Pediatric scalds: do cooking-related burns have a higher injury burden?

Science.gov (United States)

Bachier, Marielena; Hammond, Sarah E; Williams, Regan; Jancelewicz, Timothy; Feliz, Alexander

2015-11-01

Pediatric scald burns result in frequent emergency room visits and hospitalizations. We investigated whether cooking-related burns produce greater morbidity requiring more extensive care than noncooking burns. We performed a 6-y review at our free-standing children's hospital. Children aged cooking versus noncooking burns. The Mann-Whitney U test, a chi-square test, and the negative binomial were used to compare continuous, categorical, and count data between groups. Bivariate analysis was performed to identify risk factors among patients with adverse outcomes. We identified 308 patients; 262 (85%) cooking and 46 (15%) noncooking burns. Most patients were African-American males, with public insurance, and a median age of 2 y. Cooking burns preferentially occurred over the head, neck, and upper body; noncooking burns were distributed over the lower body (P  0.11). In subgroup analysis, semisolid and grease burns resulted in increased rates of wound contractures and/or limited mobility when compared with noncooking burns (P = 0.05 and P = 0.008, respectively). Patients with complications were more likely to have third degree burns and required more consults, longer hospitalization, and more surgical debridements and clinic visits. Most accidental scald burns occurred in young children during food preparation. Greater long-term morbidity was found in patients with semisolid and grease burns. This subset of children has a higher injury burden and requires extensive care in the acute and long-term setting. Copyright © 2015 Elsevier Inc. All rights reserved.

Refractive Outcomes, Contrast Sensitivity, HOAs, and Patient Satisfaction in Moderate Myopia: Wavefront-Optimized Versus Tissue-Saving PRK.

Science.gov (United States)

Nassiri, Nader; Sheibani, Kourosh; Azimi, Abbas; Khosravi, Farinaz Mahmoodi; Heravian, Javad; Yekta, Abasali; Moghaddam, Hadi Ostadi; Nassiri, Saman; Yasseri, Mehdi; Nassiri, Nariman

2015-10-01

To compare refractive outcomes, contrast sensitivity, higher-order aberrations (HOAs), and patient satisfaction after photorefractive keratectomy for correction of moderate myopia with two methods: tissue saving versus wavefront optimized. In this prospective, comparative study, 152 eyes (80 patients) with moderate myopia with and without astigmatism were randomly divided into two groups: the tissue-saving group (Technolas 217z Zyoptix laser; Bausch & Lomb, Rochester, NY) (76 eyes of 39 patients) or the wavefront-optimized group (WaveLight Allegretto Wave Eye-Q laser; Alcon Laboratories, Inc., Fort Worth, TX) (76 eyes of 41 patients). Preoperative and 3-month postoperative refractive outcomes, contrast sensitivity, HOAs, and patient satisfaction were compared between the two groups. The mean spherical equivalent was -4.50 ± 1.02 diopters. No statistically significant differences were detected between the groups in terms of uncorrected and corrected distance visual acuity and spherical equivalent preoperatively and 3 months postoperatively. No statistically significant differences were seen in the amount of preoperative to postoperative contrast sensitivity changes between the two groups in photopic and mesopic conditions. HOAs and Q factor increased in both groups postoperatively (P = .001), with the tissue-saving method causing more increases in HOAs (P = .007) and Q factor (P = .039). Patient satisfaction was comparable between both groups. Both platforms were effective in correcting moderate myopia with or without astigmatism. No difference in refractive outcome, contrast sensitivity changes, and patient satisfaction between the groups was observed. Postoperatively, the tissue-saving method caused a higher increase in HOAs and Q factor compared to the wavefront-optimized method, which could be due to larger optical zone sizes in the tissue-saving group. Copyright 2015, SLACK Incorporated.

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

Science.gov (United States)

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

2009-07-01

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

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

Science.gov (United States)

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

2006-10-15

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

Assessment of refractive astigmatism and simulated therapeutic refractive surgery strategies in coma-like-aberrations-dominant corneal optics.

Science.gov (United States)

Zhou, Wen; Stojanovic, Aleksandar; Utheim, Tor Paaske

2016-01-01

The aim of the study is to raise the awareness of the influence of coma-like higher-order aberrations (HOAs) on power and orientation of refractive astigmatism (RA) and to explore how to account for that influence in the planning of topography-guided refractive surgery in eyes with coma-like-aberrations-dominant corneal optics. Eleven eyes with coma-like-aberrations-dominant corneal optics and with low lenticular astigmatism (LA) were selected for astigmatism analysis and for treatment simulations with topography-guided custom ablation. Vector analysis was used to evaluate the contribution of coma-like corneal HOAs to RA. Two different strategies were used for simulated treatments aiming to regularize irregular corneal optics: With both strategies correction of anterior corneal surface irregularities (corneal HOAs) were intended. Correction of total corneal astigmatism (TCA) and RA was intended as well with strategies 1 and 2, respectively. Axis of discrepant astigmatism (RA minus TCA minus LA) correlated strongly with axis of coma. Vertical coma influenced RA by canceling the effect of the with-the-rule astigmatism and increasing the effect of the against-the-rule astigmatism. After simulated correction of anterior corneal HOAs along with TCA and RA (strategies 1 and 2), only a small amount of anterior corneal astigmatism (ACA) and no TCA remained after strategy 1, while considerable amount of ACA and TCA remained after strategy 2. Coma-like corneal aberrations seem to contribute a considerable astigmatic component to RA in eyes with coma-like-aberrations dominant corneal optics. If topography-guided ablation is programmed to correct the corneal HOAs and RA, the astigmatic component caused by the coma-like corneal HOAs will be treated twice and will result in induced astigmatism. Disregarding RA and treating TCA along with the corneal HOAs is recommended instead.

Organic aerosol source apportionment by offline-AMS over a full year in Marseille

Science.gov (United States)

Bozzetti, Carlo; El Haddad, Imad; Salameh, Dalia; Daellenbach, Kaspar Rudolf; Fermo, Paola; Gonzalez, Raquel; Cruz Minguillón, María; Iinuma, Yoshiteru; Poulain, Laurent; Elser, Miriam; Müller, Emanuel; Gates Slowik, Jay; Jaffrezo, Jean-Luc; Baltensperger, Urs; Marchand, Nicolas; Prévôt, André Stephan Henry

2017-07-01

We investigated the seasonal trends of OA sources affecting the air quality of Marseille (France), which is the largest harbor of the Mediterranean Sea. This was achieved by measurements of nebulized filter extracts using an aerosol mass spectrometer (offline-AMS). In total 216 PM2. 5 (particulate matter with an aerodynamic diameter water-soluble ions, metals, elemental and organic carbon (EC / OC), and organic markers, including n-alkanes, hopanes, polycyclic aromatic hydrocarbons (PAHs), lignin and cellulose pyrolysis products, and nitrocatechols. The application of positive matrix factorization (PMF) to the water-soluble AMS spectra enabled the extraction of five factors, related to hydrocarbon-like OA (HOA), cooking OA (COA), biomass burning OA (BBOA), oxygenated OA (OOA), and an industry-related OA (INDOA). Seasonal trends and relative contributions of OA sources were compared with the source apportionment of OA spectra collected from the AMS field deployment at the same station but in different years and for shorter monitoring periods (February 2011 and July 2008). Online- and offline-AMS source apportionment revealed comparable seasonal contribution of the different OA sources. Results revealed that BBOA was the dominant source during winter, representing on average 48 % of the OA, while during summer the main OA component was OOA (63 % of OA mass on average). HOA related to traffic emissions contributed on a yearly average 17 % to the OA mass, while COA was a minor source contributing 4 %. The contribution of INDOA was enhanced during winter (17 % during winter and 11 % during summer), consistent with an increased contribution from light alkanes, light PAHs (fluoranthene, pyrene, phenanthrene), and selenium, which is commonly considered as a unique coal combustion and coke production marker. Online- and offline-AMS source apportionments revealed evolving levoglucosan : BBOA ratios, which were higher during late autumn and March. A similar seasonality was

When cooking fish wreaks havoc in Danish kitchens

DEFF Research Database (Denmark)

Nørgaard, Maria Kümpel

2008-01-01

Ignorance about the purchase and cooking of fish hampers consumption of fish in Denmark. A new research project shows that this ignorance is likely to produce many chaotic incidents in Danish kitchens, but also that relatively simple measures can combat the lack of knowhow.......Ignorance about the purchase and cooking of fish hampers consumption of fish in Denmark. A new research project shows that this ignorance is likely to produce many chaotic incidents in Danish kitchens, but also that relatively simple measures can combat the lack of knowhow....

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

Science.gov (United States)

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

2017-01-01

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

Long-term chemical analysis and organic aerosol source apportionment at nine sites in central Europe: source identification and uncertainty assessment

Science.gov (United States)

Daellenbach, Kaspar R.; Stefenelli, Giulia; Bozzetti, Carlo; Vlachou, Athanasia; Fermo, Paola; Gonzalez, Raquel; Piazzalunga, Andrea; Colombi, Cristina; Canonaco, Francesco; Hueglin, Christoph; Kasper-Giebl, Anne; Jaffrezo, Jean-Luc; Bianchi, Federico; Slowik, Jay G.; Baltensperger, Urs; El-Haddad, Imad; Prévôt, André S. H.

2017-11-01

Long-term monitoring of organic aerosol is important for epidemiological studies, validation of atmospheric models, and air quality management. In this study, we apply a recently developed filter-based offline methodology using an aerosol mass spectrometer (AMS) to investigate the regional and seasonal differences of contributing organic aerosol sources. We present offline AMS measurements for particulate matter smaller than 10 µm at nine stations in central Europe with different exposure characteristics for the entire year of 2013 (819 samples). The focus of this study is a detailed source apportionment analysis (using positive matrix factorization, PMF) including in-depth assessment of the related uncertainties. Primary organic aerosol (POA) is separated in three components: hydrocarbon-like OA related to traffic emissions (HOA), cooking OA (COA), and biomass burning OA (BBOA). We observe enhanced production of secondary organic aerosol (SOA) in summer, following the increase in biogenic emissions with temperature (summer oxygenated OA, SOOA). In addition, a SOA component was extracted that correlated with an anthropogenic secondary inorganic species that is dominant in winter (winter oxygenated OA, WOOA). A factor (sulfur-containing organic, SC-OA) explaining sulfur-containing fragments (CH3SO2+), which has an event-driven temporal behaviour, was also identified. The relative yearly average factor contributions range from 4 to 14 % for HOA, from 3 to 11 % for COA, from 11 to 59 % for BBOA, from 5 to 23 % for SC-OA, from 14 to 27 % for WOOA, and from 15 to 38 % for SOOA. The uncertainty of the relative average factor contribution lies between 2 and 12 % of OA. At the sites north of the alpine crest, the sum of HOA, COA, and BBOA (POA) contributes less to OA (POA / OA = 0.3) than at the southern alpine valley sites (0.6). BBOA is the main contributor to POA with 87 % in alpine valleys and 42 % north of the alpine crest. Furthermore, the influence of primary

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

Directory of Open Access Journals (Sweden)

Sarasvathy Subramaniam

2017-01-01

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

Evaluation of Cooking Oil as Processing Addtive for Natural Rubber

Directory of Open Access Journals (Sweden)

Y. M. SYAMIN

2017-08-01

Full Text Available It was reported recently that high amount of aromatic ring  or number of polycyclic aromatic hydrocarbon compounds found in aromatic oil are carcinogenic. This paper discusses the work to evaluate the Malaysian cooking oil as an alternative option to be used as process oil since cooking oil is safe to use and non-toxic. The performance of cooking oil is compared againstaromatic and paraffinioils. The results showed that rubber compounds containing cooking oil produced almostsimilar cure characteristicsas those produced by aromatic and paraffinioils indicating that it did not interfere with the vulcanization reaction. The physical properties of the vulcanizates containing cooking oil were almostsimilar to those of vulcanizates containing aromatic and paraffinioils, except the rebound resilience. The vulcanizates containing cooking oil gave higher resilience than vulcanizates containing aromatic and paraffinioils. High resilience is one of the desired features for a low rolling resistance tyre. Cooking oil provided this extra advantage.

Highly time-resolved chemical characterization of atmospheric submicron particles during 2008 Beijing Olympic Games using an Aerodyne High-Resolution Aerosol Mass Spectrometer

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X.-F. Huang

2010-09-01

Full Text Available As part of Campaigns of Air Quality Research in Beijing and Surrounding Region-2008 (CAREBeijing-2008, an Aerodyne High-Resolution Time-of-Flight Aerosol Mass Spectrometer (HR-ToF-AMS was deployed in urban Beijing to characterize submicron aerosol particles during the time of 2008 Beijing Olympic Games and Paralympic Games (24 July to 20 September 2008. The campaign mean PM₁ mass concentration was 63.1 ± 39.8 μg m⁻³; the mean composition consisted of organics (37.9%, sulfate (26.7%, ammonium (15.9%, nitrate (15.8%, black carbon (3.1%, and chloride (0.87%. The average size distributions of the species (except BC were all dominated by an accumulation mode peaking at about 600 nm in vacuum aerodynamic diameter, and organics was characterized by an additional smaller mode extending below 100 nm. Positive Matrix Factorization (PMF analysis of the high resolution organic mass spectral dataset differentiated the organic aerosol into four components, i.e., hydrocarbon-like (HOA, cooking-related (COA, and two oxygenated organic aerosols (OOA-1 and OOA-2, which on average accounted for 18.1, 24.4, 33.7 and 23.7% of the total organic mass, respectively. The HOA was identified to be closely associated with primary combustion sources, while the COA mass spectrum and diurnal pattern showed similar characteristics to that measured for cooking emissions. The OOA components correspond to aged secondary organic aerosol. Although the two OOA components have similar elemental (O/C, H/C compositions, they display differences in mass spectra and time series which appear to correlate with the different source regions sampled during the campaign. Back trajectory clustering analysis indicated that the southerly air flows were associated with the highest PM₁ pollution during the campaign. Aerosol particles in southern airmasses were especially rich in inorganic and oxidized organic species. Aerosol particles in northern airmasses

Highly time-resolved chemical characterization of atmospheric submicron particles during 2008 Beijing Olympic Games using an Aerodyne High-Resolution Aerosol Mass Spectrometer

Science.gov (United States)

Huang, X.-F.; He, L.-Y.; Hu, M.; Canagaratna, M. R.; Sun, Y.; Zhang, Q.; Zhu, T.; Xue, L.; Zeng, L.-W.; Liu, X.-G.; Zhang, Y.-H.; Jayne, J. T.; Ng, N. L.; Worsnop, D. R.

2010-09-01

As part of Campaigns of Air Quality Research in Beijing and Surrounding Region-2008 (CAREBeijing-2008), an Aerodyne High-Resolution Time-of-Flight Aerosol Mass Spectrometer (HR-ToF-AMS) was deployed in urban Beijing to characterize submicron aerosol particles during the time of 2008 Beijing Olympic Games and Paralympic Games (24 July to 20 September 2008). The campaign mean PM1 mass concentration was 63.1 ± 39.8 μg m-3; the mean composition consisted of organics (37.9%), sulfate (26.7%), ammonium (15.9%), nitrate (15.8%), black carbon (3.1%), and chloride (0.87%). The average size distributions of the species (except BC) were all dominated by an accumulation mode peaking at about 600 nm in vacuum aerodynamic diameter, and organics was characterized by an additional smaller mode extending below 100 nm. Positive Matrix Factorization (PMF) analysis of the high resolution organic mass spectral dataset differentiated the organic aerosol into four components, i.e., hydrocarbon-like (HOA), cooking-related (COA), and two oxygenated organic aerosols (OOA-1 and OOA-2), which on average accounted for 18.1, 24.4, 33.7 and 23.7% of the total organic mass, respectively. The HOA was identified to be closely associated with primary combustion sources, while the COA mass spectrum and diurnal pattern showed similar characteristics to that measured for cooking emissions. The OOA components correspond to aged secondary organic aerosol. Although the two OOA components have similar elemental (O/C, H/C) compositions, they display differences in mass spectra and time series which appear to correlate with the different source regions sampled during the campaign. Back trajectory clustering analysis indicated that the southerly air flows were associated with the highest PM1 pollution during the campaign. Aerosol particles in southern airmasses were especially rich in inorganic and oxidized organic species. Aerosol particles in northern airmasses contained a large fraction of primary HOA

Short Communication: Emission of Oxygenated Polycyclic Aromatic Hydrocarbons from Biomass Pellet Burning in a Modern Burner for Cooking in China.

Science.gov (United States)

Shen, Guofeng; Wei, Siye; Zhang, Yanyan; Wang, Rong; Wang, Bin; Li, Wei; Shen, Huizhong; Huang, Ye; Chen, Yuanchen; Chen, Han; Wei, Wen; Tao, Shu

2012-12-01

Biomass pellets are undergoing fast deployment widely in the world, including China. To this stage, there were limited studies on the emissions of various organic pollutants from the burning of those pellets. In addition to parent polycyclic aromatic hydrocarbons, oxygenated PAHs (oPAHs) have been received increased concerns. In this study, emission factors of oPAHs (EF oPAHs ) were measured for two types of pellets made from corn straw and pine wood, respectively. Two combustion modes with (mode II) and without (mode I) secondary side air supply in a modern pellet burner were investigated. For the purpose of comparison, EF oPAHs for raw fuels combusted in a traditional cooking stove were also measured. EF oPAHs were 348±305 and 396±387 µg/kg in the combustion mode II for pine wood and corn straw pellets, respectively. In mode I, measured EF oPAHs were 77.7±49.4 and 189±118 µg/kg, respectively. EFs in mode II were higher (2-5 times) than those in mode I mainly due to the decreased combustion temperature under more excess air. Compared to EF oPAHs for raw corn straw and pine wood burned in a traditional cooking stove, total EF oPAHs for the pellets in mode I were significantly lower ( p < 0.05 ), likely due to increased combustion efficiencies and change in fuel properties. However, the difference between raw biomass fuels and the pellets burned in mode II was not statistically significant. Taking both the increased thermal efficiencies and decreased EFs into consideration, substantial reduction in oPAH emission can be expected if the biomass pellets can be extensively used by rural residents.

Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.

Science.gov (United States)

Wójtowicz, A; Mościcki, L

2009-06-01

The present article aims to evaluate some quality parameters and texture characteristics of precooked wheat pasta-like products. Using the methods for pasta and instant noodles the tested parameters were water absorption, starch gelatinization degree, cooking losses, and hardness. The texture profile was characterized using Zwick apparatus by cutting test with the head speed of 10 mm/min and expressed as hardness and firmness of hydrated products. SEM pictures were used to illustrate the internal structure of dry and cooked pasta-like products. Dough moisture content and process conditions influenced all tested quality parameters of the pasta-like products processed on a modified single screw extrusion-cooker TS-45 with L: D = 16: 1. Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c. Hardness and firmness of hydrated products lowered with a longer hydration time in hot water. The firmest texture and low stickiness was observed for products with a highest starch gelatinization degree.

Digital Materials Related to Food Science and　Cooking Methods for Preparing Eggs

OpenAIRE

沼田, 貴美子; 渡邉, 美奈; ヌマタ, キミコ; ワタナベ, ミナ; Numata, Kimiko; Watanabe, Mina

2009-01-01

We studied methods that were effective for teaching cooking to elementary school pupils using home economics materials. The subject was "Iritamago (scrambled eggs)". We researched the relationship between cookery science and experimental methods of making Iritamago. The various differences in condition and texture of Iritamago were compared among the different cooking utensils, conditions, and preparations of eggs. We created digital materials related to cookery science and the cooking method...

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

Science.gov (United States)

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

2017-02-15

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

Cooking and Society

OpenAIRE

Teplá, Hedvika

2012-01-01

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

Infant growth disparity in the Khanh Hoa province in Vietnam: a follow-up study

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Vaktskjold Arild

2010-08-01

Full Text Available Abstract Background Surveys in Vietnam have indicated that wasting and stunting have been prevalent among children, but the country is undergoing rapid socio-economic changes and little has been known about the relative situation in the different areas of the country. In 2006, the WHO introduced new growth standards applicable to all infant and child populations, which facilitates for improved assessments of the prevalence of growth impairment, independent of time, place and ethnicity. The aim of our study was to assess the growth of singleton infants delivered at term in three main birth clinics in the Khanh Hoa province in Vietnam by using the new WHO standards as reference, and the association between growth and some maternal, birth and health factors. Methods A cohort of 237 singleton infants born in the period May-July 2005 in three main delivery clinics in the Khanh Hoa province were observed prospectively. Their anthropometrical measures a year later were compared to the WHO sex-specific growth standards for weight-for-age, length-for-age, weight-for-length, and BMI-for-age. These measures were analysed as dependent outcomes using multiple linear regression models including the following independent factors: urban vs. rural birth, 1-minute Apgar score, weight and length at birth, duration of lactation, ever had diarrhoea, dengue fever, pneumonia or dysentery, and maternal age, height, gestational duration and parity. Results Compared to the standard distributions, 79% were below the median for weight-for-length; 18.0% were within the 5th percentile for length-for-age, 9.6% for weight-for-age, 20.3% for weight-for-length, and 19.8% for BMI. A lower length- and weight-for-age were statistically associated with being born rurally. Conclusions In this delivery-clinic based sample of children in the Khanh Hoa province in Vietnam, the proportions within the WHO-standard 5th percentiles for length-for-age, weight-for-length and BMI in late

Characterization of primary organic aerosol emissions from meat cooking, trash burning, and motor vehicles with high-resolution aerosol mass spectrometry and comparison with ambient and chamber observations.

Science.gov (United States)

Mohr, Claudia; Huffman, Alex; Cubison, Michael J; Aiken, Allison C; Docherty, Kenneth S; Kimmel, Joel R; Ulbrich, Ingrid M; Hannigan, Michael; Jimenez, Jose L

2009-04-01

Organic aerosol (OA) emissions from motor vehicles, meat-cooking and trash burning are analyzed here using a high-resolution aerosol mass spectrometer (AMS). High resolution data show that aerosols emitted by combustion engines and plastic burning are dominated by hydrocarbon-like organic compounds. Meat cooking and especially paper burning emissions contain significant fractions of oxygenated organic compounds; however, their unit-resolution mass spectral signatures are very similar to those from ambient hydrocarbon-like OA, and very different from the mass spectra of ambient secondary or oxygenated OA (OOA). Thus, primary OA from these sources is unlikelyto be a significant direct source of ambient OOA. There are significant differences in high-resolution tracer m/zs that may be useful for differentiating some of these sources. Unlike in most ambient spectra, all of these sources have low total m/z 44 and this signal is not dominated by the CO2+ ion. All sources have high m/z 57, which is low during high OOA ambient periods. Spectra from paper burning are similar to some types of biomass burning OA, with elevated m/z 60. Meat cooking aerosols also have slightly elevated m/z 60, whereas motor vehicle emissions have very low signal at this m/z.

Organic Aerosol Composition and Sources in Pasadena, California during the 2010 CalNex Campaign

Science.gov (United States)

Organic aerosols (OA) in Pasadena are characterized using multiple measurements from the California Research at the Nexus of Air Quality and Climate Change (CalNex) campaign. Five OA components are identified using positive matrix factorization including hydrocarbon-like OA (HOA) ...

Characterization of polycyclic aromatic hydrocarbons (PAH's) present in sampled cooked food

International Nuclear Information System (INIS)

Palm Naa-Dedei, L.M.

2010-07-01

The study was conducted to determine the levels of Polycyclic Aromatic Hydrocarbons in the following traditionally prepared food: smoked and grilled Scomba japonicus, grilled meat (khebab) and bread sampled from some Ghanaian markets. By way of preparation of traditional food, some food comes into direct contact with smoke or extremely high temperature which are potential sources of Polycyclic Aromatic Hydrocarbon generation. Levels of 20 individual Polycyclic Aromatic Hydrocarbons including acenaphthene, acenaphtyelene, anthanthrene, anthracene, benz(a)anthracene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(e)pyrene, benzo(ghi)perylene, benzo(j)fluoranthene, benzo(k)fluoranthene, chrysene, cyclopenta(cd)pyrene, dibenzo(ah)anthracene, fluoranthene, fluorene, indeno(1,2,3-cd)pyrene, naphthalene, phenanthrene and pyrene were determined in 11 smoked and 5 grilled fish, 4 grilled pieces of meat and 3 loaves of baked bread using gas chromatographic techniques with flame ionization detector. Benzo(a)pyrene, which is one of the few PAH for which a legal limit exists in different types of food matrices and other high molecular weight PAHs suspected to be carcinogenic have been detected in high concentrations in most samples. Bread samples gave mean polycyclic aromatic hydrocarbon concentrations of up to 20.39 μg/kg while khebab samples gave mean polycyclicaromatic hydrocarbon concentrations of up to 67.61 μg/kg. There was positive correlation of 0.987 between levels of polycyclic aromatic hydrocarbon concentrations in khebab samples from locations Osu and Atomic down. There was a positive correlation in the concentrations of the high molecular weight PAHs in all smoked fishes from four locations with values between 0.954 and 0.999 for the correlation between any two groups. The polycyclic aromatic hydrocarbon concentration determined in smoked fish samples deceased in terms of location according to the order Winneba > Madina > Chorkor > Ada.

Chemical characteristics of fine particles emitted from different gas cooking methods

Science.gov (United States)

See, Siao Wei; Balasubramanian, Rajasekhar

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

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.

Emission of oxygenated polycyclic aromatic hydrocarbons from biomass pellet burning in a modern burner for cooking in China

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Shen, Guofeng; Wei, Siye; Zhang, Yanyan; Wang, Rong; Wang, Bin; Li, Wei; Shen, Huizhong; Huang, Ye; Chen, Yuanchen; Chen, Han; Wei, Wen; Tao, Shu

2012-12-01

Biomass pellets are undergoing fast deployment widely in the world, including China. To this stage, there were limited studies on the emissions of various organic pollutants from the burning of those pellets. In addition to parent polycyclic aromatic hydrocarbons, oxygenated PAHs (oPAHs) have been received increased concerns. In this study, emission factors of oPAHs (EFoPAHs) were measured for two types of pellets made from corn straw and pine wood, respectively. Two combustion modes with (mode II) and without (mode I) secondary side air supply in a modern pellet burner were investigated. For the purpose of comparison, EFoPAHs for raw fuels combusted in a traditional cooking stove were also measured. EFoPAHs were 348 ± 305 and 396 ± 387 μg kg-1 in the combustion mode II for pine wood and corn straw pellets, respectively. In mode I, measured EFoPAHs were 77.7 ± 49.4 and 189 ± 118 μg kg-1, respectively. EFs in mode II were higher (2-5 times) than those in mode I mainly due to the decreased combustion temperature under more excess air. Compared to EFoPAHs for raw corn straw and pine wood burned in a traditional cooking stove, total EFoPAHs for the pellets in mode I were significantly lower (p pellets burned in mode II was not statistically significant. Taking both the increased thermal efficiencies and decreased EFs into consideration, substantial reduction in oPAH emission can be expected if the biomass pellets can be extensively used by rural residents.

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

Science.gov (United States)

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

2015-02-01

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

Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

Energy Technology Data Exchange (ETDEWEB)

Lunden, Melissa M.; Delp, William W.

2014-06-05

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.

Environmental exposure to cooking oil fumes and cervical intraepithelial neoplasm

International Nuclear Information System (INIS)

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

2004-01-01

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

Volatility of source apportioned wintertime organic aerosol in the city of Athens

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Louvaris, Evangelos E.; Florou, Kalliopi; Karnezi, Eleni; Papanastasiou, Dimitrios K.; Gkatzelis, Georgios I.; Pandis, Spyros N.

2017-06-01

The volatility distribution of ambient organic aerosol (OA) and its components was measured during the winter of 2013 in the city of Athens combining a thermodenuder (TD) and a High Resolution Time-of-Flight Aerosol Mass Spectrometer (HR-ToF-AMS). Positive Matrix Factorization (PMF) analysis of both the ambient and the thermodenuder AMS-spectra resulted in a four-factor solution for the OA, namely: hydrocarbon-like OA (HOA), biomass burning OA (BBOA), cooking OA (COA), and oxygenated OA (OOA). The thermograms of the four factors were analyzed and the corresponding volatility distributions were estimated using the volatility basis set (VBS). All four factors included compounds with a wide range of effective volatilities from 10 to less than 10-4 μg m-3 at 298 K. Almost 40% of the HOA consisted of low-volatility organic compounds (LVOCs) with the semi-volatile compounds (SVOCs) representing roughly 30%, while the remaining 30% consisted of extremely low volatility organic compounds (ELVOCs). BBOA was more volatile than the HOA factor on average, with 10% ELVOCs, 40% LVOCs, and 50% SVOCs. 10% of the COA consisted of ELVOCs, another 65% LVOCs, and 50% SVOCs. Finally, the OOA was the least volatile factor and included 40% ELVOCs, 25% LVOCs, and 35% SVOCs. Combining the volatility distributions and the O:C ratios of the various factors, we placed our results in the 2D-VBS analysis framework of Donahue et al. (2012). HOA and BBOA are in the expected region but also include an ELVOC component. COA is in similar range as HOA, but on average is half an order of magnitude more volatile. The OOA in these wintertime conditions had a moderate O:C ratio and included both semi-volatile and extremely low volatility components. The above results are sensitive to the assumed values of the effective vaporization enthalpy and the accommodation coefficient. A reduction of the accommodation coefficient by an order of magnitude or the reduction of the vaporization enthalpy by 20 kJ mol-1

Outlook for modern cooking energy access in Central America

Science.gov (United States)

2018-01-01

The Central American nations of Guatemala, Honduras and Nicaragua are among the poorest in the Americas. While the fraction of population dependent on solid fuels has declined in these nations over the last 25 years, the number of people using them has risen. Here, we first assess current patterns of cooking energy use in these nations. We then apply a discrete model of household cooking choices and demand to simulate future pathways of clean cooking uptake and the outlook for achieving target 7.1 of the Sustainable Development Goals (SDG), which aims to ensure universal access to affordable, reliable and modern energy services by 2030. We find that by 2030, ensuing income growth is likely to enable 90% of urban populations in these nations to switch to using modern cooking energy services. However, without supporting policies, between 40% to 50% of rural Guatemalans and Hondurans, while over two-thirds of rural Nicaraguans, are likely to find clean fuels or stoves unaffordable in 2030. A targeted subsidy on modern fuels, like liquid petroleum gas (LPG), is the most effective policy mechanism we studied that could provide such support. A 50% subsidy policy on LPG targeted to the rural and urban poor population could, by 2030, make cooking with LPG affordable to an additional 7.3 million people in these countries. We estimate that such a policy would cost about $250 million per year and would have negligible greenhouse gas emissions impacts. Such a policy could also have significant health benefits, preventing about 8,890 premature deaths annually from reduced exposure to cooking-related household pollution in 2030. PMID:29883457

Capture efficiency of cooking-related fine and ultrafine particles by residential exhaust hoods.

Science.gov (United States)

Lunden, M M; Delp, W W; Singer, B C

2015-02-01

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking-generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80%. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38% for low (51-68 l/s) and 54-72% for high (109-138 l/s) settings. CEs for 0.3-2.0 μm particles during front burner stir-frying were 3-11% on low and 16-70% on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80% both for burner combustion products and for cooking-related particles. Published 2014. This article is a U.S. Government work and is in the public domain in the USA.

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

Directory of Open Access Journals (Sweden)

Kinya Sakanishi

2012-02-01

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

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study

Science.gov (United States)

García-González, Ángela; Varela-Moreiras, Gregorio

2018-01-01

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks (p cook” in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention. PMID:29462887

Landslide susceptibility mapping at Hoa Binh province (Vietnam) using an adaptive neuro-fuzzy inference system and GIS

Science.gov (United States)

Tien Bui, Dieu; Pradhan, Biswajeet; Lofman, Owe; Revhaug, Inge; Dick, Oystein B.

2012-08-01

The objective of this study is to investigate a potential application of the Adaptive Neuro-Fuzzy Inference System (ANFIS) and the Geographic Information System (GIS) as a relatively new approach for landslide susceptibility mapping in the Hoa Binh province of Vietnam. Firstly, a landslide inventory map with a total of 118 landslide locations was constructed from various sources. Then the landslide inventory was randomly split into a testing dataset 70% (82 landslide locations) for training the models and the remaining 30% (36 landslides locations) was used for validation purpose. Ten landslide conditioning factors such as slope, aspect, curvature, lithology, land use, soil type, rainfall, distance to roads, distance to rivers, and distance to faults were considered in the analysis. The hybrid learning algorithm and six different membership functions (Gaussmf, Gauss2mf, Gbellmf, Sigmf, Dsigmf, Psigmf) were applied to generate the landslide susceptibility maps. The validation dataset, which was not considered in the ANFIS modeling process, was used to validate the landslide susceptibility maps using the prediction rate method. The validation results showed that the area under the curve (AUC) for six ANFIS models vary from 0.739 to 0.848. It indicates that the prediction capability depends on the membership functions used in the ANFIS. The models with Sigmf (0.848) and Gaussmf (0.825) have shown the highest prediction capability. The results of this study show that landslide susceptibility mapping in the Hoa Binh province of Vietnam using the ANFIS approach is viable. As far as the performance of the ANFIS approach is concerned, the results appeared to be quite satisfactory, the zones determined on the map being zones of relative susceptibility.

Integration of chemical scrubber with sodium hypochlorite and surfactant for removal of hydrocarbons in cooking oil fume

International Nuclear Information System (INIS)

Cheng, Hsin-Han; Hsieh, Chu-Chin

2010-01-01

There are many types of technologies to control cooking oil fumes (COFs), but current typical technologies, such as electrostatic precipitator, conventional scrubber, catalyst, or condenser, are unable to efficiently remove the odorous materials present in COFs which are the primary cause of odor-complaint cases. There is also a lack of information about using sodium hypochlorite (NaOCl) and surfactants to remove contaminants in COFs, and previous studies lack on-site investigations in restaurants. This study presents a chemical scrubber integrated with an automatic control system (ACS) to treat hydrocarbons (HCs) in COFs, and to monitor non-methane HCs (NMHC) and odor as indicators for its efficiency evaluation. The chemical scrubber effectively treats hydrophobic substances in COFs by combining surfactant and NaOCl under optimal operational conditions with NHMC removal efficiency as high as 85%. The mass transfer coefficient (K L a) of NMHC was enhanced by 50% under the NaOCl and surfactant conditions, as compared to typical wet scrubber. Further, this study establishes the fuzzy equations of the ACS, including the relationship between the removal efficiency and K L a, liquid/gas ratio, pH and C NaOCl .

Integration of chemical scrubber with sodium hypochlorite and surfactant for removal of hydrocarbons in cooking oil fume

Energy Technology Data Exchange (ETDEWEB)

Cheng, Hsin-Han [Graduate School of Engineering Science and Technology, National Yunlin University of Science and Technology, Touliu, Yunlin, Taiwan (China); Hsieh, Chu-Chin, E-mail: hsiehcc@yuntech.edu.tw [Department of Environmental and Safety Engineering, National Yunlin University of Science and Technology, Touliu, Yunlin, Taiwan (China)

2010-10-15

There are many types of technologies to control cooking oil fumes (COFs), but current typical technologies, such as electrostatic precipitator, conventional scrubber, catalyst, or condenser, are unable to efficiently remove the odorous materials present in COFs which are the primary cause of odor-complaint cases. There is also a lack of information about using sodium hypochlorite (NaOCl) and surfactants to remove contaminants in COFs, and previous studies lack on-site investigations in restaurants. This study presents a chemical scrubber integrated with an automatic control system (ACS) to treat hydrocarbons (HCs) in COFs, and to monitor non-methane HCs (NMHC) and odor as indicators for its efficiency evaluation. The chemical scrubber effectively treats hydrophobic substances in COFs by combining surfactant and NaOCl under optimal operational conditions with NHMC removal efficiency as high as 85%. The mass transfer coefficient (K{sub L}a) of NMHC was enhanced by 50% under the NaOCl and surfactant conditions, as compared to typical wet scrubber. Further, this study establishes the fuzzy equations of the ACS, including the relationship between the removal efficiency and K{sub L}a, liquid/gas ratio, pH and C{sub NaOCl}.

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population-A Cross-Sectional Study.

Science.gov (United States)

García-González, Ángela; Achón, María; Alonso-Aperte, Elena; Varela-Moreiras, Gregorio

2018-02-15

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks ( p < 0.05) at all ages. A significantly higher proportion of people under 50 years self-reported that they were "able to cook" in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention.

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

Directory of Open Access Journals (Sweden)

Dicky Tri Utama

2018-02-01

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

Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

Science.gov (United States)

Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martínez, C; Barricarte, A; Mattisson, I; Berglund, G; Welch, A; Davey, G; Overvad, K; Tjønneland, A; Clavel-Chapelon, F; Kesse, E; Lotze, G; Klipstein-Grobusch, K; Vasilopoulou, E; Polychronopoulos, E; Pala, V; Celentano, E; Bueno-De-Mesquita, H B; Peeters, P H M; Riboli, E; Slimani, N

2002-12-01

There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

Diesel-related hydrocarbons can dominate gas phase reactive carbon in megacities

Directory of Open Access Journals (Sweden)

R. E. Dunmore

2015-09-01

Full Text Available Hydrocarbons are key precursors to two priority air pollutants, ozone and particulate matter. Those with two to seven carbons have historically been straightforward to observe and have been successfully reduced in many developed cities through air quality policy interventions. Longer chain hydrocarbons released from diesel vehicles are not considered explicitly as part of air quality strategies and there are few direct measurements of their gaseous abundance in the atmosphere. This study describes the chemically comprehensive and continuous measurements of organic compounds in a developed megacity (London, which demonstrate that on a seasonal median basis, diesel-related hydrocarbons represent only 20–30 % of the total hydrocarbon mixing ratio but comprise more than 50 % of the atmospheric hydrocarbon mass and are a dominant local source of secondary organic aerosols. This study shows for the first time that 60 % of the winter primary hydrocarbon hydroxyl radical reactivity is from diesel-related hydrocarbons and using the maximum incremental reactivity scale, we predict that they contribute up to 50 % of the ozone production potential in London. Comparing real-world urban composition with regulatory emissions inventories in the UK and US highlights a previously unaccounted for, but very significant, under-reporting of diesel-related hydrocarbons; an underestimation of a factor ~4 for C9 species rising to a factor of over 70 for C12 during winter. These observations show that hydrocarbons from diesel vehicles can dominate gas phase reactive carbon in cities with high diesel fleet fractions. Future control of urban particulate matter and ozone in such locations requires a shift in policy focus onto gas phase hydrocarbons released from diesels as this vehicle type continues to displace gasoline world-wide.

Prevalence and Risk Factors of Dengue Infection in Khanh Hoa Province, Viet Nam: A Stratified Cluster Sampling Survey.

Science.gov (United States)

Mai, Vien Quang; Mai, Trịnh Thị Xuan; Tam, Ngo Le Minh; Nghia, Le Trung; Komada, Kenichi; Murakami, Hitoshi

2018-05-19

Dengue is a clinically important arthropod-borne viral disease with increasing global incidence. Here we aimed to estimate the prevalence of dengue infections in Khanh Hoa Province, central Viet Nam, and to identify risk factors for infection. We performed a stratified cluster sampling survey including residents of 3-60 years of age in Nha Trang City, Ninh Hoa District and Dien Khanh District, Khanh Hoa Province, in October 2011. Immunoglobulin G (IgG) and immunoglobulin M (IgM) against dengue were analyzed using a rapid test kit. Participants completed a questionnaire exploring clinical dengue incidence, socio-economic status, and individual behavior. A household checklist was used to examine environment, mosquito larvae presence, and exposure to public health interventions. IgG positivity was 20.5% (urban, 16.3%; rural, 23.0%), IgM positivity was 6.7% (urban, 6.4%; rural, 6.9%), and incidence of clinically compatible dengue during the prior 3 months was 2.8 per 1,000 persons (urban, 1.7; rural, 3.4). For IgG positivity, the adjusted odds ratio (AOR) was 2.68 (95% confidence interval [CI], 1.24-5.81) for mosquito larvae presence in water pooled in old tires and was 3.09 (95% CI, 1.75-5.46) for proximity to a densely inhabited area. For IgM positivity, the AOR was 3.06 (95% CI, 1.50-6.23) for proximity to a densely inhabited area. Our results indicated rural penetration of dengue infections. Control measures should target densely inhabited areas, and may include clean-up of discarded tires and water-collecting waste.

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

Science.gov (United States)

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

2015-12-01

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

Usability analysis of industrial cooking equipment.

Science.gov (United States)

Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

2012-01-01

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

Effects of cooking on concentrations of polychlorinated dibenzo-p-dioxins and related compounds in fish and meat.

Science.gov (United States)

Hori, Tsuguhide; Nakagawa, Reiko; Tobiishi, Kazuhiro; Iida, Takao; Tsutsumi, Tomoaki; Sasaki, Kumiko; Toyoda, Masatake

2005-11-02

We investigated the cooking-induced changes in concentrations of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (PCBs) (dioxins) using mackerel and beef. The concentrations of dioxins (29 congeners) were determined by isomer specific analyses and were compared between uncooked and cooked samples. The cooking procedures examined in this study included grilling as a fillet, boiling as a fillet, and boiling as tsumire (small, hand-rolled balls) for mackerel and boiling as a slice, broiling as a slice, and broiling as a hamburger for beef. Three trials were carried out for each cooking method. Generally, concentrations of dioxins were reduced in every cooking trial. When nondetected congener concentrations were assumed to be half the limit of detection for mackerel, the maximum percentage reductions of total concentrations given as 2,3,7,8-tetraCDD equivalents (TEQ) were 31% in grilling as a slice, 14% in boiling as a slice, and 21% in boiling as tsumire under the conditions of this study. In contrast, for beef, the reductions were 42% in boiling as a slice, 42% in broiling as a slice, and 44% in broiling as a hamburger. These results suggest that ordinary cooking processes with heating undoubtedly reduce the dioxin content in animal products, and the reductions estimated should be considered when dioxin intake is evaluated using contamination data for individual food items.

Fuel for Life: Domestic Cooking Fuels and Women’s Health in Rural China

Science.gov (United States)

Nie, Peng; Sousa-Poza, Alfonso; Xue, Jianhong

2016-01-01

Background: There is evidence that household air pollution is associated with poor health in China, and that this form of air pollution may even be more of a health concern in China than the much-publicized outdoor air pollution. However, there is little empirical evidence on the relationship between household air pollution and health in China based on nationally representative and longitudinal data. This study examines the association between the type of domestic cooking fuel and the health of women aged ≥16 in rural China. Methods: Using longitudinal and biomarker data from the China Family Panel Studies (n = 12,901) and the China Health and Nutrition Survey (n = 15,539), we investigate the impact of three major domestic cooking fuels (wood/straw, coal, liquefied petroleum gas (LPG)) on health status using both cross-sectional and panel approaches. Results: Compared to women whose households cook with dirty fuels like wood/straw, women whose households cook with cleaner fuels like LPG have a significantly lower probability of chronic or acute diseases and are more likely to report better health. Cooking with domestic coal instead of wood or straw is also associated with elevated levels of having certain risks (such as systolic blood pressure) related to cardiovascular diseases. Conclusions: Our study provides evidence that using cleaner fuels like LPG is associated with better health among women in rural China, suggesting that the shift from dirty fuels to cleaner choices may be associated with improved health outcomes. PMID:27517950

Organic aerosol source apportionment by offline-AMS over a full year in Marseille

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C. Bozzetti

2017-07-01

Full Text Available We investigated the seasonal trends of OA sources affecting the air quality of Marseille (France, which is the largest harbor of the Mediterranean Sea. This was achieved by measurements of nebulized filter extracts using an aerosol mass spectrometer (offline-AMS. In total 216 PM2. 5 (particulate matter with an aerodynamic diameter  <  2.5 µm filter samples were collected over 1 year from August 2011 to July 2012. These filters were used to create 54 composite samples which were analyzed by offline-AMS. The same samples were also analyzed for major water-soluble ions, metals, elemental and organic carbon (EC ∕ OC, and organic markers, including n-alkanes, hopanes, polycyclic aromatic hydrocarbons (PAHs, lignin and cellulose pyrolysis products, and nitrocatechols. The application of positive matrix factorization (PMF to the water-soluble AMS spectra enabled the extraction of five factors, related to hydrocarbon-like OA (HOA, cooking OA (COA, biomass burning OA (BBOA, oxygenated OA (OOA, and an industry-related OA (INDOA. Seasonal trends and relative contributions of OA sources were compared with the source apportionment of OA spectra collected from the AMS field deployment at the same station but in different years and for shorter monitoring periods (February 2011 and July 2008. Online- and offline-AMS source apportionment revealed comparable seasonal contribution of the different OA sources. Results revealed that BBOA was the dominant source during winter, representing on average 48 % of the OA, while during summer the main OA component was OOA (63 % of OA mass on average. HOA related to traffic emissions contributed on a yearly average 17 % to the OA mass, while COA was a minor source contributing 4 %. The contribution of INDOA was enhanced during winter (17 % during winter and 11 % during summer, consistent with an increased contribution from light alkanes, light PAHs (fluoranthene, pyrene, phenanthrene, and

Influence of particle size and chemistry on the cloud nucleating properties of aerosols

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P. K. Quinn

2008-02-01

Full Text Available The ability of an aerosol particle to act as a cloud condensation nuclei (CCN is a function of the size of the particle, its composition and mixing state, and the supersaturation of the cloud. In-situ data from field studies provide a means to assess the relative importance of these parameters. During the 2006 Texas Air Quality – Gulf of Mexico Atmospheric Composition and Climate Study (TexAQS-GoMACCS, the NOAA RV Ronald H. Brown encountered a wide variety of aerosol types ranging from marine near the Florida panhandle to urban and industrial in the Houston-Galveston area. These varied sources provided an opportunity to investigate the role of aerosol sources and chemistry in the potential activation of particles to form cloud droplets. Measurements were made of CCN concentrations, aerosol chemical composition in the size range relevant for particle activation in warm clouds, and aerosol size distributions. Variability in aerosol composition was parameterized by the mass fraction of Hydrocarbon-like Organic Aerosol (HOA for particle diameters less than 200 nm (vacuum aerodynamic. The HOA mass fraction in this size range was lowest for marine aerosol and highest for aerosol sampled close to anthropogenic sources. Combining all data from the experiment reveals that composition (defined by HOA mass fraction explains 40% of the variance in the critical diameter for particle activation at the instrumental supersaturation (S of 0.44%. Correlations between HOA mass fraction and aerosol mean diameter show that these two parameters are essentially independent of one another for this data set. We conclude that, based on the variability of the HOA mass fraction observed during TexAQS-GoMACCS, variability in particle composition played a significant role in determining the fraction of particles that could activate to form cloud droplets. Using a simple model based on Köhler theory and the assumption that HOA is insoluble, we estimate the

Assessing the factors related with winter haze events in Europe and Asia

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Dällenbach, Kaspar Rudolf; El Haddad, Imad; Bozzetti, Carlo; Gates Slowik, Jay; Huang, Ru-Jin; Ho, Kin Fai; Cao, Jun Ji; Krepelova, Adela; Zotter, Peter; Canonaco, Francesco; Zhang, Yanlin; Ciobanu, Viorela Gabriela; Vlachou, Athanasia; Piazzalunga, Andrea; Fermo, Paola; Baltensperger, Urs; Szidat, Sönke; Prévôt, André Stéphane Henry

2014-05-01

Organic aerosol (OA) is a large fraction of total particulate matter, either directly emitted into the atmosphere (primary) or formed in air by oxidation processes (secondary) of gas precoursors (Jimenez et al., 2009). The aerosol's climate and health effects are strongly influenced by the chemical composition of OA and hence by the contributing emission sources and formation processes (Cassée et al., 2009). Thus examining sources and their contribution in different regions during severe pollution episodes is important for designing effective mitigation strategies. Such analyses require measurements capable of quantitatively distinguishing OA sources, distributed over a broad spatial scale with sufficient spatial density to capture regional differences. Aerosol mass spectrometer (AMS, Aerodyne) measurements of OA and subsequent application of positive matrix factorization (PMF) quantify the contribution of different primaries as biomass burning (BBOA), traffic emissions (hydrocarbon-like OA, HOA), and cooking (COA) and also secondary oxygenated OA separated by their volatility (semi-volatile: SV-OOA and low-volatile: LV-OOA) (e.g. Lanz et al. 2007). However, the systematic deployment on a dense network to determine regional differences is hindered by the instrument cost and intensive maintenance. To overcome these limitations, we have developed a method for the analysis of conventional aerosol filter samples using high-resolution AMS measurements. Such samples are relatively easy and inexpensive to collect and store, and are already routinely collected worldwide. The analysis method consists of water extraction of the particulate material from quartz filters and subsequent atomization of the resulting solutions into the AMS. The recovery of organics is estimated as ~70% and the mass spectra obtained by this methodology are comparable to the corresponding online measurements for different seasons. We present the application of this technique to filter samples

Cognitive capacities for cooking in chimpanzees

OpenAIRE

Warneken, Felix; Rosati, Alexandra G.

2015-01-01

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer...

Diurnal variations of ambient particulate wood burning emissions and their contribution to the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in Seiffen, Germany

Science.gov (United States)

Poulain, L.; Iinuma, Y.; Müller, K.; Birmili, W.; Weinhold, K.; Brüggemann, E.; Gnauk, T.; Hausmann, A.; Löschau, G.; Wiedensohler, A.; Herrmann, H.

2011-12-01

Residential wood burning is becoming an increasingly important cause of air quality problems since it has become a popular source of alternative energy to fossil fuel. In order to characterize the contribution of residential wood burning to local particle pollution, a field campaign was organized at the village of Seiffen (Saxony, Germany). During this campaign, an Aerosol Mass Spectrometer (AMS) was deployed in parallel to a PM1 high volume filter sampler. The AMS mass spectra were analyzed using Positive Matrix Factorization (PMF) to obtain detailed information about the organic aerosol (OA). Biomass-burning organic aerosol (BBOA), Hydrocarbon-like organic aerosol (HOA), and Oxygenated Organic Aerosol (OOA) were identified and represented 20%, 17% and 62% of total OA, respectively. Additionally, Polycyclic Aromatic Hydrocarbons (PAH) were measured by the AMS with an average concentration of 10 ng m-3 and short term events of extremely high PAH concentration (up to 500 ng m-3) compared to the mean PAH value were observed during the whole measurement period. A comparison with the results from PM1 filter samples showed that the BBOA factor and the AMS PAH are good indicators of the total concentration of the different monosaccharide anhydrides and PAH measured on the filter samples. Based on its low correlation with CO and the low car traffic, the HOA factor was considered to be related to residential heating using liquid fuel. An influence of the time of the week (week vs. weekend) on the diurnal profiles of the different OA components was observed. The weekdays were characterized by two maxima; a first one early in the morning and a stronger one in the evening. During the weekend days, the different OA components principally reached only one maximum in the afternoon. Finally, the PAH emitted directly from residential wood combustion was estimated to represent 1.5% of the total mass of the BBOA factor and around 62% of the total PAH concentration measured at

Magical cooking: Some stylistic characteristics of the novel Like water for chocolate

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Uršula Kastelic Vukadinović

2013-12-01

Full Text Available In the paper we analyze some of the stylistic characteristics of the novel Like Water for Chocolate from the perspective of a non-Mexican reader. The narrator of the story interlaces the typical linguistic structures specific to cooking recipes and the story of a forbidden love between Tita and Pedro. As a good cook she gives advice, describes the procedures for the preparation of the food, all of which she intertwines with the story as once told to her, which is explicitly expressed by using reporting verbs. We found out that one of the characteristics of the novel is the visualization of the story. The author herself says that her literary creation is based on visual images and that afterwards she turns them into a story. In the novel this is reflected in Tita`s intense response to sensory stimuli. In the article, we highlight examples from the text, structured according to the predominant senses involved. Through the food that Tita is preparing Tita and Pedro establish an unusual, passionate and sensual relationship. Among the ingredients for the dishes that are connected to their love story, the reader encounters many unknown Mexican cultural expressions, which do not hinder the understanding of the story. The text shows that we are dealing with a dish or an ingredient that is mentioned at the beginning as a part of the recipe or presented in such a context. Therefore, the coherence of the text is maintained. The reader takes pleasure in the reading that transports him to the distant worlds of magical realism.

Real time measurements of submicrometer aerosols in Seoul, Korea: Sources, characteristics, and processing of organic aerosols during winter time.

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Kim, H.; Zhang, Q.

2016-12-01

Highly time-resolved chemical characterization of non-refractory submicrometer particulate matter (NR-PM1) was conducted in Seoul, the capital of Korea, using an Aerodyne high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS). The measurements were performed during winter when persistent air quality problems associated with elevated PM concentrations were observed. The average NR-PM1 concentration was 27.5 µg m-3 and the average mass was dominated by organics (44%), followed by nitrate (24%) and sulfate (10%). Five distinct sources of organic aerosol (OA) were identified from positive matrix factorization (PMF) analysis of the AMS data: vehicle emissions represented by a hydrocarbon-like OA factor (HOA), cooking represented by a cooking OA factor (COA), wood combustion represented by a biomass burning OA factor (BBOA), and secondary aerosol formation in the atmosphere that is represented by a semi-volatile oxygenated OA factor (SVOOA) and a low volatile oxygenated OA factor (LVOOA). These factors, on average, contributed 16, 20, 23, 15 and 26% to the total OA mass, respectively, with primary organic aerosol (POA = HOA + COA + BBOA) accounting for 59% of the OA mass. On average, both primary emissions and secondary aerosol formation are important factors affecting air quality in Seoul during winter, contributing approximately equal. However, differences in the fraction of PM source and properties were observed between high and low loading PM period. For example, during stagnant period with low wind speed (WS) (0.99 ± 0.7 m/s) and high RH (71%), high PM loadings (43.6 ± 12.4 µg m-3) with enhanced fractions of nitrate (27%) and SVOOA (8%) were observed, indicating a strong influence from locally generated secondary aerosol. On the other hand, when low PM loadings (12.6 ± 7.1 µg m-3), which were commonly associated with high WS (1.8 ± 1.1 m/s) and low RH (50 %), were observed, the fraction of regional sources, such as sulfate (12%) and LVOOA (21

A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain.

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Gatley, Andy; Caraher, Martin; Lang, Tim

2014-04-01

Food campaigners, policy makers, journalists and academics continue to debate an alleged decline in home cooking, a corresponding increase in individualised eating habits and the impact of such trends upon public health. The focus of this research was to examine and compare current domestic food practices in Britain with those of another country, namely France. In-depth interviews with 27 members of the public drawn from both countries enabled the researchers to explore people's actual cooking practices in the home. Analysis of the data revealed that respondents from both countries often lacked time to cook and increasingly relied on a mix of both raw and convenience-type foods to varying degrees. A range of cooking skills was employed in the home, although confidence in relation to cooking was more varied with the French respondents who demonstrated a greater willingness to 'cook from scratch'. There was some evidence of men on both sides of The Channel engaging with cooking in the home although this often formed part of a leisure activity undertaken at weekends and for special occasions. Copyright © 2014 Elsevier Ltd. All rights reserved.

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

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

2016-04-01

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

Cognitive capacities for cooking in chimpanzees.

Science.gov (United States)

Warneken, Felix; Rosati, Alexandra G

2015-06-22

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

Emulsification of waste cooking oils and fatty acid distillates as diesel engine fuels: An attractive alternative

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Eliezer Ahmed Melo Espinosa

2016-06-01

Full Text Available The scope of this paper is to analyze the possibility and feasibility of the use of emulsification method applied to waste cooking oils and fatty acid distillates as diesel engine fuels, compared with other commonly used methods. These waste products are obtained from the refining oil industry, food industry and service sector, mainly. They are rarely used as feedstock to produce biofuels and other things, in spite of constitute a potential source of environmental contamination. From the review of the state of arts, significant decreases in exhaust emissions of nitrogen oxides, cylinder pressure as well as increases of the ignition delay, brake specific fuel consumption, hydrocarbon, smoke opacity, carbon monoxide, particulate matters to emulsified waste cooking oils and fatty acid distillates compared with diesel fuel are reported. In some experiments the emulsified waste cooking oils achieved better performance than neat fatty acid distillates, neat waste cooking oils and their derivatives methyl esters.

Online Chemical Characterization of Food-Cooking Organic Aerosols: Implications for Source Apportionment.

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Reyes-Villegas, Ernesto; Bannan, Thomas; Le Breton, Michael; Mehra, Archit; Priestley, Michael; Percival, Carl; Coe, Hugh; Allan, James D

2018-04-11

Food-cooking organic aerosols (COA) are one of the primary sources of submicron particulate matter in urban environments. However, there are still many questions surrounding source apportionment related to instrumentation as well as semivolatile partitioning because COA evolve rapidly in the ambient air, making source apportionment more complex. Online measurements of emissions from cooking different types of food were performed in a laboratory to characterize particles and gases. Aerosol mass spectrometer (AMS) measurements showed that the relative ionization efficiency for OA was higher (1.56-3.06) relative to a typical value of 1.4, concluding that AMS is over-estimating COA and suggesting that previous studies likely over-estimated COA concentrations. Food-cooking mass spectra were generated using AMS, and gas and particle food markers were identified with filter inlets for gases and aerosols-chemical ionization mass spectrometer (CIMS) measurements to be used in future food cooking-source apportionment studies. However, there is a considerable variability in both gas and particle markers, and dilution plays an important role in the particle mass budget, showing the importance of using these markers with caution during receptor modeling. These findings can be used to better understand the chemical composition of COA, and they provides useful information to be used in future source-apportionment studies.

Phenomenology of tremor-like signals observed over hydrocarbon reservoirs

NARCIS (Netherlands)

Dangel, S.; Schaepman, M.E.; Stoll, E.P.; Carniel, R.; Barzandji, O.; Rode, E.D.; Singer, J.M.

2003-01-01

We have observed narrow-band, low-frequency (1.5-4 Hz, amplitude 0.01-10 mum/s) tremor signals on the surface over hydrocarbon reservoirs (oil, gas and water multiphase fluid systems in porous media) at currently 15 sites worldwide. These 'hydrocarbon tremors' possess remarkably similar spectral and

Cooking with Fire: The Mutagenicity- and PAH-Emission ...

Science.gov (United States)

Emissions from solid fuels used for cooking cause ~4 million premature deaths per year. Advanced solid-fuel cookstoves are a potential solution, but they should be assessed by appropriate performance indicators, including biological effects. We evaluated two categories of solid-fuel cookstoves for 8 pollutant- and 4 mutagenicity-emission factors, correlated the mutagenicity-emission factors, and compared them to those of other combustion emissions. We burned red oak in a 3-stone fire (TSF), a natural-draft stove (NDS), and a forced-draft stove (FDS); we combusted propane as a liquified petroleum gas control fuel. We determined emission factors based on useful energy (megajoules delivered, MJd) for carbon monoxide, nitrogen oxides (NOx), black carbon, methane, total hydrocarbons, 32 polycyclic aromatic hydrocarbons, PM2.5, levoglucosan (a wood-smoke marker), and mutagenicity in Salmonella. Other than NOx the emission factors per MJd correlated highly among each other (r2 ≥ 0.92); NOx correlated 0.58-0.76 with the other emission factors. Excluding NOx, the NDS and FDS reduced the emission factors on average 68 and 92%, respectively, relative to the TSF. Nonetheless, the mutagenicity-emission factor based on fuel energy used (MJthermal) for the most efficient stove (FDS) was intermediate to that of a large diesel bus engine and a small diesel generator. Both mutagenicity- and pollutant-emission factors may be informative for characterizing cookstove

Chemical composition of aerosol particles and light extinction apportionment before and during the heating season in Beijing, China

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Wang, Qingqing; Sun, Yele; Jiang, Qi; Du, Wei; Sun, Chengzhu; Fu, Pingqing; Wang, Zifa

2015-12-01

Despite extensive efforts into characterization of the sources and formation mechanisms of severe haze pollution in the megacity of Beijing, the response of aerosol composition and optical properties to coal combustion emissions in the heating season remain poorly understood. Here we conducted a 3 month real-time measurement of submicron aerosol (PM1) composition by an Aerosol Chemical Speciation Monitor and particle light extinction by a Cavity Attenuated Phase Shift extinction monitor in Beijing, China, from 1 October to 31 December 2012. The average (±σ) PM1 concentration was 82.4 (±73.1) µg/m3 during the heating period (HP, 15 November to 31 December), which was nearly 50% higher than that before HP (1 October to 14 November). While nitrate and secondary organic aerosol (SOA) showed relatively small changes, organics, sulfate, and chloride were observed to have significant increases during HP, indicating the dominant impacts of coal combustion sources on these three species. The relative humidity-dependent composition further illustrated an important role of aqueous-phase processing for the sulfate enhancement during HP. We also observed great increases of hydrocarbon-like OA (HOA) and coal combustion OA (CCOA) during HP, which was attributed to higher emissions at lower temperatures and coal combustion emissions, respectively. The relationship between light extinction and chemical composition was investigated using a multiple linear regression model. Our results showed that the largest contributors to particle extinction were ammonium nitrate (32%) and ammonium sulfate (28%) before and during HP, respectively. In addition, the contributions of SOA and primary OA to particle light extinction were quantified. The results showed that the OA extinction was mainly caused by SOA before HP and by SOA and CCOA during HP, yet with small contributions from HOA and cooking aerosol for the entire study period. Our results elucidate substantial changes of aerosol

Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

Science.gov (United States)

Ye, Xiaoting; Sui, Zhongquan

2016-03-01

Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles. Copyright © 2015 Elsevier B.V. All rights reserved.

Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory.

Science.gov (United States)

van der Sman, R G M

2013-12-01

In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (WHC). For cooking temperatures up to boiling point and practical relevant cooking times, the model renders good prediction of heat and mass transport and the total loss of moisture. We have shown that for cooking temperatures above boiling point, the model has to be extended with the dynamic growth of capillary water (drip) channels. Furthermore, we discuss that the Flory-Rehner theory provides the proper physical basis for describing the change of the WHC by a wide variety of factors like salt and pH. Copyright © 2013 Elsevier Ltd. All rights reserved.

The impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: a systematic review of the evidence, 2003-2014.

Science.gov (United States)

Hersch, Derek; Perdue, Laura; Ambroz, Teresa; Boucher, Jackie L

2014-11-06

Cooking programs have been used to promote healthful eating among people of all ages. This review assesses the evidence on childhood cooking programs and their association with changes in food-related preferences, attitudes, and behaviors of school-aged children. We systematically searched PubMed, Ovid-Medline, and CINAHL (Cumulative Index to Nursing and Allied Health Literature) databases. We included primary research articles that involved cooking education programs for children and searched reference lists for eligible articles. Studies considered for review contained a hands-on cooking intervention; had participants aged 5 to 12 years; were published in a peer-reviewed journal on or after January 1, 2003; and were written in English. We used the Effective Public Health Practice Project Quality Assessment Tool for Quantitative Studies to rate the strength of each article and assess bias. The following information was extracted from each study: study design, sample size, location, duration, intervention components, data collection methods, and outcomes. Eight studies met the inclusion criteria and used cooking education to influence children's food-related preferences, attitudes, and behaviors. Programs varied in duration, evaluation methods, and outcomes of interest. Self-reported food preparation skills, dietary intake, cooking confidence, fruit and vegetable preferences, attitudes toward food and cooking, and food-related knowledge were among the outcomes measured. Program exposure ranged from 2 sessions to regular instruction over 2 years, and the effect of cooking programs on children's food-related preferences, attitudes, and behaviors varied among the reviewed studies. Findings suggest that cooking programs may positively influence children's food-related preferences, attitudes, and behaviors. However, because study measurements varied widely, determining best practices was difficult. Further research is needed to fill knowledge gaps on ideal program

A case-control study: occupational cooking and the risk of uveal melanoma

Directory of Open Access Journals (Sweden)

Marr Anja

2010-10-01

Full Text Available Abstract Background A European-wide population based case-control study (European rare cancer study undertaken in nine European countries examined risk factors for uveal melanoma. They found a positive association between cooks and the risk of uveal melanoma. In our study we examine whether cooks or people who worked in cook related jobs have an increased uveal melanoma risk. Methods We conducted a case-control study during 2002 and 2005. Overall, 1653 eligible subjects (age range: 20-74 years, living in Germany participated. Interviews were conducted with 459 incident uveal melanoma cases, 827 population controls, 180 ophthalmologist controls and 187 sibling controls. Data on occupational exposure were obtained from a self-administered postal questionnaire and a computer-assisted telephone interview. We used conditional logistic regression to estimate odds ratios adjusting for the matching factors. Results Overall, we did not observe an increased risk of uveal melanoma among people who worked as cooks or who worked in cook related jobs. When we restricted the source population of our study to the population of the Federal State of Northrhine-Westphalia, we observed an increased risk among subjects who were categorized as cooks in the cases-control analysis. Conclusion Our results are in conflict with former results of the European rare cancer study. Considering the rarity of the disease laboratory in vitro studies of human uveal melanoma cell lines should be done to analyze potential exposure risk factors like radiation from microwaves, strong light from incandescent ovens, or infrared radiation.

Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants.

Science.gov (United States)

Pan, Chih-Hong; Shih, Tung-Sheng; Chen, Chiou-Jong; Hsu, Jin-Huei; Wang, Shun-Chih; Huang, Chien-Ping; Kuo, Ching-Tang; Wu, Kuen-Yuh; Hu, Howard; Chan, Chang-Chuan

2011-01-01

A new engineering intervention measure, an embracing air curtain device (EACD), was used to increase the capture efficiency of cooker hoods and reduce cooking oil fume (COF) exposure in Chinese restaurants. An EACD was installed in six Chinese restaurants where the cooks complained of COF exposure. Before- and after-installation measurements were taken to compare changes in particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs) in kitchen air, and changes in levels of urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). The association between PM and PAHs in air and 8-OHdG and MDA in urine was evaluated by linear mixed-effects regression analysis. Results showed that geometric mean kitchen air levels of PM(10), PM(2.5), PM(1.0) and total particulate PAHs were significantly reduced after the EACDs were introduced. Urinary levels of 8-OHdG and MDA in cooks were also significantly lower after EACD instalment. PM(2.5), PM(1.0) and benzo(a)pyrene (BaP) levels were positively associated with urinary 8-OHdG levels after adjusting for key personal covariates. Urinary MDA levels in cooks were also positively associated with BaP levels after adjusting for key personal covariates. This study demonstrates that the EACD is effective for reducing COF and oxidative stress levels in cooks working in Chinese kitchens.

Fate of enniatins and deoxynivalenol during pasta cooking

NARCIS (Netherlands)

Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

2016-01-01

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

Structural and electrical evolution of He ion irradiated hydrocarbon films observed by conductive atomic force microscopy

International Nuclear Information System (INIS)

Fan, Hongyu; Yang, Deming; Sun, Li; Yang, Qi; Niu, Jinhai; Bi, Zhenhua; Liu, Dongping

2013-01-01

Polymer-like hydrocarbon films are irradiated with 100 keV He ion at the fluences of 1.0 × 10 15 –1.0 × 10 17 ions/cm 2 or at the irradiation temperature ranging from 25 to 600 °C. Conductive atomic force microscopy (CAFM) has been used to evaluate the nanoscale electron conducting properties of these irradiated hydrocarbon films. Nanoscale and conducting defects have been formed in the hydrocarbon films irradiated at a relatively high ion fluence (1.0 × 10 17 ions/cm 2 ) or an elevated sample temperature. Analysis indicates that He ion irradiation results in the evolution of polymer-like hydrocarbon into a dense structure containing a large fraction of sp 2 carbon clusters. The sp 2 carbon clusters formed in irradiated hydrocarbon films can contribute to the formation of filament-like conducting channels with a relatively high local field-enhancing factor. Measurements indicate that the growth of nanoscale defects due to He ion irradiation can result in the surface swelling of irradiated hydrocarbon films at a relatively high ion fluences or elevated temperature

[Association of cooking oil fumes exposure and oxidative DNA damage among occupational exposed populations].

Science.gov (United States)

Ke, Yue-bin; Xu, Xin-yun; Yuan, Jian-hui; Fang, Shi-song; Liu, Yi-min; Wu, Tang-chun

2010-08-01

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

COOKING-RELATED PARTICLE CONCENTRATIONS MEASURED IN AN OCCUPIED TOWNHOME IN RESTON, VA

Science.gov (United States)

In non-smoking households, cooking is one of the most significant sources of indoor particles. To date, there are limited data available regarding indoor particle concentrations generated by different types of cooking. To increase the knowledge base associated with particles ...

Converting high boiling hydrocarbons

Energy Technology Data Exchange (ETDEWEB)

Terrisse, H; DuFour, L

1929-02-12

A process is given for converting high boiling hydrocarbons into low boiling hydrocarbons, characterized in that the high boiling hydrocarbons are heated to 200 to 500/sup 0/C in the presence of ferrous chloride and of such gases as hydrogen, water gas, and the like gases under a pressure of from 5 to 40 kilograms per square centimeter. The desulfurization of the hydrocarbons occurs simultaneously.

He+ irradiation temperature influence on the structure and nanohardness of hydrocarbon films

International Nuclear Information System (INIS)

Fan, Hongyu; Yang, Deming; Sun, Li; Yang, Qi; Niu, Jinhai; Guo, Liping; Chen, Jihong; Bi, Zhenhua; Liu, Dongping

2013-01-01

Polymer-like hydrocarbon films were irradiated with 100 keV He + or annealed at sample temperatures varying from 25 to 600 °C. The effects of sample temperature on the structure and nanohardness of hydrocarbon films are investigated by atomic force microscopy (AFM), AFM-based nanoindentation, Fourier transform infrared spectroscopy, and Raman spectroscopy. Analysis shows that annealing results in the decrease in the nanohardness of hydrocarbon films from 4.0 GPa to 0.55 GPa while He + irradiation at an elevated sample temperature results in the formation of dense diamond-like carbon films with nanohardness up to 20.0 GPa. This indicates that polymer-like hydrocarbon films can be transformed into the hard diamond-like carbon films with a relatively low H content on vacuum vessels of fusion devices due to the energetic bombardments at an elevated wall temperature

Improved source apportionment of organic aerosols in complex urban air pollution using the multilinear engine (ME-2)

Science.gov (United States)

Zhu, Qiao; Huang, Xiao-Feng; Cao, Li-Ming; Wei, Lin-Tong; Zhang, Bin; He, Ling-Yan; Elser, Miriam; Canonaco, Francesco; Slowik, Jay G.; Bozzetti, Carlo; El-Haddad, Imad; Prévôt, André S. H.

2018-02-01

Organic aerosols (OAs), which consist of thousands of complex compounds emitted from various sources, constitute one of the major components of fine particulate matter. The traditional positive matrix factorization (PMF) method often apportions aerosol mass spectrometer (AMS) organic datasets into less meaningful or mixed factors, especially in complex urban cases. In this study, an improved source apportionment method using a bilinear model of the multilinear engine (ME-2) was applied to OAs collected during the heavily polluted season from two Chinese megacities located in the north and south with an Aerodyne high-resolution aerosol mass spectrometer (HR-ToF-AMS). We applied a rather novel procedure for utilization of prior information and selecting optimal solutions, which does not necessarily depend on other studies. Ultimately, six reasonable factors were clearly resolved and quantified for both sites by constraining one or more factors: hydrocarbon-like OA (HOA), cooking-related OA (COA), biomass burning OA (BBOA), coal combustion (CCOA), less-oxidized oxygenated OA (LO-OOA) and more-oxidized oxygenated OA (MO-OOA). In comparison, the traditional PMF method could not effectively resolve the appropriate factors, e.g., BBOA and CCOA, in the solutions. Moreover, coal combustion and traffic emissions were determined to be primarily responsible for the concentrations of PAHs and BC, respectively, through the regression analyses of the ME-2 results.

Assessment of polycyclic aromatic hydrocarbons (PAHs) pollution in soil of suburban areas in Tianjin, China.

Science.gov (United States)

Lv, Jungang; Shi, Rongguang; Cai, Yanming; Liu, Yong

2010-07-01

Soil contamination with polycyclic aromatic hydrocarbons is an increasing problem and has aroused more and more concern in many countries, including China. In this study, representative soil samples (n = 87) of suburban areas in Tianjin (Xiqing, Dongli, Jinnan, Beichen) were evaluated for 16 polycyclic aromatic hydrocarbons. Surface soil samples were air-dried and sieved. Microwave assisted extraction was used for polycyclic aromatic hydrocarbons preparation prior to analysis with gas chromatography-mass spectrometry. The total concentrations of tested polycyclic aromatic hydrocarbons in Xiqing, Dongli, Jinnan, Beichen ranged in 58.5-2,748.3, 36.1-6,734.7, 58.5-4,502.5, 29.7-852.5 ng/g and the averages of total concentration of polycyclic aromatic hydrocarbons were 600.5, 933.6, 640.8, 257.3 ng/g, respectively. Spatial variation of polycyclic aromatic hydrocarbons in soil was illustrated; Pollution status and comparison to other cities were also investigated. Serious polycyclic aromatic hydrocarbons soil pollution was found in Dongli district, on the contrary, Bap in most sites in Beichen did not exceed relative standards and most sites in Beichen should be classified as non-contaminated soil. Principal component analysis was used to identify the possible sources of different districts. It turned out that coal combustion still was the most important sources in three districts except Beichen. Coking, traffic, cooking, biomass combustion also accounted for polycyclic aromatic hydrocarbons pollution to certain extent in different districts. These data can be further used to assess the health risk associated with soils polluted with polycyclic aromatic hydrocarbons and help local government find proper way to reduce polycyclic aromatic hydrocarbons pollution in soils.

A Touching and Contagious Captain Cook: Thinking History through Things

Directory of Open Access Journals (Sweden)

Stephen Muecke

2011-04-01

What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

ACTRIS ACSM intercomparison - Part 2: Intercomparison of ME-2 organic source apportionment results from 15 individual, co-located aerosol mass spectrometers

Science.gov (United States)

Fröhlich, R.; Crenn, V.; Setyan, A.; Belis, C. A.; Canonaco, F.; Favez, O.; Riffault, V.; Slowik, J. G.; Aas, W.; Aijälä, M.; Alastuey, A.; Artiñano, B.; Bonnaire, N.; Bozzetti, C.; Bressi, M.; Carbone, C.; Coz, E.; Croteau, P. L.; Cubison, M. J.; Esser-Gietl, J. K.; Green, D. C.; Gros, V.; Heikkinen, L.; Herrmann, H.; Jayne, J. T.; Lunder, C. R.; Minguillón, M. C.; Močnik, G.; O'Dowd, C. D.; Ovadnevaite, J.; Petralia, E.; Poulain, L.; Priestman, M.; Ripoll, A.; Sarda-Estève, R.; Wiedensohler, A.; Baltensperger, U.; Sciare, J.; Prévôt, A. S. H.

2015-06-01

Chemically resolved atmospheric aerosol data sets from the largest intercomparison of the Aerodyne aerosol chemical speciation monitors (ACSMs) performed to date were collected at the French atmospheric supersite SIRTA. In total 13 quadrupole ACSMs (Q-ACSM) from the European ACTRIS ACSM network, one time-of-flight ACSM (ToF-ACSM), and one high-resolution ToF aerosol mass spectrometer (AMS) were operated in parallel for about 3 weeks in November and December~2013. Part 1 of this study reports on the accuracy and precision of the instruments for all the measured species. In this work we report on the intercomparison of organic components and the results from factor analysis source apportionment by positive matrix factorisation (PMF) utilising the multilinear engine 2 (ME-2). Except for the organic contribution of mass-to-charge ratio m/z 44 to the total organics (f44), which varied by factors between 0.6 and 1.3 compared to the mean, the peaks in the organic mass spectra were similar among instruments. The m/z 44 differences in the spectra resulted in a variable f44 in the source profiles extracted by ME-2, but had only a minor influence on the extracted mass contributions of the sources. The presented source apportionment yielded four factors for all 15 instruments: hydrocarbon-like organic aerosol (HOA), cooking-related organic aerosol (COA), biomass burning-related organic aerosol (BBOA) and secondary oxygenated organic aerosol (OOA). ME-2 boundary conditions (profile constraints) were optimised individually by means of correlation to external data in order to achieve equivalent / comparable solutions for all ACSM instruments and the results are discussed together with the investigation of the influence of alternative anchors (reference profiles). A comparison of the ME-2 source apportionment output of all 15 instruments resulted in relative standard deviations (SD) from the mean between 13.7 and 22.7 % of the source's average mass contribution depending on the

ACTRIS ACSM intercomparison – Part 2: Intercomparison of ME-2 organic source apportionment results from 15 individual, co-located aerosol mass spectrometers

Directory of Open Access Journals (Sweden)

R. Fröhlich

2015-06-01

Full Text Available Chemically resolved atmospheric aerosol data sets from the largest intercomparison of the Aerodyne aerosol chemical speciation monitors (ACSMs performed to date were collected at the French atmospheric supersite SIRTA. In total 13 quadrupole ACSMs (Q-ACSM from the European ACTRIS ACSM network, one time-of-flight ACSM (ToF-ACSM, and one high-resolution ToF aerosol mass spectrometer (AMS were operated in parallel for about 3 weeks in November and December~2013. Part 1 of this study reports on the accuracy and precision of the instruments for all the measured species. In this work we report on the intercomparison of organic components and the results from factor analysis source apportionment by positive matrix factorisation (PMF utilising the multilinear engine 2 (ME-2. Except for the organic contribution of mass-to-charge ratio m/z 44 to the total organics (f44, which varied by factors between 0.6 and 1.3 compared to the mean, the peaks in the organic mass spectra were similar among instruments. The m/z 44 differences in the spectra resulted in a variable f44 in the source profiles extracted by ME-2, but had only a minor influence on the extracted mass contributions of the sources. The presented source apportionment yielded four factors for all 15 instruments: hydrocarbon-like organic aerosol (HOA, cooking-related organic aerosol (COA, biomass burning-related organic aerosol (BBOA and secondary oxygenated organic aerosol (OOA. ME-2 boundary conditions (profile constraints were optimised individually by means of correlation to external data in order to achieve equivalent / comparable solutions for all ACSM instruments and the results are discussed together with the investigation of the influence of alternative anchors (reference profiles. A comparison of the ME-2 source apportionment output of all 15 instruments resulted in relative standard deviations (SD from the mean between 13.7 and 22.7 % of the source's average mass contribution depending on

Diurnal variations of ambient particulate wood burning emissions and their contribution to the concentration of Polycyclic Aromatic Hydrocarbons (PAHs in Seiffen, Germany

Directory of Open Access Journals (Sweden)

L. Poulain

2011-12-01

Full Text Available Residential wood burning is becoming an increasingly important cause of air quality problems since it has become a popular source of alternative energy to fossil fuel. In order to characterize the contribution of residential wood burning to local particle pollution, a field campaign was organized at the village of Seiffen (Saxony, Germany. During this campaign, an Aerosol Mass Spectrometer (AMS was deployed in parallel to a PM₁ high volume filter sampler. The AMS mass spectra were analyzed using Positive Matrix Factorization (PMF to obtain detailed information about the organic aerosol (OA. Biomass-burning organic aerosol (BBOA, Hydrocarbon-like organic aerosol (HOA, and Oxygenated Organic Aerosol (OOA were identified and represented 20%, 17% and 62% of total OA, respectively. Additionally, Polycyclic Aromatic Hydrocarbons (PAH were measured by the AMS with an average concentration of 10 ng m⁻³ and short term events of extremely high PAH concentration (up to 500 ng m⁻³ compared to the mean PAH value were observed during the whole measurement period. A comparison with the results from PM₁ filter samples showed that the BBOA factor and the AMS PAH are good indicators of the total concentration of the different monosaccharide anhydrides and PAH measured on the filter samples. Based on its low correlation with CO and the low car traffic, the HOA factor was considered to be related to residential heating using liquid fuel. An influence of the time of the week (week vs. weekend on the diurnal profiles of the different OA components was observed. The weekdays were characterized by two maxima; a first one early in the morning and a stronger one in the evening. During the weekend days, the different OA components principally reached only one maximum in the afternoon. Finally, the PAH emitted directly from residential wood combustion was estimated to represent 1.5% of the total mass of the BBOA factor and

The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003–2014

Science.gov (United States)

Perdue, Laura; Ambroz, Teresa; Boucher, Jackie L.

2014-01-01

Introduction Cooking programs have been used to promote healthful eating among people of all ages. This review assesses the evidence on childhood cooking programs and their association with changes in food-related preferences, attitudes, and behaviors of school-aged children. Methods We systematically searched PubMed, Ovid-Medline, and CINAHL (Cumulative Index to Nursing and Allied Health Literature) databases. We included primary research articles that involved cooking education programs for children and searched reference lists for eligible articles. Studies considered for review contained a hands-on cooking intervention; had participants aged 5 to 12 years; were published in a peer-reviewed journal on or after January 1, 2003; and were written in English. We used the Effective Public Health Practice Project Quality Assessment Tool for Quantitative Studies to rate the strength of each article and assess bias. The following information was extracted from each study: study design, sample size, location, duration, intervention components, data collection methods, and outcomes. Results Eight studies met the inclusion criteria and used cooking education to influence children’s food-related preferences, attitudes, and behaviors. Programs varied in duration, evaluation methods, and outcomes of interest. Self-reported food preparation skills, dietary intake, cooking confidence, fruit and vegetable preferences, attitudes toward food and cooking, and food-related knowledge were among the outcomes measured. Program exposure ranged from 2 sessions to regular instruction over 2 years, and the effect of cooking programs on children’s food-related preferences, attitudes, and behaviors varied among the reviewed studies. Conclusions Findings suggest that cooking programs may positively influence children’s food-related preferences, attitudes, and behaviors. However, because study measurements varied widely, determining best practices was difficult. Further research is

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

Science.gov (United States)

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

2016-06-01

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

Environmental exposure to polycyclic aromatic hydrocarbons, kitchen ventilation, fractional exhaled nitric oxide, and risk of diabetes among Chinese females.

Science.gov (United States)

Hou, J; Sun, H; Zhou, Y; Zhang, Y; Yin, W; Xu, T; Cheng, J; Chen, W; Yuan, J

2018-05-01

Diabetes is related to exposure to polycyclic aromatic hydrocarbons (PAHs), inflammation in the body, and housing characters. However, associations of urinary monohydroxy-PAHs (OH-PAHs) or fractional exhaled nitric oxide (FeNO) with diabetes risk in relation to housing characters are unclear. In this study, 2645 individuals were drawn from the baseline survey of the Wuhan-Zhuhai Cohort Study. Associations of diabetes with urinary OH-PAHs or FeNO among cooking participants were estimated using logistic regression models. Among women with self-cooking meals, urinary OH-PAH levels were positively associated with diabetes risk (P kitchen exhaust fans/hoods had a 52% decrease in the risk of diabetes (OR: 0.48, 95% CI: 0.27, 0.84), compared with those with nonuse of kitchen exhaust fans/hoods. The results indicated that the cooking women had an elevated risk of diabetes, which may be partly explained by an increase in the PAH body burden and higher inflammatory responses. Use of kitchen exhaust fan/hood can be associated with a lower risk of diabetes. © 2018 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Energy Efficient Cooking - The EffiCooker

DEFF Research Database (Denmark)

Schjær-Jacobsen, Jørgen

2011-01-01

Substantial energy savings in moist heat cooking may be achieved by employing a pan with integrated electric heating element rather than an ordinary pan on a conventional electric range. The electric pan should be thermally insulated and equipped with an "intelligent" controller and timer....... A working prototype of a saucepan, dubbed the EffiCooker, has been constructed according to these guidelines. The EffiCooker has demonstrated energy savings in the range from 28% to 81% compared to conventional equipment when performing ordinary cooking tasks. The user need not be particularly aware...... of energy conservation to realize such savings; even those who are more concerned with their culinary achievements than with energy efficiency are likely to benefit. Besides being energy efficient the EffiCooker is user friendly. Many cooking tasks, once initiated, are performed automatically without any...

Structural and electrical evolution of He ion irradiated hydrocarbon films observed by conductive atomic force microscopy

Energy Technology Data Exchange (ETDEWEB)

Fan, Hongyu [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); Yang, Deming [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); School of Science, Changchun University of Science and Technology, Changchun, Jilin 130022 (China); Sun, Li [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); School of Physics, Liaoning Normal University, Dalian 116023 (China); Yang, Qi; Niu, Jinhai; Bi, Zhenhua [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); Liu, Dongping, E-mail: dongping.liu@dlnu.edu.cn [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); Fujian Key Laboratory for Plasma and Magnetic Resonance, Department of Electronic Science, Aeronautics, School of Physics and Mechanical and Electrical Engineering, Xiamen University, Xiamen, Fujian 361005 (China)

2013-10-01

Polymer-like hydrocarbon films are irradiated with 100 keV He ion at the fluences of 1.0 × 10{sup 15}–1.0 × 10{sup 17} ions/cm{sup 2} or at the irradiation temperature ranging from 25 to 600 °C. Conductive atomic force microscopy (CAFM) has been used to evaluate the nanoscale electron conducting properties of these irradiated hydrocarbon films. Nanoscale and conducting defects have been formed in the hydrocarbon films irradiated at a relatively high ion fluence (1.0 × 10{sup 17} ions/cm{sup 2}) or an elevated sample temperature. Analysis indicates that He ion irradiation results in the evolution of polymer-like hydrocarbon into a dense structure containing a large fraction of sp{sup 2} carbon clusters. The sp{sup 2} carbon clusters formed in irradiated hydrocarbon films can contribute to the formation of filament-like conducting channels with a relatively high local field-enhancing factor. Measurements indicate that the growth of nanoscale defects due to He ion irradiation can result in the surface swelling of irradiated hydrocarbon films at a relatively high ion fluences or elevated temperature.

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

Science.gov (United States)

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

2006-08-23

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

He{sup +} irradiation temperature influence on the structure and nanohardness of hydrocarbon films

Energy Technology Data Exchange (ETDEWEB)

Fan, Hongyu [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); Yang, Deming [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); School of Science, Changchun University of Science and Technology, Changchun, Jilin 130022 (China); Sun, Li [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); School of Physics, Liaoning Normal University, Dalian 116023 (China); Yang, Qi; Niu, Jinhai [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); Guo, Liping; Chen, Jihong [Accelerator Laboratory, School of Physics, Wuhan University, Wuhan 430072 (China); Bi, Zhenhua [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); Liu, Dongping, E-mail: dongping.liu@dlnu.edu.cn [School of Physics and Materials Engineering, Dalian Nationalities University, Dalian 116600 (China); Fujian Key Laboratory for Plasma and Magnetic Resonance, Department of Electronic Science, Aeronautics, School of Physics and Mechanical and Electrical Engineering, Xiamen University, Xiamen, Fujian 361005 (China)

2013-09-15

Polymer-like hydrocarbon films were irradiated with 100 keV He{sup +} or annealed at sample temperatures varying from 25 to 600 °C. The effects of sample temperature on the structure and nanohardness of hydrocarbon films are investigated by atomic force microscopy (AFM), AFM-based nanoindentation, Fourier transform infrared spectroscopy, and Raman spectroscopy. Analysis shows that annealing results in the decrease in the nanohardness of hydrocarbon films from 4.0 GPa to 0.55 GPa while He{sup +} irradiation at an elevated sample temperature results in the formation of dense diamond-like carbon films with nanohardness up to 20.0 GPa. This indicates that polymer-like hydrocarbon films can be transformed into the hard diamond-like carbon films with a relatively low H content on vacuum vessels of fusion devices due to the energetic bombardments at an elevated wall temperature.

Cooking in prison – from crook to cook

DEFF Research Database (Denmark)

Kjær Minke, Linda

2014-01-01

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

Importance of cooking skills for balanced food choices.

Science.gov (United States)

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

2013-06-01

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

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

International Nuclear Information System (INIS)

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

2017-01-01

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

Household air pollution and personal exposure to nitrated and oxygenated polycyclic aromatics (PAHs) in rural households: Influence of household cooking energies.

Science.gov (United States)

Chen, Y; Du, W; Shen, G; Zhuo, S; Zhu, X; Shen, H; Huang, Y; Su, S; Lin, N; Pei, L; Zheng, X; Wu, J; Duan, Y; Wang, X; Liu, W; Wong, M; Tao, S

2017-01-01

Residential solid fuels are widely consumed in rural China, contributing to severe household air pollution for many products of incomplete combustion, such as polycyclic aromatic hydrocarbons (PAHs) and their polar derivatives. In this study, concentrations of nitrated and oxygenated PAH derivatives (nPAHs and oPAHs) for household and personal air were measured and analyzed for influencing factors like smoking and cooking energy type. Concentrations of nPAHs and oPAHs in kitchens were higher than those in living rooms and in outdoor air. Exposure levels measured by personal samplers were lower than levels in indoor air, but higher than outdoor air levels. With increasing molecular weight, individual compounds tended to be more commonly partitioned to particulate matter (PM); moreover, higher molecular weight nPAHs and oPAHs were preferentially found in finer particles, suggesting a potential for increased health risks. Smoking behavior raised the concentrations of nPAHs and oPAHs in personal air significantly. People who cooked food also had higher personal exposures. Cooking and smoking have a significant interaction effect on personal exposure. Concentrations in kitchens and personal exposure to nPAHs and oPAHs for households using wood and peat were significantly higher than for those using electricity and liquid petroleum gas (LPG). © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

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

Science.gov (United States)

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

1976-12-01

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

Cooking without salt

Science.gov (United States)

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

Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.

Science.gov (United States)

Mishra, Prashant K; Tripathi, Jyoti; Gupta, Sumit; Variyar, Prasad S

2017-01-15

Volatile aroma compounds of three varieties of red kidney beans (Phaseolus vulgaris) namely Kashmiri red, Sharmili and Chitra were extracted in raw state using solid-phase microextraction (SPME) and cooked state using simultaneous distillation extraction (SDE). During cooking a significant (palcohols and terpene hydrocarbons while an increase in content of various sulfurous compounds, terpene alcohols, ketones and pyrazines was noted. Descriptive sensory analysis showed that the maximum intensity of 'kidney bean', 'earthy' and 'smoky' odour was observed in Kashmiri red while Sharmili variety was characterised by 'sulfurous' odour. Correlation of volatile profile data with descriptive sensory analysis and odour activity values clearly established the role of compounds, such as methanethiol, diethyl sulfide, dimethyl disulfide, methional and dimethyl trisulfide, in contributing to 'cooked kidney bean' aroma, while dimethyl sulfoxide, dimethyl sulfone and ethyl methyl sulfone were responsible for 'sulfurous' aroma. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2017-08-01

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

Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

Science.gov (United States)

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

2017-01-01

Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

Volatility measurement of atmospheric submicron aerosols in an urban atmosphere in southern China

Science.gov (United States)

Cao, Li-Ming; Huang, Xiao-Feng; Li, Yuan-Yuan; Hu, Min; He, Ling-Yan

2018-02-01

Aerosol pollution has been a very serious environmental problem in China for many years. The volatility of aerosols can affect the distribution of compounds in the gas and aerosol phases, the atmospheric fates of the corresponding components, and the measurement of the concentration of aerosols. Compared to the characterization of chemical composition, few studies have focused on the volatility of aerosols in China. In this study, a thermodenuder aerosol mass spectrometer (TD-AMS) system was deployed to study the volatility of non-refractory submicron particulate matter (PM1) species during winter in Shenzhen. To our knowledge, this paper is the first report of the volatilities of aerosol chemical components based on a TD-AMS system in China. The average PM1 mass concentration during the experiment was 42.7±20.1 µg m-3, with organic aerosol (OA) being the most abundant component (43.2 % of the total mass). The volatility of chemical species measured by the AMS varied, with nitrate showing the highest volatility, with a mass fraction remaining (MFR) of 0.57 at 50 °C. Organics showed semi-volatile characteristics (the MFR was 0.88 at 50 °C), and the volatility had a relatively linear correlation with the TD temperature (from the ambient temperature to 200 °C), with an evaporation rate of 0.45 % °C-1. Five subtypes of OA were resolved from total OA using positive matrix factorization (PMF) for data obtained under both ambient temperature and high temperatures through the TD, including a hydrocarbon-like OA (HOA, accounting for 13.5 %), a cooking OA (COA, 20.6 %), a biomass-burning OA (BBOA, 8.9 %), and two oxygenated OAs (OOAs): a less-oxidized OOA (LO-OOA, 39.1 %) and a more-oxidized OOA (MO-OOA, 17.9 %). Different OA factors presented different volatilities, and the volatility sequence of the OA factors at 50 °C was HOA (MFR of 0.56) > LO-OOA (0.70) > COA (0.85) ≈ BBOA (0.87) > MO-OOA (0.99), which was not completely consistent with the sequence of their O

Russia and China hydrocarbon relations. A building block toward international hydrocarbon regulation?

International Nuclear Information System (INIS)

Locatelli, Catherine; Abbas, Mehdi; Rossiaud, Sylvain

2015-12-01

This article is a first step of a research agenda on international hydrocarbon regulations. With regards to both: i) the new wealth and power equilibrium in the international political economy and ii) the new political economy of carbon that is emerging from The Paris agreement on Climate changes, this research agenda aims at analysing the changing national structures of governance and the ways these changes lead to international, bilateral, pluri-lateral or multilateral hydrocarbon regulation

Disease burden due to biomass cooking-fuel-related household air pollution among women in India.

Science.gov (United States)

Sehgal, Meena; Rizwan, Suliankatchi Abdulkader; Krishnan, Anand

2014-01-01

Household air pollution (HAP) due to biomass cooking fuel use is an important risk factor for a range of diseases, especially among adult women who are primary cooks, in India. About 80% of rural households in India use biomass fuel for cooking. The aim of this study is to estimate the attributable cases (AC) for four major diseases/conditions associated with biomass cooking fuel use among adult Indian women. We used the population attributable fraction (PAF) method to calculate the AC of chronic bronchitis, tuberculosis (TB), cataract, and stillbirths due to exposure to biomass cooking fuel. A number of data sources were accessed to obtain population totals and disease prevalence rates. A meta-analysis was conducted to obtain adjusted pooled odds ratios (ORs) for strength of association. Using this, PAF and AC were calculated using a standard formula. Results were presented as number of AC and 95% confidence intervals (CI). The fixed effects pooled OR obtained from the meta-analysis were 2.37 (95% CI: 1.59, 3.54) for chronic bronchitis, 2.33 (1.65, 3.28) for TB, 2.16 (1.42, 3.26) for cataract, and 1.26 (1.12, 1.43) for stillbirths. PAF varied across conditions being maximum (53%) for chronic bronchitis in rural areas and least (1%) for cataract in older age and urban areas. About 2.4 (95% CI: 1.4, 3.1) of 5.6 m cases of chronic bronchitis, 0.3 (0.2, 0.4) of 0.76 m cases of TB, 5.0 (2.8, 6.7) of 51.4 m cases of cataract among adult Indian women and 0.02 (0.01, 0.03) of 0.15 m stillbirths across India are attributable to HAP due to biomass cooking fuel. These estimates should be cautiously interpreted in the light of limitations discussed which relate to exposure assessment, exposure characterization, and age-specific prevalence of disease. HAP due to biomass fuel has diverse and major impacts on women's health in India. Although challenging, incorporating the agenda of universal clean fuel access or cleaner technology within the broader framework of rural

Biodiesel production from waste cooking oil using KBr impregnated CaO as catalyst

International Nuclear Information System (INIS)

Mahesh, Sneha E.; Ramanathan, Anand; Begum, K.M. Meera S.; Narayanan, Anantharaman

2015-01-01

Highlights: • KBr impregnated CaO has been used as heterogeneous catalyst. • Efficient use of waste cooking oil as feedstock. • Response Surface Methodology was used to optimize process parameters. - Abstract: This research paper deals with the synthesis of a heterogeneous catalyst (KBr/CaO) from commercial calcium oxide and potassium bromide by wet impregnation method. This solid catalyst was tested for transesterification of waste cooking oil (WCO). The synthesized catalyst was characterized by Fourier Transform Infrared spectrometry (FTIR), X-ray Diffraction (XRD) and Scanning Electron Microscopy (SEM) techniques. Transesterification reaction parameters were varied to obtain the maximum yield of biodiesel. Response Surface Methodology (RSM) using Central Composite Design (CCD) was employed to study the effect of the process variables like methanol to oil ratio, catalyst loading and reaction time. The optimum conditions obtained using regression models were found to be 12:1 methanol: oil ratio, 3 wt% catalyst loading and 1.8 h reaction time. The composition of FAME was determined using Gas Chromatography–Mass Spectrometry (GC–MS). The performance and emission characteristics for various blends of biodiesel (B10, B20, B50 and B100) were investigated in a four stroke direct injection diesel engine. The results indicated that the brake thermal efficiency, particulate matter, unburned hydrocarbons, carbon monoxide emissions reduced with increased concentration of biodiesel in the fuel blends, whereas the specific fuel consumption, NO x emissions and exhaust gas temperature increased

Characterization of urban aerosol in Cork city (Ireland) using aerosol mass spectrometry

Science.gov (United States)

Dall'Osto, M.; Ovadnevaite, J.; Ceburnis, D.; Martin, D.; Healy, R. M.; O'Connor, I. P.; Kourtchev, I.; Sodeau, J. R.; Wenger, J. C.; O'Dowd, C.

2013-05-01

Ambient wintertime background urban aerosol in Cork city, Ireland, was characterized using aerosol mass spectrometry. During the three-week measurement study in 2009, 93% of the ca. 1 350 000 single particles characterized by an Aerosol Time-of-Flight Mass Spectrometer (TSI ATOFMS) were classified into five organic-rich particle types, internally mixed to different proportions with elemental carbon (EC), sulphate and nitrate, while the remaining 7% was predominantly inorganic in nature. Non-refractory PM1 aerosol was characterized using a High Resolution Time-of-Flight Aerosol Mass Spectrometer (Aerodyne HR-ToF-AMS) and was also found to comprise organic aerosol as the most abundant species (62%), followed by nitrate (15%), sulphate (9%) and ammonium (9%), and chloride (5%). Positive matrix factorization (PMF) was applied to the HR-ToF-AMS organic matrix, and a five-factor solution was found to describe the variance in the data well. Specifically, "hydrocarbon-like" organic aerosol (HOA) comprised 20% of the mass, "low-volatility" oxygenated organic aerosol (LV-OOA) comprised 18%, "biomass burning" organic aerosol (BBOA) comprised 23%, non-wood solid-fuel combustion "peat and coal" organic aerosol (PCOA) comprised 21%, and finally a species type characterized by primary {m/z} peaks at 41 and 55, similar to previously reported "cooking" organic aerosol (COA), but possessing different diurnal variations to what would be expected for cooking activities, contributed 18%. Correlations between the different particle types obtained by the two aerosol mass spectrometers are also discussed. Despite wood, coal and peat being minor fuel types used for domestic space heating in urban areas, their relatively low combustion efficiencies result in a significant contribution to PM1 aerosol mass (44% and 28% of the total organic aerosol mass and non-refractory total PM1, respectively).

Characterization of urban aerosol in Cork city (Ireland using aerosol mass spectrometry

Directory of Open Access Journals (Sweden)

M. Dall'Osto

2013-05-01

Full Text Available Ambient wintertime background urban aerosol in Cork city, Ireland, was characterized using aerosol mass spectrometry. During the three-week measurement study in 2009, 93% of the ca. 1 350 000 single particles characterized by an Aerosol Time-of-Flight Mass Spectrometer (TSI ATOFMS were classified into five organic-rich particle types, internally mixed to different proportions with elemental carbon (EC, sulphate and nitrate, while the remaining 7% was predominantly inorganic in nature. Non-refractory PM1 aerosol was characterized using a High Resolution Time-of-Flight Aerosol Mass Spectrometer (Aerodyne HR-ToF-AMS and was also found to comprise organic aerosol as the most abundant species (62%, followed by nitrate (15%, sulphate (9% and ammonium (9%, and chloride (5%. Positive matrix factorization (PMF was applied to the HR-ToF-AMS organic matrix, and a five-factor solution was found to describe the variance in the data well. Specifically, "hydrocarbon-like" organic aerosol (HOA comprised 20% of the mass, "low-volatility" oxygenated organic aerosol (LV-OOA comprised 18%, "biomass burning" organic aerosol (BBOA comprised 23%, non-wood solid-fuel combustion "peat and coal" organic aerosol (PCOA comprised 21%, and finally a species type characterized by primary extit{m/z}~peaks at 41 and 55, similar to previously reported "cooking" organic aerosol (COA, but possessing different diurnal variations to what would be expected for cooking activities, contributed 18%. Correlations between the different particle types obtained by the two aerosol mass spectrometers are also discussed. Despite wood, coal and peat being minor fuel types used for domestic space heating in urban areas, their relatively low combustion efficiencies result in a significant contribution to PM1 aerosol mass (44% and 28% of the total organic aerosol mass and non-refractory total PM1, respectively.

Behenic acid pyrolysis to produce diesel-like hydrocarbons

International Nuclear Information System (INIS)

Xu, Zhi-Xiang; Liu, Peng; Xu, Gui-Sheng; He, Zhi-Xia; Ji, Heng-Song; Wang, Qian

2017-01-01

Highlights: • Behenic acid is a suitable bio-renewable resource to produce bio-fuel oil using catalytic cracking. • Little fraction of aromatic compounds presented in bio-fuel oil. • Carbon chain of fatty acid was cracked to form short carbon chain carboxyl firstly. • ESI FT-ICR MS experiment was an effective method to analyze bio-fuel oil heavy compounds. - Abstract: In order to obtain diesel-like bio-fuel oil, behenic acid was selected to carry out fast pyrolysis. The decomposition temperature of behenic acid was in the range of 250–450 °C at 20 k/min according to TG experiment. The bio-fuel oil mainly contained alkane, alkene and fatty acid. Components of products were C_1_3–C_2_0 hydrocarbon. Little fraction of aromatic compounds was found in bio-fuel oil. According to ESI FT-ICR MS analysis results, the oxygen containing compounds in bio-fuel oil were mainly O_2–O_4 classes, with the O_3 being the major class. According to GC–MS and ESI FT-ICR MS results, it was found that the carbon chain of behenic acid was cracked to form short carbon chain carboxyl firstly. And then decarboxylation reaction carried out. In other means carboxyl groups were more stable than carbon chain of fatty acid. The probable mechanism of O_4 species was free radical reaction. The recommended pyrolysis path was also proposed. Diesel-like bio-fuel oil can be obtained using behenic acid catalytic cracking.

Thermal conversion of waste polyolefins to the mixture of hydrocarbons in the reactor with molten metal bed

Energy Technology Data Exchange (ETDEWEB)

Stelmachowski, M. [Department of Environmental Engineering, Faculty of Process and Environmental Engineering, Technical University of Lodz, 90-924 Lodz, Wolczanska 213 (Poland)

2010-10-15

Energy crisis and environmental degradation by polymer wastes have been imperative to find and propose technologies for recovery of raw materials and energy from non-conventional sources like organic wastes, plastic wastes, scrap tires, etc. A variety of methods and processes connected with global or national policies have been proposed worldwide. A new type of a tubular reactor with the molten metal bed is proposed for conversion of waste plastics to fuel-like mixture of hydrocarbons. The results of the thermal degradation of polyolefins in the laboratory scale set-up based on this reactor are presented in the paper. The melting and cracking processes were carried out in a single apparatus at the temperature 390-420 C. The problems with: disintegration of wastes, heat transfer from the wall to the particles of polymers, cooking at the walls of reactor, and mixing of the molten volume of wastes were significantly reduced. The final product consisted of gaseous stream (8-16 wt% of the input) and liquid (84-92 wt%) stream. No solid products were produced. The light, ''gasoline'' fraction of the liquid hydrocarbons mixture (C{sub 4}-C{sub 10}) made over 50% of the liquid product. It may by used for fuel production or electricity generation. (author)

Thermal conversion of waste polyolefins to the mixture of hydrocarbons in the reactor with molten metal bed

International Nuclear Information System (INIS)

Stelmachowski, M.

2010-01-01

Energy crisis and environmental degradation by polymer wastes have been imperative to find and propose technologies for recovery of raw materials and energy from non-conventional sources like organic wastes, plastic wastes, scrap tires, etc. A variety of methods and processes connected with global or national policies have been proposed worldwide. A new type of a tubular reactor with the molten metal bed is proposed for conversion of waste plastics to fuel like mixture of hydrocarbons. The results of the thermal degradation of polyolefins in the laboratory scale set-up based on this reactor are presented in the paper. The melting and cracking processes were carried out in a single apparatus at the temperature 390-420 deg. C. The problems with: disintegration of wastes, heat transfer from the wall to the particles of polymers, cooking at the walls of reactor, and mixing of the molten volume of wastes were significantly reduced. The final product consisted of gaseous stream (8-16 wt% of the input) and liquid (84-92 wt%) stream. No solid products were produced. The light, 'gasoline' fraction of the liquid hydrocarbons mixture (C 4 -C 10 ) made over 50% of the liquid product. It may by used for fuel production or electricity generation.

A Cooking Curriculum.

Science.gov (United States)

Wright, Wynn D., Ed.

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

Occurrence and exposure to polycyclic aromatic hydrocarbons and their derivatives in a rural Chinese home through biomass fuelled cooking

International Nuclear Information System (INIS)

Ding Junnan; Zhong Junjun; Yang Yifeng; Li Bengang; Shen Guofeng; Su Yuhong; Wang Chen; Li Wei; Shen Huizhong; Wang Bin; Wang Rong; Huang Ye; Zhang Yanyan; Cao Hongying; Zhu Ying; Simonich, Staci L.M.; Tao Shu

2012-01-01

The concentration and composition of PAHs emitted from biomass cooking fuel were characterized in a rural non-smoking household in northern China. Twenty-two parent PAHs (pPAHs), 12 nitro-PAHs (nPAHs), and 4 oxy-PAHs (oPAHs) were measured in the kitchen, bedroom, and outdoors during both summer and winter. The most severe contamination occurred in the kitchen in the winter, where the daily mean concentrations of pPAHs, nPAHs, and oPAHs were 7500 ± 4100, 38 ± 29, and 8400 ± 9200 ng/m 3 , respectively. Our results suggest that the nPAHs were largely from secondary formation in ambient air while oPAHs were either from primary emission of biomass burning or secondary formation from pPAHs in the kitchen. The daily mean benzo(a)pyrene equivalent exposure concentration was as high as 200 ± 160 ng/m 3 in the winter for the housewife who did the cooking compared to 59 ± 37 ng/m 3 for the control group that did not cook. - Highlights: ► Very high levels of parent PAHs, nitro-PAHs, and oxy-PAHs were detected in a rural non-smoking household in northern China. ► The PAHs measured in the bedroom air were primarily from the kitchen in the winter and from ambient air in the summer. ► The nPAHs were largely from secondary formation in ambient air, while oPAHs were either from primary emission of biomass burning or secondary formation. ► The daily mean benzo(a)pyrene equivalent exposure concentration was as high as 200 ± 160 ng/m 3 in the winter for the cooking housewife. - Rural residents, particularly housewives that cook, are exposed to very high PAH, including nitro and oxygenated-PAH, concentrations in indoor air.

Cooking crisis: What crisis?

OpenAIRE

Caraher, M.

2014-01-01

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

Positive Impacts of a Vegetable Cooking Skills Program among Low-Income Parents and Children.

Science.gov (United States)

Overcash, Francine; Ritter, Allison; Mann, Traci; Mykerezi, Elton; Redden, Joseph; Rendahl, Aaron; Vickers, Zata; Reicks, Marla

2017-12-12

To evaluate the impact of a vegetable-focused cooking skills and nutrition program on parent and child psychosocial measures, vegetable liking, variety, and home availability. Baseline and postcourse surveys collected 1-week after the course. Low-income communities in Minneapolis-St Paul. Parent-child dyads (n = 89; one third each Hispanic, African American, and white) with complete pre-post course data; flyer and e-mail recruitment. Six 2-hour-weekly sessions including demonstration, food preparation, nutrition education lessons, and a meal. Parental cooking confidence and barriers, food preparation/resource management, child self-efficacy and cooking attitudes, vegetable liking, vegetable variety, and vegetable home availability. Pre-post changes analyzed with paired t test or Wilcoxon signed-rank tests. Results were significant at P cooking confidence (4.0 to 4.4/5.0), healthy food preparation (3.6 to 3.9/5.0), child self-efficacy (14.8 to 12.4; lower score = greater self-efficacy), parent liking of vegetables used in the course (7.8 to 8.1/10.0), vegetable variety (30 to 32/37 for parent, 22 to 24/37 for child), and home vegetable availability (16 to 18/35) (all P cooking and nutrition program for parents and children showed improvements in psychosocial factors, vegetable liking, variety, and home availability. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

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

Science.gov (United States)

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

2016-01-01

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

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

Directory of Open Access Journals (Sweden)

E. GHASEMI

2009-09-01

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

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

Science.gov (United States)

Clark, Alena; Bezyak, Jill; Testerman, Nora

2015-09-01

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

Chemical compositions, sources and evolution processes of the submicron aerosols in Nanjing, China during wintertime

Science.gov (United States)

Wu, Y.; He, Y.; Ge, X.; Wang, J.; Yu, H.; Chen, M.

2016-12-01

Elevated atmospheric particulate matter pollution is one of the most significant environmental issues in the Yangtze River Delta (YRD), China. Thus it is important to unravel the characteristics, sources and evolution processes of the ambient aerosols in order to improve the air quality. In this study, we report the real-time monitoring results on submicron aerosol particles (PM1) in suburban Nanjing during wintertime of 2015, using an Aerodyne soot particle aerosol mass spectrometer (SP-AMS). This instrument allows the fast measurement of refractory black carbon simultaneously with other aerosol components. Results show that organics was on average the most abundant species of PM1 (25.9%), but other inorganic species, such as nitrate (23.7%) and sulfate (23.3%) also comprised large mass fractions. As the sampling site is heavily influenced by various sources including industrial, traffic and other anthropogenic emissions, etc., six organic aerosol (OA) factors were identified from Positive matrix factorization (PMF) analysis of the SP-AMS OA mass spectra. These factors include three primary OA factors - a hydrocarbon-like OA, an industry-related OA (IOA) and a cooking OA (COA), and three secondary OA factors, i.e., a local OOA (LSOA), a semi-volatile OOA (SV-OOA) and a low-volatility OOA (LV-OOA). Overall, the primary organic aerosol (POA) (HOA, IOA and COA) dominated the total OA mass. Behaviors and evolution processes of these OA factors will be discussed in combining with the other supporting data.

Impact of prehistoric cooking practices on paleoenvironmental proxies in shell midden constituents

Science.gov (United States)

Müller, Peter; Staudigel, Philip; Murray, Sean T.; Westphal, Hildegard; Swart, Peter K.

2016-04-01

Paleoenvironmental proxy records such as oxygen isotopes of calcareous skeletal structures like fish otoliths or mollusk shells provide highest-resolution information about environmental conditions experienced by the organism. Accumulations of such skeletal structures by ancient coastal populations in so called "shell midden" deposits provide us with sub-seasonally resolved paleoclimate records covering time spans up to several millennia. Given their high temporal resolution, these deposits are increasingly used for paleoclimate reconstructions and complement our understanding of ancient climate changes. However, gathered as comestibles, most of these skeletal remains were subject to prehistoric cooking methods prior to deposition. The associated alteration of the chemical proxy signatures as well as the subsequent error for paleoenvironmental reconstructions remained almost entirely neglected so far. Here, we present clumped isotope, conventional oxygen and carbon isotopes as well as element:Ca ratios measured in modern bivalve shells after exposing them to different prehistoric cooking methods. Our data show that most cooking methods considerably alter commonly used paleoclimate proxy systems which can lead to substantial misinterpretations of ancient climate conditions. Since the magnitude of chemical alteration is not distinguishable from natural temperature variability in most coastal settings, the alteration of shell midden constituents by prehistoric cooking remains likely unnoticed in most cases. Thus, depending on the cooking method, pre-depositional heating might have introduced considerable errors into previous paleoclimate studies. However, our data also show that clumped isotope thermometry represents a suitable diagnostic tool to detect such pre-depositional cooking events and also allows differentiating between the most commonly applied prehistoric cooking methods.

In vitro function of the aryl hydrocarbon receptor predicts in vivo sensitivity of oviparous vertebrates to dioxin-like compounds

Science.gov (United States)

Differences in sensitivity to dioxin-like compounds (DLCs) among species and taxa presents a major challenge to ecological risk assessments. Activation of the aryl hydrocarbon receptor (AHR) regulates adverse effects associated with exposure to DLCs in vertebrates. Prior investig...

Onsite LLW storage at Cook

International Nuclear Information System (INIS)

MacRae, W.T.

1994-01-01

The Donald C. Cook nuclear plant has gained much experience through the onsite storage of low-level radioactive waste. Owned and operated by the Indiana Michigan Power Company, which is owned by American Electric Power, the plant is located in Bridgman, Michigan, on the southeast side of Lake Michigan, about 50 miles from Chicago. In November 1990, waste generators in the state of Michigan were denied access to licensed low-level waste disposal sites because of a lack of progress by the state in developing its own disposal site. Because of this lack, wastes from the Cook plant have been stored onsite for three years. This article covers four issues related to the Cook nuclear plant's experience in the low-level waste storage: storage capacity and waste generation rates, waste form and packages, regulatory issues, and the monitoring of the waste

Great apes prefer cooked food.

Science.gov (United States)

Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

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

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

Science.gov (United States)

De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

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

Solar cooking

Science.gov (United States)

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

Chemical composition, sources and secondary processes of aerosols in Baoji city of northwest China

Science.gov (United States)

Wang, Y. C.; Huang, R.-J.; Ni, H. Y.; Chen, Y.; Wang, Q. Y.; Li, G. H.; Tie, X. X.; Shen, Z. X.; Huang, Y.; Liu, S. X.; Dong, W. M.; Xue, P.; Fröhlich, R.; Canonaco, F.; Elser, M.; Daellenbach, K. R.; Bozzetti, C.; El Haddad, I.; Prévôt, A. S. H.; Canagaratna, M. R.; Worsnop, D. R.; Cao, J. J.

2017-06-01

Particulate air pollution is a severe environmental problem in China, affecting visibility, air quality, climate and human health. However, previous studies focus mainly on large cities such as Beijing, Shanghai, and Guangzhou. In this study, an Aerodyne Aerosol Chemical Speciation Monitor was deployed in Baoji, a middle size inland city in northwest China from 26 February to 27 March 2014. The non-refractory submicron aerosol (NR-PM1) was dominated by organics (55%), followed by sulfate (16%), nitrate (15%), ammonium (11%) and chloride (3%). A source apportionment of the organic aerosol (OA) was performed with the Sofi (Source Finder) interface of ME-2 (Multilinear Engine), and six main sources/factors were identified and classified as hydrocarbon-like OA (HOA), cooking OA (COA), biomass burning OA (BBOA), coal combustion OA (CCOA), less oxidized oxygenated OA (LO-OOA) and more oxidized oxygenated OA (MO-OOA), which contributed 20%, 14%, 13%, 9%, 23% and 21% of total OA, respectively. The contribution of secondary components shows increasing trends from clean days to polluted days, indicating the importance of secondary aerosol formation processes in driving particulate air pollution. The formation of LO-OOA and MO-OOA is mainly driven by photochemical reactions, but significantly influenced by aqueous-phase chemistry during periods of low atmospheric oxidative capacity.

A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat.

Science.gov (United States)

Ha, Minh; Dunshea, Frank R; Warner, Robyn D

2017-10-01

Meta-analysis is a statistical approach for investigating experimental differences across studies. Meta-analyses were performed to examine the effects of hydrodynamic processing (shockwave; n=12 papers) and high pressure processing (HPP; n=8 papers) on the color and cook loss of fresh meat. Shockwave did not affect color (L*, a*), whereas cook loss was increased by 0.6% relative to untreated meat. HPP resulted in an increase in lightness (L*) and a decrease in redness (a*), with the effect being greater at higher pressures (>300MPa vs pressure (high pressure (>300MPa) the cook loss was increased (-1.5% vs 3.0% respectively). The increased cook loss with shockwave and high pressure (>300MPa) processing needs to be balanced against benefits in texture if this technology is applied to meat. The reduced cook loss of meat treated at moderate pressures (<300MPa) is an advantage which would likely improve sensory traits. Copyright © 2017 Elsevier Ltd. All rights reserved.

Aerosol concentrations and composition in the North Pacific marine boundary layer

Science.gov (United States)

Choi, Yongjoo; Rhee, Tae Siek; Collett, Jeffrey L.; Park, Taehyun; Park, Seung-Myung; Seo, Beom-Keun; Park, Gyutae; Park, Keyhong; Lee, Taehyoung

2017-12-01

Ship-borne measurements of inorganic and organic aerosols, including methanesulfonic acid (MSA), were conducted over the Northern Pacific using a High Resolution Time of Flight Aerosol Mass Spectrometer (AMS). This study, conducted aboard the Korean ice breaker R/V Araon, was part of the SHIP-borne Pole-to-Pole Observations (SHIPPO) project. Based on air mass source region, the cruise track could be divided into five sections. Overall, the South Asia and Northern Japan ship transects showed higher aerosol concentrations due to continental pollution and biomass burning sources, respectively. In all five regions, the average mass concentrations of sulfate and organic aerosols (OA) were much higher than concentrations of nitrate and ammonium. Positive matrix factorization (PMF) analysis distinguished two organic aerosol factors as hydrocarbon-like and oxidized OA (HOA and OOA). HOA peaked in South Asia under the influence of anthropogenic pollution source areas, such as China and Korea, and generally decreased with increasing latitude across the full study region. OOA concentrations peaked in Northern Japan near the Tsugaru Strait and appear to reflect fine particle contributions from biomass burning. The mean HOA concentration in the clean marine area (Aleutian Island to Siberia) was 0.06 μg/m3 and comprised approximately 8% of the OA mass fraction. The highest MSA concentrations peaked in the Aleutian Islands at nearly 15 μg/m3, suggesting influence from higher dimethyl sulfide (DMS) emissions resulting from biological nutrient uptake during summer. The MSA/sulfate ratio, an indicator of the relative fine particle contributions of DMS and anthropogenic sources, revealed a sharp gradient as the ship approached the clean marine areas where the dominance of DMS increased. The patterns in OOA, HOA, and MSA concentrations found in this study provide a better understanding of the characteristics of inorganic and organic aerosols in the Northern Pacific Ocean.

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

Science.gov (United States)

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

2016-12-01

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

Deoxygenation of palm kernel oil to jet fuel-like hydrocarbons using Ni-MoS_2/γ-Al_2O_3 catalysts

International Nuclear Information System (INIS)

Itthibenchapong, Vorranutch; Srifa, Atthapon; Kaewmeesri, Rungnapa; Kidkhunthod, Pinit; Faungnawakij, Kajornsak

2017-01-01

Highlights: • The Ni-MoS_2/γ-Al_2O_3 catalysts synthesized using thiourea solution processing. • The Ni-MoS_2 showed semi-amorphous crystallinity with crystallite size of 5–10 nm. • The Ni K-edge XANES and EXAFS indicated the Ni substitution in MoS_2 structure. • A high yield of jet fuel-like hydrocarbon (>90%) from the palm kernel oil feedstock. • The HDO pathway was highly selective, while the DCO_2 and DCO pathways were minor. - Abstract: In the current study, palm kernel oil was used as a renewable feedstock for production of jet fuel-like hydrocarbons via the deoxygenation over the Ni-MoS_2/γ-Al_2O_3 catalyst. The dominant C12 fatty acid content in palm kernel oil makes it promising for jet fuel application. Synthesized by a liquid processing method with thiourea organosulfur agent, the catalyst revealed MoS_2 structure with low stacking, while Ni substitution in the MoS_2 structure and interaction with the Al_2O_3 support were determined based on the Ni K-edge XANES and EXAFS results. A high hydrodeoxygenation (HDO) activity, which as the major pathway in the deoxygenation, was observed upon application of a H_2 pressure of 30–50 bar over Ni-MoS_2/γ-Al_2O_3. The optimum product yield of approximately 92% was obtained mainly from the HDO pathway (∼60%) with 58% selectivity to C10–C12 jet fuel hydrocarbons. The flow property of the jet fuel-like hydrocarbons was more desirable than those obtained from palm olein oil-derived fuel.

Tainting by short-term exposure of Atlantic salmon to water soluble petroleum hydrocarbons

International Nuclear Information System (INIS)

Ackman, R.G.; Heras, H.

1992-01-01

Experiments were conducted to examine the extent of tainting of salmon by exposure to the soluble fraction of petroleum hydrocarbons. The experiments were conducted on Atlantic salmon in tanks containing seawater artificially contaminated at three different concentrations with the soluble fraction of a North Sea crude. The salmon flesh was analyzed by gas chromatography and taste tests were conducted on cooked salmon samples to determine the extent of tainting. Salmon in control tanks with uncontaminated seawater had muscle accumulations of total hydrocarbons of ca 1 ppM. The muscle accumulations of total hydrocarbons in the salmon were 13.5 ppM, 25.6 ppM, and 31.3 ppM for water soluble fraction concentrations of 0.45, 0.87, and 1.54 ppM respectively. The threshold for taint was clearly inferred to be less than 0.45 ppM of water soluble fraction. 18 refs., 2 figs

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages

DEFF Research Database (Denmark)

Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik

2017-01-01

To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds...... like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration...... in cooked liquid foods...

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

Science.gov (United States)

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

2016-01-01

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

Sources and patterns of polycyclic aromatic hydrocarbons pollution in kitchen air, China.

Science.gov (United States)

Zhu, Lizhong; Wang, Jing

2003-02-01

Twelve polycyclic aromatic hydrocarbons, multi-ringed compounds known to be carcinogenic in air of six domestic kitchens and four commercial kitchens of China were measured in 1999-2000. The mean concentration of total PAHs in commercial kitchens was 17 microg/m3, consisting mainly of 3- and 4-ring PAHs, and 7.6 microg/m3 in domestic kitchens, where 2- and 3-ring PAHs were predominant, especially naphthalene. The BaP levels in domestic kitchens were 0.0061-0.024 microg/m3 and 0.15- 0.44 microg/m3 in commercial kitchens. Conventional Chinese cooking methods were responsible for such heavy PAHs pollution. The comparative study for PAH levels in air during three different cooking practices: boiling, broiling and frying were conducted. It was found that boiling produced the least levels of PAHs. For fish, a low-fat food, frying it produced a larger amount of PAHs compared to broiling practice, except pyrene and anthracene. In commercial kitchens, PAHs came from two sources, cooking practice and oil-fumes, however the cooking practice had a more predominant contribution to PAHs in commercial kitchen air. In domestic kitchens, except for cooking practice and oil-fumes, there were other PAHs sources, such as smoking and other human activities in the domestic houses, where 3-4 ring PAHs mainly came from cooking practice. Naphthalene (NA, 2-ring PAHs) was the most predominant kind, mostly resulting from the evaporation of mothball containing a large quantity of NA, used to prevent clothes against moth. A fingerprint of oil-fumes was the abundance of 3-ring PAHs. Heating at the same temperature, the PAHs concentrations in different oil-fumes were lard > soybean oil > rape-seed oil. An increase in cooking temperature increased the levels of PAHs, especially acenaphthene.

Pāhoa Near Miss: Serendipity? Or Science?

Science.gov (United States)

Trusdell, F.; Orr, T. R.; Lee, R. L.

2015-12-01

The "June 27th" flow, named for the date on which it started, threatened communities on the lower East Rift Zone (ERZ) of Kīlauea Volcano, Hawaii, for several months during 2014-2015. The flow encroached on Pāhoa, threatening to cross the main street and sever Highway 130, which serves the rural communities on Kīlauea's south and east flanks. The rate of flow advance was influenced greatly by magma supply from the summit. Increases in ERZ discharge, presaged by inflationary summit tilt, resulted in flow advance of up to several hundred meters per day. When summit tilt switched to deflation, discharge waned and the flow slowed and often stalled, repeatedly stopping short of destroying critical infrastructure. When activity resumed, it typically did so as many small breakouts as far as a few km behind the flow front, which then had to resurface previously covered ground to extend the overall length of the flow. At the same time, lava near the flow front had a very spiny texture and was noticeably less fluid than lava closer to the vent, leading to speculation that physiochemical changes along the flow were limiting its length. In December 2014, we collected a suite of lava samples along the flow from near Pu`u `Ō`ō to its distal end (3 km to 18 km) to better understand the physiochemical changes along its length. The magma flux on that day was calculated at 90,000- 100,000 m3/day (~1 m3/s). Preliminary analyses of the samples reveal a down-flow decrease in lava vesicularity and temperature and a corresponding increase in density and microcrystallinity. We propose that the lava flow could only attain a length of ~21 km because of the changes in its apparent viscosity, for the calculated magma flux. The flows could not overcome the increasing downstream yield strength, and breakouts from the flow margins farther upslope were easier to achieve than forcing the front forward. These upslope breakouts were themselves limited in length by the same factors.

A Cooking Recipe Recommendation System with Visual Recognition of Food Ingredients

Directory of Open Access Journals (Sweden)

Keiji Yanai

2014-04-01

Full Text Available In this paper, we propose a cooking recipe recommendation system which runs on a consumer smartphone as an interactive mobile application. The proposed system employs real-time visual object recognition of food ingredients, and recommends cooking recipes related to the recognized food ingredients. Because of visual recognition, by only pointing a built-in camera on a smartphone to food ingredients, a user can get to know a related cooking recipes instantly. The objective of the proposed system is to assist people who cook to decide a cooking recipe at grocery stores or at a kitchen. In the current implementation, the system can recognize 30 kinds of food ingredient in 0.15 seconds, and it has achieved the 83.93% recognition rate within the top six candidates. By the user study, we confirmed the effectiveness of the proposed system.

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

Directory of Open Access Journals (Sweden)

G. Vonghia

2011-03-01

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

Healthy Cooking Techniques

Science.gov (United States)

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

An evidence-based conceptual framework of healthy cooking

Directory of Open Access Journals (Sweden)

Margaret Raber

2016-12-01

Full Text Available Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements, further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

Analysis and Evaluation of Cooking Parameters for Sweet Bakery Products

OpenAIRE

Giuseppe Vignali; Andrea Volpi

2013-01-01

Cooking process is essential for the preparation of sweet bakery products, such as Panettone, a typical Italian seasonal dessert. This study is aimed at evaluating the features of the finished product leaving the oven chamber using the Design of Experiments technique. Four features of the product like “water activity”, “humidity”, “pH” and “sensorial judge” have been explained as functions of independent variables: recipe of the dough, affecting the dough strength and cooking process paramete...

1992 Progress report on sediment-related aspects of northern hydrocarbon development

Energy Technology Data Exchange (ETDEWEB)

1993-01-01

The Mackenzie Delta is ecologically important for its outflow of warm, sediment-laden water to the Arctic Ocean. Lack of knowledge and clear understanding of delta processes raise serious concerns over potential impacts from development of local hydrocarbon resources on Delta ecosystems. The Northern Oil and Gas Program is sponsoring research on Mackenzie Delta hydrology and hydraulics, sediment flux, contaminant levels, and other issues relevant to impacts of hydrocarbon development. A compendium of five reports on the sediment-related aspects of this research is presented. The topics of the reports are: suspended sediment sampling; sedimentation measurement; channel stability; hydraulic and morphologic surveys; and sediment station data. A separate abstract has been prepared for each of the five reports.

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

Science.gov (United States)

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

2016-11-14

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

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.

Science.gov (United States)

Filgueras, Renata S; Gatellier, Philippe; Ferreira, Claude; Zambiazi, Rui C; Santé-Lhoutellier, Véronique

2011-09-01

The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and cooked meat. In addition, myofibrillar proteins were exposed in vitro to proteases of the digestive tract. Cooking markedly affected the protein surface hydrophobicity. The BBP bound content was three times greater in cooked than in fresh rhea meat. A small increment in tryptophan content after cooking was observed. Storage influenced Schiff bases formation indicating the presence of protein-aldehyde adducts after cooking. High content of Schiff bases was found after cooking of samples stored for 5 days, demonstrating a probable implication of free amino groups, most likely from lysine. Cooking decreased the myofibrillar protein susceptibility to pepsin activity. After cooking, the proteolysis rate by pancreatic enzymes increased. Our findings support the importance of protein aggregation in the nutritional value of meat proteins. Copyright © 2011 Elsevier Ltd. All rights reserved.

Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.

Science.gov (United States)

Bongoni, Radhika; Verkerk, Ruud; Steenbekkers, Bea; Dekker, Matthijs; Stieger, Markus

2014-09-01

The objective of this study was to gain insights into the effect of the cooking method on the liking as well as the retention of glucosinolates in broccoli. With this knowledge it can be concluded whether the health aspects of broccoli be improved by the cooking method without deteriorating sensory perception. For this, broccoli was cooked by methods commonly applied by consumers: boiling with a cold (water) start; boiling with a hot (water) start; and steaming. Firmness, greenness and amount of total glucosinolates in cooked broccoli were instrumentally determined. Sensory evaluation by untrained consumers (n = 99) for liking and sensory attributes intensity rating were performed on broccoli cooked by steaming and boiling-cold start at three time points, which resulted in 'high', 'medium', 'low' firm broccoli samples. At the end of cooking, steaming showed an increase in the amount of total glucosinolates (+17%). Boiling-hot start (-41%) and boiling-cold start (-50%) showed a decrease in amount of total glucosinolates. Sensory evaluation did not show statistically significant differences between steaming and boiling-cold start in liking at 'high' and 'medium' firmness; and in the attribute intensity ratings (except for juiciness at 'medium' firmness, and flavour at 'medium' and 'low' firmness). This study demonstrates that medium firm broccoli showed optimum liking and that steaming compared to boiled-cold start showed higher amount of glucosinolates. It is concluded that the health aspects of broccoli can be improved without reducing the sensory aspects by optimising the cooking method.

Antioxidant Functions of the Aryl Hydrocarbon Receptor

Directory of Open Access Journals (Sweden)

Cornelia Dietrich

2016-01-01

Full Text Available The aryl hydrocarbon receptor (AhR is a transcription factor belonging to the basic helix-loop-helix/PER-ARNT-SIM family. It is activated by a variety of ligands, such as environmental contaminants like polycyclic aromatic hydrocarbons or dioxins, but also by naturally occurring compounds and endogenous ligands. Binding of the ligand leads to dimerization of the AhR with aryl hydrocarbon receptor nuclear translocator (ARNT and transcriptional activation of several xenobiotic phase I and phase II metabolizing enzymes. It is generally accepted that the toxic responses of polycyclic aromatic hydrocarbons, dioxins, and structurally related compounds are mediated by activation of the AhR. A multitude of studies indicate that the AhR operates beyond xenobiotic metabolism and exerts pleiotropic functions. Increasing evidence points to a protective role of the AhR against carcinogenesis and oxidative stress. Herein, I will highlight data demonstrating a causal role of the AhR in the antioxidant response and present novel findings on potential AhR-mediated antioxidative mechanisms.

Indoor acrolein emission and decay rates resulting from domestic cooking events

Science.gov (United States)

Seaman, Vincent Y.; Bennett, Deborah H.; Cahill, Thomas M.

2009-12-01

Acrolein (2-propenal) is a common constituent of both indoor and outdoor air, can exacerbate asthma in children, and may contribute to other chronic lung diseases. Recent studies have found high indoor levels of acrolein and other carbonyls compared to outdoor ambient concentrations. Heated cooking oils produce considerable amounts of acrolein, thus cooking is likely an important source of indoor acrolein. A series of cooking experiments were conducted to determine the emission rates of acrolein and other volatile carbonyls for different types of cooking oils (canola, soybean, corn and olive oils) and deep-frying different food items. Similar concentrations and emission rates of carbonyls were found when different vegetable oils were used to deep-fry the same food product. The food item being deep-fried was generally not a significant source of carbonyls compared to the cooking oil. The oil cooking events resulted in high concentrations of acrolein that were in the range of 26.4-64.5 μg m -3. These concentrations exceed all the chronic regulatory exposure limits and many of the acute exposure limits. The air exchange rate and the decay rate of the carbonyls were monitored to estimate the half-life of the carbonyls. The half-life for acrolein was 14.4 ± 2.6 h, which indicates that indoor acrolein concentrations can persist for considerable time after cooking in poorly-ventilated homes.

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

Science.gov (United States)

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

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

Extrusion Cooking Systems and Textured Vegetable Proteins

Directory of Open Access Journals (Sweden)

2015-02-01

Full Text Available Many fabricated foods are cooked industrially and are given desired textures, shapes, density and rehydration characteristics by an extrusion cooking process. This relatively new process is used in the preparation of “engineered” convenience foods: textured vegetable proteins, breakfast cereals, snacks, infant foods, dry soup mixes, breading, poultry stuffing, croutons, pasta products, beverage powders, hot breakfast gruels, and in the gelatinization of starch or the starchy component of foods.

46 CFR 121.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

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

A review of case histories of induced seismicity caused by hydrocarbon production and storage

International Nuclear Information System (INIS)

Vadillo Fernández, L.; Fernández Naranjo, F.J.; Rodríguez Gómez, V.; López Gutiérrez, J.

2017-01-01

In this article we review the stress-strain relationships that take place in the crust during some of the main hydrocarbon production and storage processes: gas extraction; water injection in wells to stimulate the extraction of oil (EOR); unconventional hydrocarbon production by hydraulic fracturing (fracking); disposal of wastewater (saline water) from the extraction of conventional and unconventional hydrocarbons such as saline water return (flowback) of hydraulic fracturing, both with TDS higher than 40000 mg/L. In addition, the type of faults that are more likely to slip and the induced seismicity related to the production and extraction of hydrocarbons are analysed. [es

Highly time-resolved urban aerosol characteristics during springtime in Yangtze River Delta, China: insights from soot particle aerosol mass spectrometry

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J. Wang

2016-07-01

Full Text Available In this work, the Aerodyne soot particle – aerosol mass spectrometer (SP-AMS was deployed for the first time during the spring of 2015 in urban Nanjing, a megacity in the Yangtze River Delta (YRD of China, for online characterization of the submicron aerosols (PM1. The SP-AMS enables real-time and fast quantification of refractory black carbon (rBC simultaneously with other non-refractory species (ammonium, sulfate, nitrate, chloride, and organics. The average PM1 concentration was found to be 28.2 µg m−3, with organics (45 % as the most abundant component, following by sulfate (19.3 %, nitrate (13.6 %, ammonium (11.1 %, rBC (9.7 %, and chloride (1.3 %. These PM1 species together can reconstruct ∼ 44 % of the light extinction during this campaign based on the IMPROVE method. Chemically resolved mass-based size distributions revealed that small particles especially ultrafine ones (< 100 nm vacuum aerodynamic diameter were dominated by organics and rBC, while large particles had significant contributions from secondary inorganic species. Source apportionment of organic aerosols (OA yielded four OA subcomponents, including hydrocarbon-like OA (HOA, cooking-related OA (COA, semi-volatile oxygenated OA (SV-OOA, and low-volatility oxygenated OA (LV-OOA. Overall, secondary organic aerosol (SOA, equal to the sum of SV-OOA and LV-OOA dominated the total OA mass (55.5 %, but primary organic aerosol (POA, equal to the sum of HOA and COA can outweigh SOA in the early morning and evening due to enhanced human activities. High OA concentrations were often associated with high mass fractions of POA and rBC, indicating the important role of anthropogenic emissions during heavy pollution events. The diurnal cycles of nitrate, chloride, and SV-OOA both showed good anti-correlations with air temperatures, suggesting their variations were likely driven by thermodynamic equilibria and gas-to-particle partitioning. On the other hand

75 FR 8937 - Development of a Relative Potency Factor (RPF) Approach for Polycyclic Aromatic Hydrocarbon (PAH...

Science.gov (United States)

2010-02-26

... Relative Potency Factor (RPF) Approach for Polycyclic Aromatic Hydrocarbon (PAH) Mixtures AGENCY... Aromatic Hydrocarbon (PAH) Mixtures'' (EPA/635/R-08/012A). The draft document was prepared by the National... 27, 2010. The listening session on the draft document for PAH mixtures will be held on April 7, 2010...

Indoor air pollution from gas cooking and infant neurodevelopment.

Science.gov (United States)

Vrijheid, Martine; Martinez, David; Aguilera, Inma; Bustamante, Mariona; Ballester, Ferran; Estarlich, Marisa; Fernandez-Somoano, Ana; Guxens, Mònica; Lertxundi, Nerea; Martinez, M Dolores; Tardon, Adonina; Sunyer, Jordi

2012-01-01

Gas cooking is a main source of indoor air pollutants, including nitrogen dioxide and particles. Because concerns are emerging for neurodevelopmental effects of air pollutants, we examined the relationship between indoor gas cooking during pregnancy and infant neurodevelopment. Pregnant mothers were recruited between 2004 and 2008 to a prospective birth cohort study (INfancia y Medio Ambiente) in Spain during the first trimester of pregnancy. Third-trimester questionnaires collected information about the use of gas appliances at home. At age 11 to 22 months, children were assessed for mental development using the Bayley Scales of Infant Development. Linear regression models examined the association of gas cooking and standardized mental development scores (n = 1887 mother-child pairs). Gas cookers were present in 44% of homes. Gas cooking was related to a small decrease in the mental development score compared with use of other cookers (-2.5 points [95% confidence interval = -4.0 to -0.9]) independent of social class, maternal education, and other measured potential confounders. This decrease was strongest in children tested after the age of 14 months (-3.1 points [-5.1 to -1.1]) and when gas cooking was combined with less frequent use of an extractor fan. The negative association with gas cooking was relatively consistent across strata defined by social class, education, and other covariates. This study suggests a small adverse effect of indoor air pollution from gas cookers on the mental development of young children.

Evaluation of owner experiences and adherence to home-cooked diet recipes for dogs.

Science.gov (United States)

Johnson, L N; Linder, D E; Heinze, C R; Kehs, R L; Freeman, L M

2016-01-01

To evaluate owner experiences and adherence to home-cooked diet recipes for dogs. Clients of a veterinary teaching hospital clinical nutrition service who had a home-cooked diet recipe formulated for their dogs between March 2011 and December 2013 were given a survey by email, postal mail and telephone. Survey questions addressed motivations, positive and negative aspects of feeding home-cooked diets and current feeding practices. Responses were compared to animals' medical records to determine adherence. Of the 93 owners who were contacted, 53 (57%) completed the survey. Of the 53 respondents, 43 owners (81%) reported that they were still feeding an home-cooked diet or had fed an home-cooked diet until the time of their dogs' deaths. The most common motivation for feeding a home-cooked diet was suitability for specific medical needs. Of the 30 surveys that included a complete diet history, only four (13%) demonstrated exact adherence to home-cooked diet recipes. Most respondents liked and continued to feed a home-cooked diet, but few owners adhered to prescribed recipes and many dogs required recipe modifications. It is important to counsel dog owners about benefits and drawbacks of feeding home-cooked diets, importance of recipe adherence and necessity for follow-up after diet formulation with a board-certified veterinary nutritionist. © 2015 British Small Animal Veterinary Association.

Energy-efficient cooking methods

Energy Technology Data Exchange (ETDEWEB)

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

2013-02-15

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

Butter, margarine, and cooking oils

Science.gov (United States)

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

The concept of cooking skills: A review with contributions to the scientific debate

Directory of Open Access Journals (Sweden)

Manuela Mika JOMORI

Full Text Available ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French, technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation, and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating. The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

More than preparing a meal? Concerning the meanings of home cooking.

Science.gov (United States)

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, Theun Pieter

2012-06-01

Cooking is one of the basic activities in our lives. However, people frequently feel they fall short of time to cook when facing problems with the temporal organization of daily life. How people think about home cooking is considered to be important for the time they spend on preparing meals. It is assumed that the meaning of cooking differs for different people, depending on the temporal and social context. This contribution allows us to clarify how the meaning of cooking varies according to individual and household characteristics and the cooking occasion. By using the pooled time-diary data from the Flemish time-use surveys from 1999 and 2004 we can examine people's views on cooking in order to understand how people use time for food preparation. Although the results suggest that people consider cooking primarily as a household chore, preparing food can also be a way to please others, as well as themselves. It seems that feelings of time pressure and the family situation are clearly related to men's and women's cooking experiences. Furthermore, the meaning of cooking also tends to be clearly influenced by the meal situation and (the moment of) the day. Copyright © 2012 Elsevier Ltd. All rights reserved.

Correlation analysis between forest carbon stock and spectral vegetation indices in Xuan Lien Nature Reserve, Thanh Hoa, Viet Nam

Science.gov (United States)

Dung Nguyen, The; Kappas, Martin

2017-04-01

In the last several years, the interest in forest biomass and carbon stock estimation has increased due to its importance for forest management, modelling carbon cycle, and other ecosystem services. However, no estimates of biomass and carbon stocks of deferent forest cover types exist throughout in the Xuan Lien Nature Reserve, Thanh Hoa, Viet Nam. This study investigates the relationship between above ground carbon stock and different vegetation indices and to identify the most likely vegetation index that best correlate with forest carbon stock. The terrestrial inventory data come from 380 sample plots that were randomly sampled. Individual tree parameters such as DBH and tree height were collected to calculate the above ground volume, biomass and carbon for different forest types. The SPOT6 2013 satellite data was used in the study to obtain five vegetation indices NDVI, RDVI, MSR, RVI, and EVI. The relationships between the forest carbon stock and vegetation indices were investigated using a multiple linear regression analysis. R-square, RMSE values and cross-validation were used to measure the strength and validate the performance of the models. The methodology presented here demonstrates the possibility of estimating forest volume, biomass and carbon stock. It can also be further improved by addressing more spectral bands data and/or elevation.

A measurement of the muon neutrino charged current quasielastic-like cross section on a hydrocarbon target and final state interaction effects

Energy Technology Data Exchange (ETDEWEB)

Walton, Tammy [Hampton Univ., Hampton, VA (United States)

2014-01-01

Presented is the analysis of the μ charged-current quasielastic-like interaction with a polystyrene (CH or hydrocarbon) target in the MINER A experiment, which was exposed to a neutrino beam that peaked at 3.5 GeV.

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.

Cooking frequency may enhance survival in Taiwanese elderly.

Science.gov (United States)

Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L

2012-07-01

To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments. Elderly Nutrition and Health Survey in Taiwan, 1999-2000. Nationally representative free-living elderly people aged ≥65 years (n 1888). During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0·47; 95 % CI, 0·36, 0·61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0·59 (95 % CI, 0·41, 0·86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings. Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.

Changes in depressive symptoms and correlates in HIV+ people at An Hoa Clinic in Ho Chi Minh City, Vietnam.

Science.gov (United States)

Huynh, Van-Anh N; To, Kien G; Do, Dung Van; To, Quyen G; Nguyen, Mai T H

2017-01-21

Understanding of depression among Vietnamese people living with HIV (PLWH) is limited. This longitudinal study examines changes in depressive symptoms and identifies its correlates among people living with HIV under antiretroviral therapy at An Hoa Clinic. People living with HIV ≥18 years and undergoing antiretroviral therapy for ≥3 months were eligible. Those at final AIDS stage, too ill, or illiterate were excluded due to their inability to complete the self-administered questionnaire. One researcher was present in the clinic for a month inviting PLWH to participate. Data were collected from 242 PLWH at baseline (T1) and 234 after three months (T2). Depressive symptoms was measured by the Center for Epidemiologic Studies Depression Scale (CESD). Social relationship was measured using questions created by World Health Organization. Generalized Estimating Equations were used examining changes in depressive symptoms with CESD cut-off symptoms at T2 compared to T1 (OR = 1.15, p > 0.05). Those with a co-morbidity were more likely to have depressive symptoms than those without a co-morbidity (OR = 1.76, p symptoms than those with lower scores (OR = 0.76, p symptoms at T2 compared to T1 (OR = 1.6, p symptoms than those with lower scores (OR = 0.73, p HIV were not more likely to have depressive symptoms (symptoms (symptoms. Associations between age, individual income status, and co-morbidity with depressive symptoms were not decisive. Gender, ethnicity, education, religion, marriage, household economy, and adherence were not correlates.

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

Science.gov (United States)

2010-01-01

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

Contribution to the understanding of the cooking quality of cassava (Manihot esculenta L. Crantz)

Energy Technology Data Exchange (ETDEWEB)

Safo-Kantanka, O; Owusu-Nipah, J; Osei-Minta, M; Aubyn, A; Quansah, C [Crop Science Dept. Univ. of Science and Technology, Kumasi (Ghana); Acquistucci, R [National Nutrition Inst., Rome (Italy)

1997-07-01

Cassava cooking quality was investigated from the mealiness of the cooked roots, and elasticity and freedom from lumpiness of the pounded paste. Microscopic study of the cells of raw and cooked roots showed that the cooking quality was related to the size of the starch granules, and the difference between varieties could be explained on the basis of cell disorganization. Dry matter and starch content were related to the differences in mealiness, and amylose content of the starch to the elasticity and smoothness of the pounded paste. Fibre content was negatively correlated with cooking quality. The loss in cooking quality during rainy season was due more to the reduction of dry matter than starch content. Changes in the gelatinization properties of the starch were also related to the loss in cooking quality. Addition of common salt to fufu paste reduced the retrogradation tendency of the starch and made fufu acceptable for consumption long after its preparation. Application of mulch during the dry season minimized soil temperature fluctuations, maintained high soil moisture, which in turn reduced changes in tuber composition. (author). 16 refs, 6 tabs.

Contribution to the understanding of the cooking quality of cassava (Manihot esculenta L. Crantz)

International Nuclear Information System (INIS)

Safo-Kantanka, O.; Owusu-Nipah, J.; Osei-Minta, M.; Aubyn, A.; Quansah, C.; Acquistucci, R.

1997-01-01

Cassava cooking quality was investigated from the mealiness of the cooked roots, and elasticity and freedom from lumpiness of the pounded paste. Microscopic study of the cells of raw and cooked roots showed that the cooking quality was related to the size of the starch granules, and the difference between varieties could be explained on the basis of cell disorganization. Dry matter and starch content were related to the differences in mealiness, and amylose content of the starch to the elasticity and smoothness of the pounded paste. Fibre content was negatively correlated with cooking quality. The loss in cooking quality during rainy season was due more to the reduction of dry matter than starch content. Changes in the gelatinization properties of the starch were also related to the loss in cooking quality. Addition of common salt to fufu paste reduced the retrogradation tendency of the starch and made fufu acceptable for consumption long after its preparation. Application of mulch during the dry season minimized soil temperature fluctuations, maintained high soil moisture, which in turn reduced changes in tuber composition. (author). 16 refs, 6 tabs

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

Science.gov (United States)

Paker, Ilgin; Matak, Kristen E

2016-01-15

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

Transport and bioaccumulation of polychlorinated dibenzo-p-dioxins and dibenzofurans at the Bien Hoa Agent Orange hotspot in Vietnam.

Science.gov (United States)

Van Thuong, Nguyen; Hung, Nguyen Xuan; Mo, Nguyen Thi; Thang, Nguyen Manh; Huy, Pham Quang; Van Binh, Hoang; Nam, Vu Duc; Van Thuy, Nguyen; Son, Le Ke; Minh, Nguyen Hung

2015-10-01

The Bien Hoa airbase (south of Vietnam) is known as one of the Agent Orange hotspots which have been seriously contaminated by Agent Orange/dioxin during the Vietnam War. Hundreds of samples including soil, sediment and fish were collected at the Bien Hoa Agent Orange hotspot for assessment of the environmental contamination caused by dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/Fs). The toxicity equivalency quotient (TEQ) concentration of PCDD/Fs in soil and sediment varied from 7.6 to 962,000 and 17 to 4860 pg/g dry wt, respectively, implying very high contamination of PCDD/Fs in several areas. PCDD/F levels in fish ranged between 1.8 and 288 pg/g TEQ wet wt and was generally higher than advisory guidelines for food consumption. 2,3,7,8-Tetrachlorinated dibenzo-p-dioxins (2,3,7,8-TCDD) contributed 66-99 % of TEQ for most of the samples, suggesting 2,4,5-trichlorophenoxyacetic acid (2,4,5-T) from Agent Orange as the major source of the contamination. The vertical transport of PCDD/Fs was observed in soil column with high TEQ levels above 1000 pg/g dry wt (Vietnamese limit for necessary remediation activities- TCVN 8183:2009 (2009)) even at a depth of 1.8 m. The vertical transport of PCDD/Fs has probably mainly taken place during the "Ranch Hand" defoliant spray activities due to the leaks and spills of phenoxy herbicides and solvents. The congener patterns suggest that transports of PCDD/Fs by weathering processes have led to their redistribution in the low-land areas. Also, an estimate for the total volume of contaminated soil requiring remediation to meet Vietnamese regulatory limits is provided.

Meat consumption, Cooking Practices, Meat Mutagens and Risk of Prostate Cancer

Science.gov (United States)

John, Esther M.; Stern, Mariana C.; Sinha, Rashmi; Koo, Jocelyn

2012-01-01

Consumption of red meat, particularly well done meat, has been associated with increased prostate cancer risk. High temperature cooking methods such as grilling and barbequeing may produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) which are known carcinogens. We assessed the association with meat consumption and estimated HCA and PAH exposure in a population-based case-control study of prostate cancer. Newly diagnosed cases aged 40–79 years (531 advanced cases, 195 localized cases) and 527 controls were asked about dietary intake, including usual meat cooking methods and doneness levels. Odds ratios (OR) and 95% confidence intervals (CI) were calculated using multivariate logistic regression. For advanced prostate cancer, but not localized disease, increased risks were associated with higher consumption of hamburgers (OR=1.79. CI=1.10–2.92), processed meat (OR=1.57, CI=1.04, 2.36), grilled red meat (OR=1.63, CI=0.99–2.68), and well done red meat (OR=1.52, CI=0.93–2.46), and intermediate intake of 2-amino-1-methyl1-6-phenylimidazo[4,5-b]pyridine (PhIP) (quartile 2 vs. 1: OR=1.41, CI=0.98–2.01; quartile 3 vs. 1: OR=1.42, CI=0.98–2.04), but not for higher intake. White meat consumption was not associated with prostate cancer. These findings provide further evidence that consumption of processed meat and red meat cooked at high temperature is associated with increased risk of advanced, but not localized prostate cancer. PMID:21526454

46 CFR 184.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

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

Comparison of Static Picture and Video Prompting on the Performance of Cooking-Related Tasks by Students with Autism

Science.gov (United States)

Mechling, Linda C.; Gustafson, Melissa R.

2009-01-01

This study compared the effectiveness of static photographs and video prompts on the independent task performance of six young men with a diagnosis of autism. An adapted alternating-treatment design with baseline, comparison, withdrawal, and final treatment conditions was used to measure the percentage of cooking-related tasks completed…

Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina.

Science.gov (United States)

Navarro, Alicia; Muñoz, Sonia E; Lantieri, María J; del Pilar Diaz, María; Cristaldo, Patricia E; de Fabro, Sofía P; Eynard, Aldo R

2004-10-01

Colorectal cancer is the third cause of death among women and the fifth among men in Córdoba, Argentina. We previously reported colorectal cancer to be associated with a high intake of fatty meats and bovine viscera and inversely associated with dietary fiber intake. In this study, we investigated the role of method of cooking meat and preferences in browned surfaces in the risk of colorectal cancer. A case-control retrospective study was carried out by interviewing 296 patients and 597 control subjects with a food-frequency questionnaire. Meat consumption and preferred cooking procedures (boiled, roasted, barbecued, cooked in a flat iron-pan without fat, and fried) were investigated. Odds ratios and 95% confidence intervals were obtained by unconditional logistic regression analysis. Barbecuing was the cooking method preferred by men, whereas iron-pan cooking was favored by women; frying was the least favored method. Fatty beef, sausages, and bovine viscera were preferentially barbecued or boiled, whereas lean beef was mainly roasted, iron-pan cooked, or fried. Chicken was barbecued or roasted. The multivariate relative risks (adjusted by age, sex, social stratum, and total energy intake) for preferring darkly browned surfaces were significantly associated with an increased risk for all cooking procedures (odds ratio, 4.57; 95% confidence interval, 3.10 to 6.73). No associations were found for red roasted or for boiled meats. Increased risk seems to be related to cooking temperature and close contact of the food to the heating source, because higher risks were observed for heavily browned surfaces when meats were barbecued or iron-pan cooked.

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

Science.gov (United States)

Xu, Yan-Wen; Cheng, Andy S K

2014-01-01

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

9 CFR 166.7 - Cooking standards.

Science.gov (United States)

2010-01-01

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

Cooking breakfast after a brain injury

Directory of Open Access Journals (Sweden)

Annick N. Tanguay

2014-09-01

Full Text Available Acquired brain injury (ABI often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik & Bialystok, 2006 as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task and the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003. Patients also prepared actual meals, and were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on relative to controls. Surprisingly, however, patients’ Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

Failure of cooking to prevent shellfish-associated viral gastroenteritis.

Science.gov (United States)

McDonnell, S; Kirkland, K B; Hlady, W G; Aristeguieta, C; Hopkins, R S; Monroe, S S; Glass, R I

1997-01-13

In January 1995, Florida experienced the largest outbreak of oyster-associated gastroenteritis ever reported. We interviewed both the cohort of persons from 38 gatherings where illness was reported and a sample of harvesters and harvest-area residents. Oysters were traced by means of tags and dealer records, and water quality measures in harvest areas were reviewed. We examined stool specimens for small round structured viruses by means of electron microscopy and amplification of RNA by reverse-transcriptase polymerase chain reaction. We also tested serum specimens for antibodies to Norwalk virus. Of 223 oyster eaters, 58% (129/223) became ill, compared with 3% (2/76) of non-oyster eaters (relative risk, 22; 95% confidence interval, 5.6-87.0). Most oyster eaters (67% [149/223]) ate only cooked (grilled, stewed, or fried) oysters. Oyster eaters who reported eating only thoroughly cooked oysters were as likely to become ill as those who ate raw oysters (relative risk, 0.68; 95% confidence interval, 0.45-1.0; P = .1). In 29 clusters, implicated oysters were from Apalachicola Bay, Florida. A community outbreak occurred in 2 bayside communities before the oyster harvest, leading to an increase in the reportedly common practice of overboard dumping of feces. Small round structured viruses were identified in the stool specimens of 2 harvest-area residents and 9 persons from 8 clusters. Results of water quality tests for fecal coliforms were within acceptable limits. This large outbreak of gastroenteritis associated with oysters may have resulted from overboard dumping of feces during a community outbreak of diarrheal illness. Our findings of acceptable water quality measures for fecal contamination and the lack of appreciable protective effect from cooking leave the consumer with no assurance of safety.

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens.

Science.gov (United States)

Jayasena, Dinesh D; Kim, Sun Hyo; Lee, Hyun Jung; Jung, Samooel; Lee, Jun Heon; Park, Hee Bok; Jo, Cheorun

2014-12-01

This study was aimed at comparing the taste-related compound content in the breast and leg meat from 100-d-old Korean native chickens (KNC-100) and 32-d-old commercial broilers (CB-32) and determining the changes in these compounds during cooking. Cocks from certified meat-type commercial broiler (Ross) and Korean native chicken (Woorimatdag) strains were raised under similar standard commercial conditions, and a total of 10 birds from each breed were slaughtered at 32 and 100 d of age, which represents their market ages, respectively. Raw and cooked meat samples were prepared separately from the breast and leg and analyzed. The KNC-100 showed significantly higher concentrations of inosine 5'-monophosphate, reducing sugars, glutamic acid, linoleic acid, arachidonic acid, and docosahexaenoic acid than CB-32 did. Additionally, significantly higher inosine 5'-monophosphate, cysteine, arachidonic acid, and docosahexaenoic acid concentrations were observed in the breast meat, whereas the leg meat had higher concentration of glutamic acid, oleic acid, and linoleic acid (P cooking process, except oleic and linoleic acids. We suggest that the higher levels of taste-related compounds present in KNC-100 meat compared with CB-32 meat may result in the unique taste of the former meat, as has been previously reported. In addition, the results of this study may provide useful information for selection and breeding programs. ©2014 Poultry Science Association Inc.

Investigation on Furan Levels in Pressure-Cooked Foods

Directory of Open Access Journals (Sweden)

Adriana P. Arisseto

2013-01-01

Full Text Available Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS. Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

Microbial consortia involved in the anaerobic degradation of hydrocarbons.

Science.gov (United States)

Zwolinski; Harris, R F; Hickey, W J

2000-01-01

In this review, we examine the energetics of well-characterized biodegradation pathways and explore the possibilities for these to support growth of multiple organisms interacting in consortia. The relevant phenotypic and/or phylogenetic characteristics of isolates and consortia mediating hydrocarbon degradation coupled with different terminal electron-accepting processes (TEAP) are also reviewed. While the information on metabolic pathways has been gained from the analysis of individual isolates, the energetic framework presented here demonstrates that microbial consortia could be readily postulated for hydrocarbon degradation coupled to any TEAP. Several specialized reactions occur within these pathways, and the organisms mediating these are likely to play a key role in defining the hydrocarbon degradation characteristics of the community under a given TEAP. Comparing these processes within and between TEAPs reveals biological unity in that divergent phylotypes display similar degradation mechanisms and biological diversity in that hydrocarbon-degraders closely related as phylotypes differ in the type and variety of hydrocarbon degradation pathways they possess. Analysis of microcosms and of field samples suggests that we have only begun to reveal the diversity of organisms mediating anaerobic hydrocarbon degradation. Advancements in the understanding of how hydrocarbon-degrading communities function will be significantly affected by the extent to which organisms mediating specialized reactions can be identified, and tools developed to allow their study in situ.

Biological responses to dioxin-like compounds and polycyclic aromatic hydrocarbons in eelpout Zoarces viviparus. Contributions to an integrated environmental assessment approach

DEFF Research Database (Denmark)

Tairova, Zhanna

This PhD project attempts to link exposure to environmentally persistent organic pollutants (POPs) such as dioxin-like compounds (DLCs) and polycyclic aromatic hydrocarbons (PAHs) to effects in the marine fish eelpout Zoarces viviparus by combining different in vivo and in vitro biomarkers in both...

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.

Future Smart Cooking Machine System Design

Directory of Open Access Journals (Sweden)

Dewi Agushinta R.

2013-11-01

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

Cooking utensils and nutrition

Science.gov (United States)

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

Soup Cooking by Thermal Insulation Method

OpenAIRE

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

1992-01-01

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

Vitamin A-related potential of wild edible plants in a school vegetable

African Journals Online (AJOL)

user

Food and nutrition challenges in Southern Africa, Vol 1, 2016. Vitamin A-related ... PO Box 19070 .... effects, health reasons, like, dislike, peer- and family ... 2880. 2160. Pumpkin, (cooked)4. 0. 0. 3. 210. 213. 447. Spinach (cooked). 1. 1. 9. 90.

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

CSIR Research Space (South Africa)

Dlamini, NR

2009-07-01

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

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

Science.gov (United States)

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

2012-01-01

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

Diagnostics of capacitively-coupled hydrocarbon plasmas for deposition of diamond-like carbon films using quadrupole mass spectrometry and Langmuir probe

Science.gov (United States)

Oda, Akinori; Fukai, Shun; Kousaka, Hiroyuki; Ohta, Takayuki

2015-09-01

Diamond-like carbon (DLC) films are the hydrogenated amorphous carbon films, which contains a mixture of sp2- and sp3-bonded carbon. The DLC films have been widely used for various applications, such as automotive, semiconductors, medical devices, since have excellent material properties in lower friction, higher chemical stability, higher hardness, higher wear resistance. Until now, numerous investigations on the DLC films using plasma assisted chemical vapor deposition have been done. For precise control of coating technique of DLC films, it is enormously important to clarify the fundamental properties in hydrocarbon plasmas, as a source of hydrocarbon ions and radicals. In this paper, the fundamental properties in a low pressure radio-frequency hydrocarbon (Ar/CH4 (1 %) gas mixture) plasmas have been diagnosed using a quadrupole mass spectrometer (HIDEN ANARYTICAL Ltd., EQP-300) and Langmuir probe system (HIDEN ANARYTICAL Ltd., ESPion). This work was partly supported by KAKENHI (No.26420247), and a ``Grant for Advanced Industrial Technology Development (No.11B06004d)'' in 2011 from the New Energy and Industrial Technology Development Organization (NEDO) of Japan.

The teaching of anesthesia history in US residency programs: results of a nationwide survey.

Science.gov (United States)

Desai, Manisha S; Chennaiahgari, Shirish R; Desai, Sukumar P

2012-03-01

To determine the extent to which history of anesthesia-related topics are included in the didactic curriculum of United States residency programs in anesthesiology. Survey instrument. University-affiliated hospital. In addition to information related to the identity of the respondent and institution, we inquired about the presence of faculty members with an interest in the history of anesthesia (HOA), the inclusion of HOA-related lectures in the didactic curriculum, whether the program would consider inviting an outside lecturer for a session devoted to HOA, the inclusion of HOA-related tours, and whether the program would allow residents an elective rotation of one to three months devoted to a research project related to HOA. On the basis of responses from 46 of 132 residency programs (35%), 54% of programs had at least one faculty member with an interest in HOA, and 45% of programs included lectures related to HOA in their didactic curriculum. An encouraging finding was that 83% of programs (without such didactic sessions) were willing to invite visiting professors to deliver lectures on HOA. The vast majority (91%) did not conduct tours related to HOA, while 74% indicated a willingness to allow residents interested in HOA to devote one to three months to undertake such projects. The low rate of interest in HOA among faculty members, and the lower rate of inclusion of lectures related to HOA during residency training, suggests that substantial barriers exist within the academic community towards a wider acceptance of the importance of HOA. Two positive indicators were the willingness to invite outside speakers and the receptivity to allowing residents to devote one to three months to projects related to HOA. Copyright © 2012 Elsevier Inc. All rights reserved.

Theoretical investigation of structure and stability of molecules and ions HAO2, HAS2, HSAO and HOAS with 16 valent electrons (A = B, Al, C+, Si+)

International Nuclear Information System (INIS)

Zyubina, T.S.; Charkin, O.P.

1991-01-01

Using several basic sets and taking into consideration electron correlation in the framework of MP3 approximation, non-empiric calculations of the structure and stability of HAO 2 , HAS 2 , HOAS, HSAO molecules and ions with 16 valent electrons (A = B, Al, C + , Si + ) were made. Similarity of OAS, AO 2 , AS 2 (A = B - , Al - , C, Si) molecules and ions to proton was ascertained

THE VALUE CHAIN OF EXPORTED WHITELEG SHRIMP: CASE STUDY IN KHANH HOA PROVINCE, VIETNAM

Directory of Open Access Journals (Sweden)

Tram Anh Thi Nguyen

2017-04-01

Full Text Available This study focuses on systematic mapping and verification of benefit distribution among stakeholders in the value chain of white-leg shrimp in Khanh Hoa Province, Vietnam. The question is, can reorganization of small farmer groups enhance participation and efficiency of the value chain? Convenient sampling and face-to-face interview method were employed in 2014 and 2015 to solicit information from 100 shrimp producers, 10 middlemen and 3 exporters. Males account for 98 percent of small independent producers. There is an involvement of middlemen (middlemen type #1 and middlemen type # 2 in the chain. The middlemen are the drivers in the chain and engage in risk shifting on producers. The distribution of shrimp materials by middlemen type #1 to the processing plant is based on shrimp size. An alternate design to assist collective bargaining by unified small farm *groups shows in order to attain a sustainable value chain for white-leg shrimp, one should improve vertical integration and coordination among the market participants; and seek government intervention to build the image of Vietnam seafood in international markets.

Applying Creativity Research to Cooking

Science.gov (United States)

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

2016-01-01

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

Persistent aryl hydrocarbon receptor inducers increase with altitude, and estrogen-like disrupters are low in soils of the Alps.

Science.gov (United States)

Levy, Walkiria; Henkelmann, Bernhard; Bernhöft, Silke; Bovee, Toine; Buegger, Franz; Jakobi, Gert; Kirchner, Manfred; Bassan, Rodolfo; Kräuchi, Norbert; Moche, Wolfgang; Offenthaler, Ivo; Simončič, Primoz; Weiss, Peter; Schramm, Karl-Werner

2011-01-01

Soil samples from remote Alpine areas were analyzed for polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans and polychlorinated biphenyls by high-resolution gas chromatography/high-resolution gas spectrometry. Additionally, the EROD micro-assay and a genetically modified yeast estrogen bioassay were carried out to determine persistent aryl hydrocarbon receptors (AhR) and estrogen receptors (ER) agonists, respectively. Regarding the AhR agonists, the toxicity equivalents of analytical and EROD determined values were compared, targeting both altitude of samples and their soil organic content. The ratio between bioassay derived equivalents and analytical determinations suggested no significant contribution of unknown AhR inducers in these sampling sites and some antagonism in soils with relatively high PCB loading. More CYP1A1 expression was induced at the highest sites or about 1400-1500 m a.s.l. along the altitude profiles. Surprisingly, no clear tendencies with the soil organic content were found for dioxin-like compounds. Mean values obtained in the present study were for ER agonists, 2: 0.37±0.12ng 17ß-estradiol EQ g-1 dry soil [corrected] and 6.1 ± 4.2 pg TCDD-EQ g⁻¹ dry soil for AhR agonists. Low bioassay responses with a higher relative amount of ER disrupters than AhR inducers were detected,indicating the higher abundance of estrogen-like than persistent dioxin-like compounds in these forested areas [corrected].

PCB 126 and Other Dioxin-Like PCBs Specifically Suppress Hepatic PEPCK Expression via the Aryl Hydrocarbon Receptor

Science.gov (United States)

Zhang, Wenshuo; Sargis, Robert M.; Volden, Paul A.; Carmean, Christopher M.; Sun, Xiao J.; Brady, Matthew J.

2012-01-01

Dioxins and dioxin-like compounds encompass a group of structurally related heterocyclic compounds that bind to and activate the aryl hydrocarbon receptor (AhR). The prototypical dioxin is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), a highly toxic industrial byproduct that incites numerous adverse physiological effects. Global commercial production of the structurally similar polychlorinated biphenyls (PCBs), however, commenced early in the 20th century and continued for decades; dioxin-like PCBs therefore contribute significantly to total dioxin-associated toxicity. In this study, PCB 126, the most potent dioxin-like PCB, was evaluated with respect to its direct effects on hepatic glucose metabolism using primary mouse hepatocytes. Overnight treatment with PCB 126 reduced hepatic glycogen stores in a dose-dependent manner. Additionally, PCB 126 suppressed forskolin-stimulated gluconeogenesis from lactate. These effects were independent of acute toxicity, as PCB 126 did not increase lactate dehydrogenase release nor affect lipid metabolism or total intracellular ATP. Interestingly, provision of cells with glycerol instead of lactate as the carbon source completely restored hepatic glucose production, indicating specific impairment in the distal arm of gluconeogenesis. In concordance with this finding, PCB 126 blunted the forskolin-stimulated increase in phosphoenolpyruvate carboxykinase (PEPCK) mRNA levels without affecting glucose-6-phosphatase expression. Myricetin, a putative competitive AhR antagonist, reversed the suppression of PEPCK induction by PCB 126. Furthermore, other dioxin-like PCBs demonstrated similar effects on PEPCK expression in parallel with their ability to activate AhR. It therefore appears that AhR activation mediates the suppression of PEPCK expression by dioxin-like PCBs, suggesting a role for these pollutants as disruptors of energy metabolism. PMID:22615911

PCB 126 and other dioxin-like PCBs specifically suppress hepatic PEPCK expression via the aryl hydrocarbon receptor.

Directory of Open Access Journals (Sweden)

Wenshuo Zhang

Full Text Available Dioxins and dioxin-like compounds encompass a group of structurally related heterocyclic compounds that bind to and activate the aryl hydrocarbon receptor (AhR. The prototypical dioxin is 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD, a highly toxic industrial byproduct that incites numerous adverse physiological effects. Global commercial production of the structurally similar polychlorinated biphenyls (PCBs, however, commenced early in the 20(th century and continued for decades; dioxin-like PCBs therefore contribute significantly to total dioxin-associated toxicity. In this study, PCB 126, the most potent dioxin-like PCB, was evaluated with respect to its direct effects on hepatic glucose metabolism using primary mouse hepatocytes. Overnight treatment with PCB 126 reduced hepatic glycogen stores in a dose-dependent manner. Additionally, PCB 126 suppressed forskolin-stimulated gluconeogenesis from lactate. These effects were independent of acute toxicity, as PCB 126 did not increase lactate dehydrogenase release nor affect lipid metabolism or total intracellular ATP. Interestingly, provision of cells with glycerol instead of lactate as the carbon source completely restored hepatic glucose production, indicating specific impairment in the distal arm of gluconeogenesis. In concordance with this finding, PCB 126 blunted the forskolin-stimulated increase in phosphoenolpyruvate carboxykinase (PEPCK mRNA levels without affecting glucose-6-phosphatase expression. Myricetin, a putative competitive AhR antagonist, reversed the suppression of PEPCK induction by PCB 126. Furthermore, other dioxin-like PCBs demonstrated similar effects on PEPCK expression in parallel with their ability to activate AhR. It therefore appears that AhR activation mediates the suppression of PEPCK expression by dioxin-like PCBs, suggesting a role for these pollutants as disruptors of energy metabolism.

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

Science.gov (United States)

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

1998-11-01

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

Empowered to cook: The crucial role of 'food agency' in making meals.

Science.gov (United States)

Trubek, Amy B; Carabello, Maria; Morgan, Caitlin; Lahne, Jacob

2017-09-01

What makes an individual, on any given occasion, able and willing to prepare a meal for themselves: that is, to cook? As home cooking has increasingly become the focus of public-health, nutrition, and policy interventions and campaigns, the need for a better understanding has become apparent. It is clear that cooking is not merely a matter of mechanical skill or rote training; beyond this, it is difficult to explain why similar individuals have such different capacities for setting and achieving food-related goals. This paper proposes a new paradigm for cooking and food provisioning - termed "food agency" - that attempts to describe how an individual's desires form and are enacted in correspondence with social environments: broadly, agency emerges from the complex interplay of individual technical skills and cognitive capacities with social and cultural supports and barriers. Drawing on a close reading of anthropological and sociological research into cooking, the authors propose that an individual's ability to integrate such complexity in regard to provisioning - to possess 'food agency' - is crucial. This argument is supplemented by empirical case studies from a large body of ethnographic observations and interviews with home cooks from the United States, conducted over the last decade. Overall, more food agency means the cook is more empowered to act. Adopting the paradigm of food agency into the consideration of everyday cooking practices has the potential to support transdisciplinary food scholarship integrating individual actions within a food system and thus inform nutrition and public health interventions related to meal preparation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Low-temperature cooking of beef

DEFF Research Database (Denmark)

Mortensen, Louise Mørch

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

Preliminary Geospatial Analysis of Arctic Ocean Hydrocarbon Resources

Energy Technology Data Exchange (ETDEWEB)

Long, Philip E.; Wurstner, Signe K.; Sullivan, E. C.; Schaef, Herbert T.; Bradley, Donald J.

2008-10-01

Ice coverage of the Arctic Ocean is predicted to become thinner and to cover less area with time. The combination of more ice-free waters for exploration and navigation, along with increasing demand for hydrocarbons and improvements in technologies for the discovery and exploitation of new hydrocarbon resources have focused attention on the hydrocarbon potential of the Arctic Basin and its margins. The purpose of this document is to 1) summarize results of a review of published hydrocarbon resources in the Arctic, including both conventional oil and gas and methane hydrates and 2) develop a set of digital maps of the hydrocarbon potential of the Arctic Ocean. These maps can be combined with predictions of ice-free areas to enable estimates of the likely regions and sequence of hydrocarbon production development in the Arctic. In this report, conventional oil and gas resources are explicitly linked with potential gas hydrate resources. This has not been attempted previously and is particularly powerful as the likelihood of gas production from marine gas hydrates increases. Available or planned infrastructure, such as pipelines, combined with the geospatial distribution of hydrocarbons is a very strong determinant of the temporal-spatial development of Arctic hydrocarbon resources. Significant unknowns decrease the certainty of predictions for development of hydrocarbon resources. These include: 1) Areas in the Russian Arctic that are poorly mapped, 2) Disputed ownership: primarily the Lomonosov Ridge, 3) Lack of detailed information on gas hydrate distribution, and 4) Technical risk associated with the ability to extract methane gas from gas hydrates. Logistics may control areas of exploration more than hydrocarbon potential. Accessibility, established ownership, and leasing of exploration blocks may trump quality of source rock, reservoir, and size of target. With this in mind, the main areas that are likely to be explored first are the Bering Strait and Chukchi

Studies on Tasar Cocoon Cooking Using Permeation Method

Science.gov (United States)

Javali, Uday C.; Malali, Kiran B.; Ramya, H. G.; Naik, Subhas V.; Padaki, Naveen V.

2018-02-01

Cocoon cooking is an important process before reeling of tasar silk yarn. Cooking ensures loosening of the filaments in the tasar cocoons thereby easing the process of yarn withdrawal during reeling process. Tasar cocoons have very hard shell and hence these cocoons need chemical cooking process to loosen the silk filaments. Attempt has been made in this article to study the effect of using vacuum permeation chamber for tasar cocoon cooking in order to reduce the cooking time and improve the quality of tasar silk yarn. Vacuum assisted permeation cooking method has been studied in this article on tasar daba cocoons for cooking efficiency, deflossing and reelability. Its efficiency has been evaluated with respect to different cooking methods viz, traditional and open pan cooking methods. The tasar silk produced after reeling process has been tested for fineness, strength and cohesion properties. Results indicate that permeation method of tasar cooking ensures uniform cooking with higher efficiency along with better reeling performance and improved yarn properties.

Quantitative evaluation of volatile hydrocarbons in post-mortem blood in forensic autopsy cases of fire-related deaths.

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Yonemitsu, Kosei; Sasao, Ako; Oshima, Toru; Mimasaka, Sohtaro; Ohtsu, Yuki; Nishitani, Yoko

2012-04-10

Volatile hydrocarbons in post-mortem blood from victims of fires were analyzed quantitatively by headspace gas chromatography mass spectrometry. The benzene and styrene concentrations in the blood were positively correlated with the carboxyhemoglobin (CO-Hb) concentration, which is evidence that the deceased inhaled the hydrocarbons and carbon monoxide simultaneously. By contrast, the concentrations of toluene and CO-Hb in the blood were not significantly correlated. This lack of correlation could be explained by two different sources of toluene, with low blood concentrations of toluene arising when the deceased inhaled smoke and high blood concentrations of toluene arising when the deceased inhaled petroleum vapor or other unknown vapors. The quantity of soot deposited in the respiratory tract was classified into four grades (-, 1+, 2+, 3+). The mean CO-Hb concentration in the 1+ soot group was significantly lower than those in the 2+ (ptypes of smoke produced by different materials. For example, petroleum combustion with a limited supply of oxygen, like in a compartment fire, may produce a large volume of dense black smoke that contains a large quantity of soot. Soot deposits in the airways and the blood CO-Hb concentration are basic and essential autopsy findings that are used to investigate fire-related deaths. The quantitative GC-MS analysis of blood volatile hydrocarbons can provide additional useful information on the cause of the fire and the circumstances surrounding the death. In combination, these three findings are useful for the reconstruction of cases. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.

Science.gov (United States)

Barrington, P J; Baker, R S; Truswell, A S; Bonin, A M; Ryan, A J; Paulin, A P

1990-03-01

Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found tht the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.

Involving children in cooking activities: A potential strategy for directing food choices toward novel foods containing vegetables.

Science.gov (United States)

Allirot, Xavier; da Quinta, Noelia; Chokupermal, Krithika; Urdaneta, Elena

2016-08-01

Involving children in cooking has been suggested as a strategy to improve dietary habits in childhood. Interventions in schools including cooking, gardening and tasting activities have showed promising results. Several cross-sectional surveys demonstrated associations between frequency of involvement in food preparation and better diet quality. However, experimental studies confirming the beneficial effect of cooking on food choices in children are missing from the literature. The objective of the present study was to assess the effect of involving children in cooking on their willingness to taste novel foods, food intake, liking and hunger. A between-subject experiment was conducted with 137 children between 7 and 11 years old. 69 children (COOK group) participated in the preparation of three unfamiliar foods containing vegetables: apple/beetroot juice, zucchini tortilla sandwich and spinach cookies. 68 children (CONTROL group) participated, instead, in a creative workshop. Afterwards, the children were invited to choose, for an afternoon snack, between three familiar vs. unfamiliar foods: orange vs. apple/beetroot juice, potato vs. zucchini tortilla sandwich and chocolate vs. spinach cookie. The mean number of unfamiliar foods chosen per child was higher in the COOK vs. CONTROL group (P = 0.037). The overall willingness to taste the unfamiliar foods was also higher in the COOK group (P = 0.011). The liking for the whole afternoon snack (P = 0.034), for 2 of 3 unfamiliar foods and for 1 of 3 familiar foods was higher in the COOK group (P food intake and hunger/satiety scores. This study demonstrated that involving children in cooking can increase their willingness to taste novel foods and direct food choices towards foods containing vegetables. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of the degree of cooking on starch digestibility of rice - An in vitro study.

Science.gov (United States)

Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

2016-01-15

The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree. No significant differences in the equilibrium starch hydrolysis (%) were observed among the partially and fully cooked grains, although significant differences were observed among the uncooked and cooked samples. The equilibrium starch hydrolysis (%) of homogenised rice was higher than its non-homogenised counterpart. These results showed that rice starch digestibility should not be affected by the cooking degrees related to starch gelatinisation, but was influenced by the modification/destruction of the grain structure during mechanical processing. Copyright © 2015 Elsevier Ltd. All rights reserved.

Fuel properties and engine performance of biodiesel from waste cooking oil collected in Dhaka city

Science.gov (United States)

Islam, R. B.; Islam, R.; Uddin, M. N.; Ehsan, Md.

2016-07-01

Waste cooking oil can be a potential source of biodiesel that has least effect on the edible oil consumption. Increasing number of hotel-restaurants and more active monitoring by health authorities have increased the generation of waste cooking oil significantly in densely populated cities like Dhaka. If not used or disposed properly, waste cooking oil itself may generate lot of environmental issues. In this work, waste cooking oils from different restaurants within Dhaka City were collected and some relevant properties of these waste oils were measured. Based on the samples studied one with the highest potential as biodiesel feed was identified and processed for engine performance. Standard trans-esterification process was used to produce biodiesel from the selected waste cooking oil. Biodiesel blends of B20 and B40 category were made and tested on a single cylinder direct injection diesel engine. Engine performance parameters included - bhp, bsfc and exhaust emission for rated and part load conditions. Results give a quantitative assessment of the potential of using biodiesel from waste cooking oil as fuel for diesel engines in Bangladesh.

The effects of diet and breed on the volatile compounds of cooked lamb.

Science.gov (United States)

Elmore, J S; Mottram, D S; Enser, M; Wood, J D

2000-06-01

The effect of varying the n-3 polyunsaturated fatty acid (PUFA) composition of lamb muscle on the formation of aroma volatiles during cooking has been examined. The meat was obtained from four groups of Suffolk and Soay lambs fed different supplementary fats: a palm-oil based control; bruised whole linseed, which increased muscle levels of α-linolenic acid (C18:3 n-3); fish oil, which increased eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3); and equal quantities of linseed and fish oil (fat basis). Higher quantities of lipid oxidation products were found in the aroma volatiles of lamb muscle from animals fed fish oil, compared to the control. In particular, unsaturated aldehydes, unsaturated hydrocarbons and alkylfurans increased up to fourfold. These compounds derived from the autoxidation of PUFAs during cooking. Although some of these volatiles were increased in meat from animals fed the linseed supplement, the effect was not as great as with the fish oil fed lambs. Levels of volatiles derived from the Maillard reaction, such as pyrazines and sulfur compounds, were up to four times higher in Soays than Suffolks.

Assessment of carotenoids in pumpkins after different home cooking conditions

Directory of Open Access Journals (Sweden)

Lucia Maria Jaeger de Carvalho

2014-06-01

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

Effect of domestic cooking methods on egg yolk xanthophylls.

Science.gov (United States)

Nimalaratne, Chamila; Lopes-Lutz, Daise; Schieber, Andreas; Wu, Jianping

2012-12-26

Xanthophylls are a class of bioactive compounds known to play an important role in preventing age-related macular degeneration. Egg yolk is a rich source of highly bioavailable xanthophylls including lutein and zeaxanthin. The effects of domestic cooking methods (boiling, frying, microwaving) on egg yolk xanthophyll content were investigated. A LC-(APCI)-MS/MS method was used to identify and quantify all-E- and Z-isomers of lutein, zeaxanthin, canthaxanthin, and β-apo-8'-carotenoic acid ethyl ester in fresh and cooked egg yolks. Both fresh and cooked yolks showed similar xanthophyll profiles but with higher contents of Z-isomers in cooked samples. All-E-lutein was the most affected, with 22.5%, 16.7%, and 19.3% reductions in boiled, microwaved, and fried yolk extracts, respectively. Total xanthophyll losses ranged from 6% to 18%. The results presented here could be useful in calculating the dietary intake of xanthophylls and also in assessing the xanthophyll profiles and contents of egg-containing products.

Household opportunity costs of protecting and developing forest lands in Son La and Hoa Binh Provinces, Vietnam

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Le Ngoc Lan

2016-09-01

Full Text Available Vietnam has pilot-tested a payment for forest environmental services (PFES program in an effort to restore and protect forest areas, some of which have been severely degraded by the excessive cutting of trees by small-scale farmers planting annual crops on steep, sloping lands. The pilot program implemented in southern Vietnam seems to be successful, yet the program in northern Vietnam has not produced the desired rates of planting and maintaining forest areas. The reasons for these mixed results include differences in socio-economic characteristics and also the production and marketing opportunities available to rural households in the project areas. To gain insight regarding program participation, we examine the household-level opportunity costs of planting and ­maintaining small plots of forest trees in northern Vietnam. We find that small-scale farmers in Hoa Binh Province, with limited financial resources, prefer the annual revenue stream provided by crops such as maize and cassava, rather than waiting for 7 years to obtain revenue from a forest planting. Farmers in Son La Province, with limited access to markets, prefer annual crops because they are not able to sell bamboo shoots and other forest products harvested from their small plots. In both provinces, the payments offered for planting and maintaining forest trees are smaller than the opportunity costs of planting and harvesting annual crops. Thus, most households likely would choose not to participate in the PFES program, at current payment rates, if given the opportunity to decline.

Seasonal Variations of High Time-Resolved Chemical Compositions, Sources and Evolution for Atmospheric Submicron Aerosols in the Megacity of Beijing

Science.gov (United States)

Hu, Min; Hu, Wei; Hu, Weiwei; Zheng, Jing; Guo, Song; Wu, Yusheng; Lu, Sihua; Zeng, Limin

2016-04-01

This study aims to investigate aerosol secondary formation and aging process in the megacity of Beijing. Seasonal intensive campaigns were conducted from March 2012 to March 2013 at an urban site located at the campus of Peking University (116.31° E, 37.99° N). An Aerodyne high-resolution time-of-flight aerosol mass spectrometry (HR-ToF-AMS) and other relevant instrumentations for gaseous and particulate pollutants were deployed. The average submicron aerosol (PM1) mass concentrations were 45.1 ± 45.8, 37.5 ± 31.0, 41.3 ± 42.7 and 81.7 ± 72.4 μg m-3 in spring, summer, autumn and winter, respectively. Organic matter was the most abundant component, accounting for 31%, 33%, 44% and 36% in PM1 correspondingly, followed by sulfate and nitrate. Distinct seasonal and diurnal patterns of the components of PM1 tracking primary sources (e.g., BC and HOA) and secondary formation (e.g., sulfate, nitrate, ammonium, LV-OOA and SV-OOA) were significantly influenced by primary emissions and mesoscale meteorology. Combining positive matrix factorization (PMF) analysis with the mass spectrometry of organics measured by AMS, the contributions of primary and secondary sources to submicron organic aerosols (OA) were apportioned. In spring and summer, the primary sources were hydrocarbon-like OA (HOA) and cooking OA (COA), and the secondary components were low volatility (LV-OOA) and semi-volatile oxygenated OA (SV-OOA). In winter biomass burning OA (BBOA) was also resolved. In autumn, four factors were resolved, that is, OOA, HOA, COA and BBOA. In general, OOA (sum of LV-OOA and SV-OOA) was important in OA in four seasons, accounting for about 63%, 70%, 47% and 50%, respectively. SV-OOA dominated OA in summer (44%) due to the fresh secondary formation from strong photochemical oxidations; whereas, LV-OOA was dominant in OA in winter (33%), maybe because the transported air masses were more aged in heavily polluted days. The POA (sum of HOA, COA and BBOA) in OA was dominant in

Parabolic solar cooker: Cooking with heat pipe vs direct spiral copper tubes

Science.gov (United States)

Craig, Omotoyosi O.; Dobson, Robert T.

2016-05-01

Cooking with solar energy has been seen by many researchers as a solution to the challenges of poverty and hunger in the world. This is no exception in Africa, as solar coking is viewed as an avenue to eliminate the problem of food insecurity, insufficient energy supply for household and industrial cooking. There are several types of solar cookers that have been manufactured and highlighted in literature. The parabolic types of solar cookers are known to reach higher temperatures and therefore cook faster. These cookers are currently being developed for indoor cooking. This technology has however suffered low cooking efficiency and thus leads to underutilization of the high heat energy captured from the sun in the cooking. This has made parabolic solar cookers unable to compete with other conventional types of cookers. Several methods to maximize heat from the sun for indirect cooking has been developed, and the need to improve on them of utmost urgency. This paper investigates how to optimize the heat collected from the concentrating types of cookers by proposing and comparing two types of cooking sections: the spiral hot plate copper tube and the heat pipe plate. The system uses the concentrating solar parabolic dish technology to focus the sun on a conical cavity of copper tubes and the heat is stored inside an insulated tank which acts both as storage and cooking plate. The use of heat pipes to transfer heat between the oil storage and the cooking pot was compared to the use of a direct natural syphon principle which is achieved using copper tubes in spiral form like electric stove. An accurate theoretical analysis for the heat pipe cooker was achieved by solving the boiling and vaporization in the evaporator side and then balancing it with the condensation and liquid-vapour interaction in the condenser part while correct heat transfer, pressure and height balancing was calculated in the second experiment. The results show and compare the cooking time, boiling

46 CFR 169.703 - Cooking and heating.

Science.gov (United States)

2010-10-01

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

Greenhouse Gas and Particulate Emissions and Impacts from Cooking Technologies in Africa

Science.gov (United States)

Kammen, D. M.; Bailis, R.; Kituyi, E.; Ezzati, M.

2003-12-01

In much of Africa, the largest fraction of energy consumption occurs within the residential sector and is derived primarily from woodfuels burned in simple stoves with poor combustion characteristics. Many of the products of incomplete combustion (PICs) are damaging to human health, particularly when they are concentrated in poorly ventilated indoor environments. Incomplete combustion also has potentially harmful impacts on the climate. Prevalent PICs include methane, a potent greenhouse gas (GHG) that is among the pollutants subject to controls under the Kyoto Protocol as well as carbon monoxide (CO), non-methane hydrocarbons (NMHCs) and particulate matter (PM), which can all have an effect on climate, but are not subject to controls under Kyoto. In addition, when woodfuels are used at a rate that reduces standing stocks of trees over the medium or long term, the CO2 released by combustion also has an impact. The choice of stove and fuel technology can have a significant impact on the emission of GHGs as well as on human exposure to health damaging pollutants. In this paper we analyze the emissions of different household energy technologies on a life-cycle basis. We use emission factors to estimate the emissions associated with production, distribution and end-use of common household fuels and assess the likely impacts of these emissions on public health and the global environment. We focus largely on charcoal, a popular fuel in many sub-Saharan African countries. Charcoal is produced by heating wood in the absence of sufficient air for complete combustion to occur. This process removes moisture and most of the volatile compounds. The compounds driven off in the process consist of condensable tars as well as many gaseous hydrocarbons, including ~40 g CH4 per kg of charcoal produced. Combining upstream and end-use emissions, every meal cooked with charcoal has 2-10 times the global warming effect of cooking the same meal with firewood and 5-12 times the effect of

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

Science.gov (United States)

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

2014-09-01

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

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

Science.gov (United States)

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

2002-06-01

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

Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

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Thomas Heather MC

2011-11-01

Full Text Available Abstract Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6 completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society.

Factors influencing internal color of cooked meats.

Science.gov (United States)

Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

2016-10-01

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Syntrophic biodegradation of hydrocarbon contaminants.

Science.gov (United States)

Gieg, Lisa M; Fowler, S Jane; Berdugo-Clavijo, Carolina

2014-06-01

Anaerobic environments are crucial to global carbon cycling wherein the microbial metabolism of organic matter occurs under a variety of redox conditions. In many anaerobic ecosystems, syntrophy plays a key role wherein microbial species must cooperate, essentially as a single catalytic unit, to metabolize substrates in a mutually beneficial manner. Hydrocarbon-contaminated environments such as groundwater aquifers are typically anaerobic, and often methanogenic. Syntrophic processes are needed to biodegrade hydrocarbons to methane, and recent studies suggest that syntrophic hydrocarbon metabolism can also occur in the presence of electron acceptors. The elucidation of key features of syntrophic processes in defined co-cultures has benefited greatly from advances in 'omics' based tools. Such tools, along with approaches like stable isotope probing, are now being used to monitor carbon flow within an increasing number of hydrocarbon-degrading consortia to pinpoint the key microbial players involved in the degradative pathways. The metagenomic sequencing of hydrocarbon-utilizing consortia should help to further identify key syntrophic features and define microbial interactions in these complex communities. Copyright © 2013 Elsevier Ltd. All rights reserved.

Cooking and the human commitment to a high-quality diet.

Science.gov (United States)

Carmody, R N; Wrangham, R W

2009-01-01

For our body size, humans exhibit higher energy use yet reduced structures for mastication and digestion of food compared to chimpanzees, our closest living relatives. This suite of features suggests that humans are adapted to a high-quality diet. Although increased consumption of meat during human evolution certainly contributed to dietary quality, meat-eating alone appears to be insufficient to support the evolution of these traits, because modern humans fare poorly on raw diets that include meat. Here, we suggest that cooking confers physical and chemical benefits to food that are consistent with observed human dietary adaptations. We review evidence showing that cooking facilitates mastication, increases digestibility, and otherwise improves the net energy value of plant and animal foods regularly consumed by humans. We also address the likelihood that cooking was adopted more than 250,000 years ago (kya), a period that we believe is sufficient in length for the proposed adaptations to have occurred. Additional experimental work is needed to help discriminate the relative contributions of cooking, meat eating, and other innovations such as nonthermal food processing in supporting the human transition toward dietary quality.

Petroleum hydrocarbons and polycyclic aromatic hydrocarbons (PAHs) in Hong Kong marine sediments

International Nuclear Information System (INIS)

Zheng, G.J.; Richardson, B.J.

1999-01-01

A total of 20 surficial sediment samples, obtained from Hong Kong coastal waters, were analysed for petroleum hydrocarbons (PHCs) and a suite of 15 polycyclic aromatic hydrocarbons (PAHs). The results indicate that Hong Kong coastal sediments are often seriously polluted with petroleum related hydrocarbons. This is especially so in heavily urbanised or industrialized localities, such as Kowloon Bay (Victoria Harbour), Tsing Yi North and Tolo Harbour. Petroleum hydrocarbon pollutants in marine sediments are believed to be mainly derived from the transportation of oil, shipping activities, spillages, and industrial, stormwater and waste wastewater discharge. The ratio of unresolved complex mixture (UCM) to n-alkanes, carbon preference index (CPI), and n-C 16 values indicate that the main contribution to petroleum hydrocarbon contamination is via oil and its products. Pollutant sources appear to be stable and continuing when compared with previous data. (author)

Global Climate Change and Body Functions

African Journals Online (AJOL)

Chigo Okwuosa

oxides, ozone and chlorofluorocarbons (CFCs). Human beings ... build fires, cook their food, clothe themselves and use numerous ... storage tank leakage release, like hydrocarbons, heavy metals, MTBE, herbicides, pesticides and chlorinated ...

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking.

Science.gov (United States)

Chigwedere, Claire Maria; Olaoye, Taye Foyeke; Kyomugasho, Clare; Jamsazzadeh Kermani, Zahra; Pallares Pallares, Andrea; Van Loey, Ann M; Grauwet, Tara; Hendrickx, Marc E

2018-04-01

The relative contributions of cotyledons and seed coats towards hardening of common beans (Phaseolus vulgaris) were investigated and the rate-limiting process which controls bean softening during cooking was determined. Fresh or aged whole beans and cotyledons were soaked and cooked in demineralised water or 0.1 M NaHCO 3 solution, and texture evolution, microstructure changes and thermal properties were studied. Fresh and aged whole beans cooked in demineralised water had significantly different softening rate constants and so did fresh and aged cotyledons. The comparable softening rate constants of aged whole beans and cotyledons indicated an insignificant role of the seed coat in hardening during storage. All samples cooked faster in 0.1 M NaHCO 3 solution. Disintegration of cooked tissues followed by microscopic examination revealed a transition from cell breakage through a phase of cell breakage and separation to complete cell separation with increased cooking time wherefore texture decayed. Therefore, progressive solubilization of pectin in the middle lamella greatly promoted texture decay. While residual birefringence even after substantial cooking time suggested some molecular order of the starch, calorimetric analyses revealed complete starch gelatinisation before complete cell separation occurred. This implies an insignificant role of starch in texture decay during cooking but its hindered uncoiling into a viscous gel after gelatinisation due to the restricting cell wall could promote its retrogradation. Therefore, we suggest that the rate-determining process in bean softening relates to cell wall/middle lamella changes influencing pectin solubilization. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2014-05-01

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

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

Science.gov (United States)

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

2010-10-01

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

From Solar Cookers Towards Viable Solar Cooking Technology

DEFF Research Database (Denmark)

Ahmad, Bashir

1997-01-01

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

Cook's Carteaux: Trends in nuclear training

International Nuclear Information System (INIS)

Anon.

1993-01-01

The following Nuclear News interview, conducted by associate editor Gregg M. Taylor, is with Paul F. Carteaux, training superintendent at Indiana/Michigan Power Company's Cook nuclear power plant. The site has two Westinghouse pressurized water reactors. Cook-1, rated 1020-MWe (net), started commercial operation in August 1975, and the 1060-MWe Cook-2 began operation in July 1978

Household energy preferences for cooking in urban Ouagadougou, Burkina Faso

International Nuclear Information System (INIS)

Ouedraogo, Boukary

2006-01-01

An extensive survey on household expenditures in Ouagadougou, the capital of Burkina Faso, was used to analyze the factors determining urban household energy choices using a multinomial logit model. Wood-energy remains the preferred fuel of most urban households in the country; though rational, the choice is not sustainable as it portends a threat to the savanna woodlands and the economy. Many important policies have been adopted by public authorities to minimize household wood-energy consumption and to substitute it by alternative fuel. Despite the magnitude of all these policies, the depletion rate of the forest resource is increasing. A kind of inertia is thus observed for household preferences for cooking fuel. This model analyzes the sociological and economic variables of household energy preferences for cooking in Ouagadougou. The analyses show that the inertia of household cooking energy preferences are due to poverty factors such as low income, poor household access to electricity for primary and secondary energy, low house standard, household size, high frequency of cooking certain meals using woodfuel as cooking energy. The descriptive analyses show that the domestic demand for wood-energy is strongly related to household income. The firewood utilization rate decreases with increasing household income. In other words, this fuel appears as a 'transition good' for these households which aim for other sources of energy for cooking that are more adapted for urban consumption. This implies that a price subsidy policy for liquid petroleum gas (LPG) and its cook stoves could significantly decrease the utilization rate of wood-energy

High atmosphere–ocean exchange of semivolatile aromatic hydrocarbons

KAUST Repository

González-Gaya, Belén

2016-05-16

Polycyclic aromatic hydrocarbons, and other semivolatile aromatic-like compounds, are an important and ubiquitous fraction of organic matter in the environment. The occurrence of semivolatile aromatic hydrocarbons is due to anthropogenic sources such as incomplete combustion of fossil fuels or oil spills, and other biogenic sources. However, their global transport, fate and relevance for the carbon cycle have been poorly assessed, especially in terms of fluxes. Here we report a global assessment of the occurrence and atmosphere-ocean fluxes of 64 polycyclic aromatic hydrocarbons analysed in paired atmospheric and seawater samples from the tropical and subtropical Atlantic, Pacific and Indian oceans. The global atmospheric input of polycyclic aromatic hydrocarbons to the global ocean is estimated at 0.09 Tg per month, four times greater than the input from the Deepwater Horizon spill. Moreover, the environmental concentrations of total semivolatile aromatic-like compounds were 10 2 -10 3 times higher than those of the targeted polycyclic aromatic hydrocarbons, with a relevant contribution of an aromatic unresolved complex mixture. These concentrations drive a large global deposition of carbon, estimated at 400 Tg C yr -1, around 15% of the oceanic CO2 uptake. © 2016 Macmillan Publishers Limited.

Bill project putting an end to the search for as well as to the exploitation of hydrocarbons, and bearing various applications related to energy and to the environment, adopted on new reading by the National Assembly - Nr 40

International Nuclear Information System (INIS)

Colas-Roy, Jean-Charles

2017-01-01

While considering objectives of limitation of temperature increase, and in order to limit the use of fossil energies likes conventional and non-conventional hydrocarbons, the exploitation of which would result in an increase of CO 2 emissions, France has to modify its rules related to hydrocarbon extraction. This bill project therefore aims at programming the end of the exploration and of the exploitation of hydrocarbons. As mentioned, some articles of this bill project concern energy regulation, or can be a transposition of a European directive. This document presents the final version of each article adopted by the National Assembly

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

Science.gov (United States)

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

2013-07-10

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

Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

Science.gov (United States)

Fulton, C; Davis, C

1975-09-01

Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

Kraft cooking of gamma irradiated wood, (1)

International Nuclear Information System (INIS)

Inaba, Masamitsu; Meshitsuka, Gyosuke; Nakano, Junzo

1979-01-01

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

Bioremediation of hydrocarbon-contaminated soils: are treatability and ecotoxicity endpoints related?

International Nuclear Information System (INIS)

Visser, S.

1999-01-01

To determine if there is a relationship between biotreatability and ecotoxicity endpoints in a wide range of hydrocarbon-contaminated soils, including medium and heavy crude oil-contaminated flare pit wastes and lubrication oil contaminated soil, research was conducted. Each test material was analyzed for pH, water repellency, electrical conductivity, available N and P, total extractable hydrocarbons, oil and grease, and toxicity to seedling emergence, root elongation in barley, lettuce and canola, earthworm survival and luminescent bacteria (Microtox), prior to, and following three months of bioremediation in the laboratory. By monitoring soil respiration, progress of the bioremediation process and determination of a treatment endpoint were assessed. The time required to attain a treatment endpoint under laboratory conditions can range from 30 days to 100 days depending on the concentration of hydrocarbons and degree of weathering. Most flare pits are biotreatable, averaging a loss of 25-30% of hydrocarbons during bioremediation. Once a treatment endpoint is achieved, residual hydrocarbons contents almost always exceeds Alberta Tier I criteria for mineral oil and grease. As a result of bioremediation treatments, hydrophobicity is often reduced from severe to low. Many flare pit materials are still moderately to extremely toxic after reaching a treatment endpoint. (Abstract only)

Oils; lubricants; paraffin-wax compositions; hydrocarbon condensation products

Energy Technology Data Exchange (ETDEWEB)

1934-04-04

Petroleum hydrocarbons such as gasoline, kerosene, Diesel fuel oil, lubricating-oil, and paraffin wax, and like hydrocarbons such as are obtainable from shale oil and by the hydrogenation of carbonaceous materials, are improved by addition of products obtained by condensing a cyclic hydrocarbon with a saturated dihalogen derivative of an aliphatic hydrocarbon containing less than five carbon atoms. The addition of the condensation products increases the viscosity of the hydrocarbon oils specified, and is particularly useful in the case of lubricating-oils; addition of the condensation products to paraffin wax increases the transparency and adherent properties of the wax, and is useful in the manufacture of moulded articles such as candles; the products may also be used in solid lubricating-compositions.

Screening of inorganic and organic contaminants in floodwater in paddy fields of Hue and Thanh Hoa in Vietnam

DEFF Research Database (Denmark)

Trinh Thu, Ha; Marcussen, Helle; Hansen, Hans Chr. Bruun

2017-01-01

In the rainy season, rice growing areas in Vietnam often become flooded by up to 1.5 m water. The floodwater brings contaminants from cultivated areas, farms and villages to the rice fields resulting in widespread contamination. In 2012 and 2013, the inorganic and organic contaminants in floodwater...... was investigated in Thanh Hoa and Hue. Water samples were taken at 16 locations in canals, paddy fields and rivers before and during the flood. In total, 940 organic micro-pollutants in the water samples were determined simultaneously by GC-MS method with automatic identification and quantification system (AIQS...... detection frequency of 90%, followed by isoprothiolane (88%) and fenobucarb (71%). The results indicated that contaminants in floodwater come from untreated wastewater from villages, and the agricultural activities are the major sources of increased pesticides resuspended in the floodwater in this study....

Therapeutic efficacy of a therapeutic cooking group from the patients' perspective.

Science.gov (United States)

Hill, Kimberly H; O'Brien, Kimberly A; Yurt, Roger W

2007-01-01

The purpose of this study was to evaluate the therapeutic efficacy of the cooking group from the burn survivors' perspective. By incorporating concepts of kitchen skills, energy conservation, and desensitization techniques, the cooking group can assist patients with the functional use of their hands, standing tolerance, return to former vocational activities, and socialization with other patients. A questionnaire was developed based on commonly expressed benefits of cooking group. Areas of interest included decreasing anxiety in the kitchen, distraction from their burns, socializing with other burn survivors, and the physical benefits of participating in the group. The results of this study indicate that participants regard the therapeutic cooking group as a valuable treatment modality that effectively combines functional activities with socialization to decrease burn related anxiety and increase motion in a supportive environment for patients with burns.

Identification of interstellar polysaccharides and related hydrocarbons

International Nuclear Information System (INIS)

Hoyle, F.; Olavesen, A.H.; Wickramasinghe, N.C.

1978-01-01

A discussion is presented on the infrared transmittance spectra of several polysaccharides that may be of interest as possible interstellar candidates. It is stated that a 2.5 to 15 μm spectrum computed from the author's measurements is remarkably close to that required to explain a wide range of astronomical data, except for two points. First the required relative opacity at the 3 μm absorption dip is a factor of about 1.5 lower than was found in laboratory measurements; this difference may arise from the presence of water in terrestrial polysaccharide samples. Secondly, in the 9.5 to 12 μm waveband an additional source of opacity appears to be necessary. Close agreement between the spectrum of this additional opacity and the absorption spectrum of propene, C 3 H 6 , points strongly to the presence of hydrocarbons of this type, which may be associated with polysaccharide grains in interstellar space. (U.K.)

Optical and Chemical Characterization of Aerosols Produced from Cooked Meats

Science.gov (United States)

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

2011-12-01

Cooking processes can release a variety compounds into the air immediately above a cooking surface. The distribution of compounds will largely depend on the type of food that is being processed and the temperatures at which the food is prepared. High temperatures release compounds from foods like meats and carry them away from the preparation surface into cooler regions where condensation into particles can occur. Aerosols formed in this manner can impact air quality, particularly in urban areas where the amount of food preparation is high. Reported here are the results of laboratory experiments designed to optically and chemically characterize aerosols derived from cooking several types of meats including ground beef, salmon, chicken, and pork both in an inert atmosphere and in synthetic air. The laboratory-generated aerosols are studied using a laminar flow cell that is configured to accommodate simultaneous optical characterization in the mid-infrared and collection of particles for subsequent chemical analysis by gas chromatography. Preliminary optical results in the visible and ultra-violet will also be presented.

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

Science.gov (United States)

Lohse, Barbara

2013-01-01

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

Volatility measurement of atmospheric submicron aerosols in an urban atmosphere in southern China

Directory of Open Access Journals (Sweden)

L.-M. Cao

2018-02-01

Full Text Available Aerosol pollution has been a very serious environmental problem in China for many years. The volatility of aerosols can affect the distribution of compounds in the gas and aerosol phases, the atmospheric fates of the corresponding components, and the measurement of the concentration of aerosols. Compared to the characterization of chemical composition, few studies have focused on the volatility of aerosols in China. In this study, a thermodenuder aerosol mass spectrometer (TD-AMS system was deployed to study the volatility of non-refractory submicron particulate matter (PM1 species during winter in Shenzhen. To our knowledge, this paper is the first report of the volatilities of aerosol chemical components based on a TD-AMS system in China. The average PM1 mass concentration during the experiment was 42.7±20.1 µg m−3, with organic aerosol (OA being the most abundant component (43.2 % of the total mass. The volatility of chemical species measured by the AMS varied, with nitrate showing the highest volatility, with a mass fraction remaining (MFR of 0.57 at 50 °C. Organics showed semi-volatile characteristics (the MFR was 0.88 at 50 °C, and the volatility had a relatively linear correlation with the TD temperature (from the ambient temperature to 200 °C, with an evaporation rate of 0.45 % °C−1. Five subtypes of OA were resolved from total OA using positive matrix factorization (PMF for data obtained under both ambient temperature and high temperatures through the TD, including a hydrocarbon-like OA (HOA, accounting for 13.5 %, a cooking OA (COA, 20.6 %, a biomass-burning OA (BBOA, 8.9 %, and two oxygenated OAs (OOAs: a less-oxidized OOA (LO-OOA, 39.1 % and a more-oxidized OOA (MO-OOA, 17.9 %. Different OA factors presented different volatilities, and the volatility sequence of the OA factors at 50 °C was HOA (MFR of 0.56  >  LO-OOA (0.70  >  COA (0.85  ≈  BBOA (0.87�

20 CFR 654.413 - Cooking and eating facilities.

Science.gov (United States)

2010-04-01

... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space shall...

On indicators of genetic relation between uranium-bearing bitumen with oil-like substances

International Nuclear Information System (INIS)

Pen'kov, V.F.

1980-01-01

Mineralogical indicators are considered which confirm that uranium-bearing (containing pitchblende) solid carbon substrates in the process of their formation had a stage of liquid-viscous state, and were sedimented in a close association with solid oil bitumens. The following cases are studied: 1) in concentrated macroextracts of uranium-bearing bitumens fine relicts of coloured oreless bitumens, less oxidated and carbonizated, are found sporadically in the passing light; 2) indicators of the development of black uranium-bearing bitumen along separate extracts or joint agregates of kerito- and asphalt-like substrates are observed in passing light within the veinlets of solid bitumens being in carbonate rocks; 3) linses of solid bitumens of fragmentary rock have zone structure according to the observation in passing light. The direct relation between black uranium-bearing bitumens and solid hydrocarbons which can form out of oil-like substances. Initial substances for them were defferent; resinous bitumens in the first case, kerito- and asphalt-like substances - in the second one, and paraffin substances - in the third one. It shows the nonselective character of the formation out of them of black uranium-bearing bitumens due to the processes of oxidation and carbonization [ru

Fluidised bed cereal cooking

International Nuclear Information System (INIS)

Jenkins, Simon Anthony

2002-01-01

Man has been cooking food for thousands of years for a number of reasons: to improve flavour and palatability, sterilise, increase digestibility, improve texture and colour. Increasingly more advanced techniques are employed today in food production plants to engineer foods with many different properties. With this in mind manufacturers are constantly seeking to improve processing techniques and apply new or different technologies (such as microwaves, RF and extrusion) to develop foods with new properties (like puffed texture starches) and to increase process efficiencies (energy efficiency, water reduction). This thesis reports on work undertaken to demonstrate the potential to achieve high temperature starch conversion of whole wheat grains in a fluidised bed, thereby reducing the amount of water required and processing time. Specifically, wheat from the farm at 14% water content is cooked in a fluidised bed. The fluidised bed heats the wheat quickly by convective heating. In addition, energy can be delivered directly to the grain by microwave heating during fluidisation. Degree of starch conversion is determined by measuring the reduction in size of endotherm of reaction as observed by Differential Scanning Calorimetry. The fluidising gas, processing temperature and starting moisture content were varied in order to investigate their effect on the cooking process. A mathematical model based on energy and species concentration equations was developed to help understand the internal grain processes. The model coupled the thermal energy equation with water diffusion. The effect of water evaporation was represented as a thermal sink in the energy equation. Popular kinetic models from literature were adapted to predict the degree of starch conversion. The model gives solutions consistent with experimental data and physical intuition. A commercial computational fluid dynamics package was used to study simple airflow and particle tracks in the fluidisation column. A

Hydrocarbon Plume Dynamics in the Worldś Most Spectacular Hydrocarbon Seeps, Santa Barbara Channel, California

Science.gov (United States)

Mau, S.; Reed, J.; Clark, J.; Valentine, D.

2006-12-01

Large quantities of natural gas are emitted from the seafloor into the coastal ocean near Coal Oil Point, Santa Barbara Channel (SBC), California. Methane, ethane, and propane were quantified in the surface water at 79 stations in a 270 km2 area in order to map the surficial hydrocarbon plume and to quantify air-sea exchange of these gases. A time series was initiated for 14 stations to identify the variability of the mapped plume, and biologically-mediated oxidation rates of methane were measured to quantify the loss of methane in surface water. The hydrocarbon plume was found to comprise ~70 km2 and extended beyond study area. The plume width narrowed from 3 km near the source to 0.7 km further from the source, and then expanded to 6.7 km at the edge of the study area. This pattern matches the cyclonic gyre which is the normal current flow in this part of the Santa Barbara Channel - pushing water to the shore near the seep field and then broadening the plume while the water turns offshore further from the source. Concentrations of gaseous hydrocarbons decrease as the plume migrates. Time series sampling shows similar plume width and hydrocarbon concentrations when normal current conditions prevail. In contrast, smaller plume width and low hydrocarbon concentrations were observed when an additional anticyclonic eddy reversed the normal current flow, and a much broader plume with higher hydrocarbon concentrations was observed during a time of diminished speed within the current gyre. These results demonstrate that surface currents control hydrocarbon plume dynamics in the SBC, though hydrocarbon flux to the atmosphere is likely less dependent on currents. Estimates of air- sea hydrocarbon flux and biological oxidation rates will also be presented.

Haptic Routes and digestive destinations in cooking series

DEFF Research Database (Denmark)

Waade, Anne Marit; Jørgensen, Ulla Angkjær

2010-01-01

and the media in which aesthetical, cultural and symbolic values are related to the way food is mediatised. The main argument is that cooking television series produce haptic images of place and food that include a specific sensuous and emotional relation between screen and viewer. The haptic imagery...

The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.

Science.gov (United States)

Shi, Jianbin; Yang, Qiulin; Lin, Lu

2014-04-15

This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking breakfast after a brain injury

OpenAIRE

Tanguay, Annick N.; Davidson, Patrick S. R.; Guerrero Nuñez, Karla V.; Ferland, Mark B.

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exam...

Cooking breakfast after a brain injury

OpenAIRE

Annick N. Tanguay; Patrick S. R. Davidson; Patrick S. R. Davidson; Patrick S. R. Davidson; K. Vanessa eGuerrero Nuñez; Mark B. Ferland; Mark B. Ferland; Mark B. Ferland

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exa...

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

Science.gov (United States)

Lewis, P K; Babiker, S A

1983-01-01

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

Ruoanvalmistuspaperi Cook and chill prosessissa

OpenAIRE

Sarjohalme, Sirkka; Helin, Inga

2012-01-01

Opinnäytetyö lähti liikkeelle opinnäytetyön tilaajan, Metsä Tissuen, toiveesta tutkia Cook and chill -ruoanvalmistuspaperin soveltuvuutta Cook and chill -tuotantotapaan ammattikeittiöissä. Uudet toimintamenetelmät eroavat perinteisistä menetelmistä käytännössä näkyvimmin siinä, että ruoanvalmistus ei ole sidottu tarjoilupaikkaan ja ruoan tarjoilun ei tarvitse välttämättä tapahtua valmistuspäivänä. Tähän perustuu myös Cook and chill -tuotantotapa. Tutkimusyhteistyötä tehtiin Pirkkalan tuotanto...

Biodiesel From waste cooking oil for heating, lighting, or running diesel engines

Science.gov (United States)

Rico O. Cruz

2009-01-01

Biodiesel and its byproducts and blends can be used as alternative fuel in diesel engines and for heating, cooking, and lighting. A simple process of biodiesel production can utilize waste cooking oil as the main feedstock to the transesterification and cruzesterification processes. I currently make my own biodiesel for applications related to my nursery and greenhouse...

Cooking in Crisis: Lessons from the UK.

OpenAIRE

Caraher, Martin

2012-01-01

The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schoo...

Evaluation and performance analysis of hydrocarbon detection methods using hyperspectral data

OpenAIRE

Lenz, Andreas; Schilling, Hendrik; Gross, Wolfgang; Middelmann, Wolfgang

2015-01-01

Different methods for the detection for hydrocarbons in aerial hyperspectral images are analyzed in this study. The scope is to find a practical method for airborne oil spill mapping on land. Examined are Hydrocarbon index and Hydrocarbon detection index. As well as spectral reidentification algorithms, like Spectral angle mapper, in comparison to the indices. The influence of different ground coverage and different hydrocarbons was tested and evaluated. A ground measurement campaign was cond...

Analyzing Drought Adaptation Practices of Sugarcane Growers in Thanh Cong, Thach Thanh District, Thanh Hoa, Vietnam

Directory of Open Access Journals (Sweden)

Nguyen, GTH.

2016-01-01

Full Text Available To understand drought adaptation practices, we compared two groups of sugarcane growers in Thanh Cong commune, Thach Thanh district, Thanh Hoa province in Vietnam. Results of this study point out that farmers, depending on their preferred type of market channels, reacted differently to the impacts of drought. Contractual farmers paid more attention to the impact on sugarcane tillering and sugar content, while market-oriented farmers paid more attention to sugarcane colour, as this trait directly determined the market price on the cane that is either consumed as cane or as juice. In responding to water stress in the growing season, the open market-oriented farmers showed more flexibility in changing their cropping calendar. They were also more willing to invest in enhancing the water management system and in providing organic fertilizer than the contractual farmers. On the other hand, the low cane price and the harvesting date set in contract by the processing company lessened the contractual farmers' flexibility in investing in water management technologies; thus, hampering their adaptation to drought.

Insights into characteristics, sources, and evolution of submicron aerosols during harvest seasons in the Yangtze River delta region, China

Science.gov (United States)

Zhang, Y. J.; Tang, L. L.; Wang, Z.; Yu, H. X.; Sun, Y. L.; Liu, D.; Qin, W.; Canonaco, F.; Prévôt, A. S. H.; Zhang, H. L.; Zhou, H. C.

2015-02-01

Atmospheric submicron particulate matter (PM1) is one of the most significant pollution components in China. Despite its current popularity in the studies of aerosol chemistry, the characteristics, sources and evolution of atmospheric PM1 species are still poorly understood in China, particularly for the two harvest seasons, namely, the summer wheat harvest and autumn rice harvest. An Aerodyne Aerosol Chemical Speciation Monitor (ACSM) was deployed for online monitoring of PM1 components during summer and autumn harvest seasons in urban Nanjing, in the Yangtze River delta (YRD) region of China. PM1 components were shown to be dominated by organic aerosol (OA, 39 and 41%) and nitrate (23 and 20%) during the harvest seasons (the summer and autumn harvest). Positive matrix factorization (PMF) analysis of the ACSM OA mass spectra resolved four OA factors: hydrocarbon-like mixed with cooking-related OA (HOA + COA), fresh biomass-burning OA (BBOA), oxidized biomass-burning-influenced OA (OOA-BB), and highly oxidized OA (OOA); in particular the oxidized BBOA contributes ~80% of the total BBOA loadings. Both fresh and oxidized BBOA exhibited apparent diurnal cycles with peak concentration at night, when the high ambient relative humidity and low temperature facilitated the partitioning of semi-volatile organic species into the particle phase. The fresh BBOA concentrations for the harvests are estimated as BBOA = 15.1 × (m/z 60-0.26% × OA), where m/z (mass-to-charge ratio) 60 is a marker for levoglucosan-like species. The (BBOA + OOA-BB)/ΔCO, (ΔCO is the CO minus background CO), decreases as a function of f44 (fraction of m/z 44 in OA signal), which might indicate that BBOA was oxidized to less volatile OOA, e.g., more aged and low volatility OOA (LV-OOA) during the aging process. Analysis of air mass back trajectories indicates that the high BB pollutant concentrations are linked to the air masses from the western (summer harvest) and southern (autumn harvest) areas.

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

Directory of Open Access Journals (Sweden)

Jeeban Poudel

2017-04-01

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

76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

Science.gov (United States)

2011-01-14

.... 701- TA-267 and 731-TA-304 (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International Trade Commission...-steel cooking ware from Taiwan and the antidumping and countervailing duty orders on imports of top-of...

Experimental studies on the combustion and emission characteristics of a diesel engine fuelled with used cooking oil methyl ester and its diesel blends

Energy Technology Data Exchange (ETDEWEB)

Lakshmi Narayana Rao, G.; Sampath, S. [Sri Venkateswara College of Engineering, Sriperumbudur (India); Rajagopal, K. [Jawaharlal Nehru Technological Univ., Hyderabad (India)

2008-04-01

Transesterified vegetable oils (biodiesel) are promising alternative fuel for diesel engines. Used vegetable oils are disposed from restaurants in large quantities. But higher viscosity restricts their direct use in diesel engines. In this study, used cooking oil was dehydrated and then transesterified using an alkaline catalyst. The combustion, performance and emission characteristics of Used Cooking oil Methyl Ester (UCME) and its blends with diesel oil are analyzed in a direct injection C.I. engine. The fuel properties and the combustion characteristics of UCME are found to be similar to those of diesel. A minor decrease in thermal efficiency with significant improvement in reduction of particulates, carbon monoxide and unburnt hydrocarbons is observed compared to diesel. The use of transesterified used cooking oil and its blends as fuel for diesel engines will reduce dependence on fossil fuels and also decrease considerably the environmental pollution. Of the various alternate fuels under consideration, biodiesel is the most promising due to the following reasons: (1) Biodiesel can be used in the existing engine without any modifications. (2) Biodiesel is made entirely from vegetable sources; it does not contain any sulfur, aromatic hydrocarbons, metals or crude oil residues. (3) Biodiesel is an oxygenated fuel; emissions of carbon monoxide and soot tend to reduce. (4) Unlike fossil fuels, the use of biodiesel does not contribute to global warming as CO{sub 2} emitted is once again absorbed by the plants grown for vegetable oil/biodiesel production. Thus CO{sub 2} balance is maintained. (5) The Occupational Safety and Health Administration classifies biodiesel as a non-flammable liquid. (6) The use of biodiesel can extend the life of diesel engines because it is more lubricating than petroleum diesel fuel. (7) Biodiesel is produced from renewable vegetable oils/animal fats and hence improves the fuel or energy security and economy independence.

75 FR 62144 - Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of-the-Stove Stainless Steel Cooking...

Science.gov (United States)

2010-10-07

...); (Investigation Nos. 701-TA-267 and 731-TA-304 (Third Review))] Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of- the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International... porcelain-on-steel cooking ware from China and Taiwan and the antidumping and countervailing duty orders on...

Cooking up a Culinary Career.

Science.gov (United States)

Kongshem, Lars

1993-01-01

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

Solar Cooking Technology - How Far are Technology Promoters and Users from Each Other?

DEFF Research Database (Denmark)

Ahmad, Bashir

1999-01-01

encounter when they practice solar cooking. In this way on the one hand some facts which have been instrumental for developing of technology on the side of technology developers are opened up. And on the other hand related practical aspects of use and disuse such as place and time for solar cooking...

Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.

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Alarcón-Flores, M Isabel; Hernández-Sánchez, Francisco; Romero-González, Roberto; Plaza-Bolaños, Patricia; Martínez Vidal, J Luis; Garrido Frenich, Antonia

2014-11-01

Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study.

Science.gov (United States)

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

2016-12-01

Previous research has highlighted an ambiguity in understanding cooking related terminology and a number of barriers and facilitators to home meal preparation. However, meals prepared in the home still include convenience products (typically high in sugars, fats and sodium) which can have negative effects on health. Therefore, this study aimed to qualitatively explore: (1) how individuals define cooking from 'scratch', and (2) their barriers and facilitators to cooking with basic ingredients. 27 semi-structured interviews were conducted with participants (aged 18-58 years) living on the island of Ireland, eliciting definitions of 'cooking from scratch' and exploring the reasons participants cook in a particular way. The interviews were professionally transcribed verbatim and Nvivo 10 was used for an inductive thematic analysis. Our results highlighted that although cooking from 'scratch' lacks a single definition, participants viewed it as optimal cooking. Barriers to cooking with raw ingredients included: 1) time pressures; (2) desire to save money; (3) desire for effortless meals; (4) family food preferences; and (5) effect of kitchen disasters. Facilitators included: 1) desire to eat for health and well-being; (2) creative inspiration; (3) ability to plan and prepare meals ahead of time; and (4) greater self-efficacy in one's cooking ability. Our findings contribute to understanding how individuals define cooking from 'scratch', and barriers and facilitators to cooking with raw ingredients. Interventions should focus on practical sessions to increase cooking self-efficacy; highlight the importance of planning ahead and teach methods such as batch cooking and freezing to facilitate cooking from scratch. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cooking Appliances Using High-Frequency Heating

OpenAIRE

木村, 秀行; Hideyuki, KIMURA; (株)日立製作所機械研究所

2007-01-01

We have produced a guide suitable for people with no technical knowledge of cooking appliances that use high-frequency heating. In general, cooking appliances that use an electric heat source are popular since, they are simple to use because the offer easy heat control, are safe because they do not have naked flames, and do not make kitchens dirty because there is no exhaust. In recent years, high-efficiency cooking appliances using high-frequency heating technology have surged in popularity....

Influence of cooking methods on bioactive compounds in beetroot

Directory of Open Access Journals (Sweden)

Juliana Arruda Ramos

2017-06-01

Full Text Available Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05 and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods.

Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey.

Science.gov (United States)

Adams, Jean; Goffe, Louis; Adamson, Ashley J; Halligan, Joel; O'Brien, Nicola; Purves, Richard; Stead, Martine; Stocken, Deborah; White, Martin

2015-08-05

Poor cooking skills may be a barrier to healthy eating and a contributor to overweight and obesity. Little population-representative data on adult cooking skills has been published. We explored prevalence and socio-demographic correlates of cooking skills among adult respondents to wave 1 of the UK National Diet and Nutrition Survey (2008-9). Socio-demographic variables of interest were sex, age group, occupational socio-economic group and whether or not respondents had the main responsibility for food in their households. Cooking skills were assessed as self-reported confidence in using eight cooking techniques, confidence in cooking ten foods, and ability to prepare four types of dish (convenience foods, a complete meal from ready-made ingredients, a main meal from basic ingredients, and cake or biscuits from basic ingredients). Frequency of preparation of main meals was also reported. Of 509 respondents, almost two-thirds reported cooking a main meal at least five times per week. Around 90 % reported being able to cook convenience foods, a complete meal from ready-made ingredient, and a main dish from basic ingredients without help. Socio-demographic differences in all markers of cooking skills were scattered and inconsistent. Where these were found, women and main food providers were most likely to report confidence with foods, techniques or dishes, and respondents in the youngest age (19-34 years) and lowest socio-economic group least likely. This is the only exploration of the prevalence and socio-demographic correlates of adult cooking skills using recent and population-representative UK data and adds to the international literature on cooking skills in developed countries. Reported confidence with using most cooking techniques and preparing most foods was high. There were few socio-demographic differences in reported cooking skills. Adult cooking skills interventions are unlikely to have a large population impact, but may have important individual effects

Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

Science.gov (United States)

Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

2014-01-01

Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

Volatile Hydrocarbon Analysis in Blood by Headspace Solid-Phase Microextraction: The Interpretation of VHC Patterns in Fire-Related Incidents.

Science.gov (United States)

Waters, Brian; Hara, Kenji; Ikematsu, Natsuki; Takayama, Mio; Kashiwagi, Masayuki; Matsusue, Aya; Kubo, Shin-Ichi

2017-05-01

A headspace solid-phase microextraction (HS-SPME) technique was used to quantitate the concentration of volatile hydrocarbons from the blood of cadavers by cryogenic gas chromatography-mass spectroscopy. A total of 24 compounds including aromatic and aliphatic volatile hydrocarbons were analyzed by this method. The analytes in the headspace of 0.1 g of blood mixed with 1.0 mL of distilled water plus 1 µL of an internal standard solution were adsorbed onto a 100-µm polydimethylsiloxane fiber at 0°C for 15 min, and measured using a GC-MS full scan method. The limit of quantitation for the analytes ranged from 6.8 to 10 ng per 1 g of blood. This method was applied to actual autopsy cases to quantitate the level of volatile hydrocarbons (VHCs) in the blood of cadavers who died in fire-related incidents. The patterns of the VHCs revealed the presence or absence of accelerants. Petroleum-based fuels such as gasoline and kerosene were differentiated. The detection of C8-C13 aliphatic hydrocarbons indicated the presence of kerosene; the detection of C3 alkylbenzenes in the absence of C8-C13 aliphatic hydrocarbons was indicative of gasoline; and elevated levels of styrene or benzene in the absence of C3/C4 alkylbenzenes and aliphatic hydrocarbons indicated a normal construction fire. This sensitive HS-SPME method could help aid the investigation of fire-related deaths by providing a simple pattern to use for the interpretation of VHCs in human blood. © The Author 2017. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

[Size distribution of particle and polycyclic aromatic hydrocarbons in particle emissions from simulated emission sources].

Science.gov (United States)

Fu, Hai-Huan; Tian, Na; Shang, Hui-Bin; Zhang, Bin; Ye, Su-Fen; Chen, Xiao-Qiu; Wu, Shui-Ping

2014-01-01

Particles from cooking lampblack, biomass and plastics burning smoke, gasoline vehicular exhausts and gasoline generator exhausts were prepared in a resuspension test chamber and collected using a cascade MOUDI impactor. A total of 18 polycyclic aromatic hydrocarbons (PAHs) associated with particles were analyzed by GC-MS. The results showed that there were two peaks in the range of 0.44-1.0 microm and 2.5-10 microm for cooking lampblack, and only one peak in the range of 0.44-1.0 microm for straw and wood burning smoke. But there were no clear peak for plastics burning smoke. The peak for gasoline vehicular exhausts was found in the range of 2.5-10 microm due to the influence of water vapor associated with particles, while the particles from gasoline generator exhausts were mainly in the range of lampblack and gasoline vehicular exhausts. The peak in the range of 0.44-1.0 microm became more and more apparent with the increase of PAHs molecular weight. The fraction of PAH on particles less than 1.0 microm to that on the total particles increased along with PAH's molecular weight. Phenanthrene was the dominant compound for cooking lampblack and combustion smoke, while gasoline vehicular exhausts and generator exhausts were characterized with significantly high levels of naphthalene and benzo[g, h, i] perylene, respectively. The distribution of source characteristic ratios indicated that PAHs from cooking lampblack and biomass burning were close and they were different from those of vehicular exhausts and generator exhausts.

Statistical evaluation of variables affecting occurrence of hydrocarbons in aquifers used for public supply, California

Science.gov (United States)

Landon, Matthew K.; Burton, Carmen A.; Davis, Tracy A.; Belitz, Kenneth; Johnson, Tyler D.

2014-01-01

The variables affecting the occurrence of hydrocarbons in aquifers used for public supply in California were assessed based on statistical evaluation of three large statewide datasets; gasoline oxygenates also were analyzed for comparison with hydrocarbons. Benzene is the most frequently detected (1.7%) compound among 17 hydrocarbons analyzed at generally low concentrations (median detected concentration 0.024 μg/l) in groundwater used for public supply in California; methyl tert-butyl ether (MTBE) is the most frequently detected (5.8%) compound among seven oxygenates analyzed (median detected concentration 0.1 μg/l). At aquifer depths used for public supply, hydrocarbons and MTBE rarely co-occur and are generally related to different variables; in shallower groundwater, co-occurrence is more frequent and there are similar relations to the density or proximity of potential sources. Benzene concentrations are most strongly correlated with reducing conditions, regardless of groundwater age and depth. Multiple lines of evidence indicate that benzene and other hydrocarbons detected in old, deep, and/or brackish groundwater result from geogenic sources of oil and gas. However, in recently recharged (since ~1950), generally shallower groundwater, higher concentrations and detection frequencies of benzene and hydrocarbons were associated with a greater proportion of commercial land use surrounding the well, likely reflecting effects of anthropogenic sources, particularly in combination with reducing conditions.

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

Science.gov (United States)

Zhuang, H; Savage, E M

2008-10-01

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

Exposure to dust-bound PAHs and associated carcinogenic risk in primitive and traditional cooking practices in Pakistan.

Science.gov (United States)

Kamal, Atif; Malik, Riffat Naseem; Martellini, Tania; Cincinelli, Alessandra

2015-08-01

The aim of this study was to determine the abundance and distribution of polycyclic aromatic hydrocarbons (PAHs) in dust samples collected from the selected professional cooking workplaces (WCs) and residential household cooking areas (WRs), where traditional and primitive cooking practices are still prevelent. Another aim of this study was to investigate the carcinogenic risk for Pakistani human exposure to dust-bound PAHs via the routes of inhalation, ingestion, and dermal contact. Generally, the concentration of individual congeners of PAHs in surface dust samples of WC sites was higher than those measured in WR sites (p < 0.05). The benzo(a)pyrene (B(a)P), a very high carcinogenic compound, was present in the dust samples from WC sites in the highest mean concentration (630 ng g(-1) dry weight (d.w.)). The BaP mean concentration in WC workplaces was almost eight times higher than the mean value found in WR exposure sites. Moreover, the average concentration of ∑PAHs, combustion origin PAHs (∑COMB) and sum total of 7-carcinogenic PAHs (∑7-carcinogens) were also significantly higher in WC dusts samples than that in WR workplaces. Principal component analysis (PCA) and diagnostic ratios suggested coal/wood combustion as major PAH emission sources in both exposure sites. The average incremental lifetime cancer risk (ILCR) suggested a moderate to potential high cancer risk for adults and children exposed to dust-bound PAHs in both exposure sites, in particular via both dermal and ingestion contact pathways.

Triassic oils and related hydrocarbon kitchens in the Adriatic basin

Energy Technology Data Exchange (ETDEWEB)

Novelli, L.; Demaison, G. (AGIP, Milan (Italy))

1988-08-01

Without exception, the oils from both the Abruzzi basin and Albanian foredeep are of lower Liassic to Upper Triassic origin. This is demonstrated by biological marker-based correlations between the oils and stratigraphically controlled, carbonate-rich source rocks. The biomarker studies also provided proof to conclude that many of the oils possess low API gravities and high sulfur contents because they are immature rather than biodegraded. Following the geochemical investigations, a computer-aided, basinwise maturation simulation of the hydrocarbon kitchens was carried out, with backstripping in geologic time. The simulations, performed with the Tissot-Espitalie kinetic model, used basin-specific kerogen activation energies obtained by the optimum method. These simulated values were calibrated with observed values in deep wells. Two characteristics diverge from normal petroleum basin situations (e.g., the North Sea basin): sulfur-rich kerogens in the source rocks, featuring relatively low activation energy distributions, and low geothermal gradients in the subsurface. The geographic outlines of simulated Triassic-lower Liassic hydrocarbon kitchens closely coincide with the zones of petroleum occurrence and production in the Adriatic basin. Furthermore, API gravities of the oils are broadly predicted by the mathematical simulations. This methodology has once again shown its ability to rationally high-grade the petroleum-rich sectors of sedimentary basin while identifying those areas where chances of success are extremely low regardless of the presence of structures.

Modeling emission rates and exposures from outdoor cooking

Science.gov (United States)

Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

2017-09-01

Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

Stainless steel leaches nickel and chromium into foods during cooking.

Science.gov (United States)

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

2013-10-02

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

Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

Science.gov (United States)

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

2014-01-01

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

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

Science.gov (United States)

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

2015-02-01

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

Malignant pleural mesothelioma in bakers and pastry cooks.

Science.gov (United States)

Ascoli, V; Calisti, R; Carnovale-Scalzo, C; Nardi, F

2001-10-01

The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens. Copyright 2001 Wiley-Liss, Inc.

Comparative analysis of efficiency in cooking with natural gas and electricity

International Nuclear Information System (INIS)

Amell Arrieta, Andres; Cadavid Sierra Francisco Javier; Ospina Ospina, Juan Carlos

2001-01-01

The natural gas will have, at the Aburra Valley, a massive application in residential process like heating water and cooking, historically doing with electricity. In the study of electricity substitution in necessary to estimate the gas consumption in order to keep satisfying the energetic requirements at the different strata supposing that, alimentary habits in these have not important valuation through the time. Since the volume of natural gas requirements for the electricity substitution at given conditions depend on electrical energy before substitution, electrical equipment efficiency, gas equipment efficiency and gas substitution heating value, the determination of these efficiencies are necessary. This work presents the calculation processes comparing gas heating and cooking processes, versus electrical devises taking in mind several schemes and essay conditions

Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region.

Science.gov (United States)

Neff, Margaret R; Bhavsar, Satyendra P; Braekevelt, Eric; Arts, Michael T

2014-12-01

Fish is often promoted as a healthy part of the human diet due its high content of long chain n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish can have different fatty acid profiles than raw fillets, depending on the cooking method and fish species. In this study, the fatty acid content of broiled, baked or fried skinless, boneless fillets of four fish species from the tributaries of the Great Lakes, or connecting rivers, was compared to fatty acid profiles in raw sections from the same fillet. Cooking treatments had little effect on n-3 fatty acid content; however, fried treatments generally had higher n-6 and MUFA content, which is likely a result of the cooking oil used (canola). Broiling or baking is generally the most healthy option presented in this study, as these methods result in lower levels of less-favourable fatty acids; however, the choice of cooking oil may also influence the overall fatty acid content in cooked fish. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Transformation of lipid bodies related to hydrocarbon accumulation in a green alga, Botryococcus braunii (Race B.

Directory of Open Access Journals (Sweden)

Reiko Suzuki

Full Text Available The colonial microalga Botryococcus braunii accumulates large quantities of hydrocarbons mainly in the extracellular space; most other oleaginous microalgae store lipids in the cytoplasm. Botryococcus braunii is classified into three principal races (A, B, and L based on the types of hydrocarbons. Race B has attracted the most attention as an alternative to petroleum by its higher hydrocarbon contents than the other races and its hydrocarbon components, botryococcenes and methylsqualenes, both can be readily converted into biofuels. We studied race B using fluorescence and electron microscopy, and clarify the stage when extracellular hydrocarbon accumulation occurs during the cell cycle, in a correlation with the behavior and structural changes of the lipid bodies and discussed development of the algal colony. New accumulation of lipids on the cell surface occurred after cell division in the basolateral region of daughter cells. While lipid bodies were observed throughout the cell cycle, their size and inclusions were dynamically changing. When cells began dividing, the lipid bodies increased in size and inclusions until the extracellular accumulation of lipids started. Most of the lipids disappeared from the cytoplasm concomitant with the extracellular accumulation, and then reformed. We therefore hypothesize that lipid bodies produced during the growth of B. braunii are related to lipid secretion. New lipids secreted at the cell surface formed layers of oil droplets, to a maximum depth of six layers, and fused to form flattened, continuous sheets. The sheets that combined a pair of daughter cells remained during successive cellular divisions and the colony increased in size with increasing number of cells.

Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public.

Science.gov (United States)

Burger, Joanna; Gaines, Karen F; Boring, C Shane; Snodgrass, J; Stephens, W L; Gochfeld, M

2004-02-01

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examines the effect of deep-frying on radiocesium (137Cs) levels and risk to people fishing along the Savannah River. South Carolina and Georgia have issued consumption advisories for the Savannah River, based partly on 137Cs. 137Cs levels were significantly higher in the cooked fish compared to the raw fish on a wet weight basis. Mean 137Cs levels were 0.61 pCi/g (wet weight basis) in raw fish, 0.81 pCi/g in cooked-breaded, and 0.99 pCi/g in cooked-unbreaded fish. Deep-frying with and without breading resulted in a weight loss of 25 and 39%, while 137Cs levels increased by 32 and 62%, respectively. Therefore, the differences were due mainly to weight loss during cooking. However, the data suggest that risk assessments should be based on cooked portion size for contaminant analysis, or the risk from 137Cs in fish will be underestimated. People are likely to estimate the amounts of fish they eat based on a meal size of the cooked portion, while risk assessors determine 137Cs levels in raw fish. A conversion factor of at least two for 137Cs increase during cooking is reasonable and conservative, given the variability in 137Cs levels. The data also suggest that surveys determining consumption should specifically ask about portion size before or after cooking and state which was used in their methods.

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

DEFF Research Database (Denmark)

Roldan, Mar; Loebner, Jürgen; Degen, Julia

2015-01-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

The risk of lung cancer among cooking adults: a meta-analysis of 23 observational studies.

Science.gov (United States)

Jia, Peng-Li; Zhang, Chao; Yu, Jia-Jie; Xu, Chang; Tang, Li; Sun, Xin

2018-02-01

Cooking has been regarded as a potential risk factor for lung cancer. We aim to investigate the evidence of cooking oil fume and risk of lung cancer. Medline and Embase were searched for eligible studies. We conducted a meta-analysis to summarize the evidences of case-control or cohort studies, with subgroup analysis for the potential discrepancy. Sensitivity analysis was employed to test the robustness. We included 23 observational studies, involving 9411 lung cancer cases. Our meta-analysis found that, for cooking female, the pooled OR of cooking oil fume exposure was 1.98 (95% CI 1.54, 2.54, I 2  = 79%, n = 15) among non-smoking population and 2.00 (95% CI 1.46, 2.74, I 2  = 75%, n = 10) among partly smoking population. For cooking males, the pooled OR of lung cancer was 1.15 (95% CI 0.71, 1.87; I 2  = 80%, n = 4). When sub grouped by ventilation condition, the pooled OR for poor ventilation was 1.20 (95% CI 1.10, 1.31, I 2  = 2%) compared to good ventilation. For different cooking methods, our results suggested that stir frying (OR = 1.89, 95% CI 1.23, 2.90; I 2  = 66%) was associated with increased risk of lung cancer while not for deep frying (OR = 1.41, 95% CI 0.87, 2.29; I 2  = 5%). Sensitivity analysis suggested our results were stable. Cooking oil fume is likely to be a risk factor for lung cancer for female, regardless of smoking status. Poor ventilation may increase the risk of lung cancer. Cooking methods may have different effect on lung cancer that deep frying may be healthier than stir frying.

Exposure to an Indoor Cooking Fire and Risk of Trachoma in Children of Kongwa, Tanzania.

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Andrea I Zambrano

Full Text Available Elimination of blinding trachoma by 2020 can only be achieved if affected areas have effective control programs in place before the target date. Identifying risk factors for active disease that are amenable to intervention is important to successfully design such programs. Previous studies have linked sleeping by a cooking fire to trachoma in children, but not fully explored the mechanism and risks. We propose to determine the risk for active trachoma in children with exposure to cooking fires by severity of trachoma, adjusting for other known risk factors.Complete census of 52 communities in Kongwa, Tanzania, was conducted to collect basic household characteristics and demographic information on each family member. Information on exposure to indoor cooking fires while the mother was cooking and while sleeping for each child was collected. 6656 randomly selected children ages 1-9 yrs were invited to a survey where both eyelids were graded for follicular (TF and intense trachoma (TI using the WHO simplified grading scheme. Ocular swab were taken to assess the presence of Chlamydia trachomatis.5240 (79% of the invited children participated in the study. Overall prevalence for trachoma was 6·1%. Odds for trachoma and increased severity were higher in children sleeping without ventilation and a cooking fire in their room (TF OR = 1·81, 1·00-3·27 and TI OR 4·06, 1·96-8·42. Children with TF or TI who were exposed were more likely to have infection than children with TF or TI who were not exposed. There was no increased risk with exposure to a cooking fire while the mother was cooking.In addition to known risk factors for trachoma, sleeping by an indoor cooking fire in a room without ventilation was associated with active trachoma and appears to substantially increase the risk of intense inflammation.

Exposure to an Indoor Cooking Fire and Risk of Trachoma in Children of Kongwa, Tanzania.

Science.gov (United States)

Zambrano, Andrea I; Muñoz, Beatriz E; Mkocha, Harran; West, Sheila K

2015-01-01

Elimination of blinding trachoma by 2020 can only be achieved if affected areas have effective control programs in place before the target date. Identifying risk factors for active disease that are amenable to intervention is important to successfully design such programs. Previous studies have linked sleeping by a cooking fire to trachoma in children, but not fully explored the mechanism and risks. We propose to determine the risk for active trachoma in children with exposure to cooking fires by severity of trachoma, adjusting for other known risk factors. Complete census of 52 communities in Kongwa, Tanzania, was conducted to collect basic household characteristics and demographic information on each family member. Information on exposure to indoor cooking fires while the mother was cooking and while sleeping for each child was collected. 6656 randomly selected children ages 1-9 yrs were invited to a survey where both eyelids were graded for follicular (TF) and intense trachoma (TI) using the WHO simplified grading scheme. Ocular swab were taken to assess the presence of Chlamydia trachomatis. 5240 (79%) of the invited children participated in the study. Overall prevalence for trachoma was 6·1%. Odds for trachoma and increased severity were higher in children sleeping without ventilation and a cooking fire in their room (TF OR = 1·81, 1·00-3·27 and TI OR 4·06, 1·96-8·42). Children with TF or TI who were exposed were more likely to have infection than children with TF or TI who were not exposed. There was no increased risk with exposure to a cooking fire while the mother was cooking. In addition to known risk factors for trachoma, sleeping by an indoor cooking fire in a room without ventilation was associated with active trachoma and appears to substantially increase the risk of intense inflammation.

Tectonic activity and the evolution of submarine canyons: The Cook Strait Canyon system, New Zealand

Science.gov (United States)

Micallef, Aaron; Mountjoy, Joshu; Barnes, Philip; Canals, Miquel; Lastras, Galderic

2016-04-01

Submarine canyons are Earth's most dramatic erosional features, comprising steep-walled valleys that originate in the continental shelf and slope. They play a key role in the evolution of continental margins by transferring sediments into deep water settings and are considered important biodiversity hotspots, pathways for nutrients and pollutants, and analogues of hydrocarbon reservoirs. Although comprising only one third of continental margins worldwide, active margins host more than half of global submarine canyons. We still lack of thorough understanding of the coupling between active tectonics and submarine canyon processes, which is necessary to improve the modelling of canyon evolution in active margins and derive tectonic information from canyon morphology. The objectives of this study are to: (i) understand how tectonic activity influences submarine canyon morphology, processes, and evolution in an active margin, and (2) formulate a generalised model of canyon development in response to tectonic forcing based on morphometric parameters. We fulfil these objectives by analysing high resolution geophysical data and imagery from Cook Strait Canyon system, offshore New Zealand. Using these data, we demonstrate that tectonic activity, in the form of major faults and structurally-generated tectonic ridges, leaves a clear topographic signature on submarine canyon location and morphology, in particular their dendritic and sinuous planform shapes, steep and linear longitudinal profiles, and cross-sectional asymmetry and width. We also report breaks/changes in canyon longitudinal slope gradient, relief and slope-area regression models at the intersection with faults. Tectonic activity gives rise to two types of knickpoints in the Cook Strait Canyon. The first type consists of low slope gradient, rounded and diffusive knickpoints forming as a result of short wavelength folds or fault break outs and being restored to an equilibrium profile by upstream erosion and

Biogas cook stoves for healthy and sustainable diets? A case study in Southern India

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Tal Lee Anderman

2015-09-01

Full Text Available Alternative cook stoves that replace solid fuels with cleaner energy sources, such as biogas, are gaining popularity in low-income settings across Asia, Africa and South America. Published research on these technologies focuses on their potential to reduce indoor air pollution and improve respiratory health. Effects on other cooking related aspects, such as diets and women’s time management, are less understood. In this study in southern India, we investigate if using biogas cook stoves alters household diets and women’s time management. We compare treatment households who are supplied with a biogas cook stove with comparison households who do not have access to these stoves, while controlling for several socio-economic factors. We find that diets of treatment households are more diverse than diets of comparison households. In addition, women from treatment households spend on average 40 minutes less cooking and 70 minutes less collecting firewood per day than women in comparison households. This study illustrates that alongside known benefits for respiratory health, using alternative cook stoves may benefit household diets and free up women’s time. To inform development investments and ensure these co-benefits, we argue that multiple dimensions of sustainability should be considered in evaluating the impact of alternative cook stoves.

Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

Science.gov (United States)

Joyner, Helen S; Jones, Kari E; Rasco, Barbara A

2017-10-01

Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences. Significant nonlinear behavior and dominant fluid-like behavior was observed in all pastas at strains >1%. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. A clear trend between magnitude of heat treatment and attribute intensity was not observed for all sensory attributes tested. The microwave pasta with the longest parboil time showed rheological behavior most similar to conventionally cooked pasta. Principal component analysis revealed that no microwave-treated pasta was similar to the control pasta. However, pasta parboiled for 9 min before microwave treatment had the greatest number of similar sensory attributes, followed by pasta parboiled for 6 or 12 min. Further study is needed to determine overall consumer acceptance of microwave-treated pasta and whether the differences in sensory and rheological behavior would impact consumer liking. The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability. © 2017 Wiley Periodicals, Inc.

Molecular characterization of autochthonous hydrocarbon utilizing ...

African Journals Online (AJOL)

Prof. Ogunji

Materials and Methods ... culturable hydrocarbon utilizing bacteria (HUB) were enumerated by vapour phase ... hydrocarbon utilizing bacterial isolates by boiling method according to ... obtained in this investigation are consistent with past field studies (Kostka et ... Microbial and other related changes in a Niger sediment.

9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

Science.gov (United States)

2010-01-01

... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments; Processing...

Navigating the limitations of energy poverty: Lessons from the promotion of improved cooking technologies in Kenya

International Nuclear Information System (INIS)

Sesan, Temilade

2012-01-01

Energy poverty has been defined as the lack of access of households in developing countries to modern energy sources, and their consequent reliance on solid biomass fuels for cooking. Improved stoves have been promoted by development actors since the 1970s to alleviate various environmental and health problems associated with biomass use, with largely disappointing outcomes. Against this background, this paper examines the intervention of an international development organisation – Practical Action – in West Kochieng, Kenya, where the organisation's energy poverty alleviation efforts are aimed at addressing the health hazards of biomass smoke with six ‘low-cost’ improved cooking technologies. The study reveals that the cooking technology most valued by poor West Kochieng households is the one which most reflects their priorities, rather than those expressed by Practical Action. The findings point to three aspects of appropriateness of energy poverty alleviation interventions – technological, economic and cultural – which combine to influence acceptance and uptake of such interventions. The evidence highlights some of the limitations inherent in the generic policy recommendation to ‘leapfrog’ towards the resolution of energy poverty-related problems, and suggests that more measured steps which respond to the socio-economic realities of poor households are likely to engender more appropriate solutions. - Highlights: ► The technological, economic, and cultural appropriateness of stoves influence uptake. ► Appropriate energy technologies take cognisance of the limitations of poverty. ► Such technologies are more likely to be adopted by biomass-reliant poor households. ► Energy poverty cannot be isolated from the broader context of poverty. ► Eliminating poverty is a prerequisite to alleviating energy poverty.

Getting healthier : creating interactive cooking tools for kids

NARCIS (Netherlands)

Spermon, M.; Bruns, M.; Zampollo, F.; Smith, C.

2012-01-01

Cooking lessons are believed to be the basis for a healthy lifestyle for both children and adults. However, while children learn their eating habits during childhood, most people only learn to cook from the age of sixteen onwards. Therefore, it is suggested that people should learn to cook during

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics.

Science.gov (United States)

Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique

2018-03-04

Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security.

Subsurface migration of petroleum hydrocarbons: A case study of immiscible migration and chromatographic separation

International Nuclear Information System (INIS)

Dawson, H.E.

1991-01-01

The subsurface distribution of a leaked crude oil illustrates the combined influence of both the chemical and physical properties of soil and free product on the migration of petroleum hydrocarbons. Immiscible phase behavior was observed, as well as chromatographic-like separation of the lighter constituents of the crude oil from the heavier constituents. After downward migration through approximately 50 ft of unsaturated, heterogeneous alluvial sediments, the crude oil formed a horizontal plume on top of a perched, saturated zone. Immiscible phase trapping is evident from the occurrence of very high concentration of hydrocarbons in both the vertical and horizontal plumes. Samples taken from the vertical zone of contamination indicate a transition from heavier hydrocarbons near the surface to lighter hydrocarbons at depth. This phenomenon is attributed to chromatographic-like separation of the heavier hydrocarbons by the soil, possibly due to preferential solubility of the lighter hydrocarbons in percolating ran water

Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg

Directory of Open Access Journals (Sweden)

Salama, Nadia A.

1993-02-01

Full Text Available Breast and leg of chicken were soaked in NaCl (4% or STPP (3% solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in microwave had less moisture and TBA values, while protein, total lipids, shear force and cooking loss were more than that cooked conventionally. Microwave cooked roasts were less tender and lighter in colour, but aroma and flavour liked better by cooking in convention oven. Soaking in STPP before cooking retained more moisture protein and fat in chicken parts as compared with NaCl or untreated samples. Moreover, it decreased cooking loss, lipid oxidation, shear value and improved tenderness and flavour.

Pechuga y muslo de pollo fueron tratados con soluciones de NaCl (4% o STPP (3% antes de ser cocinados en hornos convencionales o microonda. Mayor contenido en proteína, y menor contenido en grasa y oxidación lipídica (TBA fueron encontrados en pechuga que en muslo. El tanto por ciento de humedad y los lípidos totales disminuyeron debido al proceso de cocinado. Las partes de pollo cocinadas en microonda tuvieron menos humedad e índice de TBA, mientras que las proteínas, lípidos totales, dureza de la piel y pérdida de cocinado fueron mayores que las producidas por cocinado convencional. Los asados cocinados en microonda fueron menos fiemos y ligeros en color, pero el aroma y sabor fueron mejor que los cocinados en homo convencional. El tratamiento en STPP antes del cocinado retuvo más humedad, proteína y grasa en las partes de pollo en comparación con las muestras tratadas con NaCl o no tratadas. Por otra parte, disminuyó la pérdida de cocinado, oxidación lipídica, índice de dureza de la piel y mejoró lo tierno y el sabor.

Nutritional and chemical alteration of raw, irradiated and cooked chickpea (Cicer arietinum L.)

International Nuclear Information System (INIS)

Ferreira, Andrea C. Penati; Arthur, Valter; Brazzaca, Solange Guidolin Canniatti

2007-01-01

The work objective was analyzing the centesimal and mineral composition to verifying the alterations on the nutritional characteristics caused by the cooking process. Also were carried out analysis of the iron availability in vitro, protein digestibility in vitro and the profile of amino acids in the raw and cooked in the control and irradiated seeds (doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy and 10 kGy). The results of the mineral analysis showed that only phosphorus decrease with cooking process and it decreased ash and carbohydrates available. In the control and in the doses of 4 kGy and 6 kGy the cooking has not influenced the digestibility of the protein, but the treatments that received radiation doses of 2 kGy, 8 kGy and 10 kGy were influenced. The cooked chickpea has shown better digestibility in higher doses of radiation although the treatments have shown low digestibility. The raw chickpea presented a better dialysis of iron in the control and in the doses 2 kGy and 4 kGy and the cooked chickpea presented improvement according to the increase of radiation doses. In relation to the essential amino acids, the chickpea has presented an adequate nutritional value, except for the methionine. (author)

Nutritional and chemical alteration of raw, irradiated and cooked chickpea (Cicer arietinum L.)

Energy Technology Data Exchange (ETDEWEB)

Ferreira, Andrea C. Penati; Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil)]. E-mails: andrea@dtr.com.br; acpferre@cena.usp.br; arthur@cena.usp.br; Brazzaca, Solange Guidolin Canniatti [Escola Superior de Agricultura Luis de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil)]. E-mail: sgcbraza@esalq.usp.br

2007-07-01

The work objective was analyzing the centesimal and mineral composition to verifying the alterations on the nutritional characteristics caused by the cooking process. Also were carried out analysis of the iron availability in vitro, protein digestibility in vitro and the profile of amino acids in the raw and cooked in the control and irradiated seeds (doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy and 10 kGy). The results of the mineral analysis showed that only phosphorus decrease with cooking process and it decreased ash and carbohydrates available. In the control and in the doses of 4 kGy and 6 kGy the cooking has not influenced the digestibility of the protein, but the treatments that received radiation doses of 2 kGy, 8 kGy and 10 kGy were influenced. The cooked chickpea has shown better digestibility in higher doses of radiation although the treatments have shown low digestibility. The raw chickpea presented a better dialysis of iron in the control and in the doses 2 kGy and 4 kGy and the cooked chickpea presented improvement according to the increase of radiation doses. In relation to the essential amino acids, the chickpea has presented an adequate nutritional value, except for the methionine. (author)

Preparing valuable hydrocarbons by hydrogenation

Energy Technology Data Exchange (ETDEWEB)

Pier, M

1930-08-22

A process is described for the preparation of valuable hydrocarbons by treatment of carbonaceous materials, like coal, tars, minerals oils, and their distillation and conversion products, and for refining of liquid hydrocarbon mixture obtained at raised temperature and under pressure, preferably in the presence of catalysts, by the use of hydrogen-containing gases, purified and obtained by distilling solid combustibles, characterized by the purification of the hydrogen-containing gases being accomplished for the purpose of practically complete removal of the oxygen by heating at ordinary or higher pressure in the presence of a catalyst containing silver and oxides of metals of group VI of the periodic system.

Evaluation of Three Adolescent Sexual Health Programs in Ha Noi and Khanh Hoa Province, Vietnam

Directory of Open Access Journals (Sweden)

Van Pham

2012-01-01

Full Text Available With an increase in sexual activity among young adults in Vietnam and associated risks, there is a need for evidence-based sexual health interventions. This evaluation of three sexual health programs based on the Protection Motivation Theory (PMT was conducted in 12 communes in Ha Noi, Nha Trang City, and Ninh Hoa District. Inclusion criteria included unmarried youth 15–20 years residing in selected communes. Communes were randomly allocated to an intervention, and participants were randomly selected within each commune. The intervention programs included Vietnamese Focus on Kids (VFOK, the gender-based program Exploring the World of Adolescents (EWA, and EWA plus parental and health provider education (EWA+. Programs were delivered over a ten-week period in the communities by locally trained facilitators. The gender-based EWA program with parental involvement (EWA+ compared to VFOK showed significantly greater increase in knowledge. EWA+ in comparison to VFOK also showed significant decrease at immediate postintervention for intention to have sex. Sustained changes are observed in all three interventions for self-efficacy condom use, self-efficacy abstinence, response efficacy for condoms, extrinsic rewards, and perceived vulnerability for HIV. These findings suggest that theory-based community programs contribute to sustained changes in knowledge and attitudes regarding sexual risk among Vietnamese adolescents.

Evaluation of three adolescent sexual health programs in ha noi and khanh hoa province, Vietnam.

Science.gov (United States)

Pham, Van; Nguyen, Hoang; Tho, Le Huu; Minh, Truong Tan; Lerdboon, Porntip; Riel, Rosemary; Green, Mackenzie S; Kaljee, Linda M

2012-01-01

With an increase in sexual activity among young adults in Vietnam and associated risks, there is a need for evidence-based sexual health interventions. This evaluation of three sexual health programs based on the Protection Motivation Theory (PMT) was conducted in 12 communes in Ha Noi, Nha Trang City, and Ninh Hoa District. Inclusion criteria included unmarried youth 15-20 years residing in selected communes. Communes were randomly allocated to an intervention, and participants were randomly selected within each commune. The intervention programs included Vietnamese Focus on Kids (VFOK), the gender-based program Exploring the World of Adolescents (EWA), and EWA plus parental and health provider education (EWA+). Programs were delivered over a ten-week period in the communities by locally trained facilitators. The gender-based EWA program with parental involvement (EWA+) compared to VFOK showed significantly greater increase in knowledge. EWA+ in comparison to VFOK also showed significant decrease at immediate postintervention for intention to have sex. Sustained changes are observed in all three interventions for self-efficacy condom use, self-efficacy abstinence, response efficacy for condoms, extrinsic rewards, and perceived vulnerability for HIV. These findings suggest that theory-based community programs contribute to sustained changes in knowledge and attitudes regarding sexual risk among Vietnamese adolescents.

Hydrocarbons in Argentina: networks, territories, integration

International Nuclear Information System (INIS)

Carrizo, S.C.

2003-12-01

Argentinean hydrocarbons networks have lived a huge reorganizing the structure, after the State reform in the 90's. Activities deregulation and the privatization of YPF and Gas del Estado forced the sector re-concentration, since then dominated by foreign companies, leaded by Repsol YPF. The hydrocarbons federalization contributed to the weakening and un-capitalization loss of wealth of the State. These changes resulted in an increase of the hydrocarbons production allowing to achieve the self-supply. Nevertheless, the expansion of internal networks has not been large enough to ensure the coverage of new requirements. Besides, several infrastructures have been built up to join external markets. National networks are connected to those of near neighboring countries. This integration is an opportunity for the 'South Cone' countries to enhance their potentials. In the country, hydrocarbons territories undergo the reorganizing the structure effects (unemployment, loss of territorial identity, etc). With many difficulties and very different possibilities, those territories, like Comodoro Rivadavia, Ensenada et and Bahia Blanca, look for their re-invention. (author)

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

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Ermy Teti

2011-09-01

Full Text Available Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic Crude Palm Oil price. Finally, the domesticCrude Palm Oil is significantly affected by international Crude Palm Oil price.Keywords: consumption, cooking oil price, crude palm oil price and cooking oil

Significance of Microbiology in Porous Hydrocarbon Related Systems

KAUST Repository

Augsburger, Nicolas

2017-07-01

This thesis explores bio-mediated processes in geotechnical and petroleum engineering. Worldwide energy consumption is rapidly increasing as the world population and per-capita consumption rises. The US Energy Information Agency (EIA) predicts that hydrocarbons will remain the primary energy source to satisfy the surging energy demands in the near future. The three topics described in detail in this document aim to link microbiology with geotechnical engineering and the petroleum industry. Microorganisms have the potential to exploit residual hydrocarbons in depleted reservoirs in a technique known as microbial enhanced oil recovery, MEOR. The potential of biosurfactants was analyzed in detail with a literature review. Biosurfactant production is the most accepted MEOR technique, and has been successfully implemented in over 700 field cases. Temperature is the main limiting factor for these techniques. The dissolution of carbonates by microorganisms was investigated experimentally. We designed a simple, economical, and robust procedure to monitor diffusion through porous media. This technique determined the diffusion coefficient of H+ in 1.5% agar, 1.122 x 10-5 cm2 sec-1, by using bromothymol blue as a pH indicator and image processing. This robust technique allows for manipulation of the composition of the agar to identify the effect of specific compounds on diffusion. The Red Sea consists of multiple seeps; the nearby sediments are telltales of deeper hydrocarbon systems. Microbial communities associated with the sediments function as in-situ sensors that provide information about the presence of carbon sources, metabolites, and the remediation potential. Sediments seeps in the Red Sea revealed different levels of bioactivity. The more active seeps, from the southern site in the Red Sea, indicated larger pore sizes, higher levels of carbon, and bioactivity with both bacteria and archaeal species present.

Association of aryl hydrocarbon receptor-related gene variants with the severity of autism spectrum disorders

Directory of Open Access Journals (Sweden)

Takashi X. Fujisawa

2016-11-01

Full Text Available Exposure to environmental chemicals, such as dioxin, is known to have adverse effects on the homeostasis of gonadal steroids, thereby potentially altering the sexual differentiation of the brain to express autistic traits. Dioxin-like chemicals act on the aryl hydrocarbon receptor (AhR, polymorphisms and mutations of AhR-related gene may exert pathological influences on sexual differentiation of the brain, causing autistic traits. To ascertain the relationship between AhR-related gene polymorphisms and autism susceptibility, we identified genotypes of them in patients and controls and determined whether there are different gene and genotype distributions between both groups. In addition, to clarify the relationships between the polymorphisms and the severity of autism, we compared the two genotypes of AhR-related genes (rs2066853, rs2228099 with the severity of autistic symptoms. Although no statistically significant difference was found between autism spectrum disorder (ASD patients and control individuals for the genotypic distribution of any of the polymorphisms studied herein, a significant difference in the total score of severity was observed in rs2228099 polymorphism, suggesting that the polymorphism modifies the severity of ASD symptoms but not ASD susceptibility. Moreover, we found that a significant difference in the social communication score of severity was observed. These results suggest that the rs2228099 polymorphism is possibly associated with the severity of social communication impairment among the diverse ASD symptoms.

Acoustic Monitoring of Beluga Whale Interactions with Cook Inlet Tidal Energy Project

Energy Technology Data Exchange (ETDEWEB)

Worthington, Monty [ORPC Alaska, LLC, Anchorage, AK (United States)

2014-02-05

Cook Inlet, Alaska is home to some of the greatest tidal energy resources in the U.S., as well as an endangered population of beluga whales (Delphinapterus leucas). Successfully permitting and operating a tidal power project in Cook Inlet requires a biological assessment of the potential and realized effects of the physical presence and sound footprint of tidal turbines on the distribution, relative abundance, and behavior of Cook Inlet beluga whales. ORPC Alaska, working with the Project Team—LGL Alaska Research Associates, University of Alaska Anchorage, TerraSond, and Greeneridge Science—undertook the following U.S. Department of Energy (DOE) study to characterize beluga whales in Cook Inlet – Acoustic Monitoring of Beluga Whale Interactions with the Cook Inlet Tidal Energy Project (Project). ORPC Alaska, LLC, is a wholly-owned subsidiary of Ocean Renewable Power Company, LLC, (collectively, ORPC). ORPC is a global leader in the development of hydrokinetic power systems and eco-conscious projects that harness the power of ocean and river currents to create clean, predictable renewable energy. ORPC is developing a tidal energy demonstration project in Cook Inlet at East Foreland where ORPC has a Federal Energy Regulatory Commission (FERC) preliminary permit (P-13821). The Project collected baseline data to characterize pre-deployment patterns of marine mammal distribution, relative abundance, and behavior in ORPC’s proposed deployment area at East Foreland. ORPC also completed work near Fire Island where ORPC held a FERC preliminary permit (P-12679) until March 6, 2013. Passive hydroacoustic devices (previously utilized with bowhead whales in the Beaufort Sea) were adapted for study of beluga whales to determine the relative abundance of beluga whale vocalizations within the proposed deployment areas. Hydroacoustic data collected during the Project were used to characterize the ambient acoustic environment of the project site pre-deployment to inform the

Biobased lubricant from used cooking oils

Science.gov (United States)

As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

Energy access and transition to cleaner cooking fuels and technologies in Sri Lanka: Issues and policy limitations

International Nuclear Information System (INIS)

Wickramasinghe, Anoja

2011-01-01

Easy energy access is a trigger for human, social, and economic development. A research project was undertaken in Sri Lanka to broaden the understanding of human dimension of energy access and technologies. A questionnaire survey, covering 2269 households, gathered data on socio-economic contexts and issues influencing a transition towards clean cooking facilities. The findings reveal that the transition is impeded by four factors: the lack of motivation and the pressure for switching over to cleaner facilities, the lack of modern energy technology options, the financial risks, and the lack of financing and other support. The paper describes the delicate two-way interrelation between women earning wages and the transitions to cleaner cooking fuels and technologies. The findings suggest the need for a policy framework involving the stakeholders, financing and standardised technologies. To make a change it is proposed to introduce a national, integrated policy incorporating financing and energy governance. - Highlights: ► Households in Sri Lanka lack access to modern energy technology options for cooking. ► Cooking with fuel wood and residues is the norm in Sri Lanka, particularly in rural households. ► A survey of rural households revealed that most cannot afford to switch to cleaner cooking options. ► Most households have little awareness of the health impacts of biomass cooking. ► Women in regular formal employment are more likely to value cleaner cooking options that save time.

Polycyclic’ Aromatic Hydrocarbon Induced Intracellular Signaling and Lymphocyte Apoptosis

DEFF Research Database (Denmark)

Schneider, Alexander M.

The aryl hydrocarbon (dioxin) receptor (AhR) is a transcription factor possessing high affinity to potent environmental pollutants, polycyclic aromatic hydrocarbons (PAH) and related halogenated hydrocarbons (e.g. dioxins). Numerous research attribute toxicity of these compounds to the receptor...

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

Science.gov (United States)

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

2014-06-01

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

Hydrocarbon pollution from marinas in estuarine sediments

Science.gov (United States)

Voudrias, Evangelos A.; Smith, Craig L.

1986-03-01

A measure of the impact of marinas on three Eastern Virginia estuarine creeks was obtained by a study of hydrocarbons in their sediments. Two of the creeks support considerable marine activity, including pleasure boat marinas, boat repair facilities, and commercial fishing operations. The third creek, which served as a control, is seldom used by boats, and is surrounded by marsh and woodland. Sediments from the creeks with marinas contained significantly higher levels of both aromatic and aliphatic hydrocarbons than did the control. Differences in the concentrations of certain oil-pollution indicators, such as the 17α,21β-hopane homologs and phytane, and low molecular weight aromatic hydrocarbons, are indicative of light petroleum fractions. Most of the aromatic hydrocarbons from all creeks, however, appear to have a pyrogenic origin. Although hydrocarbons from three probable origins (petroleum, pyrogenesis, and recent biosynthesis) were detected in all locations, the petroleum-derived and pyrogenic hydrocarbons were of only minor importance relative to the biogenic hydrocarbons in the control creek.

Aromatic hydrocarbons

International Nuclear Information System (INIS)

Roder, M.

1985-01-01

Papers dealing with radiolysis of aromatic hydrocarbons of different composition (from benzene to terphenyls and hydrocarbons with condensed rings) as well as their mixtures (with alkanes, alkenes, other aromatic hydrocarbons) are reviewed. High radiation stability of aromatic hydrocarbons in condensed phases associated with peculiarities of molecular structure of compounds is underlined. Mechanisms of radiolytic processes, vaues of product yields are considered

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

Science.gov (United States)

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

2017-07-01

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

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, T.F.; Benson, D.K.; Burch, S.D.

1997-07-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber there between. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food. 26 figs.

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, Thomas F.; Benson, David K.; Burch, Steven D.

1997-01-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food.

Information activities and resources in an episode of gourmet cooking

Directory of Open Access Journals (Sweden)

J. Hartel

2006-01-01

Full Text Available Introduction. This paper contributes to what is known about everyday life information seeking within serious leisure. It is the first case study of a making and tinkering (or craft hobby, gourmet cooking. The central activity of the hobby is described and serves as a context to relate and locate information activities and information resources. Method. In this scientific ethnography, twenty gourmet cooks from Boston and Los Angeles, USA were interviewed in their homes about their pursuit of the hobby and its associated information phenomena. Then, domestic culinary information resources and spaces were documented via a photographic inventory. Analysis. Interview transcripts and field notes were studied for themes through an iterative process of inductive and deductive analysis. A visual analysis process was performed on the photographs. Results. Hands-on cooking takes the form of a nine step episode. Information activities and resources are instrumental, interwoven, and varied across the process. In any cooking episode use and re-use are the prevailing information activities; the hobbyist is an active producer and manager of information; and the recipe is a primary document. Conclusion. The study demonstrates how to explicate and conceptualize information phenomena in serious leisure, and sets up lines of inquiry to explore in future research.

Air pollution in relation to US cancer mortality rates: an ecological study; likely role of carbonaceous aerosols and polycyclic aromatic hydrocarbons

Energy Technology Data Exchange (ETDEWEB)

Grant, W.B. [Sunlight Nutrients & Health Research Center SUNARC, San Francisco, CA (United States)

2009-09-15

There are large geographical variations of cancer mortality rates in the United States. In a series of ecological studies in the U.S., a number of risk-modifying factors including alcohol, diet, ethnic background, poverty, smoking, solar ultraviolet-B (UVB), and urban/rural residence have been linked to many types of cancer. Air pollution also plays a role in cancer risk. Cancer mortality rates averaged by state for two periods, 1950-1969 and 1970-1994, were used in multiple-linear regression analyses with respect to many, of the risk-modifying factors mentioned with the addition of an air pollution index in the form of a map of acid deposition in 1985. This index is correlated with emissions from coal-fired power plants. In addition, lung cancer mortality rates for five-Year periods from 1970-74 to 1990-94 were used in multiple linear regression analyses including air pollution and cigarette smoking. The air pollution index correlated with respiratory, digestive tract, urogenital, female, blood and skin cancer. Air pollution was estimated to account for 5% of male cancer deaths and 3% of female cancer deaths between 1970-1994. Solar UVB was inversely correlated with all these types of cancer except the respirator, skin and cervical cancer. Cigarette smoking was directly linked to lung cancer but not to other types of cancer in this study. Combustion of coal, diesel fuel and wood is the likely source of air pollution that affects cancer risk on a large scale, through production of black carbon aerosols with adsorbed polycyclic aromatic hydrocarbons.

Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.

Science.gov (United States)

Little, C L; Barnes, J; Mitchell, R T

2002-12-01

During August 2001 a microbiological study of ready-to-eat cooked rice from take-aways and of chicken sandwiches made on the premises from sandwich bars was undertaken. The intention was to identify risk factors in the production, storage and handling of cooked rice and sandwiches, and to establish their effect on microbiological quality. Examination of cooked rice revealed that the majority of samples (87%; 442 of 508) were of satisfactory/acceptable microbiological quality; 50 (10%) were unsatisfactory, and 16 (3%) were of unacceptable quality due to Bacillus cereus and/or other Bacillus spp in excess of 10(5) cfu/g. The microbiological quality of cooked rice was associated with cuisine type (p management food hygiene training (p manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001).

In Vitro Pepsin Digestibility of Cooked Proso Millet ( Pancium miliaceum L.) and Related Species from Around the World.

Science.gov (United States)

Gulati, Paridhi; Jia, Shangang; Li, Aixia; Holding, David Richard; Santra, Dipak; Rose, Devin Jerrold

2018-06-20

Thirty-three accessions of proso millet (Panicum miliaceum) with different countries of origin were screened for their pepsin digestibility after cooking to identify samples with high digestibility. The pepsin digestibility of all samples ranged from 26 to 57% (average 32%). There were no apparent differences in protein profiles (SDS-PAGE) of samples with the lowest, intermediate, and highest digestibilities. However, LC-MS/MS analysis revealed a negative correlation between pepsin digestibility and peptides that matched to high molecular weight proteins (24 kDa) from Panicum hallii with regions of contiguous hydrophobic amino acids. Low digestibility upon cooking was also observed for other species from the Panicum genus, such as little millet, switchgrass and panicgrass, which suggests a unique inherent property of the genus. The obtained results from this study may form a basis for in-depth analysis of proso proteins that may help in developing new cultivars with higher digestibility upon cooking.

Early Back-to-Africa Migration into the Horn of Africa

Science.gov (United States)

Hodgson, Jason A.; Mulligan, Connie J.; Al-Meeri, Ali; Raaum, Ryan L.

2014-01-01

Genetic studies have identified substantial non-African admixture in the Horn of Africa (HOA). In the most recent genomic studies, this non-African ancestry has been attributed to admixture with Middle Eastern populations during the last few thousand years. However, mitochondrial and Y chromosome data are suggestive of earlier episodes of admixture. To investigate this further, we generated new genome-wide SNP data for a Yemeni population sample and merged these new data with published genome-wide genetic data from the HOA and a broad selection of surrounding populations. We used multidimensional scaling and ADMIXTURE methods in an exploratory data analysis to develop hypotheses on admixture and population structure in HOA populations. These analyses suggested that there might be distinct, differentiated African and non-African ancestries in the HOA. After partitioning the SNP data into African and non-African origin chromosome segments, we found support for a distinct African (Ethiopic) ancestry and a distinct non-African (Ethio-Somali) ancestry in HOA populations. The African Ethiopic ancestry is tightly restricted to HOA populations and likely represents an autochthonous HOA population. The non-African ancestry in the HOA, which is primarily attributed to a novel Ethio-Somali inferred ancestry component, is significantly differentiated from all neighboring non-African ancestries in North Africa, the Levant, and Arabia. The Ethio-Somali ancestry is found in all admixed HOA ethnic groups, shows little inter-individual variance within these ethnic groups, is estimated to have diverged from all other non-African ancestries by at least 23 ka, and does not carry the unique Arabian lactase persistence allele that arose about 4 ka. Taking into account published mitochondrial, Y chromosome, paleoclimate, and archaeological data, we find that the time of the Ethio-Somali back-to-Africa migration is most likely pre-agricultural. PMID:24921250

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2009-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2011-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

Process for treating hydrocarbons, etc

Energy Technology Data Exchange (ETDEWEB)

1933-09-15

A process is described for treating simultaneously bituminous substances and hydrocarbon oils for the production of low-boiling hydrocarbons and volatilization of the bituminous substances, characterized by the fact that it consists of heating a current of charge constituted by a mixture of the bituminous substances and hydrocarbon oils, to a high temperature, passing the heated current into a zone of extended reaction where the vapors are separated from the liquid or solid residue to favor transformation of the liquid hydrocarbons and volatilization of the bituminous substances, owing to the utilization of a heating agent carried to a high temperature being brought in contact with the heated charge in order to communicate its heat to the charge, while this later presents itself as relatively fine pellet or in the condition of distinct particles, particularly separated from one another.

Air-dust-borne associations of phototrophic and hydrocarbon-utilizing microorganisms: promising consortia in volatile hydrocarbon bioremediation.

Science.gov (United States)

Al-Bader, Dhia; Eliyas, Mohamed; Rayan, Rihab; Radwan, Samir

2012-11-01

Aquatic and terrestrial associations of phototrophic and heterotrophic microorganisms active in hydrocarbon bioremediation have been described earlier. The question arises: do similar consortia also occur in the atmosphere? Dust samples at the height of 15 m were collected from Kuwait City air, and analyzed microbiologically for phototrophic and heterotrophic hydrocarbon-utilizing microorganisms, which were subsequently characterized according to their 16S rRNA gene sequences. The hydrocarbon utilization potential of the heterotrophs alone, and in association with the phototrophic partners, was measured quantitatively. The chlorophyte Gloeotila sp. and the two cyanobacteria Nostoc commune and Leptolyngbya thermalis were found associated with dust, and (for comparison) the cynobacteria Leptolyngbya sp. and Acaryochloris sp. were isolated from coastal water. All phototrophic cultures harbored oil vapor-utilizing bacteria in the magnitude of 10(5) g(-1). Each phototrophic culture had its unique oil-utilizing bacteria; however, the bacterial composition in Leptolyngbya cultures from air and water was similar. The hydrocarbon-utilizing bacteria were affiliated with Acinetobacter sp., Aeromonas caviae, Alcanivorax jadensis, Bacillus asahii, Bacillus pumilus, Marinobacter aquaeolei, Paenibacillus sp., and Stenotrophomonas maltophilia. The nonaxenic cultures, when used as inocula in batch cultures, attenuated crude oil in light and dark, and in the presence of antibiotics and absence of nitrogenous compounds. Aqueous and diethyl ether extracts from the phototrophic cultures enhanced the growth of the pertinent oil-utilizing bacteria in batch cultures, with oil vapor as a sole carbon source. It was concluded that the airborne microbial associations may be effective in bioremediating atmospheric hydrocarbon pollutants in situ. Like the aquatic and terrestrial habitats, the atmosphere contains dust-borne associations of phototrophic and heterotrophic hydrocarbon

Who's cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016.

Science.gov (United States)

Taillie, Lindsey Smith

2018-04-02

While US home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults aged 18-65 years who cook and their time spent cooking, with interactions to test for differential changes by demographic variables of gender, education, and race/ethnicity. Cooking increased overall from 2003 to 2016. The percent of college-educated men cooking increased from 37.9% in 2003 to 51.9% in 2016, but men with less than high school education who cook did not change (33.2% in 2016) (p educated women who cook increased from 64.7% in 2003 to 68.7% in 2016, while women with less than high school education had no change (72.3% in 2016) (p education spent more time cooking per day than high-educated women, but the reverse was true for men. Among men, the percent who cook increased for all race/ethnic groups except non-Hispanic blacks. Among women, only non-Hispanic whites increased in percent who cook. Among both men and women, non-Hispanic blacks had the lowest percentage who cooked, and non-Hispanic others spent the greatest amount of time cooking. Home cooking in the United States is increasing, especially among men, though women still cook much more than men. Further research is needed to understand whether the heterogeneity in home cooking by educational attainment and race/ethnicity observed here contributes to diet-related disparities in the United States.

Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758).

Science.gov (United States)

Caparros Megido, Rudy; Poelaert, Christine; Ernens, Marjorie; Liotta, Marisa; Blecker, Christophe; Danthine, Sabine; Tyteca, Eva; Haubruge, Éric; Alabi, Taofic; Bindelle, Jérôme; Francis, Frédéric

2018-04-01

Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating process could have deleterious effects on protein and lipid quality. Therefore, this study characterized the effects of different household cooking methods (boiling, pan-frying, vacuum cooking, and oven cooking) on the microbial load and nutritive value of mealworms, with a focus on protein digestibility and fatty acid composition. Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms. Cooking method-related changes were very low on macronutrients content except for pan-fried mealworms which exhibited the highest lipid content. Cooking slightly changed fatty acid composition of mealworms by principally decreasing their level of saturated fatty acids but also increased the in vitro crude protein digestibility of mealworms. Copyright © 2018 Elsevier Ltd. All rights reserved.

Determination of advanced glycation endproducts in cooked meat products.

Science.gov (United States)

Chen, Gengjun; Smith, J Scott

2015-02-01

Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Biomarkers of PAH exposure and hematologic effects in subjects exposed to combustion emission during residential (and professional) cooking practices in Pakistan.

Science.gov (United States)

Kamal, Atif; Cincinelli, Alessandra; Martellini, Tania; Malik, Riffat Naseem

2016-01-01

The aim of this study was to evaluate and compare the exposure of household women and professional male workers to combustion emission in the indoor and semi-outdoor environments, respectively, by using biochemical parameters and the biomarkers of exposure to polycyclic aromatic hydrocarbon (PAH). Female (WR n = 60) and male "cooks" (WC n = 60) exposed to the combustion emission of fuel wood and coal in rural/suburban areas of Pakistan were recruited in this study and compared to non-exposed female (CF) and male (CM) groups (n = 32 and 34, respectively). Urinary biomarkers of PAH exposure including 1-hyroxypyrene (1-OHPyr), α-naphthol, and β-naphthol were analyzed together with the biomarkers of effect, including the serum c-reactive proteins (CRP), white blood cells (WBCs), hemoglobin (Hb), red blood cells (RBC), and platelet (PLT) count. In addition, blood superoxide dismutase (SOD) and urinary level of 8-hydroxydeoxyguanosine (8-OHdG) were evaluated to determine the oxidative stress and DNA damage, respectively. A questionnaire was used to document demographic-, health-, and exposure-related information. The results showed that urinary β-naphthol was almost 44% higher in WR subjects than WC (median 7.69 vs. 3.39 μmol/mol-Cr, respectively; p = 0.01) and respective controls (CF). Higher urinary 8-OHdG were observed in WR (71.1 ng/mg-Cr) than WC (56.37 ng/mg-Cr) (p cooking (due to occupational requirement) than WR.

Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel

Science.gov (United States)

Vehicles in Vermont Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont to someone by E -mail Share Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont on Facebook Tweet about Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in

Development and Performance Evaluation of Charcoal-Fired Cooking Stoves

International Nuclear Information System (INIS)

Ndirika, V. I. O.

2002-01-01

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

Characterization of volatile organic compounds from different cooking emissions

Science.gov (United States)

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

2016-11-01

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

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.

Science.gov (United States)

Roldán, Mar; Antequera, Teresa; Hernández, Alejandro; Ruiz, Jorge

2015-10-01

This study aimed to determine the influence of cooking temperature (either 60 ℃ or 80 ℃) and time (6 h or 24 h) on the physicochemical (weight loss, moisture content, instrumental color, instrumental texture, lipid and protein oxidation) and microbiological changes underwent by sous-vide cooked lamb loins during refrigerated storage for 30 days. There was a slight trend to decreasing weight losses in some of the cooking treatments, but only in samples cooked at 60 ℃ for 6 h it was paralleled with an increase in moisture content. The only noteworthy oxidative change was a marked decrease in conjugated dienes after two weeks of storage in samples cooked at 80 ℃ for 24 h. Neither instrumental texture nor color showed noticeable variations during the storage. Microbial population remained quite low during the whole refrigerated storage. Overall, most of the studied parameters showed only scarce changes throughout 30 days of refrigerated storage that most likely would not influence the quality of sous-vide cooked loin lambs. © The Author(s) 2014.

Effects of relative humidity, temperature, and population density on production of cuticular hydrocarbons in housefly Musca domestica L.

NARCIS (Netherlands)

Noorman, N; Den Otter, CJ

The production of cuticular hydrocarbons by both males and females of Musca domestica L. under very wet conditions (90% relative humidity) compared to the production at 50 and 20% relative humidity is delayed up to at least 3 days after emergence from the pupae. Eight days after emergence, however,

Hydrocarbons from plants: Analytical methods and observations

Energy Technology Data Exchange (ETDEWEB)

Calvin, Melvin

1980-11-01

We have suggested that certain plants rich in hydrocarbon-like materials might be cultivated for renewable photosynthetic products. Two species were selected for experimental plantations: Euphorbia lathyris, an annual from seed and Euphorbia tirucalli, a perennial from cuttings, The yield from each species is over 10 barrels of oil/acre/year without genetic or agronomic improvement. In addition to plants, there are trees, such as species of Copaifera in Brazil and other tropical areas, which produce a diesel-like oil upon tapping. Each tree produces approximately 40 liters of hydrocarbon per year, and this material can be used directly by a diesel-powered car. Further efforts to develop plants as alternate energy sources are underway, as well as a continuing search for additional plant species throughout the world which have a similar capability.

Black carbon aerosol mixing state, organic aerosols and aerosol optical properties over the United Kingdom

Science.gov (United States)

McMeeking, G. R.; Morgan, W. T.; Flynn, M.; Highwood, E. J.; Turnbull, K.; Haywood, J.; Coe, H.

2011-09-01

Black carbon (BC) aerosols absorb sunlight thereby leading to a positive radiative forcing and a warming of climate and can also impact human health through their impact on the respiratory system. The state of mixing of BC with other aerosol species, particularly the degree of internal/external mixing, has been highlighted as a major uncertainty in assessing its radiative forcing and hence its climate impact, but few in situ observations of mixing state exist. We present airborne single particle soot photometer (SP2) measurements of refractory BC (rBC) mass concentrations and mixing state coupled with aerosol composition and optical properties measured in urban plumes and regional pollution over the United Kingdom. All data were obtained using instrumentation flown on the UK's BAe-146-301 large Atmospheric Research Aircraft (ARA) operated by the Facility for Airborne Atmospheric Measurements (FAAM). We measured sub-micron aerosol composition using an aerosol mass spectrometer (AMS) and used positive matrix factorization to separate hydrocarbon-like (HOA) and oxygenated organic aerosols (OOA). We found a higher number fraction of thickly coated rBC particles in air masses with large OOA relative to HOA, higher ozone-to-nitrogen oxides (NOx) ratios and large concentrations of total sub-micron aerosol mass relative to rBC mass concentrations. The more ozone- and OOA-rich air masses were associated with transport from continental Europe, while plumes from UK cities had higher HOA and NOx and fewer thickly coated rBC particles. We did not observe any significant change in the rBC mass absorption efficiency calculated from rBC mass and light absorption coefficients measured by a particle soot absorption photometer despite observing significant changes in aerosol composition and rBC mixing state. The contributions of light scattering and absorption to total extinction (quantified by the single scattering albedo; SSA) did change for different air masses, with lower SSA

Black carbon aerosol mixing state, organic aerosols and aerosol optical properties over the UK

Science.gov (United States)

McMeeking, G. R.; Morgan, W. T.; Flynn, M.; Highwood, E. J.; Turnbull, K.; Haywood, J.; Coe, H.

2011-05-01

Black carbon (BC) aerosols absorb sunlight thereby leading to a positive radiative forcing and a warming of climate and can also impact human health through their impact on the respiratory system. The state of mixing of BC with other aerosol species, particularly the degree of internal/external mixing, has been highlighted as a major uncertainty in assessing its radiative forcing and hence its climate impact, but few in situ observations of mixing state exist. We present airborne single particle soot photometer (SP2) measurements of refractory BC (rBC) mass concentrations and mixing state coupled with aerosol composition and optical properties measured in urban plumes and regional pollution over the UK. All data were obtained using instrumentation flown on the UK's BAe-146-301 large Atmospheric Research Aircraft (ARA) operated by the Facility for Airborne Atmospheric Measurements (FAAM). We measured sub-micron aerosol composition using an aerosol mass spectrometer (AMS) and used positive matrix factorization to separate hydrocarbon-like (HOA) and oxygenated organic aerosols (OOA). We found a higher number fraction of thickly coated rBC particles in air masses with large OOA relative to HOA, higher ozone-to-nitrogen oxides (NOx) ratios and large concentrations of total sub-micron aerosol mass relative to rBC mass concentrations. The more ozone- and OOA-rich air masses were associated with transport from continental Europe, while plumes from UK cities had higher HOA and NOx and fewer thickly coated rBC particles. We did not observe any significant change in the rBC mass absorption efficiency calculated from rBC mass and light absorption coefficients measured by a particle soot absorption photometer despite observing significant changes in aerosol composition and rBC mixing state. The contributions of light scattering and absorption to total extinction (quantified by the single scattering albedo; SSA) did change for different air masses, with lower SSA observed in

Black carbon aerosol mixing state, organic aerosols and aerosol optical properties over the United Kingdom

Directory of Open Access Journals (Sweden)

G. R. McMeeking

2011-09-01

Full Text Available Black carbon (BC aerosols absorb sunlight thereby leading to a positive radiative forcing and a warming of climate and can also impact human health through their impact on the respiratory system. The state of mixing of BC with other aerosol species, particularly the degree of internal/external mixing, has been highlighted as a major uncertainty in assessing its radiative forcing and hence its climate impact, but few in situ observations of mixing state exist. We present airborne single particle soot photometer (SP2 measurements of refractory BC (rBC mass concentrations and mixing state coupled with aerosol composition and optical properties measured in urban plumes and regional pollution over the United Kingdom. All data were obtained using instrumentation flown on the UK's BAe-146-301 large Atmospheric Research Aircraft (ARA operated by the Facility for Airborne Atmospheric Measurements (FAAM. We measured sub-micron aerosol composition using an aerosol mass spectrometer (AMS and used positive matrix factorization to separate hydrocarbon-like (HOA and oxygenated organic aerosols (OOA. We found a higher number fraction of thickly coated rBC particles in air masses with large OOA relative to HOA, higher ozone-to-nitrogen oxides (NO_x ratios and large concentrations of total sub-micron aerosol mass relative to rBC mass concentrations. The more ozone- and OOA-rich air masses were associated with transport from continental Europe, while plumes from UK cities had higher HOA and NO_x and fewer thickly coated rBC particles. We did not observe any significant change in the rBC mass absorption efficiency calculated from rBC mass and light absorption coefficients measured by a particle soot absorption photometer despite observing significant changes in aerosol composition and rBC mixing state. The contributions of light scattering and absorption to total extinction (quantified by the single scattering albedo; SSA did change for

System and technique for ultrasonic determination of degree of cooking

Energy Technology Data Exchange (ETDEWEB)

Bond, Leonard J [Richland, WA; Diaz, Aaron A [W. Richland, WA; Judd, Kayte M [Richland, WA; Pappas, Richard A [Richland, WA; Cliff, William C [Richland, WA; Pfund, David M [Richland, WA; Morgen, Gerald P [Kennewick, WA

2007-03-20

A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

Correlations between boiling points and relative retention data for hydrocarbons

NARCIS (Netherlands)

Sojak, L.; Krupcik, J.; Rijks, J.A.

1974-01-01

An equation correlating retention indices, boiling points and activity coefficients is proposed. The equation can be applied not only to homologous series, but also to different classes of hydrocarbons.

Effect of cooking on enrofloxacin residues in chicken tissue.

Science.gov (United States)

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

2006-10-01

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

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

Science.gov (United States)

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

2014-05-01

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

TEXTURE OF COOKED SPELT WHEAT NOODLES

Directory of Open Access Journals (Sweden)

Magdaléna Lacko - Bartošová

2013-02-01

Full Text Available At present, there are limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality. Noodles are traditional cereal-based food that is becoming increasingly popular worldwide because of its convenience, nutritional qualities, and palatability. It is generally accepted that texture is the main criterion for assessing overall quality of cooked noodles. We present selected indicators of noodle texture of three spelt cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. A texture analyzer TA.XT PLUS was used to determine cooked spelt wheat noodle firmness (N (AACC 66-50. The texture of cooked spelt wheat noodles was expressed also as elasticity (N and extensibility (mm. Statistical analysis showed significant influence of the variety and year of growing on the firmness, elasticity and extensibility of cooked noodles. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more tensile than wholemeal noodles. The best elasticity and extensibility of flour noodles was found in noodles prepared from Rubiota however from wholemeal noodles it was Oberkulmer Rotkorn. Spelt wheat is suitable for noodle production, however also here it is necessary to differentiate between varieties. According to achieved results, wholemeal noodles prepared from Oberkulmer Rotkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking.

Determinants of market production of cooking banana in Nigeria ...

African Journals Online (AJOL)

The factors that influence farmers' decisions to produce cooking banana for market in southeast Nigeria were examined. Data were collected from a ... Results of the study indicate that about 80% of the farmers interviewed produce cooking banana both for household consumption and for sale. The proportion of cooking ...

Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

Energy Technology Data Exchange (ETDEWEB)

NONE

2004-07-01

Cegibat, the information-recommendation agency of Gaz de France for building engineering professionals, has organized this conference meeting on professional cooking to present the existing gas solutions to manage together the space heating, the air conditioning, the refrigeration and the cooking: evolution of markets with new consumer habits, natural gas technologies and innovations, architecture of cooking rooms: esthetics and functionality, opening of energy markets and new gas supplying contracts. (J.S.)

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

Science.gov (United States)

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

Increasing intention to cook from basic ingredients: A randomised controlled study.

Science.gov (United States)

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

2017-09-01

The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P cook from basics again (P cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home. Copyright © 2017 Elsevier Ltd. All rights reserved.

46 CFR 169.685 - Electric heating and cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and so...

PM2.5 in Dutch dwellings due to cooking

NARCIS (Netherlands)

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

2016-01-01

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

Physicochemical changes in nontraditional pasta during cooking

Science.gov (United States)

Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

High latrine coverage is not reducing the prevalence of soil-transmitted helminthiasis in Hoa Binh province, Vietnam.

Science.gov (United States)

Yajima, Aya; Jouquet, Pascal; Do, Trung Dung; Dang, Thi Cam Thach; Tran, Cong Dai; Orange, Didier; Montresor, Antonio

2009-03-01

A baseline epidemiological survey for parasite infections was conducted between December 2007 and January 2008 in 155 villagers in a rural commune in Hoa Binh province, Vietnam. The prevalence of Ascaris lumbricoides, Trichuris trichiura and hookworm infection was 13.5%, 45.2% and 58.1%, respectively. At least one of the parasites was detected in 72.3% of the samples. We found no association between infection with A. lumbricoides or T. trichiura and engagement in agriculture, while hookworm infection was more prevalent in populations having frequent contact with soil. Agricultural use of human faeces was not correlated with any of the infections. We suggest that the consumption of vegetables that are commonly fertilized with human faeces in the community has led to the high infection rates with A. lumbricoides and T. trichiura, rather than the manipulation of faeces in farming activity. This also explains the high infection prevalence, despite high latrine coverage (98.1%) in the study population. The presence of latrines alone is not sufficient to reduce the prevalence of helminthiasis in a rural agricultural community if fresh faeces are used as fertilizer.

Influences of emission sources and meteorology on aerosol chemistry in a polluted urban environment: results from DISCOVER-AQ California

Science.gov (United States)

Young, D. E.; Kim, H.; Parworth, C.; Zhou, S.; Zhang, X.; Cappa, C. D.; Seco, R.; Kim, S.; Zhang, Q.

2015-12-01

The San Joaquin Valley (SJV) in California experiences persistent air quality problems associated with elevated particulate matter (PM) concentrations due to anthropogenic emissions, topography, and meteorological conditions. Thus it is important to unravel the various sources and processes that affect the physico-chemical properties of PM in order to better inform pollution abatement strategies and improve parameterizations in air quality models. positive matrix factorization (PMF) analysis of the AMS data: hydrocarbon-like OA (HOA; 9 % of total OA; O / C = 0.09) associated with local traffic, cooking OA (COA; 28 % of total OA; O / C = 0.19) associated with food cooking activities, two biomass burning OAs (BBOA1; 13 % of total OA; O / C = 0.33 and BBOA2; 20 % of total OA; O / C = 0.60) most likely associated with residential space heating from wood combustion, and semi-volatile oxygenated OA (SV-OOA; 16 % of total OA; O / C = 0.63) and low volatility oxygenated OA (LV-OOA; 24 % of total OA; O / C = 0.90) formed via chemical reactions in the atmosphere. Large differences in aerosol chemistry at Fresno were observed between the current campaign (winter 2013) and a~previous wintertime campaign (winter 2010), most notably that PM1 concentrations were nearly three times higher in 2013 than in 2010. These variations were attributed to differences in the meteorological conditions, which influenced primary emissions and secondary aerosol formation. In particular, COA and BBOA concentrations were greater in 2013 than 2010, where colder temperatures in 2013 likely resulted in increased biomass burning activities. The influence from a nighttime formed residual layer that mixed down in the morning was found to be much more intense in 2013 than 2010, leading to sharp increases in ground-level concentrations of secondary aerosol species including nitrate, sulfate, and OOA, in the morning between 08:00 to 12:00 PST. This is an indication that nighttime chemistry might also be

A modified Johnson–Cook model of dynamic tensile behaviors for 7075-T6 aluminum alloy

Energy Technology Data Exchange (ETDEWEB)

Zhang, Ding-Ni, E-mail: siping4840@126.com [The College of Information, Mechanical and Electrical Engineering, Shanghai Normal University, Shanghai 200234 (China); Shangguan, Qian-Qian [The College of Information, Mechanical and Electrical Engineering, Shanghai Normal University, Shanghai 200234 (China); Xie, Can-Jun [Commercial Aircraft Corporation of China, Ltd., Shanghai 200120 (China); Liu, Fu [Shanghai Aircraft Design and Research Institute of COMAC, Shanghai 201210 (China)

2015-01-15

Highlights: • The dynamic mechanical behaviors at various strain rates were measured. • The strain rate hardening effect of 7075-T6 aluminum alloy is significant. • A new Johnson–Cook constitutive model of 7075-T6 aluminum alloy was obtained. • Numerical simulations of tensile tests at different rates were conducted. • Accuracy of the modified Johnson–Cook constitutive equation was proved. - Abstract: The dynamic mechanical behaviors of 7075-T6 aluminum alloy at various strain rates were measured by dynamic tensile tests using the electronic universal testing machine, high velocity testing system and split Hopkinson tensile bar (SHTB). Stress–strain curves at different rates were obtained. The results show that the strain rate hardening effect of 7075-T6 aluminum alloy is significant. By modifying the strain rate hardening term in the Johnson–Cook constitutive model, a new Johnson–Cook (JC) constitutive model of 7075-T6 aluminum alloy was obtained. The improved Johnson–Cook model matched the experiment results very well. With the Johnson–Cook constitutive model, numerical simulations of tensile tests at different rates for 7075-T6 aluminum alloy were conducted. According to tensile loading and stress–strain relation of 7075-T6 aluminum alloy, calculation results were compared with experimental results. Accuracy of the modified Johnson–Cook constitutive equation was further proved.

A modified Johnson–Cook model of dynamic tensile behaviors for 7075-T6 aluminum alloy

International Nuclear Information System (INIS)

Zhang, Ding-Ni; Shangguan, Qian-Qian; Xie, Can-Jun; Liu, Fu

2015-01-01

Highlights: • The dynamic mechanical behaviors at various strain rates were measured. • The strain rate hardening effect of 7075-T6 aluminum alloy is significant. • A new Johnson–Cook constitutive model of 7075-T6 aluminum alloy was obtained. • Numerical simulations of tensile tests at different rates were conducted. • Accuracy of the modified Johnson–Cook constitutive equation was proved. - Abstract: The dynamic mechanical behaviors of 7075-T6 aluminum alloy at various strain rates were measured by dynamic tensile tests using the electronic universal testing machine, high velocity testing system and split Hopkinson tensile bar (SHTB). Stress–strain curves at different rates were obtained. The results show that the strain rate hardening effect of 7075-T6 aluminum alloy is significant. By modifying the strain rate hardening term in the Johnson–Cook constitutive model, a new Johnson–Cook (JC) constitutive model of 7075-T6 aluminum alloy was obtained. The improved Johnson–Cook model matched the experiment results very well. With the Johnson–Cook constitutive model, numerical simulations of tensile tests at different rates for 7075-T6 aluminum alloy were conducted. According to tensile loading and stress–strain relation of 7075-T6 aluminum alloy, calculation results were compared with experimental results. Accuracy of the modified Johnson–Cook constitutive equation was further proved

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol.

Science.gov (United States)

Bernardo, Greyce Luci; Jomori, Manuela Mika; Fernandes, Ana Carolina; Colussi, Claudia Flemming; Condrasky, Margaret D; Proença, Rossana Pacheco da Costa

2017-12-20

Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States. This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding

Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services.

Science.gov (United States)

Hao, Xuewei; Yin, Yong; Feng, Sijie; Du, Xu; Yu, Jingyi; Yao, Zhiliang

2016-12-01

The concentrations and characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in 48 oil samples randomly collected from 30 catering services that employ six cooking methods were quantified via high-performance liquid chromatography (HPLC). These 16 PAHs were detected in almost all of the samples. The levels of Σ16PAHs, Σ4PAHs, benzo[a]pyrene (BaP), and total BaP equivalents (ΣBaP eq ) for the six cooking methods exceeded the legal limit. The concentrations of Σ4PAHs were approximately 9.5 to 16.4 times the legal limit proposed by the European Commission (Off J Eur Union 215:4-8, 2011), and the level of BaP exceeded the national standard in China by 4.7- to 10.6-fold, particularly in oil from fried foods. Low molecular weight PAHs (LMW PAHs) were predominant in fried food oil from different catering services and accounted for 94.8 % of these oils, and the ΣBaP eq of the high molecular weight PAHs (HMW PAHs) was 11.5-fold higher than that of the LMW PAHs. The concentrations of Σ16PAHs (3751.9-7585.8 μg/kg), Σ4PAHs (144.6-195.7 μg/kg), BaP (79.7-135.8 μg/kg), and ΣBaP eq (231.0-265.4 μg/kg) were highest in the samples from fast food restaurants/buffets (FB), followed by those from fried food stalls (FS) and then cooking restaurants/cafeterias (RC). The results of this study suggest that the government should strengthen control and supervision of PAH contamination in food and edible oils.

Retention and removal 137Cs in Japanese catfish (Silurus asotus Linnaeus) in dressing and cooking method

International Nuclear Information System (INIS)

Malek, M.A.; Nakahara, N.; Nakamura, R.

2004-01-01

Japanese catfish contaminated by 137 Cs have been used to investigate how the dressing and cook-ing method affect the removal of radioactivity from the fish. During the dressing, 6.0% of the initial 137 Cs activity was removed by washing the live fish, further 30.3% of the activity relative to washed fish was removed by discarding the non-edible body parts (skeletons, fins, visceral mass, liver, kidney etc.) and washing the chopped fish. Fish curry was cooked using various spices, green-stuffs and vegetable oil following a method commonly used in South East and East Asian countries. The cooking process removed a further 61.6% of the 137 Cs activity relative to the activity in dressed fish. Taken together, this normal domestic fish dressing and culinary process removed 74.7% of the initial 137 Cs activity present in the live fish. During the cook-ing, the radioactivity removed from the fish pieces was found to distributed over the ingredients of the curry. The cooked fish pieces retained an average, 38.5% of the radioactivity present in the dressed raw fish pieces. Among the ingredients, the gravy was found to contain an average of 34.8% of the activity of the dressed fish. The activity in green-stuffs was found to vary from 4.0% (in cauliflower) to 7.2% (in potato). It may be concluded that normal home preparation and culinary processes removed the radio-activity from the fish to a great extent. In addition, discarding the gravy and green-stuffs of the curry further reduce the radioactivity intake into the human body. (author)

Sensitivity ranking for freshwater invertebrates towards hydrocarbon contaminants.

Science.gov (United States)

Gerner, Nadine V; Cailleaud, Kevin; Bassères, Anne; Liess, Matthias; Beketov, Mikhail A

2017-11-01

Hydrocarbons have an utmost economical importance but may also cause substantial ecological impacts due to accidents or inadequate transportation and use. Currently, freshwater biomonitoring methods lack an indicator that can unequivocally reflect the impacts caused by hydrocarbons while being independent from effects of other stressors. The aim of the present study was to develop a sensitivity ranking for freshwater invertebrates towards hydrocarbon contaminants, which can be used in hydrocarbon-specific bioindicators. We employed the Relative Sensitivity method and developed the sensitivity ranking S hydrocarbons based on literature ecotoxicological data supplemented with rapid and mesocosm test results. A first validation of the sensitivity ranking based on an earlier field study has been conducted and revealed the S hydrocarbons ranking to be promising for application in sensitivity based indicators. Thus, the first results indicate that the ranking can serve as the core component of future hydrocarbon-specific and sensitivity trait based bioindicators.

Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues

Directory of Open Access Journals (Sweden)

A Javadi

2011-11-01

Full Text Available The purpose of this study was to determine the effects of different cooking processes such as boiling, roasting and microwaving on enrofloxacin residues in muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by routine diet and water with %0.05 of enrofloxacine for consecutive 5 days .Then; three locations including breast muscle, liver and gizzard were sampled aseptically from each carcass. Enrofloxacin residue was analyzed using microbial method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples cooked by various cooking procedures and we surveyed cooked samples with similar method again for present of residue. The results were show reduction in concentration of enrofloxacin residue after different cooking processes. The most reduction of the residue in cooked meat and gizzard samples related to boiling process and roasting process for cooked liver samples and the highest detectable amount of residue belonged to microwaving process in all cooked samples. Regarding to the results of this study, we can conclude that cooking processes can’t annihilate total amounts of these drug and it can only decrease their amounts and the most of residue in boiling process excreted from tissue to cooking fluid.

Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

Science.gov (United States)

Zahr, Rola; Sibeko, Lindiwe

2017-03-01

A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

Self-Perceived Cooking Skills in Emerging Adulthood Predict Better Dietary Behaviors and Intake 10 Years Later: A Longitudinal Study.

Science.gov (United States)

Utter, Jennifer; Larson, Nicole; Laska, Melissa N; Winkler, Megan; Neumark-Sztainer, Dianne

2018-05-01

To determine whether perceived cooking skills in emerging adulthood predicts better nutrition a decade later. Data were collected as part of the Project Eating and Activity in Teens and Young Adults longitudinal study. Participants reported on adequacy of cooking skills in 2002-2003 (age 18-23 years) and subsequently reported on nutrition-related outcomes in 2015-2016 (age 30-35 years) (n = 1,158). Separate regression models were used to examine associations between cooking skills at age 18-23 years and each subsequent outcome. One fourth of participants described their cooking skills as very adequate at 18-23 years, with no statistically significant differences by sociodemographic characteristics. Reports of very adequate cooking skills at age 18-23 years predicted better nutrition-related outcomes 10 years later, such as more frequent preparation of meals including vegetables (P skills by emerging adulthood may have long-term benefits for nutrition over a decade later. Ongoing and new interventions to enhance cooking skills during adolescence and emerging adulthood are warranted but require strong evaluation designs that observe young people over a number of years. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

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

Science.gov (United States)

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

2016-08-29

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

Emission of VOC's from modified rendering process

International Nuclear Information System (INIS)

Bhatti, Z.A.; Raja, I.A.; Saddique, M.; Langenhove, H.V.

2005-01-01

Rendering technique for processing of dead animal and slaughterhouse wastes into valuable products. It involves cooking of raw material and later Sterilization was added to reduce the Bovine Spongiform Encephalopathy (BSE). Studies have been carried out on rendering emission, with the normal cooking process. Our study shows, that the sterilization step in rendering process increases the emission of volatile organic compounds (VOC's). Gas samples, containing VOC's, were analyzed by the GC/MS (Gas Chromatograph and Mass Spectrometry). The most important groups of compounds- alcohols and cyclic hydrocarbons were identified. In the group of alcohol; 1-butanol, l-pentanol and l-hexanol compounds were found while in the group of cyclic hydrocarbon; methyl cyclopentane and cyclohexane compounds were detected. Other groups like aldehyde, sulphur containing compounds, ketone and furan were also found. Some compounds, like l-pentanol, 2-methyl propanal, dimethyl disulfide and dimethyl trisulfide, which belong to these groups, cause malodor. It is important to know these compounds to treat odorous gasses. (author)

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

Directory of Open Access Journals (Sweden)

Geater Alan F

2011-06-01

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

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

Science.gov (United States)

2011-01-01

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

Improvement of cassava cooking quality through mutation breeding

Energy Technology Data Exchange (ETDEWEB)

Asare, E; Safo-Kantanka, O [Department of Crop Science, Univ. of Science and Technology, Kumasi (Ghana)

1997-07-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs.

Improvement of cassava cooking quality through mutation breeding

International Nuclear Information System (INIS)

Asare, E.; Safo-Kantanka, O.

1997-01-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs

7 CFR 58.728 - Cooking the batch.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the optional...

Exposure to polycyclic aromatic hydrocarbons and volatile organic compounds among recently pregnant rural Guatemalan women cooking and heating with solid fuels.

Science.gov (United States)

Weinstein, John R; Asteria-Peñaloza, Renée; Diaz-Artiga, Anaité; Davila, Gilberto; Hammond, S Katharine; Ryde, Ian T; Meyer, Joel N; Benowitz, Neal; Thompson, Lisa M

2017-06-01

Household air pollution is a major contributor to death and disability worldwide. Over 95% of rural Guatemalan households use woodstoves for cooking or heating. Woodsmoke contains carcinogenic or fetotoxic polycyclic aromatic hydrocarbons (PAHs) and volatile organic compounds (VOCs). Increased PAHs and VOCs have been shown to increase levels of oxidative stress. We examined PAH and VOC exposures among recently pregnant rural Guatemalan women exposed to woodsmoke and compared exposures to levels seen occupationally or among smokers. Urine was collected from 23 women who were 3 months post-partum three times over 72h: morning (fasting), after lunch, and following dinner or use of wood-fired traditional sauna baths (samples=68). Creatinine-adjusted urinary concentrations of metabolites of four PAHs and eight VOCs were analyzed by liquid chromatography-mass spectrometry. Creatinine-adjusted urinary biomarkers of oxidative stress, 8-isoprostane and 8-OHdG, were analyzed using enzyme-linked immunosorbent assays (ELISA). Long-term (pregnancy through 3 months prenatal) exposure to particulate matter and airborne PAHs were measured. Women using wood-fueled chimney stoves are exposed to high levels of particulate matter (median 48h PM 2.5 105.7μg/m 3 ; inter-quartile range (IQR): 77.6-130.4). Urinary PAH and VOC metabolites were significantly associated with woodsmoke exposures: 2-naphthol (median (IQR) in ng/mg creatinine: 295.9 (74.4-430.9) after sauna versus 23.9 (17.1-49.5) fasting; and acrolein: 571.7 (429.3-1040.7) after sauna versus 268.0 (178.3-398.6) fasting. Urinary PAH (total PAH: ρ=0.89, p0.85) or PAH and VOC biomarkers (ρ=-0.20 to 0.38, p>0.07). Urinary metabolite concentrations were significantly greater than those of heavy smokers (mean cigarettes/day=18) across all PAHs. In 15 (65%) women, maximum 1-hydroxypyrene concentrations exceeded the occupational exposure limit of coke-oven workers. The high concentrations of urinary PAH and VOC metabolites among

Reducing health impacts of biomass burning for cooking. The need for cookstove performance testing

Energy Technology Data Exchange (ETDEWEB)

Abeliotis, K. [Department of Home Economics and Ecology, Harokopio University, Athens (Greece); Pakula, C. [Institute of Agricultural Engineering, Section Household and Appliance Technology, Rheinische Friedrich-Wilhelms University, Bonn (Germany)

2013-08-15

Biomass is a renewable energy source that is routinely used for cooking in the developing world, especially in rural areas. The World Health Organization estimates that about 2.5 billion people globally rely on biomass, such as wood, agricultural waste and animal dung to meet their energy needs for cooking utilising traditional low-efficiency cookstoves. However, certain human health risks are associated with the inhalation of off-gases resulting from the indoor use of biomass for cooking, especially for women and children who spend more of their time at home. On the other hand, use of energy-efficient cookstoves is considered to reduce those risks. Thus, qualitative and quantitative measurements of cookstove performance are necessary in order to make different stoves and different cooking processes comparable. The aim of this paper is the presentation of the current situation regarding biomass use for cooking with emphasis placed on the developing world, the brief of the adverse health impacts of biomass burning based on the review of literature, the presentation of the merits of improved efficiency cookstoves and to highlight the need for stove performance tests. The demand of different types of biomass is not likely to change in the near future in the developing world since biomass is readily available and cheap. Thus, the efforts to improve household air quality must concentrate on improving cookstoves efficiency and ventilation of the flue gases outdoors. Programmes for the improvement of the cookstoves efficiency in the developing world should be part of the development agenda.

Heterogeneous OH oxidation of motor oil particles causes selective depletion of branched and less cyclic hydrocarbons.

Science.gov (United States)

Isaacman, Gabriel; Chan, Arthur W H; Nah, Theodora; Worton, David R; Ruehl, Chris R; Wilson, Kevin R; Goldstein, Allen H

2012-10-02

Motor oil serves as a useful model system for atmospheric oxidation of hydrocarbon mixtures typical of anthropogenic atmospheric particulate matter, but its complexity often prevents comprehensive chemical speciation. In this work we fully characterize this formerly "unresolved complex mixture" at the molecular level using recently developed soft ionization gas chromatography techniques. Nucleated motor oil particles are oxidized in a flow tube reactor to investigate the relative reaction rates of observed hydrocarbon classes: alkanes, cycloalkanes, bicycloalkanes, tricycloalkanes, and steranes. Oxidation of hydrocarbons in a complex aerosol is found to be efficient, with approximately three-quarters (0.72 ± 0.06) of OH collisions yielding a reaction. Reaction rates of individual hydrocarbons are structurally dependent: compared to normal alkanes, reaction rates increased by 20-50% with branching, while rates decreased ∼20% per nonaromatic ring present. These differences in rates are expected to alter particle composition as a function of oxidation, with depletion of branched and enrichment of cyclic hydrocarbons. Due to this expected shift toward ring-opening reactions heterogeneous oxidation of the unreacted hydrocarbon mixture is less likely to proceed through fragmentation pathways in more oxidized particles. Based on the observed oxidation-induced changes in composition, isomer-resolved analysis has potential utility for determining the photochemical age of atmospheric particulate matter with respect to heterogeneous oxidation.

Dietary Intake of Meat Cooking-Related Mutagens (HCAs) and Risk of Colorectal Adenoma and Cancer: A Systematic Review and Meta-Analysis

OpenAIRE

Chiavarini, Manuela; Bertarelli, Gaia; Minelli, Liliana; Fabiani, Roberto

2017-01-01

Much evidence suggests that the positive association between meat intake and colorectal adenoma (CRA) and cancer (CRC) risk is mediated by mutagenic compounds generated during cooking at high temperature. A number of epidemiological studies have estimated the effect of meat-related mutagens intake on CRC/CRA risk with contradictory and sometimes inconsistent results. A literature search was carried out (PubMed, Web of Science and Scopus) to identify articles reporting the relationship between...

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

Science.gov (United States)

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

2016-11-01

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

Effect of cooking on radionuclide concentrations in waterfowl tissues

International Nuclear Information System (INIS)

Halford, D.K.

1983-01-01

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

46 CFR 130.220 - Design of equipment for cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each cooking...

Process of converting phenols into hydrocarbons

Energy Technology Data Exchange (ETDEWEB)

Seelig, S

1929-02-02

A process is disclosed for the conversion of phenols into hydrocarbons, characterized by preheating a mixture of phenols and hydrogen or hydrogen-producing gases to approximately the reaction temperature under pressure, heating by passage percussion-like through a bath of metal to the reaction temperature, and rapidly cooling.

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

Science.gov (United States)

Cameron, Colin; Pachauri, Shonali; Rao, Narasimha D.; McCollum, David; Rogelj, Joeri; Riahi, Keywan

2016-01-01

Household air pollution from traditional cook stoves presents a greater health hazard than any other environmental factor. Despite government efforts to support clean-burning cooking fuels, over 700 million people in South Asia could still rely on traditional stoves in 2030. This number could rise if climate change mitigation efforts increase energy costs. Here we quantify the costs of support policies to make clean cooking affordable to all South Asians under four increasingly stringent climate policy scenarios. Our most stringent mitigation scenario increases clean fuel costs 38% in 2030 relative to the baseline, keeping 21% more South Asians on traditional stoves or increasing the minimum support policy cost to achieve universal clean cooking by up to 44%. The extent of this increase depends on how policymakers allocate subsidies between clean fuels and stoves. These additional costs are within the range of financial transfers to South Asia estimated in efforts-sharing scenarios of international climate agreements.

Optimization of the Quality and Safety of Cooked Seafood Products

OpenAIRE

Brookmire, Lauren

2010-01-01

Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking proces...

Cooking activity for patients with Alzheimer’s disease: a review

OpenAIRE

Shang-Qun Gong; Chu-Yun Cui; Hui Zhang; Fan-Jie Meng

2017-01-01

As a degenerative nervous system disease, Alzheimer’s disease (AD), can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also ...

Aryl hydrocarbon receptor activation and CYP1A induction by cooked food-derived carcinogenic heterocyclic amines in human HepG2 cell lines.

Science.gov (United States)

Sekimoto, Masashi; Sumi, Haruna; Hosaka, Takuomi; Umemura, Takashi; Nishikawa, Akiyoshi; Degawa, Masakuni

2016-11-01

The ability of nine cooked food-derived heterocyclic aromatic amines (HCAs), such as 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-6-methylpyrido[12-a:3',2'-d]imidazole (Glu-P-1), 2-amino-pyrido[12-a:3',2'-d]imidazole hydrochloride (Glu-P-2), 2-amino-9H-pyrido[2,3-b]indole (AαC), 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC), 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridine (PhIP), to activate human aryl hydrocarbon receptor (hAhR) was examined using a HepG2-A10 cell line, which has previously established from human hepatocarcinoma-derived HepG2 cells for use in hAhR-based luciferase reporter gene assays. Trp-P-1, Trp-P-2, AαC, MeAαC, IQ and MeIQx showed a definite ability to induce not only luciferase (hAhR activation) in HepG2-A10 cells but also cytochrome P450 (CYP)1A1/1A2 mRNAs in HepG2 cells, while such the ability of Glu-P-1, Glu-P-2, and PhIP was very low. In addition, all the HCAs examined, especially MeAαC and MeIQx, had a definite capacity for inhibiting the activity of ethoxyresorfin O-deethylase (CYP1As, especially CYP1A1). The present findings demonstrate that all the HCAs examined have the ability to activate hAhR and its target genes, and further confirm that these HCAs become good substrates for human CYP1A subfamily enzyme(s). Copyright © 2016 Elsevier Ltd. All rights reserved.

Biological monitoring the exposure to polycyclic aromatic hydrocarbons of coke oven workers in relation to smoking and genetic polymorphisms for GSTM1 GSTT1

NARCIS (Netherlands)

Delft, J.H.M. van; Steenwinkel, M.-J.S.T.; Asten, J.G. van; Vogel, N. de; Bruijntjes-Rozier, T.C.D.M.; Schouten, T.; Cramers, P.; Maas, L.; Herwijnen, M.H. van; Schooten, F.-J. van; Hopmans, P.M.J.

2001-01-01

Occupational exposure to polycyclic aromatic hydrocarbons (PAH) increases the risk of developing lung cancer. Human exposure is often demonstrated by increased internal levels of PAH metabolites and of markers for early biological effects, like DNA adducts and cytogenetic aberrations. Objective:

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.

Science.gov (United States)

Pathera, Ashok K; Riar, C S; Yadav, Sanjay; Sharma, D P

2017-01-01

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly ( p cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly ( p cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly ( p cooked nuggets had significantly ( p cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

Recipe for success: cooking and food in business metaphors

Directory of Open Access Journals (Sweden)

Adina Oana Nicolae

2007-01-01

Full Text Available The article sets out to disclose the range of applications and implications of the business media metaphors that draw on the more familiar cognitive domain related to food and cooking. The conclusions rely on a corpus-based approach, while the theoretical framework is provided by cognitive semantics.

36 CFR 13.320 - Preference to Cook Inlet Region, Incorporated.

Science.gov (United States)

2010-07-01

... Region, Incorporated. 13.320 Section 13.320 Parks, Forests, and Public Property NATIONAL PARK SERVICE... to Cook Inlet Region, Incorporated. (a) The Cook Inlet Region, Incorporated (CIRI), in cooperation with village corporations within the Cook Inlet region when appropriate, will have a right of first...

Domestic food and sustainable design : a study of university student cooking and its impacts

OpenAIRE

Clear, Adrian; Hazas, Michael; Morley, Janine; Friday, Adrian; Bates, Oliver

2013-01-01

In four university student kitchens over twenty-one days, we captured participants' food preparation activity, quantified the greenhouse gas emissions and direct energy connected to the food and cooking, and talked to participants about their food practices. Grounded in this uniquely detailed micro-account, our findings inform sustainable design for cooking and eating at home and quantify the potential impacts. We outline the relation of the impacts to our participants' approaches to everyday...

Translocation of uranium from water to foodstuff while cooking

International Nuclear Information System (INIS)

Krishnapriya, K.C.; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T.

2015-01-01

Highlights: • Rice can efficiently uptake uranium from water contaminated with uranyl nitrate hexahydrate (UO 2 (NO 3 ) 2.6 H 2 O), while cooking. • Unusual uranium uptake to the extent of about 1000 ppm is observed when rice is cooked in highly concentrated uranium contaminated water (1240 ppm). • Nature of interaction of uranium with carbohydrates is probed using small monosaccharides like glucose and mannose. • Electrospray ionization mass spectrometry showed UO 2 2+ to be the most stable species in water in such solutions which can form complexes with sugars. • The species (UO 2 2+ ) is also observed in the case of water exposed to the common mineral, uranium oxide (UO 2 ) and similar type of complexation is observed with sugars. - Abstract: The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO 2 2+ , the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO 2 2+ with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO 2 (NO 3 ) 2 ·6H 2 O), as well as the leachate of a stable oxide of uranium, UO 2 (s), both of which exist as UO 2 2+ in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and without NaCl affected the extent of chemical interaction but was not consistent with the

Cooking fish is not effective in reducing exposure to perfluoroalkyl and polyfluoroalkyl substances.

Science.gov (United States)

Bhavsar, Satyendra P; Zhang, Xianming; Guo, Rui; Braekevelt, Eric; Petro, Steve; Gandhi, Nilima; Reiner, Eric J; Lee, Holly; Bronson, Roni; Tittlemier, Sheryl A

2014-05-01

Consumption of fish is considered a part of a healthy diet; however, health risks from fish consumption exist due to potential exposure to various contaminants accumulated in fish. Cooking fish can reduce exposure to many organic chemicals in fish. Similar results have been presented for low levels of perfluoroalkyl and polyfluoroalkyl substances (PFASs), a class of contaminants of emerging concern, in grocery store fish. We examined the effectiveness of three cooking methods (i.e., baking, broiling, and frying) on reducing PFAS levels in four sport fish species. Samples of Chinook salmon, common carp, lake trout and walleye were collected from four rivers in Ontario, Canada and skin-off fillets were analyzed for regular groups of PFASs such as perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs), as well as perfluoroalkyl phosphonic acids (PFPAs), perfluoroalkyl phosphinic acids (PFPIAs) and polyfluoroalkyl phosphoric acid diesters (diPAPs), which are PFASs of emerging concern. Perfluorooctane sulfonate (PFOS) was the dominant PFAS detected and the concentrations were more than an order of magnitude higher than those reported for fish from grocery stores in Canada, Spain, and China. Although concentrations of PFOS in fish fillets generally increase after cooking, amounts of PFOS largely remain unchanged. Relatively minor differences in changes in the fish PFAS amounts after cooking depended on fish species and cooking method used. We conclude that cooking sport fish is generally not an effective approach to reduce dietary exposure to PFASs, especially PFOS. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Health impact on women using solid cooking fuels in rural area of Cuttack district, Odisha

Directory of Open Access Journals (Sweden)

Ipsa Mohapatra

2018-01-01

Full Text Available Background: Around 3 billion people use solid fuels (biomass and coal for cooking and heating, and this number is expected to grow until at least 2030. Around 73.7% of households in rural Odisha use wood for cooking. This current study is an attempt to evaluate the impact of solid cooking fuels on health of rural women in age group of 20–40 years and to study the relationship between the duration of exposure to cooking fuels and various health problems. Materials and Methods: This cross-sectional study was carried out in a village which is under the field practice area of the rural health and training centre, under Department of Community Medicine, Kalinga Institute of Medical Sciences. Universal sampling technique was adopted for sample selection. Chi-square test was used to find the association between cooking fuel usage and self-reported symptoms. Results: Dry cough was the most common presenting symptom (15.03%, followed by eye and nose irritation present in nearly 12% each among the study participants. Headache, dry cough, and hypertension (HT was found to associated with number of cooking years and was also found to be statistically significant (P = 0.03, 0.02 and 0.0065, respectively. Discussion: Our study clearly indicated that the exposure to biomass fuel smoke is significantly associated with the prevalence of symptoms of headache, dry cough, and HT. Further research is required for improving information on dose-response relationships between indoor air pollution and various health effects. Conclusion: The morbidities were increased with increase in duration of cooking . Knowledge related to health effects of cooking fuels seems to be poor among the participants.

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

International Nuclear Information System (INIS)

Dutta, Anindita; Ray, Manas Ranjan; Banerjee, Anirban

2012-01-01

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

Biodegradation of petroleum hydrocarbons at low temperatures

International Nuclear Information System (INIS)

Whyte, L. G.; Greer, C W.

1999-01-01

Bioremediation of contaminated Arctic sites has been proposed as the logistically and economically most favorable solution despite the known technical difficulties. The difficulties involve the inhibition of pollutants removal by biodegradation below freezing temperatures and the relative slowness of the process to remove enough hydrocarbon pollutants during the above-freezing summer months. Despite these formidable drawbacks, biodegradation of hydrocarbon contaminants is possible even in below-zero temperatures, especially if indigenous psychrophilic and psychrotropic micro-organism are used. This paper reports results of a study involving several hydrocarbon-degrading psychrotropic bacteria and suggests bioaugmentation with specific cold-adapted organisms and/or biostimulation with commercial fertilizers for enhancing degradation of specific contaminants in soils from northern Canada. An evaluation of the biodegradation potential of hydrocarbon contaminated soils in the high Arctic suggested that the contaminated soils contained sufficient numbers of cold-adapted hydrocarbon-degrading bacteria and that the addition of fertilizer was sufficient to enhance the level of hydrocarbon degradation at low ambient summer temperatures. 9 refs., 2 tabs., 3 figs

Used cooking oil as a green chemical admixture in concrete

International Nuclear Information System (INIS)

Salmia, B; Sidek, L M; Hidayah, B; Muda, Zakaria Che; Alam, Md Ashraful

2013-01-01

According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

Hydrocarbon-degrading sulfate-reducing bacteria in marine hydrocarbon seep sediments

OpenAIRE

Kleindienst, Sara

2012-01-01

Microorganisms are key players in our biosphere because of their ability to degrade various organic compounds including a wide range of hydrocarbons. At marine hydrocarbon seeps, more than 90% of sulfate reduction (SR) is potentially coupled to non-methane hydrocarbon oxidation. Several hydrocarbon-degrading sulfate-reducing bacteria (SRB) were enriched or isolated from marine sediments. However, in situ active SRB remained largely unknown. In the present thesis, the global distribution and a...

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

Science.gov (United States)

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

2010-05-01

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

The impact of patients' involvement in cooking on their mortality and morbidity

DEFF Research Database (Denmark)

Jandorf, Sofie; Siersma, Volkert; Køster-Rasmussen, Rasmus

2015-01-01

measures. This study analysed the association between involvement in cooking and each of seven pre-specified outcomes was analysed in Cox regression models with stepwise adjustment for possible confounders and mediators. Results. 92% of the patients with T2DM consumed a warm main meal  five times per week......, 1348 patients newly diagnosed with T2DM gave information on how frequently they consumed a warm main meal and how often they cooked it themselves. The selected patients were followed up for 19 years in the Danish National Patient Registry and the Danish Register of Causes of Death. Main outcome...... for the outcomes investigated. Conclusions. In patients newly diagnosed with T2DM and with a regular intake of warm main meals, infrequent involvement in cooking was associated with an increased risk of diabetes-related death and stroke for women, but not for men. General practitioners should pay special attention...

Pilot Testing of an Intensive Cooking Course for New Zealand Adolescents: The Create-Our-Own Kai Study

Science.gov (United States)

Black, Katherine; Thomson, Carla; Chryssidis, Themis; Finigan, Rosie; Hann, Callum; Jackson, Rosalie; Robinson, Caleb; Toldi, Olivia; Skidmore, Paula

2018-01-01

The role of cooking on health and wellbeing is a recent area of scientific interest. In order to investigate this role, a cooking program that is suitable for each target population is needed e.g., a program designed for American or Australian children might not be appropriate for teenagers in New Zealand. As there was no similar previously evaluated program already available, the study’s purpose was to test an intensive cooking intervention on cooking confidence and knowledge amongst a group of adolescents from Dunedin, New Zealand, and to assess its acceptability to participants. This five-day program comprised interactive cooking sessions and informal nutrition education and ran from 9 a.m. to 3:30 p.m., Monday to Friday during school holidays. Participants completed questionnaires on cooking skills and confidence at baseline and the end of intervention and took part in a group interview, which aimed to investigate the acceptability and outcome of the program. Twenty-one participants aged between 12 and 16 years old completed the program. At the end of the program, significant increases were seen in both skills and confidence levels, and feedback from the group interview indicated that the participants enjoyed the program and that it provided additional results other than those that were cooking related. PMID:29710863

Pilot Testing of an Intensive Cooking Course for New Zealand Adolescents: The Create-Our-Own Kai Study

Directory of Open Access Journals (Sweden)

Katherine Black

2018-04-01

Full Text Available The role of cooking on health and wellbeing is a recent area of scientific interest. In order to investigate this role, a cooking program that is suitable for each target population is needed e.g., a program designed for American or Australian children might not be appropriate for teenagers in New Zealand. As there was no similar previously evaluated program already available, the study’s purpose was to test an intensive cooking intervention on cooking confidence and knowledge amongst a group of adolescents from Dunedin, New Zealand, and to assess its acceptability to participants. This five-day program comprised interactive cooking sessions and informal nutrition education and ran from 9 a.m. to 3:30 p.m., Monday to Friday during school holidays. Participants completed questionnaires on cooking skills and confidence at baseline and the end of intervention and took part in a group interview, which aimed to investigate the acceptability and outcome of the program. Twenty-one participants aged between 12 and 16 years old completed the program. At the end of the program, significant increases were seen in both skills and confidence levels, and feedback from the group interview indicated that the participants enjoyed the program and that it provided additional results other than those that were cooking related.

Measurement of emissions of fine particulate organic matter from Chinese cooking

Science.gov (United States)

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

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

DOI: 10.18697/ajfand.80.16715 12589 EFFECT OF COOKING ...

African Journals Online (AJOL)

boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. ... processed in the fireless cooker were of higher nutritional quality principally due to the relatively high .... and fat by factors of 4, 4 and 9, respectively for 100g of fish.

Factors affecting Cook Gunther Tulip and Cook Celect inferior vena cava filter retrieval success.

Science.gov (United States)

Glocker, Roan J; Novak, Zdenek; Matthews, Thomas C; Patterson, Mark A; Jordan, William D; Pearce, Benjamin J; Passman, Marc A

2014-01-01

Success rates vary for the retrieval of inferior vena cava filters (IVCFs). The optimal retrieval time and factors influencing retrieval success remain unproven. This study aims to determine optimal time and evaluate factors related to successful IVCF retrieval. An institutional prospectively maintained database was reviewed for all IVCF retrieval attempts from 2006 to 2012. Patient demographics, comorbidities, indications for procedure, placement technique, IVCF type, presence of angulation, and time to retrieval were evaluated with respect to success or failure of retrieval. Statistical analyses (t-test, χ(2), correlations, and Kaplan-Meier plots) were performed comparing successful and unsuccessful retrievals. Of 121 attempted IVCF retrievals, 92 (76%) were successful and 29 (24%) were unsuccessful. There were no significant differences between the successful and unsuccessful attempts in terms of patient demographics, comorbidities, indications for procedure, placement technique, or IVCF type, which included 93 Celect (77%) and 28 Gunther Tulip (23%). Time since IVCF placement was significantly different (P = .025) between the successful and unsuccessful retrieval groups (medians were 105 [7-368] and 162 [43-379] days, respectively). Time since IVCF placement greater than 117 days correlated significantly with unsuccessful IVCF retrieval (R = 0.218; P = .017; odds ratio, 2.88; P = .02). Angulation greater than 20 degrees on anteroposterior radiograph was noted in seven of 29 (24%) unsuccessful retrievals compared with seven of 92 (8%) successful retrievals and was significant (P = .012). Cook Gunther Tulip and Celect IVCF retrieval is most likely to be successful within 3 to 4 months of placement. Unsuccessful retrieval attempts are more likely to occur when IVCF position is angulated. Copyright © 2014 Society for Vascular Surgery. Published by Elsevier Inc. All rights reserved.

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

Science.gov (United States)

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

2017-08-17

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

Physicochemical properties of foal meat as affected by cooking methods.

Science.gov (United States)

Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

2015-10-01

The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (Pcooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (Pcooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cooking activity for patients with Alzheimer’s disease: a review

Directory of Open Access Journals (Sweden)

Shang-Qun Gong

2017-07-01

Full Text Available As a degenerative nervous system disease, Alzheimer’s disease (AD, can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also has certain positive effects on patient’s cognition, autonomy and memory function. Now, as one of the instrumental activities of daily life, cooking activity has developed as a useful tool in the intervention trials, serious game, virtual reality training and assessment of daily living activities.

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

Science.gov (United States)

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

2016-07-01

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

Energy conservation options for cooking with biomass in Ghana

DEFF Research Database (Denmark)

Nielsen, Per Sieverts; Næraa, Rikke; Karlsson, Kenneth

1996-01-01

Cooking is the main energy consuming activity in Ghana. This is mainly due to a generally low material standard of living, but also because the cooking process itself is energy inefficient. The fuel for cooking in Ghana is mainly biomass either in the form of wood, agricultural residues or charcoal....... An energy chain for the cooking process is established and the possible conservation options are surveyed in kitchen performance tests in Abodom in the tropical zone of Ghana. The energy consumption for the food preparation has been measured and energy saving options have been determined for some parts...... point has been reached. Most cooks tend to continue using a high heat supply even though it is not necessary. This process is often carried out without lid on the pot even though the use of lid will reduce the energy loss considerably. It is also concluded that the average fuelwood consumption in Abodom...

Frequency–amplitude range of hydrocarbon microtremors and a discussion on their source

International Nuclear Information System (INIS)

Gerivani, H; Hafezi Moghaddas, N; Ghafoori, M; Lashkaripour, G R; Haghshenas, E

2012-01-01

Recently, some studies have suggested using ambient noise as a tool for hydrocarbon reservoir investigation. This new passive seismic technique, named HyMas, is based on the positive energy anomaly in data spectra between 1 to 6 Hz for microtremor measurements over reservoirs, which are called hydrocarbon microtremors. Despite the acceptable results obtained by the HyMas technique, there are many unknowns, especially concerning the source and generation mechanism of hydrocarbon microtremors and the relations between reservoir characteristics and the attributes of hydrocarbon microtremors. In this study we tried to find the relations between reservoir characteristics, including fluid content and depth, for 12 sites around the world with hydrocarbon microtremor attributes, including peak amplitude and frequency. Based on the power spectral density curves of these 12 reservoirs, a frequency–amplitude range is also proposed as a criterion for separating hydrocarbon microtremors from local noise not related to reservoirs. Finally, the source of the hydrocarbon microtremors is discussed and tidal displacement is suggested as a probable agent for the generation of these anomalies. (paper)

Using a 3D profiler and infrared camera to monitor oven loading in fully cooked meat operations

Science.gov (United States)

Stewart, John; Giorges, Aklilu

2009-05-01

Ensuring meat is fully cooked is an important food safety issue for operations that produce "ready to eat" products. In order to kill harmful pathogens like Salmonella, all of the product must reach a minimum threshold temperature. Producers typically overcook the majority of the product to ensure meat in the most difficult scenario reaches the desired temperature. A difficult scenario can be caused by an especially thick piece of meat or by a surge of product into the process. Overcooking wastes energy, degrades product quality, lowers the maximum throughput rate of the production line and decreases product yield. At typical production rates of 6000lbs/hour, these losses from overcooking can have a significant cost impact on producers. A wide area 3D camera coupled with a thermal camera was used to measure the thermal mass variability of chicken breasts in a cooking process. Several types of variability are considered including time varying thermal mass (mass x temperature / time), variation in individual product geometry and variation in product temperature. The automatic identification of product arrangement issues that affect cooking such as overlapping product and folded products is also addressed. A thermal model is used along with individual product geometry and oven cook profiles to predict the percentage of product that will be overcooked and to identify products that may not fully cook in a given process.

The cost of cooking a meal. The case of Nyeri County, Kenya

Science.gov (United States)

Fuso Nerini, Francesco; Ray, Charlotte; Boulkaid, Youssef

2017-06-01

Energy for cooking is considered essential in achieving modern energy access. Despite this, almost three billion people worldwide still use solid fuels to meet their cooking needs. To better support practitioners and policy-makers, this paper presents a new model for comparing cooking solutions and its key output metric: the ‘levelized cost of cooking a meal’ (LCCM). The model is applied to compare several cooking solutions in the case study area of Nyeri County in Kenya. The cooking access targets are connected to the International Workshop Agreement and Global Tracking Framework’s tiers of cooking energy access. Results show how an increased energy access with improved firewood and charcoal cookstoves could reduce both household’s LCCMs and the total costs compared to traditional firewood cooking over the modelling period. On the other hand, switching to cleaner cooking solutions, such as LPG- and electricity, would result in higher costs for the end-user highlighting that this transition is not straightforward. The paper also contextualizes the results into the wider socio-economic context. It finds that a tradeoff is present between minimizing costs for households and meeting household priorities, thus maximizing the potential benefits of clean cooking without dismissing the use of biomass altogether.

46 CFR 147.50 - Fuel for cooking, heating, and lighting.

Science.gov (United States)

2010-10-01

... cargo vessels. (b) Fluid alcohol is prohibited for cooking, heating, or lighting on ferry vessels. Fluid... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section... SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking...

Mechanics of vacuum-enhanced recovery of hydrocarbons

International Nuclear Information System (INIS)

Barnes, D.L.; McWhorter, D.B.

1995-01-01

A growing body of field data demonstrates the enhancement of product recovery that can be achieved by applying a partial vacuum to recovery wells. Typical explanations for the observed improvement in performance invoke an increased slope of the cone of depression created in the water-table surface. Explanations related to water-table slope do not consider the gradient induced in the hydrocarbon by virtue of the airflow. Also, the airflow may induce a gradient in the aqueous phase that is not reflected in a water-table drawdown. The equations for steady-state flow of three immiscible fluids elucidate the fundamental mechanics of vacuum-enhanced recovery or bioslurping. Airflow to the recovery well causes hydrocarbon to migrate toward the well, independent of any gravity effects that may be created. Also, the relative permeability to hydrocarbon is affected by both water and airflow in the vicinity of the recovery well. Two critical airflow rates delineate the conditions for which only air is recovered, air and hydrocarbon are recovered, and all three phases are recovered

Organic aerosol composition and sources in Pasadena, California, during the 2010 CalNex campaign

Science.gov (United States)

Hayes, P. L.; Ortega, A. M.; Cubison, M. J.; Froyd, K. D.; Zhao, Y.; Cliff, S. S.; Hu, W. W.; Toohey, D. W.; Flynn, J. H.; Lefer, B. L.; Grossberg, N.; Alvarez, S.; Rappenglück, B.; Taylor, J. W.; Allan, J. D.; Holloway, J. S.; Gilman, J. B.; Kuster, W. C.; de Gouw, J. A.; Massoli, P.; Zhang, X.; Liu, J.; Weber, R. J.; Corrigan, A. L.; Russell, L. M.; Isaacman, G.; Worton, D. R.; Kreisberg, N. M.; Goldstein, A. H.; Thalman, R.; Waxman, E. M.; Volkamer, R.; Lin, Y. H.; Surratt, J. D.; Kleindienst, T. E.; Offenberg, J. H.; Dusanter, S.; Griffith, S.; Stevens, P. S.; Brioude, J.; Angevine, W. M.; Jimenez, J. L.

2013-08-01

Organic aerosols (OA) in Pasadena are characterized using multiple measurements from the California Research at the Nexus of Air Quality and Climate Change (CalNex) campaign. Five OA components are identified using positive matrix factorization including hydrocarbon-like OA (HOA) and two types of oxygenated OA (OOA). The Pasadena OA elemental composition when plotted as H : C versus O : C follows a line less steep than that observed for Riverside, CA. The OOA components from both locations follow a common line, however, indicating similar secondary organic aerosol (SOA) oxidation chemistry at the two sites such as fragmentation reactions leading to acid formation. In addition to the similar evolution of elemental composition, the dependence of SOA concentration on photochemical age displays quantitatively the same trends across several North American urban sites. First, the OA/ΔCO values for Pasadena increase with photochemical age exhibiting a slope identical to or slightly higher than those for Mexico City and the northeastern United States. Second, the ratios of OOA to odd-oxygen (a photochemical oxidation marker) for Pasadena, Mexico City, and Riverside are similar, suggesting a proportional relationship between SOA and odd-oxygen formation rates. Weekly cycles of the OA components are examined as well. HOA exhibits lower concentrations on Sundays versus weekdays, and the decrease in HOA matches that predicted for primary vehicle emissions using fuel sales data, traffic counts, and vehicle emission ratios. OOA does not display a weekly cycle—after accounting for differences in photochemical aging —which suggests the dominance of gasoline emissions in SOA formation under the assumption that most urban SOA precursors are from motor vehicles.

Captain Cook Chased a Chook

Directory of Open Access Journals (Sweden)

Katrina Schlunke

2011-04-01

Full Text Available How can we write the contemporary 'histories' of Captain Cook when they include such textual and material diversity? When that diversity ranges from children's rhymes to convenience stores as well as journals now claimed as iconic documents of the enlightenment? How might the insights of Bruno Latour into how the 'experimental' is produced in the laboratory be helpful in showing how Cook is produced in a settler culture? How does revealing the 'experimental' (the material and textual ethnography of history show us new ways of 'doing' history that engages with its textual as well as its material diversity.

Quality assessment of biodiesels obtained from pure cooking oils of some feedstocks and their waste oils

International Nuclear Information System (INIS)

Khan, I.; Ansari, T.M.; Manzoor, S.

2017-01-01

Biodiesel being a renewable energy resource possesses compositional variability based on the type of feedstock. Biodiesel is considered a cleaner burning fuel and can be used as pure B100 or blended with petro-diesel. In this study, biodiesel was prepared from pure cooking oils (soybean oil, canola oil, sunflower oil, corn oil) and their waste frying oils by base-catalyzed transesterification with methanol in presence of sodium hydroxide. The optimized experimental parameters were applied to achieve the maximum yield of biodiesel. Various fuel properties like kinematic viscosity, flash point, pour point, cloud point, total acid number, specific gravity, water and sediments, conradson carbon residue, sulfur contents, phosphorous contents, sulphated ash, cetane and copper corrosion were determined and found comparable to ASTM standards. Pure cooking oils, their waste frying oils and prepared biodiesels were characterized by FT-IR. The study showed that the biodiesel derived from waste frying oils can be a promising alternative of the biodiesel from pure cooking oils. (author)

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

Science.gov (United States)

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

2017-09-01

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

Stronger Schrödinger-like uncertainty relations

International Nuclear Information System (INIS)

Song, Qiu-Cheng; Qiao, Cong-Feng

2016-01-01

Highlights: • A stronger Schrödinger-like uncertainty relation in the sum of variances of two observables is obtained. • An improved Schrödinger-like uncertainty relation in the product of variances of two observables is obtained. • A stronger uncertainty relation in the sum of variances of three observables is proposed. - Abstract: Uncertainty relation is one of the fundamental building blocks of quantum theory. Nevertheless, the traditional uncertainty relations do not fully capture the concept of incompatible observables. Here we present a stronger Schrödinger-like uncertainty relation, which is stronger than the relation recently derived by Maccone and Pati (2014) [11]. Furthermore, we give an additive uncertainty relation which holds for three incompatible observables, which is stronger than the relation newly obtained by Kechrimparis and Weigert (2014) [12] and the simple extension of the Schrödinger uncertainty relation.

Method for upgrading diene-containing hydrocarbon mixtures

Energy Technology Data Exchange (ETDEWEB)

Kidwell, L.E. Jr.; Holcomb, D.E.

1984-05-22

There is disclosed a method for upgrading of hydrocarbon mixtures, so as to reduce their content of gum precursors such as diolefins and pseudo-diolefins, and provide a resulting product mixture suitable for mild hydrogenation, for use as a motor fuel or as a feed stock to an extraction unit. The process comprises obtaining a hydrocarbon mixture containing about 60-90 wt. % of aromatic components, about 3-40 wt. % of dienes and pseudodienes, and monoolefins, and up to about 6 wt. % of relatively unreactive organic compounds, reacting this mixture with elemental sulfur in the approximate weight ratio of about 5-95 wt. % of the hydrocarbon mixture with about 95-5 wt. % of elemental sulfur, the reaction being carried out at a temperature in the range of 100/sup 0/-150/sup 0/ C. for about 10 minutes to 24 hours with good mixing, removing the unreacted materials by distillation and separating a sulfur-hydrocarbon reaction product to provide the upgraded hydrocarbon mixture.

Childhood asthma and indoor woodsmoke from cooking in Guatemala.

Science.gov (United States)

Schei, Morten A; Hessen, Jens O; Smith, Kirk R; Bruce, Nigel; McCracken, John; Lopez, Victorina

2004-01-01

We estimated the prevalence and severity of asthma, and the association with cooking on open wood fires, as preparation for a large-scale randomized field trial on effects of indoor air pollution and child health. This is one of the first systematic studies of asthma and indoor wood-smoke pollution and to our knowledge the first asthma study in a purely indigeneous population in Latin America. The mothers of 1058 children aged 4-6 years were interviewed, using the standardized ISAAC (International Study of Asthma and Allergies in Childhood) procedures and questionnaire. The study population is a Mam-speaking (Maya), indigenous group living at relatively high altitude (2000 m) in Western Guatemalan Highlands. We found that asthma prevalence is low among indigenous children in Guatemala, compared to other populations in Latin America. Only 3.3% of the children reported wheezing symptoms in the last 12 months, and 72% wheezing symptoms ever. The majority of the current wheezers had at least one of the criteria for severe asthma. The prevalence of all the symptoms of asthma was higher in children from households that used open fires compared to improved stoves with chimneys. In a logistic regression model, use of open fire for cooking was a significant risk factor for a number of asthma symptoms, with odds ratios varying from 2.0 to 3.5. Among the different cooking technologies (1-improved stove with chimney, 2-mixture of gas and open fire, 3-open fire) trends of higher prevalence with more pollution was found for some of the symptoms. Hence use of open fire for cooking, may be an important risk factor for asthma symptoms and severity.

Cooking under Pressure: Applying the Ideal Gas Law in the Kitchen

Science.gov (United States)

Chen, Ling; Anderson, Jennifer Y.; Wang, Diane R.

2010-01-01

This case study uses a daily cooking scenario to demonstrate how the boiling point of water is directly related to the external pressures in order to reinforce the concepts of boiling and boiling point, apply ideal gas law, and relate chemical reaction rates with temperatures. It also extends its teaching to autoclaves used to destroy…

[Risk assessment for food preparation, cooking and service].

Science.gov (United States)

Cottica, Danilo; Grignani, Elena

2014-01-01

The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

[Cooking quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

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

OpenAIRE

今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

2014-01-01

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

Polycyclic aromatic hydrocarbons modulate cell proliferation in rat hepatic epithelial stem-like WB-F344 cells

International Nuclear Information System (INIS)

Chramostova, Katerina; Vondracek, Jan; Sindlerova, Lenka; Vojtesek, Borivoj; Kozubik, Alois; Machala, Miroslav

2004-01-01

Although many polycyclic aromatic hydrocarbons (PAHs) are recognized as potent mutagens and carcinogens, relatively little is known about their role in the tumor promotion. It is known that 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) can induce release of rat hepatic oval epithelial cells from contact inhibition by a mechanism possibly involving the aryl hydrocarbon receptor (AhR) activation. Many PAHs are AhR ligands and are known to act as transient inducers of AhR-mediated activity. In this study, effects of 19 selected PAHs on proliferation of confluent rat liver epithelial WB-F344 cells were investigated. Non-mutagens that are weak activators or nonactivators of AhR-mediated activity had no effect on cell proliferation. Relatively strong or moderate AhR ligands with low mutagenic potencies, such as benzofluoranthenes, benz[a]anthracene, and chrysene, were found to increase cell numbers, which corresponded to an increased percentage of cells entering S-phase. Strong mutagens, including benzo[a]pyrene and dibenzo[a,l]pyrene, increased a percentage of cells in S-phase without inducing a concomitant increase in cell numbers. The treatment with mutagenic PAHs was associated with an increased DNA synthesis and induction of cell death, which corresponded with the activation of p53 tumor suppressor. Apoptosis was blocked by pifithrin-α, the chemical inhibitor of p53. Both weakly and strongly mutagenic PAHs known as AhR ligands were found to induce significant increase of cytochrome P4501A activity, suggesting a presence of functional AhR. The results of the present study seem to suggest that a release from contact inhibition could be a part of tumor promoting effects of AhR-activating PAHs; however, the genotoxic effects of some PAHs associated with p53 activation might interfere with this process

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

Science.gov (United States)