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Sample records for lentils lens culinaris

  1. Radiation sensitivity in lentil (Lens culinaris medic)

    International Nuclear Information System (INIS)

    Singh, D.; Singh, R.M.; Singh, J.

    1985-01-01

    Radiosensitivity of seeds as measured by seed germination and seedlings growth were evaluated in two varieties of lentil. Seed germination was less affected while seedling growth was severely affected by gamma rays particularly at low seed moisture. The variety macrosperma was found to be more radiosensitive than the microsperma. (author)

  2. Induced mutations for fasciation in lentil (Lens culinaris Med.)

    International Nuclear Information System (INIS)

    Tyagi, B.S.; Gupta, P.K.

    1992-01-01

    A mutant with fascination in the upper part of stem was isolated in lentil (Lens culinaris) following combined treatment of gamma rays and EMS (200 Gy + 0.1% EMS). During the later stages of plant growth, due to slight flattening of stem and branches at the shoot apex, the plant appeared like a cluster of closely fused branches. Unlike earlier reported fascinated mutants in lentil, which were sterile [1], these fascinated mutants were fully fertile having normal reproductive organs, and thus are being maintained in homozygous state. Pods per bunch ranged from 2–10 as against 1–3 in the control. The mutants also differed from control in chlorophyll a and b content and other quantitative characters. The segregation data suggested monogenic recessive nature of the mutation

  3. Selenium fertilization on lentil (Lens culinaris Medikus) grain yield, seed selenium concentration, and antioxidant activity

    Science.gov (United States)

    Selenium (Se) is an essential element for mammals but has not been considered as an essential element for higher plants. Lentil (Lens culinaris Medik.) is a cool season food legume rich in protein and a range of micronutrients including minerals (iron and zinc), folates, and carotenoids. The objecti...

  4. Chemical Form of Selenium in Naturally Selenium-Rich Lentils (Lens Culinaris L.) From Saskatchewan

    Energy Technology Data Exchange (ETDEWEB)

    Thavarajah, D.; Vandenberg, A.; George, G.N.; Pickering, I.J.

    2009-06-04

    Lentils (Lens culinaris L.) are a source of many essential dietary components and trace elements for human health. In this study we show that lentils grown in the Canadian prairies are additionally enriched in selenium, an essential micronutrient needed for general well-being, including a healthy immune system and protection against cancer. Selenium K near-edge X-ray absorption spectroscopy (XAS) has been used to examine the selenium biochemistry of two lentil cultivars grown in various locations in Saskatchewan, Canada. We observe significant variations in total selenium concentration with geographic location and cultivar; however, almost all the selenium (86--95%) in these field-grown lentils is present as organic selenium modeled as selenomethionine with a small component (5--14%) as selenate. As the toxicities of certain forms of arsenic and selenium are antagonistic, selenium-rich lentils may have a pivotal role to play in alleviating the chronic arsenic poisoning in Bangladesh.

  5. Antioxidant activity of phenolic compounds in lentil seeds (Lens culinaris L.

    Directory of Open Access Journals (Sweden)

    Dragišić-Maksimović Jelena

    2010-01-01

    Full Text Available The antioxidant activities of methanol extracts of lentil seeds (Lens culinaris L. have been investigated in this work. Scarce reference data describe lentil seeds as rich in polyphenols, which are reported to exhibit bioactive properties due to their capability to reduce or quench reactive oxygen species. The content and composition of phenolics is highly dependent of the cultivars, environments/growth conditions and method of analysis. Therefore, this study is an effort in investigation of phenolics content and composition in lentil seeds trying to prove the contribution of identified phenolics to antioxidant capacity. HPLC measurements revealed that lentil seeds contain gallic acid, epicatechin, catechin, protocatechuic acid, rutin, p-coumaric acid and umbeliferone. Their DPPH radical scavenging activity was in descending order from gallic acid to umbeliferone. The presented results contribute to knowledge of the implications in dietary intake of phenolic compounds from lentil seeds.

  6. Rhizobium laguerreae is the main nitrogen-fixing symbiont of cultivated lentil (Lens culinaris) in Morocco.

    Science.gov (United States)

    Taha, Kaoutar; Berraho, El Bekkay; El Attar, Imane; Dekkiche, Samia; Aurag, Jamal; Béna, Gilles

    2018-03-01

    Genetic diversity and population structure of 268 Lens culinaris symbiotic rhizobia collected from 40 cultivated fields in the main lentil production regions in Morocco were estimated. Three chromosomal housekeeping genes (recA, glnII and atpD) and one common symbiotic gene (nodC) were sequenced and analyzed in order to identify the local symbionts of lentil. The molecular phylogeny of the concatenated housekeeping genes clustered more than 95% of the isolates in one main clade together with Rhizobium laguerreae species. R. laguerreae represents the main symbiont of cultivated lentil in Morocco and, for the first time, a large sample of individuals is obtained for this species. There is a significant and high genetic differentiation of bacterial populations among the four regions for their symbiotic gene, and much lower for their housekeeping genes. The reasons why R. laguerreae is so frequently recovered in our study is discussed. Copyright © 2018 Elsevier GmbH. All rights reserved.

  7. Genetics of early growth vigour in lentil (Lens culinaris Medik.)

    Indian Academy of Sciences (India)

    Rapid early growth vigour, 70–75 days to flowering. Figure 1. Frequency distributions of early growth vigour based on seedling length in parents (DPL15, ILL7663 and ILL6002) and F2 populations derived from two crosses (DPL15 × ILL7663; DPL15 × ILL6002) in lentil. 324. Journal of Genetics, Vol. 92, No. 2, August 2013 ...

  8. Iron Fortification of Lentil (Lens culinaris Medik.) to Address Iron Deficiency.

    Science.gov (United States)

    Podder, Rajib; Tar'an, Bunyamin; Tyler, Robert T; Henry, Carol J; DellaValle, Diane M; Vandenberg, Albert

    2017-08-11

    Iron (Fe) deficiency is a major human health concern in areas of the world in which diets are often Fe deficient. In the current study, we aimed to identify appropriate methods and optimal dosage for Fe fortification of lentil ( Lens culinaris Medik.) dal with FeSO₄·7H₂O (ferrous sulphate hepta-hydrate), NaFeEDTA (ethylenediaminetetraacetic acid iron (III) sodium salt) and FeSO₄·H₂O (ferrous sulphate mono-hydrate). We used a colorimetric method to determine the appearance of the dal fortified with fortificants at different Fe concentrations and under different storage conditions. Relative Fe bioavailability was assessed using an in vitro cell culture bioassay. We found that NaFeEDTA was the most suitable fortificant for red lentil dal, and at 1600 ppm, NaFeEDTA provides 13-14 mg of additional Fe per 100 g of dal. Lentil dal sprayed with fortificant solutions, followed by shaking and drying at 75 °C, performed best with respect to drying time and color change. Total Fe and phytic acid concentrations differed significantly between cooked unfortified and fortified lentil, ranging from 68.7 to 238.5 ppm and 7.2 to 8.0 mg g -1 , respectively. The relative Fe bioavailability of cooked fortified lentil was increased by 32.2-36.6% compared to unfortified cooked lentil. We conclude that fortification of lentil dal is effective and could provide significant health benefits to dal-consuming populations vulnerable to Fe deficiency.

  9. Winter sowing of adapted lines as a potential yield increase strategy in lentil (Lens culinaris Medik.

    Directory of Open Access Journals (Sweden)

    Abel Barrios

    2016-06-01

    Full Text Available Lentil (Lens culinaris Medik. subsp. culinaris is a traditional crop in Spain although current grain yield in Spain is relatively low and unstable. The effect of an early sowing date (winter sowing on yield in the Spanish Central Plateau (meseta was analyzed comparing it to the traditional spring sowing. Yield from eleven cultivars currently available for sowing in Spain and two F6:7  populations of recombinant inbred lines (RIL, ´Precoz´ × ´WA8649041´ (89 lines and ´BGE016365´ × ´ILL1918´ (118 lines, was evaluated in winter and spring sowing dates for three seasons (2005/06, 2006/07 and 2007/08 and two localities. Yield and stability were assessed by the method of consistency of performance with some modifications. When comparing with the best currently available cultivars sown in the traditional spring sowing date, (with an estimated average yield of 43.9 g/m in our experimental conditions, winter sowing using adapted breeding lines proved to be a suitable strategy for increasing lentil yield and yield stability in the Spanish meseta, with an average yield increase of 111% (reaching an estimated yield of 92.8 g/m. Results point to that lentil production can greatly increase in the Spanish meseta if adequate plant materials, such as some of the lines analyzed, are sown at late fall.

  10. Winter sowing of adapted lines as a potential yield increase strategy in lentil (Lens culinaris Medik.)

    Energy Technology Data Exchange (ETDEWEB)

    Barrios, A.; Aparicio, T.; Rodríguez, M.J.; Pérez de la Vega, M.; Caminero, C.

    2016-11-01

    Lentil (Lens culinaris Medik. subsp. culinaris) is a traditional crop in Spain although current grain yield in Spain is relatively low and unstable. The effect of an early sowing date (winter sowing) on yield in the Spanish Central Plateau (meseta) was analyzed comparing it to the traditional spring sowing. Yield from eleven cultivars currently available for sowing in Spain and two F6:7 populations of recombinant inbred lines (RIL), ´Precoz´ × ´WA8649041´ (89 lines) and ´BGE016365´ × ´ILL1918´ (118 lines), was evaluated in winter and spring sowing dates for three seasons (2005/06, 2006/07 and 2007/08) and two localities. Yield and stability were assessed by the method of consistency of performance with some modifications. When comparing with the best currently available cultivars sown in the traditional spring sowing date, (with an estimated average yield of 43.9 g/m in our experimental conditions), winter sowing using adapted breeding lines proved to be a suitable strategy for increasing lentil yield and yield stability in the Spanish meseta, with an average yield increase of 111% (reaching an estimated yield of 92.8 g/m). Results point to that lentil production can greatly increase in the Spanish meseta if adequate plant materials, such as some of the lines analyzed, are sown at late fall. (Author)

  11. Novel Flavonol Glycosides from the Aerial Parts of Lentil (Lens culinaris

    Directory of Open Access Journals (Sweden)

    Jerzy Żuchowski

    2014-11-01

    Full Text Available While the phytochemical composition of lentil (Lens culinaris seeds is well described in scientific literature, there is very little available data about secondary metabolites from lentil leaves and stems. Our research reveals that the aerial parts of lentil are a rich source of flavonoids. Six kaempferol and twelve quercetin glycosides were isolated, their structures were elucidated using NMR spectroscopy and chemical methods. This group includes 16 compounds which have not been previously described in the scientific literature: quercetin 3-O-β-D-glucopyranosyl(1→2-β-D-galactopyranoside-7-O-β-D-glucuropyranoside (1, kaempferol 3-O-β-D-glucopyranosyl(1→2-β-D-galacto-pyranoside-7-O-β-D-glucuropyranoside (3, their derivatives 4–10,12–15,17,18 acylated with caffeic, p-coumaric, ferulic, or 3,4,5-trihydroxycinnamic acid and kaempferol 3-O-{[(6-O-E-p-coumaroyl-β-D-glucopyranosyl(1→2]-α-L-rhamnopyranosyl(1→6}-β-D-galactopyranoside-7-O-α-L-rhamnopyranoside (11. Their DPPH scavenging activity was also evaluated. This is probably the first detailed description of flavonoids from the aerial parts of lentil.

  12. Screening mutants for drought tolerance in Lentil (Lens culinaris Medikus)

    International Nuclear Information System (INIS)

    Lal, J.P.; Sinha, Animesh; Kumar, H.

    2009-01-01

    Polygenic variability was induced through gamma rays (10, 20 and 30 kR) alone and in combinations with 0.3% EMS and 0.5% Sodium Azide in three lentil varieties (bold seeded: K 75 and L 4076 and small seeded: PL 406). A total of 1158 M 2 families were selected as promising based on higher mean and CV than their respective control. After second cycle of selection only seven top promising families having higher mean values were selected from each treatment for raising the M 3 generation in two environments (moisture stress and moisture non-stress). Yield under drought (Y d ) and yield potential (Yp), drought susceptibility index (S) and geometric mean (GM) were considered as the potential indicators for drought resistance of a family. Both Y d and Y p were positively and strongly correlated, but no correlation between Y p and S was observed. Results suggested that yield in both the conditions could be increased by selection based on GM, while under moisture stress both GM and Y d should be considered rather than GM and S. Based on the present findings, a simple selection procedure was formulated where genotypes were selected on the basis of high GM first and then on high Y d to ensure the maintenance of yield performance under stress. (author)

  13. Early activation of lipoxygenase in lentil (Lens culinaris) root protoplasts by oxidative stress induces programmed cell death

    NARCIS (Netherlands)

    Vliegenthart, J.F.G.; Maccarrone, M.; Zadelhoff, G. van; Veldink, G.A.; Finazzi Agrò, A.

    2000-01-01

    Oxidative stress caused by hydrogen peroxide (H2O2) triggers the hypersensitive response of plants to pathogens. Here, short pulses of H2O2 are shown to cause death of lentil (Lens culinaris) root protoplasts. Dead cells showed DNA fragmentation and ladder formation, typical hallmarks of apoptosis

  14. Estimates of genetic parameters and path analysis in lentil (lens culinaris medik)

    International Nuclear Information System (INIS)

    Younis, N.; Hanif, M.; Sadiq, S.; Abbas, G.; Asghar, M.J.; Haq, M.A.

    2008-01-01

    These studies were conducted to determine the genetic parameters and character association in elite lines 0 lentil (Lens culinaris Medik).Genetic parameters like genotypic and phenotypic variances, coefficients of variation heritability, genetic advance, correlation coefficients and path coefficients were estimated. Significant variation was noted for all the traits. High heritability estimates were observed for all the traits except number of primary branches per plant. In general phenotypic coefficients of variability were greater than their corresponding genotypic coefficient of variability. Higher estimates of heritability and genetic advance were observed for seed yield (97.10%, 90.71%), harvest index (96.20%, 63.29%) and maturity days (95.90%, 63.39%) indicating the these characters are mainly controlled by additive genes and selection of such traits might be effective for the improvement of seed yield. Days to flower, plant height, number of primary branches, biological yield, harvest index and hundred seed weight had positive direct effect on seed yield. Biological yield, hundred seed weight and harvest index also had positive and highly significant genotypic and phenotypic correlation with seed yield. Hence these traits could be used for the improvement of seed yield resulting in the evolution of high yielding varieties 0 lentil. (author)

  15. Radiosensitivity of lentil beam (Lens culinaris L.) to gamma-irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Min Kyu; Ryu, Jaihyunk; Jeong, Sang Wook; Kim, Jin Baek; Kang, Si Young; Kwon, Soon Jae [Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

    2017-02-15

    We examined damages from gamma-irradiation and determined the optimal gamma ray dose for mutation breeding in lentil (Lens culinaris L.) bean. Four individual lines (L-C, L-2, L-8 and L-9), that have remarkable adaptability in South Korea were gamma-irradiated at doses of 50, 70, 100, 200, 300, 400, and 500 Gy. The germination rate of seed decreased as the dose increased over 50 Gy in all lines. However, LD{sub 50} and RD{sub 50} were different among lines. The median lethal doses (LD50) were approximately 127 (L-C), 74 (L-2), 95 (L-8), and 144 (L-9) Gy. The median reduction doses (RD{sub 50}) for plant height, number of leaves, root length, and flash weight were 156, 176, 150, and 180 Gy for L-C, 253, 198, 127, and 142 Gy for L-2, 188, 175, 200, and 190 Gy for L-8, and 162, 210, 224, and 184 for L-9, respectively. The growth characteristics of the M1 generation decreased as the dose increased over 70 Gy. The optimal doses of gamma irradiation for mutation breeding of lentil were determined to be 70 Gy (L-2, L-8) and 100 Gy (L-C, L-9). We performed the comet assay to observe nuclear DNA damage induced by gamma-irradiation. In comet assay, a clear difference was identified over 100 Gy treatments. With increasing doses of gamma-ray in the range of 50 to 500 Gy, the rate of head DNA was decreased significantly from 97.5% to 81.6%. Tail length was consecutively increased from 1.9 μm to 17.4 μm. Our result provides basic information for construction of mutant pools in lentils.

  16. Radiosensitivity of lentil beam (Lens culinaris L.) to gamma-irradiation

    International Nuclear Information System (INIS)

    Lee, Min Kyu; Ryu, Jaihyunk; Jeong, Sang Wook; Kim, Jin Baek; Kang, Si Young; Kwon, Soon Jae

    2017-01-01

    We examined damages from gamma-irradiation and determined the optimal gamma ray dose for mutation breeding in lentil (Lens culinaris L.) bean. Four individual lines (L-C, L-2, L-8 and L-9), that have remarkable adaptability in South Korea were gamma-irradiated at doses of 50, 70, 100, 200, 300, 400, and 500 Gy. The germination rate of seed decreased as the dose increased over 50 Gy in all lines. However, LD_5_0 and RD_5_0 were different among lines. The median lethal doses (LD50) were approximately 127 (L-C), 74 (L-2), 95 (L-8), and 144 (L-9) Gy. The median reduction doses (RD_5_0) for plant height, number of leaves, root length, and flash weight were 156, 176, 150, and 180 Gy for L-C, 253, 198, 127, and 142 Gy for L-2, 188, 175, 200, and 190 Gy for L-8, and 162, 210, 224, and 184 for L-9, respectively. The growth characteristics of the M1 generation decreased as the dose increased over 70 Gy. The optimal doses of gamma irradiation for mutation breeding of lentil were determined to be 70 Gy (L-2, L-8) and 100 Gy (L-C, L-9). We performed the comet assay to observe nuclear DNA damage induced by gamma-irradiation. In comet assay, a clear difference was identified over 100 Gy treatments. With increasing doses of gamma-ray in the range of 50 to 500 Gy, the rate of head DNA was decreased significantly from 97.5% to 81.6%. Tail length was consecutively increased from 1.9 μm to 17.4 μm. Our result provides basic information for construction of mutant pools in lentils

  17. Competitive Ability of Lentil (Lens culinaris L. Cultivars to Weed Interference under Rain-fed Conditions

    Directory of Open Access Journals (Sweden)

    Javad Hamzei

    2016-07-01

    Full Text Available Introduction The lentil or masoor (Lens culinaris L. is a brushy annual plant of the legume family, grown for its lens-shaped seeds. Lentil has been one of the first crops domesticated in the Near East. With 26% protein, lentil is the vegetable with the highest level of protein other than soybeans, and it is an important part of people’s diet in many parts of the world. It is reported that the average yield of lentil is considerably low compared to its potential yield of 1500-2000 kg ha-1, obtained in the research field. Such lower yield may be attributed to the poor management of the crop among which poor weed management is an important one. Lentil crop is not very competitive against weeds due to small and weak canopy. Weed reduces yield through competition with crop plants for space, moisture, light and plant nutrients. Generally 20 to 30% losses of grain yield are quite usual and may increase even 50%, if the crop management practices are not properly followed (Deihimfard et al., 2007. The modern lentil varieties give good yield if the land remains weed free for the first one month. However, most of the farmers are reluctant to control weeds in lentil field timely and finally, loses yield. Inadequate weed control was found to reduce the yield 40-66% in lentil (Erman et al., 2008; McDonald et al., 2007. A major component of integrated weed management is the use of more competitive crops, although the selection of better crop competitiveness is a difficult task. The use of competitive plants for weed control could be considered cost-effective and less labour-intensive, and thus reduces the amount of herbicides required. Therefore, the aim of this research was to evaluate lentil competitive ability and to compare the effects of cultivar selection. Materials and methods An experiment was carried out as a factorial based on a randomized complete block design (RCBD with 10 treatments and three replications. Experimental treatments included hand

  18. Comparative effects of three different poultry manures on lentil lens culinaris

    International Nuclear Information System (INIS)

    Din, Z.U.; Aftab, M.N.

    2017-01-01

    This study was conducted to evaluate the effects of three different poultry manures on lentil growth, yield and prevalence of pathogens in manure and soil. For this purpose, a lentil (Lens culinaris) trait Punjab Masoor-2009 was cultivated in four different plots in triplicates namely negative control (NC); Control (C), plots treated with manure of the birds that used feed with no supplements, antibiotic (A), plots treated with manure of the birds that used neomycin as feed supplements; probiotic (P), plots treated with manure of the birds fed with feed supplemented with probiotic Bacillus licheniformis (Accession No. KT443923). The studied parameters were plant height (cm), number of branches per plant, number of pods per plant, number of seeds per pod, 1000-seeds weight (g), crop yield (kg) and prevalence of pathogens (E. coli, Campylobacter and Salmonella spp) in soil and poultry litter. Maximum crop yield and growth were observed in the crop plots treated with manure obtained from probiotic supplemented birds. Maximum plant height (49.93±2.78 cm), number of branches per plant (16.68±1.85), number of pods per plant (61.46±2.73), number of seeds per pod (2.42±0.59), 1000-seed weight (19.45±0.83 g), crop yield (1243±8.91 kg) was observed in plants from (P) group. Prevalence of E. coli was observed in poultry litter obtained from all groups of birds. Similarly E. coli was observed in soil samples from all groups of plots. However, prevalence of Salmonella and Campylobacter was detected in all plots except (P) group.

  19. Recombinant production and solution structure of lipid transfer protein from lentil Lens culinaris

    Energy Technology Data Exchange (ETDEWEB)

    Gizatullina, Albina K. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation); Finkina, Ekaterina I.; Mineev, Konstantin S.; Melnikova, Daria N.; Bogdanov, Ivan V. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Telezhinskaya, Irina N.; Balandin, Sergey V. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation); Shenkarev, Zakhar O. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Arseniev, Alexander S. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation); Ovchinnikova, Tatiana V., E-mail: ovch@ibch.ru [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700, Dolgoprudny, Moscow Region (Russian Federation)

    2013-10-04

    Highlights: •Lipid transfer protein from lentil seeds (Lc-LTP2) was overexpressed in E. coli. •Antimicrobial activity and spatial structure of the recombinant Lc-LTP2 were examined. •Internal tunnel-like lipid-binding cavity occupies ∼7% of the total Lc-LTP2 volume. •Binding of DMPG lipid induces moderate rearrangements in the Lc-LTP2 structure. •Lc-LTP2/DMPG complex has limited lifetime and dissociates within tens of hours. -- Abstract: Lipid transfer protein, designated as Lc-LTP2, was isolated from seeds of the lentil Lens culinaris. The protein has molecular mass 9282.7 Da, consists of 93 amino acid residues including 8 cysteines forming 4 disulfide bonds. Lc-LTP2 and its stable isotope labeled analogues were overexpressed in Escherichia coli and purified. Antimicrobial activity of the recombinant protein was examined, and its spatial structure was studied by NMR spectroscopy. The polypeptide chain of Lc-LTP2 forms four α-helices (Cys4-Leu18, Pro26-Ala37, Thr42-Ala56, Thr64-Lys73) and a long C-terminal tail without regular secondary structure. Side chains of the hydrophobic residues form a relatively large internal tunnel-like lipid-binding cavity (van der Waals volume comes up to ∼600 Å{sup 3}). The side-chains of Arg45, Pro79, and Tyr80 are located near an assumed mouth of the cavity. Titration with dimyristoyl phosphatidylglycerol (DMPG) revealed formation of the Lc-LTP2/lipid non-covalent complex accompanied by rearrangements in the protein spatial structure and expansion of the internal cavity. The resultant Lc-LTP2/DMPG complex demonstrates limited lifetime and dissociates within tens of hours.

  20. Recombinant production and solution structure of lipid transfer protein from lentil Lens culinaris

    International Nuclear Information System (INIS)

    Gizatullina, Albina K.; Finkina, Ekaterina I.; Mineev, Konstantin S.; Melnikova, Daria N.; Bogdanov, Ivan V.; Telezhinskaya, Irina N.; Balandin, Sergey V.; Shenkarev, Zakhar O.; Arseniev, Alexander S.; Ovchinnikova, Tatiana V.

    2013-01-01

    Highlights: •Lipid transfer protein from lentil seeds (Lc-LTP2) was overexpressed in E. coli. •Antimicrobial activity and spatial structure of the recombinant Lc-LTP2 were examined. •Internal tunnel-like lipid-binding cavity occupies ∼7% of the total Lc-LTP2 volume. •Binding of DMPG lipid induces moderate rearrangements in the Lc-LTP2 structure. •Lc-LTP2/DMPG complex has limited lifetime and dissociates within tens of hours. -- Abstract: Lipid transfer protein, designated as Lc-LTP2, was isolated from seeds of the lentil Lens culinaris. The protein has molecular mass 9282.7 Da, consists of 93 amino acid residues including 8 cysteines forming 4 disulfide bonds. Lc-LTP2 and its stable isotope labeled analogues were overexpressed in Escherichia coli and purified. Antimicrobial activity of the recombinant protein was examined, and its spatial structure was studied by NMR spectroscopy. The polypeptide chain of Lc-LTP2 forms four α-helices (Cys4-Leu18, Pro26-Ala37, Thr42-Ala56, Thr64-Lys73) and a long C-terminal tail without regular secondary structure. Side chains of the hydrophobic residues form a relatively large internal tunnel-like lipid-binding cavity (van der Waals volume comes up to ∼600 Å 3 ). The side-chains of Arg45, Pro79, and Tyr80 are located near an assumed mouth of the cavity. Titration with dimyristoyl phosphatidylglycerol (DMPG) revealed formation of the Lc-LTP2/lipid non-covalent complex accompanied by rearrangements in the protein spatial structure and expansion of the internal cavity. The resultant Lc-LTP2/DMPG complex demonstrates limited lifetime and dissociates within tens of hours

  1. Heterologous expression and solution structure of defensin from lentil Lens culinaris

    Energy Technology Data Exchange (ETDEWEB)

    Shenkarev, Zakhar O. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Gizatullina, Albina K. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700 Dolgoprudny, Moscow Region (Russian Federation); Finkina, Ekaterina I.; Alekseeva, Ekaterina A.; Balandin, Sergey V.; Mineev, Konstantin S. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Arseniev, Alexander S. [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700 Dolgoprudny, Moscow Region (Russian Federation); Ovchinnikova, Tatiana V., E-mail: ovch@ibch.ru [Shemyakin and Ovchinnikov Institute of Bioorganic Chemistry, Russian Academy of Sciences, Miklukho-Maklaya Str., 16/10, 117997 Moscow (Russian Federation); Moscow Institute of Physics and Technology (State University), Department of Physicochemical Biology and Biotechnology, Institutskii per., 9, 141700 Dolgoprudny, Moscow Region (Russian Federation)

    2014-08-22

    Highlights: • Lentil defensin Lc-def and its {sup 15}N-labeled analog were overexpressed in E. coli. • Lc-def is active against fungi, but does not inhibit growth of G+ and G− bacteria. • Lc-def spatial structure involves triple-stranded β-sheet and α-helix (CSαβ motif). • Lc-def is able to bind to anionic lipid vesicles under low-salt conditions. • NMR data revealed significant μs–ms mobility in the loops 1 and 3 of Lc-def. - Abstract: A new defensin Lc-def, isolated from germinated seeds of the lentil Lens culinaris, has molecular mass 5440.4 Da and consists of 47 amino acid residues. Lc-def and its {sup 15}N-labeled analog were overexpressed in Escherichia coli. Antimicrobial activity of the recombinant protein was examined, and its spatial structure, dynamics, and interaction with lipid vesicles were studied by NMR spectroscopy. It was shown that Lc-def is active against fungi, but does not inhibit the growth of Gram-positive and Gram-negative bacteria. The peptide is monomeric in aqueous solution and contains one α-helix and triple-stranded β-sheet, which form cysteine-stabilized αβ motif (CSαβ) previously found in other plant defensins. The sterically neighboring loop1 and loop3 protrude from the defensin core and demonstrate significant mobility on the μs–ms timescale. Lc-def does not bind to the zwitterionic lipid (POPC) vesicles but interacts with the partially anionic (POPC/DOPG, 7:3) membranes under low-salt conditions. The Lc-def antifungal activity might be mediated through electrostatic interaction with anionic lipid components of fungal membranes.

  2. Heterologous expression and solution structure of defensin from lentil Lens culinaris

    International Nuclear Information System (INIS)

    Shenkarev, Zakhar O.; Gizatullina, Albina K.; Finkina, Ekaterina I.; Alekseeva, Ekaterina A.; Balandin, Sergey V.; Mineev, Konstantin S.; Arseniev, Alexander S.; Ovchinnikova, Tatiana V.

    2014-01-01

    Highlights: • Lentil defensin Lc-def and its 15 N-labeled analog were overexpressed in E. coli. • Lc-def is active against fungi, but does not inhibit growth of G+ and G− bacteria. • Lc-def spatial structure involves triple-stranded β-sheet and α-helix (CSαβ motif). • Lc-def is able to bind to anionic lipid vesicles under low-salt conditions. • NMR data revealed significant μs–ms mobility in the loops 1 and 3 of Lc-def. - Abstract: A new defensin Lc-def, isolated from germinated seeds of the lentil Lens culinaris, has molecular mass 5440.4 Da and consists of 47 amino acid residues. Lc-def and its 15 N-labeled analog were overexpressed in Escherichia coli. Antimicrobial activity of the recombinant protein was examined, and its spatial structure, dynamics, and interaction with lipid vesicles were studied by NMR spectroscopy. It was shown that Lc-def is active against fungi, but does not inhibit the growth of Gram-positive and Gram-negative bacteria. The peptide is monomeric in aqueous solution and contains one α-helix and triple-stranded β-sheet, which form cysteine-stabilized αβ motif (CSαβ) previously found in other plant defensins. The sterically neighboring loop1 and loop3 protrude from the defensin core and demonstrate significant mobility on the μs–ms timescale. Lc-def does not bind to the zwitterionic lipid (POPC) vesicles but interacts with the partially anionic (POPC/DOPG, 7:3) membranes under low-salt conditions. The Lc-def antifungal activity might be mediated through electrostatic interaction with anionic lipid components of fungal membranes

  3. Genetic diversity of cultivated lentil (Lens culinaris Medik. and its relation to the world’s agro-ecological zones

    Directory of Open Access Journals (Sweden)

    Hamid Khazaei

    2016-07-01

    Full Text Available Assessment of genetic diversity and population structure of germplasm collections plays a critical role in supporting conservation and crop genetic enhancement strategies. We used a cultivated lentil (Lens culinaris Medik. collection consisting of 352 accessions originating from 54 diverse countries to estimate genetic diversity and genetic structure using 1194 polymorphic single nucleotide polymorphism (SNP markers which span the lentil genome. Using principal coordinate analysis, population structure analysis and UPGMA cluster analysis, the accessions were categorized into three major groups that prominently reflected geographical origin (world’s agro-ecological zones. The three clusters complemented the origins, pedigrees and breeding histories of the germplasm. The three groups were a South Asia (sub-tropical savannah, b Mediterranean and c northern temperate. Based on the results from this study, it is also clear that breeding programs still have considerable genetic diversity to mine within the cultivated lentil, however, surveyed South Asian and Canadian germplasm revealed narrow genetic diversity.

  4. Response of five lentil (lens culinaris) genotypes to artificial inoculation using /sup 15/N as a tracer

    International Nuclear Information System (INIS)

    Khan, H.; Mahmood, N.H.; Iqbal, M.

    1997-01-01

    Five lentil (lens culinaris) genotypes, viz NARC-3, 20-8, 88522, 89511 and Mansehra-89, were evaluated in the field and pot experiments for natural nodulation and to study the effect of artificial inoculation on their nodulation, yield and grain protein content. Natural nodulation was almost absent in all the tested genotypes. Artificial rhizobial inoculation significantly increased the biological and grain yields in all the genotypes. Maximum increase in yield and nodulation due to inoculation was recorded in case of Mansehra-89. Grain protein was also increased by inoculation but not significantly. (author)

  5. Effects of seed size and aging on field performance of lentil (Lens culinaris Medik. under different irrigation treatments

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    Kazem GHASSEMI-GOLEZANI

    2015-12-01

    Full Text Available A sub-sample of lentil (Lens culinaris ‘Kimia’ seeds was kept as bulk (S1 and another sample was separated to large (S2 and small (S3 seeds. A sub-sample of each size was kept as control or high vigor seed lot (A1 and the two other sub-samples were artificially aged for 2 and 4 days (A2 and A3, respectively. Field performance of these seeds was evaluated during 2011 and 2012. Yield components and grain yield of lentil decreased with decreasing water availability. The highest yield components (except 1000 grain weight and grain yield per unit area were obtained by plants from large seeds. The superiority of plants from large seeds in grain yield was more evident under limited irrigations than under well watering. Seed aging resulted in poor stand establishment and consequently low grain yield per unit area. Plants from aged large seeds showed the lowest reduction in grain yield per unit area, compared with those from aged small and bulk seeds. It seems that cultivation of large seeds somehow can reduce the deleterious effects of drought stress and seed aging on grain yield per unit area of lentil.

  6. Sensory Acceptability of Iron-Fortified Red Lentil (Lens culinaris Medik.) Dal.

    Science.gov (United States)

    Podder, Rajib; Khan, Shaan M; Tar'an, Bunyamin; Tyler, Robert T; Henry, Carol J; Jalal, Chowdhury; Shand, Phyllis J; Vandenberg, Albert

    2018-03-01

    Panelists in Saskatoon, Canada (n = 45) and Dhaka, Bangladesh (n = 98) participated in sensory evaluations of the sensory properties of both cooked and uncooked dehulled red lentil dal fortified with FeSO 4 ·7H 2 O, NaFeEDTA or FeSO 4 ·H 2 O at fortificant Fe concentrations of 800, 1,600 (both cooked and uncooked), or 2,800 ppm. Appearance, odor, and overall acceptability of cooked and uncooked samples were rated using a 9-point hedonic scale (1 = dislike extremely to 9 = like extremely). Taste and texture were rated for the cooked samples prepared as typical south Asian lentil meals. Significant differences in sensory quality were observed among all uncooked and cooked samples at both locations. Overall, scores for all sensory attributes and acceptability of uncooked lentil decreased with increasing concentration of Fe in the fortificant; however, Fe fortification (particularly with NaFeEDTA) had small effects on acceptability. Panelists from Saskatoon provided a wider range of scores than those from Bangladesh for all attributes of cooked lentil. Overall, sensory evaluation of Fe fortification using NaFeEDTA minimally affected consumer perception of color, taste, texture, odor, and overall acceptability of cooked lentil. Reliability estimates (Cronbach's alpha [CA]) indicated that consumer scores were generally consistent for all attributes of all lentil samples (mean CA > 0.80). NaFeEDTA was found to be the most suitable Fe fortificant for lentil based on consumer acceptability. Consumption of 45 to 50 g of NaFeEDTA-fortified lentil (fortificant Fe concentration of 1,600 ppm) per day meets the estimated average requirements (EARs) of Fe for humans (10.8 to 29.4 mg). Iron fortification of dehulled lentil dal may change organoleptic attributes that can influence consumer acceptability. Sensory evaluation by consumers helps to determine the effect on appearance, odor, taste, texture, and overall acceptability of fortified lentils. In this study, consumer

  7. Root Traits, Nodulation and Root Distribution in Soil for Five Wild Lentil Species and Lens culinaris (Medik. Grown under Well-Watered Conditions

    Directory of Open Access Journals (Sweden)

    Linda Y. Gorim

    2017-09-01

    Full Text Available The efficient use of resources such as water and nutrients by plants is increasingly important as the world population food demand continues to grow. With the increased production of lentil in the temperate zones of North America, improvement in yield needs to be maintained. The use of wild lentil genotypes as sources of genetic diversity for introgression into cultivated lentil is an important breeding strategy, but little is known about their root systems. We evaluated the root systems of five wild lentil species and Lens culinaris under fully watered conditions. Plants were grown in 60 cm tubes containing equal volumes of soil collected from the reconstructed A, B, and C horizons. Significant differences were observed for root traits and fine root distribution between and within species and the proportion of root biomass partitioned into each soil layer was unique for each genotype. We also observed variability in nodule number and nodule shape within and between genotypes. Some genotypes more efficiently used water for either biomass or seed production. The allocation of resources to seed production also varied between genotypes. These observations could have impact on the design of future lentil breeding in the context of strategies for managing changes in rainfall amount and distribution for lentil production ecosystems.

  8. Tagging and mapping of SSR marker for rust resistance gene in lentil (Lens culinaris Medikus subsp. culinaris).

    Science.gov (United States)

    Dikshit, H K; Singh, Akanksha; Singh, D; Aski, M; Jain, Neelu; Hegde, V S; Basandrai, A K; Basandrai, D; Sharma, T R

    2016-06-01

    Lentil, as an economical source of protein, minerals and vitamins, plays important role in nutritional security of the common man. Grown mainly in West Asia, North Africa (WANA) region and South Asia, it suffers from several biotic stresses such as wilt, rust, blight and broomrape. Lentil rust caused by autoecious fungus Uromyces viciae fabae (Pers.) Schroet is a serious lentil disease in Algeria, Bangladesh, Ethiopia, India, Italy, Morocco, Pakistan and Nepal. The disease symptoms are observed during flowering and early podding stages. Rust causes severe yield losses in lentil. It can only be effectively controlled by identifying the resistant source, understanding its inheritance and breeding for host resistance. The obligate parasitic nature of pathogen makes it difficult to maintain the pathogen in culture and to apply it to screen segregating progenies under controlled growth conditions. Hence, the use of molecular markers will compliment in identification of resistant types in different breeding programs. Here, we studied the inheritance of resistance to rust in lentil using F₁, F₂ and F₂:₃ from cross PL 8 (susceptible) x L 4149 (resistant) varieties. The phenotyping of lentil population was carried out at Sirmour, India. The result of genetic analysis revealed that a single dominant gene controls rust resistance in lentil genotype L 4149. The F2 population from this cross was used to tag and map the rust resistance gene using SSR and SRAP markers. Markers such as 270 SRAP and 162 SSR were studied for polymorphism and 101 SRAP and 33 SSRs were found to be polymorphic between the parents. Two SRAP and two SSR markers differentiated the resistant and susceptible bulks. SSR marker Gllc 527 was estimated to be linked to rust resistant locus at a distance of 5.9 cM. The Gllc 527 marker can be used for marker assisted selection for rust resistance; however, additional markers closer to rust resistant locus are required. The markers linked to the rust

  9. Effect of seeding rate on lentil (lens culinaris medik) seed yield under rainfed conditions

    International Nuclear Information System (INIS)

    Saleem, A.; Zahid, M.A.; Javed, H.I.; Ansar, A.; Saleem, N.

    2012-01-01

    The objective of this study was to investigate the effect of various sowing rates on seed yield of lentil. Field experiments were conducted for three consecutive years (2001-02 to 2003-04) at the National Agricultural Research Centre (NARC), Islamabad, Pakistan during the lentil growing season. An improved medium-grain size (1000-grain weight. around 25 g) variety Masoor 93 (18-12 x ILLP 4400) was used in these experiments. Eleven seeding rates i.e., 14.0, 21.25, 28.50, 35.75, 43.0, 50.25, 57.50, 64.75, 72.0, 79.25 and 86.50 kgha were evaluated in the study. Results of the three-year study showed that grain yield kept on increasing up to a seed rate of 43 kgha and remained static thereafter with a non-significant difference for any further increase in seed sown. The existing seed rate of 20 kgha in lentil is seemingly not sufficient to obtain optimum yield. On average, about 2-2.5-fold increase in seed rate of lentil under rainfed conditions can be safely recommended. (author)

  10. The influence of radiation on some quality characteristics of lentil (lens culinaris medic)

    International Nuclear Information System (INIS)

    Mohammed, M.K.

    1982-01-01

    The present investigation was designed designed to carry a comparative study on the effect of three mutagenic agents, gamma - rays doses, sodium azide concentration and their combined treatments on chlorophyll mutation frequency and spectrum in M 1 and on the magnitude of recovered variability in certain economic characters in M 2 generation of the two lentil genotypes (Giza-9 and NEL-277)

  11. Generation and Characterisation of a Reference Transcriptome for Lentil (Lens culinaris Medik.

    Directory of Open Access Journals (Sweden)

    Shimna Sudheesh

    2016-11-01

    Full Text Available RNA-Seq using second-generation sequencing technologies permits generation of a reference unigene set for a given species, in the absence of a well-annotated genome sequence, supporting functional genomics studies, gene characterisation and detailed expression analysis for specific morphophysiological or environmental stress response traits. A reference unigene set for lentil has been developed, consisting of 58,986 contigs and scaffolds with an N50 length of 1719 bp. Comparison to gene complements from related species, reference protein databases, previously published lentil transcriptomes and a draft genome sequence validated the current dataset in terms of degree of completeness and utility. A large proportion (98% of unigenes were expressed in more than one tissue, at varying levels. Candidate genes associated with mechanisms of tolerance to both boron toxicity and time of flowering were identified, which can eventually be used for the development of gene-based markers. This study has provided a comprehensive, assembled and annotated reference gene set for lentil that can be used for multiple applications, permitting identification of genes for pathway-specific expression analysis, genetic modification approaches, development of resources for genotypic analysis, and assistance in the annotation of a future lentil genome sequence.

  12. Evaluation of pre and post-emergence herbicides for weed management in lentil (lens culinaris medik.)

    International Nuclear Information System (INIS)

    Ali, A.; Malik, S.R.; Munawwar, H.; Tahir, M.

    2014-01-01

    The weeds in lentil are one of the major constraints in obtaining maximum yield. The manual weed control is simply not feasible because it is time consuming and costly. The chemical weed control is the effective method of weed management.A field study was conducted to evaluate pre and post-emergence herbicides for weed control in lentil. The experiment comprised eight treatments including three herbicides, manual weeding and check (no weeding). The yield was higher in manual weeding but in herbicide treatments Isoproturon as pre-emergence at the rate 2kg/sup -1/ha produced statistically at par grain yield to that of manual weeding followed by Isoproturon after one month of planting at the rate 2kg ha. Both the treatments showed 193.9% and 109.2% yield increase, respectively, over the check. It indicates that Isoproturon at the rate 2 kg ha can be used pre or post-emergence in lentil fields to control the weeds without causing injury to lentil plants. (author)

  13. Effect of Salinity and Seed Size on Lentil (Lens culinaris Medik Germination and Seedling Growth Properties

    Directory of Open Access Journals (Sweden)

    Y Alizadeh

    2012-02-01

    Full Text Available Both soil and water salinity is one of the main reasons in decreasing germination, seedling growth and establishment in many arid and semiarid parts of world especially in our country. For this reason in order to evaluate the effect of lentil seed size on germination and seedling growth properties that was under effect of salinity stress, a completely randomized design with factorial arrangement and 3 replications conducted using two lentils genotypes (Robatt and Gachsaran, two small and large seed sizes (34.8 and 59 mg in Robatt and 41.5 and 69 mg in Gachsaran per seed, respectively and five drought levels (0, 0.5, 0.8, 1.2 and 1.7 percent of NaCl in 2008s. Results showed that Robatt genotype had higher germination rate and salinity tolerance than Gachsaran. In addition seed size had significant different (P

  14. Direct regeneration and efficient in vitro root development studies in lentil (lens culinaris medik)

    International Nuclear Information System (INIS)

    Sultana, T.; Majeed, N.; Naqvi, S.

    2016-01-01

    Lentil is a self-pollinating annual crop with increasing demand all over the world due to its high protein content and easy digestibility. However, like many other crops lentil too needs improvement for which conventional as well as biotechnological tools are to be employed. This study was aimed at development of tissue culture protocol especially targeting improved root development to ensure their establishment in soil in order to use their potential towards genetic manipulation. Two Pakistani lentil cultivars, Masoor-2002 and Manshera-89 were used to obtain cotyledonary nodes, epicotyl and hypocotyl explants. The explants were cultured on shoot regeneration medium containing different concentration of kinetin, BAP and tyrosine with the addition of GA3, with or without charcoal for shoot development. Masoor-2002, showed the highest frequency of shoot development on MS medium containing 5.5 mg/L tyrosine, 0.25 mg/L kinetin, 1.0 mg/L BAP, 0.1 mg/L GA3, using cotyledonary node as explant. The addition of 2 g/L of charcoal in shoot medium resulted in healthier plants, but the number of shoots were reduced. Regarding the effect of age of explants on regeneration frequency, cotyledonary nodes of age 4-6 days had higher regeneration potential. Well-developed shoots were shifted to rooting medium containing different concentration of auxin with or without charcoal. Healthier and more roots were observed on medium containing 4 mg/L IAA with addition of 2 g/L charcoal. Plants were better established (70% survival) in a soil mix containing perlite, vermiculite and peat moss in 1:1:1 ratio. (author)

  15. Deep Super-SAGE transcriptomic analysis of cold acclimation in lentil (Lens culinaris Medik.).

    Science.gov (United States)

    Barrios, Abel; Caminero, Constantino; García, Pedro; Krezdorn, Nicolas; Hoffmeier, Klaus; Winter, Peter; Pérez de la Vega, Marcelino

    2017-06-30

    Frost is one of the main abiotic stresses limiting plant distribution and crop production. To cope with the stress, plants evolved adaptations known as cold acclimation or chilling tolerance to maximize frost tolerance. Cold acclimation is a progressive acquisition of freezing tolerance by plants subjected to low non-freezing temperatures which subsequently allows them to survive exposure to frost. Lentil is a cool season grain legume that is challenged by winter frost in some areas of its cultivation. To better understand the genetic base of frost tolerance differential gene expression in response to cold acclimation was investigated. Recombinant inbred lines (RILs) from the cross Precoz x WA8649041 were first classified as cold tolerant or cold susceptible according to their response to temperatures between -3 to -15 °C. Then, RILs from both extremes of the response curve were cold acclimated and the leaf transcriptomes of two bulks each of eight frost tolerant and seven cold susceptible RILs were investigated by Deep Super-SAGE transcriptome profiling. Thus, four RNA bulks were analysed: the acclimated susceptible, the acclimated tolerant and the respective controls (non-acclimated susceptible and non-acclimated tolerant). Approximately 16.5 million 26 nucleotide long Super-SAGE tags were sequenced in the four sets (between ~3 and 5.4 millions). In total, 133,077 different unitags, each representing a particular transcript isoform, were identified in these four sets. Tags which showed a significantly different abundance in any of the bulks (fold change ≥4.0 and a significant p-value <0.001) were selected and used to identify the corresponding lentil gene sequence. Three hundred of such lentil sequences were identified. Most of their known homologs coded for glycine-rich, cold and drought-regulated proteins, dormancy-associated proteins, proline-rich proteins (PRPs) and other membrane proteins. These were generally but not exclusively over-expressed in the

  16. Morphological characterization of lentil (lens culinaris medik.) landraces from castilla y leon, spain

    International Nuclear Information System (INIS)

    Aslam, K.; Arif, M.

    2014-01-01

    The characterization of plant genetic resources has a significant impact on their possible future use in lentil breeding programs and also, in the activity of germplasm collections. In this work we have characterized 27 lentil landraces from the region of Castilla and Leon (plateau in Northern Spain), existing among them two different morphological groups according to the characteristics of the seeds (Macrosperma and Microsperma). Fifteen morpho-agronomical characters were measured for data collection. A principal components analysis allowed the definition of the 5 factors which explain 83.7% of the cumulative variance. The first factor explains 25.3% of total variation and it is related to seed production. We performed a cluster analysis obtaining 5 groups, each one defined by the average values of the employed characters. 37.0% of landraces were included in group 5, characterized by a high mean of the harvest index (38.4) and also a high mean value (74.4) for the number of pods. To study the seeds we used a correspondence analysis 6 dimensions which explained the 80.9% of the variance were chosen. Two cluster analysis were carried out using the coordinates of the aforementioned analysis. The aim of this work was to study the morphological variability of these populations and to discover the relationship among them. (author)

  17. Inheritance of seed yield and related traits in some lentil (lens culinaris medik) genotypes

    International Nuclear Information System (INIS)

    Rasheed, S.; Hanif, M.; Sadiq, S.; Abbas, G.; Asghar, M.J.; Haq, M.A.

    2008-01-01

    The study was conducted at Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad during the year 2006-2007. Fifteen lentil lines/varieties were evaluated to exploit yield components to the maximum extent and to formulate section criteria for the improvement of seed yield. Significant genetic variation was observed for all the traits. All the traits under study had high heritability values except number of primary branches. Higher values of heritability coupled with genetic advance were observed for seed yield (98.30%, 128.20%), harvest index (97.10%, 79.40%), biological yield (94.30%, 56.10%) and hundred seed weight (88.30%, 50.80%) which indicates The role of additive genes to control these traits. Hundred seed weight (0.67, 0.65), harvest index (0.94, 0.93) and Biological yield (0.81, 0.80) had positive and highly significant correlation with seed yield at both genotypic and phenotypic levels. Number of primary branches, hundred seed weight, harvest index and biological yield showed positive direct effect along with positive genotypic correlation with seed yield. Finally, it was concluded that the traits like hundred seed weight, harvest index and biological yield can be exploited for the improvement of seed yield in lentil. (author)

  18. Compositional studies of lentil (lens culinaris medik.) cultivars commonly grown in Pakistan

    International Nuclear Information System (INIS)

    Haq, M.Z.U.; Ahmad, S.; Shad, M.A.; Qayum, M.

    2011-01-01

    Four improved lentil cultivars viz., Masoor 85, Masoor 93, NIAB Masoor 2002 and NIAB Masoor 2006 grown and consumed in Pakistan have been systematically analyzed to determine and compare their nutritional and compositional properties. Proximate analysis, anti-nutritional contents, amino acid and fatty acid profiles of the oil extracted along with mineral content from all four cultivars were investigated. Mineral composition showed that sufficient amounts of Ca, P, K, Cu, Zn and Mg were present to meet the macro and micro-nutrients demand in human diets. Despite variations, potassium and manganese were noted as being present in highest and lowest concentrations, respectively, in all cultivars. The distribution patterns of various amino acids in these cultivars suggested sulfur containing amino acids as limiting amino acids. Fatty acid profile indicated unsaturated fatty acids as major fatty acids in all cultivars. The data show that, in terms of both quality and quantity, all four lentil cultivars can serve as a significant source of essential amino acids, essential fatty acids and trace minerals to meet the demand of population of Pakistan. (author)

  19. Effect of molybdenum and potassium application on nodulation, growth and yield of lentil (lens culinaris medic)

    International Nuclear Information System (INIS)

    Omer, F.A.; Dilsouz, N.; Khalaf, A.S.

    2016-01-01

    Two experimental were accomplished at agriculture college farm (Duhok) and in pots during the winter growing season 2011-2012, to investigate the response of local lentil in terms of growth, yield and nodulation to different application methods and concentrations of molybdenum and potassium fertilizer. Both experiments were arranged in randomized complete block design (RCBD) with three replications and included three factors (Molybdenum application methods; soaking or spraying; Mo-concentration; 0,5, 10, and 15 ppm and potassium fertilizer rates; 0, and 160 kg. ha/sup -1/). The results for filed experiment indicated that most of the studied traits excluding plant height were not affected significantly by each of molybdenum application methods (Moa) or concentrations (Moc) and potassium fertilizer. Moa interaction with K was significant for number of pods (NPP), per plant and final seed yield per hectare (SYH). The final grain yield was positively correlated with each of number of pods per plant, number of seed per plant and weight of grians. Regarding pot experiment. the foliar spraying of Mo produced higher seed per plant (9.34). While seed soaking in Mo solution was superior in number of nodules per plant(179.4); 5 ppm of Mo was superior and recorded higher number of branches (2.665) as compared to control unit or other treatments followed by 15 ppm (2.552). The effect of K or its interactions with each of Moa and Moc was not significant on all studied traits in these experiments. While, the second order interaction of the three factors was significant for the number of pods number of seeds per plant, seed yield, and 1000 grain weight. The result of field experiment were not encouraged concerning the single application of molybdenum or potassium fertilizers on the performance of lentil crop; hence they are not recommended in similar environments. In pots, foliar application of Mo can increase the seed yield while seed soaking is recommended in unfertile soil due

  20. Response of lentil (Lens culinaris Medik.) to artificial shading during the reproductive stage

    International Nuclear Information System (INIS)

    Peñaloza H, Enrique; Díaz S, Jorge

    1997-01-01

    Lentil production in southern Chile is subject to significant seasonal fluctuations in solar radiation received during the reproductive stage, with an average variation ranging from 300 to 650 g cal cm -2 day -1 . to quantify the effect of reducing incident light on crop performance, artifical shading experiments were conducted with 80% light reduction during different periods spanning the reprodcutive stage, as well as various degrees of shading (0, 20, 35, 50 and 80%) throughout. shading was achieved by using a black polypropylene net placed at 0.8 m above soil surface. The experiments were carried out during the 1991/92, 1992/93 and 1993/94 cropping seasons at the Centro Regional de Investigación Carillanca, INIA (38°41' S, 72°25' W). The effect of 80% shading on seed yield was dependent upon the period at which the treatment was imposed. Seed yield reduction was higher when shading occurred during the growth stages R--R5, accounting 35, 48 and 59% yield losses for the 1991/92, 1992/93 and 1993/94 seasons, respectively. No significant diffreences were detected between R1-R3 and R5-R8 periods, with seed yield losses averaging 39 (1991/92), 10 (1992/93) and 25% (1993/94). Variations in seed yield due to shading were explained mainly by a reduction of total pods m -2 and an increase in empty (flat) pods (R3-R5), and a reduction on the average seed weight (R5-R8). As expected, the higher losses occurred on treatments exposed to two (R1-R5, R3-R8) or three (R1-R8) periods of shading. Grain yield under different degrees of shading was significantly reduced, with responses fitted to the functions Y = 2.020-32.5s + 0.18s 2 (1992/93) and Y = 2.172-25.6s-0.04s 2 (1993/94). Reduction on seed yield was associated to a decrease in total pods m -2 and average seed weight, whereas empty pods increased significantly only at near 80% shading. These results point at R3-R5 as the most sensible growth stage under 80% shading and demonstrate the sensitiveness of lentil

  1. Contribution of progenies segregating for macromutations to the micromutations in lentil (Lens culinaris Medik.)

    International Nuclear Information System (INIS)

    Solanki, I.S.; Sharma, B.

    2001-01-01

    Healthy seeds of a macrosperma lentil cv Precoz Selection were treated with three doses each of ethylene imine (EI), N-nitroso-N-ethyl urea (NEU) and gamma rays. The M1 material in each treatment was classified into four groups of mutagenic damage. On the basis of macromutations induced in M2 generation, different progenies were classified into two broad groups, i.e. macromutational and non-macromutational. The latter group was again classified into selected and unselected groups on the basis of inter- and intra-family selection in M2. M3 consisted of three distinct plant populations, viz., macromutational, selected and unselected. With regard to CV, different M3 populations were observed in the order: macromutational unselected selected. NEU induced the highest amount of polygenic variability for different characters in various populations, followed by EI and gamma rays. The highest frequency of promising progenies was obtained in the selected population, followed by macromutational and unselected populations. The contribution of selected population to the total M3 promising progenies was the highest, followed by unselected and macromutational populations. Among mutagens, NEU and, between damage groups, HH (high seedling damage and high sterility) contributed maximum to total M3 promising selections [it

  2. Classification and evaluation of gamma ray induced polygenic variability in lentil (Lens culinaris Medik.)

    International Nuclear Information System (INIS)

    Solanki, I.S.; Sharma, B.

    2001-01-01

    Dry and healthy seeds of a macrosperma cv., Precoz Selection of lentil were treated with three doses (5, 10 and 20 kR) of gamma rays. The M 1 material in each treatment was classified into four groups of mutagenic damage. On the basis of macromutations induced and intra and interfamily section exercised in each treatment in M 2 different progenies were classified into three broad groups and raised as macromutational, selected and unselected populations in M 3 . Wilder range and substantial amount of variability (CV) for different polygenic traits than control in both positive and negative directions along with a general positive shift in character means in both the groups of mutagenic damage (HH > LL) were observed in M 2 and M 3 generations. Higher estimates of heritability and genetic advance, particularly in the HH group of mutagenic damage in M 2 and in the selected and macromutational populations in M 3 indicated tremendous scope for the improvement of seed yield and its related traits following selection in reduced volume of mutagenized material, i.e. in HH group only. (author)

  3. Viruses affecting lentil (Lens culinaris Medik. in Greece; incidence and genetic variability of Bean leafroll virus and Pea enation mosaic virus

    Directory of Open Access Journals (Sweden)

    Elisavet K. CHATZIVASSILIOU

    2016-07-01

    Full Text Available In Greece, lentil (Lens culinaris Medik. crops are mainly established with non-certified seeds of local landraces, implying high risks for seed transmitted diseases. During April and May of the 2007–2012 growing seasons, surveys were conducted in eight regions of Greece (Attiki, Evros, Fthiotida, Korinthos, Kozani, Larissa, Lefkada and Viotia to monitor virus incidence in lentil fields. A total of 1216 lentil samples, from plants exhibiting symptoms suggestive of virus infection, were analyzed from 2007 to 2009, using tissue-blot immunoassays (TBIA. Pea seed-borne mosaic virus (PSbMV overall incidence was 4.9%, followed by Alfalfa mosaic virus (AMV (2.4% and Bean yellow mosaic virus (BYMV (1.0%. When 274 of the samples were tested for the presence of luteoviruses, 38.8% were infected with Bean leafroll virus (BLRV. Since BLRV was not identified in the majority of the samples collected from 2007 to 2009, representative symptomatic plants (360 samples were collected in further surveys performed from 2010 to 2012 and tested by ELISA. Two viruses prevailed in those samples: BLRV (36.1% was associated with stunting, yellowing, and reddening symptoms and Pea enation mosaic virus-1 (PEMV-1 (35.0% was associated with mosaic and mottling symptoms. PSbMV (2.2%, AMV (2.2%, BYMV (3.9% and CMV (2.8% were also detected. When the molecular variability was analyzed for representative isolates, collected from the main Greek lentil production areas, five BLRV isolates showed 95% identity for the coat protein (CP gene and 99% for the 3’ end region. Three Greek PEMV isolates co-clustered with an isolate from Germany when their CP sequence was compared with isolates with no mutation in the aphid transmission gene. Overall, limited genetic variability was detected among Greek isolates of BLRV and PEMV.

  4. The meiotic consequences of chromosomal aberrations induced by separate and simultaneous applications of gamma rays and NMU in lentil (Lens culinaris Med.)

    International Nuclear Information System (INIS)

    Dixit, Pratibha; Dubey, D.K.

    1983-01-01

    Certain meiotic abnormalities were induced by the application of 5, 10 or 15 Kr of gamma rays and/or 0.02 percent of NMU on seeds of lentil (Lens culinaris Med.) var. T36. Univalents, quadrivalents or higher multivalent associations were induced by gamma rays individually or in combination with NMU, while no such associations were recorded in plants treated with NMU alone. But nucleolar fragmentation, chromatin bridges and non-orientation of chromosome fragments were induced by both the mutagens. The percentage of cells showing meiotic abnormalities in the gamma ray treatments increased with an increase in the irradiation dose, however, the combined treatments of the two mutagens did not show a synergestic influence of the two mutagens in inducing such abnormalities. (author)

  5. Discrimination of geographical origin of lentils (Lens culinaris Medik.) using isotope ratio mass spectrometry combined with chemometrics.

    Science.gov (United States)

    Longobardi, F; Casiello, G; Cortese, M; Perini, M; Camin, F; Catucci, L; Agostiano, A

    2015-12-01

    The aim of this study was to predict the geographic origin of lentils by using isotope ratio mass spectrometry (IRMS) in combination with chemometrics. Lentil samples from two origins, i.e. Italy and Canada, were analysed obtaining the stable isotope ratios of δ(13)C, δ(15)N, δ(2)H, δ(18)O, and δ(34)S. A comparison between median values (U-test) highlighted statistically significant differences (porigin but with overlapping zones; consequently, two supervised discriminant techniques, i.e. partial least squares discriminant analysis and k-nearest neighbours algorithm were used. Both models showed good performances with external prediction abilities of about 93% demonstrating the suitability of the methods developed. Subsequently, isotopic determinations were also performed on the protein and starch fractions and the relevant results are reported. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Morphological mutations induced by gamma rays, ethylene imine and N-nitroso-N-ethyl urea in lentil (Lens culinaris medik.)

    International Nuclear Information System (INIS)

    Solanki, I.S.; Sharma, B.

    2003-01-01

    Dry and healthy seeds of a large seeded lentil cv, 'Precoz Selection', were treated with three doses each of gamma rays, ethylene imine (EI) and N-nitroso-N-ethyl urea (NEU). Based on the frequency of morphological mutations, the mutagens were arranged in the order: NEU > EI >. Gamma rays and dose-dependent relationship was observed in the case of gamma rays (5 kR 1 damage groups induced morphological mutations in the order: HH > HL > LH > LL. The morphological mutations included changes for growth habit, foliage, plant height and maturity and flowering behaviour. A mild relative mutagenic specificity and differences in mutability of genes for different traits were observed, In general the spectrum of morphological mutations was not influenced by the groups of M 1 damage, except that some mutation types occurred more frequently, than others in certain groups. (author)

  7. Potential risk of weed outbreak by increasing biochar's application rates in slow-growth legume, lentil (Lens culinaris Medik.).

    Science.gov (United States)

    Safaei Khorram, Mahdi; Fatemi, Akram; Khan, Md Asaduzzaman; Kiefer, Rudolf; Jafarnia, Sasan

    2018-04-01

    Biochar amendment is a promising tool to improve the soil quality and, consequently, higher crop yield has received more attention during last decades. The positive effects of biochar have been attracting more attention especially in the areas with low precipitation rates, such as the Middle East, due to low soil organic carbon content, higher drought intensity, and increasing demands for food production. However, biochar can lead to lower herbicide efficacy, resulting in higher consumption of herbicides. In this study, the impact of two biochars on soil properties, plant growth, and fomesafen efficacy under rain-fed condition was investigated. Biochar amendment at the rate of 5 t ha -1 improved soil quality and plant growth by 40-200% and 46-57%, respectively, compared to the control. The increase of biochar application rate from 5 t ha -1 to 15 t ha -1 showed small additional positive effects on soil and lentil as the tested crop plant, whereas the growth of weeds elevated by 200% in this case. Albeit biochar application could be an effective way to improve the soil fertility, the potential risk of weed outbreak in the long term should be evaluated carefully before the use of biochar amendment at field scale. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Selection criteria for the improvement of seed yield and its components in advances generations of lentil (lens culinaris medik)

    International Nuclear Information System (INIS)

    Ashraf, S.; Hanif, M.; Sadiq, S.; Abbas, G.; Asghar, M.J.

    2008-01-01

    Present study was conducted at Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad during the years 2006 and 2007 with the objectives; to study the inheritance of seed yield and related traits in both hybridized (F6) and mutated (M6) populations of lentil and to determine the best selection criterion for the improvement of seed yield. Different genetic parameters (variances, heritabilities, genetic gains and correlations) were computed to study the inheritance pattern and interrelationships of different traits. High heritability was observed for days to flower (97.40%), plant height (90.80%), pods per plant (86.20%), hundred seed weight (83.50%) and seed yield per plant (91.80%) in F6 and for days to flower (96.9%), days to mature (91.8%), hundred seed weight (89.0%) and seed yield per plant (94.0%) in M6 generation. High heritability coupled with moderate to high genetic advance was noted for plant height (90.8%, 16.29) pods per plant (86.20%, 25.53) hundred seed weight (83.50%, 35.67) and seed yield per plant (91.80%, 35.84) in F6 generation and for days to flower (96.9%, 25.08), hundred seed weight (89.0%, 25.56) and seed yield per plant (94.0%, 37.01) in M6 generation. The traits mentioned were found to be under the control of additive genes. Seed yield had positive and significant correlation with pods per plant in M6 and with seed weight in both generations. It was concluded that seed weight and pods per plant may be used as selection criterion in both hybridized and mutated populations for the improvement of seed yield. (author)

  9. Effect of Mycorrhizal Inoculation and Grain Priming on Some Quantity and Quality Properties of Lentil (Lens culinaris L.

    Directory of Open Access Journals (Sweden)

    mohsen azarnia

    2017-02-01

    Full Text Available Introduction: The most important problems of farmers in arid and semi-arid regions are adequate nutrition, optimum rooting, emergence, establishment and optimal density, and ultimately plant yield. Using grain priming and mycorrhizal inoculation is effective strategies in these conditions. Priming can cause earlier growth of seedling, to increase emergence rate, emergence percentage, plant tolerance to drought and salinity stress, early flowering as well as to increase the quality and quantity of yield and nutrient absorption. Plant hormones such as salicylic acid and gibberellic acid can be used for priming. Regarding plant response to environmental stresses, salicylic acid, which is an important signal molecule, plays a key role in the regulation of several physiological processes such as growth and plant development, absorption of ions, emergence and photosynthesis. Gibberellic acid (GA3 has been shown to be involved in many physiological processes such as cell division activity of meristem regions, increase the cell length, emergence speed, and emergence percentage, seedling growth in field condition, early flowering and yield. Mycorrhizal inoculation increases the availability of nutrients especially plant phosphorus, concentrations of plant hormones (auxins, cytokinins and gibberellins, chlorophyll content, the efficiency of biological nitrogen fixation, assimilates allocation to host plant organs, the changes of root structure, and improve soil structure. Materials and Methods: In order to evaluate the response of lentil to grain priming (without grain priming, hydro-priming, 100 ppm gibberellic acid, 100 ppm salicylic acid, 100 ppm gibberellic acid + 100 ppm salicylic acid and soil mycorrhizal inoculation (non-inoculated control, inoculated with Glomus moseae and Glomus intraradices, a factorial experiment based on a completely randomized block design with four replications carried out in a greenhouse and research farm of the Gonbad

  10. Screening of postharvest agricultural wastes as alternative sources of peroxidases: characterization and kinetics of a novel peroxidase from lentil ( Lens culinaris L.) stubble.

    Science.gov (United States)

    Hidalgo-Cuadrado, Nazaret; Pérez-Galende, Patricia; Manzano, Teresa; De Maria, Cándido Garcia; Shnyrov, Valery L; Roig, Manuel G

    2012-05-16

    Aqueous crude extracts of a series of plant wastes (agricultural, wild plants, residues from sports activities (grass), ornamental residues (gardens)) from 17 different plant species representative of the typical biodiversity of the Iberian peninsula were investigated as new sources of peroxidases (EC 1.11.1.7). Of these, lentil (Lens culinaris L.) stubble crude extract was seen to provide one of the highest specific peroxidase activities, catalyzing the oxidation of guaiacol in the presence of hydrogen peroxide to tetraguaiacol, and was used for further studies. For the optimum extraction conditions found, the peroxidase activity in this crude extract (110 U mL(-1)) did not vary for at least 15 months when stored at 4 °C (k(inact) = 0.146 year(-1), t(1/2 inact) = 4.75 year), whereas, for comparative purposes, the peroxidase activity (60 U mL(-1)) of horseradish (Armoracia rusticana L.) root crude extract, obtained and stored under the same conditions, showed much faster inactivation kinetics (k(inact) = 2.2 × 10(-3) day(-1), t(1/2 inact) = 315 days). Using guaiacol as an H donor and a universal buffer (see above), all crude extract samples exhibited the highest peroxidase activity in the pH range between 4 and 7. Once semipurified by passing the crude extract through hydrophobic chromatography on phenyl-Sepharose CL-4B, the novel peroxidase (LSP) was characterized as having a purity number (RZ) of 2.5 and three SDS-PAGE electrophoretic bands corresponding to molecular masses of 52, 35, and 18 kDa. The steady-state kinetic study carried out on the H(2)O(2)-mediated oxidation of guaiacol by the catalytic action of this partially purified peroxidase pointed to apparent Michaelian kinetic behavior (K(m)(appH(2)O(2)) = 1.87 mM; V(max)(appH(2)O(2)) = 6.4 mM min(-1); K(m)(app guaicol) = 32 mM; V(max)(app guaicol) = 9.1 mM min(-1)), compatible with the two-substrate ping-pong mechanism generally accepted for peroxidases. Finally, after the effectiveness of the crude

  11. Influence of inoculation with ascochyta lentis on mineral contents (Na, Ca, Mg, Cu, and Fe) of susceptible and resistant lines of lentil (Lens culinaris medik.)

    International Nuclear Information System (INIS)

    Sahi, S.T.; Ghazanfar, M.U.; Habib, A.; Wakil, W.

    2010-01-01

    An experiment was conducted to determine the mineral contents of the healthy and inoculated plant of lentil and their relationship toward the Ascochyta lentis disease. The results revealed that magnesium, copper and zinc contents of un-inoculated lentil lines, included in susceptible group were higher than those included in resistant group whereas, sodium, calcium and iron contents were more in the resistant as compared to the susceptible group. Upon inoculation with Ascochyta lentis, the cause of lentil blight disease, sodium, calcium, zinc, copper and iron contents increased invariably in both the susceptible and resistant groups of lentil lines. On the other hand, magnesium contents increased in susceptible group but decreased in resistant group. The over all results proved that considerable variation exists in micro mineral contents of resistant and susceptible lines of lentil. (author)

  12. Effect of salinization, Rbizobium inoculation, genotypic variation and P-application on drymatter yield and utilization of P by pea (Pisum sativum L.) and lentil (Lens Culinaris Medic)

    International Nuclear Information System (INIS)

    Dravid, M.S.

    1990-01-01

    Irrigation with saline water significantly reduced the drymatter production and uptake of phosphorus in both pea and lentil crops. Between the two crops pea was found relativley more tolerant to a given level of salinity. Soil application of phosphate in association with rbizobium inoculated seeds enhanced drymatter production, total P uptake, P derived from fertilizer and its utilization in both the crops. Amongst the cultivars tested, KPSD-5 of pea and PL-639 of lentil extracted native soil phosphorus more efficiently while cultivar Pusa-10 of pea and cultivar PL-406 of lentil showed more affinity towards applied phosphorus. (author). 8 refs., 2 tabs

  13. A simple and reliable method to detect gamma irradiated lentil (Lens culinaris Medik.) seeds by germination efficiency and seedling growth test

    International Nuclear Information System (INIS)

    Chaudhuri, Sadhan K.

    2002-01-01

    Germination efficiency and root/shoot length of germinated seedling is proposed to identify irradiated lentil seeds. Germination percentage was reduced above 0.2 kGy and lentil seeds were unable to germinate above 1.0 kGy dose. The critical dose that prevented the root elongation varied from 0.1 to 0.5 kGy. The sensitivity of lentil seeds to gamma irradiation was inversely proportional to moisture content of the seeds. Radiation effects could be detected in seeds even 12 months storage after gamma irradiation

  14. Identification of quantitative trait loci controlling root and shoot traits associated with drought tolerance in a lentil (Lens culinaris Medik. recombinant inbred line population

    Directory of Open Access Journals (Sweden)

    Omar Idrissi

    2016-08-01

    Full Text Available Drought is one of the major abiotic stresses limiting lentil productivity in rainfed production systems. Specific rooting patterns can be associated with drought avoidance mechanisms that can be used in lentil breeding programs. In all, 252 co-dominant and dominant markers were used for Quantitative Trait Loci (QTL analysis on 132 lentil recombinant inbred lines based on greenhouse experiments for root and shoot traits during two seasons under progressive drought-stressed conditions. Eighteen QTLs controlling a total of 14 root and shoot traits were identified. A QTL-hotspot genomic region related to a number of root and shoot characteristics associated with drought tolerance such as dry root biomass, root surface area, lateral root number, dry shoot biomass and shoot length was identified. Interestingly, a QTL related to root-shoot ratio, an important trait for drought avoidance, explaining the highest phenotypic variance of 27.6 % and 28.9 % for the two consecutive seasons, respectively, was detected. This QTL was closed to the co-dominant SNP marker TP6337 and also flanked by the two SNP TP518 and TP1280. An important QTL related to lateral root number was found close to TP3371 and flanked by TP5093 and TP6072 SNP markers. Also, a QTL associated with specific root length was identified close to TP1873 and flanked by F7XEM6b SRAP marker and TP1035 SNP marker. These two QTLs were detected in both seasons. Our results could be used for marker-assisted selection in lentil breeding programs targeting root and shoot characteristics conferring drought avoidance as an efficient alternative to slow and labour-intensive conventional breeding methods.

  15. Radiation studies in Lens culinaris

    International Nuclear Information System (INIS)

    Sinha, S.S.N.

    1977-01-01

    Estimation of chromosomal aberrations in flowers of Lens culinaris according to their sequence of development in the plants at 4, 8 and 12 Kr in the M 1 generation, showed that the later formed flowers had smaller percentages of cells with aberrations than those developed earlier. It is suggested that this may be the result of competition between more damaged and less damaged cells during the development of the shoot. There is consequently a decrease of sterility in successive flowers. The numbers of karyotypes taking part in the formation of lower and uppermost flowers were estimated cytologically at 4, 8 and 12 Kr. It was found that more karyotypes were involved in the formation of the lower flowers than in the upper ones. It appeared that at lower doses larger numbers of karyotypes were taking part in the formation of the chimaera than at higher doses. (auth.)

  16. Purification, identification and preliminary crystallographic studies of a 2S albumin seed protein from Lens culinaris

    International Nuclear Information System (INIS)

    Gupta, Pankaj; Gaur, Vineet; Salunke, Dinakar M.

    2008-01-01

    A 2S albumin from L. culinaris was purified and crystallized and preliminary crystallographic studies were carried out. Lens culinaris (lentil) is a widely consumed high-protein-content leguminous crop. A 2S albumin protein (26.5 kDa) has been identified using NH 2 -terminal sequencing from a 90% ammonium sulfate saturation fraction of total L. culinaris seed protein extract. The NH 2 -terminal sequence shows very high homology to PA2, an allergy-related protein from Pisum sativum. The 2S albumin protein was purified using a combination of size-exclusion and ion-exchange chromatography. Crystals of the 2S seed albumin obtained using the hanging-drop vapour-diffusion method diffracted to 2.5 Å resolution and were indexed in space group P4 1 (or P4 3 ), with unit-cell parameters a = b = 78.6, c = 135.2 Å

  17. Radio-sensitivity and mutability in lentil (Lens culinars Medik.) as related to seed size

    International Nuclear Information System (INIS)

    Malik, I.A.; Chaudhry, M.S.; Ashraf, M.; Erskine, W.

    1998-01-01

    Eight diverse genotypes of lentil (Lens culinaris Medikus) were irradiated with 0, 10, 20, 30 and 40 kR of gamma rays. The mean lethal dose (LD50) for survival was 25.0 kR, radiation sensitivity varying over genotypes from 51.6 to 16.2 kR. The optimum irradiation dose to produce chlorophyll mutants was 21.8 kR, and that for morphological mutants was 21.4 kR. Correlations were made between a group of traits measuring radio-sensitivity and mutability, and a range of other plant characters. Most correlation coefficients between the two character groups were non-significant [it

  18. Construction of intersubspecific molecular genetic map of lentil

    Indian Academy of Sciences (India)

    Lentil (Lens culinaris ssp. culinaris), is a self-pollinating diploid ( 2 n = 2 x = 14 ), cool-season legume crop and is consumed worldwide as a rich source of protein (∼24.0%), largely in vegetarian diets. Here we report development of a genetic linkage map of Lens using 114 F2 plants derived from the intersubspecific cross ...

  19. Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives

    Directory of Open Access Journals (Sweden)

    Mohar Singh

    2017-07-01

    Full Text Available The development of transgressive phenotype in the segregating populations has been speculated to contribute to niche divergence of hybrid lineages, which occurs most frequently at larger genetic distances. Wild Lens species are considered to be more resistant against major biotic and abiotic stresses than that of the cultivated species. In the present study, we assessed the comparative agronomic performance of lentil (Lens culinaris subsp. culinaris inter-sub-specific (L. culinaris subsp. orientalis and interspecific (L. ervoides derivatives, also discussed its probable basis of occurrence. The F3, F4, and F5 inter sub-specific and interspecific populations of ILL8006 × ILWL62 and ILL10829 × ILWL30, respectively revealed a substantial range of variation for majority of agro-morphological traits as reflected by the range, mean and coefficient of variation. A high level of fruitful heterosis was also observed in F3 and F4 progeny for important traits of interest. Phenotypic coefficient of variation (PCV was higher in magnitude than genotypic coefficient of variation (GCV in all generations for several quantitative characters. The results showed high heritability estimates for majority of traits in conjunction with low to high genetic advance in F3 and F4 generations. Further, F5 progeny of ILL10829 × ILWL30, manifested resistant disease reaction for fifteen recombinant inbred lines (RILs against (Fusarium oxysporum f. sp. lentis (Vasd. Srin. Gord.. The multilocation agronomic evaluation of both crosses showed better results for earliness, desirable seed yield and Fusarium wilt resistance under two agro-ecological regions of north-western India. These better performing recombinants of ILL8006 × ILWL62 and ILL10829 × ILWL30 can be advanced for further genetic improvement and developing high yielding disease resistant cultivars of lentil.

  20. Growth studies on Lens culinaris after gamma irradiation

    International Nuclear Information System (INIS)

    Ahmad, S.; Bokhari, F.S.; Shahnaz, F.

    1996-01-01

    A study on growth parameters was carried out on two varieties of Lens culinaris after gamma irradiation. Experiment was conducted at Botanical Garden, Bahauddin Zakariya University, Multan in 1993. The germination percentage, survival percentage, height, branch number, pods per plant and 100-seed weight decreased with the increasing dose of radiation. Comparing the two varieties, variety-86642 appeared more sensitive to radiation than variety-87528

  1. Polyphenol-Rich Lentils and Their Health Promoting Effects

    Directory of Open Access Journals (Sweden)

    Kumar Ganesan

    2017-11-01

    Full Text Available Lentil (Lens culinaris; Family: Fabaceae is a potential functional dietary ingredient which has polyphenol-rich content. Several studies have demonstrated that the consumption of lentil is immensely connected to the reduction in the incidence of diseases such as diabetes, obesity, cancers and cardiovascular diseases due to its bioactive compounds. There has been increasing scientific interest in the study area of lentils as the functional food due to its high nutritive value, polyphenols, and other bioactive compounds. These polyphenols and the bioactive compounds found in lentil play an important role in the prevention of those degenerative diseases in humans. Besides that, it has health-promoting effects. Based on the in vitro, in-vivo and clinical studies, the present review focuses to provide more information on the nutritional compositions, bioactive compounds including polyphenols and health-promoting effects of lentils. Health-promoting information was gathered and orchestrated at a suitable place in the review.

  2. Selecting Lentil Accessions for Global Selenium Biofortification

    Directory of Open Access Journals (Sweden)

    Dil Thavarajah

    2017-08-01

    Full Text Available The biofortification of lentil (Lens culinaris Medikus. has the potential to provide adequate daily selenium (Se to human diets. The objectives of this study were to (1 determine how low-dose Se fertilizer application at germination affects seedling biomass, antioxidant activity, and Se uptake of 26 cultivated lentil genotypes; and (2 quantify the seed Se concentration of 191 lentil wild accessions grown in Terbol, Lebanon. A germination study was conducted with two Se treatments [0 (control and 30 kg of Se/ha] with three replicates. A separate field study was conducted in Lebanon for wild accessions without Se fertilizer. Among cultivated lentil accessions, PI533690 and PI533693 showed >100% biomass increase vs. controls. Se addition significantly increased seedling Se uptake, with the greatest uptake (6.2 µg g−1 by PI320937 and the least uptake (1.1 µg g−1 by W627780. Seed Se concentrations of wild accessions ranged from 0 to 2.5 µg g−1; accessions originating from Syria (0–2.5 µg g−1 and Turkey (0–2.4 µg g−1 had the highest seed Se. Frequency distribution analysis revealed that seed Se for 63% of accessions was between 0.25 and 0.75 µg g−1, and thus a single 50 g serving of lentil has the potential to provide adequate dietary Se (20–60% of daily recommended daily allowance. As such, Se application during plant growth for certain lentil genotypes grown in low Se soils may be a sustainable Se biofortification solution to increase seed Se concentration. Incorporating a diverse panel of lentil wild germplasm into Se biofortification programs will increase genetic diversity for effective genetic mapping for increased lentil seed Se nutrition and plant productivity.

  3. Selecting Lentil Accessions for Global Selenium Biofortification.

    Science.gov (United States)

    Thavarajah, Dil; Abare, Alex; Mapa, Indika; Coyne, Clarice J; Thavarajah, Pushparajah; Kumar, Shiv

    2017-08-26

    The biofortification of lentil ( Lens culinaris Medikus.) has the potential to provide adequate daily selenium (Se) to human diets. The objectives of this study were to (1) determine how low-dose Se fertilizer application at germination affects seedling biomass, antioxidant activity, and Se uptake of 26 cultivated lentil genotypes; and (2) quantify the seed Se concentration of 191 lentil wild accessions grown in Terbol, Lebanon. A germination study was conducted with two Se treatments [0 (control) and 30 kg of Se/ha] with three replicates. A separate field study was conducted in Lebanon for wild accessions without Se fertilizer. Among cultivated lentil accessions, PI533690 and PI533693 showed >100% biomass increase vs. Se addition significantly increased seedling Se uptake, with the greatest uptake (6.2 µg g -1 ) by PI320937 and the least uptake (1.1 µg g -1 ) by W627780. Seed Se concentrations of wild accessions ranged from 0 to 2.5 µg g -1 ; accessions originating from Syria (0-2.5 µg g -1 ) and Turkey (0-2.4 µg g -1 ) had the highest seed Se. Frequency distribution analysis revealed that seed Se for 63% of accessions was between 0.25 and 0.75 µg g -1 , and thus a single 50 g serving of lentil has the potential to provide adequate dietary Se (20-60% of daily recommended daily allowance). As such, Se application during plant growth for certain lentil genotypes grown in low Se soils may be a sustainable Se biofortification solution to increase seed Se concentration. Incorporating a diverse panel of lentil wild germplasm into Se biofortification programs will increase genetic diversity for effective genetic mapping for increased lentil seed Se nutrition and plant productivity.

  4. Chemical performance of multi-environment trials in lens (Lens culinaris M.).

    Science.gov (United States)

    Karadavut, Ufuk; Palta, Cetin

    2010-01-15

    Genotype-environment (GE) interaction has been a major effect to determine stable lens (Lens culinaris (Medik.) Merr.) cultivars for chemical composition in Turkey. Utilization of the lines depends on their agronomic traits and stability of the chemical composition in diverse environments. The objectives of this study were: (i) to evaluate the influence of year and location on the chemical composition of lens genotypes; and (ii) to determine which cultivar is the most stable. Genotypes were evaluated over 3 years (2005, 2006 and 2007) at four locations in Turkey. Effects of year had the largest impact on all protein contents. GE interaction was analyzed by using linear regression techniques. Stability was estimated using the Eberhart and Russell method. 'Kişlik Kirmizi51' was the most stable cultivar for grain yield. The highest protein was obtained from 'Kişlik Kirmizi51' (4.6%) across environments. According to stability analysis, 'Firat 87' had the most stable chemical composition. This genotype had a regression coefficient (b(i) = 1) around unity, and deviations from regression values (delta(ij) = 0) around zero. Chemical composition was affected by year in this study. Temperature might have an effect on protein, oil, carbohydrate, fibre and ash. Firat 87 could be recommended for favourable environments. Copyright (c) 2009 Society of Chemical Industry.

  5. A consensus linkage map of lentil based on DArT markers from three RIL mapping populations.

    Directory of Open Access Journals (Sweden)

    Duygu Ates

    Full Text Available Lentil (Lens culinaris ssp. culinaris Medikus is a diploid (2n = 2x = 14, self-pollinating grain legume with a haploid genome size of about 4 Gbp and is grown throughout the world with current annual production of 4.9 million tonnes.A consensus map of lentil (Lens culinaris ssp. culinaris Medikus was constructed using three different lentils recombinant inbred line (RIL populations, including "CDC Redberry" x "ILL7502" (LR8, "ILL8006" x "CDC Milestone" (LR11 and "PI320937" x "Eston" (LR39.The lentil consensus map was composed of 9,793 DArT markers, covered a total of 977.47 cM with an average distance of 0.10 cM between adjacent markers and constructed 7 linkage groups representing 7 chromosomes of the lentil genome. The consensus map had no gap larger than 12.67 cM and only 5 gaps were found to be between 12.67 cM and 6.0 cM (on LG3 and LG4. The localization of the SNP markers on the lentil consensus map were in general consistent with their localization on the three individual genetic linkage maps and the lentil consensus map has longer map length, higher marker density and shorter average distance between the adjacent markers compared to the component linkage maps.This high-density consensus map could provide insight into the lentil genome. The consensus map could also help to construct a physical map using a Bacterial Artificial Chromosome library and map based cloning studies. Sequence information of DArT may help localization of orientation scaffolds from Next Generation Sequencing data.

  6. A consensus linkage map of lentil based on DArT markers from three RIL mapping populations.

    Science.gov (United States)

    Ates, Duygu; Aldemir, Secil; Alsaleh, Ahmad; Erdogmus, Semih; Nemli, Seda; Kahriman, Abdullah; Ozkan, Hakan; Vandenberg, Albert; Tanyolac, Bahattin

    2018-01-01

    Lentil (Lens culinaris ssp. culinaris Medikus) is a diploid (2n = 2x = 14), self-pollinating grain legume with a haploid genome size of about 4 Gbp and is grown throughout the world with current annual production of 4.9 million tonnes. A consensus map of lentil (Lens culinaris ssp. culinaris Medikus) was constructed using three different lentils recombinant inbred line (RIL) populations, including "CDC Redberry" x "ILL7502" (LR8), "ILL8006" x "CDC Milestone" (LR11) and "PI320937" x "Eston" (LR39). The lentil consensus map was composed of 9,793 DArT markers, covered a total of 977.47 cM with an average distance of 0.10 cM between adjacent markers and constructed 7 linkage groups representing 7 chromosomes of the lentil genome. The consensus map had no gap larger than 12.67 cM and only 5 gaps were found to be between 12.67 cM and 6.0 cM (on LG3 and LG4). The localization of the SNP markers on the lentil consensus map were in general consistent with their localization on the three individual genetic linkage maps and the lentil consensus map has longer map length, higher marker density and shorter average distance between the adjacent markers compared to the component linkage maps. This high-density consensus map could provide insight into the lentil genome. The consensus map could also help to construct a physical map using a Bacterial Artificial Chromosome library and map based cloning studies. Sequence information of DArT may help localization of orientation scaffolds from Next Generation Sequencing data.

  7. Failure of survival strategies in adaption of heavy metal environment in lens culinaris and phaseolus mungo

    International Nuclear Information System (INIS)

    Haider, S.; Azmat, R.

    2012-01-01

    Lead (Pb)-treated Lens culinaris and Phaseolus mungo seedlings leaves showed considerable reduction in the size with enhance proline and phenol contents while peroxidase and lignin activity was Pb/sup 2+/ dose dependent. The reduced leaves sizes of both seedlings were correlated with an increase in Pb/sup 2+/levels, and activities of peroxidase and lignin deposition in it. The intensification of activities of peroxidase and phenol in the Pb/sup 2+/ treated plants were accompanied by an increase in the biosynthesis of the lignin contents as their function is of scavenging ROS radical. A strong correlation (r/sup 2/=0.8570) was observed between Pb/sup 2+/ and lignin deposition in the Lens culinaris whereas it was non-significant in Phaseolus mungo (r/sup 2/=0.466). Increased in the lignin contents in the Lens culinaris as a chemical adaptation of the cell walls of various leaves tissues for endurance while decrease in the lignin contents in Phaseolus mungo at high dose of Pb/sup 2+/ may be attributed with the decline in the peroxidase activity. Investigations revealed that although plants adopt several biochemical strategies for their survival but toxicity of Pb/sup 2+/was significant due to which plant fails to continue in stay alive. (author)

  8. Residue studies of Methabenzthiazuron in Soil, Lentils and Hay

    International Nuclear Information System (INIS)

    Al-Maghrabi, K.I.

    2002-01-01

    Over two years, replicate plots of lentils (Lens culinaris L.) were treated before seeding with methabenzthiazuron at a rate of 0.5 kg a.i. ha-1. In each year representative soil, lentil and hay samples were randomly collected from plots of each treatment. Soil samples were tested for residues 24 hours after treatment and harvest. Lentil and hay samples were tested at harvest. A cleanup step was conducted after extraction. Gas chromatograph equipped with a nitrogen/phosphorus detector was used to detect methabenzthiazuron. Overall average of residue levels in soil decreased significantly from 1.16+-0.15 mg kg, 24 hours after treatment, 0.12 +-0.01 mg kg at harvest. No significant difference in the maximum average residue was found in lentil and hay samples collected from various plots and tested at harvest (0.10+-0.01 and 0.19 +-0.02 mg kg in lentils and hay, respectively). Recovery tests were conducted with each group of samples tested in order to determine the efficiency of analytical procedure. (author)

  9. Radiation studies in Lens culinaris: impact of absorbed polonium on microsporogenesis

    International Nuclear Information System (INIS)

    Singh, V.K.; Tauheed, Nusrat; Jha, V.N.; Tripathi, R.M.

    2008-01-01

    The root systems of fully grown plants of Lens culinaris (2n=14) were exposed to solutions of different concentrations of polonium (mixture of 208 Po and 209 Po Energy of alpha being 5.1 MeV and 4.9 MeV respectively). Variability in duration of exposure was also maintained. The controlled samples showed normal behavior of chromosomes forming seven bivalents with varying numbers of chiasmata. However, the pollen grain mother cells (PMC) of treated plants harbored a broad spectrum of chromosomal aberrations viz. Clumped configurations, multivalent formation, sticky anaphase bridge and laggards. Clumped configurations following surface stickiness was the most prominent manifestation. It appeared that the alpha particles emitted by the polonium atoms, logged in different organs including the anthers, created a situation akin to chronic internal radiation and inflicting injuries of different extent on the chromosome surface. (author)

  10. Polyphenol-Rich Lentils and Their Health Promoting Effects.

    Science.gov (United States)

    Ganesan, Kumar; Xu, Baojun

    2017-11-10

    Polyphenols are a group of plant metabolites with potent antioxidant properties, which protect against various chronic diseases induced by oxidative stress. Evidence showed that dietary polyphenols have emerged as one of the prominent scientific interests due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are measured based on the human consumption and their bioavailability. Lentil ( Lens culinaris ; Family: Fabaceae) is a great source of polyphenol compounds with various health-promoting properties. Polyphenol-rich lentils have a potential effect on human health, possessing properties such as antioxidant, antidiabetic, anti-obesity, anti-hyperlipidemic, anti-inflammatory and anticancer. Based on the explorative study, the current comprehensive review aims to give up-to-date information on nutritive compositions, bioactive compounds and the health-promoting effect of polyphenol-rich lentils, which explores their therapeutic values for future clinical studies. All data of in vitro , in vivo and clinical studies of lentils and their impact on human health were collected from a library database and electronic search (Science Direct, PubMed and Google Scholar). Health-promoting information was gathered and orchestrated in the suitable place in the review.

  11. Development of high yielding mutants in lentil

    International Nuclear Information System (INIS)

    Rajput, M.A.; Sarwar, G.; Siddiqui, K.A.

    2001-01-01

    Full text: Lentil (Lens culinaris Medik.) locally known as Masoor, is the second most important rabi pulse crop, after chickpea, in Pakistan. It is cultivated on an area of over 63,400 ha, which constitutes about 4.83% of the total area under pulses. The annual production of the crop is 28,200 tones with an average yield of 445 kg/ha. Yield at the national level is very low, about one-half of the world's yield, which is mainly due to non-availability of high yield potential genotypes. Keeping in view the importance of mutants in developing a large number of new varieties, an induced mutations programme was initiated at AEARC, Tandojam during 1987-88, to develop high yielding varieties in lentil. For this, seeds of two lentil varieties, 'Masoor-85' and 'ICARDA-8' had been irradiated with gamma-rays ranging from 100-600 Gy in NIAB, Faisalabad during 1990. Selections were made in M2 on the basis of earliness, plant height, branches/plant and 100 grain weight. After confirming these mutants in M3 they were promoted in station yield trials and studied continuously for three consecutive years (1993- 1995). Overall results revealed that these mutants have consistent improvement of earliness in flowering and maturity. Plant height also increased in all mutant lines except AEL 23/40/91 where reduction in this attribute was observed as compared to parent variety. Mutant lines AEL 49/20/91 and AEL 13/30/91 showed improvement in 100 grain weight. The improvement of some agronomic characters enhanced the yield of mutant lines in comparison to parent varieties (Masoor-85 and ICARDA-8). The diversity in yield over the respective parents was computed from 6.94 to 60.12%. From these encouraging results it is hoped that mutant lines like AEL 12/30/91 and AEL 49/20/91 may serve as potential lentil genotypes in future. (author)

  12. Trials on the Timing of Chemical Control of Lentil weevil, Bruchus lentis Frӧlich (Coleoptera: Chrysomelidae: Bruchinae in Lentil Field in Gachsaran Region (Iran

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    K. Saeidi

    2017-12-01

    Full Text Available The lentil weevil, Bruchus lentis Frӧlich, (Coleoptera: Chrysomelidae: Bruchinae is the most serious pest of lentil in Iran. Economic losses due to this pest reach up to 40% of the lentil crop. Over a two-year study (2012 and 2013 in Agricultural Research Station of Gachsaran Region, best timing of chemical control of B. lentis was determined. A field experiment with cultivation of lentil Sina variety Lens culinaris Medik was conducted in a randomized complete block design with five treatments and three replications. The treatments consisted of spraying four times (respectively, during the early flowering, 10 days after the first spraying, 10 days after the second spraying; 10 days after the third spraying and control (without spraying. For the spraying from Endosulfan insecticide EC50% at ratio one liter per hectare was used. Three samples were taken from the pods and totally 150 pods from each replicate for contaminations of seeds were investigated. After the determination of the percent of seeds contamination, results were statistically analysed. Based on the results obtained, first spray treatment, with the mean contamination of 15.45% and second spray treatment with the mean contamination of 12.25% had the highest impact on reducing contamination lentil seeds to B. lentis and between them there was no statistically significant difference and were in one group. Therefore, spraying one time during the early flowering until 15 days after it was the best time to control of B. lentis.

  13. Aluminum induced enzymatic disorder as an important eco biomarker in seedlings of lens culinaris medic

    International Nuclear Information System (INIS)

    Azmat, R.; Qamar, N.; Naz, U.

    2015-01-01

    This article discusses the Al (Aluminum) induced disorder on the activities of nitrate and nitrite reductase (NR), protease (PA) and proline contents of seedlings of Lens culinaris as some important eco-biomarkers. The seedlings were cultured hydroponically in the nutrient solution with or without AlCl/sub 3/, 6H/sub 2/O (pH = 4.0) for 15 days. The relative toxicity of Al3+ was found to be directly related with Al concentration in the nutrient medium. The reduction in the seedlings growth may be attributed with the poor root growth which in turns related with an inhibition in the cell division. Al treatments for 15 days increased the nitrate reductase activities in the seedlings while protease activity was decreased. Increase in the proline contents may cause a substantial shield to the enzymes against the detrimental effects of the tense components Al. The essential electrolyte like sodium (Na) and potassium (K) contents were found to be decreased, accredited to the rupturing of cell membrane. These results suggest that inhibition of the root growth by Al, closely related to the metabolic changes including an increase in nitrate reductase activity and decline in proteases activity in of the seedlings. (author)

  14. Gamma ray induced male sterility mutant in lentil

    International Nuclear Information System (INIS)

    Srivastava, A.; Yadav, A.K.

    2001-01-01

    Full text: Male sterility refers to the failure of pollen grains to bring about effective fertilization, either due to structural default or physiological disfunctioning and has special significance in hybridization programmes. Male steriles have been produced in a number of crop plants like red gram, pigeon pea, mung bean, khesari and lentil. A completely male sterile mutant was isolated in Lens culinaris Medik, after seed treatment with 100 Gy dose of gamma rays. The male sterile mutant showed 100% pollen sterility but was morphologically more vigorous than the parent plants. It showed more branches and its leaves were bigger, more oblong and dark green. The number of flowers borne by the mutant was significantly higher than any other plant of the treatment. The size of the flowers was also increased but the anthers were smaller in size. Pollen grains were few in number, round in shape but empty and did not take up any stain, indicating that normal microsporogenesis had not taken place. This male sterile mutant was used as the female parent and pollinated with pollen of a parent. Four pods with one seed in each were formed indicating that the mutant was female fertile. The seeds were smaller than those of the parent variety and also dark coloured. The mutant showed increased vigour and flower number as compared to parental plants. Lentil is an important pulse crop and induction of variability in its germplasm is necessary for its improvement. Male steriles can be used conveniently in lentil hybridization programmes. (author)

  15. Effect of meteorological factors on the development of lentil stemphylium blight at different sowing dates in rampur, chitwan, Nepal

    Directory of Open Access Journals (Sweden)

    Subash Subedi

    2016-04-01

    Full Text Available Stemphylium species are pathogenic to a number of crops under broad geography and diverse environments. Stemphylium blight of lentil (Lens culinaris Medik caused by Stemphylium botryosum Walr is becoming a serious emerging threat to lentil cultivation and become widespread throughout major legume growing areas in Nepal. Lentil was sown in different dates to observed incidence and severity of stemphylium blight in Rampur, Chitwan during two consecutive years 2012-2014. Lentil seeds sown up to middle of November escaped the disease severity and also resulted higher yield compared to other dates. Disease severity increased with the advancement of sowing date from November 1 to December 21 with decreased yields. The trends of disease development were similar in both years. The maximum and minimum temperatures, total rainfall and sunshine hour ranging from 22.42-24.23°C (mean 23.32°C, 4.12-13.00°C(mean 8.56°C, 9.6-30.5mm (mean 24.85mm and 200.05-309.85 hour (mean 254.95 hour respectively were favorable for disease development. A multiple linear regression model with temperature, rainfall and sunshine hours was developed to predict stemphylium blight disease severity on lentil plants.

  16. Lentil and Kale: Complementary Nutrient-Rich Whole Food Sources to Combat Micronutrient and Calorie Malnutrition

    Directory of Open Access Journals (Sweden)

    Megan Migliozzi

    2015-11-01

    Full Text Available Lentil (Lens culinaris Medik. is a nutritious food and a staple for millions of people. Not only are lentils a good source of energy, they also contain a range of micronutrients and prebiotic carbohydrates. Kale (Brassica oleracea v. acephala has been considered as a health food, but its full range of benefits and composition has not been extensively studied. Recent studies suggest that foods are enrich in prebiotic carbohydrates and dietary fiber that can potentially reduce risks of non-communicable diseases, including obesity, cancer, heart disease, and diabetes. Lentil and kale added to a cereal-based diet would enhance intakes of essential minerals and vitamins to combat micronutrient malnutrition. This review provides an overview of lentil and kale as a complementary nutrient-rich whole food source to combat global malnutrition and calorie issues. In addition, prebiotic carbohydrate profiles and the genetic potential of these crops for further micronutrient enrichment are briefly discussed with respect to developing sustainable and nutritious food systems.

  17. Lentil and Kale: Complementary Nutrient-Rich Whole Food Sources to Combat Micronutrient and Calorie Malnutrition.

    Science.gov (United States)

    Migliozzi, Megan; Thavarajah, Dil; Thavarajah, Pushparajah; Smith, Powell

    2015-11-11

    Lentil (Lens culinaris Medik.) is a nutritious food and a staple for millions of people. Not only are lentils a good source of energy, they also contain a range of micronutrients and prebiotic carbohydrates. Kale (Brassica oleracea v. acephala) has been considered as a health food, but its full range of benefits and composition has not been extensively studied. Recent studies suggest that foods are enrich in prebiotic carbohydrates and dietary fiber that can potentially reduce risks of non-communicable diseases, including obesity, cancer, heart disease, and diabetes. Lentil and kale added to a cereal-based diet would enhance intakes of essential minerals and vitamins to combat micronutrient malnutrition. This review provides an overview of lentil and kale as a complementary nutrient-rich whole food source to combat global malnutrition and calorie issues. In addition, prebiotic carbohydrate profiles and the genetic potential of these crops for further micronutrient enrichment are briefly discussed with respect to developing sustainable and nutritious food systems.

  18. Cytogenetic effects of 48titanium (48ti) on meristematic cells of root tips of lens culinaris med

    International Nuclear Information System (INIS)

    Sepet, H.; Bozdag, B.

    2014-01-01

    Cytogenetic effects of 48Titanium (48Ti) on meristematic cells of root tips belonging to the plant (Lens culinaris Medik.) have been Investigated. Seeds of the plant, prepared were kept in 48Ti standart for different time period as control during 1/4, 1/2, 1, 2, 4, 8, 12, 16, 20, 24 hours. Seeds treated with 48Ti were made sprout and the root tips obtained were prepared for microscopic examination. At the end of the microscopic examinations, some abnormalities as chromosome breakings, chromosome dispersion, bridge chromosome, chromosome adherence, ring chromosome were observed. Abnormalities were seen at each treatment depended on the time periods. Variety and number of abnormality were usually seen to be increasing, depending on the increase of treatment time. The results obtained were evaluated statistically. (author)

  19. Classification and characterization of species within the genus lens using genotyping-by-sequencing (GBS.

    Directory of Open Access Journals (Sweden)

    Melissa M L Wong

    Full Text Available Lentil (Lens culinaris ssp. culinaris is a nutritious and affordable pulse with an ancient crop domestication history. The genus Lens consists of seven taxa, however, there are many discrepancies in the taxon and gene pool classification of lentil and its wild relatives. Due to the narrow genetic basis of cultivated lentil, there is a need towards better understanding of the relationships amongst wild germplasm to assist introgression of favourable genes into lentil breeding programs. Genotyping-by-sequencing (GBS is an easy and affordable method that allows multiplexing of up to 384 samples or more per library to generate genome-wide single nucleotide Polymorphism (SNP markers. In this study, we aimed to characterize our lentil germplasm collection using a two-enzyme GBS approach. We constructed two 96-plex GBS libraries with a total of 60 accessions where some accessions had several samples and each sample was sequenced in two technical replicates. We developed an automated GBS pipeline and detected a total of 266,356 genome-wide SNPs. After filtering low quality and redundant SNPs based on haplotype information, we constructed a maximum-likelihood tree using 5,389 SNPs. The phylogenetic tree grouped the germplasm collection into their respective taxa with strong support. Based on phylogenetic tree and STRUCTURE analysis, we identified four gene pools, namely L. culinaris/L. orientalis/L. tomentosus, L. lamottei/L. odemensis, L. ervoides and L. nigricans which form primary, secondary, tertiary and quaternary gene pools, respectively. We discovered sequencing bias problems likely due to DNA quality and observed severe run-to-run variation in the wild lentils. We examined the authenticity of the germplasm collection and identified 17% misclassified samples. Our study demonstrated that GBS is a promising and affordable tool for screening by plant breeders interested in crop wild relatives.

  20. Identification QTLs Controlling Genes for Se Uptake in Lentil Seeds.

    Directory of Open Access Journals (Sweden)

    Duygu Ates

    Full Text Available Lentil (Lens culinaris Medik. is an excellent source of protein and carbohydrates and is also rich in essential trace elements for the human diet. Selenium (Se is an essential micronutrient for human health and nutrition, providing protection against several diseases and regulating important biological systems. Dietary intake of 55 μg of Se per day is recommended for adults, with inadequate Se intake causing significant health problems. The objective of this study was to identify and map quantitative trait loci (QTL of genes controlling Se accumulation in lentil seeds using a population of 96 recombinant inbred lines (RILs developed from the cross "PI 320937" × "Eston" grown in three different environments for two years (2012 and 2013. Se concentration in seed varied between 119 and 883 μg/kg. A linkage map consisting of 1,784 markers (4 SSRs, and 1,780 SNPs was developed. The map spanned a total length of 4,060.6 cM, consisting of 7 linkage groups (LGs with an average distance of 2.3 cM between adjacent markers. Four QTL regions and 36 putative QTL markers, with LOD scores ranging from 3.00 to 4.97, distributed across two linkage groups (LG2 and LG5 were associated with seed Se concentration, explaining 6.3-16.9% of the phenotypic variation.

  1. Transcriptome sequencing of lentil based on second-generation technology permits large-scale unigene assembly and SSR marker discovery

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    Materne Michael

    2011-05-01

    Full Text Available Abstract Background Lentil (Lens culinaris Medik. is a cool-season grain legume which provides a rich source of protein for human consumption. In terms of genomic resources, lentil is relatively underdeveloped, in comparison to other Fabaceae species, with limited available data. There is hence a significant need to enhance such resources in order to identify novel genes and alleles for molecular breeding to increase crop productivity and quality. Results Tissue-specific cDNA samples from six distinct lentil genotypes were sequenced using Roche 454 GS-FLX Titanium technology, generating c. 1.38 × 106 expressed sequence tags (ESTs. De novo assembly generated a total of 15,354 contigs and 68,715 singletons. The complete unigene set was sequence-analysed against genome drafts of the model legume species Medicago truncatula and Arabidopsis thaliana to identify 12,639, and 7,476 unique matches, respectively. When compared to the genome of Glycine max, a total of 20,419 unique hits were observed corresponding to c. 31% of the known gene space. A total of 25,592 lentil unigenes were subsequently annoated from GenBank. Simple sequence repeat (SSR-containing ESTs were identified from consensus sequences and a total of 2,393 primer pairs were designed. A subset of 192 EST-SSR markers was screened for validation across a panel 12 cultivated lentil genotypes and one wild relative species. A total of 166 primer pairs obtained successful amplification, of which 47.5% detected genetic polymorphism. Conclusions A substantial collection of ESTs has been developed from sequence analysis of lentil genotypes using second-generation technology, permitting unigene definition across a broad range of functional categories. As well as providing resources for functional genomics studies, the unigene set has permitted significant enhancement of the number of publicly-available molecular genetic markers as tools for improvement of this species.

  2. Indirect Estimations of Lentil Leaf and Plant N by SPAD Chlorophyll Meter

    Directory of Open Access Journals (Sweden)

    Hossein Zakeri

    2015-01-01

    Full Text Available A Soil Plant Analysis Development (SPAD chlorophyll meter can be used to screen for leaf nitrogen (N concentration in breeding programs. Lentil (Lens culinaris L. cultivars were grown under varied N regimes, SPAD chlorophyll meter readings (SCMR were recorded from the cultivars leaves, and leaf N concentration was measured by combustion. Linear regression and the nonlinear Radial Basis Functions (RBF neural networks models were employed to estimate leaf N concentration (LNC based on the SCMR values. The closest estimates of LNC were obtained from the multivariate models in which the combination of plant age, leaf thickness, and SCMR was employed as the independent variable. In comparison, SCMR as the single independent variable in both models estimated less than 50% of LNC variations. The results showed significant effects of soil moisture and plant age on the association of LNC –SCMR as well as the relationship of LNC with plant N, grain yield, and days to maturity. However, the effect of cultivar on the measured variables was negligible. Although lentil N can be diagnosed by comparing SCMR values of the crop with those from a well-fertilized (N fixing plot, the results did not support using SPAD chlorophyll meter for screening lentil LNC.

  3. Culinary nationalism.

    Science.gov (United States)

    Ferguson, Priscilla Parkhurst

    2010-01-01

    Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean film Le Grand Chef [Sik Gaek ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.

  4. Effect of low gamma-ray doses and seeding rates on growth, yield and its components as well as seed quality of lentils (lens Culinaries, med.)

    International Nuclear Information System (INIS)

    Dprgham, E.A.

    1999-01-01

    To study the effect of low doses gamma-rays and seeding rates on growth, yield and its components as well as seed quality, two experiments were conducted during 1993/1994 and 1994/1995 seasons. Each experiment included treatments which were the combinations of three levels of seeding rates (45,60 and 75kg/fed.) and four doses of gamma-rays (15, 25,35 and 45(Gy). The effect of interaction between seeding rates and gamma doses on growth characters was not significant whereas there was a tendency for improvement of growth characters by increasing gamma doses up to 45 Gy. Different gamma doses caused marked increase for lintil's yield components except the number of seeds/plant while high seeding rates (60 and 75 Kg/fed) reduced significantly the number of pods/plant and number of seeds/plant. For yield, various gamma doses showed significant increase for seed straw yield as compared to the control. However, seeding rates of 60 and 75 kg/fed increased significantly seed and straw yield as compared with the seeding rate of 45 kg/fed (control)

  5. SNP-based linkage mapping for validation of QTLs for resistance to ascochyta blight in lentil

    Directory of Open Access Journals (Sweden)

    Shimna Sudheesh

    2016-11-01

    Full Text Available Lentil (Lens culinaris Medik. is a self-pollinating, diploid, annual, cool-season, food legume crop that is cultivated throughout the world. Ascochyta blight (AB, caused by Ascochyta lentis Vassilievsky, is an economically important and widespread disease of lentil. Development of cultivars with high levels of durable resistance provides an environmentally acceptable and economically feasible method for AB control. A detailed understanding of the genetic basis of AB resistance is hence highly desirable, in order to obtain insight into the number and influence of resistance genes. Genetic linkage maps based on single nucleotide polymorphisms (SNP and simple sequence repeat (SSR markers have been developed from three recombinant inbred line (RIL populations. The IH x NF map contained 460 loci across 1461.6 cM, while the IH x DIG map contained 329 loci across 1302.5 cM and the third map, NF x DIG contained 330 loci across 1914.1 cM. Data from these maps were combined with a map from a previously published study through use of bridging markers to generate a consensus linkage map containing 689 loci distributed across 7 linkage groups (LGs, with a cumulative length of 2429.61 cM at an average density of one marker per 3.5 cM. Trait dissection of AB resistance was performed for the RIL populations, identifying totals of two and three quantitative trait loci (QTLs explaining 52% and 69% of phenotypic variation for resistance to infection in the IH x DIG and IH x NF populations, respectively. Presence of common markers in the vicinity of the AB_IH1- and AB_IH2.1/AB_IH2.2-containing regions on both maps supports the inference that a common genomic region is responsible for conferring resistance and is associated with the resistant parent, Indianhead. The third QTL was derived from Northfield. Evaluation of markers associated with AB resistance across a diverse lentil germplasm panel revealed that the identity of alleles associated with AB_IH1 predicted

  6. Management of vascular wilt of lentil through host plant resistance, biological control agents and chemicals

    International Nuclear Information System (INIS)

    Rafique, K.; Rauf, C.A.; Naz, F.

    2016-01-01

    The management of devastating lentil (Lens culinaris Medik.) wilt disease was investigated through evaluation of host plant resistance, biological control agents and seed treatment with different fungicides against a known most aggressive isolate i.e. FWL12 (KP297995) of Fusarium oxysporum f. sp. lentis. The In vitro screening of germplasm (23 advanced lines and cultivars) for host resistance by root dip method revealed five cultivars viz. Markaz-09, Masoor-86, Masoor-2006, Punjab Masoor-00518 and Punjab Masoor-09 resistant with 20 to 46.67% incidence, 4.44 to 12.95% severity index and 9.60 to 24.94% yield reduction compared with highly susceptible (100% incidence) local lentil line (NARC-08-1). The later line was treated with Trichoderma species as antagonists in pot experiment by drenching. The bio-control treatment revealed maximum positive effect of T. harzianum (26.7% incidence, 8.9% severity index and 16.27% yield reduction), followed by T. viride (66.7% incidence, 17.8% severity index and 31.13% yield reduction). On inoculated untreated control, the fungus produced the characteristic wilt symptoms and significantly caused increased severity index, incidence and decreased 100% yield. In vitro evaluation of four fungicides at five concentrations (10, 20, 30, 50 and 100 ppm) revealed maximum inhibition of the test fungus with benomyl (85.9%), followed by thiophanate methyl (81.2%). Determination of the efficacy of two best fungicides viz. benomyl and thiophanate methyl in reducing wilt infection through In vivo seed treatment of NARC-08-1 in previously inoculated potting mixture revealed 100% seed germination and suppressed wilt disease, the most effective being benomyl with 6.7% incidence, 1.5% wilt severity and 17.16% yield reduction compared to the control. The study concluded that the genetic diversity already present in lentil cultivars is an important source, which could be exploited for breeding wilt resistant lentil genotypes. Moreover, being seed and

  7. Carbon isotope discrimination and indirect selection for seed yield in lentil

    International Nuclear Information System (INIS)

    Matus, A.; Slinkard, A.E.; Van Kessel, C.

    1995-01-01

    Carbon isotope discrimination (CID) has been proposed as a secondary trait to indirectly select for improved seed yield and water-use efficiency. To determine the effectiveness of CID to indirectly select for seed yield, 10 diverse lentil (Lens culinaris Medikus) genotypes were grown at four locations in Saskatchewan in 1992 and 1993. Samples were collected for CID determination from leaves at flowering (CIDLF), leaves at maturity (CIDML) and seed at maturity (CIDMS). Variability for CID was present, but no crossover G x E interactions were observed. A significant crossover genotype by sampling date interaction for CID resulted from a change in ranking of genotypes for CIDLF and CIDML. Seed yield was positively correlated with CIDLF and CIDML. The phenotypic correlation between seed yield and CIDLF was 0.82** (df = 8). However, this highly significant relationship was an artifact resulting from the fact that samples for CIDLF were collected for all genotypes on the same day, although PI 244026, an early maturing genotype, flowered about 15 d earlier than the other lentil lines. When PI244026 was removed from the analysis, variability in CID was greatly reduced and the correlation between CIDLF and seed yield approached zero (r = 0.22, df = 7). The correlation between seed yield and CIDML remained positive and significant, but was inconsistent across locations and years. The broad sense heritability for CIDML (0.73 +/- 0.16) was lower than the broad sense heritability for seed yield (0.98 +/- 0.029). These results suggest that under the conditions tested CID should not be used to indirectly select for seed yield in lentil

  8. Homologous leaf mutations induced in small- and large seeded lentils and their effect on some economic characters

    International Nuclear Information System (INIS)

    Sharma, S.K.; Sharma, B.

    1978-01-01

    Large-seeded 'L 1492' and small-seeded 'L 235' varieties of lentil (Lens culinaris Medic.) were treated with gamma-rays and NMU (N-nitroso-N-methyl urea.). The leaves of the 2 groups are also usually large and small respectively. Some homologous leaf mutations were isolated in both the varieties. In the small-seeded variety, leaf mutations similar to the large-seeded variety were induced and vice versa. The leaf mutations in the 2 groups did not show any change in pod or seed size. Thus the genes responsible for taxonomic differentiation of the small and large-seeded types seem to be different from those reported here, which simply modify the leaf morphology. The seed yield of all the leaf mutants was less than that of the parent varieties. (author)

  9. Mutagenesis as a breeding method in lentil

    International Nuclear Information System (INIS)

    Mihor, M.; Stoyanova, M.; Mehandjiev, A.

    2001-01-01

    Full text: Mutagenesis was used to develop cultivars with good adaptability to exogenous factors and with increased productivity. By means of this alternative breeding procedure, increases in biological and nutritive value of the seeds were studied. To increase genetic variability in lentil (Lens culinaris Medic.) breeding material, experimental mutagenesis was applied parallel to conventional breeding methods. The aim was to characterize the mutant lines as well as determine whether some of them could be directly registered as cultivars or as gene donors in breeding programme. Within the period 1993-1996, eight mutant lentil lines were studied under field conditions. They were obtained as a result of gamma rays ( 60 Co) and ethyl methanesulfonate (EMS) treatment of the small seeded cultivar 'Tadjikskaya 95'. Air-dried seeds were treated. During the vegetative stage, phenological observation was made. The structural elements of productivity were established by biometrical analysis of 25-30 plants from each of the variants. Phytopathological evaluations were made using the scoring procedure established by ICARDA. Protein content was determined by the Kiejdhal method. The technological qualities of the seeds were determined using the method of Tretyakova and Ustinova. The mutant lines differed considerably in their biological traits from the parent cultivar. The vegetative period ranged from 84 to 89 days. The mutant lines were latermaturing than parent variety Tadjikskaya 95 by 1-5 days. As a result of mutagen treatment, the range in plant height was expanded from 1 to 8.3 cm. Line 96-8, obtained after irradiation with gamma rays, was the tallest (40.3 cm). Lodging of the mutant lines was greater than that of the initial cultivar and ranged from 20.0 to 66.7%. The trait varied to a great extent depending on environmental conditions. Mutagenic treatments also caused changes in seed size and seed coat colour. Development of resistance to important diseases of lentil

  10. Biochemical and functional characterization of an albumin protein belonging to the hemopexin superfamily from Lens culinaris seeds.

    Science.gov (United States)

    Scarafoni, Alessio; Gualtieri, Elisa; Barbiroli, Alberto; Carpen, Aristodemo; Negri, Armando; Duranti, Marcello

    2011-09-14

    The present paper reports the purification and biochemical characterization of an albumin identified in mature lentil seeds with high sequence similarity to pea PA2. These proteins are found in many edible seeds and are considered potentially detrimental for human health due to the potential allergenicity and lectin-like activity. Thus, the description of their possible presence in food and the assessment of the molecular properties are relevant. The M(r), pI, and N-terminal sequence of this protein have been determined. The work included the study of (i) the binding properties to hemine to assess the presence of hemopexin structural domains and (ii) the binding properties of the protein to thiamin. In addition, the structural changes induced by heating have been evaluated by means of spectroscopic techniques. Denaturation temperature has also been determined. The present work provides new insights about the structural molecular features and the ligand-binding properties and dynamics of this kind of seed albumin.

  11. Variations in natural abundances of 15N and 13C in potassium fed lentil plants grown under water stress

    International Nuclear Information System (INIS)

    Kurdali, F.; Al-Shammaa, M.

    2007-12-01

    The impact of two K-fertilizer treatments [K0 (0) and K1 (150 kg K 2 O/ha)] on dry matter production and N 2 fixation (Ndfa) by Lentil (Lens culinaris.) was evaluated in a pot experiment. The plants were also subjected to three soil moisture regimes starting from bud flower initiation stage to pod formation (low, 45-50%; moderate, 55-60% and high 75-80% of field capacity, abbreviated as FC1, FC2 and FC3, respectively). The 15 N natural abundance technique (%δ 1 5 N) was employed to evaluate N 2 fixation using barley as a reference crop. Moreover, the carbon isotope discrimination (%Δ 13 C) was determined to assess factors responsible for crop performance variability in the different treatments. Water restriction occurring during the post-flowering period considerably affects growth and N 2 -fixation. However, K-fertilizer enhanced plant performance by overcoming water shortage influences. The δ 15 N values in lentils ranged from +0.67 to +1.36% depending on soil moisture and K-fertilizer treatments; whereas, those of N 2 fixation and the reference plant were -0.45 and +2.94%, respectively. Consequently, Ndfa% ranged from 45 and 65%. Water stress reduced Δ 13 C values in the FC1K0 And FC1K1 treatments. However, K fertilizer enhanced the whole plants Δ 13 C along with dry matter yield and N 2 fixation. The water stressed plants amended with K (FC1K1) seemed to be the best treatment because of its highest pod yield, high N balance and N 2 -fixation with low consumption of irrigation water. This illustrates the ecological and economical importance of K-fertilizer in alleviating water stress occurring during the post-flowering period of lentil.(Authors)

  12. Variations in natural abundances of 15N and 13C in potassium fed lentil plants grown under water stress

    International Nuclear Information System (INIS)

    Kurdali, F.; Al-Shammaa, M.

    2009-01-01

    The impact of two K-fertilizer treatments [K0 (0) and K1 (150 kg K 2 O/ha)] on dry matter production and N 2 fixation (Ndfa) by Lentil (Lens culinaris.) was evaluated in a pot experiment. The plants were also subjected to three soil moisture regimes starting from bud flower initiation stage to pod formation (low, 45-50%. Moderate, 55-60% and high 75-80% of field capacity, abbreviated as FC1, FC2 and FC3, respectively). The 15 N natural abundance technique (%δ 15 N) was employed to evaluate N 2 fixation using barley as a reference crop. Moreover, the carbon isotope discrimination (%Δ 13 C) was determined to assess factors responsible for crop performance variability in the different treatments. Water restriction occurring during the post-flowering period considerably affects growth and N 2 -fixation. However, K-fertilizer enhanced plant performance by overcoming water shortage influences. The delta 15 N values in lentils ranged from +0.67 to +1.36% depending on soil moisture and K-fertilizer treatments. Whereas, those of N 2 fixation and the reference plant were -0.45 and +2.94%, respectively. Consequently, Ndfa% ranged from 45 and 65%. Water stress reduced Δ 13 C values in the FC1K0 And FC1K1 treatments. However, K fertilizer enhanced the whole plants Δ 13 C along with dry matter yield and N 2 fixation. The water stressed plants amended with K (FC1K1) seemed to be the best treatment because of its highest pod yield, high N balance and N 2 -fixation with low consumption of irrigation water. This illustrates the ecological and economical importance of K-fertilizer in alleviating water stress occurring during the post-flowering period of lentil.(Authors)

  13. Using of dimensional analysis to determine the parameters of gravity separator table device to minimize impurities in bulk lentils

    Directory of Open Access Journals (Sweden)

    H Bagheri

    2017-05-01

    Full Text Available Introduction Lentil (Lens culinaris medic is an important and highly nutritious crop belonging to the family of legumes. Lentil is cultivated worldwide but competition with weeds is a problem affecting production and can reduce yield by more than 80%. The study on the separation of impurities in bulk lentils (Euphorbia helioscopia weed, Wild oat weed and etc. by a gravity separator has an extreme importance. Since no study has been done to date, in this study, the effects of different parameters of a gravity separator (longitudinal and latitudinal slopes, oscillation frequency and amplitude on the separation of foreign matters in lentil seeds were evaluated. A dimensionless number (v/aω which shows ration of air current velocity blown to lentil to the maximum velocity of table oscillation, was considered in ratio of separation. Materials and Methods In this research, lentil samples were taken from farms in Ardebil Province (Bileh-Savar cultivar. A gravity separator apparatus was also used for separating impurities from lentil seeds. A Laboratory Gravity Separator Type LA-K (Westrup A/S Denmark was used to separate impurities from bulk lentils. In this machine, table settings were as follows; longitudinal slope parameters (1°,1.5°, 1.75°, 2° and 2.5°, latitudinal slope (0.5°, 1°, and 1.5°, frequency of oscillation (380, 400, 420 and 450 cycles min-1, and amplitude of oscillation (5 and 7 mm, these settings were all adjustable. Similarly, the instrument had 5 boxes whereby, through proper adjustment, the heavier material was transferred toward the right side of the table and lighter material moved toward the left side. Through proper adjustment of the main parameters of the instrument, the impurities were separated from bulk lentils. Then using an electronic seed counter, five groups of seed which each group containing 100 seeds were counted and selected. Results and Discussion The results of variance analysis of the factorial design with

  14. Lentil: the Bangladesh breakthrough

    International Nuclear Information System (INIS)

    Erskine, W.; Manners, G.

    1996-01-01

    Bangladesh has made great strides in food production. Recently it has achieved a worthwhile improvement in productivity of lentil—one of its most important crops. And ICARDA had a part to play. Lentil is the most important pulse in Bangladesh. It is the most popular pulse in both urban and rural areas, and rice with lentil soup (known as dhal) is often eaten in the villages; most people try to include it in their daily diet. So it is not surprising that Bangladesh is the world’s fourth largest lentil producer, exceeded only by India, Turkey and Canada—all of which have a far greater land area. The sown area of lentil in Bangladesh is about 210,000 ha, giving a production of 160,000 tonnes at an average yield of 769 t/ha. Even so, this is not enough. In 1994, according to FAO, Bangladesh imported 75,000 tonnes of pulses with a value of around US $19.8 million. This was high; the figure fluctuates, but there is an obvious need to improve production. This can not be done by increasing the sown area. In an intensive cropping pattern, lentil faces tough competition from cereals and oilseeds and from other winter pulses. Indeed, lentil is grown as a sole crop in Bangladesh but also as a mix or intercropped with cereals, oilseeds and sugarcane. Intercropping and mix-cropping are age-old practices, particularly in the north and north-western parts of the country. In this situation, an increase in production can come only from better yield

  15. Genetic divergence in Lentil | Tyagi | African Crop Science Journal

    African Journals Online (AJOL)

    Fifty genotypes of lentil (Lens culnaris Medik) were evaluated under eight environments for seed yield and its associated traits. All the genotypes were grouped into seven clusters. The composition of various clusters varied from 2 to 12. Clustering pattern revealed the distribution of the genotypes belonging to the same ...

  16. Intra-Amniotic Administration (Gallus gallus) of Cicer arietinum and Lens culinaris Prebiotics Extracts and Duck Egg White Peptides Affects Calcium Status and Intestinal Functionality.

    Science.gov (United States)

    Hou, Tao; Kolba, Nikolai; Glahn, Raymond P; Tako, Elad

    2017-07-21

    Calcium (Ca) is one of the most abundant inorganic elements in the human body and has many important physiological roles. Prebiotics and bioactive peptides are two important substances used to promote calcium uptake. However, the difference in mechanisms of the calcium uptake from these two supplements is not clear. By using the Gallus gallus model and the intra-amniotic administration procedure, the aim of this study was to investigate whether Ca status, intestinal functionality, and health-promoting bacterial populations were affected by prebiotics extracted from chickpea and lentil, and duck egg white peptides (DPs). Eleven groups (non-injected; 18 MΩ H₂O; 4 mmol/L CaCl₂; 50 mg/mL chickpea + 4 mmol/L CaCl₂; 50 mg/mL lentil + 4 mmol/L CaCl₂; 40 mg/mL DPs + 4 mmol/L CaCl₂; 5 mg/mL Val-Ser-Glu-Glu (VSEE) + 4 mmol/L CaCl₂; 50 mg/mL chickpea; 50 mg/mL lentil; 40 mg/mL DPs; 5 mg/mL VSEE) were utilized. Upon hatch, blood, cecum, small intestine, liver and bone were collected for assessment of serum bone alkaline phosphate level (BALP), the relative abundance of intestinal microflora, expression of Ca-related genes, brush border membrane (BBM) functional genes, and liver and bone mineral levels, respectively. The BALP level increased in the presence of lentil, DPs and VSEE ( p Prebiotics and DPs beneficially affected the intestinal microflora and duodenal villus surface area. This research expands the understanding of the prebiotics' properties of chickpea and lentil extracts, and peptides' effects on calcium metabolism and gut health.

  17. Influence of genetic diversity on cause and effect relationships in lens culinaris germplasm under rain-fed eco-agricultural system

    International Nuclear Information System (INIS)

    Ilyas, M.; Arshad, M.; Ghafoor, A.

    2014-01-01

    Due to emerging demands of organic foods, lentil, one of the most primitive legumes was investigated for genetic diversity including cause and effect relationships among various clusters under eco-agricultural system. The 73 lentil genotypes were investigated for qualitative and quantitative traits to identify the potential lines under rain-fed conditions for organic farming using no chemical fertilizers for crop production. Variation existed for all the qualitative traits including orange cotyledon colour in 27 genotypes which is a preferred trait by Asian consumers including Pakistan. Five clusters revealed that average intra-clusters distances were more or less similar, whereas inter-cluster distance indicated higher level of genetic diversity. First three PCs contributed more than 3/4 of the variability and the results were in coordination with clustering pattern amongst 73 genotypes. The populations contributing the first PC were late in maturity possessed higher number of branches, pods, better biomass and grain yield. The PC/sub 2/ was more contributed by seeds pod-1 and seed diameter, whereas pod length and harvest index contributed 13% variability. The cause and effect relationships indicated differential response for selection of lentil genotypes suitable for eco-agricultural system within each cluster. (author)

  18. Careers in Culinary Arts

    OpenAIRE

    Murphy, James Peter

    2016-01-01

    The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals ...

  19. Genotype-Dependent Interaction of Lentil Lines with Ascochyta lentis

    Directory of Open Access Journals (Sweden)

    Ehsan Sari

    2017-05-01

    Full Text Available Ascochyta blight of lentil is a prevalent disease in many lentil producing regions and can cause major yield and grain quality losses. The most environmentally acceptable and economically profitable method of control is to develop varieties with high levels of durable resistance. Genetic studies to date suggest that ascochyta blight resistance genes (R-gene in lentil lines CDC Robin, ILL 7537, 964a-46, and ILL 1704 are non-allelic. To understand how different R-genes manifest resistance in these genotypes and an accession of Lens ervoides, L-01-827A, with high level of resistance to ascochyta blight, cellular and molecular defense responses were compared after inoculation with the causal pathogen Ascochyta lentis. Pathogenicity testing of the resistant lines to A. lentis inoculation revealed significantly lower disease severity on CDC Robin and ILL 7537 compared to ILL 1704 and 964a-46, and no symptoms of disease were observed on L-01-827A. Histological examinations indicated that cell death triggered by the pathogen might be disrupted as a mechanism of resistance in CDC Robin. In contrast, limiting colonization of epidermal cells by A. lentis is a suggested mechanism of resistance in 964a-46. A time-series comparison of the expressions of hallmark genes in salicylic acid (SA and jasmonic acid (JA signal transduction pathways between CDC Robin and 964a-46 was conducted. These partially resistant genotypes differed in the timing and the magnitude of SA and JA signaling pathway activation. The SA signaling pathway was only triggered in 964a-46, whereas the JA pathway was triggered in both partially resistant genotypes CDC Robin and 964a-46. The expression of JA-associated genes was lower in 964a-46 than CDC Robin. These observations corroborate the existence of diverse ascochyta blight resistance mechanisms in lentil genotypes carrying different R-genes.

  20. Culinary Arts Profile.

    Science.gov (United States)

    Missouri Univ., Columbia. Instructional Materials Lab.

    This chart is intended for use in documenting the fact that a student participating in a culinary arts program has achieved the performance standards specified in the Missouri Competency Profile for culinary arts. The chart includes space for recording basic student and instructor information and the student's on-the-job training and work…

  1. Electric Properties Measurement of Lentil

    Directory of Open Access Journals (Sweden)

    Novák Ján

    2018-03-01

    Full Text Available This paper contains the results of the electric properties measurement of lentil set. Electric measurements with use of these materials are of fundamental importance in relation to the analysis of quantity of absorbed water and dielectric heating characteristics. The aim of this paper was to perform the measurements of conductivity, dielectric constant and loss tangent on samples of lentil, the electrical properties of which had not been sufficiently measured. Measurements were performed under various moisture contents, and the frequency of electric field ranged from 1 MHz to 16 MHz, using a Q meter with coaxial probe. It was concluded that conductivity, relative permittivity and loss tangent increased with an increase in moisture content, and dielectric constant and loss tangent decreased as the frequency of electric field increased.

  2. Irregular vascular pattern by contrast-enhanced ultrasonography and high serum Lens culinaris agglutinin-reactive fraction of alpha-fetoprotein level predict poor outcome after successful radiofrequency ablation in patients with early-stage hepatocellular carcinoma.

    Science.gov (United States)

    Takada, Hitomi; Tsuchiya, Kaoru; Yasui, Yutaka; Nakakuki, Natsuko; Tamaki, Nobuharu; Suzuki, Shoko; Nakanishi, Hiroyuki; Itakura, Jun; Takahashi, Yuka; Kurosaki, Masayuki; Asahina, Yasuhiro; Enomoto, Nobuyuki; Izumi, Namiki

    2016-11-01

    Radiofrequency ablation (RFA) is considered the most effective treatment for early-stage hepatocellular carcinoma (HCC) patients unsuitable for resection. However, poor outcome after RFA has occasionally been reported worldwide. To predict such an outcome, we investigated imaging findings using contrast-enhanced ultrasonography (CEUS) with Sonazoid and serum tumor markers before RFA. This study included 176 early-stage HCC patients who had initially achieved successful RFA. Patients were examined using CEUS; their levels of alpha-fetoprotein (AFP), Lens culinaris agglutinin-reactive fraction of AFP (AFP-L3), and des-gamma-carboxy prothrombin before RFA were measured. Sonazoid provided parenchyma-specific contrast imaging and facilitated tumor vascular architecture imaging through maximum intensity projection (MIP). Kaplan-Meier analysis examined cumulative rates of local tumor progression, intrasubsegmental recurrence, and survival; factors associated with these were determined with Cox proportional hazards analysis. Local tumor progression (n = 15), intrasubsegmental recurrence (n = 46), and death (n = 18) were observed. Irregular pattern in MIP classification and serum AFP-L3 level (>10%) before RFA were identified as independent risk factors for local tumor progression and intrasubsegmental recurrence. These two factors were independently associated with poor survival after RFA (irregular pattern in MIP: hazard ratio, (HR) = 8.26; 95% confidence interval, (CI) = 2.24-30.3; P = 0.002 and AFP-L3 > 10%: HR = 2.94; 95% CI = 1.09-7.94; P = 0.033). Irregular MIP pattern by CEUS and high level of serum AFP-L3 were independent risk factors for poor outcome after successful RFA. The Patients with these findings should be considered as special high-risk group in early-stage HCC. © 2016 The Authors. Cancer Medicine published by John Wiley & Sons Ltd.

  3. Strange culinary cncounters:

    DEFF Research Database (Denmark)

    Leer, Jonatan; Kjær, Katrine Meldgaard

    Strange Culinary Encounters: Stranger Fetishism in Cooking Shows In this paper, we will examine the ways in which the encountering of 'other' food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape, arguing that despite their ‘noble......’ intentions and ‘enlightened’ cosmopolitan approach to meeting the other (culinary culture), ultimately, Jamie and Gordon's respective culinary adventures work to create a social hierarchy in their own favor. Inspired by Sara Ahmed’s work on stranger fetishism, we will investigate how the two protagonist...

  4. Strange culinary encounters:

    DEFF Research Database (Denmark)

    Leer, Jonatan; Kjær, Katrine Meldgaard

    2015-01-01

    In this article, we examine the ways in which the encountering of 'other' food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape. We investigate how the two protagonist chefs Jamie Oliver and Gordon Ramsay imagine, meet and evaluate the ‘o...... approach to meeting the other (culinary culture), ultimately, their respective culinary adventures work to re-affirm a social hierarchy in their favor....

  5. Diagnostic performance of alpha-fetoprotein, lens culinaris agglutinin-reactive alpha-fetoprotein, des-gamma carboxyprothrombin, and glypican-3 for the detection of hepatocellular carcinoma: a systematic review and meta-analysis protocol

    Science.gov (United States)

    2013-01-01

    Background Diagnosis of early-stage hepatocellular carcinoma (HCC) followed by curative resection or liver transplantation offers the best chance for long-term patient survival. Clinically, ultrasonography has suboptimal sensitivity for detecting early-stage HCC. Several serological tests including alpha-fetoprotein (AFP), the ratio of lens culinaris agglutinin-reactive alpha-fetoprotein to total AFP (AFP-L3/AFP), des-gamma carboxyprothrombin (DCP), and glypican-3 (GPC-3) have been widely investigated as diagnostic biomarkers for early-stage HCC in at-risk populations. However, these tests are not recommended for routine HCC screening. Our objective is to determine the diagnostic performance of AFP, AFP-L3/AFP, DCP, and GPC-3 for the detection of HCC, particularly early-stage tumors meeting the Milan criteria. Methods/design We will include cross-sectional studies that consecutively or randomly recruit target populations. We will search the Cochrane Library, Medline, Embase, Science Citation Index, and the Chinese National Knowledge Infrastructure. We will also search the MEDION and ARIF databases to identify diagnostic systematic reviews that include primary studies. Reference lists of relevant reviews will be searched for additional trials. Language restrictions will not be applied. Two reviewers will independently screen study eligibility and extract data. Methodological quality will be assessed according to the revised tool for the Quality Assessment of Diagnostic Accuracy Studies (QUADAS-2). Two authors will apply the QUADAS-2 assessment to all the included studies, and any discrepancies will be resolved by the third author. The following test characteristics will be extracted into 2 × 2 tables for all included studies: true positives, false positives, true negatives, and false negatives. Study-specific estimates of sensitivity and specificity with 95% confidence intervals will be displayed in forest plots. When possible, we will use the bivariate random

  6. French in Culinary World

    Directory of Open Access Journals (Sweden)

    Rila Hilma

    2011-10-01

    Full Text Available More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international restaurants apply the French menu and cooking. This article presents an overview about the French element in culinary world; starts from its history, kitchen organization, French menu spelling, and French cooking vocabulary. The discussion proceeds library research to compile the data. Later, the art of culinary is interesting to be learned because it contains the classical history of world civilization, in this case French civilization. The issue of cooking trend “nouvelle cuisine” was a masterpiece of one of the greatest chef in his time, Escoffier. French culinary is widely well-known in all over the world because of innovation, creativity, and proud. Those are spirits that we must learn.   

  7. French in Culinary World

    OpenAIRE

    Rila Hilma

    2011-01-01

    More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international re...

  8. Selection of resistance and sensitive cultivars of lentil in Ardabil ...

    African Journals Online (AJOL)

    Selection of resistance and sensitive cultivars of lentil in Ardabil region of Iran ... irrigation from planting until maturity and non-irrigation from seed emergence ... Key words: Lentil, yield, normal and stress conditions, drought tolerance index.

  9. Dillard's Culinary Journey

    Science.gov (United States)

    Chew, Cassie M.

    2008-01-01

    A new institute at Dillard University promises to enliven scholarly research on the cultural and social history of the foods of the African diaspora. To be started next spring with $1-million from the late singer Ray Charles, the Institute for the Study of Culinary Cultures will oversee research, academic courses, public programs, and an annual…

  10. Evaluation of Wild Lentil Species as Genetic Resources to Improve Drought Tolerance in Cultivated Lentil

    Directory of Open Access Journals (Sweden)

    Linda Y. Gorim

    2017-06-01

    Full Text Available Increasingly unpredictable annual rainfall amounts and distribution patterns have far reaching implications for pulse crop biology. Seedling and whole plant survival will be affected given that water is a key factor in plant photosynthesis and also influences the evolving disease spectrum that affects crops. The wild relatives of cultivated lentil are native to drought prone areas, making them good candidates for the evaluation of drought tolerance traits. We evaluated root and shoot traits of genotypes of cultivated lentil and five wild species grown under two water deficit regimes as well as fully watered conditions over a 13 week period indoors. Plants were grown in sectioned polyvinyl chloride (PVC tubes containing field soil from the A, B, and C horizons. We found that root distribution into different soil horizons varied among wild lentil genotypes. Secondly, wild lentil genotypes employed diverse strategies such as delayed flowering, reduced transpiration rates, reduced plant height, and deep root systems to either escape, evade or tolerate drought conditions. In some cases, more than one drought strategy was observed within the same genotype. Sequence based classification of wild and cultivated genotypes did not explain patterns of drought response. The environmental conditions at their centers of origin may explain the patterns of drought strategies observed in wild lentils. The production of numerous small seeds by wild lentil genotypes may have implications for yield improvement in lentil breeding programs.

  11. Culinary art in media

    Directory of Open Access Journals (Sweden)

    Radojičić Dragana

    2009-01-01

    Full Text Available The subject of diet culture is beyond the scope of this paper. Therefore, I concentrated on several examples which best illustrate the presence of culinary art and diet in media. That is, I used 72 articles from the magazine Gloria with the food subject (2006-2009. Diet and culinary arts are omnipresent in media globally. As a rule, many offers recommend recipes and items considered traditional, with a wide range of recipes offered in Serbia alone. Internet also offers many web sites with various diets and recipes. All in all, domestic readers of local journals and magazine can find a variety of fashionable recipes from all over the world, most of the time with limited instructions or groceries not easily obtained at the local market. Bon ton is also lacking while diet and food choices continue to saturate all forms of social behavior as well as recipes serving as communication within a given culture.

  12. Drying kinetic and physical properties of green laird lentil (Lens ...

    African Journals Online (AJOL)

    AMAJU

    2011-05-09

    May 9, 2011 ... features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded ..... Microwave processing of avocado: Volatile flavor profiling and ... microwave drying of garlic cloves. J. Food ...

  13. Genetic Variability, Yield and Yield Associations of Lentil ( Lens ...

    African Journals Online (AJOL)

    http://dx.doi.org/10.4314/star.v3i4.2 · AJOL African Journals Online. HOW TO USE AJOL... for Researchers · for Librarians · for Authors · FAQ's · More about AJOL · AJOL's Partners · Terms and Conditions of Use · Contact AJOL · News. OTHER RESOURCES... for Researchers · for Journals · for Authors · for Policy Makers ...

  14. Genetic studies on morpho-phenological traits in lentil (Lens ...

    Indian Academy of Sciences (India)

    2014-08-12

    Aug 12, 2014 ... c Indian Academy of Sciences. RESEARCH NOTE ... pattern of these qualitative traits will also help in the identifi- cation of true to type F1 ... 2013), and also in some other research organizations (Ahmad et al. 1995; Fratini and ...

  15. Treating chronic arsenic toxicity with high selenium lentil diets

    Energy Technology Data Exchange (ETDEWEB)

    Sah, Shweta [Department of Ecosystem and Public Health, Faculty of Medicine, University of Calgary, Calgary, AB T2N 4Z6 (Canada); Vandenberg, Albert [Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8 (Canada); Smits, Judit, E-mail: judit.smits@ucalgary.ca [Department of Ecosystem and Public Health, Faculty of Veterinary Medicine, University of Calgary, Calgary, AB T2N 4Z6 (Canada)

    2013-10-01

    Arsenic (As) toxicity causes serious health problems in humans, especially in the Indo-Gangetic plains and mountainous areas of China. Selenium (Se), an essential micronutrient is a potential mitigator of As toxicity due to its antioxidant and antagonistic properties. Selenium is seriously deficient in soils world-wide but is present at high, yet non-toxic levels in the great plains of North America. We evaluate the potential of dietary Se in counteracting chronic As toxicity in rats through serum biochemistry, blood glutathione levels, immunotoxicity (antibody response), liver peroxidative stress, thyroid response and As levels in tissues and excreta. To achieve this, we compare diets based on high-Se Saskatchewan (SK) lentils versus low-Se lentils from United States. Rats drank control (0 ppm As) or As (40 ppm As) water while consuming SK lentils (0.3 ppm Se) or northwestern USA lentils (< 0.01 ppm Se) diets for 14 weeks. Rats on high Se diets had higher glutathione levels regardless of As exposure, recovered antibody responses in As-exposed group, higher fecal and urinary As excretion and lower renal As residues. Selenium deficiency caused greater hepatic peroxidative damage in the As exposed animals. Thyroid hormones, triiodothyronine (T3) and thyroxine (T4), were not different. After 14 weeks of As exposure, health indicators in rats improved in response to the high Se lentil diets. Our results indicate that high Se lentils have a potential to mitigate As toxicity in laboratory mammals, which we hope will translate into benefits for As exposed humans. - Highlights: • We reduce chronic arsenic toxicity in rats with a whole food solution. • High selenium lentils decrease liver damage and increase blood glutathione levels. • High selenium lentil diets increase urinary and fecal arsenic excretion. • High selenium lentil diets decrease arsenic levels in kidney, the storage organ. • High selenium lentil diets reverse arsenic suppression of the B cell

  16. Treating chronic arsenic toxicity with high selenium lentil diets

    International Nuclear Information System (INIS)

    Sah, Shweta; Vandenberg, Albert; Smits, Judit

    2013-01-01

    Arsenic (As) toxicity causes serious health problems in humans, especially in the Indo-Gangetic plains and mountainous areas of China. Selenium (Se), an essential micronutrient is a potential mitigator of As toxicity due to its antioxidant and antagonistic properties. Selenium is seriously deficient in soils world-wide but is present at high, yet non-toxic levels in the great plains of North America. We evaluate the potential of dietary Se in counteracting chronic As toxicity in rats through serum biochemistry, blood glutathione levels, immunotoxicity (antibody response), liver peroxidative stress, thyroid response and As levels in tissues and excreta. To achieve this, we compare diets based on high-Se Saskatchewan (SK) lentils versus low-Se lentils from United States. Rats drank control (0 ppm As) or As (40 ppm As) water while consuming SK lentils (0.3 ppm Se) or northwestern USA lentils (< 0.01 ppm Se) diets for 14 weeks. Rats on high Se diets had higher glutathione levels regardless of As exposure, recovered antibody responses in As-exposed group, higher fecal and urinary As excretion and lower renal As residues. Selenium deficiency caused greater hepatic peroxidative damage in the As exposed animals. Thyroid hormones, triiodothyronine (T3) and thyroxine (T4), were not different. After 14 weeks of As exposure, health indicators in rats improved in response to the high Se lentil diets. Our results indicate that high Se lentils have a potential to mitigate As toxicity in laboratory mammals, which we hope will translate into benefits for As exposed humans. - Highlights: • We reduce chronic arsenic toxicity in rats with a whole food solution. • High selenium lentils decrease liver damage and increase blood glutathione levels. • High selenium lentil diets increase urinary and fecal arsenic excretion. • High selenium lentil diets decrease arsenic levels in kidney, the storage organ. • High selenium lentil diets reverse arsenic suppression of the B cell

  17. DIT - Culinary Student Professional Development

    OpenAIRE

    Seberry, Dermot

    2012-01-01

    A 1 day Culinary Food Tour - For International Masters Degree Students The Aim of the Programme - To explore the trace the source of ingredients linked to 5 major award winning Food Products. Specific Objectives - To meet the food producers behind 5 award winning food products. To investigate the success factors linked to 5 Prominent Artisan Food Producers from the Boyne Valley Region of Ireland.

  18. On-farm conservation of Zaer lentil genetic resources

    Directory of Open Access Journals (Sweden)

    N. Benbrahim

    2018-01-01

    Full Text Available Zaer lentil has been on-farm conserved thanks to farmers’ knowledges and practices add to its genetic diversity. Its notoriety is related to its specific adaptation and organoleptic traits. The main objective of this study is to identify farmers’ practices that have allowed a dynamic adaptation potential and an add value on quality product. It was based on (1 farmers’ survey on seed management system, (2 Zaer lentil genetic diversity analysis using agro-morphological traits and (3 technological and nutritional analysis. The results show that the on-farm conservation of Zaer lentil is linked to its specific adaptation related to seed production and seed exchange system, to its genetic diversity (21.7% lentil under a distinctive sign of origin and quality (IG since 2015 might strengthen its on-farm conservation.

  19. An ESR study on the detection of irradiated red lentil

    International Nuclear Information System (INIS)

    Ercan, I.; Eken, M.

    2001-01-01

    The purpose of this work is to investigate in detail detection of irradiated red lentil. In this way, red lentil powder was analysed by using Bruker EMX ESR spectrometer before and after irradiation between the doses 1-9 kGy at ambient conditions. It was observed that seeds of non-irradiated and irradiated red lentil have a signal having six lines due to Mn''+''2 content. However hull of the red lentil has a single line whose origin is still unknown. Besides, this signal has superposed with the radiation induced one. It was also found that the intensity of radiation induced signal was decreased logarithmically in time, and the change in the intensity was minimal at low doses

  20. On-farm conservation of Zaer lentil genetic resources

    OpenAIRE

    N. Benbrahim; F. Gaboun

    2018-01-01

    Zaer lentil has been on-farm conserved thanks to farmers’ knowledges and practices add to its genetic diversity. Its notoriety is related to its specific adaptation and organoleptic traits. The main objective of this study is to identify farmers’ practices that have allowed a dynamic adaptation potential and an add value on quality product. It was based on (1) farmers’ survey on seed management system, (2) Zaer lentil genetic diversity analysis using agro-morphological traits and (3) technolo...

  1. Pizza Oncom Keju Acculturation Of Western And Eastern Culinary

    Directory of Open Access Journals (Sweden)

    Oda I. B. Hariyanto

    2017-07-01

    Full Text Available The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms the entry of foreign culinary elements into traditional culinary or vice versa. The review of culinary acculturation is conducted through qualitative approach with multidisciplinary sciences with the reason that culinary is part of culture. Culinary product studied is Pizza Oncom Keju that is original from Indonesia. The study result states that the goal of culinary acculturation for insider first is relate to how traditional culinary keep exist and it is most popular by society in the situation of rampant foreign culinary. Second put traditional elements into foreign culinary so it happens diversification of culinary products becomes the treasures of a nations culinary wealth. Diversification is happened when the characteristic of traditional culinary is present in foreign culinary. One of culinary product of western and eastern acculturation result is Pizza Oncom Keju where it mixes the basic materials of flatbread with traditional elements of West Java which is spices and oncom.

  2. Important macro and microelements in chickpea and lentil

    International Nuclear Information System (INIS)

    Ahmad, M.; Hussain, M.; Shafique, M.

    2002-01-01

    Important macro and microelements in different genotypes of chickpea and lentil were determined. Maximum concentrations (mg/100g) of Na, K, Ca, Mg, P, Fe, Zn, Mn and Cu were observed in chickpea genotypes C-727 (24.23), Pb-91 (1686.9), CM-98 (87.02), Pb-91 (228.29), Pb-91 (181.13), Paidar-91 (6.78), CM-89 (3.34), Paidar-91 (1.60) and CM-72 (1.29) and lentil genotypes TCL-85-1 (34.43), 46-3-3-1 (1250.3), 583-2 (85.0), 46-3-3-1 (200.59), Precoz (329.1), 583-2 (6.95), TCL-85-1 (4.40), 46-3-3-1 (1.37) and 79-1 (0.73). K, Mg, Mn and Cu were higher in chickpea, Na and P contents were higher in lentil whereas Ca, Fe and Zn contents were comparable in both the pulses. Coefficient of variability (CV) in different elements varied from 4.76% (Mn) to 15.09 % (Na) in chickpea and 7.66% (Na) to 21.39% (P) in lentil. Correlations between protein content and different minerals in chickpea and lentil were not significant. Field fortification of staples for minerals versus post-harvest addition is discussed. (author)

  3. Induced resistance to rust disease in lentil

    International Nuclear Information System (INIS)

    Paul, Amitava; Singh, D.P.

    2006-01-01

    Considerable yield reduction in lentil is due to rust caused by Uromyces fabae. So far the sources of resistance to rust are available in the small seeded background. There is a need to develop rust resistant/tolerant bold seeded cultivars. Mutations were induced by gamma rays (10 and 15 kR) for incorporating resistance to rust in K-75(Mallika), a high yielding bold seeded, but rust susceptible cultivar at Pantnagar which is the hot spot for this disease. Dry seeds (300) were irradiated for each treatment. In M 1 generation, individual plants from each treatment were selfed and harvested separately which constituted the M 2 generation. In M 2 individual plant progenies were scored following a rating scale of 1 (Free) to 9(highly susceptible). At 15 kR dose, 8 plants were resistant (score 3.0) and 14 plants were tolerant (score 5.0) to rust, while in control and 10 kR populations, all plants were susceptible or highly susceptible having score of 7 or 9, respectively. The M 2 plants segregated in ratio of 1 resistant: 3 susceptible. The progenies of resistant/tolerant M 2 plants were bred true in the M 3 generation suggesting that the resistance to rust is controlled by one recessive gene. (author)

  4. Pizza Oncom Keju Acculturation Of Western And Eastern Culinary

    OpenAIRE

    Oda I. B. Hariyanto

    2017-01-01

    The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms the entry of foreign culinary elements into traditional culinary or vice versa....

  5. Agro-morphological characterization of the Turkish lentil landraces

    African Journals Online (AJOL)

    STORAGESEVER

    2009-09-01

    Sep 1, 2009 ... wheat and barley at Mureybit in Syria, 8500 - 7500 BC, at. Hacilar and Cayonu in Turkey, 7500 - 6500 BC and at other sites from western Iran to Palestine before 7000 BC. (Cubero, 1981; Ford et al., 2007). The lentil is an important dietary crop with a high con- tent of proteins, micronutrients and vitamins ...

  6. Construction of intersubspecific molecular genetic map of lentil ...

    Indian Academy of Sciences (India)

    it helps in the management of soil fertility. India ranks sec- ond after Canada in lentil production, whereas Canada and. Turkey are the world's ...... Plant Breed. 40, 265–304. Duke J. A. 1981 Handbook of legumes of world economic impor-.

  7. Agro-morphological characterization of the Turkish lentil landraces

    African Journals Online (AJOL)

    STORAGESEVER

    2009-09-01

    Sep 1, 2009 ... The lentil is an important dietary crop with a high con- ... range were computed using the recorded data, with MS office excel software. A principal ..... Ford R, Rubeena, Redden RJ, Materne MM, Taylor PWJ (2007). Genome ...

  8. Selection of resistance and sensitive cultivars of lentil in Ardabil ...

    African Journals Online (AJOL)

    Jane

    2011-08-08

    Aug 8, 2011 ... The 10th Iranian congress crop sciences, p. 368. Azizi CSH, Mostafaei H, Hassanpanah D, Kazemi Arbat H, Yarnia M,. Dadashi M, Safaripour F (2009). Path analysis of the yield and yield components of advanced cultivars of lentil under rain fed conditions. The 10th Iranian congress crop sciences. p. 156.

  9. Vinegar decreases allergenic response in lentil and egg food allergy.

    Science.gov (United States)

    Armentia, A; Dueñas-Laita, A; Pineda, F; Herrero, M; Martín, B

    2010-01-01

    Food allergy results from an atypical response of the mucosal immune system to orally consumed allergens. Antacid medication inhibits the digestion of dietary proteins and causes food allergy. A decrease of the gastric pH might enhance the function of digestion and reduce the risk of food allergy. To test a possible decrease in the allergenicity of powerful food allergens (egg, chicken, lentils) with the addition of vinegar during the cooking process. We included seven patients who suffered from anaphylaxis due to egg, chicken and lentils. We added vinegar to egg, chicken and lentil processed extracts used for skin prick tests (SPT) and compared the wheal areas obtained with the same extracts sources and the same way but without vinegar addition. Immunodetection was performed with the different processed extracts and patients' sera. Only one patient consented food challenge with vinegar-marinated-chicken. Wheal areas were significantly minor with the food extract with vinegar. Immunodetection showed a decrease of the response with vinegar processed extracts. Vinegar addition during the cooking process may decrease lentil and chicken allergenicity. Copyright 2009 SEICAP. Published by Elsevier Espana. All rights reserved.

  10. Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal

    Directory of Open Access Journals (Sweden)

    Rajib Podder

    2018-03-01

    Full Text Available Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g−1 and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA, and relative Fe bioavailability (RFeB%. Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g−1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g−1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant (p ≤ 0.01 Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.

  11. Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal.

    Science.gov (United States)

    Podder, Rajib; M DellaValle, Diane; T Tyler, Robert; P Glahn, Raymond; Tako, Elad; Vandenberg, Albert

    2018-03-15

    Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g -1 ) and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA), and relative Fe bioavailability (RFeB%). Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g -1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g -1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant ( p ≤ 0.01) Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency.

  12. Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items.

    Science.gov (United States)

    Ramdath, D Dan; Wolever, Thomas M S; Siow, Yaw Chris; Ryland, Donna; Hawke, Aileen; Taylor, Carla; Zahradka, Peter; Aliani, Michel

    2018-05-11

    The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the PPBG-lowering feature of lentils; (ii) used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR) of lentil and control foods; and (iii) conducted consumer acceptability of the lentil foods. Eight food items were formulated from either whole lentil puree (test) or instant potato (control). In separate PPBG studies, participants consumed fixed amounts of available carbohydrates from test foods, control foods, or a white bread standard. Finger prick blood samples were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the first bite, analyzed for glucose, and used to calculate incremental area under the blood glucose response curve and RGR; glycemic index (GI) was measured only for processed lentils. Mean GI (± standard error of the mean) of processed lentils ranged from 25 ± 3 (boiled) to 66 ± 6 (spray-dried); the GI of spray-dried lentils was significantly ( p roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to "like slightly" to "like moderately". Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes.

  13. Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items

    Directory of Open Access Journals (Sweden)

    D. Dan Ramdath

    2018-05-01

    Full Text Available The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG and the acceptability of food items containing green lentils. In human trials we: (i defined processing methods (boiling, pureeing, freezing, roasting, spray-drying that preserve the PPBG-lowering feature of lentils; (ii used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR of lentil and control foods; and (iii conducted consumer acceptability of the lentil foods. Eight food items were formulated from either whole lentil puree (test or instant potato (control. In separate PPBG studies, participants consumed fixed amounts of available carbohydrates from test foods, control foods, or a white bread standard. Finger prick blood samples were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the first bite, analyzed for glucose, and used to calculate incremental area under the blood glucose response curve and RGR; glycemic index (GI was measured only for processed lentils. Mean GI (± standard error of the mean of processed lentils ranged from 25 ± 3 (boiled to 66 ± 6 (spray-dried; the GI of spray-dried lentils was significantly (p < 0.05 higher than boiled, pureed, or roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p < 0.001. Apricot chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to “like slightly” to “like moderately”. Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes.

  14. Irish Corned Beef: A Culinary History

    OpenAIRE

    Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg

    2011-01-01

    This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle...

  15. Direct analysis of the lectin reactivity of alpha-fetoprotein in maternal serum by crossed affinity radio-immunoelectrophoresis

    International Nuclear Information System (INIS)

    Kerckaert, J.P.; Bayard, B.; Biserte, G.; Puech, F.; Codaccioni, X.

    1980-01-01

    Affinity experiments with the lentil (Lens culinaris) lectin have revealed the existence of two distinct molecular populations of alpha-fetoprotein: lectin reactive and lectin non-reactive. Using a combination of crossed lectin immunoelectrophoresis and radio-immunoelectrophoresis, it has been possible to obtain directly the lentil lectin affinity patterns of alpha-fetoprotein present in maternal sera. The lentil lectin reactivity of maternal alpha-fetoprotein decreases almost linearly with the gestational age from week 15 to 35. (Auth.)

  16. Competencies for Graduate Culinary Management Degree Programs: Stakeholders' Perspectives

    Science.gov (United States)

    George, Annette A.

    2009-01-01

    Available literature on graduate hospitality education was highly focused on required competencies for hospitality management degree programs but not on culinary management. One possible explanation is that the culinary sector still lags behind in the formation of graduate culinary management programs in the United States. This causal comparative…

  17. Culinary Medicine-Jalebi Adhesions.

    Science.gov (United States)

    Kapoor, Vinay K

    2016-02-01

    Culinary terms have been used to describe anatomy (bean-shaped kidneys), pathology (strawberry gall bladder), clinical signs (café-au-lait spots), radiological images (sausage-shaped pancreas), etc. While Indian cuisine is popular all over the world, no Indian dish finds mention in medical terminology. In intra-abdominal adhesions, sometimes, the intestinal loops are so densely adherent that it is difficult to make out proximal from distal and it is impossible to separate them without injuring the bowel resulting in spill of contents-resection is the only option (Fig. 1). Jalebi, an Indian dessert, has a single long tubular strip of fried batter filled with sugary syrup so intertwined that it is impossible to discern its ends; if broken, the syrup spills out-the best way to relish it is to chew the whole piece (Fig. 2). Because of these similarities between them, I propose to name dense intra-abdominal adhesions as 'jalebi adhesions.'

  18. A global survey of low-molecular weight carbohydrates in lentils

    Science.gov (United States)

    Lentils contain a range of low-molecular weight carbohydrates (LMWC); however, those have not been well characterized. The objectives of this study were to (1) determine the concentrations of LMWC in lentils grown in six locations, and (2) identify any genetic and environmental effects on those LMWC...

  19. A culinary laboratory for nutrition education.

    Science.gov (United States)

    Jacob, Michael; Stewart, Patricia; Medina-Walpole, Annette; Fong, Chin-To

    2016-06-01

    Proficiency in medical nutrition requires an understanding of food-related biochemistry and the application of this knowledge in the context of culinary, cultural, psychosocial and interprofessional components. Our aim was to develop a teaching format where medical students could learn the biochemistry of nutrition in the context of patient narratives, interactive cooking and dialogues with nutrition professionals. We designed and implemented a day-long culinary laboratory intervention (lab), which is taught to first-year medical students at the University of Rochester with the help of dietetic interns from Cornell University. Here, we present the details of the intervention, the resources used and the preliminary outcomes on student attitudes. We designed and implemented a day-long culinary lab, which is taught to first-year medical students A questionnaire with quantitative rating scales and open-ended questions was used to probe student attitudes regarding the educational approach used in the lab. Our preliminary findings suggest that the lab was well received and that the dietetic interns were viewed as effective teachers in this context. A culinary lab is a feasible educational environment for integrating the breadth of topics within the discipline of nutrition. The experiential, food-based format appears to stimulate questions central to current nutritional controversies, particularly challenges related to translating biochemical mechanism into practical nutrition interventions. Close involvement with basic science faculty members, clinical faculty members and allied health professions are essential for this type of endeavour. © 2015 John Wiley & Sons Ltd.

  20. Culinary Arts Hospitality Symposium Planning Guide.

    Science.gov (United States)

    Borgie, Karen; Wang, Yeimei

    This guide was developed as part of a project to standardize California's statewide culinary arts curriculum based on industry guidelines and standards. It details a process that California community colleges can use to plan a hospitality symposium that will accomplish the following objectives: provide students with a forum to demonstrate their…

  1. Culinary Arts Dictionary 1. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this first of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

  2. Culinary Arts Teachers Manual. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this teacher's manual to the Culinary Arts series is intended to accompany three dictionary booklets (available as CE 024 415-417) for use by handicapped students to help them master the core vocabulary taught in the trade. Information presented in the manual…

  3. Culinary Arts Dictionary 3. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this third of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

  4. Culinary Arts Dictionary 2. Project HIRE.

    Science.gov (United States)

    Gardner, David C.; And Others

    Designed as supplemental material to on-going instruction in the vocational program, this second of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

  5. 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.

  6. Culinary recipes: orality and scripturality (I

    Directory of Open Access Journals (Sweden)

    Ioan Milică

    2017-03-01

    Full Text Available The international research devoted to the study of recipes is a flourishing area of scientific inquiry. The study of cooking recipes is an emerging scientific area in contemporary Romanian linguistics. The aim of this first part of our research is to grasp, from a semiotic angle, a set of basic features to account for a larger project of culinary text linguistics. The paper outlines the major European culinary traditions, the compositional patterns of cooking recipes and their isotopies. Moreover, we examine several textual features of recipes employing the model of Beaugrande & Dressler (1981; however, the analysis is not strictly conducted within the framework of the chosen model as other interpretative frameworks may be adopted to reveal the textual properties of recipes.

  7. Careers that Combine Culinary and Food Science

    Science.gov (United States)

    Tittl, Michelle

    Imagine yourself perusing the aisles of your local grocery store. You head down the frozen food section and, being a cost-conscious shopper with little to no time to cook, you choose a seemingly delectable heat-and-serve meal of grilled chicken medallions and sautéed spinach doused in a mushroom sauce. Taking a closer look at the bag, you ask yourself, is this a delicious food concoction of culinary art or of food technology?

  8. A farmer friendly and economic IPM strategy to combat root-knot nematodes infesting lentil

    OpenAIRE

    Rose Rizvi; Rizwan Ali Ansari; Gulshan Zehra; Irshad Mahmood

    2015-01-01

    An experiment was conducted to assess the effect of Rhizobium sp., waste tea leaves, eggshell powder, and composted cow dung manure on the root-knot nematode, Meloidogyne incognita, on lentil in Botany department AMU, Aligarh, India. When used alone, composted cow dung was better in reducing galling and nematode multiplication and improving lentil growth followed by eggshell powder, Rhizobium sp., and waste tea leaves. Significant result in the integrated management of M. incognita was obtain...

  9. Objective lens

    Science.gov (United States)

    Olczak, Eugene G. (Inventor)

    2011-01-01

    An objective lens and a method for using same. The objective lens has a first end, a second end, and a plurality of optical elements. The optical elements are positioned between the first end and the second end and are at least substantially symmetric about a plane centered between the first end and the second end.

  10. Culinary School Gives Latinos a Taste of the Top

    Science.gov (United States)

    Gardner, Lee

    2012-01-01

    With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

  11. Wine and culinary tourism: Preferences of experiential consumers

    Directory of Open Access Journals (Sweden)

    Schamel Guenter H.

    2017-01-01

    Full Text Available We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

  12. Countries of the Baltic Region in the Global Culinary Space

    Directory of Open Access Journals (Sweden)

    Rakhmanov A. B.

    2017-06-01

    Full Text Available Globalisation is creating a global culinary space where culinary traditions of different countries interact and compete. The author sets out to explore characteristic features of the culinary space of nine Baltic States as part of the global culinary space. The author uses empirical data on the number of restaurants serving different national cuisines in the main cities of the region. The Baltic culinary space incorporates the world’s leading cuisines (Italian, Japanese, Chinese, etc. as well as the local cuisines of the BSR countries. The world’s leading cuisines prove to be more influential in the region than the local ones. Some countries of the Baltic Sea region (Russia, Poland, Sweden, Latvia, and Denmark have culinary sovereignty, since their residents prefer national cuisines. In some other countries of the region (Finland, Estonia, and Lithuania, the public favours the world’s leading cuisines — Italian, Japanese and American — over the local ones. The non-capital Baltic cities of Poland and Germany, as well as St. Petersburg, display a greater sense of culinary patriotism than Warsaw, Berlin, and Moscow respectively. This article attempts to explore the features of the Baltic culinary space. The author considers the environmental and socio- historical factors key determinants of the countries’ cuisines.

  13. Evaluating Quality in Associate Degree Culinary Arts Programs

    Science.gov (United States)

    Hertzman, Jean; Ackerman, Robert

    2010-01-01

    Purpose: The purpose of this study is to determine which categories and indicators of quality are best suited to evaluating associate degree culinary arts programs (ADCAP). Design/methodology/approach: The researchers surveyed a national sample of culinary educators and industry chefs in the USA. The instrument asked the participants to rate the…

  14. Quality assessment in small businesses: the case of Dutch culinary ...

    African Journals Online (AJOL)

    Offering information to potential customers about these two factors are very important in customer decision-making. This research will stimulate discourse on quality in the relatively underexplored sector of culinary restaurant small businesses. Keywords:culinary restaurants, quality assessment, service management, small ...

  15. Evaluative Practices in the Culinary Field

    DEFF Research Database (Denmark)

    Christensen, Bo; Strandgaard, Jesper

    This paper is concerned with evaluative practices within the culinary field. The focus is on the evaluative practices performed by two restaurant ranking systems, respectively the Michelin Red Guide system handled by the French tire manufacturer Michelin and the San Pellegrino ’World’s 50 Best...... Restaurant’ list organized by the English based Restaurant Magazine. Both ranking systems evaluate and rate restaurants (judging their food, service, physical setting and so forth) but in different ways through different practices and means, and with somewhat different results....

  16. Current Knowledge in lentil genomics and its application for crop improvement

    Directory of Open Access Journals (Sweden)

    Shiv eKumar

    2015-02-01

    Full Text Available Most of the lentil growing countries face a certain set of abiotic and biotic stresses causing substantial reduction in crop growth, yield, and production. Until-to date, lentil breeders have used conventional plant breeding techniques of selection-recombination-selection cycle to develop improved cultivars. These techniques have been successful in mainstreaming some of the easy-to-manage monogenic traits. However in case of complex quantitative traits, these conventional techniques are less precise. As most of the economic traits are complex, quantitative and often influenced by environments and genotype-environment (GE interaction, the genetic improvement of these traits becomes difficult. Genomics assisted breeding is relatively powerful and fast approach to develop high yielding varieties more suitable to adverse environmental conditions. New tools such as molecular markers and bioinformatics are expected to generate new knowledge and improve our understanding on the genetics of complex traits. In the past, the limited availability of genomic resources in lentil could not allow breeders to employ these tools in mainstream breeding program. The recent application of the Next Generation Sequencing (NGS and Genotyping by sequencing (GBS technologies has facilitated to speed up the lentil genome sequencing project and large discovery of genome-wide SNP markers. Recently, several linkage maps have been developed in lentil through the use of Expressed Sequenced Tag (EST-derived Simple Sequence Repeat (SSR and Single Nucleotide Polymorphism (SNP markers. These maps have emerged as useful genomic resources to identify QTL imparting tolerance to biotic and abiotic stresses in lentil. In this review, the current knowledge on available genomic resources and its application in lentil breeding program are discussed.

  17. Culinary Workshop as a Competitive Advantage of Tourism Industry in the South Karelia Region of Finland

    OpenAIRE

    Lvov, Anatoly

    2014-01-01

    Culinary workshop is a new form of modern hospitality industry, which combines modern knowledge in tourism industry with culinary tourism. This project is based on the interest of the consumer and his desire to learn something new, get and experience gastronomy traditions through travelling for culinary workshop. Mission of this project is to convey to the consumer new knowledge, new skill, new interest, opportunities in life through culinary art. Culinary workshops will be descri...

  18. [Culinary art and social change: some remarks].

    Science.gov (United States)

    Fischler, C

    1976-01-01

    The development in France, long a rural country, of a new type of civilization characterized by industrialization, urbanisation and their corollaries threatens (in a real or imaginary way) both the quality of food (standardization, agricultural, industrialization and new toxicological and pollution problems) and the social-cultural signification of the meal (time constraints, convenience food, fast-food restaurants, etc.) particularly among social strata most involved in the new urban way of life. And yet a new interest and appreciation for cooking and culinary art spreads. Gastronomy can be regarded as a social privilege and/or a celebrative break in the course of ordinary meals: the new culinary vogue might well develop in opposition to--rather than in spite of--the onslaught of convenience food. Significantly enough, it is based on a new mythology and, as a consequence, on new aesthetic canons. The new food emphasizes the signs of nature, archaïsm, rurality, exotism (ethnic food) etc. It is also bound to conciliate the art of food and the image of the body imposed by contemporary culture (slimness, eternal youth...).

  19. Mineral concentrations of chickpea and lentil cultivars and breeding lines grown in the U.S. Pacific Northwest

    Directory of Open Access Journals (Sweden)

    George J. Vandemark

    2018-06-01

    Full Text Available Diseases and health complications caused by mineral deficiencies afflict billions of people globally. Developing pulse crops with elevated seed mineral concentrations can contribute to reducing the incidence of these deficiencies. The objectives of this study were to estimate variance components conditioning seed mineral concentrations of chickpea and lentil grown in Washington and Idaho, determine correlations between different mineral concentrations and between mineral concentrations and yield, 100-seed weight, and days to flowering, and compare seed mineral concentrations between chickpeas and lentils grown in adjacent plots. Genotype effects, although significant in chickpea and lentil for all minerals except selenium, tended to be minimal compared to location, year, and their interaction effects. In both chickpeas and lentils high positive correlations were observed between seed concentrations of phosphorus and potassium, phosphorus and zinc, and potassium and zinc. Correlations between mineral concentration and yield, and mineral concentration and days to 50% flowering were similar for chickpeas and lentils across the majority of minerals. These results may reflect similarities between the two crops in physiological processes for mineral uptake and partitioning. Lentils had higher concentrations of iron and zinc than chickpea when the two crops were grown in adjacent plots, whereas chickpeas had higher concentrations of calcium and manganese. Plant genotypes that are more efficient at obtaining minerals from growing environments will be useful as parental materials to develop improved chickpea and lentil cultivars that have good yield potential coupled with high seed mineral concentrations. Keywords: Chickpea, Lentil, Mineral, Nutrition, Pulse

  20. Profiling the Phenolic Compounds of the Four Major Seed Coat Types and Their Relation to Color Genes in Lentil.

    Science.gov (United States)

    Mirali, Mahla; Purves, Randy W; Vandenberg, Albert

    2017-05-26

    Phenolic compounds can provide antioxidant health benefits for humans, and foods such as lentils can be valuable dietary sources of different subclasses of these secondary metabolites. This study used LC-MS analyses to compare the phenolic profiles of lentil genotypes with four seed coat background colors (green, gray, tan, and brown) and two cotyledon colors (red and yellow) grown at two locations. The mean area ratio per mg sample (MARS) values of various phenolic compounds in lentil seeds varied with the different seed coat colors conferred by specific genotypes. Seed coats of lentil genotypes with the homozygous recessive tgc allele (green and gray seed coats) had higher MARS values of flavan-3-ols, proanthocyanidins, and some flavonols. This suggests lentils featuring green and gray seed coats might be more promising as health-promoting foods.

  1. Associate in Occupational Studies, Culinary Arts. Self-Study Report Presented to the Accrediting Commission of the American Culinary Federation Educational Institute.

    Science.gov (United States)

    Schenectady County Community Coll., Schenectady, NY.

    This report is the self-study of the Associate in Occupational Studies (AOS) in Culinary Arts program offered by the Hotel, Culinary Arts, and Tourism Department at Schenectady County Community College (New York). The self-study was conducted to support the department's application for initial accreditation of the Culinary Arts program with the…

  2. SUSTAINABLE CULINARY TOURISM IN PUNCAK, BOGOR

    Directory of Open Access Journals (Sweden)

    Ismail Saleh

    2014-09-01

    Full Text Available ABSTRACTThis research analyzed the sustainability of culinary tourism in Puncak, comprising the strategic issues review, and comparing its sustainability aspects to the existing culinary enterprises. This study employed a qualitative-descriptive analysis method in three cases: a large-scale Cimory Restaurant, a medium-scale restaurant/café Melrimba Garden, and small-scaled street hawkers in At-Ta'awun rest area. In general, the value chain was categorized into five major band based on their function: Food Service Business; Suppliers (local community, traders, cooperatives; End user (tourists and customers; Governance (government, areal coordinator, Kompepar; and Intermediaries (distributors, tour agents. There were at least five strategic issues that emerged in the tourism development in Puncak area: 1 land function conversion. 2 Economic and social impact of tourism to the local community; 3 Participation of locals in tourism activity; 4 Traffic and infrastructure, and 5 Waste management. The three restaurant operators were compared in term of sustainability criteria, based on their customers’ preferences, and three aspects of sustainability: economic, environment, and social. It was found that Cimory scored the best in sustainability performance and followed by Melrimba. The street hawkers, with several note, scored as third in the sustainability performance.Keywords: culinary tourism, ecotourism, puncak, value chain, sustainable tourismABSTRAKPenelitian bertujuan menganalisis keberlanjutan pariwisata kuliner di Puncak, meliputi kajian isu-isu strategis  dalam  pariwisata kuliner, dan perbandingan aspek keberlanjutan dari usaha kuliner yang sudah ada. Penelitian ini menggunakan metode analisis deskriptif-kualitatif pada tiga kasus: restoran skala besar Cimory, rumah makan/kafe skala menengah Melrimba Garden, dan penjaja/pedagang asongan di area istirahat At-Ta’awun sebagai pengusaha kuliner skala kecil. Secara umum, rantai nilai

  3. Amine oxidase from lentil seedlings: energetic domains and effect of temperature on activity.

    Science.gov (United States)

    Moosavi-Nejad, S Z; Rezaei-Tavirani, M; Padiglia, A; Floris, G; Moosavi-Movahedi, A A

    2001-07-01

    Copper/TPQ amine oxidases from mammalian and plant sources have shown many differences in substrate specificity and molecular properties. In this work the activity of lentil seedling amine oxidase was followed at various temperatures in 100 mM potassium phosphate buffer, pH 7, using benzylamine as substrate. The discontinuous Arrhenius plot of lentil amine oxidase showed two distinct phases with a jump between them. Thermal denaturation of the enzyme, using differential scanning calorimetry under the same experimental conditions, showed a transition at the same temperature ranges in the absence of substrate, indicating the occurrence of conformational changes, with an enthalpy change of about 175.9 kJ/mole. The temperature-induced changes of the activity of lentil amine oxidase are compared with those of bovine serum amine oxidase (taken from the literature).

  4. Does overhead irrigation with salt affect growth, yield, and phenolic content of lentil plants?

    Directory of Open Access Journals (Sweden)

    Giannakoula Anastasia

    2012-01-01

    Full Text Available Overhead irrigation of lentil plants with salt (100 mM NaCl did not have any significant impact on plant growth, while chlorophyll content and chlorophyll fluorescence parameter Fv/Fm were affected. Under such poor irrigation water quality, the malondialdehyde content in leaves was increased due to the lipid peroxidation of membranes. In seeds, the total phenolic content (TPC was correlated to their total antioxidant capacity (TAC. High performance liquid chromatography-mass spectrometry (HPLC-MS detection showed that flavonoids (catechin, epicatechin, rutin, p-coumaric acid, quercetin, kaempferol, gallic acid and resveratrol appear to be the compounds with the greatest influence on the TAC values. Catechin is the most abundant phenolic compound in lentil seeds. Overhead irrigation with salt reduced the concentration of almost all phenolic compounds analyzed from lentil seed extracts.

  5. Influence of arbuscular mycorrhizal fungi, rhizobium inoculation and rock phosphate on growth and quality of lentil

    International Nuclear Information System (INIS)

    Yaseen, T.; Ali, K.

    2016-01-01

    Effective inoculation of legumes has the ability not only to ensure nutrients availability to plants particularly in N and P-limiting (due to improvement in nutrients fixation) environments but also can manipulate the environmental hazards associated with over inorganic fertilization. To support this view, the current experiment was conducted to study the influence of rock phosphorus fertilization, Arbuscular Mycorrhizae (AM) and Rhizobium inoculation on growth and yield parameters of Lens culinaris (NARC.2008-4). In addition, the current experiments aimed to evaluate the effect of different inoculation practices on crop quality in comparison with control (no inoculation).The experiment was laid out in randomized complete block design with four replications during winter (2010-11 and 2012-13) at the Department of Botany University of Peshawar Pakistan. Overall, inoculated plant performed superior in terms of plant growth and quality over control. All plants measured parameters (Leaf chlorophyll content, seed protein, fiber and ash content, plant height, number of seed pod-1, leaves plant-1, flowers plant-1, pods plant-1, pod length and thousand seed weight) were highest in plant samples inoculated with VAM and Rhizobium in combination as compared to sole application of VAM or Rhizobium. Combined inoculation of VAM and Rhizobium caused 10, 24, 17, 21 and 14% increase in seed protein content, leaf chlorophyll content, seed fiber content, seed ash content and number of seed pod-1 over sole application of VAM and Rhizobium when averaged over two years. Combined application of Rhizobium + VAM enhanced seed yield plant-1 by 45% over control and 24% and 28% over sole inoculation of VAM and Rhizobium respectively. It is therefore concluded that dual inoculation of VAM + Rhizobium and rock phosphate may be of only limited consequence in high input agricultural systems. (author)

  6. Integrated management of foot rot of lentil using biocontrol agents under field condition.

    Science.gov (United States)

    Hannan, M A; Hasan, M M; Hossain, I; Rahman, S M E; Ismail, Alhazmi Mohammed; Oh, Deog-Hwan

    2012-07-01

    The efficacy of cowdung, Bangladesh Institute of Nuclear Agriculture (BINA)-biofertilizer, and Bangladesh Agricultural University (BAU)-biofungicide, alone or in combination, was evaluated for controlling foot rot disease of lentil. The results exhibited that BINA-biofertilizer and BAUbiofungicide (peat soil-based Rhizobium leguminosarum and black gram bran-based Trichoderma harzianum) are compatible and have combined effects in controlling the pathogenic fungi Fusarium oxysporum and Sclerotium rolfsii, which cause the root rot of lentil. Cowdung mixing with soil (at 5 t/ha) during final land preparation and seed coating with BINA-biofertilizer and BAU-biofungicide (at 2.5% of seed weight) before sowing recorded 81.50% field emergence of lentil, which showed up to 19.85% higher field emergence over the control. Post-emergence deaths of plants due to foot rot disease were significantly reduced after combined seed treatment with BINA-biofertilizer and BAU-biofungicide. Among the treatments used, only BAU-biofungicide as the seed treating agent resulted in higher plant stand (84.82%). Use of BINA-biofertilizer and BAU-biofungicide as seed treating biocontrol agents and application of cowdung in the soil as an organic source of nutrient resulted in higher shoot and root lengths, and dry shoot and root weights of lentil. BINA-biofertilizer significantly increased the number of nodules per plant and nodules weight of lentil. Seeds treating with BAUbiofungicide and BINA-biofertilizer and soil amendment with cowdung increased the biomass production of lentil up to 75.56% over the control.

  7. School of Culinary Arts & Food Technology - Spring Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).

  8. School of Culinary Arts & Food Technology - Summer Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

  9. School of Culinary Arts & Food Technology - Summer Newsletter 2018

    OpenAIRE

    Murphy, James Peter

    2018-01-01

    The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

  10. School of Culinary Arts & Food Technology - Winter Newsletter 2017

    OpenAIRE

    Murphy, James Peter

    2017-01-01

    The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

  11. Irish Culinary Manuscripts and Printed Books:a Discussion

    OpenAIRE

    Mac Con Iomaire, Máirtín; Cashman, Dorothy

    2011-01-01

    This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.

  12. Lens Model

    DEFF Research Database (Denmark)

    Nash, Ulrik William

    2014-01-01

    Firms consist of people who make decisions to achieve goals. How do these people develop the expectations which underpin the choices they make? The lens model provides one answer to this question. It was developed by cognitive psychologist Egon Brunswik (1952) to illustrate his theory of probabil...

  13. Effect of Different Nitrogen Levels on Phenology, Growth Indices and Yield of two Lentil Cultivars under Rainfed Conditions in Mashhad

    Directory of Open Access Journals (Sweden)

    M Bannayan Aval

    2018-02-01

    Full Text Available Introduction Lentil (Lens Culinarris Medik. is an important pulse crop in Iran and is usually grown in rainfed areas. The average lentil yield in Iran is 1195 and 476 Kg.ha-1 in irrigated and rainfed farms, respectively. Low productivity occurs due to different factors. One of these factors is poor agronomic management practices that applied by the farmers, e.g. Limitation or inappropriate fertilizer distribution. Plant development occurs in a number of consecutive phases. These phases can be affected by temperature, moisture, photoperiod, cultivar and other factors. The amount of available nitrogen affects the distribution of assimilates between vegetative and reproductive organs and phenological stages of growth. Therefore, analysis of growth indices and its effective factors can be used as a suitable tool in evaluating the yield. The aim of this study was to evaluate the effect of different nitrogen levels on phenology and growth indices of two lentil cultivars in rainfed conditions of Mashhad. Materials and Methods The experiment was conducted as split plot layout based on randomized complete blocks design with three replications at the Agricultural Research Station, Ferdowsi University of Mashhad, during growth season 2016. Nitrogen fertilizer as urea (in three levels i.e. 0, 40 and 80 kg.ha-1 and cultivar (in two levels i.e. Birjand and Robat were in main plots and sub plots, respectively. To determine the leaf area and dry matter, sampling was done every two weeks during the growing season. Phenological stages timing for each plot were determined based on 50% of emergence, 50% of flowering, 50% of maturity. Final yield was estimated from three square meter from each plot. Data were analyzed with the SAS software; the means were compared with Duncan's multiple range tests at the 5% level of probability. The graphs were prepared by SigmaPlot software. Results and Discussion The results showed that the effect of urea fertilizer was

  14. 78 FR 63160 - United States Standards for Feed Peas, Split Peas, and Lentils

    Science.gov (United States)

    2013-10-23

    ... Standards for Feed Peas, Split Peas, and Lentils under the Agriculture Marketing Act (AMA) of 1946. To... meeting the needs in today's marketing environment. DATES: GIPSA will consider comments received by..., DC, 20250-3604. Email comments to: [email protected] Fax: (202) 690-2173. Internet: Go to http...

  15. Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients

    Directory of Open Access Journals (Sweden)

    Susan M. Tosh

    2013-07-01

    Full Text Available Although many consumers know that pulses are nutritious, long preparation times are frequently a barrier to consumption of lentils, dried peas and chickpeas. Therefore, a product has been developed which can be used as an ingredient in a wide variety of dishes without presoaking or precooking. Dried green peas, chickpeas or lentils were soaked, cooked, homogenized and spray-dried. Proximate analyses were conducted on the pulse powders and compared to an instant mashed potato product. Because the health benefits of pulses may be due in part to their carbohydrate content, a detailed carbohydrate analysis was carried out on the pulse powders. Pulse powders were higher in protein and total dietary fibre and lower in starch than potato flakes. After processing, the pulse powders maintained appreciable amounts of resistant starch (4.4%–5.2%. Total dietary fibre was higher in chickpeas and peas (26.2% and 27.1% respectively than lentils (21.9%, whereas lentils had the highest protein content (22.7%. Pulse carbohydrates were rich in glucose, arabinose, galactose and uronic acids. Stachyose, a fermentable fibre, was the most abundant oligosaccharide, making up 1.5%–2.4% of the dried pulse powders. Spray-drying of cooked, homogenized pulses produces an easy to use ingredient with strong nutritional profile.

  16. The development of meat pate with increased the food and biological values with germinated grains lentils

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2016-01-01

    Full Text Available One of the important technological trends in food production, balanced on the chemical and amino acid composition is the development of methods for enrichment product protein, vitamins and minerals. The solution to this problem has long been used a method of enrichment of vegetable raw materials to create a nutrient and healthy products available to different social groups. In theory justified the choice of research object – lentils, which have a number of advantages in food systems. Analyzed method of increasing the biological value of the object in the process of germination grains and marked improvement the balance of amino acid composition. Designed meat pate with using germination grains and investigated its main functional-technological (FTC, organoleptic properties and digestibility. In determining, the functional-technological characteristics revealed an increase in FTC-indicators, such as water binding, water holding, fat holding, and emulsifying ability when you add germination lentils. According to the results of organoleptic evaluation revealed improvement in the consistency of meat pate, when replacing 50% of raw meat, germination lentils, and in appearance, color, smell and taste, control and test products are almost identical. The digestibility of the paste was 97%. Proposed different options of using germination grains of lentils to create a products for public and preventive nutrition.

  17. QTL Mapping of Genome Regions Controlling Manganese Uptake in Lentil Seed

    Directory of Open Access Journals (Sweden)

    Duygu Ates

    2018-05-01

    Full Text Available This study evaluated Mn concentration in the seeds of 120 RILs of lentil developed from the cross “CDC Redberry” × “ILL7502”. Micronutrient analysis using atomic absorption spectrometry indicated mean seed manganese (Mn concentrations ranging from 8.5 to 26.8 mg/kg, based on replicated field trials grown at three locations in Turkey in 2012 and 2013. A linkage map of lentil was constructed and consisted of seven linkage groups with 5,385 DNA markers. The total map length was 973.1 cM, with an average distance between markers of 0.18 cM. A total of 6 QTL for Mn concentration were identified using composite interval mapping (CIM. All QTL were statistically significant and explained 15.3–24.1% of the phenotypic variation, with LOD scores ranging from 3.00 to 4.42. The high-density genetic map reported in this study will increase fundamental knowledge of the genome structure of lentil, and will be the basis for the development of micronutrient-enriched lentil genotypes to support biofortification efforts.

  18. QTL Mapping of Genome Regions Controlling Manganese Uptake in Lentil Seed.

    Science.gov (United States)

    Ates, Duygu; Aldemir, Secil; Yagmur, Bulent; Kahraman, Abdullah; Ozkan, Hakan; Vandenberg, Albert; Tanyolac, Muhammed Bahattin

    2018-05-04

    This study evaluated Mn concentration in the seeds of 120 RILs of lentil developed from the cross "CDC Redberry" × "ILL7502". Micronutrient analysis using atomic absorption spectrometry indicated mean seed manganese (Mn) concentrations ranging from 8.5 to 26.8 mg/kg, based on replicated field trials grown at three locations in Turkey in 2012 and 2013. A linkage map of lentil was constructed and consisted of seven linkage groups with 5,385 DNA markers. The total map length was 973.1 cM, with an average distance between markers of 0.18 cM. A total of 6 QTL for Mn concentration were identified using composite interval mapping (CIM). All QTL were statistically significant and explained 15.3-24.1% of the phenotypic variation, with LOD scores ranging from 3.00 to 4.42. The high-density genetic map reported in this study will increase fundamental knowledge of the genome structure of lentil, and will be the basis for the development of micronutrient-enriched lentil genotypes to support biofortification efforts. Copyright © 2018 Ates et al.

  19. Effect of lentil cultivar on N2 fixation and N partitioning

    International Nuclear Information System (INIS)

    Kurdali, F.; Kalifa, K.; Al-Shamma, M.

    1996-12-01

    The study conducted on five lentil cultivars. the results showed that dry matter production, nodulation and N sup 2 fixation were influenced by the cultivar. Beyond flowering, N sup 2 fixation, soil N uptake, and N and P remobilization differed by the cultivar. (author). 32 Refs., 7 Figs., 9 Tabs

  20. “Eat dry beans, split peas, lentils and soya regularly”: A food-based ...

    African Journals Online (AJOL)

    Eat dry beans, split peas, lentils and soya regularly”: A food-based dietary guideline. ... Legumes are rich and economical sources of good-quality protein, slow-release carbohydrates, dietary fibre (non-starch polysaccharides), various vitamins and minerals and non-nutritive components which may have several beneficial ...

  1. Improving patients' home cooking - A case series of participation in a remote culinary coaching program.

    Science.gov (United States)

    Polak, Rani; Pober, David M; Budd, Maggi A; Silver, Julie K; Phillips, Edward M; Abrahamson, Martin J

    2017-08-01

    This case series describes and examines the outcomes of a remote culinary coaching program aimed at improving nutrition through home cooking. Participants (n = 4) improved attitudes about the perceived ease of home cooking (p culinary skills (p = 0.02); and also improved in confidence to continue online learning of culinary skills and consume healthier food. We believe this program might be a viable response to the need for effective and scalable health-related culinary interventions.

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

    Directory of Open Access Journals (Sweden)

    Hamidreza Shams

    2010-12-01

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

  3. Lentil-based diets attenuate hypertension and large-artery remodelling in spontaneously hypertensive rats.

    Science.gov (United States)

    Hanson, Matthew G; Zahradka, Peter; Taylor, Carla G

    2014-02-01

    Hypertension is a major risk factor for CVD, the leading cause of mortality worldwide. The prevalence of hypertension is expected to continue increasing, and current pharmacological treatments cannot alleviate all the associated problems. Pulse crops have been touted as a general health food and are now being studied for their possible effects on several disease states including hypertension, obesity and diabetes. In the present study, 15-week-old spontaneously hypertensive rats (SHR) were fed diets containing 30% w/w beans, peas, lentils, chickpeas, or mixed pulses or a pulse-free control diet for 4 weeks. Normotensive Wistar-Kyoto (WKY) rats were placed on a control diet. Pulse wave velocity (PWV) was measured weekly, while blood pressure (BP) was measured at baseline and week 4. Fasting serum obtained in week 4 of the study was analysed for circulating lipids. A histological analysis was carried out on aortic sections to determine vascular geometry. Of all the pulse varieties studied, lentils were found to be able to attenuate the rise in BP in the SHR model (P< 0·05). Lentils were able to decrease the media:lumen ratio and media width of the aorta. The total cholesterol (TC), LDL-cholesterol (LDL-C) and HDL-cholesterol levels of rats fed the pulse-based diets were found to be lower when compared with those of the WKY rat and SHR controls (P< 0·05). Although all pulses reduced circulating TC and LDL-C levels in the SHR, only lentils significantly reduced the rise in BP and large-artery remodelling in the SHR, but had no effect on PWV. These results indicate that the effects of lentils on arterial remodelling and BP in the SHR are independent of circulating LDL-C levels.

  4. 21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

    Science.gov (United States)

    2010-04-01

    ... culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... requirements for water for drinking and culinary purposes. Only potable water shall be provided for drinking and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

  5. A Study To Determine Acceptable Curriculum Guidelines for Earning an ESE Culinary Arts Certificate.

    Science.gov (United States)

    Donnarumma, Leopold J.

    This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the…

  6. A Cook's Tour: The Journey to Become a Model Culinary Arts Academy

    Science.gov (United States)

    Bantang, Susan C.

    2008-01-01

    This article is about how the West Boca Raton Community High School's Culinary Arts Academy achieved national model status as it works to prepare the next generation of culinary artists. The culinary academy, established in 2004, adopted national standards that have served as a foundation for its excellence. In November 2007, the National Career…

  7. Culinary plants and their potential impact on metabolic overload.

    Science.gov (United States)

    Kim, Ji Yeon; Kwon, Oran

    2011-07-01

    Contemporary human behavior has led a large proportion of the population to metabolic overload and obesity. Postprandial hyperlipidemia and hyperglycemia evoke redox imbalance in the short term and lead to complex chronic disease in the long term with repeated occurrence. Complex diseases are best prevented with complex components of plants; thus, current nutrition research has begun to focus on the development of plant-based functional foods and dietary supplements for health and well-being. Furthermore, given the wide range of species, parts, and secondary metabolites, culinary plants can contribute significant variety and complexity to the human diet. Although understanding the health benefits of culinary plants has been one of the great challenges in nutritional science due to their inherent complexity, it is an advantageous pursuit. This review will address the challenges and opportunities relating to studies of the health benefits of culinary plants, with an emphasis on obesity attributed to metabolic overload. © 2011 New York Academy of Sciences.

  8. Effect of extrusion cooking on the functional properties and starch components of lentil/banana blends: Response surface analysis

    OpenAIRE

    Hernández-Nava, R.G.; Bello-Pérez, L.A.; San Martín-Martínez, E.; Hernández-Sánchez, H.; Mora-Escobedo, R.

    2011-01-01

    Banana and lentil flour blends were processed in a sing le screw extruder modifying the flour properties of the blend (20.5-79.5%), at selected range of die temperature (145-175 ºC) and the feeding moisture content (20-24%). Functional characteristics evaluated in the extrudates were water absorption index (WAI), water solubility index (WSI), bulk density (BD), paste viscosity properties, microstructure and resistant starch content. The concentration of lentil/banana blends and temperature we...

  9. PLANT REMAINS FROM ASIKLI-HOYUK, A PRE-POTTERY NEOLITHIC SITE IN CENTRAL ANATOLIA

    NARCIS (Netherlands)

    VANZEIST, W; DEROLLER, GJ

    Cereal crop plants at Asikli Hayuk included einkorn wheat (Triticum monococcum), emmer wheat (T. dicoccum), free-threshing wheat (T. cf. durum), hulled two-rowed barley (Hordeum distichum) and naked barley (H. vulgare var. nudum). As for pulses, bitter vetch (Vicia ervilia), lentil (Lens culinaris)

  10. Galactose oxidase labeling of membrane proteins from human brain white matter

    International Nuclear Information System (INIS)

    Hukkanen, V.; Frey, H.; Salmi, A.

    1981-01-01

    Membrane proteins of human autopsy brain white matter were subjected to a galactose oxidase/NaB 3 H 4 labeling procedure and the membranes labeled by this method or by [ 3 H]acetic anhydride techniques were studied by lectin affinity chromatography using Lens culinaris phytohemagglutinin (lentil lectin) attached to Sepharose 4B beads. (Auth.)

  11. Symbiotic effectiveness of pea-rhizobia associations and the ...

    African Journals Online (AJOL)

    Selected strains were isolated from the root nodules of pea (Pisum sativum L.), broad bean (Vicia faba L.) and lentil (Lens culinaris L.) plants in the Loess Plateau of China. Analyses focused on the nodule number, nodule dry weight, plant dry weight, nitrogenase activity, total N accumulation of per plant and seed yield.

  12. Determinants of culinary tourism development in Pomeranian Voivodeship

    Directory of Open Access Journals (Sweden)

    Przemysław Charzyński

    2017-04-01

    Full Text Available Pomeranian cuisine is characterized in the paper, It is a region in Northern Poland whose culinary heritage has been partially forgotten in the communist period, and is now being rediscovered. Typical dishes of traditional and modern Kashubian and Kociewie cuisine were presented, that can be a motivation for tourists interested in discovering and tasting of the regional dishes to visit this region. Geographical, historical and cultural heritage of Pomerania are the primary determinants of the formation of culinary trails and organization of  interesting food related events, which enables the development of this type of tourism in the studied area.

  13. Accounting, Creativity and Charity in Hospitality Enterprises: the Case of “Lentil as Anything”

    Directory of Open Access Journals (Sweden)

    Maria-Gabriella Baldarelli

    2017-03-01

    Full Text Available This paper aims at analysing the case of “Lentil as Anything”, that is a very interesting combination of creativity and charity in the field of hospitality enterprises. It represents the implementation of a new typology of restoration in which guests can eat and then they will pay as they “feel”. The research case is a charity (social enterprise and it is an example of civil enterprise with some stimulating implications about accounting and accountability tools.

  14. Obtaining and application of increased food and biological value iodinated products from lentils sprouted grain

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2017-01-01

    Full Text Available The choice of research direction is related to the actual problem of production and distribution of functional purpose food products due to the spread of nutritional diseases and the lack of micronutrients in ordinary people and athletes diet. As an object for enrichment with iodine, it was suggested to use lentils, which is famous for its high protein content, low lipid and oligosaccharide content, and low inhibitory effect. The iodine accumulation occurs during germination, due to the use of a nutrient solution of the iodine inorganic form. In addition, the biochemical composition of the grain and the biological value of lentils are significantly improved: an increase in the content of total amino acids and vitamins is found to be 1.5-2.0 times, a mass fraction of the oligosaccharide fraction is observed. To determine the effect of technological processing on the degree of iodine conservation in lentils the grains were exposed to the following impact: grinding, extrusion, frying. An insignificant decrease in the amount of iodine during extrusion was noted and more significant one - during grinding. The obtained results of the determination of biological safety by the method of studying the effect of the investigated product on the growth response of ciliates allowed to confirm the safety of both fresh and dried sprouted grain of lentils. When studying the microbiology of grain by sowing on agarized selective diagnostic environments with subsequent identification of the qualitative and quantitative composition of microflora, including colony-forming units, deviations from the normative indices were not revealed. Experimental production of the extrudate was carried out, possible ways of its use in meat systems for improving the functional and technological properties of minced meat, as well as for independent use as snacks for the nutrition of athletes were suggested.

  15. Improvement of mungbean, mashbean and lentil through induced mutations and conventional techniques

    International Nuclear Information System (INIS)

    Malik, I.A.; Saleem, M.; Ali, Y.

    1989-06-01

    The research work on mungbeans, mashbeans and lentil is aimed at creating genetic variability and to evolve high yielding varieties having early and uniform maturity, non-shattering pods, larger seed size, good quality and resistance to diseases. Improvement in plant type, increase in the biological nitrogen fixation capacity and wider adaptability to different sowing seasons and forming are also amongst the major breeding objectives in these crops species. (author)

  16. Job Expertise: Key to Success for Culinary Arts and JJC

    Science.gov (United States)

    Burke, Robert P.; Kern, Claude

    1974-01-01

    An integral part of the culinary arts program at Joliet Junior College (Joliet, Illinois) is the daily business operation of the college cafeteria. The program has been so successful that students sometimes are lured by employment before completion of the two-year program. (EA)

  17. Postsecondary Vocational Programs vs. Apprenticeships in American Culinary Arts.

    Science.gov (United States)

    VanLandingham, Paul G.

    The apprenticeship system in the United States is primarily a private institution, separate from vocational-technical schools. Apprenticeships establish their own guidelines as to the required course of study. Apprentices do not get licensed unless they successfully complete a written and practical exam. Culinary apprenticeships vary. Many large…

  18. Commercial Foods and Culinary Arts. Florida Vocational Program Guide.

    Science.gov (United States)

    University of South Florida, Tampa. Dept. of Adult and Vocational Education.

    This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…

  19. Commercial Foods and Culinary Arts. Student Learning Guides.

    Science.gov (United States)

    Ridge Vocational-Technical Center, Winter Haven, FL.

    These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning…

  20. Commercial Foods and Culinary Arts. Student Learning Guide.

    Science.gov (United States)

    Palm Beach County Board of Public Instruction, West Palm Beach, FL.

    This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…

  1. Conformational lock and dissociative thermal inactivation of lentil seedling amine oxidase.

    Science.gov (United States)

    Moosavi-Nejad, S Zahra; Moosavi-Movahedi, Ali-Akbar; Rezaei-Tavirani, Mostafa; Floris, Giovanni; Medda, Rosaria

    2003-03-31

    The kinetics of thermal inactivation of copper-containing amine oxidase from lentil seedlings were studied in a 100 mM potassium phosphate buffer, pH 7, using putrescine as the substrate. The temperature range was between 47-60 degrees C. The thermal inactivation curves were not linear at 52 and 57 degrees C; three linear phases were shown. The first phase gave some information about the number of dimeric forms of the enzyme that were induced by the higher temperatures using the "conformational lock" pertaining theory to oligomeric enzyme. The "conformational lock" caused two additional dimeric forms of the enzyme when the temperature increased to 57 degrees C. The second and third phases were interpreted according to a dissociative thermal inactivation model. These phases showed that lentil amine oxidase was reversibly-dissociated before the irreversible thermal inactivation. Although lentil amine oxidase is not a thermostable enzyme, its dimeric structure can form "conformational lock," conferring a structural tolerance to the enzyme against heat stress.

  2. A farmer friendly and economic IPM strategy to combat root-knot nematodes infesting lentil

    Directory of Open Access Journals (Sweden)

    Rose Rizvi

    2015-12-01

    Full Text Available An experiment was conducted to assess the effect of Rhizobium sp., waste tea leaves, eggshell powder, and composted cow dung manure on the root-knot nematode, Meloidogyne incognita, on lentil in Botany department AMU, Aligarh, India. When used alone, composted cow dung was better in reducing galling and nematode multiplication and improving lentil growth followed by eggshell powder, Rhizobium sp., and waste tea leaves. Significant result in the integrated management of M. incognita was obtained when Rhizobium sp. was used in combination with cow dung and eggshell powder (with or without waste tea leaves. Combined application of root nodule bacterium and organic wastes like waste tea leaves, eggshell, and cow dung may be suggested to the farmers/growers or related persons who are having great enthusiasm to establish a lentil production business. Application of these organic materials along with the root nodule bacteria may be helpful to foster soil ecosystem which has been a hot topic in the present scenario.

  3. Converging or Diverging Lens?

    Science.gov (United States)

    Branca, Mario

    2013-01-01

    Why does a lens magnify? Why does it shrink objects? Why does this happen? The activities that we propose here are useful in helping us to understand how lenses work, and they show that the same lens can have different magnification capabilities. A converging lens can also act as a diverging lens. (Contains 4 figures.)

  4. Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities.

    Science.gov (United States)

    Zhang, Bing; Deng, Zeyuan; Tang, Yao; Chen, Peter; Liu, Ronghua; Ramdath, D Dan; Liu, Qiang; Hernandez, Marta; Tsao, Rong

    2014-10-15

    Understanding the profile of lipophilic phytochemicals in lentils is necessary to better understand the health benefits of lentils. The fatty acid, carotenoid and tocopherol compositions and antioxidant activities of the lipophilic extracts of 20 lentil cultivars (10 red and 10 green) were therefore examined. Lentils contained 1.52-2.95% lipids, of which 77.5-81.7% were unsaturated essential fatty acids. Total tocopherols ranged from 37 to 64μg/g DW, predominantly γ-tocopherol (96-98% of the tocopherol content), followed by δ- and α-tocopherol. trans-Lutein was the primary and major carotenoid (64-78%) followed by trans-zeaxanthin (5-13%). Carotenoids and tocopherols showed weak correlation with 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity (r=0.4893 and 0.3259, respectively), but good correlation when combined (r=0.6688), suggesting they may act synergistically. Carotenoids were found to contribute the most to the strong antioxidant activity measured by photochemiluminescence (PCL) assay. Results from this study contribute to the development of lentil cultivars and related functional foods with increased health benefits. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

  5. Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process.

    Science.gov (United States)

    Rathod, Rahul P; Annapure, Uday S

    2017-03-01

    Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150 °C die temperature and 200 rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150 °C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.

  6. Seed coat removal improves Fe bioavailability in cooked lentils: studies using an in vitro digestion/Caco-2 cell culture model

    Science.gov (United States)

    This study examined the range of Fe concentration and relative Fe bioavailability of 24 varieties of cooked lentils, as well as the impact of seed coat removal on lentil Fe nutritional quality. Relative Fe bioavailability was assessed by the in vitro/Caco-2 cell culture method. While Fe concentrat...

  7. Analysis and Design of Web-Based Database Application for Culinary Community

    OpenAIRE

    Huda, Choirul; Awang, Osel Dharmawan; Raymond, Raymond; Raynaldi, Raynaldi

    2017-01-01

    This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important. Therefore, a web-based database application for the public is important to help the culinary community in communication, searching and recipe management. The aim of the research was to design a web-based database application that could be used as social media for the cu...

  8. Activity of water content and storage temperature on the seed-borne mycoflora of lens culinaris

    International Nuclear Information System (INIS)

    Rahim, S.; Dawar, S.

    2014-01-01

    Storage of seeds with high water content and temperatures favors the growth of mould fungi which in turn affect the germination of seeds while low temperature with low water content prevent the growth of storage fungi and help in maintaining seed viability for longer duration of time. Seed sample from Sukkur district was stored at 4 degree C and room temperature (25-30 degree C) with water content of 8, 13 and 17% for about 80 days. The fungi were isolated at 0, 20, 40, 60 and 80 days intervals. Highest infection percentage of fungi was observed at 13 and 17% water contents at room temperature after 20 days of storage. High infection percentage of storage fungi affected the germination of seeds. Aspergillus spp were the most dominant fungi. (author)

  9. Culinary Tourism. A New Trend on the Tourism Market

    Directory of Open Access Journals (Sweden)

    Oana DURALIA

    2017-12-01

    Full Text Available Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues the acquisition of products and services to meet their needs, but also looks forward to new experiences that are a delight for the senses. Against this background, the present paper aims to highlight some of the characteristics of culinary tourism and to customize some of the dimensions of consumer behavior oriented towards this form of tourism, in an economy where the tertiary sector, and specifically the tourism sector, play a leading role both in Europe and worldwide.

  10. Single lens to lens duplication: The missing link

    OpenAIRE

    Bhatt, Rupal; Jethani, Jitendra; Saluja, Praveen; Bharti, Vinay

    2008-01-01

    Congenital anomalies of the lens include a wide range from lens coloboma to primary aphakia and doubling of lens. There have been few case reports of double lens; the etiology suggested is metaplastic changes in the surface ectoderm that leads to formation of two lens vesicles and hence resulting in double lens. We report a case with bilobed lens, which raises the possibility of explaining the etiology of double lens.

  11. Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web

    OpenAIRE

    Sajadmanesh, Sina; Jafarzadeh, Sina; Osia, Seyed Ali; Rabiee, Hamid R.; Haddadi, Hamed; Mejova, Yelena; Musolesi, Mirco; De Cristofaro, Emiliano; Stringhini, Gianluca

    2016-01-01

    Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and nutrition information become strong signals of the taste preferences of individuals and civilizations. However, there is little understanding of these palate varieties. In this paper, we present a large-scale study of recipes published on the web and their cont...

  12. Culinary Tourism. A New Trend on the Tourism Market

    OpenAIRE

    Oana DURALIA

    2017-01-01

    Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues ...

  13. Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

    OpenAIRE

    Lu, Qing‐Yi; Summanen, Paula H.; Lee, Ru‐Po; Huang, Jianjun; Henning, Susanne M.; Heber, David; Finegold, Sydney M.; Li, Zhaoping

    2017-01-01

    Abstract The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP‐HPLC‐DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects o...

  14. Determination of biological nitrogen fixation capacities of winter and spring lentil varieties by using ''1''5N methodology

    International Nuclear Information System (INIS)

    Akin, A.

    2001-01-01

    In order to determine the biological nitrogen fixation capacities of winter and spring varieties of lentil which have of agronomic importance under the Central Anatolia region, the field experiments (winter and spring) were carried out. In both experiments, the effects of two different iconoclasts and different harvesting times on the biological nitrogen fixation capacities of lentil varieties, were investigated. The field experiments were conducted using by randomized block design as split-split plot for 4 replications. Barley was selected as the reference crop and 20 cm row spacing were used for lentil and barley. Inoculations were done immediately before sowing. 10.0 kg N/ ha for lentil varieties as 10.0 % ''1''5N atom excess and 40.0 kg N/ ha for barley (reference crop) as 2.0 % ''1''5N atom excess ammonium sulphate fertilizer were applied. In addition, 60.0 kgP 2 O 5 / ha were applied as triple superphosphate for all treatments. Plants were harvested at the different growth stages and than plant materials prepared for the analysis. Total nitrogen and % ''1''5N atom excess analysis were done by Kjeldahl method and Emission spectrometer, respectively. The amount of nitrogen fixation capacities of winter and spring lentil varieties were calculated according to the A-Value method (IAEA 1990). The results showed us that the winter varieties of lentil had higher dry matter yields and nitrogen fixation capacities than the spring varieties. Inoculation treatments had no statistically significant effects on the percentage of nitrogen derived from atmosphere (% Ndfa) and the amount of fixed nitrogen (kg N/ ha) for both experiments. In comparison between the harvesting times, the highest amount of fixed nitrogen was found at the pod formation stage for all cultivars. The average amounts of % Ndfa and fixed nitrogen (kg N/ ha) were 75.0 and 70.0 for winter cultivars, 70.0 and 45.0 for spring cultivars, respectively

  15. Occurrence of Stachybotrys chartarum chemotype S in dried culinary herbs.

    Science.gov (United States)

    Biermaier, Barbara; Gottschalk, Christoph; Schwaiger, Karin; Gareis, Manfred

    2015-02-01

    Stachybotrys (S.) chartarum is an omnipresent cellulolytic mould which produces secondary metabolites, such as the highly toxic macrocyclic trichothecenes. While it is known to occur in animal feed like hay and straw as well as in water-damaged indoor environments, there is little knowledge about the occurrence of S. chartarum and its secondary metabolites in food. The objective of the present study was to examine selected dried culinary herbs for the presence of S. chartarum chemotype S, to assess the potential risk of a contamination of foods with macrocyclic trichothecenes. In total, 50 Stachybotrys isolates from different types of culinary herbs (n=100) such as marjoram (Origanum majorana Linné (L.)), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and savory (Satureja hortensis L.) were examined by MTT-cell culture test (effect-based bioassay), ELISA, and by liquid chromatography tandem mass spectrometry (LC-MS/MS). Selected toxic and non-toxic isolates (n=15) were genetically characterized by PCR and sequencing. Five isolates (10%) were highly toxic in the MTT-cell culture test, and the production of macrocyclic trichothecenes was proven by ELISA and LC-MS/MS. These five isolates were genetically confirmed as S. chartarum chemotype S. To the best of our knowledge, this is the first report about a contamination of dried culinary herbs with toxigenic S. chartarum.

  16. Characteristics On Culinary Packaging Design Of Ayam Betutu In Denpasar

    Directory of Open Access Journals (Sweden)

    Ni Luh Desi In Diana Sari

    2017-05-01

    Full Text Available The specific objective to be achieved in this research is to identify the characteristics of packaging design that is used to package a culinary ayam betutu in the city of Denpasar. Results of identification by the helpful to formulate criteria for packaging culinary design of/lyum Betutu, which can be used as a guide in creating innovative packaging design (Packaging Design Brief. This research is a qualitative descriptive study. Sources of data obtained through purposive sampling method performed by accidental sampling technique. Sampling is performed in the restaurant as a place selling Ayam Betutu which are spread throughout the city of Denpasar. Data collection techniques performed through observation, documentation and interview. The results achieved are the types of packaging used to pack a culinary of Ayam Betutu in the city of Denpasar. Collecting the results are determined based on the classification of materials, visual appeal, the appeal of practical and packaging criteria. Keywords: Packaging design, Ayam Betutu, Denpasar, Bali typical souvenirs.

  17. Contact Lens Care

    Science.gov (United States)

    ... Consumers Consumer Information by Audience For Women Contact Lens Care Share Tweet Linkedin Pin it More sharing ... www.fda.gov/medwatch Learn More about Contact Lens Care Other Tips on Contact Lenses Decorative Contact ...

  18. Effect of fusarium wilt disease on seed yield of advance lentil genotypes

    International Nuclear Information System (INIS)

    Sarwar, G.; Asghar, M.J.; Abbas, G.; Akhtar, K.P.

    2014-01-01

    Wilt caused by Fusarium oxysporum is considered as the most damaging soil disease of lentil. Current study was carried out to see the effect of Fusarium wilt disease on seed yield of advance lentil genotypes in wilt sick plot. Fourteen entries were tested in national yield uniform trial (NUYT), 11 in adaptation yield trial (AYT), 15 in advance line yield trial-I (ALYT-I), 12 in advance line yield trial-II (ALYT-II) and 25 in preliminary yield trial (PYT) along with standard check. Mean seed yields of 891.04, 1281.78, 1153.81, 1080.04 and 789.45 kg ha/sup -1/were observed in NUYT, AYT, ALYT-I, ALYT-II and PYT, respectively. The average disease intensity in various trials was more than 30%. Disease severity was less than 10% in nine genotypes. This was also confirmed by high negative values of their losses over check. Out of these, the genotypes, 03501, NL 96625, NL 66184, NL 66106 and NL 31742/03 produced highest seed yield of 2945 kg ha/sup -1/, 2667 kg ha/sup -1/, 2490 kg ha/sup -1/,2390 kg ha/sup -1/and 2691 kg ha/sup -1/ respectively. The higher yield may be attributed to inbuilt resistance against such a drastic disease. Overall, seed yield and disease incidence were negatively correlated in all yield trials. The genotypes under severe wilt attack produced no seed yield. It is clear from this study that resistance/tolerance is available in lentil that can be selected based on high yield potential along with minimum yield losses for further breeding. (author)

  19. Field evaluation of cutter and feeder mechanism of chickpea harvester for lentil harvesting

    Directory of Open Access Journals (Sweden)

    S Kamgar

    2016-09-01

    Full Text Available Introduction The main producers of lentil are Canada, India, Nepal and China, respectively and Iran is the ninth producer in the world. The hand pulling is the usual method of lentil harvesting. Use of conventional combine because of short leg varieties, wide combine head in dry land and grain losses by cutter bar vibrations is impossible. So a mechanism should be designed to harvest the lentil plants with minimum damage. This mechanism should be evaluated under different tests of crop and machines such as forward speed (FS, grain moisture content (GMC, different varieties and other parameters. Some researchers studied the effects of GMC (Andrews and et al., 1993; Huitink, 2005; Adisa, 2009; Abdi and Jalali, 2013 and FS on grain losses (Geng et al., 1984; Swapan et al., 2001; Mostafavand and Kamgar, 2014; Hunt, 1995. Field tests were conducted at three levels of FS 1.5, 3 and 4.5 km.h-1; three levels of cutting height (CH 4, 8 and 13 cm and two levels of GMC, 8 and 14% on two varieties of lentils including Flip and Shiraz with three replications. Materials and Methods The feeder and cutter mechanism for chickpea harvesting that was the base design of device which is notched wheel and counter shear, was used. The other components of device were dividers, slat and chain feeders, belt and pulleys, chassis, elevator conveyor and storage. Two split plot design based on a randomized complete design was used to determine the effects of above treatments on lentil losses. Results and Discussion The ANOVA results indicated that the all studied factors; FS of feeder and cutter mechanism, CH and GMC had significant effect on losses of Shiraz variety (P0.05. The ranges of losses of Flip variety at 8% GMC were 8.6 to 10% for FS of 1.5 km.h-1, 9.1 to 10.4% for FS of 3 km.h-1and 10.4 to 11.4% for FS of 4.5 km h-1. These ranges at 14% GMC were 7.9 to 8.9% for FS of 1.5 km.h-1, 8.4 to 9.2% for FS of 3 km.h-1and 8.5 to 10% for FS of 4.5 km h-1. The ranges of

  20. Aberration design of zoom lens systems using thick lens modules.

    Science.gov (United States)

    Zhang, Jinkai; Chen, Xiaobo; Xi, Juntong; Wu, Zhuoqi

    2014-12-20

    A systematic approach for the aberration design of a zoom lens system using a thick lens module is presented. Each component is treated as a thick lens module at the beginning of the design. A thick lens module refers to a thick lens component with a real lens structure, like lens materials, lens curvatures, lens thicknesses, and lens interval distances. All nine third-order aberrations of a thick lens component are considered during the design. The relationship of component aberrations in different zoom positions can be approximated from the aberration shift. After minimizing the aberrations of the zoom lens system, the nine third-order aberrations of every lens component can be determined. Then the thick lens structure of every lens component can be determined after optimization according to their first-order properties and third-order aberration targets. After a third optimization for minimum practical third-order aberrations of a zoom lens system, the aberration design using the thick lens module is complete, which provides a practical zoom lens system with thick lens structures. A double-sided telecentric zoom lens system is designed using the thick lens module in this paper, which shows that this method is practical for zoom lens design.

  1. The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis

    Science.gov (United States)

    Keovilay, Sisavath

    2015-01-01

    This phenomenological research study explored the lived experiences of culinary arts students learning general education online while enrolled in a face-to-face (f2f) culinary arts class. This research used Interpretative Phenomenological Analysis (IPA) to analyze how culinary arts students, in a not-for-profit Florida University, made sense of…

  2. The Effects of Change in Vocational, Technical, and Occupational Education on the Teaching of Culinary Arts in America.

    Science.gov (United States)

    VanLandingham, Paul G.

    Vocational education and culinary arts have gained a new respect. Since the mid-1970s, the status of culinary artists (cooks and chefs) has changed from domestic to professional. This change and the many changes in food technology have brought about a heightened awareness of the need for better training for culinary professionals. Improved…

  3. Delivering and Evaluating On-Line Degree Programs in Culinary Arts/Management: A Survey of Educators and Industry Practitioners

    Science.gov (United States)

    Ryll, Stefan

    2017-01-01

    This quantitative research examines the perceptions of culinary arts/management educators and culinary industry practitioners on the future of online culinary arts education. Specifically pertaining to the recommended procedures by educators and chefs to judge and critique the quality of food products in terms sensory modalities, and what the key…

  4. Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance

    Science.gov (United States)

    Hu, Meng-Lei I-Chen Monica; Horng, Jeou-Shyan; Teng, Chih-Ching

    2016-01-01

    The present study designs and develops an innovative culinary competency curriculum (ICCC) model comprising seven sections: innovative culture, aesthetics, techniques, service, product, management, and creativity. The model is formulated based on culinary concept, creativity, innovation, and competency theory. The four elements of curriculum…

  5. Modelling dishes and exploring culinary 'precisions': the two issues of molecular gastronomy.

    Science.gov (United States)

    This, Hervé

    2005-04-01

    The scientific strategy of molecular gastronomy includes modelling 'culinary definitions' and experimental explorations of 'culinary precisions'. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes.

  6. Competency Based Curriculum. Revised Delivery Systems for Culinary Arts Program. Project Report.

    Science.gov (United States)

    Spokane Community Coll., WA.

    Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…

  7. Impact of Service-Learning Experiences in Culinary Arts and Nutrition Science

    Science.gov (United States)

    Daugherty, Jamie B.

    2015-01-01

    A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based…

  8. Techniques for Eliminating Sex Discrimination from Vocational Education: An Instructor's Guide for Culinary Arts.

    Science.gov (United States)

    Glick, Georgia S.; Upton, Linda Kulow

    This instructor's guide addresses issues of sex bias as they occur in the shop area of the Culinary Arts Program. The first part gives general background by discussing sex discrimination and schools and course enrollments by sex and the Culinary Arts shop at the Minuteman Regional Vocational Technical School, Massachusetts. A second, and much…

  9. Quantitative Trait Loci Analysis of Seed Quality Characteristics in Lentil using Single Nucleotide Polymorphism Markers

    Directory of Open Access Journals (Sweden)

    Michael J. Fedoruk

    2013-11-01

    Full Text Available Seed shape, color, and pattern of lentil ( Medik. subsp. are important quality traits as they determine market class and possible end uses. A recombinant inbred line population was phenotyped for seed dimensions over multiple site–years and classified according to cotyledon and seed coat color and pattern. The objectives were to determine the heritability of seed dimensions, identify genomic regions controlling these dimensions, and map seed coat and cotyledon color genes. A genetic linkage map consisting of 563 single nucleotide polymorphisms, 10 simple sequence repeats, and four seed color loci was developed for quantitative trait loci (QTL analysis. Loci for seed coat color and pattern mapped to linkage groups 2 (, 3 (, and 6 ( while the cotyledon color locus ( mapped to linkage group 1. The broad sense heritability estimates were high for seed diameter (broad-sense heritability [] = 0.92 and seed plumpness ( = 0.94 while seed thickness ( = 0.60 and days to flowering ( = 0.45 were more moderate. There were significant seed dimension QTL on six of the seven linkage groups. The most significant QTL for diameter and plumpness was found at the cotyledon color locus (. The markers identified in this study can be used to help enrich breeding populations for desired seed quality characteristics, thereby increasing efficiency in the lentil breeding program.

  10. The Potential Development of Betawi Culinary as an Ecotourism Product in Jakarta

    Directory of Open Access Journals (Sweden)

    Dhian Tyas Untari

    2016-11-01

    Full Text Available The aims of this research were to rebuild the existence of Betawi culinary. The objectives of this research were representing the values of socio-cultural of Betawi culinary, determining the aspects of supply and demand, and developing strategies to improve Betawi culinary potential as an ecotourism products. The research consists method consists of three stages. Those were representation test, market test, and arranging alternatives strategic. The results show that to improve Betawi culinary as the ecotourism products in Jakarta; it can be done with a series of strategies, classified into three classifications. Those are market penetration, market development, and product development. The result is expected to be a reference to the development of Betawi culinary ecotourismas one of the products in Jakarta.

  11. The non-equilibrium nature of culinary evolution

    Science.gov (United States)

    Kinouchi, Osame; Diez-Garcia, Rosa W.; Holanda, Adriano J.; Zambianchi, Pedro; Roque, Antonio C.

    2008-07-01

    Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.

  12. Refractive neutron lens

    International Nuclear Information System (INIS)

    Petrov, P.V.; Kolchevsky, N.N.

    2013-01-01

    Model of the refractive neutron lens is proposed. System of N lenses acts as one thin lens with a complex refraction index n*. The maximum number N max of individual lenses for 'thick' neutron lens is calculated. Refractive neutron lens properties (resolution, focal depth) as function of resolution factor F 0 =ρbc/μ and depth of field factor dF 0 =λF 0 =λρbc/μ are calculated. It is shown that micro resolution of the refractive neutron optics is far from the wavelength in size and its open possibilities for progress in refractive neutron optics. (authors)

  13. Neuronal health - can culinary and medicinal mushrooms help?

    Science.gov (United States)

    Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

    2013-01-01

    Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

  14. Determination of superoxide dismutase mimetic activity in common culinary herbs.

    Science.gov (United States)

    Chohan, Magali; Naughton, Declan P; Opara, Elizabeth I

    2014-01-01

    Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by culinary herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the culinary herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected. All extracts of uncooked (U), cooked (C) and cooked and digested (C&D) herbs were shown to possess SODm activity, which was significantly correlated with previously determined antioxidant and anti-inflammatory activities of these herbs. SODm activity was significantly increased following (C) and (C&D) for rosemary and sage only. The impact of (C) and (C&D) on the SODm for thyme may have been influenced by its transition metal ion content. SODm activity may contribute to the herbs' antioxidant and anti-inflammatory activities however the source and significance of this activity need to be established.

  15. Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

    Science.gov (United States)

    Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

    2013-01-01

    Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets. PMID:24716157

  16. Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

    Directory of Open Access Journals (Sweden)

    Vikineswary Sabaratnam

    2013-01-01

    Full Text Available Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

  17. Utilization of DNA comet assay and half embryo test to identify irradiated lentil

    International Nuclear Information System (INIS)

    Romanelli, Maria Fernanda; Villavicencio, Anna Lucia C.H.

    2001-01-01

    Full text: Legumes make an important contribution to human nutrition on a worldwide basis. Insect infestation cause extensive damage to stored grains. Over the last few decades some countries adopted food irradiation as a safe food process. Radiation's processing on foods improves hygienic quality and extends their shelf life. The use of radiation treatment to reduce the microbial population and thereby extend the shelf life in legumes has been reported in many papers. Irradiation has been shown to be an effective pest control method for these commodities and a good alternative to prohibited methyl bromide. Radiation disinfestation can facilitate trade in foods that often harbor insect pests of quarantine importance. Although the wholesomeness of irradiated food is no longer a question there is a need for irradiation control in the international trade of foods, in order to enhance the consumer confidence in the regulation. As a screening methods to identify irradiated lentils, processed by e-beam as a food treatment to disinfestation, the DNA Comet Assay and Half Embryo tests were performed. The methodologies used in this work are based upon biological changes that occur in Brazilian lentils. The samples were irradiated in an electron beam accelerator facility of Radiation Dynamics Inc., USA (E=1,5 MeV, l=25 mA). The irradiation doses were 0,7; 1,4 and 3,0 kGy at dry conditions. The thickness of samples was less than 0,5 cm. A sensitive technique to detect DNA fragmentation is the microgel electrophoresis of single cells or nuclei, also called 'comet assay'. Since the large molecule of DNA is an easy target for ionizing radiation, changes in DNA offer potential as a detection method. It is restricted to foods that have not been subjected to heat or other treatments, which also cause DNA fragmentation. Lentil samples were crushed with a mortar and pestle and was transferred to 3ml ice-cold PBS. This suspension was stirred for 5 minutes and filtered. 100μl cell

  18. Strategy for developing of small medium industry to creative industry in special culinary, Sarolangun Regency

    Directory of Open Access Journals (Sweden)

    Fitriaty Fitriaty

    2018-03-01

    Full Text Available This study aims to obtain a description of small and medium industries in the area of regional culinary Sarolangun, internal and external factors and formulate strategies to develop the industry to become a creative industry. The method that is used SWOT analysis,  descriptive and qualitative analysis. Based on the research result found that the culinary that can be developed is coconut bread, dodol, kipang cake and curry fish curry fish. The weakness of internal factors lies in working capital, human resources, and external factors lie in marketing and institutional. The recommended strategy is to turn around. Keywords: SME’s, Culinary, SWOT Analysis, Turn around

  19. Bio-fortification potential of global wild annual lentil core collection.

    Directory of Open Access Journals (Sweden)

    Sandeep Kumar

    Full Text Available Lentil, generally known as poor man's' meat due to its high protein value is also a good source of dietary fiber, antioxidants and vitamins along with fast cooking characteristics. It could be used globally as a staple food crop to eradicate hidden hunger, if this nutritionally rich crop is further enriched with essential minerals. This requires identification of essential mineral rich germplasm. So, in the present study, a core set of 96 wild accessions extracted from 405 global wild annual collections comprising different species was analyzed to determine its bio-fortification potential. Impressive variation (mg/100 g was observed for different minerals including Na (30-318, K (138.29-1578, P (37.50-593.75, Ca (4.74-188.75, Mg (15-159, Fe (2.82-14.12, Zn (1.29-12.62, Cu (0.5-7.12, Mn (1.22-9.99, Mo (1.02-11.89, Ni (0.16-3.49, Pb (0.01-0.58, Cd (0-0.03, Co (0-0.63 and As (0-0.02. Hierarchical clustering revealed high intra- and inter-specific variability. Further, correlation study showed positive significant association among minerals and between minerals including agro-morphological traits. Accessions representation from Turkey and Syria had maximum variability for different minerals. Diversity analysis exhibited wide geographical variations across gene-pool in core set. Potential use of the identified trait-specific genetic resources could be initial genetic material, for genetic base broadening and biofortification of cultivated lentil.

  20. Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal.

    Science.gov (United States)

    Hettiaratchi, U P K; Ekanayake, S; Welihinda, J

    2009-01-01

    The glycaemic index (GI) concept ranks individual foods and mixed meals according to the blood glucose response. Low-GI foods with a slow and prolonged glycaemic response are beneficial for diabetic people, and several advantages have been suggested also for non-diabetic individuals. The recent investigations imply an increasing prevalence of diabetes mellitus in Sri Lanka. Thus, the present study was designed primarily to determine the glycaemic indices of some bread varieties in Sri Lanka as bread has become a staple diet among most of the urban people. A second objective was to observe the effects of macronutrients and physicochemical properties of starch on GI. Glycaemic responses were estimated according to FAO/WHO guidelines and both glucose and white bread were used as standards. Non-diabetic individuals aged 22-30 years (n=10) participated in the study. The test meals included white sliced bread, wholemeal bread, ordinary white bread and a mixed meal of wholemeal bread with lentil curry. The GI values (+/-standard error of the mean) of the meals were 77+/-6, 77+/-6, 80+/-4, 61+/-6, respectively (with glucose as the standard). The GI values of the bread varieties or the meal did not differ significantly (P >0.05). However, the meal can be categorized as a medium-GI food while the other bread varieties belong to the high-GI food group. A significant negative correlation was obtained with protein (P=0.042) and fat (P=0.039) contents of the food items and GI. Although the GI values of the foods are not significantly different, the inclusion of lentils caused the GI to decrease from a high-GI category to a medium-GI category. According to the present study, a ratio of 1.36 can be used to interconvert the GI values obtained with the two standards.

  1. Capsular 'pits' in the human lens.

    OpenAIRE

    Harris, M. L.; Brown, N. A.; Shun-Shin, G. A.; Smith, G. T.

    1992-01-01

    The lens capsule is an atypical basement membrane surrounding the lens epithelial cells and lens fibres which make up the remainder of the human lens. A seemingly unreported morphological change visible in the lens capsule with the biomicroscope is described.

  2. Contextualising vocational knowledge : A theoretical framework and illustrations from culinary education

    NARCIS (Netherlands)

    Wenja Heusdens; Arthur Bakker; Dr. Liesbeth Baartman; Prof.Dr. Elly de Bruijn

    2016-01-01

    In this article the idea of contextualising vocational knowledge is theorised to understand the nature of vocational knowledge and this process of contextualising is illustrated with empirical examples from culinary education.

  3. Character analysis of culinary space in Simpang Limun area, Medan city

    Science.gov (United States)

    Sitorus, Rudolf; Puspita Ruahel Hutauruk, Miona

    2018-03-01

    Consumption food is one of the most important necessity in human being. Humans have a tendency to eat by way of grouping. These human groups form characteristic spaces. The hallmark of each space depicts the status and culture found in the groups. Space that becomes a place to eat and process food is also called a culinary space. This research takes place in one of the area of goods and services provider in Medan city that is Simpang Limun area. The purpose of this research is to show the various categories of culinary places based on the characteristics conveyed by Lynn. However, from the observations that have been made, there are some culinary spaces that do not fit the characteristics that have been determined and this culinary space is classified as low class. Findings and benefits in this research are written for the government as a reference to city regulation and structuring.

  4. MELESTARIKAN MINUMAN TRADISIONAL KHAS JAWA TIMUR SEBAGAI POTENSI PENGEMBANGAN WISATA KULINER (CULINARY TOURISM

    Directory of Open Access Journals (Sweden)

    Dafila Tanico

    2016-12-01

    Full Text Available East Java has a traditional drink, which can be displayed as an attraction for tourists visiting a region in East Java. Typical drink of East Java in every region has a characteristic different, affecting It is a state of geographic regions, customs, cultural diversity, and so forth. Drinks typical eastern Java including wedang angsle, wedang jaselang, wedang cemue, ice buto ijo, ice gudir, sinom ice, ice pleret typical heritages blitar , Syrup Pokak, jamu Kebonagung, Ice Anaconda Lumajang, Tea shake and others - others. Drinks Beverage can in developed as appeal especially culinary. Culinary tours can be interpreted as a search for a unique culinary experience and always remembered with various types, which often enjoyed in every trip. to develop culinary tourism, especially East Java traditional drinks such as providing the latest innovations to a type of traditional drinks without eliminating the element of distinctiveness of an area. In addition to holding a special festival serves traditional drinks of East Java

  5. Analysing Logistic Management of Culinary Small and Medium Enterprises in Manado

    OpenAIRE

    Kerap, Stephenny Karen Rahel; Pangemanan, Sifried S; Tumiwa, Johan

    2017-01-01

    Small and Medium Enterprises have significant roles in developing Indonesia's economy. That is why developing SMEs is crucial to do and developing the whole power of SMEs should start from every single SME in Manado including empowering the core business process of SMEs including in culinary SMEs. In culinary SMEs, providing the food is the most critical aspect to do. This is where the logistic management became crucial as a business activity that supports the Production and Operation Managem...

  6. Revitalizing Customer Value And Competitive Advantage Of Coastal Culinary Tourism In Jember

    OpenAIRE

    Lilik Farida; Ahmad Ahsin Kusuma

    2017-01-01

    Coastal culinary tourism is one of potential destination and economic source in Jember district Indonesia. Majority of coastal culinary tourism in Jember is operated by Small and Medium Enterprises SMEs with limited ability in developing their customer value and strengthening their competitive advantage. This study seeked to examine the effect of service quality and marketing mix on customer value and competitive advantage and to examine the effect of service quality and marketing mix on comp...

  7. Silicon improves seed germination and alleviates drought stress in lentil crops by regulating osmolytes, hydrolytic enzymes and antioxidant defense system.

    Science.gov (United States)

    Biju, Sajitha; Fuentes, Sigfredo; Gupta, Dorin

    2017-10-01

    Silicon (Si) has been widely reported to have beneficial effect on mitigating drought stress in plants. However, the effect of Si on seed germination under drought conditions is still poorly understood. This research was carried out to ascertain the role of Si to abate polyethylene glycol-6000 mediated drought stress on seed germination and seedling growth of lentil. Results showed that drought stress significantly decreased the seed germination traits and increased the concentration of osmolytes (proline, glycine betaine and soluble sugars), reactive oxygen species (hydrogen peroxide and superoxide anion) and lipid peroxides in lentil seedlings. The activities of hydrolytic enzymes and antioxidant enzymes increased significantly under osmotic stress. The application of Si significantly enhanced the plants ability to withstand drought stress conditions through increased Si content, improved antioxidants, hydrolytic enzymes activity, decreased concentration of osmolytes and reactive oxygen species. Multivariate data analysis showed statistically significant correlations among the drought-tolerance traits, whereas cluster analysis categorised the genotypes into distinct groups based on their drought-tolerance levels and improvements in expression of traits due to Si application. Thus, these results showed that Si supplementation of lentil was effective in alleviating the detrimental effects of drought stress on seed germination and increased seedling vigour. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  8. Intraocular lens fabrication

    Energy Technology Data Exchange (ETDEWEB)

    Salazar, Mike A. (Albuquerque, NM); Foreman, Larry R. (Los Alamos, NM)

    1997-01-01

    This invention describes a method for fabricating an intraocular lens made rom clear Teflon.TM., Mylar.TM., or other thermoplastic material having a thickness of about 0.025 millimeters. These plastic materials are thermoformable and biocompatable with the human eye. The two shaped lenses are bonded together with a variety of procedures which may include thermosetting and solvent based adhesives, laser and impulse welding, and ultrasonic bonding. The fill tube, which is used to inject a refractive filling material is formed with the lens so as not to damage the lens shape. A hypodermic tube may be included inside the fill tube.

  9. Intraocular lens fabrication

    Energy Technology Data Exchange (ETDEWEB)

    Salazar, M.A.; Foreman, L.R.

    1997-07-08

    This invention describes a method for fabricating an intraocular lens made from clear Teflon{trademark}, Mylar{trademark}, or other thermoplastic material having a thickness of about 0.025 millimeters. These plastic materials are thermoformable and biocompatable with the human eye. The two shaped lenses are bonded together with a variety of procedures which may include thermosetting and solvent based adhesives, laser and impulse welding, and ultrasonic bonding. The fill tube, which is used to inject a refractive filling material is formed with the lens so as not to damage the lens shape. A hypodermic tube may be included inside the fill tube. 13 figs.

  10. Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union

    Directory of Open Access Journals (Sweden)

    Tadeusz Czekalski

    2017-12-01

    Full Text Available Its huge area of cultivated lands (about 5 million hectares makes Serbia stand out against other states of the Balkan region. Food products are still one of the most important components of Serbian export. From 1 March 2012, when Serbia was granted the candidate status to the European Union, making ready to effectively competite with the Member States of the EU, which offer very similar products, became a chance of survival for Serbia’s agricultural and –food industry sector . A chance to increase the absorbency of the internal market creates an increasing culinary awareness in the Serbian society; despite the economic crisis, the Serbians are looking for new, previously unknown tastes or new taglines for tastes already known in Serbian cuisine. The real challenge for Serbian agriculture is the promotion of culinary tourism, which involves exhibiting the ability to compete with other Balkan countries by depicting a more diverse range of attractions. Promotion of the regional products is done by events typical for culinary tourism – festivals, culinary competitions, culinary tourist routes, as well as reconstructions of medieval cuisine. In the realities of Serbia, culinary tourism opens the opportunities for sustainable development of the periphery areas and, at the same time, makes it possible to retain old customs and traditions.

  11. Entrepreneurship in Culinary Arts: The Costa Rica experience with university students

    Directory of Open Access Journals (Sweden)

    Juan Antonio Aguirre G

    2011-01-01

    Full Text Available The tourism industry of Costa Rica represents 7.5% of GNP, 21% of total exports earning and of that contribution the food and beverages subsector represents 28%. The purpose of this research was to indentify, potential elements and obstacles in young university culinary arts students in Costa Rica, largest culinary arts students. The study was conducted among culinary arts students at the Universidad Interamericana de Costa Rica, the interviews conducted were 237 the entire enrollment of the culinary arts school. The findings indicate that .Absence of tradition, culture among the young students and need of family and peers supports appear to be relevant and a source of need by the group. Lack of general business and entrepreneurship training is recognize by both groups a weakness and as a need. Coaching and support for women entrepreneurs is very relevant in both theadministrative and technical aspects of the young students of culinary arts The consideration of this information is important if we are to create with culinary arts training , the new breed of professional chefs entrepreneurs needs for the industry expansion in the years to come in Costa Rica and the region

  12. Event Management Application in Go-food Culinary Festival with 50 Best Merchants and Road to Go-food Culinary Festival as a Tenant Manager and Sponsorship

    OpenAIRE

    Syahida Istiqamah, Nazhara; Setyabudi, Djoko

    2017-01-01

    GO-FOOD, a service featured by go-jek to provide food delivery service. More than 500 restaurants have built partnerships with GO-FOOD Semarang. GO-JEK Semarang also wanted to held an event that was provided by GO-FOOD Semarang itself. GO-FOOD Culinary Festival with 50 best merchants, themed Journey to independence day tells us the Indonesian national history to set free from Colonialists. There was also an event named road to GO-FOOD Culinary Festival as the series of its event held on three...

  13. Aplikasi Event Management Pada Acara Road to GO-FOOD Culinary Festival and GOFOOD Culinary Festival with 50 Best Merchants Sebagai Project Leader Dan Program Manager

    OpenAIRE

    Gamaliel Sihombing, Yeremi; Pradekso, Tandiyo

    2017-01-01

    GO-JEK, a technology based on-demand service provider is a growing start-up that exist with the aim of providing solutions to our daily social issues. Let's take a look at GO-FOOD, a delivery order services powered by GO-JEK to ease people's effort in ordering their favourite food. In this case, GO-FOOD partnered with thousands of restaurants which then called as merchants. GO-FOOD Culinary Festival with 50 Best Merchants is a culinary festival held by GO-JEK to introduce the most popular 50 ...

  14. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... One Use Facts About Colored Contacts and Halloween Safety Colored Contact Lens Facts Over-the-Counter Costume ... Costume Contact Lenses Can Ruin Vision Eye Makeup Safety In fact, it is illegal to sell colored ...

  15. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... One Use Facts About Colored Contacts and Halloween Safety Colored Contact Lens Facts Over-the-Counter Costume ... new application of artificial intelligence shows whether a patient’s eyes point to high blood pressure or risk ...

  16. The lens and cataracts.

    Science.gov (United States)

    Matthews, Andrew G

    2004-08-01

    It is conservatively estimated that some form of lens opacity is present in 5% to 7% of horses with otherwise clinically normal eyes.These opacities can range from small epicapsular remnants of the fetal vasculature to dense and extensive cataract. A cataract is defined technically as any opacity or alteration in the optical homogeneity of the lens involving one or more of the following: anterior epithelium, capsule, cortex, or nucleus. In the horse, cataracts rarely involve the entire lens structure (ie, complete cataracts) and are more usually localized to one anatomic landmark or sector of the lens. Complete cataracts are invariably associated with overt and significant visual disability. Focal or incomplete cataracts alone seldom cause any apparent visual dysfunction in affected horses,however.

  17. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... One Use Facts About Colored Contacts and Halloween Safety Colored Contact Lens Facts Over-the-Counter Costume ... use of colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses ...

  18. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... sell contacts without a prescription are breaking the law, and may be fined $11,000 per violation. " ... wear any kind of contact lens. In Butler's case, the lenses caused an infection and left her ...

  19. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... contacto de color Sep. 26, 2013 It started as an impulsive buy from a souvenir shop, but ... require the same level of care or consideration as a standard contact lens because they can be ...

  20. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... With Proper Contact Lens Care Apr 23, 2018 Solar Eclipse Inflicts Damage in the Shape of the ... edging closer, thanks to a wave of new technologies aiming to fix failing eye parts with human- ...

  1. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... glow-in-the-dark lizard lenses, costume contacts can certainly add a spooky, eye-popping touch. But ... consideration as a standard contact lens because they can be purchased over-the-counter or on the ...

  2. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... valid prescription that includes the brand name, lens measurements, and expiration date. Purchase the colored contact lenses ... with human-made versions. U.S. News Highlights the Value of Ophthalmologists APR 20, 2018 By Dan T. ...

  3. Vortex gas lens

    Science.gov (United States)

    Bogdanoff, David W.; Berschauer, Andrew; Parker, Timothy W.; Vickers, Jesse E.

    1989-01-01

    A vortex gas lens concept is presented. Such a lens has a potential power density capability of 10 to the 9th - 10 to the 10th w/sq cm. An experimental prototype was constructed, and the divergence half angle of the exiting beam was measured as a function of the lens operating parameters. Reasonably good agreement is found between the experimental results and theoretical calculations. The expanded beam was observed to be steady, and no strong, potentially beam-degrading jets were found to issue from the ends of the lens. Estimates of random beam deflection angles to be expected due to boundary layer noise are presented; these angles are very small.

  4. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... had not been properly fitted by an eye care professional, the lenses stuck to my eye like ... lenses do not require the same level of care or consideration as a standard contact lens because ...

  5. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... not require the same level of care or consideration as a standard contact lens because they can ... sell contacts without a prescription are breaking the law, and may be fined $11,000 per violation. " ...

  6. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... not require the same level of care or consideration as a standard contact lens because they can ... Us About the Academy Jobs at the Academy Financial Relationships with Industry Medical Disclaimer Privacy Policy Terms ...

  7. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... be purchased over-the-counter or on the Internet," says Thomas Steinemann, MD, professor of ophthalmology at ... ask for a prescription. There is no such thing as a "one size fits all" contact lens. ...

  8. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... prescription. Follow the contact lens care directions for cleaning, disinfecting, and wearing the lenses. Never share contact ... with Industry Medical Disclaimer Privacy Policy Terms of Service For Advertisers For Media Ophthalmology Job Center © American ...

  9. The impact and perspectives of a capacitating culinary awareness program, in the knowledge development of culinary identity, nutrition, hygiene, meal planning and culinary techniques applications in the community “El Progreso” situated in Pedro Vicente Maldonado Province of Pichincha Ecuador

    OpenAIRE

    Cedeno, Natalia Andrea Ferrin

    2017-01-01

    Master's thesis in International hotel and tourism management: Culinary leadership and innovation The purpose of this development project is to settle a Culinary Capacitating program along the community “El Progreso”, located in Pedro Vicente Maldonado, Province of Pichincha, Ecuador, in order to analyze the impact and perspectives that culinary knowledge can rapport. It has been taken in consideration the daily habits of the community, thus to improve their daily life of the people, to ma...

  10. Short Communication Synergistic effect of rhizobia and plant growth promoting rhizobacteria on the growth and nodulation of lentil seedlings under axenic conditions

    Directory of Open Access Journals (Sweden)

    Muhammad Zafar-ul-Hye

    2013-05-01

    Full Text Available Plant growth promoting rhizobacteria (PGPR containing ACC-deaminase in combination with rhizobia can improve the growth and nodulation in plants by suppressing the endogenous level of ethylene. In the present study, ten strains, each of PGPR and rhizobia from the previously screened cultures were tested for their effect as co-inoculants on growth and nodulation of lentil in growth pouches under axenic conditions. Results showed that most of the combinations improved the lentil growth as compared to the un-inoculated control. Maximum increase in shoot length (1.87 fold, root length (1.97 fold and total biomass (1.98 fold over the un-inoculated control was observed in the treatment where the lentil seedlings were inoculated with the combination Z24P10. Co-inoculation also improved the nodulation in lentil and the maximum number of nodules plant-1 (24 nodules were observed in the combination Z22P10. However, there was no nodulation in few combinations. It is concluded that the co-inoculation with rhizobia and PGPR containing ACC-deaminase has improved the growth and nodulation in lentil under axenic conditions and the selected combinations may be evaluated in pot and field trials

  11. Sensory Evaluation of Cooked Sausages with Legumes Additive

    OpenAIRE

    Ilze Gramatina; Jelena Zagorska; Evita Straumite; Svetlana Sarvi

    2012-01-01

    In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total wei...

  12. Rapid Methods for the Laboratory Identification of Pathogenic Microorganisms.

    Science.gov (United States)

    1981-09-01

    activity will be reported elsewhere (Davidson, Doyle, Keller, in preparation). Partially purified Lens culinaris (commercial lentil), Diospyros In...Microbiol. 26:468-474. 2. Baird-Parker, A.C. 1974. Genus II. Staphylococcus Rosenbach 1884, 18 nom. - .* cons., p. 4 8 3- 4 8 9. In R.E. Buchanan...staphylococci from urinary tract isolates. 3. Clin. Microbiol. 8:435-437. 15. Kloos, W.E. 1980. Natural populations of the genus Stanhylococcus. Ann

  13. An Analysis of Massachusetts Department of Elementary and Secondary Education Vocational Technical Education Framework for Culinary Arts and Its Effectiveness on Students Enrolled in Post-Secondary Culinary Programs

    Science.gov (United States)

    D'Addario, Albert S.

    2011-01-01

    This field-based action research practicum investigated how students who have completed culinary training programs in Massachusetts public secondary schools perform in post-secondary coursework. The Department of Elementary and Secondary Education has developed the Vocational Technical Education (VTE) Framework for Culinary Arts that outlines…

  14. Pilot study of a budget-tailored culinary nutrition education program for undergraduate food science students

    Science.gov (United States)

    Kerrison, Dorothy Adair

    The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source of primary prevention, the importance of incorporating cost with culinary nutrition, and the importance of incorporating cost with culinary nutrition. Based on the literature review, it was determined that a budget-tailored culinary nutrition program was appropriate and applicable to undergraduate food science students interested in pursuing health-related careers. The pilot study design was a semi-crossover study: all four groups received the program, however, two groups were first treated as the control groups. All fifty-four participants received 5 sessions of culinary nutrition information from Cooking With a Chef, collaboratively delivered by a nutrition educator and a chef, and one session of information about shopping healthy on a budget from Cooking Matters at the Store in the form of a grocery store tour led by the nutrition educator. Three questionnaires were administered to the participants that evaluated culinary nutrition and price knowledge, cooking attitudes, and opinions of the programs' relevance to participants' everyday lives and careers. Two of the questionnaires, including a questionnaire developed specifically for the pilot study, were delivered as a pre- and post-test while the third questionnaire was delivered as a post-test. Eight random participants also partook in a focus group session led by the nutrition

  15. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours.

    Science.gov (United States)

    Ciudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Berrios, José De J; Cámara, Montaña; Morales, Patricia; Fernández-Ruiz, Virginia; Ferreira, Isabel C F R

    2018-02-21

    Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients.

  16. Geographic Information System (Gis) for Culinary in Pekanbaru using Herversine Formula

    Science.gov (United States)

    Yunefri, Yogi; Devega, Mariza; Kristanto, Dwi

    2017-12-01

    Pekanbaru is one of a big city in Indonesia with 897.767 inhabitants’ population on 2010. There are various cultures of the population. That diversity presents the difference of culinary in Pekanbaru, so Pekanbaru be one of the cities which appropriate for culinary that give charm circumstance and worth to taste. One of the obstacles that often occur is the tourists still difficult to find the right and nice place to eat, close to tourism place and find information about culinary is difficult as well. Therefore a web-based GIS application built to give information about culinary in Pekanbaru. This application built through some steps, i.e. system analysis, design system, implementation, and testing. This application built using PHP as a programming language and harversine Formula as a method to fine the closest distance. After it built the application, the data of culinary tested used black box. The result shows that testing using this application is similar with the manual test. Thus the application has been built correctly.

  17. Analysis and Design of Web-Based Database Application for Culinary Community

    Directory of Open Access Journals (Sweden)

    Choirul Huda

    2017-03-01

    Full Text Available This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important. Therefore, a web-based database application for the public is important to help the culinary community in communication, searching and recipe management. The aim of the research was to design a web-based database application that could be used as social media for the culinary community. This research used literature review, user interviews, and questionnaires. Moreover, the database system development life cycle was used as a guide for designing a database especially for conceptual database design, logical database design, and physical design database. Web-based application design used eight golden rules for user interface design. The result of this research is the availability of a web-based database application that can fulfill the needs of users in the culinary field related to communication and recipe management.

  18. Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

    Energy Technology Data Exchange (ETDEWEB)

    Rivera, A.; Casquero, P.A.; Mayo, S.; Almirall, A.; Plans, M.; Simó, J.; Romero-del-Castillo, R.; Casañas, F.

    2016-11-01

    The Spanish National Plant Genetic Resource Center’s core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more useful information about these accessions, we cultivated and characterized them for sensory and culinary traits. We found considerable variation for culinary and sensory traits of the cooked beans (mean coefficients of variation: 41% for the sensory traits and 40% for the culinary traits). The large dataset enabled us to study correlations between sensory and culinary traits and among these traits and geographic origin, seed color, and growth habit. Greater proportion of white in the seed coat correlated positively with brightness and negatively with mealiness (r=0.60, r=-0.60, p<0.001, respectively). Mealiness correlated negatively with seed-coat roughness and rate of water absorption (r=-0.60, r=-0.53, p<0.001, respectively). Materials of Andean origin had lower seed-coat brightness (p<0.01) and seed-coat roughness, and greater seed-coat perceptibility, mealiness, flavor, and aroma (p<0.001) than materials of Mesoamerican origin. Growth habit failed to correlate with culinary or sensory traits. Breeders can benefit from the information about this core collection available at www.crf.inia.es/crfesp/paginaprincipaljudia.asp. (Author)

  19. Musca domestica laboratory susceptibility to three ethnobotanical culinary plants.

    Science.gov (United States)

    El Zayyat, Elham A; Soliman, Mohammed I; Elleboudy, Noha A; Ofaa, Shaimaa E

    2015-10-01

    Throughout history, synanthropic Musca domestica had remained a worldwide problem whenever poor sanitation and bad hygienic conditions exists. Houseflies growing resistance to chemical insecticides are a rising environmental problem that necessitates search for alternatives. Mentha cervina, Ocimum basilicum, and Coriandrum sativum were tested for bioactivity on M. domestica adults and larvae. They are culinary Mediterranean plants. In adulticidal bioassay, using both CDC bottles and fumigation techniques, basil was the most effective extract with LC50 1.074 and 34.996 g/L, respectively. Concerning larvicidal bioassay by fumigation technique, coriander had the highest toxicity index with LC50 29.521 g/L. In both dipping and feeding technique, basil had the highest toxicity with LC50 32.643 and 0.749 g/L, respectively. Basil showed the highest toxicity results in four out of the five models tested followed by coriander then mint; this result highlights the potentiality of basil as a green insecticide in management of flies and opens new insight in the industrialization of basil-based fly control products.

  20. Effects of culinary preparation on radionuclide levels in vegetable foodstuffs

    Energy Technology Data Exchange (ETDEWEB)

    Wilkins, B.T.; Bradley, E.J.; Dodd, N.J.

    1987-01-01

    Vegetables contaminated by fall-out from the Chernobyl nuclear reactor accident have been used to investigate how simple culinary methods can affect the levels of various radionuclides in the portion consumed by man. Only ..gamma.. ray emitting radionuclides were investigated. Those parts of vegetables normally considered inedible, for example coarse outer leaves, foliage or roots, can account for between 50% and 97% of the total radionuclide content. Washing of the edible parts of vegetables can reduce the levels still further, although the efficacy is dependent on both the radionuclide and the vegetable type. These normal domestic procedures can reduce intakes of recently deposited radionuclides on vegetables by about an order of magnitude. The results have implications for the scope of monitoring programmes that might follow any future accidental release. They also reinforce very strongly the requirement for measurements on edible parts rather than whole samples as a direct input to dose evaluation. These results further suggest that there is no need to revise the general assumptions made in accident consequence models regarding losses of activity between harvest and consumption. However, more rigorous assessments of dose should take account of vegetable type and probable means of preparation.

  1. Food for Thought: The Translation of Culinary References in Animation

    Directory of Open Access Journals (Sweden)

    Pilar González-Vera

    2015-08-01

    Full Text Available Food has traditionally been a cultural symbol reflecting historical roots in every country. It is precisely those cultural bonds that have made the translation of culinary references so difficult. The translation of food-related terms requires translators to consider, on the one hand, the cultural associations embedded in these terms, their meaning and function in the ST and, on the other hand, the translatability of the terms in the TT. As a socio-cultural phenomenon, food plays a fundamental role in the process of globalization in which we are immersed. We cannot disregard the fact that cultures are merging and that the introduction of new food terminology in our lexicon provides irrefutable evidence of globalization and acculturation. This paper focuses on the analysis of the role of food and its translation in the process of globalization. It analyses the relationship between food and culture in animated films like the Shrek saga, The princess and the frog, or Brave -films where food is not the focal point, but where it serves different purposes, such as acculturation, recreation of cultural identities and stereotypes, or humour. The analysis includes a study of the translation techniques applied in the dubbed versions of these films and their relationship to the process of domestication and foreignization in order to assess the social implications in texts aimed at a young audience.

  2. Symmetric lens with extended depth of focus

    OpenAIRE

    Cho, Sung Nae

    2008-01-01

    The lens surface profile is derived based on the instantaneous focal length versus the lens radius data. The lens design based on instantaneous focal length versus the lens radius data has many useful applications in software assisted image focusing technology.

  3. A catoptric lens

    International Nuclear Information System (INIS)

    Rambauske, W.R.

    1973-01-01

    The invention relates to a catoptric lens for combining energies transmitted by several sources such as lasers; said lens comprising mirrors, the reflective surfaces of which have their focuses spaced from a common axis of symmetry. By means of these reflecting surfaces, which are generated by the nutation of portions of quadratic conics about the axis of symmetry, it is possible to focus the energy emmited by several lasers at the focus of the exit-mirror reflecting surface. This can be applied to thermonuclear fusion [fr

  4. [Culinary as an object of study and intervention in the field of Food and Nutrition].

    Science.gov (United States)

    Diez-Garcia, Rosa Wanda; de Castro, Inês Rugani Ribeiro

    2011-01-01

    Culinary is approached here as an object of food and nutritional studies and interventions aimed at dietary changes. In order to explore the culinary potential, two studies are presented: one qualitative, focusing on dietary intake, with subjects from two socioeconomic sectors submitted to salt restrictions; the other uses cooking as structural axis of an educational method for promoting healthy eating. In both studies one can observe the potential of culinary: in the first, as a medium which allows access to information about food procedures that can improve the quality of information about food intake and food practices and, in the second, as an effective space for interventions aimed at food habit changes by addressing their sensorial, cognitive, symbolic and procedural dimensions.

  5. Culinary preparation as a tool to decrease the radioactive contamination in mussels

    International Nuclear Information System (INIS)

    Arapis, G.; Gasco, C.; Romero, L.; Martinez, A.

    1992-01-01

    The radiation dose to man from the ingestion of contaminated foodstuffs may be lower after culinary preparation than one calculated from raw food. In this study, cesium and cobalt loss from blue mussels contaminated under laboratory conditions was investigated after culinary preparation processes with and without application of corrective measures. A reduction in Cs-137 was observed into drinkable cooking liquids when mussels were previously washed. Part of the Co-60 was eliminated when boiling was introduced. This elimination was greater when the first boiling water was replaced by the final cooking liquid. Culinary preparation could reduce the Cs-137 content in the eatable part of mussels by a factor of 3 to 6. Maximum reduction was obtained when corrective actions were applied. The reduction of Co-60 content in the body of mussels was lower and the corrective actions applied through the cooking processes did not have any significant influence. (author)

  6. A Tribute to Len Barton

    Science.gov (United States)

    Tomlinson, Sally

    2010-01-01

    This article constitutes a short personal tribute to Len Barton in honour of his work and our collegial relationship going back over 30 years. It covers how Len saw his intellectual project of providing critical sociological and political perspectives on special education, disability and inclusion, and his own radical political perspectives. Len's…

  7. Luneburg lens in silicon photonics.

    Science.gov (United States)

    Di Falco, Andrea; Kehr, Susanne C; Leonhardt, Ulf

    2011-03-14

    The Luneburg lens is an aberration-free lens that focuses light from all directions equally well. We fabricated and tested a Luneburg lens in silicon photonics. Such fully-integrated lenses may become the building blocks of compact Fourier optics on chips. Furthermore, our fabrication technique is sufficiently versatile for making perfect imaging devices on silicon platforms.

  8. Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients.

    Science.gov (United States)

    Polak, Rani; Phillips, Edward M; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S; Burg, Tracey; Eisenberg, David

    2016-01-01

    Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges.

  9. Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients

    Science.gov (United States)

    Phillips, Edward M.; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S.; Burg, Tracey; Eisenberg, David

    2016-01-01

    Background: Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. Objective: The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. Methods: During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. Results: All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. Conclusions: There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges. PMID:26937315

  10. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... prescription. There is no such thing as a "one size fits all" contact lens. Lenses that are not properly fitted may scratch the eye or cause blood vessels to grow into the cornea. Even if you have perfect vision, you need to get an eye exam and a prescription ...

  11. Contact Lens Risks

    Science.gov (United States)

    ... There is a risk of eye infection from bacteria in swimming pool water, hot tubs, lakes and the ocean Replace your contact lens storage case every 3 months or as directed by your eye care professional. Other Risks of Contact Lenses Other risks of contact lenses include pink eye ( ...

  12. MISSING: BUBBLE CHAMBER LENS

    CERN Multimedia

    2001-01-01

    Would the person who borrowed the large bubble chamber lens from the Microcosm workshops on the ISR please return it. This is a much used piece from our object archives. If anybody has any information about the whereabouts of this object, please contact Emma.Sanders@cern.ch Thank you

  13. The Lens of Chemistry

    Science.gov (United States)

    Thalos, Mariam

    2013-01-01

    Chemistry possesses a distinctive theoretical lens--a distinctive set of theoretical concerns regarding the dynamics and transformations of a perplexing variety of organic and nonorganic substances--to which it must be faithful. Even if it is true that chemical facts bear a special (reductive) relationship to physical facts, nonetheless it will…

  14. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... wear any kind of contact lens. In Butler's case, the lenses caused an infection and left her with a corneal ... A recent article from U.S. News and World Report explains what ophthalmologists are and how they can ...

  15. Quadrupole magnetic lens

    International Nuclear Information System (INIS)

    Piskunov, V.A.

    1981-01-01

    The following connection of windings of electromagnet is suggested for simplification of the design of qUadrupole magnetic lens intended for use in radiotechnical and electron-optical devices. The mentioned windings are connected with each other by a bridge scheme and the variable resistors are switched in its diagonals in the lens containing four electromagnet with windings connected with two variable resistors the mobile contacts of which are connected with a direct current source. Current redistribution between left windings and right windings takes place at shift of mobile contact of variable resistor, and current redistribution between upper and low coils of electromagnets takes place at shifting mobile contact of the other variable resistor. In this case smooth and independent electron-optical misalignment of lens by two mutually perpendicular directions proceeds. Use of the given design of the lens in the oscillograph permits to use printing assembly for alignment plate and to reduce the number of connections at the expense of decreasing the number of resistors

  16. Colored Contact Lens Dangers

    Medline Plus

    Full Text Available ... can be purchased over-the-counter or on the Internet," says Thomas Steinemann, MD, professor of ophthalmology at ... ask for a prescription. There is no such thing as a "one size fits all" contact lens. Lenses that are not properly fitted may scratch the eye or cause blood vessels to grow into ...

  17. The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

    Science.gov (United States)

    Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

    2016-12-09

    The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

  18. Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

    Directory of Open Access Journals (Sweden)

    Natalia Daries

    2018-04-01

    Added value: The present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development.  Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few research that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.

  19. Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts.

    Science.gov (United States)

    Lu, Qing-Yi; Summanen, Paula H; Lee, Ru-Po; Huang, Jianjun; Henning, Susanne M; Heber, David; Finegold, Sydney M; Li, Zhaoping

    2017-08-01

    The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice-specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of

  20. Effect of saline water on growth, yield and N2 fixation by faba bean and lentil plants using nitrogen-15

    International Nuclear Information System (INIS)

    Gadalla, A.M.; Galal, Y.G.M.; Elakel, E.A.; Ismail, H.; Hamdy, A.

    2003-01-01

    This work had been carried out under greenhouse conditions through joint research project between international agronomic mediterranean (IAM, Bari), italy and soils and water dept., Egyptian atomic energy authority. The aim of this dy was to assess the effect of saline water irrigation on growth, yield and nitrogen fixation (% Ndfa) by faba bean and lentil plants inoculated with selected rhizobium strains. Four saline irrigation water levels (fresh water, 3.6 and ds/m) were used. 20 kg N/ha as ammonium sulfate contained 10% N-15 atom excess was applied for quantification of biological N-fixation N-portions derived from fertilizer (Ndff). Results showed that high levels of salinity negatively affected seed yield and N accumulated in tissue of faba bean. Similar trend was noticed with dry matter of lentil while shoot-N was increased at 6 and 9 ds/m. Both leguminous crops were mainly dependent on N 2 fixation as an important source of nitrogen nutrition. Under adverse conditions salinity, the plants gained some of their N requirements from the other two N sources (Ndff and Ndfs). Application of the suitable Rhizobium bacteria strains could be beneficial for both the plant growth and soil fertility via N 2 fixation

  1. Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds.

    Science.gov (United States)

    Morales, P; Berrios, J De J; Varela, A; Burbano, C; Cuadrado, C; Muzquiz, M; Pedrosa, M M

    2015-09-01

    Novel snack-type functional foods based on extruded lentil flours could convey the related health benefit of their bioactive compounds, provide a gluten-free alternative to consumers, and potentially increase the consumption of pulses. Extrusion treatment promoted an increase in galactopinitol, ciceritol, raffinose, stachyose and total α-galactoside content, in most lentil flours. As α-galactosides may act as prebiotics, they could convey beneficial effects to human and monogastric animals. Conversely, extrusion significantly (p < 0.05) reduced the inositol hexaphosphate content to less phosphorylated phytates (inositol pentaphosphate and inositol tetraphosphate), which provide health effects. The gluten-free formulation (control formulation #3) presented the highest significant (p < 0.05) drop in the inositol hexaphosphate of 14.7-fold decrease, but had a large increase in inositol pentaphosphate, due to extrusion processing. These two results are desirable in the finished product. Extrusion also caused a significant (p < 0.05) reduction in the trypsin content and completely inactivated lectin, in all processed samples.

  2. Updates to the Cool Season Food Legume Genome Database: Resources for pea, lentil, faba bean and chickpea genetics, genomics and breeding

    Science.gov (United States)

    The Cool Season Food Legume Genome database (CSFL, www.coolseasonfoodlegume.org) is an online resource for genomics, genetics, and breeding research for chickpea, lentil,pea, and faba bean. The user-friendly and curated website allows for all publicly available map,marker,trait, gene,transcript, ger...

  3. Effects of thermal and fast neutrons and of ENU on generations M3 and M4 of Lens culinaris (medicus)

    International Nuclear Information System (INIS)

    Uhlik, J.; Urban, J.

    1976-01-01

    Plants in which the selection of the most fertile plants had not been made in the preceding generations showed a significantly lower emergence rate in the M3 and M4 generation after an ethyl nitroso urea (ENU) application, in comparison with material treated with neutrons. In the evaluation of the plants obtained after an exposure to the most effective doses in the induction of chlorophyll mutants, significant differences of the average values in relation to the control were found in the M3 generation in the number of seeds per plant after the application of both neutron radiations and ENU. In addition, after the application of thermal neutrons and ENU a significant difference was found in the average values of plant weight. A difference in the overall range of variability in relation to the control was found in plant weight after the application of neutrons and ENU, and in seed weight after the application of ENU and fast neutrons. The differences between the treated plants and controls in the M4 generation plants with fusarium disease were insignificant. The evaluation of the progenies exposed to various doses of the highest mutation effectiveness showed in the M3 generation significant differences (in relation to the control) in the mean values of plant height, seed weight, plant weight, seed proportion in plants, in the bottom-pod insertion level, and in the number of pods set. Despite a considerable attack by fusarium disease, the greatest number of plants having more seeds than 50 was selected in the M4 generation of the material exposed to the dose of 8 fast neutrons (0.95% of plants) while in the control the proportion of highly fertile plants was only 0.05%. The widest range of overall variability in the characteristics under study was found after irradiation with thermal neutrons. From this viewpoint they can be recommended for wide practical utilization. (author)

  4. Public and private standards for dried culinary herbs and spices—Part II

    NARCIS (Netherlands)

    Schaarschmidt, Sara; Spradau, Franziska; Mank, Helmut; Banach, Jennifer L.; Fels, van der Ine; Hiller, Petra; Appel, Bernd; Bräunig, Juliane; Wichmann-Schauer, Heidi; Mader, Anneluise

    2016-01-01

    Dried culinary herbs and spices (DCHS) are minor food components with widespread use. Despite their low water activity, some microorganisms—including pathogenic and toxigenic ones—can survive in DCHS. The addition of microbial contaminated DCHS to ready-to-eat food in combination with improper

  5. Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

    Science.gov (United States)

    M.Nordin, N. R.; Stapa, S. H.; Darus, S.

    2013-01-01

    Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…

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

    Science.gov (United States)

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

  7. Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).

    Science.gov (United States)

    Seefeldt, Helene F; Tønning, Erik; Thybo, Anette K

    2011-01-15

    A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties. Copyright © 2010 Society of Chemical Industry.

  8. Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design

    Science.gov (United States)

    Mack, Glenn R.

    2012-01-01

    The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of…

  9. Evolving Curricular Models in Culinary Arts: An Instrumental Case Study of a Technical Field

    Science.gov (United States)

    Cossio, Allison

    2016-01-01

    The purpose of this research study was to examine how chefs and other individuals in the food industry understood the field of culinary arts. This study used an instrumental case study with purposeful sampling of multiple cases. Through a series of open-ended interviews using snowball-sampling strategy that concluded with 45 participants sharing…

  10. How does the science of physical and sensory properties contribute to gastronomy and culinary art?

    NARCIS (Netherlands)

    Piqueras Fiszman, B.; Varela, P.; Fiszman, S.

    2013-01-01

    What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions of science, the latest food innovations are percolating through to the

  11. Career Focus: Culinary Arts--Education for a Taste of Success

    Science.gov (United States)

    Reese, Susan

    2004-01-01

    Career and technical education is serving up great opportunities for students in culinary arts programs across the country. According to the National Restaurant Association (NRA), it is estimated that a total of 13.5 million workers will be needed for the rapidly growing restaurant and food-service industry by the year 2014. This article provides…

  12. Hospitality Service: Hotel and Restaurant Management and Culinary Arts Curriculum Guide.

    Science.gov (United States)

    Joliet Junior Coll., IL.

    This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

  13. How Has Vocational Culinary Arts Changed as a Result of a Redesign of the Education System.

    Science.gov (United States)

    VanLandingham, Paul G.

    Vocational education reforms that followed passage of the Carl D. Perkins Vocational Education Act of 1963 initiated the development of many new vocational culinary arts programs that trained high school students with state-of-the art equipment. When the National Consortium of Competency Based Education was established in 1973, it changed the form…

  14. Competing Values in the Culinary Arts and Hospitality Industry: Leadership Roles and Managerial Competencies

    Science.gov (United States)

    Riggs, Michael W.; Hughey, Aaron W.

    2011-01-01

    It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from…

  15. Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program.

    Science.gov (United States)

    Densmore, Roxanne T.

    This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a…

  16. Cooking up a culinary identity for Belgium. Gastrolinguistics in two Belgian cookbooks (19th century).

    Science.gov (United States)

    Parys, Nathalie

    2013-12-01

    The notion of cookbooks as socio-historic markers in a society is generally accepted within food studies. As both representations and prescriptions of food practices, perceived habits and attitudes towards food, they represent a certain identity for their readers. This paper investigates the nature of the identity that Belgian cookbooks constructed through their rhetoric. An important part of this study is to explore how and to what extent explicit reference to Belgium was made. To this end recipe titles/labels and recipe comments used in two leading bourgeois cookbooks from nineteenth-century Belgium were subjected to a quantitative and qualitative content analysis. The analysis showed that clear attention was paid to national culinary preferences. In terms of a domestic culinary corpus, it became apparent that both the Dutch and French editions of these cookbooks promoted dishes that were ascribed a Belgian origin. Internationality, however, was also an important building block of Belgian culinary identity. It was part of the desire of Belgian bourgeoisie to connect with an international elite. It fit into the 'search for sophistication', which was also expressed through the high representation of the more costly meats and sweet dishes. In addition, other references associated with bourgeois norms and values, such as family, convenience and frugality, were additional building blocks of Belgian culinary identity. Other issues such as tradition, innovation and health, were also matters of concerns to these Belgian cookbooks. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

    Directory of Open Access Journals (Sweden)

    Jennifer McMullen

    2017-05-01

    Conclusions:  Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

  18. A blended- rather than whole-lentil meal with or without α-galactosidase mildly increases healthy adults' appetite but not their glycemic response.

    Science.gov (United States)

    Anguah, Katherene O-B; Wonnell, Brittany S; Campbell, Wayne W; McCabe, George P; McCrory, Megan A

    2014-12-01

    Disrupting the physical structure of pulses by blending them or by using a digestive supplement (α-galactosidase) to reduce intestinal discomfort could potentially negate the previously observed beneficial effects of whole pulses of lowering appetitive and glycemic responses because of more rapid digestion. We hypothesized that blended lentils, α-galactosidase, or both increase postprandial appetite and blood glucose responses vs. whole lentils. Men and women [n = 12; means ± SDs body mass index (kg/m(2)): 23.3 ± 3.1; aged 28 ± 10 y] consumed breakfast meals containing whole (W), blended (B), or no lentils [control (C)], each with 3 α-galactosidase or placebo capsules in a randomized, crossover, double-blind placebo-controlled trial. Between each test day there was a 3- to 5-d washout period. Mixed-model ANOVA showed effects of meal on postprandial appetite and glucose (P = 0.0001-0.031). The B meal resulted in higher postprandial appetite ratings than did the W meal but not the C meal for hunger, desire to eat, and prospective consumption (Δ = 0.4-0.5 points; P = 0.002-0.044). Postprandial glucose concentration was 4.5 mg/dL lower for the B meal than for the C meal (P meal. There were no main effects of α-galactosidase, but there were meal × α-galactosidase interaction effects, with a greater postprandial desire to eat and lower postprandial fullness with the B meal than with the 2 other meals in the placebo condition but not in the α-galactosidase condition. Blending lentils increased appetite (∼6%), but not glycemic response, compared with whole lentils, whereas α-galactosidase did not. Both B and W meals may be consumed (with or without an α-galactosidase supplement) with little impact on appetite, without increasing glycemic response. This trial was registered at clinicaltrials.gov as NCT02110511. © 2014 American Society for Nutrition.

  19. A Correlation of Thin Lens Approximation to Thick Lens Design by Using Coddington Factors in Lens Design and Manufacturing

    OpenAIRE

    FARSAKOĞLU, Ö. Faruk

    2014-01-01

    The effect of Coddington factors on aberration functions has been analysed using thin lens approximation. Minimizing spherical aberrations of singlet lenses using Coddington factors in lens design depending on lens manufacturing is discussed. Notation of lens test plate pairs used in lens manufacturing is also presented in terms of Coddington shape factors.

  20. Do Historical Production Practices and Culinary Heritages Really Matter? Food with Protected Geographical Indications in Japan and Austria

    NARCIS (Netherlands)

    Gugerell, Katharina; Uchiyama, Yuta; Kieninger, Pia; Penker, Marianne; Kajima, Shuichiro; Kohsaka, Ryo

    Geographical Indications (GIs) are collective intellectual property rights that protect food and other products uniquely linked to the production area, local geophysical conditions, and traditions, namely, with the terroir. Thus, GIs can contribute to the transmission and retention of culinary

  1. Medium selection for exopolysaccharide and biomass production in submerged cultures of culinary-medicinal mushrooms from Turkey

    NARCIS (Netherlands)

    Kizilcik, M.; Yamaç, M.; Griensven, van L.J.L.D.

    2010-01-01

    The present study investigates the exopolysaccharide (EPS) and biomass production of 18 strains of 15 species of culinary-medicinal higher Basidiomycetes in submerged culture under four different media. Gloeophyllum abietinum and Schizophyllum commune produced the highest EPS and biomass

  2. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.

    Science.gov (United States)

    Laleg, Karima; Cassan, Denis; Barron, Cécile; Prabhasankar, Pichan; Micard, Valérie

    2016-01-01

    Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

  3. Characteristics of the thick, compound refractive lens

    International Nuclear Information System (INIS)

    Pantell, Richard H.; Feinstein, Joseph; Beguiristain, H. Raul; Piestrup, Melvin A.; Gary, Charles K.; Cremer, Jay T.

    2003-01-01

    A compound refractive lens (CRL), consisting of a series of N closely spaced lens elements each of which contributes a small fraction of the total focusing, can be used to focus x rays or neutrons. The thickness of a CRL can be comparable to its focal length, whereupon a thick-lens analysis must be performed. In contrast with the conventional optical lens, where the ray inside the lens follows a straight line, the ray inside the CRL is continually changing direction because of the multiple refracting surfaces. Thus the matrix representation for the thick CRL is quite different from that for the thick optical lens. Principal planes can be defined such that the thick-lens matrix can be converted to that of a thin lens. For a thick lens the focal length is greater than for a thin lens with the same lens curvature, but this lengthening effect is less for the CRL than for the conventional optical lens

  4. The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

    DEFF Research Database (Denmark)

    Bach, Vibe; Bennedbæk-Jensen, Sidsel; Kidmose, Ulla

    2013-01-01

    The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation...... in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attributes and sweetness were the best sensory attributes to discriminate between varieties, although differences in texture and taste were somewhat evened out during boiling and baking. Instrumentally...

  5. [Changes in the nutritive value of food products after thermal culinary handling].

    Science.gov (United States)

    Skurikhin, I M

    1985-01-01

    The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).

  6. Radionuclide content of selected root vegetables as influenced by culinary preparation

    International Nuclear Information System (INIS)

    Adriano, D.C.; Doswell, A.C.; Ciravolo, T.G.; Pinder, J.E. III; McLeod, K.W.

    2000-01-01

    A greenhouse study involving root vegetables (carrot, red beet, and turnips) was conducted primarily to evaluate the effect of culinary processing (light washing, scrubbing, and peeling) on the radionuclide content of the edible portions. In terms of concentration ratio of the radionuclides left in roots after peeling, the trend follows: 90 Sr> 137 Cs>> 234 U congruent with 238 U≥ 238 Pu. The actinide contents in the roots were apparently due to surface adherence of the contaminated soil particulates as indicated by the diminution of the contents upon brushing the surface, which were further decreased by peeling the skin. Rigorous culinary processing of roots, such as scrubbing or peeling, could substantially diminish the contents of the actinides, but not of the more mobile 90 Sr and 137 Cs

  7. Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health.

    Science.gov (United States)

    Guiné, Raquel P F; Gonçalves, Fernando J

    2016-01-01

    Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.

  8. Radionuclide content of selected root vegetables as influenced by culinary preparation

    Energy Technology Data Exchange (ETDEWEB)

    Adriano, D.C.; Doswell, A.C.; Ciravolo, T.G.; Pinder, J.E. III; McLeod, K.W

    2000-07-01

    A greenhouse study involving root vegetables (carrot, red beet, and turnips) was conducted primarily to evaluate the effect of culinary processing (light washing, scrubbing, and peeling) on the radionuclide content of the edible portions. In terms of concentration ratio of the radionuclides left in roots after peeling, the trend follows: {sup 90}Sr>{sup 137}Cs>>{sup 234}U congruent with {sup 238}U{>=}{sup 238}Pu. The actinide contents in the roots were apparently due to surface adherence of the contaminated soil particulates as indicated by the diminution of the contents upon brushing the surface, which were further decreased by peeling the skin. Rigorous culinary processing of roots, such as scrubbing or peeling, could substantially diminish the contents of the actinides, but not of the more mobile {sup 90}Sr and {sup 137}Cs.

  9. An Overview of Culinary and Medicinal Mushrooms in Neurodegeneration and Neurotrauma Research.

    Science.gov (United States)

    Wong, Kah-Hui; Ng, Chai-Chee; Kanagasabapathy, Gowri; Yow, Yoon-Yen; Sabaratnam, Vikineswary

    2017-01-01

    Culinary and medicinal mushrooms have been appreciated since prehistoric times as valuable resources for food and medicine. Edible mushrooms represent an untapped source of nutraceuticals and valuable palatable food. Long considered tonics, they are now treasured as functional foods that can improve human health and quality of life. Numerous studies have provided insights into the neuroprotective effects of edible mushrooms, which are attributed to their antioxidant, antineuroinflammatory, and cholinesterase inhibitory properties, and their ability to prevent neuronal death. Here we review the recent literature on the role of culinary and medicinal mushrooms in the management of neurodegenerative diseases and neurotrauma. We highlight some of the molecular mechanisms for how these alternative medicines provide health benefits that could help us to harness their neuroprotective effects.

  10. Chemical composition of culinary wastes and their potential as a feed for ruminants

    Energy Technology Data Exchange (ETDEWEB)

    Summers, J.D.; MacLeod, G.K.; Warner, W.C.

    1980-09-01

    Culinary wastes were collected from three different sources, namely, institutional, restaurant and household. As dry matter content of the food wastes increased, protein level (on a dry weight basis) remained relatively constant, whereas fat content markedly increased. Sheep readily adapted to a diet containing 35% of dry matter as food wastes, their daily dry matter intake being 4.5% of body weight; this suggested that palatability was no problem. Digestibility values of 76, 68, 73 and 99% were calculated for dry matter, protein ether extract and acid detergent fibre fractions of garbage, indicating that the material had a high nutritive value for sheep. The culinary wastes had a low count of harmful bacteria. Storage of the material at room temperature resulted in molds and odours after a week, indicating that the material deteriorated quite rapidly. The addition of organic acids or formaldehyde kept the material quite stable for several weeks.

  11. Headspace screening: A novel approach for fast quality assessment of the essential oil from culinary sage.

    Science.gov (United States)

    Cvetkovikj, Ivana; Stefkov, Gjoshe; Acevska, Jelena; Karapandzova, Marija; Dimitrovska, Aneta; Kulevanova, Svetlana

    2016-07-01

    Quality assessment of essential oil (EO) from culinary sage (Salvia officinalis L., Lamiaceae) is limited by the long pharmacopoeial procedure. The aim of this study was to employ headspace (HS) sampling in the quality assessment of sage EO. Different populations (30) of culinary sage were assessed using GC/FID/MS analysis of the hydrodistilled EO (pharmacopoeial method) and HS sampling directly from leaves. Compound profiles from both procedures were evaluated according to ISO 9909 and GDC standards for sage EO quality, revealing compliance for only 10 populations. Factors to convert HS values, for the target ISO and GDC components, into theoretical EO values were calculated. Statistical analysis revealed a significant relationship between HS and EO values for seven target components. Consequently, HS sampling could be used as a complementary extraction technique for rapid screening in quality assessment of sage EOs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    OpenAIRE

    Sharma, S. K.; Gautam, N.

    2015-01-01

    The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, ...

  13. Polyphenolic characterization and chromatographic methods for fast assessment of culinary Salvia species from South East Europe.

    Science.gov (United States)

    Cvetkovikj, I; Stefkov, G; Acevska, J; Stanoeva, J Petreska; Karapandzova, M; Stefova, M; Dimitrovska, A; Kulevanova, S

    2013-03-22

    Although the knowledge and use of several Salvia species (Salvia officinalis, Salvia fruticosa, and Salvia pomifera) can be dated back to Greek Era and have a long history of culinary and effective medicinal use, still there is a remarkable interest concerning their chemistry and especially the polyphenolic composition. Despite the demand in the food and pharmaceutical industry for methods for fast quality assessment of the herbs and spices, even now there are no official requirements for the minimum content of polyphenols in sage covered by current regulations neither the European Pharmacopoeia monographs nor the ISO 11165 standard. In this work a rapid analytical method for extraction, characterization and quantification of the major polyphenolic constituents in Sage was developed. Various extractions (infusion - IE; ultrasound-assisted extraction - USE and microwave-assisted extraction - MWE) were performed and evaluated for their effectiveness. Along with the optimization of the mass-detector and chromatographic parameters, the applicability of three different reverse C18 stationary phases (extra-density bonded, core-shell technology and monolith column) for polyphenolics characterization was evaluated. A comprehensive overview of the very variable polyphenolic composition of 118 different plant samples of 68 populations of wild growing culinary Salvia species (S. officinalis: 101; S. fruticosa: 15; S. pomifera: 2) collected from South East Europe (SEE) was performed using HPLC-DAD-ESI-MS(n) and more than 50 different compounds were identified and quantified. With this work the knowledge about polyphenols of culinary Sage was expanded thus the possibility for gaining an insight into the chemodiversity of culinary Salvia species in South East Europe was unlocked. Copyright © 2013 Elsevier B.V. All rights reserved.

  14. Culinary Contests in Periodicals as Reflection of Russians’ Everyday Life in Conditions of Modern Economic Reforms

    Directory of Open Access Journals (Sweden)

    Ольга Дмитриевна Попова

    2013-12-01

    Full Text Available The article is devoted to the analysis of publications of culinary recipes contests in various periodicals. They demonstrate the specificity of Russians’ everyday life in conditions of economic reforms in the country. The published recipes reflect the dynamics of the socio-economic life of the population. These publications demonstrate various ways of doing housekeeping in conditions of the changing economic situation, which influenced the peculiarities of cooking food.

  15. The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

    OpenAIRE

    Ahmad R. Albattat; Liyana Asmara; Nur Aainaa Bakri; Nur Syazwani Norzaman

    2017-01-01

    Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU), Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, re...

  16. Crystalline lens radioprotectors

    International Nuclear Information System (INIS)

    Belkacemi, Y.; Pasquier, D.; Castelain, B.; Lartigau, E.; Warnet, J.M.

    2003-01-01

    During more than a half of century, numerous compounds have been tested in different models against radiation-induced cataract. In this report, we will review the radioprotectors that have been already tested for non-human crystalline lens protection. We will focus on the most important published studies in this topic and the mechanisms of cyto-protection reported in. vitro and in. vivo from animals. The most frequent mechanisms incriminated in the cyto-protective effect are: free radical scavenging, limitation of lipid peroxidation, modulation of cycle progression increase of intracellular reduced glutathione pool, reduction of DNA strand breaks and limitation of apoptotic cell death. Arnifostine (or Ethyol) and anethole dithiolethione (or Sulfarlem), already used clinically as chemo- and radio-protectants, could be further test?r for ocular radioprotection particularly for radiation-induced cataract. (author)

  17. Wedged multilayer Laue lens

    International Nuclear Information System (INIS)

    Conley, Ray; Liu Chian; Qian Jun; Kewish, Cameron M.; Macrander, Albert T.; Yan Hanfei; Maser, Joerg; Kang, Hyon Chol; Stephenson, G. Brian

    2008-01-01

    A multilayer Laue lens (MLL) is an x-ray focusing optic fabricated from a multilayer structure consisting of thousands of layers of two different materials produced by thin-film deposition. The sequence of layer thicknesses is controlled to satisfy the Fresnel zone plate law and the multilayer is sectioned to form the optic. An improved MLL geometry can be created by growing each layer with an in-plane thickness gradient to form a wedge, so that every interface makes the correct angle with the incident beam for symmetric Bragg diffraction. The ultimate hard x-ray focusing performance of a wedged MLL has been predicted to be significantly better than that of a nonwedged MLL, giving subnanometer resolution with high efficiency. Here, we describe a method to deposit the multilayer structure needed for an ideal wedged MLL and report our initial deposition results to produce these structures

  18. Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

    Science.gov (United States)

    Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

    2016-01-01

    Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

  19. Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students.

    Science.gov (United States)

    Cooper, Marcia J; Mezzabotta, Leanne; Murphy, Joseph

    2017-03-01

    The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. An online bilingual survey was created using Survey Monkey TM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%). Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.

  20. When life gives you lemons: The effectiveness of culinary group intervention among cancer patients.

    Science.gov (United States)

    Barak-Nahum, Ayelet; Haim, Limor Ben; Ginzburg, Karni

    2016-10-01

    Previous studies have shown that the dietary habits of cancer patients and survivors have significant implications for their recovery and quality of life. The current study examined the effectiveness of an innovative culinary group intervention on cancer patients' quality of life through changes in their eating behaviors, as manifested by an increase in their tendency towards intuitive eating and healthy food choices. In total, 190 cancer patients participated in this study, and were allocated to an intervention or a wait-list control group. A battery of self-report questionnaires assessing food choices, intuitive eating, health-related quality of life, and subjective well-being was administered at two time points: Before the intervention (T1) and at the end of the three month intervention (T2). Analyses revealed an increase in health-related quality of life and well-being among the intervention group. Intuitive eating and healthy food choices also increased among the intervention but not wait-list control group. Finally, results indicated that participation in the culinary group intervention and improvements in health-related quality of life and well-being were mediated by changes in eating behaviors. Our findings demonstrate that nutrition and eating behaviors have a significant effect on cancer patients' physical and emotional adjustment. A culinary group intervention seems to target patients' physical and emotional needs and promote their adjustment. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

    Directory of Open Access Journals (Sweden)

    Ahmad R. Albattat

    2017-06-01

    Full Text Available Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU, Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, resource based theory has been exploited for developing conceptual research framework. Data collected using self–administered questionnaire among 110 respondents involving students of Culinary Arts through convenience sampling method. The data analysis has been conducted using frequency, descriptive statistic as well as Statistical Package for Social Science (SPSS16. Results clarified that the culinary art students are aware about the uniqueness of Baba Nyonya food and the average ratio of students who know is overwhelming. The study concluded that the establishment of awareness among students about Baba Nyonya food is crucial related to the fact that Baba Nyonya food has been gradually forgotten.

  2. Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants.

    Science.gov (United States)

    Lane, Christel

    2011-12-01

    The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine. © London School of Economics and Political Science 2011.

  3. Natural abundances of 15Nitrogen and 13Carbon indicative of growth and N2 fixation in potassium fed lentil grown under water stress

    International Nuclear Information System (INIS)

    Kurdali, F.; Alshmmaa, M.

    2010-01-01

    Dual natural abundance analysis of 15 N and 13 C isotopes in lentil plants subjected to different soil moisture levels and rates of potassium fertilizer (K) were determined to assess crop performance variability in terms of growth and N 2 -fixation (Ndfa). δ 15 N values in lentils ranged from +0.67 to +1.36%; whereas, those of the N 2 -fixed and reference plant were -0.45 and +2.94%, respectively. Consequently, the Ndfa% ranged from 45 and 65% of total plant N uptake. Water stress reduced Δ 13 C values. However, K fertilization enhanced whole plant Δ 13 C along with dry matter yield and N 2 -fixation. The water stressed plants amended with K fertilizer seemed to be the best treatment because of its highest pod yield, high N balance and N 2 -fixation with low consumption of irrigation water. This illustrates the ecological and economical importance of K fertilizer in alleviating water stress occurring during the post-flowering period of lentil. (author)

  4. Solid-state NMR spin-echo investigation of the metalloproteins parvalbumin, concanavalin A, and pea and lentil lectins, substituted with cadmium-113

    Science.gov (United States)

    Marchetti, Paul S.; Bhattacharyya, Lokesh; Ellis, Paul D.; Brewer, C. Fred

    Solid-state 113Cd NMR spectroscopy of static powder samples of 113Cd-substituted metalloproteins, parvalbumin, concanavalin A, and pea and lentil lectins, was carried out. Cross polarization followed by application of a train of uniformly spaced π pulses was employed to investigate the origin of residual cadmium NMR linewidths observed previously in these proteins. Fourier transformation of the resulting spin-echo train yielded spectra consisting of uniformly spaced lines having linewidths of the order of 1-2 ppm. The observed linewidths were not influenced by temperature as low as -50°C or by extent of protein hydration. Since the echo-train pulse sequence is able to eliminate inhomogeneous but not homogeneous contributions to the linewidths, there is a predominant inhomogeneous contribution to cadmium linewidths in the protein CP/MAS spectra. However, significant changes in spectral intensities were observed with change in temperature and extent of protein hydration. These intensity changes are attributed for parvalbumin and concanavalin A to changes in cross-polarization efficiency with temperature and hydration. For pea and lentil lectins, this effect is attributed to the elimination of static disorder at the pea and lentil S2 metal-ion sites due to sugar binding.

  5. Growth response of maize plants (Zea mays L.) to wheat and lentil pre-cropping and to indigenous mycorrhizal in field soil

    Energy Technology Data Exchange (ETDEWEB)

    Almaca, A.; Ortas, I.

    2010-07-01

    The presence of indigenous mycorrhizal fungi may have significant effects on the growth and on the root morphology of plants, under arid and semi arid soil conditions. Lentil and wheat are the traditional crops grown in Southeastern Turkey. In this study soil samples from the Harran plain were collected from the 0-15 cm surface layer under wheat or lentil crop residues and used in a pot experiment carried out under greenhouse conditions with four levels of P fertilization: 0, 20, 40 and 80 mg kg{sup -}1 soil as Ca(H{sub 2}PO{sub 4}){sub 2}. Half of the soil batches were submitted to a heating treatment (80 degree centigrade, 2 h). The maize variety PX-9540 was grown in the pots for 57 days. At harvest, plant dry weight, root length, P and Zn concentrations in plant tissues were measured and the extent of root colonization by arbuscular mycorrhizal fungi (AMF) was determined. Results showed that maize plants grown in soils where lentil had been previously cultivated grew better than those grown after wheat cultivation. In both cases, P concentration in plant tissues increased with increased P fertilization. There were no significant differences in root AMF colonization between soils with different crop sequences, nor with soils submitted to high temperature. Previous crops had a significant influence on the growth of plants that could be related to differences in the indigenous mycorrhizas inoculum potential and efficacy that can promote P uptake and benefit plant growth. (Author) 29 refs.

  6. Identifying the most promising genotypes in lentil for cultivation in a wide range of environments of Pakistan using various yield stability measures

    International Nuclear Information System (INIS)

    Ali, A.; Zahid, M.A.

    2012-01-01

    The present study was aimed to identify the most promising high yielding lentil genotype for a wide range of environments of Pakistan using 8 stability measures. The experiment consisted of 12 lentil genotypes grown at 11 locations falling in different agro-ecological zones of Pakistan for 2 years during 2006/07 and 2007/08 under national uniform yield testing. The General Linear Model (GLM) of MINITAB (version 15) was used for two-way analysis of variance for lentil yield data to examine the total variation into genotypes, environments and genotype x environment interaction. The percent variation of 2 major contributors, environment and GxE interaction, was permissible to perform stability analysis to evaluate stable genotypes across the environments. The genotype x environment interaction means were used for eight stability measures (genotype mean, genotype variance, coefficient of variation, ecovalence, interaction variance, regression slope, deviation mean square, coefficient of determination). The stability measures depicted that the genotype NARC-06-1 with high mean yield (1140 kg/ha -1/), regression slope (1.09) close to unity and less statistics of remaining stability measures except high value of R/sup 2/ for yield proved to be the best within the pool of studied genotypes. The results clearly suggest that the genotype NARC-06-1 may prove to be a widely adapted high yielding stable variety for a broad spectrum of environments of Pakistan. (author)

  7. Compliance among soft contact lens wearers.

    Science.gov (United States)

    Kuzman, Tomislav; Kutija, Marija Barisić; Masnec, Sanja; Jandroković, Sonja; Mrazovac, Danijela; Jurisić, Darija; Skegro, Ivan; Kalauz, Miro; Kordić, Rajko

    2014-12-01

    Contact lens compliance is proven to be crucial for preventing lens wear-related complications because of the interdependence of the steps in lens care regime and their influence on lens system microbial contamination. Awareness of the patients' lens handling compliance as well as correct recognition of non-compliant behaviours is the basis for creating more targeted strategies for patient education. The aim of this study was to investigate compliance among soft contact lens (SCL) wearers in different aspects of lens care handling and wearing habits. In our research 50 asymptomatic lens wearers filled out a questionnaire containing demographic data, lens type, hygiene and wearing habits, lenses and lens care system replacement schedule and self-evaluation of contact lens handling hygiene. We established criteria of compliance according to available manufacturer's recommendations, prior literature and our clinical experience. Only 2 (4%) of patients were fully compliant SCL wearers. The most common non-compliant behaviours were insufficient lens solution soaking time (62%), followed by failure to daily exchange lens case solution and showering while wearing lenses. 44% of patients reported storing lenses in saline solution. Mean lens storage case replacement was 3.6 months, with up to 78% patients replacing lens case at least once in 3 months. Average grade in self evaluating level of compliance was very good (4 +/- 0.78) (from 1-poor level of hygiene to 5-great level of hygiene). Lens wearers who reported excessive daily lens wear and more than 10 years of lens wearing experience were also found to be less compliant with other lens system care procedures. (t = -2.99, df=47, p rate, self grading was relatively high. Therefore, these results indicate the need for patient education and encouragement of better lens wearing habits and all of the lens maintenance steps at each patient visit.

  8. Contact Lens-Related Eye Infections

    Science.gov (United States)

    ... Español Eye Health / Eye Health A-Z Contact Lens-Related Eye Infections Sections Contact Lens-Related Eye ... Six Steps to Avoid Contact Lens Infections Contact Lens-Related Eye Infections Leer en Español: Infecciones relacionadas ...

  9. 21 CFR 886.1375 - Bagolini lens.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Bagolini lens. 886.1375 Section 886.1375 Food and... OPHTHALMIC DEVICES Diagnostic Devices § 886.1375 Bagolini lens. (a) Identification. A Bagolini lens is a device that consists of a plane lens containing almost imperceptible striations that do not obscure...

  10. Straylight Measurements in Contact Lens Wear

    NARCIS (Netherlands)

    van der Meulen, Ivanka J. E.; Engelbrecht, Leonore A.; van Vliet, Johannes M. J.; Lapid-Gortzak, Ruth; Nieuwendaal, Carla P.; Mourits, Maarten P.; Schlingemann, Reinier O.; van den Berg, Thomas J. T. P.

    2010-01-01

    Purpose: (1) To quantify the effect of contact lens wear on straylight in rigid and soft contact lens wearers and (2) to relate findings to morphological changes and subjective complaints. Methods: Straylight was measured using the Oculus C-Quant during contact lens wear and after contact lens

  11. Immunohistochemical studies of lens crystallins in the dysgenetic lens (dyl) mutant mice

    NARCIS (Netherlands)

    Brahma, S.K.; Sanyal, S.

    1984-01-01

    The lens in the dyl mutant mice shows a persistent lens-ectodermal connection as well as degeneration and extrusion of lens materials after the initial differentiation of the fibres. Immunohistochemical investigation of the ontogeny of the lens crystallins in this developing mutant lens has been

  12. GRAVI-2 space experiment: investigating statoliths displacement and location effects on early stages of gravity perception pathways in lentil roots.

    Science.gov (United States)

    Bizet, François; Eche, Brigitte; Pereda Loth, Veronica; Badel, Eric; Legue, Valerie; Brunel, Nicole; Label, Philippe; Gérard, Joëlle

    2016-07-01

    The plants ability to orient their growth with respect to external stimuli such as gravity is a key factor for survival and acclimation to their environment. Belowground, plant roots modulate their growth towards gravity, allowing soil exploration and uptake of water and nutrients. In roots, gravity sensing cells called statocytes are located in the center of the root cap. Statocytes contain starch-filled plastids denser than the cytoplasm, which sedimentation along the direction of gravity is widely accepted as being involved into early stages of gravity perception (the starch-statolith hypothesis; Sack, 1991). Root gravitropism following statoliths displacement is based on auxin redistribution in the root apex, inducing differential growth between the root upward and downward sides. However at the cell scale, the chain of transduction starting from statoliths displacement and leading to auxin redistribution remains poorly documented. Signaling molecules such as calcium, reactive oxygen species, nitric oxide and inositol 1,4,5-triphosphate are serious candidates previously shown to be involved within minutes before modification of the expression of auxin-related genes (Morita, 2010; Sato et al., 2015). Here, we observe and quantify statoliths displacements and locations at various levels of gravity to investigate two hypothesis: (i) Are contacts between statoliths and the endoplasmic reticulum necessary to induce gravitropism? (ii) Are very low displacements of statoliths sufficient to initiate transduction pathways such as the calcium's one? These questionings have led to an experiment called GRAVI-2 which took place aboard the ISS in 2014. During the experiment, lentil roots were grown in the European modular cultivation system for several hours in microgravity and were then submitted to short high gravity stimulus (5 and 15 minutes at 2 g) before the return to Earth for analyses. Ongoing cytological measurements will reveal the effects of statoliths

  13. A Blended- Rather Than Whole-Lentil Meal with or without α-Galactosidase Mildly Increases Healthy Adults’ Appetite but Not Their Glycemic Response123

    Science.gov (United States)

    Anguah, Katherene O-B; Wonnell, Brittany S; Campbell, Wayne W; McCabe, George P; McCrory, Megan A

    2014-01-01

    Background: Disrupting the physical structure of pulses by blending them or by using a digestive supplement (α-galactosidase) to reduce intestinal discomfort could potentially negate the previously observed beneficial effects of whole pulses of lowering appetitive and glycemic responses because of more rapid digestion. Objective: We hypothesized that blended lentils, α-galactosidase, or both increase postprandial appetite and blood glucose responses vs. whole lentils. Methods: Men and women [n = 12; means ± SDs body mass index (kg/m2): 23.3 ± 3.1; aged 28 ± 10 y] consumed breakfast meals containing whole (W), blended (B), or no lentils [control (C)], each with 3 α-galactosidase or placebo capsules in a randomized, crossover, double-blind placebo-controlled trial. Between each test day there was a 3- to 5-d washout period. Results: Mixed-model ANOVA showed effects of meal on postprandial appetite and glucose (P = 0.0001–0.031). The B meal resulted in higher postprandial appetite ratings than did the W meal but not the C meal for hunger, desire to eat, and prospective consumption (Δ = 0.4–0.5 points; P = 0.002–0.044). Postprandial glucose concentration was 4.5 mg/dL lower for the B meal than for the C meal (P meal. There were no main effects of α-galactosidase, but there were meal × α-galactosidase interaction effects, with a greater postprandial desire to eat and lower postprandial fullness with the B meal than with the 2 other meals in the placebo condition but not in the α-galactosidase condition. Conclusions: Blending lentils increased appetite (∼6%), but not glycemic response, compared with whole lentils, whereas α-galactosidase did not. Both B and W meals may be consumed (with or without an α-galactosidase supplement) with little impact on appetite, without increasing glycemic response. This trial was registered at clinicaltrials.gov as NCT02110511. PMID:25411033

  14. Contact Lens Related Corneal Ulcer

    OpenAIRE

    Loh, KY; Agarwal, P

    2010-01-01

    A corneal ulcer caused by infection is one of the major causes of blindness worldwide. One of the recent health concerns is the increasing incidence of corneal ulcers associated with contact lens user especially if the users fail to follow specific instruction in using their contact lenses. Risk factors associated with increased risk of contact lens related corneal ulcers are: overnight wear, long duration of continuous wear, lower socio-economic classes, smoking, dry eye and poor hygiene. Th...

  15. Crystalline lens and refractive development.

    Science.gov (United States)

    Iribarren, Rafael

    2015-07-01

    Individual refractive errors usually change along lifespan. Most children are hyperopic in early life. This hyperopia is usually lost during growth years, leading to emmetropia in adults, but myopia also develops in children during school years or during early adult life. Those subjects who remain emmetropic are prone to have hyperopic shifts in middle life. And even later, at older ages, myopic shifts are developed with nuclear cataract. The eye grows from 15 mm in premature newborns to approximately 24 mm in early adult years, but, in most cases, refractions are maintained stable in a clustered distribution. This growth in axial length would represent a refractive change of more than 40 diopters, which is compensated by changes in corneal and lens powers. The process which maintains the balance between the ocular components of refraction during growth is still under study. As the lens power cannot be measured in vivo, but can only be calculated based on the other ocular components, there have not been many studies of lens power in humans. Yet, recent studies have confirmed that the lens loses power during growth in children, and that hyperopic and myopic shifts in adulthood may be also produced by changes in the lens. These studies in children and adults give a picture of the changing power of the lens along lifespan. Other recent studies about the growth of the lens and the complexity of its internal structure give clues about how these changes in lens power are produced along life. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Single lens laser beam shaper

    Science.gov (United States)

    Liu, Chuyu [Newport News, VA; Zhang, Shukui [Yorktown, VA

    2011-10-04

    A single lens bullet-shaped laser beam shaper capable of redistributing an arbitrary beam profile into any desired output profile comprising a unitary lens comprising: a convex front input surface defining a focal point and a flat output portion at the focal point; and b) a cylindrical core portion having a flat input surface coincident with the flat output portion of the first input portion at the focal point and a convex rear output surface remote from the convex front input surface.

  17. A course in lens design

    CERN Document Server

    Velzel, Chris

    2014-01-01

    A Course in Lens Design is an instruction in the design of image-forming optical systems. It teaches how a satisfactory design can be obtained in a straightforward way. Theory is limited to a minimum, and used to support the practical design work. The book introduces geometrical optics, optical instruments and aberrations. It gives a description of the process of lens design and of the strategies used in this process. Half of its content is devoted to the design of sixteen types of lenses, described in detail from beginning to end. This book is different from most other books on lens design because it stresses the importance of the initial phases of the design process: (paraxial) lay-out and (thin-lens) pre-design. The argument for this change of accent is that in these phases much information can be obtained about the properties of the lens to be designed. This information can be used in later phases of the design. This makes A Course in Lens Design a useful self-study book, and a suitable basis for an intro...

  18. An Analysis of the Expediency Social Media for Culinary Products Marketing on Micro and Middle Enterprise in Pekanbaru City

    Science.gov (United States)

    Arisandi, Diki; Sukri

    2017-12-01

    Today, there are many culinary business can be found Pekanbaru city. To increase the benefit, the culinary entrepreneurs are using social media such as Facebook, twitter, instagram, whatsapp and others. This research discussed about the expediency of social media analysis for culinary products marketing on micro and middle enterprise in Pekanbaru by using structural equation modeling method. The Variables were used in this research are the selection of social media, updating information, response to costumers, quality and price as variable x to culinary business marketing as variable y. Data retrieval comes from a questionnaire filled by culinary entrepreneurs who are using social media to sell their product to customer in Pekanbaru. The result of this research displayed that the value of validity to the questionnaire was minimum = 0.083 and maximum = 0.547, RMSEA = 0.08, AGFI = 0.705, CMIN / DF = 1.834, TLI = 0.813 and CFI = 0.843. From the results of these measurements can be concluded that six of seven components of the measurement value can be avowed as acceptable, so the final result in this research is all the x variables have a positive influence on y variable.

  19. Comparative study of the conformational lock, dissociative thermal inactivation and stability of euphorbia latex and lentil seedling amine oxidases.

    Science.gov (United States)

    Amani, M; Moosavi-Movahedi, A A; Floris, G; Longu, S; Mura, A; Moosavi-Nejad, S Z; Saboury, A A; Ahmad, F

    2005-04-01

    The thermal stability of copper/quinone containing amine oxidases from Euphorbia characias latex (ELAO) and lentil seedlings (LSAO) was measured in 100 mM potassium phosphate buffer (pH 7.0) following changes in absorbance at 292 nm. ELAO was shown to be about 10 degrees C more stable than LSAO. The dissociative thermal inactivation of ELAO was studied using putrescine as substrate at different temperatures in the range 47-70 degrees C, and a "conformational lock" was developed using the theory pertaining to oligomeric enzyme. Moreover ELAO was shown to be more stable towards denaturants than LSAO, as confirmed by dodecyl trimethylammonium bromide denaturation curves. A comparison of the numbers of contact sites in inter-subunits of ELAO relative to LSAO led us to conclude that the higher stability of ELAO to temperature and towards denaturants was due to the presence of larger number of contact sites in the conformational lock of the enzyme. This study also gives a putative common mechanism for thermal inactivation of amine oxidases and explains the importance of C-terminal conserved amino acids residues in this class of enzymes.

  20. Identification of elite pure-lines from local lentil germplasm using diversity index based on quantitative traits

    International Nuclear Information System (INIS)

    Sultana, T.; Nadeem, S.; Fatima, Z.

    2010-01-01

    Three hundred and seventeen accessions of lentil collected from all over the country were evaluated for six quantitative traits to investigate inter and intra-accession diversity in association with geographic pattern. Variation indicated that areas with high geographic diversity that is supposed to present high biological diversity are yet to be explored. Classification of germplasm gave rise to some elite lines for specific characters and the accessions for days to flowering (45), days to maturity (7), plant height (12), pods per cluster (17) and seed weight (27) have been selected and suggested for exploitation in breeding programme. Twelve clusters were observed with varying degrees of intercluster dissimilarity that suggested the selection of diverse superior parents for hybridization. Some of the characters associated with origin as high seed weight of germplasm collected from Baluchistan is needed to exploit for specific trait/s. Germplasm distribution revealed that Punjab and Sindh represented a high collections along with high diversity, whereas other areas are yet to be explored. Similarly zone 3a, 6, 7, 9 and 10 along with high mountains lack complete representation that indicated the importance for future collection mission to these areas. (author)

  1. Determination of Two Sulfonylurea Herbicides Residues in Soil Environment Using HPLC and Phytotoxicity of These Herbicides by Lentil Bioassay.

    Science.gov (United States)

    Mehdizadeh, Mohammad; Alebrahim, Mohammad Taghi; Roushani, Mahmoud

    2017-07-01

    A HPLC-UV detection system was used for determination of sulfosulfuron and tribenuron methyl residues from soils. The soils were fortified with sulfosulfuron and tribenuron methyl at rates of 26 and 15 g a.i. ha -1 respectively and samples were taken randomly on 0 (2 h), 1, 2, 4, 10, 20, 40, 60, 90 and 120 days after treatment. The final extracts were prepared for analysis by HPLC. The results showed that degradation of both herbicides in the silty loam soil was faster than sandy loam soil. Half-life of sulfosulfuron was ranged from 5.37 to 10.82 days however this value for tribenuron methyl was ranged from 3.23 to 5.72 days on different soils. The residue of both herbicides at 120 days after application in wheat field had no toxicitic effect on lentil. It was concluded that HPLC analysis procedure was an appropriate method for determination of these herbicides from soils.

  2. Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience.

    Science.gov (United States)

    Byrnes, Nadia; Loss, Christopher R; Hayes, John E

    2015-12-01

    In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

  3. PENGEMBANGAN MAKANAN KHAS BALI SEBAGAI WISATA KULINER (CULINARY TOURISM DI DESA SEBATU KECAMATAN TEGALALANG GIANYAR

    Directory of Open Access Journals (Sweden)

    I. A. Trisna Eka Putri

    2013-09-01

    Full Text Available Sebatu village has its special characteristics of traditional foods and beverages which can be developed as culinarytourism. Besides the taste and form of the foods , the cooking process from the ingredients until become theready food, and the presentation of the foods can be the interesting attraction to offer. Organizing the traditionalfood and beverages of Sebatu Village which is the part of the daily life in this village need to be developed as theinteraction tools and media among the local community and the tourist. The activities form such as; eating andenjoy the food together ( for lunch or dinner, etc , organizing the restaurant, coffee shop, or cafe in the strategiclocation surrounding the village, cooking courses for the women organization and the other programs. Theseprograms of course need the education, training exercise and also the workshop how to make good presentation,improve the quality according to international standard, and also the sanitation and hygiene. Since Sebatu Villagedevelopes to become a Tourism Village as one of the destination, the organized traditional food and beveragesbusiness can be developed as the culinary tourism so that the local community can interacte directly with thetourists in Gianyar. The type of culinary to be developed in Sebatu such as : Jukut Ares as a appetizer. Nasi Sela,Tipat Cantok, Betutu, Be Guling, Lawar Gedang, Jukut Urab as the main course. Tape Ketan and Jaje Uli,,Jaje Dadar, Jaje Timus, Kolak Biu/Sela as the dessert. All of these culinary can be adapted to the internationalgastronomy from the form, purpose and essence so that it can be presented and offered to the tourists

  4. Do culinary preparations influence 210Po activity concentration in fin fishes?

    International Nuclear Information System (INIS)

    Praveen Pole, R.P.; Godwin Wesley, S.; Rajan, M.P

    2013-01-01

    Polonium-210, a member of the 238 U series, is a major source of internal radiation dose to marine organisms and human beings. This naturally occurring radionuclide is responsible for a considerable proportion of radiation exposure of humans, in particular, through consumption of seafood. Considering all these facts, many countries and various international agencies have carried out studies for assessing the levels of 210 Po globally. The volatile nature of 210 Po at high temperatures would significantly reduce its activity concentration in various culinary preparations of seafood. Some studies of fishes have shown no measurable reduction in 210 Po activity in culinary preparations and some authors have reported measurable increase. Based on this scenario, the present study was aimed at estimating 210 Po activity concentrations in different culinary preparations of fishes traditionally prevalent in the coastal region of southern Tamil Nadu. The commonly available fish species (Sardinella sp., Leiognathus sp., Katsuwonus sp., Stolephorus sp. and Chirocentrus sp.) consumed more by the people of this region were collected from nearby fish-landing centre (Kanyakumari and Manakudi). The samples were washed thoroughly with tap water and eviscerated. The fillets were divided into four groups. Fresh fillets analysed as such; A portion of the sample was subjected to oil-frying (with commonly used spices and salt); One portion of the sample was salt-dried; Another portion of the sample was boiled (curry) along with common spices and salt. Ten to twenty grams of each sample was subjected to wet-digestion using 70% conc. HNO 3 followed by the addition of 40% H 2 O 2

  5. On the Culinary Culture of Laos%老挝饮食文化略论

    Institute of Scientific and Technical Information of China (English)

    郑南

    2015-01-01

    老挝是东盟十国之一,东南亚地区唯一的内陆国,其饮食文化在形成的过程中主要受到中国、法国、泰国与越南的影响,中西交汇而具民族特点。中国与东南亚地区文化交流的历史已经有两千年以上的文字记录,古代中华文化深刻影响了东南亚地区的政治、经济、科技、文化、宗教、习俗等诸多领域。具有资源、文化、技术、地缘优势的中华饮食文化,在农业耕作技术、作物品种、食物原料、烹调方法、饮食器具、饮食习俗等方面曾长期而深入地影响过东南亚地区。近代以来作为中国的重要贸易地区,“一带一路”所涵盖的国家,对其饮食文化的构成及特点进行研究与讨论具有重要意义。%Laos is the only one of the ten ASEAN nations that does not have an inch of coastline.Its culinary culture is influenced by those of China, France, Thailand and Vietnam.In other words, its culi-nary is a combination of the eastern and the western.Having a recorded history of exchange with China and other southeastern Asian counties of more than two thousand years, its politics, economy, science, cul-ture, religion and custom are greatly influenced by its neighbors, especially those of China as China is close to Laos and has been superior in resources, culture, technology, agriculture, crops growing, food materials, cooking technology, utensils and culinary habits.It is important to devote some attention to the structure and characteristics of the culinary culture of Laos as it is an important trading partner of China and a country covered in the One Belt and One Road program.

  6. Well-Nourished Beauty. Culinary Symbolism in the Mass Culture of North Korea, 1960-2014

    OpenAIRE

    Gabroussenko, Tatiana

    2015-01-01

    En el discurs oficial del “paradís a la terra” propi de la República Popular Democràtica de Corea (RPDC), la qüestió del menjar va evolucionar deixant de ser un assumpte descuidat i minimitzat per esdevenir un símbol d’autenticitat nacional i lleialtat cap a el Líder. Aquest article pretén traçar el desenvolupament històric del simbolisme culinari en la cultura oficial de masses de Corea del Nord, a correlació amb les tendències canviants en la propaganda oficial de la RPDC....

  7. Well-Nourished Beauty : Culinary Symbolism in the Mass Culture of North Korea, 1960-2014

    OpenAIRE

    Gabroussenko, Tatiana

    2015-01-01

    In the official discourse of the “paradise on earth” of the Democratic People’s Republic of Korea (DPRK), food evolved from a neglected and downplayed topic to become a symbol of national authenticity and loyalty to the Leader. This article seeks to trace the historical development of culinary symbolism in North Korean official mass culture in correlation with the changing trends in DPRK official propaganda. En el discurso oficial del “paraíso en la tierra” propio de la República Popular D...

  8. Influence of culinary processing on the 90Sr extraction from the animal bones

    International Nuclear Information System (INIS)

    Novakova, E.; Petkov, T.; Shopov, N.

    1990-01-01

    The beta-radioactivity of femur of young animals having consummed contaminated food after Chernobyl is measured - fresh, after boiling in the course of 1.5 hrs, and the broth from cookery processing. Before the analysis each sample has been ashed and homogenized. The radioactivity of the samples is registered by a beta-radiometer (with an efficiency for 90 Y - 60%). No statistically significant differences have been established in the 90 Sr content between the processed and unprocessed bones; the radionuclide content in the broth is negligible. In the light of these results the requirements for removing the bones before the culinary processing prove senseless. 1 tab

  9. Tinting of intraocular lens implants

    Energy Technology Data Exchange (ETDEWEB)

    Zigman, S.

    1982-06-01

    Intraocular lens (IOL) implants of polymethyl methacrylate (PMMA) lack an important yellow pigment useful as a filter in the visual process and in the protection of the retina from short-wavelength radiant energy. The ability to produce a yellow pigment in the PMMA used in IOL implants by exposure to near-ultraviolet (UV) light was tested. It was found that the highly cross-linked material in Copeland lens blanks was tinted slightly because of this exposure. The absorptive properties of lens blanks treated with near-UV light in this way approached that of the absorptive properties of human lenses. This finding shows that it is possible to alter IOL implants simply so as to induce a pale-yellow pigment in them to improve the visual process and to protect the retinas of IOL users.

  10. Tinting of intraocular lens implants

    International Nuclear Information System (INIS)

    Zigman, S.

    1982-01-01

    Intraocular lens (IOL) implants of polymethyl methacrylate (PMMA) lack an important yellow pigment useful as a filter in the visual process and in the protection of the retina from short-wavelength radiant energy. The ability to produce a yellow pigment in the PMMA used in IOL implants by exposure to near-ultraviolet (UV) light was tested. It was found that the highly cross-linked material in Copeland lens blanks was tinted slightly because of this exposure. The absorptive properties of lens blanks treated with near-UV light in this way approached that of the absorptive properties of human lenses. This finding shows that it is possible to alter IOL implants simply so as to induce a pale-yellow pigment in them to improve the visual process and to protect the retinas of IOL users

  11. Automated Fresnel lens tester system

    Energy Technology Data Exchange (ETDEWEB)

    Phipps, G.S.

    1981-07-01

    An automated data collection system controlled by a desktop computer has been developed for testing Fresnel concentrators (lenses) intended for solar energy applications. The system maps the two-dimensional irradiance pattern (image) formed in a plane parallel to the lens, whereas the lens and detector assembly track the sun. A point detector silicon diode (0.5-mm-dia active area) measures the irradiance at each point of an operator-defined rectilinear grid of data positions. Comparison with a second detector measuring solar insolation levels results in solar concentration ratios over the image plane. Summation of image plane energies allows calculation of lens efficiencies for various solar cell sizes. Various graphical plots of concentration ratio data help to visualize energy distribution patterns.

  12. Lens system for SIMS analysis

    International Nuclear Information System (INIS)

    Martinez, G.; Sancho, M.; Garcia-Galan, J.C.

    1987-01-01

    A powerful version of the charge-density method is applied to the study of a combined objective and emission lens, suitable for highly localized analysis of a flat sample surface. This lens can extract secondary ions of equal or opposite polarity to that of the primary particles. A computer simulation of the ion trajectories for both modes is made. The behaviour for different values of the geometric parameters and polarizations is analyzed and useful data for design such as primary beam demagnification and secondary image position are given. (author) 4 refs

  13. Estimation of N2 fixation in winter and spring sown chickpea and in lentil grown under rainfed conditions using 15 N

    International Nuclear Information System (INIS)

    Kurdali, F.; Khalifa, Kh.; Al-Asfari, F.

    1996-03-01

    A field experiment was conducted under rainfed conditions to asses N 2 fixation in one cultivar of lentil and in two cultivars of chickpea (Gab 1 for winter and spring sowing, and Baladi for spring sowing). Moreover, the effect of P fertilizer on dry matter production, percentages and amounts of different N sources was studied using 15 N isotope dilution method. Wheat was used as a reference crop. The rate of N 2 fixation affected by several factors such as plant species, cultivar, date of sowing, P-fertilizer and the growing season. The highest amount of N 2 fixation obtained in winter sown chickpea was 126 Kg N ha -1 . Whereas, that of spring sowing for the same cultivar was 30 Kg N ha -1 . For Baladi cultivar, the highest amount of N-fixed was 55 Kg N ha -1 . While it was 104 Kg N ha -1 in lentil. Generally, N 2 -fixation affected positively by P-application. In the first growing season, N 2 -fixation increased from 33 to %58 by P application in spring sown chickpea (Baladi), and from 20 to %35 in spring sown chickpea (Gab 1). Whereas, no significant differences were observed upon P application in winter sown chickpea and in lentil. In the second growing season, P-fertilizer increased the percentage of N 2 fixation from 54 to %64 in winter sown chickpea, and from 45 to %64 in spring sown chickpea (Gab 1), and from 49 to %60 in spring sown chickpea (Baladi). While, in lentil it was from 66 to %72. The rate of N 2 fixation in winter sown chickpea was clearly higher than that of spring sowings. Moreover, this last one absorbed more N from the soil. Our results indicate the importance of winter sown chickpea in terms of N 2 fixation, seed yield and the reduction of soil N-uptake, besides a positive P-fertilizer response, especially when suitable rain fall occurs during the season. Moreover, the importance of these results from agronomical point of view was discussed. (author). 24 refs., 6 figs., 7 tabs

  14. Refractive lens exchange with a multifocal diffractive aspheric intraocular lens

    Directory of Open Access Journals (Sweden)

    Teresa Ferrer-Blasco

    2012-06-01

    Full Text Available PURPOSE: To evaluate the safety, efficacy and predictability after refractive lens exchange with multifocal diffractive aspheric intraocular lens implantation. METHODS: Sixty eyes of 30 patients underwent bilateral implantation with AcrySof® ReSTOR® SN6AD3 intraocular lens with +4.00 D near addition. Patients were divided into myopic and hyperopic groups. Monocular best corrected visual acuity at distance and near and monocular uncorrected visual acuity at distance and near were measured before and 6 months postoperatively. RESULTS: After surgery, uncorrected visual acuity was 0.08 ± 0.15 and 0.11 ± 0.14 logMAR for the myopic and hyperopic groups, respectively (50% and 46.67% of patients had an uncorrected visual acuity of 20/20 or better in the myopic and hyperopic groups, respectively. The safety and efficacy indexes were 1.05 and 0.88 for the myopic and 1.01 and 0.86 for the hyperopic groups at distance vision. Within the myopic group, 20 eyes remained unchanged after the surgery, and 3 gained >2 lines of best corrected visual acuity. For the hyperopic group, 2 eyes lost 2 lines of best corrected visual acuity, 21 did not change, and 3 eyes gained 2 lines. At near vision, the safety and efficacy indexes were 1.23 and 1.17 for the myopic and 1.16 and 1.13 for the hyperopic groups. Best corrected near visual acuity improved after surgery in both groups (from 0.10 logMAR to 0.01 logMAR in the myopic group, and from 0.10 logMAR to 0.04 logMAR in the hyperopic group. CONCLUSIONS: The ReSTOR® SN6AD3 intraocular lens in refractive lens exchange demonstrated good safety, efficacy, and predictability in correcting high ametropia and presbyopia.

  15. Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

    Directory of Open Access Journals (Sweden)

    Noorlidah Abdullah

    2012-01-01

    Full Text Available Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC. Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI. Ganoderma lucidum (30.1%, Schizophyllum commune (27.6%, and Hericium erinaceus (17.7% showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL. Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents.

  16. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.

    Science.gov (United States)

    Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

    2013-06-17

    The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters ( a *, h *), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

  17. Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

    Science.gov (United States)

    Abdullah, Noorlidah; Ismail, Siti Marjiana; Aminudin, Norhaniza; Shuib, Adawiyah Suriza; Lau, Beng Fye

    2012-01-01

    Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC). Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI). Ganoderma lucidum (30.1%), Schizophyllum commune (27.6%), and Hericium erinaceus (17.7%) showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL). Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents. PMID:21716693

  18. Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure.

    Science.gov (United States)

    Dos Santos Fogaça, Fabíola Helena; Soares, Cristina; Oliveira, Marta; Alves, Ricardo N; Maulvault, Ana L; Barbosa, Vera L; Anacleto, Patrícia; Magalhães, João Avelar; Bandarra, Narcisa M; Ramalhosa, Maria João; Morais, Simone; Marques, António

    2018-07-01

    This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg -1 , with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg -1 ), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers. Copyright © 2018 Elsevier Inc. All rights reserved.

  19. Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness.

    Science.gov (United States)

    Bach, Vibe; Mikkelsen, Laerke; Kidmose, Ulla; Edelenbos, Merete

    2015-07-01

    Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption. © 2014 Society of Chemical Industry.

  20. Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

    Science.gov (United States)

    Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

    2013-01-01

    The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms. PMID:28239112

  1. Stretchable Binary Fresnel Lens for Focus Tuning

    NARCIS (Netherlands)

    Li, X.; Wei, L.; Poelma, R.H.; Vollebregt, S.; Wei, J.; Urbach, Paul; Sarro, P.M.; Zhang, G.Q.

    2016-01-01

    This paper presents a tuneable binary amplitude Fresnel lens produced by wafer-level microfabrication. The Fresnel lens is fabricated by encapsulating lithographically defined vertically aligned carbon nanotube (CNT) bundles inside a polydimethyl-siloxane (PDMS) layer. The composite lens material

  2. 21 CFR 886.1400 - Maddox lens.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Maddox lens. 886.1400 Section 886.1400 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1400 Maddox lens. (a) Identification. A Maddox lens is a device...

  3. Crystalline lens power and refractive error.

    Science.gov (United States)

    Iribarren, Rafael; Morgan, Ian G; Nangia, Vinay; Jonas, Jost B

    2012-02-01

    To study the relationships between the refractive power of the crystalline lens, overall refractive error of the eye, and degree of nuclear cataract. All phakic participants of the population-based Central India Eye and Medical Study with an age of 50+ years were included. Calculation of the refractive lens power was based on distance noncycloplegic refractive error, corneal refractive power, anterior chamber depth, lens thickness, and axial length according to Bennett's formula. The study included 1885 subjects. Mean refractive lens power was 25.5 ± 3.0 D (range, 13.9-36.6). After adjustment for age and sex, the standardized correlation coefficients (β) of the association with the ocular refractive error were highest for crystalline lens power (β = -0.41; P lens opacity grade (β = -0.42; P lens power (β = -0.95), lower corneal refractive power (β = -0.76), higher lens thickness (β = 0.30), deeper anterior chamber (β = 0.28), and less marked nuclear lens opacity (β = -0.05). Lens thickness was significantly lower in eyes with greater nuclear opacity. Variations in refractive error in adults aged 50+ years were mostly influenced by variations in axial length and in crystalline lens refractive power, followed by variations in corneal refractive power, and, to a minor degree, by variations in lens thickness and anterior chamber depth.

  4. 21 CFR 886.3600 - Intraocular lens.

    Science.gov (United States)

    2010-04-01

    ... DEVICES OPHTHALMIC DEVICES Prosthetic Devices § 886.3600 Intraocular lens. (a) Identification. An intraocular lens is a device made of materials such as glass or plastic intended to be implanted to replace the natural lens of an eye. (b) Classification. Class III. (c) Date PMA or notice of completion of a...

  5. The Ultrawideband Leaky Lens Antenna

    NARCIS (Netherlands)

    Bruni, S.; Neto, A.; Marliani, F.

    2007-01-01

    A novel directive and nondispersive antenna is presented: the ultrawideband (UWB) leaky lens. It is based on the broad band Cherenkov radiation occurring at a slot printed between different infinite homogeneous dielectrics. The first part of the paper presents the antenna concept and the UWB design.

  6. ECTOPIC LENS EXTRACTION IN CHILDREN

    Directory of Open Access Journals (Sweden)

    Vladimir Pfeifer

    2002-12-01

    Full Text Available Background. Ectopia lentis continues to be a therapeutic challenge for ophthalmologists. It can occur as an isolated condition, after ocular trauma, in association with other ocular disorders, as part of a systemic mesodermal disease or a complication of general metabolic disorders. Minimal subluxation of the lens may cause no visual symptoms, but in more advanced cases serious optical disturbances arise. The most important is amblyopia. Surgical treatment options include iris manipulation, lens discission, aspiration, intracapsular or extracapsular extraction, and pars plana lensectomy. The choice of surgical technique remains controversial, in part because of the historically poor visual results and high rate of perioperative complications, including vitreous loss and retinal detachment.Methods. We describe a surgical technique based on the use of the Cionni endocapsular tension ring, dry irrigation aspiration of lens material, centration of the capsular bag and foldable intraocular lens implantation into the bag. With mentioned surgical technique 8 patients were operated; 4 boys and 4 girls, together 11 eyes.Results. The final BCVA after follow up period improved in 9 eyes and it remained the same as before operation in one eye. Statistical comparison of preoperative and postoperative visual acuities showed significant improvement. On the other hand there was no correlation between preoperative and postoperative visual acuity.Conclusions. This surgical procedure is an alternative approach in solving this challenging cases of ectopia lentis with good postoperative visual rehabilitation.

  7. Leading Change: A Case Study of Leadership Practices from the Development of the Niagara County Community College Culinary Institute

    Science.gov (United States)

    Caton, Jazmin; Mistriner, Mark

    2016-01-01

    The purpose of this case study was to evaluate the lessons learned from the development of a project that set out to revitalize an economically depressed area with an innovative approach to workforce development through partnerships. The focus was to utilize the development of the Niagara County Community College Culinary Institute as an example…

  8. Enterobacteriaceae rsistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia

    NARCIS (Netherlands)

    Veldman, K.T.; Kant, A.; Dierikx, C.M.; Essen-Zandbergen, van A.; Wit, B.; Mevius, D.J.

    2014-01-01

    Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which

  9. Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.

    Science.gov (United States)

    Rakhi, N K; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

    2018-01-01

    Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms.

  10. Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices

    Science.gov (United States)

    Mukherjee, Jagriti

    2018-01-01

    Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms. PMID:29813110

  11. The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students

    Science.gov (United States)

    Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P.

    2017-01-01

    This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…

  12. Value Added: Learning Communities, Experiential Process and Student Engagement in Life Long Learning in the Culinary Arts

    Science.gov (United States)

    Smyth, Thomas J.

    2016-01-01

    Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our…

  13. The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students’ Performance after Internship in Private Colleges

    Directory of Open Access Journals (Sweden)

    Harun Hairuddin

    2018-01-01

    Full Text Available With the demand of culinary arts graduates in hospitality industry, more higher learning institutions especially private colleges offer the programs. The course syllabus of culinary arts is specifically designed to provide a strong foundation for students who aspire to be chefs in the local and international fields. Students are equipped with a basic education in the culinary skills and knowledge associated with the cognitive and psychomotor domain. This study investigates the influence of the cognitive and psychomotor domain effect to private college student’s performance after internship. The internship program is gradually enhancing the students’ knowledge; confidence level and psychomotor performance which enable them to at least gain confidence when performing their practical assessment after coming back from internship. This is a positive indication in the beginning of the students’ life before expose into a real life work situation. Thus, this research can be a guidance for the private institutional lecturers to look into the effectiveness of cognitive and psychomotor domain of culinary art students’ performance in their internship programs.

  14. Lens stem cells may reside outside the lens capsule: an hypothesis

    Directory of Open Access Journals (Sweden)

    Meyer Rita A

    2007-06-01

    Full Text Available Abstract In this paper, we consider the ocular lens in the context of contemporary developments in biological ideas. We attempt to reconcile lens biology with stem cell concepts and a dearth of lens tumors. Historically, the lens has been viewed as a closed system, in which cells at the periphery of the lens epithelium differentiate into fiber cells. Theoretical considerations led us to question whether the intracapsular lens is indeed self-contained. Since stem cells generate tumors and the lens does not naturally develop tumors, we reasoned that lens stem cells may not be present within the capsule. We hypothesize that lens stem cells reside outside the lens capsule, in the nearby ciliary body. Our ideas challenge the existing lens biology paradigm. We begin our discussion with lens background information, in order to describe our lens stem cell hypothesis in the context of published data. Then we present the ciliary body as a possible source for lens stem cells, and conclude by comparing the ocular lens with the corneal epithelium.

  15. Modern lens antennas for communications engineering

    CERN Document Server

    Thornton, John

    2012-01-01

    The aim of this book is to present the modern design principles and analysis of lens antennas. It gives graduates and RF/Microwave professionals the design insights in order to make full use of lens antennas.  Why do we want to write a book in lens antennas? Because this topic has not been thoroughly publicized, its importance is underestimated. As antennas play a key role in communication systems, recent development in wireless communications would indeed benefit from the characteristics of lens antennas: low profile, and low cost etc.  The major advantages of lens antennas are na

  16. Contact lens surface by electron beam

    International Nuclear Information System (INIS)

    Shin, Jung Hyuck; Lee, Suk Ju; Hwang, Kwang Ha; Jeon Jin

    2011-01-01

    Contact lens materials needs good biocompatibility, high refractive index, high optical transparency, high water content etc. Surface treat method by using plasma and radiation can modify the physical and/or chemical properties of the contact lens surface. Radiation technology such as electron beam irradiation can apply to polymerization reaction and enhance the functionality of the polymer.The purpose of this study is to modify of contact lens surface by using Eb irradiation technology. Electron beam was irradiated to the contact lens surface which was synthesized thermal polymerization method and commercial contact lens to modify physical and chemical properties. Ft-IR, XP, UV-vis spectrophotometer, water content, oxygen trans-metastability were used to characterize the surface state, physicochemical, and optical property of the contact lens treated with Eb. The water content and oxygen transmissibility of the contact lens treated with Eb were increased due to increase in the hydrophilic group such as O-C=O and OH group on the contact lens surface which could be produced by possible reaction between carbon and oxygen during the Eb irradiation. All of the lenses showed the high optical transmittance above 90%. In this case of B/Es, TES, Ti contact lens, the optical transmittance decreased about 5% with increasing Eb dose in the wavelength of UV-B region. The contact lens modified by Eb irradiation could improve the physical properties of the contact lens such as water content and oxygen transmissibility

  17. Lens decenter and tilt measurement by interferogram

    Science.gov (United States)

    Hung, Min-Wei; Wu, Wen-Hong; Huang, Kuo-Cheng

    2009-11-01

    For the recent years, the vigorous development of the electro-optic industry, particularly the digital camera and the cellular phone camera, has placed a larger and larger demand for the optical devices. Among the optical lens, the aspherical optical lens plays the key component because the aspherical lens may provide better imaging quality then the spherical lens does. For the manufacturing reason, the aspherical lens is prone to a decenter or tilt issue with respect to the optical axes of its two surfaces. To measure decenter and tile error specifically would help to obviate the deficient lens, but most of the present measuring method can't provide this function. This paper proposed a new method to specifically measure the decenter and tile of lens by observing the interferogram of each surface. And the corresponding measuring instrument, which contains interferometer and motion stages, was introduced as well.

  18. Plasma Lens for Muon and Neutrino Beams

    Science.gov (United States)

    Kahn, Stephen; Korenev, Sergey; Bishai, Mary; Diwan, Milind; Gallardo, Juan; Hershcovitch, Ady; Johnson, Brant

    2008-04-01

    The plasma lens is examined as an alternate to focusing horns and solenoids for use in a neutrino or muon beam facility. The plasma lens concept is based on a combined high-current lens/target configuration. The current is fed at electrodes located upstream and downstream from the target where pion capturing is needed. The current flows primarily in the plasma, which has a lower resistivity than the target. A second plasma lens section, with an additional current feed, follows the target to provide shaping of the plasma stability. The geometry of the plasma is shaped to provide optimal pion capture. Simulations of this plasma lens system have shown a 25% higher neutrino production than the horn system. A plasma lens has additional advantage: larger axial current than horns, minimal neutrino contamination during antineutrino running, and negligible pion absorption or scattering. Results from particle simulations using a plasma lens will be presented.

  19. Effects of a combined intervention with a lentil protein hydrolysate and a mixed training protocol on the lipid metabolism and hepatic markers of NAFLD in Zucker rats.

    Science.gov (United States)

    Martínez, Rosario; Kapravelou, Garyfallia; Donaire, Ana; Lopez-Chaves, Carlos; Arrebola, Francisco; Galisteo, Milagros; Cantarero, Samuel; Aranda, Pilar; Porres, Jesus M; López-Jurado, María

    2018-02-21

    Metabolic syndrome is a cluster of metabolic alterations characterized by central obesity, dyslipidemia, elevated plasma glucose, insulin resistance (IR) and non-alcoholic fatty liver disease (NAFLD). In this study, a combined intervention of a lentil protein hydrolysate and a mixed training protocol was assessed in an animal experimental model of genetic obesity and metabolic syndrome. Thirty-two male obese and 32 lean Zucker rats were divided into eight different experimental groups. Rats performed a mixed exercise protocol or had a sedentary lifestyle and were administered a lentil protein hydrolysate or placebo. Daily food intake, weekly body weight gain, plasma parameters of glucose and lipid metabolisms, body composition, hepatic weight, total fat content and fatty acid profile, as well as gene expression of lipogenic and lipolytic nuclear transcription factors and their target genes were measured. Obese Zucker rats exhibited higher body and liver weight and fat content than did their lean counterparts. Such alterations were related to modifications in aerobic capacity, plasma biochemical parameters of glucose and lipid metabolisms, hepatic fatty acid profile and gene expression of nuclear transcription factors SREBP1c, PPARα, LXR and associated lipogenic and lipolytic enzymes. The interventions tested did not affect body weight gain but improved aerobic capacity, reduced hepatomegalia and steatosis associated with NAFLD and relieved the adverse effects produced by this condition in glucose and lipid metabolisms through the modulation in the expression of different genes involved in diverse metabolic pathways.

  20. Determination of gene action for some biometrical traits in Lens ...

    Indian Academy of Sciences (India)

    RESEARCH NOTE. Determination ... limitation of this design is that if the testers do not differ at all loci for ... the traits under study indicating the presence of epistasis for these traits ... Quantitative genetic analysis for yield traits in lentil. Table 1.

  1. Lens Coupled Quantum Cascade Laser

    Science.gov (United States)

    Hu, Qing (Inventor); Lee, Alan Wei Min (Inventor)

    2013-01-01

    Terahertz quantum cascade (QC) devices are disclosed that can operate, e.g., in a range of about 1 THz to about 10 THz. In some embodiments, QC lasers are disclosed in which an optical element (e.g., a lens) is coupled to an output facet of the laser's active region to enhance coupling of the lasing radiation from the active region to an external environment. In other embodiments, terahertz amplifier and tunable terahertz QC lasers are disclosed.

  2. Looking beyond the perfect lens

    International Nuclear Information System (INIS)

    Wee, W H; Pendry, J B

    2010-01-01

    The holy grail of imaging is the ability to see through anything. From the conservation of energy, we can easily see that to see through a lossy material would require lenses with gain. The aim of this paper therefore is to propose a simple scheme by which we can construct a general perfect lens, with gain-one that can restore both the phases and amplitudes of near and far fields.

  3. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    Science.gov (United States)

    Sharma, S. K.; Gautam, N.

    2015-01-01

    The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65–70%) over SFA (30–35%) was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities. PMID:26199938

  4. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    Directory of Open Access Journals (Sweden)

    S. K. Sharma

    2015-01-01

    Full Text Available The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene, flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65–70% over SFA (30–35% was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities.

  5. Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species.

    Science.gov (United States)

    Sharma, S K; Gautam, N

    2015-01-01

    The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65-70%) over SFA (30-35%) was observed in all the species with considerable amounts of other bioactive compounds. All the species showed higher effectiveness for antioxidant capacities.

  6. The relationship between culinary skills and eating behaviors: Challenges and opportunities for parents and families.

    Science.gov (United States)

    Metcalfe, Jessica Jarick; Leonard, Darin

    2018-07-01

    Unhealthy dietary intake among American children and adults is of great concern to public health practitioners, nutritional scientists, and child development experts. Cooking skills are related to healthier dietary intake among Americans of all ages, but remain a substantial barrier for many parents who want to serve healthy meals for their families at home. Culinary education interventions are effective solutions for many parents who do not know how to cook, but issues with participation bias mean that these programs are not effective solutions for all individuals. The food industry should develop solutions to help those parents for whom learning cooking skills is not an option - specifically through the development of healthier pre-assembled or prepared foods that do not require cooking skills to make. In the future, the research community should also strive to collect comprehensive population-based data on the state of cooking skills in the United States. Copyright © 2018 Elsevier Inc. All rights reserved.

  7. Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

    Science.gov (United States)

    Dhuique-Mayer, Claudie; Servent, Adrien; Descalzo, Adriana; Mouquet-Rivier, Claire; Amiot, Marie-Josèphe; Achir, Nawel

    2016-11-01

    This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and the bioaccessibility (called micellarization, using an in vitro digestion model). Partitioning of carotenoids differed according to their lipophilicity: lycopene, β-carotene and lutein diffused to the oil phase (100%, 70% and 10% respectively). In contrast with the poor carotenes/tocopherol bioaccessibility (0.9-1%), the highest micellarization was observed for lutein (57%) and it increased with heating time and viscosity change. Domestic culinary cooking practices probably increase the bioavailability of carotenes mainly by their diffusion to the oil phase, facilitating their in vivo transfer into micelles. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Culinary and nutritional quality of Phaseolus vulgaris seeds as affected by environmental factors

    Directory of Open Access Journals (Sweden)

    Kigel J.

    1999-01-01

    Full Text Available Efficient selection for specific culinary and nutritional quality traits needs a better understanding of the genetic and environmental control of quality traits at the structural, physiological and biochemical levels. Field experiments indicate great variability in the Phaseolus gene pool regarding the content of antinutritional compounds, as well as in cooking characteristics of the seeds. These seed attributes are strongly affected by geographic location, edaphic and climatic conditions at site of cultivation. However, information on the influence of specific environmental factors (such as temperature, water availability, edaphic conditions, etc. on seed quality traits, as well as on their stability is very scarce. This lack of knowledge impairs a faster progress in the improvement of Phaseolus seed quality.

  9. Pragmatically on the sense of taste - a short treatise based on culinary art.

    Science.gov (United States)

    Waluga, Marek; Jonderko, Krzysztof; Buschhaus, Magdalena

    2013-01-01

    The sense of taste is essential for proper functioning of the organism. The authors describe, in an accessible way, the complex mechanisms of taste perception. The structure of particular taste receptors, variants of their activation, as well as physical and chemical factors modifying the sensation of taste, are presented. Exquisite culinary examples are given in order to facilitate the reader with the understanding of why, at the level of the cerebral cortex, a virtually infinite number of combinations of taste sensations can be perceived. The discourse is spiced up by reflections of the eminent philosopher of taste, J.A. Brillat-Savarin, who convinces us that food intake should be not only a physiological act, but also a refined pleasure.

  10. CONTACT LENS RELATED CORNEAL ULCER

    Directory of Open Access Journals (Sweden)

    AGARWAL P

    2010-01-01

    Full Text Available A corneal ulcer caused by infection is one of the major causes of blindness worldwide. One of the recent health concerns is the increasing incidence of corneal ulcers associated with contact lens user especially if the users fail to follow specific instruction in using their contact lenses. Risk factors associated with increased risk of contact lens related corneal ulcers are:overnight wear, long duration of continuous wear, lower socio-economic classes, smoking, dry eye and poor hygiene. The presenting symptoms of contact lens related corneal ulcers include eye discomfort, foreign body sensation and lacrimation. More serious symptoms are redness (especially circum-corneal injection, severe pain, photophobia, eye discharge and blurring of vision. The diagnosis is established by a thorough slit lamp microscopic examination with fluorescein staining and corneal scraping for Gram stain and culture of the infective organism. Delay in diagnosing and treatment can cause permanent blindness, therefore an early referral to ophthalmologist and commencing of antimicrobial therapy can prevent visual loss.

  11. Glycation precedes lens crystallin aggregation

    International Nuclear Information System (INIS)

    Swamy, M.S.; Perry, R.E.; Abraham, E.C.

    1987-01-01

    Non-enzymatic glycosylation (glycation) seems to have the potential to alter the structure of crystallins and make them susceptible to thiol oxidation leading to disulfide-linked high molecular weight (HMW) aggregate formation. They used streptozotocin diabetic rats during precataract and cataract stages and long-term cell-free glycation of bovine lens crystallins to study the relationship between glycation and lens crystallin aggregation. HMW aggregates and other protein components of the water-soluble (WS) and urea-soluble (US) fractions were separated by molecular sieve high performance liquid chromatography. Glycation was estimated by both [ 3 H]NaBH 4 reduction and phenylboronate agarose affinity chromatography. Levels of total glycated protein (GP) in the US fractions were about 2-fold higher than in the WS fractions and there was a linear increase in GP in both WS and US fractions. This increase was parallelled by a corresponding increase in HMW aggregates. Total GP extracted by the affinity method from the US fraction showed a predominance of HMW aggregates and vice versa. Cell-free glycation studies with bovine crystallins confirmed the results of the animals studies. Increasing glycation caused a corresponding increase in protein insolubilization and the insoluble fraction thus formed also contained more glycated protein. It appears that lens protein glycation, HMW aggregate formation, and protein insolubilization are interrelated

  12. From the raw to the cooked: on the basic lexicon of culinary art in the history of Spanish (13th to 17th century

    Directory of Open Access Journals (Sweden)

    Rolf Eberenz

    2016-06-01

    Full Text Available In this paper, we shall reconstruct the foundations of cooking vocabulary in Medieval and Renaissance Spanish by analyzing the verbs referring to culinary methods and the substantives naming the principal types of dishes. These substantives belong to two word groups: nominalizations of culinary verbs and metonymic use of designations of cooking vessels. The documentary database consists of historical cookbooks, treatises on medicine and on agriculture as well as data of the CORDE corpus.

  13. Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

    Science.gov (United States)

    Chan, Thomas Y. K.

    2014-01-01

    Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45) and two reports of cases (n = 15–156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots. PMID:25184557

  14. Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors.

    Science.gov (United States)

    de Boer, Joop; Aiking, Harry

    2018-02-01

    The current ratio between plant and animal protein in the Western diet is causing serious threats to both public health and the environment. Healthy, pro-environmental protein consumption requires a transition to a diet with more plant protein and considerably less animal protein. The present paper focuses on the prospects of this transition by analyzing consumer responses to some key options in the context of regional differences across Europe. The aim is to assess how responses to the options might be shaped by 1) cultural, culinary and economic spatial gradients (including GDP per capita) at regional level and 2) differences in environmental friendly behavior and gender at individual level. The study, covering all EU members in 2012, compares regional level statistics (food supply data) with individual level statistics (consumer survey data) and vice-versa. The south-north latitude gradient showed a decreasing trend in vegetable and pulse protein supplies and, in parallel, a decreasing trend in positive consumer responses to the key options, probably due to differences in meal experiences. The west-east longitude gradient showed decreasing levels of animal protein supplies and GDP per capita. Individuals' willingness to do something positive for the environment and their gender played a weak but consistent role in the responses. To effectively stimulate diet changes, it is important to seek ways in which culinary and environmental aspects can complement each other and to ensure that diet changes do not depend solely on individual decisions but become an integral part of regional social processes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Aconitum alkaloid poisoning related to the culinary uses of aconite roots.

    Science.gov (United States)

    Chan, Thomas Y K

    2014-09-02

    Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these "food supplements", relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19-45) and two reports of cases (n = 15-156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50-500 g instead of 3-30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw "caowu" (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled "caowu" developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

  16. Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students.

    Science.gov (United States)

    Murray, Douglas W; Mahadevan, Meena; Gatto, Kelsey; O'Connor, Kaitlyn; Fissinger, Alexis; Bailey, Dylan; Cassara, Eric

    2016-05-01

    This study was conducted to determine whether a group of college-age students in New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take personal control of their meal planning and production. The long-term threat to the public health systems posed by high rates of obesity among young adults in higher education institutions has garnered widespread attention across the world. Studies have shown that assuming personal responsibility over preparing and consuming food can play a key role in addressing the problem of poor nutrient intakes. Focus groups were conducted with students (N = 24) who fit the eligibility criteria of not having a university meal plan, and living independently at the time of the study (not with family members). The sessions were recorded, transcribed, and then coded into themes. Two trained research assistants tested the results and inter-rater reliability was confirmed. Content analysis revealed three major themes: Health Perceptions, Life influences, and Barriers to Cooking and Eating Healthy. The students' comments indicated that while they had a basic knowledge of the key principles of eating a balanced diet, it may not have necessarily translated into actual food choices and cooking practices. Several students reported an overreliance on processed and prepared foods, and they consumed few fruits and vegetables. Factors such as lack of culinary knowledge and skill, financial instability, inadequate access to healthy food options, and other time/lifestyle constraints may have played a significant role in limiting their ability to prepare and consume healthy meals. The findings of this study highlight the importance of designing programmes with effective strategies to motivate and encourage college students to improve their food behaviours and practices. © Royal Society for Public Health 2015.

  17. Using Negotiated Joining to Construct and Fill Open-ended Roles in Elite Culinary Groups.

    Science.gov (United States)

    Tan, Vaughn

    2015-03-01

    This qualitative study examines membership processes in groups operating in an uncertain environment that prevents them from fully predefining new members' roles. I describe how nine elite high-end, cutting-edge culinary groups in the U.S. and Europe, ranging from innovative restaurants to culinary R&D groups, use negotiated joining-a previously undocumented process-to systematically construct and fill these emergent, open-ended roles. I show that negotiated joining is a consistently patterned, iterative process that begins with a role that both aspirant and target group explicitly understand to be provisional. This provisional role is then jointly modified and constructed by the aspirant and target group through repeated iterations of proposition, validation through trial and evaluation, and selective integration of validated role components. The initially provisional role stabilizes and the aspirant achieves membership if enough role components are validated; otherwise the negotiated joining process is abandoned. Negotiated joining allows the aspirant and target group to learn if a mutually desirable role is likely and, if so, to construct such a role. In addition, the provisional roles in negotiated joining can support absorptive capacity by allowing novel role components to enter target groups through aspirants' efforts to construct stable roles for themselves, while the internal adjustment involved in integrating newly validated role components can have the unintended side effect of supporting adaptation by providing opportunities for the groups to use these novel role components to modify their role structure and goals to suit a changing and uncertain environment. Negotiated joining thus reveals role ambiguity's hitherto unexamined beneficial consequences and provides a foundation for a contingency theory of new-member acquisition.

  18. Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

    Directory of Open Access Journals (Sweden)

    Thomas Y. K. Chan

    2014-09-01

    Full Text Available Aconite roots (roots or root tubers of the Aconitum species are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45 and two reports of cases (n = 15–156 managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person and types (raw instead of processed of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

  19. Culinary ecology

    International Nuclear Information System (INIS)

    Koshkin, A.

    1996-01-01

    Effect of petroleum, petroleum products, heavy metals and other pollutants on sea organisms and on molluscs in particular is considered. It is shown that molluscs represent the original biological indicators of seawater pollution by petroleum products: the character of pollutions can be determined according to their behaviour, state and number

  20. The Effect of the Crystalline Lens on Central Vault After Implantable Collamer Lens Implantation.

    Science.gov (United States)

    Qi, Meng-Ying; Chen, Qian; Zeng, Qing-Yan

    2017-08-01

    To identify associations between crystalline lens-related factors and central vault after Implantable Collamer Lens (ICL) (Staar Surgical, Monrovia, CA) implantation. This retrospective clinical study included 320 eyes from 186 patients who underwent ICL implantation surgery. At 1 year after surgery, the central vault was measured using anterior segment optical coherence tomography. Preoperative anterior chamber depth, lens thickness, lens position (lens position = anterior chamber depth + 1/2 lens thickness), and vault were analyzed to investigate the effects of lens-related factors on postoperative vault. The mean vault was 513 ± 215 µm at 1 year after surgery. Vault was positively correlated with preoperative anterior chamber depth (r = 0.495, P lens position (r = 0.371, P lens thickness (r = -0.262, P lens position than eyes in the other two vault groups (which had vaults ≥ 250 µm) (P lens position less than 5.1 mm had greatly reduced vaults (P lens could have an important influence on postoperative vault. Eyes with a shallower anterior chamber and a forward lens position will have lower vaults. [J Refract Surg. 2017;33(8):519-523.]. Copyright 2017, SLACK Incorporated.

  1. Primary intraocular lens implantation for penetrating lens trauma in Africa.

    Science.gov (United States)

    Bowman, R J; Yorston, D; Wood, M; Gilbert, C; Foster, A

    1998-09-01

    This study aimed to audit the surgical strategy of primary posterior chamber intraocular lens implantation for cases of recent penetrating trauma involving the lens in an African population. Retrospective, noncomparative case series. Seventy-two cases are reported, including all patients who underwent primary intraocular lens implantation for traumatic cataract extraction performed within 1 month of injury between 1988 and 1996. Demographic characteristics and follow-up attendance rates are analyzed. Surgical technique and the occurrence of intraoperative and postoperative complications are reported. Visual outcomes are reported with detailed analysis for cases of poor visual outcome. Mean age was 14.3 years (standard deviation = 11.1), 57 (79%) were male and 15 (21%) were female (chi-square = 23.66, P capsule had been breached by the trauma in 27 (38%) cases, and 15 of these required anterior vitrectomy. Capsular fixation of the implant was achieved in 49% of patients, the remainder having sulcus fixation. Intraoperative rupture of the posterior capsule occurred in four cases. The only common postoperative complication was acute fibrinous anterior uveitis, which occurred in 29 (40%) patients, and 32% of patients followed up for at least 6 months required secondary posterior capsulotomy. This was more common in younger patients (chi-square = 4.2, P < 0.05). Corrected postoperative visual acuities were available for 51 patients, of which 71% achieved 20/60 or better visual acuity. Patients 6 years of age or younger were less likely to achieve 20/60 (chi-square = 6.61, P = 0.01). This surgical strategy has proved successful, producing good visual results and causing no sight-threatening complications. Primary posterior capsulotomy may be appropriate for younger patients.

  2. DISSECTING THE GRAVITATIONAL LENS B1608+656. I. LENS POTENTIAL RECONSTRUCTION

    NARCIS (Netherlands)

    Suyu, S. H.; Marshall, P. J.; Blandford, R. D.; Fassnacht, C. D.; Koopmans, L. V. E.; McKean, J. P.; Treu, T.

    2009-01-01

    Strong gravitational lensing is a powerful technique for probing galaxy mass distributions and for measuring cosmological parameters. Lens systems with extended source-intensity distributions are particularly useful for this purpose since they provide additional constraints on the lens potential (

  3. Identification of gamma irradiated pulse seed (Lens sp.) based on germination test

    International Nuclear Information System (INIS)

    Chaudhuri, Sadhan K.

    2001-01-01

    The germination test of pulse seed provided a reliable method for the identification of lentil seeds that had been subjected to irradiation. Root and shoot lengths were found more sensitive to the gamma irradiation than the germination percentages. The critical dose that prevented the root elongation varied from 0.1 kGy to 0.5 kGy. Germination percentage was reduced drastically above 0.2 kGy. Above 1.0 kGy dose, the lentil seeds did not germinate. The sensitivity of lentil seeds to gamma irradiation was inversely proportional to moisture content of the seeds. In addition, storage period up to 12 months had little effect on irradiation the induced reduction of root and shoot lengths. Thus, this test can determine the difference between irradiated and non-irradiated lentil seeds even 12 months after gamma irradiation. (author)

  4. Molecular Assortment of Lens Species with Different Adaptations to Drought Conditions Using SSR Markers

    Science.gov (United States)

    Singh, Dharmendra; Singh, Chandan Kumar; Tomar, Ram Sewak Singh; Taunk, Jyoti; Singh, Ranjeet; Maurya, Sadhana; Chaturvedi, Ashish Kumar; Pal, Madan; Singh, Rajendra; Dubey, Sarawan Kumar

    2016-01-01

    The success of drought tolerance breeding programs can be enhanced through molecular assortment of germplasm. This study was designed to characterize molecular diversity within and between Lens species with different adaptations to drought stress conditions using SSR markers. Drought stress was applied at seedling stage to study the effects on morpho-physiological traits under controlled condition, where tolerant cultivars and wilds showed 12.8–27.6% and 9.5–23.2% reduction in seed yield per plant respectively. When juxtaposed to field conditions, the tolerant cultivars (PDL-1 and PDL-2) and wild (ILWL-314 and ILWL-436) accessions showed 10.5–26.5% and 7.5%–15.6% reduction in seed yield per plant, respectively under rain-fed conditions. The reductions in seed yield in the two tolerant cultivars and wilds under severe drought condition were 48–49% and 30.5–45.3% respectively. A set of 258 alleles were identified among 278 genotypes using 35 SSR markers. Genetic diversity and polymorphism information contents varied between 0.321–0.854 and 0.299–0.836, with mean value of 0.682 and 0.643, respectively. All the genotypes were clustered into 11 groups based on SSR markers. Tolerant genotypes were grouped in cluster 6 while sensitive ones were mainly grouped into cluster 7. Wild accessions were separated from cultivars on the basis of both population structure and cluster analysis. Cluster analysis has further grouped the wild accessions on the basis of species and sub-species into 5 clusters. Physiological and morphological characters under drought stress were significantly (P = 0.05) different among microsatellite clusters. These findings suggest that drought adaptation is variable among wild and cultivated genotypes. Also, genotypes from contrasting clusters can be selected for hybridization which could help in evolution of better segregants for improving drought tolerance in lentil. PMID:26808306

  5. Role of Aquaporin 0 in lens biomechanics

    International Nuclear Information System (INIS)

    Sindhu Kumari, S.; Gupta, Neha; Shiels, Alan; FitzGerald, Paul G.; Menon, Anil G.; Mathias, Richard T.; Varadaraj, Kulandaiappan

    2015-01-01

    Maintenance of proper biomechanics of the eye lens is important for its structural integrity and for the process of accommodation to focus near and far objects. Several studies have shown that specialized cytoskeletal systems such as the beaded filament (BF) and spectrin-actin networks contribute to mammalian lens biomechanics; mutations or deletion in these proteins alters lens biomechanics. Aquaporin 0 (AQP0), which constitutes ∼45% of the total membrane proteins of lens fiber cells, has been shown to function as a water channel and a structural cell-to-cell adhesion (CTCA) protein. Our recent ex vivo study on AQP0 knockout (AQP0 KO) mouse lenses showed the CTCA function of AQP0 could be crucial for establishing the refractive index gradient. However, biomechanical studies on the role of AQP0 are lacking. The present investigation used wild type (WT), AQP5 KO (AQP5 −/− ), AQP0 KO (heterozygous KO: AQP0 +/− ; homozygous KO: AQP0 −/− ; all in C57BL/6J) and WT-FVB/N mouse lenses to learn more about the role of fiber cell AQPs in lens biomechanics. Electron microscopic images exhibited decreases in lens fiber cell compaction and increases in extracellular space due to deletion of even one allele of AQP0. Biomechanical assay revealed that loss of one or both alleles of AQP0 caused a significant reduction in the compressive load-bearing capacity of the lenses compared to WT lenses. Conversely, loss of AQP5 did not alter the lens load-bearing ability. Compressive load-bearing at the suture area of AQP0 +/− lenses showed easy separation while WT lens suture remained intact. These data from KO mouse lenses in conjunction with previous studies on lens-specific BF proteins (CP49 and filensin) suggest that AQP0 and BF proteins could act co-operatively in establishing normal lens biomechanics. We hypothesize that AQP0, with its prolific expression at the fiber cell membrane, could provide anchorage for cytoskeletal structures like BFs and together they help to

  6. Algorithm design of liquid lens inspection system

    Science.gov (United States)

    Hsieh, Lu-Lin; Wang, Chun-Chieh

    2008-08-01

    In mobile lens domain, the glass lens is often to be applied in high-resolution requirement situation; but the glass zoom lens needs to be collocated with movable machinery and voice-coil motor, which usually arises some space limits in minimum design. In high level molding component technology development, the appearance of liquid lens has become the focus of mobile phone and digital camera companies. The liquid lens sets with solid optical lens and driving circuit has replaced the original components. As a result, the volume requirement is decreased to merely 50% of the original design. Besides, with the high focus adjusting speed, low energy requirement, high durability, and low-cost manufacturing process, the liquid lens shows advantages in the competitive market. In the past, authors only need to inspect the scrape defect made by external force for the glass lens. As to the liquid lens, authors need to inspect the state of four different structural layers due to the different design and structure. In this paper, authors apply machine vision and digital image processing technology to administer inspections in the particular layer according to the needs of users. According to our experiment results, the algorithm proposed can automatically delete non-focus background, extract the region of interest, find out and analyze the defects efficiently in the particular layer. In the future, authors will combine the algorithm of the system with automatic-focus technology to implement the inside inspection based on the product inspective demands.

  7. Freeform lens design for LED collimating illumination.

    Science.gov (United States)

    Chen, Jin-Jia; Wang, Te-Yuan; Huang, Kuang-Lung; Liu, Te-Shu; Tsai, Ming-Da; Lin, Chin-Tang

    2012-05-07

    We present a simple freeform lens design method for an application to LED collimating illumination. The method is derived from a basic geometric-optics analysis and construction approach. By using this method, a highly collimating lens with LED chip size of 1.0 mm × 1.0 mm and optical simulation efficiency of 86.5% under a view angle of ± 5 deg is constructed. To verify the practical performance of the lens, a prototype of the collimator lens is also made, and an optical efficiency of 90.3% with a beam angle of 4.75 deg is measured.

  8. Effect of technological and culinary treatment on the 90Sr and 137Cs content in the ration

    International Nuclear Information System (INIS)

    Knizhnikov, V.A.; Petukhova, Eh.V.

    1980-01-01

    Presented are the data which characterize the effect of technologic and culinary treatment on radionuclide content in the types of food stuffs which are most important for the USSR. It is shown that contamination decrease in some cases is possible due to conventional methods of treatment of food stuffs. However, the possibilities of purifying the initial raw food stuffs using conventional technologic and culinary treatment are rather limited. Special methods lead to a significant denaturation of the products and change their food qualities. The conclusion is made that consequences of using particular purification methods should be analysed and the necessity of such purification should be thoroughly weighed as this can sometimes be connected with a higher risk than the use of contaminated products without any special treatment

  9. Changes in lens stiffness due to capsular opacification in accommodative lens refilling

    NARCIS (Netherlands)

    Nibourg, Lisanne M.; Sharma, Prashant K.; van Kooten, Theo G.; Koopmans, Steven A.

    Accommodation may be restored to presbyopic lenses by refilling the lens capsular bag with a soft polymer. After this accommodative lens refilling prevention of capsular opacification is a requirement, since capsular opacification leads to a decreased clarity of the refilled lens. It has been

  10. Exchange of tears under a contact lens is driven by distortions of the contact lens.

    Science.gov (United States)

    Maki, Kara L; Ross, David S

    2014-12-01

    We studied the flow of the post-lens tear film under a soft contact lens to understand how the design parameters of contact lenses can affect ocular health. When a soft contact lens is inserted, the blinking eyelid causes the lens to stretch in order to conform to the shape of the eye. The deformed contact lens acts to assume its un-deformed shape and thus generates a suction pressure in the post-lens tear film. In consequence, the post-lens tear fluid moves; it responds to the suction pressure. The suction pressure may draw in fresh fluid from the edge of the lens, or it may eject fluid there, as the lens reassumes its un-deformed shape. In this article, we develop a mathematical model of the flow of the post-lens tear fluid in response to the mechanical suction pressure of a deformed contact lens. We predict the amount of exchange of fluid exchange under a contact lens and we explore the influence of the eye's shape on the rate of exchange of fluid. © The Author 2014. Published by Oxford University Press on behalf of the Society for Integrative and Comparative Biology. All rights reserved. For permissions please email: journals.permissions@oup.com.

  11. Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

    OpenAIRE

    Haiming Liu

    2009-01-01

    At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant...

  12. Data-driven analysis of biomedical literature suggests broad-spectrum benevolence of culinary herbs and spices

    OpenAIRE

    K, Rakhi; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

    2018-01-01

    Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empiri...

  13. Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

    Science.gov (United States)

    Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

    2018-01-01

    To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

  14. JUSTIFICATION OF MODES THERMAL PROCESSING OF THE SEMIFINISHED THORNY SKATE TO PRODUCTION OF FISH CULINARY PRODUCTS OF FUNCTIONAL PURPOSE

    Directory of Open Access Journals (Sweden)

    V. V. Shchetinskii

    2014-01-01

    Full Text Available Summary. Raja radiatd, the non-conventional object of commercial fishing in North-East Atlantic region which is not under fishing quota should be declared as a cost-effective full bio raw material for the broad line food production enriched with chondroitin sulfate (a valuable biological component with proved anti-inflammatory and anti-tumor acting. The main obstacle for the industrial food processing of the Raja radiatd is a high level of urea in the muscle tissue. The patented technical solution to this problem is being proposed. Justified modes of preliminary and final heat treatment for a wide range of fish culinary products of functional purpose of the Raja radiatd. Assessed by calculation of indicators of the biological value of the protein ready culinary products of the pitch with regard to experimentally established weight loss, protein and fat at all stages of the thermal treatment of the material. The high level of chondroitin sulfate in the culinary finished product is experimentally confirmed. The outcome of the research was the development of formulations and manufacturing fish culinary products functionality of a wide range based on the use of Raja radiatd meat. Complex physico-chemical analysis of raw materials, semi-finished and finished products allowed to develop standards of waste, loss, and output of finished products, to optimize the formulation of products and technological conditions of its production. Experimentally determine some parameters of the nutritional value of new products, comprehensive assessment of its quality, which confirmed its improved handling compared to the same fishery products provided to the consumer market in Murmansk.

  15. Properties and potential applications of the culinary-medicinal cauliflower mushroom, Sparassis crispa Wulf.:Fr. (Aphyllophoromycetideae): a review.

    Science.gov (United States)

    Chandrasekaran, Gayathri; Oh, Deuk-Sil; Shin, Hyun-Jae

    2011-01-01

    Sparassis crispa is a culinary-medicinal mushroom that has recently become popular in Korea, China, Japan, Germany, and the USA. S. crispa is a good source of food and nutraceuticals, or dietary supplements, due to its rich flavor compounds and beta-glucan content. This review is a comprehensive summary of its distribution, growth, management, general constituents, functional ingredients, as well as its current and potential medicinal and other applications.

  16. Lens design and local minima

    International Nuclear Information System (INIS)

    Brixner, B.

    1981-01-01

    The widespread belief that local minima exist in the least squares lens-design error function is not confirmed by the Los Alamos Scientific Laboratory (LASL) optimization program. LASL finds the optimum-mimimum region, which is characterized by small parameter gradients of similar size, small performance improvement per iteration, and many designs that give similar performance. Local minima and unique prescriptions have not been found in many-parameter problems. The reason for these absences is that image errors caused by a change in one parameter can be compensated by changes in the remaining parameters. False local minima have been found, and four cases are discussed

  17. Assessment of endocrine disruption potential of essential oils of culinary herbs and spices involving glucocorticoid, androgen and vitamin D receptors.

    Science.gov (United States)

    Bartoňková, Iveta; Dvořák, Zdeněk

    2018-04-25

    Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR). Using reporter gene assays in stably transfected cell lines, weak anti-androgen and anti-glucocorticoid activity was observed for EO of vanilla and nutmeg, respectively. Moderate augmentation of calcitriol-dependent VDR activity was caused by EOs of ginger, thyme, coriander and lemongrass. Mixed anti-glucocorticoid and VDR-stimulatory activities were displayed by EOs of turmeric, oregano, dill, caraway, verveine and spearmint. The remaining 19 EOs were inactive against all receptors under investigation. Analyses of GR, AR and VDR target genes by means of RT-PCR confirmed the VDR-stimulatory effects, but could not confirm the anti-glucocorticoid and anti-androgen effects of EOs. In conclusion, although we observed minor effects of several EOs on transcriptional activities of GR, AR and VDR, the toxicological significance of these effects is very low. Hence, 31 EOs of culinary herbs and spices may be considered safe, in terms of endocrine disruption involving receptors GR, AR and VDR.

  18. Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease.

    Science.gov (United States)

    Martínez-Pineda, Montserrat; Yagüe-Ruiz, Cristina; Caverni-Muñoz, Alberto; Vercet-Tormo, Antonio

    2016-01-01

    In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables, as well as to apply laborious culinary techniques to maximize the reduction of potassium. The aim of this work is to analyze potassium content from several vegetable, fresh products, frozen and preserved, as well as check and compare the effectiveness in potassium reduction of different culinary processes, some of them recommended in dietary guidelines such as soaking or double cooking. Sample potassium content was analyzed by triplicate using flamephotometry. The results showed significant reductions in potassium content in all culinary processes studied. The degree of loss varied depending on the type of vegetable and processing applied. Frozen products achieved greater reductions than the fresh ones, obtaining in some cases losses greater than 90%. In addition, it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet. The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients. They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety. Copyright © 2016 Sociedad Española de Nefrología. Published by Elsevier España, S.L.U. All rights reserved.

  19. Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties.

    Science.gov (United States)

    Seefeldt, Helene F; Tønning, Erik; Wiking, Lars; Thybo, Anette K

    2011-02-01

    Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references. The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes. This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes. 2010 Society of Chemical Industry.

  20. Peer-Led Culinary Skills Intervention for Adolescents: Pilot Study of the Impact on Knowledge, Attitude, and Self-efficacy.

    Science.gov (United States)

    Oakley, Amanda R; Nelson, Sarah A; Nickols-Richardson, Sharon M

    To assess the impact and feasibility of a culinary skills intervention for adolescents led by peer educators compared with adult educators. Adolescents (aged 11-14 years) were randomized to peer educator (n = 22) or adult educator (n = 20) groups and attended 2 2.5-hour culinary skills lessons addressing knife skills, cooking methods, and recipes. Knowledge, attitude, and self-efficacy measurements were completed before and immediately after the intervention and at 3 and 6 months after the intervention. Fidelity checklists assessed the feasibility of program delivery. Differences within and between groups over time were assessed using ANOVA. Adolescents (n = 42) increased knowledge (3.7 ± 2.6 points [mean ± SD]; P culinary skills program for adolescents that increases knowledge. To affect attitude and self-efficacy, additional training of peer educators may be needed. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

  1. Use of Community Readiness Model to Develop and Evaluate a Pilot Culinary Training Program for School Nutrition Staff.

    Science.gov (United States)

    Hildebrand, Deana A; Blevins, Priscilla; Carl, Lillian; Brown, Barbara; Betts, Nancy M; Poe, Tiffany

    2018-02-01

    Use the Community Readiness Model (CRM) to develop and evaluate a contextually appropriate pilot culinary training program for school nutrition staff members. Mixed methods to guide intervention development. Six school districts in rural and urban areas of a southwestern state. School nutrition staff (n = 36; female; 20 years' experience). Pre- and post-training assessments used the CRM. Findings from the pre-assessment were used to develop the pilot culinary training intervention. Readiness to integrate new food preparation methods into existing practices. The researchers used t and Wilcoxon tests to compare overall readiness and dimension scores (P ≤ .05). Thematic analysis was used to identify themes from the discussion component of the assessments. Overall readiness increased from vague awareness to preparation (P = .02). Improved dimensions were knowledge of efforts (P = .004), leadership (P = .05), and knowledge of issues (P = .04). Themes included barriers, leadership, and motivation. The CRM was useful for developing and evaluating a contextually appropriate and effective culinary training program for school nutrition staff. Future efforts should address the provision of additional resources such as on-site chefs, small equipment grants, and engaging school stakeholders. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  2. Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR.

    Science.gov (United States)

    Bartoňková, Iveta; Dvořák, Zdeněk

    2018-01-01

    Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (>10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (trans-anethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

    Directory of Open Access Journals (Sweden)

    Haiming Liu

    2009-02-01

    Full Text Available At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

  4. Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

    Directory of Open Access Journals (Sweden)

    Haiming Liu

    2009-02-01

    Full Text Available

    At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

  5. Breeding for culinary and nutritional quality of common bean (Phaseolus vulgaris L. in intercropping systems with maize (Zea mays L.

    Directory of Open Access Journals (Sweden)

    Rodino A.P.

    1999-01-01

    Full Text Available Common bean (Phaseolus vulgaris L. is widely intercropped with maize (Zea mays L. in the North of Spain. Breeding beans for multiple cropping systems is important for the development of a productive and sustainable agriculture, and is mainly oriented to minimize intercrop competition and to stabilize complementarity with maize. Most agricultural research on intercropping to date has focused on the agronomic and overall yield effects of the different species, but characters related with socio-economic and food quality aspects are also important. The effect of intercropping beans with maize on food seed quality traits was studied for thirty-five bush bean varieties under different environments in Galicia (Northwestern Spain. Parameters determining Asturian (Northern Spain white bean commercial and culinary quality have also been evaluated in fifteen accessions. There are significant differences between varieties in the selected cropping systems (sole crop, intercrop with field maize and intercrop with sweet maize for dry and soaked seed weight, coat proportion, crude protein, crude fat and moisture. Different white bean accessions have been chosen according to their culinary quality. Under these environmental conditions it appears that intercropping systems with sweet maize give higher returns than sole cropping system. It is also suggested that the culinary and nutritional quality potential of some white bean accessions could be the base material in a breeding programme the objectives of which are to develop varieties giving seeds with high food quality.

  6. Primary anterior chamber intraocular lens for the treatment of severe crystalline lens subluxation.

    Science.gov (United States)

    Hoffman, Richard S; Fine, I Howard; Packer, Mark

    2009-10-01

    Subluxated cataractous and clear lenses are commonly treated by limbal or pars plana lensectomy followed by primary or secondary intraocular lens (IOL) implantation. Adjunctive capsular prosthetic devices have facilitated lens removal and IOL centration in these challenging cases but have also added complexity and potential complications to the procedure. Although crystalline lens extraction may be required to clear the visual axis in mild to moderate lens subluxations, we propose insertion of a primary anterior chamber IOL without lens extraction in severe subluxations when the eye is optically aphakic or can be made functionally aphakic following neodymium:YAG laser zonulysis. Two cases demonstrating this approach are presented.

  7. Fabricating customized hydrogel contact lens

    Science.gov (United States)

    Childs, Andre; Li, Hao; Lewittes, Daniella M.; Dong, Biqin; Liu, Wenzhong; Shu, Xiao; Sun, Cheng; Zhang, Hao F.

    2016-10-01

    Contact lenses are increasingly used in laboratories for in vivo animal retinal imaging and pre-clinical studies. The lens shapes often need modification to optimally fit corneas of individual test subjects. However, the choices from commercially available contact lenses are rather limited. Here, we report a flexible method to fabricate customized hydrogel contact lenses. We showed that the fabricated hydrogel is highly transparent, with refractive indices ranging from 1.42 to 1.45 in the spectra range from 400 nm to 800 nm. The Young’s modulus (1.47 MPa) and hydrophobicity (with a sessile drop contact angle of 40.5°) have also been characterized experimentally. Retinal imaging using optical coherence tomography in rats wearing our customized contact lenses has the quality comparable to the control case without the contact lens. Our method could significantly reduce the cost and the lead time for fabricating soft contact lenses with customized shapes, and benefit the laboratorial-used contact lenses in pre-clinical studies.

  8. Protection of the eye lens

    International Nuclear Information System (INIS)

    2015-01-01

    The limit of radiation exposure for eye lens is going to decrease dramatically from 150 to 20 mSv as a transposition into the French law of a CIPR (International Commission for Radiation Protection) directive. Sanitary studies have shown that radiologists are more likely by a factor of 3.8 to get eye lens opacities than the rest of the population. The wearing of protective glasses is recommended and in order to get a better monitoring of the radiation dose new dosimeters have been designed, they can be worn on the glass frame of directly stuck on the skin near the eyes. A study has shown that veterinary surgeons that are accustomed to stay near animals to keep them quiet during radiological exams are prone to receive high doses as well as physicians that use hypnosis to decrease the level of anxiety of their patients during radiological exams. Radiation exposure of radiologists can be mitigated through: the use of protective shields and equipment and the optimization of the dose delivered to the patient. (A.C.)

  9. Development of disease-resistant lines of grain legumes through mutation breeding

    International Nuclear Information System (INIS)

    Bravo, A.

    1983-01-01

    Mutation breeding has been attempted for developing genotypes that may contain resistance to: (a) a necrotic strain of common mosaic virus in common bean (Phaseolus vulgaris L.); (b) soil fungi causing wilt in chickpea (Cicer arietinum L.); (c) the fungus Uromyces fabae that causes rust in lentil (Lens culinaris). Seeds of these three species were treated with gamma rays and planted in October 1979. Mature M 1 plants were harvested individually in March 1980. M 2 seeds were sown as single-row plant progenies in the fall (June) and spring (September) of 1980. Chickpea and lentil were planted in a soil naturally infested with soil-borne fungi (Fusarium sp. and Phytophthora sp.). Lentil plants were sprayed with a suspension of spores of the rust fungus on two occasions. Bean plants were sprayed with a suspension of virus particles mixed with carborundum. Symptomless plants were selected and harvested. There were 47 such plants of lentils and 246 of chickpea. Progenies of these plants will be tested again in replicated rows. None of the bean plants was free of virus symptoms. The least severely damaged ones were harvested. Some chickpea materials appear fairly promising. (author)

  10. Color corrected Fresnel lens for solar concentration

    International Nuclear Information System (INIS)

    Kritchman, E.M.

    1979-01-01

    A new linear convex Fresnel lens with its groove side down is described. The design philosophy is similar to the highly concentrating two focal Fresnel lens but including a correction for chromatic aberration. A solar concentration ratio as high as 80 is achieved. For wide acceptance angles the concentration nears the theoretical maximum. (author)

  11. Analysis of a Thin Optical Lens Model

    Science.gov (United States)

    Ivchenko, Vladimir V.

    2011-01-01

    In this article a thin optical lens model is considered. It is shown that the limits of its applicability are determined not only by the ratio between the thickness of the lens and the modules of the radii of curvature, but above all its geometric type. We have derived the analytical criteria for the applicability of the model for different types…

  12. Mathematical Lens: How Much Can You Bench?

    Science.gov (United States)

    Bolognese, Chris A.

    2013-01-01

    "How Much Can You Bench?" appears in the "Mathematical Lens" section of "Mathematics Teacher." "Mathematical Lens" uses photographs as a springboard for mathematical inquiry and appears in every issue of "Mathematics Teacher." This month the mathematics behind the photograph includes finding areas…

  13. Plasma Lens for Muon and Neutrino Beams

    International Nuclear Information System (INIS)

    Kahn, S.A.; Korenev, S.; Bishai, M.; Diwan, M.; Gallardo, J.C.; Hershcovitch, A.; Johnson, B.M.

    2008-01-01

    The plasma lens is examined as an alternate to focusing horns and solenoids for use in a neutrino or muon beam facility. The plasma lens concept is based on a combined high-energy lens/target configuration. The current is fed at electrodes located upstream and downstream from the target where pion capturing is needed. The current flows primarily in the plasma, which has a lower resistivity than the target. A second plasma lens section, with an additional current feed, follows the target to provide shaping of the plasma for optimum focusing. The plasma lens is immersed in an additional solenoid magnetic field to facilitate the plasma stability. The geometry of the plasma is shaped to provide optimal pion capture. Simulations of this plasma lens system have shown a 25% higher neutrino production than the horn system. Plasma lenses have the additional advantage of negligible pion absorption and scattering by the lens material and reduced neutrino contamination during anti-neutrino running. Results of particle simulations using plasma lens will be presented

  14. In Vitro Anti-Cariogenic Plaque Effects of Essential Oils Extracted from Culinary Herbs.

    Science.gov (United States)

    Wiwattanarattanabut, Kornsit; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

    2017-09-01

    Cariogenic bacteria including mutans streptococci and lactobacilli are partly but significantly involved in dental caries development. An effective prevention strategy against dental caries is to decrease the accumulation of this microbiota either in planktonic or in biofilm form. To examine the antimicrobial and anti-plaque effects of some culinary herbs (spices), so the herbs are plausibly used as alternative and effective herbal plaque control supplements to promote good oral health. Essential oils extracted from sweet basil (Ocimum basilicum) , cinnamon bark (Cinnamomum zeylanicum) , sweet fennel (Foeniculum vulgare) , kaffir lime (Citrus hystrix) , black pepper (Piper nigrum) , peppermint (Mentha piperita) , and spearmint (Mentha spicata) were primarily examined for their antimicrobial activities against the cariogenic bacteria (Streptococcus mutans KPSK2 and Lactobacillus casei) using the agar disk diffusion and broth microdilution methods, respectively. These essential oils were then analysed for anti-plaque effects (retardation of S. mutans biofilm formation and reduction of the in vitro established biofilm). This experimental study was performed at the Department of Oral Microbiology, Faculty of Dentistry, Mahidol University during June 2015 till August 2016. All selected essential oils showed different degrees of antimicrobial activity against the planktonic form of both cariogenic bacteria. Cinnamon bark essential oil expressed the strongest inhibitory effect against S. mutans {MIC of 0.08% (v/v)} and L. casei {MIC of 0.16% (v/v)}, whereas the weakest effect was found in kaffir lime essential oil {MIC values of 2.5% and 5.0% (v/v) for S. mutans and L. casei , respectively}. Up to 80% of S. mutans biofilm was retarded to form on the substratum primed with these spice essential oils, especially cinnamon oil. The preventive effect of these oils was in dose- and exposure time-dependent manners. For reductive effect against the 24-hour pre-established S

  15. Ethnomedicinal values, phenolic contents and antioxidant properties of wild culinary vegetables.

    Science.gov (United States)

    Abbasi, Arshad Mehmood; Shah, Munir H; Li, Tong; Fu, Xiong; Guo, Xinbo; Liu, Rui Hai

    2015-03-13

    Traditional medicines comprise a variety of health practices, approaches, knowledge, and beliefs. Documentation of traditional knowledge, estimation of total phenolics and antioxidant properties of plant species used as wild vegetables and in traditional medicines by the local communities of Lesser Himalayas-Pakistan are targeted. Interviews, questionnaires, and focus group conversation with local informants were carried out to record ethno-medicinal values. Used value, percentage of people who have traditional knowledge, preference ranking and informant consensus factors were also measured. Standard analytical methods were applied to estimate phenolic contents and antioxidant properties in water and acetone extracts. A total of 39 plant species used as culinary vegetables and to treat 44 different health disorders are investigated. Significant levels of use value (0.571) and preference ranking (58% PPK, PR-5) are calculated for Ficus palmata, Ficus carica and Solanum nigrum. Elevated levels of total phenolics (144.5 mg GAE/100 g, FW), and flavonoid contents (142.5 mgRtE/100 g, FW) were measured in the water extracts of Origanum vulgare, while Ficus palmata exhibits the highest flavonol contents (142.7 mg RtE/100 g, FW). Maximum DPPH activity is noted in the flowering buds of Bauhinia variegata (85.34%). However, highest values for OH(-) radical scavenging activity (75.12%), Fe(3+) reducing antioxidant power (54.50 µM GAE/100 g, FW), and total antioxidant capacity (180.8 µM AAE/100 g, FW) were measured in the water extracts of Origanum vulgare. Lesser Himalayas is a rich source of traditional cultural heritage, and plant biodiversity, which are under threat and necessitate urgent documentation. Present study is focused on the plant species used in traditional medicines and culinary vegetables as well. Preliminary determinations of phenoloic contents and antioxidant properties of various plant species were carried out. Present work will introduce new resource of

  16. LensEnt2: Maximum-entropy weak lens reconstruction

    Science.gov (United States)

    Marshall, P. J.; Hobson, M. P.; Gull, S. F.; Bridle, S. L.

    2013-08-01

    LensEnt2 is a maximum entropy reconstructor of weak lensing mass maps. The method takes each galaxy shape as an independent estimator of the reduced shear field and incorporates an intrinsic smoothness, determined by Bayesian methods, into the reconstruction. The uncertainties from both the intrinsic distribution of galaxy shapes and galaxy shape estimation are carried through to the final mass reconstruction, and the mass within arbitrarily shaped apertures are calculated with corresponding uncertainties. The input is a galaxy ellipticity catalog with each measured galaxy shape treated as a noisy tracer of the reduced shear field, which is inferred on a fine pixel grid assuming positivity, and smoothness on scales of w arcsec where w is an input parameter. The ICF width w can be chosen by computing the evidence for it.

  17. CARACTERÍSTICAS DE SOLUBILIDADE DA FRAÇÃO PROTEÍCA DE SEMENTE DE LENTILHA (LENS CULINARIS MEDIK, VAR. PRECOZ

    Directory of Open Access Journals (Sweden)

    VALDIR AUGUSTO NEVES

    2009-07-01

    Full Text Available

    O objetivo do trabalho foi determinar as características de solubilidade da fração protéica da lentilha var. Precoz. A influência da relação massa x volume na extração das proteínas da farinha foi crescente, alcançando até 84,6% de extração na máxima relação utilizada e no tempo de 30 minutos. A solubilidade das proteínas em função do pH mostra uma curva típica para globulinas com mínimo na faixa entre pH 4 e 6. A adição crescente de NaCI até 1,5 M teve efeito maior na solubilidade no lado acídico de pH Diferentes sais afetaram a solubilidade das proteínas numa dependência do tipo, concentração e pH final da solução. O uso de diferentes solventes no fracionamento das proteinas solubilizou até 95% do total; sendo 79% correspondentes às solúveis em sal. As globulinas representaram 49,9% do total de proteínas, enquanto albuminas, prolaminas, glutelinas e fração insolúvel a 9,87%, 1%, 15% e 2,83%, respectivamente. A cromatografia em Sepharose CL-6B mostrou a presença de, no mínimo, 5 e 2 picos de proteínas para albumina e globulina. As frações albumina e globulina isoladas apresentaram diferentes teores de glícides ligados às proteínas com valores de 2,46% e 3,84%, respectivamente.

  18. Nutritional Composition of Three Domesticated Culinary-Medicinal Mushrooms: Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba.

    Science.gov (United States)

    Zhou, Shuai; Tang, Qing-Jiu; Zhang, Zhong; Li, Chuan-hua; Cao, Hui; Yang, Yan; Zhang, Jing-Song

    2015-01-01

    The nutritional composition of three recently domesticated culinary-medicinal mushroom species (Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba) was evaluated for contents of protein, fiber, fat, total sugar content, amino acid, carbohydrate, and nucleotide components. The data indicated that fruiting bodies of these three mushroom species contained abundant nutritional substances. The protein contents of L. squarrosulus and O. submucida were 26.32% and 14.70%, which could be comparable to other commercially cultivated species. T. aurantialba contained 74.11% of carbohydrate, of which soluble polysaccharide was 40.55%. Oudemansiella sudmusida contained 15.95% of arabitol as the highest sugar alcohol in three mushrooms. These mushrooms also possessed distinct taste by their flavor component composition. Among them, L. squarrosulus contained 10.68% and 9.25% of monosodium glutamate-like and sweet amino acids, which were higher than the other two mushrooms. However, the nucleotide amounts of the three mushrooms were all lower than those of other commercially cultivated mushrooms. Among them, L. squarrosulus contained the highest amount of flavor nucleotides, which was 1.01‰. Results revealed that these three mushroom species are potentially suitable resources for commercial cultivation and healthy food.

  19. Taxonomic Identity, Geographic Distribution, and Commercial Exploitation of the Culinary-Medicinal Mushroom Pleurotus nebrodensis (Basidiomycetes).

    Science.gov (United States)

    Venturella, Giuseppe; Zervakis, Georgios I; Polemis, Elias; Gargano, Maria Letizia

    2016-01-01

    An updated overview of the outcome of studies conducted on the culinary-medicinal mushroom Pleurotus nebrodensis is presented by placing emphasis on the clarification of the taxonomic identity of P. nebrodensis and other related taxa possessing entirely white to cream basidiomes, which grow in association with different plants of the family Apiaceae. Cultivation techniques, quality of the product sold and sales price, as well as nutritional and medicinal aspects are discussed. Taking also into consideration the high economic importance of P. nebrodensis, it is essential to proceed with the verification of the commercial strains currently available in the international market under the name of "P. nebrodensis" since it is very probable that many (or most) of them do not represent the real P. nebrodensis. TO confirm this hypothesis, an in silico analysis was conducted on a large of number of ITS1-5.8S-ITS2 rRNA sequences deposited in the National Center for Biotechnology Information database under the name P. nebrodensis. Results demonstrated that all "P nebrodensis" material examined from China (plus several sequences of no reported origin) corresponded to P. eryngii subsp. tuoliensis, with only 2 exceptions, which were grouped within P. eryngii sensu stricto. The real P. nebrodensis biological material from Italy and Greece is certified and is available upon request by the authors at the University of Palermo and the Agricultural University of Athens.

  20. Polyunsaturated fatty acid amides from the Zanthoxylum genus - from culinary curiosities to probes for chemical biology.

    Science.gov (United States)

    Chruma, Jason J; Cullen, Douglas J; Bowman, Lydia; Toy, Patrick H

    2018-01-25

    Covering up to February 2017The pericarps of several species from the Zanthoxylum genus, a.k.a. the "prickly ash", have long been used for culinary purposes throughout Asia, most notably in the Sichuan (previously Szechuan) cuisine of Southwestern China, due to the unique tingling and numbing orosensations arising from a collection of polyunsaturated fatty acid amide (alkamide) constituents. The past decade has experienced dramatically increased academic and industrial interest in these pungent Zanthoxylum-derived alkamides, with a concomitant explosion in studies aimed at elucidating the specific biochemical mechanisms behind several medically-relevant biological activities exhibited by the natural products. This rapid increase in interest is partially fueled by advances in organic synthesis reported within the past few years that finally have allowed for the production of diastereomerically-pure Zanthoxylum alkamides and related analogs in multigram quantities. Herein is a comprehensive review of the discovery, total synthesis, and biological evaluation of Zanthoxylum-derived polyunsaturated fatty acid amides and synthetic analogues. Critical insights into how chemical synthesis can further benefit future chemical biology efforts in the field are also provided.

  1. Culinary Spice Plants in Dietary Supplement Products and Tested in Clinical Trials123

    Science.gov (United States)

    Saldanha, Leila G; Dwyer, Johanna T; Betz, Joseph M

    2016-01-01

    Dried plant parts used as culinary spices (CSs) in food are permitted as dietary ingredients in dietary supplements (DSs) within certain constraints in the United States. We reviewed the amounts, forms, and nutritional support (structure/function) claims of DSs that contain CS plants listed in the Dietary Supplement Label Database (DSLD) and compared this label information with trial doses and health endpoints for CS plants that were the subject of clinical trials listed in clinicaltrials.gov. According to the DSLD, the CS plants occurring most frequently in DSs were cayenne, cinnamon, garlic, ginger, pepper, rosemary, and turmeric. Identifying the botanical species, categorizing the forms used, and determining the amounts from the information provided on DS labels was challenging. CS plants were typically added as a component of a blend, as the powered biomass, dried extracts, and isolated phytochemicals. The amounts added were declared on about 55% of the labels, rendering it difficult to determine the amount of the CS plant used in many DSs. Clinicaltrials.gov provided little information about the composition of test articles in the intervention studies. When plant names were listed on DS labels and in clinical trials, generally the common name and not the Latin binomial name was given. In order to arrive at exposure estimates and enable researchers to reproduce clinical trials, the Latin binomial name, form, and amount of the CS plant used in DSs and tested in clinical trials must be specified. PMID:26980817

  2. Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary.

    Science.gov (United States)

    Csóka, Mariann; Geosel, Andras; Amtmann, Maria; Korany, Kornel

    2017-01-01

    The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

  3. Molecular Characterization and Antioxidant Potential of Three Wild Culinary-Medicinal Mushrooms from Tripura, Northeast India.

    Science.gov (United States)

    Das, Aparajita Roy; Borthakur, Madhusmita; Saha, Ajay Krishna; Joshi, Santa Ram; Das, Panna

    2017-01-01

    The aim of this study was to characterize 3 wild culinary-medicinal mushrooms using molecular tools and to analyze their antioxidant activity. Antioxidant properties were studied by evaluating free radical scavenging, reducing power, and chelating effect. The mushrooms were identified as Lentinus squarrosulus, L. tuber-regium, and Macrocybe gigantean by amplifying internal transcribed spacer regions of ribosomal DNA. The results demonstrated that the methanolic extract of M. gigantean has the highest free radical scavenging effect and chelating effect, whereas the methanolic extract of L. squarrosulus has the highest reducing power. The highest total phenol content and the most ascorbic acid were found in the M. gigantean extracts. Among the 3 mushroom extracts, M. gigantean displayed the most potent antioxidant activity. Molecular characterization using the nuclear ribosomal internal transcribed spacer region as a universal DNA marker was an effective tool in the identification and phylogenetic analysis of the studied mushrooms. The study also indicated that these wild macrofungi are rich sources of natural antioxidants.

  4. Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties.

    Science.gov (United States)

    Lima, Adriano; Bento, Albino; Baraldi, Ilton; Malheiro, Ricardo

    2016-12-01

    Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150mgGAEg(-1) of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108mgCAEg(-1) of extract (caffeic acid equivalents) and 39 and 54mgQEg(-1) of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Evaluation of Antioxidant, Anti-cholinesterase, and Anti-inflammatory Effects of Culinary Mushroom Pleurotus pulmonarius.

    Science.gov (United States)

    Nguyen, Trung Kien; Im, Kyung Hoan; Choi, Jaehyuk; Shin, Pyung Gyun; Lee, Tae Soo

    2016-12-01

    Culinary mushroom Pleurotus pulmonarius has been popular in Asian countries. In this study, the anti-oxidant, cholinesterase, and inflammation inhibitory activities of methanol extract (ME) of fruiting bodies of P. pulmonarius were evaluted. The 1,1-diphenyl-2-picryl-hydrazy free radical scavenging activity of ME at 2.0 mg/mL was comparable to that of butylated hydroxytoluene, the standard reference. The ME exhibited significantly higher hydroxyl radical scavenging activity than butylated hydroxytoluene. ME showed slightly lower but moderate inhibitory activity against acetylcholinesterase (AChE) and butyrylcholinesterase than galantamine, a standard AChE inhibitor. It also exhibited protective effect against cytotoxicity to PC-12 cells induced by glutamate (10~100 µg/mL), inhibitory effect on nitric oxide (NO) production and inducible nitric oxide synthase protein expression in lipopolysaccharide-stimulated RAW 264.7 macrophages, and carrageenan-induced paw edema in a rat model. High-performance liquid chromatography analysis revealed the ME of P. pulmonarius contained at least 10 phenolic compounds and some of them were identified by the comparison with known standard phenolics. Taken together, our results demonstrate that fruiting bodies of P. pulmonarius possess antioxidant, anti-cholinesterase, and inflammation inhibitory activities.

  6. Culinary alternatives for common beans (Phaseolus vulgaris L.): sensory characteristics of immature seeds.

    Science.gov (United States)

    Romero del Castillo, Roser; Ferreira, Juan José; Pérez-Vega, Elena; Almirall, Antoni; Casañas, Francesc

    2010-08-15

    Immature bean seeds feature in several dishes in southern Europe; however, they are not used in all traditional areas of dry beans cultivation. To determine whether differences in the use of immature seeds are due to cultural reasons or intrinsic properties of the seeds, the prestigious varieties of beans cultivated in three areas of Spain with different traditions regarding the use of immature seeds in bean dishes were studied. We found differences in the culinary and sensory traits between beans harvested when mature and those harvested when immature in the three areas. However, the degree and direction of these differences varied according to the area. Moreover, the different varieties tested within each area responded differently. The sum of the genetic, environmental and interaction effects results in complex alternatives to the mature beans; the gastronomic tradition has taken advantage of only some of these alternatives. A lack of traditional dishes using immature beans does not mean that the local beans harvested when immature lack suitable sensory traits. Specific trials in each area of cultivation can reveal alternative textures and bean flavour intensities in immature seeds. Copyright (c) 2010 Society of Chemical Industry.

  7. Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

    Directory of Open Access Journals (Sweden)

    M.Nordin N. R.

    2013-01-01

    Full Text Available Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing students with a word list of specialized vocabulary in the course, students may benefit by familiarizing with the language discourse which will aid in better comprehension of the course, and subsequently facilitate in their writing development. A compilation of all PowerPoint slides from one writing course was assembled and analyzed using the range and frequency program to identify the specialized vocabularies in a food writing course. The corpus was categorized using a four step rating scale, which identified 113 specialized vocabularies in food writing. The learning of specialized vocabulary specialized vocabulary is an important issue at the tertiary level in Malaysia, with educators’ realization of the importance of discourse proficiency in ESP programs, thus many more research is yielded on the many new issues on the teaching and learning of specialized vocabulary particularly within the academic and professional context.

  8. Culinary Spice Plants in Dietary Supplement Products and Tested in Clinical Trials.

    Science.gov (United States)

    Saldanha, Leila G; Dwyer, Johanna T; Betz, Joseph M

    2016-03-01

    Dried plant parts used as culinary spices (CSs) in food are permitted as dietary ingredients in dietary supplements (DSs) within certain constraints in the United States. We reviewed the amounts, forms, and nutritional support (structure/function) claims of DSs that contain CS plants listed in the Dietary Supplement Label Database (DSLD) and compared this label information with trial doses and health endpoints for CS plants that were the subject of clinical trials listed in clinicaltrials.gov. According to the DSLD, the CS plants occurring most frequently in DSs were cayenne, cinnamon, garlic, ginger, pepper, rosemary, and turmeric. Identifying the botanical species, categorizing the forms used, and determining the amounts from the information provided on DS labels was challenging. CS plants were typically added as a component of a blend, as the powered biomass, dried extracts, and isolated phytochemicals. The amounts added were declared on about 55% of the labels, rendering it difficult to determine the amount of the CS plant used in many DSs. Clinicaltrials.gov provided little information about the composition of test articles in the intervention studies. When plant names were listed on DS labels and in clinical trials, generally the common name and not the Latin binomial name was given. In order to arrive at exposure estimates and enable researchers to reproduce clinical trials, the Latin binomial name, form, and amount of the CS plant used in DSs and tested in clinical trials must be specified. © 2016 American Society for Nutrition.

  9. Critique of medicinal conspicuousness of Parsley(Petroselinum crispum): a culinary herb of Mediterranean region.

    Science.gov (United States)

    Mahmood, Sidra; Hussain, Shahzad; Malik, Farnaz

    2014-01-01

    WHO estimates, around 80% of the especially developing world is indigent on complementary and alternative medicines which are prodigiously derived from herbal material. Parsley (Petroselinum crispum) is an important culinary herb originated from the Mediterranean region. It possesses small and dark seeds with volatile oil content. Petroselinum crispum is now planted throughout the world due to its usage in food industry, perfume manufacturing, soaps, and creams. Its main constituents subsume coumarins, furanocoumarins (bergapten, imperatori), ascorbic acid, carotenoids, flavonoids, apiole, various terpenoic compounds, phenyl propanoids, phathalides, and tocopherol. Due to these constituents, it has been annunciated to possess a number of possible medicinal emblematics including, antimicrobial, antianemic, menorrhagic, anticoagulant, antihyperlipidemic, antihepatotoxic, antihypertensive, diuretic effects, hypoglycaemic, hypouricemic, anti oxidative and estrogenic activities. In Morocco, Parsley is mostly used as an elixir to treat arterial hypertension, diabetes, cardiac and renal diseases. Antioxidant and antibacterial activities of parsley, made it propitious in food systems. Its ELI17 gene has been corroborated as a particularly fast-responding gene. There is a requisite for extensive research to avail the maximal benefits of this significant medicinal plant. The aim of this review paper is to divulge the chemical constituents of parsley that are explicitly related to substantial medicinal facets.

  10. Culinary workshop as a strategy for Occupational Therapy intervention with adolescents in situation of social vulnerability

    Directory of Open Access Journals (Sweden)

    Diane Coelho Pereira

    2014-12-01

    Full Text Available Objective: To describe the role of occupational therapy with adolescents in vulnerable situations, using a cooking workshop as intervention strategy. Methods: A culinary workshop was carried out in a philanthropic institution that attends adolescents in situations of social vulnerability, located in the municipality of Uberaba, Minas Gerais state, Brazil. The workshop participants were of both sexes, 12 and 16 years old, divided into two groups. There were six meetings of approximately 90 minutes aiming to promote friendly relationships between adolescents; strengthen youth leadership and self-esteem; promote empowerment, citizenship, social participation and the development social skills; express emotions and feelings; motivate proactivity, autonomy and the process of collective creation, discussion and reflection on the everyday activities and universe of adolescents. Results: We realized the importance of establishing a link to identify the needs of the target population, so that they can be involved in the intervention and achieve the objectives proposed. At the end of the meetings, the communication between teenagers became more subtle, contributing to cooperativeness within the group, recognition of skills and capabilities, and consequent strengthening of self-esteem, autonomy and elaboration of life projects. Conclusions: We highlight the importance of strategies such as these, which promote the rights, participation, and citizenship of specific social groups, such as adolescents in situations of social vulnerability

  11. The effects of culinary preparation on radionuclide levels in vegetable foodstuffs

    International Nuclear Information System (INIS)

    Wilkins, B.T.; Bradley, E.J.; Dodd, N.J.

    1987-01-01

    Vegetables contaminated by fall-out from the Chernobyl nuclear reactor accident have been used to investigate how simple culinary methods can affect the levels of various radionuclides in the portion consumed by man. Only γ ray emitting radionuclides were investigated. Those parts of vegetables normally considered inedible, for example coarse outer leaves, foliage or roots, can account for between 50% and 97% of the total radionuclide content. Washing of the edible parts of vegetables can reduce the levels still further, although the efficacy is dependent on both the radionuclide and the vegetable type. These normal domestic procedures can reduce intakes of recently deposited radionuclides on vegetables by about an order of magnitude. The results have implications for the scope of monitoring programmes that might follow any future accidental release. They also reinforce very strongly the requirement for measurements on edible parts rather than whole samples as a direct input to dose evaluation. These results further suggest that there is no need to revise the general assumptions made in accident consequence models regarding losses of activity between harvest and consumption. However, more rigorous assessments of dose should take account of vegetable type and probable means of preparation. (author)

  12. Lessons learned: wrong intraocular lens.

    Science.gov (United States)

    Schein, Oliver D; Banta, James T; Chen, Teresa C; Pritzker, Scott; Schachat, Andrew P

    2012-10-01

    To report cases involving the placement of the wrong intraocular lens (IOL) at the time of cataract surgery where human error occurred. Retrospective small case series, convenience sample. Seven surgical cases. Institutional review of errors committed and subsequent improvements to clinical protocols. Lessons learned and changes in procedures adapted. The pathways to a wrong IOL are many but largely reflect some combination of poor surgical team communication, transcription error, lack of preoperative clarity in surgical planning or failure to match the patient, and IOL calculation sheet with 2 unique identifiers. Safety in surgery involving IOLs is enhanced both by strict procedures, such as an IOL-specific "time-out," and the fostering of a surgical team culture in which all members are encouraged to voice questions and concerns. Copyright © 2012 American Academy of Ophthalmology. Published by Elsevier Inc. All rights reserved.

  13. Precision lens assembly with alignment turning system

    Science.gov (United States)

    Ho, Cheng-Fang; Huang, Chien-Yao; Lin, Yi-Hao; Kuo, Hui-Jean; Kuo, Ching-Hsiang; Hsu, Wei-Yao; Chen, Fong-Zhi

    2017-10-01

    The poker chip assembly with high precision lens barrels is widely applied to ultra-high performance optical system. ITRC applies the poker chip assembly technology to the high numerical aperture objective lenses and lithography projection lenses because of its high efficiency assembly process. In order to achieve high precision lens cell for poker chip assembly, an alignment turning system (ATS) is developed. The ATS includes measurement, alignment and turning modules. The measurement module is equipped with a non-contact displacement sensor (NCDS) and an autocollimator (ACM). The NCDS and ACM are used to measure centration errors of the top and the bottom surface of a lens respectively; then the amount of adjustment of displacement and tilt with respect to the rotational axis of the turning machine for the alignment module can be determined. After measurement, alignment and turning processes on the ATS, the centration error of a lens cell with 200 mm in diameter can be controlled within 10 arcsec. Furthermore, a poker chip assembly lens cell with three sub-cells is demonstrated, each sub-cells are measured and accomplished with alignment and turning processes. The lens assembly test for five times by each three technicians; the average transmission centration error of assembly lens is 12.45 arcsec. The results show that ATS can achieve high assembly efficiency for precision optical systems.

  14. Bioinspired adaptive gradient refractive index distribution lens

    Science.gov (United States)

    Yin, Kezhen; Lai, Chuan-Yar; Wang, Jia; Ji, Shanzuo; Aldridge, James; Feng, Jingxing; Olah, Andrew; Baer, Eric; Ponting, Michael

    2018-02-01

    Inspired by the soft, deformable human eye lens, a synthetic polymer gradient refractive index distribution (GRIN) lens with an adaptive geometry and focal power has been demonstrated via multilayer coextrusion and thermoforming of nanolayered elastomeric polymer films. A set of 30 polymer nanolayered films comprised of two thermoplastic polyurethanes having a refractive index difference of 0.05 were coextruded via forced-assembly technique. The set of 30 nanolayered polymer films exhibited transmission near 90% with each film varying in refractive index by 0.0017. An adaptive GRIN lens was fabricated from a laminated stack of the variable refractive index films with a 0.05 spherical GRIN. This lens was subsequently deformed by mechanical ring compression of the lens. Variation in the optical properties of the deformable GRIN lens was determined, including 20% variation in focal length and reduced spherical aberration. These properties were measured and compared to simulated results by placido-cone topography and ANSYS methods. The demonstration of a solid-state, dynamic focal length, GRIN lens with improved aberration correction was discussed relative to the potential future use in implantable devices.

  15. Design of a hyperbolic microwave metallic lens

    International Nuclear Information System (INIS)

    Uckan, T.

    1979-12-01

    Due to problems caused by multiple reflections in the cavity walls of the EBT fusion research device, the use of a horn becomes important for the directivity of waves in the millimetric range. An ordinary dielectric lens cannot be used because of plasma-wall interactions. Microwave metallic lenses, designed to focus the energy into a plane wave, can improve the directivity considerably. By implementing a 70-GHz standard-gain horn with a delay-type hyperbolic lens, which consists of a solid metallic disk with a number of equal size small holes has indicated a gain of 15 dB over the no lens case

  16. Accelerating convergence in automatic lens design

    International Nuclear Information System (INIS)

    Brixner, B.

    1981-01-01

    Among the various factors that slow lens optimization-insufficient performance targets, the absence of a unique solution, false local minima, a poorly scaled change vector, failure to find the optimum damping number, and failure to equalize the parameter gradients-the importance of parameter gradient equalization has been insufficiently recognized. Gradients can be approximately equalized by scaling the lens to a suitable size while it is being optimized. For best results, the size of the damping number should also be optimized during each iteration. If these two procedures are followed, scaling the change vector is usually not crucial. To illustrate the importance of parameter equalization, a lens optimization is analyzed

  17. 21 CFR 886.1395 - Diagnostic Hruby fundus lens.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Diagnostic Hruby fundus lens. 886.1395 Section 886...) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1395 Diagnostic Hruby fundus lens. (a) Identification. A diagnostic Hruby fundus lens is a device that is a 55 diopter lens intended for use in the...

  18. 21 CFR 886.5844 - Prescription spectacle lens.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Prescription spectacle lens. 886.5844 Section 886...) MEDICAL DEVICES OPHTHALMIC DEVICES Therapeutic Devices § 886.5844 Prescription spectacle lens. (a) Identification. A prescription spectacle lens is a glass or plastic device that is a lens intended to be worn by...

  19. 21 CFR 886.1390 - Flexible diagnostic Fresnel lens.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Flexible diagnostic Fresnel lens. 886.1390 Section... (CONTINUED) MEDICAL DEVICES OPHTHALMIC DEVICES Diagnostic Devices § 886.1390 Flexible diagnostic Fresnel lens. (a) Identification. A flexible diagnostic Fresnel lens is a device that is a very thin lens which has...

  20. Quantitation of chlorophylls and 22 of their colored degradation products in culinary aromatic herbs by HPLC-DAD-MS and correlation with color changes during the dehydration process.

    Science.gov (United States)

    Lafeuille, Jean-Louis; Lefèvre, Stéphane; Lebuhotel, Julie

    2014-02-26

    Chlorophylls and their green and olive-brown derivatives were successfully separated from culinary herb extracts by HPLC with photodiode-array and mass spectrometry detection. The method involved a ternary gradient elution and reverse-phase separation conditions capable of resolving 24 different pigments (2 chlorophylls and 22 of their derivatives) of different polarities within 28 min. The method was applied to monitor color changes in 50 samples of culinary aromatic herbs subjected to five different drying treatments. Of the 24 pigments, 14 were key to understanding the differences between the primary degradation pathways of chlorophyll a and chlorophyll b in culinary herbs during drying processes. A color degradation ladder based on the total molar percentage of all the remaining green pigments was also proposed as a tool to measure the impact of drying treatments on aromatic herb visual aspects.

  1. Measurement of Crystalline Lens Volume During Accommodation in a Lens Stretcher.

    Science.gov (United States)

    Marussich, Lauren; Manns, Fabrice; Nankivil, Derek; Maceo Heilman, Bianca; Yao, Yue; Arrieta-Quintero, Esdras; Ho, Arthur; Augusteyn, Robert; Parel, Jean-Marie

    2015-07-01

    To determine if the lens volume changes during accommodation. The study used data acquired on 36 cynomolgus monkey lenses that were stretched in a stepwise fashion to simulate disaccommodation. At each step, stretching force and dioptric power were measured and a cross-sectional image of the lens was acquired using an optical coherence tomography system. Images were corrected for refractive distortions and lens volume was calculated assuming rotational symmetry. The average change in lens volume was calculated and the relation between volume change and power change, and between volume change and stretching force, were quantified. Linear regressions of volume-power and volume-force plots were calculated. The mean (± SD) volume in the unstretched (accommodated) state was 97 ± 8 mm3. On average, there was a small but statistically significant (P = 0.002) increase in measured lens volume with stretching. The mean change in lens volume was +0.8 ± 1.3 mm3. The mean volume-power and volume-load slopes were -0.018 ± 0.058 mm3/D and +0.16 ± 0.40 mm3/g. Lens volume remains effectively constant during accommodation, with changes that are less than 1% on average. This result supports a hypothesis that the change in lens shape with accommodation is accompanied by a redistribution of tissue within the capsular bag without significant compression of the lens contents or fluid exchange through the capsule.

  2. AutoLens: Automated Modeling of a Strong Lens's Light, Mass and Source

    Science.gov (United States)

    Nightingale, J. W.; Dye, S.; Massey, Richard J.

    2018-05-01

    This work presents AutoLens, the first entirely automated modeling suite for the analysis of galaxy-scale strong gravitational lenses. AutoLens simultaneously models the lens galaxy's light and mass whilst reconstructing the extended source galaxy on an adaptive pixel-grid. The method's approach to source-plane discretization is amorphous, adapting its clustering and regularization to the intrinsic properties of the lensed source. The lens's light is fitted using a superposition of Sersic functions, allowing AutoLens to cleanly deblend its light from the source. Single component mass models representing the lens's total mass density profile are demonstrated, which in conjunction with light modeling can detect central images using a centrally cored profile. Decomposed mass modeling is also shown, which can fully decouple a lens's light and dark matter and determine whether the two component are geometrically aligned. The complexity of the light and mass models are automatically chosen via Bayesian model comparison. These steps form AutoLens's automated analysis pipeline, such that all results in this work are generated without any user-intervention. This is rigorously tested on a large suite of simulated images, assessing its performance on a broad range of lens profiles, source morphologies and lensing geometries. The method's performance is excellent, with accurate light, mass and source profiles inferred for data sets representative of both existing Hubble imaging and future Euclid wide-field observations.

  3. Placement of a crystalline lens and intraocular lens: Retinal image quality.

    Science.gov (United States)

    Siedlecki, Damian; Nowak, Jerzy; Zajac, Marek

    2006-01-01

    The influence of changes of both crystalline lens and intraocular lens (IOL) misalignment on the retinal image quality was investigated. The optical model of the eye used in investigations was the Liou-Brennan model, which is commonly considered as one of the most anatomically accurate. The original crystalline lens from this model was replaced with an IOL, made of rigid polymethylmethacrylate, in a way that recommend obligatory procedures. The modifications that were made both for crystalline lens and IOL were the longitudinal, the transversal, and the angular displacement.

  4. Development of Fresnel lens for improvement of rear visibility; Shikai kojo Fresnel lens no kaihatsu

    Energy Technology Data Exchange (ETDEWEB)

    Iwamoto, K; Sanada, C; Tsukino, M [Nissan Motor Co. Ltd., Tokyo (Japan)

    1997-10-01

    Fresnel lenses have been widely used to increase the visual field around vehicles for drivers. However, internal reflection in these lenses has been an obstacle in producing dear images. This internal glow is generated by incident light from an unexpected direction reflecting on the non-lens surface or radiating from the non-lens surface of the Fresnel lens. The cause of internal glow has been made dear combining louver film with the lens. The newly developed technology removes obstacles in producing dear images by reducing internal glow. 7 figs.

  5. Disinfection capacity of PuriLens contact lens cleaning unit against Acanthamoeba.

    Science.gov (United States)

    Hwang, Thomas S; Hyon, Joon Young; Song, Jae Kyung; Reviglio, Victor E; Spahr, Harry T; O'Brien, Terrence P

    2004-01-01

    The PuriLens contact lens system is indicated for cleaning and disinfection of soft (hydrophilic) contact lenses by means of subsonic agitation to remove lens deposits and microorganisms, and ultraviolet irradiation of the storage solution for disinfection. The capacity of the PuriLens system to disinfect storage solutions contaminated with known concentrations of Staphylococcus aureus, Pseudomonas aeruginosa, and Acanthamoeba species was evaluated. An in vitro assessment of the antibacterial and antiparasitic efficacy of the PuriLens system was performed. Separated batches of the storage solution for the cleansing system were contaminated with stock strains of S. aureus and P. aeruginosa. A comparison of the microbiologic content was made between the solution before and after the cycle. The PuriLens system effectively eradicated S. aureus and P. aeruginosa organisms after a 15-minute cycle. However, viable cysts of acanthamoeba were recovered in the solution after the 15-minute cycle. The PuriLens system is highly efficient in protecting against contamination with common bacterial ocular pathogens. Acanthamoeba cysts, however, can survive in the solution or contact lens bath undergoing integrated subsonic debridement and indirect ultraviolet light disinfection. Use of chemical disinfecting solutions that contain agents such as chlorhexidine or other cationic antiseptics may be advisable in conjunction with use of the PuriLens device, especially in high-risk settings.

  6. Night Vision Goggles Objectives Lens Focusing Methodology

    National Research Council Canada - National Science Library

    Pinkus, Alan; Task, H. L

    2000-01-01

    ...: interpupillary distance, tilt, eye relief, height, eyepiece and objective lens focus. Currently, aircrew use a Hoffman 20/20 test unit to pre-focus their NVG objective lenses at optical infinity before boarding their aircraft...

  7. Characteristics of soft X-ray lens

    International Nuclear Information System (INIS)

    Qin Yi

    2007-12-01

    A soft X-lens was devised with waveguide X-ray optics of total external reflection (TER). The lens consists of a stack of 1 387 TER waveguides with inner diameter of 0.45 mm and outer diameter of 0.60 mm. With the help of plasma sources of soft X-ray radiation, high density of pure soft X-ray radiation (without plasma expansion fragments) with broad-band spectral range can be obtained at the focus of the lens. As laser-plasma is considered, the radiation density of 1.3 x 10 5 W/cm 2 is obtained, the transmission coefficient is 18.6%, the ratio of the density at the focus with and without the lens is 1000 and the radiation capture is 28.9 degree. The density of 0.5 TW/cm 2 can be obtained as far as Qiang-Guang I facility is considered. (authors)

  8. Gravitational lens effect and pregalactic halo objects

    International Nuclear Information System (INIS)

    Bontz, R.J.

    1979-01-01

    The changes in flux, position, and size of a distant extended (galaxy, etc.) source that result from the gravitational lens action of a massive opaque object are discussed. The flux increase is described by a single function of two parameters. One of these parameters characterizes the strength of the gravitational lens, the other describes the alignment of source and lens object. This function also describes the relative intensity of the images formed by lens. ( A similar formalism is discussed by Bourassa et al. for a point source). The formalism is applied to the problem of the galactic halo. It appears that a massive (10 1 2 M/sub sun/) spherical halo surrounding the visible part of the galaxy is consistent with the observable properties of extragalactic sources

  9. Discovery of two new gravitation lens systems

    International Nuclear Information System (INIS)

    Guertler, J.

    1988-01-01

    The discovery of new quasar and radio galaxy double images produced by the gravitation lens effect is reported. The light deflecting galaxies acting as gravitational lenses could be made visible by means of image processing procedures

  10. A Plasma Lens for Magnetron Sputtering

    International Nuclear Information System (INIS)

    Anders, Andre; Brown, Jeff

    2010-01-01

    A plasma lens, consisting of a solenoid and potential-defining ring electrodes, has been placed between a magnetron and substrates to be coated. Photography reveals qualitative information on excitation, ionization, and the transport of plasma to the substrate.

  11. The discovery of a gravitational lens

    International Nuclear Information System (INIS)

    Chaffee, F.H. Jr.

    1981-01-01

    A recently discovered pair of quasars turns out to be not a pair at all but two images of a single quasar formed by a gravitational lens: an elliptical galaxy halfway between the quasar and our own galaxy. (orig.) [de

  12. EDEL: ENEA dosemeter for eye lens

    International Nuclear Information System (INIS)

    Ferrari, Paolo; Mariotti, Francesca; Campani, Lorenzo

    2016-01-01

    Since the publication of International Commission on Radiological Protection statement in 2011 on tissue reaction, eye lens radiation protection played an important role in exposed personnel dosimetry. For this reason, the Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA) Individual Monitoring Service decided to study a prototype to fulfil specific requests (e.g. for survey in interventional department and intercomparisons). On the basis of such preliminary investigation, a new eye lens dosemeter was developed. The new dosemeter, named EDEL (ENEA Dosemeter for Eye Lens), was characterised in terms of H p (3), the operational quantity related to eye lens monitoring. The investigation was performed experimentally and optimised using the Monte Carlo MCNP6 code. The new prototype was thought to fulfil two main requests: the reliability of the dosimetric data and the portability of the dosemeter itself. The new dosemeter will soon be supplied to the collaborating hospitals for workplace test measurements. (authors)

  13. Role of Aquaporin 0 in lens biomechanics

    Energy Technology Data Exchange (ETDEWEB)

    Sindhu Kumari, S.; Gupta, Neha [Physiology and Biophysics, Stony Brook University, Stony Brook, NY (United States); Shiels, Alan [Washington University School of Medicine, St. Louis, MO (United States); FitzGerald, Paul G. [Cell Biology and Human Anatomy, School of Medicine, University of California, Davis, CA (United States); Menon, Anil G. [University of Cincinnati College of Medicine, Cincinnati, OH (United States); Mathias, Richard T. [Physiology and Biophysics, Stony Brook University, Stony Brook, NY (United States); SUNY Eye Institute, NY (United States); Varadaraj, Kulandaiappan, E-mail: kulandaiappan.varadaraj@stonybrook.edu [Physiology and Biophysics, Stony Brook University, Stony Brook, NY (United States); SUNY Eye Institute, NY (United States)

    2015-07-10

    Maintenance of proper biomechanics of the eye lens is important for its structural integrity and for the process of accommodation to focus near and far objects. Several studies have shown that specialized cytoskeletal systems such as the beaded filament (BF) and spectrin-actin networks contribute to mammalian lens biomechanics; mutations or deletion in these proteins alters lens biomechanics. Aquaporin 0 (AQP0), which constitutes ∼45% of the total membrane proteins of lens fiber cells, has been shown to function as a water channel and a structural cell-to-cell adhesion (CTCA) protein. Our recent ex vivo study on AQP0 knockout (AQP0 KO) mouse lenses showed the CTCA function of AQP0 could be crucial for establishing the refractive index gradient. However, biomechanical studies on the role of AQP0 are lacking. The present investigation used wild type (WT), AQP5 KO (AQP5{sup −/−}), AQP0 KO (heterozygous KO: AQP0{sup +/−}; homozygous KO: AQP0{sup −/−}; all in C57BL/6J) and WT-FVB/N mouse lenses to learn more about the role of fiber cell AQPs in lens biomechanics. Electron microscopic images exhibited decreases in lens fiber cell compaction and increases in extracellular space due to deletion of even one allele of AQP0. Biomechanical assay revealed that loss of one or both alleles of AQP0 caused a significant reduction in the compressive load-bearing capacity of the lenses compared to WT lenses. Conversely, loss of AQP5 did not alter the lens load-bearing ability. Compressive load-bearing at the suture area of AQP0{sup +/−} lenses showed easy separation while WT lens suture remained intact. These data from KO mouse lenses in conjunction with previous studies on lens-specific BF proteins (CP49 and filensin) suggest that AQP0 and BF proteins could act co-operatively in establishing normal lens biomechanics. We hypothesize that AQP0, with its prolific expression at the fiber cell membrane, could provide anchorage for cytoskeletal structures like BFs and

  14. Enterobacteriaceae resistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia.

    Science.gov (United States)

    Veldman, Kees; Kant, Arie; Dierikx, Cindy; van Essen-Zandbergen, Alieda; Wit, Ben; Mevius, Dik

    2014-05-02

    Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which ESBL-suspected isolates were obtained by selective culturing. Analysis included identification by MALDI-TOF mass spectrometry, susceptibility testing, XbaI-PFGE, microarray, PCR and sequencing of specific ESBL genes, PCR based replicon typing (PBRT) of plasmids and Southern blot hybridization. In addition, the quinolone resistance genotype was characterized by screening for plasmid mediated quinolone resistance (PMQR) genes and mutations in the quinolone resistance determining region (QRDR) of gyrA and parC. The study encompassed fifty samples of ten batches of culinary herbs (5 samples per batch) comprising nine different herb variants. The herbs originated from Thailand (Water morning glory, Acacia and Betel leaf), Vietnam (Parsley, Asian pennywort, Houttuynia leaf and Mint) and Malaysia (Holy basil and Parsley). By selective culturing 21 cefotaxime resistant Enterobacteriaceae were retrieved. Array analysis revealed 18 isolates with ESBL genes and one isolate with solely non-ESBL beta-lactamase genes. Mutations in the ampC promoter region were determined in two isolates with PCR and sequencing. The isolates were identified as Klebsiella pneumoniae (n=9), Escherichia coli (n=6), Enterobacter cloacae complex (n=5) and Enterobacter spp. (n=1). All isolates tested were multidrug resistant. Variants of CTX-M enzymes were predominantly found followed by SHV enzymes. PMQR genes (including aac(6')-1b-cr, qnrB and qnrS) were also frequently detected. In almost all cases ESBL and quinolone resistance genes were located on the same plasmid. Imported fresh culinary herbs from Southeast Asia are a potential source for contamination of food with multidrug resistant bacteria

  15. Role of Aquaporin 0 in lens biomechanics.

    Science.gov (United States)

    Sindhu Kumari, S; Gupta, Neha; Shiels, Alan; FitzGerald, Paul G; Menon, Anil G; Mathias, Richard T; Varadaraj, Kulandaiappan

    2015-07-10

    Maintenance of proper biomechanics of the eye lens is important for its structural integrity and for the process of accommodation to focus near and far objects. Several studies have shown that specialized cytoskeletal systems such as the beaded filament (BF) and spectrin-actin networks contribute to mammalian lens biomechanics; mutations or deletion in these proteins alters lens biomechanics. Aquaporin 0 (AQP0), which constitutes ∼45% of the total membrane proteins of lens fiber cells, has been shown to function as a water channel and a structural cell-to-cell adhesion (CTCA) protein. Our recent ex vivo study on AQP0 knockout (AQP0 KO) mouse lenses showed the CTCA function of AQP0 could be crucial for establishing the refractive index gradient. However, biomechanical studies on the role of AQP0 are lacking. The present investigation used wild type (WT), AQP5 KO (AQP5(-/-)), AQP0 KO (heterozygous KO: AQP0(+/-); homozygous KO: AQP0(-/-); all in C57BL/6J) and WT-FVB/N mouse lenses to learn more about the role of fiber cell AQPs in lens biomechanics. Electron microscopic images exhibited decreases in lens fiber cell compaction and increases in extracellular space due to deletion of even one allele of AQP0. Biomechanical assay revealed that loss of one or both alleles of AQP0 caused a significant reduction in the compressive load-bearing capacity of the lenses compared to WT lenses. Conversely, loss of AQP5 did not alter the lens load-bearing ability. Compressive load-bearing at the suture area of AQP0(+/-) lenses showed easy separation while WT lens suture remained intact. These data from KO mouse lenses in conjunction with previous studies on lens-specific BF proteins (CP49 and filensin) suggest that AQP0 and BF proteins could act co-operatively in establishing normal lens biomechanics. We hypothesize that AQP0, with its prolific expression at the fiber cell membrane, could provide anchorage for cytoskeletal structures like BFs and together they help to confer

  16. Evolution and the Calcite Eye Lens

    OpenAIRE

    Williams, Vernon L.

    2013-01-01

    Calcite is a uniaxial, birefringent crystal, which in its optically transparent form, has been used for animal eye lenses, the trilobite being one such animal. Because of the calcite birefringence there is a difficulty in using calcite as a lens. When the propagation direction of incoming light is not exactly on the c-axis, the mages blur. In this paper, calcite blurring is evaluated, and the non-blurring by a crystallin eye lens is compared to a calcite one.

  17. Lens Design Using Group Indices of Refraction

    Science.gov (United States)

    Vaughan, A. H.

    1995-01-01

    An approach to lens design is described in which the ratio of the group velocity to the speed of light (the group index) in glass is used, in conjunction with the more familiar phase index of refraction, to control certain chromatic properties of a system of thin lenses in contact. The first-order design of thin-lens systems is illustrated by examples incorporating the methods described.

  18. Effect of culinary and technological treatment of the farm animal products on the fission products content in them

    International Nuclear Information System (INIS)

    Meshalkin, G.S.

    1973-01-01

    The application of various procedures aimed at reducing the content of artificial radionuclides at the stage of technological and culinary processing of agricultural produce is considered. During the processing of milk and meat, which are basic farming produce, much of the contained fission products can be removed with low-value wastes. One of the more readily accessible methods of milk purification is recognized to be that of ion ixchange. A large role in reducing the radionuclide content of farming products is played by the time factor, i.e. the time spent for the manufacture and marketing of the products

  19. Orbiting objective lens telescope system and method

    International Nuclear Information System (INIS)

    Crooks, J.W. Jr.

    1984-01-01

    A large objective lens is placed in a highly eccentric orbit about the earth. The orbit and orientation of the lens are carefully chosen so that it focuses light or other radiation from a preselected astronomical object into an image which slowly moves across the surface of the earth. A row of optical sensing units is located on the surface of the earth so that the image focused by the orbiting objective lens will travel substantially perpendicularly across the row during an observation. Output data generated from the sensing units may be multiplexed and fed to a real time processor which produces display signals. Each of the sensing units provides one scan line of the image being observed. The display signals are fed to a suitable display device which produces a picture of the preselected astronomical object. The objective lens may comprise a large flexible Fresnel zone plate or a flexible convex lens carried by a bicycle wheel-type supporting structure. The lens and supporting structure may be unfolded from compact cargo configurations and rotated after being placed into orbit

  20. Photon nanojet lens: design, fabrication and characterization

    International Nuclear Information System (INIS)

    Xu, Chen; Zhang, Sichao; Shao, Jinhai; Lu, Bing-Rui; Chen, Yifang; Mehfuz, Reyad; Drakeley, Stacey; Huang, Fumin

    2016-01-01

    In this paper, a novel nanolens with super resolution, based on the photon nanojet effect through dielectric nanostructures in visible wavelengths, is proposed. The nanolens is made from plastic SU-8, consisting of parallel semi-cylinders in an array. This paper focuses on the lens designed by numerical simulation with the finite-difference time domain method and nanofabrication of the lens by grayscale electron beam lithography combined with a casting/bonding/lift-off transfer process. Monte Carlo simulation for injected charge distribution and development modeling was applied to define the resultant 3D profile in PMMA as the template for the lens shape. After the casting/bonding/lift-off process, the fabricated nanolens in SU-8 has the desired lens shape, very close to that of PMMA, indicating that the pattern transfer process developed in this work can be reliably applied not only for the fabrication of the lens but also for other 3D nanopatterns in general. The light distribution through the lens near its surface was initially characterized by a scanning near-field optical microscope, showing a well defined focusing image of designed grating lines. Such focusing function supports the great prospects of developing a novel nanolithography based on the photon nanojet effect. (paper)