WorldWideScience

Sample records for international cooking library

  1. 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.

  2. International Youth Library

    Directory of Open Access Journals (Sweden)

    Osman Ümit Özen

    1994-03-01

    Full Text Available International Youth Library, the biggest youth library in the world, was founded in 1948 in Munich, Germany, by Jella Lepman. She aimed to unite all the children of the world through books by establishing this library. IYL is still trying to achieve this end supporting scholarship programmes in children’s literature research, participating in or organizing meetings on children’s literature, and working with other national and international organizations deeding with children’s literature. Unfortunately the library is facing some problems recently which have risen from economic difficulties which also inhibits promotional activities.

  3. The Library International Partnerweek 2011

    DEFF Research Database (Denmark)

    Presentation at the Library International Partnerweek, held at Copenhagen Technical Library at the Copenhagen University College of Engineering. Participant: Ms. Carmen Priesto Estravid from Madrid Technical University, E.U.I.T. Obras Públicas, Library. Spain Ms.Tuulikki Hattunen from TUAS Library....... Finland Ms. Anitta Ôrm from Kemi-Tornio UAS Library. Finland Mr. Manfred Walter from HTW-Berlin. Germany Mr. Peter Hald from Copenhagen Technical Library. Denmark Mr. Ole Micahelsen from Copenhagen Technical Library. Denmark...

  4. Virginia Tech's Cook Counseling Center receives international counseling accreditation

    OpenAIRE

    DeLauder, Rachel

    2010-01-01

    The Virginia Tech Thomas E. Cook Counseling Center has been accredited by the International Association of Counseling Services, Inc., an organization of United States, Canadian, and Australian counseling agencies based in Alexandria, Va.

  5. Incorporating Library School Interns on Academic Library Subject Teams

    Science.gov (United States)

    Sargent, Aloha R.; Becker, Bernd W.; Klingberg, Susan

    2011-01-01

    This case study analyzes the use of library school interns on subject-based teams for the social sciences, humanities, and sciences in the San Jose State University Library. Interns worked closely with team librarians on reference, collection development/management, and instruction activities. In a structured focus group, interns reported that the…

  6. Business planning for digital libraries international approaches

    CERN Document Server

    Collier, Mel

    2010-01-01

    This book brings together international experience of business planning for digital libraries: the business case, the planning processes involved, the costs and benefi ts, practice and standards, and comparison with the traditional library where appropriate. Although there is a vast literature already on other aspects of digital libraries, business planning is a subject that until now has not been systematically integrated in a book.Digital libraries are being created not only by traditional libraries, but by museums, archives, media organizations, and indeed any organization concerned with ma

  7. International Standardization of Library and Documentation Techniques.

    Science.gov (United States)

    International Federation for Documentation, The Hague (Netherlands).

    This comparative study of the national and international standards, rules and regulations on library and documentation techniques adopted in various countries was conducted as a preliminary step in determining the minimal bases for facilitating national and international cooperation between documentalists and librarians. The study compares and…

  8. International evaluated neutron nuclear data libraries

    International Nuclear Information System (INIS)

    Liu Tingjin

    2001-01-01

    The current status of five major evaluated neutron nuclear data libraries in the world are introduced. They are ENDF/B-6 (U. S. A.), JENDL-3.2 (Japan), JEF-2.2 (Europe), CENDL-2.1 (China), BROND-2 (Russia). The developing trend of the international neutron evaluated nuclear data library is discussed. How to get and use these data for the domestic users is given

  9. National and International Library Collaboration: Necessity, Advantages

    Directory of Open Access Journals (Sweden)

    Timothy Mark

    2007-11-01

    Full Text Available The advantages of cooperation between research library associations can be demonstrated quite clearly. Where cooperation becomes essential is where there is a common cause to champion or an initiative to pursue for the common good. Thanks in part to the power of information communications technology, research is becoming increasingly international in scope. The members of interdisciplinary and multidisciplinary research teams are frequently drawn from across the world. Correspondingly, scholarly publishing (especially in medicine and the sciences is dominated by a few multinational publishers. In this context, issues that play a vital role in global scholarly communication - such as copyright, journal pricing, the managing of datasets, digital preservation and open access - are issues for the research library community everywhere in the world. Certainly there are many challenges at the local or regional level. However there are definite roles that research library associations can play most effectively at the national or international level. It is clear that by sharing expertise, building partnerships and alliances, it is possible to address common issues much more effectively than when working alone. What is special is that potentially the most powerful form of cooperation is advocacy at the national and international levels. It is essential for research library associations to work together at the political level to move their agenda forward. Examples are lobbying about copyright legislation (nationally, or within the EC or at WIPO; or promoting the cause of Open Access. The unique value of LIBER is to provide a forum and a platform for European research library associations to explore and benefit from cooperation and their shared strength.

  10. The International Children's Digital Library Enhances the Multicultural Collection

    Science.gov (United States)

    Lemmons, Karen

    2009-01-01

    In this article, the author talks about the International Children's Digital Library (ICDL), an online digital library which gives students an opportunity to read and learn about other cultures and countries in a different way. The library's web site (http://www.icdlbooks.org) was designed by children, with the guidance and expertise of adults.…

  11. Talking the Talk: Library Classroom Communication and International Students

    Science.gov (United States)

    Amsberry, Dawn

    2008-01-01

    Language is a primary barrier for international students in library instruction classes. This article reviews the literature on classroom communication from both the second language acquisition and library fields, and suggests ways in which second language acquisition research can be applied to communication with international students in library…

  12. International Students' Experiences of University Libraries and Librarians

    Science.gov (United States)

    Hughes, Hilary

    2010-01-01

    International students constitute a significant proportion of the Australian university population, and thus of the university library-using population. Drawing on qualitative research findings, this paper discusses the library-related experiences and perceptions of international students at two Australian universities. While the students'…

  13. Cooking the Books: What Counts as Literacy for Young Children in a Public Library?

    Science.gov (United States)

    Smith, Helen Victoria

    2018-01-01

    At a time when government funding cuts mean that public libraries face an uncertain future and need to make sure they stay relevant to young users and their families, this paper explores what counts as literacy for young children in a public library in a town in the East Midlands, UK. It is based on a study which adopted an ethnographic approach,…

  14. Internal Control Systems in the Library Environment.

    Science.gov (United States)

    Begg, Robert T.

    1985-01-01

    Examines system for safeguarding assets and guaranteeing reliability of library's financial records within context of management functions that comprise accounting controls: planning by budget or other standard of comparison; operation of effective accounting and record-keeping system; personnel management practices. Cash controls as example of…

  15. Zoo and Wildlife Libraries: An International Survey

    Science.gov (United States)

    Coates, Linda L.; Tierney, Kaitlyn Rose

    2010-01-01

    The conservation and well-being of exotic animals is core to the mission of zoos, aquariums and many small nonprofit wildlife groups. Increasingly, these organizations are committed to scientific research, both basic and applied. To ascertain the current state of the libraries that support their efforts, librarians at the San Diego Zoo conducted…

  16. Supervisor, Library & Training Services | IDRC - International ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    S/he recommends training and advises on career development opportunities, and ... the value of library and corporate software support services, and new tools to ... the other members of the management group with respect to the implementation ... S/he leads project teams and working groups made up of colleagues and ...

  17. International Students' Perception of Library Services and Information Resources in Chinese Academic Libraries

    Science.gov (United States)

    Nzivo, Charles N.; Chuanfu, Chen

    2013-01-01

    With the growth of international student enrollment in Chinese universities, user perception has become an area of developing research in academic libraries. China's policy of opening up has led to the education and economic reforms allowing major universities to enroll international students. These changes have created an increasing need for…

  18. Libraries across Land and Sea: Academic Library Services on International Branch Campuses

    Science.gov (United States)

    Green, Harriett

    2013-01-01

    This preliminary study explores how library services are offered at the international branch campuses of U.S. institutions of higher education, including librarians' experiences, challenges faced, and collaborations with the home U.S. institutions. The data from a Web survey distributed to international branch campus librarians, a conducted…

  19. Digital Map Soup: what's Cooking in British Academic Libraries and are we helping our Users?

    Directory of Open Access Journals (Sweden)

    John Moore

    2005-03-01

    Full Text Available My original intention had been to consider the roles being developed in British academic libraries to assist users in making full use of cartographic material that is available for their requirements - an almost predictable report on the blending of the old with the new and, again hopefully, coming to a slightly more positive vision of the future for the academic map library in the United Kingdom. That was before I received an e-mail from David Medyckyj-Scott, Research and Geo-Data Services Manager at the EDINA National Data Centre in Edinburgh and one of the key figures behind the implementation and development of the Digimap service to the UK Higher and Further Education sectors. Launched in 2000, Digimap delivers Ordnance Survey map data to subscribing institutions and allows staff and students to produce map extracts at set scales, to generate their own maps online or download map data to use with appropriate application software such as CAD or GIS. I do not think it is an overstatement to suggest that the advent of the Digimap service has been the most important and influential event in British academic map libraries in, at least, the last thirty years - and I say this as someone who was critically cautious of the service at the outset.

  20. Managing an Open Access, Multi-Institutional, International Digital Library: The Digital Library of the Caribbean

    Science.gov (United States)

    Wooldridge, Brooke; Taylor, Laurie; Sullivan, Mark

    2009-01-01

    Developing an Open Access, multi-institutional, multilingual, international digital library requires robust technological and institutional infrastructures that support both the needs of individual institutions alongside the needs of the growing partnership and ensure continuous communication and development of the shared vision for the digital…

  1. The Virginia Henderson International Nursing Library: resource for nurse administrators.

    Science.gov (United States)

    Graves, J R

    1997-01-01

    This article describes the major knowledge resource of the Virginia Henderson International Nursing Library, The Registry of Nursing. The first part of this article examines informatics issues and is accompanied by examples of retrieval from a typical bibliographic database and a retrieval from the Registry of Nursing Research using case mix, both as a subject heading and as a research variable. The second part of the article examines the interaction of informatics and technology used in the Registry and presents some other Library resources.

  2. Combined IR imaging-neural network method for the estimation of internal temperature in cooked chicken meat

    Science.gov (United States)

    Ibarra, Juan G.; Tao, Yang; Xin, Hongwei

    2000-11-01

    A noninvasive method for the estimation of internal temperature in chicken meat immediately following cooking is proposed. The external temperature from IR images was correlated with measured internal temperature through a multilayer neural network. To provide inputs for the network, time series experiments were conducted to obtain simultaneous observations of internal and external temperatures immediately after cooking during the cooling process. An IR camera working at the spectral band of 3.4 to 5.0 micrometers registered external temperature distributions without the interference of close-to-oven environment, while conventional thermocouples registered internal temperatures. For an internal temperature at a given time, simultaneous and lagged external temperature observations were used as the input of the neural network. Based on practical and statistical considerations, a criterion is established to reduce the nodes in the neural network input. The combined method was able to estimate internal temperature for times between 0 and 540 s within a standard error of +/- 1.01 degree(s)C, and within an error of +/- 1.07 degree(s)C for short times after cooking (3 min), with two thermograms at times t and t+30s. The method has great potential for monitoring of doneness of chicken meat in conveyor belt type cooking and can be used as a platform for similar studies in other food products.

  3. International benchmark tests of the FENDL-1 Nuclear Data Library

    International Nuclear Information System (INIS)

    Fischer, U.

    1997-01-01

    An international benchmark validation task has been conducted to validate the fusion evaluated nuclear data library FENDL-1 through data tests against integral 14 MeV neutron experiments. The main objective of this task was to qualify the FENDL-1 working libraries for fusion applications and to elaborate recommendations for further data improvements. Several laboratories and institutions from the European Union, Japan, the Russian Federation and US have contributed to the benchmark task. A large variety of existing integral 14 MeV benchmark experiments was analysed with the FENDL-1 working libraries for continuous energy Monte Carlo and multigroup discrete ordinate calculations. Results of the benchmark analyses have been collected, discussed and evaluated. The major findings, conclusions and recommendations are presented in this paper. With regard to the data quality, it is summarised that fusion nuclear data have reached a high confidence level with the available FENDL-1 data library. With few exceptions this holds for the materials of highest importance for fusion reactor applications. As a result of the performed benchmark analyses, some existing deficiencies and discrepancies have been identified that are recommended for removal in theforthcoming FENDL-2 data file. (orig.)

  4. Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers.

    Science.gov (United States)

    Røssvoll, Elin; Sørheim, Oddvin; Heir, Even; Møretrø, Trond; Olsen, Nina Veflen; Langsrud, Solveig

    2014-02-01

    The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the "Big Six" (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP hamburgers cooked to 60 °C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum hamburgers. Similar STEC reduction (<4 log10) was found for both hamburgers at core temperatures ≤ 66 °C. In a representative survey (N=1046) most consumers reported to judge hamburger doneness by the color and many preferred undercooked hamburgers. Premature browning of 75% O2 MAP hamburgers represents a risk of foodborne illness, when considering consumers' food handling practices. The risk is even greater if such ground beef is prepared by consumers who prefer undercooked hamburgers and judge doneness by color. © 2013.

  5. International Uranium Resources Evaluation Project (IUREP) national favourability studies: Cook Islands

    International Nuclear Information System (INIS)

    1977-11-01

    The Cook Islands total only 320 square kilometers in area are located in the central South Pacific, and are made up of either volcanic material or coral. Since neither rock type is considered a good host or source of uranium, the uranium potential of the Cook Islands is considered nil. (author)

  6. Targeting mammalian organelles with internalizing phage (iPhage) libraries

    Science.gov (United States)

    Rangel, Roberto; Dobroff, Andrey S.; Guzman-Rojas, Liliana; Salmeron, Carolina C.; Gelovani, Juri G.; Sidman, Richard L.; Pasqualini, Renata; Arap, Wadih

    2015-01-01

    Techniques largely used for protein interaction studies and discovery of intracellular receptors, such as affinity capture complex purification and yeast two-hybrid, may produce inaccurate datasets due to protein insolubility, transient or weak protein interactions, or irrelevant intracellular context. A versatile tool to overcome these limitations as well as to potentially create vaccines and engineer peptides and antibodies as targeted diagnostic and therapeutic agents, is the phage display technique. We have recently developed a new technology for screening internalizing phage (iPhage) vectors and libraries utilizing a ligand/receptor-independent mechanism to penetrate eukaryotic cells. iPhage particles provide a unique discovery platform for combinatorial intracellular targeting of organelle ligands along with their corresponding receptors and to fingerprint functional protein domains in living cells. Here we explain the design, cloning, construction, and production of iPhage-based vectors and libraries, along with basic ligand-receptor identification and validation methodologies for organelle receptors. An iPhage library screening can be performed in ~8 weeks. PMID:24030441

  7. FENDL: International reference nuclear data library for fusion applications

    International Nuclear Information System (INIS)

    Pashchenko, A.B.; Wienke, H.; Ganesan, S.

    1996-01-01

    The IAEA nuclear data section, in co-operation with several national nuclear data centres and research groups, has created the first version of an internationally available fusion evaluated nuclear data library (FENDL-1). The FENDL library has been selected to serve as a comprehensive source of processed and tested nuclear data tailored to the requirements of the engineering design activity (EDA) of the ITER project and other fusion-related development projects. The present version of FENDL consists of the following sublibraries covering the necessary nuclear input for all physics and engineering aspects of the material development, design, operation and safety of the ITER project in its current EDA phase: FENDL/A-1.1: neutron activation cross-sections, selected from different available sources, for 636 nuclides, FENDL/D-1.0: nuclear decay data for 2900 nuclides in ENDF-6 format, FENDL/DS-1.0: neutron activation data for dosimetry by foil activation, FENDL/C-1.0: data for the fusion reactions D(d,n), D(d,p), T(d,n), T(t,2n), He-3(d,p) extracted from ENDF/B-6 and processed, FENDL/E-1.0:data for coupled neutron-photon transport calculations, including a data library for neutron interaction and photon production for 63 elements or isotopes, selected from ENDF/B-6, JENDL-3, or BROND-2, and a photon-atom interaction data library for 34 elements. The benchmark validation of FENDL-1 as required by the customer, i.e. the ITER team, is considered to be a task of high priority in the coming months. The well tested and validated nuclear data libraries in processed form of the FENDL-2 are expected to be ready by mid 1996 for use by the ITER team in the final phase of ITER EDA after extensive benchmarking and integral validation studies in the 1995-1996 period. The FENDL data files can be electronically transferred to users from the IAEA nuclear data section online system through INTERNET. A grand total of 54 (sub)directories with 845 files with total size of about 2 million

  8. IFLA General Conference, 1989. Division of Libraries Serving the General Public. Section on Library Services to Multicultural Populations; Round Table--International Association of Metropolitan City Libraries; Round Table on Mobile Libraries. Booklet 31.

    Science.gov (United States)

    International Federation of Library Associations, The Hague (Netherlands).

    The seven papers in this collection continue the presentations from the Division of Libraries Serving the General Public: (1) "Multicultural Activities for Children and Young People at the Munich International Youth Library" (German and English versions; Lioba Betten); (2) "Multicultural Literature and Library Services for Children:…

  9. International Dimensions of Library History: Leadership and Scholarship, 1978-1998.

    Science.gov (United States)

    Maack, Mary Niles

    2000-01-01

    Outlines the growth of internationalism in library history since 1978, when the American Library History Round Table dropped the word American from its name in acknowledgement of the growing importance of international scholarship. Discusses major conferences and publications on international themes and considers the role of the round table. (LRW)

  10. Modernization of Cross Section Library for VVER-1000 Type Reactors Internals and Pressure Vessel Dosimetry

    Directory of Open Access Journals (Sweden)

    Voloschenko Andrey

    2016-01-01

    Full Text Available The broad-group library BGL1000_B7 for neutron and gamma transport calculations in VVER-1000 internals, RPV and shielding was carried out on a base of fine-group library v7-200n47g from SCALE-6 system. The comparison of the library BGL1000_B7 with the library v7-200n47g and the library BGL1000 (the latter is using for VVER-1000 calculations is demonstrated on several calculation and experimental tests.

  11. Computational hybrid anthropometric paediatric phantom library for internal radiation dosimetry

    Science.gov (United States)

    Xie, Tianwu; Kuster, Niels; Zaidi, Habib

    2017-04-01

    Hybrid computational phantoms combine voxel-based and simplified equation-based modelling approaches to provide unique advantages and more realism for the construction of anthropomorphic models. In this work, a methodology and C++ code are developed to generate hybrid computational phantoms covering statistical distributions of body morphometry in the paediatric population. The paediatric phantoms of the Virtual Population Series (IT’IS Foundation, Switzerland) were modified to match target anthropometric parameters, including body mass, body length, standing height and sitting height/stature ratio, determined from reference databases of the National Centre for Health Statistics and the National Health and Nutrition Examination Survey. The phantoms were selected as representative anchor phantoms for the newborn, 1, 2, 5, 10 and 15 years-old children, and were subsequently remodelled to create 1100 female and male phantoms with 10th, 25th, 50th, 75th and 90th body morphometries. Evaluation was performed qualitatively using 3D visualization and quantitatively by analysing internal organ masses. Overall, the newly generated phantoms appear very reasonable and representative of the main characteristics of the paediatric population at various ages and for different genders, body sizes and sitting stature ratios. The mass of internal organs increases with height and body mass. The comparison of organ masses of the heart, kidney, liver, lung and spleen with published autopsy and ICRP reference data for children demonstrated that they follow the same trend when correlated with age. The constructed hybrid computational phantom library opens up the prospect of comprehensive radiation dosimetry calculations and risk assessment for the paediatric population of different age groups and diverse anthropometric parameters.

  12. International Degree Mobility in Library andInformation Science

    OpenAIRE

    Hillebrand, Vera; Greifeneder, Elke

    2017-01-01

    This study explores patterns of the geographical mobility for researchers in Library and Information Science and shows that there are clear patterns towards the United States in particular, and more general to countries offering an English language education.

  13. Report on International Roundtable Meeting on Collection Security held at the British Library

    OpenAIRE

    Andy Stephens; Helen Shenton

    2008-01-01

    Anonymised report on some of the issues raised at an international roundtable on collection security of thirteen major research libraries and national libraries from Europe and North America. Recurring themes of case studies included: 1) perpetrator profiling; 2) relations with the criminal justice system; 3) systems; 4) looking out; 5) aftermath.

  14. Report on International Roundtable Meeting on Collection Security held at the British Library

    Directory of Open Access Journals (Sweden)

    Andy Stephens

    2008-09-01

    Full Text Available Anonymised report on some of the issues raised at an international roundtable on collection security of thirteen major research libraries and national libraries from Europe and North America. Recurring themes of case studies included: 1 perpetrator profiling; 2 relations with the criminal justice system; 3 systems; 4 looking out; 5 aftermath.

  15. Annual Conference: International Association of Music Libraries Archives and Documentation Centres (IAML)

    Czech Academy of Sciences Publication Activity Database

    Vozková, Jana

    2009-01-01

    Roč. 46, č. 3 (2009), s. 315-317 ISSN 0018-7003. [International Association of Music Libraries. Amsterdam, 05.07.2009-10.07.2009] Institutional research plan: CEZ:AV0Z90580513 Keywords : conference report * music libraries Subject RIV: AL - Art, Architecture, Cultural Heritage

  16. Library Experience and Information Literacy Learning of First Year International Students: An Australian Case Study

    Science.gov (United States)

    Hughes, Hilary; Hall, Nerilee; Pozzi, Megan

    2017-01-01

    This qualitative case study provides fresh understandings about first year undergraduate international students' library and information use at an Australian university, and their associated information literacy learning needs. The findings provide evidence to inform the development of library spaces and information literacy responses that enhance…

  17. International Association of Technological University Libraries (IATUL: Promoting Science and Technology Librarianship in the Changing Library Landscape

    Directory of Open Access Journals (Sweden)

    Maitrayee Ghosh

    2013-11-01

    Full Text Available International Association of Technological University Libraries (IATUL has been in the forefront of providing leadership to information professionals and promoting science and Technology librarianship in today's changing library landscape. The present article is an attempt to comprehend the present status of IATUL and analyze the activities and contribution it has made to overcome the range of challenges facing by tertiary level Technological libraries throughout the world. The SWOT analysis method is used to assess the achievements of IATUL, failures and ascertain constraints being faced in this internet age. The author relied on web sites as well as ephemeral material such as minutes, annu- al reports, newsletters, and memoranda to construct this article. Meeting and Interview with IATUL present and past presidents and other office bearers of the associations provided useful sources of information. It is also attempted to pro- vide relevant information for those interested to join IATUL for professional development.

  18. Prison Library Services in Croatia Need Improvement to Meet International Standards of Universal Rights to Access

    Directory of Open Access Journals (Sweden)

    Carol Perryman

    2016-09-01

    . While use of the libraries was high, most responses reflected severely limited educational, rehabilitative or cultural programming and access to the internet, and lack of space for collections and reading purposes. Conclusion – Libraries in Croatia fail to meet international standards for staffing, collections, and services. Recommendations for immediate improvement are made, including legislative advocacy and funding, improved public library involvement, and the creation of national standards aligned with international standards.

  19. Computational hybrid anthropometric paediatric phantom library for internal radiation dosimetry

    DEFF Research Database (Denmark)

    Xie, Tianwu; Kuster, Niels; Zaidi, Habib

    2017-01-01

    for children demonstrated that they follow the same trend when correlated with age. The constructed hybrid computational phantom library opens up the prospect of comprehensive radiation dosimetry calculations and risk assessment for the paediatric population of different age groups and diverse anthropometric...

  20. Canadian Academic Library Support for International Faculty: Library Experience and Information Needs of Chinese Visiting Scholars at the University of Western Ontario

    Directory of Open Access Journals (Sweden)

    Shiyi Xie

    2012-12-01

    Full Text Available International faculty constitute a relatively small proportion of the library user community in Canadian post-secondary institutions, but they are underserved when compared to other user groups on campus, particularly international students. The author obtained first hand information about Chinese visiting scholars at the University of Western Ontario, and in this paper she presents conclusions from her experience regarding the visiting scholars' use of libraries as well as some recommendations for serving international faculty. The author suggests that academic libraries carefully consider international faculty when planning relevant services for diverse user groups. Providing necessary and satisfying library services for this group of patrons is an excellent opportunity to better serve academic communities and to demonstrate that academic libraries are an important partner in supporting their university's international initiatives.

  1. Electronic access to scientific nursing knowledge: the Virginia Henderson International Nursing Library.

    Science.gov (United States)

    Graves, J R

    2001-02-01

    To inform oncology nurses about the electronic knowledge resources offered by the Sigma Theta Tau International Virginia Henderson International Nursing Library. Published articles and research studies. Clinical nursing research dissemination has been seriously affected by publication bias. The Virginia Henderson International Nursing Library has introduced both a new publishing paradigm for research and a new knowledge indexing strategy for improving electronic access to research knowledge (findings). The ability of oncology nursing to evolve, as an evidence-based practice, is largely dependent on access to research findings.

  2. IAML (International Association of Music Libraries) Annual Conference, Neapol 21.-25.7. 2008

    Czech Academy of Sciences Publication Activity Database

    Vozková, Jana; Petrášková, Z.

    2009-01-01

    Roč. 46, 1-2 (2009), s. 164-167 ISSN 0018-7003. [International IAML annual conference. Neapol, 20.07.2008-25.07.2008] Institutional research plan: CEZ:AV0Z90580513 Keywords : music library * international conference

  3. NAFTA literature at the International Trade Commission library

    Science.gov (United States)

    Root, Elizabeth A.

    1994-01-01

    Most of the US official materials regarding NAFTA originate in the Executive Office of the President, especially the Office of the United States Trade Representative. These materials can be purchased from the U.S.G.P.O. There were also numerous Congressional hearings; many of which are probably now out of print, government agencies and the public are welcome to make copies of the ones in the collections of the ITC libraries. One of the most important sources of materials available in electronic format is the National Trade Data Base, produced by the Department of Commerce. This is a collection of at least 120 separate files containing documents relating to trade. It includes several files specifically on NAFTA, including the text of the treaty. It is available as two CD-ROM's, issued monthly, or on Internet.

  4. 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...

  5. Library

    OpenAIRE

    Dulaney, Ronald E. Jr.

    1997-01-01

    This study began with the desire to design a public town library of the future and became a search for an inkling of what is essential to Architecture. It is murky and full of contradictions. It asks more than it proposes, and the traces of its windings are better ordered through collage than logical synthesis. This study is neither a thesis nor a synthesis. When drawing out the measure of this study it may be beneficial to state what it attempts to place at the ...

  6. Ligand-directed profiling of organelles with internalizing phage libraries

    Science.gov (United States)

    Dobroff, Andrey S.; Rangel, Roberto; Guzman-Roja, Liliana; Salmeron, Carolina C.; Gelovani, Juri G.; Sidman, Richard L.; Bologa, Cristian G.; Oprea, Tudor I.; Brinker, C. Jeffrey; Pasqualini, Renata; Arap, Wadih

    2015-01-01

    Phage display is a resourceful tool to, in an unbiased manner, discover and characterize functional protein-protein interactions, to create vaccines, and to engineer peptides, antibodies, and other proteins as targeted diagnostic and/or therapeutic agents. Recently, our group has developed a new class of internalizing phage (iPhage) for ligand-directed targeting of organelles and/or to identify molecular pathways within live cells. This unique technology is suitable for applications ranging from fundamental cell biology to drug development. Here we describe the method for generating and screening the iPhage display system, and explain how to select and validate candidate internalizing homing peptide. PMID:25640897

  7. Cooking fuels and prevalence of asthma: a global analysis of phase three of the International Study of Asthma and Allergies in Childhood (ISAAC).

    Science.gov (United States)

    Wong, Gary W K; Brunekreef, Bert; Ellwood, Philippa; Anderson, H Ross; Asher, M Innes; Crane, Julian; Lai, Christopher K W

    2013-07-01

    Indoor air pollution from a range of household cooking fuels has been implicated in the development and exacerbation of respiratory diseases. In both rich and poor countries, the effects of cooking fuels on asthma and allergies in childhood are unclear. We investigated the association between asthma and the use of a range of cooking fuels around the world. For phase three of the International Study of Asthma and Allergies in Childhood (ISAAC), written questionnaires were self-completed at school by secondary school students aged 13-14 years, 244,734 (78%) of whom were then shown a video questionnaire on wheezing symptoms. Parents of children aged 6-7 years completed the written questionnaire at home. We investigated the association between types of cooking fuels and symptoms of asthma using logistic regression. Adjustments were made for sex, region of the world, language, gross national income, maternal education, parental smoking, and six other subject-specific covariates. The ISAAC study is now closed, but researchers can continue to use the instruments for further research. Data were collected between 1999 and 2004. 512,707 primary and secondary school children from 108 centres in 47 countries were included in the analysis. The use of an open fire for cooking was associated with an increased risk of symptoms of asthma and reported asthma in both children aged 6-7 years (odds ratio [OR] for wheeze in the past year, 1·78, 95% CI 1·51-2·10) and those aged 13-14 years (OR 1·20, 95% CI 1·06-1·37). In the final multivariate analyses, ORs for wheeze in the past year and the use of solely an open fire for cooking were 2·17 (95% CI 1·64-2·87) for children aged 6-7 years and 1·35 (1·11-1·64) for children aged 13-14 years. Odds ratios for wheeze in the past year and the use of open fire in combination with other fuels for cooking were 1·51 (1·25-1·81 for children aged 6-7 years and 1·35 (1·15-1·58) for those aged 13-14 years. In both age groups, we

  8. International trends in health science librarianship part 17: a comparison of health science libraries with academic and research libraries.

    Science.gov (United States)

    Murphy, Jeannette

    2015-12-01

    Over the last 4 years this Regular Feature has looked at trends in health science librarianship in the 21st century. Although there are still a few more regions to be covered in this series, this issue explores general trends in academic and research libraries with a view to discovering whether the trends identified for health science libraries are similar. Are health science libraries unique? Or do their experiences mirror those found in the wider world of academic and research libraries? © 2015 Health Libraries Group.

  9. Vienna International Centre Library Film and Video Catalogue: Peaceful applications of nuclear energy 1928-1998

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1999-12-31

    The catalogue lists films and videos which are available on free loan from Vienna International Centre Library for educational, non-commercial, non-profit showings involving no admission charges or appeals for funds. Much of the material listed has been donated to the IAEA by the Governments of Member States. The items are arranged in the catalogue by number. The catalogue also includes a title index and a subject index

  10. Vienna International Centre Library Film and Video Catalogue: Peaceful applications of nuclear energy 1928-1998

    International Nuclear Information System (INIS)

    1998-01-01

    The catalogue lists films and videos which are available on free loan from Vienna International Centre Library for educational, non-commercial, non-profit showings involving no admission charges or appeals for funds. Much of the material listed has been donated to the IAEA by the Governments of Member States. The items are arranged in the catalogue by number. The catalogue also includes a title index and a subject index

  11. Public library services in the information age: international overview and the situation in Buenos Aires (Argentina

    Directory of Open Access Journals (Sweden)

    Elsa Barber

    2004-01-01

    Full Text Available The article analizes public/popular library services in Buenos Aires and surrounding areas. The aim has been to relate the descriptive local data with the trends in developed countries after a selective study of the international literature. The results have shown that the studied units provide a basic service, misuse their alleged technological infrastructure and do not direct their resources to implement the services required by society in the information age.

  12. International outreach for promoting open geoscience content in Finnish university libraries - libraries as the advocates of citizen science awareness on emerging open geospatial data repositories in Finnish society

    Science.gov (United States)

    Rousi, A. M.; Branch, B. D.; Kong, N.; Fosmire, M.

    2013-12-01

    In their Finnish National Spatial Strategy 2010-2015 the Finland's Ministry of Agriculture and Forestry delineated e.g. that spatial data skills should support citizens everyday activities and facilitate decision-making and participation of citizens. Studies also predict that open data, particularly open spatial data, would create, when fully realizing their potential, a 15% increase into the turnovers of Finnish private sector companies. Finnish libraries have a long tradition of serving at the heart of Finnish information society. However, with the emerging possibilities of educating their users on open spatial data a very few initiatives have been made. The National Survey of Finland opened its data in 2012. Finnish technology university libraries, such as Aalto University Library, are open environments for all citizens, and seem suitable of being the first thriving entities in educating citizens on open geospatial data. There are however many obstacles to overcome, such as lack of knowledge about policies, lack of understanding of geospatial data services and insufficient know-how of GIS software among the personnel. This framework examines the benefits derived from an international collaboration between Purdue University Libraries and Aalto University Library to create local strategies in implementing open spatial data education initiatives in Aalto University Library's context. The results of this international collaboration are explicated for the benefit of the field as a whole.

  13. U.S. Students, Poverty, and School Libraries: What Results of the 2009 Programme for International Student Assessment Tell Us

    Science.gov (United States)

    Adkins, Denice

    2014-01-01

    This paper looks at results from the 2009 Programme for International Student Assessment to examine the effects of school libraries on students' test performance, with specific focus on the average of students' family wealth in a school. The paper documents students' school library use and students' home possessions to indicate how school…

  14. Structure May Be Key to Incorporating Library School Interns in Academic Library Environments. A Review of: Sargent, A. R., Becker, B. W., & Klingberg, S. (2011. Incorporating library school interns on academic library subject teams. The Journal of Academic Librarianship, 37(1, 28-33. doi: 10.1016/j.acalib.2010.10.004

    Directory of Open Access Journals (Sweden)

    Heather R. Williams

    2011-09-01

    Full Text Available Objective – To evaluate the effectiveness of the San Jose State University Library internship program.Design – Focus group; single point in time; qualitative design.Setting – Large academic library in the United States of America.Subjects – Nine former interns of the San Jose State University (SJSU Library.Methods - Nine former interns of the SJSU Library internship program participated in a single 90-minute session. No inducements for participation were offered. A moderator asked a series of 10 questions designed to gather feedback in three areas: 1 “the internship as part of the Masters program,” 2 “the internship’s role in the realization of personal objectives and professional development,” and 3 “the experience of working in team based activities.” A digital voice recorder captured the participants’ responses, allowing for detailed analysis of the responses after the session.Main Results – The interns deemed their overall experience successful, as all indicated they achieved their professional development objectives for the internship. However, the interns also indicated their experience could have been improved by the appointment of a single dedicated coordinator for recruitment and oversight, as well as more feedback on the quality of their work, especially for course-related instruction.Conclusion – The SJSU Library determined that the internship program was advantageous to both the Library and the interns. All of the interns who participated in the focus group achieved their profession development objectives for the internship. Additionally, the Library received valuable feedback for improving the program. Suggestions included appointing a dedicated internship coordinator, allowing interns more of an opportunity to choose their projects, and ensuring that interns are offered frequent feedback about the quality of their work.

  15. 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 ...

  16. 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...

  17. 9th International Bielefeld Conference 2009: Upgrading the eLibrary: Enhanced Information Services Driven by Technology and Economics

    Directory of Open Access Journals (Sweden)

    Almuth Gastinger

    2009-10-01

    Full Text Available Thisarticle reports on the 9th International Bielefeld Conference ‘Upgrading the eLibrary: Enhanced Information Services Driven by Technology and Economics’, 3-5 February 2009, in Bielefeld, Germany. The conference focused on future challenges for libraries regarding the development of information services and infrastructures that meet the changing needs of scholarly communication, collaboration (e-science and publication (open access as well as new requirements regarding teaching and learning (virtual learning spaces. In addition attention was paid to economic conditions and strategic positioning of libraries as a general framework for information services.

  18. The International Children’s Digital Library: A Case Study in Designing for a Multilingual, Multicultural, Multigenerational Audience

    Directory of Open Access Journals (Sweden)

    Hilary Browne Hutchinson

    2005-03-01

    Full Text Available The challenges encountered in building the InternationalChildren’s Digital Library (ICDL, a freely availableonline library of children’s literature are described. Thesechallenges include selecting and processing books fromdifferent countries, handling and presenting multiplelanguages simultaneously, and addressing cultural differences. Unlike other digital libraries that present content from one or a few languages and cultures, and focuson either adult or child audiences, ICDL must serve amultilingual, multicultural, multigenerational audience.The research is presented as a case study for addressingthese design criteria; current solutions and plans forfuture work are described.

  19. Development of user-centered interfaces to search the knowledge resources of the Virginia Henderson International Nursing Library.

    Science.gov (United States)

    Jones, Josette; Harris, Marcelline; Bagley-Thompson, Cheryl; Root, Jane

    2003-01-01

    This poster describes the development of user-centered interfaces in order to extend the functionality of the Virginia Henderson International Nursing Library (VHINL) from library to web based portal to nursing knowledge resources. The existing knowledge structure and computational models are revised and made complementary. Nurses' search behavior is captured and analyzed, and the resulting search models are mapped to the revised knowledge structure and computational model.

  20. Merchants of Light: The Paris Library School, Internationalism, and the Globalization of a Profession

    Science.gov (United States)

    Witt, Steven

    2013-01-01

    Amid growing isolationism after World War I, the American Library Association transferred its wartime programs to train librarians in Europe and promote the American model of public libraries. Working in collaboration with American philanthropists and members of the French library community, ALA established a permanent library school in Paris that…

  1. International Federation of Library Associations Annual Conference. Papers of the Special Libraries Division: Geographical and Map, Science and Technology and Social Science Libraries Sections (47th, Leipzig, East Germany, August 17-22, 1981).

    Science.gov (United States)

    Sprudzs, Adolf; And Others

    This set of eight papers includes papers presented by participants from the United States, France, East Germany, the United Kingdom, West Germany, and the USSR: "Problems with Sources of Information in International Law and Relations: The Case of the World-Wide Treaty Jungle," by Adolf Sprudzs; "French Map Libraries and National and…

  2. 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 ...

  3. International networking and staff development EU-style: Cardiff University's library service and the Erasmus staff mobility scheme

    OpenAIRE

    Härkönen, Sonja

    2010-01-01

    Staff development and international networking have always been highly valued in Cardiff University’s library service. We have a strong staff development programme and pilot new ways of training and motivating our staff, for example through job rotation and shadowing. Increasingly over the last few years, we have developed links with colleagues abroad and have had the pleasure of hosting a variety of international visitors. In response to enquiries for staff training we have recently set up t...

  4. The International Ticer School: Getting Inspired to Shape your Library of the Future

    Directory of Open Access Journals (Sweden)

    Jola G.B. Prinsen

    2007-04-01

    Full Text Available Tilburg University in the Netherlands was the first university in Europe to develop a strategic vision of the digital library (Wieërs, 1989 and 1990. This strategy focussed on electronic access to information from the users' desktops. In 1992, the library managed initially to implement these ideas with a new library building, 450 desktop computers for students in the library, and integrated access to various electronic information sources for all university staff and students (Dijkstra, 1994; Geleijnse & Roes, 1996.

  5. The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

    Directory of Open Access Journals (Sweden)

    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

  6. 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 ...

  7. 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. ...

  8. 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…

  9. Nuclear Measurements, Evaluations and Applications (NEMEA-7) Collaborative International Evaluated Library Organisation (CIELO). Workshop Proceedings

    International Nuclear Information System (INIS)

    Chadwick, Mark; Plompen, Arjan; ); Emmeric Dupont; )

    2014-01-01

    The 7. workshop on Nuclear Measurements, Evaluations and Applications (NEMEA) focused on international collaboration in nuclear data by hosting the kick-off meeting of the pilot project of the Collaborative International Evaluated Library Organisation (CIELO). CIELO aims at fostering nuclear data advances by using the joint expertise of the nuclear data community under the auspices of the OECD Nuclear Energy Agency. The workshop aimed at status reviews of planned and completed contributions and related developments for the CIELO pilot isotopes. The workshop further sought to facilitate in-depth discussions on nuclear data issues which are being addressed in the framework of European Commission projects like ERINDA, EUFRAT, ANDES and CHANDA. The 7. workshop on Nuclear Measurements, Evaluations and Applications (NEMEA) provided an opportunity for the Collaborative International Evaluated Library Organisation (CIELO) to meet and advance its objectives to improve our understanding of neutron reactions on key isotopes that are especially important in nuclear applications, especially in the area of criticality safety and reactors. CIELO is focusing initially on six nuclides ( 1 H, 16 O, 56 Fe, 235 U, 238 U and 239 Pu). These nuclides are important in the aforementioned applications, and despite decades of work many open questions remain to be solved. In some cases, the existing evaluations need improvement because the underlying experimental measurements are either lacking or contradictory. In other cases, nuclear theory work is needed to better advance predictions. In yet other cases, information from cross-section measurements is proving difficult to reconcile with information from integral nuclear criticality experiments or neutron shielding experiments. The main challenges to be faced are as follows: For oxygen, new work is needed to better define the total and elastic cross-sections at lower energies and neutron scattering angular distributions. An outstanding

  10. Characterization of diverse internal binding specificities of PDZ domains by yeast two-hybrid screening of a special peptide library.

    Science.gov (United States)

    Mu, Yi; Cai, Pengfei; Hu, Siqi; Ma, Sucan; Gao, Youhe

    2014-01-01

    Protein-protein interactions (PPIs) are essential events to play important roles in a series of biological processes. There are probably more ways of PPIs than we currently realized. Structural and functional investigations of weak PPIs have lagged behind those of strong PPIs due to technical difficulties. Weak PPIs are often short-lived, which may result in more dynamic signals with important biological roles within and/or between cells. For example, the characteristics of PSD-95/Dlg/ZO-1 (PDZ) domain binding to internal sequences, which are primarily weak interactions, have not yet been systematically explored. In the present study, we constructed a nearly random octapeptide yeast two-hybrid library. A total of 24 PDZ domains were used as baits for screening the library. Fourteen of these domains were able to bind internal PDZ-domain binding motifs (PBMs), and PBMs screened for nine PDZ domains exhibited strong preferences. Among 11 PDZ domains that have not been reported their internal PBM binding ability, six were confirmed to bind internal PBMs. The first PDZ domain of LNX2, which has not been reported to bind C-terminal PBMs, was found to bind internal PBMs. These results suggest that the internal PBMs binding ability of PDZ domains may have been underestimated. The data provided diverse internal binding properties for several PDZ domains that may help identify their novel binding partners.

  11. Collaborative International Evaluated Library Organisation Pilot Project. CIELO meeting, NEA Headquarters, 18-20 May 2015

    International Nuclear Information System (INIS)

    Mattoon, Caleb; Brown, David; Trkov, Andrej; Plompen, Arjan; Hawari, Ayman I.; Roubtsov, Danila; Kim, Do Heon; Bauge, Eric; Palmiotti, Giuseppe; Kessedjian, Gregoire; Conlin, Jeremy Lloyd; Qian, Jing; Leal, Luiz Carlos; Chadwick, Mark; Herman, Michal Wladyslaw; White, Morgan C.; Cabellos, Oscar; Romain, Pascal; Schillebeeckx, Peter; Ichou, Raphaelle; Jacqmin, Robert; Hilaire, Stephane; Danon, Yaron; Ge, Zhigang; Malvagi, Fausto; Kahler, Albert C. Skip; Morillon, Benjamin; Mcnabb, Dennis P.; Oleynik, Dmitry S.; Wu, Haicheng; Marquez Damian, Jose Ignacio; Yokoyama, Kenji; Dunn, Michael; Cho, Young-Sik; Pignet, Sophie; Ignatyuk, Anatoly V.; Leeb, Helmut; Wang, Wenming; Ruan, Xichao

    2015-05-01

    WPEC subgroup 40-CIELO (Collaborative International Evaluated Library Organization) provides a new working paradigm to facilitate evaluated nuclear reaction data advances. It brings together experts from across the international nuclear reaction data community to identify and document discrepancies among existing evaluated data libraries, measured data, and model calculation interpretations, and aims to make progress in reconciling these discrepancies to create more accurate ENDF-formatted files. SG40-CIELO focusses on 6 important isotopes: "1H, "1"6O, "5"6Fe, "2"3"5","2"3"8U, "2"3"9Pu. This document is the proceedings of the CIELO meeting, held at the NEA Headquarters on 18-20 May 2015. It comprises all the available presentations (slides) given by the participants: A - CIELO project: - 1: Status of Cross Section Progress (M. Chadwick); - 2: Update on CIELO Related Measurements at RPI (Y. Danon); - 3: IAEA-NDS and the CIELO Project (A. Trkov); - 4: LANL Criticality Data Testing using CIELO Candidate Evaluations (S. Kahler); - 5: ENDF/B-VII.1 vs. CIELO (R. Cullen); B - O"1"6: - 6: n+"1"6O (A. Plompen); - 7: Resonance Evaluations for "1"6O for the CIELO Project (L. Leal); - 8: Validation of Leal and Hale O-16 Evaluations against FNS/JAEA Liquid Oxygen ToF Benchmark (I. Kodeli); - 9: Cierjacks 1968, Cierjacks 1980 and RPI 2015 (C.R. Lubitz); - 10: O"1"6 Items (C.R. Lubitz); C - Fe"5"6: - 11: Iron in fast neutron range, beta-0 evaluation for "5"6Fe (M. Herman); - 12: Data Evaluation at ORNL (L. Leal); - 13: IAEA-NDS and the CIELO Project Fe-56 (A. Trkov); - 14: The evaluation of experimental data in fast range for "5"6Fe (Z. Ge); D - H1 - 15: Reactivity effect of New Light and Heavy Water TSL on Critical Systems (J.I. Marquez); E - Big3: - 16: Resonance Evaluations of "2"3"5U for the CIELO Project (L. Leal); - 17: IAEA-NDS and the CIELO Project U-235 (A. Trkov); - 18: Status of "2"3"5U CIELO evaluation (B. Morillon); - 19: U"2"3"5 Items (C.R. Lubitz); - 20: Fission

  12. New international dictionary of acronyms in library and information science and related fields

    CERN Document Server

    Sawoniak, Henryk

    1994-01-01

    This enlarged and expanded edition is designed to be a valuable resource for librarians and users of information sources, clarifying the bewidering number of new acronyms that appear every year in the information science field. Nearly 30,000 acronyms in 35 languages are listed. As libraries are to a large extent interdisciplinary, the dictionary covers language forms used in computers, publishing, printing, archive management, journalism and reprography, as well as in the library and information science fields Acronyms reproduced here represent institutions, library and information systems, pr

  13. 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.

  14. Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina, Olluco (Ullucus tuberosus Loz, Isaño (Tropaeolum tuberosum Ruiz

    Directory of Open Access Journals (Sweden)

    Bellido-Valencia Omar

    2017-12-01

    Full Text Available Andean grains (i.e. quinoa, amaranth have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha, during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between 9 μm to 38.2 μm for oca, 4.48 to 24.9 μm for olluco, 4.45 to 22.9 μm for isaño, and 5.36 to 23.8 μm for arracacha. Sensorially, it was determined that the optimum cooking temperature for arracacha was 89.1°C, 90.9°C for oca, 91°C for isaño, and 91.4 °C for olluco. All samples had optimal cooking times shorter than potato, with the isaño having the best heat transfer.

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

    International Nuclear Information System (INIS)

    Sennaoui, Z.; Bennaceur, M.

    1992-11-01

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

  16. 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

  17. Evaluating the rate of international scientific journal use in the libraries of four educational and research centres

    Directory of Open Access Journals (Sweden)

    Masjedi M

    2004-01-01

    Full Text Available Background: Reviewing the rate of journal use is a known and conventional way of studying the cost effectiveness of the most expensive sources of the libraries in the educational centres. This process is routinely carried out in the libraries of the developed countries. Purpose: To assess the usage rate of the periodical "international journals" by faculties and others, and their related costs (in $US in the libraries of four educational and research centres in Tehran. Methods: In a descriptive cross – sectional study, the rate of international scientific journal use by the faculty members and others was studied. Depending upon the rate of journal use in one month, three groups were classified: Group 1: with use of 1 journal /month; Group 2: with 1-3 journal usage/month; and Group 3: with 3 and more journal usage/month. The mean monthly journal use and the related costs of the three groups were measured. Results: Among the entire journals in the studied libraries, 87 (27.6% belonged to group 1, 121 journals (38.4% placed in group 2 and finally 107 journals (34% were in group 3. Cost per use for each journal in Masih Daneshvari, Labbafinezhad, Rasool-E-Akram and Imam Hospitals were 10.52, 14.42, 14.84 and 13.35 $US respectively. Conclusion: According to our findings, about 2/3 of the journals were used less than three times per month. The same situation exists with little difference in the rest of the medical and non-medical educational centres of the country. To improve the present situation, we can not only exclude those journals which are used less frequently but also encourage the professors to use the journals themselves and to persuade the students to take advantage from the relevant journals during their education. It is also recommended that the journals in group 1 and 2 (less frequently used journals to be purchased and stored by a National Library Centre only and journals of group 3 by individual educational centres. Regarding the

  18. Marketing library and information services: international perspectives (Gupta; Konntz; Massísimo; Savard)

    OpenAIRE

    Fernández Marcial, Viviana

    2007-01-01

    This article reviews different experiences in library marketing developed around the world. It focuses on the marketing mix, the central element of a plan of marketing in which four aspects are defined, the four "p": the product, price, place and promotion.

  19. Libraries in Illinois: MedlinePlus

    Science.gov (United States)

    ... John H. Stroger, Jr. Hospital of Cook County Academic Center-Library 1900 West Polk Street 2nd floor Chicago, IL ... 312-864-0506 http://www.cookcountyhhs.org/educationresearch/academic-center-library/ Shriners Hospitals for Children Professional Library 2211 North ...

  20. 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 ...

  1. Selective Medical Library on Microfiche. An international experiment supported by the Rockefeller Foundation.

    Science.gov (United States)

    Saracevic, T

    1988-01-01

    The Selective Medical Library on Microfiche (SMLM) project is designed to improve access to the world's significant biomedical literature in developing countries' medical school libraries through the provision of a first-rate, low-cost core collection of journals. One hundred and five journals representing thirty-six biomedical specialties were selected using a method designed specifically for SMLM. The journals are provided on microfiche because of its relative low cost, durability, easy reproduction, and rapid delivery by air mail. SMLMs have been established at test and demonstration sites in four medical schools in Egypt, Indonesia, Mexico, and Colombia. SMLMs are delivered as turnkey systems consisting of the microfiche collection, a reader-printer, four fiche readers, necessary furniture, and promotional and training materials. The project involves extensive evaluation. PMID:3370375

  2. The virtual library in action: Collaborative international control of high-energy physics pre-print

    International Nuclear Information System (INIS)

    Kreitz, P.A.; Addis, L.; Galic, H.; Johnson, T.

    1996-02-01

    This paper will discuss how control of the grey literature in high-energy physics pre-prints developed through a collaborative effort of librarians and physicists. It will highlight the critical steps in the development process and describe one model of a rapidly evolving virtual library for high-energy physics information. In conclusion, this paper will extend this physics model to other areas of grey literature management

  3. 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...

  4. 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...

  5. Total Quality Management in Academic Libraries: Initial Implementation Efforts. Proceedings from the International Conference on TQM and Academic Libraries (1st, Washington, D.C., April 20-22, 1994).

    Science.gov (United States)

    Rounds, Laura, Ed.; Matthews, Michael, Ed.

    This document contains conference papers, other speeches, and supplementary material from the first International Conference on Total Quality Management (TQM) and Academic Libraries, held in 1994. The conference was comprised of four sessions, and the introductory remarks of each are included, along with transcriptions of each session's…

  6. 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.

  7. International benchmarks for academic library use of bibliometrics & altmetrics 2016-17

    CERN Document Server

    2016-01-01

    This study presents data from 20 predominantly research universities in the USA, continental Europe, the UK, Canada and Australia/New Zealand. Among the survey participants are: Carnegie Mellon, Cambridge University, Universitat Politècnica de Catalunya the University at Albany, the University of Melbourne, Florida State University, the University of Alberta and Victoria University of Wellington. The report gives detailed data on the use of various bibliometric and altmetric tools such as Google Scholar, Web of Science, Scimago, Plum Analytics, and many, many others. The 114-page report presents detailed information on staffing, budgets, marketing, and sources of demand, technology and other factors in bibliometric and altmetric service development. Just a few of the report’s many findings are that: • Institutions cited by survey participants for excellence in bibliometrics or altmetrics were: Georgia State University, Yale University, the University of New South Wales, the National Library of Medicine a...

  8. Undergraduate Library Instruction in the Humanities Increases the Use of Books Over Journals. A Review of: Cooke, R. & Rosenthal, D. (2011. Students use more books after library instruction: An analysis of undergraduate paper citations. College & Research Libraries, 72(4, 334-343.

    Directory of Open Access Journals (Sweden)

    Mê-Linh Lê

    2012-06-01

    Full Text Available Objective – To assess the impact of in-classlibrary instruction sessions on the quantity,quality, and format of resources cited byundergraduate students.Design – Citation analysis and literaturereview.Setting – A public university in the UnitedStates with approximately 9,000undergraduate students.Subjects – Undergraduates in eight first-yearComposition I classes and five upper-levelHumanities classes at Florida Gulf CoastUniversity (FGCU.Methods – This study consisted of threecomponents. In the first, first-year studentswith little to no academic library experiencefrom eight classes of first-year Composition Iwere divided into two groups: those whoreceived library instruction and those who didnot. The instruction sessions were all taught bythe same librarian, were one-hour hands-onclasses held in a computer lab, and focused onbasic library information, searching thecatalogue, as well as searching journaldatabases. Later in the term, the citation pagesfrom papers submitted by the students as aclass assignment were analyzed by the authorswho looked at the average number of citationsemployed in each paper, the frequency ofscholarly citations, and the frequency ofsource/format type (e.g., book, article, website,etc.. SPSS was used for data recording, storage, and to calculate statistics (although it should be noted that the authors do not include any of the descriptive statistics that can be generated by SPSS. In the second component, which attempted to discern if there were any differences in the citations used by students from the different disciplines, the same form of citation analyses was performed on bibliographies from upper-level students enrolled in five History, Art History, Art, and English classes who had participated in a library instruction session in the past. The results of the two citation analyses (Composition I versus upper-level students were then compared. The third component compared the results of the citation

  9. Literacy Documentation: An International Bulletin for Libraries and Information Centres. Vol. 4, No. 1.

    Science.gov (United States)

    International Inst. for Adult Literacy Methods, Teheran (Iran).

    The document presents seven abstracts and lists 76 other first-trimester, 1975, acquisitions of the Documentation Center of the International Institute for Adult Literacy Methods, established in Tehran by UNESCO and the government of Iran. Abstracted are: (1) The Book Hunger, published by UNESCO in 1973, offering solutions to the shortage of…

  10. Digital Dilemma: Intellectual Property [and] The ERCIM Technical Reference Digital Library [and] International Information Gateway Collaboration [and] The Standards Fora for Online Education.

    Science.gov (United States)

    Gladney, Henry M.; Andreoni, Antonella; Baldacci, Maria Bruna; Biagioni, Stefania; Carlesi, Carlo; Castelli, Donatella; Pagano, Pasquale; Peters, Carol; Pisani, Serena; Dempsey, Lorcan; Gardner, Tracy; Day, Michael; van der Werf, Titia; Bacsich, Paul; Heath, Andy; Lefrere, Paul; Miller, Paul; Riley, Kevin

    1999-01-01

    Includes four articles that discuss the impact of the emerging digital information infrastructure on intellectual property; the implementation of a digital library for a European consortium of national research institutions; an international information gateway collaboration; and developing standards for the description and sharing of educational…

  11. International Scientific Data, Standards, and Digital Libraries: An NSF NSDL (U.S. and CODATA Workshop

    Directory of Open Access Journals (Sweden)

    Laura M Bartolo

    2006-11-01

    Full Text Available There is little debate that recent advances in information technology (IT are revolutionizing the practice of science and expanding its impact on global society. It is still debatable whether the transformation can take full advantage of these advances without open, international standards, embraced by the scientific community. Accompanying the increases in computing power and bandwidth, considerable discussion has surfaced about the availability and exchange of scientific data. Common themes in the dialogue underscore the need for new visions of data organization, storage, and dissemination (Nature Editorial, 2005.

  12. The Alexandria Library and the Work of the International Friends / İskenderiye Kütüphanesi ve Uluslararası Dostlar Gruplarının Çalışmaları

    Directory of Open Access Journals (Sweden)

    Alan Hopkinson

    2004-10-01

    Full Text Available The Alexandria Library is well known, less known is the work of the International Friends. International friends’ groups have been set up with support from UNESCO. The original library’s origins and how it metits end are obscure. The rebuilding of the new library concluded with its being opened in 2002. An acquisitions policy is in place and materials are provided with support from Friends. looking to the future the library is hosting a mirror of the Internet Archive.

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

    Science.gov (United States)

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

    2016-02-01

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

  14. 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…

  15. Outdoorsman: Outdoor Cooking.

    Science.gov (United States)

    Alberta Dept. of Agriculture, Edmonton.

    This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

  16. Cooking with Quadratics

    Science.gov (United States)

    Bryan, Luajean N.

    2010-01-01

    A project that mixes algebra with data collection, uses technology, extends into data analysis, and cooks marshmallows can excite both teachers and students. This article describes a project that intends to pique students' interest in higher mathematics, incorporate their knowledge of parabolas, and offer a meaningful mathematics experience. Using…

  17. Chemistry Cook-Off

    Science.gov (United States)

    McCormick, Cynthia

    2012-01-01

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

  18. National Libraries Section. General Research Libraries Division. Papers.

    Science.gov (United States)

    International Federation of Library Associations, The Hague (Netherlands).

    Papers on national library services and activities, which were presented at the 1983 International Federation of Library Associations (IFLA) conference, include: (1) "The National Library of China in its Gradual Application of Modern Technology," a discussion by Zhu Nan and Zhu Yan (China) of microform usage and library automation; (2)…

  19. Featured Library: Parrish Library

    OpenAIRE

    Kirkwood, Hal P, Jr

    2015-01-01

    The Roland G. Parrish Library of Management & Economics is located within the Krannert School of Management at Purdue University. Between 2005 - 2007 work was completed on a white paper that focused on a student-centered vision for the Management & Economics Library. The next step was a massive collection reduction and a re-envisioning of both the services and space of the library. Thus began a 3 phase renovation from a 2 floor standard, collection-focused library into a single floor, 18,000s...

  20. 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.

  1. The energetic significance of cooking.

    Science.gov (United States)

    Carmody, Rachel N; Wrangham, Richard W

    2009-10-01

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

  2. Collaborative International Evaluated Library Organisation Pilot Project - CIELO meeting, OECD Conference Centre, 9-11 May 2016

    International Nuclear Information System (INIS)

    Herman, Michal Wladyslaw; Cabellos De Francisco, Oscar; Trkov, Andrej; Bauge, Eric; Conlin, Jeremy Lloyd; Ignatyuk, Anatoly V.; Mcnabb, Dennis P.; Palmiotti, Giuseppe; Grudzevich, Oleg T.; Mattoon, Caleb; Brown, David; Chadwick, Mark; Roubtsov, Danila; Iwamoto, Osamu; Kahler, Albert C.; Diez De La Obra, Carlos Javier; Qian, Jing; Wu, Haicheng; Ruan, Xichao; Sobes, Vladimir; Rearden, Bradley T.; Yokoyama, Kenji; Schillebeeckx, Peter; Kodeli, Ivan-Alexander; Plompen, Arjan; White, Morgan C.; Leal, Luiz Carlos; Fiorito, Luca; Danon, Yaron; Romain, Pascal; Dunn, Michael; Zerovnik, Gasper; Morillon, Benjamin; Jacqmin, Robert

    2016-05-01

    The aim of WPEC subgroup 39 'Methods and approaches to provide feedback from nuclear and covariance data adjustment for improvement of nuclear data files' is to provide criteria and practical approaches to use effectively the results of sensitivity analyses and cross section adjustments for feedback to evaluators and differential measurement experimentalists in order to improve the knowledge of neutron cross sections, uncertainties, and correlations to be used in a wide range of applications. WPEC subgroup 40-CIELO (Collaborative International Evaluated Library Organization) provides a new working paradigm to facilitate evaluated nuclear reaction data advances. It brings together experts from across the international nuclear reaction data community to identify and document discrepancies among existing evaluated data libraries, measured data, and model calculation interpretations, and aims to make progress in reconciling these discrepancies to create more accurate ENDF-formatted files. SG40-CIELO focusses on 6 important isotopes: "1H, "1"6O, "5"6Fe, "2"3"5","2"3"8U, "2"3"9Pu. This document is the proceedings of the 2016 SG40-CIELO meeting, followed by a joint SG39/SG40 session, held at the OECD Headquarters Conference Center, Paris, France, on 9-11 May 2016. It comprises all the available presentations (slides) given by the participants: A - SG40-CIELO meeting: - SG40-1: Status of Cross Section Progress for "2"3"5","8U, "2"3"9Pu, "5"6Fe, "1"6O (Mark CHADWICK); - SG40-2: Summary of IRMM (Arjan PLOMPEN); - SG40-2.1: Giorginis "1"6O(n,alpha) insights (Arjan PLOMPEN); - SG40-3: New Oxygen "1"6O Hale evaluation (Mark CHADWICK); - SG40-4: "1"6O and "5"6Fe Iron resonance region evaluations (Luiz LEAL); - SG40-5: Iron evaluation work at BNL, ORNL, and IAEA (Mike HERMAN); - SG40-6: Minor Fe isotopes (David BROWN); - SG40-7: Iron evaluation work at CIAE (Jing QIAN); - SG40-8: IAEA CIELO data testing relevant to "5"6Fe (Andre TRKOV); - SG40-9: CIELO data testing (Skip KAHLER

  3. Hindrances to acceptation of precision cooking technique in households

    OpenAIRE

    Borremans, Auriane

    2017-01-01

    Master's thesis in International hotel and tourism management: Culinary Leadership and Innovation Many technologies have been created in order to simplify our everyday life and technology in the kitchen is not an exception. Indeed, evolution in the dimension of technology is keeping growing up from the first micro wave to the recent induction cooking hobs. The precision cooking method is also part of these new technologies but have not been adopted by many households yet. In this paper,...

  4. 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.

  5. 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...

  6. Smart Substitutions for Healthy Cooking

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  7. Who is cooking dinner?

    DEFF Research Database (Denmark)

    Holm, Lotte; Ekström, Marianne Pipping; Hach, Sara

    2015-01-01

    on almost identical questionnaires centering on the previous day’s eating as reported by the individuals: this included foods eaten, the social context of its consumption and details of who had prepared the food. We make use of a sub-sample encompassing respondents from two-adult households who ate dinner...... developments in the gendering of cooking dinners in multi-person households. The analysis is based on two surveys from a project investigating changes in meal patterns in the Nordic countries. Individuals from Denmark, Finland, Norway and Sweden were interviewed in 1997 (n = 4823) and 2012 (n = 8242) based...

  8. Determination of optimum oven cooking procedures for lean beef products.

    Science.gov (United States)

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

    2015-11-01

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

  9. Library system of Italy

    Directory of Open Access Journals (Sweden)

    Nataša Gerbec

    2003-01-01

    Full Text Available In the European extent, Italy is the cradle of libraries and library sciences. In the past, Italian national public libraries played an important role through their vast book treasury. But only during the last thirty years have public libraries been developed following the Anglo-American public library model. Italy does not have any uniform or general legislation concerning libraries. On the state level, this area is regulated by some separate acts, while on the regional level there is a collection of various acts and regulations. Libraries are not strictly divided into general categories. It is required that the professionals engaged in Italian libraries should have secondary or university education. The level of their professional tasks depends on the type of library and its capacity. The competency for the development in the field of librarianship is assigned to The Ministry of Cultural and Environment Heritage as well as to its subordinate institutions (Central Institute for the Union catalogue of Italian Libraries and for Bibliographic Information, Central Institute for Book Pathology, Observatory for International Libraries Programmes.

  10. 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)

  11. Research Library

    Science.gov (United States)

    Los Alamos National Laboratory Research Library Search Site submit Contact Us | Remote Access Standards Theses/Dissertations Research Help Subject Guides Library Training Video Tutorials Alerts Research Library: delivering essential knowledge services for national security sciences since 1947 Los

  12. Presidential Electronic Records Library

    Data.gov (United States)

    National Archives and Records Administration — PERL (Presidential Electronic Records Library) used to ingest and provide internal access to the Presidential electronic Records of the Reagan, Bush, and Clinton...

  13. CERN's 60th anniversary celebrations: "Cook"ed to perfection

    CERN Multimedia

    CERN Bulletin

    2014-01-01

    On 29 September, CERN celebrated its 60th anniversary with a gala celebration. Hundreds of CERN staff members and users, dignitaries from CERN Member States and representatives of international organisations filled the marquee for a ceremony featuring speeches as well as music from the EU Youth Orchestra. CERN Recruitment Unit section leader Anna Cook was called in at the last minute to host the ceremony.   Anna had just got back from a run on her day off when she got the call. On the line CERN60 project leader Sascha Schmeling, Globe manager Bernard Pellequer and video editor Jacques Fichet had a problem. French-Swiss journalist Darius Rochebin, who had been pegged to host CERN's 60th anniversary ceremony, had been forced to cancel at the last minute, just three days before the event. Would Anna host the celebration – a ceremony to be attended by hundreds and broadcast around the world for all to see? After asking whether it was a joke, she said: “OK, I&rsquo...

  14. Cooking Up Creative Solutions

    Energy Technology Data Exchange (ETDEWEB)

    Wiley, H. S. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

    2012-05-31

    There comes a time in every scientist’s career when one's mind seems to hit a wall. You can’t think of a new experiment that hasn’t been done before or figure out how to crack a problem that is blocking your progress. The easy questions have been answered. You go back to the wellspring of your creativity and find it dry. What to do? Collaborating with investigators who are investigating problems from a different data or analytical perspective is the best way I know to kick-start research creativity. They not only can provide new data, but they can also bring an expertise on how to get the most “flavor” out of the ingredient that they bring to your problem. As the complexity of the important biological problems continues to grow, too many cooks will never spoil the broth, but become a hallmark of the most creative research.

  15. Harmonizing Library Statistics from Different Countries

    DEFF Research Database (Denmark)

    Hoel, Ivar A. L.

    a Nordic Adaptation of the International Standard for Intaernational Library Statistics (ISO 2789) (14-STAT-1-E)......a Nordic Adaptation of the International Standard for Intaernational Library Statistics (ISO 2789) (14-STAT-1-E)...

  16. 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.

  17. 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....

  18. The Decay Data Evaluation Project (DDEP) and the JEFF-3.3 radioactive decay data library: Combining international collaborative efforts on evaluated decay data

    Science.gov (United States)

    Kellett, Mark A.; Bersillon, Olivier

    2017-09-01

    The Decay Data Evaluation Project (DDEP), is an international collaboration of decay data evaluators formed with groups from France, Germany, USA, China, Romania, Russia, Spain and the UK, mainly from the metrology community. DDEP members have evaluated over 220 radionuclides, following an agreed upon methodology, including a peer review. Evaluations include all relevant parameters relating to the nuclear decay and the associated atomic processes. An important output of these evaluations are recommendations for new measurements, which can serve as a basis for future measurement programmes. Recently evaluated radionuclides include: 18F, 59Fe, 82Rb, 82Sr, 88Y, 90Y, 89Zr, 94mTc, 109Cd, 133Ba, 140Ba, 140La, 151Sm and 169Er. The DDEP recommended data have recently been incorporated into the JEFF-3.3 Radioactive Decay Data Library. Other sources of nuclear data include 900 or so radionuclides converted from the Evaluated Nuclear Structure Data File (ENSDF), 500 from two UK libraries (UKPADD6.12 and UKHEDD2.6), the IAEA Actinide Decay Data Library, with the remainder converted from the NUBASE evaluation of nuclear properties. Mean decay energies for a number of radionuclides determined from total absorption gamma-ray spectroscopy (TAGS) have also been included, as well as more recent European results from TAGS measurements performed at the University of Jyväskylä by groups from the University of Valencia, Spain and SUBATECH, the University of Nantes, France. The current status of the DDEP collaboration and the JEFF Radioactive Decay Data Library will be presented. Note to the reader: the pdf file has been changed on September 22, 2017.

  19. 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.

  20. 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...

  1. 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...

  2. The enigma of cooking salt crystals

    International Nuclear Information System (INIS)

    Nikolskaya, E.

    1987-01-01

    Two Soviet experts, Vladimir Gromov and Valentin Krylov, have discovered an unexpected phenomenon on irradiating cooking salt crystals with electrons. When the crystals are subsequently ground the rate at which they are dissolved increases, but not always. The electrons cause the salt molecules to polarize thus creating an internal electric field. This acts against the double electric layer which is inevitably formed in the part of the solution touching the crystal surface. So, if the permittivity of the solution is much greater than that of the molecules of the crystal, the rate of dissolution is increased, and vice versa. (G.T.H.)

  3. Factors influencing the diffusion of cooking banana in Nigeria ...

    African Journals Online (AJOL)

    As an interim measure in combating the incidence of black Sigatoka disease on plantain, the International Institute of Tropical Agriculture introduced cooking banana in Southeast Nigeria in the late 1980s. This was multiplied and distributed to farmers through the extension systems of both governmental and ...

  4. Factors driving the adoption of cooking banana processing and ...

    African Journals Online (AJOL)

    As part of efforts in realising her aim of introducing cooking banana into Nigeria, the International Institute of Tropical Agriculture (IITA) mounted training and awareness campaigns on its utilisation in collaboration with Shell and Agip Oil companies between 1991 and 1997. This study looked into the adoption profile of the ...

  5. Library science talks : eleventh season 2005

    CERN Multimedia

    2005-01-01

    The Swiss National Library in Berne, the Association of International Librarians and Information Specialists AILIS and the CERN Scientific Information Service are pleased to announce their 2005 series of Library Science Talks. The series offers library and archive staff the possibility of learning from and communicating with personalities in library services and organizations. The talks cover important and topical issues for librarians.

  6. 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.

  7. Library Computing

    Science.gov (United States)

    Library Computing, 1985

    1985-01-01

    Special supplement to "Library Journal" and "School Library Journal" covers topics of interest to school, public, academic, and special libraries planning for automation: microcomputer use, readings in automation, online searching, databases of microcomputer software, public access to microcomputers, circulation, creating a…

  8. Welcome to the National Wetlands Research Center Library: Not Just Another Library-A Special Library

    Science.gov (United States)

    Broussard, Linda

    2007-01-01

    Libraries are grouped into four major types: public, school, academic, and special. The U.S. Geological Survey's (USGS) National Wetlands Research Center (NWRC) library is classified as a special library because it is sponsored by the Federal government, and the collections focus on a specific subject. The NWRC library is the only USGS library dedicated to wetland science. Library personnel offer expert research services to meet the informational needs of NWRC scientists, managers, and support personnel. The NWRC library participates in international cataloging and resource sharing, which allows libraries from throughout the world to borrow from its collections. This sharing facilitates the research of other governmental agencies, universities, and those interested in the study of wetlands.

  9. 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...

  10. 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

  11. Summary report of consultants' meeting to review the requirements to improve and extend the IRDF library (International Reactor Dosimetry File (IRDF-2002))

    International Nuclear Information System (INIS)

    Greenwood, L.R.; Nichols, A.L.

    2007-01-01

    Presentations, recommendations and conclusions of a Consultants' Meeting to 'Review the Requirements to Improve and Extend the IRDF library (International Reactor Dosimetry File (IRDF-2002))' are summarized is this report. The main aims of this meeting were to discuss scientific and technical matters related to reactor dosimetry and to consider the needs for improvements to the existing data in IRDF-2002 and possible extensions to other higher neutron energy applications. Specific tasks were assigned and deadlines agreed. The requirements for fusion studies are particularly challenging (up to 60 MeV) and should include adequate covariance data - the provision of these neutron cross sections will require additional effort and assessment prior to initiating any work programme, and specific participants agreed to undertake preliminary exercises. (author)

  12. Libraries in the Mexico City Earthquake.

    Science.gov (United States)

    de Zamora, Rosa Maria Fernandez

    1990-01-01

    As a result of damage from the Mexico City earthquake of September 1985, some of the busiest public and special libraries had to be closed. A National Committee for the Reconstruction of Libraries was established, and international support was received through the International Federation of Library Associations and Institutions and other…

  13. 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.

  14. 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...

  15. Permanent Access to the Records of Science - The International Role of the e-Depot at the Koninklijke Bibliotheek, National Library of the Netherlands

    Directory of Open Access Journals (Sweden)

    Gerard van Trier

    2006-10-01

    safeguards the access that licensees have paid for. Primarily, long-term preservation is a way of managing risk and a kind of insurance against loss or disrupted access. The KB expects that worldwide permanent archiving of STM literature will be taken care of by a limited number of institutions dedicated to this task (Safe Places Model. Libraries should invest in a qualified archiving solution and should effectively demand archival deposit by publishers as a condition of licensing electronic journals. The KB’s e-Depot strategy for the coming years includes: Further developing the technical and organisational infrastructure, which is now put to an external audit. Continuing the Research & Development effort concentrating on the full range of available preservation techniques. The KB has developed its own R&D-programme and is an initiating partner in the European project PLANETS. Concluding archiving agreements with more of the major international scientific publishers. The KB would like to reach 80% coverage of the total world production of STM literature. Promoting the creation of a European infrastructure for long-term preservation and access to the records of science, including large scientific organisations like ESA, CERN and the British CCLRC, but also JISC, the European Science Foundation, the International Association of STM Publishers, and national libraries like The British Library and the KB. Discussing the feasibility of new business models to cover the costs of storage space, the processing and management of the material, and R&D efforts.

  16. 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

  17. WIMS Library updating

    International Nuclear Information System (INIS)

    Ravnik, M.; Trkov, A.; Holubar, A.

    1992-01-01

    At the end of 1990 the WIMS Library Update Project (WLUP) has been initiated at the International Atomic Energy Agency. The project was organized as an international research project, coordinated at the J. Stefan Institute. Up to now, 22 laboratories from 19 countries joined the project. Phase 1 of the project, which included WIMS input optimization for five experimental benchmark lattices, has been completed. The work presented in this paper describes also the results of Phase 2 of the Project, in which the cross sections based on ENDF/B-IV evaluated nuclear data library have been processed. (author) [sl

  18. Food, nutrition or cooking literacy

    DEFF Research Database (Denmark)

    Benn, Jette

    2014-01-01

    similarities and differences concerning the understanding of food literacy, ranging from a narrow r understanding of food literacy as the ability to read food messages to broader interpretations aimed at empowerment and self-efficacy concerning food and nutrition and from simple cooking skills to life skills...

  19. What’s Cooking, Man?

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2016-01-01

    : 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has...

  20. Libraries Today, Libraries Tomorrow: Contemporary Library Practices and the Role of Library Space in the L

    Directory of Open Access Journals (Sweden)

    Ana Vogrinčič Čepič

    2013-09-01

    Full Text Available ABSTRACTPurpose: The article uses sociological concepts in order to rethink the changes in library practices. Contemporary trends are discussed with regard to the changing nature of working habits, referring mostly to the new technology, and the (emergence of the third space phenomenon. The author does not regard libraries only as concrete public service institutions, but rather as complex cultural forms, taking in consideration wider social context with a stress on users’ practices in relation to space.Methodology/approach: The article is based on the (self- observation of the public library use, and on the (discourse analysis of internal library documents (i.e. annual reports and plans and secondary sociological literature. As such, the cultural form approach represents a classic method of sociology of culture.Results: The study of relevant material in combination with direct personal experiences reveals socio-structural causes for the change of users’ needs and habits, and points at the difficulty of spatial redefinition of libraries as well as at the power of the discourse.Research limitations: The article is limited to an observation of users’ practices in some of the public libraries in Ljubljana and examines only a small number of annual reports – the discoveries are then further debated from the sociological perspective.Originality/practical implications: The article offers sociological insight in the current issues of the library science and tries to suggest a wider explanation that could answer some of the challenges of the contemporary librarianship.

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

    Science.gov (United States)

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

    2009-01-01

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

  2. Cooking Banana Consumption Patterns in the Plantain-growing Area of Southeastern Nigeria

    Directory of Open Access Journals (Sweden)

    Tshiunza, M.

    2001-01-01

    Full Text Available Cooking bananas (Musa spp., ABB genome were intro-duced into Southeastern Nigeria by the International Institute of Tropical Agriculture (IITA in the mid-1980s as an interim measure to reduce the incidence of black sigatoka disease (caused by the fungus Mycosphaerel-la fijiensis Morelet on plantain. However, the people of this region were not familiar with their utilisation methods. To address this lack of the knowledge and thereby sustain cooking banana cultivation, IITA, in collaboration with the Shell Petroleum Development Company (SPDC and the Nigeria Agip OU Company (NAOC commenced a training campaign on cooking banana processing methods. This study examined the patterns of utilisation of cooking bananas ten years after the training took place and compared them with plantain. About 95 % of the households interviewed are consuming cooking banana, indicating a broad acceptance of the crop in the region. Overall, two ripening stages termed green and ripe are the most popular ripening stages for the consumption of both plantain and cooking banana, followed by partially ripe maturity stage. The most common forms of consumption for green plantain are, in decreasing order of importance, pottage, boiled, roasted, and fried. Green cooking banana is also mostly eaten in pottage and boiled forms, and less frequently in fried and pounded forms. Ripe plantain is mostly eaten in fried and pottage forms, while ripe cooking banana is mostly eaten in fried and raw forms. Partially ripe plantain is mostly eaten in pottage, fried, boiled, and roasted forms, while partially ripe cooking banana is eaten in fried, pottage and boiled forms. These results indicate that the consumption patterns of plantain and cooking banana are very similar. This similarity has greatly contributed to the rapid integration of cooking banana within the existing plantain consumption and cropping systems.

  3. 137Cs absorption factors (AFs) from contaminated cooking water to some vegetable and protein samples

    International Nuclear Information System (INIS)

    Malek, M.A.

    2006-01-01

    The radionuclide in contaminated freshwater may directly gain access to the human body through two major routes: drinking and cooking food with fresh water. During cooking, the radionuclide present in the water may be transferred to the various ingredients of the cooked food. The degree of contamination of food during cooking depends both on absorption power of the individual ingredients and the level of radionuclide present in the water. The ratio of the concentration of the radionuclide absorbed in the individual ingredients to the concentration in the cooking water can be designated as 'Absorption factor' (AF). AF can be used to predict the radionuclide absorbed by the ingredients cooked with contaminated water, to assess the internal radiation dose to the consumer and radionuclide transfer from the cooking water to the ingredients. A better understanding of the variables that affect the AF in various ingredients during cooking is central to deriving the contamination level of the ingredients. 10 kinds of greens and vegetable and 3 kinds of animal protein were boiled with 37 Cs contaminated freshwater and corresponding AFs were determined in both hot and cooled condition

  4. 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...

  5. Social Science Libraries Section. Special Libraries Division. Papers.

    Science.gov (United States)

    International Federation of Library Associations, The Hague (Netherlands).

    Three papers on the nonconventional literature and social science libraries were presented at the 1983 International Federation of Library Associations (IFLA) conference. In "Grey Material: A Scandinavian View," Birgitta Bergdahl (Sweden) outlines the etymology and meaning of the concept of "grey literature" (which can include…

  6. About the Library - Betty Petersen Memorial Library

    Science.gov (United States)

    branch library of the NOAA Central Library. The library serves the NOAA Science Center in Camp Springs , Maryland. History and Mission: Betty Petersen Memorial Library began as a reading room in the NOAA Science Science Center staff and advises the library on all aspects of the library program. Library Newsletters

  7. 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.

  8. Library Use

    DEFF Research Database (Denmark)

    Konzack, Lars

    2012-01-01

    A seminar paper about a survey of role-playing games in public libraries combined with three cases and a presentation of a model.......A seminar paper about a survey of role-playing games in public libraries combined with three cases and a presentation of a model....

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

    Science.gov (United States)

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

    2016-04-01

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

  10. Radiotreatment of dishes cooked : Royal cutlets of chickens

    International Nuclear Information System (INIS)

    Bousselmi, Mehrez

    2006-01-01

    The cooked dishes often present themselves as the complex products of microbiological, biochemival view point and organoleptic.However, the demand of the local and international market stops showing a tendency toward use increased of these cooked dishes of which problems to get round are very delicate. The ionization can be an alternative of conservation since it is characterized bye one fashion of action fundamentally different of the classic techniques: it is about exposing during a determined length, of the wrapped food commodities or in a jumble to doses of ionising radiance carefully controlled in order to get the sought-after effect. The irradiation showed a big efficiency therefore on the plan microbiology.Indeed the dose 1 KGy destroyed all present microorganisms in dishes cooked pasteurized. whereas, for dishes cooked non pasteurized, a dose of 2 KGy destroyed completely the flora of contamination. Besides, the irradiation entails a light reduction of the biochemical composition, while keeping qualities intact organoleptic for all analyzed samples. As a conclusion, the irradiation increases the length of conservation, what confirms the reliability of such a process, in addition of his/her/its weak energizing cost. (author)

  11. Nigerian Libraries

    African Journals Online (AJOL)

    Bridging the digital divide: the potential role of the National Library of Nigeria · EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. Juliana Obiageri Akidi, Joy Chituru Onyenachi, 11-19 ...

  12. Library Locations

    Data.gov (United States)

    Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Carnegie Library of Pittsburgh locations including address, coordinates, phone number, square footage, and standard operating hours. The map below does not display...

  13. academic libraries

    African Journals Online (AJOL)

    Information Impact: Journal of Information and Knowledge Management

    Information Impact: Journal of Information and Knowledge Management ... Key words: academic libraries, open access, research, researchers, technology ... European commission (2012) reports that affordable and easy access to the results ...

  14. MARIAN: Flexible Interoperability for Federated Digital Libraries

    OpenAIRE

    Goncalves, Marcos A.; France, Robert K.; Fox, Edward A.; Hilf, Eberhard R.; Zimmermann, Kerstin; Severiens, Thomas

    2001-01-01

    Federated digital libraries are composed of distributed autonomous (heterogeneous) information services but provide users with a transparent, integrated view of collected information respecting different information sources' autonomy. In this paper we discuss a federated system for the Networked Digital Library of Theses and Dissertations (NDLTD), an international consortium of universities, libraries, and other supporting institutions focused on electronic theses and dissertations (ETDs). Th...

  15. Virtual Library: Providing Accessible Online Resources.

    Science.gov (United States)

    Kelly, Rob

    2001-01-01

    Describes e-global library, a virtual library based on the Jones International University's library that organizes Internet resources to make them more accessible to students at all skill levels. Highlights include online tutorials; research guides; financial aid and career development information; and possible partnerships with other digital…

  16. 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.

  17. 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.

  18. 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...

  19. 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...

  20. 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....

  1. 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...

  2. 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.

  3. 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.

  4. 78 FR 56706 - Depository Library Council to the Public Printer; Meeting

    Science.gov (United States)

    2013-09-13

    ... GOVERNMENT PRINTING OFFICE Depository Library Council to the Public Printer; Meeting The Depository Library Council to the Public Printer (DLC) will meet on Monday, October 21, 2013 through.... Davita Vance-Cooks, Public Printer of the United States. [FR Doc. 2013-22247 Filed 9-12-13; 8:45 am...

  5. Radiation preservation of cooked foods

    International Nuclear Information System (INIS)

    Aurangzeb; Bibi, N.; Badshah, A.; Khan, I.

    1989-01-01

    The preservation of irradiated cooked food has been explained in this report under vacuum conditions. The samples were irradiated at dose levels of 7.5 and 10.0 LGy. Measurement of fungal count was carried immediately after irradiation and after each 15 days of storage life upto 60 days of time interval. The samples were evaluated organolepticaly as well. It has been observed that no significance difference was observed among samples of irradiated and vacuum packed controls during storage for 45 days. (A.B.)

  6. Causality: School Libraries and Student Success (CLASS). White Paper

    Science.gov (United States)

    American Association of School Librarians, 2014

    2014-01-01

    On April 11 and 12, 2014, the American Association of School Librarians (AASL) held "Causality: School Libraries and Student Success" (CLASS), an IMLS-funded national forum. Dr. Thomas Cook, one of the most influential methodologists in education research, and a five member panel of expert scholars and practitioners led 50 established…

  7. Library Services Funding Assessment

    Science.gov (United States)

    Lorig, Jonathan A.

    2004-01-01

    collect as much of the relevant data as possible. Hopefully this dataset will permit the research units at the GRC, and library administration as well, to make informed decisions about future library funding. Prior to the creation of the actual dataset, I established a comprehensive list of the library s print and online journal subscriptions. This list will be useful outside the context of the cost analysis project, as an addition to the library website. The cost analysis dataset s primary fields are: journal name, vendor, publisher, ISSN (International Standard Serial Number, to uniquely identify the titles), stand-alone price, and indication as to the presence of the journal in current GRC Technical Library consortium membership subscriptions. The dataset will hopefully facilitate comparisons between the stand-alone journal prices and the cost of shared journal subscriptions for groups of titles.

  8. 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.

  9. The library

    International Nuclear Information System (INIS)

    1980-01-01

    A specialized library is essential for conducting the research work of the Uranium Institute. The need was recognized at the foundation of the Institute and a full-time librarian was employed in 1976 to establish the necessary systems and begin the task of building up the collection. A brief description is given of the services offered by the library which now contains books, periodicals, pamphlets and press cuttings, focussed on uranium and nuclear energy, but embracing economics, politics, trade, legislation, geology, mining and mineral processing, environmental protection and nuclear technology. (author)

  10. Libraries on the MOVE.

    Science.gov (United States)

    Edgar, Jim; And Others

    1986-01-01

    Presents papers from Illinois State Library and Shawnee Library System's "Libraries on the MOVE" conference focusing on how libraries can impact economic/cultural climate of an area. Topics addressed included information services of rural libraries; marketing; rural library development; library law; information access; interagency…

  11. Personal Virtual Libraries

    Science.gov (United States)

    Pappas, Marjorie L.

    2004-01-01

    Virtual libraries are becoming more and more common. Most states have a virtual library. A growing number of public libraries have a virtual presence on the Web. Virtual libraries are a growing addition to school library media collections. The next logical step would be personal virtual libraries. A personal virtual library (PVL) is a collection…

  12. America's Star Libraries

    Science.gov (United States)

    Lyons, Ray; Lance, Keith Curry

    2009-01-01

    "Library Journal"'s new national rating of public libraries, the "LJ" Index of Public Library Service, identifies 256 "star" libraries. It rates 7,115 public libraries. The top libraries in each group get five, four, or three Michelin guide-like stars. All included libraries, stars or not, can use their scores to learn from their peers and improve…

  13. 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...

  14. 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...

  15. 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.

  16. Trade ebooks in libraries the changing landscape

    CERN Document Server

    Whitney, Paul

    2017-01-01

    The International Federation of Library Associations and Institutions (IFLA) is the leading international body representing the interests of library and information services and their users. It is the global voice of the information profession. The series IFLA Publications deals with many of the means through which libraries, information centres, and information professionals worldwide can formulate their goals, exert their influence as a group, protect their interests, and find solutions to global problems.

  17. 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...

  18. Chinese computerized nuclear data library

    International Nuclear Information System (INIS)

    Liang Qichang; Cai Dunjiu

    1996-01-01

    The Second Version of Chinese Evaluated Nuclear Data Library (CENDL-2) includes the complete neutron nuclear data sets of 54 important elements and isotopes used for nuclear science and engineering with the incident neutron energy from 10 -5 eV to 20 MeV, the international universal format ENDF/B-6 was adopted. Now, the Chinese Computerized nuclear data library has been developed and put into operation. That is, the users can make on-line use of the main data libraries for evaluated neutron reaction data in the world of EXFOR experimental nuclear data library on the terminal of computer via the perfect computer software system, carry out directly the nuclear engineering calculation or nuclear data evaluation, enjoy the use of the resource of our nuclear data libraries for their development of nuclear energy and nuclear technology applications

  19. Library Automation.

    Science.gov (United States)

    Husby, Ole

    1990-01-01

    The challenges and potential benefits of automating university libraries are reviewed, with special attention given to cooperative systems. Aspects discussed include database size, the role of the university computer center, storage modes, multi-institutional systems, resource sharing, cooperative system management, networking, and intelligent…

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

    OpenAIRE

    Imakawa, Shinji

    2012-01-01

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

  1. MARKETING LIBRARY SERVICES IN ACADEMIC LIBRARIES: A ...

    African Journals Online (AJOL)

    MARKETING LIBRARY SERVICES IN ACADEMIC LIBRARIES: A TOOL FOR SURVIVAL IN THE ... This article discusses the concept of marketing library and information services as an ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

  2. 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.

  3. Avaliação de Desempenho no Planejamento Tributário: Aplicação do Processo Proknow-C em International Electronic Libraries

    Directory of Open Access Journals (Sweden)

    Priscila Alano Rosa

    2015-04-01

    Full Text Available A revisão da literatura é parte integrante da pesquisa científica. Por meio dela, tem-se conhecimento do que a comunidade científica tem consentido. A presente pesquisa objetiva mapear em International Electronic Libraries acerca do tema Avaliação de Desempenho no Planejamento Tributário. A trajetória metodológica da pesquisa quanto à natureza dos objetivos, classifica-se como exploratório-descritiva, de lógica indutiva, com coleta de dados de fontes primárias e secundárias, abordagem qualitativa, quanto aos resultados encontrados é uma pesquisa aplicada e utiliza-se de pesquisa bibliográfica como procedimento técnico. Este procedimento é viabilizado por meio do instrumento de intervenção Knowledge Development Process – Constructivist (ProKnow-C, com o levantamento em periódicos internacionais sobre o tema de interesse, no período temporal de 2000 a 2014, por meio de consulta a 6 bases de dados de artigos científicos internacionais. A bibliometria permite análises matemáticas do Portfólio de artigos selecionados como relevantes ao tema. Os resultados demonstram que os periódicos em destaque são o Accouting Review, Journal of Corporate Finance e o Journal of Accountig & Economics quanto ao número de artigos no Portfólio Bibliográfico. No que compete à relevância dos periódicos nos rankings de fator de impacto JCR e SJR, o periódico que se destacou foi o Journal of Accountig & Economics. Não há autores destaques na pesquisa quanto ao Portfólio Bibliográfico. O artigo que obteve destaque foi o The Incentives For Tax Planning, com 108 citações. Não há palavras-chave em destaque, pois não há consenso entre os artigos do Portfólio Bibliográfico quanto às mesmas.

  4. [The future of scientific libraries].

    Science.gov (United States)

    De Fiore, Luca

    2013-10-01

    "Making predictions is always very difficult, especially about the future". Niels Bohr's quote is very appropriate when looking into the future of libraries. If the Web is now the richest library in the world, it is also the most friendly and therefore the most convenient. The evolution of libraries in the coming years - both traditional and online - will probably depend on their ability to meet the information needs of users: improved ease of use and better reliability of the information. These are objectives that require money and - given the general reduction in budgets - it is not obvious that the results will be achieved. However, there are many promising experiences at the international level that show that the world of libraries is populated by projects and creativity. Traditional or digital, libraries will increasingly present themselves more as a sharing tool than as a repository of information: it is the sharing that translates data into knowledge. In the healthcare field, the integration of online libraries with the epidemiological information systems could favor the fulfillment of unconscious information needs of health personnel; libraries will therefore be a key tool for an integrated answer to the challenge of continuing education in medicine. The Internet is no longer a library but an information ecosystem where the data are transformed into knowledge by sharing and discussion.

  5. CERN looks to library of the future

    CERN Multimedia

    2002-01-01

    Participants to the International School on the Digital Library and E-publishing for Science and Technology From 3 to 8 March CERN became an information exhange when it hosted the 'International Spring School on the Digital Library and E-publishing for Science and Technology'. The aim was to share knowledge among the various parties that provide a scientific information service to the CERN users, such as academic libraries, research libraries, publishers, and of course CERN itself. The school involved 50 participants and 17 speakers from countries as far away as Japan and the US. 'The event provided an international forum to advance the state of scientific digital libraries', says the course director Rick Luce, research library director at Los Alamos National Laboratory. 'As a result, we believe this will make a tangible contribution to improving the scholarly resources and electronic services available to physicists throughout Europe and beyond.'

  6. 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®

  7. 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)

  8. Reference neutron activation library

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-04-01

    Many scientific endeavors require accurate nuclear data. Examples include studies of environmental protection connected with the running of a nuclear installation, the conceptual designs of fusion energy producing devices, astrophysics and the production of medical isotopes. In response to this need, many national and international data libraries have evolved over the years. Initially nuclear data work concentrated on materials relevant to the commercial power industry which is based on the fission of actinides, but recently the topic of activation has become of increasing importance. Activation of materials occurs in fission devices, but is generally overshadowed by the primary fission process. In fusion devices, high energy (14 MeV) neutrons produced in the D-T fusion reaction cause activation of the structure, and (with the exception of the tritium fuel) is the dominant source of activity. Astrophysics requires cross-sections (generally describing neutron capture) or its studies of nucleosynthesis. Many analytical techniques require activation analysis. For example, borehole logging uses the detection of gamma rays from irradiated materials to determine the various components of rocks. To provide data for these applications, various specialized data libraries have been produced. The most comprehensive of these have been developed for fusion studies, since it has been appreciated that impurities are of the greatest importance in determining the overall activity, and thus data on all elements are required. These libraries contain information on a wide range of reactions: (n,{gamma}), (n,2n), (n,{alpha}), (n,p), (n,d), (n,t), (n,{sup 3}He)and (n,n')over the energy range from 10{sup -5} eV to 15 or 20 MeV. It should be noted that the production of various isomeric states have to be treated in detail in these libraries,and that the range of targets must include long-lived radioactive nuclides in addition to stable nuclides. These comprehensive libraries thus contain

  9. Reference neutron activation library

    International Nuclear Information System (INIS)

    2002-04-01

    Many scientific endeavors require accurate nuclear data. Examples include studies of environmental protection connected with the running of a nuclear installation, the conceptual designs of fusion energy producing devices, astrophysics and the production of medical isotopes. In response to this need, many national and international data libraries have evolved over the years. Initially nuclear data work concentrated on materials relevant to the commercial power industry which is based on the fission of actinides, but recently the topic of activation has become of increasing importance. Activation of materials occurs in fission devices, but is generally overshadowed by the primary fission process. In fusion devices, high energy (14 MeV) neutrons produced in the D-T fusion reaction cause activation of the structure, and (with the exception of the tritium fuel) is the dominant source of activity. Astrophysics requires cross-sections (generally describing neutron capture) or its studies of nucleosynthesis. Many analytical techniques require activation analysis. For example, borehole logging uses the detection of gamma rays from irradiated materials to determine the various components of rocks. To provide data for these applications, various specialized data libraries have been produced. The most comprehensive of these have been developed for fusion studies, since it has been appreciated that impurities are of the greatest importance in determining the overall activity, and thus data on all elements are required. These libraries contain information on a wide range of reactions: (n,γ), (n,2n), (n,α), (n,p), (n,d), (n,t), (n, 3 He)and (n,n')over the energy range from 10 -5 eV to 15 or 20 MeV. It should be noted that the production of various isomeric states have to be treated in detail in these libraries,and that the range of targets must include long-lived radioactive nuclides in addition to stable nuclides. These comprehensive libraries thus contain almost all the

  10. Library news

    CERN Multimedia

    CERN Library

    2010-01-01

    The CERN Library has been providing electronic access to the "Techniques de l'Ingénieur" database for the past 8 months. As a reminder, this is a multidisciplinary database of over 4000 technical and scientific articles in French, covering a broad range of topics such as mechanical engineering, safety, electronics and the environment. In a few simple steps, you can create your own account, select the types of documents you are interested in and configure your settings so as to receive alerts when articles in your field of activity are published. You can now access this resource from outside CERN using the "remote access to electronic resources" service. Further information is available here. Direct access to the database. Remote access to electronic resources. If you have any questions or comments, don't hesitate to contact us at: library.desk@cern.ch.

  11. Development of thermoacoustic engine operating by waste heat from cooking stove

    Science.gov (United States)

    Chen, B. M.; Abakr, Y. A.; Riley, P. H.; Hann, D. B.

    2012-06-01

    There are about 1.5 billion people worldwide use biomass as their primary form of energy in household cooking[1]. They do not have access to electricity, and are too remote to benefit from grid electrical supply. In many rural communities, stoves are made without technical advancements, mostly using open fires cooking stoves which have been proven to be extremely low efficiency, and about 93% of the energy generated is lost during cooking. The cooking is done inside a dwelling and creates significant health hazard to the family members and pollution to environment. SCORE (www.score.uk.com) is an international collaboration research project to design and build a low-cost, high efficiency woodstove that uses about half amount of the wood of an open wood fire, and uses the waste heat of the stove to power a thermoacoustic engine (TAE) to produce electricity for applications such as LED lighting, charging mobile phones or charging a 12V battery. This paper reviews on the development of two types of the thermoacoustic engine powered by waste heat from cooking stove which is either using Propane gas or burning of wood as a cooking energy to produce an acceptable amount of electricity for the use of rural communities.

  12. Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet.

    Science.gov (United States)

    Keating, G A; Bogen, K T

    2001-01-01

    Heterocyclic amines (HAs) are formed in numerous cooked foods commonly consumed in the diet. A method was developed to estimate dietary HA levels using HA concentrations in experimentally cooked meats reported in the literature and meat consumption data obtained from a national dietary survey. Cooking variables (meat internal temperature and weight loss, surface temperature and time) were used to develop relationships for estimating total HA concentrations in six meat types. Concentrations of five individual HAs were estimated for specific meat type/cooking method combinations based on linear regression of total and individual HA values obtained from the literature. Using these relationships, total and individual HA concentrations were estimated for 21 meat type/cooking method combinations at four meat doneness levels. Reported consumption of the 21 meat type/cooking method combinations was obtained from a national dietary survey and the age-specific daily HA intake calculated using the estimated HA concentrations (ng/g) and reported meat intakes. Estimated mean daily total HA intakes for children (to age 15 years) and adults (30+ years) were 11 and 7.0 ng/kg/day, respectively, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise approximately 65% of each intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among the different meat types.

  13. Library Benchmarking

    Directory of Open Access Journals (Sweden)

    Wiji Suwarno

    2017-02-01

    Full Text Available The term benchmarking has been encountered in the implementation of total quality (TQM or in Indonesian termed holistic quality management because benchmarking is a tool to look for ideas or learn from the library. Benchmarking is a processof measuring and comparing for continuous business process of systematic and continuous measurement, the process of measuring and comparing for continuous business process of an organization to get information that can help these organization improve their performance efforts.

  14. 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.

  15. 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...

  16. 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...

  17. WIMS Library updating

    Energy Technology Data Exchange (ETDEWEB)

    Ravnik, M; Trkov, A [Inst. Jozef Stefan, Ljubljana (Slovenia); Holubar, A [Ustav Jaderneho Vyzkumu CSKAE, Rez (Serbia and Montenegro)

    1992-07-01

    At the end of 1990 the WIMS Library Update Project (WLUP) has been initiated at the International Atomic Energy Agency. The project was organized as an international research project, coordinated at the J. Stefan Institute. Up to now, 22 laboratories from 19 countries joined the project. Phase 1 of the project, which included WIMS input optimization for five experimental benchmark lattices, has been completed. The work presented in this paper describes also the results of Phase 2 of the Project, in which the cross sections based on ENDF/B-IV evaluated nuclear data library have been processed. (author) [Slovenian] Konec 1990 se je na Mednarodni agenciji za atomsko energijo zacel projekt obnove knjiznice presekov programa WIMS (WIMS Library Updating Project, WLUP). V projektu sodeluje 22 laboratorijev iz 19 drzav, koordiniramo pa ga na Institutu Jozef Stefan. Doslej je koncana faza 1 tega projekta, ki obsega optimizacijo vhodnega modela programa WIMS za pet eksperimentalnih testnih problemov. Podani so tudi rezultati faze 2, v kateri so se procesirali preseki na osnovi ENDF/B-IV datoteke. (author)

  18. 2015 Cook & Tift County (GA) Lidar

    Data.gov (United States)

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

  19. Cooking and drying processes optimization of Pentadesma ...

    African Journals Online (AJOL)

    Aghomotsegin

    2015-09-30

    Sep 30, 2015 ... This work determined the optimum conditions of cooking and drying processes. ... Key words: Forest galeries, Pentadesma butyraceae, cosmetic industry, ..... butyracea kernels can lead to the production of butter of.

  20. DASH Diet: Tips for Shopping and Cooking

    Science.gov (United States)

    ... dash-in-brief-html. Accessed April 7, 2016. Essential kitchen equipment. American Heart Association. http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyCooking/Essential-Kitchen-Equipment_UCM_430098_Article.jsp. Accessed April 7, ...

  1. Cooking Potatoes: Experimentation and Mathematical Modeling.

    Science.gov (United States)

    Chen, Xiao Dong

    2002-01-01

    Describes a laboratory activity involving a mathematical model of cooking potatoes that can be solved analytically. Highlights the microstructure aspects of the experiment. Provides the key aspects of the results, detailed background readings, laboratory procedures and data analyses. (MM)

  2. [Validity of an instrument for assessing food consumption, food habits and cooking skills in 8-11 years old students].

    Science.gov (United States)

    Lera, Lydia; Fretes, Gabriela; González, Carmen Gloria; Salinas, Judith; Vio del Rio, Fernando

    2015-05-01

    An instrument to measure food knowledge, food consumption, cooking skills, food habits and food expenses at school is necessary to assess changes in food practices. To validate an instrument to measure changes in food knowledge, food consumption, cooking skills, food habits and food expenses in Chilean school children 8 - 11 years from third to fifth grade. A validation of a questionnaire with 42 questions was conducted in two stages: the first to assess temporal stability, concordance and internal consistency in 45 children. The second one to apply the survey, modified with the results of the first stage, in 90 children assessing internal consistency. The first survey with 42 questions showed a reasonable temporal stability, concordance and internal consistency for cooking skills, habits and food expenditure at school. Internal consistency was good for food consumption, but not so good for food knowledge. In the final validation with 90 children, there was good consistency for food consumption but bad for food knowledge. Besides, children with cooking skills ate more healthy food and those who expended more money at school, consumed less healthy food. Food knowledge questions were eliminated from the instrument, which was elaborated with 28 questions about food consumption, cooking skills, food habits and food expenses at school. This instrument is useful to assess changes in food and nutrition education interventions in 8 -11 years children, in particular to measure cooking skills and food expenses at school. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  3. 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.

  4. The emergence of cooking in Southwest Asia

    Directory of Open Access Journals (Sweden)

    Katherine Wright

    2004-08-01

    Full Text Available There has been surprisingly little systematic study by prehistorians of how in the distant past people cooked and consumed food. There are many unanswered questions. For example, how did cooking emerge and affect human evolution, how did it change with the advent of farming, when did kitchens first appear and who built the earliest known ovens? Research on Palaeolithic and Neolithic food preparation and consumption is now beginning to suggest answers to such questions.

  5. The emergence of cooking in Southwest Asia

    OpenAIRE

    Wright, Katherine

    2004-01-01

    There has been surprisingly little systematic study by prehistorians of how in the distant past people cooked and consumed food. There are many unanswered questions. For example, how did cooking emerge and affect human evolution, how did it change with the advent of farming, when did kitchens first appear and who built the earliest known ovens? Research on Palaeolithic and Neolithic food preparation and consumption is now beginning to suggest answers to such questions.

  6. Taxation of library publications

    Directory of Open Access Journals (Sweden)

    Robert Razboršek

    2005-01-01

    Full Text Available The aim of this article is to stimulate the unified practice of the settlement of value added tax. This article draws from international and domestic law sources, which are fundamental for the taxation in Slovenia. As a rule, library publications are taxed with a 20% rate of value added tax, for imports into the European Union as well as within the European Union. The exception are printed publications which are, in the European Union, taxed with the lower, 8,5% rate and are tax exempt for imports from non-member countries of the European Union. The interlibrary loan is still entirely tax exempt,regulated as in the rest of Europe and abroad. If the purchases are made from other European Union countries or from countries outside the EU, from the perspective of the nacional economy, the so called self-taxation in the country receiving library publications is strongly supported.

  7. 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...

  8. Libraries for users services in academic libraries

    CERN Document Server

    Alvite, Luisa

    2010-01-01

    This book reviews the quality and evolution of academic library services. It revises service trends offered by academic libraries and the challenge of enhancing traditional ones such as: catalogues, repositories and digital collections, learning resources centres, virtual reference services, information literacy and 2.0 tools.studies the role of the university library in the new educational environment of higher educationrethinks libraries in academic contextredefines roles for academic libraries

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

    International Nuclear Information System (INIS)

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

    1998-01-01

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

  10. 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.

  11. 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…

  12. 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...

  13. Evaluation of the central libraries information security management at governmental universities located in Tehran, according to the international standard ISO/IEC 27002

    Directory of Open Access Journals (Sweden)

    Milad Malekolkalami

    2014-02-01

    Full Text Available This study assessed the evaluation of information security management status in central Libraries of governmental universities located in Tehran, according to ISO / I.E.C. 27002. Research method applied for the study is descriptive Survey and a questionnaire was used for collecting information. The questionnaire was distributed between the 74 central library managers of governmental universities in Tehran according to the recent list on the website of Ministry of Science, Research and Technology, that includes 39 components based on 11 indicators of the standard ISO/ I.E.C. 27002. Analysis of data has been done by using both descriptive and inferential statistics by Microsoft Excel 2007and SPSS statistical softwares. The results of research showed that the mean for libraries in 11 indexes are as follows: The mean for the first index, Security policy, is 3.91 , in the second index, organization of information security, is 4.23, in the third index, asset security management, is 4.38, in the fourth index, Human Resources Security management, is 4, in the fifth index, physical and environment Security management, is 4.07, in the sixth index, operations management and communications, is 4.15, in the Seventh index, access controls management, is 4.38, in the eighth index, information system acquisition, development and maintenance, is 3.92, in the ninth index, information security incident management, is 3.84, in the tenth index, business continuity management, is 3.46, in the eleventh index, compliance, is 3.69 that match with the standard ISO / IEC. 27002. The results of Research shown that totally mean for standard ISO/I.E.C. 27002 in the field of information security management in the central libraries, is 4 being in a good condition and there is no significant differences between the performance of the Central libraries of the governmental Universities in Tehran, since It is not observed significant difference between them in the field of

  14. Factors driving the intensity and rate of cooking banana adoption in ...

    African Journals Online (AJOL)

    The International Institute of tropical Agriculture introduced cooking banana into south east Nigeria in the late 1980s from Asia through the INIBAP Transit Centre as an interim measure in combating the incidence of black sigatoka disease on plantain. The study examined the extent of adoption of the crop in the area, about a ...

  15. Marketing the Virtual Library

    Science.gov (United States)

    Fagan, Jody Condit

    2009-01-01

    Far more people are familiar with their local public or college library facility than their library's website and online resources. In fact, according to a recent survey, 96% of Americans said they had visited a library in person, but less than one-third have visited their online library. Since everyone agrees that online library resources are…

  16. State Virtual Libraries

    Science.gov (United States)

    Pappas, Marjorie L.

    2003-01-01

    Virtual library? Electronic library? Digital library? Online information network? These all apply to the growing number of Web-based resource collections managed by consortiums of state library entities. Some, like "INFOhio" and "KYVL" ("Kentucky Virtual Library"), have been available for a few years, but others are just starting. Searching for…

  17. Public Libraries in Bangladesh.

    Science.gov (United States)

    Khan, M. H.

    1984-01-01

    Overview of library movement in Bangladesh highlights British (1851-1947) and Pakistan periods (1947-1971), separation of Bangladesh from Pakistan, libraries in development plans (1951-1970), three important public libraries, development of national library, book resources, a library network plan, legislation, finance, leadership, library…

  18. News from the Library: Celebrating 20 years of "Library Science Talks"

    CERN Multimedia

    CERN Library

    2014-01-01

    The CERN Library (GS-SIS Group) is promoting activities and initiatives to foster better communication and closer cooperation amongst international librarians and information specialists in the Geneva - Lausanne area.   Great changes that have occurred in the world of information during the last two decades. For this reason, the CERN Library, in cooperation with the Swiss National Library and the Association of International Librarians and Information Specialists (AILIS), sponsors a programme of "Library Science Talks", which consists of six presentations per year given by internationally recognised specialists in the field, providing an opportunity to learn about the trends in our profession. This series of talks was launched in 1995 by Corrado Pettenati, CERN Head Librarian at that time. The idea was that CERN Library staff would benefit from hearing about current projects and products and could then apply some of the ideas to the library. This initiative was&...

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

    Science.gov (United States)

    Moran, E T; Bauermeister, L

    2015-08-01

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

  20. Can Library Use Enhance Intercultural Education?

    Science.gov (United States)

    Pihl, Joron

    2012-01-01

    This article explores the questions to what extent educational research addresses library use in education and how the library can contribute to intercultural education. The focus is primarily on elementary education in Europe. Analysis of research publications was based on searches for peer-reviewed journals in international databases, literary…

  1. Lagos Journal of Library and Information Science

    African Journals Online (AJOL)

    Lagos Journal of Library and Information Science (LJLIS) aims to publish articles, short communications and conference reports which will: raise the level of awareness within the international library and information community of the potential for change and innovation; assist policy and decision-making in the medium term ...

  2. 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.

  3. 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.

  4. 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.

  5. ALTA: A BRDF analysis library

    OpenAIRE

    Belcour , Laurent; Barla , Pascal; Pacanowski , Romain

    2014-01-01

    International audience; In this document, we introduce ALTA, a cross platform generic open-source library for Bidirectional Reflectance Distribution Function (BRDF) analysis. Among others, ALTA permits to estimate BRDF models parameters from measured data, to perform statistical analysis and also to export BRDF data models in a wide variety of formats.

  6. 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.

  7. Multigroup cross section library; WIMS library

    International Nuclear Information System (INIS)

    Kannan, Umasankari

    2000-01-01

    The WIMS library has been extensively used in thermal reactor calculations. This multigroup constants library was originally developed from the UKNDL in the late 60's and has been updated in 1986. This library has been distributed with the WIMS-D code by NEA data bank. The references to WIMS library in literature are the 'old' which is the original as developed by the AEA Winfrith and the 'new' which is the current 1986 WIMS library. IAEA has organised a CRP where a new and fully updated WIMS library will soon be available. This paper gives an overview of the definitions of the group constants that go into any basic nuclear data library used for reactor calculations. This paper also outlines the contents of the WIMS library and some of its shortcomings

  8. IFLA General Conference, 1984. Management and Technology Division. Section on Information Technology and Joint Meeting of the Round Table Audiovisual Media, the International Association for Sound Archives, and the International Association for Music Libraries. Papers.

    Science.gov (United States)

    International Federation of Library Associations, The Hague (Netherlands).

    Six papers on information technology, the development of information systems for Third World countries, handling of sound recordings, and library automation were presented at the 1984 IFLA conference. They include: (1) "Handling, Storage and Preservation of Sound Recordings under Tropical and Subtropical Climatic Conditions" (Dietrich…

  9. 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...

  10. LIBRARY SKILL INSTRUCTION IN NIGERIAN ACADEMIC LIBRARIES

    African Journals Online (AJOL)

    DJFLEX

    www.globaljournalseries.com; Info@globaljournalseries.com. LIBRARY SKILL INSTRUCTION IN NIGERIAN ACADEMIC. LIBRARIES. P. C. AZIAGBA AND E. H. UZOEZI. (Received 10, September 2009; Revision Accepted 8, February 2010). ABSTRACT. This survey was undertaken to portray the level of library involvement ...

  11. 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.

  12. 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

  13. Journal Holdings - Betty Petersen Memorial Library

    Science.gov (United States)

    Mathematical Journal Electronic journal available to all: (1961 - *) Hydrological Processes Electronic journal - *) International Journal of Mathematics and Mathematical Sciences Electronic version available to all: (1978 : Series C (Applied Statistics) Electronic version available through NOAA Central Library subscription

  14. 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.

  15. Simplification of Home Cooking and Its Periphery

    OpenAIRE

    小住, フミ子; 北崎, 康子; Fumiko, OZUMI; Yasuko, KITAZAKI

    1997-01-01

    Sence of home cooking has been changing with the times. Various topics, which make us conscious of health and dietary habits, such as delicatessen, half-ready-made foods, eating out, and utilization of home delivery service and food imports are involved in those of simplification of cooking. We requested 64 students to fill in a questionnaire in three parts. The recovery was 96.4%. The results are as follows : The main reason for purchasing delicatessen or half-ready-made foods was that "they...

  16. γ-ray irradiation of cooked dishes

    International Nuclear Information System (INIS)

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

    2005-01-01

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

  17. Waste Cooking Oil as an Alternate Feedstock for Biodiesel Production

    Directory of Open Access Journals (Sweden)

    M. Rafiqul Islam

    2008-04-01

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

  18. Waste cooking oil as an alternate feedstock for biodiesel production

    Energy Technology Data Exchange (ETDEWEB)

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

    2008-07-01

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

  19. Chemicals in Meat Cooked at High Temperatures and Cancer Risk

    Science.gov (United States)

    ... Services Directory Cancer Prevention Overview Research Chemicals in Meat Cooked at High Temperatures and Cancer Risk On ... hydrocarbons, and how are they formed in cooked meats? What factors influence the formation of HCA and ...

  20. Designing and developing library intranets

    CERN Document Server

    McHale, Nina

    2013-01-01

    For the past decade, e-mail has been the preferred method of internal communication in libraries. However, relying on email for organizational knowledge management seems a bit like storing birth certificates, car titles, and deeds in a pile of junk mail: the important documents are lost amongst other items of only minimal or fleeting importance. A successful intranet can provide a secure place for information exchange and storage; however, in order to be successful, a library intranet must be easy to use, have the functionality desired by its users, and be integrated into the daily workflow

  1. The Dag Hammarskjold Library Reaches Out to the World.

    Science.gov (United States)

    Chepesiuk, Ron

    1998-01-01

    Describes services offered at the Dag Hammarskjold Library at the United Nations (UN). Highlights include adopting new technology for a virtual library; the international law collection which is now accessible through the World Wide Web; UN depository libraries; material available on the Internet; the Optical Disk System, a storage/retrieval…

  2. Budgeting for efficient school library services in Nigeria: Proposal for ...

    African Journals Online (AJOL)

    Varioussources of generating income for school libraries were also discussed and they include internally generated revenue and external sources which include over due library charges, P TA, Library Development Levy (LDL), schoolfees as well as donor agencies. To ensure adequate funding by the management, school ...

  3. Periscopic Survey of Current Library and Information Science ...

    African Journals Online (AJOL)

    Information Manager (The) ... is made easier by ICT application; decreased funding of libraries and influence of librarians as principal officers due to their inability to fit into the internal politics of their institutions; and a possibility for 24 hours library service, which many institutions' libraries are planning the groundwork for.

  4. Balanced score card: A measurement for effective library services in ...

    African Journals Online (AJOL)

    This study presented balanced scorecard as a measurement for effective library services in academic libraries for sustainable education development. A study of Imo State University library, Owerri. In every organization, the importance of internal measurement appraisal and/or evaluation is very imperative. This helps the ...

  5. Multicultural Communities: Guidelines for Library Services. Third Edition

    Science.gov (United States)

    International Federation of Library Associations and Institutions (NJ1), 2009

    2009-01-01

    These Guidelines constitute the third edition of the International Federation of Library Associations (IFLA) "Multicultural Communities: "Guidelines for Library Services." This revision follows the IFLA Section of Library Services to Multicultural Populations' "2006-2010 Strategic Plans": to review and revise the…

  6. Nuclear Decay Data for the International Reactor Dosimetry Library for Fission and Fusion (IRDFF: Updated Evaluations of the Half-Lives and Gamma Ray Intensities

    Directory of Open Access Journals (Sweden)

    Chechev Valery P.

    2016-01-01

    Full Text Available Updated evaluations of the half-lives and prominent gamma ray intensities have been presented for 20 radionuclides – dosimetry reaction residuals. The new values of these decay characteristics recommended for the IRDFF library were obtained using the approaches and methodology adopted by the working group of the Decay Data Evaluation Project (DDEP cooperation. The experimental data published up to 2014 were taken into account in updated evaluations. The list of radionuclides includes 3H, 18F, 22Na, 24Na, 46Sc, 51Cr, 54Mn, 59Fe, 57Co, 60Co, 57Ni, 64Cu, 88Y, 132Te, 131I, 140Ba, 140La, 141Ce, 182Ta, 198Au.

  7. 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...

  8. 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 ...

  9. Exposure to organic compounds during heat treatment of cooking oils

    Directory of Open Access Journals (Sweden)

    Marzena Zaciera

    2012-09-01

    Full Text Available Fumes from cooking oils were found to be genotoxic in several short-term tests. Epidemiological research among Taiwanese and Chinese women has shown high incidence of lung cancer. These women were not smoking or rarely smoking , but they cooked meals every day. A lot of organic compounds have been identified from cooking oils including PAH.

  10. 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

  11. 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...

  12. 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

  13. 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

  14. 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

  15. 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.

  16. Libraries and Learning

    Science.gov (United States)

    Rainie, Lee

    2016-01-01

    The majority of Americans think local libraries serve the educational needs of their communities and families pretty well and library users often outpace others in learning activities. But many do not know about key education services libraries provide. This report provides statistics on library usage and presents key education services provided…

  17. Growing Competition for Libraries.

    Science.gov (United States)

    Gibbons, Susan

    2001-01-01

    Describes the Questia subscription-based online academic digital books library. Highlights include weaknesses of the collection; what college students want from a library; importance of marketing; competition for traditional academic libraries that may help improve library services; and the ability of Questia to overcome barriers and…

  18. The library marketing toolkit

    CERN Document Server

    Potter, Ned

    2012-01-01

    A guide that offers coverage of various elements of library marketing and branding for different sectors including archives and academic, public and special libraries. It is suitable for those who are involved in promoting their library or information service, whether at an academic, public or special library or in archives or records management.

  19. Automating the Small Library.

    Science.gov (United States)

    Skapura, Robert

    1987-01-01

    Discusses the use of microcomputers for automating school libraries, both for entire systems and for specific library tasks. Highlights include available library management software, newsletters that evaluate software, constructing an evaluation matrix, steps to consider in library automation, and a brief discussion of computerized card catalogs.…

  20. “What’s Cooking?”

    DEFF Research Database (Denmark)

    Svejenova, Silviya

    2016-01-01

    “What’s cooking?” is old-fashioned slang for asking about what is happening or what someone is planning. In this chapter, it denotes an approach to prospective data collection in qualitative research and captures the gist of a case study from the field of haute cuisine that inspired the saying...

  1. Childhood respiratory morbidity and cooking practices among ...

    African Journals Online (AJOL)

    Background: Household air pollution is a leading risk factor for respiratory morbidity and mortality in developing countries where biomass fuel is mainly used for cooking. Materials and Method: A household cross-sectional survey was conducted in a predominantly rural area of Ghana in 2007 to determine the prevalence of ...

  2. DETERMINANTS OF UNSAFE HAMBURGER COOKING BEHAVIOR

    OpenAIRE

    Ralston, Katherine L.; Starke, Yolanda; Adu-Nyako, Kofi; Lin, Chung-Tung Jordan

    1998-01-01

    We used a national hamburger preparation survey to estimate a simultaneous equation model of food safety knowledge, attitudes, and hamburger cooking behavior. The results suggest that food safety risk perceptions, palatability attributes, and food safety knowledge play important roles in determining food preparation behavior.

  3. Cooking exhaust systems for low energy dwellings

    NARCIS (Netherlands)

    Jacobs, P.; Borsboom, W.A.

    2017-01-01

    Especially in airtight low energy dwellings exhaust systems are of utmost importance as cooking can be a major source of PM2.5 exposure. Dwellings should be designed including facilities enabling extraction of at least 83 dm3/s (300 m3/h) directly to outside. Residents should be able to select an

  4. What's Cooking in America's Schoolyard Gardens?

    Science.gov (United States)

    Salter, Cathy

    2010-01-01

    This article discusses what's cooking in America's schoolyard gardens. From First Lady Michelle Obama's world-famous Kitchen Garden, to Alice Waters' groundbreaking Edible Schoolyard in Berkeley, California, to a nationally recognized elementary school learning garden in the small Midwestern town of Ashland, Missouri, school children are planting…

  5. 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.

  6. Detection of lead (pb and aluminum (Al metal as contaminant in food prepared by using locally manufactured cooked pots (Hala in Kosti City, Sudan

    Directory of Open Access Journals (Sweden)

    EI Salah

    2015-06-01

    Full Text Available The objectives of this study are to assess the quantities of Aluminu m; lead released into the food from locally manufactured cooked pots (Aluminium pots in Kosti market. Seven types of pots (Pistons, Cartels, Kettles, Kettles + trays, Pepsi cans, Atmonia and Steel which is locally manufactured cooked pots (Hala were used. Amount of Al and Pb that leaked into the food from locally manufactured cooked pots were assessed by using Atomic Absorption Spectroscopy. The results were indicated that highly significance amount of Aluminum and lead which were leaked into the food that prepared by locally manufactured cooked pots (Hala.The analysis of urine for 10 selected randomly individuals that used locally manufactured cooked pots (Hala for preparation their food were indicated highly amount of Aluminum and Lead in their urine. DOI: http://dx.doi.org/10.3126/ije.v4i2.12621 International Journal of Environment Vol.4(2 2015: 19-26

  7. Cooking Dinner at Home--From the Office

    Science.gov (United States)

    2005-01-01

    It is well past quitting time, but you are still stuck in the office. Your spouse left work over an hour ago, but is caught in bumper-to-bumper traffic. As a result, neither of you were available to pick up your daughter on time from her soccer game. If your son hadn't gotten detention at school today, which also made him late for work, he could have picked her up. The next thing you know, it is already 8:30 at night, and your family members are finally all together under the same roof. No one has had a bite to eat since lunch, and dinner certainly isn't going to cook itself, or is it? For those who are all too familiar with this situation, it might be time to welcome the oven of the future into your homes: the ConnectIo Intelligent Oven, brought to you by TMIO, LLC, of Cleveland. Applying the same remote command and control concepts that NASA uses to run experiments on the International Space Station (ISS), ConnectIo allows its owners to cook dinner from the road, via a cell phone, personal digital assistant, or Internet connection.

  8. Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions.

    Science.gov (United States)

    Barton, K L; Wrieden, W L; Anderson, A S

    2011-12-01

    Food skills programmes are widely used as a means to improve confidence in food preparation, the use of basic food skills and food selections amongst low income communities. However, the impact of such interventions are rarely evaluated as a result of a lack of validated assessment tools appropriate for use within this target group. A two-page questionnaire utilising a closed-question format was designed based on key domains known to be influenced by cooking skills programmes. Content validity was assessed by a panel of public health experts and face validity by individuals, typical of those who may attend cooking skills classes. Internal and repeat reliability were assessed with groups of adults attending community-based classes. The feasibility of using the tool in community settings was also assessed. The draft questionnaire was amended as appropriate subsequent to content and face validity testing. Cronbach's alpha for confidence and knowledge sections was 0.86 and 0.84, respectively, indicating good internal consistency. Spearman correlation coefficients for repeat reliability testing between time 1 and time 2 for each item were in the range 0.46-0.91 (all significant at P cooking skills interventions that could be utilised in the development and evaluation of multicentre cooking skills interventions. © 2011 The Authors. Journal of Human Nutrition and Dietetics © 2011 The British Dietetic Association Ltd.

  9. Reliability of the Cooking Task in adults with acquired brain injury.

    Science.gov (United States)

    Poncet, Frédérique; Swaine, Bonnie; Taillefer, Chantal; Lamoureux, Julie; Pradat-Diehl, Pascale; Chevignard, Mathilde

    2015-01-01

    Acquired brain injury (ABI) often leads to deficits in executive functioning (EF) responsible for severe and long-standing disabilities in daily life activities. The Cooking Task is an ecological and valid test of EF involving multi-tasking in a real environment. Given its complex scoring system, it is important to establish the tool's reliability. The objective of the study was to examine the reliability of the Cooking Task (internal consistency, inter-rater and test-retest reliability). A total of 160 patients with ABI (113 men, mean age 37 years, SD = 14.3) were tested using the Cooking Task. For test-retest reliability, patients were assessed by the same rater on two occasions (mean interval 11 days) while two raters independently and simultaneously observed and scored patients' performances to estimate inter-rater reliability. Internal consistency was high for the global scale (Cronbach α = .74). Inter-rater reliability (n = 66) for total errors was also high (ICC = .93), however the test-retest reliability (n = 11) was poor (ICC = .36). In general the Cooking Task appears to be a reliable tool. The low test-retest results were expected given the importance of EF in the performance of novel tasks.

  10. A multi-level simulation platform of natural gas internal reforming solid oxide fuel cell-gas turbine hybrid generation system - Part II. Balancing units model library and system simulation

    Science.gov (United States)

    Bao, Cheng; Cai, Ningsheng; Croiset, Eric

    2011-10-01

    Following our integrated hierarchical modeling framework of natural gas internal reforming solid oxide fuel cell (IRSOFC), this paper firstly introduces the model libraries of main balancing units, including some state-of-the-art achievements and our specific work. Based on gPROMS programming code, flexible configuration and modular design are fully realized by specifying graphically all unit models in each level. Via comparison with the steady-state experimental data of Siemens-Westinghouse demonstration system, the in-house multi-level SOFC-gas turbine (GT) simulation platform is validated to be more accurate than the advanced power system analysis tool (APSAT). Moreover, some units of the demonstration system are designed reversely for analysis of a typically part-load transient process. The framework of distributed and dynamic modeling in most of units is significant for the development of control strategies in the future.

  11. Establishment of an international reference data library of nuclear activation cross sections. Summary report of the first research co-ordination meeting held in Debrecen, Hungary, from 4 to 7 October 1994

    International Nuclear Information System (INIS)

    Pashchenko, A.B.

    1995-02-01

    The report contains the Summary of the First IAEA Research Co-ordination Meeting (RCM) of the new Co-ordinated Research Programme (CRP) on ''Establishment of an International Reference Data Library of Nuclear Activation Cross Sections''. The meeting was organized by the IAEA Nuclear Data Section with co-operation and assistance of local organizers from the Institute of Experimental Physics and held in Debrecen, Hungary, from 4 to 7 October 1994. The purpose of the RCM was to discuss the scope and goals of the CRP, to report and evaluate the first results of the research carried out by each participating laboratory, to review the current tasks, identify further actions of participants and agree on the coordination of work under this CRP. The detailed agenda, the list of participants, conclusions and recommendations of the meeting are presented in the summary report. (author)

  12. 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...

  13. The development and validation of measures to assess cooking skills and food skills.

    Science.gov (United States)

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

    2017-09-02

    With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels. Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students, both 'Food preparation novices' and 'Experienced food preparers', and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson's correlations, factor analysis, and Cronbach's alphas, with a significance level of 0.05. Both measures were found to have a significant level of temporal stability (P cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure's Cronbach's alpha's ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P cooking skills confidence and P cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.

  14. M-libraries 4 from margin to mainstream : mobile technologies transforming lives and libraries

    CERN Document Server

    Ally, Mohamed

    2014-01-01

    A brand new edition of the highly successful M-Libraries series, this draws together cutting-edge international contributions from the leading authorities in the field. It explores the variety of work that libraries are doing across the world to deliver resources to users via mobile and hand-held devices.

  15. IFLA General Conference, 1986. Special Libraries Division. Section: Science and Technology Libraries. Papers.

    Science.gov (United States)

    International Federation of Library Associations and Institutions, The Hague (Netherlands).

    Papers on science and technology libraries which were presented at the 1986 International Federation of Library Associations (IFLA) conference include: (1) "Online Information Service of the Japan Information Center of Science and Technology" (Ryuko Igarashi, Japan); (2) "A View from the Chip--The Influence of Information…

  16. IFLA General Conference, 1985. Division on Special Libraries. Section on Science and Technology Libraries. Papers.

    Science.gov (United States)

    International Federation of Library Associations, The Hague (Netherlands).

    Papers on science and technology libraries which were presented at the 1985 International Federation of Library Associations (IFLA) conference include: (1) "UAP (Universal Availability of Publications) and User Training for Categories of Grey Literature" (Dieter Schmidmaier, Mining Academy Freiberg, East Germany); (2) "Resource…

  17. 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.

  18. Review of research institute library activity through the contributed papers. The case of the Japan Atomic Energy Research Institute Library

    International Nuclear Information System (INIS)

    Ikeda, Kiyoshi; Habara, Tadashi; Ishikawa, Masashi; Itabashi, Keizo; Yonezawa, Minoru

    2007-03-01

    The Japan Atomic Energy Research Institute (JAERI) Library had contributed 312 papers through the library activities in half-century. We made the bibliography of these papers as well as categorized them into general', 'library functions', 'management and promotion of research results' and 'international exchange of information' and explained them under the four categories. A subject index, an author index of these papers and chronology of JAERI library activities were also compiled for reference. (author)

  19. America's Star Libraries, 2010: Top-Rated Libraries

    Science.gov (United States)

    Lyons, Ray; Lance, Keith Curry

    2010-01-01

    The "LJ" Index of Public Library Service 2010, "Library Journal"'s national rating of public libraries, identifies 258 "star" libraries. Created by Ray Lyons and Keith Curry Lance, and based on 2008 data from the IMLS, it rates 7,407 public libraries. The top libraries in each group get five, four, or three stars. All included libraries, stars or…

  20. Mapping out Map Libraries

    Directory of Open Access Journals (Sweden)

    Ferjan Ormeling

    2008-09-01

    Full Text Available Discussing the requirements for map data quality, map users and their library/archives environment, the paper focuses on the metadata the user would need for a correct and efficient interpretation of the map data. For such a correct interpretation, knowledge of the rules and guidelines according to which the topographers/cartographers work (such as the kind of data categories to be collected, and the degree to which these rules and guidelines were indeed followed are essential. This is not only valid for the old maps stored in our libraries and archives, but perhaps even more so for the new digital files as the format in which we now have to access our geospatial data. As this would be too much to ask from map librarians/curators, some sort of web 2.0 environment is sought where comments about data quality, completeness and up-to-dateness from knowledgeable map users regarding the specific maps or map series studied can be collected and tagged to scanned versions of these maps on the web. In order not to be subject to the same disadvantages as Wikipedia, where the ‘communis opinio’ rather than scholarship, seems to be decisive, some checking by map curators of this tagged map use information would still be needed. Cooperation between map curators and the International Cartographic Association ( ICA map and spatial data use commission to this end is suggested.

  1. 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.

  2. Recent Developments in Cambridge College Libraries

    Directory of Open Access Journals (Sweden)

    Alison Wilson

    2006-07-01

    Full Text Available Cambridge University has three tiers of libraries available to students: the University Library, departmental (subject libraries and college libraries. Over the past thirty years there has been increasing pressure on the colleges to provide more books, reader places and technical resources in their libraries, with the result that a number of new library buildings, of very different styles, have been opened. Other colleges have opted for refurbishment and extension of existing libraries. These libraries are small (30-100,000 books and intimate, often open 24 hours a day and with generous provision for lending books. Great importance is placed on keeping them at the heart of the college. Challenges for architects are the sensitive sites, restrictions on changes to listed buildings, and the limited space available. The constricted sites cause difficulties for the builders too. I will consider some solutions to these problems with reference to projects in four colleges: Pembroke, Peterhouse, Corpus Christi and Newnham. At Pembroke architects Freeland Rees Roberts have built an extension to a listed building and at Peterhouse they have adapted an adjoining room. Corpus Christi is moving its library to a Victorian building which has been internally redesigned by Wright + Wright. Newnham demolished a 1960s extension in order to develop the plot more efficiently to a design by John Miller + Partners. All the architects have shown sensitivity to the needs of their clients and ingenuity in making intensive use of limited space.

  3. Consortia for Electronic Library Provision in Belgium

    Directory of Open Access Journals (Sweden)

    Julien Van Borm

    2001-07-01

    Full Text Available E-libraries just like the former paper-based libraries will become increasingly essential and indispensable tools in research and education. Library consortia seem to be the way to get e-libraries started all over the world. However, it is unclear yet whether this is going to be a longlasting workable model. The Belgian research libraries follow the international pattern and are rapidly becoming hybrid libraries especially in business, science, applied sciences and biomedicine (the STM disciplines. Still they have large paper bound collections on board and no library is willing to replace these in the near future by a purely electronic collection of journals. The fear of losing the content and thus the „raison d’être“ of the library and the concern for users not yet familiar with e-information sources are the cornerstone for a prudent, yet conservative policy. Increasingly e-information and e-journals are being taken on board. Paper and electronic go side by side in new hybrid libraries partly also due to the market policy set by the publishers in combining paper and electronic in an attempt to keep or improve the annual turnover reached during the past paper period. The transition from paper to electronic occurred in Belgium somewhat later than in other Western European countries. This confirms the position of Belgium often taking up an average position in Western Europe.

  4. 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.

  5. International

    International Nuclear Information System (INIS)

    Anon.

    1997-01-01

    This rubric reports on 10 short notes about international economical facts about nuclear power: Electricite de France (EdF) and its assistance and management contracts with Eastern Europe countries (Poland, Hungary, Bulgaria); Transnuclear Inc. company (a 100% Cogema daughter company) acquired the US Vectra Technologies company; the construction of the Khumo nuclear power plant in Northern Korea plays in favour of the reconciliation between Northern and Southern Korea; the delivery of two VVER 1000 Russian reactors to China; the enforcement of the cooperation agreement between Euratom and Argentina; Japan requested for the financing of a Russian fast breeder reactor; Russia has planned to sell a floating barge-type nuclear power plant to Indonesia; the control of the Swedish reactor vessels of Sydkraft AB company committed to Tractebel (Belgium); the renewal of the nuclear cooperation agreement between Swiss and USA; the call for bids from the Turkish TEAS electric power company for the building of the Akkuyu nuclear power plant answered by three candidates: Atomic Energy of Canada Limited (AECL), Westinghouse (US) and the French-German NPI company. (J.S.)

  6. COOKING CLASS SEBAGAI PAKET WISATA DI RESTORAN LAKA LEKE UBUD BALI

    Directory of Open Access Journals (Sweden)

    M. Rizky Nugraha S.

    2017-01-01

    Full Text Available Selection of research on "Cooking Class as Tour Packages at the Restaurant Laka Leke in Ubud Bali" is motivated the potential that cant be find anything in Ubud area which can be put into a package "cooking class", and how to plan a tour package "cooking class" in support of the potential that exists in Ubud. Data collection in this study was done by observation, interviews, and library research. Type of data used is the qualitative data supported by quantitative data, while the data source are the primary data and secondary data. Results of this study showed that of the observations made on potentiality of tourism in Ubud village is still a lot of potentials that has not been developed and the maximum attention, especially from the local government. Development of tourism in Ubud village just focus on a few places in the Ubud area. For the Bureau of Tourist’s Travel or restaurant should pay more attention to making travel packages which involving local communities and make a package that is unique and different so will not appear tour packages that already exist.

  7. Pilot study to reduce emissions, improve health, and offset BC emissions through the distribution of improved cook stoves in Nepal

    Science.gov (United States)

    Banmali Pradhan, B.; Panday, A. K.; Surapipith, V.

    2013-12-01

    In most developing countries, wood and other biomass fuels are still the primary source of energy for the majority of the people, particularly the poor. It is estimated that cook stoves account for approximately 20% of global black carbon emissions. In Nepal 87% of energy is supplied from traditional biomass and 75% of households still depend on biomass as a cooking fuel. The substitution of traditional cook stoves with improved cook stoves provides an important way to reduce black carbon emissions. In 2013 the International Centre for Integrated Mountain Development (ICIMOD) has commenced a pilot study that both examines ways to effectively disseminate improved cookstoves across remote rural mountain regions, and also quantifies the resulting changes in emissions, air quality and health. The selected study area is in Bajrabarahi Village in Makawanpur district, to the southwest of Kathmandu. The study area consists of around 1600 households, which are divided into control groups and groups where the cook stove intervention is taking place. The study complements the ';Clean Cooking energy solution for all by 2017' announced by the Government of Nepal recently, and will provide insights to the government on ways to effectively reduce black carbon emissions from cook stoves. To make the study robust and sustainable, local women's group and a local medical institution are involved in the project right from the conceptualization stage. The study region has been chosen in part because the medical school Patan Academy of Health Sciences (PAHS) has already started a long term health assessment in the region, and has built up considerable local contacts. The local women's group is working on the modality of cook stove distribution through micro credit programmes in the village. We will distribute the best available manufactured, fan-assisted cook stoves that are expected to reduce BC emissions the most. Health assessments, emissions estimates, as well as measurements of

  8. Libraries and Accessibility: Istanbul Public Libraries Case

    Directory of Open Access Journals (Sweden)

    Gül Yücel

    2016-12-01

    Full Text Available In the study; the assessment of accessibility has been conducted in Istanbul public libraries within the scope of public area. Public libraries commonly serve with its user of more than 20 million in total, spread to the general of Turkey, having more than one thousand branches in the centrums and having more than one million registered members. The building principles and standards covering the subjects such as the selection of place, historical and architectural specification of the region, distance to the centre of population and design in a way that the disabled people could benefit from the library services fully have been determined with regulations in the construction of new libraries. There are works for the existent libraries such as access for the disabled, fire safety precautions etc. within the scope of the related standards. Easy access by everyone is prioritized in the public libraries having a significant role in life-long learning. The purpose of the study is to develop solution suggestions for the accessibility problems in the public libraries. The study based on the eye inspection and assessments carried out within the scope of accessibility in the public libraries subsidiary to Istanbul Culture and Tourism Provincial Directorate Library and Publications Department within the provincial borders of Istanbul. The arrangements such as reading halls, study areas, book shelves etc. have been examined within the frame of accessible building standards. Building entrances, ramps and staircases, horizontal and vertical circulation of building etc. have been taken into consideration within the scope of accessible building standards. The subjects such as the reading and studying areas and book shelf arrangements for the library have been assessed within the scope of specific buildings. There are a total of 34 public libraries subsidiary to Istanbul Culture and Tourism Provincial Directorate on condition that 20 ea. of them are in the

  9. Indigenous notions of ownership and libraries, archives and museums

    CERN Document Server

    Callison, Camille; LeCheminant, Gretchen Alice

    2016-01-01

    The International Federation of Library Associations and Institutions (IFLA) is the leading international body representing the interests of library and information services and their users. It is the global voice of the information profession. The series IFLA Publications deals with many of the means through which libraries, information centres, and information professionals worldwide can formulate their goals, exert their influence as a group, protect their interests, and find solutions to global problems.

  10. Collection Metadata Solutions for Digital Library Applications

    Science.gov (United States)

    Hill, Linda L.; Janee, Greg; Dolin, Ron; Frew, James; Larsgaard, Mary

    1999-01-01

    Within a digital library, collections may range from an ad hoc set of objects that serve a temporary purpose to established library collections intended to persist through time. The objects in these collections vary widely, from library and data center holdings to pointers to real-world objects, such as geographic places, and the various metadata schemas that describe them. The key to integrated use of such a variety of collections in a digital library is collection metadata that represents the inherent and contextual characteristics of a collection. The Alexandria Digital Library (ADL) Project has designed and implemented collection metadata for several purposes: in XML form, the collection metadata "registers" the collection with the user interface client; in HTML form, it is used for user documentation; eventually, it will be used to describe the collection to network search agents; and it is used for internal collection management, including mapping the object metadata attributes to the common search parameters of the system.

  11. Ciguatera poisoning in the Cook Islands.

    Science.gov (United States)

    Bailey, Stephanie; Withers, Tristan

    2014-06-25

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks. 2014 BMJ Publishing Group Ltd.

  12. Culinary Grief Therapy: Cooking for One Series.

    Science.gov (United States)

    Nickrand, Heather L; Brock, Cara M

    2017-02-01

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

  13. 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.

  14. 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.

  15. Is There a Global Role for Metropolitan City Libraries?

    Science.gov (United States)

    Mason, Marilyn Gell

    1994-01-01

    Discusses the potential for linking large metropolitan public libraries to international interlibrary loan networks. Issues involved in international networking, including funding, standards, network connectivity, and protectionism, are discussed. Examples of libraries capable of participating and brief descriptions of their collections are given.…

  16. 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.

  17. Academic library use of ebooks

    CERN Document Server

    2014-01-01

    This 165-page international study looks closely at how academic libraries are using eBooks. It helps librarians to answer questions such as: how fast is eBook spending growing? Which eBook purchasing models are growing fastest? Subscription models that allow unlimited access” pay per view models? Outright ownership? Other models? What percentage of eBook purchases are through consortia? What percentage direct from publishers? What percentage through aggregators?

  18. Chimpanzees, cooking, and a more comparative psychology.

    Science.gov (United States)

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Brosnan, Sarah F; Sayers, Ken

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offered alternative explanations and mechanisms that could account for the behavioral responses of those chimpanzees, and questioned the manner in which the data were used to examine human evolution (Beran, Hopper, de Waal, Sayers, & Brosnan, 2015). Two commentaries suggested either that we were overly critical of the original report's claims and methodology (Rosati & Warneken, 2016), or that, contrary to our statements, early biological thinkers contributed little to questions concerning the evolutionary importance of cooking (Wrangham, 2016). In addition, both commentaries took issue with our treatment of chimpanzee referential models in human evolutionary studies. Our response offers points of continued disagreement as well as points of conciliation. We view Warneken and Rosati's general conclusions as a case of affirming the consequent-a logical conundrum in which, in this case, a demonstration of a partial list of the underlying abilities required for a cognitive trait/suite (understanding of cooking) are suggested as evidence for that ability. And although we strongly concur with both Warneken and Rosati (2015) and Wrangham (2016) that chimpanzee research is invaluable and essential to understanding humanness, it can only achieve its potential via the holistic inclusion of all available evidence-including that from other animals, evolutionary theory, and the fossil and archaeological records.

  19. A Study on the Relationship between Cooking Properties of Adzuki Bean and Storage Conditions

    OpenAIRE

    Hayakawa, Isao; Breene, William M.; 早川, 功

    1982-01-01

    Adzuki bean (Phaseolus angularis) has been used for many cooking purposes in Japan. The basic method for adzuki bean cooking is heating in the presence of moisture, it seems that the differences of moisture content between the beans before cooking and between cooking methods have influence on the qualities of cooking products. But there is a general complaint about the poor cooking properties of these beans. Since the cooking properties depend, both on the moisture contents of bean before coo...

  20. The National Library of Medicine Programs and Services, Fiscal Year 1974.

    Science.gov (United States)

    National Library of Medicine (DHEW), Bethesda, MD.

    The activities and projects of the National Library of Medicine are described. New and continuing programs in library services and operations, on-line computer retrieval services, grants for library assistance, audiovisual programs, and health communications research are included. International activities of the Library are outlined. Summary…

  1. Sociologie de la lecture et de la bibliotheque: Choix de dix ans de la litterature speciale hongroise 1978-1987. Contribution a la Base de donnees internationale de Bibliologie (Sociology of Reading and Library Sociology: A Selection from the Hungarian Literature of a Decade 1978-1987. Contribution to the International Database of Bibliology).

    Science.gov (United States)

    Kaposvari-Danyi, Eva, Comp.; Lorincz, Judit, Comp.

    This 175-item bibliography was compiled as the Hungarian contribution to an international database. It includes books, chapters of books, periodical articles, manuscripts, and dissertations that deal with bibliology (i.e., the sociology and psychology of book and library use). Citations are restricted to works of Hungarian authors published in…

  2. 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.

  3. Libraries serving dialogue

    CERN Document Server

    Dupont, Odile

    2014-01-01

    This book based on experiences of libraries serving interreligious dialogue, presents themes like library tools serving dialogue between cultures, collections dialoguing, children and young adults dialoguing beyond borders, story telling as dialog, librarians serving interreligious dialogue.

  4. Israeli Special Libraries

    Science.gov (United States)

    Foster, Barbara

    1974-01-01

    Israel is sprinkled with a noteworthy representation of special libraries which run the gamut from modest kibbutz efforts to highly technical scientific and humanities libraries. A few examples are discussed here. (Author/CH)

  5. 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

  6. Agency Video, Audio and Imagery Library

    Science.gov (United States)

    Grubbs, Rodney

    2015-01-01

    The purpose of this presentation was to inform the ISS International Partners of the new NASA Agency Video, Audio and Imagery Library (AVAIL) website. AVAIL is a new resource for the public to search for and download NASA-related imagery, and is not intended to replace the current process by which the International Partners receive their Space Station imagery products.

  7. Marketing library and information services in academic libraries in ...

    African Journals Online (AJOL)

    Marketing library and information services in academic libraries in Niger State, Nigeria. ... This study was designed to investigate the marketing of library services in academic libraries in Niger state, ... EMAIL FULL TEXT EMAIL FULL TEXT

  8. The alternative library

    OpenAIRE

    Collinson, Timothy; Williams, A.

    2004-01-01

    Much time and effort has been devoted to designing and developing library Web sites that are easy to navigate by both new students and experienced researchers. In a review of the Southampton Institute Library it was decided that in addition to updating the existing homepage an alternative would be offered. Drawing on theory relating to user interface design, learning styles and creative thinking, an Alternative Library navigation system was added to the more traditional library homepage. The ...

  9. FENDL multigroup libraries

    International Nuclear Information System (INIS)

    Ganesan, S.; Muir, D.W.

    1992-01-01

    Selected neutron reaction nuclear data libraries and photon-atomic interaction cross section libraries for elements of interest to the IAEA's program on Fusion Evaluated Nuclear Data Library (FENDL) have been processed into MATXSR format using the NJOY system on the VAX4000 computer of the IAEA. This document lists the resulting multigroup data libraries. All the multigroup data generated are available cost-free upon request from the IAEA Nuclear Data Section. (author). 9 refs

  10. An evaluation on the effectiveness of Web 2.0 Startpages (Netvibes & Pageflakes) within NHS libraries.

    Science.gov (United States)

    McCormick, Carol; Pickard, Alison Jane

    2013-06-01

    Carol McCormick was Learning Resources Advisor in the library at James Cook University Hospital, South Teesside when she completed her BSc (Hons) Librarianship (Work Based Learning) degree at Northumbria University. She gained a 1st Class Honours and is now Learning Resources Librarian. Carol's dissertation formed part of a wider action research project into the provision of current awareness services at James Cook University Hospital. This article reports on the evaluation which was conducted after a Web 2.0 Startpage, or portal, had been introduced to improve access to current awareness information for all staff within the Trust. It is the second article in the Dissertations into practice series to examine the use of web-based tools to improve access to information for NHS staff. AM. © 2013 The authors. Health Information and Libraries Journal © 2013 Health Libraries Group.

  11. Case-Based Cooking with Generic Computer Utensils: Taaable Next Generation

    OpenAIRE

    Gaillard , Emmanuelle; Lieber , Jean; Nauer , Emmanuel

    2014-01-01

    International audience; This paper presents the participation of the Taaable team in the 2014 Computer Cooking Contest. The three challenges proposed this year are addressed. The basic challenge is addressed with a new version of the Taaable system, built on Tuuurbine, a generic case-basedreasoning system over RDFS. The mixology challenge which requires building recipes only by using a set of available foods is also directly addressed using Tuuurbine conjointly with Revisor, an adaptation eng...

  12. Changing State Digital Libraries

    Science.gov (United States)

    Pappas, Marjorie L.

    2006-01-01

    Research has shown that state virtual or digital libraries are evolving into websites that are loaded with free resources, subscription databases, and instructional tools. In this article, the author explores these evolving libraries based on the following questions: (1) How user-friendly are the state digital libraries?; (2) How do state digital…

  13. School Libraries and Innovation

    Science.gov (United States)

    McGrath, Kevin G.

    2015-01-01

    School library programs have measured success by improved test scores. But how do next-generation school libraries demonstrate success as they strive to be centers of innovation and creativity? These libraries offer solutions for school leaders who struggle to restructure existing systems built around traditional silos of learning (subjects and…

  14. Reforming Prison Libraries.

    Science.gov (United States)

    Coyle, William J.

    1989-01-01

    Discusses the current widespread acceptance of the public library model for prison libraries, in which preferences of the inmates are the chief consideration in programing and collection development. It is argued that this model results in recreational programs and collections that fail to fulfill the prison library's role in education and…

  15. LANL Research Library

    Science.gov (United States)

    Los Alamos National Laboratory The LANL Research Library website has been moved to http ://www.lanl.gov/library/. Please update your bookmarks. If you are not redirected to the new location within 10 http:// | Last Modified: Send email to the Library

  16. Joint-Use Libraries

    Science.gov (United States)

    Casstevens, Susan

    2017-01-01

    The joint-use library is a place where people of all ages, interests, and income levels can find items of interest at no personal cost. The mission of A. H. Meadows Public and High School Library in Midlothian, Texas, is to offer what other public libraries provide: educational and entertainment resources to a community. Yet, the staff also wants…

  17. Learning Boost C++ libraries

    CERN Document Server

    Mukherjee, Arindam

    2015-01-01

    If you are a C++ programmer who has never used Boost libraries before, this book will get you up-to-speed with using them. Whether you are developing new C++ software or maintaining existing code written using Boost libraries, this hands-on introduction will help you decide on the right library and techniques to solve your practical programming problems.

  18. Technostress and Library Values.

    Science.gov (United States)

    Gorman, Michael

    2001-01-01

    Discusses information overload and society's and libraries' responses to technology. Considers eight values that libraries should focus on and how they relate to technology in libraries: democracy, stewardship, service, intellectual freedom, privacy, rationalism, equity of access, and building harmony and balance. (LRW)

  19. Marketing and Library Management.

    Science.gov (United States)

    Murphy, Kurt R.

    1991-01-01

    Examines the role of marketing in the management of libraries. The role of public relations (PR) in the total marketing concept is discussed, surveys that have explored PR efforts in academic and public libraries are described, and changes affecting libraries that marketing efforts could help to manage are discussed. (seven references) (LRW)

  20. Virtual Libraries: Service Realities.

    Science.gov (United States)

    Novak, Jan

    2002-01-01

    Discussion of changes in society that have resulted from information and communication technologies focuses on changes in libraries and a new market for library services with new styles of clients. Highlights client service issues to be considered when transitioning to a virtual library situation. (Author/LRW)

  1. Merchandising Your Library.

    Science.gov (United States)

    Sivulich, Kenneth G.

    1989-01-01

    Discusses library circulation figures as a reflection of the success of library services and describes merchandising techniques that have produced a 137 percent circulation increase at Queens Borough Public Library over the past seven years. Merchandising techniques such as minibranches, displays, signage, dumps, and modified shelving are…

  2. Editorial Library: User Survey.

    Science.gov (United States)

    Surace, Cecily J.

    This report presents the findings of a survey conducted by the editorial library of the Los Angeles Times to measure usage and satisfaction with library service, provide background information on library user characteristics, collect information on patterns of use of the Times' clipping files, relate data on usage and satisfaction parameters to…

  3. Marketing Academic Libraries

    Science.gov (United States)

    Mallon, Melissa, Ed.

    2013-01-01

    Ask any academic librarian if marketing their library and its services is an important task, and the answer will most likely be a resounding "yes!" Particularly in economically troubled times, librarians are increasingly called upon to promote their services and defend their library's worth. Since few academic libraries have in-house marketing…

  4. Qualitative research and the modern library

    CERN Document Server

    Goodman, Valeda Dent

    2011-01-01

    Qualitative Research and the Modern Library examines the present-day role and provides suggestions for areas that might be suited to this type of research for the purposes of evaluation. The author discusses how the results from such research might be applied, and the overall impact of using this type of research to inform development of a more user-centred organisation. The book provides a thoughtful look at the implications of using qualitative research to inform decision-making processes within libraries and is written by an author and library researcher with international experience in var

  5. BROND: USSR recommended evaluated neutron data library

    International Nuclear Information System (INIS)

    Manokhin, V.N.

    1988-03-01

    BROND is the recommended evaluated data library of the USSR for neutron induced nuclear reactions. It is a computer library recorded on magnetic tape presented in the internationally recommended format ENDF-5. It contains 65 files with recommended data for 65 elements or isotopes. For each file the present report gives a summary documentation on the contents, the evaluation methods and the originators of the files. (author). Refs

  6. FY 2009 Public Libraries Survey

    Data.gov (United States)

    Institute of Museum and Library Services — Dig into FY 2009 data on public library systems (referred to as administrative entities in the Public Libraries Survey) and main libraries, branches, and bookmobiles...

  7. FY 2010 Public Libraries Survey

    Data.gov (United States)

    Institute of Museum and Library Services — Dig into FY 2010 data on public library systems (referred to as administrative entities in the Public Libraries Survey) and main libraries, branches, and bookmobiles...

  8. FY 2011 Public Libraries Survey

    Data.gov (United States)

    Institute of Museum and Library Services — Dig into FY 2011 data on public library systems (referred to as administrative entities in the Public Libraries Survey) and main libraries, branches, and bookmobiles...

  9. FY 2008 Public Libraries Survey

    Data.gov (United States)

    Institute of Museum and Library Services — Dig into FY 2008 data on public library systems (referred to as administrative entities in the Public Libraries Survey) and main libraries, branches, and bookmobiles...

  10. German Librarianship and Munich Libraries

    Directory of Open Access Journals (Sweden)

    Osman Ümit Özen

    1994-06-01

    Full Text Available There are 27 municipal libraries including the Central Public Library in Munich. The other important libraries in the city are Bayern State National Library, Maximillian University Library, a technical highschool library and the "Deutsches Musuem" Library. All these libraries are financed locally. The author introduces these libraries briefly and compares German libraries with Turkish libraries. He concludes that although theoretically there are not distinctive differences, in practice, buildings and their layout are better in Germany where more variety of services are offered. In Turkey standardization has not been realized yet. Turkey needs to computerize and network to improve the services offered in an efficient way.

  11. 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.

  12. Library information sharing. Best practices and trends. Challenges and prospects

    Directory of Open Access Journals (Sweden)

    Posner Beth

    2017-12-01

    Full Text Available Libraries share information with each other, through interlibrary loan services, so that their library users can access more of the world of information than is available in any one library. When supported with enough budget, staff and authority to do so, library resource sharing specialists can facilitate information access in a variety of traditional and innovative ways, including and beyond lending and borrowing print and digital information. Best practices, trends and new solutions for library resource sharing are reviewed. International cooperation is also highlighted.

  13. On library information resources construction under network environment

    International Nuclear Information System (INIS)

    Guo Huifang; Wang Jingjing

    2014-01-01

    Information resources construction is the primary task and critical measures for libraries. In the 2lst century, the knowledge economy era, with the continuous development of computer network technology, information resources have become an important part of libraries which have been a significant indicator of its capacity construction. The development of socialized Information, digitalization and internalization has put forward new requirements for library information resources construction. This paper describes the impact of network environment on construction of library information resources and proposes the measures of library information resources. (authors)

  14. 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.

  15. Library/vendor relationships

    CERN Document Server

    Brooks, Sam

    2014-01-01

    A view of the mutual dependence between libraries and vendorsAs technology advances, libraries are forced to reach beyond their own resources to find effective ways to maintain accuracy and superior service levels. Vendors provide databases and integrated library systems that perform those functions for profit. Library/Vendor Relationships examines the increasing cooperation in which libraries find they must participate in, and vice versa, with the vendors that provide system infrastructure and software. Expert contributors provide insights from all sides of this unique collaboration, offering

  16. Teleporting the library?

    DEFF Research Database (Denmark)

    Heilesen, Simon

    2009-01-01

    In 2007, six Danish public libraries established a virtual library, Info Island DK, in Second Life. This article discusses the library project in terms of design. The design processes include the planning and implementation of the virtual library structure and its equipment, as well...... as the organizing and carrying out of activities in the virtual setting. It will be argued that, to a large extent, conventions have determined design and use of the virtual library, and also that design has had an impact on the attitudes and understanding of the participants....

  17. 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.)

  18. The curiously long absence of cooking in evolutionary thought.

    Science.gov (United States)

    Wrangham, R

    2016-06-01

    Beran et al. (2015, p. 1) characterized the idea that "cooked food was integral in human evolution" as a "long-held hypothesis" favored by Darwin and Engels. In fact, however, although Darwin and Engels considered the use of cooked food to be an important influence on behavior and society, neither of them suggested that its effects were evolutionary in the sense of affecting biology. Explicit discussion of the possible evolutionary impacts of cooking did not begin until the twentieth century.

  19. Planning & Urban Affairs Library Manual.

    Science.gov (United States)

    Knobbe, Mary L., Ed.; Lessel, Janice W., Ed.

    Written especially for persons without a library degree who are operating a small urban study or planning agency library on a part-time basis. Subjects covered are: (1) library function and staff function, duties and training; (2) physical layout and equipment of library; (3) establishing and maintaining the library; (4) library administration;…

  20. Special Libraries and Multitype Networks.

    Science.gov (United States)

    Segal, JoAn S.

    1989-01-01

    Describes the history of multitype library networks; examines the reasons why special libraries and other network participants have resisted the inclusion of special libraries in these networks; and discusses the benefits to both special libraries and to other libraries in the network that would result from special library participation. (17…

  1. NOAA Miami Regional Library > Home

    Science.gov (United States)

    Library Collections Open Access Resources Research Tools E-resources NOAA S. and NOAA N.E. Library Institutional Repository DIVE INTO About the Library | Collections | Research Tools | Library Services & NOAA Miami Regional Library @ AOML & NHC NOAA Miami Regional Library at National Hurricane

  2. Libraries in society

    DEFF Research Database (Denmark)

    Kristiansson, Michael; Skouvig, Laura Henriette Christine

    2008-01-01

    The purpose of the paper is to investigate the phenomenon of openness in relation to library development. The term openness is presented and related to library development from historical and theoretical perspectives. The paper elaborates on the differences over time on to how openness has been...... understood in a library setting. Historically, openness in form of the open shelves played a crucial role in developing the modern public library. The paper examines this openness-centred library policy as adopted by Danish public libraries in the beginning of the 20th century by applying the theories...... by Michel Foucault on discourse and power to the introduction of open shelves. Furthermore, the paper discusses current challenges facing the modern public library in coping with openness issues that follow from changes in society and advances in technology. These influences and developments are not least...

  3. The participatory public library

    DEFF Research Database (Denmark)

    Rasmussen, Casper Hvenegaard

    2016-01-01

    of theoretical approaches and practical examples to obtain a varied understanding of user participation in public libraries. Research fields outside library and information science have developed a wide range of theoretical approaches on user participation. Examples from cultural policy, museum studies......Purpose From collection to connection has been a buzzword in the library world for more than a decade. This catchy phrase indicates that users are seen not only as borrowers, but as active participants. The aim of this paper is to investigate and analyse three questions in relation to user...... participation in public libraries in a Nordic perspective. How can participation in public libraries be characterised? Why should libraries deal with user participation? What kinds of different user participation can be identified in public libraries? Design/methodology/approach The paper uses a selection...

  4. Effect of cooking methods on the micronutrient profile of selected ...

    African Journals Online (AJOL)

    Effect of cooking methods on the micronutrient profile of selected vegetables: okra fruit ( Abelmoshcus esculentus ), fluted pumpkin ( Telfairia occidentalis ), African spinach ( Amarantus viridis ), and scent leaf ( Ocumum gratissimum.

  5. 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

  6. 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.

  7. Flight Software Math Library

    Science.gov (United States)

    McComas, David

    2013-01-01

    The flight software (FSW) math library is a collection of reusable math components that provides typical math utilities required by spacecraft flight software. These utilities are intended to increase flight software quality reusability and maintainability by providing a set of consistent, well-documented, and tested math utilities. This library only has dependencies on ANSI C, so it is easily ported. Prior to this library, each mission typically created its own math utilities using ideas/code from previous missions. Part of the reason for this is that math libraries can be written with different strategies in areas like error handling, parameters orders, naming conventions, etc. Changing the utilities for each mission introduces risks and costs. The obvious risks and costs are that the utilities must be coded and revalidated. The hidden risks and costs arise in miscommunication between engineers. These utilities must be understood by both the flight software engineers and other subsystem engineers (primarily guidance navigation and control). The FSW math library is part of a larger goal to produce a library of reusable Guidance Navigation and Control (GN&C) FSW components. A GN&C FSW library cannot be created unless a standardized math basis is created. This library solves the standardization problem by defining a common feature set and establishing policies for the library s design. This allows the libraries to be maintained with the same strategy used in its initial development, which supports a library of reusable GN&C FSW components. The FSW math library is written for an embedded software environment in C. This places restrictions on the language features that can be used by the library. Another advantage of the FSW math library is that it can be used in the FSW as well as other environments like the GN&C analyst s simulators. This helps communication between the teams because they can use the same utilities with the same feature set and syntax.

  8. 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.

  9. Transforming libraries in Myanmar: the eLibrary Myanmar project

    Directory of Open Access Journals (Sweden)

    Myat Sann Nyein

    2016-11-01

    Full Text Available Education reform in Myanmar, particularly in higher education (HE, began in 2011. After many years in a closed society, HE was in dire need of co-operation and collaboration with international institutions and organizations. In 2013 Electronic Information for Libraries (EIFL began to work with the Ministry of Education to support HE with the provision of rich online resources. EIFL’s eLibrary Myanmar project received funding from the Open Society Foundation’s Higher Education Support Programme. During the period of transition to democracy, the whole of Myanmar had to face many challenges. At the same time, there were a lot of chances and opportunities. For example, introducing the use of e-resources to teaching and learning was a key opportunity to improve the quality of education and research. 'Based on a breakout session presented at the 39th UKSG Annual Conference, Bournemouth, April 2016 '

  10. 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.

  11. Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

  12. Simply Great Cooking Instruction. A Manual for Teaching Cooking to Non-Reading Students.

    Science.gov (United States)

    Sesto, Cameron

    This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some…

  13. Conference in honor of Kenneth Cooke

    CERN Document Server

    Martelli, Mario

    1991-01-01

    The meeting explored current directions of research in delay differential equations and related dynamical systems and celebrated the contributions of Kenneth Cooke to this field on the occasion of his 65th birthday. The volume contains three survey papers reviewing three areas of current research and seventeen research contributions. The research articles deal with qualitative properties of solutions of delay differential equations and with bifurcation problems for such equations and other dynamical systems. A companion volume in the biomathematics series (LN in Biomathematics, Vol. 22) contains contributions on recent trends in population and mathematical biology.

  14. Opportunity Examining Composition of 'Cook Islands' Outcrop

    Science.gov (United States)

    2009-01-01

    This image taken by the front hazard-avoidance camera on NASA's Mars Exploration Rover Opportunity shows the rover's arm extended to examine the composition of a rock using the alpha particle X-ray spectrometer. Opportunity took this image during the 1,826th Martian day, or sol, of the rover's Mars-surface mission (March 13, 2009). The spectrometer is at a target called 'Penrhyn,' on a rock called 'Cook Islands.' As Opportunity makes its way on a long journey from Victoria Crater toward Endeavour Crater, the team is stopping the drive occasionally on the route to check whether the rover finds a trend in the composition of rock exposures.

  15. Assessing Library Automation and Virtual Library Development in Four Academic Libraries in Oyo, Oyo State, Nigeria

    Science.gov (United States)

    Gbadamosi, Belau Olatunde

    2011-01-01

    The paper examines the level of library automation and virtual library development in four academic libraries. A validated questionnaire was used to capture the responses from academic librarians of the libraries under study. The paper discovers that none of the four academic libraries is fully automated. The libraries make use of librarians with…

  16. 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.

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

    Science.gov (United States)

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

    2014-06-01

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

  18. 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.

  19. Wikis in Libraries

    Directory of Open Access Journals (Sweden)

    Matthew Bejune

    2007-09-01

    Full Text Available Wikis have recently been adopted to support a variety of collaborative activities within libraries. This article and its companion wiki, LibraryWikis (http://librarywikis.pbwiki.com/, seek to document the phenomenon of wikis in libraries. This subject is considered within the framework of computer-supported cooperative work (CSCW. The author identified thirty-three library wikis and developed a classification schema with four categories: (1 collaboration among libraries (45.7 percent; (2 collaboration among library staff (31.4 percent; (3 collaboration among library staff and patrons (14.3 percent; and (4 collaboration among patrons (8.6 percent. Examples of library wikis are presented within the article, as is a discussion for why wikis are primarily utilized within categories I and II and not within categories III and IV. It is clear that wikis have great utility within libraries, and the author urges further application of wikis in libraries.

  20. News from the Library

    CERN Multimedia

    CERN Library

    2010-01-01

    The LHC Library to be merged with the Central Library. Not everyone knows that CERN Scientific Information Service currently counts three physical libraries on site. The Central Library is located in Building 52 and there are two satellite libraries located respectively in building 30 (the LHC Library) and in building 864 on Prévessin site (the SPS Library). Moreover, the Legal Service Library is located in Building 60. In the past, there have been at CERN up to 6 satellite libraries; they were essential at a time when information was only in paper form and having multiple copies of documents located in several places at CERN was useful to facilitate scientific research. Today, this need is less critical as most of our resources are online. That is why, following a SIPB (Scientific Information Policy Board) decision, the collections of the LHC Library will be merged this summer with the Central collection. This reorganization and centralization of resources will improve loan services. The SP...

  1. Domestic cooking and food skills: A review.

    Science.gov (United States)

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

    2017-07-24

    Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.

  2. Kraft cooking of gamma irradiated wood, (2)

    International Nuclear Information System (INIS)

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

    1981-01-01

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

  3. The IAEA library and documentation services

    International Nuclear Information System (INIS)

    1963-01-01

    The library was established in 1958 and has since acquired a large and steadily increasing collection of nuclear science literature. The collection can be divided into three broad categories: (a) books, (b) periodicals, and (c) technical reports and official documents. There are at present approximately 19000 books in the library. The books cover all aspects of nuclear science and technology as well as some relevant branches of economics, law and other subjects. In addition, there are numerous reference books, both on science and on other subjects related to the work of the Agency. The library receives 7 00 periodicals, mostly of a scientific or technical nature. Sixty-three per cent of the periodicals are obtained by subscription and some 30 per cent as presentation copies. The rest of the periodicals are received under an exchange of publications. Of particular interest to research workers is a comprehensive collection of abstracting journals. The technical reports and documents are usually obtained from Member Governments and other international organizations, including the United Nations and the specialized agencies. There are nearly 50 000 reports, some 30 000 of which are on microcards. As international organizations and Member States supply the library with their documents and other publications on atomic energy on a routine basis, the collection in the library now represents much of the world's unclassified material on different branches of nuclear science and technology. The library also possesses about 5000 reprints and translations of technical reports

  4. News from the Library: Advancing light - SPIE Digital Library accessible to CERN till 31 March 2012

    CERN Multimedia

    CERN Library

    2012-01-01

    SPIE (Society of Photo-Optical Instrumentation Engineers) is a not-for-profit international society which publishes one of the largest collections of applied optics and photonics research papers in the world: the SPIE Digital Library.   This resource includes more than 300,000 technical papers from SPIE journals, e-books and conference proceedings from 1990 to the present. The SPIE Digital Library covers many areas of interest for CERN users, such as astronomy, nanotechnology, sensors, lasers, electro-optics and imaging. The CERN Library has trial access to the complete resource till 31 March 2012, don't hesitate to give it a try! Access to the SPIE Digital Library here. We welcome any comment or question at library.desk@cern.ch.

  5. Darnton's paradigm. Reflections on the social role of digital library

    Directory of Open Access Journals (Sweden)

    Andrea Capaccioni

    2015-01-01

    Full Text Available The interest in digital libraries began in the early nineties of the last century, particularly in the United States. At first the argument involved a few computer scientists and some librarian. However, after the first terminological uncertainties ("electronic" library, "virtual" library, etc., digital libraries have become an object of interdisciplinary study and today constitute a research field of LIS. Over the years there has been an evolution of topics and approaches. The earlier prevailing interest was in the management and technological aspects of digital libraries and then emerged the need to rediscover the role of digital libraries in society. This paper focuses in particular on the most recent international debate on the social value of the digital library.

  6. KAERI photonuclear library

    Energy Technology Data Exchange (ETDEWEB)

    Chang, Jong Hwa; Lee, Young Ouk; Han, Yin Iu

    2000-03-01

    This report contains summary information and figures depicting the KAERI photonuclear data library that extends up to 140 MeV of incident photon. The library consists of 143 isotopes from C-12 to Bi-209, providing the photoabsorption cross section and the emission spectra for neutron, proton, deuteron, triton, alpha particles, and all residual nuclides in ENDF6 format. The contents of this report and ENDF-6 format data library are available at http://atom.kaeri.re.kr/.

  7. The CERN Library

    CERN Multimedia

    Hester, Alec G

    1968-01-01

    Any advanced research centre needs a good Library. It can be regarded as a piece of equipment as vital as any machine. At the present time, the CERN Library is undergoing a number of modifications to adjust it to the changing scale of CERN's activities and to the ever increasing flood of information. This article, by A.G. Hester, former Editor of CERN COURIER who now works in the Scientific Information Service, describes the purposes, methods and future of the CERN Library.

  8. 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 ...

  9. 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 ...

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

    Directory of Open Access Journals (Sweden)

    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.

  11. The replacement value of groundnut cake with cooked Bambara ...

    African Journals Online (AJOL)

    Seventy five day-old Anak 2000 broiler chicks were randomly allotted to five dietary treatments 1, 2, 3, 4 and 5 in which groundnut cake (GNC) was replaced by cooked bambara groundnut meal (CBGM) at 0, 25, 50, 75 and 100% levels of inclusion for both starter and finisher phases. Replacement levels of cooked bambara ...

  12. Determination of the optimum dietary levels of cracked and cooked ...

    African Journals Online (AJOL)

    A 35-day feeding trial was conducted to determine the optimal dietary level(s) of cracked and cooked (CAC) jackbean meal for finisher broilers. Five diets were formulated such that they contained cracked and cooked jackbean meal al 0%, 15%, 20%, 25% and 30% levels respectively. Each diet was fed to group of 45 ...

  13. Assessment of nutritional quality of cooked Swazi leafy vegetables ...

    African Journals Online (AJOL)

    Brassica oleracea and Spinacia oleracea were also analysed and compared with other vegetables. Sampled vegetables were divided into two categories. All vegetables in category one were cooked without any additives. In category two Hibiscus escolentus and Corchorius olitorus were cooked with bicarbonate of soda ...

  14. 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’?

  15. Cook & Chill - Rapid Chilling of Food 'in situ'

    DEFF Research Database (Denmark)

    Paul, Joachim

    2003-01-01

    for a given product and process and to compare different cooling fluids and methods. Chilling of hot products in professional cooking kettles immediately after cooking is achieved best by using Binary Ice. The paper gives an equation, which describes the cooling velocity for such kettles and other products...

  16. Nutrients and antinutrients composition of raw, cooked and sun ...

    African Journals Online (AJOL)

    Nutrients and antinutrients composition of raw, cooked and sun-dried sweet potato leaves. ... African Journal of Food, Agriculture, Nutrition and Development ... This study aimed to determine nutrient (iron, calcium, vitamin A and ascorbic acid) and anti-nutrient (oxalates and polyphenols) contents in raw, cooked and dried ...

  17. Impact of Time Expenditure on Household Preferences for Cooking Fuels

    NARCIS (Netherlands)

    Das, Karabee; Hiloidhari, Moonmoon; Baruah, Deben C; Nonhebel, Sanderine

    2018-01-01

    Access to energy for cooking is one of the major challenges that rural India faces. Most of the rural households of North-Eastern India rely heavily upon fuelwood and traditional open-fire cookstoves for cooking activities. And everyday collection of fuelwood is time-consuming. Hence, women often

  18. Soft condensed matter approach to cooking of meat

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2007-01-01

    We have viewed cooking meat from the perspective of soft condensed physics and posed that the moisture transport during cooking can be described by Flory-Rehner theory of swelling/shrinking polymer gels. This theory contains the essential physics to describe the transport of liquid moisture due to

  19. Chimpanzee Food Preferences, Associative Learning, and the Origins of Cooking

    Science.gov (United States)

    Beran, Michael J.; Hopper, Lydia M.; de Waal, Frans B.M.; Sayers, Ken; Brosnan, Sarah F.

    2015-01-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution. PMID:26659967

  20. Gas cooking, kitchen ventilation, and exposure to combustion products

    NARCIS (Netherlands)

    Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; De Vries, H

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size.

  1. Psychosocial Benefits of Cooking Interventions: A Systematic Review

    Science.gov (United States)

    Farmer, Nicole; Touchton-Leonard, Katherine; Ross, Alyson

    2018-01-01

    Objectives: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. Methods: A systematic review of the…

  2. The effect of cooking on the phytochemical content of vegetables

    NARCIS (Netherlands)

    Palermo, M.; Pellegrini, N.; Fogliano, V.

    2014-01-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed

  3. 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...

  4. Effects of different traditional cooking methods on nutrients and ...

    African Journals Online (AJOL)

    The objective of this research was to determine the effect of cooking using two different methods of preparing okra soup in Ondo state on nutrient, mineral content including zinc bioavailability of okra, Abelmoschus esculentus. The okra fruits were grated and divided into four lots; two lots were cooked with other ingredients of ...

  5. 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

  6. Chimpanzee Food Preferences, Associative Learning, and the Origins of Cooking

    OpenAIRE

    Beran, Michael J.; Hopper, Lydia M.; de Waal, Frans B.M.; Sayers, Ken; Brosnan, Sarah F.

    2016-01-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution.

  7. Chimpanzee food preferences, associative learning, and the origins of cooking.

    Science.gov (United States)

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Sayers, Ken; Brosnan, Sarah F

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees, without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution.

  8. Applying intercultural markers obtained from cooking in the design process

    NARCIS (Netherlands)

    Bruns, M.; Tomico Plasencia, O.; Kint, J.M.L.; Zampollo, F.; Smith, C.

    2012-01-01

    In post-modern society industrial design has lost many of its cultural values as products are directed to a global market and everybody can understand and use them in the same way. In contrast to the globalization of design, cooking is an activity that is very much embedded in culture. Cooking

  9. 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.

  10. Evaluation of texture differences among varieties of cooked quinoa

    Science.gov (United States)

    Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

  11. assessment of household energy utilized for cooking in ikeja, lagos

    African Journals Online (AJOL)

    EYERE

    ... of employment affects the choice of fuel used for cooking and the type preferred. ... In India, use of biomass. Nigerian Journal of ... of poverty in Nigeria which has favoured the choice of firewood energy ... The analytical tools employed for the study were descriptive ... cooking energy and the value of men or women's time.

  12. The Personal Virtual Library

    CERN Document Server

    Le Meur, Jean-Yves

    1998-01-01

    Looking for "library" in the usual search engines of the World Wide Web gives: "Infoseek found 3,593,126 pages containing the word library" and it nicely proposes: "Search only within these 3,59 3,126 pages ?" "Yahoo! Found 1299 categories and 8669 sites for library" "LycOs: 1-10 von 512354 relevanten Ergebnissen" "AltaVista: About 14830527 documents match your query" and at the botto m: "Word count: library: 15466897" ! Excite: Top 10 matches and it does not say how many can be browsed... "Library" on the World Wide Web is really popular. At least fiveteen million pages ar e supposed to contain this word. Half of them may have disappeared by now but one more hit will be added once the search robots will have indexed this document ! The notion of Personal Library i s a modest attempt, in a small environment like a library, to give poor users lost in cyber-libraries the opportunity to keep their own private little shelves - virtually. In this paper, we will l ook at the usual functionalities of library systems...

  13. Integrated circuit cell library

    Science.gov (United States)

    Whitaker, Sterling R. (Inventor); Miles, Lowell H. (Inventor)

    2005-01-01

    According to the invention, an ASIC cell library for use in creation of custom integrated circuits is disclosed. The ASIC cell library includes some first cells and some second cells. Each of the second cells includes two or more kernel cells. The ASIC cell library is at least 5% comprised of second cells. In various embodiments, the ASIC cell library could be 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 95% or more comprised of second cells.

  14. NEIC Library Services

    Science.gov (United States)

    The National Enforcement Investigation Center (NEIC) Environmental Forensic Library partners with NEIC's forensic scientists to retrieve, validate and deliver information to develop methods, defensible regulations, and environmental measurements.

  15. Library and Education

    Directory of Open Access Journals (Sweden)

    Gheorghe Buluţă

    2011-01-01

    Full Text Available The psycho-social phenomena generated by mass-media and the new information and communication technologies at the level of the young generations have led to new communication practices that bypass libraries and revolutionized the intellectual labor practices, with texts being rather used than read. In this context, our article examines the need to increase the library's role in developing the quality of education and research and brings to attention a few possible solutions which include a partnership between various types of libraries and between librarians' associations and NGOs to facilitate education through library and safeguard reading.

  16. Libraries and licensing

    Directory of Open Access Journals (Sweden)

    Maja Žumer

    2001-01-01

    Full Text Available In the mid 90s, the abundance of various electronic publications exposed libraries to the problems of licensing electronic content. Various licensing principles have been prepared recently to help libraries in the process; it can be said that in general, the knowledge of licensing issues has improved in libraries of all types. Libraries form consortia in order to gain stronger negotiating positions and obtain better conditions.In the article, new licensing principles are presented in more detail, as well as some domestic and foreign experiences with consortia forming.

  17. 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.

  18. 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.

  19. Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

    Science.gov (United States)

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

    2009-01-01

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

  20. 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...

  1. 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.

  2. THEWASP library. Thermodynamic water and steam properties library in GPU

    International Nuclear Information System (INIS)

    Waintraub, M.; Lapa, C.M.F.; Mol, A.C.A.; Heimlich, A.

    2011-01-01

    In this paper we present a new library for thermodynamic evaluation of water properties, THEWASP. This library consists of a C++ and CUDA based programs used to accelerate a function evaluation using GPU and GPU clusters. Global optimization problems need thousands of evaluations of the objective functions to nd the global optimum implying in several days of expensive processing. This problem motivates to seek a way to speed up our code, as well as to use MPI on Beowulf clusters, which however increases the cost in terms of electricity, air conditioning and others. The GPU based programming can accelerate the implementation up to 100 times and help increase the number of evaluations in global optimization problems using, for example, the PSO or DE Algorithms. THEWASP is based on Water-Steam formulations publish by the International Association for the properties of water and steam, Lucerne - Switzerland, and provides several temperature and pressure function evaluations, such as specific heat, specific enthalpy, specific entropy and also some inverse maps. In this study we evaluated the gain in speed and performance and compared it a CPU based processing library. (author)

  3. 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.

  4. Environmental payoffs of LPG cooking in India

    Science.gov (United States)

    Singh, D.; Pachauri, S.; Zerriffi, H.

    2017-11-01

    Over two-thirds of Indians use solid fuels to meet daily cooking energy needs, with associated negative environmental, social, and health impacts. Major national initiatives implemented by the Indian government over the last few decades have included subsidies for cleaner burning fuels like liquid petroleum gas (LPG) and kerosene to encourage a transition to these. However, the extent to which these programs have affected net emissions from the use of these improved fuels has not been adequately studied. Here, we estimate the amount of fuelwood displaced and its net emissions impact due to improved access to LPG for cooking in India between 2001 and 2011 using nationally representative household expenditure surveys and census datasets. We account for a suite of climate-relevant emissions (Kyoto gases and other short-lived climate pollutants) and biomass renewability scenarios (a fully renewable and a conservative non-renewable case). We estimate that the national fuelwood displaced due to increased LPG access between 2001 and 2011 was approximately 7.2 million tons. On aggregate, we estimate a net emissions reduction of 6.73 MtCO2e due to the fuelwood displaced from increased access to LPG, when both Kyoto and non-Kyoto climate-active emissions are accounted for and assuming 0.3 as the fraction of non-renewable biomass (fNRB) harvested. However, if only Kyoto gases are considered, we estimate a smaller net emissions decrease of 0.03 MtCO2e (assuming fully renewable biomass harvesting), or 3.05 MtCO2e (assuming 0.3 as the fNRB). We conclude that the transition to LPG cooking in India reduced pressures on forests and achieved modest climate benefits, though uncertainties regarding the extent of non-renewable biomass harvesting and suite of climate-active emissions included in such an estimation can significantly influence results in any given year and should be considered carefully in any analysis and policy-making.

  5. 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...

  6. Library Anxiety As A Great Barrier Before Effective Library Use: A General Appraisal

    Directory of Open Access Journals (Sweden)

    Erol Yılmaz

    2011-09-01

    Full Text Available Library anxiety is a subject which has been searched in international platform in its various dimensions since 1986 in which the concept was first defined. On the other hand, this important subject, in the context of this article, as of the end of 2010 year in which we concluded literature survey, has never been handled and studied on in the scope of Turkish Librarianship.2 Main purpose of this study which is the first article in which library anxiety is studied as an independent subject in the scope of Turkish Librarianship is to draw attention to the subject of library anxiety which is a great barrier for the users before the high level satisfaction relating to the library services, who are the existence reason of the libraries andfurthermore is to handle the studies prepared in the past on this subject under a general approach. Furthermore in this study, studies close to the subject in the Turkish Librarianship were handled and a general appraisal was made on the subject. At the final part of the study, place was given to some proposals which are directed towards the discussion of library anxiety in theoretical dimension within the scope of Turkish Librarianship and furthermore some proposals which are aimed to prevent and eliminate the formation of library anxiety in the users during the application (operation of the library are given place.

  7. Public Relations in Special Libraries.

    Science.gov (United States)

    Rutkowski, Hollace Ann; And Others

    1991-01-01

    This theme issue includes 11 articles on public relations (PR) in special libraries. Highlights include PR at the Special Libraries Association (SLA); sources for marketing research for libraries; developing a library image; sample PR releases; brand strategies for libraries; case studies; publicizing a consortium; and a bibliography of pertinent…

  8. Music Libraries: Centralization versus Decentralization.

    Science.gov (United States)

    Kuyper-Rushing, Lois

    2002-01-01

    Considers the decision that branch libraries, music libraries in particular, have struggled with concerning a centralized location in the main library versus a decentralized collection. Reports on a study of the Association of Research Libraries that investigated the location of music libraries, motivation for the location, degrees offered,…

  9. Library Systems: FY 2013 Public Libraries Survey (Administrative Entity)

    Data.gov (United States)

    Institute of Museum and Library Services — Find key information on library systems around the United States.These data include imputed values for libraries that did not submit information in the FY 2013 data...

  10. Library Systems: FY 2012 Public Libraries Survey (Administrative Entity)

    Data.gov (United States)

    Institute of Museum and Library Services — Find key information on library systems around the United States.These data include imputed values for libraries that did not submit information in the FY 2012 data...

  11. Library Systems: FY 2014 Public Libraries Survey (Administrative Entity Data)

    Data.gov (United States)

    Institute of Museum and Library Services — Find key information on library systems around the United States.These data include imputed values for libraries that did not submit information in the FY 2014 data...

  12. 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).

  13. WIMS nuclear data library and its updating

    Energy Technology Data Exchange (ETDEWEB)

    Bakhtyar, S; Salahuddin, A; Arshad, M

    1995-10-01

    This report gives a brief overview of the status of reactor physics computer code WIMS-D/4 and its library. It presents the details of WIMS-D/4 Library Update Project (WLUP), initiated by International Atomic Energy Agency (IAEA) with the goal of providing updated nuclear data library to the user of WIMS-D/4. The WLUP was planned to be executed in several stages. In this report the calculations performed for the first stage are presented. A number of benchmarks for light water and heavy water lattices proposed by IAEA have been analysed and the results have been compared with the average of experimental values, the IAEA reference values and the average of calculated results from different international laboratories. (author) 8 figs.

  14. WIMS nuclear data library and its updating

    International Nuclear Information System (INIS)

    Bakhtyar, S.; Salahuddin, A.; Arshad, M.

    1995-10-01

    This report gives a brief overview of the status of reactor physics computer code WIMS-D/4 and its library. It presents the details of WIMS-D/4 Library Update Project (WLUP), initiated by International Atomic Energy Agency (IAEA) with the goal of providing updated nuclear data library to the user of WIMS-D/4. The WLUP was planned to be executed in several stages. In this report the calculations performed for the first stage are presented. A number of benchmarks for light water and heavy water lattices proposed by IAEA have been analysed and the results have been compared with the average of experimental values, the IAEA reference values and the average of calculated results from different international laboratories. (author) 8 figs

  15. Special Libraries in Singapore.

    Science.gov (United States)

    Leong, Alice

    1979-01-01

    Distinguishes five main categories of special libraries in Singapore: those of private organizations, foreign governments, government departments, statutory boards, and regional organizations. Statistical data are provided for library holdings, professional staff employment, and subject profiles, and suggestions for improving various aspects of…

  16. Iranian Library Update.

    Science.gov (United States)

    Harvey, John F.

    1979-01-01

    Discusses the state of Iranian libraries since the revolution: the printing industry flourishes because of obsolete copyright laws, and the government is attempting to dewesternize media and education. Also considered are budget cuts, the revolution's cost to libraries, and its effect on individual librarians. (SW)

  17. The Memory Library

    DEFF Research Database (Denmark)

    Olesen-Bagneux, Ole

    2014-01-01

    of classification and retrieval processes is presented. The key element is to understand the library both as a physical structure and as a structure in the memory of the Alexandrian scholars. In this article, these structures are put together so to propose a new interpretation of the library....

  18. Privacy and Library Records

    Science.gov (United States)

    Bowers, Stacey L.

    2006-01-01

    This paper summarizes the history of privacy as it relates to library records. It commences with a discussion of how the concept of privacy first originated through case law and follows the concept of privacy as it has affected library records through current day and the "USA PATRIOT Act."

  19. Hospital Library Administration.

    Science.gov (United States)

    Cramer, Anne

    The objectives of a hospital are to improve patient care, while the objectives of a hospital library are to improve services to the staff which will support their efforts. This handbook dealing with hospital administration is designed to aid the librarian in either implementing a hospital library, or improving services in an existing medical…

  20. Munitions Classification Library

    Science.gov (United States)

    2016-04-04

    members of the community to make their own additions to any, or all, of the classification libraries . The next phase entailed data collection over less......Include area code) 04/04/2016 Final Report August 2014 - August 2015 MUNITIONS CLASSIFICATION LIBRARY Mr. Craig Murray, Parsons Dr. Thomas H. Bell, Leidos

  1. TRAC Searchable Research Library

    Science.gov (United States)

    2016-05-01

    Relational Data Modeling (VRDM) computational paradigm. VRDM has the key attributes of being cloud available, using domain semantics for configured...Figure 1. Methodology for TRAC Searchable Research Library Development. ........................... 5 Figure 2. The conceptual model for the cloud ...TRAC Searchable Research Library project was initiated by TRAC- HQ to address a current capability gap in the TRAC organization. Currently TRAC does not

  2. XML in Libraries.

    Science.gov (United States)

    Tennant, Roy, Ed.

    This book presents examples of how libraries are using XML (eXtensible Markup Language) to solve problems, expand services, and improve systems. Part I contains papers on using XML in library catalog records: "Updating MARC Records with XMLMARC" (Kevin S. Clarke, Stanford University) and "Searching and Retrieving XML Records via the…

  3. Merchandising Techniques and Libraries.

    Science.gov (United States)

    Green, Sylvie A.

    1981-01-01

    Proposes that libraries employ modern booksellers' merchandising techniques to improve circulation of library materials. Using displays in various ways, the methods and reasons for weeding out books, replacing worn book jackets, and selecting new books are discussed. Suggestions for learning how to market and 11 references are provided. (RBF)

  4. Library Consortia in Hungary

    Science.gov (United States)

    Csajbok, Edit; Szluka, Peter; Vasas, Livia

    2012-01-01

    During the last two decades many Hungarian libraries have developed considerably, beyond what was considered possible prior to 1989 and the beginning of events signaling the end of Communism in the country. Some of the modernization of library services has been realized through participation in cooperative agreements. Many smaller and larger…

  5. The academic library network

    Directory of Open Access Journals (Sweden)

    Jacek Wojciechowski

    2012-01-01

    Full Text Available The efficiency of libraries, academic libraries in particular, necessitates organizational changes facilitating or even imposing co-operation. Any structure of any university has to have an integrated network of libraries, with an appropriate division of work, and one that is consolidated as much as it is possible into medium-size or large libraries. Within thus created network, a chance arises to centralize the main library processes based on appropriate procedures in the main library, highly specialized, more effective and therefore cheaper in operation, including a co-ordination of all more important endeavours and tasks. Hierarchically subordinated libraries can be thus more focused on performing their routine service, more and more frequently providing for the whole of the university, and being able to adjust to changeable requirements and demands of patrons and of new tasks resulting from the new model of the university operation. Another necessary change seems to be a universal implementation of an ov rall programme framework that would include all services in the university’s library networks.

  6. Increasing Library Effectiveness

    Science.gov (United States)

    Klement, Susan

    1977-01-01

    Libraries could benefit from the businesslike approach of an entrepreneur. Characteristics of entrepreneurial behavior of value to libraries include: moderate risk-taking as a function of skill, not chance; energetic instrumental activity; insistence upon individual responsibility; knowledge of results of decisions; anticipation of future…

  7. Library Classification 2020

    Science.gov (United States)

    Harris, Christopher

    2013-01-01

    In this article the author explores how a new library classification system might be designed using some aspects of the Dewey Decimal Classification (DDC) and ideas from other systems to create something that works for school libraries in the year 2020. By examining what works well with the Dewey Decimal System, what features should be carried…

  8. An Online Library Catalogue.

    Science.gov (United States)

    Alloro, Giovanna; Ugolini, Donatella

    1992-01-01

    Describes the implementation of an online catalog in the library of the National Institute for Cancer Research and the Clinical and Experimental Oncology Institute of the University of Genoa. Topics addressed include automation of various library functions, software features, database management, training, and user response. (10 references) (MES)

  9. Libraries and Lenin.

    Science.gov (United States)

    Lynn, Karen

    This instructional unit combines a study of the Soviet leader V. I. Lenin with a study of libraries. Lenin was selected as the focus because of his support of books and libraries and because he oversaw a revolution that altered the political and social structure of Russia and the balance of power throughout the world. Included are lesson plan…

  10. Chief Information Officer > Library

    Science.gov (United States)

    DCIO R&A DCIO CS In the News Library Contact us Library Policies CIO Charter DoD CIO Charter that many laws, and DoD policies and procedures apply to or include the use of IbC, even when such use Service Site Registry Policies Education and Training Terms of Service Agreements Site Registry Policies

  11. Deployment of commercial energy efficiency cooking

    International Nuclear Information System (INIS)

    1999-04-01

    This research concerned the promotion of energy-efficient wood stoves in commercial and institutional kitchens in Ethiopia, Kenya, Tanzania and Uganda through technology transfer and training of local commercial stove producers. The key objective of the project was to introduce proven designs of energy-efficient wood stoves to producers in the target countries and train them in the manufacture and marketing of these stoves. The improved designs save 50% of the fuel used by the traditional stoves - a major saving where 10-15% of the kitchen budget is spent on fuel. They also remove smoke more effectively, protect cooks from heat and burns, and are easier to keep clean. The project went well although results have varied from one country to the other. In conclusion, the technology transfer of commercial stove designs can take place between neighbouring countries by a process of training, study visits, prototype development, market surveys and producer support.(author)

  12. A novel solar hot plate for cooking

    Energy Technology Data Exchange (ETDEWEB)

    Rincon Mejia, Eduardo A; Osorio Jaramillo, Fidel A [Facultad de Ingenieria, UAEMex, Toluca, Edo. (Mexico)

    2000-07-01

    In Mexico and other developing countries, the use of firewood as combustible for cooking has contributed to deforestation and desertification of large zones. This is due to the lack of alternative combustibles for the poor inhabitants of the countryside and remote areas. In this paper, a new solar hot plate, intended for contributing to solve this problem, is presented. It can be used for cooking not only a great variety of prehispanic and traditional meals, like tortillas, fried meat and vegetables, but also hot cakes, bacon, eggs, steaks and fries. The hot plate solar cooker, called Tolocatzin, consists of a horizontal metallic plate, which is heated from both of its top and bottom surfaces by concentrated sun light from multicompound concentrator based on nonimaging optics, and built with nine ordinary plane glass-silvered, and two curved aluminum mirrors, so it can be manufactured easily in a small factory or at home. For an acceptance angle of 15 Celsius degrees, which allows the concentration of sun light without sun-tracking for about one hour, it can reach temperatures up to 240 Celsius degrees in a few minutes. This temperature is high enough for cooking almost all fried or grilled meals. The design was optimized using ray-trace procedures. The operational experience with early prototypes has shown that the Tolocatzin solar hot plate does an excellent cooking job and could really be massively used in sunny countries. [Spanish] En Mexico y otros paises en desarrollo, el uso de la madera como combustible para cocinar ha contribuido a la deforestacion y desertificacion de grandes zonas. Esto es debido a la falta de combustibles alternativos por parte de los habitantes pobres del campo y de areas remotas. En este articulo se presenta una nueva placa solar que tiene el proposito de contribuir a resolver este problema. Puede ser usada para cocinar no solamente una gran variedad de comidas prehispanicas y tradicionales, como tortillas, carne frita y verduras sino

  13. Food type soybean cooking time: a review

    Directory of Open Access Journals (Sweden)

    Deonisio Destro

    2013-01-01

    Full Text Available Soybean is an extensive crop that produces more protein per hectare and, compared to other sources, has the lowest proteincost. This turns soybean into one of the basic foods with the potential to fight malnutrition and hunger in the planet. Even though itrepresents the fourth crop in grain production in the world (261 million tons year-1, most of its production is used as animal fodder.Currently, one of the greatest research challenges is to improve soybean production for human consumption. Cooking time is one theseveral characteristics that need improvement so that soybean can be used more extensively in our everyday diet. The objective of thiswork is to carry out a bibliographic review on the topic, to sensitize researchers in the area of soybean breeding about its importance.

  14. [Denaturation of egg antigens by cooking].

    Science.gov (United States)

    Watanabe, Hiroko; Akaboshi, Chie; Sekido, Haruko; Tanaka, Kouki; Tanaka, Kazuko; Shimojo, Naoki

    2012-01-01

    Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer.

  15. Molecular gastronomy, a scientific look at cooking.

    Science.gov (United States)

    This, Hervé

    2009-05-19

    Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

  16. BibliOpass – An Open Library Network in Switzerland

    Directory of Open Access Journals (Sweden)

    Alexis Rivier

    2006-04-01

    Full Text Available The idea underlying BibliOpass is very simple: extending borrowers' rights to all libraries participating in the network. As in other countries, users of Swiss libraries are more and more mobile, especially the categories of students, teachers or researchers. Universities and technology institute have become more specialized and less general, aiming to improve their reputation at an international level. Students often need to visit different universities during their studies. BibliOpass supports this trend regarding library use in relation to this new mobility. Strangely, similar projects in other countries are not so frequent: Sconul Research Extra in Great Britain which groups together more than 150 higher education institutions is the best example. Basically, BibliOpass makes it simpler for a borrower to use other libraries. More than 600 libraries throughout the country are at present involved in the BibliOpass network. A patron registered as a ‘normal user’ in his or her main library (called ‘Home library’ may borrow items in any other library (called ‘Guest library’ without needing to obtain a new user card or paying extra fees. The user must observe the rules of the guest library (for example number of items and duration of loan. Items must be returned to their originating library for management reasons. BibliOpass is a new, complementary service to Inter Library Loan (ILL, the traditional way to obtain books from other libraries.

  17. Mutagenicity of cooked foods. Kuumennuskaesiteltyjen elintarvikkeiden mutageenisuus

    Energy Technology Data Exchange (ETDEWEB)

    Tikkanen, L. (Valtion teknillinen tutkimuskeskus, Espoo (Finland). Elintarvikelaboratorio)

    1989-09-01

    In this study the mutagenic activity in different kinds of ordinary Finnish foods was determined using mainly the Ames Salmonella bacterial assay. The purpose of this study was also to acquire the technical capability to study cooked food mutagens and to get basic informavtion about the mutagenic activity of foods under different cooking conditions. The samples tested were different kinds of ready-to-eat foods. Products were industrially heat-processed by frying and roasting, sterilization, smoking, deep-frying, spray-drying and UHT-treatment. According to the results, the majority of the fried and roasted food samples containing meat or fish were clearly or strongly mutagenic. Some of the products processed by sterilization and deep-frying were marginally mutagenic. The effect of the frying temperature on the mutagenicity in the Ames test was studied with minced meat. The mutagenic activity of the fried meat clearly correlated with the frying temperature. There were conspicuous differences in mutagenic activity between different fried and roasted products. Charcoal-grilled fish and the surface layers of the grilled meat and chicken were strongly mutagenic. Meat and fish hamburgers were in most cases only slightly mutagenic. The mutagenic activity was stronger in the surface layers of the products than in the inside. Also reheating by frying increased the mutagenicity of meat patties clearly. Differences in mutagenic activity between equivalent products of different manufacturers were evident in many cases. Variation of the mutagenicity was most conspicuous in the grilled products. This variation indicates that the industrial processing of food has a marked effect on the mutagenic activity of the final product, which thus might be reduced by modifying the process. The solvent extraction method used in this study was more effective than the Blue-Cotton method for the isolation of mutagenic compounds.

  18. Catalogue 2.0 the future of the library catalogue

    CERN Document Server

    Chambers, Sally

    2014-01-01

    Brings together some of the foremost international cataloguing practitioners and thought leaders, including Lorcan Dempsey, Emmanuelle Bermès, Marshall Breeding and Karen Calhoun, to provide an overview of the current state of the art of the library catalogue and look ahead to see what the library catalogue might become.

  19. Better library and learning space projects, trends, ideas

    CERN Document Server

    Watson, Les

    2014-01-01

    What are the most important things a 21st-century library should do with its space? This title includes chapters that address this critical question, capturing the insights and practical ideas of international librarians, educators and designers to offer you a 'creative resource bank' that helps to transform your library and learning spaces.

  20. Public Library Services to Ethno-Cultural Minorities.

    Science.gov (United States)

    Schulte-Albert, Hans G.

    1984-01-01

    Report on development of multicultural and multilingual public library services in Federal Republic of Germany highlights influx of migratory workers, education, occupational training, efforts of public libraries to address information needs of foreign workers, illiteracy, and an international seminar titled "Books for Children from…

  1. The Management of Change and Improvement in Academic Library Performance.

    Science.gov (United States)

    Webster, Duane

    As academic libraries increase in size and become more complex, their organization tends to become more bureaucratic in nature and resistant to change. This paper describes a range of both internal and external strategies which have been used to introduce constructive change into the management of academic libraries in North America and the major…

  2. Academic Libraries in Greece: The Present Situation and Future Prospects.

    Science.gov (United States)

    Keller, Dean H., Ed.

    The purpose of this collection of essays is to examine academic libraries in Greece at a time when the potential for changes and advance in librarianship is great. The 15 papers are as follows: "International Interlibrary Cooperation: Exchanging Goals, Values and Culture" (Don L. Tolliver); "Academic Libraries in Greece" (James…

  3. Migrating the Barnard Library Zine Collection Website to Drupal

    Science.gov (United States)

    Skalkos, Lia

    2012-01-01

    In winter 2009, Barnard College began the process of adopting Drupal 7 as its content management system. The move included Barnard Library's Zine Collection website, an information resource dedicated to the library's special collection of do-it-yourself (DIY) publications by women. Recently, as a Barnard Zine intern, the author had the challenging…

  4. Marketing and health libraries.

    Science.gov (United States)

    Wakeham, Maurice

    2004-12-01

    To present an overview of the concepts of marketing and to examine ways in which they can be applied to health libraries. A review was carried out of literature relating to health libraries using LISA, CINAHL, BNI and Google. Marketing is seen as a strategic management activity aimed at developing customer relationships. Concepts such as the 'four Ps' (product, price, place and promotion), marketing plans, the marketing mix, segmentation, promotion and evaluation are identified and discussed in relation to health libraries. In increasingly complex health service and information environments, the marketing and promotion of library services is becoming more important if those services are to justify the resources given to them. Marketing techniques are equally applicable to physical and digital library services.

  5. Motivation and library management

    Directory of Open Access Journals (Sweden)

    Tatjana Likar

    2000-01-01

    Full Text Available The present article deals with motivation, its relation to management and its role and use in librarianship in our country and abroad. The countries where librarianship is well developed started to deal with library management and questions of motivation of library workers decades ago, whereas elsewhere the subject is at its start. The prerequisite for modern policy making is attention to the elements of modern library management. Librarians, library managers and directors of libraries should create a work environment providing long term satisfaction with work by means of certain knowledge and tools. The level of motivation of the staff is influenced by the so called higher factors deriving from the work process itself and related to work contents: achieve¬ment, recognition, trust and work itself. Extrinsic factors (income, interpersonal relations, technology of administration, company policy, working conditions, work con¬trol, personal security, job security and position... should exercise lesser impact on the level of motivation.

  6. Association between Chinese cooking oil fumes and sleep quality among a middle-aged Chinese population.

    Science.gov (United States)

    Wei, Fu; Nie, Guanghui; Zhou, Bo; Wang, Liang; Ma, Yifei; Peng, Suwan; Ou, Songfeng; Qin, Jian; Zhang, Li'e; Li, Shu; Zou, Ruosi; Zeng, Xiaoyun; Zhang, Zhiyong; Zou, Yunfeng

    2017-08-01

    Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43-2.16; 1.25, (1.03-1.52); 1.42, (1.15-1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09-1.73; 1.91, (1.39-2.61); 1.54, (1.23-1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08-1.72; 1.55, (1.14-2.14); 1.25, (1.02-1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05-1.72; 1.46, (1.03-2.06); 1.36, (1.08-1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31-4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among middle-aged Chinese

  7. Association between Chinese cooking oil fumes and sleep quality among a middle-aged Chinese population

    International Nuclear Information System (INIS)

    Wei, Fu; Nie, Guanghui; Zhou, Bo; Wang, Liang; Ma, Yifei; Peng, Suwan; Ou, Songfeng; Qin, Jian; Zhang, Li'e; Li, Shu; Zou, Ruosi; Zeng, Xiaoyun; Zhang, Zhiyong; Zou, Yunfeng

    2017-01-01

    Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43–2.16; 1.25, (1.03–1.52); 1.42, (1.15–1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09–1.73; 1.91, (1.39–2.61); 1.54, (1.23–1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08–1.72; 1.55, (1.14–2.14); 1.25, (1.02–1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05–1.72; 1.46, (1.03–2.06); 1.36, (1.08–1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31–4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among

  8. Public libraries in the library regions in the year 2009

    Directory of Open Access Journals (Sweden)

    Milena Bon

    2011-01-01

    Full Text Available Purpose: Regional public libraries were initiated in 2003 to connect professional activities of libraries within regional networks and to ensure coordinated library development in a region in cooperation with the Library System Development Centre at the National and University Library performing a coordinating role. The article analyses the performance of public libraries and their integration in regional library networks in order to find out the level of development of conditions of performance of public libraries.Methodology/approach: Statistical data for the year 2009 were the basis for the overview of library activities of ten library regions with regard to applicable legislation and library standards. The level of regional library activities is compared to the socio-economic situation of statistical regions thus representing a new approach to the presentation of Slovenian’s public libraries’ development.Results: Absolute values indicate better development of nine libraries in the central Slovenia region while relative values offer a totally different picture. Four libraries in the region of Nova Gorica prove the highest level of development.Research limitation: Research is limited to the year 2009 and basic statistical analysis.Originality/practical implications: Findings of the analysis are useful for public libraries to plan their development strategy within a region and for financial bodies to provide for adequate financing for library activities in a specific region. The basic condition for successful public library performance is the even and harmonized development of conditions of performance as recommended by library standards.

  9. EPA Library Network Communication Strategies

    Science.gov (United States)

    To establish Agency-wide procedures for the EPA National Library Network libraries to communicate, using a range of established mechanisms, with other EPA libraries, EPA staff, organizations and the public.

  10. Preservation management for libraries, archives and museums

    CERN Document Server

    Gorman, G E

    2006-01-01

    Memory institutions such as libraries, archives, galleries and museums all share pressing concerns about preserving heritage. This book charts the diversity of preservation management in the contemporary information landscape, and offers guidance on preservation methods for the sustainability of collections from a range of international experts.

  11. Mapping Academic Library Contributions to Campus Internationalization

    Science.gov (United States)

    Witt, Steven W.; Kutner, Laurie; Cooper, Liz

    2015-01-01

    This study surveyed academic libraries across the United States to establish baseline data on their contributions to campus internationalization. Supplementing data from the American Council on Education (ACE) on internationalization of higher education, this research measured the level of international activities taking place in academic…

  12. 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.

  13. Antilisterial effects of ethanolic extracts of some edible Thai plants on refrigerated cooked pork

    Directory of Open Access Journals (Sweden)

    Siriporn Stonsaovapak

    2010-12-01

    Full Text Available Listeria monocytogenes is a major foodborne pathogen responsible for the disease listeriosis.Effective methods for reducing L. monocytogenes in foods would reduce the likelihood of foodborneoutbreaks of listeriosis and decrease economic losses to the food industry. Crude ethanolic extracts from 50 edible Thai plants were screened for inhibitory effects on isolated strains and type strains of L.monocytogenes by the well assay technique. Ethanolic extracts of Micromelum minutum, Artocarpus heterophyllus, Piper retrofractum and Cucurbita moschata, which showed listerial growth inhibition,were applied to cooked pork to determine their antimicrobial activities against L. monocytogenes. Pork was cooked to an internal temperature of 85C, allowed to cool to 8C and then treated by surface application with the plant extracts. Low (102 cfu g-1 or high (105 cfu g-1 population of L.monocytogenes were applied and samples were stored at 4C for up to 7 days. M. minutum and A.heterophyllus extracts were most effective in inhibiting the growth of the pathogen. These results suggested that some edible Thai plant extracts might be useful as antimicrobials in cooked, ready-to-eatpork.

  14. The Medical Library Association Benchmarking Network: results.

    Science.gov (United States)

    Dudden, Rosalind Farnam; Corcoran, Kate; Kaplan, Janice; Magouirk, Jeff; Rand, Debra C; Smith, Bernie Todd

    2006-04-01

    This article presents some limited results from the Medical Library Association (MLA) Benchmarking Network survey conducted in 2002. Other uses of the data are also presented. After several years of development and testing, a Web-based survey opened for data input in December 2001. Three hundred eighty-five MLA members entered data on the size of their institutions and the activities of their libraries. The data from 344 hospital libraries were edited and selected for reporting in aggregate tables and on an interactive site in the Members-Only area of MLANET. The data represent a 16% to 23% return rate and have a 95% confidence level. Specific questions can be answered using the reports. The data can be used to review internal processes, perform outcomes benchmarking, retest a hypothesis, refute a previous survey findings, or develop library standards. The data can be used to compare to current surveys or look for trends by comparing the data to past surveys. The impact of this project on MLA will reach into areas of research and advocacy. The data will be useful in the everyday working of small health sciences libraries as well as provide concrete data on the current practices of health sciences libraries.

  15. The Medical Library Association Benchmarking Network: results*

    Science.gov (United States)

    Dudden, Rosalind Farnam; Corcoran, Kate; Kaplan, Janice; Magouirk, Jeff; Rand, Debra C.; Smith, Bernie Todd

    2006-01-01

    Objective: This article presents some limited results from the Medical Library Association (MLA) Benchmarking Network survey conducted in 2002. Other uses of the data are also presented. Methods: After several years of development and testing, a Web-based survey opened for data input in December 2001. Three hundred eighty-five MLA members entered data on the size of their institutions and the activities of their libraries. The data from 344 hospital libraries were edited and selected for reporting in aggregate tables and on an interactive site in the Members-Only area of MLANET. The data represent a 16% to 23% return rate and have a 95% confidence level. Results: Specific questions can be answered using the reports. The data can be used to review internal processes, perform outcomes benchmarking, retest a hypothesis, refute a previous survey findings, or develop library standards. The data can be used to compare to current surveys or look for trends by comparing the data to past surveys. Conclusions: The impact of this project on MLA will reach into areas of research and advocacy. The data will be useful in the everyday working of small health sciences libraries as well as provide concrete data on the current practices of health sciences libraries. PMID:16636703

  16. [Impact of cooking on the content of fish mercury].

    Science.gov (United States)

    Gremiachikh, V A; Tomilina, I I; Komov, V T

    2007-01-01

    Changes in the levels of mercury in the fish inhabiting the water reservoirs of Russia were studied after cooking it in a variety of ways (boiling for different time periods, roasting, and smoking). To have a general idea of the impact of various procedures for cooking the fish on its mercury amount, the authors measured mercury concentrations in smoked perch and manufactured and homemade canned salt-and fresh-water fishes. The absolute content of mercury in the fish is shown to be unchanged during its cooking and not to depend on the procedure and duration of the latter.

  17. Internationalism in Education for Librarianship

    Science.gov (United States)

    Carroll, Frances Laverne

    1972-01-01

    International understanding and the advancement of knowledge are the two goals that are thought to be both quantitatively and qualitatively desirable as goal statements for internationalism in library science. (68 references) (MM)

  18. Issues and challenges facing school libraries in selected primary ...

    African Journals Online (AJOL)

    Hennie

    and 79% of schools had no library at all (Department of Basic Education (DBE) ... particularly in literacy and mathematics, as compared to national curriculum standards and international ... range of new and ever-changing technologies.

  19. Gender, Technology, and Libraries

    Directory of Open Access Journals (Sweden)

    Melissa Lamont

    2009-09-01

    Full Text Available Information technology (IT is vitally important to many organizations, including libraries. Yet a review of employment statistics and a citation analysis show that men make up the majority of the IT workforce, in libraries and in the broader workforce. Research from sociology, psychology, and women’s studies highlights the organizational and social issues that inhibit women. Understanding why women are less evident in library IT positions will help inform measures to remedy the gender disparity.

  20. CRNL library serials list

    International Nuclear Information System (INIS)

    Alburger, T.P.

    1982-04-01

    A list of 1900 serial publications (periodicals, society transactions and proceedings, annuals and directories, indexes, newspapers, etc.) is presented with volumes and years held by the Main Library. This library is the largest in AECL as well as one of the largest scientific and technical libraries in North America, and functions as a Canadian resource for nuclear information. A main alphabetical list is followed by broad subject field lists representing research interests, and lists of abstract and index serials, general bibliographic serials, conference indexes, press releases, English translations, and original language journals

  1. FRDS.Broker Library

    DEFF Research Database (Denmark)

    2018-01-01

    The FRDS.Broker library is a teaching oriented implementation of the Broker architectural pattern for distributed remote method invocation. It defines the central roles of the pattern and provides implementations of those roles that are not domain/use case specific. It provides a JSON based (GSon...... library) Requestor implementation, and implementations of the ClientRequestHandler and ServerRequestHandler roles in both a Java socket based and a Http/URI tunneling based variants. The latter us based upon the UniRest and Spark-Java libraries. The Broker pattern and the source code is explained...

  2. 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

  3. Improved Biomass Cooking Stoves and Improved Stove Emission Equipment

    Energy Technology Data Exchange (ETDEWEB)

    HATFIELD, MICHAEL; Still, Dean

    2013-04-15

    In developing countries, there is an urgent need for access to safe, efficient, and more affordable cooking technologies. Nearly 2.5 billion people currently use an open fire or traditional cookstove to prepare their meals, and recent models predict that use of biomass for cooking will continue to be the dominant energy use in rural, resource-poor households through 2030. For these families, cooking poses serious risks to health, safety, and income. An alarming 4 million people, primarily women and children, die prematurely each year from indoor and outdoor exposure to the harmful emissions released by solid fuel combustion. Use of traditional stoves can also have a significant impact on deforestation and climate change. This dire situation creates a critical need for cookstoves that significantly and verifiably reduce fuel use and emissions in order to reach protective levels for human health and the environment. Additionally, advances in the scientific equipment needed to measure and monitor stove fuel use and emissions have not kept pace with the significant need within the industry. While several testing centers in the developed world may have hundred thousand-dollar emissions testing systems, organizations in the field have had little more than a thermometer, a scale, and subjective observations to quantify the performance of stove designs. There is an urgent need for easy-to-use, inexpensive, accurate, and robust stove testing equipment for use by laboratory and field researchers around the world. ASAT and their research partner, Aprovecho Research Center (ARC), have over thirty years of experience addressing these two needs, improved cookstoves and emissions monitoring equipment, with expertise spanning the full spectrum of development from conceptual design to product manufacturing and dissemination. This includes: 1) research, design, and verification of clean biomass cookstove technology and emissions monitoring equipment; 2) mass production of quality

  4. 46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

    Science.gov (United States)

    2010-10-01

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

  5. 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...

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

    Directory of Open Access Journals (Sweden)

    Marwan Al-Hijazeen

    2016-06-01

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

  7. SCHOOL COMMUNITY PERCEPTION OF LIBRARY APPS AGAINTS LIBRARY EMPOWERMENT

    Directory of Open Access Journals (Sweden)

    Achmad Riyadi Alberto

    2017-07-01

    Full Text Available Abstract. This research is motivated by the development of information and communication technology (ICT in the library world so rapidly that allows libraries in the present to develop its services into digital-based services. This study aims to find out the school community’s perception of library apps developed by Riche Cynthia Johan, Hana Silvana, and Holin Sulistyo and its influence on library empowerment at the library of SD Laboratorium Percontohan UPI Bandung. Library apps in this research belong to the context of m-libraries, which is a library that meets the needs of its users by using mobile platforms such as smartphones,computers, and other mobile devices. Empowerment of library is the utilization of all aspects of the implementation of libraries to the best in order to achieve the expected goals. An analysis of the schoolcommunity’s perception of library apps using the Technology Acceptance Model (TAM includes: ease of use, usefulness, usability, usage trends, and real-use conditions. While the empowerment of the library includes aspects: information empowerment, empowerment of learning resources, empowerment of human resources, empowerment of library facilities, and library promotion. The research method used in this research is descriptive method with quantitative approach. Population and sample in this research is school community at SD Laboratorium Percontohan UPI Bandung. Determination of sample criteria by using disproportionate stratified random sampling with the number of samples of 83 respondents. Data analysis using simple linear regression to measure the influence of school community perception about library apps to library empowerment. The result of data analysis shows that there is influence between school community perception about library apps to library empowerment at library of SD Laboratorium Percontohan UPI Bandung which is proved by library acceptance level and library empowerment improvement.

  8. The USF Libraries Virtual Library Project: A Blueprint for Development.

    Science.gov (United States)

    Metz-Wiseman, Monica; Silver, Susan; Hanson, Ardis; Johnston, Judy; Grohs, Kim; Neville, Tina; Sanchez, Ed; Gray, Carolyn

    This report of the Virtual Library Planning Committee (VLPC) is intending to serve as a blueprint for the University of South Florida (USF) Libraries as it shifts from print to digital formats in its evolution into a "Virtual Library". A comprehensive planning process is essential for the USF Libraries to make optimum use of technology,…

  9. Croatian library leaders’ views on (their library quality

    Directory of Open Access Journals (Sweden)

    Kornelija Petr Balog

    2014-04-01

    Full Text Available The purpose of this paper is to determine and describe the library culture in Croatian public libraries. Semi-structured interviews with 14 library directors (ten public and four academic were conducted. The tentative discussion topics were: definition of quality, responsibility for quality, satisfaction with library services, familiarization with user perspective of library and librarians, monitoring of user expectations and opinions. These interviews incorporate some of the findings of the project Evaluation of library and information services: public and academic libraries. The project investigates library culture in Croatian public and academic libraries and their preparedness for activities of performance measurement. The interviews reveal that library culture has changed positively in the past few years and that library leaders have positive attitude towards quality and evaluation activities. Library culture in Croatian libraries is a relatively new concept and as such was not actively developed and/or created. This article looks into the library culture of Croatian libraries, but at the same time investigates whether there is any trace of culture of assessment in them. Also, this article brings the latest update on views, opinions and atmosphere in Croatian public and academic libraries.

  10. Library Science Education: A New Role for Academic Libraries

    Science.gov (United States)

    Wesley, Threasa L.

    2018-01-01

    Many individuals working in library and information organizations do not hold a master of library science (MLS) degree or other specialized library science credential. Recognizing that this professional gap could be addressed by diversified educational opportunities, the W. Frank Steely Library at Northern Kentucky University in Highland Heights…

  11. 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

  12. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

  13. Cook Inlet and Kenai Peninsula, Alaska ESI: BIRDS (Bird Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for alcids, shorebirds, waterfowl, diving birds, pelagic birds, gulls and terns in Cook Inlet and Kenai Peninsula,...

  14. [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.

  15. Cook Inlet and Kenai Peninsula, Alaska ESI: VOLCANOS (Volcano Points)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains the locations of volcanos in Cook Inlet and Kenai Peninsula, Alaska. Vector points in the data set represent the location of the volcanos....

  16. Cook Inlet and Kenai Peninsula, Alaska ESI: INDEX (Index Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector polygons representing the boundaries used in the creation of the Environmental Sensitivity Index (ESI) for Cook Inlet and Kenai...

  17. physico-chemical and grain cooking characteristics of selected rice

    African Journals Online (AJOL)

    Mgina

    Sokoine University of Agriculture, Department of Food Science and Technology,. P.O. Box 3006 ... improve the cooking quality parameters, improve production of the local rice cultivars and increase the ... Sample collection and preparation.

  18. [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).

  19. Association studies of dormancy and cooking quality traits in direct ...

    Indian Academy of Sciences (India)

    Genome-wide scanning, detected a total of seven significant marker-trait associations. (P < 0.01) ... Assam rice; α-amylase; dormancy; cooking quality; association mapping. ...... resource management, association mapping and crop breed- ing.

  20. Cook Inlet and Kenai Peninsula, Alaska ESI: NESTS (Nest Points)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for alcids, shorebirds, waterfowl, diving birds, pelagic birds, gulls and terns in Cook Inlet and Kenai Peninsula,...

  1. 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.

  2. AFSC/REFM: Cook Inlet Beluga Whale Economic Survey 2013

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The purpose of this project was to collect data to understand the publics preferences for protecting the Cook Inlet beluga whale (CIBW), a distinct population...

  3. Stability of vitamin D in foodstuffs during cooking

    DEFF Research Database (Denmark)

    Jakobsen, Jette; Knuthsen, Pia

    2014-01-01

    We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed...... three times independently of one another. The retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40min at normal cooking temperature showed retention at 39–45%, while frying resulted in retention at 82–84%. Boiled eggs were found to have a similar level...... of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken...

  4. Cook Inlet and Kenai Peninsula, Alaska ESI: INVERT (Invertebrate Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for razor clams in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent locations of...

  5. 75 FR 25309 - Environmental Impact Statement: Cook County, IL

    Science.gov (United States)

    2010-05-07

    ... DEPARTMENT OF TRANSPORTATION Federal Highway Administration Environmental Impact Statement: Cook... FHWA is issuing this Notice to advise the public that an Environmental Impact Statement (EIS) will be... project comprises several elements of the overall Chicago Region Environmental and Transportation...

  6. Cook Inlet and Kenai Peninsula, Alaska ESI: FISH (Fish Polygons)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for herring spawning areas in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent...

  7. Cook Inlet and Kenai Peninsula, Alaska ESI: FISHL (Fish Lines)

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for anadromous fish streams in Cook Inlet and Kenai Peninsula, Alaska. Vector lines in this data set represent...

  8. Domestic cooking methods affect the nutritional quality of red cabbage.

    Science.gov (United States)

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

    2014-10-15

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

  9. Controlling hospital library theft.

    Science.gov (United States)

    Cuddy, Theresa M; Marchok, Catherine

    2003-04-01

    At Capital Health System/Fuld Campus (formerly Helene Fuld Medical Center), the Health Sciences Library lost many books and videocassettes. These materials were listed in the catalog but were missing when staff went to the shelves. The hospital had experienced a downsizing of staff, a reorganization, and a merger. When the library staff did an inventory, $10,000 worth of materials were found to be missing. We corrected the situation through a series of steps that we believe will help other libraries control their theft. Through regularly scheduling inventories, monitoring items, advertising, and using specific security measures, we have successfully controlled the library theft. The January 2002 inventory resulted in meeting our goal of zero missing books and videocassettes. We work to maintain that goal.

  10. Working in the Library

    CERN Multimedia

    Maximilien Brice

    2009-01-01

    Head Librarian Jens Vigen seeking information on the first discussions concerning the construction of the Large Hadron Collider in the LEP Tunnel (1984), here assisted by two of the library apprentices, Barbara Veyre and Dina-Elisabeth Bimbu (seated).

  11. Marketing the Library.

    Science.gov (United States)

    Dragon, Andrea C.

    1979-01-01

    Describes the positive action using marketing strategies that libraries must take to capture their share of the post-Proposition 13 tax dollar. Strategies discussed relate to price, product, promotion, and place. (JD)

  12. LIBRARY MANAGEMNT INFORMATION SYSTEM

    Directory of Open Access Journals (Sweden)

    Magnolia Tilca

    2013-06-01

    Full Text Available The focus of any educational institution is the content and services of the university library. The mission of the library is to obtain, organize, preserve and update the information with the greatest possible accuracy, minimum effort and time. This requires automation of the library’s operations. This paper presents a software application for managing the activity of the territorial "Vasile Goldiş" West University library. The application is developed using Visual Basic for Application programming language and using the database management system Microsoft Access 2010. The goal of this application is to optimize the inner workings of local library and to meet the requests of the institution and of the readers.

  13. Mainstreaming the New Library.

    Science.gov (United States)

    Keeler, Elizabeth

    1982-01-01

    This discussion of methods of integrating the corporate library into the mainstream of affairs highlights three major elements of the process: marketing, production, and advertising. Professionalism and the information seeking behavior of clients are noted. Five references are provided. (EJS)

  14. Research in the Library

    National Research Council Canada - National Science Library

    2004-01-01

    ... devoted to a similar purpose. Over the past 100 years, the Library has been growing and developing to support the unique educational and research programs of the College, and its collections are, therefore, strong in the areas...

  15. Iowa DNR - NRGIS Library

    Data.gov (United States)

    Iowa State University GIS Support and Research Facility — The Natural Resources Geographic Information System (NRGIS) Library is a Geographic Information System (GIS) repository developed and maintained by the GIS Section...

  16. The library assessment cookbook

    CERN Document Server

    Dobbs, Aaron W

    2017-01-01

    The Library Assessment Cookbook features 80 practical, easy-to-implement recipes divided into nine sections. This Cookbook will help librarians of all levels of experience measure and demonstrate their institutional value.

  17. Unified accelerator libraries

    International Nuclear Information System (INIS)

    Malitsky, Nikolay; Talman, Richard

    1997-01-01

    A 'Universal Accelerator Libraries' (UAL) environment is described. Its purpose is to facilitate program modularity and inter-program and inter-process communication among heterogeneous programs. The goal ultimately is to facilitate model-based control of accelerators

  18. Archives Library Information Center

    Data.gov (United States)

    National Archives and Records Administration — ALIC is an online library catalog of books, periodicals, and other materials contained in Archives I and II and book collections located in other facilities.

  19. Foreign Data Library

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — The Foreign Data Library consists of meteorological data from nations other than the United States. The data are on original observational forms, in publications,...

  20. Web design for libraries

    CERN Document Server

    Rubenstein, Charles

    2014-01-01

    Having a clear, attractive, and easy-to-navigate website that allows users to quickly find what they want is essential for any organization-including a library. This workbook makes website creation easy-no HTML required.