)

    Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

  9. ATLAS LAr Calorimeter Performance in LHC Run-2

    CERN Document Server

    Morgenstern, Stefanie; The ATLAS collaboration

    2018-01-01

    Liquid argon (LAr) sampling calorimeters are employed by ATLAS for all electromagnetic calorimetry in the pseudo-rapidity region eta<3.2, and for hadronic and forward calorimetry in the region from eta=1.5 to eta=4.9. In the first LHC run a total luminosity of 27 fb-1 has been collected at c.o.m energies of 7-8 TeV. After detector consolidation during a long shutdown, Run-2 started in 2015 and 86.4fb-1 of data at a c.o.m energy of 13 TeV have been recorded. In order to realize the level-1 acceptance rate of 100 kHz in Run-2 data taking, the number of read-out samples recorded and used for the energy and the time measurement has been modified from five to four while keeping the expected performance. The well calibrated and highly granular LAr Calorimeter reached its design values both in energy measurement as well as in direction resolution. This contribution will give an overview of the detector operation, hardware improvements, changes in the monitoring and data quality procedures, to cope with increased ...

  10. Lack of mutagens in deep-fat-fried foods obtained at the retail level.

    Science.gov (United States)

    Taylor, S L; Berg, C M; Shoptaugh, N H; Scott, V N

    1982-04-01

    The basic methylene chloride extract from 20 of 30 samples of foods fried in deep fat failed to elicit any mutagenic response that could be detected in the Salmonella typhimurium/mammalian microsome assay. The basic extracts of the remaining ten samples (all three chicken samples studied, two of the four potato-chip samples, one of four corn-chip samples, the sample of onion rings, two of six doughnuts, and one of three samples of french-fried potato) showed evidence of weak mutagenic activity. In these samples, amounts of the basic extract equivalent to 28.5-57 g of the original food sample were required to produce revertants at levels of 2.6-4.8 times the background level. Only two of the acidic methylene chloride extracts from the 30 samples exhibited mutagenic activity greater than 2.5 times the background reversion level, and in both cases (one corn-chip and one shrimp sample) the mutagenic response was quite weak. The basic extract of hamburgers fried in deep fat in a home-style fryer possessed higher levels of mutagenic activity (13 times the background reversion level). However, the mutagenic activity of deep-fried hamburgers is some four times lower than that of pan-fried hamburgers.

  11. Effect of phenolic extracts on trans fatty acid formation during frying

    Directory of Open Access Journals (Sweden)

    Gamel, TH

    1999-12-01

    Full Text Available Olive oil (blend of refined and virgin and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying operations were performed at 180 °C with 24 hr intervals between fryings. During the frying period the trans fatty acids (TFA by capillary column gas chromatography (CC-GC were determined. Trans fatty acids of oleic and linoleic were increased with frying time in both the control oil samples. The rosemary additives (extracts alone and in combination with BHA decreased the level of trans fatty acids (mainly elaidic acid, while the addition of olive vegetable water did not have any effect.

    Aceite de oliva (mezcla de virgen y refinado y aceite de girasol con extractos fenólicos de romero seco y aguas de vegetación de aceituna, o con el antioxidante sintético BHA en combinación con los extractos, se usaron en proceso de fritura. Se realizaron 8 operaciones de fritura a 180°C con intervalos de 24 h. Se determinaron los ácidos grasos trans (TFA por cromatografía de gases en columna capilar (CC-GC. Los ácidos grasos trans de oleico y linoleico aumentaron con el tiempo de fritura en las muestras de aceite control. Los extractos de romero, solos y en combinación con BHA, disminuyeron los niveles de ácidos grasos trans (principalmente ácido elaídico mientras que la adicción de aguas de vegetación de aceituna no tuvo ningún efecto.

  12. KIT RELIABILITY FOR CONTROLLING THE QUALITY OF OILS IN FOOD FRYING

    Directory of Open Access Journals (Sweden)

    Simeon Oloni Kotchoni

    2012-08-01

    Full Text Available In Benin, West Africa, frying is one of the major ways of cooking. However, the chemical composition of the oil used in the food frying process contains unsaturated fatty acids and other by-products that compromise the oil quality making it toxic and often carcinogenic. The aim of this study was to check the reliability of kits in controlling three frying yams oil quality. The food frying was performed using oil in a discontinuous heating period of 15 min followed by three hours of cooling period for two experimental days. The temperature, and the oil chemical samplings were assessed with the kit every thirty minutes. In addition, selected oil chemical characteristics were determined to quantitatively and qualitatively appreciate the chemical modifications during the fast food versus the rapid food processing methods. Our findings indicate that water and volatile chemical compounds vary significantly for the first day of analysis from 0.18% to 1.6% for groundnut oil; from 0.14% to 1.4% for palm oil and from 0.17% to 1.6% for cotton oils. We detected a decrease of iodine index to 25%; 35.31% and 27.78% for groundnut, palm and cotton oils respectively. However, the peroxide index increases to 55.33%; 61.90% and 57.78% for groundnut, palm and cotton oils respectively. The increases of acid and saponification indices were also observed. Under conjugated effect of water temperature contained in the yam and air contact, the chemical characteristics of oil vary with the frying time. Our results reveal concordance consistent data with both the rapid methods and laboratory data set analysis.

  13. Effect of deep frying on physicochemical properties of some edible oils

    International Nuclear Information System (INIS)

    Mahrous, S.R.

    2006-01-01

    The effects of heating on some quality characteristics of sunflower oil, cotton seed oil and a mixture (1:1) of both oils have been investigated. Every sample was heated for up to 10 hours. The study included changes in colour, viscosity, some chemical properties (acid value, peroxide value, saponification number and iodine value), fatty acids and hydrocarbons composition. The colour of the three studied oils was changed as a result of deep frying at 180 degree C for up to 10 hours. Also, the viscosity of all oil samples showed gradual increase from the 1st up to the 10th hour of frying. The acid, peroxide and saponification values of oil samples were increased by extending the frying periods whereas iodine value was decreased up to 10 hours frying. The fatty acids composition was unstable and changed as a result of heat treatments. Saturated fatty acids were increased while unsaturated fatty acids were decreased. Furthermore, the hydrocarbon contents of the three oils showed obvious change after 10 hours of boiling. According to the data obtained, it could be concluded that extending the time of heating resulted in significant changes in the physicochemical properties of the oil and sunflower oil appear to be the most resistant to thermal treatment (2-3 hours

  14. Influence of the frying process on the real fat intake

    Directory of Open Access Journals (Sweden)

    Varela, G.

    1998-08-01

    Full Text Available As shown in the former presentation, one fact about repeated frying is that there comes a moment, when the oil used is no longer suitable for frying, that is discarded. The amount may be quite large depending, among other factors, on the composition of the oil itself and on that of the foodstuffs fried. This can be of practical significance for the total lipid intake, since the unsuitable oil is no longer ingested. It is difficult to know the amount of oil discarded for this reason and there is no scientific information in the literature on this subject. In this paper we try to know the quantitative and qualitative importance of the oil proceeding of repeated frying (RF which normally is discarded in relation to the total fat intake (Fl in Madrid, as well at domestic level (96 families as in catering (hospitals, restaurants and schools. For this purpose discarded oils proceeding of the frying of food were collected in the usual quantity, variety and conditions (only olive and sunflower oils were used, both in the households and in the institutions. In the oils, raw and discarded, we also determined their composition in fatty acids. Our results show that at domestic level, although the dispersion is big, the average values of the discarded oil are the 19.3 ± 18.4% of the inventoried oil. However, in the institutional frying, in which, of course, industrial fryer are utilised, the proportion of discarded oil was much bigger, some time doubling the quantity discarded at domestic level. Curiously, the discarded oils proceeding either from the households or from catering do not show significative differences regarding their composition in fatty acids with respect to raw oil. The reason is that the oils are discarded due to subjective reasons, although they probably might be utilised again. At this moment, we are trying to confirm this last statement. In conclusion, if you do not take into consideration this percentage of losses, when utilising the

  15. Evaluation of the influence of different heat-treatment methods on fatty acids content particulary trans isomers in french fries

    OpenAIRE

    Mojska, H.; Malecka, K.; Gielecinska, I.; Sitek, A.; Pawlicka, M.

    2009-01-01

    The aim of our study was to evaluate the influence of different heat treatment methods on trans fatty acids content in French fries. French fries were heat-treated by using a deep fryer, a frying pan, an oven and a microwave. The fatty acids content was analyzed by high-resolution capillary gas chromatography using MS detector (GC/MS). The highest increase in fat was determined in French fries prepared in deep fryer in comparison to raw French fries, whereas the lowest by using oven and micro...

  16. Promoting growth of fry and adult fish by irradiating fish embryos with low-dose of Ra-Be neutron source

    International Nuclear Information System (INIS)

    Yu Yongcheng; Zhang Yuhua; Wu Jilan

    1994-01-01

    Proper neutron dose can stimulate fries to grow. The optimum neutron fluence is from 9.2 x 10 5 cm -2 to 18 x 10 5 cm -2 . The yield of fries is increased by 16%-24% (silver carp fries) and 6%-30% (carp fries). The cultivated period of the treated silver carp fries is shortened by 28-45 days (1/3 to 1/2 period). The irradiated embryos of silver carp and carp are reared and produced for commercial adult fish in 1992

  17. Impact of fried foods on macronutrient intake, with special reference to fat and protein.

    Directory of Open Access Journals (Sweden)

    Henry, CJ K.

    1998-08-01

    Full Text Available Thermal treatment of protein is known to reduce protein quality and the destruction of certain amino acids. Fish and chips still remain a popular food source in Britain. Little work has been done on the changes in protein quality during fish frying. The paper will present results obtained from the assessment of protein quality using net protein utilisation (NPU in fried and steamed fish. Weanling male Sprague-Dawley rats were given stock diet {RM1 expanded, SDS Ltd., Witham, Essex for 7 days at 30 days of age, groups of four were offered one of four diets that differed only in the type of fish and processing used. Diets contained 200g of fish protein, 550g carbohydrate (400g sucrose and 150g corn-meal, 50g mineral and vitamin mix and 200g fat/kg diet. The different fish species used were Cod and Plaice and the processing used was either steaming or frying. Although a fall in NPU was noted in fried fish compared to the steamed fish these changes in NPU could be reduced if the fish was covered with batter prior to frying.

  18. LAr calorimeter for SCC with a common vacuum bulkhead---a concept to improve hermeticity

    International Nuclear Information System (INIS)

    Pope, W.L.; Watt, R.D.

    1989-11-01

    A new concept for a Barrel/Endcap LAr Calorimeter (LAC) is described in which the Barrel and Endcaps are in separate vacuum enclosures but share a common vacuum bulkhead (CVB). We explore 2 possible bulkhead construction types; welded plate sandwich panels, and brazed sandwich panels in which the core is an isotropic cellular solid--foamed aluminum. Gas lines and electric cables from he innermost Drift Chamber pass through radial holes in the core of the sandwich bulkhead. The CVB concept offers the potential to obtain a more hermetic calorimeter with significantly reduced dead material and/or space in the interface region common to conventional design LAr detectors for the SSC with Endcap features. To utilize a common additional steps to remove the Drift Chamber, a large increase in Endcap standby heat leak, and perhaps, new cryogenic safety issues. We find that significant amount of dead mass can be removed from critical regions of the vacuum shells when compared to a promising SSC LAC reference design. It is also shown that the increased standby heat leak of this concept can be easily removed by existing cooling capacity in another large LAr calorimeter. It is further shown that shut-downs need not be appreciably longer. Finally, it is argued that cryogen spill hazards can be avoided if the Endcap's LAr is removed during Drift chamber maintenance shutdowns, and that cryogenic safety is not compromised

  19. Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.

    Science.gov (United States)

    Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

    2017-12-13

    This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content ( p French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

  20. Operation plan for the data 100/LARS terminal system

    Science.gov (United States)

    Bowen, A. J., Jr.

    1980-01-01

    The Data 100/LARS terminal system provides an interface for processing on the IBM 3031 computer system at Purdue University's Laboratory for Applications of Remote Sensing. The environment in which the system is operated and supported is discussed. The general support responsibilities, procedural mechanisms, and training established for the benefit of the system users are defined.

  1. Differences in Bacterial Population in Rainbow Trout (Oncorhynchus mykiss Walbum Fry after Transfer from Incubator to Pools

    Directory of Open Access Journals (Sweden)

    Damir Kapetanović

    2005-01-01

    Full Text Available The microflora of rainbow trout (Oncorhynchus mykiss Walbaum fry from a commercial freshwater hatchery, along with important water quality parameters such as temperature, dissolved oxygen and pH, was analysed. Samples for bacteriological analysis were taken from gill, heart and kidney, from the third to the eighth week after hatching. Pure bacterial colonies were examined macroscopically, with Gram staining and biochemical tests. For final identification, the APILAB Plus programme (bioMérieux, France was used. The bacterial populations of rainbow trout fry changed depending on age. Most of the bacterial colonies were cultured from the gills (64.4 %, rather than the heart (21.8 % and kidney (13.8 %. The bacterial community of fry gills from an incubator was composed mostly of Gram-positive bacteria such as Renibacterium salmoninarum, Lactobacillus spp., Staphylococcus spp. and Corynebacterium aquaticum. After the transfer of fry from incubator into the pools the Gram-negative bacteria increased in number and became the dominant microflora of rainbow trout fry and comprised more than 95 % of its bacterial flora. Flavibacterium, Acinetobacter and Yersinia were the predominant Gram-negative genera in fry in the incubator, whereas Aeromonas and Pseudomonas were the main isolates from rainbow trout fry until the end of the experiment.

  2. Effects of oil-contaminated prey on the feeding, growth, and related energetics on pink salmon, Oncorhynchus gorbuscha Walbaum, fry

    International Nuclear Information System (INIS)

    Schwartz, J.P.

    1984-01-01

    Pink salmon, Oncorhynchus gorbuscha Walbaum, fry were exposed to oil contaminated prey (OCP) in a series of experiments to determine the effect of oil exposure via the diet on the ability of pink fry to survive. Brine shrimp, Artemia salina, nauplii were contaminated with petroleum hydrocarbons by exposure to the water-soluble fraction (WSF) of Cook Inlet crude oil and fed to the fish. Feeding rates were measured for 10 days using OCP and for 5 days using uncontaminated prey (post-exposure period). In a separate experiment, fry growth was measured over a 50 day period. In another experiment, fry oxygen consumption, food absorption and utilization, and ammonia excretion was measured to determine the effects of OCP on fry metabolic activity. Results indicate that exposure to OCP can reduce fry growth primarily by reducing food intake, but additional nutrition is lost from the non-absorption of ingested food. Reductions in growth could decrease fry survival, and thereby reduce the number of returning adult pink salmon

  3. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine

    Directory of Open Access Journals (Sweden)

    AHMAD DWI SETYAWAN

    2013-11-01

    Full Text Available Setyawan AD, Sugiyarto, Solichatun, Susilowati A. 2013. Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine. Nusantara Bioscience 5: 84-100. Frying process is one of the oldest cooking methods and most widely practiced in the world. Frying process is considered as a dry cooking method because the process does not involve water. In frying process, oil conduction occurs at high temperature pressing water out of food in the form of bubbles. Fried foods last longer due to reduced water levels lead less decomposition by microbes, even fried foods can be enhanced nutritional value and quality of appearance. Food frying technology can extend the shelf life of fruits and vegetables and frying oil enhances the flavors of the products, however, improper frying oil can have harmful effects on human health. Vacuum frying is a promising technology that may be an option for the production of novel snacks such as fruit and vegetable crisps that present the desired quality and respond to new health trends. This technique fry food at a low temperature and pressure so that the nutritional quality of the food is maintained and the quality of the used oil does not quickly declined and became saturated oils that are harmful to human health. This technique produces chips that have physical, physico-chemical, chemical, and sensory generally better than conventional deep-fat frying methods.

  4. Development and assessment of frying characteristics, chemical ...

    African Journals Online (AJOL)

    Completely randomized design was used to assess and compare frying characteristics, proximate and vitamin A contents between samples with bread types being the principal factor while Randomised complete Block design was used to assess sensory properties and consumer acceptability of the bread samples with ...

  5. A study on the production of biodiesel from used frying oil

    International Nuclear Information System (INIS)

    Abbasi, M.; Ali, A.S.; Farhan, M.; Shabbir, S.A.

    2013-01-01

    The study was carried out to utilize waste frying oil for biodiesel production because it is cheap, easily available and renewable raw material. The used frying oil was analysed for water contents (0.43%) iodine value (52), sponification value (205), free fatty acids 8.7 (Xo) and acid value (0.8 mg KOH/g). Esterification and transesterification were conducted to convert free Fatty acids and triglycerides to methyl ester (biodiesel), respectively. One-step and two-step transertification reactions were carried out to measure the efficiency of these processes for biodiesel production. The biodiesel produced from used frying oil was examined for flash point (185 degree C) kinematic viscosity (4.86 mm/sup 2/s) and specific gravity (0.884 g/mL) that were meeting the limits of ASTM and Thai standards. Hence, it was proved to be a useful technique for biodiesel production at commercial scale. (author)

  6. Preliminary economic assessment of the use of waste frying oils for biodiesel production in Beirut, Lebanon.

    Science.gov (United States)

    Fawaz, Elyssa G; Salam, Darine A

    2018-05-15

    In this study, a method for assessing the costs of biodiesel production from waste frying oils in Beirut, Lebanon, was investigated with the aim of developing an economic evaluation of this alternative. A hundred restaurant and hotel enterprises in Beirut were surveyed for promoting them in participating in the biodiesel supply chain, and for data collection on waste frying oils generation, disposal methods and frequency, and acquisition cost. Also, waste frying oils were collected and converted into biodiesel using a one-step base catalyzed transesterification process. Physicochemical characteristics of the produced biodiesel were conforming to international standards. Data produced from laboratory scale conversion of waste frying oils to biodiesel, as well as data collected from the only biodiesel plant in Lebanon was used to determine the production cost of biodiesel. Geographic Information System was used to propose a real-time vehicle routing model to establish the logistics costs associated with waste frying oils collection. Comparing scenarios of the configuration collection network of waste frying oils, and using medium-duty commercial vehicles for collection, a logistics cost of US$/L 0.08 was optimally reached. For the calculation of the total cost of biodiesel production, the minimum, average, and maximum values for the non-fixed cost variables were considered emerging 81 scenarios for possible biodiesel costs. These were compared with information on the commercialization of diesel in Lebanon for the years 2011 through 2017. Although competitive with petroleum diesel for years 2011 to 2014, the total biodiesel cost presented less tolerance to declining diesel prices in the recent years. Sensitivity analysis demonstrated that the acquisition cost of waste frying oils is the key factor affecting the overall cost of biodiesel production. The results of this study validate the economic feasibility of waste frying oils' biodiesel production in the studied

  7. The role of zooplankton in the feeding ecology of fish fry from some ...

    African Journals Online (AJOL)

    cyclopoid cope pods were the dominant food item of fry < 20 mm S.L., with the ... seas estuarine systems where the diet of fry has been intensively studied (e.g. ..... consumers in oceanic waters but in estuaries benthic herbivores and detritivores ... rine systems is via the zooplankton food chain (Blaber 1979;. Wooldridge ...

  8. Losses in -carotene and vitamin C due to frying of plantain ( Musa ...

    African Journals Online (AJOL)

    Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ± 5, 150 ± 5 and 170 ± 5°C for 1 to 10 min in refined palm oil. The results obtained showed that -carotene and vitamin C contents decreased significantly with the elevation of the temperature and duration of frying (p<0.05). The decrease is ...

  9. Readout Electronics for the ATLAS LAr Calorimeter at HL-LHC

    CERN Document Server

    Chen, H; The ATLAS collaboration

    2011-01-01

    The ATLAS experiment is one of the two general-purpose detectors designed to study proton-proton collisions (14 TeV in the center of mass) produced at the Large Hadron Collider (LHC) and to explore the full physics potential of the LHC machine at CERN. The ATLAS Liquid Argon (LAr) calorimeters are high precision, high sensitivity and high granularity detectors designed to provide precision measurements of electrons, photons, jets and missing transverse energy. ATLAS (and its LAr Calorimeters) has been operating and collecting p-p collisions at LHC since 2009. The on-detector electronics (front-end) part of the current readout electronics of the calorimeters measures the ionization current signals by means of preamplifiers, shapers and digitizers and then transfers the data to the off-detector electronics (back-end) for further elaboration, via optical links. Only the data selected by the level-1 calorimeter trigger system are transferred, achieving a bandwidth reduction to 1.6 Gbps. The analog trigger sum sig...

  10. Campylobacter in chicken livers and their destruction by pan frying.

    Science.gov (United States)

    Whyte, R; Hudson, J A; Graham, C

    2006-12-01

    To enumerate Campylobacter spp. on the external surface and internal portions of chicken livers, and to assess the cooking required to inactivate naturally present cells. Of 30 livers tested all yielded Campylobacter spp. on their surfaces and 90% were found to contain the organism in internal tissue. Four (13%) livers contained >10(4) MPN campylobacters, and an additional seven (23%) contained >10(3) MPN campylobacters per liver. The internal temperature of pan-fried livers under the conditions used reached a maximum of 70-80 degrees C, and maintaining this temperature for 2-3 min was necessary to inactivate naturally occurring Campylobacter spp. All isolates identified were either C. jejuni or C. coli. Chicken livers represent a potential source of human campylobacteriosis as they contained >10(4) MPN per liver in 13% of the samples tested. Pan-frying can produce an acceptable product that is safe to eat. SIGNIFICANCE AND IMPACT OF THIS STUDY: The data provided can be used in exposure assessments of Campylobacter in poultry products in terms of both quantitative data and assessing pan-frying and its ability to destroy campylobacters.

  11. Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.

    Science.gov (United States)

    Sjaastad, Ann Kristin; Jørgensen, Rikke Bramming; Svendsen, Kristin

    2010-04-01

    Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

  12. Selection Criteria and Methods for Testing Different Surface Materials for Contact Frying Processes

    DEFF Research Database (Denmark)

    Ashokkumar, Saranya

    Inner surfaces of industrial process equipment for food are often coated to give the surfaces particular properties with respect to adhesion and cleanability. Existing coating materials (PTFE (Teflon®) or silicone based polymers) suffer from drawbacks when used in contact frying, because these co...... surface materials for contact frying processes. The surfaces selected for this purpose cover a wide spectrum of materials that range from hydrophobic to hydrophilic materials. The different surface materials investigated include stainless steel (reference), aluminium (Al Mg 5754), PTFE......, an experimental rig has been constructed which enabled a controlled fouling of different coatings on steel and aluminium substrates under realistic frying conditions. A subjective rating procedure was employed for screening different surfaces according to their non-stick properties when used for frying of a model...... defects and surface roughness play a significant role. The wear resistance of the coatings was tested by performing abrasive wear experiments. The ceramic coatings: TiAlN and ZrN were found to show the best wear resistance properties. The experiments also revealed the poor wear resistance of stainless...

  13. Electron beam-induced Fries rearrangement of arylsulfonamides and arylsulfonates in the crystalline state

    International Nuclear Information System (INIS)

    Kato, Jun; Yuasa, Kanako; Yamashita, Takashi; Maekawa, Yasunari; Yoshida, Masaru

    2003-01-01

    Electron beam (EB)-induced reactions of organic crystals containing a carbonyl or a sulfonyl group have been investigated. The EB irradiation of benzenesulfonanilide (BSA) in the crystalline state induced the Fries rearrangement to yield o- and p-aminodiphenylsulfones as the major and minor products, respectively. Several BSA derivatives also had the same reactivity, while benzanilide as the corresponding carbonyl compound did not rearrange under the same conditions. These results showed that the S-N bond could be cleaved selectively by EB irradiation but the C-N bond couldn't, which could take place only by the use of EB. The EB irradiation of phenyl p-toluenesulfonate (PTS) crystals gave not only Fries-type products but also the oxidation product. By comparing with the reactivity of liquid phenyl benzenesulfonate, the EB-induced Fries rearrangement was suggested to proceed under crystalline lattice restrictions. The G-values of arylsulfonamides and arylsulfonates were in the range of ca. 1-2 molecules per 100 eV of absorbed energy. This is the first Fries rearrangement via direct excitation by EB irradiation. (author)

  14. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

    Science.gov (United States)

    Cao, Xinlei; Zhou, Sumei; Yi, Cuiping; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

    2017-12-01

    The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance. © 2017 Wiley Periodicals, Inc.

  15. Degree-days as a tool for use in producing tilapia fry for sex inversion

    Science.gov (United States)

    Hormonal sex inversion of newly hatched tilapia fry continues to be an important method to produce monosex male tilapia fingerlings. Large numbers of tilapia fry suitable for sex inversion can be produced by periodic complete harvest of earthen reproduction ponds. Traditionally, harvest interval was...

  16. Altın Fiyatlarının Yapay Sinir Ağları ile Tahmini ve Bir Uygulama

    Directory of Open Access Journals (Sweden)

    Rıdvan YÜKSEL

    2016-03-01

    Full Text Available Bu çalışmada altın fiyatlarını yapay sinir ağları ile öngörmek amacıyla, altın fiyatlarını etkileyebileceği düşünülen değişkenler olan Gümüş fiyatları, Brent Petrol fiyatları, ABD doları/ EUR paritesi, EuroNext100 endeksi, Amerika Dow Jones Endeksi, 13 Hafta vadeli ABD bonosu faiz oranı ve ABD TÜFE endeksi kullanılarak modeller kurulmuştur. Yapay sinir ağları ile kurulan modellerden elde edilen tahmin sonuçları, gerçek değerler ile R2, RMSE, MAE ve MAPE (% gibi performans kriterleri hesaplanarak karşılaştırılmıştır. Elde edilen bulgular yapay sinir ağlarının altın fiyatlarının tahmininde başarı ile kullanılabileceğini göstermektedir. Yapılan duyarlılık analizinin sonuçları değerlendirildiğinde altın fiyatlarını etkileyen faktörlerin başında gümüş ve petrol fiyatlarının geldiği tespit edilmiştir.

  17. Genetic association analysis of LARS2 with type 2 diabetes

    NARCIS (Netherlands)

    E. Reiling (Erwin); B. Jafar-Mohammadi (Bahram); E. van 't Riet (Esther); M.N. Weedon (Michael); J.V. van Vliet-Ostaptchouk (Jana); T. Hansen (Torben); R. Saxena (Richa); T.W. van Haeften (Timon); P.P. Arp (Pascal); S. Das; M.G.A.A.M. Nijpels (Giel); M.J. Groenewoud (Marlous); E.C. van Hove (Els); A.G. Uitterlinden (André); J.W.A. Smit (Jan); A.D. Morris (Andrew); A.S.F. Doney (Alex); C.N.A. Palmer (Colin); C. Guiducci (Candace); A.T. Hattersley (Andrew); T.M. Frayling (Timothy); O. Pedersen (Oluf); P.E. Slagboom (Eline); D. Altshuler (David); L. Groop (Leif); J.A. Romijn; J.A. Maassen (Johannes); M.A. Hofker (Marten); J.M. Dekker (Jacqueline); M.I. McCarthy (Mark); L.M. 't Hart (Leen)

    2010-01-01

    textabstractAims/hypothesis: LARS2 has been previously identified as a potential type 2 diabetes susceptibility gene through the low-frequency H324Q (rs71645922) variant (minor allele frequency [MAF] 3.0%). However, this association did not achieve genome-wide levels of significance. The aim of this

  18. Mutagenicity of pan residues and gravy from fried meat.

    Science.gov (United States)

    Overvik, E; Nilsson, L; Fredholm, L; Levin, O; Nord, C E; Gustafsson, J A

    1987-02-01

    Lean pork meat was fried with or without the addition of frying-fat at 200 or 250 degrees C. The pan residues were collected by washing the hot pan with boiling water. When producing thickened gravy the water was substituted by a mixture of water and flour, milk and flour or cream and flour. The basic extracts were tested for mutagenicity in Ames' Salmonella test on strain TA98 with the addition of S9 mix. High amounts of mutagenicity were found in all samples. The amounts of mutagenicity in the pan residues were at a comparable level of the amounts found in the meat crusts. Thickening of the gravy caused only small changes in the mutagenicity.

  19. Brüssel Euroopa pealinnaks? / Ülar Mark

    Index Scriptorium Estoniae

    Mark, Ülar, 1968-

    2009-01-01

    Brüsseli Euroopa kvartali planeerimisvõistlusest, mille peakorraldaja oli Brüsseli pealinna piirkond koos Brüsseli linna ja Euroopa Komisjoniga. Eestist osales žüriis arhitekt Ülar Mark. Meeskonna Atelier Christian de Portzamparc võidutööst ja teiste teise vooru pääsenud nelja meeskonna (JDS / Julien De Smedt Architects, OMA / Office for Metropolitan Architecture, Xaveer De Geyter Architect, Fletcher Priest Architects) töödest

  20. Application of SDSM and LARS-WG for simulating and downscaling of rainfall and temperature

    Science.gov (United States)

    Hassan, Zulkarnain; Shamsudin, Supiah; Harun, Sobri

    2014-04-01

    Climate change is believed to have significant impacts on the water basin and region, such as in a runoff and hydrological system. However, impact studies on the water basin and region are difficult, since general circulation models (GCMs), which are widely used to simulate future climate scenarios, do not provide reliable hours of daily series rainfall and temperature for hydrological modeling. There is a technique named as "downscaling techniques", which can derive reliable hour of daily series rainfall and temperature due to climate scenarios from the GCMs output. In this study, statistical downscaling models are used to generate the possible future values of local meteorological variables such as rainfall and temperature in the selected stations in Peninsular of Malaysia. The models are: (1) statistical downscaling model (SDSM) that utilized the regression models and stochastic weather generators and (2) Long Ashton research station weather generator (LARS-WG) that only utilized the stochastic weather generators. The LARS-WG and SDSM models obviously are feasible methods to be used as tools in quantifying effects of climate change condition in a local scale. SDSM yields a better performance compared to LARS-WG, except SDSM is slightly underestimated for the wet and dry spell lengths. Although both models do not provide identical results, the time series generated by both methods indicate a general increasing trend in the mean daily temperature values. Meanwhile, the trend of the daily rainfall is not similar to each other, with SDSM giving a relatively higher change of annual rainfall compared to LARS-WG.

  1. Performance of Different Natural Antioxidant Compounds in Frying Oil

    Directory of Open Access Journals (Sweden)

    Buket Aydenız

    2016-01-01

    Full Text Available In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1–2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01–0.40 g per 100 g of oil, total polar material 8.8–73.8 g per 100 g of oil, total phenolics 0.1–4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5–11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene.

  2. Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

    Science.gov (United States)

    Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J

    2018-09-15

    An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a ∗ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices. Copyright © 2018 Elsevier Ltd. All rights reserved.

  3. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

    Science.gov (United States)

    Ferreira, Fernanda S; Sampaio, Geni R; Keller, Laura M; Sawaya, Alexandra C H F; Chávez, Davy W H; Torres, Elizabeth A F S; Saldanha, Tatiana

    2017-12-01

    The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants. © 2017 Institute of Food Technologists®.

  4. Cuestión de tiempo: Michael Fried y el tiempo del arte moderno A matter of time: Michael Fried and modernist art the time of modernist art

    Directory of Open Access Journals (Sweden)

    David Díaz Soto

    2011-07-01

    Full Text Available En el siglo XIX, autores fundacionales del formalismo, como Fiedler o Hildebrand, contrapusieron estrictamente las artes plásticas, «puramente visuales», a las artes verbales del discurso, proscribiéndoles la narración y disociándolas de la temporalidad: se trata del «principio de exclusión del tiempo», vinculado al formalismo. Más tarde, el crítico «modernista» de arte Clement Greenberg planteó la instantaneidad, en tanto que opuesta a la duración, como modalidad ideal de la experiencia artística. Pero el historiador y crítico de arte Michael Fried, en sus textos de los años 60 sobre arte abstracto, se distancia de Greenberg, desarrollando un discurso sobre la temporalidad en las artes plásticas, con nociones como «tiempo visual»; y en sus posteriores textos historiográficos investiga las modalidades temporales de la representación pictórica. La aparente paradoja entre la crítica de Fried a la hipóstasis «literalista» de la duración en las tardovanguardias y el papel crucial que concede a Manet y a la instantaneidad en el origen del arte moderno, la resolveremos atendiendo a su reivindicación de la temporalidad durativa de «lo cotidiano». Así cabe comprender la concepción de la modalidad temporal característica de la modernidad y del arte moderno, a la que apunta su noción teórica de presentness.In the nineteenth century, seminal authors of Formalism, like Fiedler or Hildebrand, strictly compared the «purely visual» plastic arts to the discursive arts of verbal language, ruling out narrativity from plastic arts, which they dissociated from temporality - the formalist «principle of exclusion of time». Later on, «modernist» art critic Clement Greenberg claimed that instantaneousness, as opposed to duration, was the ideal modality for artistic experience. Art critic and historian Michael Fried did not share Greenberg's position, but developed instead a discourse about time in plastic arts. In his early

  5. Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures

    Directory of Open Access Journals (Sweden)

    Geovana Dagostim Savi

    2011-06-01

    Full Text Available Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium. The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed that the minimum time necessary to eliminate contamination through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the microwave oven complete eliminates the bacterial contamination. When the eggs were fried on both sides, keeping the yolk hard, a complete bacterial elimination was observed. Mayonnaise prepared with vinegar presented a decrease in bacterial colonies when compared mayonese prepared with lemon.

  6. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

    NARCIS (Netherlands)

    Sanny, M.A.I.; Jinap, S.; Bakker, E.J.; Boekel, van M.A.J.S.; Luning, P.A.

    2012-01-01

    The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying

  7. Oxidative stability of biodiesel blends derived from waste frying oils

    Directory of Open Access Journals (Sweden)

    Michael Feroldi

    2017-07-01

    Full Text Available The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw materials, the physicochemical characteristics of the fuel may vary considerably. One of these characteristics is the fatty acid composition. It directly affects the oxidative stability of biodiesel, which can be impaired when the fuel undergoes exposure to sunlight, metals, oxygen and high temperatures. In order to improve the oxidative stability of biodiesels produced from waste frying oil some studies involving blends of different raw materials have been carried out. In this sense, this work aimed to assess the characteristics resulting from the blending of soybean waste frying oil with other waste biodiesels in what concerns to oxidation. The blends of fatty materials were obtained by means of a 2² factorial design. The induction periods of biodiesel blends were enough to meet the ASTM D6751 standard. Swine fat was responsible for the increase in the induction period values.

  8. Peynirlere Kontamine Olan Küflerin Bazı Esansiyel Yağlar ile İnhibisyonu

    Directory of Open Access Journals (Sweden)

    Sibel Özçakmak

    2015-02-01

    Full Text Available Küf kontaminasyonu önemli kalite problemlerine ve peynir üreticilerine ekonomik kayıplara neden olmaktadır. Peynirlerden yaygın olarak izole edilen kontamine küf türleri Penicillium commune, P. verrucosum, P. roqueforti, P. palitans, Aspergillus flavus ve Geotrichum candidum olarak belirlenmiştir. Sorbik asit veya bunların tuzları, bozulma etmeni küflerin önlenmesi için peynir yüzeylerine uygulanmaktadır. Bazı sentetik gıda katkılarının kullanımıyla ilgili gıda endüstrisi ve mevzuatı oluşturan kuruluşlar tarafından getirilen kısıtlamalar doğal antimikrobiyel bileşikler üzerine araştırmaların doğmasına neden olmuştur. Bitki ve baharat, gıdaların mikrobiyolojik güvenliğini sağlayan etkili bileşiklere sahiptir. Salvia officinalis (ada çayı, Laurus nobilis (defne, Cinnamomum zeylanicum (tarçın, Thymus vulgaris (kekik, Cymbopogon citratus (limon otu, Origanum vulgare (keklik otu esansiyel yağları, bozulma etmeni küf şorasını inhibe edebilmiştir. Thymol ve karanfil esansiyel yağlarının Çedar peynirinde P. citrinum, Kaşar peynirinde A. flavus; zeytin yaprağı ekstraklarının, Tulum peynirinde A. niger, P. citrinum ve P. roqueforti, beyaz peynirde Mucor rocemosus’un gelişimini inhibe edebildiği bildirilmiştir.

  9. ATLAS LAr Calorimeter Performance and Commissioning for LHC Run-2

    CERN Document Server

    Spettel, Fabian; The ATLAS collaboration

    2015-01-01

    The ATLAS detector was designed and built to study proton-proton colli- sions produced at the LHC at centre-of-mass energies up to 14 TeV and in- stantaneous luminosities up to $10^{34} \\text{cm}^{-2} \\text{s}^{-1}$. Liquid argon (LAr) sampling calorimeters are employed for all electromagnetic calorimetry in the pseudorapidity region $|\\eta|<3.2$, and for hadronic calorimetry in the region from $|\\eta|=1.5$ to $|\\eta|=4.9$. In the first LHC run a total luminosity of 27 $\\text{fb}^{-1}$ as been collected at center-of-mass energies of 7-8 TeV with very high operational efficiency of the LAr Calorimeters and excellent performance. The well calibrated and highly granular detector achieved its design values both in energy measurement as well as in direction resolution, which was a main ingredient for the successul discovery of a Higgs boson in the di-photon decay channel. The talk will give an overview of the procedures applied to calibrate the 180.000 read-out channels electronically as well as from using refe...

  10. Dietary supplementation of probiotics affects growth, immune response and disease resistance of Cyprinus carpio fry.

    Science.gov (United States)

    Gupta, Akhil; Gupta, Paromita; Dhawan, Asha

    2014-12-01

    The effects of dietary Bacillus coagulans (MTCC 9872), Bacillus licheniformis (MTCC 6824) and Paenibacillus polymyxa (MTCC 122) supplementation on growth performance, non-specific immunity and protection against Aeromonas hydrophila infection were evaluated in common carp, Cyprinus carpio fry. Laboratory maintained B. coagulans, B. licheniformis and P. polymyxa were used to study antagonistic activity against fish pathogenic bacteria by agar well diffusion assay. Healthy fish fry were challenged by this bacterium for determination of its safety. Fish were fed for 80 days with control basal diet (B0) and experimental diets containing B. coagulans (B1), B. licheniformis (B2) and P. polymyxa (B3) at 10(9) CFU/g diet. Fish fry (mean weight 0.329 ± 0.01 g) were fed these diets and growth performance, various non-specific immune parameters and disease resistance study were conducted at 80 days post-feeding. The antagonism study showed inhibition zone against A. hydrophila and Vibrio harveyi. All the probiotic bacterial strains were harmless to fish fry as neither mortality nor morbidities were observed of the challenge. The growth-promoting influences of probiotic supplemented dietary treatments were observed with fish fry and the optimum survival, growth and feed utilization were obtained with P. polymyxa (B3) supplemented diet. Study of different non-specific innate immunological parameters viz. lysozyme activity, respiratory burst assay and myeloperoxidase content showed significant (p growth, feed utilization, non-specific immune responses and disease resistance of fry common carp, C. carpio. Copyright © 2014. Published by Elsevier Ltd.

  11. MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying

    Directory of Open Access Journals (Sweden)

    Jamaluddin1*

    2011-06-01

    Full Text Available Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100OC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.

  12. Production of bio diesel from chicken frying oil

    International Nuclear Information System (INIS)

    Bakir, E.T.; Fadhil, A.B.

    2011-01-01

    Chicken fried oil was converted into different bio diesels through single step transesterification and two step transesterification, namely acid-base and base-base catalyzed transesterification. Hydrochloric acid and potassium hydroxide with methanol were used for this purpose. The results showed that two step base catalyzed transesterification was better compared to other methods. It resulted in higher yield and better fuel properties. Transesterification of fried chicken oil was monitored by TLC technique and compared with that of the parent oil. Fuel properties of the products have been measured and found markedly enhanced compared to those of the parent oil. Also, the values satisfied the standard limits according to the ASTM standards. Blending of the better bio diesel sample with petro diesel was made using three volume percentages (10, 30 and 50% v/v). The results disclosed that blending had slight effect on the original properties of petro diesel.

  13. The WA105-3x1x1 m3 dual phase LAr-TPC demonstrator

    CERN Document Server

    Murphy, Sebastien

    2016-11-15

    The dual phase Liquid Argon Time Projection Chamber (LAr TPC) is the state-of-art technology for neutrino detection thanks to its superb 3D tracking and calorimetry performance. Its main feature is the charge amplification in gas argon which provides excellent signal-to-noise ratio. Electrons produced in the liquid argon are extracted in the gas phase. Here, a readout plane based on Large Electron Multiplier detectors provides amplification of the charges before its collection onto an anode with strip readout. The charge amplification enables constructing fully homoge- nous giant LAr-TPCs with tuneable gain, excellent charge imaging performance and increased sensitivity to low energy events. Following a staged approach the WA105 collaboration is con- structing a dual phase LAr-TPC with an active volume of 3x1x1m3 that will soon be tested with cosmic rays. Its construction and operation aims to test scalable solutions for the crucial aspects of this technology: ultra high argon purity in non-evacuable tank, la...

  14. Comportamento dos óleos de girassol, soja e milho em frituras de produto cárneo empanado pré-frito congelado Sunflower, soybean and corn oils behavior in frozen pre-fried coated meat product frying

    Directory of Open Access Journals (Sweden)

    Patrícia Vieira Del Ré

    2007-12-01

    Full Text Available A utilização crescente de alimentos rápidos determinou a expansão de uma indústria de produtos fritos e pré-fritos. A compreensão das mudanças que o óleo sofre durante os processos de fritura é importante, pois pode levar à otimização destes processos, e a melhoria da qualidade do óleo de fritura e do produto final. Neste trabalho, objetivou-se determinar os níveis de alteração de diferentes óleos vegetais, girassol, soja e milho, no processo de fritura dos snacks produto cárneo empanado pré-frito congelado. As frituras foram conduzidas em temperatura de 180°C, relação superfície/volume (S/V de 0,3 cm-1 e tempo total de aquecimento de 12 horas. Nos snacks procederam-se as análises de teor de umidade e lipídios; nos óleos as determinações de compostos polares totais, ácidos graxos livres e índice de peróxidos. Nenhuma análise apresentou alteração acima dos limites recomendados por alguns países. Desta forma, concluiu-se que as condições estabelecidas no processo de fritura são seguras, indicando que todos os óleos foram adequados à fritura, sendo o óleo de milho de maior estabilidade oxidativa.The ever growing utilization of fast food determined the expansion of an industry of pre-fried and fried products. The understanding of the changes that the oil undergoes during the frying processes is outstanding because it may lead to the optimization of such processes as well as to improvements on the quality of both frying oil and the finished product. The purpose of the present study was to determine the alteration levels of different vegetable oils, sunflower, soybean and corn, in the frying process of snacks frozen pre-fried meat coated product. The frying sessions were carried out at 180ºC temperature, 0.3 cm-1surface/volume ratio and 12 hours overall heating time. As for the snacks, the moisture rate and lipids analyses were performed; for the oils, total polar compounds, free fatty acids and peroxide

  15. Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures

    Science.gov (United States)

    The reliability of a method using ^1^H NMR analysis for assessment of oil oxidation at a frying temperature was examined. During heating and frying at 180 °C, changes of soybean oil signals in the ^1^H NMR spectrum including olefinic (5.16-5.30 ppm), bisallylic (2.70-2.88 ppm), and allylic (1.94-2.1...

  16. A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

    Directory of Open Access Journals (Sweden)

    Gertz Christian

    2001-01-01

    Full Text Available A new procedure at simulated frying conditions in our laboratory was developed to monitor frying stability of fats and oils. Water-conditioned silica was prepared and added to the fresh vegetable oil, which was heated for two hours at 170°C. The oil stability at frying temperature was then evaluated by determining the amount of formed dimeric triglycerides The results obtained showed that the stability of the vegetable oils at frying temperature could not be explained by the fatty acid composition alone. Corn oil was observed to be more stable than soybean oil, and rapeseed oil was better than olive oil. It was also observed that crude, non-refined oils were found to have a better heat stability than refin-ed oils. To estimate the effectiveness of synthetic and naturally occurring antioxidants, namely various tocopherols, tocopherol acetate and phytosterol fractions, phenolic compounds like quercetin, oryzanol, ferulic acid, gallates, BHT, BHA and other compounds like ascorbic acid 6-palmitate and squalene were added to refined sunflower and rape seed oil, and their oxidative stability at elevated temperature (OSET values determined. Both linoleic and oleic rich oils gave comparable results for the activity of the various compounds. alpha-tocopherol, tocopherol esters and BHA had low effects on oil stability at frying temperature, while ascorbyl palmitate and some phytosterol fractions were found to have the most stabilizing activity under frying conditions.

  17. Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.

    Science.gov (United States)

    Maneesh Kumar, M; Faiza, Sheema; Debnath, Sukumar; Nasirullah

    2017-10-01

    The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference ( p  < 0.05).

  18. Challenge models for RTFS in rainbow trout fry (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Henriksen, Maya Maria Mihályi; Madsen, Lone; Dalsgaard, Inger

    2011-01-01

    forms of stress have shown to be reproducible. Bath challenge is more appropriate for vaccine testing, since natural transmission of infection is imitated and is also more suitable due to the small size of the fry. A bath-model using H2O2 as a stressor is currently being tested on 1.4g rainbow trout fry...... in four experimental groups: 1) no H2O2/no bath infection, 2) H2O2/no bath infection, 3) no H2O2/ bath infection and 4) H2O2/ bath infection. Mortality will be evaluated over approximately 25 days. The project is currently in its preliminary phase and presently focused on development of a model...

  19. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

    Directory of Open Access Journals (Sweden)

    Azizah Abdul Hamid

    2014-07-01

    Full Text Available Changes in antioxidant properties and degradation of bioactives in palm oil (PO and rice bran oil (RBO during deep-frying were investigated. The alpha (α-tocopherol, gamma (γ-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05, while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05 with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying.

  20. Fried frailty phenotype assessment components as applied to geriatric inpatients

    Directory of Open Access Journals (Sweden)

    Bieniek J

    2016-04-01

    Full Text Available Joanna Bieniek, Krzysztof Wilczynski, Jan Szewieczek Department of Geriatrics, School of Health Sciences in Katowice, Medical University of Silesia, Katowice, Poland Background: Management of geriatric patients would be simplified if a universally accepted definition of frailty for clinical use was defined. Among definitions of frailty, Fried frailty phenotype criteria constitute a common reference frame for many geriatric studies. However, this reference frame has been tested primarily in elderly patients presenting with relatively good health status. Objective: The aim of this article was to assess the usefulness and limitations of Fried frailty phenotype criteria in geriatric inpatients, characterized by comorbidity and functional impairments, and to estimate the frailty phenotype prevalence in this group. Patients and methods: Five hundred consecutive patients of the university hospital subacute geriatric ward, aged 79.0±8.4 years (67% women and 33% men, participated in this cross-sectional study. Comprehensive geriatric assessment and Fried frailty phenotype component evaluation were performed in all patients. Results: Multimorbidity (6.0±2.8 diseases characterized our study group, with a wide range of clinical conditions and functional states (Barthel Index of Activities of Daily Living 72.2±28.2 and Mini-Mental State Examination 23.6±7.1 scores. All five Fried frailty components were assessed in 65% of patients (95% confidence interval [CI] =60.8–69.2 (diagnostic group. One or more components were not feasible to be assessed in 35% of the remaining patients (nondiagnostic group because of lack of past patient’s body mass control and/or cognitive or physical impairment. Patients from the nondiagnostic group, as compared to patients from the diagnostic group, presented with more advanced age, higher prevalence of dementia, lower prevalence of hypertension, lower systolic and diastolic blood pressure, body mass index, Mini

  1. Aladağlar da Bitki Formasyonları ve Dağılışları

    OpenAIRE

    ÜNALDI, Ülkü ESER; TOROĞLU, Emin

    2007-01-01

    Bulunduğu konum itibariyle Türkiye\\'de yetişme şartlarının bitki gelişimine ve çeşitliliğine uygun koşullar taşıdığı yerlerden biri de Aladağlar\\'dır. Nitekim dağda orman, çalı ve ot formasyonları yer almaktadır. Orman formasyonu kuru ormanlar ve yarı nemli ormanlar olmak üzere ikiye ayrılmaktadır. Kuru ormanlar güney yamaçta 250-1300mler, kuzey yamaçta 1400–2400 mler arasında uzanmaktadır. Kuru ormanların hakim elemanları güney yamaçlarda kızılçam, kuzey yamaçlarda i...

  2. Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

    Science.gov (United States)

    Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

    2016-05-01

    This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Corn content of French fry oil from national chain vs. small business restaurants

    OpenAIRE

    Jahren, A. Hope; Schubert, Brian A.

    2010-01-01

    Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger Kin...

  4. [Processing and characterization of fried beans varieties Pinto 114, Suave 85 and Tórtola Inia].

    Science.gov (United States)

    Hurtado, M L; Escobar, B; Estévez, A M

    2001-06-01

    The objective of this study was develop a snack product based on fried beans. For this purpose, three bean varieties were used: Pinto 114, Suave 85 and Tórtola Inia. The beans were treated with two soaking solutions, EDTA disodium salt and a mixture of NaOH/water, to determine if they had some effect on the product's final quality. On the other hand, before the beans were fried, some grains were given thermal treatment (blanched), leaving the other ones without this process (raw); this also had an effect on the final quality of the fried beans. Physical, chemical and sensory characteristics of the final fried products were determined. For three beans varieties, the blanched products had higher water content, higher oil absorption, lower protein content and larger water activity. The soaking solutions had no effect on the quality of manufactured products. The sensory analysis determined that the best treatment for Pinto 114 and Tórtola Inia was NaOH/water-raw grain, and EDTA raw grain for Suave 85.

  5. Behavioural response of pink salmon Fry Oncorhynchus gorbuscha to fresh, weathered, and dispersed crude oil

    International Nuclear Information System (INIS)

    Moles, A.

    2009-01-01

    Very little is known about fish behaviour in relation to oil spill contamination. In this study, out-migrant pink salmon fry Oncorhynchus gorbuscha were subjected to varying concentrations of oil and sea water solutions, or uncontaminated sea water at a temperature of 7 degrees C. Fresh oil, artificially weathered oil, and dispersed oil samples were used. Twenty trials were run for concentrations of 48 aromatic and 30alkane hydrocarbons. The number of minutes spent in the uncontaminated water was significantly higher than sample areas. Fry avoided water-accommodated mixtures of Alaska North Slope crude oil in sea water at concentrations of 960 mg/L total aromatic hydrocarbon fresh oil and 873 mg/L total aromatic hydrocarbon dispersed oil. Concentrations corresponded to 75 per cent and 68 per cent of the median lethal concentration level. However, the fry did not avoid the weathered oil, which indicated that the fry may be sensitive to monoaromatic hydrocarbon components in the oil. It was concluded that oil pollution may alter pink salmon migration behaviour. 28 refs., 1 tab., 2 figs

  6. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.

    Science.gov (United States)

    Zotos, Anastasios; Kotaras, Akylas; Mikras, Emmanouil

    2013-02-01

    Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

  7. Nõmme maja "Kergus" : Kerese tn., Tallinn / Ülar Mark, Kalle Komissarov

    Index Scriptorium Estoniae

    Mark, Ülar

    1999-01-01

    Kahekorruselise, tänavapoolse pika umbse seinaga eramu projekteeris Arhitektuuribüroo Mark & Tamm, arhitekt Ülar Mark, kaasautor Kalle Komissarov. Konstruktiivne osa: Randväli & Karema Inseneribüroo. Projekt 1997, hoone valmis 1999. Eramu tähenduse ümbermõtestamisest. 13 illustratsiooni: korruste plaanid, välisvaated, sisevaade.Mark & Tamm (arhitektibüroo)

  8. Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids.

    Science.gov (United States)

    Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

    2017-06-28

    The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered " trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

  9. Effect of carvacrol on the oxidative stability of palm oil during frying

    Directory of Open Access Journals (Sweden)

    İnanç, T.

    2014-12-01

    Full Text Available Fats and oils deteriorate physically and chemically at frying temperatures due to several reasons. The objective of this study was to assess the effect of carvacrol on the oxidative stability of palm oil during a repeated frying process. Potatoes were serially fried in carvacrol-added palm oil, BHT-added palm oil and a control oil (without any antioxidants. After each tenth frying cycle, several chemical analyses were carried out on collected samples to evaluate deterioration in the oils. The free fatty acid, para-anisidine, iodine, and total polar component values of the fresh oil were 0.080, 2.85, 57.1 and 7.5, respectively. These values changed to 0.165, 11.80, 46.7, 11.0, respectively for the control oil; 0.151, 11.28, 49.2 and 10.5 for BHT-added oil; 0.140, 7.19, 51.7, 10.0 for carvacrol-added oil after 40 frying cycles. The results revealed that the use of carvacrol could significantly improve the oxidative stability of palm oil when compared to the control samples. This effect was also comparable to BHT. Using carvacrol in frying oil slowed down the rate of the formation of conjugated dienes and trienes compared to the oil with BHT and the control. The frying process significantly changed the viscosity of the oil samples.Las grasas y aceites se deterioran física y químicamente a las temperaturas de fritura debido a diferentes razones. El objetivo de este estudio fue evaluar el efecto del carvacrol en la estabilidad oxidativa del aceite de palma durante el proceso de fritura repetida. Se sometió a fritura repetida patatas en el aceite de palma con carvacrol agregado, en aceite de palma con BHT agregado y en aceite control (sin antioxidante. Después de cada décimo ciclo de fritura, se realizaron diferentes análisis sobre las muestras recogidas para evaluar el deterioro de los aceites. Ácidos grasos libre, para-anisidina, índice de yodo y componentes polares totales del aceite fresco fueron: 0,080, 2,85, 57,1 y 7,5, respectivamente

  10. Fri os fra dårlig ledelse

    DEFF Research Database (Denmark)

    Mac, Anita

    på arbejdspladserne. Fri os fra dårlig ledelse går i dybden med sammenhængen mellem stress, manglende trivsel og dårlig ledelse set ud fra et medarbejderperspektiv. Bogen giver svar på, hvad dårlig ledelse er, og hvordan fænomenet påvirker den enkelte medarbejder såvel som det generelle miljø på...

  11. Balti riikide vabadus ei ohusta Venemaad / Daniel Fried

    Index Scriptorium Estoniae

    Fried, Daniel, 1952-

    2007-01-01

    Ilmunud ka: The Baltic Times, 21. juuni 2007, lk. 15. Ameerika Ühendriikide asevälisminister Euroopa ja Euraasia asjus Daniel Fried Balti riikide tunnustamisest, vabadusest ja suveräänsusest. Venemaa huvides on olla ümbritsetud rahulikest ja jõukatest demokraatiatest, ähvardustele ja sanktsioonidele ei tohi jätta ruumi

  12. Single-loop renormalizations and properties of radiative corrections in the Fried-Yennie gauge

    International Nuclear Information System (INIS)

    Karshenboim, S.G.; Shelyuto, V.A.; Eides, M.I.

    1988-01-01

    Single-loop radiative corrections are studied in the Fried-Yennie gauge. It is shown that in this gauge the usual subtraction procedure on the mass shell does not require introduction of an infrared photon mass. The behavior of the diagrams containing radiative corrections near the mass shell is investigated, and it is shown that in the Fried-Yennie gauge this behavior is softer than in any other gauge and softer than the behavior of the corresponding graphs without radiative corrections

  13. Comparison of physical workload in four Gari -frying working ...

    African Journals Online (AJOL)

    All physical labour requires physical exertion which indicates the level of physical workload involved. This paper examines the energy expenditure in four working postures of gari-frying (garification) workers in southwestern Nigeria. The postures include sitting-beside (SB), sitting-in-front (SF), ...

  14. Fish protein hydrolysates: application in deep-fried food and food safety analysis.

    Science.gov (United States)

    He, Shan; Franco, Christopher; Zhang, Wei

    2015-01-01

    Four different processes (enzymatic, microwave-intensified enzymatic, chemical, and microwave-intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil-binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave-intensified chemical process produced the FPH with low oil-binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave-intensified enzymatic process produced FPH with the highest oil-binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep-fried battered fish and deep-fried fish cakes. The fat uptake of deep-fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep-fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH. © 2015 Institute of Food Technologists®

  15. Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger.

    Science.gov (United States)

    Li, Yuxin; Hong, Yan; Han, Yanquan; Wang, Yongzhong; Xia, Lunzhu

    2016-02-01

    Ginger (Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is also an important Traditional Chinese medicine (TCM). Different processing methods can produce different processed gingers with dissimilar chemical constituents and pharmacological activities. In this study, an ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry (UPLC/QTOF-MS) was applied to identify the complicated components from fresh, dried, stir-frying and carbonized ginger extracts. All of the 27 compounds were identified from four kinds of ginger samples (fresh, dried, stir-frying and carbonized ginger). Five main constituents (zingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol) in these four kinds of ginger sample extracts were simultaneously determined by UPLC-PDA. Meanwhile, the antioxidant effect of fresh, dried, stir-frying and carbonized gingers were evaluated by three assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP)). The results demonstrated that antioxidant activity of dried ginger was the highest, for its phenolic contents are 5.2-, 1.1- and 2.4-fold higher than that of fresh, stir-frying and carbonized ginger, respectively, the antioxidant activities' results indicated a similar tendency with phenolic contents: dried ginger>stir-frying ginger>fresh ginger>carbonized ginger. The processing contributed to the decreased concentration of gingerols and the increased levels of shogaols, which reducing the antioxidant effects in pace with processing. This study elucidated the relationship of the heating process with the constituents and antioxidant activity, and provided a guide for choosing different kinds of ginger samples on clinical application. Copyright © 2016 Elsevier B.V. All rights reserved.

  16. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.

    Science.gov (United States)

    Velasco, Joaquín; Marmesat, Susana; Bordeaux, Olivier; Márquez-Ruiz, Gloria; Dobarganes, Carmen

    2004-07-14

    The formation and evolution of monoepoxy fatty acids, arising from oleic and linoleic acids, were investigated in olive oil and conventional sunflower oil, representatives of monounsaturated and polyunsaturated oils, respectively, during thermoxidation at 180 degrees C for 5, 10, and 15 h. Six monoepoxy fatty acids, cis-9,10- and trans-9,10-epoxystearate, arising from oleic acid, and cis-9,10-, trans-9,10-, cis-12,13-, and trans-12,13-epoxyoleate, arising from linoleic acid, were analyzed by gas chromatography after oil derivatization to fatty acid methyl esters. Considerable amounts, ranging from 4.29 to 14.24 mg/g of oil in olive oil and from 5.10 to 9.44 mg/g of oil in sunflower oil, were found after the heating periods assayed. Results showed that the monoepoxides quantitated constituted a major group among the oxidized fatty acid monomers formed at high temperature. For similar levels of degradation, higher contents of the monoepoxides were found in olive oil than in sunflower oil. Ten used frying oils from restaurants and fried-food outlets in Spain were analyzed to determine the contents of the monoepoxides in real frying oil samples. Levels ranged from 3.37 to 14.42 mg/g of oil. Results show that, for similar degradation levels, the monoepoxides were more abundant in the monounsaturated oils than in the polyunsaturated oils.

  17. CARBOHYDRATES IN VARIETIES OF STORED POTATOES AND INFLUENCE OF STORAGE ON QUALITY OF FRIED PRODUCTS

    Directory of Open Access Journals (Sweden)

    Ján Mareček

    2013-02-01

    Full Text Available The research presented in this work deals with the issue of changes in carbohydrate representation of potato tubers at 11 varieties due to their storage. Time of storage effect on starch and reducing sugars content was examined. The lowest reducing sugar content was observed at the end of the storage at the variety of Markies (0.15%. Sensory quality of the fried potato chips and French fries was assessed by the international system (Colour cards for quality evaluation of potato chips. Best varieties, that showed (even after 6 months of storage the highest sensory assessment at French fries (9, were Agria and Vladan. In case of potato chips the highest rating was 7 points (Laura, Mark, Vladan after the storage time.

  18. Aerosol Production from Charbroiled and Wet-Fried Meats

    Science.gov (United States)

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

    2012-12-01

    Previous work in our laboratory focused on the chemical and optical characterization of aerosols produced during the dry-frying of different meat samples. This method yielded a complex ensemble of particles composed of water and long-chain fatty acids with the latter dominated by oleic, stearic, and palmitic acids. The present study examines how wet-frying and charbroiling cooking methods affect the physical and chemical properties of their derived aerosols. Samples of ground beef, salmon, chicken, and pork were subject to both cooking methods in the laboratory, with their respective aerosols swept into a laminar flow cell where they were optically analyzed in the mid-infrared and collected through a gas chromatography probe for chemical characterization. This presentation will compare and contrast the nature of the aerosols generated in each cooking method, particularly those produced during charbroiling which exposes the samples, and their drippings, to significantly higher temperatures. Characterization of such cooking-related aerosols is important because of the potential impact of these particles on air quality, particularly in urban areas.

  19. Fries rearrangement of naphthyl benzoates; Ansoku kosan naphthyl no fries ten`i

    Energy Technology Data Exchange (ETDEWEB)

    Yamamoto, J.; Haraguchi, Y.; Iwaki, T.; Yamana, Sasaki, H. [Tottori University, Tottori (Japan). Faculty of Engineering

    1996-10-10

    When 1-naphthyl benzoate (1{alpha}) was boiled with anhydrous aluminum chloride (AlCl3) in chlorobenzene, 2-benzoyl-l-naphthol(2) and 4-benzoyl-l-naphthol(3) were obtained as the rearrangement products. A product 1-benzoyl-2-naphthol (4) was given from 2-naphthyl benzoate (1{beta}) under the same reaction conditions. It seems that 2 and 3 are formed via intramolecular pathway from 1{alpha}. Other ester 1{beta} may proceed via both inter- and intramolecular pathways to give 4. Retro-Fries rearrangement of 2 and 3 to 1{alpha} took place in the presence of AlCl3 in boiling chlorobenzene. The compound 4 `however` was almost recovered the reaction of 4 with AlCl3 in chlorobenzene at refluxed temperature. 25 refs., 3 figs., 1 tab.

  20. A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment.

    Science.gov (United States)

    Chen, Ming-Jen; Hsu, Hui-Tsung; Lin, Cheng-Li; Ju, Wei-Yuan

    2012-10-01

    Human exposure to acrylamide (AA) through consumption of French fries and other foods has been recognized as a potential health concern. Here, we used a statistical non-linear regression model, based on the two most influential factors, cooking temperature and time, to estimate AA concentrations in French fries. The R(2) of the predictive model is 0.83, suggesting the developed model was significant and valid. Based on French fry intake survey data conducted in this study and eight frying temperature-time schemes which can produce tasty and visually appealing French fries, the Monte Carlo simulation results showed that if AA concentration is higher than 168 ppb, the estimated cancer risk for adolescents aged 13-18 years in Taichung City would be already higher than the target excess lifetime cancer risk (ELCR), and that by taking into account this limited life span only. In order to reduce the cancer risk associated with AA intake, the AA levels in French fries might have to be reduced even further if the epidemiological observations are valid. Our mathematical model can serve as basis for further investigations on ELCR including different life stages and behavior and population groups. Copyright © 2012 Elsevier Ltd. All rights reserved.

  1. Effect of fish and oil nature on frying process and nutritional product quality

    OpenAIRE

    Ansorena, D. (Diana); Guembe, A. (Ainhoa); Mendizabal, T. (Tatiana); Astiasarán, I. (Iciar)

    2010-01-01

    The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the fatty fish. Extra virgin olive oil led to a higher fat absorption rate than sunflower oil in both fish...

  2. The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

    Science.gov (United States)

    Swastawati, F.

    2018-03-01

    Food processing using high temperatures can cause changes in pigment color and chemical characteristics in food stuffs, including prawn. The aim of this research was to evaluate the changes in pigment and chemical characteristics of tiger prawn caused by boiling, smoking and frying. Ten kg of tiger prawn was boiled, smoked and fried at the temperature of ± 100 °C for ± 10 min. The results showed that boiling, smoking and frying gave a significant effect (P < 0.05) on the astaxanthin pigment, pH, moisture, protein, salt content, Aw and color. The content of astaxanthin pigments in fresh prawn, boiled prawn, smoked prawn and fried prawn was: 132.79 ± 1.5 μg·g-1 82.89 ± 0.92 μg·g-1 78.28 ± 0.1 μg·g-1 and 91.35 ± 2.59 μg·g-1, respectively. The value of °Hue on fresh prawn, boiled prawn, smoked prawn and fried prawn was: 87.85° 52.5° 55.94° and 53.98°. The tiger prawn processed by the smoking method has preferable by panelist rather than processed by boiling and frying.

  3. Electron Attenuation Measurement using Cosmic Ray Muons at the MicroBooNE LArTPC

    Energy Technology Data Exchange (ETDEWEB)

    Meddage, Varuna [Kansas State U., Manhattan

    2017-10-01

    The MicroBooNE experiment at Fermilab uses liquid argon time projection chamber (LArTPC) technology to study neutrino interactions in argon. A fundamental requirement for LArTPCs is to achieve and maintain a low level of electronegative contaminants in the liquid to minimize the capture of drifting ionization electrons. The attenuation time for the drifting electrons should be long compared to the maximum drift time, so that the signals from particle tracks that generate ionization electrons with long drift paths can be detected efficiently. In this talk we present MicroBooNE measurement of electron attenuation using cosmic ray muons. The result yields a minimum electron 1/e lifetime of 18 ms under typical operating conditions, which is long compared to the maximum drift time of 2.3 ms.

  4. Alterations of palm oil (Elaeis guineensis in the continuous industrial par frying of breaded chicken snacks

    Directory of Open Access Journals (Sweden)

    Débora Rezende Ferreira

    2014-03-01

    Full Text Available The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks were evaluated using a pseudo first-order kinetic model. The acidity index, refractive index, concentration of polar compounds, viscosity, color, and absorbance (232 and 268 nm of 238 samples of the frying oil collected during 26 days of production were analyzed. For all of the analyses, the results of the oil were below the limits recommended for oil disposal, indicating that the processing conditions were safe and that under these experimental conditions the oil remained suitable for frying. The linear regressions were significant for refractive index, content of polar compounds, and lightness (L*. The content of polar compounds was determined using a cooking oil tester, and it had the best fit to the proposed model and can be used as an effective index for monitoring palm oil during the continuous par frying of breaded chicken snacks. The high turnover rate of the oil was important for maintaining the oil in good running conditions.

  5. PERUMUSAN STRATEGI PEMASARAN FRY COUNTER DENGAN PENDEKATAN MODEL AIDA

    Directory of Open Access Journals (Sweden)

    Andi Oktoriyana

    2014-05-01

    Full Text Available This research examined factors which are mentioned in various literatures that have influence on AIDA models to buy fry counter which are attention, interest, and desire. The model also influenced by perceived attributes, personal characteristics, and external factors. Furthermore, the analysis result become a basic for formulating the marketing strategy of fry counter as an innovative product. Analysis was carried out using Structural Equation Modeling. The data for this study were collected from 152 respondents who were fish farmers located in Sukabumi Regency, West Java Province. This research found that external and internal factors influenced positively perceived attributes faktors. The external and perceived attributes factors also influenced positively attention factor. The external factor had negative influence but internal and attention factors had positive influence on consumer’s interest. Perceived attributes and interest factors influenced positively desire factor. Managerial implications is elaborated in the discussion.

  6. Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

    Directory of Open Access Journals (Sweden)

    Masson, L.

    1999-12-01

    Full Text Available The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile, before the recent Chilean legislation became official. 96 % of the samples corresponded to polyunsaturated vegetable oils, 76 % had more than 2 % linolenic acid and 23 % of total samples contained more than 25 % of polar compounds. To predict the percentage of polar compounds, equations were developed: for soybean oil and mix soybean oil-canola the equation included viscosity or conjugated dienoic acids, while for sunflower oil viscosity and free fatty acids were considered. Sunflower oil, presented a different pattern of the altered groups that comprise the fraction of polar compounds, as compared with soybean and mix soybean-canola oils, these latter two showing significantly higher thermoxidative degradation. Among the diagnostic tests assayed, Oxifrit is recommended as a quick test for practical deterioration control.

    El objetivo de este trabajo fue conocer el deterioro de la materia grasa empleada en el proceso de fritura de patatas tipo «french fries» en el sector de restaurantes y pequeños establecimientos en Santiago (Chile antes de que la reciente legislación chilena fuera oficial. El 96 % de las muestras correspondió a aceites vegetales poliinsaturados, el 76 % contenían más de un 2 % de ácido linolénico y el 23 % del total de las muestras presentó más del 25 % de compuestos polares. Para predecir el porcentaje de compuestos polares, se desarrollaron ecuaciones que para el aceite de soja y mezcla soja-canola, incluyeron la viscosidad o los dienos conjugados, mientras que para el aceite de girasol se consideró la viscosidad y los ácidos grasos libres. El aceite de girasol mostró una distribución diferente de las especies alteradas que conforman la fracción de compuestos polares, en comparación al aceite de soja y mezcla soja

  7. Histogramming in the LATOME-firmware for the Phase-1 upgrade of the ATLAS LAr calorimeter readout

    Energy Technology Data Exchange (ETDEWEB)

    Horn, Philipp; Hentges, Rainer; Straessner, Arno [Institut fuer Kern- und Teilchenphysik, Dresden (Germany)

    2016-07-01

    Due to the increased luminosity and the higher effective event rate after the phase 1 upgrade the ATLAS LAr detector needs new trigger electronics. The so-called LATOME-Board was designed as a LAr Digital Processing Blade (LPDB) to reconstruct the energy deposited by the particles and is an important part of the read out system. A prototype has already been build and the firmware for the on-board FPGA is under development. The insertion of a histogram-builder in this device gives the unique opportunity to look at untriggered data. This talk provides an insight in the LATOME-firmware and shows the different possibilities to implement the histogram-builder.

  8. Environmental Profile of the Swiss Supply Chain for French Fries: Effects of Food Loss Reduction, Loss Treatments and Process Modifications

    Directory of Open Access Journals (Sweden)

    Patrik Mouron

    2016-11-01

    Full Text Available The production of food is responsible for major environmental impacts. Bearing this in mind, it is even worse when food is lost rather than consumed. In Switzerland, 46% of all processing potatoes and 53% of all fresh potatoes are lost on their way from field to fork. Our study therefore compares the environmental impacts of losses of fresh potatoes with those of French fries. With the aid of a Life Cycle Assessment, we assessed the impact categories “demand for nonrenewable energy resources”, “global warming potential”, “human toxicity”, “terrestrial ecotoxicity” and “aquatic ecotoxicity”. Our results show that 1 kg of potatoes consumed as French fries causes 3–5 times more environmental impacts than the same quantity of fresh potatoes, but also that the proportion of impacts relating to losses is considerably lower for French fries (5%–10% vs. 23%–39%. The great majority of processing potato losses occur before the resource-intensive, emission-rich frying processes and therefore the environmental “backpack” carried by each lost potato is still relatively small. Nonetheless, appropriate loss treatment can substantially reduce the environmental impact of potato losses. In the case of French fries, the frying processes and frying oil are the main “hot spots” of environmental impacts, accounting for a considerably higher proportion of damage than potato losses; it is therefore also useful to look at these processes.

  9. Food additives reducing volatility of antioxidants at frying temperature

    Science.gov (United States)

    At frying temperature, antioxidants are lost not only by reaction with radicals formed by oil oxidation, but also by decomposition and evaporation before they are able to exert antioxidant activity. In this study it was hypothesized that an additive that can bind or interact with an antioxidant coul...

  10. Acrylamide content and color development in fried potato strips

    DEFF Research Database (Denmark)

    Pedreschi, F.; Kaack, K.; Granby, Kit

    2006-01-01

    values for the three temperatures tested). Acrylamide formation decreased dramatically as the frying temperature decreased from 190 to 150 degrees C for all the pre-treatments tested. Color represented by the parameters L* and a* showed high correlations (r(2) of 0.79 and 0.83, respectively) with French...

  11. Color and chemical properties of oil used for deep frying on a large scale.

    Science.gov (United States)

    Totani, Nagao; Tateishi, Sayuri; Chiue, Hiroko; Mori, Terutosi

    2012-01-01

    Acid value (AV), polar compound content (PC), carbonyl value (CV) and Gardner color of oil used for deep-frying in kitchens at a supermarket, lunch chain store, restaurant, eating house, and hospital were analyzed. All AVs obtained but one (3.38) were within the limit set by the Food Sanitation Act of Japan (AV ≤ 3, peroxide value ≤ 30). However, some oil samples had a PC over 25%, which is beyond the limit legislated by some European countries. When the relation between the Gardner color and the AV, PC, or CV of the oil was investigated, well correlated logarithmic regression curves were obtained from the oil of all kitchens except the hospital kitchen. However, the use of lard-containing canola oil without oil replenishment in the eating house increased color values rapidly. All of the values obtained from pure vegetable oil used almost daily were plotted on a graph. It was found that kitchen-by-kitchen differences in fryer, vegetable oil, frying temperature, heating time, and amounts and kinds of foods fried did not influence the relation between Gardner color value versus AV, PC or CV. In conclusion, frying vegetable oil used in large-scale kitchens without official inspection can be better controlled with Gardner color determination by the operators and administrators. This would improve the quality of the oil ingested by facility patrons.

  12. PECULIARITIES OF THE TRANSITION OF EARLY STURGEON (ACIPENSERIDAE FRY TO ARTIFICIAL FORMULATED FEEDS IN RAS (A REVIEW

    Directory of Open Access Journals (Sweden)

    M. Simon

    2016-03-01

    Full Text Available Purpose. To review scientific sources on the morphological and ecophysiological peculiarities of the transition of early sturgeon fry (Acipenseridae to artificial formulated feeds. To summarize the biotechnological fundamentals of the use of artificial formulated feeds in the conditions of recirculating aquaculture systems (RAS. Findings. The transition of early sturgeon fry to artificial formulated feeds is one of the most difficult stages of their rearing, even under controlled conditions of RAS. The review contains the description of the peculiarities of sturgeon embryogenesis, their behavior and morpho-physiological changes at this stage of their development. It contains main requirements for the rearing of sturgeon larvae in RAS. We showed that the ultimate refuse from natural (live or frozen forage organisms is not advisable; the optimum is their combination with artificial feeds with gradual predominance of the latters. We provided the schemes of their feeding based on the combination of natural and artificial feeds. We reviewed the most common biologically active supplements, which contributed to better feed digestion during the periods of the transition to exogenous feeding. We highlighted the effect of feeding with brine shrimp nauplii enriched with polyunsaturated fatty acids on the growth and development of early sturgeon fry. Practical value. The array of the summarized information will be important for scientists who study the peculiarities of the transition of early sturgeon fry to artificial formulated feeds in RAS. The data on the biotechnologies of rational feeding of early sturgeon fry in RAS in this period are important in the conditions of continuous search for the most effective replacement of live forage organisms and reduction of fish fry mortality in postembryogenesis.

  13. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

    Science.gov (United States)

    Ben Hammouda, Ibtissem; Triki, Mehdi; Matthäus, Bertrand; Bouaziz, Mohamed

    2018-04-04

    The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

  14. Lichenised and Lichenicolous Fungi of Aladağlar National Park (Niğde, Kayseri and Adana Provinces) in Turkey

    OpenAIRE

    HALICI, Mehmet Gökhan; AKSOY, Ahmet

    2014-01-01

    Three hundred and two lichenised fungi taxa belonging to 90 genera and 45 lichenicolous fungi taxa belonging to 24 genera are reported from Aladağlar National Park. Of these, 290 lichenised fungi taxa and 21 lichenicolous fungi taxa are reported for the first time from Aladağlar National Park. Nine species of lichenised fungi, namely Arthopyrenia fraxini A.Massal., Aspicilia obscurata (Fr.) Arnold, Cephalophysis leucospila (Anzi) H.Kilias & Scheid., Chaenotheca ferruginea (Turner ex S...

  15. Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

    Science.gov (United States)

    Khazaei, Naimeh; Esmaiili, Mohsen; Emam-Djomeh, Zahra

    2016-02-10

    The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake.

    Science.gov (United States)

    Apea-Bah, Franklin B; Serem, June C; Bester, Megan J; Duodu, Kwaku G

    2017-12-15

    Koose, a West African delicacy, is a side dish prepared by deep frying thick cowpea paste. The current research determined the effect of deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic composition and antioxidant properties. Four cowpea cultivars comprising two reddish-brown, a brownish-cream and cream phenotypes were used. Liquid chromatography-mass spectrometry was used to determine phenolic composition of the samples. TPC was determined using Folin-Ciocalteu method while radical scavenging capacities were by Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity and nitric oxide scavenging assays. The phenolic acids identified included benzoic and cinnamic acid derivatives. The predominant flavonoid classes were flavan-3-ols and flavonols. Deep-fat frying of the cowpea pastes decreased their TPC, radical scavenging capacities and total quantified flavonoids. The koose inhibited radical-induced oxidative cellular and DNA damage. It is concluded that koose is a potential functional food that can contribute to alleviating radical-induced oxidative stress. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Elaboration process, chemical and sensory analyses of fried-salted soybean

    Directory of Open Access Journals (Sweden)

    Gayol, María F.

    2010-09-01

    Full Text Available The purpose of this work was to develop an elaboration process of fried-salted soybean and to determine the chemical composition, consumer acceptance and sensory description of the product. Different fried-salted soybean products were obtained under different temperature and time conditions by maceration in water, roasting and frying. Four of the best products were selected and evaluated by consumers (overall, color and texture acceptances: FSS1, FSS2, FSS3 and FSS4. The product with the highest consumer acceptance (7 = “like moderately” in a hedonic scale of 9 points was the one obtained by maceration at 100°C during 10 min and fried at 170°C for 5 min (FSS3. Proximate and fatty acid composition along with sensory attribute intensity ratings from descriptive analyses were determined on the fried-salted soybean with the highest consumer acceptance (FSS3. Proximate and fatty acid composition were also determined in raw soybeans. FSS3 had lower percentages of moisture and proteins, and higher lipids and carbohydrates than raw soybean. The use of sunflower oil in the frying process improved the fatty acid composition of the soybean product. Sensory attributes from descriptive analyses that were detected in high intensity ratings for the product were roasted, salty, crunchiness, hardness, brown color and gloss. This product is neither commonly consumed nor easily available in markets. It could be promoted to be consumed as a snack because of its high nutritional and sensory quality.

    El propósito de este trabajo fue desarrollar un proceso de elaboración de soja frita salada, determinar la composición química, la aceptabilidad por consumidores y la descripción sensorial del producto. Diferentes productos de soja frita salada fueron obtenidos bajo diferentes condiciones de temperatura y tiempo de: maceración, tostado y fritura. Los consumidores evaluaron y seleccionaron los cuatro mejores productos, los que presentaron mayor aceptaci

  18. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.

    Science.gov (United States)

    Gates, R A; Pensabene, J W; Fiddler, W

    1984-01-01

    The recently developed Eastern Regional Research Center ( ERRC ) dry column chromatographic procedure for determining N-nitrosopyrrolidine (NPYR) in fried cure-pumped bacon was evaluated for its applicability to fried dry-cured bacon. The method was then compared with 2 established procedures for volatile nitrosamine analysis in cured meat products: the multidetection thermal energy analyzer (MD) method and the mineral oil distillation (MOD) screening procedure. No significant difference (P less than 0.05) in NPYR values was found between the ERRC and MD procedures, but significant differences were found between the ERRC and MOD procedures and between the MOD and MD procedures. No artifactual nitrosamine formation was found in the ERRC procedure, but significant amounts were found in samples analyzed by the MOD procedure. The ERRC method was demonstrated to be rugged and very rapid. It is proposed that the ERRC method replace the MOD method as the official screening procedure for NPYR in fried bacon.

  19. High-Fat Diet Augments VPAC1 Receptor-Mediated PACAP Action on the Liver, Inducing LAR Expression and Insulin Resistance

    Directory of Open Access Journals (Sweden)

    Masanori Nakata

    2016-01-01

    Full Text Available Pituitary adenylate cyclase-activating polypeptide (PACAP acts on multiple processes of glucose and energy metabolism. PACAP potentiates insulin action in adipocytes and insulin release from pancreatic β-cells, thereby enhancing glucose tolerance. Contrary to these effects at organ levels, PACAP null mice exhibit hypersensitivity to insulin. However, this apparent discrepancy remains to be solved. We aimed to clarify the mechanism underlying the antidiabetic phenotype of PACAP null mice. Feeding with high-fat diet (HFD impaired insulin sensitivity and glucose tolerance in wild type mice, whereas these changes were prevented in PACAP null mice. HFD also impaired insulin-induced Akt phosphorylation in the liver in wild type mice, but not in PACAP null mice. Using GeneFishing method, HFD increased the leukocyte common antigen-related (LAR protein tyrosine phosphatase in the liver in wild type mice. Silencing of LAR restored the insulin signaling in the liver of HFD mice. Moreover, the increased LAR expression by HFD was prevented in PACAP null mice. HFD increased the expression of VPAC1 receptor (VPAC1-R, one of three PACAP receptors, in the liver of wild type mice. These data indicate that PACAP-VPAC1-R signaling induces LAR expression and insulin resistance in the liver of HFD mice. Antagonism of VPAC1-R may prevent progression of HFD-induced insulin resistance in the liver, providing a novel antidiabetic strategy.

  20. Uneventful octreotide LAR therapy throughout three pregnancies, with favorable delivery and anthropometric measures for each newborn: a case report

    Directory of Open Access Journals (Sweden)

    Naccache Deeb

    2011-08-01

    Full Text Available Abstract Introduction The safety of octreotide use, in its short-acting preparation, in pregnancy is still unclear. This report provides the first documentation of uneventful octreotide LAR use during three pregnancies in a woman with bronchial carcinoid-associated adrenocorticotropic hormone-dependent Cushing's syndrome. Case presentation A 25-year-old Arabic woman presented to our emergency department with rapid onset of headache, flaring acne and hirsutism, facial puffiness, weight gain and paroxysmal myopathy, and paranoiac thoughts of rape and sexual intimidation. After undergoing surgical removal of a mass by left lower lung lobectomy, her residual lung disease medical therapy failed. Chronic octreotide LAR injections were initiated as indicated by a positive octreoscan. Follow-up revealed a long-lasting positive response to octreotide. Avidity of octreotide to somatostatin receptor sub-type 2 was later confirmed by a positive somatostatin receptor sub-type 2 in the resected tumor specimen. Against our instructions, the patient had three spontaneous pregnancies leading to delivery of three full-term healthy children while her octreotide LAR therapy continued. Conclusion This case adds more data supporting the potential for the safe use of octreotide and the feasibility of octreotide LAR use during pregnancy, making compliance with the patient's preference not to withdraw octreotide therapy as soon as her pregnancy is confirmed a thoughtful option.

  1. A CULPA É DA MULHER: O Anticristo, de Lars von Trier

    Directory of Open Access Journals (Sweden)

    João Nunes Silva

    2016-08-01

    Full Text Available RESUMO O Anticristo, filme de Lars von Trier, lançado em 2009, mostra o desespero de um casal ao perder seu único filho. Extremamente polêmico e repleto de referências bíblicas - a começar pelo título -, é um filme que choca pelo incessante desespero de uma mãe em luto que parece carregar o peso do mundo em sua condição de mulher. A proposta deste artigo é fazer uma análise deste filme iluminando a culpa cristã historicamente atribuída à mulher e seus desdobramentos imediatos, como o feminicídio.   PALAVRAS-CHAVE: Análise Fílmica; Cristianismo; Feminicídio; O Anticristo.   ABSTRACT Antichrist, film of Lars von Trier, released on 2009, shows the the despair of a couple to lose their only son. Extremely controversial and fraught with biblical references - beginning with the title -, it’s a film that shocked the unyielding despair a bereaved mother that seems to carry the weight of the world on his wife's condition. The purpose of this paper is to analyze of this film illuminating the christian guilt historically attributed to the woman and their immediate consequences, like the feminicide.   KEYWORDS: Filmic Analysis; Christianity; Feminicide; Antichrist.     RESUMEN Anticristo, pelicula de Lars von Trier, lanzada em 2009, muestra el desespero de una pareja cuando pierde su único hijo. Extremadamente polémica y llena de referencias bíblicas - empezando con el título -, es una película que sorprende al inquebrantable desesperación de una madre em luto que parece cargar el peso del mundo por ser mujer. El objetivo de este artículo es analizar esta película iluminando la culpa cristiana históricamente asignada a las mujeres y sus consecuencias inmediatas, como el feminicidio.   PALABRAS CLAVE: Análisis fílmica; Cristianismo; Feminicidio; Anticristo.

  2. Increasing the efficiency of photon collection in LArTPCs: the ARAPUCA light trap

    Science.gov (United States)

    Cancelo, G.; Cavanna, F.; Escobar, C. O.; Kemp, E.; Machado, A. A.; Para, A.; Segreto, E.; Totani, D.; Warner, D.

    2018-03-01

    The Liquid Argon Time Projection Chambers (LArTPCs) are a choice for the next generation of large neutrino detectors due to their optimal performance in particle tracking and calorimetry. The detection of Argon scintillation light plays a crucial role in the event reconstruction as well as the time reference for non-beam physics such as supernovae neutrino detection and baryon number violation studies. In this contribution, we present the current R&D work on the ARAPUCA (Argon R&D Advanced Program at UNICAMP), a light trap device to enhance Ar scintillation light collection and thus the overall performance of LArTPCs. The ARAPUCA working principle is based on a suitable combination of dichroic filters and wavelength shifters to achieve a high efficiency in light collection. We discuss the operational principles, the last results of laboratory tests and the application of the ARAPUCA as the alternative photon detection system in the protoDUNE detector.

  3. R&D Studies of the ATLAS LAr Calorimeter Readout Electronics for super-LHC

    CERN Document Server

    Chen, H

    2010-01-01

    The ATLAS Liquid Argon (LAr) calorimeters are high precision, high sensitivity and high granularity detectors, total about 180,000 signals are digitized and processed real-time on detector, to provide energy and time deposited in each detector element at every occurrence of the L1-trigger. A luminosity upgrade (x10) of the LHC will occur ~2017, the current readout electronics will have to be upgraded to sustain the higher radiation levels. A completely innovative readout scheme is being developed. The front-end readout will send out data continuously at each bunch crossing through high speed radiation resistant optical links, the data will be processed real-time with the possibility of implementing trigger algorithms. This article is an overview of the R&D activities and architectural studies the ATLAS LAr collaboration is developing: front-end analog and mixed-signal ASIC design, radiation resistance optical-links in SOS, high-speed back-end processing units based on FPGA architectures and power supply d...

  4. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

    Directory of Open Access Journals (Sweden)

    Hadeel Ali Ghazzawi

    2017-01-01

    Full Text Available The aim is to evaluate the effects of frying and roasting on nuts. Frying and roasting were performed according to the local Jordanian home-made cuisine, and the nuts under experiment were raw almonds, pine, cashew, and pistachio. Nuts samples were roasted at 110°C for 16 minutes and fried at 175°C for 2.5 minutes. The results show that both roasting and frying of nuts did not affect the flavonoids content except for roasted pistachios where significant rise of flavonoids content was detected. Total phenolic content showed no significant differences except for pine nuts in which it increased significantly in both roasting and frying. Oxidative stability, presented by 1,1-diphenyl-2-picryl-hydrazyl (DPPH, was significantly different in all nuts except for pistachio nuts that have shown no differences. Fatty acids profile, presented by saturated fatty acids (SFA, oleic acid (OL, and essential fatty acids (EFA, was affected significantly by roasting and frying, especially for SFA in almonds and pine nuts and α-linoleic acid (ALA contents of pine. In conclusion, the effects of roasting and frying on the aforementioned nuts species were positive for fatty acids profile and antioxidants activity.

  5. Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

    NARCIS (Netherlands)

    Gemert, L.J. van

    1996-01-01

    A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOSO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS).

  6. Fluid Flow Patterns During Production from Gas Hydrates in the Laboratory compared to Field Settings: LARS vs. Mallik

    Science.gov (United States)

    Strauch, B.; Heeschen, K. U.; Priegnitz, M.; Abendroth, S.; Spangenberg, E.; Thaler, J.; Schicks, J. M.

    2015-12-01

    The GFZ's LArge Reservoir Simulator LARS allows for the simulation of the 2008 Mallik gas hydrate production test and the comparison of fluid flow patterns and their driving forces. Do we see the gas flow pattern described for Mallik [Uddin, M. et al., J. Can. Petrol Tech, 50, 70-89, 2011] in a pilot scale test? If so, what are the driving forces? LARS has a network of temperature sensors and an electric resistivity tomography (ERT) enabling a good spatial resolution of gas hydrate occurrences, water and gas distribution, and changes in temperature in the sample. A gas flow meter and a water trap record fluid flow patterns and a backpressure valve has controlled the depressurization equivalent to the three pressure stages (7.0 - 5.0 - 4.2 MPa) applied in the Mallik field test. The environmental temperature (284 K) and confining pressure (13 MPa) have been constant. The depressurization induced immediate endothermic gas hydrate dissociation until re-establishment of the stability conditions by a consequent temperature decrease. Slight gas hydrate dissociation continued at the top and upper lateral border due to the constant heat input from the environment. Here transport pathways were short and permeability higher due to lower gas hydrate saturation. At pressures of 7.0 and 5.0 MPa the LARS tests showed high water flow rates and short irregular spikes of gas production. The gas flow patterns at 4.2 MPa and 3.0MPa resembled those of the Mallik test. In LARS the initial gas surges overlap with times of hydrate instability while water content and lengths of pathways had increased. Water production was at a minimum. A rapidly formed continuous gas phase caused the initial gas surges and only after gas hydrate dissociation decreased to a minimum the single gas bubbles get trapped before slowly coalescing again. In LARS, where pathways were short and no additional water was added, a transport of microbubbles is unlikely to cause a gas surge as suggested for Mallik.

  7. A space vehicle rotating with a uniform angu- lar velocity about a ...

    Indian Academy of Sciences (India)

    IAS Admin

    A space vehicle rotating with a uniform angu- lar velocity about a vertical axis fixed to it is falling freely vertically downwards, say, with its engine shut off. It carries two astronauts inside it. One astronaut throws a tiny tool towards the other astronaut. The motion of the tiny tool with reference to a rotating frame rigidly fixed.

  8. Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

    Science.gov (United States)

    Miyagi, Atsushi

    2017-09-01

    Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  9. Research and Development for a Free-Running Readout System for the ATLAS LAr Calorimeters at the High Luminosity LHC

    CERN Document Server

    AUTHOR|(SzGeCERN)758889; The ATLAS collaboration

    2016-01-01

    The ATLAS Liquid Argon (LAr) Calorimeters were designed and built to measure electromagnetic and hadronic energy in proton-proton collisions produced at the Large Hadron Collider (LHC) at centre-of-mass energies up to \\SI{14}{\\tera\\electronvolt} and instantaneous luminosities up to \\SI{d34}{\\per\\centi\\meter\\squared\\per\\second}. The High Luminosity LHC (HL-LHC) programme is now developed for up to 5-7 times the design luminosity, with the goal of accumulating an integrated luminosity of \\SI{3000}{\\per\\femto\\barn}. In the HL-LHC phase, the increased radiation levels require a replacement of the front-end (FE) electronics of the LAr Calorimeters. Furthermore, the ATLAS trigger system is foreseen to increase the trigger accept rate and the trigger latency which requires a larger data volume to be buffered. Therefore, the LAr Calorimeter read-out will be exchanged with a new FE and a high bandwidth back-end (BE) system for receiving data from all \

  10. Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

    Science.gov (United States)

    Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

    2003-08-27

    Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

  11. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.

    Science.gov (United States)

    Aladedunye, Felix; Przybylski, Roman

    2013-12-01

    The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-tocopherol and the sample containing a mixture of α-, γ-, and δ-isomers as measured by the amount of total polar components, oligomers, anisidine value, and free fatty acids. On the contrary, at similar tocopherol isomeric composition, high oleic sunflower oil containing lower amount of linoleic acid showed superior frying stability compared to the sample with a higher content of linoleic acid, suggesting that the frying performance of high oleic sunflower oil is dictated primarily by the level of linoleic acid, with the tocopherol isomeric composition of the oil having no significant influence. In all oil samples, the loss of γ-tocopherol was higher than the corresponding loss of α-tocopherol. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. Modification of the FRI crack growth model formulation from a mathematical viewpoint

    International Nuclear Information System (INIS)

    Hashimoto, Tsuneyuki; Koshiishi, Masato

    2009-01-01

    The FRI model of crack growth, which incorporates mechanical properties into the slip oxidation mechanism of crack advance, is an extension of the well-known Ford-Andresen model. When the exponent of the oxidation current decay curve is set close to 1, however, the FRI model gives an infinite crack growth rate. Here, the oxidation decay curve integral is revised to eliminate this divergence, and modified crack growth rate equations are derived. Also presented here is a procedure for determining the oxidation current parameters from the curve-fitting to measurements of crack growth rate. Parameter value determination and crack growth calculations are illustrated for cold-worked Type 316L stainless steel. (author)

  13. Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

    Science.gov (United States)

    Abdul Hamid, Azizah; Pak Dek, Mohd Sabri; Tan, Chin Ping; Mohd Zainudin, Mohd Asraf; Wee Fang, Evelyn Koh

    2014-01-01

    Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p -oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying. PMID:26785067

  14. DarkSide-20k: A 20 Tonne Two-Phase LAr TPC for Direct Dark Matter Detection at LNGS

    Energy Technology Data Exchange (ETDEWEB)

    Aalseth, C.E.; et al.

    2017-07-25

    Building on the successful experience in operating the DarkSide-50 detector, the DarkSide Collaboration is going to construct DarkSide-20k, a direct WIMP search detector using a two-phase Liquid Argon Time Projection Chamber (LArTPC) with an active (fiducial) mass of 23 t (20 t). The DarkSide-20k LArTPC will be deployed within a shield/veto with a spherical Liquid Scintillator Veto (LSV) inside a cylindrical Water Cherenkov Veto (WCV). Operation of DarkSide-50 demonstrated a major reduction in the dominant $^{39}$Ar background when using argon extracted from an underground source, before applying pulse shape analysis. Data from DarkSide-50, in combination with MC simulation and analytical modeling, shows that a rejection factor for discrimination between electron and nuclear recoils of $\\gt3\\times10^9$ is achievable. This, along with the use of the veto system, is the key to unlocking the path to large LArTPC detector masses, while maintaining an "instrumental background-free" experiment, an experiment in which less than 0.1 events (other than $\

  15. Search for anomalies in the neutrino sector with muon spectrometers and large LArTPC imaging detectors at CERN

    CERN Document Server

    Antonello, A.; Baibussinov, B.; Bilokon, H.; Boffelli, F.; Bonesini, M.; Calligarich, E.; Canci, N.; Centro, S.; Cesana, A.; Cieslik, K.; Cline, D.B.; Cocco, A.G.; Dequal, D.; Dermenev, A.; Dolfini, R.; De Gerone, M.; Dussoni, S.; Farnese, C.; Fava, A.; Ferrari, A.; Fiorillo, G.; Garvey, G.T.; Gatti, F.; Gibin, D.; Gninenko, S.; Guber, F.; Guglielmi, A.; Haranczyk, M.; Holeczek, J.; Ivashkin, A.; Kirsanov, M.; Kisiel, J.; Kochanek, I.; Kurepin, A.; Lagoda, J.; Lucchini, G.; Louis, W.C.; Mania, S.; Mannocchi, G.; Marchini, S.; Matveev, V.; Menegolli, A.; Meng, G.; Mills, G.B.; Montanari, C.; Nicoletto, M.; Otwinowski, S.; Palczewki, T.J.; Passardi, G.; Perfetto, F.; Picchi, P.; Pietropaolo, F.; Plonski, P.; Rappoldi, A.; Raselli, G.L.; Rossella, M.; Rubbia, C.; Sala, P.; Scaramelli, A.; Segreto, E.; Stefan, D.; Stepaniak, J.; Sulej, R.; Suvorova, O.; Terrani, M.; Tlisov, D.; Van de Water, R.G.; Trinchero, G.; Turcato, M.; Varanini, F.; Ventura, S.; Vignoli, C.; Wang, H.G.; Yang, X.; Zani, A.; Zaremba, K; Benettoni, M.; Bernardini, P.; Bertolin, A.; Brugnera, R.; Calabrese, M.; Cecchetti, A.; Cecchini, S.; Collazuol, G.; Creti, P.; Corso, F.Dal; Del Prete, A.; De Mitri, I.; De Robertis, G.; De Serio, M.; Esposti, L.Degli; Di Ferdinando, D.; Dore, U.; Dusini, S.; Fabbricatore, P.; Fanin, C.; Fini, R.A.; Fiore, G.; Garfagnini, A.; Giacomelli, G.; Giacomelli, R.; Guandalini, C.; Guerzoni, M.; Kose, U.; Laurenti, G.; Laveder, M.; Lippi, I.; Loddo, F.; Longhin, A.; Loverre, P.; Mancarella, G.; Mandrioli, G.; Margiotta, A.; Marsella, G.; Mauri, N.; Medinaceli, E.; Mengucci, A.; Mezzetto, M.; Michinelli, R.; Muciaccia, M.T.; Orecchini, D.; Paoloni, A.; Papadia, G.; Pastore, A.; Patrizii, L.; Pozzato, M.; Rosa, G.; Sahnounm, Z.; Simone, S.; Sioli, M.; Sirri, G.; Spurio, M.; Stanco, L.; Surdo, A.; Tenti, M.; Togo, V.; Ventura, M.; Zago, M.

    2012-01-01

    A new experiment with an intense ~2 GeV neutrino beam at CERN SPS is proposed in order to definitely clarify the possible existence of additional neutrino states, as pointed out by neutrino calibration source experiments, reactor and accelerator experiments and measure the corresponding oscillation parameters. The experiment is based on two identical LAr-TPCs complemented by magnetized spectrometers detecting electron and muon neutrino events at Far and Near positions, 1600 m and 300 m from the proton target, respectively. The ICARUS T600 detector, the largest LAr-TPC ever built with a size of about 600 ton of imaging mass, now running in the LNGS underground laboratory, will be moved at the CERN Far position. An additional 1/4 of the T600 detector (T150) will be constructed and located in the Near position. Two large area spectrometers will be placed downstream of the two LAr-TPC detectors to perform charge identification and muon momentum measurements from sub-GeV to several GeV energy range, greatly comple...

  16. Frying temperatures and minor constituents of oils and fats

    Directory of Open Access Journals (Sweden)

    Boskou, Dimitrios

    1998-08-01

    Full Text Available Two important classes of minor constituents of oils and fats are tocopherols and sterols. Both these classes are biologically active and they also affect the stability and performance of an oil at elevated temperatures. Tocopherols are phenolic antioxidants that react with free radicals and their concentration is reduced signifantly when the oil is heated. α-TocopheroI is lost faster during deep-fat frying than the beta, gamma and delta homologues. In the presence of stronger antioxidants, natural or synthetic, losses of α-tocopherol can be eliminated. Unchanged phytosterols naturally present in vegetable oils are believed to be beneficial for the health. Depending on the chemical structure, phytosterols may act as prooxidants or antioxidants. Sterols with an ethylidene group in the side chain have been found effective in retarding polymerisation at temperatures similar to those of deep-fat frying. Under unfavourable conditions (high temperature, presence of air oxidation products are formed from sterols and a marked increase in the oxidation rate of the fat is observed. Oxidation products of the main phytosterols, β-sitosterol and stigmasterol, are: hydrocarbons (3,5-diene and 3,5,22-triene, mono-, di- and triunsaturated ketosteroids (4-en-3-one, 3,5-dien-7-one, 3,5,22-trien-7-one, 5,6-epoxy derivatives, 3,7-diols and pregnane derivatives. Other minor constituents which may affect the rate of degradation of unsaturated triacylglycerols at high temperatures are squalene, pigments and phospholipids. Squalene and phospholipids have both been reported to retard the degradation of unsaturated fatty acids under simulated frying conditions. High chlorophyll levels were found to increase the rate of tocopherol decomposition and formation of polymers in rape seed oil heated at 180°C.

  17. 31 CFR 585.205 - Prohibited exportation and reexportation of goods, technology, or services to the FRY (S&M).

    Science.gov (United States)

    2010-07-01

    ... reexportation of goods, technology, or services to the FRY (S&M). 585.205 Section 585.205 Money and Finance... exportation and reexportation of goods, technology, or services to the FRY (S&M). Except as otherwise authorized, no goods, technology (including technical data or other information controlled for export...

  18. A randomised crossover trial of the acute effects of a deep-fried Mars bar or porridge on the cerebral vasculature.

    Science.gov (United States)

    Dunn, William G; Walters, Matthew R

    2014-11-01

    The deep-fried Mars bar has been cited as 'all that is wrong with the high-fat, high-sugar Scottish diet'. We investigated the effect of ingestion of a deep-fried Mars bar or porridge on cerebrovascular reactivity. We hypothesised that deep-fried Mars bar ingestion would impair cerebrovascular reactivity, which is associated with increased risk of ischaemic stroke. Twenty-four fasted volunteers were randomised to receive a deep-fried Mars bar and then porridge (control), or vice-versa. We used transcranial Doppler ultrasound to calculate Breath Holding Index as a surrogate measure of cerebrovascular reactivity. Change in Breath Holding Index post-ingestion was the primary outcome measure. Twenty-four healthy adults (mean (SD) age 21.5 (1.7) years, 14 males) completed the protocol. Deep-fried Mars bar ingestion caused a non-significant reduction in cerebrovascular reactivity relative to control (mean difference in absolute Breath Holding Index after deep-fried Mars bar versus porridge -0.11, p = 0.40). Comparison of the difference between the absolute change in Breath Holding Index between genders demonstrated a significant impairment of cerebrovascular reactivity in males (mean difference women minus men of 0.65, 95% CI 0.30 to 1.00, p = 0.0003). Ingestion of a bolus of sugar and fat caused no overall difference in cerebrovascular reactivity, but there was a modest decrease in males. Impaired cerebrovascular reactivity is associated with increased stroke risk, and therefore deep-fried Mars bar ingestion may acutely contribute to cerebral hypoperfusion in men. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  19. Geometrik Yapıların İnşasında Pergel ve Çizgecin Kullanımı

    OpenAIRE

    Erduran, Ayten; Yeşildere, Sibel

    2010-01-01

    Bu yapıda üç matematik öğretinin pergel ve çizgeçmenin geometrik yapıları süreçleri incelenmektedir. Öğretmenlerin geometri yapı yapımı ve ilgili dersleri video kamera ile kaydedilmiş ve derslerdeki öğretmen-öğrenci-araç üçlüsü arasındaki etkileşim incelenmiştir. Ders Kitaplığı içeren öğretmenlerle görüşmeler yapıldı. Çalışmada üç matematik öğretmeninin pergel ve çizgeci geometrik yapılar yapı mühendisliği. Araştırma pergel ve çizgeçle geometrik yapıların inşasına ezbere bir anlayışla öğretme...

  20. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.

    Science.gov (United States)

    Kukurová, Kristína; Morales, Francisco J; Bednáriková, Alena; Ciesarová, Zuzana

    2009-12-01

    A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

  1. Evidence of Atlantic salmon Salmo salar fry movement between fresh water and a brackish environment.

    Science.gov (United States)

    Taal, I; Rohtla, M; Saks, L; Svirgsden, R; Kesler, M; Matetski, L; Vetemaa, M

    2017-08-01

    This study reports descent of Atlantic salmon Salmo salar fry from their natal streams to brackish waters of the Baltic Sea and their use of this environment as an alternative rearing habitat before ascending back to freshwater streams. To the authors' knowledge, residency in a brackish environment has not previously been demonstrated in S. salar fry. Recruitment success and evolutionary significance of this alternative life-history strategy are presently not known. © 2017 The Fisheries Society of the British Isles.

  2. Effect of acclimation on the temperature tolerance of young muskellunge fry

    International Nuclear Information System (INIS)

    Hassan, K.C.; Spotila, J.R.

    1976-01-01

    Temperature tolerances of newly hatched muskellunge fry (Esox masquinongy) were determined in the laboratory. Three groups of fry were reared in a closed tank system under controlled environmental conditions for 31 days at 7, 15, and 25 0 C. The photoperiod was 12 hr of light alternating with 12 hr of darkness (L--D, 12:12). Biweekly water samples were taken to monitor the closed tank systems. Parameters measured were dissolved oxygen, alkalinity, pH, organic and nitrate nitrogen, phosphates, and ammonia, all of which were in normal concentrations. Critical thermal maximum (CTM) was used to indicate temperature tolerance. Experimental fish reared at 25 0 C exhibited the highest temperature tolerance (33.2 to 36.1 0 C) throughout their development. The CTM values for the 15 0 C experimental fish ranged from 29.8 to 34.4 0 C. These fish exhibited a decrease in temperature tolerance during their swim-up stage, followed by a slow recovery period indicated by a general increase in CTM values. Two days after the experiment began, 7 0 C experimental fry entered a torpid state that lasted for 10 days and was followed by a general decrease in thermal tolerance and a high mortality rate. The CTM values for this group ranged from an initial high of 34.0 0 C on the first day to 27.2 0 C at the termination of the experiment. Development never reached the free-swimming stage

  3. STUDY ON FRY PERFORMANCE OF BLACK TIGER SHRIMP Penaeus monodon WITH SPECIAL REFERENCE TO ITS MORPHOLOGY AND RNA/DNA RATIO ANALYSIS

    OpenAIRE

    Haryanti Haryanti; Ketut Mahardika; Sari Budi Moria; I Gusti Ngurah Permana

    2006-01-01

    Standard method to asses the performance of black tiger shrimp (Penaeus monodon) fry was needed for successful shrimp culture. The main purpose of this study was to determine standard method fry performance of P. monodon assesment based on its morphology and molecular RNA/DNA ratio analysis. Samples of P. monodon fry were collected from hatcheries in Bali, six hatcheries in East Java, three hatcheries in Central Java and six hatcheries in South Sulawesi. Each hatchery gave 25 appropriate size...

  4. Experimental observation of an extremely high electron lifetime with the ICARUS-T600 LAr-TPC

    CERN Document Server

    Antonello, M; Benetti, P; Boffelli, F; Bubak, A; Calligarich, E; Centro, S; Cesana, A; Cieslik, K; Cline, D B; Cocco, A G; Dabrowska, A; Dermenev, A; Dolfini, R; Falcone, A; Farnese, C; Fava, A; Ferrari, A; Fiorillo, G; Gibin, D; Gninenko, S; Guglielmi, A; Haranczyk, M; Holeczek, J; Kirsanov, M; Kisiel, J; Kochanek, I; Lagoda, J; Mania, S; Menegolli, A; Meng, G; Montanari, C; Otwinowski, S; Picchi, P; Pietropaolo, F; Plonski, P; Rappoldi, A; Raselli, G L; Rossella, M; Rubbia, C; Sala, P; Scaramelli, A; Segreto, E; Sergiampietri, F; Stefan, D; Sulej, R; Szarska, M; Terrani, M; Torti, M; Varanini, F; Ventura, S; Vignoli, C; Wang, H; Yang, X; Zalewska, A; Zani, A; Zaremba, K

    2014-01-01

    The ICARUS T600 detector, the largest liquid Argon Time Projection Chamber (LAr-TPC) realized after many years of RD activities, was installed and successfully operated for 3 years at the INFN Gran Sasso underground Laboratory. One of the most important issues was the need of an extremely low residual electronegative impurity content in the liquid Argon, in order to transport the free electrons created by the ionizing particles with a very small attenuation along the drift path. The solutions adopted for the Argon re-circulation and purification systems have permitted to reach impressive results in terms of Argon purity and a free electron lifetime exceeding 15 ms, corresponding to about 20 parts per trillion of equivalent O2 contamination, a milestone for any future project involving LAr-TPC's and the development of higher detector mass scales.

  5. Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.

    Science.gov (United States)

    Chen, Long; Tian, Yaoqi; Sun, Binghua; Cai, Canxin; Ma, Rongrong; Jin, Zhengyu

    2018-03-01

    Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil absorption and distribution in fried starchy foods. In the present study, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, together with a chloroform-methanol method, was used to analyze the external and internal oil contents in fried starchy samples. The micromorphology of fried starchy samples was further investigated using scanning electron microscope (SEM), polarized light microscope (PLM) and confocal laser scanning microscopy (CLSM). The results indicated that large amounts of oil were absorbed in or within waxy maize starch, but the majority of oil was located near the surface layer of the starch granules. After defatting, the internal oil was thoroughly removed, while a small amount of external oil remained. As evidenced by the changes of the crystalline characteristics with the help of X-ray diffraction (XRD), the interaction between starch and lipids on the surface was confirmed to form V-type complex compounds during frying at high moisture. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Internet and Its Contributions to Library Services Internet: Kütüphane Hizmetlerine Katkıları

    Directory of Open Access Journals (Sweden)

    Yaşar Çelik

    1995-06-01

    Full Text Available This paper examines the major Internet services such as email, telnet and ftp and describes various information discovery and retrieval tools such as gopher, WAIS, and WWW. It also discusses the contributions of the Internet to library and information services. Bu makalede elektronik posta, telnet ve ftp gibi belli başlı Internet hizmetleri tanıtılmış, çeşitli bilgi keşfetme ve erişim araçları (gopher, WAIS, WWW açıklanmıştır. İnternet'in kütüphane hizmetlerine katkıları kısaca tartışılmıştır.

  7. LArGe: active background suppression using argon scintillation for the GERDA 0νββ-experiment

    International Nuclear Information System (INIS)

    Agostini, M.; Budjas, D.; Schoenert, S.; Barnabe-Heider, M.; Cattadori, C.; Gangapshev, A.; Gusev, K.; Heisel, M.; Smolnikov, A.; Junker, M.; Klimenko, A.; Lubashevskiy, A.; Pelczar, K.; Zuzel, G.

    2015-01-01

    LArGe is a GERDA low-background test facility to study novel background suppression methods in a low-background environment, for future application in the GERDA experiment. Similar to GERDA, LArGe operates bare germanium detectors submersed into liquid argon (1 m 3 , 1.4tons), which in addition is instrumented with photomultipliers to detect argon scintillation light. The scintillation signals are used in anti-coincidence with the germanium detectors to effectively suppress background events that deposit energy in the liquid argon. The background suppression efficiency was studied in combination with a pulse shape discrimination (PSD) technique using a BEGe detector for various sources, which represent characteristic backgrounds to GERDA. Suppression factors of a few times 10 3 have been achieved. First background data of LArGe with a coaxial HPGe detector (without PSD) yield a background index of (0.12 - 4.6) x 10 -2 cts/(keV kg year) (90 % C.L.), which is at the level of GERDA Phase I. Furthermore, for the first time we monitor the natural 42 Ar abundance (parallel to GERDA), and have indication for the 2νββ-decay in natural germanium. These results show the effectivity of an active liquid argon veto in an ultra-low background environment. As a consequence, the implementation of a liquid argon veto in GERDA Phase II is pursued. (orig.)

  8. LArGe: active background suppression using argon scintillation for the Gerda 0ν β β -experiment

    Science.gov (United States)

    Agostini, M.; Barnabé-Heider, M.; Budjáš, D.; Cattadori, C.; Gangapshev, A.; Gusev, K.; Heisel, M.; Junker, M.; Klimenko, A.; Lubashevskiy, A.; Pelczar, K.; Schönert, S.; Smolnikov, A.; Zuzel, G.

    2015-10-01

    LArGe is a Gerda low-background test facility to study novel background suppression methods in a low-background environment, for future application in the Gerda experiment. Similar to Gerda, LArGe operates bare germanium detectors submersed into liquid argon (1 m^3, 1.4 tons), which in addition is instrumented with photomultipliers to detect argon scintillation light. The scintillation signals are used in anti-coincidence with the germanium detectors to effectively suppress background events that deposit energy in the liquid argon. The background suppression efficiency was studied in combination with a pulse shape discrimination (PSD) technique using a BEGe detector for various sources, which represent characteristic backgrounds to Gerda. Suppression factors of a few times 10^3 have been achieved. First background data of LArGe with a coaxial HPGe detector (without PSD) yield a background index of (0.12-4.6)× 10^{-2} cts/(keV kg year) (90 % C.L.), which is at the level of Gerda Phase I. Furthermore, for the first time we monitor the natural ^{42}Ar abundance (parallel to Gerda), and have indication for the 2ν β β -decay in natural germanium. These results show the effectivity of an active liquid argon veto in an ultra-low background environment. As a consequence, the implementation of a liquid argon veto in Gerda Phase II is pursued.

  9. LArGe: active background suppression using argon scintillation for the GERDA 0νββ-experiment

    Energy Technology Data Exchange (ETDEWEB)

    Agostini, M.; Budjas, D.; Schoenert, S. [Technische Universitaet Muenchen, Munich (Germany); Barnabe-Heider, M. [Technische Universitaet Muenchen, Munich (Germany); Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Cattadori, C. [Universita degli Studi di Milano, Milan (Italy); INFN, Milan (Italy); Gangapshev, A. [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Institut for Nuclear Research, Moscow (Russian Federation); Gusev, K. [Technische Universitaet Muenchen, Munich (Germany); Joint Institut for Nuclear Research, Dubna (Russian Federation); National Research Center Kurchatov Institut, Moscow (Russian Federation); Heisel, M.; Smolnikov, A. [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Junker, M. [Laboratori Nazionali del Gran Sasso, Assergi (Italy); Klimenko, A.; Lubashevskiy, A. [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Joint Institut for Nuclear Research, Dubna (Russian Federation); Pelczar, K. [Jagellonian University, Cracow (Poland); Zuzel, G. [Max-Planck-Institut fuer Kernphysik, Heidelberg (Germany); Jagellonian University, Cracow (Poland)

    2015-10-15

    LArGe is a GERDA low-background test facility to study novel background suppression methods in a low-background environment, for future application in the GERDA experiment. Similar to GERDA, LArGe operates bare germanium detectors submersed into liquid argon (1 m{sup 3}, 1.4tons), which in addition is instrumented with photomultipliers to detect argon scintillation light. The scintillation signals are used in anti-coincidence with the germanium detectors to effectively suppress background events that deposit energy in the liquid argon. The background suppression efficiency was studied in combination with a pulse shape discrimination (PSD) technique using a BEGe detector for various sources, which represent characteristic backgrounds to GERDA. Suppression factors of a few times 10{sup 3} have been achieved. First background data of LArGe with a coaxial HPGe detector (without PSD) yield a background index of (0.12 - 4.6) x 10{sup -2} cts/(keV kg year) (90 % C.L.), which is at the level of GERDA Phase I. Furthermore, for the first time we monitor the natural {sup 42}Ar abundance (parallel to GERDA), and have indication for the 2νββ-decay in natural germanium. These results show the effectivity of an active liquid argon veto in an ultra-low background environment. As a consequence, the implementation of a liquid argon veto in GERDA Phase II is pursued. (orig.)

  10. Development of new readout electronics for the ATLAS LAr Calorimeter at the sLHC

    CERN Document Server

    Strässner, A

    2009-01-01

    The readout of the ATLAS Liquid Argon (LAr) calorimeter is a complex multi-channel system to amplify, shape, digitize and process signals of the detector cells. The current on-detector electronics is not designed to sustain the ten times higher radiation levels expected at sLHC in the years beyond 2019/2020, and will be replaced by new electronics with a completely different readout scheme. The future on-detector electronics is planned to send out all data continuously at each bunch crossing, as opposed to the current system which only transfers data at a trigger-accept signal. Multiple high-speed and radiation-resistant optical links will transmit 100 Gb/s per front-end board. The off-detector processing units will not only process the data in real-time and provide digital data buffering, but will also implement trigger algorithms. An overview about the various components necessary to develop such a complex system is given. The current R&D activities and architectural studies of the LAr Calorimeter group...

  11. Association between frequency of fried food consumption and resilience to depression in Japanese company workers: a cross-sectional study.

    Science.gov (United States)

    Yoshikawa, Eisho; Nishi, Daisuke; Matsuoka, Yutaka J

    2016-09-15

    Long-chain n-3 and n-6 polyunsaturated fatty acids (LC n-3/n-6 PUFA) play important roles in emotional regulation. We previously reported an association between fish consumption, which is major source of LC n-3 PUFA, and resilience to depression, where resilience is the ability to cope with stress in the face of adversity. Although the traditional Japanese dietary pattern of high fish consumption is associated with low depressive symptoms, the current Japanese diet pattern has become westernized. Westernized diets contain excessive amounts of LC n-6 PUFA due to high intake of vegetable oils commonly used in fried food and are associated with risk of depression. The aim of this study was to examine the association between frequency of fried food consumption and resilience to depression. Participants were 715 Japanese company workers. The Center for Epidemiologic Studies Depression Scale (CES-D) was used to measure depressive symptoms, and the 14-item Resilience Scale (RS-14) was used to measure resilience. Frequency of fish and fried food consumption was assessed using a self-report questionnaire based on the Food Frequency Questionnaire. Regression analyses using Preacher and Hayes' bootstrap script were used to adjust for demographic factors, frequency of physical exercise, and fish consumption. Significant associations were identified between frequency of fried food consumption and total CES-D score (path c, B = 0.72; P frequency of fried food consumption and total RS-14 score (path a, B = -1.73, P food consumption and total CES-D score was not significant when we controlled for RS-14 score. Bootstrapping results showed that there was a significant positive indirect association between frequency of fried food and CESD score through RS-14 (95 % bias-corrected and accelerated confidence interval = 0.34 to 0.92). Frequency of fried food consumption was associated with lower resilience to depression. Further nutritional interventional studies to

  12. Research and Development for a Free-Running Readout System for the ATLAS LAr Calorimeters at the High Luminosity LHC

    CERN Document Server

    Hils, Maximilian; The ATLAS collaboration

    2015-01-01

    The ATLAS Liquid Argon (LAr) Calorimeters were designed and built to measure electromagnetic and hadronic energy in proton-proton collisions produced at the LHC at centre-of-mass energies up to 14 TeV and instantaneous luminosities up to $10^{34} \\text{cm}^{-2} \\text{s}^{-1}$. The High Luminosity LHC (HL-LHC) programme is now developed for up to 5-7 times the design luminosity, with the goal of accumulating an integrated luminosity of $3000~\\text{fb}^{-1}$. In the HL-LHC phase, the increased radiation levels require a replacement of the front-end electronics of the LAr Calorimeters. Furthermore, the ATLAS trigger system is foreseen to increase the trigger accept rate by a factor 10 to 1 MHz and the trigger latency by a factor of 20 which requires a larger data volume to be buffered. Therefore, the LAr Calorimeter read-out will be exchanged with a new front-end and a high bandwidth back-end system for receiving data from all 186.000 channels at 40 MHz LHC bunch-crossing frequency and for off-detector buffering...

  13. Fričova pařížská léta tučná i hubená

    Czech Academy of Sciences Publication Activity Database

    Hesová, Petra

    2016-01-01

    Roč. 61, 1-2 (2016), s. 63-72 ISSN 0036-5351 Institutional support: RVO:68378068 Keywords : Frič, Josef Václav Frič * Literary Archives of the Museum of Czech Literatur * personal library * National Museum Library * literary history * 19th century Subject RIV: AJ - Letters, Mass-media, Audiovision

  14. Statistical Quality Assessment of Pre-fried Carrots Using Multispectral Imaging

    DEFF Research Database (Denmark)

    Sharifzadeh, Sara; Clemmensen, Line Katrine Harder; Løje, Hanne

    2013-01-01

    Multispectral imaging is increasingly being used for quality assessment of food items due to its non-invasive benefits. In this paper, we investigate the use of multispectral images of pre-fried carrots, to detect changes over a period of 14 days. The idea is to distinguish changes in quality from...

  15. The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment.

    Science.gov (United States)

    Vermote, Marie; Versele, Vickà; Stok, Marijn; Mullie, Patrick; D'Hondt, Eva; Deforche, Benedicte; Clarys, Peter; Deliens, Tom

    2018-04-13

    One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French fries portion size reduction on French fries consumption, French fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers' perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday-Friday) in the on-campus restaurant where ±1200 meals are served every day. French fries' portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French fries consumers (n = 19) and non-French fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French fries' consumers. The majority (n = 24, 86%) of French fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the

  16. Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

    Directory of Open Access Journals (Sweden)

    Corsini, Mara S.

    2009-03-01

    Full Text Available The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180°C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.El objetivo de este trabajo fue analizar los cambios en la concentración de tocoferoles y la evolución de la alteración oxidativa en aceites vegetales utilizados en fritura discontinua. La fritura de palitos de mandioca congelados fue realizada en una freidora eléctrica doméstica, en la cual el aceite fue calentando a 180°C, durante 25 horas, con reposición de aceite fresco. Los resultados obtenidos de las determinaciones analíticas fueron sometidos a análisis de variancia, en esquema factorial para determinar la influencia de los factores aceite y tiempo de fritura sobre las alteraciones en los aceites. Los resultados muestran que las menores alteraciones ocurren para el aceite de palma, más saturado. Para los aceites de algodón y girasol, más insaturados, se verificó que, conforme disminuyó la concentración de tocoferoles, disminuye la estabilidad oxidativa.

  17. Evaluation of the Performance of ClimGen and LARS-WG models in generating rainfall and temperature time series in rainfed research station of Sisab, Northern Khorasan

    Directory of Open Access Journals (Sweden)

    najmeh khalili

    2016-10-01

    Full Text Available Introduction:Many existing results on water and agriculture researches require long-term statistical climate data, while practically; the available collected data in synoptic stations are quite short. Therefore, the required daily climate data should be generated based on the limited available data. For this purpose, weather generators can be used to enlarge the data length. Among the common weather generators, two models are more common: LARS-WG and ClimGen. Different studies have shown that these two models have different results in different regions and climates. Therefore, the output results of these two methods should be validated based on the climate and weather conditions of the study region. Materials and Methods:The Sisab station is 35 KM away from Bojnord city in Northern Khorasan. This station was established in 1366 and afterwards, the meteorological data including precipitation data are regularly collected. Geographical coordination of this station is 37º 25׳ N and 57º 38׳ E, and the elevation is 1359 meter. The climate in this region is dry and cold under Emberge and semi-dry under Demarton Methods. In this research, LARG-WG model, version 5.5, and ClimGen model, version 4.4, were used to generate 500 data sample for precipitation and temperature time series. The performance of these two models, were evaluated using RMSE, MAE, and CD over the 30 years collected data and their corresponding generated data. Also, to compare the statistical similarity of the generated data with the collected data, t-student, F, and X2 tests were used. With these tests, the similarity of 16 statistical characteristics of the generated data and the collected data has been investigated in the level of confidence 95%. Results and Discussion:This study showed that LARS-WG model can better generate precipitation data in terms of statistical error criteria. RMSE and MAE for the generated data by LAR-WG were less than ClimGen model while the CD value of

  18. Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

    Science.gov (United States)

    Polpuech, C; Chavasit, V; Srichakwal, P; Paniangvait, P

    2011-08-01

    Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

  19. Empirical Asset Pricing: Eugene Fama, Lars Peter Hansen, and Robert Shiller

    OpenAIRE

    Campbell, John Y.

    2016-01-01

    The Nobel Memorial Prize in Economic Sciences for 2013 was awarded to Eugene Fama, Lars Peter Hansen, and Robert Shiller for their contributions to the empirical study of asset pricing. Some observers have found it hard to understand the common elements of the laureates research, preferring to highlight areas of disagreement among them. This paper argues that empirical asset pricing is a coherent enterprise, which owes much to the laureates seminal contributions, and that important themes in ...

  20. Controlling the frying stability of vegetable oils with tocopherols and phytosterols

    Science.gov (United States)

    Polyunsaturated vegetable oils are usually oxidatively stable for salad oils; however, in high stability applications such as frying, these oils are not resistant to the deteriorative processes of oxidation, hydrolysis and polymerization. To solve this problem in the past, oils were hydrogenated an...

  1. Quality characteristics of fried lamb nuggets from low-value meat cuts

    DEFF Research Database (Denmark)

    Medina, Milagros; Antequera, Teresa; Ruiz Carrascal, Jorge

    2015-01-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content...... storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again...... not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46–3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable...

  2. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.

    Science.gov (United States)

    Blasi, F; Rocchetti, G; Montesano, D; Lucini, L; Chiodelli, G; Ghisoni, S; Baccolo, G; Simonetti, M S; Cossignani, L

    2018-03-01

    In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such as peroxide value, free acidity, K232, K268, and fatty acid composition as well as minor compound content, phenols, α-tocopherol, and carotenoids. An UHPLC/QTOF-MS metabolomics approach discriminated the two oil samples based on their chemical changes during frying, identifying also the phenolic classes most exposed to statistically significant variations. Partial least square discriminant analysis and volcano analysis were applied together to identify the most significant markers allowing group separation. The decrease in total phenolic content was lower in EVOOCar than in EVOO during frying. Monounsaturated and polyunsaturated fatty acids showed a significant percentage loss, 3.7% and 17.2%, respectively, in EVOO after 180min frying at 180°C, while they remained constant or slightly changed in EVOOCar. Zeaxanthin added to the oil rapidly decreased during the frying process. These findings showed that the addition of a carotenoid extract from L. barbarum can help to improve the oxidative stability of extra-virgin olive oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Lise 1 Biyoloji Dersi Alan Öğrencilerin Canlıların Çeşitliliği ve Sınıflandırılmasıyla ilgili Kavram Yanılgılarının Belirlenmesi ve Kavram Haritası Yardımıyla Değiştirilmesi

    OpenAIRE

    TÜRKMEN, Lütfullah; ÇARDAK, Osman; DIKMENLI, Musa

    2014-01-01

    İlk ve orta öğrenim fen bilimleri eğitiminde, öğrencilerin sahip oldukları kavram yanılgılarını değiştirmek için öğretmenler ve fen bilimleri eğitimcileri tarafından farklı öğretim yöntemleri kullanılmaktadır. Kavram yanılgılarını değiştirmek kullanılan en yaygın olan yöntemlerden biri de kavram haritalarıdır. Bu çalışmanın amacı Lise 1. sınıf biyoloji dersi alan öğrencilerin Canlıların çeşitliliği ve sınıflandırılması hakkındaki kavram yanılgılarını değiştirmektir. Bu çalışma biyoloji dersi...

  4. Altındere Vadisi Milli Parkı kullanıcılarının rekreasyonel memnuniyetinin belirlenmesi

    Directory of Open Access Journals (Sweden)

    Özge Volkan AKSU

    2017-07-01

    Full Text Available Bu çalışma; Altındere Vadisi Milli Parkı kullanıcılarının rekreasyonel memnuniyetinin belirlenmesi amacı ile 2015 yılı yaz dönemi milli park alanında, 308 yerli kullanıcı ile yapılan anket çalışmalarını kapsamaktadır. Anket soruları ile kullanıcılarının bazı kişisel özellikleri, kullanım tercihleri, katıldıkları rekreasyonel etkinlikler, geliş amaçları, alan tercihleri, genel ve beklenen memnuniyetleri, alan farkındalığı, kullanıcı memnuniyet ve memnuniyetsizlik durumunu etkileyen faktörler ve bu faktörlerle kullanıcıların bazı kişisel özellikleri arasındaki ilişkiler istatistiksel yöntemlerle irdelenmiştir. Sonuç olarak; “milli parkın doğal ve kültürel peyzaj değerleri, görsel kalite”, “alandan aktif olarak yararlanma isteği”, “alandan pasif olarak yararlanma isteği”, “macera ve kendini keşfetme”, “açık hava aktivite olanakları”, “sosyalleşme”,  “ulaşılabilirlik ve alan kullanımı” olarak tanımlanabilecek faktörlerin alandaki kullanıcı memnuniyeti üzerinde etkili olduğu, yine; “planlama-tasarım sorunları”, “donatı elemanı eksikliği, yönetim”, “taşıma kapasitesinin aşılması-kalabalık, gürültü kirliliği”, “çevre-görüntü kirliliği, alt yapı-bakım eksikliği”, “bilgi eksikliği ve yönetim” olarak tanımlanabilecek faktörlerin ise kullanıcı memnuniyetsizliği üzerinde etkili olduğu belirlenmiştir. Kullanıcıların genel memnuniyet ve beklentilerinin karşılanma durumu orta düzeydir. Kullanıcıların memnuniyet faktörlerinin, geldiği yerin milli parka uzaklığı ve eğitim, memnuniyetsizlik faktörlerinin ise geldiği yerin milli parka uzaklığı, cinsiyet ve yaş olarak belirlenen etmenlerden etkilendiği saptanmıştır.

  5. Labores, quitutes e panelas: em busca do lar ideal

    OpenAIRE

    Pilla,Maria Cecília Barreto Amorim

    2008-01-01

    A partir do conceito de auto-governo, entendido como um modelo psicológico capaz de garantir o reconhecimento e respeito do próximo, uma valorização de si mesmo, este artigo propõe uma reflexão a respeito da mulher no desempenho do papel de "rainha do lar" no Brasil do início do século XX. Na preparação da casa repousava a valorização de uma conduta controlada da dona-de-casa, que deveria manter o controle sobre tudo e sobre todos, tendo aí a oportunidade de demonstrar sua capacidade de gover...

  6. Operation of bare HPGe detectors in LAr/LN{sub 2} for the GERDA experiment

    Energy Technology Data Exchange (ETDEWEB)

    Heider, M Barnabe; Chkvorets, O; Schoenert, S [MPI fuer Kernphysik, Heidelberg (Germany); Cattadori, C [INFN-Milano Bicocca, Milano (Italy); Vacri, A di [INFN-LNGS, L' Aquila (Italy); Gusev, K; Shirchenko, M [Russian Research Center Kurchatov Institute, Moscow, Russia and JINR, Dubna (Russian Federation)], E-mail: assunta.divacri@lngs.infn.it

    2008-11-01

    GERDA is designed to search for 0{nu}{beta}{beta}-decay of {sup 76}Ge using high purity germanium detectors (HPGe), enriched ({approx} 85%) in {sup 76}Ge, directly immersed in LAr which acts both as shield against {gamma} radiation and as cooling medium. The cryostat is located in a stainless steel water tank providing an additional shield against external background. The GERDA experiment aims at a background (b) {approx}<10{sup -3} cts/(kg-y-keV) and energy resolution (FWHM) {<=} 4 keV at Q{sub {beta}}{sub {beta}} = 2039 keV. GERDA experiment is foreseen to proceed in two phases. For Phase I, eight reprocessed enriched HPGe detectors from the past HdM [C Balysh et al., Phys. Rev. D 66 (1997) 54] and IGEX [C E Aalseth et al., Phys. of Atomic Nuclei 63 (2000) 1225] experiments ({approx} 18 kg) and six reprocessed natural HPGe detectors ({approx} 15 kg) from the Genius Test-Facility [H V Klapdor et al., HIM A 481 (2002) 149] will be deployed in strings. GERDA aims at b {approx}< 10{sup -2} cts/(kg{center_dot}keV{center_dot}y). With an exposure of {approx} 15 kg{center_dot}y of {sup 76}Ge and resolution {approx} 3.6 keV, the sensitivity on the half-life will be T{sup 0{nu}}{sub 1/2} 3 {center_dot} 10{sup 25} y (90 % C.L.) corresponding to m{sub ee} < 270 meV [V A Rodin et al., Nucl. Phys. A 766 (2006) 107]. In Phase II, new diodes, able to discriminate between single- and multi-site events, will be added ({approx} 20 kg of {sup 76}Ge with intrinsic b {approx} 10{sup -2} cts/(kg{center_dot}keV{center_dot}y). With an exposure of {approx} 120 kg{center_dot}y, it is expected T{sup 0{nu}}{sub 1/2} > 1.5 {center_dot} 10{sup 26} y (90% C.L.) corresponding to m{sub ee} < 110 meV [V A Rodin et al., Nucl. Phys. A 766 (2006) 107]. Three natural p-type HPGe prototypes (different passivation layer designs) are available in the GERDA underground facility at LNGS to investigate the effect of the detector assembly (low-mass low-activity holder), of the handling procedure and of the

  7. Quadrature demodulation based circuit implementation of pulse stream for ultrasonic signal FRI sparse sampling

    International Nuclear Information System (INIS)

    Shoupeng, Song; Zhou, Jiang

    2017-01-01

    Converting ultrasonic signal to ultrasonic pulse stream is the key step of finite rate of innovation (FRI) sparse sampling. At present, ultrasonic pulse-stream-forming techniques are mainly based on digital algorithms. No hardware circuit that can achieve it has been reported. This paper proposes a new quadrature demodulation (QD) based circuit implementation method for forming an ultrasonic pulse stream. Elaborating on FRI sparse sampling theory, the process of ultrasonic signal is explained, followed by a discussion and analysis of ultrasonic pulse-stream-forming methods. In contrast to ultrasonic signal envelope extracting techniques, a quadrature demodulation method (QDM) is proposed. Simulation experiments were performed to determine its performance at various signal-to-noise ratios (SNRs). The circuit was then designed, with mixing module, oscillator, low pass filter (LPF), and root of square sum module. Finally, application experiments were carried out on pipeline sample ultrasonic flaw testing. The experimental results indicate that the QDM can accurately convert ultrasonic signal to ultrasonic pulse stream, and reverse the original signal information, such as pulse width, amplitude, and time of arrival. This technique lays the foundation for ultrasonic signal FRI sparse sampling directly with hardware circuitry. (paper)

  8. Nutritive improvement of instant fried noodles with oat bran

    Directory of Open Access Journals (Sweden)

    Chawladda Tiangpook

    2006-03-01

    Full Text Available Instant fried noodles have become one of the food products regularly consumed among people of all socioeconomic levels in both urban and rural areas. Oat bran is rich in β-glucan, a soluble fiber in oat. The objective of this study was to utilize oat bran, produced from dehulled oats by dry milling and cooking extrusion to improve the nutritional quality of wheat noodle and to evaluate the noodle quality. Three types of oat bran concentrate (OBC: OBCXF, OBCXEF, OBC native were used to replace wheat flour in noodle production, each type at the levels of 5, 10, and 15% (w/w. The experimental design was 3×3 factorial randomized complete block design. The flours and products were analyzed for moisture, protein, fat, β- glucan, RVA and color. The texture of the products was determined using texture analyzer and sensory test. Protein contents of OBCXF, XEF, native and wheat flour were 22.05, 23.21, 22.00 and 13.16%, respectively. OBC β-glucan content was 16-17%. Increasing the amount of various OBC in the mixes caused the increase in protein content and β-glucan in the products. The texture of the noodles with 5% replacement with OBC was not significantly different from that of wheat noodle. The tensile force was in the range of 17.10-17.96 g. The sensory acceptability of the noodles replaced with 5-10% OBC was not significantly different from wheat noodle (p<0.05. Noodle with 10% OBC-XEF had the highest scores in texture, elasticity and accept- ability. Thus, instant fried noodle having its wheat partially replaced with 10-15% OBC contained β-glucan in the range of 0.80-1.27 g/serving (50 g, which met the FDA approved health claim which requires 0.75 g/ serving, and contained dietary fiber in the range of 3.0-4.5 g/serving. By using 10-15% OBC in the formulation, it was possible to satisfactorily make instant fried noodles.

  9. Digital Natives, Social Networks and the Future of Libraries Dijital Yerliler, Sosyal Ağlar ve Kütüphanelerin Geleceği

    Directory of Open Access Journals (Sweden)

    Yaşar Tonta

    2009-12-01

    Full Text Available Facebook, MySpace, Flickr and YouTube are currently among the most frequently visited websites with Web 2.0 features. They are used not only for social networking and entertainment but also for access to information, for learning and for carrying out professional work. Social networks commonly have Web 2.0 features, offer personalized services and allow users to incorporate their own content easily and describe, organize and share it with others, thereby enriching users’ experience. Some users tend to “live” on those social networks and expect information providing organizations to offer similar services. They want libraries to be as accessible, flexible, open to collaboration and sharing as that of social networks and heighten the expectations from such institutions. The future of libraries is closely associated with how successfully they meet the demands of digital users. Otherwise, the “net generation” or the “digital natives” grown up with the Web, Google and Facebook would see libraries as outdated institutions and “take their business elsewhere” to satisfy their information needs. In this paper, the impact of the technological convergence on information providing organizations is reviewed and the challenges and opportunities facing libraries in the digital environment are discussed. Facebook, MySpace, Flickr ve YouTube gibi Web 2.0 özelliklerine sahip sosyal ağlar en çok ziyaret edilen web siteleri arasında yer almaktadır. Sosyal ağlar sadece sosyalleşmek ve eğlenmek amacıyla değil, bilgiye erişmek, öğrenmek ve profesyonel iş yapmak amacıyla da kullanılmaktadır. Sosyal ağların sağladığı işbirliği, kişiselleştirme, kullanıcı destekli içerik ekleme ve üst veri gibi özellikler kullanıcı deneyimini zenginleştirmekte ve bu web sitelerini daha çekici kılmaktadır. Kütüphanelerin de sosyal ağlar kadar erişilebilir, esnek, işbirliği ve paylaşıma açık olmasını bekleyen kullanıcılar

  10. Bir grup üniversite öğrencisinin batıl inanışlar ve hastalıklara karşı tutum ve davranışlarının değerlendirilmesi

    OpenAIRE

    Ögenler, Oya; Yapıcı, Gülçin

    2011-01-01

    Özet Amaç. Tıp, batıl ve dini inançlar belli bir toplumda sözlü veya yazılı bir şekilde nesilden nesile aktarılır. Tıp, batıl inançlar ve din birbirinden bazen kesin çizgilerle ayrılırken bazen aralarındaki sınır belirsizleşebilmektedir. Bu üçlüden herhangi birine ait davranışa neden olan bilgi zamanla değişime uğrar başlangıç noktası unutulur ama varlığını sürdürür. Doğru oldukları için değil, işe yaradıkları için doğru kabul edilen birçok inanış insanları belirsizlikten kurtarır, iç rahatla...

  11. DarkSide-20k: A 20 tonne two-phase LAr TPC for direct dark matter detection at LNGS

    Science.gov (United States)

    Aalseth, C. E.; Acerbi, F.; Agnes, P.; Albuquerque, I. F. M.; Alexander, T.; Alici, A.; Alton, A. K.; Antonioli, P.; Arcelli, S.; Ardito, R.; Arnquist, I. J.; Asner, D. M.; Ave, M.; Back, H. O.; Barrado Olmedo, A. I.; Batignani, G.; Bertoldo, E.; Bettarini, S.; Bisogni, M. G.; Bocci, V.; Bondar, A.; Bonfini, G.; Bonivento, W.; Bossa, M.; Bottino, B.; Boulay, M.; Bunker, R.; Bussino, S.; Buzulutskov, A.; Cadeddu, M.; Cadoni, M.; Caminata, A.; Canci, N.; Candela, A.; Cantini, C.; Caravati, M.; Cariello, M.; Carlini, M.; Carpinelli, M.; Castellani, A.; Catalanotti, S.; Cataudella, V.; Cavalcante, P.; Cavuoti, S.; Cereseto, R.; Chepurnov, A.; Cicalò, C.; Cifarelli, L.; Citterio, M.; Cocco, A. G.; Colocci, M.; Corgiolu, S.; Covone, G.; Crivelli, P.; D'Antone, I.; D'Incecco, M.; D'Urso, D.; Da Rocha Rolo, M. D.; Daniel, M.; Davini, S.; de Candia, A.; De Cecco, S.; De Deo, M.; De Filippis, G.; De Guido, G.; De Rosa, G.; Dellacasa, G.; Della Valle, M.; Demontis, P.; Derbin, A.; Devoto, A.; Di Eusanio, F.; Di Pietro, G.; Dionisi, C.; Dolgov, A.; Dormia, I.; Dussoni, S.; Empl, A.; Fernandez Diaz, M.; Ferri, A.; Filip, C.; Fiorillo, G.; Fomenko, K.; Franco, D.; Froudakis, G. E.; Gabriele, F.; Gabrieli, A.; Galbiati, C.; Garcia Abia, P.; Gendotti, A.; Ghisi, A.; Giagu, S.; Giampa, P.; Gibertoni, G.; Giganti, C.; Giorgi, M. A.; Giovanetti, G. K.; Gligan, M. L.; Gola, A.; Gorchakov, O.; Goretti, A. M.; Granato, F.; Grassi, M.; Grate, J. W.; Grigoriev, G. Y.; Gromov, M.; Guan, M.; Guerra, M. B. B.; Guerzoni, M.; Gulino, M.; Haaland, R. K.; Hallin, A.; Harrop, B.; Hoppe, E. W.; Horikawa, S.; Hosseini, B.; Hughes, D.; Humble, P.; Hungerford, E. V.; Ianni, An.; Jillings, C.; Johnson, T. N.; Keeter, K.; Kendziora, C. L.; Kim, S.; Koh, G.; Korablev, D.; Korga, G.; Kubankin, A.; Kuss, M.; Kuźniak, M.; La Commara, M.; Lehnert, B.; Li, X.; Lissia, M.; Lodi, G. U.; Loer, B.; Longo, G.; Loverre, P.; Lussana, R.; Luzzi, L.; Ma, Y.; Machado, A. A.; Machulin, I. N.; Mandarano, A.; Mapelli, L.; Marcante, M.; Margotti, A.; Mari, S. M.; Mariani, M.; Maricic, J.; Martoff, C. J.; Mascia, M.; Mayer, M.; McDonald, A. B.; Messina, A.; Meyers, P. D.; Milincic, R.; Moggi, A.; Moioli, S.; Monroe, J.; Monte, A.; Morrocchi, M.; Mount, B. J.; Mu, W.; Muratova, V. N.; Murphy, S.; Musico, P.; Nania, R.; Navrer Agasson, A.; Nikulin, I.; Nosov, V.; Nozdrina, A. O.; Nurakhov, N. N.; Oleinik, A.; Oleynikov, V.; Orsini, M.; Ortica, F.; Pagani, L.; Pallavicini, M.; Palmas, S.; Pandola, L.; Pantic, E.; Paoloni, E.; Paternoster, G.; Pavletcov, V.; Pazzona, F.; Peeters, S.; Pelczar, K.; Pellegrini, L. A.; Pelliccia, N.; Perotti, F.; Perruzza, R.; Pesudo, V.; Piemonte, C.; Pilo, F.; Pocar, A.; Pollmann, T.; Portaluppi, D.; Pugachev, D. A.; Qian, H.; Radics, B.; Raffaelli, F.; Ragusa, F.; Razeti, M.; Razeto, A.; Regazzoni, V.; Regenfus, C.; Reinhold, B.; Renshaw, A. L.; Rescigno, M.; Retière, F.; Riffard, Q.; Rivetti, A.; Rizzardini, S.; Romani, A.; Romero, L.; Rossi, B.; Rossi, N.; Rubbia, A.; Sablone, D.; Salatino, P.; Samoylov, O.; Sánchez García, E.; Sands, W.; Sanfilippo, S.; Sant, M.; Santorelli, R.; Savarese, C.; Scapparone, E.; Schlitzer, B.; Scioli, G.; Segreto, E.; Seifert, A.; Semenov, D. A.; Shchagin, A.; Shekhtman, L.; Shemyakina, E.; Sheshukov, A.; Simeone, M.; Singh, P. N.; Skensved, P.; Skorokhvatov, M. D.; Smirnov, O.; Sobrero, G.; Sokolov, A.; Sotnikov, A.; Speziale, F.; Stainforth, R.; Stanford, C.; Suffritti, G. B.; Suvorov, Y.; Tartaglia, R.; Testera, G.; Tonazzo, A.; Tosi, A.; Trinchese, P.; Unzhakov, E. V.; Vacca, A.; Vázquez-Jáuregui, E.; Verducci, M.; Viant, T.; Villa, F.; Vishneva, A.; Vogelaar, B.; Wada, M.; Wahl, J.; Walding, J.; Wang, H.; Wang, Y.; Watson, A. W.; Westerdale, S.; Williams, R.; Wojcik, M. M.; Wu, S.; Xiang, X.; Xiao, X.; Yang, C.; Ye, Z.; Yllera de Llano, A.; Zappa, F.; Zappalà, G.; Zhu, C.; Zichichi, A.; Zullo, M.; Zullo, A.; Zuzel, G.

    2018-03-01

    Building on the successful experience in operating the DarkSide-50 detector, the DarkSide Collaboration is going to construct DarkSide-20k, a direct WIMP search detector using a two-phase Liquid Argon Time Projection Chamber (LAr TPC) with an active (fiducial) mass of 23 t (20 t). This paper describes a preliminary design for the experiment, in which the DarkSide-20k LAr TPC is deployed within a shield/veto with a spherical Liquid Scintillator Veto (LSV) inside a cylindrical Water Cherenkov Veto (WCV). This preliminary design provides a baseline for the experiment to achieve its physics goals, while further development work will lead to the final optimization of the detector parameters and an eventual technical design. Operation of DarkSide-50 demonstrated a major reduction in the dominant 39Ar background when using argon extracted from an underground source, before applying pulse shape analysis. Data from DarkSide-50, in combination with MC simulation and analytical modeling, shows that a rejection factor for discrimination between electron and nuclear recoils of >3 × 109 is achievable. This, along with the use of the veto system and utilizing silicon photomultipliers in the LAr TPC, are the keys to unlocking the path to large LAr TPC detector masses, while maintaining an experiment in which less than < 0.1 events (other than ν-induced nuclear recoils) is expected to occur within the WIMP search region during the planned exposure. DarkSide-20k will have ultra-low backgrounds than can be measured in situ, giving sensitivity to WIMP-nucleon cross sections of 1.2 × 10^{-47} cm2 (1.1 × 10^{-46} cm2) for WIMPs of 1 TeV/c 2 (10 TeV/c 2) mass, to be achieved during a 5 yr run producing an exposure of 100 t yr free from any instrumental background.

  12. Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

    Science.gov (United States)

    Deliens, Tom; Deforche, Benedicte; Annemans, Lieven; De Bourdeaudhuij, Ilse; Clarys, Peter

    2016-01-01

    This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour. This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment), data were collected during a control week (no price manipulation) and two separate intervention weeks (10 and 20% meal price increase when students chose French fries). In a second phase (fruit experiment), following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice. Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all pprice, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor. Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering healthy, tasty and meal matching starchy alternatives to French fries and

  13. Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

    Directory of Open Access Journals (Sweden)

    Tom Deliens

    Full Text Available This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour.This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment, data were collected during a control week (no price manipulation and two separate intervention weeks (10 and 20% meal price increase when students chose French fries. In a second phase (fruit experiment, following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice.Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all p<0.001. No moderating effect of gender was detected. Besides price, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor.Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering

  14. Polarimetric LIDAR with FRI sampling for target characterization

    Science.gov (United States)

    Wijerathna, Erandi; Creusere, Charles D.; Voelz, David; Castorena, Juan

    2017-09-01

    Polarimetric LIDAR is a significant tool for current remote sensing applications. In addition, measurement of the full waveform of the LIDAR echo provides improved ranging and target discrimination, although, data storage volume in this approach can be problematic. In the work presented here, we investigated the practical issues related to the implementation of a full waveform LIDAR system to identify polarization characteristics of multiple targets within the footprint of the illumination beam. This work was carried out on a laboratory LIDAR testbed that features a flexible arrangement of targets and the ability to change the target polarization characteristics. Targets with different retardance characteristics were illuminated with a linearly polarized laser beam and the return pulse intensities were analyzed by rotating a linear analyzer polarizer in front of a high-speed detector. Additionally, we explored the applicability and the limitations of applying a sparse sampling approach based on Finite Rate of Innovations (FRI) to compress and recover the characteristic parameters of the pulses reflected from the targets. The pulse parameter values extracted by the FRI analysis were accurate and we successfully distinguished the polarimetric characteristics and the range of multiple targets at different depths within the same beam footprint. We also demonstrated the recovery of an unknown target retardance value from the echoes by applying a Mueller matrix system model.

  15. Stress Effects in Channel Catfish (Ictalurus punctatus) Fry on Pond Survival

    Science.gov (United States)

    Results from previous studies suggested that channel catfish (Ictalurus punctatus) fry that were housed in very high traffic areas from hatch until reaching 9 g in size were able to survive experimental challenge with Edwardsiella ictaluri better than siblings who were hatched and raised in very low...

  16. [Edmonton Frail Scale in Colombian older people. Comparison with the Fried criteria].

    Science.gov (United States)

    Ramírez Ramírez, Jairo Uriel; Cadena Sanabria, Miguel Oswaldo; Ochoa, Miguel Enrique

    The Edmonton Frailty Scale was developed in Alberta (Canada). It has been applied in different scenarios, such as acute units, day hospitals, and outpatient care. There are no studies published describing the usefulness of this scale in Colombia. A cross-sectional study and secondary diagnostic test analysis was designed with the objective of studying the criterion validity of the Edmonton Frail Scale using Fried's frailty criteria as standard. Patients 60 years old and over from the community were included. Patients with severe dementia, limited mobility, and unable to perform the tests were excluded. The study included 101 patients from the community in Floridablanca, Colombia. The mean age was 68.9 years, and 74% were women. The median walking speed was 1.1m/sec. According to the Fried's criteria, 46% were vigorous elderly, and the prevalence of frailty was 7.9%. Using the EFS, 78% were vigorous elderly, with a prevalence of frailty of 8.9%. Taking 6 or more points as a cut-off, the sensitivity of this scale was 75% and had a specificity of 88%. A similar frequency of frailty was found on applying the two measurement scales. It is important to highlight the multidimensional view of the Edmonton scale, complementing the data of the most physical and sarcopenia-centred phenotype of Fried's criteria. Copyright © 2017 SEGG. Publicado por Elsevier España, S.L.U. All rights reserved.

  17. Ionization Electron Signal Processing in Single Phase LArTPCs II. Data/Simulation Comparison and Performance in MicroBooNE

    Energy Technology Data Exchange (ETDEWEB)

    Adams, C.; et al.

    2018-04-07

    The single-phase liquid argon time projection chamber (LArTPC) provides a large amount of detailed information in the form of fine-grained drifted ionization charge from particle traces. To fully utilize this information, the deposited charge must be accurately extracted from the raw digitized waveforms via a robust signal processing chain. Enabled by the ultra-low noise levels associated with cryogenic electronics in the MicroBooNE detector, the precise extraction of ionization charge from the induction wire planes in a single-phase LArTPC is qualitatively demonstrated on MicroBooNE data with event display images, and quantitatively demonstrated via waveform-level and track-level metrics. Improved performance of induction plane calorimetry is demonstrated through the agreement of extracted ionization charge measurements across different wire planes for various event topologies. In addition to the comprehensive waveform-level comparison of data and simulation, a calibration of the cryogenic electronics response is presented and solutions to various MicroBooNE-specific TPC issues are discussed. This work presents an important improvement in LArTPC signal processing, the foundation of reconstruction and therefore physics analyses in MicroBooNE.

  18. Background reduction at low energies with BEGe detector operated in liquid argon using the GERDA-LArGe facility

    Energy Technology Data Exchange (ETDEWEB)

    Budjas, Dusan [Physik-Department E15, Technische Universitaet Muenchen (Germany); Collaboration: GERDA-Collaboration

    2014-07-01

    LArGe is a low background test facility used for proving innovative approaches to background reduction in support of the neutrinoless double beta decay experiment Gerda. These approaches include an anti-Compton veto using scintillation light detection from liquid argon, as well as a novel pulse shape discrimination method exploiting the characteristic electrical field distribution inside BEGe detectors. The latter technique can identify single-site events (typical for double beta decays) and efficiently reject multi-site events (typical for backgrounds from gamma-ray interactions), as well as different types of background events from detector surfaces. While the main focus of the LArGe facility is to assist with reaching the goal of Gerda - improving the sensitivity for {sup 76}Ge neutrinoless double beta decay search, reducing the background at low energies and lowering the energy threshold is also of interest. In particular such efforts can be potentially relevant for search of dark matter or low energy neutrino interactions. In this talk I present the experimental measurement of the low energy region with a BEGe detector operated in LArGe with the application of powerful background suppression methods. The performance will be compared to that of some dedicated dark matter detection experiments.

  19. MODEL PERUBAHAN WARNA KERIPIK BUAH SELAMA PENGGORENGAN VAKUM Model of Fruit Flaky Color Change during Vacuum Frying

    Directory of Open Access Journals (Sweden)

    Jamaluddin Jamaluddin

    2012-05-01

    Full Text Available The natural colour of fruit flaky product is one of specific property prefered by consumer. To maintain the natural colourof the fruit flaky during frying, it is necessary to pay attention the characteristic changes of raw material and control the process in order not to have much changes to get the intended colour. The objective of this research is to develop empirically mathematical model of fruit flaky colour changes during vacuum frying process by considering the change of water and sucrose contents in the product. Sample of the research were jack fruits fried in the temperature of 70–100OC, frying duration of 15–60 minutes, and vacuum pressure of 13-23 kPa. The observed parameters are colour (L, colour (a, colour (b, water and sukrose contents before and after frying. The result showed that colour changes (L, a and b were influenced by free water vaporization and sukrose decreasing in product, so empirically, the developed mathematical model of colour changes (L, a and b can be used to predict fruit flaky colour changes during vacuum frying. ABSTRAK Warna alami pada produk keripik buah adalah merupakan salah satu sifat khas yang disukai oleh konsumen, untukmempertahankan warna alami keripik buah agar tidak banyak mengalami perubahan selama dalam penggorengan, perlu diperhatikan perubahan karakteristik bahan baku dan pengendalian proses, agar warna keripik buah yang dihasilkan sesuai dengan yang diinginkan. Penelitian ini bertujuan untuk mengembangkan secara empirik model matematik perubahan warna keripik buah selama dalam proses penggorengan vakum dengan mempertimbangkan ke dalam model perubahan kadar air dan kadar sukrosa di dalam padatan. Sampel penelitian adalah buah nangka digoreng pada suhu70-100 OC, lama penggorengan 15-60 menit dan tekanan vakum 13-23 kPa. Parameter yang diamati adalah warna (L, warna (a, warna (b, kadar air dan kadar sukrosa sebelum dan setelah sampel digoreng. Hasil penelitian menunjukkan perubahan warna L, a

  20. Avaliação laríngea em pacientes reumatológicos Laryngeal assessment in reumatic disease patients

    Directory of Open Access Journals (Sweden)

    Hugo Valter Lisboa Ramos

    2005-08-01

    Full Text Available As doenças reumáticas produzem alterações sistêmicas e podem, por isso, comprometer os vasos sangüíneos, as serosas e as mucosas de todo o trato aerodigestivo. Casos esporádicos de acometimento laríngeo por doenças reumáticas têm sido descritos. Esse estudo tem por objetivo avaliar e descrever as alterações laríngeas encontradas em pacientes reumatológicos. FORMA DE ESTUDO: coorte transversal. MATERIAL E MÉTODO: Estudo transversal com pacientes portadores de lúpus eritematoso sistêmico, esclerodermia e doença mista do tecido conjuntivo. Os pacientes submeteram-se a exame clínico otorrinolaringológico e à videolaringoestroboscopia. RESULTADOS: Foram incluídos no estudo 27 pacientes sendo que 26 conseguiram realizar a videolaringoestroboscopia. Alterações laríngeas foram observadas em 11 dos 12 pacientes portadores de lúpus, nos 11 pacientes portadores de esclerodermia e nos 3 pacientes portadores de doença mista do tecido conjuntivo. Lesões sugestivas de nódulo em bambu foram identificados em 5 pacientes e 92,3% dos pacientes apresentaram sinais laríngeos de síndrome faringolaríngea do refluxo. CONCLUSÃO: Neste estudo identificamos 5 lesões sugestivas de nódulos em bambu e sinais laríngeos de refluxo em quase todos os pacientes.Rheumatic diseases usually promote several systemic disorders, which can affect blood vessels, mucosa and serosa of the aerodigestive tract. Scarce laryngeal involvement has been described in these patients and this study aims at investigating laryngeal alterations found in patients with rheumatic diseases. STUDY DESIGN: transversal cohort. MATERIAL AND METHOD: A transversal study was developed with systemic lupus erythematous, systemic sclerosis and mixed connective tissue disease's patients. They were evaluated by means of clinical examinations and videolaryngoestroboscopy. RESULTS: Twenty-seven patients were included in the study, 26 succeeded in completing the

  1. Light and ultrastructural studies on liver of Oreochromis niloticus fry grown in tritiated water during embryonic development

    Energy Technology Data Exchange (ETDEWEB)

    Carino, V S; Alvendia-Casauay, A [Institute of Biology, College of Science, University of the Philippines, Diliman, Quezon City (Philippines)

    1991-01-01

    Oreochromis niloticus embryos of different developmental stages were reared in tritiated water at 3.7, 0.37, 0.037, and 0 GBq/1 and harvested at day 21 stage. In general, gross morphology of liver was altered in fry reared in higher tritium concentrations and in fry reared in tritiated water at earlier stages of development. Under light microscopy, fatty infiltration of liver parenchyma, presence of unresorped yolk sac, occasional vacuolation in cytoplasm of hepatocytes, widening of sinusoids, and increased size of space of Disse were observed in liver of fry reared in tritiated water at higher concentrations. At the electron microscope level, swollen mitochondria, fragmented rough endoplasmic reticulum, and insconspicuous glycogen granules compared to control were noted in liver of treated fish. This study give basic information on how cells may be affected by irradiation at the histological, cellular, and subcellular level. (auth.). 8 figs.; 1 tab.

  2. Biosurfactant production by Mucor circinelloides on waste frying oil and possible uses in crude oil remediation.

    Science.gov (United States)

    Hasanizadeh, Parvin; Moghimi, Hamid; Hamedi, Javad

    2017-10-01

    Biosurfactants are biocompatible surface active agents which many microorganisms produce. This study investigated the production of biosurfactants by Mucor circinelloides. The effects of different factors on biosurfactant production, including carbon sources and concentrations, nitrogen sources, and iron (II) concentration, were studied and the optimum condition determined. Finally, the strain's ability to remove the crude oil and its relationship with biosurfactant production was evaluated. The results showed that M. circinelloides could reduce the surface tension of the culture medium to 26.6 mN/m and create a clear zone of 12.9 cm diameter in an oil-spreading test. The maximum surface tension reduction was recorded 3 days after incubation. The optimum condition for biosurfactant production was achieved in the presence of 8% waste frying oil as a carbon source, 2 g/L yeast extract as a nitrogen source, and 0.01 mM FeSO 4 . M. circinelloides could consume 8% waste frying oil in 5 days of incubation, and 87.6% crude oil in 12 days of incubation. A direct correlation was observed between oil degradation and surface tension reduction in the first 3 days of fungal growth. The results showed that the waste frying oil could be recommended as an inexpensive oily waste substance for biosurfactant production, and M. circinelloides could have the potential to treat waste frying oil. According to the results, the produced crude biosurfactant or fungal strain could be directly used for the mycoremediation of crude oil contamination in oil fields.

  3. Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

    Science.gov (United States)

    Wong, Yu Hua; Muhamad, Halimah; Abas, Faridah; Lai, Oi Ming; Nyam, Kar Lin; Tan, Chin Ping

    2017-03-15

    The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160°C and 180°C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K 232 and K 268 ), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Lise Öğrencilerinin Mobil Öğrenme Araçlarını Kullanma Öz-Yeterlik Düzeylerinin İncelenmesi

    OpenAIRE

    Karaoğlan Yılmaz, Fatma Gizem; Dilen, Anıl; Yılmaz, Hatice

    2018-01-01

    Bu araştırmanın amacı, lise öğrencilerinin mobil öğrenme araçlarını kullanma öz-yeterlik düzeylerini; sınıf düzeyine, cinsiyete, internette geçirilen zamana ve düzenli internet bağlantısına sahip olup olmama durumuna göre incelemektir. Araştırma kapsamında, lise öğrencilerinin mobil öğrenme araçlarını kullanma öz-yeterlik düzeylerini inceleyebilmek için tarama modeli kullanılmıştır. Araştırmanın katılımcıları; 2016-2017 öğretim yılı güz döneminde bir lisede öğrenim görmekte olan ve mobil öğre...

  5. Potential of waste frying oil as a feedstock for the production of bio-diesel

    Energy Technology Data Exchange (ETDEWEB)

    Quadri, Syed M Raza [Dept. of Chemical Engineering, Z.H.C.E.T, A.M.U, Aligarh (India)], e-mail: chemicalraza@gmail.com; Wani, Omar Bashir; Athar, Moina [Dept. of Petroleum Studies, Z.H.C.E.T, A.M.U, Aligarh (India)

    2012-11-01

    To face the challenges of climbing Petroleum demand and of climate changes related to Carbon dioxide emissions, interest grows in sustainable fuels made from organic matter. World production of bio fuels has experienced phenomenal growth. The search for alternatives to petroleum based fuel has led to the development of fuels from various renewable sources, including feed stocks, such as fats and oils. Several kinds of fuels can be derived from these feed stocks. One of them is biodiesel, which is mono alkyl esters of vegetables oils and animal fats and produced by transesterification of oil and fats with alcohols in the presence of acid, alkali or enzyme base catalysts. The main hurdle in using the biodiesel is its cost which is mainly the cost of virgin oil. In India every year Millions of liters of waste frying oil are discarded into the sewage system which adds cost to its treatment and add up to the pollution of ground water. This paper proposed the production of Bio-diesel from the very same waste frying oil. The production of Bio-diesel from this waste frying oil offers economic, social, environmental and health benefits. The Bio-diesel produced finds the same use as the conventional diesel but this happens to be cost effective.

  6. Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

    Directory of Open Access Journals (Sweden)

    Asmaa Al-Asmar

    2018-04-01

    Full Text Available French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF, transglutaminase (TGase-treated (GPF + TGase, chitosan (CH, and pectin (PEC hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content. In addition, the Daily Intake (DI and Margin of Exposure (MOE were calculated to estimate variations in risk assessment by applying coating solutions before frying. Our results showed that the highest acrylamide content was detected in the control sample, reaching a value of 2089 µg kg−1. Hydrocolloid coating solutions were demonstrated to be an effective way to reduce acrylamide formation, with the percentage of acrylamide reduction equal to 48% for PEC, >38% for CH, ≥37% for GPF + TGase, and >31% for GPF, respectively. We hypothesized that the coatings were able to increase the water retention and, thus reduce the Maillard reaction, which is responsible for acrylamide formation. In fact, the MOE value for coated French fries was increase, resulting in being closer to the safety level to avoid carcinogenic risk. Moreover, our coatings were effective in reducing oil uptake.

  7. GROWTH ENHANCEMENT, SURVIVAL AND DECREASE OF ECTOPARASITIC INFECTIONS IN MASCULINIZED NILE TILAPIA FRY IN A RECIRCULATING AQUACULTURE SYSTEM

    Directory of Open Access Journals (Sweden)

    Isabel Jiménez García

    2012-11-01

    Full Text Available Under lab conditions, tilapia fry at culture densities of 8 fish/L-1 can reach a body weight of 0.5 to 1.0 g after the masculinization phase. In commercial hatcheries, the stocking density is four to six times higher, and consequently the occurrence of ectoparasitic infections also rises. The aim of this study was to examine the growth and survival of masculinized Nile tilapia (Oreochromis niloticus fry in a recirculating aquaculture system (RAS. The fry, which were naturally parasitized by protozoan of the genera Trichodina, Ambiphrya and Chilodonella, weighed 0.013 ± 0.003 g and were reared in replicated tanks (N = 3 during 32 days at density of 18 fish/L-1 in the RAS to maintain good water quality, which was achieved especially during the first 22 days of fish rearing. The infection parameters and growth were monitored twice a week. The final fish weight was 1.17 ± 0. 6 g and survival 99.5%. The most frequent parasites were Trichodina and Gyrodactylus cichlidarum (Monogenea. Although nitrogen compounds increased significantly over the last 10 days of fry rearing, final growth and survival were higher than those reported, additionally, the ectoparasitic infections were relatively low.

  8. Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products

    Science.gov (United States)

    The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have...

  9. Kullanıcıların Facebook Reklamlarına Tepkilerini Belirleyen Reklam Özellikleri

    OpenAIRE

    Çakır, Vesile; Tam, Mehmet Sinan

    2014-01-01

    Facebook halihazırda en popüler sosyal medyadır ve bu özelliği ile cazip bir reklam medyasıdır. Bu araştırma facebook reklamlarının beğenilmesi, tıklanması ve paylaşılmasında yordayıcı olan reklam özelliklerini araştırmaktadır. Facebook kullanıcıları üzerinde gerçekleştirilen bir saha araştırmasından elde edilen veriler, kullanıcıların ilgilendikleri bir ürün kategorisine ait, tıklanma oranının yüksek, bilim kurgu tarzı, değişik renk ve yazılı bağlantılara sahip ödemeli reklamlara daha çok tı...

  10. Soft error rate estimations of the Kintex-7 FPGA within the ATLAS Liquid Argon (LAr) Calorimeter

    International Nuclear Information System (INIS)

    Wirthlin, M J; Harding, A; Takai, H

    2014-01-01

    This paper summarizes the radiation testing performed on the Xilinx Kintex-7 FPGA in an effort to determine if the Kintex-7 can be used within the ATLAS Liquid Argon (LAr) Calorimeter. The Kintex-7 device was tested with wide-spectrum neutrons, protons, heavy-ions, and mixed high-energy hadron environments. The results of these tests were used to estimate the configuration ram and block ram upset rate within the ATLAS LAr. These estimations suggest that the configuration memory will upset at a rate of 1.1 × 10 −10 upsets/bit/s and the bram memory will upset at a rate of 9.06 × 10 −11 upsets/bit/s. For the Kintex 7K325 device, this translates to 6.85 × 10 −3 upsets/device/s for configuration memory and 1.49 × 10 −3 for block memory

  11. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.

    Science.gov (United States)

    Cho, Yong Jin; Lee, Suyong

    2015-06-01

    Extraction conditions of rutin from buckwheat milling fractions were established and a rutin-enriched material (REM, 31.8g/100g of rutin) was successfully obtained by the ultrasonic-assisted ethanol method (steaming, 16-150 mesh particle size, 70% ethanol, and ultrasonication at 40°C for 30min). When REM was applied to instant fried noodles (1% and 2% by weight of wheat flour) for rutin fortification, the levels of rutin in the noodles were determined to be about 250-500mg/100g which corresponded to the recommended daily dose of rutin. While frying temperatures (150-190°C) and times (1-3min) did not negatively affect the level of rutin in the instant fried noodles, the distinct loss of rutin was observed after cooking. Furthermore, REM did not significantly affect the oil uptake and mechanical property of instant fried noodles. The strong antioxidant activity of rutin in REM contributed to retarding the oxidative deterioration of the noodles during storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Analysis of used frying fats for biodiesel production

    Directory of Open Access Journals (Sweden)

    Dobarganes, M. C.

    2008-03-01

    Full Text Available Used frying fats and oils with highly variable and uncontrolled quality are used for the production of biodiesel . The objective of this study was to define the analytical methods useful to obtaining information on the quality of the used frying oils as raw material for biodiesels as well as for the characterization of the biodiesels obtained from them. Twentyfour used frying oils from restaurants and domestic fryers were analyzed before and after transesterification to fatty acid methyl esters (FAME. From a detailed analysis of the samples by means of a combination of adsorption and size exclusion chromatography, the quantitative importance of polymeric compounds was deduced both from the direct analysis of the oils and from their FAME. Excellent linear correlation between polar compounds and polar FAME (R=0.9768 was found. The possibilities of interferences from polar fatty acid in the standard method to determine the ester content are defined. Finally, determination of non-polar FAME by silica column is proposed as a good alternative to the gas chromatography method.Los aceites y grasas de fritura, que se caracterizan por tener una calidad muy variable, se utilizan como material prima para la producción de biodiesel. El objetivo de este estudio es definir la utilidad de los métodos analíticos desarrollados para los aceites y grasas de fritura para caracterizar el biodiesel obtenido. Veinticuatro aceites de fritura procedentes del sector de restauración y de fritura doméstica fueron analizados antes y después de su transesterificación a ésteres metílicos de ácidos grasos. A partir de un análisis detallado mediante cromatografías de adsorción y exclusión, se deduce la importancia cuantitativa de los compuestos de polimerización tanto en el análisis directo de los aceites como en el análisis de los ésteres metílicos. Se encontró una excelente correlación lineal entre los compuestos polares y los ésteres metílicos polares

  13. Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C ...

    African Journals Online (AJOL)

    These were determined by the atomic absorption spectrophotometric method. There was no significant difference (p > 0.05) in the total carbohydrate content of the boiled and fried sweet and Irish potatoes compared with their raw tubers. There was significant difference (p < 0.05) in the vitamin C content of the boiled and ...

  14. Toxicological assessment of crude palm oil (Elaeis guineensis Jacq. used in deep frying of akara (cowpea paste finger food

    Directory of Open Access Journals (Sweden)

    Felzenszwalb, I.

    2014-06-01

    Full Text Available Akara is cowpea paste which is deep-fried in crude palm oil (CPO; Elaeis guineensis Jacq. and sold as a street finger food in Brazil and Africa. During the food frying oils can form toxic decomposition products as total polar compounds (TPC, which can determinate oil degradation. The aim of this study was to assess the toxicity of CPO used in akara frying for 25 hours. Changes in the oil were determined by TPC quantification and mutagenicity using a Salmonella/microssome assay with Salmonella Typhimurium strains TA97, TA98, TA100 and TA102 with and without exogenous metabolic activation. Assuming that 25% TPC is the maximum level permitted in frying oils and it ranged from 14.08 to 29.81%, frying palm oil exceeded the limit. Nonetheless, no cytotoxic, mutagenic or genotoxic activity were detected in CPO used in the traditional akara frying process.Akara es una tapa hecha de pasta de frijol frito en aceite de palma crudo (CPO; Elaeis guineensis, que se vende en las calles de Brasil y África. Durante la fritura de alimentos, los aceites pueden formar productos de descomposición tóxicos como los compuestos polares totales (TPC, que determinan la degradación del aceite. El objetivo de este estudio fue evaluar la toxicidad de CPO utilizado en 25 horas de frituras de akara. Los cambios en el aceite se determinaron mediante la cuantificación de TPC y ensayos de mutagenicidad en Salmonella microsomas usando cepas de Salmonella Typhimurium TA97, TA98, TA100 y TA102 con y sin activación metabólica exógena. Se asume que el 25% de TPC es el nivel máximo permitido, los aceites de fritura oscilaron desde 14,08 hasta 29,81%. Ningún CPO utilizado en el proceso de akara tradicional mostró ser citotóxico, ni tener actividad mutagénica o genotóxica.

  15. Review of Politics as Form in Lars von Trier: A Post-Brechtian Reading

    Directory of Open Access Journals (Sweden)

    Sara Marino

    2014-10-01

    Full Text Available Controversial and unconventional designer of formal experimentations, simultaneously celebrated and despised around the world, performative to a point that realism is achieved through the manipulation of realistic conventions hidden in everyday forms of human interactions, von Trier is indeed one of the most important contemporary filmmakers within European cinema, as well as the protagonist of Koutsourakis’s Politics as Form in Lars von Trier: A Post-Brechtian Reading.

  16. Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

    DEFF Research Database (Denmark)

    Ovesen, L.; Leth, Torben; Hansen, K.

    1998-01-01

    This study examined trans monounsaturated fatty acid contents in all margarines and shortenings marketed in Denmark, and in frying fats used by the fast-food restaurants Burger King and McDonald's. Trans C-18:1 content was 4.1 +/- 3.8% (g per 100 g fatty acids) in hard margarines, significantly...... of trans long-chain fatty acids. Both fast-food frying fats contained large amounts of trans C-18:1, 21.9 +/- 2.9% in Burger King and 16.6 +/- 0.4% in McDonald's. In Denmark the per capita supply of trans C-18:1 from margarines and shortenings and frying fats has decreased steadily during recent years...

  17. USA välisminister Daniel Fried : "Me ei taha nõrka Venemaad"

    Index Scriptorium Estoniae

    2007-01-01

    Ilmunud ka: Severnoje Poberezhje, 12. mai 2007, lk. 5. USA asevälisminister Euroopa ja Euraasia küsimustes Daniel Fried märkis Saksamaal toimunud Euroopa foorumil, et Venemaaga suhtlemiseks ja koostöö tegemiseks on vaja luua ühine koostööraamistik

  18. Background suppression in Gerda Phase II and its study in the LArGe low background set-up

    Energy Technology Data Exchange (ETDEWEB)

    Budjas, Dusan [Physik-Department E15, Technische Universitaet Muenchen (Germany); Collaboration: GERDA-Collaboration

    2013-07-01

    In Phase II of the Gerda experiment additional ∝20 kg of BEGe-type germanium detectors, enriched in {sup 76}Ge, will be deployed in liquid argon (LAr) to further increase the sensitivity for the half-life of neutrinoless double beta (0νββ) decay of {sup 76}Ge to > 2 . 10{sup 26} yr. To reduce background by a factor of 10 to the required level of < 10{sup -3} cts/(keV.kg.yr), it is necessary to employ active background-suppression techniques, including anti-Compton veto using scintillation light detection from LAr and pulse shape discrimination exploiting the characteristic electrical field distribution inside BEGe detectors. The latter technique can identify single-site events (typical for 0νββ) and efficiently reject multi-site events (mainly from γ-rays), as well as different types of background events from detector surfaces. The combined power of these techniques was studied for {sup 42}K and other background sources at the low background facility LArGe. Together with extensive simulations, the information from tracking of the Phase II detector material exposure to cosmic rays and based on the background contributions observed in Phase I, the expected background level in Phase II in the region of interest at 2039 keV, the Q{sub ββ} energy of {sup 76}Ge, is estimated. The preliminary analysis shows that contributions from all expected background components after all cuts are in line with the goal of Gerda Phase II.

  19. Baltic salmon (Salmo salar) yolk-sac fry mortality is associated with disturbances in the function of hypoxia-inducible transcription factor (HIF-1α) and consecutive gene expression

    International Nuclear Information System (INIS)

    Vuori, Kristiina A.M.; Soitamo, Arto; Vuorinen, Pekka J.; Nikinmaa, Mikko

    2004-01-01

    Baltic salmon (Salmo salar) suffer from abnormally high yolk-sac fry mortality designated as M74-syndrome. In 1990s, 25-80% of salmon females, which ascended rivers to spawn, produced yolk-sac fry suffering from the syndrome. Symptoms of M74-affected fry include neurological disturbances, impaired vascular development and abnormal haemorrhages. The latter symptoms are observed in mammalian embryos if the function of hypoxia inducible transcription factor (HIF-1α), its dimerization partner aryl hydrocarbon nuclear translocator (ARNT) or target gene vascular endothelial growth factor (VEGF) is disturbed. To study the possible involvement of HIF-1α and its target gene VEGF in the development of the syndrome, we collected healthy and M74-affected wild Baltic salmon yolk-sac fry and analyzed HIF-1α mRNA and protein expression, HIF-1α DNA-binding, target gene VEGF protein expression, and blood vessel density in both groups at different stages of yolk-sac fry development. In addition, since Baltic salmon females contain organochlorine contaminants, which have been suggested to be the cause of M74 syndrome via the aryl hydrocarbon receptor (AhR)-dependent gene expression pathway, we studied AhR protein expression, AhR DNA-binding and target gene CYP1A protein expression. Since the parents of both healthy and M74-affected wild fry will have experienced the organochlorine load from the Baltic Sea, hatchery-reared fry were included in the studies as an additional control. The results show that the vascular defects observed in fry suffering from M74 are associated with reduced DNA-binding activity of HIF-1α and subsequent downregulation of its target gene vascular endothelial growth factor (VEGF). In addition, also AhR function is decreased in diseased fry making it unlikely that symptoms of M74-affected fry would be caused by an upregulation of xenobiotically induced AhR-dependent gene expression pathway

  20. The addition of salt in the water media containing zeolite and active charcoal on closed system transportation of gourami fish fry Osphronemus goramy Lac.

    Directory of Open Access Journals (Sweden)

    Kukuh Nirmala

    2013-11-01

    Full Text Available Transportation of fish fry with high density in closed system will reduce levels of O2, increasing CO2 and NH3, will also elevate the fish stress so that increase fish mortality. To reduce the effects of increased CO2 and NH3 can be applied by using zeolite and activated charcoal, while to reduce the fish stress is through the addition of salt. This study aims to determine the dose of salt added into the water containing zeolite and activated charcoal in a closed transportation system with a high fry density for 72 hours. The study was conducted two stages, namely the preliminary study and the primary study. The preliminary study involved the observation of the survival rate of fish fry during fasting, oxygen consumption rate of fish fry, the rate of total ammonia nitrogen (TAN excretion of fish fry, and the adsorption capacity of TAN by zeolite and activated charcoal. In the primary study, fry transport simulations was carried out for 72 hours in the laboratory. Gourami fry (body length of 4 cm and body weight of 1.7 g with the fry density of 50 fish/L were placed in the packing bag which has been filled with zeolite as much as 20 g/L and activated charcoal as much as 10 g/L. The study used a completely randomized design with five treatments and two replications: A: blank (without zeolite, activated charcoal, and salt, B: control (20 g/L zeolite+10 g/L activated charcoal, C: 20 g/L zeolite+10 g/L activated charcoal and 1 g/L salt, D: 20 g/L zeolite+10 g/L activated charcoal and 3 g/L of salt, and E: 20 g/ L zeolite+10 g/L activated charcoal and 5 g/L salt. The results of preliminary study showed that the survival rate of fish fry was 100% and active swimming for five days without food, the level of oxygen consumption as much as 1340.28 mgO2, produce NH3 as much as 22.64 mg/L, while zeolite and activated charcoal adsorbs >50% of TAN in time of 120 seconds. In the primary study, the survival rate of fish fry during the 72-hour transportation for

  1. LBA Regional Land Cover from AVHRR, 8-km, 1984 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — This data set is a subset of an 8-km global land cover product (DeFries et al. 1998). This subset was created for the study area of the Large Scale...

  2. Fried frailty phenotype assessment components as applied to geriatric inpatients

    OpenAIRE

    Bieniek, Joanna; Wilczy?ski, Krzysztof; Szewieczek, Jan

    2016-01-01

    Joanna Bieniek, Krzysztof Wilczynski, Jan Szewieczek Department of Geriatrics, School of Health Sciences in Katowice, Medical University of Silesia, Katowice, Poland Background: Management of geriatric patients would be simplified if a universally accepted definition of frailty for clinical use was defined. Among definitions of frailty, Fried frailty phenotype criteria constitute a common reference frame for many geriatric studies. However, this reference frame has been tested primarily in ...

  3. Elamu Silgu tänaval Tallinnas = Dwelling on Silgu Street in Tallinn / Ülar Mark, Indrek Tiigi

    Index Scriptorium Estoniae

    Mark, Ülar

    2003-01-01

    Klaasmaja projekteerija: Arhitektuuribüroo Urban Mark. Arhitektid Ülar Mark ja Indrek Tiigi. Konstruktor: Inseneribüroo Peipman OÜ. Sisekujundaja Raina Lillepõld (OÜ Boxes). Projekt 2002, valmis 2004. 4 välis- ja 3 sisevaadet, põhiplaan

  4. Case study of a 15-year-old boy with McCune-Albright syndrome combined with pituitary gigantism: effect of octreotide-long acting release (LAR) and cabergoline therapy.

    Science.gov (United States)

    Tajima, Toshihiro; Tsubaki, Junko; Ishizu, Katsura; Jo, Wakako; Ishi, Nobuaki; Fujieda, Kenji

    2008-07-01

    The use of octreotide-LAR and cabergoline therapy has shown great promise in adults with acromegaly; however, the experience in pediatric patients has rarely been reported. We described a clinical course of a 15-year-old boy of McCune-Albright syndrome (MAS) with pituitary gigantism. At the age of 8 years, a growth hormone (GH) and prolactin (PRL) producing pituitary adenoma was diagnosed at our hospital. He also had multiple fibrous dysplasia, so that he was diagnosed as having MAS. The tumor was partially resected, and GNAS1 gene mutation (R201C) was identified in affected tissues. We introduced octreotide to suppress GH secretion (100 mug 2/day s.c). During therapy with octreotide, IGF-1 and GH levels could not be suppressed and the patient frequently complained of nausea from octreotide treatment. Therefore, the therapy was changed to monthly injections of octreotide-LAR at the age of 12.3 years and was partially effective. However, as defect of left visual field worsened due to progressive left optic canal stenosis, he underwent second neurological decompression of the left optic nerve at 13.4 years of age. After surgery, in addition to octreotide-LAR, cabergoline (0.25 mg twice a month) was started. This regimen normalized serum levels of GH and IGF-1; however, he showed impaired glucose tolerance and gallstones at 15.7 years of age. Therefore, the dose of octreotide-LAR was reduced to 10 mg and the dose of cabergoline increased. This case demonstrated the difficulty of treating pituitary gigantism due to MAS. The use of octreotide-LAR and cabergoline should be considered even in pediatric patients; however, adverse events due to octreotide-LAR must be carefully examined.

  5. LBA Regional Land Cover from AVHRR, 8-km, 1984 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — ABSTRACT: This data set is a subset of an 8-km global land cover product (DeFries et al. 1998). This subset was created for the study area of the Large Scale...

  6. Development of an ADC Radiation Tolerance Characterization System for the Upgrade of the ATLAS LAr Calorimeter

    CERN Document Server

    INSPIRE-00445642; Chen, Kai; Kierstead, James; Lanni, Francesco; Takai, Helio; Jin, Ge

    2016-01-01

    ATLAS LAr calorimeter will perform its Phase-I upgrade during the long shut down (LS2) in 2018, a new LAr Trigger Digitizer Board (LTDB) will be designed and installed. Several commercial-off-the-shelf (COTS) multichannel high-speed ADCs have been selected as possible backups of the radiation tolerant ADC ASICs for LTDB. In order to evaluate the radiation tolerance of these back up commercial ADCs, we developed an ADC radiation tolerance characterization system, which includes the ADC boards, data acquisition (DAQ) board, signal generator, external power supplies and a host computer. The ADC board is custom designed for different ADCs, which has ADC driver and clock distribution circuits integrated on board. The Xilinx ZC706 FPGA development board is used as DAQ board. The data from ADC are routed to the FPGA through the FMC (FPGA Mezzanine Card) connector, de-serialized and monitored by the FPGA, and then transmitted to the host computer through the Gigabit Ethernet. A software program has been developed wit...

  7. Lar Betânia: O atendimento à infância abandonada em Maringá – PR

    Directory of Open Access Journals (Sweden)

    Ângela Mara de Barros Lara

    2012-08-01

    Full Text Available O presente artigo discute as políticas públicas de atendimento à criança e ao adolescenteem situação social de risco, na cidade de Maringá-PR, por meio da história do Lar Betânia,um abrigo fundado em 1965, no sistema casa-lar. A instituição que, em muitos períodos desua história chegou a atender, simultaneamente, 100 crianças vive hoje, a possibilidade desucumbir diante da atual filosofia do Estado de priorizar a permanência do menor junto àfamília biológica e, na impossibilidade dessa convivência, encaminhá-lo para acolhimento,junto às famílias cadastradas e preparadas para atuarem como famílias temporárias. Estadiscussão só foi possível a partir do estudo dos pressupostos que evidenciam o papel doEstado e dos direitos sociais na sociedade em que vivemos.

  8. COMPARISON OF THE QUALITY OF VEGETABLE OILS DESIGNED FOR THE FRYING FOOD

    Directory of Open Access Journals (Sweden)

    Ladislav Mura

    2012-12-01

    Full Text Available The object of the research was to investigate the quality of vegetable oils for cooking food. The analysis used two types of oils - oil Fritol and Promienna. Both oils were purchased commercially. Oil changes were observed at frying French fries. At the same changes were observed oil stored at room temperature and the temperature in the refrigerator. The determined parameters included the measurement of polar materials in oil with electronic device Testo 265 for measuring the quality of cooking oil. Determination of change in the texture of oil during the oil deterioration by device Texturometer TA.XT Plus and determination the peroxide value by STN EN ISO 3960:2007. The work is also evaluating the results of the studied parameters. In all compared cases based on the content of the TPM showed higher heat resistance oil Fritol and sample of oil stored in the refrigerator.doi:10.5219/210

  9. Mapping of Mcs30, a new mammary carcinoma susceptibility quantitative trait locus (QTL30 on rat chromosome 12: identification of fry as a candidate Mcs gene.

    Directory of Open Access Journals (Sweden)

    Xuefeng Ren

    Full Text Available Rat strains differ dramatically in their susceptibility to mammary carcinogenesis. On the assumption that susceptibility genes are conserved across mammalian species and hence inform human carcinogenesis, numerous investigators have used genetic linkage studies in rats to identify genes responsible for differential susceptibility to carcinogenesis. Using a genetic backcross between the resistant Copenhagen (Cop and susceptible Fischer 344 (F344 strains, we mapped a novel mammary carcinoma susceptibility (Mcs30 locus to the centromeric region on chromosome 12 (LOD score of ∼8.6 at the D12Rat59 marker. The Mcs30 locus comprises approximately 12 Mbp on the long arm of rat RNO12 whose synteny is conserved on human chromosome 13q12 to 13q13. After analyzing numerous genes comprising this locus, we identified Fry, the rat ortholog of the furry gene of Drosophila melanogaster, as a candidate Mcs gene. We cloned and determined the complete nucleotide sequence of the 13 kbp Fry mRNA. Sequence analysis indicated that the Fry gene was highly conserved across evolution, with 90% similarity of the predicted amino acid sequence among eutherian mammals. Comparison of the Fry sequence in the Cop and F344 strains identified two non-synonymous single nucleotide polymorphisms (SNPs, one of which creates a putative, de novo phosphorylation site. Further analysis showed that the expression of the Fry gene is reduced in a majority of rat mammary tumors. Our results also suggested that FRY activity was reduced in human breast carcinoma cell lines as a result of reduced levels or mutation. This study is the first to identify the Fry gene as a candidate Mcs gene. Our data suggest that the SNPs within the Fry gene contribute to the genetic susceptibility of the F344 rat strain to mammary carcinogenesis. These results provide the foundation for analyzing the role of the human FRY gene in cancer susceptibility and progression.

  10. Návrh online marketingové strategie Zámku Fryštát v Karviné

    OpenAIRE

    Kratochvílová, Eliška

    2017-01-01

    The aim of this bachelor thesis is to devise an online marketing strategy for chateau Fryštát in Karviná. The theoretical part of this thesis deals with marketing, definitions of related terms and description of the marketing plan. The thesis also focuses on the specifications of online and social media marketing and in the last chapter of the theoretical part marketing in tourism and marketing of cultural attractions is defined. The practical part of the thesis introduces chateau Fryštát, ev...

  11. Volume magnetostriction at the AF-FRI metamagnetic transition in the itinerant-electron system Mn2-xTxSb (T=Co, Cr)

    International Nuclear Information System (INIS)

    Bartashevich, M.I.; Goto, T.; Baranov, N.V.; Gaviko, V.S.

    2004-01-01

    Mn 2 Sb is a ferrimagnet, and substitution of Co or Cr for Mn above the critical concentration results in the appearance of a spontaneous first-order magnetic phase transition from ferrimagnetic (FRI) to antiferromagnetic (AF) with decreasing temperature below T t . At T t a first-order field-induced AF-FRI transition is observed at a critical field B c . The spontaneous as well as the field induced AF-FRI transition is accompanied by a significant magnetovolume effect. Magnetization under high pressure up to 12 kbar, magnetostriction of Mn 1.8 Co 0.2 Sb and Mn 1.94 Cr 0.04 Sb as well as thermal expansion of the Mn 1-x Co x Sb system has been measured in order to clarify the origin of the contradictory experimental results on the pressure effect on B c and that on T t , implying opposite changes. The observed differences are explained by the found anomalous change of sign of the magnetovolume effect at the AF-FRI transition with decreasing temperature

  12. L-ASPARAGINASE FROM BACILLUS SP. RKS-20: PROCESS OPTIMIZATION AND APPLICATION IN THE INHIBITION OF ACRYLAMIDE FORMATION IN FRIED FOODS

    Directory of Open Access Journals (Sweden)

    Richi V. Mahajan

    2014-08-01

    Full Text Available Reports of presence of acrylamide in wide range of fried and baked foods, most notably potato chips and French fries, by Swedish researchers in 2002 has raised a worldwide concern. However, the enzyme Lasparaginase reduces the formation of acrylamide in fried foods by pre-amidohydrolase of L-asparagine present. In this context, we report the hyper production of L-asparaginase from Bacillus sp. RKS-20, by process optimization involving statistical modeling approach. A maximum of 15.10 IU/ml of L-asparaginase were obtained in 18h under statistically optimized conditions wherein KH2 PO4 (3.0 g/L, NaCl (1.0 g/L, L-asparagine (14.0 g/L and glucose (2.0 g/L were the influential factors. This was an approximately 10-fold increase as compared to the initial un-optimized activity of 1.50 IU/ml. The potential of this enzyme for the inhibition of acrylamide formation was confirmed when the potato slices treated with L-asparaginase (40 IU/mg of dry potatoes, showed reduction of 69.80% in acrylamide formation upon frying as compared to untreated potato slices. Hence, this enzyme is potential candidate for healthier production of food.

  13. [Multivariate ordinal logistic regression analysis on the association between consumption of fried food and both esophageal cancer and precancerous lesions].

    Science.gov (United States)

    Guo, L W; Liu, S Z; Zhang, M; Chen, Q; Zhang, S K; Sun, X B

    2017-12-10

    Objective: To investigate the effect of fried food intake on the pathogenesis of esophageal cancer and precancerous lesions. Methods: From 2005 to 2013, all the residents aged 40-69 years from 11 counties (cities) where cancer screening of upper gastrointestinal cancer had been conducted in rural areas of Henan province, were recruited as the subjects of study. Information on demography and lifestyle was collected. The residents under study were screened with iodine staining endoscopic examination and biopsy samples were diagnosed pathologically, under standardized criteria. Subjects with high risk were divided into the groups based on their different pathological degrees. Multivariate ordinal logistic regression analysis was used to analyze the relationship between the frequency of fried food intake and esophageal cancer and precancerous lesions. Results: A total number of 8 792 cases with normal esophagus, 3 680 with mild hyperplasia, 972 with moderate hyperplasia, 413 with severe hyperplasia carcinoma in situ, and 336 cases of esophageal cancer were recruited. Results from multivariate logistic regression analysis showed that, when compared with those who did not eat fried food, the intake of fried food (food appeared a risk factor for both esophageal cancer and precancerous lesions.

  14. Odor Profile of Different Varieties of Extra-Virgin Olive Oil During Deep Frying Using an Electronic Nose and SPME-GC-FID

    Science.gov (United States)

    Messina, Valeria; Biolatto, Andrea; Sancho, Ana; Descalzo, Adriana; Grigioni, Gabriela; de Reca, Noemí Walsöe

    2011-09-01

    The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.

  15. Production and characterization of rhamnolipid biosurfactant from waste frying coconut oil using a novel Pseudomonas aeruginosa D.

    Science.gov (United States)

    George, S; Jayachandran, K

    2013-02-01

    To improve biosurfactant production economics by the utilization of potential low-cost materials. In an attempt to utilize cost-effective carbon sources in the fermentative production of biosurfactants, various pure and waste frying oils were screened by a standard biosurfactant producing strain. Considering the regional significance, easy availability and the economical advantages, waste frying coconut oil was selected as the substrate for further studies. On isolation of more competent strains that could use waste frying coconut oil efficiently as a carbon source, six bacterial strains were isolated on cetyltrimethyl ammonium bromide-methylene blue agar plate, from a soil sample collected from the premises of a coconut oil mill. Among these, Pseudomonas aeruginosa D was selected as the potential producer of rhamnolipid. Spectrophotometric method, TLC, methylene blue active substance assay, drop collapse technique, surface tension measurement by Du Nouy ring method and emulsifying test confirmed the rhamnolipid producing ability of the selected strain and various process parameters were optimized for the production of maximum amount of biosurfactant. Rhamnolipid components purified and separated by ethyl acetate extraction, preparative silica gel column chromatography, HPLC and TLC were characterized by fast atom bombardment mass spectrometry as a mixture of dirhamnolipids and monorhamnolipids. The rhamnolipid homologues detected were Rha-Rha-C(10) -C(10) , Rha-C(12) -C(10) and Rha-C(10) -C(8) /Rha-C(8) -C(10) . These results indicated the possibility of waste frying coconut oil to be used as a very effective alternate substrate for the economic production of rhamnolipid by a newly isolated Ps. aeruginosa D. Results of this study throws light on the alternate use of already used cooking oil as high-energy source for producing a high value product like rhamnolipid. This would provide options for the food industry other than the recycling and reuse of waste frying

  16. Marking pike fry otoliths with alizarin complexone and strontium : an evaluation of methods

    DEFF Research Database (Denmark)

    Skov, Christian; Grønkjær, P.; Nielsen, C.

    2001-01-01

    Laboratory experiments demonstrated that both alizarin complexone and strontium are useful in mass marking of pike Esox lucius fry otoliths. Visual detection of alizarin complexone marks was considered more reliable than the quantitative analysis of strontium for differentiating marked and unmarked...

  17. Alcohol biodiesel from frying oil residues; Biodiesel etilico a partir de oleo de fritura residual

    Energy Technology Data Exchange (ETDEWEB)

    Festa, Brunna Simoes; Marques, Luiz Guilherme da Costa [Universidade Federal do Rio de Janeiro (IVIG/COPPE/UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao de Engenharia. Inst. Virtual Internacional de Mudancas Globais], E-mail: lguilherme@ivig.coppe.ufrj.br

    2010-07-01

    This paper describes the reaction optimization and production of biodiesel through the use of frying residual oil made available by the restaurant placed at the PETROBRAS Research Center (CENPES-RJ), using ethanol, so that to permit the production of sustainable bio diesel. The environmental gains obtained by the utilization of residual oil, avoiding that this oil be released in the nature, and the economic gains coming from the generation and utilization of ethanol allowing the production of biodiesel be an viable alternative. The obtained results during laboratory tests shown that biodiesel produced from the transesterification in alkaline medium, of the frying residual oil collected presented a reaction yield of approximately 80% considering in mass.

  18. Aynı coğrafyada iki savaş: Troia ve Çanakkale savaşlarının karşılaştırılması

    OpenAIRE

    Körpe, Reyhan

    2015-01-01

    Yaklaşık üç bin yıl arayla aynı topraklarda meydana gelen iki savaş, Troia ve Çanakkale Savaşları sadece coğrafi benzerlikleri değil, nedenleri, oluş şekli ve sonuçları ile birbirine benzemektedir. Birinci Dünya savaşının bir parçası olan Çanakkale Savaşı gibi, arkeolojik kaynaklar Homeros’un destanlaştırdığı Troia Savaşı’nın Tunç Çağların sonunda Batı Anadolu’daki çok büyük bir mücadelenin parçası olduğunu ortaya koymuştur. Çanakkale Savaşları sırasında kullanılan yöntemlerin antik çağ savaş...

  19. KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF Content Of Starchy Food during Frying

    Directory of Open Access Journals (Sweden)

    Y. Marsono3

    2006-08-01

    Full Text Available Cooking of the starchy foods at high temperature can result in formation of 5-Hydroxymethyl-2-Furfural (HMF compound. The HMF content of starchy foods changes during the heat treatment in the frying process. The rate of change of the HMF content during frying depends on oil temperature, initial water content and the amylosa – amylopctin ratio of the material. The objective of the research was to study the kinetics of HMF change in the starchy foods during frying process. The change of the HMF content was assumed following by the first order kinetic model. The samples used in the experiment were the dried dough corn powders. The dough was made of a mixture of two varietes of corn with different amylosa – amylopectin content, with variation on the composition of the mixture. Bisma variety was used as the high amylosa ( low amylopectin and Pulut (waxy was used as the low amylosa (high amylopectin.The samples were fried in palm oil using a deep fat frying method with variation of oil temperature, initial water content and content of amylosa – amylopektin ratio. The HMF of the fried product was extracted with absolute ethanol and the extracts were determined by UV-Vis Spectrophotometer at 281,5 nm. The result indicated that the rate of change of the HMF content in corn increased with the increasing oil temperature and amylosa content and decreased with initial water content. The model applied to the changing on HMF content showed that the equation : Xhmf = A (1– B e-km t (with Xhmf = the HMF content; km = The rate of the HMF changing; t = frying time; A and B = the contsnts can be used for estimation the change of the HMF content of the corn fried product during the frying process

  20. Ingestão de energia e nutrientes segundo consumo de alimentos fora do lar na Região Nordeste: uma análise do Inquérito Nacional de Alimentação 2008-2009

    Directory of Open Access Journals (Sweden)

    Jessica Brito Cavalcante

    Full Text Available RESUMO: Introdução: O consumo de alimentos fora do lar vem crescendo no Brasil, sendo associado a escolhas alimentares menos nutritivas. Objetivo: Descrever a ingestão de energia e nutrientes específicos entre consumidores e não consumidores de alimentos fora do lar, na Região Nordeste. Métodos: Foram analisados dados do Inquérito Nacional de Alimentação (INA, provenientes da Pesquisa de Orçamentos Familiares (POF 2008-2009, em uma amostra de 11.674 indivíduos residentes na Região Nordeste, que forneceram dois registros alimentares em dias não consecutivos, com informação sobre o local de consumo dos alimentos (dentro ou fora do lar. Alimentação fora do lar foi definida como todo alimento adquirido e consumido fora de casa. Modelos de regressão linear foram desenvolvidos para avaliar a relação entre o consumo alimentar fora do lar em um dos dois dias de registro e a ingestão de energia e nutrientes, ajustados por idade, sexo e renda per capita. Resultados: O consumo de alimentos fora do lar, em pelo menos um dos dois dias de registro alimentar, foi reportado por 42% dos indivíduos. Os indivíduos que consomem alimentos fora do lar apresentaram pior ingestão de nutrientes em comparação com os que não consomem alimentos fora do lar, com maior consumo de energia, açúcar livre, gordura saturada, gordura trans e menor ingestão de proteína, ferro e fibra alimentar, independente da idade, sexo e renda (p < 0,05. Conclusão: A alimentação fora do lar no Nordeste contribuiu para uma maior ingestão de energia e uma pior ingestão de nutrientes. Assim, faz-se necessária a elaboração de políticas públicas e estratégias que favoreçam a escolha de alimentos mais saudáveis quando os indivíduos optam por se alimentar fora do lar.

  1. Ortaöğretim Öğrencilerinin Yazma Eğilimi Algıları

    Directory of Open Access Journals (Sweden)

    Ercan Deniz

    2015-04-01

    Full Text Available Bu araştırmanın amacı, ortaöğretim öğrencilerinin yazma eğilimi algılarının genel düzeyini tespit ederek yazma eğilimi algısını cinsiyet, sınıf düzeyi, öğrenim alanı, anne eğitim durumu, baba eğitim durumu, kitap okuma sıklığı, facebook ve e-mail kullanma durumlarına göre incelemektir. Araştırma 2013-2014 eğitim-öğretim yılında tesadüfi örnekleme yoluyla seçilen resmi bir okuldaki 317 öğrenci üzerinde yürütülmüştür. Elde edilen veriler SPSS 20.0 paket programı kullanılarak analiz edilmiştir. Verilerin analizinde ilişkisiz örneklem t testi, tek yönlü varyans analizi ve pearson momentler çarpımı korelasyonu kullanılmıştır. Araştırmada elde edilen bulgulara göre ortaöğretim öğrencilerinin yazma eğilimi algılarının “orta düzeyde” olduğu sonucuna ulaşılmıştır. Öğrencilerin yazma eğilimi algılarının cinsiyet, sınıf düzeyi, öğrenim alanı ve kitap okuma sıklığı değişkenlerine göre anlamlı bir farlılık gösterdiği tespit edilmiştir. Anne ve baba eğitim durumuyla facebook ve e-mail kullanma değişkenlerinin yazma eğilimi algısıyla istatiksel olarak anlamlı bir ilişkisi bulunmamaktadır.

  2. Effects of Total Dissolved Gas on Chum Salmon Fry Incubating in the Lower Columbia River

    Energy Technology Data Exchange (ETDEWEB)

    Arntzen, Evan V.; Hand, Kristine D.; Geist, David R.; Murray, Katherine J.; Panther, Jenny; Cullinan, Valerie I.; Dawley, Earl M.; Elston, Ralph A.

    2008-01-30

    This report describes research conducted by Pacific Northwest National Laboratory in FY 2007 for the U.S. Army Corps of Engineers, Portland District, to characterize the effects of total dissolved gas (TDG) on the incubating fry of chum salmon (Onchorhynchus keta) in the lower Columbia River. The tasks conducted and results obtained in pursuit of three objectives are summarized: * to conduct a field monitoring program at the Ives Island and Multnomah Falls study sites, collecting empirical data on TDG to obtain a more thorough understanding of TDG levels during different river stage scenarios (i.e., high-water year versus low-water year) * to conduct laboratory toxicity tests on hatchery chum salmon fry at gas levels likely to occur downstream from Bonneville Dam * to sample chum salmon sac fry during Bonneville Dam spill operations to determine if there is a physiological response to TDG levels. Chapter 1 discusses the field monitoring, Chapter 2 reports the findings of the laboratory toxicity tests, and Chapter 3 describes the field-sampling task. Each chapter contains an objective-specific introduction, description of the study site and methods, results of research, and discussion of findings. Literature cited throughout this report is listed in Chapter 4. Additional details on the study methdology and results are provided in Appendixes A through D.

  3. EFFICACY OF TOMATO AND / OR GARLIC IN AMELIORATING CARDIAC DISORDERS INDUCED BY FEEDING RATS FRYING OIL

    International Nuclear Information System (INIS)

    OSMAN, N.N.

    2007-01-01

    Tomato (Lycopersicon esculentum) and garlic (Allium cepa) are important constituents of the human diet. Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular and other metabolic diseases, atherosclerosis, hyperlipidaemia, thrombosis, hypertension and diabetes. Tomato has anti-mutagenic activities and contains lycopene (a powerful antioxidant) that appears to prevent oxidation of low density lipoprotein cholesterol (LDL-c) and reduces the risk of developing atherosclerosis and coronary heart disease. The present study was carried out to investigate the potential protective effects of tomato or garlic alone or their combination against cardiac disorders in rats fed commercial diet fortified with frying oil (15% w/w) for 30 days. Thirty male Wistar albino rats were used and were divided into five groups; group 1, control (rats fed diet containing 15% w/w fresh oil); group 2, animals fed diets fortified with frying oil; groups 3-5, rats fed as in group 2 and received tomato (500 mg/kg body weight), garlic (125 mg/kg body weight) and a combination of tomato and garlic by gavage, respectively.Total cholesterol (TC), triacylglycerols (TAG), phospholipids (PL), high density lipoprotein cholesterol (HDL-c), low density lipoprotein cholesterol (LDL-c),and very low density lipoprotein cholesterol (VLDL-c) were estimated in the serum of different animal groups. Lactic dehydrogenase (LDH), creatine phosphokinase (CPK), aspartate aminotransferase (AST) alanine aminotransferase (ALT), triiodothyronine (T3), thyroxine (T4) and thyroid stimulating hormone (TSH) were determined in the serum as well as lipid peroxidation level (TBARS) and reduced glutathione (GSH) content were assessed in cardiac tissues.The results obtained revealed that, feeding rats on frying oil induced a notable increase in lipid profile, LDL-c, VLDL-c and TBARS associated with a marked depletion in GSH. Elevation in specific heart enzymes, LDL, CPK, ALT

  4. Effect of boiling, frying, and baking on recovery of aflatoxin from naturally contaminated corn grits or cornmeal.

    Science.gov (United States)

    Stoloff, L; Trucksess, M W

    1981-05-01

    Corn grits naturally contaminated with aflatoxins were used for making boiled grits, and portions of the boiled grits were used for making pan-fried grits; cornmeal naturally contaminated with aflatoxins was used for making corn muffins. Procedures and recipes were derived from cookbook and market package recommendations. From analyses of the products for aflatoxins before and after preparation of the table-ready products, it was determined that 72 +/- 9% (n = 15) of the aflatoxin found in the original grits could be recovered after the grits were boiled. The recovery of aflatoxin B1 after the grits were fried was either 66 +/- 10% (n = 6) or 47 +/- 8% (n = 9), depending on whether 3 cups of water or 4 cups of water per cup of grits, respectively, were used for preparing the boiled grits before frying. Similarly, it was determined that 87 +/- 4% (n = 9) of the aflatoxin B1 found in the original cornmeal could be recovered from the baked muffins. No detectable aflatoxin B2 a was present in the extracts from any of the table-ready products.

  5. Reciprocal subsidies and food web pathways leading to chum salmon fry in a temperate marine-terrestrial ecotone.

    Science.gov (United States)

    Romanuk, Tamara N; Levings, Colin D

    2010-04-08

    Stable isotope analysis was used to determine the relative proportions of terrestrial and marine subsidies of carbon to invertebrates along a tidal gradient (low-intertidal, mid-intertidal, high-intertidal, supralittoral) and to determine the relative importance of terrestrial carbon in food web pathways leading to chum salmon fry Oncorhynchus keta (Walbaum) in Howe Sound, British Columbia. We found a clear gradient in the proportion of terrestrially derived carbon along the tidal gradient ranging from 68% across all invertebrate taxa in the supralittoral to 25% in the high-intertidal, 20% in the mid-intertidal, and 12% in the low-intertidal. Stable isotope values of chum salmon fry indicated carbon contributions from both terrestrial and marine sources, with terrestrially derived carbon ranging from 12.8 to 61.5% in the muscle tissue of chum salmon fry (mean 30%). Our results provide evidence for reciprocal subsidies of marine and terrestrially derived carbon on beaches in the estuary and suggest that the vegetated supralittoral is an important trophic link in supplying terrestrial carbon to nearshore food webs.

  6. A study on the dewatering of industrial waste sludge by fry-drying technology

    International Nuclear Information System (INIS)

    Ohm, Tae-In; Chae, Jong-Seong; Kim, Jeong-Eun; Kim, Hee-kyum; Moon, Seung-Hyun

    2009-01-01

    In sludge treatment, drying sludge using typical technology with high water content to a water content of approximately 10% is always difficult because of adhesive characteristics of sludge. Many methods have been applied, including direct and indirect heat drying, but these approaches of reducing water content to below 40% after drying is very inefficient in energy utilization of drying sludge. In this study, fry-drying technology with a high heat transfer coefficient of approximately 500 W/m 2 deg. C was used to dry industrial wastewater sludge. Also waste oil was used in the fry-drying process, and because the oil's boiling point is between 240 and 340 deg. C and the specific heat is approximately 60% of that of water. In the fry-drying system, the sludge is input by molding it into a designated form after heating the waste oil at temperatures between 120 and 170 deg. C. At these temperatures, the heated oil rapidly evaporates the water contained in the sludge, leaving the oil itself. After approximately 10 min, the water content of the sludge was less than 10%, and its heating value surpassed 5300 kcal/kg. Indeed, this makes the organic sludge appropriate for use as a solid fuel. The wastewater sludge used in this study was the designated waste discharged from chemical, leather and plating plants. These samples varied in characteristics, especially with regard to heavy metal concentration. After drying the three kinds of wastewater sludge at oil temperatures 160 deg. C for 10 min, it was found that the water content in the sludge from the chemical, leather, and plating plants reduced from 80.0 to 5.5%, 81.6 to 1.0%, and 65.4 to 0.8%, respectively. Furthermore, the heat values of the sludge from the chemical, leather, and plating plants prior to fry-drying were 217, 264, and 428 kcal/kg, respectively. After drying, these values of sludge increased to 5317, 5983 and 6031 kcal/kg, respectively. The heavy metals detected in the sludge after drying were aluminum

  7. Data on kinetic, energy and emission performance of biodiesel from waste frying oil

    Directory of Open Access Journals (Sweden)

    Silverio Catureba da Silva Filho

    2018-06-01

    Full Text Available The data presented in this article are related to the research article “Environmental and techno-economic considerations on biodiesel production from waste frying oil in São Paulo city” (Silva Filho et al., 2018 [1]. This article presents the variation of the concentration of waste frying oil (WFO with the reaction time and temperature during the transesterification of WTOs collected in the residences and restaurants of the city of São Paulo. Then, the biodiesel samples were mixed with the S-10 diesel oil in order to obtain the B10, B20, B30, B40, B50, B75 and B100 blends, which were tested in a diesel engine and their power, fuel consumption and gas emissions (CO, CO2 and SO2 have been measured to verify their greenhouse effect and energy efficiency. Keywords: Biodiesel, Kinetic curves, Greenhouse gas emission, Energy efficiency

  8. LBA Regional Tree Cover from AVHRR, 1-km, 1992-1993 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — ABSTRACT: This data set is a subset of the 1-km global tree cover data set (DeFries et al. 1999) developed at the Laboratory for Global Remote Sensing Studies...

  9. Anti-radical power gives insight into early lipid oxidation events during frying

    NARCIS (Netherlands)

    Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

    2006-01-01

    The aim of this research was to use anti-radical power (ARP) to study early lipid oxidation events during frying. The 2,2-diphenyl-1-picrylhydrazyl radical (DPPH¿) test was used to determine the ARP. As oil does not dissolve completely in methanol, which is generally used for the DPPH¿ test, butanol

  10. Negative stereotypes of the Scottish diet: A qualitative analysis of deep-fried Mars bar references in bestselling newspapers in Scotland, 2011-14.

    Science.gov (United States)

    Knight, Christine

    2016-08-01

    The Scottish diet is associated in the UK media and popular discourse with unhealthy deep-fried foods. In addition to the stereotype's negative effects on perceptions of Scottish food, culture and people, there is evidence that the stereotype of the Scottish diet has negative effects on food behaviour and public health in Scotland, having been shown to encourage consumption of deep-fried foods and discourage positive dietary change. The most notorious deep-fried food associated with Scotland is the deep-fried Mars bar (DFMB), arguably invented in Stonehaven (near Aberdeen), and first reported in the Scottish and UK press in 1995. This article reports findings from an analysis of newspaper references to the DFMB in the two highest selling newspapers in Scotland, the Scottish Sun and the Daily Record, between 2011 and 2014. A keyword search ("deep fried Mars bar") using the online media database Lexis Library generated 97 unique records, and the resulting dataset was analysed thematically and discursively. Analysis showed that both newspapers clearly associated the DFMB with Scotland. Further, both newspapers portrayed the DFMB and the broader "deep-fried" Scottish diet stereotype ambivalently (mixed positive and negative associations). However, the Daily Record actively criticised the DFMB stereotype much more often than did the Scottish Sun. These findings suggest that the Scottish population encounters different messages in the press about food and nutrition from people elsewhere in the UK, and that these messages vary depending on choice of media in Scotland. Given the known negative effects of the stereotype, differences in Scottish media discourse should be considered a potential factor in persistent health inequalities affecting Scotland. Educational efforts, and opening discussion with journalists and amongst the Scottish public, may be helpful. Copyright © 2016 The Author. Published by Elsevier Ltd.. All rights reserved.

  11. Modeling of pancake frying with non-uniform heating source applied to domestic cookers

    DEFF Research Database (Denmark)

    Sanz-Serrano, F.; Sagues, C.; Feyissa, Aberham Hailu

    2016-01-01

    The design of domestic cooking stoves is usually optimized by performing time-consuming cooking experiments, often using frying of pancakes as a standard. Simulation of cooking processes may reduce the number of experiments used in the development of the cooking stoves, saving time and resources....

  12. Aynı Coğrafyada İki Savaş: Troia ve Çanakkale Savaşlarının Karşılaştırılması

    OpenAIRE

    Reyhan Körpe

    2015-01-01

    Yaklaşık üç bin yıl arayla aynı topraklarda meydana gelen iki savaş, Troia ve Çanakkale Savaşları sadece coğrafi benzerlikleri değil, nedenleri, oluş şekli ve sonuçları ile birbirine benzemektedir. Birinci Dünya savaşının bir parçası olan Çanakkale Savaşı gibi, arkeolojik kaynaklar Homeros’un destanlaştırdığı Troia Savaşı’nın Tunç Çağların sonunda Batı Anadolu’daki çok büyük bir mücadelenin parçası olduğunu ortaya koymuştur. Çanakkale Savaşları sırasında kullanılan yöntemlerin antik çağ savaş...

  13. Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105.

    Science.gov (United States)

    Srichamnong, Warangkana; Thiyajai, Parunya; Charoenkiatkul, Somsri

    2016-01-15

    The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and tocols. The methods used for analysis of γ-oryzanol and tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried) were used. Steaming method retained the higher γ-oryzanol content (53.6-62.2mg/100g) in both PGBR and BR, in comparison with boiling (53.0-60.6mg/100g) and frying (23.4-31.5mg/100g) methods. Frying reduced the γ-oryzanol content significantly regardless of the rice type. Regarding tocols, a similar trend was noticed in all the methods studied. Tocotrienol was the most abundant tocol found in PGBR and BR. Therefore, steaming is the best cooking method to preserved most of the bioactive compounds; however, a slight increase in total tocols was observed after frying. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Parametric study of the alkali catalyzed transesterification of waste frying oil for Biodiesel production

    International Nuclear Information System (INIS)

    Al-Hamamre, Zayed; Yamin, Jehad

    2014-01-01

    Highlights: • Investigation of waste frying oil as potential source for Biodiesel production. • Optimization of important reaction parameters. • A high yield and conversion of the feedstock to biodiesel. • Determination of fuel properties of the biodiesel produced from used frying oil. - Abstract: Waste frying oil (WFO) conversion to Biodiesel (Biodiesel) by Alkali-catalyzed transesterification was studied. The effect of operating and processing variables e.g. reaction temperature, MeOH/oil ratio, type of catalyst used and its concentration was investigated at different reaction times. Further, the physical and chemical properties of the WFO and the produced methyl ester (Biodiesel) were measured. Results showed that (within the range of variables studied) the optimum conditions for Biodiesel manufacturing were MeOH/oil ratio 0.4 v/v (corresponds to 9.5 M ratio), with 1.0% (% w/v) KOH (corresponds to 0.83% w/w), temperature of 50 °C and reaction time between 20 and 40 min. Under these conditions, the obtained Biodiesel yield was approximately 98%. Results also showed that the viscosity of the obtained Biodiesel was 5.86 mm 2 /s which is close to that of petrodiesel with an average decrease of 69.5% in comparison with WFO. Furthermore, the iodine value (25.36 g I 2 /100 g sample) and the density (0.877 g/cm 3) of the Biodiesel met the values specified by JUS EN14214

  15. LBA Regional Tree Cover from AVHRR, 1-km, 1992-1993 (DeFries et al.)

    Data.gov (United States)

    National Aeronautics and Space Administration — This data set is a subset of the 1-km global tree cover data set (DeFries et al. 1999) developed at the Laboratory for Global Remote Sensing Studies (LGRSS) at the...

  16. Evaluating non-stick properties of different surface materials for contact frying

    DEFF Research Database (Denmark)

    Ashokkumar, Saranya; Adler-Nissen, Jens

    2011-01-01

    to evaluate non-stick and cleaning properties of the coatings. In accordance with industry standards pancake was selected as the food model for the non-stick properties. The performance of different frying surfaces (stainless steel, aluminium, PTFE (polytetrafluoroethylene) and three ceramic coatings with two...... on their non-stick properties, so that the smoother surfaces gave a higher force of adhesion between pancake and surface....

  17. PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L. DENGAN PENGGORENGAN VAKUM (VACUUM FRYING

    Directory of Open Access Journals (Sweden)

    Fibra Nurainy

    2013-07-01

    Full Text Available The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction between  them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arranged  in a complete randomized block design with three replications. The first factor was the CaCl2 (K concentration and the second factor was soaking time (T. The CaCl2 concentration consisted of three levels: 1% (K1, 2% (K2, and 3% (K3. The soaking times were 10 minutes (T1, 20 minutes (T2, and 30 minutes (T3. Weight of each sample processed was 2 kg. The sensory evaluation data homogeneity  and additivity were  tested using Bartlet  and Tuckey tests.  Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment of  1% CaCl2 soaked for10 minutes (K1L1 with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying

  18. [Laser induced fluorescence spectrum characteristics of common edible oil and fried cooking oil].

    Science.gov (United States)

    Mu, Tao-tao; Chen, Si-ying; Zhang, Yin-chao; Chen, He; Guo, Pan; Ge, Xian-ying; Gao, Li-lei

    2013-09-01

    In order to detect the trench oil the authors built a trench oil rapid detection system based on laser induced fluorescence detection technology. This system used 355 nm laser as excitation light source. The authors collected the fluorescence spectrum of a variety of edible oil and fried cooking oil (a kind of trench oil) and then set up a fluorescence spectrum database by taking advantage of the trench oil detection system It was found that the fluorescence characteristics of fried cooking oil and common edible oil were obviously different. Then it could easily realize the oil recognition and trench oil rapid detection by using principal component analysis and BP neural network, and the overall recognition rate could reach as high as 97.5%. Experiments showed that laser induced fluorescence spectrum technology was fast, non-contact, and highly sensitive. Combined with BP neural network, it would become a new technique to detect the trench oil.

  19. Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries

    Science.gov (United States)

    Sweetpotato French fries (SPFF) are growing in popularity but limited information is available on SPFF textural properties in relation to chemical composition. This study aimed to investigate the relationship between chemical components of different sweetpotato varieties and textural characteristics...

  20. Kobi niteliğindeki sağlık kuruluşlarında iç kontrol sistemi ve önemi

    Directory of Open Access Journals (Sweden)

    Güler GÜNEY

    2014-06-01

    Full Text Available Büyük küçük tüm sağlık kuruluşlarının, sürekliliklerini sağlayabilmeleri ve hedeflerine ulaşabilmeleri bakımından en önemli kriter etkili bir iç kontrol sistemine sahip olmalarıdır. Özellikle Türkiye gibi ekonomisi gelişmekte olan, ticari aktörlerinin çok büyük bir kısmı KOBİ statüsünde olan ülkelerde, ekonomik hayatı hareketlendirmek, sermaye piyasalarının gelişmesi ve işlerliğinin kuvvetlenmesinin sağlanmasında da yine en temel kriter etkin ve etkili bir iç kontrol siteminin varlığıdır. Çünkü etkili bir iç kontrol sistemi; hata, hile ve yolsuzlukların önlenmesinde ve işletme içinde uygulanan politika ve prosedürlerin uygulanma düzeyi ve verimliliğinin sağlanmasında da önemli bir etkendir. İster büyük, ister küçük olsun her işletmede etkin olan ya da olmayan bir iç kontrol mevcuttur. Ancak bu kontrollerin işletmede belirlenmiş bulunan belli politika ve prosedürlere göre yapılıp yapılmadığı ya da etkin olup olmadıkları tartışılabilmektedir. Ülkemizdeki sağlık kuruluşlarından, özellikle sermaye piyasalarında işlem gören kuruluşlarda mevzuatlar gereği iç kontrol sistemi kurulmuş olmasma rağmen, bu iç kontrol sisteminin tamamıyla örgütsel amaçlar doğrultusunda etkili ve verimli şekilde çalıştığını söylemek mümkün değildir. Ülkemizdeki KOBİ niteliğindeki sağlık kuruluşlarının hatırı bir kısmında ise iç kontrol sisteminin oldukça yetersiz ve zayıf olarak nitelenebilecek şekilde uygulandığı ifade edilebilir. Bu da diğer tüm KOBÎ'lerde olduğu gibi sağlık alanındaki kuruluşların büyüme, gelişme ve kurumsallaşması üzerine olumsuz etkide bulunmaktadır. Daha da önemlisi de kurumların örgütsel amaçlarını gerçekleştirmesinde zorluklarla karşılaşmasına sebep olmaktadır. Başka bir deyişle, etkin iç kontrol sisteminin işletmelerin ilgililerine fayda sağlaması gereklidir. Böylece i

  1. Order-α corrections to the decay rate of orthopositronium in the Fried-Yennie gauge

    International Nuclear Information System (INIS)

    Adkins, G.S.; Salahuddin, A.A.; Schalm, K.E.

    1992-01-01

    The order-α correction to the decay rate of orthopositronium is obtained using the Fried-Yennie gauge. The result (mα 7 /π 2 ) [-1.987 84(11)] is consistent with but more accurate than the results of previous evaluations

  2. Papilomatosis laríngea juvenil y su relación con la infección genital por virus de papiloma humano durante el embarazo

    OpenAIRE

    Castillo, Haydee Karina; Caro, Vanesa de los Ángeles; González Blanco, Mireya; Acosta, Ligia; Correnti, María; Suárez, Jony

    2015-01-01

    Objetivo: Establecer la relación entre el diagnóstico de papilomatosis laríngea juvenil y la infección genital por virus de papiloma humano durante el embarazo. Métodos: Se incluyeron 18 madres de hijos con diagnóstico de papilomatosis laríngea juvenil. Se revisaron las historias de los niños, se realizó anamnesis a las madres buscando antecedentes de infección por virus de papiloma humano durante el embarazo, se practicó evaluación ginecológica actual, citología, vulvoscopia, vaginoscopia, c...

  3. ICARUS+NESSiE: A proposal for short baseline neutrino anomalies with innovative LAr imaging detectors coupled with large muon spectrometers

    Science.gov (United States)

    Gibin, D.

    2013-04-01

    The proposal for an experimental search for sterile neutrinos beyond the Standard Model with a new CERN-SPS neutrino beam is presented. The experiment is based on two identical LAr-TPC's followed by magnetized spectrometers, observing the electron and muon neutrino events at 1600 and 300 m from the proton target. This project will exploit the ICARUS T600, moved from LNGS to the CERN "Far" position. An additional 1/4 of the T600 detector will be constructed and located in the "Near" position. Two spectrometers will be placed downstream of the two LAr-TPC detectors to greatly complement the physics capabilities. Comparing the two detectors, in absence of oscillations, all cross sections and experimental biases cancel out. Any difference of the event distributions at the locations of the two detectors might be attributed to the possible existence of ν-oscillations, presumably due to additional neutrinos with a mixing angle sin2(2θ) and a larger mass difference Δmnew2. The superior quality of the LAr imaging TPC, in particular its unique electron-π0 discrimination allows full rejection of backgrounds and offers a lossless νe detection capability. The determination of the muon charge with the spectrometers allows the full separation of νμ from anti-νμ and therefore controlling systematics from muon mis-identification largely at high momenta.

  4. Osmanlı Dönemi Başlıklı Ortakent Mezar Taşları Ottoman Period Headed Gravestones of Ortakent

    Directory of Open Access Journals (Sweden)

    H.Kamil BİÇİCİ

    2012-12-01

    Full Text Available This concerns, “Ortakent Gravestones.”. Among the cemetery of Ortakent, The dates of the gravestones are between 18.th-20.th centuries and 20 samples of 30 are from 18.th. century, 9 are from 19.th., 1 is from 20.th. century. Gravestones were of marble. The lenghts of the stones are between 140 cm.-45 cm., their widths are between 36 cm.-14 cm., their thicknesses are between 14 cm.-3.5 cm. Most of the samples are in rectangular and shapes and some are rectangular-prizmal. 3 of them have Foot gravestones. 30 head gravestones have large wadded turban (kavuk, turban (sarık, fez (fes and kerchief. All of the gravestones have inscriptions. 5 of them are without inscriptions. Inscriptions on 3 samples were laid diagonal, and 27 of them were laid in a linear system, 30 of head ve foot gravesones are in good condition. 3 samples are broken. 19 of 30 gravestones are men’s and 11 are of women’s. While scarping was used for making gravestones are scarping, and painting were used as the maindecoration tecnique is seen on foot stone with the painting technique,inscriptions of stones were coloured. Most of the inscriptions anddecorations are relieved. Decoration subjects seen on gravestones arephytomorphic, geometric, objective and calligraphic. “Osmanlı Dönemi Başlıklı Ortakent Mezar Taşları” konulu bu incelemede Ortakent Mezarlığında bulunan 30 mezar taşı araştırılarak, çalışmamızda yer almıştır. Mezar taşlarında tarihi bilinen bütün örnekler XVII. yy. ikinci çeyreği ile XX. yy. ilk çeyreği arasındadır. 30 örnekten 20 tanesi XVIII. yy., 9 tanesi XIX. yy., 1 tanesi XX. yy.dır. Mezar taşlarının hepsi mermer malzemeden yapılmıştır. Mezar taşlarının büyükten küçüğe doğru boyları 140 cm. ile 45 cm., genişlikleri 36 cm. ile 14 cm., kalınlıkları ise 14 ile 3.5 cm. arasında değişmektedir. Ortakent’te bulunan mezar taşları şahideli tiptedir. Örneklerin çoğu dikdörtgen gövdelidir. 3

  5. Changes in flavonoids of sliced and fried yellow onions (allium cepa L. var. zittauer) during storage at different atmospheric, temperature and light conditions

    DEFF Research Database (Denmark)

    Islek, Merve; Nilufer-Erdil, Dilara; Knuthsen, Pia

    2015-01-01

    Flavonoid changes in sliced and fried onions which were packed and stored at different atmospheric conditions (air, nitrogen and vacuum), temperatures (ambient, +5 and -18C) and light (dark or light) were investigated. Flavonoids were extracted using accelerated solvent extraction and analyzed us......, or -18C, vacuum or nitrogen atmosphere, under dark, preserved flavonoids for 21 days, whereas for fried onions, 7 days of storage at +5C, vacuum atmosphere under dark resulted in highest flavonoid content. © 2014 Wiley Periodicals, Inc.......Flavonoid changes in sliced and fried onions which were packed and stored at different atmospheric conditions (air, nitrogen and vacuum), temperatures (ambient, +5 and -18C) and light (dark or light) were investigated. Flavonoids were extracted using accelerated solvent extraction and analyzed...... using ultra performance liquid chromatography coupled with photodiode array detector. Total flavonoid content, quercetin-3,4'-O-diglucoside and quercetin-4'-O-monoglucoside contents in sliced reference onion samples were found as 1,570±176, 926±105 and 564±64μg q.e./g d.w., respectively. Frying did...

  6. Farklı Miktarlarda Üzüm Çekirdeği Tozu İlave Edilmiş Kaplama Harçlarının Reolojik Özellikleri

    Directory of Open Access Journals (Sweden)

    Özge Süfer

    2015-02-01

    Full Text Available Bu çalışmada, üzüm çekirdeği tozu ilavesi yapılmış kaplama harçlarının reolojik özellikleri incelenmiştir. Kaplama harçları; su, buğday unu, mısır unu, tuz, kabartma tozu ve hidroksipropilmetilselülozdan (HPMC oluşan karışıma farklı oranlarda üzüm çekirdeği tozu ilavesi yapılarak üretilmiştir. Örneklerin görünür viskoziteleri sabit sıcaklıkta (15 °C eşmerkezli silindirik tip viskozimetre ile belirlenmiştir. Kaplama harçlarının kıvam katsayıları ve akış davranış indeksleri Üssel Model ile hesaplanmıştır. Bütün örnekler Newton tipi olmayan pseudoplastik tipi akış davranışı sergilemiş ve görünür viskozite değerleri artan kayma hızı ile azalmıştır. Örneklerin görünür viskozite değerleri, artan üzüm çekirdeği konsantrasyonu ile birlikte azalmıştır. Kaplama harçlarının akış davranış indeksi ve kıvam katsayısı değerleri sırasıyla 0.516-0.596 ve 8.994-14.722 Pa.s aralığında bulunmuştur.

  7. Research and development for a free-running readout system for the ATLAS LAr Calorimeters at the high luminosity LHC

    Energy Technology Data Exchange (ETDEWEB)

    Hils, Maximilian, E-mail: maximilian.hils@tu-dresden.de

    2016-07-11

    The ATLAS Liquid Argon (LAr) Calorimeters were designed and built to measure electromagnetic and hadronic energy in proton–proton collisions produced at the Large Hadron Collider (LHC) at centre-of-mass energies up to 14 TeV and instantaneous luminosities up to 10{sup 34} cm{sup −2} s{sup −1}. The High Luminosity LHC (HL-LHC) programme is now developed for up to 5–7 times the design luminosity, with the goal of accumulating an integrated luminosity of 3000 fb{sup −1}. In the HL-LHC phase, the increased radiation levels and an improved ATLAS trigger system require a replacement of the Front-end (FE) and Back-end (BE) electronics of the LAr Calorimeters. Results from research and development of individual components and their radiation qualification as well as the overall system design will be presented.

  8. Effects of rice batter on oil uptake and sensory quality coated fried okra.

    Science.gov (United States)

    Okra was coated and deep-fat fried with batters of flour sources, including rice flour, a mixture of rice flour, and small amounts of pregelatinized rice flour (PGRF), and, as a control, the traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties...

  9. MACROZOOBENTHOS IN CARP FISH FRY

    Directory of Open Access Journals (Sweden)

    Ljubica Debeljak

    1996-12-01

    Full Text Available Qualitative and quantitative components of macrozoobenthos was investigated on six fish farms with 8-10 ha-1 each at "Donji Miholjac". The ponds were stocked with 200,000 individuals per ha! of three-day-old carp larvae. The fry were fed with animal protein throughout the culturing season. The qualitative and quabtitative macrozoobenthos components formed mainly due to systematic groups of Oligochaeta and Chironomidae. The average size of Oligohaeta varied in each pond from 119 to 944 individuals per m-2 and from 2.18 to 14.09 g per m-2, and the larvae of Chironomidae from 174 to 1086 ind. per m-2 and from 2.66 to 14.09 g per m-2. Variation s of the total macrozoobenthos was within the amplitude of from 28 to 5805 ind. per m-2 and from 0.11 to 73.72 g. per m-2. In mid summer it was determined that there was a fall in the amount of macrozoobenthos in all fish ponds (Table 6.

  10. Lesiones laríngeas postintubación endotraqueal. Factores de riesgo asociados

    OpenAIRE

    Bosque Cebolla, M. Dolores

    2015-01-01

    Introducción: La intubación endotraqueal para el mantenimiento de una correcta función respiratoria o incluso como mantenimiento de una vía aérea superior permeable es uno de los procedimientos más habituales en los pacientes críticos. Se trata de un procedimiento que no está exento de complicaciones, muchas de ellas relacionadas con la presencia del tubo endotraqueal a nivel laríngeo y que abarcan desde síntomas y lesiones leves y reversibles hasta lesiones más graves como las estenosis lari...

  11. Planning for Production of Freshwater Fish Fry in a Variable Climate in Northern Thailand.

    Science.gov (United States)

    Uppanunchai, Anuwat; Apirumanekul, Chusit; Lebel, Louis

    2015-10-01

    Provision of adequate numbers of quality fish fry is often a key constraint on aquaculture development. The management of climate-related risks in hatchery and nursery management operations has not received much attention, but is likely to be a key element of successful adaptation to climate change in the aquaculture sector. This study explored the sensitivities and vulnerability of freshwater fish fry production in 15 government hatcheries across Northern Thailand to climate variability and evaluated the robustness of the proposed adaptation measures. This study found that hatcheries have to consider several factors when planning production, including: taking into account farmer demand; production capacity of the hatchery; availability of water resources; local climate and other area factors; and, individual species requirements. Nile tilapia is the most commonly cultured species of freshwater fish. Most fry production is done in the wet season, as cold spells and drought conditions disrupt hatchery production and reduce fish farm demand in the dry season. In the wet season, some hatcheries are impacted by floods. Using a set of scenarios to capture major uncertainties and variability in climate, this study suggests a couple of strategies that should help make hatchery operations more climate change resilient, in particular: improving hatchery operations and management to deal better with risks under current climate variability; improving monitoring and information systems so that emerging climate-related risks are known sooner and understood better; and, research and development on alternative species, breeding programs, improving water management and other features of hatchery operations.

  12. PARTIAL PURIFICATION AND IMMUNO-BIOCHEMICAL CHARACTERISATION OF FERTILITY ASSOCIATED PROTEIN OF KARAN FRIES BULL SEMINAL PLASMA

    Directory of Open Access Journals (Sweden)

    Brajesh Raman

    2014-06-01

    Full Text Available The objective of the present study was detection, isolation, partial purification and immunobiochemical characterization of fertility associated protein in the seminal plasma of high prolific Karan fries bull. Seminal plasma of Karan Fries bull was partially purified by gel filtration chromatography and analyzed by 10% SDS-PAGE for their polypeptide profile. PAGE analysis revealed major band of 55 kDa, and 26 kDa. Hyperimmune serum was raised in rabbit against crude seminal plasma protein. Single precipitin line was observed in DID test when each of the partially purified 26 kDa and 55 kDa proteins were reacted with hyperimmune serum. These proteins were also found to be immunoreactive against hyperimmune serum in Western blot technique.

  13. Draft genome sequence of the yeast Starmerella bacillaris (syn., Candida zemplinina) FRI751 isolated from fermenting must of dried Raboso grapes

    DEFF Research Database (Denmark)

    Lemos Junior, Wilson Jose Fernandes; Treu, Laura; da Silva Duarte, Vinicius

    2017-01-01

    Starmerella bacillaris is an ascomycetous yeast commonly present in enological environments. Here, we report the first draft genome sequence of S. bacillaris FRI751, which will facilitate the study of the characteristics of this interesting enological yeast.......Starmerella bacillaris is an ascomycetous yeast commonly present in enological environments. Here, we report the first draft genome sequence of S. bacillaris FRI751, which will facilitate the study of the characteristics of this interesting enological yeast....

  14. Simultaneous demonstration of infectious pancreatic necrosis virus (IPNV) and Flavobacterium psychrophilum in paraffin-embedded specimens of rainbow trout Oncorhynchus mykiss fry by use of paired immunohistochemistry

    DEFF Research Database (Denmark)

    Evensen, Ø.; Lorenzen, Ellen

    1997-01-01

    The Gram-negative bacterium Flavobacterium psychrophilum, which is the causative agent of rainbow trout fry syndrome (RTFS), and infectious pancreatic necrosis virus (IPNV), the causative agent of infectious pancreatic necrosis (IPN), are both highly pathogenic for rainbow trout fry. Several...

  15. Genetic and Environmental Etiologies of Reading Difficulties: DeFries-Fulker Analysis of Reading Performance Data from Twin Pairs and Their Non-Twin Siblings

    Science.gov (United States)

    Astrom, Raven L.; Wadsworth, Sally J.; Olson, Richard K.; Willcutt, Erik G.; DeFries, John C.

    2012-01-01

    Reading performance data from 254 pairs of identical (MZ) and 420 pairs of fraternal (DZ) twins, 8.0 to 20.0 years of age, were subjected to multiple regression analyses. An extension of the DeFries-Fulker (DF) analysis (DeFries & Fulker, 1985, 1988) that facilitated inclusion of data from 303 of their nontwin siblings was employed. In addition to…

  16. Change in the radiation responses of oogonia in the embryos and fry of the fish Oryzias latipes

    International Nuclear Information System (INIS)

    Hamaguchi, S.

    1976-01-01

    Embryos of the fish Oryzias latipes were irradiated with 1000 R of X-rays 1 day before hatching, and the post-irradiation change in the female germ-cell population was observed. Scarcely any reduction in the number of oogonia was observed, but their proliferation was inhibited. Repopulation occurred between 12 and 20 days after hatching. These responses were quite different from those of germ cells in the irradiated fry. Embryos and/or fry were also exposed to 1000 R of X-rays 1 day before hatching and 0, 1, 2, and 3 days after hatching. A comparison of their responses suggested that the change in the radiation responses of oogonia is correlated with the initiation of meiosis. (author)

  17. Change in quality of life in patients with acromegaly after treatment with octreotide LAR: first application of AcroQoL in Korea

    Science.gov (United States)

    Chin, Sang Ouk; Chung, Choon Hee; Chung, Yoon-Sok; Kim, Byung-Joon; Kim, Hee Young; Kim, In-Ju; Kim, Jung Guk; Kim, Min-Seon; Kim, Seong-Yeon; Lee, Eun Jig; Lee, Ki Young; Kim, Sung-Woon

    2015-01-01

    Objectives This study was designed to investigate changes in health-related quality of life (HRQoL) of patients with acromegaly in Korea after medical treatment with octreotide LAR using the validated Korean version of the acromegaly quality of life questionnaire (AcroQoL). Design A prospective, open-label, single-arm study. Setting 11 tertiary centres in Korea. Participants 58 Korean patients (aged 21–72 years) who were newly diagnosed with acromegaly between 2009 and 2012 were prescribed octreotide LAR 20 mg at the time of enrolment. During 24 weeks of observation, AcroQoL survey questionnaires and measurement of growth hormone insulin-like growth factor 1(GH/IGF-I) were performed at baseline, week 12 and week 24. Main outcome measures We assessed the HRQoL of Korean patients with acromegaly after medical treatment with octreotide LAR using the validated Korean version of the AcroQoL questionnaire. Results Patients had a mean age of 47.2 years (29 males), and GH and IGF-I significantly decreased during the first 12 weeks (GH: 4.8 vs 1.9 μg/L, pacromegaly has a limited contribution to HRQoL as assessed by the AcroQoL. PMID:26063564

  18. [Deep frying snack product of legume/cereal mixture based on corn and three varieties of beans].

    Science.gov (United States)

    Hurtado, M L; Escobar, B; Estévez, A M

    2001-09-01

    To increase legume consumption and give a better protein quality in the snack products, mixtures of fried beans-corn were formulate in different proportions: 60:40 (A); 50:50 (B) and 40:60 (C). Fried corn used in mixtures was previously soaked in a predetermined solution (NaOH/EDTA) and then blanched. Three beans varieties (Pinto 114, Suave 85 and Tórtola Inia) were mixed with fried yellow dent corn in the above described proportions, obtaining nine mixtures whose physical, chemical and sensorial characteristics were evaluated. The mixtures were very homogeneous in all the analyzed characteristics. The protein content for the A mix was the greatest, nevertheless the sensorial analysis showed the last acceptance. The moisture content and water activity of these mixtures was low assuring a good microbiological stability under storage conditions. The protein contribution of each species in different prepared mixtures determined the selection of the best cereal/legume mix. From a nutritional stand point the best results were obtained when the 50% of protein was supplied by bans and the 50% by corn. From the mixtures tried in this study, mix C with bean Pinto 114 one closed to the recommended conditions. Nevertheless, for each cereal/legume mix, the best proportion was C, due to its better acceptability, even though it had less nutritional value.

  19. Et Ürünlerinde Bitkisel Yağların Kullanımı

    Directory of Open Access Journals (Sweden)

    Gülen Yıldız Turp

    2015-02-01

    Full Text Available Yağ tüketimi ile çeşitli hastalıklar arasındaki ilişki, tüketicileri diyetlerindeki yağın miktarı ve özellikleriyle daha fazla ilgili olmaya yöneltmektedir. İşlenmiş et ürünlerinin yağ oranları daha az yağlı etlerin kullanımını içeren formülasyonlarla azaltılabilmekte, ancak bu girişim ekonomik olmadığı gibi ürün kalitesinde de istenmeyen değişikliklere yol açabilmektedir. Kolesterol içermeyen ve doymamış yağ asitlerini yüksek oranlarda içeren bitkisel yağların et ürünlerinde kullanımı ile daha sağlıklı et ürünleri üretimi mümkün görünmektedir. Bu çalışmada çeşitli et ürünlerinde bitkisel yağların kullanımının, ürün özellikleri üzerine etkileri literatüre dayanılarak incelenmiştir.

  20. 3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods.

    Science.gov (United States)

    Arisseto, Adriana Pavesi; Marcolino, Priscila Francisca Corrêa; Vicente, Eduardo

    2015-01-01

    Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial deep-fat fried foods from the Brazilian market using a GC-MS method preceded by acid-catalysed methanolysis. A limit of detection of 0.04 mg kg(-1), a limit of quantitation of 0.08 mg kg(-1), mean recoveries varying from 82% to 92%, and coefficients of variation ranging from 2.5% to 5.0% for repeatability and from 3.6% to 6.5% for within-laboratory reproducibility were obtained during in-house validation. The levels of the compounds in the evaluated samples, expressed as free 3-MCPD equivalent, ranged from not detected to 0.99 mg kg(-)(1), and the highest concentrations were observed in samples of chopped onion and garlic. A preliminary estimation of 3-MCPD intake using these occurrence data suggested low risks to human health, but a potential concern may arise in particular cases of consumers of fried food.

  1. Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

    Science.gov (United States)

    Erkan, Nuray; Özden, Özkan; Selçuk, Arif

    2010-12-01

    Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.

  2. PoLAR Voices: Informing Adult Learners about the Science and Story of Climate Change in the Polar Regions Through Audio Podcast

    Science.gov (United States)

    Quinney, A.; Murray, M. S.; Gobroski, K. A.; Topp, R. M.; Pfirman, S. L.

    2015-12-01

    The resurgence of audio programming with the advent of podcasting in the early 2000s spawned a new medium for communicating advances in science, research, and technology. To capitalize on this informal educational outlet, the Arctic Institute of North America partnered with the International Arctic Research Center, the University of Alaska Fairbanks, and the UA Museum of the North to develop a podcast series called PoLAR Voices for the Polar Learning and Responding (PoLAR) Climate Change Education Partnership. PoLAR Voices is a public education initiative that uses creative storytelling and novel narrative structures to immerse the listener in an auditory depiction of climate change. The programs will feature the science and story of climate change, approaching topics from both the points of view of researchers and Arctic indigenous peoples. This approach will engage the listener in the holistic story of climate change, addressing both scientific and personal perspectives, resulting in a program that is at once educational, entertaining and accessible. Feedback is being collected at each stage of development to ensure the content and format of the program satisfies listener interests and preferences. Once complete, the series will be released on thepolarhub.org and on iTunes. Additionally, blanket distribution of the programs will be accomplished via radio broadcast in urban, rural and remote areas, and in multiple languages to increase distribution and enhance accessibility.

  3. Effects of date palm fruit extracts on skin mucosal immunity, immune related genes expression and growth performance of common carp (Cyprinus carpio) fry.

    Science.gov (United States)

    Hoseinifar, Seyed Hossein; Khalili, Mohsen; Rufchaei, Rudabeh; Raeisi, Mojtaba; Attar, Marzieh; Cordero, Héctor; Esteban, M Ángeles

    2015-12-01

    The aim of this study was to investigate the effects of date palm fruit extracts (DPFE) on skin mucosal immunity, immune related genes expression and growth performance of fry common carp (Cyprinus carpio). One hundred and twenty specimens (4.06 ± 0.13 g) were supplied and allocated into six aquaria; specimens in three aquaria were fed non-supplemented diet (control) while the fish in the other 3 aquaria were fed with DPFE at 200 ml kg(-1). At the end of feeding trial (8 weeks) skin mucus immune parameters (total immunoglobulins, lysozyme, protease and alkaline phosphatase activity) and immune related gene expression (tumor necrosis factor α [tnfa], lysozyme [ly] and interleukin-1-beta, [il1b]) in the head-kidney were studied. The results revealed that feeding carp fry with 200 ml kg(-1) DPFE remarkably elevated the three skin mucus immune parameters tested (P 0.05) compared to control fish (fed control diet). Furthermore, growth performance parameters were significantly improved in fry fed DPFE (P < 0.05). More studies are needed to understand different aspects of DPFE administration in fry mucosal immunity. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. ICARUS+NESSiE: A proposal for short baseline neutrino anomalies with innovative LAr imaging detectors coupled with large muon spectrometers

    Energy Technology Data Exchange (ETDEWEB)

    Gibin, D., E-mail: daniele.gibin@pd.infn.it

    2013-04-15

    The proposal for an experimental search for sterile neutrinos beyond the Standard Model with a new CERN-SPS neutrino beam is presented. The experiment is based on two identical LAr-TPC's followed by magnetized spectrometers, observing the electron and muon neutrino events at 1600 and 300 m from the proton target. This project will exploit the ICARUS T600, moved from LNGS to the CERN “Far” position. An additional 1/4 of the T600 detector will be constructed and located in the “Near” position. Two spectrometers will be placed downstream of the two LAr-TPC detectors to greatly complement the physics capabilities. Comparing the two detectors, in absence of oscillations, all cross sections and experimental biases cancel out. Any difference of the event distributions at the locations of the two detectors might be attributed to the possible existence of ν-oscillations, presumably due to additional neutrinos with a mixing angle sin{sup 2}(2θ{sub new}) and a larger mass difference Δm{sub new}{sup 2}. The superior quality of the LAr imaging TPC, in particular its unique electron-π{sub 0} discrimination allows full rejection of backgrounds and offers a lossless ν{sub e} detection capability. The determination of the muon charge with the spectrometers allows the full separation of ν{sub μ} from anti-ν{sub μ} and therefore controlling systematics from muon mis-identification largely at high momenta.

  5. Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women.

    Science.gov (United States)

    Farnetti, Sara; Malandrino, Noemi; Luciani, Davide; Gasbarrini, Giovanni; Capristo, Esmeralda

    2011-03-01

    The benefits of low glycemic load (GL) diets on clinical outcome in several metabolic and cardiovascular diseases have extensively been demonstrated. The GL of a meal can be affected by modulating the bioavailability of carbohydrates or by changing food preparation. We investigated the effect on plasma glucose and insulin response in lean and obese women of adding raw or fried extra-virgin olive oil to a carbohydrate-containing meal. After an overnight fast, 12 obese insulin-resistant women (body mass index [BMI], 32.8 ± 2.2 kg/m(2)) and five lean subjects (BMI, 22.2 ± 1.2 kg/m(2)) were randomly assigned to receive two different meals (designated A and B). Meal A was composed of 60 g of pasta made from wheat flour and 150 g of grilled courgettes with 25 g of uncooked oil. Meal B included 15 g of oil in the 150 g of deep-fried courgettes and 10 g of oil in the 60 g of stir-fried pasta. Both meals included 150 g of apple. Blood samples were collected at baseline and every 30 minutes over a 3-hour post-meal period and were tested for levels of glucose, insulin, C-peptide, and triglycerides. The area under the curve (AUC) values were calculated. In obese women the AUCs for C-peptide were significantly higher after meal A than after meal B at 120 minutes (W [Wilcoxon sign rank test] = 27.5, P = .0020), 150 minutes (W = 26.5, P = .0039), and 180 minutes (W = 26.5, P = .0039). No differences were found in lean subjects. This study demonstrated that in obese, insulin-resistant women, food fried in extra-virgin olive oil significantly reduced both insulin and C-peptide responses after a meal.

  6. ATLAS LAr Calorimeter Trigger Electronics Phase-1 Upgrade

    CERN Document Server

    Aad, Georges; The ATLAS collaboration

    2017-01-01

    The upgrade of the Large Hadron Collider (LHC) scheduled for a shut-down period of 2019-2020, referred to as the Phase-I upgrade, will increase the instantaneous luminosity to about three times the design value. Since the current ATLAS trigger system does not allow sufficient increase of the trigger rate, an improvement of the trigger system is required. The Liquid Argon (LAr) Calorimeter read-out will therefore be modified to use digital trigger signals with a higher spatial granularity in order to improve the identification efficiencies of electrons, photons, tau, jets and missing energy, at high background rejection rates at the Level-1 trigger. The new trigger signals will be arranged in 34000 so-called Super Cells which achieves 5-10 times better granularity than the trigger towers currently used and allows an improved background rejection. The readout of the trigger signals will process the signal of the Super Cells at every LHC bunch-crossing at 12-bit precision and a frequency of 40 MHz. The data will...

  7. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

    NARCIS (Netherlands)

    Primo-Martín, C.; Sanz, T.; Steringa, D.W.; Salvador, A.; Fiszman, S.M.; Vliet, T. van

    2010-01-01

    The performance of batters containing cellulose derivatives (methyl cellulose (A4M), three hydroxypropylmethyl celluloses (E4M, F4M and K4M) with different degree of hydroxypropyl and/or methyl substitution and carboxymethyl cellulose (CMC)) to produce crispy deep-fried snacks crusts was studied by

  8. Biodiesel production from waste frying oils and its quality control.

    Science.gov (United States)

    Sabudak, T; Yildiz, M

    2010-05-01

    The use of biodiesel as fuel from alternative sources has increased considerably over recent years, affording numerous environmental benefits. Biodiesel an alternative fuel for diesel engines is produced from renewable sources such as vegetable oils or animal fats. However, the high costs implicated in marketing biodiesel constitute a major obstacle. To this regard therefore, the use of waste frying oils (WFO) should produce a marked reduction in the cost of biodiesel due to the ready availability of WFO at a relatively low price. In the present study waste frying oils collected from several McDonald's restaurants in Istanbul, were used to produce biodiesel. Biodiesel from WFO was prepared by means of three different transesterification processes: a one-step base-catalyzed, a two-step base-catalyzed and a two-step acid-catalyzed transesterification followed by base transesterification. No detailed previous studies providing information for a two-step acid-catalyzed transesterification followed by a base (CH(3)ONa) transesterification are present in literature. Each reaction was allowed to take place with and without tetrahydrofuran added as a co-solvent. Following production, three different procedures; washing with distilled water, dry wash with magnesol and using ion-exchange resin were applied to purify biodiesel and the best outcome determined. The biodiesel obtained to verify compliance with the European Standard 14214 (EN 14214), which also corresponds to Turkish Biodiesel Standards. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

  9. Brecht e Lars Von Trier: Hibridismo e anti-ilusionismo em Dogville (2003

    Directory of Open Access Journals (Sweden)

    Otávio Cabral

    2014-12-01

    Full Text Available A proposta do presente artigo é refletir acerca da herança brechtiana no cinema contemporâneo, atravésda análise do filme Dogville (2003, do cineasta dinamarquês Lars Von Trier. Dogville (2003, inseridonos postulados do movimento cinematográfico Dogma 95, é um exemplo de hibridez artística ou um“cinema de fusão”, como prefere o diretor. O cinema de Von Trier nega Hollywood, assim como o teatrode Brecht nega a catarse aristotélica, marcando-se, decididamente, como propostas que têm em comum,entre outras características, a anti-ilusão.

  10. A New Device for Studying Deep-Frying Behavior of Batters and Resulting Crust Properties

    NARCIS (Netherlands)

    Visser, J.E.; Beukelaer, de H.J.; Hamer, R.J.; Vliet, van T.

    2008-01-01

    The formation and properties of a crust during and after deep frying are difficult to study. Batter pickup (the amount of batter adhering to a product) and core properties affect crust formation and properties of the crust in such way that it is difficult to compare batters of different viscosity or

  11. Evidence that the mitochondrial leucyl tRNA synthetase (LARS2) gene represents a novel type 2 diabetes susceptibility gene

    DEFF Research Database (Denmark)

    hart, Leen M; Hansen, Torben; Rietveld, Ingrid

    2005-01-01

    Previously, we have shown that a mutation in the mitochondrial DNA-encoded tRNA(Leu(UUR)) gene is associated with type 2 diabetes. One of the consequences of this mutation is a reduced aminoacylation of tRNA(Leu(UUR)). In this study, we have examined whether variants in the leucyl tRNA synthetase...... gene (LARS2), involved in aminoacylation of tRNA(Leu(UUR)), associate with type 2 diabetes. Direct sequencing of LARS2 cDNA from 25 type 2 diabetic subjects revealed eight single nucleotide polymorphisms. Two of the variants were examined in 7,836 subjects from four independent populations...... in the Netherlands and Denmark. A -109 g/a variant was not associated with type 2 diabetes. Allele frequencies for the other variant, H324Q, were 3.5% in type 2 diabetic and 2.7% in control subjects, respectively. The common odds ratio across all four studies was 1.40 (95% CI 1.12-1.76), P = 0.004. There were...

  12. Músculo tiroaritenoideo e som basal: uma revisão de literatura Thyroarytenoid muscle and vocal fry: a literature review

    Directory of Open Access Journals (Sweden)

    Carla Aparecida Cielo

    2011-09-01

    Full Text Available O trabalho do fonoaudiólogo utiliza-se de exercícios vocais como o som basal (SB, que se origina da grande atividade contrátil do músculo laríngeo intrínseco tiroaritenoideo (TA. O objetivo deste estudo foi revisar a literatura relacionada ao TA e ao SB. Realizou-se levantamento bibliográfico dos últimos 20 anos sobre o assunto nas bases de dados LILACS, SciELO, PubMed, Web of Science e Google Scholar. Verificou-se que o feixe interno do TA apresenta fibras de contração lenta, isotônicas, resistentes à fadiga; o feixe externo apresenta fibras de contração rápida, fatigáveis, isométricas. O SB caracteriza-se pela percepção dos pulsos de vibração glótica durante a emissão nas frequências mais graves da tessitura vocal (crepitação em graves ou vocal fry, principalmente pela ação do TA, especialmente sua porção interna, que se encurta de forma evidente, soltando a mucosa em grande volume ao longo da borda livre, aumentando a pressão subglótica e os níveis de jitter, shimmer e ruído, e reduzindo o fluxo aéreo. Com base na literatura, a exercitação isométrica do TA externo ocorreria com o SB sustentado na frequência mais grave possível ao sujeito (contração máxima, durante seis segundos, de cinco a dez vezes diárias, compatível com o predomínio de fibras de contração rápida. Na exercitação isotônica do TA interno, utilizar-se-iam sons agudos para estirá-lo, alternando emissões em SB (contração concêntrica e em registro modal de cabeça ou em falsete (sons hiperagudos (contração excêntrica, com várias séries diárias de oito a 12 repetições, compatível com o predomínio de fibras de contração lenta.The work of speech-language pathologists uses exercises such as the vocal fry (VF, which originates from the great contractile activity of the intrinsic laryngeal thyroarytenoid muscle (TA. The aim of this study was to review the literature related to TA and VF. A literature review of the

  13. Effects of γ-rays on hatching of the eggs and survival period of the fry of Cyprinus carpio

    International Nuclear Information System (INIS)

    Shrivastava, R.S.; Dwivedi, P.

    1980-01-01

    Eggs of the common carp, Cyprinus carpio, were exposed to 0.0258, 0.129, 0.258, 0.516, and 1.29 C/kg, respectively, 60 Co γ-radiation. The time between spawning and hatching of the fry was 48 to 56 hours compared to 72 to 79 hours in the untreated controls. With increasing exposure the hatching rates were 36, 24, 28, 30 and 34%; the survival periods were 11, 9, 8, 7 and 6 days and the 50% mortality period was 8, 7, 6, 4 and 4 days, respectively. With increasing radiation doses the fry exhibited increasing deformations of the body, especially of the postanal region, as well as unbalanced movements

  14. İlköğretim Öğretmen Adaylarının Sera Etkisi İle İlgili Kavram Yanılgıları

    OpenAIRE

    Arsal, Zeki

    2010-01-01

    Bu çalışmanın amacı ilköğretim fen bilgisi ve sınıf öğretmenliği kavram yanılgılarını döndürmek. Araştırma eğitim fakültesi ilköğretim fen bilgisi ve sınıf öğretmenliği bölümler öğrenim gören 171 öğretmen adayı ile yapılmış. Çalışmada sera etkisinin nedenleri, sonuçları ve sera açısından önleme yollarıyla ilgili kavram yanılgıları araştırılmıştır. Araştırmanın anlamı toplanması "Sera Etkisi le lgili Düşünceler Anketi" Anket üç alt boyuttan ve yirmi üç maddeden. Deneme hakkı hem fen ...

  15. Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato.

    Science.gov (United States)

    Adedipe, Oluwatosin E; Johanningsmeier, Suzanne D; Truong, Van-Den; Yencho, G Craig

    2016-03-02

    This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography-mass spectrometry, and reflectance spectra (400-2500 nm) of each freeze-dried sample were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R(2) = 0.98) and 255 μg/kg (R(2) = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple samples of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply.

  16. Biodiesel Production from Spent Fish Frying Oil Through Acid-Base Catalyzed Transesterification

    Directory of Open Access Journals (Sweden)

    Abdalrahman B. Fadhil

    2012-06-01

    Full Text Available Biodiesel fuels were prepared from a special type of frying oil namely spent fish frying oil through two step transesterification viz. acid-base catalyzed transesterification. Hydrochloric acid and potassium hydroxide with methanol were used for this purpose. The oil was pre-treated with (1.0 wt% HCl and methanol to reduce free fatty acids content of the oil. Then, conditions of the base catalyzed step such as base concentration, reaction temperature, methanol to oil molar ratio and reaction time were optimized. The study raveled that, 0.50% KOH w/w of oil; a 6:1 methanol to oil molar ratio; a reaction temperature of 60°C and a duration of 1h were the optimal conditions because they resulted in high biodiesel yield. Fuel properties of the products were assessed and found better than those of the parent oil. Furthermore, they met the specified limits according to the ASTM standards. Thin layer chromatography was used as a simple technique to monitor the transesterification of the oil. Blending of the optimal biodiesel sample with petro diesel using specified volume percentages was done as well. The results indicated that biodiesel had slight effect on the values of the assessed properties.

  17. Üstün Zekâlılar: Özellikleri, Tanılanmaları, Eğitimleri (KİTAP İNCELEMELERİ

    Directory of Open Access Journals (Sweden)

    Şule Demirel

    2013-06-01

    Full Text Available “Üstün Zekâlılar: Özellikleri, Tanılanmaları, Eğitimleri” adlı yenilenmiş ikinci basım olan bu kitap; üstün zekâ tanımları ve tarihçesi, üstün zekâ kuramları, üstün zekâlıların özellikleri ve gelişimleri, tanılama, eğitim stratejileri, müfredat tasarımı ve müfredat modelleri, eğitim prog-ramı tasarımı, program değerlendirmesi, sosyal-duyuşsal-akademik konular ve rehberlik, üs-tün zekâlı öğrencilerin öğretmenleri olmak üzere on bölümden oluşmaktadır.

  18. Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy.

    Science.gov (United States)

    Zhang, Qing; Liu, Cheng; Sun, Zhijian; Hu, Xiaosong; Shen, Qun; Wu, Jihong

    2012-06-01

    The application of Fourier Transform Infrared (FTIR) Spectroscopy to authenticate edible vegetable oils (corn, peanut, rapeseed and soybean oil) adulterated with used frying oil was introduced in this paper. The FTIR spectrum of oil was divided into 22 regions which corresponded to the constituents and molecular structures of vegetable oils. Samples of calibration set were classified into four categories for corn and peanut oils and five categories for rapeseed and soybean oils by cluster analysis. Qualitative analysis of validation set was obtained by discriminant analysis. Area ratio between absorption band 19 and 20 and wavenumber shift of band 19 were treated by linear regression for quantitative analysis. For four adulteration types, LODs of area ratio were 6.6%, 7.2%, 5.5%, 3.6% and wavenumber shift were 8.1%, 9.0%, 6.9%, 5.6%, respectively. The proposed methodology is a useful tool to authenticate the edible vegetable oils adulterated with used frying oil. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. A comparison of cold flow properties of biodiesel produced from virgin and used frying oil

    Energy Technology Data Exchange (ETDEWEB)

    Al-Shanableh, Filiz [Food Engineering Department, Near East University (Cyprus); Evcil, Ali; Govsa, Cemal [Mechanical Engineering Department, Near East University (Cyprus); Savasdylmac, Mahmut A. [Mechanical Engineering Department, Booazici University (Turkey)

    2011-07-01

    Bio-diesel can be produced from different kinds of feedstock. The purpose of this paper is to research and make the comparison of the cold flow properties of bio-diesel produced from refined-virgin frying vegetable oil (RVFVO) and waste frying vegetable oil (WFVO). As is known, bio-diesel fuel will have higher cloud points (CP), cold filter plugging points (CFPP) and pour points (PP) if it is derived from fat or oil which consists of significant amounts of saturated fatty compounds. Both RVFVO and WFVO were derived from the same cafeteria on a Near East University campus and converted to biodiesel fuel through base catalyzed transesterification reaction. As the current results show, there is no considerable difference in cold flow properties of the bio-diesel produced from RVFVO and WFVO. So WFVO seems be better positioned to serve as raw material in biodiesel production because of its lower cost and its environmental benefits.

  20. Hubungan Antara Gaya Hidup Dan Pemilihan Merek Lokal Atau Merek Luar Negeri (Survei Pada Ayam Bakar Wong Solo Vs Kentucky Fried Chicken)

    OpenAIRE

    Haryanto, Budhi; Febrianto, Awang

    2013-01-01

    This study examines the influence of lifesyle on probability in buying intention toward domestic brand (Ayam Bakar Wong Solo) or foreign brand (Kentucky Fried Chicken). Convenience sampling method was employed to acquire 250 samples with the criteria of: (1) the respondents had the intention to buy Ayam Bakar Wong Solo or has intention to buy Kentucky Fried Chicken, (2) respondents had the freedom to take or to refuse to paticipate in the survey. (3) Survey was conducted in the form of direct...

  1. Genetic and environmental etiologies of reading difficulties: DeFries-Fulker analysis of reading performance data from twin pairs and their nontwin siblings

    OpenAIRE

    Astrom, Raven L.; Wadsworth, Sally J.; Olson, Richard K.; Willcutt, Erik G.; DeFries, John C.

    2012-01-01

    Reading performance data from 254 pairs of identical (MZ) and 420 pairs of fraternal (DZ) twins, 8.0 to 20.0 years of age, were subjected to multiple regression analyses. An extension of the DeFries-Fulker (DF) analysis (DeFries & Fulker, 1985, 1988) that facilitated inclusion of data from 303 of their nontwin siblings was employed. In addition to providing estimates of heritability, this analysis yields a test of the difference between shared environmental influences for twins versus sibling...

  2. Optimization of biodiesel production in a hydrodynamic cavitation reactor using used frying oil.

    Science.gov (United States)

    Ghayal, Dyneshwar; Pandit, Aniruddha B; Rathod, Virendra K

    2013-01-01

    The present work demonstrates the application of a hydrodynamic cavitation reactor for the synthesis of biodiesel with used frying oil as a feedstock. The synthesis involved the transesterification of used frying oil (UFO) with methanol in the presence of potassium hydroxide as a catalyst. The effect of geometry and upstream pressure of a cavitating orifice plate on the rate of transesterification reaction has been studied. It is observed that the micro level turbulence created by hydrodynamic cavitation somewhat overcomes the mass transfer limitations for triphasic transesterification reaction. The significant effects of upstream pressure on the rate of formation of methyl esters have been seen. It has been observed that flow geometry of orifice plate plays a crucial role in process intensification. With an optimized plate geometry of 2mm hole diameter and 25 holes, more than 95% of triglycerides have been converted to methyl esters in 10 min of reaction time with cavitational yield of 1.28 × 10(-3) (Grams of methyl esters produced per Joule of energy supplied). The potential of UFO to produce good quality methyl esters has been demonstrated. Copyright © 2012 Elsevier B.V. All rights reserved.

  3. Evolution of the quality of the oil and the product in semi-industrial frying

    Directory of Open Access Journals (Sweden)

    Beatriz, M.

    1994-06-01

    Full Text Available Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar compounds were determined. Isomeric cis and trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.

    La evolución de la calidad de dos marcas comerciales de aceite comestible fue estudiada según la forma tradicional de fritura usada en el mercado portugués, por el cual trescientas empanadillas rellenas fueron fritas a temperatura de 160-170°C durante un período de una hora. Se determinaron los índices de peróxido , p-anisidina, Totox, acidez y compuestos polares totales. Los ácidos grasos isoméricos cis y trans fueron cuantificados por cromatografía gaseosa en columna capilar rellena con CP-Sil 88.

  4. Inquiring into Appreciative Inquiry: A Conversation With David Cooperrider and Ronald Fry

    OpenAIRE

    Grieten, Styn; Lambrechts, Frank; Bouwen, René; Huybrechts, Jolien; Fry, Ronald; Cooperrider, David

    2018-01-01

    David Cooperrider and Ronald Fry are professors of Organizational Behavior at the Weatherhead School of Management, Case Western Reserve University. CWRU’s Department of Organizational Behavior is consistently acknowledged as one of the best in the world by the Financial Times. Together with their mentor, Suresh Srivastva, they created Appreciative Inquiry over 30 years ago. Since then, Appreciative Inquiry has been extensively applied world-wide, and many exciting results have been achieved ...

  5. Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction

    Directory of Open Access Journals (Sweden)

    Dobarganes, M. C.

    2006-09-01

    Full Text Available The oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content, peroxide value, polymer content, and fatty acid composition were analyzed. The results showed two lipid fractions with different oxidation status. Higher oxidation levels were normally found in the oil fraction more exposed  to air, although considerably higher oxidation status in the internal oil was also detected in various samples. Oxidative quality was also evaluated in selected samples of each nut after 1 year of storage at room temperature, in the dark . Only the almonds and cashew nuts exhibited acceptable oxidative quality after storage. In addition, a study on the changes due to frying and the contribution of the frying oil to the lipids in the final product showed that the composition of the surface oil can be changed by the incorporation of substantial contents of the frying fat. Consequently, the frying fat may exert some effect on the oxidative quality and oxidative stability of the surface oil.En este estudio se evalúa la calidad oxidativa de muestras comerciales de frutos secos fritos mediante el análisis independiente de dos fracciones lipídicas, el aceite superficial, fácilmente extraíble con disolventes orgánicos, y la fracción de lípidos internos. Las muestras estudiadas fueron 6 muestras de almendras, 10 muestras de cacahuetes, 4 muestras de pipas de girasol y 2 muestras de anacardos. Se analizaron el contenido de aceite, el índice de peróxidos, el contenido de polímeros y la composición de ácidos grasos. Los resultados mostraron dos fracciones lipídicas con diferente estado de oxidación. Mayores niveles de oxidación fueron normalmente encontrados en la fracción más expuesta al aire, aunque estados de oxidaci

  6. Operation of a LAr-TPC equipped with a multilayer LEM charge readout

    Science.gov (United States)

    Baibussinov, B.; Centro, S.; Farnese, C.; Fava, A.; Gibin, D.; Guglielmi, A.; Meng, G.; Pietropaolo, F.; Varanini, F.; Ventura, S.; Zatrimaylov, K.

    2018-03-01

    A novel detector for ionization signals in a single phase LAr-TPC has been experimented in the ICARINO test facility at the INFN Laboratories in Legnaro. It is based on the adoption of a multilayer Large Electron Multiplier (LEM) replacing the traditional anodic wire arrays. Cosmic muon tracks were detected allowing the measurement of energy deposition and a first determination of the signal to noise ratio. The analysis of the recorded events demonstrated the 3D reconstruction capability of this device for ionizing events in liquid Argon. The collected fraction of ionization charge is close to about 90%, with signal to noise ratio similar to that measured with more traditional wire chambers.

  7. Influence of the deep fat frying process on the lipid profile of the fat contained in the french type fried potato using palm olein; Influencia del proceso de fritura en profundidad sobre el perfil lipidico de la grasa contenida en patatas tipo french, empleando oleina de palma

    Energy Technology Data Exchange (ETDEWEB)

    Marcano, J.; Rosa, Y. la; Salinas

    2010-07-01

    The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type french (Solanum tuberosum) using palm oil. This marked the first fat fraction of both the processing type and the oil used, through the evaluation of various physicochemical parameters, using the method of AOAC and the Standard COVENIN. We identified variables that influenced the process during frying of potatoes, using an experimental design of type 3 * 2{sup 2}, evaluating factors such as the reuse of the matrix fat (1st, the 4th and the 8th fry), temperature (150 degree centigrade and 180 degree centigrade) and method of food peeling (chemical and manual), studying the content of polar compounds as an indicator of the deterioration of the fat present in the potato, finding that oil reuse and peeling method significantly influenced in a positive manner, and that the temperature has a negative influence on the absorption of polar compounds in potato chips ({alpha}: 0.05). (Author) 23 refs.

  8. Ideology and Reform in Teacher Education in England: Some Reflections on Cochran-Smith and Fries.

    Science.gov (United States)

    Furlong, John

    2002-01-01

    Presents an international perspective on Cochran-Smith and Fries' recent analysis of the ways that two competing ideologies (deregulation and professionalization) are being employed in the United States to support teacher education reform, noting important differences between the United States and England in how these ideologies have been advanced…

  9. On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products

    NARCIS (Netherlands)

    Vliet, van T.; Visser, J.E.; Luyten, J.M.J.G.

    2007-01-01

    A large problem for fried snack products with a crispy crust and a soft moist interior is that the crust often loses its crispy character fast, in the order of 3¿20 min. As known during cooling of these snacks adherent oil will be sucked into the crust. The presence of oil in a cellular solid crispy

  10. ATLAS LAr Calorimeter Performance in LHC Run-2

    CERN Document Server

    Yatsenko, Elena; The ATLAS collaboration

    2017-01-01

    The ATLAS detector was designed and built to study proton-proton collisions produced at the LHC at centre-of-mass energies up to 14 TeV and instantaneous luminosities up to 1034 cm−2 s−1. Liquid argon (LAr) sampling calorimeters are employed for all electromagnetic calorimetry in the pseudo-rapidity region |η| < 3.2, and for hadronic calorimetry in the region from |η| = 1.5 to |η| = 4.9. In the first LHC run a total luminosity of 27 fb−1 has been collected at center-of-mass energies of 7-8 TeV between year of 2010 to 2012. Following a period of detector consolidation during a long shutdown, Run-2 started with approximately 3.9 fb-1 and 35.6 fb-1 of data at a center-of-mass energy of 13 TeV recorded in 2015 and 2016, respectively. In order to realize the level-1 acceptance rate of 100 kHz in Run-2 data taking, number of read-out samples for the energy and the time measurement has been modified from five to four with keeping the expected performance. The well calibrated and highly granular Liquid Ar...

  11. Influence of organic diets and probiotics on an experimental Flavobacterium psychrophilum infection in rainbow trout fry

    DEFF Research Database (Denmark)

    Madsen, Lone; Ingerslev, Hans-Christian; Boye, Mette

    2012-01-01

    following exposure to pathogenic microorganisms. The aim of the Danish project OPTIFISH is to optimize growth and survival for organic cultured rainbow trout. OPTIFISH investigates how organic vs. non-organic diet types as well as diets with or without probiotics affect the intestine, the intestinal...... of fry to pathogens, e.g. F .psychrophilum. In the current experiment four diet types were tested on fry, a conventional type (Inicio®, BioMar A/S) with and without probiotics, as well as an organic type with and without probiotic. Bactocell® (Lallemand) was used as the probiotic. Studies were done...... been fed diets that were organic or conventional nor if the feed had been added probiotic. No significance in mortalities was seen between the diet groups. The bacteriological examinations showed that the bacterium had entered the fish, as it was found in inner organs in one fourth of the sampled fish...

  12. Stereotipik Davranışların Azaltılmasında Kullanılan Yöntemlerin Etkililiği: Betimsel ve Meta Analizi

    Directory of Open Access Journals (Sweden)

    Özlem Toper Korkmaz

    2010-07-01

    Full Text Available Yineleyici, tekrarlanan davranış olarak tanımlanan stereotipi, farklı gelişimsel yetersizlik türlerinde görülmekle beraber, yaygın olarak otistik bozukluk (otizm gösteren bireylerde de gözlenmekte ve otistik bozukluğun ayırıcı tanı ölçütlerinden birini oluşturmaktadır. Geçmişten günümüze çeşitli yöntemlerin stereotipik davranışların azaltılmasında kullanıldığı görülmektedir. Bu çalışmada da stereotipik davranışların azaltılmasında kullanılan yöntemlerin etkililiklerini incelemek amaçlanmıştır. Bu amaçla 1996 ile 2010 yılları arasında tarama yapılarak otistik bozukluk gösteren bireylerde vokal ya da motor stereotipi veya her ikisinin birden azaltılmasının amaçlandığı toplam 18 araştırma betimsel ve meta analizi yapılarak incelenmiştir. Araştırmanın betimsel analiz sonuçları stereotipik davranışların azaltılmasında kullanılan yöntemlerin etkili olduğunu gösterirken, meta analizi sonuçları yöntemlerin “şüpheli” olduğu sonucunu göstermiştir. Stereotypic behavior is defined repetitive behaviors observed various types of developmental disorders, especially in autism and is also a discriminative criterion to diagnose the autism. Various procedures have been used to reduce the stereotypic behaviors in individuals with these behaviors. The purpose of this study is to investigate the procedures’ effectiveness about reducing the stereotypic behaviors. A total of 18 studies were examined published in between 1996 and 2010 about reducing vocal stereotypy, motor stereotypy or both of them. Descriptive and meta-analysis were carried out on these studies. Whereas results of descriptive analysis revealed that the examined procedures are effective to reduce the stereotypic behaviors, results of meta-analysis showed that these procedures are “uncertain”.

  13. [Centrocestus formosanus (Opisthorchiida: Heterophyidae) as a cause of death in gray tilapia fry Oreochromis niloticus (Perciforme: Cichlidae) in the dry Pacific of Costa Rica].

    Science.gov (United States)

    Arguedas Cortés, Donald; Dolz, Gaby; Romero Zúñiga, Juan J; Jiménez Rocha, Ana E; León Alán, Dennis

    2010-12-01

    Centrocestusformosanus is a zoonotic trematode from Asia and has been mainly associated as cause of death of cultured fish. To identify pathogen trematode species in tilapia fry (Oreochromis niloticus) and to determine mollusks hosting these parasites, freshwater mollusks were collected from tilapia cultured ponds and experimental infections were carried out with tilapia fries and different mollusk species. A total of 907 freshwater mollusks were obtained from tilapia ponds and were identified to species level, four gastropods and one bivalve were determined: Melania tuberculata, Melanoides turricula, Pomacea flagellata, Haitia cubensis and Anodontiles luteola. For the first time, the presence of M. turricula and H. cubensis are reported in Costa Rica. Seven morphotypes of cercariae (Xifiodiocercaria, Equinostoma, Oftalmocercaria, Parapleurolofocercus, Cistocerca, Furcocercaria and Leptocercaria) parasitizing all five species of mollusks were found, all of distome type. Experimental exposure of tilapia fry to M. tuberculata demonstrated that the parapleurolofocercus morphotype found in the mollusk is in accordance with the finding of C. formosanus in tilapia fry. An abundance and mean intensity of 1018-1027 digeneans per gill in each exposed fish was determined. Centrocestus formosanus is reported for the first time in Costa Rica, for which the primary and secondary intermediate hosts were also determined.

  14. Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying.

    Science.gov (United States)

    Williams, M J; Sutherland, W H; McCormick, M P; Yeoman, D; de Jong, S A; Walker, R J

    2001-06-01

    Polyunsaturated fats are more susceptible to oxidation during heating than monounsaturated fats but their effects on endothelial function when heated are unknown. The aim of this study was to compare the effect of meals rich in heat-modified safflower and olive oils on postprandial flow-mediated endothelium-dependent dilation (EDD) in healthy men. Flow-mediated EDD and glyceryltrinitrate-induced endothelium-independent dilation of the brachial artery were investigated in 14 subjects before and 4 hours after meals rich in olive oil and safflower oil used hourly for deep-frying for 8 hours in a double-blind crossover study design. There were high levels of lipid oxidation products (peroxides and carbonyls) in both heated oils. Plasma triglycerides were markedly increased at 4 hours after heated olive oil (1.26 +/- 0.43 vs 2.06 +/- 0.97 mmol/L) and heated safflower oil (1.44 +/- 0.63 vs 1.99 +/- 0.88 mmol/L). There was no change in EDD between fasting and postprandial studies and the response during the postprandial period was not significantly (p = 0.51) different between the meals (heated olive oil: 4.9 +/- 2.2% vs 4.9 +/- 2.5%; heated safflower oil: 5.1 +/- 3.1% vs 5.6 +/- 3.4%). Meals rich in olive and safflower oils previously used for deep frying and containing high levels of lipid oxidation products increase postprandial serum triglycerides without affecting endothelial function. These findings suggest that relatively short-term use of these vegetable oils for frying may not adversely affect postprandial endothelial function when foods containing the heat-modified oils are consumed.

  15. Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

    Science.gov (United States)

    Farawahida, A H; Jinap, S; Nor-Khaizura, M A R; Samsudin, N I P

    2017-12-01

    Among the many roles played by small and medium enterprises (SMEs) in the food industry is the production of heritage foods such as peanut sauce. Unfortunately, the safety of peanut sauce is not always assured as the processing line is not controlled. Peanut sauce is usually made of peanuts and chilli, and these commodities are normally contaminated with Aspergillus spp. and aflatoxins (AFs). Hence, the objective of this study was to evaluate the practices related to reduction of AF hazard and the effect of interventions in peanut sauce processing. Peanut samples were collected from each step of peanut sauce processing from a small peanut sauce company according to four designs: (1) control; (2) oil-less frying of chilli powder; (3) addition of retort processing; and (4) combination of oil-less frying of chilli powder and retort processing. Oil-less frying of chilli powder (Design 2) reduced total AFs by 33-41%, retort processing (Design 3) reduced total AFs by 49%, while combination of these two thermal processes (Design 4) significantly reduced total AFs, by 57%. The present work demonstrated that Design 4 yielded the highest reduction of total AFs and is therefore recommended to be employed by SME companies.

  16. Who will become dominant? Investigating the roles of individual behaviour, body size, and environmental predictability in brown trout fry hierarchies

    Directory of Open Access Journals (Sweden)

    Näslund Joacim

    2018-02-01

    Full Text Available This paper presents a study investigating performance of brown trout fry, with different behavioural characteristics, in environments differing in food predictability. Based on previous experimental findings, we hypothesised that more active individuals would be favoured by a predictable environment, as compared to an unpredictable environment, as a consequence of being more aggressive and likely to dominate the best feeding stations. This hypothesis was not supported, as more active individuals instead tended to perform better, in terms of growth and survival, in unpredictable environments. However, this effect may stem from initial size differences, as more active fish also tended to be larger. In predictable environments, no trends between activity (or size and performance were detected. Dominant individuals could be identified based on lighter body colouration in 9 out of 10 rearing tanks, but dominance appeared not to be related to activity score. The results highlight a potential advantage of more active and/or larger fry in unpredictable environments, while performance in predictable environments is likely depending on other phenotypic characteristics. Our general experimental approach can be useful for further developments in the investigation of performance of different ethotypes of brown trout fry.

  17. Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process

    Directory of Open Access Journals (Sweden)

    Ali Rehab, F. M.

    2012-10-01

    Full Text Available Sunflower oils were blended with different levels of cold pressed tiger nut oil. Blended oils were obtained by mixing tiger nut oil with sunflower oil at the volume ratios of 0:100, 10: 90, 20: 80, 30: 70, 40: 60, 50:50 and 100: 0. The effects of deep frying on physico-chemical parameters (Free Fatty Acid (FFA, Peroxide Value (PV, thiobarbituric acid value (TBA, iodine value, Total Polar Compounds (TPC, color and viscosity were evaluated over 30 hours of the frying process. The total phenolic content of native oils was determined. GLC analysis was performed to illustrate the fatty acid composition of sunflower oil, tiger nut oil and binary mixtures of them as well as their oxidation rates. The pure and blended oils were heated at 180 °C ± 5 °C, then frozen French fried potatoes were fried every 30 min. Oil samples were taken every 5 h and the entire continuous frying period was 30 h. The results showed that fresh sunflower oil had significantly the highest value of COX (7.25; while tiger nut oil had significantly the lowest (2.24. Mixing sunflower oil with different levels of tiger nut oil led to an increase in its stability against oxidation. The phenolic content of cold pressed tiger nut oil was about 3.3 times as high as that of sunflower oil. The analytical data showed that the lowest deterioration during the frying process occurred in tiger nut oil and the highest in sunflower. The changes in the physico-chemical parameters were controlled and significantly (P < 0.05 decreased when tiger nut /sunflower oil (W/W proportions were varied between 20/80 to 50/50. The obtained results indicate that mixing sunflower oil with cold pressed tiger nut oil increased the stability and hence improved the quality of sunflower oil during the frying process.

    Aceites de girasol se mezclaron con diferentes niveles de aceite de chufa prensado en frío. Se obtuvieron mezclas de aceite de chufa con girasol en las proporciones: 0:100, 10: 90, 20: 80, 30

  18. Ege Bölgesi Zeytinyağlarının Fenolik Bileşenleri

    Directory of Open Access Journals (Sweden)

    Hasan Hüseyin Kara

    2018-02-01

    Full Text Available Bu çalışmada, Türkiye’de başlıca zeytin yetiştiriciliği yapan Ege bölgesinin bazı illerinden (Muğla, Aydın, İzmir ve Manisa 2 hasat dönemi (2007-2008 ve 2008-2009 süresince yerli zeytin çeşitlerinin (Gemlik, Memecik, Ayvalık, Uslu ve Domat yağı incelenmiştir. Bu yağların toplam fenolik madde ve fenolik bileşimi belirlenmiştir. Yağların toplam fenolik madde içeriği, 2007-2008 hasat dönemi örneklerinde 23,69-153,64 mg kafeik asit/kg, 2008-2009 hasat dönemi örneklerinde 16,18-136,22 mg kafeik asit/kg aralığında belirlenmiştir. Tüm zeytinyağı örneklerinde tespit edilen fenolik maddeler; tirozol, oleuropein, 4-hidroksifenil asetik asit, luteolin, vanilik asit, hidroksitirozol, rutin, sinnamik asit, verbaskozit, hidroksi fenilkarboksilik asit, sirinjik asit, 3,4-dihidroksibenzoik asit, kafeik asit, ferulik asit, p-kumarik asit, taksifolin ve apigenindir. Tirozol ve oleuropeinin, 2007-2008 hasat döneminde 1,80-13,39 mg/kg, 1,26-19,50 mg/kg ve 2008-2009 hasat döneminde ise 1,76-11,66 mg/kg, 0,20-13,12 mg/kg aralığında en fazla miktarda değişen bileşenler olduğu saptanmıştır.

  19. Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities

    Directory of Open Access Journals (Sweden)

    K. D. P. P. Gunathilake

    2018-03-01

    Full Text Available The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and frying on anti-inflammation associated properties in vitro of six popularly consumed green leafy vegetables in Sri Lanka, namely: Centella asiatica, Cassia auriculata, Gymnema lactiferum, Olax zeylanica, Sesbania grnadiflora, and Passiflora edulis. The anti-inflammation associated properties of methanolic extracts of cooked leaves were evaluated using four in vitro biological assays, namely, hemolysis inhibition, proteinase inhibition, protein denaturation inhibition, and lipoxygenase inhibition. Results revealed that the frying of all the tested leafy vegetables had reduced the inhibition abilities of protein denaturation, hemolysis, proteinase, and lipoxygenase activities when compared with other food preparation methods. Steaming significantly increased the protein denaturation and hemolysis inhibition in O. zeylanica and P. edulis. Steaming of leaves increased inhibition activity of protein denaturation in G. lactiferum (by 44.8% and P. edulis (by 44%; hemolysis in C. asiatica, C. auriculata, and S. grandiflora; lipoxygenase inhibition ability in P. edulis (by 50%, C. asiatica (by 400%, and C. auriculata leaves (by 250%; proteinase inhibition in C. auriculata (100% when compared with that of raw leaves. In general, steaming and boiling in contrast to frying protect the health-promoting properties of the leafy vegetables.

  20. Effect of azolla-incorporated diets on the growth and survival of Labeo fimbriatus during fry-to-fingerling rearing

    Directory of Open Access Journals (Sweden)

    B. Gangadhar

    2015-12-01

    Full Text Available An experiment of 75 days duration was conducted in fertilized outdoor circular cement tanks (1,000 L with soil base for evaluating the growth and survival of Labeo fimbriatus fry fed with pelleted feed containing varied levels of dried azolla (Azolla pinnata. The Control feed contained 45% groundnut oilcake plus 45% rice bran and 10% finger millet flour added as binder for pelleting. Dried azolla powder was incorporated into the feed at 10, 20, 30 and 40% levels, replacing the groundnut cake and rice bran proportionately. L. fimbriatus (mean length 2.42 cm fry were stocked in all the tanks at 30 m−3. The fish were fed 10% of body weight during the first month, followed by 7% during the second month and 5% during the last 15 days. Incorporation of azolla did not affect (p > 0.05 the water quality, growth and survival of fingerlings at harvest. Incorporation of azolla in the diet reduced the cost of feed (Rs. per 100 g biomass; Rs: Indian rupee, INR; 1 INR ≈ 0.015 EUR from 3.35 to 2.53, with a cost saving of 24.48%. The study indicated the possibility of incorporating azolla in diets of L. fimbriatus up to 40% during fry-to-fingerling rearing, resulting in savings on feed cost.