Spice use in food: Properties and benefits.

Science.gov (United States)

Jessica Elizabeth, De La Torre; Gassara, Fatma; Kouassi, Anne Patricia; Brar, Satinder Kaur; Belkacemi, Khaled

2017-04-13

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.

Spice Products Available to The Planetary Science Community

Science.gov (United States)

Acton, Charles

1999-01-01

This paper presents the availability of SPICE products to the Planetary Science Community. The topics include: 1) What Are SPICE Data; 2) SPICE File Types; 3) SPICE Software; 4) Examples of What Can Be Computed Using SPICE Data and Software; and 5) SPICE File Avalability.

Análisis económico del comportamiento de la dependencia por regiones

Directory of Open Access Journals (Sweden)

Herranz Peinado, Patricia

2008-01-01

Full Text Available Se puede considerar al fenómeno de la dependencia como un tema de fervienteactualidad, aunque bien es cierto que la necesidad de cuidado de aquellas personas que nopueden hacer por sí mismas las actividades más comunes de la vida diaria no es nada nuevo. Enla primera parte de este trabajo analizamos los perfiles sociales, económicos y de salud de estecolectivo mediante el estudio de la Encuesta sobre Discapacidades, Deficiencias y Estados deSalud de 1999, tomando las variables que mejor describan dicho estado y, enfatizando en ladificultad de seleccionar las variables que distinguen a los dependientes del resto dediscapacitados, se estudia el comportamiento económico por regiones. En la segunda parte seanaliza el coste de la dependencia bajo criterios diferentes tras la aprobación de la Ley dePromoción de la Autonomía Personal y Atención a las personas en situación de dependencia y,por último, se presenta una valoración teórica de la “deuda implícita” que el Estado adquierecon la cobertura de dependencia

SPICE and Chaos

DEFF Research Database (Denmark)

Lindberg, Erik

1996-01-01

Can we believe in the results of our circuit simulators ? Is it possible to distinguish between results due to numerical chaos and resultsdue to the eventual chaotic nature of our modelsof physical systems ?. Three experiments with SPICE are presented: (1) A "stable" active RCcircuit with poles...... in the right half plane. (2) "Chaotic" steady state behaviour of a non-chaotic dc power supply. (3) Analysis of a Colpitts oscillator with chaotic behaviour. In order to obtain reliable results from the SPICE simulators the users of these programs need insight not only in the use of the programs but also...... in the models of the circuits to be analyzed. If trimmed properly SPICE normally gives the correct result....

Spices, irradiation and detection methods

International Nuclear Information System (INIS)

Sjoeberg, A.M.; Manninen, M.

1991-01-01

This paper is about microbiological aspects of spices and microbiological methods to detect irradiated food. The proposed method is a combination of the Direct Epifluorescence Filter Technique (DEFT) and the Aerobic Plate Count (APC). The evidence for irradiation of spices is based on the demonstration of a higher DEFT count than the APC. The principle was first tested in our earlier investigation in the detection of irradiation of whole spices. The combined DEFT+APC procedure was found to give a fairly reliable indication of whether or not a whole spice sample had been irradiated. The results are given (8 figs, 22 refs)

Mycotoxins in spices and herbs-An update.

Science.gov (United States)

Kabak, Bulent; Dobson, Alan D W

2017-01-02

Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs.

Dependencia Afectiva y Género: Perfil Sintomático Diferencial en Dependientes Afectivos Españoles

Directory of Open Access Journals (Sweden)

María de la Villa Moral Jiménez

2009-01-01

Full Text Available Se ofrece un análisis clínico y psicosocial de la Dependencia Afectiva descrita como un tipo de dependencia sentimental caracterizada por la manifestación de comportamientos adictivos de apego patológico en la relación interpersonal. Se han evaluado los factores sintomáticos diferenciales de 78 casos diagnosticados de dependencia afectiva mediante el Test de Dependencias Sentimentales (TDS-100 con respecto a la población general (N=311. Según el perfil hallado se comprueba que los dependientes afectivos experimentan una dependencia pura con posesividad y manifestación de craving y abstinencia, presentan desajustes afectivos en forma de sentimientos negativos (culpa, vacío emocional, miedo al abandono e inescapabilidad emocional, manifiestan conflictos de Identidad (pseudosimbiosis y usan un locus de control externo. En población clínica se ha hallado que los varones son más buscadores de sensaciones y se muestran más inflexibles (Yo rígido y las mujeres emplean más mecanismos de negación y no afrontamiento con conciencia de problema nula o distorsionada.

Biochemical and microbiological quality of spices

International Nuclear Information System (INIS)

Sattar, A.; Mahmood, F.; Wahid, M.; Jan, M.; Khan, I.

1988-06-01

The spoilage of spices is generally due to microbial contamination as well as development of off-favours due to oxidation of oils. This research was conducted to investigate the influence of irradiation doses (2-10 KGy) on bacterial and fungal contamination as well as col colour and volatile components during storage of spices. The influence of different gamma radiation doses on total mould count of spices such as turmeric, coriander, chilies, cumin and black pepper, was determined and the results are presented. The effect of irradiation on total bacterial counts of these spices is presented. The dose of 10 KGy decreased the bacterial counts to either undetectable or very low levels in various spices. (orig./A.B.)

Evaluation of possible mutagenecity of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Incze, K [Orszagos Husipari Kutato Intezet, Budapest (Hungary)

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B/sub 1/, streptozotocin, ..cap alpha..-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system.

Evaluation of possible mutagenecity of irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.; Incze, K.

1981-01-01

As a part of the program of the wholesomeness testing of iradiated spices, investigations were carried out on the possible mutagenicity of ground paprika, black pepper and a spice mixture untreated or radiation-treated at 5, 15 and 45 kGy dose levels, respectively. Studies were performed using the Salmonella/microsome test of various extracts of spices and an in vivo assay of urine metabolites from rats fed with a diet containing spices. Urine was collected after 6 days of spice-containing diets. The indicator organisms were histidine auxotrophic Salmonella typhimurium strains TA 1535, TA 1537, TA 1538, TA 98 and TA 100. Investigations were performed within 14 days subsequent to the radiation treatment of spices and after a 90-day storage of the irradiated spices, resp. Known mutagenic substances (aflatoxin B 1 , streptozotocin, α-naphthylamine and sodium azide) served as positive controls in the mutagenicity tests. Neither the samples of the spice extracts nor the urine samples induced a significant increase in the frequency of revertants in the Salmonella test system. (author)

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Nair, P.M.; Padwal Desai, S.R.; Sharma, A.; Gholap, A.S.; Behere, A.G.; Parte, M.N.; Jadhav, S.

1996-01-01

Decontamination by gamma irradiation of minor spices such as coriander, fennel, cumin, aniseed, cardamom (large) and ajowan was studied. The bacterial load on these spices ranged from 10 2 - 10 5 cfu/g, while the fungal load ranged from 10-10 3 cfu/g. No microorganisms were detected in samples exposed to radiation and stored up to 12 mo. Though pathogens, such as coliforms, B. cereus and Staphylococci were detected in some samples of spices, their presence was not detected in spices exposed to radiation. A comparison of gas liquid chromatographic profiles indicated no significant change in the quality of volatile oils of these spices. Intra country transportation studies, in collaboration with two national laboratories and a multinational corporation, confirmed our earlier observations regarding retention of quality in several spices following irradiation, transport and storage. Similar results were evident from intercountry collaborative studies with Japan. (author). 10 refs, 6 figs, 10 tabs

Detection of irradiated spices by thermoluminescence analysis

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

Spices are used extensively in prepared foods. The high levels of contamination of many spices with microorganisms poses a problem for the food industry. Irradiation treatment is the most effective means of reducing the microbial load to safe levels. Although the process is currently subject to a moratorium in Australia, it is used in several countries for the decontamination of spices. Methods for detecting irradiation treatment of spices are necessary to enforce compliance with labelling requirements or with a prohibition on the sale of irradiated foods. Thermoluminescence (TL) analysis of spice samples has been shown to be an applicable method for the detection of all irradiated spices. It was established that the TL response originates from the adhering mineral dust in the sample. Definitive identification of many irradiated spices requires the separation of a mineral extract from the organic fraction of the spice sample. This separation can be achieved by using density centrifugation with a heavy liquid, sodium polytungstate. Clear discrimination between untreated and irradiated spice samples has been obtained by re-irradiation of the mineral extract after the first TL analysis with an absorbed dose of about 1 kGy (normalisation). The ratio of the first to second TL response was about one for irradiated samples and well below one for untreated samples. These methods have been investigated with a range of spices to establish the most suitable method for routine control purposes. (author)

Irradiation of spices and its detection

International Nuclear Information System (INIS)

Sjöberg, A.M.; Manninen, M.; Honkanen, E.; Latva-Kala, K.; Pinnioja, S.

1991-01-01

In this study, possible methods for detecting irradiation of spices are reviewed. Of the different kinds of techniques, the most promising control methods are thermo‐ and chemiluminescence and the microbiological and viscosimetric methods. The suitability of analytical methods for detecting possible degradation of the main compounds in the aromas of spices during irradiation is also discussed. The irradiation of spices can be detected reliably with thermoluminescence and by chemiluminescence measurements. Advantages of a new thermoluminescence method, based on mineral measurements, are also presented. Spices and their microbial contents and decontamination are discussed. Combined use of the direct epifluorescent filter technique (DEFT) and the aerobic plate count method (APC) is possibly a suitable method for detecting the irradiation of spices. Also, viscosity measurements combined with luminometric methods have been considered as possible detection methods

Adding SPICE to Science

Science.gov (United States)

Levey, Douglas

2005-01-01

In this article, the author would like to raise awareness of GK?12 programs by sharing experiences from SPICE (Science Partners in Inquiry-based Collaborative Education), a partnership between the University of Florida and Alachua County Public Schools. SPICE pairs nine graduate student fellows with nine middle school science teachers. Each…

Spice phenolics inhibit human PMNL 5-lipoxygenase.

Science.gov (United States)

Prasad, N Satya; Raghavendra, R; Lokesh, B R; Naidu, K Akhilender

2004-06-01

A wide variety of phenolic compounds and flavonoids present in spices possess potent antioxidant, antimutagenic and anticarcinogenic activities. We examined whether 5-lipoxygenase (5-LO), the key enzyme involved in biosynthesis of leukotrienes is a possible target for the spices. Effect of aqueous extracts of turmeric, cloves, pepper, chili, cinnamon, onion and also their respective active principles viz., curcumin, eugenol, piperine, capsaicin, cinnamaldehyde, quercetin, and allyl sulfide were tested on human PMNL 5-LO activity by spectrophotomeric and HPLC methods. The formation of 5-LO product 5-HETE was significantly inhibited in a concentration-dependent manner with IC(50) values of 0.122-1.44 mg for aqueous extracts of spices and 25-83 microM for active principles, respectively. The order of inhibitory activity was of quercetin>eugenol>curcumin>cinnamaldehyde>piperine>capsaicin>allyl sulfide. Quercetin, eugenol and curcumin with one or more phenolic ring and methoxy groups in their structure showed high inhibitory effect, while the non-phenolic spice principle allyl sulfide showed least inhibitory effect on 5-LO. The inhibitory effect of quercetin, curcumin and eugenol was similar to that of synthetic 5-LO inhibitors-phenidone and NDGA. Moreover, the inhibitory potency of aqueous extracts of spice correlated with the active principles of their respective spices. The synergistic or antagonistic effect of mixtures of spice active principles and spice extracts were investigated and all the combinations of spice active principles/extracts exerted synergistic effect in inhibiting 5-LO activity. These findings clearly suggest that phenolic compounds present in spices might have physiological role in modulating 5-LO pathway.

Quality control and disinfestation of spices for export

International Nuclear Information System (INIS)

George, C.K.

1998-01-01

India is the largest producer, consumer and exporter of spices in the world. Other than a few, all spices are grown in this country. The production is estimated at 2.6 million tonnes with an export of about 0.22 million tonnes valued around US $ 333 million. India's share in the world trade is over 40 % in quantity and 20 % in value. Many spices produced in India face quality problems as in other countries. For identifying quality produce, grade specifications have been introduced for all the important spices. With the liberalization of government controls, compulsory pre-shipment inspection has been withdrawn unless insisted by the buyer abroad. To meet the sanitary and phytosanitary requirements, the Spices Board has taken up a massive programme for upgradation of quality of Indian spices. Logo mark and Spice House Certificates are awarded to those spice exporting units having necessary infrastructure for assuring quality. By now, 6 units have been accredited to ISO 9000. Though different chemical and non-chemical treatments are available for improving hygienic quality, irradiation appears to be a reliable method. However, its wide application in the spice industry depends upon the conviction of the consumers of its safety. Because of the comprehensive programmes taken up for quality improvement of spices, India is confident of exporting spices meeting quality specifications prescribed by the importing countries. (author)

21 CFR 133.190 - Spiced cheeses.

Science.gov (United States)

2010-04-01

... contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the... lactic acid-producing bacterial culture. One or more of the clotting enzymes specified in paragraph (b)(2..., spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other...

Analysis Of Irradiated Spices In Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal V.

1999-01-01

This paper considered the benefit evaluation of the Irradiation processing for the spices within of our regional market .The objective was to raise the competitive of the point of view of quality . There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages. This study analyzed the irradiation for decontamination of spices at a dose level of 10 Kgy in comparison with unirradiated products. It was elected different types of spices and producers , and evaluated the final results to the local market

Analysis of spices irradiated in Uruguay

International Nuclear Information System (INIS)

Montalban, Antonio; Abreu, Anibal

1999-01-01

This paper considered the benefit evaluation of the irradiation processing for the spices within of our regional market .the objective was to raise the competitive of the point of view of quality .There are same problems for the use spices in food, because they are normally with a load of microorganisms , principally in the elaboration of food prepared and sausages.This study analyzed the irradiation for decontamination of spices at a dose level of 10 kgy in comparison with unirradiated products. It was elected different types of spices and producers, and evaluated the final results to the local market

Dependencia funcional y su relación con la mortalidad general en adultos mayores. México: 2001-2015

OpenAIRE

Daniel Lozano Keymolen; Bernardino Jaciel Montoya Arce; Sergio Cuauhtémoc Gaxiola Robles Linares; Yuliana Gabriela Román Sánchez

2018-01-01

Objetivo: El objetivo de este artículo es estimar las probabilidades de transición entre los diversos grados de dependencia funcional, así como la capacidad predictiva de dicha dependencia para la mortalidad general de hombres y mujeres de 65 años y más residentes en México. Métodos: Mediante probabilidades se calculan transiciones entre diversos grados de dependencia funcional y, con modelos de riesgos proporcionales de Cox, se estiman los riesgos relativos de mortalidad. Resultados: Los ...

Needs of radiation pasteurization of spice

International Nuclear Information System (INIS)

Furuta, Masaichi

2007-01-01

The present situation on the pasteurization of spice and the advantage of radiation pasteurization are simply elucidated by showing the investigation results so far. It is thus clear that the radiation pasteurization of spice is required. Furthermore, the wholesomeness of irradiated spice has been reported so far. From these, the need of wholesome test for each sample is required. (M.H.)

Antimicrobial functions of spices: why some like it hot.

Science.gov (United States)

Billing, J; Sherman, P W

1998-03-01

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

UNA FORMA DE DEPENDENCIA EMOCIONAL: EL “SÍNDROME DE FORTUNATA”

Directory of Open Access Journals (Sweden)

Jorge Barraca Mairal

2015-05-01

Full Text Available El artículo presenta información sobre una modalidad de dependencia emocional –para la que se acuña el término “Síndrome de Fortunata”– que designa un tipo de relaciones afectivas que determinadas mujeres desarrollan repetidamente hacia hombres casados. En el síndrome son identificables varios patrones de conducta y varias actitudes características, como la fuerte y duradera dependencia emocional y la fidelidad hacia ese hombre, la ambivalencia de sentimientos hacia la pareja oficial (rencor por la creencia de que le ha arrebatado algo propio, pero también deseos de ser ella, de emularla o, incluso, de llevarse bien, el cuestionamiento de la validez de la unión del hombre con la otra mujer y la fantasía reiterada de que las circunstancias cambiarán y ambos acabarán juntos. Además de delimitar e ilustrar este tipo de relaciones, sus peculiaridades y sus diferencias respecto de otras situaciones con las que podría confundirse, se hipotetizan algunas posibles causas de esta forma de dependencia emocional y se presentan varias estrategias para ayudar a las mujeres que quieren terminar con esta modalidad de vinculación afectiva.

Trial intercountry shipment of irradiated spices

International Nuclear Information System (INIS)

Saputra, T.S.; Maha, Munsiah; Purwanto, Z.I.

1984-01-01

An experiment has been carried out to evaluate the quality of irradiated spices packaged in some indigenous packaging materials. Spices used were whole nutmeg (myristica fragrans) and whole white pepper (piper nigrum). The spice samples were packaged in tin containers with or without oxygen absorber and in woven polypropylene (PP) bags, then irradiated at 5 kGy, and despatched from Jakarta to Wagenigen by sea-freight. The shipment was performed in small and commercial size packages. The results showed that irradiation treatment could effectively disinfest and decontaminate spices without altering their chemical composition and sensory properties. PP bags, particularly the one without inner liner, were unable to withstand rough handling and to prevent reinfestation during shipment. Tin containers were able to withstand rough handling and prevent reinfestation. The oxygen absorber used had no effect on microbial count and other parameters of the spices. (author)

Trial intercountry shipment of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Saputra, T S; Maha, Munsiah; Purwanto, Z I; Parkas, J

1984-10-01

An experiment has been carried out to evaluate the quality of irradiated spices packaged in some indigenous packaging materials. Spices used were whole nutmeg (myristica fragrans) and whole white pepper (piper nigrum). The spice samples were packaged in tin containers with or without oxygen absorber and in woven polypropylene (PP) bags, then irradiated at 5 kGy, and despatched from Jakarta to Wagenigen by sea-freight. The shipment was performed in small and commercial size packages. The results showed that irradiation treatment could effectively disinfest and decontaminate spices without altering their chemical composition and sensory properties. PP bags, particularly the one without inner liner, were unable to withstand rough handling and to prevent reinfestation during shipment. Tin containers were able to withstand rough handling and prevent reinfestation. The oxygen absorber used had no effect on microbial count and other parameters of the spices. 21 references.

Spice and the World

Institute of Scientific and Technical Information of China (English)

Yu Xin

2017-01-01

Around 1500 , the world experi￣enced an explosion of exploration which greatly transformed the world for the next several hundreds of years. During this time, Christopher Columbus, Vasco da Gama, and other seafaring entrepreneurs sought new routes to India’s Malabar Coast and the Indonesian archipelago. The objective of their ef￣forts was mainly spice specifically pepper, cinna￣mon, nutmeg, clove, and a few others. In the en￣suing years, the Spanish, Portuguese, English, and Dutch would all seek to dominate the spice trade, employing an astonishing amount of blood￣shed and brutality to achieve their aims. They were undermined only by pirates, who would occasional￣ly plunder the spice boats, relieving them of their precious cargo. The reason behind their desire to seek spice, was not only, and in fact, not even primarily, profits. In an age that poured its commercial ener￣gies into such un - poetical ends such as arms, oil, and mineral ores, the drive to obtain anything quite so quaintly insignificant as spice must strike us today as mystifying indeed. While historians of￣ten point to medieval Europe’s problems with ran￣cid meat, along with the mind -numbing repeti￣tiveness of its diet, as the source of spice’s early popularity, the main reason for desiring spice came down to one simple thing: mystery. Spices were, in a sense, magical if not divine, arriving by un￣known means from the vast blank spaces on the map, spaces populated by dragons, gods, and monsters. From mystery grew mystique. It was a seductive premise. This article starts by examining the rise of Europe’s economy after the first millennium and the subsequent demand for Eastern luxuries. Ginger, mace, and other exotic ingredients quickly became status symbols among noblemen—not unlike furs or jewels—as well as staples in upper -class kitch￣ens, with nearly every dish deluged by seasonings, to the point where the medieval appetite for spice looked less like a taste

Medieval European medicine and Asian spices.

Science.gov (United States)

Nam, Jong Kuk

2014-08-01

This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe. Among these spices, pepper was most widely and frequently used as medicine according to medieval medical textbooks. We analyzed three main pharmacology books written during the Middle Ages. One of the main reasons that oriental spices were widely used as medicine was due to the particular medieval medical system fundamentally based on the humoral theory invented by Hippocrates and Galen. This theory was modified by Arab physicians and imported to Europe during the Middle Ages. According to this theory, health is determined by the balance of the following four humors which compose the human body: blood, yellow bile, black bile, and phlegm. Each humor has its own qualities such as cold, hot, wet, and dry. Humoral imbalance was one of the main causes of disease, so it was important to have humoral equilibrium. Asian spices with hot and dry qualities were used to balance the cold and wet European diet. The analysis of several major medical textbooks of the Middle Ages proves that most of the oriental spices with hot and dry qualities were employed to cure diverse diseases, particularly those caused by coldness and humidity. However, it should be noted that the oriental spices were considered to be much more valuable and effective as medicines than the local medicinal ingredients, which were not only easily procured but also were relatively cheap. Europeans mystified oriental spices, with the belief that they have marvelous and mysterious healing powers. Such mystification was related to the terrestrial Paradise. They believed that the oriental spices were grown in Paradise which was located in the Far East and were brought to the Earthly world along the four rivers flowing from the Paradise.

El perfil de la dependencia en España: un análisis de la encuesta de discapacidades de 1999

Directory of Open Access Journals (Sweden)

Rosa Gispert Magarolas

2008-01-01

Full Text Available Fundamentos: En los próximos años se producirá un importante envejecimiento demográfico en España y con ello habrá un mayor nivel de comorbilidad, discapacidad y dependencia. El objetivo del trabajo es estimar el perfil de la dependencia , a partir del nivel de gravedad de las diferentes discapacidades padecidas por la población española. Métodos: Se utilizó la Encuesta sobre Discapacidades, Deficiencias y Estado de Salud de 1999 del INE, que incluye 36 discapacidades específicas y su gravedad (de 0:ausencia de discapacidad a 4: no puede realizar. Se agruparon 5 tipos de discapacidad, se calculó la gravedad media de cada tipo y se agregó en 5 grados de dependencia. Para relacionar cada discapacidad específica con la gravedad se realizó un análisis de correspondencias simples. Para identificar los perfiles de dependencia, se realizó un análisis de correspondencias múltiples y uno de clusters teniendo en cuenta la edad, el sexo, tipos de discapacidad y grado de dependencia. Resultados: Se observó asociación entre la gravedad y las discapacidades específicas (mayor gravedad en los que sufren limitaciones en las actividades de la vida diaria. La dependencia se caracterizó en cinco grupos: los de menor dependencia son preferentemente de edades medias, varones y con discapacidades sensoriales y entre las personas con dependencia más elevada predominan mujeres, mayores de 80 años y las discapacidades de movilidad y en las actividades de la vida diaria. Conclusiones: Se identifican cinco grupos de personas dependientes y este estudio permite estimar su frecuencia global dentro de la población, lo que puede ser de gran utilidad para estimar los recursos necesarios para su atención.

An interlaboratory trial on the identification of irradiated spices, herbs, and spice-herb mixtures by thermoluminescence analysis

International Nuclear Information System (INIS)

Schreiber, G.A.; Helle, N.; Bögl, K.W.

1995-01-01

Thermoluminescence analysis was used in an interlaboratory study to detect irradiation treatment of spices, herbs, and spice-herb mixtures in the dose range used for the reduction of microbial counts. About 3 and 9 months after irradiation, 14 participating laboratories determined the thermoluminescence of mineral contaminants that had been isolated from coded samples. A total of 18 different products (6 spices, 6 herbs, and 6 spice-herb mixtures) were examined. The method gave correct identifications as irradiated or nonirradiated in 99.1% of 317 samples. Only 3 irradiated samples were not correctly identified. This result was achieved by integration of whole glow curves. By glow curve analysis, a temperature range could be determined in which differentiation between irradiated and nonirradiated samples was even better than on the basis of the total integral values

Thermal analysis of spices decontaminated by irradiation

Energy Technology Data Exchange (ETDEWEB)

Varsanyi, I; Farkas, J [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary); Liptay, G; Petrik-Brandt, E [Budapesti Mueszaki Egyetem (Hungary)

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses.

Thermal analysis of spices decontaminated by irradiation

International Nuclear Information System (INIS)

Varsanyi, I.; Farkas, J.; Liptay, G.; Petrik-Brandt, E.

1979-01-01

The cell-count-reducing effect of ionizing radiations is well known. To reduce microbiological contamination in the most frequently used spices, ground paprika, black pepper and a mixture of seven spices, a radiation dose of 1.5 Mrad (15 kGy) was applied. The aim of the investigation was to find out whether this dose caused significant changes in the spices which could be detected by thermal analysis. The results unambiguously show that the applied dose does not cause significant changes detectable by thermal analysis. This finding supports earlier experiences according to which no structural changes, disadvantageously influencing utilization of radiation treated spices, are caused by similar or smaller doses. (author)

Spectrophotometric analysis of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Josimovic, L; Cudina, I

1987-01-01

Seven different spices (thyme, cinnamon, coriander, caraway, pimento, paprika, black pepper) were treated by gamma radiation at an absorbed dose of 10 kGy, and the effect on chemical quality was determined. The effects of this dose were assessed by spectrophotometric analysis of some water-soluble constituents of spices (carbohydrates; carbonyl compounds) and on the content of water-insoluble steam-volatile oils. The colour of paprika and the content of piperine in pepper held in different packaging materials were measured in unirradiated and irradiated samples as a function of storage time. In all cases irradiation does not bring about any distinct qualitative or quantitative chemical changes based on spectrophotometric analysis of spice extracts.

Kaubanduskeskus Spice Riias = Spice shopping centre in Riga

Index Scriptorium Estoniae

2007-01-01

Riias Lielirbes iela 29 asuva kaubanduskeskuse Spice sisekujundus. Sisearhitekt Aivar Oja (FRA Disain OÜ), kaasa töötas Riin Luuk (Vaikla Disain). Sisearhitektidest, nende tähtsamad tööd. 2 plaani, 7 värv. vaadet, fotod sisearhitektidest

Heavy metals hazards from Nigerian spices.

Science.gov (United States)

Asomugha, Rose Ngozi; Udowelle, Nnaemeka Arinze; Offor, Samuel James; Njoku, Chinonso Judith; Ofoma, Ifeoma Victoria; Chukwuogor, Chiaku Chinwe; Orisakwe, Orish Ebere

Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers. The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk. The range of heavy metal concentration was in the order: Zn (14.09 - 161.04) > Fe (28.15 - 134.59) > Pb (2.61 - 8.97) > Cr (0.001 - 3.81) > Co (0.28 - 3.07) > Ni (0.34 - 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06-0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg. Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination. food products, spices, potential toxic metals, risk assessment, public health.

The Roman and Islamic spice trade: New archaeological evidence.

Science.gov (United States)

Van der Veen, Marijke; Morales, Jacob

2015-06-05

Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their 'materiality' highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1-250, known as Myos Hormos, and again during ca. AD 1050-1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria cardamomum), turmeric (Curcuma sp.), fagara (cf. Tetradium ruticarpum), myrobalan (Terminalia bellirica and Terminalia chebula) and betelnut (Areca catechu). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites

Work-related allergy and asthma in spice mill workers - The impact of processing dried spices on IgE reactivity patterns.

Science.gov (United States)

van der Walt, Anita; Lopata, Andreas L; Nieuwenhuizen, Natalie E; Jeebhay, Mohamed F

2010-01-01

Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m(3)) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified. Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional exhaled nitric oxide. Specific IgE reactivity to a range of common inhalant, food and spice allergens was evaluated using ImmunoCAP and allergen microarray. The presence of non-IgE-mediated reactions was determined by basophil stimulation (CAST-ELISA). Specific allergens were identified by immunoblotting to extracts of raw and dried processed garlic, onion and chili pepper. Asthma was confirmed in all 3 subjects, with work-related patterns prominent in worker 1 and 3. Sensitization to multiple spices and pollen was observed in both atopic workers 1 and 2, whereas garlic and chili pepper sensitization featured in all 3 workers. Microarray analysis demonstrated prominent profilin reactivity in atopic worker 2. Immunoblotting demonstrated a 50-kDa cross-reactive allergen in garlic and onion, and allergens of approximately 40 and 52 kDa in chili pepper. Dry powdered garlic and onion demonstrated greater IgE binding. This study demonstrated IgE reactivity to multiple spice allergens in workers exposed to high levels of inhalable spice dust. Processed garlic and onion powder demonstrated stronger IgE reactivity than the raw plant. Atopy and polysensitization to various plant profilins, suggesting pollen-food syndrome, represent additional risk factors for sensitizer-induced work-related asthma in spice mill workers. 2010 S. Karger AG, Basel.

Evaluation of antioxidant capacity of Chinese five-spice ingredients.

Science.gov (United States)

Bi, Xinyan; Soong, Yean Yean; Lim, Siang Wee; Henry, Christiani Jeyakumar

2015-05-01

Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. Our results suggest that clove is the major contributor to the AOC of the five-spice powder whereas the other four ingredients contribute to the flavour. For example, the total phenolic content as well as ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values increased linearly with the clove percentage in five-spice powder. This observation opens the door to use clove in other spice mixtures to increase their AOC and flavour. Moreover, linear relationships were also observed between AOC and the total phenolic content of the 32 tested spice samples.

Identification of Gamma Irradiation of Imported Spice

International Nuclear Information System (INIS)

Han, S.B.; Suh, C.S.; Choi, I.D.; Kim, B.K.; Song, H.P.; Byun, M.W.; Kim, D.H.

2004-01-01

Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices

EPR spectroscopy of spices

Directory of Open Access Journals (Sweden)

R. T. Тimakova

2016-01-01

Full Text Available From 01 January 2017 you enter the interstate standard GOST 33271-2015 “Dry Spices, herbs and vegetable seasonings. Manual exposure in order to combat pathogens and other microorganisms” which States that the absorbed dose of radiation to the spices should be from 3 to 30 kGy. The study found that before the introduction of permissive legislative framework in the consumer market of Russia there are irradiated food products (chili, ground chili, ground spicy chili, black pepper. For radiation monitoring of food safety, we used the method of electron paramagnetic resonance (EPR, which allows quickly and with a high degree of reliability to establish the fact of irradiation. It is established that all samples of spices irradiated with dose of 12 kGy (technology radappertization gave typical spectra of the signals established by the method of electron paramagnetic resonance in the domestic EPR spectrometer, the intensity, amplitude and peak width of the EPR signal of samples of spices with the increase of irradiation dose increases. It is proven that repeated exposure no effect accumulation. Integration with 2017 Russia in the global practi ce of using radiation technologies of processing of food products and food raw materials with the purpose of extending shelf life confirms the need for a data Bank on the radiation sensitivity of various food products to determine the optimal doses and the eff ect of radiation doses on the shelf life and quality of products.

The use of spices in the production of traditional cheeses

Directory of Open Access Journals (Sweden)

Renata Josipović

2016-01-01

Full Text Available Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.

Propuesta de formulación financiero-actuarial de un seguro de dependencia y acercamiento a una aplicación práctica

Directory of Open Access Journals (Sweden)

Mª Manuela Segovia

2005-01-01

Full Text Available En los países industrializados, convergen dos fenómenos demográficos, la longevidad y la escasa natalidad, que provocan un envejecimiento de la población y con ello una serie de procesos sociales que son necesarios atender. Uno de ellos, es la cobertura de la dependencia de las personas mayores, entendiendo por dependencia, la necesidad de ayuda para realizar las tareas básicas de la vida diaria. España se encuentra en la actualidad en plena discusión parlamentaria para regular mediante ley la dependencia y cubrir el avance de este problema que en los próximos años se verá agravado por nuestra evolución demográfica y social. Esta ley pretende establecer las bases para su atención mediante un seguro de dependencia, bien de cobertura pública por parte del Estado o bien por aseguradoras privadas. El trabajo presentado en este congreso forma parte de un estudio amplio sobre la dependencia en España y abordará una aproximación a la formulación actuarial de un seguro de dependencia partiendo del uso de cadenas de Markov para un modelo de múltiples estados, y un acercamiento a la aplicación práctica mediante el análisis de datos sobre discapacidad de nuestro país.

Emerging Trends in Microwave Processing of Spices and Herbs.

Science.gov (United States)

Rahath Kubra, Ismail; Kumar, Devender; Jagan Mohan Rao, Lingamallu

2016-10-02

Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and extraction are most important methods for preservation and value addition to spices. There are different techniques for drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there are a number of non-conventional extraction methods in use that are all, in principle, solid-liquid extractions but which introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the review describes the potential application of microwave energy for extraction of essential oil/bioactive components from spices and herbs and the advantages of microwave-assisted process over the other extraction processes generally employed for extraction. It also showcases some recent research results on microwave drying/extraction from spices and herbs.

Can irradiation of spices be detected by chemiluminescence?

International Nuclear Information System (INIS)

Delincee, H.

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices. (orig./MG) [de

Can irradiation of spices be detected by chemiluminescence

Energy Technology Data Exchange (ETDEWEB)

Delincee, H

1987-01-01

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices.

Effect of radiation on volatile component in spices

International Nuclear Information System (INIS)

Ratnayake, A.K.

1991-01-01

This research project deals with the determination of chemical changes of some spices such as Cardamon, Nutmeg, Clove and Pepper, when subjected to gamma irradiation. The spices were irradiated in a CO 6 0 gamma source with 5 kGy, 7kGy and 10 kGy at a dose rate of 5 kGy/hr. Radiation dose less than 10 kGy can be used for processing of spices, without producing any changes in volatile components. The disadvantages in using the traditional methods of fumigation, use of chemicals or heat treatment as a measure of reducing contamination are discussed. It is shown that irradiation is the best method of decontamination of spices without making changes in oil percentage or chemical composition. Finally the study discusses the economic aspects and authorization from the point of view of consumer acceptance and the use of irradiation of spices

Sterilization of ground spices by electron beams irradiation

Energy Technology Data Exchange (ETDEWEB)

Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi [K. Kobayashi and Co., Ltd., Kako, Hyogo (Japan)

1999-09-01

Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

Detection of irradiated spices by different physical techniques

International Nuclear Information System (INIS)

Chabane, S.; Pouliquen-Sonaglia, I.; Raffi, J.

2001-01-01

We used thermoluminescence, electron spin resonance, and viscosimetric measurements to establish whether or not a spice had been irradiated. Thermoluminescence, using the 1788 EN official protocol with an alternative method for the extraction of mineral impurities, led to proof of irradiation or proof of no treatment. Electron spin resonance led to different spectrum shapes depending on the chemical composition of the spices; ESR could only be used as proof of irradiation up to several weeks after irradiation, and only for some spices. Viscosimetric measurements carried out on spice suspensions led to a presumption of treatment (or of no treatment) and possibly to of of irradiation. (author)

Sterilization of ground spices by electron beams irradiation

International Nuclear Information System (INIS)

Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi

1999-01-01

Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

Spices, herbal xenobiotics and the stomach: friends or foes?

Science.gov (United States)

Al Mofleh, Ibrahim Abdulkarim

2010-06-14

Spices and herbal remedies have been used since ancient times to treat a variety of disorders. It has been experimentally demonstrated that spices, herbs, and their extracts possess antimicrobial, anti-inflammatory, antirheumatic, lipid-lowering, hepatoprotective, nephroprotective, antimutagenic and anticancer activities, besides their gastroprotective and anti-ulcer activities. Despite a number of reports on the toxicity of herbs and spices, they are generally accepted as safer alternatives to conventional therapy against gastric ulcers. To this end, it is also believed, that excessive consumption of spices may favor the pathogenesis of gastric and duodenal ulcer and some studies have substantiated this common perception. Based on various in vivo experiments and clinical studies, on the effects of spices and herbs on gastric ulcers, it has indeed been shown that certain spices do possess remarkable anti-ulcer properties mediated by antisecretory, cytoprotective, antioxidant, and anti-Helicobacter pylori effects and mechanisms regulated by nitric oxide, prostaglandins, non-protein sulfhydryl molecules and epidermal growth factor expression. Accordingly, their consumption may attenuate and help prevent peptic ulcer disease. In the present review, the beneficial effects of spices and herbal nutritive components on the gastric mucosa are discussed against the paradigm of their deleterious potential.

Subthreshold SPICE Model Optimization

Science.gov (United States)

Lum, Gregory; Au, Henry; Neff, Joseph; Bozeman, Eric; Kamin, Nick; Shimabukuro, Randy

2011-04-01

The first step in integrated circuit design is the simulation of said design in software to verify proper functionally and design requirements. Properties of the process are provided by fabrication foundries in the form of SPICE models. These SPICE models contain the electrical data and physical properties of the basic circuit elements. A limitation of these models is that the data collected by the foundry only accurately model the saturation region. This is fine for most users, but when operating devices in the subthreshold region they are inadequate for accurate simulation results. This is why optimizing the current SPICE models to characterize the subthreshold region is so important. In order to accurately simulate this region of operation, MOSFETs of varying widths and lengths are fabricated and the electrical test data is collected. From the data collected the parameters of the model files are optimized through parameter extraction rather than curve fitting. With the completed optimized models the circuit designer is able to simulate circuit designs for the sub threshold region accurately.

Comparative study of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Kojima, K.; Sugita, T.; Yamada, T.; Saito, Y.

1995-01-01

The thermoluminescence (TL) detection methods for irradiated spices were compared using spice samples obtained on the Japanese market, irradiated at doses of 1, 5, 10 and 30 kGy and stored for 1 year before analysis. The TL intensities of irradiated spices were stable for 1 year after irradiation. Measurement with whole samples failed to identify irradiated samples. Minerals were separated from spices in sodium tungstate saturated solution and/or sodium polytungstate solution. The TL intensity of minerals which had undergone irradiation was significantly increased for all samples. However, the ranges of TL intensity of irradiated and unirradiated samples overlapped. Clear discrimination has been obtained between the TL ratios of irradiated and unirradiated spices by using normalized measurement with reirradiation. The detection limit in terms of irradiation dose is 1 kGy even in a sample that has been irradiated 1 year prior to analysis. Normalization is the best technique currently available for thermoluminescence analysis to identify irradiated spices

Total and soluble oxalate content of some Indian spices.

Science.gov (United States)

Ghosh Das, Sumana; Savage, G P

2012-06-01

Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.

Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students.

Science.gov (United States)

D'Adamo, Christopher R; McArdle, Patrick F; Balick, Lyssa; Peisach, Erin; Ferguson, Tenaj; Diehl, Alica; Bustad, Kendall; Bowden, Brandin; Pierce, Beverly A; Berman, Brian M

2016-05-01

To determine whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone. A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks. Study setting was two public high schools in Baltimore, Maryland. A total of 110 students in grades 9 to 12 participated. The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate. Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed. Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, Wilcoxon-Mann-Whitney tests, and covariate-adjusted regression models. Spice MyPlate was feasible and there were modest but significant improvements (p ≤ .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy. Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets. © The Author(s) 2016.

Low-angle X-ray scattering from spices

International Nuclear Information System (INIS)

Desouky, O.S.; Ashour, Ahmed H.; Abdullah, Mohamed I.; Elshemey, Wael M.

2002-01-01

Low-angle scattering of X-rays is characterized by the presence of one or more peaks in the forward direction of scattering. These peaks are due to the interference of photons coherently scattered from the molecules of the medium. Thus these patterns are closely linked to the molecular structure of the investigated medium. In this work, low-angle X-ray scattering (LAXS) profiles of five spices; pimpinella anisum (anise), coriandrum sativum (coriander), cuminum cyminum (cumin), foenculum vulgare (fennel) and nigella sativa (nigella or black cumin) are presented after extensive measurements. It is found that all spices exhibit one characteristic peak at a scattering angle around 10 deg. This is equivalent to a value x=0.0565 A -1 , where x=sin(θ/2)/λ. The full width at half maximum (FWHM) of this peak is found to be characteristic for each type of the investigated spices. The possibility to detect the irradiation of these spices from their LAXS profiles is also examined after 10, 20, 30 and 40 kGy doses of gamma radiation. Except for anise, coriander and cumin at 40 kGy, there are no detectable deviations from the control samples in the scattering profiles of irradiated samples. These results comply with the recommendations of the FDA (US Food and Drug Administration) which defines 30 kGy as the maximum dose for irradiation of spices. The present technique could be used to detect over-irradiation, which causes damage to the molecular structure of some spices

Spices in the management of diabetes mellitus.

Science.gov (United States)

Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

2017-02-15

Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications. Copyright © 2016 Elsevier Ltd. All rights reserved.

The impact of spices on vegetable consumption

DEFF Research Database (Denmark)

Li, Zhaoping; Krak, Michael; Zerlin, Alona

2015-01-01

This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned...... in random order to eat broccoli, cauliflower, or spinach with or without added spices. Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased...... significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies...

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Vachin, I.; Pavlov, A.; Stefanova, M.; Danev, D.

1994-01-01

Decontamination of spices (onion powder, cardamom, red pepper powder, etc.) used for special types of Bulgarian sausages was investigated. Gamma irradiation ( 60 Co) at doses of 4, 6, 8 and 10 kGy was applied. It was found that the total count of microorganisms in spices was between 1.85.10 5 and 3.8.10 7 . The largest was the amount of the coliforms and the staphylococci in the onion powder. The cardamom and onion powder were free of coliforms with dose of 4 kGy. The staphylococci were eliminated with doses of 6 kGy. The number of proteolytic microorganisms was decreased but they were isolated from spices irradiated even with 10 kGy. (author)

A simple method for identification of irradiated spices

International Nuclear Information System (INIS)

Behere, A.; Desai, S.R.P.; Nair, P.M.; Rao, S.M.D.

1992-01-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170 o C. However, when present in curry powder, the TL glow of salt showed a shift to 208 o C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author)

A simple method for identification of irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Behere, A; Desai, S R.P.; Nair, P M [Bhabha Atomic Research Centre, Bombay (India). Food Technology and Enzyme Engineering Div.; Rao, S M.D. [Bhabha Atomic Research Centre, Bombay (India). Technical Physics and Prototype Engineering Div.

1992-07-01

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170{sup o}C. However, when present in curry powder, the TL glow of salt showed a shift to 208{sup o}C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author).

Gamma irradiation of spices

Energy Technology Data Exchange (ETDEWEB)

Saputra, T S; Harsoyo,; Sudarman, H [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1982-07-01

An experiment has been done to determine the effect of irradiation and reduction of moisture content on the keeping quality of commercial spices, i.e. nutmeg (Myristica fragrans), black and white pepper (Piper ningrum). The results showed that a dose of 5 kGy could reduce the microbial load of spices as much as 2-4 log cycles for the total plate count and 1-3 log cycles for the total mould and yeast counts. The microbial reduction due to the irradiation treatment was found to be lower in more humid products. Prolonged storage enhanced the microbial reduction.

Influence of storage on fungal infestation in spices

International Nuclear Information System (INIS)

Akhtar, T.; Sattar, A.; Khan, I.

1988-01-01

The present work was carried out to study the influence of storage and gamma radiation on fungal control in spices. The spices were irradiated with 5.0, 7.5 and 10.0 KGy and stored under ambient conditions for 12 months. Fungal infestation decreased to undetectable levels upon irradiation of these spices especially at higher doses and increased with advanced storage period both the irradiated and unirradiated samples. (orig. /A.B.)

Genotoxicity test of irradiated spice mixture by dominant lethal test

Energy Technology Data Exchange (ETDEWEB)

Barna, J

1986-03-01

Dominant lethal test (DLT) was performed in Sprague Dawley male rats prefed with 25% irradiated spice mixture which was composed of 55% non-pungent ground paprika, 14% black pepper, 9% allspice, 9% coriander, 7% marjoram, 4% cumin, 2% nutmeg. Microbial count of the spice mixture was reduced with 15 kGy from a sup(60)Co source. Control groups received spice-free or untreated spice diet or were administered to cyclophosphamide i.p., respectively. DTL parameters altered significantly in the latter group but neither untreated nor irradiated spice mixture proved to be germ cell mutagens. 24 refs.; 8 figs.

Irradiation of spices - a review

International Nuclear Information System (INIS)

Sadecka, J.

2007-01-01

Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect

Prospecting Organic production of spices in Rajasthan

OpenAIRE

Sharma, Arun K.

2015-01-01

Low rainfall and low atmospheric humidity favours spices production in Rajasthan, the largest state of India.Details on possibilities of organic production of spices in Rajasthan are described in the paper considering the future challenges of soil, climate,social and market environment.

Spices for Prevention and Treatment of Cancers.

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-08-12

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action.

Spices for Prevention and Treatment of Cancers

Science.gov (United States)

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-01-01

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. PMID:27529277

Fat digestion and absorption in spice-pretreated rats.

Science.gov (United States)

Prakash, Usha N S; Srinivasan, Krishnapura

2012-02-01

A few common spices are known to stimulate secretion of bile with higher amount of bile acids which play a major role in digestion and absorption of dietary lipids. It would be appropriate to verify if these spices enable efficient digestion and absorption during high-fat intake. In this context, dietary ginger (0.05%), piperine (0.02%), capsaicin (0.015%), and curcumin (0.5%) were examined for their influence on bile secretion, digestive enzymes of pancreas and absorption of dietary fat in high-fat (30%) fed Wistar rats for 8 weeks. These spices enhanced the activity of pancreatic lipase, amylase, trypsin and chymotrypsin by 22-57%, 32-51%, 63-81% and 12-38%, respectively. Dietary intake of spices along with high-fat enhanced fat absorption. These dietary spices increased bile secretion with higher bile acid content. Stimulation of lipid mobilisation from adipose tissue was suggested by the decrease in perirenal adipose tissue weight by dietary capsaicin and piperine. This was also accompanied by prevention of the accumulation of triglyceride in liver and serum in high-fat fed rats. Activities of key lipogenic enzymes in liver were reduced which was accompanied by an increased activity of hormone-sensitive lipase. Thus, dietary ginger and other spice compounds enhance fat digestion and absorption in high-fat fed situation through enhanced secretion of bile salts and a stimulation of the activity pancreatic lipase. At the same time, the energy expenditure is facilitated by these spices to prevent the accumulation of absorbed fat. Copyright © 2011 Society of Chemical Industry.

The Role of Herbs and Spices in Cancer Prevention

Science.gov (United States)

Kaefer, Christine M.; Milner, John A.

2009-01-01

Historically herbs and spices have enjoyed a rich tradition of use for their flavor-enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases world-wide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the anti-microbial, antioxidant, and anti-tumorigenic properties of herbs and spices, their ability to influence carcinogen bioactivation, and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill-consequences. PMID:18499033

Radurization of spices by irradiation in Cuba

International Nuclear Information System (INIS)

Alvarez Gil, M.; Rodriguez, M.; Prieto, E.; Pino, J.

1997-01-01

This paper presents the research results that prove the technical feasibility according to the hygiene conditions existing in Cuba for irradiating different spices. The results show both the possibility and and the benefit of using a one irradiation application to these products. One global average doses of 5 KGy was enough for decontaminating black pepper, paprika, cumin, must meg and oregano without affecting either their chemical components or the quality of their taste. Sausages manufactured with irradiated spices did not irradiating spices is much higher that of fumigation, et has many important social and economic advantages

El mundo afectivo de adultos mayores en situación de dependencia y sus cuidadores

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Juana Rosa Hidalgo-Martinola

2015-12-01

Full Text Available El objetivo del presente trabajo es caracterizar la relación interpersonal entre cuidadores informales primarios y adultos mayores en situación de dependencia, a partir, de un estudio de casos múltiples. Se empleó la metodología cualitativa y el método etnometodológico. Se seleccionaron tres casos, por la presencia de diferentes grados de dependencia en los adultos mayores. Las técnicas empleadas fueron: entrevista en profundidad, escala de evaluación funcional y la observación abierta.Los principales resultados muestran que las relaciones interpersonales entre un cuidador informal primario y un adulto mayor en situación de dependencia, actualizan la historia de la relación anterior, generando vivencias de frustración y/o satisfacción en función de la dinámica pasada. Este proceso primario adquiere más trascendencia que las propias habilidades comunicativas en la relación y marcan una vivencia de la relación, que en algunos casos, se diferencia de la vivencia de la labor del cuidado.

Sterilization of ground prepacked Indian spices by gamma irradiation

International Nuclear Information System (INIS)

Munasiri, M.A.; Parte, M.N.; Ghanekar, A.S.; Sharma, A.; Padwal Desai, S.R.; Nadkarni, G.B.

1987-01-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period

Sterilization of ground prepacked Indian spices by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Munasiri, M. A.; Parte, M. N.; Ghanekar, A. S.; Sharma, A.; Padwal Desai, S. R.; Nadkarni, G. B.

1987-07-01

A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period.

Comparison of thermoluminescence detection methods for irradiated spices

International Nuclear Information System (INIS)

Kawamura, Y.; Murayama, M.; Uchiyama, S.; Saito, Y.

1996-01-01

Thermoluminescence (TL) analysis has been shown to be one of the most applicable methods for the detection of γ-irradiated spices. This analysis was introduced as a detection technique for irradiated spices using the whole sample. It was then found that the origin of the TL response to be mineral dust adhering to the spices. TL measurements on separated minerals and the normalised TL measurement by re-irradiation was then established. This paper details investigations on TL measurements carried out using clean powdered spices stored for one year after being irradiated with doses of 1, 5, 10 and 30 kGy in order to clarify their applicable dose range, the effect of storage and mineral content. The effect of the mineral separation was also studied. (author)

Radiation processing for value addition to spices and condiments

International Nuclear Information System (INIS)

More, Varsha S.; Parte, Madan N.; Gautam, Satyendra; Sharma, Arun

2009-01-01

Both major and minor Indian spices and their blends were found to have significant high level of bacterial and fungal load. Radiation processing at 10 kGy dose was found to be effective for hygienization of spices and condiments without affecting their flavor and other quality attributes. Inter and Intra country transportation studies confirmed the retention of spice quality following irradiation, transportation and storage. A safe storage period was also determined for sambar powder packaged in metallised laminate pouch, which turned out to be 20 months under ambient storage conditions. Some spices were also found to have radioprotective effect. (author)

Detection of irradiated spices with a microbiological method - DEFT/APC method

International Nuclear Information System (INIS)

Hammerton, K.M.; Banos, C.

1996-01-01

The decontamination of spices that are to be used as ingredients in processed foods is necessary in order to prevent the introduction of spoilage microorganisms and more rarely disease causing organisms. Spices can be contaminated with bacteria and moulds in concentration from 10 3 to 10 8 microorganisms per gram so that, even when used in small amounts, they can contaminate food with large numbers of microorganisms. The most effective means of decontaminating spices is irradiation treatment with an absorbed radiation dose from 5 to 10 kGy. Several countries are commercially using radiation processing of spices. A microbiological screening method based on the use of the direct epifluorescent filter technique (DEFT) and the conventional aerobic plate count (APC) has been established for the detection of irradiated spices. The DEFT count enumerates the total number of contaminating microorganisms, irrespective of viability, in an untreated or treated spice sample. This paper reports recent investigations on the possibility that the inclusion of a mesophilic aerobic spore count will enable irradiated spices to be distinguished from ethylene oxide (EtO) or heat treated spices. (author)

DEPENDENCIA Y NECESIDADES DE CUIDADOS NO CUBIERTAS DE LAS PERSONAS MAYORES DE UNA ZONA DE SALUD DE ZARAGOZA

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Tomás Aznar Concepción

2002-01-01

Full Text Available Fundamento: El nivel de autonomía para las actividades del cuidado personal en personas mayores y la necesidad de apoyo no cubiertas dependen de diferentes factores poco conocidos en nuestro medio. Los cuidados en la dependencia se facilitan principalmente por el sistema informal de cuidados. El propósito del estudio es estimar la prevalencia de dependencia para las actividades del cuidado personal y los factores asociados, e identificar los factores asociados con las necesidades de cuidados no cubiertas en personas dependientes, en población mayor de 75 años de Zaragoza. Método: Se realizó un estudio transversal en una muestra representativa de la población no institucionalizada mayor de 75 años, en una Zona de Salud de Zaragoza, en el año 1998 (n=351. Los datos se cumplimentaron a través de una entrevista directa. Se utilizó el índice de Katz para valorar la capacidad funcional para las actividades del cuidado personal y un cuestionario ad hoc para el apoyo informal y el resto de variables. El apoyo informal, las características sociodemográficas, autopercepción de salud y depresión (Escala de Depresión de Yesavage se consideraron como variables independientes. Se aplicó la regresión logística para identificar los factores asociados a la dependencia y necesidades de cuidados no cubiertas. Resultados: La prevalencia de dependencia para las actividades del cuidado personal es de un 37,3%. Las variables que predicen la dependencia para las actividades del cuidado personal son una mala percepción de salud, depresión establecida, ser mujer y ser mayor de 85 años. La prevalencia de necesidades de apoyo no cubiertas en personas dependientes para las actividades del cuidado personal es de 22,1%. El apoyo informal lo presta la familia. Ser mujer y vivir sola se presenta como un factor de riesgo para no tener las necesidades cubiertas, así como también no estar deprimido. Conclusiones: El porcentaje de personas mayores con

Dependencia y necesidades de cuidados no cubiertas de las personas mayores de una zona de salud de Zaragoza

Directory of Open Access Journals (Sweden)

Tomás Aznar Concepción

2002-01-01

Full Text Available Fundamento: El nivel de autonomía para las actividades del cuidado personal en personas mayores y la necesidad de apoyo no cubiertas dependen de diferentes factores poco conocidos en nuestro medio. Los cuidados en la dependencia se facilitan principalmente por el sistema informal de cuidados. El propósito del estudio es estimar la prevalencia de dependencia para las actividades del cuidado personal y los factores asociados, e identificar los factores asociados con las necesidades de cuidados no cubiertas en personas dependientes, en población mayor de 75 años de Zaragoza. Método: Se realizó un estudio transversal en una muestra representativa de la población no institucionalizada mayor de 75 años, en una Zona de Salud de Zaragoza, en el año 1998 (n=351. Los datos se cumplimentaron a través de una entrevista directa. Se utilizó el índice de Katz para valorar la capacidad funcional para las actividades del cuidado personal y un cuestionario ad hoc para el apoyo informal y el resto de variables. El apoyo informal, las características sociodemográficas, autopercepción de salud y depresión (Escala de Depresión de Yesavage se consideraron como variables independientes. Se aplicó la regresión logística para identificar los factores asociados a la dependencia y necesidades de cuidados no cubiertas. Resultados: La prevalencia de dependencia para las actividades del cuidado personal es de un 37,3%. Las variables que predicen la dependencia para las actividades del cuidado personal son una mala percepción de salud, depresión establecida, ser mujer y ser mayor de 85 años. La prevalencia de necesidades de apoyo no cubiertas en personas dependientes para las actividades del cuidado personal es de 22,1%. El apoyo informal lo presta la familia. Ser mujer y vivir sola se presenta como un factor de riesgo para no tener las necesidades cubiertas, así como también no estar deprimido. Conclusiones: El porcentaje de personas mayores con

Influence of heat sterilization on the organoleptic quality of spices

NARCIS (Netherlands)

Maarse, H.; Nijssen, L.M.; Nowak, M.

1982-01-01

Heat sterilization and storage of food products containing spices often results in a change of their organoleptic quality. Our knowledge about the stability of individual spices, however, is low. Therefore the heat stability of 8 different spices most frequently used has been investigated: cinnamon,

Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German

International Nuclear Information System (INIS)

Schreiber, G.A.; Wagner, U.; Leffke, A.; Helle, N.; Ammon, J.; Buchholtz, H.V.; Delincee, H.; Estendorfer, S.; Fuchs, K.; Grabowski, H.U. von; Kruspe, W.; Mainczyk, K.; Muenz, H.; Nootenboom, H.; Schleich, C.; Vreden, N.; Wiezorek, C.; Boegl, K.W.

1993-01-01

This report describes in detail an inter-laboratory test to detect the irradiation of spices, herbs and spice-and-herb mixtures in the dose range used for reduction of the number of contaminating microorganisms. Approx. 3 months and 9 months after irradiation the 14 participating laboratories determined the thermoluminescence (TL) of mineral contaminations that were isolated from coded samples. 18 different products (six spices, six herbs and six spice-and-herb mixtures) were examined. By whole sample analysis results were obtained in the inter-laboratory test which are typical for this method: Only one non-irradiated sample was classified as irradiated. By contrast, from some spice or herb products (5) all irradiated samples were correctly identified. From other products (3) some irradiated samples could not be identified as irradiated. From the rest of products (4) the majority of the irradiated samples was not identified as irradiated. Therefore, it is not possible to state definitively whether the whole sample method can be recommended as a screening technique. The decision rests with the user. However, data analysis of whole sample measurements revealed that the TL intensities of non-irradiated samples were within the same order of magnitude. Thus, there is no further need for establishing product-specific threshold values. The results make it clear that irradiation of spices, herbs and spice-and-herb mixtures with commercially used doses can be clearly detected by determination of TL signals of contaminating minerals throughout the entire period in which the products are normally stored and that the methods described are suitable for routine analysis in food inspection laboratories. (orig./UHE)

Radiation decontamination of three local spices and khebab spice-mix and some aspects of their physiochemical and nutritional properties before and after gamma irradiation

International Nuclear Information System (INIS)

Kottoh, D. I

2011-07-01

Spices are used for seasoning, garnishing and for their therapeutic or medicinal properties. In this thesis, three local spices namely, 'pepre' (E. caryophyllata), 'Fom wisa' (A. melegueta), 'whentia' (X. aethiopica) and khebab spice-mix were tested to ascertain their storage mycroflora and moisture isotherms under tropical Ghanaian environment at (Environmental Relative Humidities, ERH's of 20, 55, 65, 75, 85 and 95%) simulated by glycerol: water mixtures with view of ascertaining their storage stability and mouldiness potential. Mouldiness was determined by the decimal serial dilution technique up to 1:10 4 dilutions. As background data to ascertain the importance of the spices in the Ghanaian diet, a structured rapid appraisal questionnaire was designed to provide information on the types of spices, marketing strategies and social profile of the traders. The selected spices were packaged in three different packaging materials and treated with varying doses of gamma radiation (0, 5, 10 and 20kGy). Changes in the mycroflora and some selected physiochemical parameters (pH, %, moisture, fat, ash content, crude protein, total carbohydrates) were determined using standard conventional methods from (AOAC, 2000). Elemental composition of the products were examined using Neutron Activation Analysis (NAA). Finally, the consumer preference of the khebab spice - mix was assessed by sensory evaluation of attributes such as colour, taste, smell, mouthfeel and overall acceptability. A 2X3X4 factorial experiment in a complete Randomised Design was used for the study and data was subjected to statistical analysis using microsoft Excel and Genstats softwares. Analysis was evaluated based on p<0.05 level of significance. The sellers of spices were between 10 - 70 years, but majority were between 30 - 40 years. Spices in the Accra markets were received from seven regions in Ghana and some were imported from West Africa and other foreign countries. The resident microflora in the

Modelización de la dependencia del número de siniestros. Aplicación a Solvencia II

OpenAIRE

Castañer, Anna

2016-01-01

En este trabajo se estudia el efecto de la dependencia entre dos subcarteras en el requerimiento de capital obligatorio (SCR) por primas y reservas en una cartera de seguros no vida. Para ello, la dependencia se establece entre el número de siniestros de cada subcartera, que se modeliza mediante un choque común. A continuación, se plantean diversas opciones para el cálculo de la distribución del coste total en la cartera agregada, obteniéndose fórmulas explícitas en algunos casos. Finalmente,...

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

Formulation of Spices mixture for preparation of Chicken Curry

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Deogade

2008-02-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000: 18-20

Formulation of Spices mixture for preparation of Chicken Curry

Directory of Open Access Journals (Sweden)

Deogade

2008-01-01

Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Vet World 2008; 1(1.000: 18-20

Funcionalidad y grado de dependencia en los adultos mayores institucionalizados en centros de bienestar

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Elveny Laguado Jaimes

Full Text Available RESUMEN Introducción: La funcionalidad en el adulto mayor constituye un eje principal para los programas orientados a fortalecer el envejecimiento activo; ante el incremento de este grupo poblacional, las enfermedades como factor que limita la capacidad física, mental y social requieren acciones de control que disminuyan la dependencia que contribuye a un deterioro mayor. Objetivo: Determinar la funcionalidad y grado de dependencia en el adulto mayor institucionalizado como información básica para el diseño de un programa de intervención específica. Metodología: estudio descriptivo retrospectivo con una muestra de 60 adultos mayores institucionalizados y seleccionados por muestreo no probabilístico. Resultados: predomina el rango de edad de 75-84 años, un 26,66% de 60 adultos mayores y el género masculino con mayor frecuencia (53,33%. Por lo que respecta a la escolaridad, el 53,3% estudiaron primaria. Contacto familiar con la familia, el 70%; tiempo de institucionalización de los adultos mayores, el mayor tiempo (55% de 1 a 5 años. Predominan los problemas cardiovasculares en el 34% de los adultos mayores. Valoración funcional: predomina el género masculino con dependencia leve (26,66% y como independiente un 25% del género femenino. La valoración del grado de autonomía en el género masculino evidencia un grado de autonomía 1, con un 30% con respecto al género femenino, que tiene un grado de autonomía 3, con el 16,66%, sin significación estadística. Conclusiones: Se observa el predominio del género masculino en los adultos mayores institucionalizados y con dependencia leve, y al contrario en las mujeres, donde la frecuencia de independencia es mayor. En la autonomía predomina un grado mayor en los hombres que en las mujeres.

Detection of enzyme activity in decontaminated spices of industrial use

International Nuclear Information System (INIS)

Müller, R.; Theobald, R.

1995-01-01

A range of decontaminated spices of industrial use have been examinated for their enzymes (catalase, peroxidase, amylase, lipase activity). The genuine enzymes remain fully active in irradiated spices, whereas the microbial load is clearly reduced. In contrast steam treated spices no longer demonstrate enzyme activities. Steam treatment offers e.g. black pepper without lipase activity, which can no longer cause fat deterioration. Low microbial load in combination with clearly detectable enzyme activity in spices is an indication for irradiation, whereas, reduced microbial contamination combined with enzyme inactivation indicate steam treatment of raw material [de

Elaboration of garlic and salt spice with reduced sodium intake.

Science.gov (United States)

Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

2014-12-01

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

La inexactitud de la relación de dependencia demográfica. Análisis del caso argentino (2001-2010

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Fernando Ariel Manzano

2016-01-01

Full Text Available La relación de dependencia demográfica es una medida de la carga de dependencia demográfica muy difundida. Dentro de la bibliografía relacionada se presupone una relación inversa entre este indicador y el crecimiento económico de un país; sin embargo, se destaca la carencia de especificaciones conceptuales y teóricas que respondan acerca de este vínculo. Sólo se detallan definiciones operativas sobre su forma de cálculo, en base a un criterio estrictamente biológico, estableciendo que todas las personas entre 14 y 64 años inclusive son potenciales activos (sin distinción, mientras que la población fuera de este rango de edad es considerada potencialmente inactiva o dependiente. La hipótesis propuesta es que la relación de dependencia demográfica resulta un indicador insuficiente para estimar la carga real de dependencia económica, debido a que no considera la dinámica real del mercado laboral. Se toman dos índices complementarios propuestos por Chackiel (2000 para cuantificar la subvaluación de la carga de dependencia demográfica. La fuente utilizada corresponde a los censos nacionales de población de los años 2001 y 2010 de Argentina, que reflejan periodos opuestos en términos de capacidad de absorción de mano de obra y sensibilidad de la población a participar en la actividad económica.

Mexican Perspectives on Mexican-U.S. Relations

Science.gov (United States)

1993-04-01

while serving in the United States military, working in the Bracero program and in American factories. By working with Americans, Mexicans learned that...Mexican government blames the problem on the United States. During the history of the Bracero Program (1942 -1964) 4.6 million Mexicans traveled to...and became familiar to Mexican migrants.ŕ The termination of the Bracero Program did not discourage Mexican agricultural workers from entering the

Review on spices. Present status of decontamination techniques such as gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Gottschalk, H M [International Project in the Field of Food Irradiation, Karlsruhe (Germany, F.R.)

1977-04-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10/sup 3/ to 10/sup 8/ per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10/sup 5/ to 10/sup 6/ organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr/sup +/ (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential.

Prophage lambda induction (Inductest) of blood of rats fed irradiated spices

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.

1981-01-01

Lysogenic Escherichia coli K12 strains Nos. GY 5023: envA uvr + (lambda) and GY 5027: envA uvrB (lambda) were used as test organisms and E.coli strain No. GY 4015 as the indicator to investigate prophage induction (Inductest) of blood samples of CFY rats fed with black pepper and spice mixture treated with gamma radiation. The dose levels applied for the irradiation of spices were 0.5 and 15 kGy. In the rat feed, the applied concentration of ground black pepper was 3.5%, and that of the spice mixture (: mild paprika, black pepper, allspice, coriander, marjoram, cumin and nutmeg) was 25%. Blood samples were taken for prophage induction after six days' feeding with the tested diet. Tests with pepper were performed both within two weaks after irradiation and again after 90 days of storage following irradiation, while with the spice mixture, Inductest was performed with the blood of rats fed with a spice mixture irradiated 90 days before the start of the feeding test. Neither the blood of rats fed with irradiated pepper nor that of rats fed with irradiated spice mixture did increase, to a statistically significant degree, the occurrence of prophage induction as compared with blood samples of rats fed with a diet containing untreated spices or with commercial rat feed. In agreement with earlier microbial mutagenicity tests performed with extracts of irradiated spices and urine of rats fed with irradiated spices, neither did the present results indicate that spices irradiated with 5 and 15 kGy or their metabolites would be of DNA-modofying potential. (author)

Microbiological quality of retail spices in Tehran, Iran.

Science.gov (United States)

Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammadreza; Abadi, Alireza

2013-05-01

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

Radiation effect on lipid peroxide content of spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1990-01-01

To evaluate the radiation-induced deterioration of lipid in spices, peroxide value, iodine value and acid value were measured after extraction by chloroform. Peroxide values of black pepper and white pepper were not increased by gamma-irradiation with doses below 30 kGy and gradually increased at higher dose up to 80 kGy in this study. On contrary, peroxide values of clove and rosemary increased rather quickly below 20 kGy of gamma-irradiation, and they became stationary at higher dose. Iodine values and acid values had relationship with peroxide values on each kind of spices. On the storage study of irradiated spices, peroxide values decreased quickly during 20 days storage as same as nonirradiated spices, and it became stationary after 20 to 50 days storage at 30degC. Enhancement of oxidized deterioration were not observed even higher irradiation doses up to 80 kGy in this study. (author)

Use of ethnic spices by adults in the United States: An exploratory study

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers’ perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population. PMID:29423360

Use of ethnic spices by adults in the United States: An exploratory study.

Science.gov (United States)

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers' perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Use of ethnic spices by adults in the United States: An exploratory study

Directory of Open Access Journals (Sweden)

Jonathan Isbill

2018-01-01

Full Text Available Background: The use of complementary and alternative medicine (CAM therapies has increase din the United States, but little is known about consumers’ perceptions of use of such therapies.The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US.Methods: Using a cross-sectional study design, adults in the Midwestern US (n = 703 completed valid and reliable survey which was pilot tested with a small convenience sample of adults(n = 38. The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies and inferential statistics (i.e. logistic regression analyses.Results: Almost half of the participants were interested in learning about health benefits of spices (48%, indicated friends and family members as sources of information on spices (50%,and were willing to use spices as CAM therapies (51%. Most (>50% of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%were currently using one or more spices on a daily basis and believed that ginger (64%, garlic(58%, and cinnamon (56% could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56, income (OR = 1.77, health status(OR = 2.01, and recommendations from healthcare providers (OR = 5.31 and OR = 3.96 were significant predictors of current spice use and willingness to use spices.Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Programa de Prevención de la Dependencia y Envejecimiento Activo: Un Modelo de Formación de Psicohabilidades en un entorno B-Learning

OpenAIRE

Alcolado Santos, Julio; López Carrasco, Raquel

2010-01-01

Un estilo de vida vitalista o en su defecto los programas de envejecimiento activo, son las mejores herramientas para la prevención de la dependencia causada por el envejecimiento. Con la evolución del ciclo vital se agudizan las enfermedades no trasmisibles (ENT), que generan la dependencia. Es posible crear programas de prevención de la dependencia y el fomento del envejecimiento activo, a través de una formación en modalidad b-learning. La plataforma de formación Moodle, en sus versiones 1...

Gestión documental para un centro de valoración de la dependencia

OpenAIRE

Diego Regidor, Raúl

2012-01-01

Gestión documental para un centro de valoración de la dependencia. Desarrollo del software que permite gestionar toda la documentación que el Centre de Vida Independent emplea en sus procesos de negocio.

Irradiation monitoring of spices by chemiluminescence method

International Nuclear Information System (INIS)

Bhatti, K.A.; Khan, H.M.; Sattar, A.; Ahmad, A.

2001-01-01

Some spices (cumin, coriander, black pepper and red pepper), commonly used due to their specific aroma and nutritional value were studied using chemiluminescence (CL) method to test whether the food has been irradiated or not. The spices were ground to different mesh sizes and subjected to gamma ray doses of 2.5, 5.0, 7.5 and 10 Kgy. The effect of radiation doses and particle size on the CL response of irradiated and un-irradiated samples was checked using luminol and lucigenin sensitizers. The storage experiment was also performed for all spices with both the sensitizers in order to pick the suitable sensitizer for CL study. During this study Co-60 gamma ray source and Bio-orbit 1250 luminometer were used after precise calibration

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase.

Science.gov (United States)

Jiang, Bing; Liang, Yan; Sun, Xuebing; Liu, Xiaoxin; Tian, Weixi; Ma, Xiaofeng

2015-09-01

Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

BioSPICE: access to the most current computational tools for biologists.

Science.gov (United States)

Garvey, Thomas D; Lincoln, Patrick; Pedersen, Charles John; Martin, David; Johnson, Mark

2003-01-01

The goal of the BioSPICE program is to create a framework that provides biologists access to the most current computational tools. At the program midpoint, the BioSPICE member community has produced a software system that comprises contributions from approximately 20 participating laboratories integrated under the BioSPICE Dashboard and a methodology for continued software integration. These contributed software modules are the BioSPICE Dashboard, a graphical environment that combines Open Agent Architecture and NetBeans software technologies in a coherent, biologist-friendly user interface. The current Dashboard permits data sources, models, simulation engines, and output displays provided by different investigators and running on different machines to work together across a distributed, heterogeneous network. Among several other features, the Dashboard enables users to create graphical workflows by configuring and connecting available BioSPICE components. Anticipated future enhancements to BioSPICE include a notebook capability that will permit researchers to browse and compile data to support model building, a biological model repository, and tools to support the development, control, and data reduction of wet-lab experiments. In addition to the BioSPICE software products, a project website supports information exchange and community building.

Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

Science.gov (United States)

Tosun, Halil; Arslan, Recep

2013-01-01

Organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1) by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. AFB1 was detected in 58 organic spice and 32 organic herb samples. Among organic spice samples, the maximum value was detected in cinnamon sample (53 μg/kg). AFB1 was not detected in thyme samples. AFB1 levels of 41 organic spice samples were above the EU regulatory limit (5 μg/kg). Among organic herb samples the highest concentration of AFB1 (52.5 μg/kg) was detected in a rosehip sample. AFB1 levels of 21 organic herb samples were above the regulatory limits of the European Union. These results showed that more stringent measures must be taken for the prevention of mold contamination in the production of organic spices and herbs. PMID:23766719

Articulación del sistema para la autonomía y atención a la dependencia: estructura administrativa

OpenAIRE

Lantarón Barquín, David

2007-01-01

El signo defensivo de la nueva Ley reguladora de las situaciones de dependencia ha podido en cierta medida contener la dimensión del consiguiente aparato administrativo estatal de articulación del Sistema para la Autonomía y Atención a la Dependencia, salvedad hecha acaso del dispositivo consultivo. No obstante lo anterior, cabe señalar que este andamiaje administrativo no resulta nada despreciable, detectándose en la norma al menos cuatro tipos de previsiones: puntuales refere...

Disinfestation of whole and ground spices by gamma-irradiation

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Sharma, Arun; Amonkar, S.V.

1987-01-01

Number of insect species were identified in chilli (Capsicum annum Linn), turmeric (Curcuma longa Linn), ginger (Zingiber officinale Roscoe), pepper (Piper nigrum Linn) and coriander (Coriandrum sativum) and also in two commercial brands of prepacked ground spices. Lasioderma serricorne (Cigarette beetle), Oryzaephilus surinamensis (Saw toothed grain beetle), Rhizopertha dominica (Lesser grain borer), Sitotroga cerealella (Angoumois grain moth) and Tribolium castaneum (Red flour beetle) were the predominant pest species found in these spices. Exposure of spices to Co 60 gamma irradiation at 1 kGy dose level did not show adult emergence of insects in these species during storage at ambient temperature (28-30degC) indicating that the radiation dose (10 kGy) that has been shown to be effective for microbial decontamination of spices destroys insect pests as well. (author). 8 refs

Effect of some Nigerian spices on biodeterioration of tilapia and cat ...

African Journals Online (AJOL)

This research is in two phases, one phase investigated the use of spices to inhibit the quick deterioration of fish. Spices used ere Xylopia aethiopica, Capsicum frutescens, Zingiber officinale, Piper guineense. Fishes used were Clarias gariepinus and Tilapia guineensis. Blended spices were applied on the fishes and kept ...

Effects of irradiation upon spices

Energy Technology Data Exchange (ETDEWEB)

1978-04-01

ESR studies were performed on untreated and irradiated samples of paprika powder, ground black pepper, and a spice mixture of the following composition: paprika, 55%; black pepper, 14%; allspice, 9%; coriander, 9%; marjoram, 7%; cumin, 4%; and nutmeg, 2%. Gamma radiation doses from 0.5 to 5 Mrad were applied. In the case of paprika samples, the effect of moisture content on the formation and disappearance of radiation-induced free radicals was also investigated. Shortly after irradiation (on the day of radiation treatment) high amounts of free radicals were detected in irradiated spice samples but they diminished upon storage. After a period of 3 months the ESR signals of the irradiated samples approximated those of the controls. The free radicals found in unirradiated ground spices did not disappear during a storage period as long as one year. The formation and disappearance of radiation-induced free radicals were found to be strongly affected by the moisture content of samples. If a sample of low moisture content containing a high free radical concentration after irradiation was placed in an atmosphere of higher moisture content, the free radicals decayed rapidly.

Spice: discovery of phenotype-determining component interplays

Directory of Open Access Journals (Sweden)

Chen Zhengzhang

2012-05-01

Full Text Available Abstract Background A latent behavior of a biological cell is complex. Deriving the underlying simplicity, or the fundamental rules governing this behavior has been the Holy Grail of systems biology. Data-driven prediction of the system components and their component interplays that are responsible for the target system’s phenotype is a key and challenging step in this endeavor. Results The proposed approach, which we call System Phenotype-related Interplaying Components Enumerator (Spice, iteratively enumerates statistically significant system components that are hypothesized (1 to play an important role in defining the specificity of the target system’s phenotype(s; (2 to exhibit a functionally coherent behavior, namely, act in a coordinated manner to perform the phenotype-specific function; and (3 to improve the predictive skill of the system’s phenotype(s when used collectively in the ensemble of predictive models. Spice can be applied to both instance-based data and network-based data. When validated, Spice effectively identified system components related to three target phenotypes: biohydrogen production, motility, and cancer. Manual results curation agreed with the known phenotype-related system components reported in literature. Additionally, using the identified system components as discriminatory features improved the prediction accuracy by 10% on the phenotype-classification task when compared to a number of state-of-the-art methods applied to eight benchmark microarray data sets. Conclusion We formulate a problem—enumeration of phenotype-determining system component interplays—and propose an effective methodology (Spice to address this problem. Spice improved identification of cancer-related groups of genes from various microarray data sets and detected groups of genes associated with microbial biohydrogen production and motility, many of which were reported in literature. Spice also improved the predictive skill of the

Spices: Therapeutic Potential in Cardiovascular Health.

Science.gov (United States)

Rastogi, Subha; Pandey, Madan Mohan; Rawat, Ajay Kumar Singh

2017-01-01

Dietary factors play a key role in the development as well as prevention of certain human diseases, including cardiovascular diseases. Currently there has been an increase in global interest to identify medicinal plants that are pharmacologically effective and have low or no side effects for use in preventive medicine. Culinary herbs and spices are an important part of human nutrition in all the cultures of the world. There is a growing amount of literature concerning the potential benefits of these herbs and spices from a health perspective especially in conferring protection against cardiovascular diseases. The objective of this review is to provide information on the recent scientific findings on some common spices that have a distinct place in folk medicine in several of the Asian countries as well as on their traditional uses for the role they can play in the management of heart diseases and which may be useful in defining cost effective and inexpensive interventions for the prevention and control of CVDs. Systematic literature searches were carried out and the available information on various medicinal plants traditionally used for cardiovascular disorders was collected via electronic search (using Pubmed, SciFinder, Scirus, GoogleScholar, JCCC@INSTIRC and Web of Science) and a library search for articles published in peerreviewed journals. No restrictions regarding the language of publication were imposed. This article highlights the recent scientific findings on four common spices viz. Greater cardamom (Amomum subulatum Roxb.), Coriander (Coriandrum sativum L.), Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Roscoe), for the role they can play in the management of heart diseases. Although they have been used by many cultures since ancient times and have been known to exhibit several medicinal properties, current research shows that they can also be effectively used for the prevention and control of CVDs. Although scientific evidences supporting

A review on spices. Present status of decontamination techniques such as gamma irradiation

International Nuclear Information System (INIS)

Gottschalk, H.M.

1977-01-01

The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 10 3 to 10 8 per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 10 5 to 10 6 organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out. (AJ) [de

y la dependencia de las remesas

Directory of Open Access Journals (Sweden)

Humberto Márquez Covarrubias

2007-01-01

Full Text Available Existe un enfoque teórico nuevo de la migración internacional y el desarrollo en México. Más allá de la visión de los organismos internacionales, analiza el papel asignado a las remesas en la precaria estabilidad socioeconómica del país, según el esquemavdenominado modelo de desarrollo basado en las remesas. En aras de un análisis comprensivo, se revisan tres dimensiones: a la exportación de fuerza de trabajo barata; b el papel de la migración laboral en la reestructuración productiva estadounidense y c la función asignada a las remesas en la economía mexicana. El argumento central es que el desarrollo basado en las remesas agudiza la dependencia de éstas, sin asociarse a mecanismos que promuevan el crecimiento local, regional o nacional.

Viscosity measurement - probably a means for detecting radiation treatment of spices?

International Nuclear Information System (INIS)

Heide, L.; Albrich, S.; Boegl, K.W.

1987-12-01

The viscosity of 13 different spices and dried vegetables in total was measured. Optimal conditions were first determined for each product, i.e. concentration, pH-value, temperature, particle size and soaking time. For method evaluation, examinations were primarily performed to study the effect of storage, the reproducibility and the influence of the different varieties of the same spice. In supplement, for pepper, the viscosity was measured as a function of radiation dose. In summation, significant changes in the gel forming capability after irradiation could be observed after preliminary experiments in 8 dried spices (ginger, carrots, leek, cloves, pepper, celery, cinnamon and onions). With 3 spices (ginger, pepper and cinnamon) could the results from examining all different varieties of the same spice be substantiated. An additional influence of storage time on viscosity could not be proved during the investigative period of 8 months. Generally seen, there is no possibility of being able to identify an irradiated spice on the basis of viscosity measurements alone, since the difference between the varieties of one and the same spice is considerably great. However, radiation treatment can be reliably excluded with ginger, pepper and cinnamon, if the viscosities are high (10-20 Pa x s). (orig./MG) [de

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

Effect of gamma irradiation on essential oils and lipids in spices

Energy Technology Data Exchange (ETDEWEB)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

1991-11-01

Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author).

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Spices and other natural seasonings and flavorings. 182.10 Section 182.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... Provisions § 182.10 Spices and other natural seasonings and flavorings. Spices and other natural seasonings...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Spices and other natural seasonings and flavorings. 582.10 Section 582.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... General Provisions § 582.10 Spices and other natural seasonings and flavorings. Spices and other natural...

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

1994-01-01

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

SPICE: An innovative, flexible instrument concept

Science.gov (United States)

Nishioka, Kenji; Cauffman, D. P.; Jurcevich, B.; Mendez, David J.; Ryder, James T.

Studies and plans for orbital capture of cosmic dust and interplanetary dust particles (IDP's) looked very bright with the advent of space station Freedom (SSF) and formal selection of Cosmic Dust Collection Facility (CDCF) as an attached payload in 1990. Unfortunately it has been downhill since its selection, culminating in CDCF being dropped as attached payload in the SSF redesign process this year. This action was without any input from the science or cosmic dust communities. The Exobiology Intact Capture Experiment (Exo-ICE) as an experiment on CDCF was also lost. Without CDCF, no facility-class instrument for cosmic dust studies is available or planned. When CDCF (and Exo-ICE) was selected as a SSF attached payload, an exercise called the small particle intact capture experiment (SPICE) was started for Exo-ICE to develop an understanding and early testing of the necessary expertise and technology for intact capture of cosmic dust and IDP's. This SPICE activity looks to fly small, meter square or less, collection area experiments on early orbital platforms of opportunity such as EURECA, MIR, WESTAR, and others, including the shuttle. The SPICE activity has focused on developing techniques and instrument concepts to capture particles intact and without inadvertent contamination. It began with a survey and screening of available capture media concepts and then focused on the development of a capture medium that can meet these requirements. Evaluation and development of the chosen capture medium, aerogel (a silicon oxide gel), has so far lived up to the expectations of meeting the requirements and is highlighted in a companion paper at this workshop. Others such as McDonnell's Timeband Capture Cell Experiment (TICCE) on EuReCa and Tsuo's GAS-CAN lid experiments on STS 47 and 57 have flown aerogel, but without addressing the contamination issue/requirement, especially regarding organics. Horz, Zolenskym and others have studied and have also been advocates for its

Crisis de los cuidados, Ley de Dependencia y confusión semántica

Directory of Open Access Journals (Sweden)

Serrano Pascual, Amparo

2013-12-01

Full Text Available The condition of dependence, inherent to all human being, has been regulated politically and institutionally on the basis of a series of assumptions which articulate a gender construction of care. These a priori’s could be subject to an overhaul due to the implementation of political initiatives, such as the Dependency Act as it could induce to a socialization of moral duties with regard to dependency, a visibility of competences and skills required for care and a review of the “gender” of work. This article debates, from a gender perspective, the potential of this Act and its contribution to the fight for giving a meaning to care. This analysis is based on field work, consisting of 20 in-depth interviews with key persons, with the view to study the semantic battles between the various players which participated in the elaboration of the Act.La condición de dependencia, inmanente a todo ser humano, ha sido regulada política e institucionalmente en base a una serie de supuestos incuestionables que articulan una construcción sexualizada de los cuidados. Estos a priori podrían verse revisados con la implementación de iniciativas políticas como la Ley 39/2006, de 14 de diciembre, de Promoción de la Autonomía Personal y Atención a las personas en situación de Dependencia (Ley de Dependencia o LAAD al poderse inducir una socialización de las obligaciones morales frente a la dependencia, una visibilización de las competencias y destrezas que reclaman los cuidados, y una revisión del “sexo” del trabajo. Este artículo discute, desde una perspectiva de género, el potencial herético de esta Ley y su contribución a una pugna por el sentido acerca de los cuidados. Para ello, este análisis crítico de la LAAD se apoya además en un trabajo de campo consistente en la realización de 20 entrevistas a informantes clave, con el que se trata de indagar en las luchas por el sentido entre diversos actores que participaron en la elaboraci

Antioxidant Activity of Spices and Their Impact on Human Health: A Review

Science.gov (United States)

Yashin, Alexander; Yashin, Yakov; Xia, Xiaoyan; Nemzer, Boris

2017-01-01

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed. PMID:28914764

PREVALENCIA DE LESIONES RELACIONADAS CON LA DEPENDENCIA EN PACIENTES HOSPITALIZADOS

OpenAIRE

Herrero-Montes, Manuel; Olavarría-Beivide, Encarnación; Parás-Bravo, Paula; Cacidedo-González, Raquel; Revuelta-Arroyo, Rosana; Gómez-Muñoz, Isabel

2015-01-01

Objetivos Determinar la prevalencia puntual de lesiones relacionadas con la dependencia (LRD) en pacientes hospitalizados en el Hospital Sierrallana/ Tres Mares (HSLL), Cantabria. Clasificar las lesiones según los criterios propuestos por el Grupo Nacional para el Estudio y Asesoramiento en Ulceras por Presión y Heridas Crónicas (GNEAUPP) en su documento técnico Nº II (mayo 2014). Métodos Estudio de prevalencia. Población: Pacientes ingresados en el área de hospitalización del ...

Rating of SPICES criteria to evaluate and compare curricula

NARCIS (Netherlands)

van den Berg, Henk

2004-01-01

SPICES criteria (Student-centred, Problem-based, Integrated, Community-based, Electives, Systematic) are used to describe educational strategies applied in medical schools. Application of SPICES criteria often can be just a statement since various forms of teaching with large variations are

Decontamination of spices by gamma irradiation

International Nuclear Information System (INIS)

Akhtar, T.; Khan, M.; Mahmood, F.; Sattar, A.

1995-01-01

Effect of gamma irradiation (8 kGy) on decontamination of pre packed (in polyethylene) and unpacked spices such as black pepper and chilli, was studied over a storage period of 12 months. Radiation dose of 8.0 kGyu completely decontaminated by the spices. Fungal packaged samples. Water content increased from a range values of 7.6-8.5% to 11.4 to 15.2% the increase was higher in red chilli than black pepper. Colour values significantly changed during storage, however the influence of radiation was not consistent. (author)

Flavorings in Context: Spices and Herbs in Medieval Near East

OpenAIRE

Lewicka, Paulina B.

2011-01-01

Throughout history, the approach towards imported spices varied from culture to culture. In medieval and early post-medieval Europe, where spices became an exotic object of temporary desire, they were often used unskillfully and in a haphazard manner. In the Ottoman Constantinople, unlike in Europe, it was the moderate use of spices, and not overdosing them, that became a manifestation of status. As deliberate paragons of refinement, the Ottomans depreciated what they considered uncivilized w...

Cytotoxicity of extracts of spices to cultured cells.

Science.gov (United States)

Unnikrishnan, M C; Kuttan, R

1988-01-01

The cytotoxicity of the extracts from eight different spices used in the Indian diet was determined using Dalton's lymphoma ascites tumor cells and human lymphocytes in vitro and Chinese Hamster Ovary cells and Vero cells in tissue culture. Alcoholic extracts of the spices were found to be more cytotoxic to these cells than their aqueous extracts. Alcoholic extracts of several spices inhibited cell growth at concentrations of 0.2-1 mg/ml in vitro and 0.12-0.3 mg/ml in tissue culture. Ginger, pippali (native to India; also called dried catkins), pepper, and garlic showed the highest activity followed by asafetida, mustard, and horse-gram (native to India). These extracts also inhibited the thymidine uptake into DNA.

Validating SPICES as a Screening Tool for Frailty Risks among Hospitalized Older Adults

Science.gov (United States)

Aronow, Harriet Udin; Borenstein, Jeff; Haus, Flora; Braunstein, Glenn D.; Bolton, Linda Burnes

2014-01-01

Older patients are vulnerable to adverse hospital events related to frailty. SPICES, a common screening protocol to identify risk factors in older patients, alerts nurses to initiate care plans to reduce the probability of patient harm. However, there is little published validating the association between SPICES and measures of frailty and adverse outcomes. This paper used data from a prospective cohort study on frailty among 174 older adult inpatients to validate SPICES. Almost all patients met one or more SPICES criteria. The sum of SPICES was significantly correlated with age and other well-validated assessments for vulnerability, comorbid conditions, and depression. Individuals meeting two or more SPICES criteria had a risk of adverse hospital events three times greater than individuals with either no or one criterion. Results suggest that as a screening tool used within 24 hours of admission, SPICES is both valid and predictive of adverse events. PMID:24876954

Síntomas depresivos como factor de riesgo de dependencia en adultos mayores Depressive symptoms as a risk factor for dependence in elderly people

Directory of Open Access Journals (Sweden)

José Alberto Ávila-Funes

2007-10-01

Full Text Available OBJETIVO: Determinar la relación entre síntomas depresivos y dependencia funcional. MATERIAL Y MÉTODOS: Estudio longitudinal con 1 880 adultos mayores evaluados en 2001 y 2003. Se determinaron los síntomas depresivos con una versión modificada de la Escala de Depresión del Centro de Estudios Epidemiológicos y la dependencia con las escalas de Lawton y Brody, y Katz. La dependencia implicó la asistencia y ayuda para realizar alguna de las actividades interrogadas. Los análisis multifactoriales probaron el nexo entre síntomas depresivos y desarrollo de dependencia. RESULTADOS: En 2001, 37.9% mostró síntomas depresivos. En 2003, 6.1 y 12.7% desarrollaron dependencia para al menos una de las actividades básicas (ABVD e instrumentales de la vida diaria (AIVD, respectivamente. En el análisis multivariado, los síntomas depresivos fueron factor de riesgo sólo para dependencia en las AIVD. CONCLUSIONES: Los síntomas depresivos favorecen el desarrollo de dependencia funcional. Es necesario su reconocimiento sistemático durante la evaluación clínica del adulto mayor.OBJECTIVE: To determine the relationship between depressive symptoms and dependence in activities of daily living. MATERIAL AND METHODS: Participants, aged 70 to 104 (n= 1 880, were evaluated twice (2001 and 2003. Depressive symptoms were established by a modified version of Center for Epidemiologic Studies Depression scale, whereas functional dependence was assessed with Lawton & Brody and Katz scales. Dependence implies the attendance and assistance of another person to accomplish the activity. Multivariate regression analyses were used to determine the effect of depressive symptoms on incident dependence. RESULTS: At baseline, 37.9% had depressive symptoms. After two years, 6.1 and 12.7% developed functional dependence for one or more ADL and IADL, respectively. Multivariate analyses showed that depressive symptoms were a risk factor to the development of functional

Characterization of Bacillus spp. from some spices and assessment ...

African Journals Online (AJOL)

One hundred twenty five samples from five different Ethiopian sauce spices were examined for the incidence and level of contamination of Bacillus species. The spices consisted of fenugreek (Trigenella foenum-graecum), black cumin (Nigella sativa), Ethiopian caraway (Trachyspermum ammi), ginger (Zingiber officinale) ...

Desarrollo legislativo de protección por dependencia. Oportunidades del sector privado: Caso de Castilla y León

OpenAIRE

Mª Cristina Fernández Ramos; J. Iñaki De la Peña Esteban

2013-01-01

RESUMEN: En España, la intensidad del envejecimiento de la población difiere entre regiones. Las más envejecidas entre las que se encuentra la Comunidad de Castilla y León, deberían ser las más interesadas en desarrollar la normativa sobre dependencia. En este trabajo analizamos el desarrollo normativo existente en Castilla y León con el fin de encontrar aquellas lagunas de cobertura de dependencia que padecen sus habitantes. Con lo anterior se determinan los nichos de mercado en los que el ...

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Science.gov (United States)

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Ultra-micro trace element contents in spices from Sri Lanka

International Nuclear Information System (INIS)

Chery, C.C.; Herremans, S.; Van Lierde, V.; Vanhaecke, F.; Jasekera, R.

2008-01-01

Spices were analyzed by ICP-MS for determination of the ultra-micro trace elements in the human adult, Bi, Cd, Co, Ni, Pd, Pt, Se, Sn, Te, Tl, to complement previous results obtained by INAA and by EDXRF. The spices, originating from Sri Lanka, were curry, chilli powder and turmeric powders, coriander, cinnamon, black pepper, fennel, rampeh and curry leaves, and cumin. The analytical procedure was validated by analyzing the certified reference materials NIST SRM 1572 Citrus Leaves and NIST SRM 1573 Tomato Leaves. The results indicate that spices may contribute well to the daily optimal uptake of nutrients of a human adult. The adequacy of spices as a reference material with certified ultra micro trace elements is suggested. (author)

Lactic acid bacteria in dried vegetables and spices.

Science.gov (United States)

Säde, Elina; Lassila, Elisa; Björkroth, Johanna

2016-02-01

Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n = 343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels >2 log CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64 log CFU/g. The LAB identified were predominantly Weissella spp. (61%) and Pediococcus spp. (15%) with Weissella confusa, Weissella cibaria, Weissella paramesenteroides, Pediococcus acidilactici and Pediococcus pentosaceus being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), Leuconostoc spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, Leuconostoc citreum, Leuconostoc mesenteroides and W. confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Low-angle X-ray scattering properties of irradiated spices

International Nuclear Information System (INIS)

Almeida, A.P.G.; Braz, D.; Barroso, R.C.; Lopes, R.T.

2007-01-01

The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for θ=5-35 o . The data were collected in 0.05 o increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months

Corrosion of orthodontic brackets in different spices: in vitro study.

Science.gov (United States)

Chaturvedi, T P

2014-01-01

Moist environment in the mouth varies and causes variable amounts of corrosion of dental materials. This is of concern particularly when metallic implants, metallic fillings, orthodontic appliances are placed in the hostile electrolytic environment in the human mouth. Components of diet rich in salt and spices are important factors influencing the corrosion of metallic appliances placed in the oral cavity. To study in vitro corrosion of orthodontic metallic brackets immersed in solutions of salt and spices in artificial saliva. Orthodontic brackets were used for corrosion studies in artificial saliva, salt, and spices using electrochemical technique and surface analysis. Electrochemical studies using different parameters were done in solutions of artificial saliva containing salt and spices. Photomicrographs from the optical microscope were also obtained. RESULTS of corrosion studies have clearly demonstrated that certain spices such as turmeric and coriander are effective in reducing corrosion, whereas salt and red chili have been found to enhance it. Surface analysis of small pits present on the surface of the as-received bracket will initiate corrosion which leads to more pitting.

Development of a microbiological irradiation detection method for spices

International Nuclear Information System (INIS)

Koshikawa, T.; Takekawa, T.; Miyahara, M.

2009-01-01

In order to judge whether certain spices had been irradiated or not, we examined the possibility of developing a method based on the microbiological examination of spices. We used the total bacteria count in conjunction with the ratio of B. megaterium and B. cereus to the total bacteria count. The examination results of 6 kinds of spices with or without irradiation (black pepper, white pepper, coriander, paprika, ginger and turmeric), were as follows. Total bacteria counts over 10E5 CFU/g indicated that the samples were 'unirradiated'. When the total bacteria count was less than 10E5 CFU/g, and the ratio of B. megaterium and B. cereus to the total count was more than 30%, a history of irradiation of the samples was indicated. When ratios of B. megaterium and B. cereus were less than 30% and the total bacteria count was also less than 10E5 CFU/g, 'uncertainty' of irradiation was indicated. In this case, it would be possible to confirm whether spices were 'unirradiated' or 'irradiated' by using another detection method. This detection method was applicable to other spices except for paprika. The samples judged as 'irradiated' by using this detection method, surely proved to have a history of irradiation treatment

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

Science.gov (United States)

Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

2016-07-26

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

Tendencias en la calidad de vida en países con dependencia mineral

Directory of Open Access Journals (Sweden)

Luis J. González Oquendo

2009-01-01

Full Text Available El presente trabajo tiene como objetivo describir tendencias a partir de algunos indicadores de calidad de vida en el conjunto de países de dependencia mineral. A partir de gráficos Box-Plot e índices de correlación, se procedió a la descripción de tendencias estadísticas para realizar precisiones en torno a la calidad de vida -analizada a través del índice de desarrollo humano [ÍDH] y componentes- y variables económicas [exportaciones minerales como porcentaje del total de exportaciones y del producto interno bruto] y demográficas [fecundidad, mortalidad infantil]. Aunque no se precisó alguna correlación estadística entre el porcentaje de exportaciones minerales como parte del PIB con el ÍDH o alguno de sus componentes, se encontró relación significativa con el porcentaje como parte del total de exportaciones aunque -en su relación con el IDH y con el índice de logro educativo- sólo había relaciones inversas de carácter leve. En relación con las variables demográficas, sólo se encontró relaciones leves entre el porcentaje de exportaciones minerales sobre exportaciones totales con la tasa de fecundidad total y la tasa de mortalidad infantil, sin que se haya encontrado alguna significatividad en la tasa de mortalidad de niños menores de 5 años. Se precisó que, aunque la mayor parte de los países con dependencia mineral poseen valores ÍDH medio, los valores reflejan fuertes diferencias regionales, distribuciones asimétricas positivas matizadas en lo referente a las exportaciones minerales y dispersión desigual de los valores ÍDH, siendo mayor entre los países de alta dependencia mineral.

Detection of irradiated food: Thermoluminescence analysis of spices, herbs, and spice-and-herb products. Thermolumineszenz-Analyse an Gewuerzen, Kraeutern und Gewuerz- und Kraeutermischungen

Energy Technology Data Exchange (ETDEWEB)

Schreiber, G A [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Helle, N [Fachgebietsgruppe Lebensmittel- und Arzneimittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Boegl, K W

1993-09-01

About 3 and 9 months after irradiation 14 laboratories determined the thermoluminescence (TL) of mineral contaminations which were isolated from different coded spice-and-herb products. In both study periods 99% of the 317 samples (total number) were correctly identified as irradiated or non-irradiated on the basis of normalized TL intensities. Only three irradiated samples were not identified as irradiated. The results show that irradiation of spices, herbs and spice-and-herb mixtures can be clearly detected throughout the entire period in which the products are normally stored, and that the method is suitable for routine analysis in food control laboratories. (orig.)

Lead and cadmium content of spices

Energy Technology Data Exchange (ETDEWEB)

Bielig, H J; Dreyer, H; Askar, A

1977-02-02

The lead and cadmium content of various spices was determined by flameless atomic absorption (AAS). With the exception of one sample, the lead content was lower than 5 ppm, averaging a value of 2,2 ppm Pb. Thus, the maximum permissible level of 5 ppm Pb as recommended by different DIN standards, is not exceeded. The cadmium content was - except for one sample - lower than 0,5 ppm averaging a value of 0,23 ppm Cd. It can be assumed, that by spicing our dishes, the ingestion of lead and cadmium stays at a low level.

Study on sensory test of irradiated spices

International Nuclear Information System (INIS)

Chiba, Etsuko; Iizuka, Tomoko; Ichikawa, Mariko; Kobayashi, Yasuhiko; Ukai, Mitsuko; Kikuchi, Masahiro

2016-01-01

For the spices used in curry dishes and the spices used except for curry dishes, the effects of irradiation sterilization and conventional superheated-steam sterilization were compared with sensory test. As for spices, superheated-steam sterilization reduces aroma and changes color tone compared with irradiation sterilization. Even with cooked curry, radiologically sterilized products were stronger in 'flavor before sample tasting' or 'spicy taste during sample tasting' with statistically significant difference compared with superheated-steam sterilized products. As for the comparison with spices themselves, red pepper and white/black pepper tended to be stronger in taste and pungent taste than radiologically sterilized products. In addition, superheated-steam sterilized products of red hot pepper and turmeric were very different in color from untreated products, while radiologically sterilized products showed a little difference. When comparing color and flavor in a 2D map, it was found at a glance that the radiologically sterilized product was close to the untreated product. Thia map can easily convince the merit of irradiation sterilization, and it was found to be effective for promoting risk communication. In the case of white pepper, the radiologically sterilized product showed more strong pungent than the superheated-steam sterilized product with statistically significant difference. However, not only the strength difference but also qualitative difference was perceived in flavor. (A.O.)

Implementation of interconnect simulation tools in spice

Science.gov (United States)

Satsangi, H.; Schutt-Aine, J. E.

1993-01-01

Accurate computer simulation of high speed digital computer circuits and communication circuits requires a multimode approach to simulate both the devices and the interconnects between devices. Classical circuit analysis algorithms (lumped parameter) are needed for circuit devices and the network formed by the interconnected devices. The interconnects, however, have to be modeled as transmission lines which incorporate electromagnetic field analysis. An approach to writing a multimode simulator is to take an existing software package which performs either lumped parameter analysis or field analysis and add the missing type of analysis routines to the package. In this work a traditionally lumped parameter simulator, SPICE, is modified so that it will perform lossy transmission line analysis using a different model approach. Modifying SPICE3E2 or any other large software package is not a trivial task. An understanding of the programming conventions used, simulation software, and simulation algorithms is required. This thesis was written to clarify the procedure for installing a device into SPICE3E2. The installation of three devices is documented and the installations of the first two provide a foundation for installation of the lossy line which is the third device. The details of discussions are specific to SPICE, but the concepts will be helpful when performing installations into other circuit analysis packages.

Application Of Electronic Nose And Ion Mobility Spectrometer To Quality Control Of Spice Mixtures

International Nuclear Information System (INIS)

Banach, U.; Tiebe, C.; Huebert, Th.

2009-01-01

The aim of the paper is to demonstrate the application of electronic nose (e-nose) and ion mobility spectrometry (IMS) to quality control and to find out product adulteration of spice mixtures. Therefore the gaseous head space phase of four different spice mixtures (spices for sausages and saveloy) was differed from original composition and product adulteration. In this set of experiments metal-oxide type e-nose (KAMINA-type) has been used, and characteristic patterns of data corresponding to various complex odors of the four different spice mixtures were generated. Simultaneously an ion mobility spectrometer was coupled also to an emission chamber for the detection of gaseous components of spice mixtures. The two main methods that have been used show a clear discrimination between the original spice mixtures and product adulteration could be distinguished from original spice mixtures.

Una visión económica de la dependencia desde la perspectiva de la salud

Directory of Open Access Journals (Sweden)

Segovia González, Mª Manuela

2009-01-01

Full Text Available RESUMEN Se realiza un análisis descriptivo de los tipos de enfermedades que inciden en la población dependiente española, obteniendo su incidencia por Comunidades Autónomas y por sexo. Centrándonos en los costes directos de la dependencia, se obtiene el gasto medio sanitario de cada enfermedad y se analiza el coste sanitario de la dependencia frente al coste sanitario total en cada CCAA.ABSTRACT A descriptive analysis of the types of diseases that affect to long-term care population from Spain is done. We obtain the incidence by regions and by sex. Focusing on direct costs, average expenditure for each disease is estimated. Finally, health cost of long-term care and total health care costs in each region is compared

Evaluation of biogas production potential of kitchen waste in the presence of spices.

Science.gov (United States)

Sahu, Nidhi; Sharma, Abhinav; Mishra, Priyanka; Chandrashekhar, B; Sharma, Ganesh; Kapley, Atya; Pandey, R A

2017-12-01

Anaerobic digestion (AD) of kitchen waste (KW) for biogas production is a major challenge to all over the world due to significant compositional variations in KW, such as different types and quantities of spices used for preparing food. Spices may affect the AD process owing to their antimicrobial activity. In this paper, the effect of spices (garlic, red chili, cinnamon, coriander, clove, turmeric, cardamom, black pepper) on AD of KW has been investigated. Batch experiments were carried out to determine the maximum biogas production potential, methane production rate and lag phase for biogas production. Analysis of the results revealed different magnitude of inhibition of the AD process of KW in the presence of different spices. Cinnamon, cardamom and clove resulted >85%, black pepper resulted 75%, while coriander, chili, turmeric and garlic resulted 55-70% reduction in cumulative biogas yield. Elemental analysis showed high concentration of heavy metals in the spices, which along with other bioactive components of the spices could be responsible for the inhibitory effect of the spices on biomethanation. Microbial examination of the digestate also showed a decrease in population of fermentative and methanogenic bacteria in the presence of spices. Copyright © 2017 Elsevier Ltd. All rights reserved.

Contact allergy to spices

NARCIS (Netherlands)

W. Van den Akker Th. (W.); I.D. Roesyanto-Mahadi (I.); A.W. van Toorenenbergen (Albert); Th. van Joost (Theo)

1990-01-01

textabstractA group of 103 patients suspected of contact allergy was tested with the European standard series, wood tars and spices; paprika, cinnamon, laurel, celery seed, nutmeg, curry, black pepper, cloves, while pepper, coriander, cacao and garlic. 32 patients (Group I) were selected on the

Assessment of the microbiological safety of dried spices and herbs commercialized in Spain.

Science.gov (United States)

Sospedra, Isabel; Soriano, Jose M; Mañes, Jordi

2010-12-01

Spices and herbs are natural products or their blends that must be free of extraneous matter content. Conventional production of these products implicates a number of hygienic problems so spices and herbs may be exposed to a wide range of microbial contamination during pre- and post-harvest and they can present high microbial counts. In this study, we have analyzed the microbial quality of 53 samples of spices and dry herbs collected from Spanish markets detecting a contamination of samples of spices with mesophilic aerobic counts (10%) and Enterobacteriaceae (20%). The analysis from herbs showed that the percentage of contamination was 26% in both microbiological values. Pathogenic microorganisms like Staphylococcus aureus, Yersinia intermedia, Shigella spp., Enterobacter spp., Acinetobacter calcoaceticus and Hafni alvei were also isolated from spices and herbs. These unsatisfactory results showed a poor microbiological quality. Spices and dry herbs are used as ingredients in a variety of products prepared in different ways, this fact suggests the need to provide a control system to improve the quality of herbs and spices.

Investigation of the Yeast and Mould Floras in Some Ground Spices

Directory of Open Access Journals (Sweden)

Aydın Vural

2004-01-01

Full Text Available In this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices samples.The ratios of yeast contamination in the samples of black pepper,cumin, allspice, ground hot red pepper, flaked pepper (red and flakedpepper (black, investigated in this study, have been found as % 70, % 80,% 90, % 90, % 60 and % 30 respectively. As a result of high amount ofyeast contamination in spices samples, it is thought that there is a high riskof aflatoxin presence.Using the good and hygienically producing techniques at the stages ofharvest, production, processing, storage and selling with decontaminationapplications as sterilization, microwave and irradiation become effectiveeither in to prove the microbiological quality of the spices and eliminatingof the probable aflatoxin risk due to highly yeast contamination.

Beneficial Effects of Spices in Food Preservation and Safety

Science.gov (United States)

Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

2016-01-01

Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620

Estilo cognitivo de dependencia-independencia de campo y proceso lector

OpenAIRE

Kirchner, Teresa

1987-01-01

Este estudio trata de determinar si se dan relaciones de covariación entre la aptitud de reestructuración (una de las manifestaciones del constructo «Dependencia-Independencia de campo» (DIC) y el proceso lector.La DIC es uno de los Estilos Cognitivos surgidos a raíz de las investigaciones que sobre la percepción de la verticalidad realizaban Witkin y Asch a finales de los años 40, y que derivó finalmente en un modelo explicativo de las diferencias individuales, basado en el grado de diferenc...

Using the SPICE system to help plan and interpret space science observations

Science.gov (United States)

Acton, Charles H., Jr.

1993-01-01

A portable multimission information system named SPICE is used to assemble, archive, and provide easy user access to viewing geometry and other ancillary information needed by space scientists to interpret observations of bodies within our solar system. The modular nature of this system lends it to use in planning such observations as well. With a successful proof of concept on Voyager, the SPICE system has been adapted to the Magellan, Galileo and Mars Observer missions, and to a variety of ground based operations. Adaptation of SPICE for Cassini and the Russian Mars 94/96 projects is underway, and work on Cassini will follow, SPICE has been used to support observation planning for moving targets on the Hubble Space Telescope Project. Applications for SPICE on earth science, space physics and other astrophysics missions are under consideration.

Determinación de la situación de dependencia funcional. Revisión sobre los instrumentos de evaluación más utilizados

Directory of Open Access Journals (Sweden)

Rubén González-Rodríguez

Full Text Available RESUMEN Introducción: la medición de la situación de dependencia es un acto fundamental para las diferentes administraciones públicas con competencias en el campo de la salud y de los servicios sociales, para así poder planificar de forma idónea las políticas encaminadas a la atención e intervención en este ámbito. Objetivo: el objetivo del presente trabajo es analizar los instrumentos de valoración de la situación de dependencia más utilizados en España, informando de su contenido y sus campos de aplicación más relevantes. Del mismo modo, conocer en qué se diferencian estas escalas de medida, del baremo de valoración de dependencia utilizado como puerta de acceso al Sistema para la Autonomía y Atención a la Dependencia. Método: este estudio se lleva a cabo mediante una revisión bibliográfica en las siguientes bases de datos: Dialnet, Scopus, SciELO y Fisterra.com. Conclusiones: Tras la pertinente revisión de la literatura existente, los resultados apuntan a que, a causa de la variabilidad de contextos en los que se enmarcan las situaciones de dependencia, existen una gran variedad de instrumentos de medida.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Energy Technology Data Exchange (ETDEWEB)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

2014-09-03

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

International Nuclear Information System (INIS)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-01-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

Science.gov (United States)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-09-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

International Nuclear Information System (INIS)

Tajima, Makoto; Hossain, Tarib.

1989-01-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10 3 /g by the dose of 5 kGy. The D 10 value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author)

Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

Energy Technology Data Exchange (ETDEWEB)

Tajima, Makoto (National Food Research Inst., Tsukuba, Ibaraki (Japan)); Hossain, Tarib

1989-11-01

Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10{sup 3}/g by the dose of 5 kGy. The D{sub 10} value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author).

Irradiation of spices and herbs

International Nuclear Information System (INIS)

Saul, C.

1985-01-01

Changes in the microbiology, chemistry, mutagenicity and sensory of spices due to gamma irradiation are discussed. This process has been shown to be safe and wholesome with no effect on product quality or flavour

The SPICE Center at Bluefield State College. Final Report.

Science.gov (United States)

Roberts, David Harrill

The writing center at Bluefield State College (West Virginia) is called the SPICE Center, SPICE being an acronym for Self Paced Instruction for Competency in English. In addition to emphasizing skill acquisition and flexibility, it stresses face-to-face evaluation of written work, and places heavy emphasis on writing as process instead of writing…

Ischemic stroke after use of the synthetic marijuana "spice".

Science.gov (United States)

Freeman, Melissa J; Rose, David Z; Myers, Martin A; Gooch, Clifton L; Bozeman, Andrea C; Burgin, W Scott

2013-12-10

To report and associate acute cerebral infarctions in 2 young, previously healthy siblings with use of the street drug known as "spice" (a synthetic marijuana product, also known as "K2"), which they independently smoked before experiencing acute embolic-appearing ischemic strokes. We present history, physical examination, laboratory data, cerebrovascular imaging, echocardiogram, ECG, and hospital course of these patients. We found that in both siblings spice was obtained from the same source. The drug was found to contain the schedule I synthetic cannabinoid JWH-018. Full stroke workup was unrevealing of a stroke etiology; urine drug screen was positive for marijuana. We found that our 2 patients who smoked the street drug spice had a temporal association with symptoms of acute cerebral infarction. This association may be confounded by contaminants in the product consumed (i.e., marijuana or an unidentified toxin) or by an unknown genetic mechanism. The imaging of both patients suggests an embolic etiology, which is consistent with reports of serious adverse cardiac events with spice use, including tachyarrhythmias and myocardial infarctions.

Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats.

Science.gov (United States)

Prakash, Usha N S; Srinivasan, Krishnapura

2010-04-01

Spices are traditionally known to have digestive stimulant action and to cure digestive disorders. In this study, the protective effect of dietary spices with respect to activities of antioxidant enzymes in gastric and intestinal mucosa was examined. Groups of Wistar rats were fed for 8 weeks with diets containing black pepper (0.5%), piperine (0.02%), red pepper (3.0%), capsaicin (0.01%), and ginger (0.05%). All these spices significantly enhanced the activities of antioxidant enzymes--superoxide dismutase, catalase, glutathione reductase, and glutathione-S-transferase--in both gastric and intestinal mucosa, suggesting a gastrointestinal protective role for these spices. In a separate study, these dietary spices were found to alleviate the diminished activities of antioxidant enzymes in gastric and intestinal mucosa under conditions of ethanol-induced oxidative stress. The gastroprotective effect of the spices was also reflected in their positive effect on mucosal glycoproteins, thereby lowering mucosal injury. The amelioration of the ethanol-induced decrease in the activities of antioxidant enzymes in gastric and intestinal mucosa by dietary spices suggests their beneficial gastrointestinal protective role. This is the first report on the gastrointestinal protective potential of dietary spices.

Effect of gamma irradiation on essential oils and lipids in spices

International Nuclear Information System (INIS)

Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao

1991-01-01

Four kinds of spices were irradiated with gamma-rays at a dose of 10 to 50 kGy. Studies on radiation effect on essential oils and lipids in spices were carried out by gas-chromatography (GC). The GC analysis of lipids in spices revealed that components were not changed even after irradiation up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in spices were analyzed by headspace-GC (HS-GC) and GC after separation to hydrocarbon compounds and oxygen compounds, and any degradation of components was not observed up to 50 kGy of irradiation. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author)

[Advances in research of chemical constituents and pharmacological activities of common used spices].

Science.gov (United States)

Sun, Chao-nan; Zhu, Yuan; Xu, Xi-ming; Yu, Jiang-nan

2014-11-01

Spices have enjoyed a long history and a worldwide application. Of particular interest is the pharmaceutical value of spices in addition to its basic seasoning function in cooking. Concretely, equipped with complex chemical compositions, spices are of significant importance in pharmacologic actions, like antioxidant, antibacterial, antitumor, as well as therapeutical effects in gastrointestinal disorders and cardiovascular disease. Although increasing evidences in support of its distinct role in the medical field has recently reported, little information is available for substantive, thorough and sophisticated researches on its chemical constituents and pharmacological activities, especially mechanism of these actions. Therefore, in popular wave of studies directed at a single spice, this review presents systematic studies on the chemical constituents and pharmacological activities associated with common used spices, together with current typical individual studies on functional mechanism, in order to pave the way for the exploitation and development of new medicines derived from the chemical compounds of spice (such as, piperine, curcumin, geniposide, cinnamaldehyde, cinnamic acid, linalool, estragole, perillaldehyde, syringic acid, crocin).

Multitargeting by turmeric, the golden spice: From kitchen to clinic.

Science.gov (United States)

Gupta, Subash C; Sung, Bokyung; Kim, Ji Hye; Prasad, Sahdeo; Li, Shiyou; Aggarwal, Bharat B

2013-09-01

Although much has been published about curcumin, which is obtained from turmeric, comparatively little is known about turmeric itself. Turmeric, a golden spice obtained from the rhizome of the plant Curcuma longa, has been used to give color and taste to food preparations since ancient times. Traditionally, this spice has been used in Ayurveda and folk medicine for the treatment of such ailments as gynecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders. Modern science has provided the scientific basis for the use of turmeric against such disorders. Various chemical constituents have been isolated from this spice, including polyphenols, sesquiterpenes, diterpenes, triterpenoids, sterols, and alkaloids. Curcumin, which constitutes 2-5% of turmeric, is perhaps the most-studied component. Although some of the activities of turmeric can be mimicked by curcumin, other activities are curcumin-independent. Cell-based studies have demonstrated the potential of turmeric as an antimicrobial, insecticidal, larvicidal, antimutagenic, radioprotector, and anticancer agent. Numerous animal studies have shown the potential of this spice against proinflammatory diseases, cancer, neurodegenerative diseases, depression, diabetes, obesity, and atherosclerosis. At the molecular level, this spice has been shown to modulate numerous cell-signaling pathways. In clinical trials, turmeric has shown efficacy against numerous human ailments including lupus nephritis, cancer, diabetes, irritable bowel syndrome, acne, and fibrosis. Thus, a spice originally common in the kitchen is now exhibiting activities in the clinic. In this review, we discuss the chemical constituents of turmeric, its biological activities, its molecular targets, and its potential in the clinic. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effect of electron-beams irradiation for inactivation of microorganisms on spices

International Nuclear Information System (INIS)

Ito, Hitoshi; Islam, Md.S.

1993-01-01

Total aerobic bacteria in spices used in this study were determined to be 1x10 6 to 6x10 7 per gram. A study on the inactivation of microorganisms in spices showed that doses of 6 to 9 kGy of EB (electron-beams) or gamma irradiation were required to reduce the total aerobic bacteria tobelow 10 3 per gram. However, a little increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. These difference of radiation sensitivities between EB and gamma-rays was explained by dose rate effect on oxidation damage to microorganisms from the results of radiation sensitivities of Bacillus pumilus and B. megaterium spores at dry conditions. On the other hand, these high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. Components of essential oils in spices were not changed even irradiated up to 50 kGy with EB and gamma-rays. (author)

78 FR 66010 - Draft Risk Profile on Pathogens and Filth in Spices; Availability

Science.gov (United States)

2013-11-04

...] Draft Risk Profile on Pathogens and Filth in Spices; Availability AGENCY: Food and Drug Administration... availability of a draft risk profile entitled ``FDA Draft Risk Profile: Pathogens and Filth in Spices'' (draft... posed by consumption of spices in the United States by identifying the most commonly occurring microbial...

Effect of the dose of irradiation on the conservation of the spice

International Nuclear Information System (INIS)

Ben Abdelkader, Houcine

2008-01-01

The effect of the gamma rays treatment emitted by a source of cobalt 60 in dose of 0, 3, 6 and 10 kGy on the microbiological and psycho-chemical properties of three samples of spice (hot pepper, fennel and coriander) have been studied. This study allowed us to measure the effect of these doses of irradiation on the lengthening of the lengthen conservation during storage of eight weeks to ambient temperature. The results show that the irradiation is very effective from a microbiological stand point. In fact, starting from 10 kGy the spices was not contaminated any more. The irradiation until a dose of dose 10 kGy has not generated any significant modifications, mainly in the physico-chemical parameters of the spices. But high diminishing has ac cured in water potency. Regarding colour variation, the irradiation has permitted the creation of a brighter colour for the three spices treated. A long the follow up we have an important multiplication in all bacteria existent in the three spices. Hew ever for the spices treated in 10 kGy we did not get any recontamination. (Author)

Detection of 8-hydroxydeoxyguanine in the Irradiated Orange and Spice

International Nuclear Information System (INIS)

Alam, Mohammad Khorshed.

2007-01-01

A study was carried out to detect the chemical change that might occur in irradiated orange and spice. Oxidative DNA damage can induce the production of 8-hydroxydeoxyguanine (8-OHdG) and thus the level of 8-hydroxydeoxyguanine was investigated using enzyme linked immunosorbent assay (ELISA) in the irradiated orange and spice which was compared with the unirradiated samples. By the difference in the oxidized guanine level that produce 8-hydroxydeoxyguanine in the irradiated and unirradiated samples, it can be clearly understood that detection of irradiated orange and spice is possible using monoclonal antibody for 8-hydroxydeoxyguanine in the ELAISA assay.(author)

Assessment of metal contents in spices and herbs from Saudi Arabia.

Science.gov (United States)

Seddigi, Z S; Kandhro, G A; Shah, F; Danish, E; Soylak, Mustafa

2016-02-01

In the recent years, there has been a growing interest in monitoring heavy metal contamination of spices/herbs. Spices and herbs are sources of many bioactive compounds that can improve the tastes of food as well as influence digestion and metabolism processes. In the present study, the levels of some essential and toxic elements such as iron (Fe), zinc (Zn), copper (Cu), chromium (Cr), manganese (Mn), cobalt (Co), nickel (Ni), lead (Pb), and cadmium (Cd), present in common spices/herbs that were purchased from the local market in Saudi Arabia, were analyzed by atomic absorption spectroscopy after digestion with nitric acid/hydrogen peroxide mixture. Samples from the following spices/herbs were used: turmeric, cloves, black pepper, red pepper, cumin, legume, cinnamon, abazir, white pepper, ginger, and coriander. The concentration ranges for the studied elements were found as 48.8-231, 4.7-19.4, 2.5-10.5, below detection level (BDL)-1.0, 8.8-490, 1.0-2.6, and BDL-3.7 µg g(-1) for Fe, Zn, Cu, Cr, Mn, Ni, and Pb, respectively, while Cd and Co levels were below the detection limit. Consumers of these spices/herbs would not be exposed to any risk associated with the daily intake of 10 g of spices per day as far as metals Fe, Zn, Cu, Cr, Mn, Ni, and Pb are concerned. © The Author(s) 2013.

The effect of spices and manganese on meat starter culture activity.

Science.gov (United States)

Coventry, M J; Hickey, M W

1993-01-01

Three species, two proprietary spice blends and six starter preparations used in commercial salami manufacture were analysed for manganese and magnesium content. A mettwurst spices blend showed the highest levels of manganese (0·77 ppm expressed as effective product level assuming a 1% spice content) while mild and hot paprika and milano blend contained levels of manganese 1 4 - 1 3 lower. Magnesium levels for spices ranged from 3·14 to 25·81 ppm. Only two of the six meat starter cultures showed high levels of manganese (7·77 and 16·12 ppm as effective product level based on inoculation rate) while magnesium levels for all starter cultures did not exceed 0·37 ppm. The pH of salami products made with starter cultures containing no added manganese lagged behind that of products made with added mangenese (5 ppm) by 0·2 pH units at 48 h. The effect of manganese ions on the fermentation rate of starter bacteria was studied further in a salami model system, in the absence and presence of added spices. The mettwurst blend produced greatest stimulation and the milano the least. A level of 1·2 ppm of added manganese was sufficient to achieve an optimal (spices tested in the salami model system. Copyright © 1993. Published by Elsevier Ltd.

SPICE SDM: Innovative Approaches for Linear Motion and Heat Management

Science.gov (United States)

Relecom, Ken; Larcheveque, Cyril; Constant, Joël; Autissier, Nordahl; Pornin, Arnaud; Martini, Nicolas

2015-09-01

The SPICE Door Mechanism (SDM) is foreseen to be flown on Solar Orbiter, to close the SPICE instrument aperture and shield it from the solar flux and from contamination. The environment it is exposed to is particularly extreme, as the Solar Orbiter mission will reach a distance of 0.28 AU (41’887’403.8 km) to the Sun, and the SPICE instrument will be looking directly at it. Because of its position at the far end of a cantilevered structure, the SDM is also exposed to amplified launch loads and must remain very light and compact. The cleanliness constraints are also very tight, as the mechanism is positioned directly at the aperture of the SPICE spectrometer.To tackle these issues, two novelties were introduced on the SPICE Door Mechanism:- A specifically engineered reflective coating toprotect the Aluminium door from the heat generatedby the solar flux- The use of miniature profile rail type linearbearings to support the door during launch andallow its motion during the missionThis paper details the design and verification approach applied for these two innovations and for the mechanism as a whole, as well as the results and findings from the testing carried out on the Bread Board, Qualification and Flight models.

SPICE modelling of the transient response of irradiated MOSFETs; Modelisation de la reponse transitoire de MOSFETs irradies avec SPICE

Energy Technology Data Exchange (ETDEWEB)

Pouget, V.; Lapuyade, H.; Lewis, D.; Deval, Y.; Fouillat, P. [Bordeaux-1 Univ., IXL, 33 - Talence (France); Sarger, L. [Bordeaux-1 Univ., CPMOH, 33 - Talence (France)

1999-07-01

A new SPICE model of irradiated MOSFET taking into account the real response of the 4 electrodes is proposed. The component that has been simulated is an NMOS transistor issued from the AMS BiCMOS 0.8 {mu}m technology. A comparison between SPICE-generated transients and PISCES device simulation demonstrates the accuracy benefits when used in complex electronic architectures. This model could be used when designing electronic circuits able to sustain hardening due to SEE (single event effect), it will be an efficient complement to the physical simulations.

Explanatory Emotion Talk in Mexican Immigrant and Mexican American Families.

Science.gov (United States)

Cervantes, Christi A.

2002-01-01

Mother-child conversations during story-telling play were analyzed for patterns of emotion talk. Subjects were 48 Mexican immigrant and Mexican American mothers and their children aged 3-4. Contrary to previous findings, Mexican immigrant mothers used more explanations of emotions than labels. Mexican American mothers used both, equally. Results…

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices

Directory of Open Access Journals (Sweden)

Farrukh Aqil

2017-02-01

Full Text Available Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish rat model. Female ACI rats were given either control diet (AIN 93M or diet supplemented with 7.5% (w/w of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα. The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices.

Science.gov (United States)

Aqil, Farrukh; Jeyabalan, Jeyaprakash; Munagala, Radha; Ravoori, Srivani; Vadhanam, Manicka V; Schultz, David J; Gupta, Ramesh C

2017-02-16

Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2)-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish) rat model. Female ACI rats were given either control diet (AIN 93M) or diet supplemented with 7.5% ( w / w ) of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold) enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA) in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα). The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92 days in

DNA-based identification of spices: DNA isolation, whole genome amplification, and polymerase chain reaction.

Science.gov (United States)

Focke, Felix; Haase, Ilka; Fischer, Markus

2011-01-26

Usually spices are identified morphologically using simple methods like magnifying glasses or microscopic instruments. On the other hand, molecular biological methods like the polymerase chain reaction (PCR) enable an accurate and specific detection also in complex matrices. Generally, the origins of spices are plants with diverse genetic backgrounds and relationships. The processing methods used for the production of spices are complex and individual. Consequently, the development of a reliable DNA-based method for spice analysis is a challenging intention. However, once established, this method will be easily adapted to less difficult food matrices. In the current study, several alternative methods for the isolation of DNA from spices have been developed and evaluated in detail with regard to (i) its purity (photometric), (ii) yield (fluorimetric methods), and (iii) its amplifiability (PCR). Whole genome amplification methods were used to preamplify isolates to improve the ratio between amplifiable DNA and inhibiting substances. Specific primer sets were designed, and the PCR conditions were optimized to detect 18 spices selectively. Assays of self-made spice mixtures were performed to proof the applicability of the developed methods.

Estado de la discapacidad y la dependencia en pacientes afiliados a la Organización Nacional de Ciegos Españoles

OpenAIRE

Sánchez Muñoz, Carolina

2016-01-01

El aumento del número de pacientes con patologías crónicas relacionadas con el envejecimiento de la población sitúan la discapacidad y la dependencia en un lugar principal entre los problemas socio-sanitarios actuales. La Organización Nacional de la Salud sitúa la discapacidad visual entre los primeras causas de discapacidad a nivel mundial. El presente estudio analiza la situación de la dependencia entre la población mayor de edad con discapacidad visual por ceguera legal afilada a l...

Spice Blocks Melanoma Growth

Science.gov (United States)

Science Teacher, 2005

2005-01-01

Curcumin, the pungent yellow spice found in both turmeric and curry powders, blocks a key biological pathway needed for development of melanoma and other cancers, according to a study that appears in the journal Cancer. Researchers from The University of Texas M. D. Anderson Cancer Center demonstrate how curcumin stops laboratory strains of…

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

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.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.

Science.gov (United States)

Carlsen, Monica H; Blomhoff, Rune; Andersen, Lene F

2011-05-16

Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

Directory of Open Access Journals (Sweden)

Blomhoff Rune

2011-05-01

Full Text Available Abstract Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR. The correlation between the two assessment methods with regard to total intake was good (r = 0.5, and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted

Irradiation on spices, dried herbs and condiments preservation

International Nuclear Information System (INIS)

Baraldi, D.

1996-01-01

Among food irradiation applications, radiation decontamination of spices, condiments and dried herbs has the most immediate application potential in many countries. The article is intended to provide justification for the radiation decontamination of spices, herbs and others vegetables seasonings, compared to conventional methods used today by industry, namely the technique of fumigation with ethylene oxide (ETO). The article provides also information both to industrial users and governmental officers for the necessary authorization of the process [it

Scent and synaesthesia: The medical use of spice bags in early China.

Science.gov (United States)

Lu, Di; Lo, Vivienne

2015-06-05

The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. This paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. Noting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. While foodstuffs entered the digestive system spices were all considered 'pungent' in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment. Copyright © 2015. Published by Elsevier Ireland Ltd.

Effect of Spices Mixture and Gamma Irradiation on Sausage Quality

International Nuclear Information System (INIS)

Anwar, M.M.; Sallam, E.M.

2015-01-01

This investigation was carried out to study the effect of spices mixture on reducing the oxidation of fat and to improve the quality and organoleptic characteristics as well as extension of shelf-life of beef sausage. Beef sausages were mixed with three different levels (0.5%, 1.5% and 2.5%) of spices mixture (cardamom, clove, cubeb, laurel leaves, cinnamon, black pepper, rosemary, parpicu, fennel and coriander). The sausages were packed in polyethylene bags and irradiated at 2.5, 5 and 7.5 kGy then stored at 5±1°C for 48 days. Microbiological, biochemical and physical analyses as well as organoleptic evaluation were carried out. Results indicated that increasing the spices level decreased the total bacterial count (TBC), molds, yeasts and psychrophilic bacteria (PB) while total volatile nitrogen (TVN), thiobarbituric acid (TBA), peroxide value (PV) and acid value (AV) were increased in treated samples (1.5% and 2.5%) as compared to control (0.5%). On the other hand, the spices decreased TVN, TBA, PV and AV in treated sausages during cold storage while the physical parameters were increased and the best qualities of cold irradiated sausages were observed at the level 2.5% then 1.5% of spices, and the cooking yield and cooking loss and the organoleptic scores (based on over all acceptability) were better than the control sample (0.5%). The results of spices mixture showed that the level 2.5% can reduce oxidation of fat and improve quality and organoleptic characteristics as well as extension of shelf-life of cold irradiated beef sausage stored for 48 days.

Influence of irradiation to microbiologic infection of spices and their quality

International Nuclear Information System (INIS)

Owczarczyk, B.

1995-01-01

The influence of radiation dose on the different microorganisms infecting the spices has been investigated. The quality of different types of the spices has been examined after irradiation at doses necessary for preservation. 10 refs, 4 tabs

Decontamination of nuts and spices

Science.gov (United States)

The social and economic impacts of outbreaks of foodborne illnesses and food recalls connected to consumption of microbiologically contaminated nuts, spices or their products have become important food safety concerns. Initiatives have been undertaken by regulatory and public health agencies, indust...

DEPENDENCIA ESTRUCTURAL EN LOS MERCADOS BURSÁTILES DE COLOMBIA Y ESTADOS UNIDOS: UNA APROXIMACIÓN USANDO CÓPULAS

Directory of Open Access Journals (Sweden)

Daiver Cardona Salgado

2012-06-01

Full Text Available Para determinar la dependencia estructural entre los mercados bursátiles colombiano y estadounidense, se usaron las pérdidas de los índices Col20, Dow Jones y Standard & Poors 500 como variables. La metodología desarrollada siguió los lineamientos de los modelos de dinámica multivariados, basados en la cópula y propuestos por Chen y Fan (2006. Se encontró que los dos mercados presentan una moderada dependencia y que, de acuerdo con el modelo CAPM, el riesgo sistemático que comparten es bajo y ofrecen posibilidades de diversificación. Además, se encontró que es baja la probabilidad de que ambos mercados experimenten pérdidas extremas conjuntamente.

Irradiation of meat products, chicken and use of irradiated spices for sausages

International Nuclear Information System (INIS)

Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.

Science.gov (United States)

Matsushita, Takaya; Zhao, Jing Jing; Igura, Noriyuki; Shimoda, Mitsuya

2018-06-01

A simple and solvent-free method was developed for the authentication of commercial spices. The similarities between gas chromatographic fingerprints were measured using similarity indices and multivariate data analyses, as morphological differentiation between dried powders and small spice particles was challenging. The volatile compounds present in 11 spices (i.e. allspice, anise, black pepper, caraway, clove, coriander, cumin, dill, fennel, star anise, and white pepper) were extracted by headspace solid-phase microextraction, and analysed by gas chromatography-mass spectrometry. The largest 10 peaks were selected from each total ion chromatogram, and a total of 65 volatiles were tentatively identified. The similarity indices (i.e. the congruence coefficients) were calculated using the data matrices of the identified compound relative peak areas to differentiate between two sets of fingerprints. Where pairs of similar fingerprints produced high congruence coefficients (>0.80), distinctive volatile markers were employed to distinguish between these samples. In addition, hierarchical cluster analysis and principal component analysis were performed to visualise the similarity among fingerprints, and the analysed spices were grouped and characterised according to their distinctive major components. This method is suitable for screening unknown spices, and can therefore be employed to evaluate the quality and authenticity of various spices. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Irradiation of meat products, chicken and use of irradiated spices for sausages

Energy Technology Data Exchange (ETDEWEB)

Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

Irradiation of meat products, chicken and use of irradiated spices for sausages

Science.gov (United States)

Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

Health, wellness and the allure of spices in the Middle Ages.

Science.gov (United States)

Freedman, Paul

2015-06-05

During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200-1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Determination of fluoride in spices using microwave induced oxygen combustion

Directory of Open Access Journals (Sweden)

Emanuel Šucman

2012-01-01

Full Text Available Fluorine is essential in human and/or animal nutrition; therefore, so it is important to know its concentration in a diet. One of the possible sources of fluorine for humans is spice, containing various amounts of this trace element. This work describes the method for fluoride determination in various kinds ofspices using microwave-supported sample preparation in high pressure oxygen atmosphere followed by potentiometry with a fluoride ion-selective electrode. Parameters of the microwave device for combustion procedure were checked and optimized in order to find settings ensuring complete sample combustion and/or absorption of the analyte in the absorption solution. For the ion-selective electrode measurement, the technique of standard straight line was chosen. Concentrations of fluorides in spices and spice blends under investigation ranged from 3.15 mg·kg-1 to 26.08 mg·kg-1. In order to check the accuracy of the method Certified Reference Material Fluoride in Vegetation NIST 2695 was used and a good agreement between certified and found values was found. The precision expressed as the relative standard deviation ranged from 0.6% to 5.0%. The method is fast, accurate and reliable for this kind of analysis. In recent literature data on fluoride concentrations in spices and/or spice blends have not been found.

Comparison of electron-irradiation and gamma-irradiation as a decontamination treatment of spices

International Nuclear Information System (INIS)

Hayashi, Toru; Todoriki, Setsuko; Mamun.

1993-01-01

Electron-irradiation at 10 kGy decontaminated all the eight kinds of spices (black pepper, white pepper, nutmeg, red pepper, parsley, paprika, laurel and onion powder) to the microbial levels lower than 10 2 /g. Similar sterilization effects by the irradiation were observed on heat-resistant bacterial spores. The 10 kGy irradiation did not significantly affect the contents of essential oils and colors of the spices. These results indicate that electron-irradiation at 10 kGy effectively decontaminates spices without notable adverse effect on the qualities. The disinfecting effect of electron beams on spices was smaller than that of gamma-rays. (author)

Commercial potential of irradiated spices and dried mixes for export and domestic markets

International Nuclear Information System (INIS)

Padwal-Desai, S.R.

1994-01-01

Indian traders who are conventionally exporting non-sterile spices and other dry mixes to several countries, receive not only low value for their produce on account of poor microbiological quality, but also lose the benefits of value addition. Development of gamma ray hygienization facility at the export points could therefore change this scenario. The economic benefits of hygienization and value addition could justifiably be accrued by the spice producing nations like India which has the necessary expertise and technology for supplying quality spices and spice mixes to the world class consumer, besides providing quality product to a huge domestic market. 10 refs

Dependencia versus autodeterminación: Una ley para quién

OpenAIRE

Fernández, Pedro

2006-01-01

El autor de este artículo, director de la Federación de asociaciones a favor de las personas con discapacidad intelectual del País Vasco, analiza el contenido que, en la fase de redacción correspondiente a octubre de 2006, caracteriza al proyecto de Ley de Dependencia. Aunque muestra su confianza por que al final se reconocerán en la Ley las necesidades de apoyo para la autonomía personal que requieren las personas con discapacidad intelectual o mental para hacer efectivo un grado satisfactor...

Lumped element modelling of superconducting circuits with SPICE

CERN Document Server

Baveco, Maurice Antoine

2015-01-01

In this project research is carried out aimed at benchmarking a general-purpose circuit simulation software tool (”SPICE”). The project lasted for 8 weeks, from 29 June 2015 until 21 August 2015 at Performance Evaluation section at CERN. The goal was to apply it on a model of superconducting magnets, namely the main dipole circuit (RB circuit) of the the LHC (Large Hadron Collider), developed by members of the section. Then the strengths and the flaws of the tool were investigated. Transient effects were the main simulation focus point. In the first stage a simplified RB circuit was modelled in SPICE based on subcircuits. The first results were promising but still not with a perfect agreement. After implementing more detailed subcircuits there is an improvement and promising agreement achieved between SPICE and the results of the paper (PSpice) [2]. In general there are more strengths than drawbacks of simulating with SPICE. For example, it should have a shorter simulation time than PSpice for the same mo...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

Bacterial flora of spices and its control by gamma irradiation

International Nuclear Information System (INIS)

El-Zawahry, Y.A.; Youssef, Y.A.; Awny, N.M.; Hussein, H.A.

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated. (author)

Bacterial flora of spices and its control by gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

El-Zawahry, Y A; Youssef, Y A; Awny, N M; Hussein, H A

1985-01-01

The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated.

Effect of irradiation, packaging and storage on the quality of spices

Energy Technology Data Exchange (ETDEWEB)

Langerak, D I; Stegeman, H

1983-09-29

Spices are contaminated by nature with microorganisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness, the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. 22 references, 8 tables.

Evaluation of identification methods of irradiated spices and dehydrated vegetables in Brazil

International Nuclear Information System (INIS)

Bernardes, D.M.L.; Del Mastro, N.L.

1998-01-01

Complete text of publication follows. This paper deals with the use of analytical methods to determine whether imported or for export Brazilian spices and dehydrated vegetables were irradiated. Viscosimetry, thermoluminescence (TL) and electron spin resonance (ESR) were used for the identification of some irradiated products: black pepper, white pepper, cinnamon, nutmeg, garlic, cumin, oregano, celery, paprika and coriander. Viscosimetry was performed in suspensions of irradiated spices and dehydrated vegetables which had been gellified by heat. Thermoluminescence (TL) is based on the transference of electrons to an excited state by radiation with emission of light when the electrons are thermally stimulated. The thermoluminescent signal of spices can be explained by the presence of mineral grains adhering on the surface of the samples. Free radicals produced by irradiation of spices were analyzed by electron spin resonance (EPR) signals. The results of this study lead to the conclusion that viscosimetry, thermoluminescence and electron spin resonance are analytical methods that can be use to detect whether spices and dehydrated vegetables were irradiated, specially when a combination of different methods was used

Consumer response to irradiated spices in Egypt

International Nuclear Information System (INIS)

El-Khateeb, M.A.; El-Fouly, M.Z.; Farag, M.D.; Abdel Karim, H.A.; Saad El-Din, N.

2000-01-01

This study analyses the response of the consumer about irradiated spices. The spices under investigation were black pepper, cumin and coriander. The results of the sensory test the panelists ( 136 person) failed to indicate any difference between the irradiated and unirradiated black pepper, cumin and coriander. The percentages of correct answer were 26.92 29.23, 29.23 and 27.27. Five hundred post card were issued for black pepper to test the opinion of the consumer acceptance for the irradiated black pepper. The result of their opinion were 62.2% of the consumers who would buy irradiated black pepper, 14.6% would not buy it and 23.2% were undecided

Spices Coffee : Innovation Strategy To Increase Quality On Powder Coffee Farmers

Science.gov (United States)

Amir, I. T.; Indah, P. N.; Widayanti, S.

2018-01-01

The purpose of the study is a) to analyze the condition of internal environment industry spices coffee, b) to analyze the condition of the external environment industry spices coffee, and c) to determine the technological innovation strategy spices coffee in order to improve the competitiveness of the coffee people. Most of the coffee grown in Tutur district is cultivated by smallholder farms, resulting in low quality. The strategy of coffee spice agro-industry aims to increase the added value of the products so that farmers obtain higher coffee prices. Activities include the provision of raw materials, processing, supply of final products, and marketing.The results showed that the internal environmental conditions that have the highest value is the strengthen factors. The highest score of strengthen factors is the availability of coffee, availability of labor and communications group. The highest score of opportunity factors is technological assistance from the government and other government support for the development of people’s coffee industry and high market potential. The development of agrotourism should improve as well as expand the network to seize market. The strategy should be applied in the development of spices coffee industry is to support aggressive growth (Growth-oriented strategy).

Effect of gamma irradiation on microbial contamination and volatile oils of spices

International Nuclear Information System (INIS)

Singh, Rita; Tak, B.B.

1997-01-01

The effect of different doses of gamma irradiation, viz., 6, 10 and 14 kGy on the microbial contamination and the volatile oil content of coriander whole, coriander ground and cumin was studied. Exposure to 10 kGy was effective in the decontamination of spices. Fungi and coliforms in spices were inactivated on irradiation to a dose of 6 kGy. No significant change in the GC volatile profile of the irradiated spices was observed. (author). 3 refs., 1 fig., 1 tab

Measurement of spices and seasonings in India: Opportunities for cancer epidemiology and prevention

Science.gov (United States)

Ferrucci, Leah M.; Daniel, Carrie R.; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I.; George, Preethi S.; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C.; Mathew, Aleyamma; Sinha, Rashmi

2011-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarily added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk. PMID:21338207

Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.

Science.gov (United States)

Ferrucci, Leah M; Daniel, Carrie R; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I; George, Preethi S; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C; Mathew, Aleyamma; Sinha, Rashmi

2010-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarly added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk.

Bolometer Simulation Using SPICE

Science.gov (United States)

Jones, Hollis H.; Aslam, Shahid; Lakew, Brook

2004-01-01

A general model is presented that assimilates the thermal and electrical properties of the bolometer - this block model demonstrates the Electro-Thermal Feedback (ETF) effect on the bolometers performance. This methodology is used to construct a SPICE model that by way of analogy combines the thermal and electrical phenomena into one simulation session. The resulting circuit diagram is presented and discussed.

What's Values Got to Do with It? Thriving among Mexican/Mexican American College Students

Science.gov (United States)

Morgan Consoli, Melissa L.; Llamas, Jasmín; Consoli, Andrés J.

2016-01-01

The authors examined traditional Mexican/Mexican American and perceived U.S. mainstream cultural values as predictors of thriving. One hundred twenty-four (37 men, 87 women) self-identified Mexican/Mexican American college students participated in the study. The traditional Mexican/Mexican American cultural values of family support and religion…

Modeling high-power RF accelerator cavities with SPICE

International Nuclear Information System (INIS)

Humphries, S. Jr.

1992-01-01

The dynamical interactions between RF accelerator cavities and high-power beams can be treated on personal computers using a lumped circuit element model and the SPICE circuit analysis code. Applications include studies of wake potentials, two-beam accelerators, microwave sources, and transverse mode damping. This report describes the construction of analogs for TM mn0 modes and the creation of SPICE input for cylindrical cavities. The models were used to study continuous generation of kA electron beam pulses from a vacuum cavity driven by a high-power RF source

Identification of irradiated spices by the use of thermoluminescence method (TL)

Energy Technology Data Exchange (ETDEWEB)

Sharifzadeh, M.; Sohrabpour, M. (Atomic Energy Organization of Iran, Teheran (Iran, Islamic Republic of))

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60[sup o]C and 100[sup o]C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author).

Integration of SPICE with TEK LV500 ASIC Design Verification System

Directory of Open Access Journals (Sweden)

A. Srivastava

1996-01-01

Full Text Available The present work involves integration of the simulation stage of design of a VLSI circuit and its testing stage. The SPICE simulator, TEK LV500 ASIC Design Verification System, and TekWaves, a test program generator for LV500, were integrated. A software interface in ‘C’ language in UNIX ‘solaris 1.x’ environment has been developed between SPICE and the testing tools (TekWAVES and LV500. The function of the software interface developed is multifold. It takes input from either SPICE2G.6 or SPICE 3e.1. The output generated by the interface software can be given as an input to either TekWAVES or LV500. A graphical user interface has also been developed with OPENWlNDOWS using Xview tool kit on SUN workstation. As an example, a two phase clock generator circuit has been considered and usefulness of the software demonstrated. The interface software could be easily linked with VLSI design such as MAGIC layout editor.

Identification of irradiated spices by the use of thermoluminescence method (TL)

International Nuclear Information System (INIS)

Sharifzadeh, M.; Sohrabpour, M.

1993-01-01

In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60 o C and 100 o C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author)

Alcoholic extraction enables EPR analysis to characterize radiation-induced cellulosic signals in spices.

Science.gov (United States)

Ahn, Jae-Jun; Sanyal, Bhaskar; Akram, Kashif; Kwon, Joong-Ho

2014-11-19

Different spices such as turmeric, oregano, and cinnamon were γ-irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied on the basis of the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.

Spices: the savory and beneficial science of pungency.

Science.gov (United States)

Nilius, Bernd; Appendino, Giovanni

2013-01-01

Spicy food does not only provide an important hedonic input in daily life, but has also been anedoctically associated to beneficial effects on our health. In this context, the discovery of chemesthetic trigeminal receptors and their spicy ligands has provided the mechanistic basis and the pharmacological means to investigate this enticing possibility. This review discusses in molecular terms the connection between the neurophysiology of pungent spices and the "systemic" effects associated to their trigeminality. It commences with a cultural and historical overview on the Western fascination for spices, and, after analysing in detail the mechanisms underlying the trigeminality of food, the main dietary players from the transient receptor potential (TRP) family of cation channels are introduced, also discussing the "alien" distribution of taste receptors outside the oro-pharingeal cavity. The modulation of TRPV1 and TRPA1 by spices is next described, discussing how spicy sensations can be turned into hedonic pungency, and analyzing the mechanistic bases for the health benefits that have been associated to the consumption of spices. These include, in addition to a beneficial modulation of gastro-intestinal and cardio-vascular function, slimming, the optimization of skeletal muscle performance, the reduction of chronic inflammation, and the prevention of metabolic syndrome and diabetes. We conclude by reviewing the role of electrophilic spice constituents on cancer prevention in the light of their action on pro-inflammatory and pro-cancerogenic nuclear factors like NFκB, and on their interaction with the electrophile sensor protein Keap1 and the ensuing Nrf2-mediated transcriptional activity. Spicy compounds have a complex polypharmacology, and just like any other bioactive agent, show a balance of beneficial and bad actions. However, at least for moderate consumption, the balance seems definitely in favour of the positive side, suggesting that a spicy diet, a caveman

Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.

Science.gov (United States)

Garbowska, M; Berthold-Pluta, A; Stasiak-Różańska, L

2015-08-01

The cultivation of spices and herbs in parts of the world characterized by warm climate and high humidity provides excellent conditions for the development of microorganisms, including the undesirable ones. The aim of this study was to determine the microbiological quality of spices and herbs available on the Polish market, considering the occurrence of Cronobacter species bacteria. Analyses covered 60 samples of commercial spices and herbs, including 38 samples of dried herbs (basil, bay leaves, thyme, oregano, tarragon, marjoram, dill, parsley, rosemary, lovage) and 16 samples of seasoning blends as well as 6 samples of spices seeds and fruits (pimento, black pepper, coriander). All samples were tested for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. In most of the samples of spices and herbs (60.0%), the TAMB did not exceed 10(4) CFU/g, and the level regarded as unacceptable (>10(6) CFU/g) was not identified in any of the samples. The presence of Cronobacter spp. was demonstrated in 10 (16.7%) samples of the analyzed products, however these were mainly samples of herbs (basil, tarragon, parsley) and one sample of a seasoning blend (Provence herbs). The highest microbiological contamination (TAMB) was found in samples of herbs (oregano, tarragon, basil) and in ready seasoning blends, in 21.1% and 25.0% of which the total count of aerobic mesophiles was in the range of 10(5)-10(6) CFU/g. In all samples of spices seeds and fruits (coriander, black pepper and pimento), the total count of aerobic bacteria reached spices and herbs available on the Polish market. The study demonstrated also that dried spices and herbs may be carriers of Cronobacter species bacteria, though their presence in not often detected in products of this type. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study.

Science.gov (United States)

Pandit, Chaitanya; Anilakumar, K R

2017-02-01

Identifying a means to activate or potentiate thermogenic mechanisms through ingestion of dietary compounds have important implications in cold endurance and survival. Although many reports discuss the thermogenic potential of spices, it is surprising that none of the studies verify whether consumption of spices can improve cold endurance. In this study, we have attempted to evaluate if ingestion of certain spices can activate heat-generating mechanisms in the body such that a fall in. core body temperature (CBT) can be delayed or prevented when faced with a cold challenge. Ten commonly used spices in the Indian cuisine were chosen and 70% ethanol extract of the spices were fed orally to male Wistar rats at a dose of 250mg/kg for a period of 7 days. A change in CBT during cold exposure was recorded before and after treatment. At the end of the experiment, plasma norepinephrine and serum free fatty acid levels were estimated. We observed that among the ten spices, treatment with cinnamon and pepper extracts showed significant improvement in comparison to the control group. Based on evidence in literature and the HPLC-MS analysis from our lab, we hypothesized that the effects of the pepper and cinnamon extracts might be due to their piperine and cinnamaldehyde content respectively. However, no improved endurance was observed when they were administered alone. Poor endurance following depletion of endogenous norepinephrine levels using reserpine indicated its involvement in mediating the heat generating processes. However, it is noteworthy that green tea and spice treated animals exhibited a fall in CBT which was lower than their initial fall. In conclusion, our findings provide experimental evidence that ingestion of spices, viz., pepper and cinnamon, might elicit thermogenic responses such that hypothermia can be delayed or prevented upon cold exposure. Copyright © 2016 Elsevier Ltd. All rights reserved.

Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam[Food conservation; Spice paprika; Rheology; Colorimetry; Free radicals

Energy Technology Data Exchange (ETDEWEB)

Kispeter, J. E-mail: kispeter@szef.u-szeged.hu; Bajusz-Kabok, K.; Fekete, M.; Szabo, G.; Fodor, E.; Pali, T. E-mail: tpali@nucleus.szbk.u-szeged.hu

2003-12-01

The changes in spice paprika powder induced by ionizing radiation, saturated steam (SS) and their combination were studied as a function of the absorbed radiation dose and the storage time. The SS treatment lead to a decrease in color content (lightening) after 12 weeks of storage, together with the persistence of free radicals and viscosity changes for a longer period. The results suggest that ionizing radiation is a more advantageous method as concerns preservation of the quality of spice paprika.

Tipología de la dependencia de las personas con discapacidad atendidas en centros residenciales, de día y ocupacionales.

Directory of Open Access Journals (Sweden)

Samuel Fernández Fernández

2008-01-01

Full Text Available El estudio analiza el nivel de dependencia o necesidad de ayuda de las personas atendidas en Centros de Día, Ocupacionales y Residenciales. El análisis incluye el cálculo de la dependencia global de los usuarios para una serie de factores y tipos de centro y el contraste de diferencias entre estos últimos. Como resultado apreciamos que la dependencia de la muestra analizada se sitúa en un 62.22%, siendo los usuarios de Centros de Día y Residenciales los que presentan valores más altos, debido fundamentalmente a la dificultad para la realización de actividades domésticas, la comunicación y la autonomía personal. El estudio nos permite establecer perfiles de autonomía/dependencia de los usuarios en los distintos servicios en que son atendidos, lo que resulta de gran utilidad para organizar los programas formativos previstos por la Ley de Autonomía Personal y Atención a las Personas en Situación de Dependencia. ------------------------------------------------------------------------ Tipology of the dependence of people with disabilities attend in residencial care, day centres and vocational training centres. The aim of this study is to analyze the level of dependence or need of aid of the people attended in Residential, Day Centers and Vocational Training Centers. The analysis includes the calculation of the global dependence of the users for each factor and type of center and the contrast of differences among these last. As a consequence of the study we appreciate that the dependence of the sample analyzed is situated in a 62.22%, being the users of the Day Centers and Residential the ones that present higher values, due fundamentally to the difficulty for the execution of Domestic Activities, Communication and Personal Autonomy. The study carried out permits us to establish profiles of autonomy/dependence of the users in the different services in wich they are attended, what results of great utility to organize the common

La atención a la dependencia como motor de desarrollo económico

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Díaz Díaz, Belén

2014-04-01

Full Text Available The aging of the population in most developed countries makes necessary to establish action policies to ensure care for this population. In order to achieve this aim, the idea that allocating money to dependency is a expenditure must be banished and consider it as an investment that contributes to economic development and can be quantified in terms of impact on employment generation and wealth. This study analyses the economic impact of the dependency care (given through residential care centres or day care centres in the region of Cantabria (Spain, as well as of the Home Care System. Dependency care generates directly 24 jobs for every million EUR invested by the Administration in this sector. If we include the indirect and induced impact, the job creation rises to 36 jobs, with the consequent effect in production, consumption and tax revenues.El envejecimiento de la población en la mayoría de los países desarrollados marca la necesidad de establecer políticas de actuación que garanticen la atención a dicha población. Para ello, se debe desterrar la idea de que los recursos destinados a la dependencia son un gasto, considerarlos como una inversión que contribuye al desarrollo económico y que puede cuantificarse en términos de impacto en la generación de empleo y riqueza. Este estudio analiza el impacto económico del conjunto de centros de atención a la dependencia (tanto residenciales como de atención diurna en la región de Cantabria (España, así como del Servicio de Ayuda a Domicilio. De manera directa, la atención a la dependencia genera 24 empleos por cada millón de euros invertido por la Administración en el sector. Si incluimos el impacto indirecto e inducido, esta generación de empleo se eleva a 36, con el consiguiente efecto sobre la producción, el consumo y la recaudación de impuestos.

Modelización financiero-actuarial de un seguro de dependencia = Long Term Care Insurance Actuarial Model

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Herranz Peinado, Patricia

2008-01-01

Full Text Available España ha seguido la tendencia de otros países en cuanto a la cobertura de las personas dependientes, es decir, aquellas que necesitan ayuda para realizar las tareas básicas de la vida diaria, y lo ha hecho mediante la aprobación de la Ley de Promoción de la Autonomía Personal y Atención a las personas en situación de Dependencia, que se basa en la financiación pública. A pesar de los esfuerzos para el desarrollo de la Ley, ésta no está dando los frutos que debiera haber dado y se hace necesaria la existencia de productos privados de cobertura que puedan atender a las necesidades de aquellos que los demandan. Dado los escasos estudios que sobre este tema existen todavía en nuestro país, el establecer una aproximación a las primas de un seguro privado de dependencia puede servir de referencia para el análisis de su comercialización por parte de las aseguradoras. En este trabajo se trata de analizar una serie de cuestiones que den respuesta a dos objetivos. Por una parte, establecer un modelo financiero-actuarial que sirva como apoyo en el diseño de productos privados que cubran la dependencia y, por otra, realizar una aproximación a las bases técnicas actuariales que lleven a la cuantificación de las primas. = Spain has followed the trend of other countries about long term care, that is, people who need help to perform the basic tasks of daily living. In December 2006, Spanish Parliament approved the law called Ley de Promoción de la Autonomía Personal y Atención a las personas en situación de Dependencia, with public financing. This law is not producing the expected results, and it makes necessary the existence of private insurance. Currently, there are few studies on long term care in our country. An approach to premiums of a private insurance can serve as reference for the studies by insurers. This work tries to study a series of questions responding simultaneously to two goals, establishing an actuarial model and, on

Identification of irradiated spices with aid of scintillation counter

International Nuclear Information System (INIS)

Uusheimo, K.

1989-08-01

The aim off the work was to determine how one can identify gamma-irradiated spices with aid of a scintillation counter (LKB/Wallac 1219 RackBeta Spectral) by chemiluminescence measurements. Even though scintillation counters are more sensitive than real luminometers they have not been capable in identifying the irradiated spices after contact with photosensitizer like luminol, isoluminol and lucigenin presumably because the actual chemiluminescence reaction took place before the sample vial reached the measuring range. Whereas it was noticed that the identification of pure, dry allspice, black pepper, white peppar and cardemom was possible without any solutions when there were also present similar unirradiated spices. The identification was possible even after 23 weeks duration depending on the dose of the irradiation (10 kGy or 50 kGy) and the weight of the samples (1 g or 9 g). The duration of the investigation was 23 weeks

Heavy metals in spices and herbs from wholesale markets in Malaysia.

Science.gov (United States)

Nordin, N; Selamat, J

2013-01-01

As, Cd, Pb and Hg were analysed in commonly consumed spices and herbs in Malaysia. The range of As, Cd, Pb and Hg content was 0.24-2.54, 0.23-8.07, 1.54-8.94 and 0.06-0.52 µg g(-1), respectively. The highest concentration of Cd, Pb and Hg in spices and herbs exceeded the maximum permitted proportion, which are 1, 2 and 0.05 µg g(-1), respectively. This study suggests further monitoring of Cd, Pb and Hg on daily consumption of spices and herbs and its toxicological implication for consumers since only the amount of As was lower than the permitted concentration.

Treatment of spices with ionizing radiation - chemical, sensory, microbiological and toxicological aspects. Pt. 3

International Nuclear Information System (INIS)

Schuettler, C.; Boegl, W.

1986-10-01

In the present third part of a study of the relevant literature the results of tests on 34 different radiation treated spices were evaluated. Moreover, the present part contains a summary of all analyses and results, described in the previous parts, in chemical and toxicological changes of spices caused by irradiation. This summary contains results of 55 different spices. (orig.) [de

A Problem-Solving Environment for Biological Network Informatics: Bio-Spice

Science.gov (United States)

2007-06-01

user an environment to access software tools. The Dashboard is built upon the NetBeans Integrated Development Environment (IDE), an open source Java...based integration platform was demonstrated. During the subsequent six month development cycle, the first version of the NetBeans based Bio-SPICE...frameworks (OAA, NetBeans , and Systems Biology Workbench (SBW)[15]), it becomes possible for Bio-SPICE tools to truly interoperate. This interoperation

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...

El tratamiento actuarial de los periodos de carencia y el contraseguro de primas en el seguro de dependencia.

Directory of Open Access Journals (Sweden)

Ricote Gil, Fernando.

2003-01-01

Full Text Available La dependencia es un estado en el que se encuentran las personas que por razones ligadas a la falta o la pérdida de autonomía física, psíquica o intelectual tienen necesidad de asistencia y/o atención significativa para la realización los actos corrientes de la vida diaria. Dentro de la iniciativa privada, el sector asegurador juega un importante papel para la prestación de garantías derivadas de esta cobertura. Un aspecto fundamental en el estudio de esta cobertura es la consideración de los periodos de carencia y el tratamiento del contraseguro de primas durante los mismo. Se analiza el riesgo actuarial y su tratamiento en esta cobertura y la incidencia en la valoración actuarial de las primas por prestaciones de dependencia.

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

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Balev Dessislav Kostadinov

2017-03-01

Full Text Available Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper (Piper nigrum L., and cumin (Cuminum cyminum with their aliquots of new freon extracts, and compare them with the effect of 0.2 g/kg antioxidant addition (taxifolin extract from Siberian larch (Larix sibirica Ledeb, rosemary (Rosmarinus officinalis L. extract, and butylated hydroxytoluene on sensory properties, color stability, proximate composition, free amino nitrogen and pH of Bulgarian-type dry-cured „Sudjuk“ sausages. The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the final product during 30 days of storage at 0–4°C. The addition of 0.2 g/kg rosemary extract was as effective as the addition of freon extracts on the overall assessment to the 14th day of the experiment. It was determined that the addition of antioxidants or spice extracts had no significant effect on proximate composition, pH, and free amino nitrogen accumulation of the “Sudjuk”. The addition of 0.2 g/kg, taxifolin or rosemary extracts and butylated hydroxytoluene was not so efficient in improving the sensory properties and color stabilization in comparison to the new freon spice extracts. The examined spice extracts can be successfully used to improve the quality of “Sudjuk” sausages.

An SPICE model for phase-change memory simulations

International Nuclear Information System (INIS)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng

2011-01-01

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

An SPICE model for phase-change memory simulations

Energy Technology Data Exchange (ETDEWEB)

Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng, E-mail: ituluck@mail.sim.ac.cn [State Key Laboratory of Functional Materials for Informatics, Laboratory of Nanotechnology, Shanghai Institute of Microsystem and Information Technology, Chinese Academy of Sciences, Shanghai 200050 (China)

2011-09-15

Along with a series of research works on the physical prototype and properties of the memory cell, an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented. By handling it with the heat distribution algorithm, threshold switching theory and the crystallization kinetic model, the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell. In particular, it can emulate the cell's temperature curve and crystallinity profile during the programming process, which can enable us to clearly understand the PCM's working principle and program process. (semiconductor devices)

9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

Science.gov (United States)

2010-01-01

..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...

Spore prevalence and toxigenicity of Bacillus cereus and Bacillus thuringiensis isolates from U.S. retail spices.

Science.gov (United States)

Hariram, Upasana; Labbé, Ronald

2015-03-01

Recent incidents of foodborne illness associated with spices as the vehicle of transmission prompted this examination of U.S. retail spices with regard to Bacillus cereus. This study focused on the levels of aerobic-mesophilic spore-forming bacteria and B cereus spores associated with 247 retail spices purchased from five states in the United States. Samples contained a wide range of aerobic-mesophilic bacterial spore counts (spices had high levels of aerobic spores (> 10(7) CFU/g). Using a novel chromogenic agar, B. cereus and B. thuringiensis spores were isolated from 77 (31%) and 11 (4%) samples, respectively. Levels of B. cereus were spice isolates to form spores, produce diarrheal toxins, and grow at moderately abusive temperatures makes retail spices an important potential vehicle for foodborne illness caused by B. cereus strains, in particular those that produce diarrheal toxins.

The microbiological quality of ready-to-eat foods with added spices.

Science.gov (United States)

Little, C L; Omotoye, R; Mitchell, R T

2003-03-01

A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (Pquality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

The effect of irradiation, packaging and storage on the quality of spices

International Nuclear Information System (INIS)

Langerak, D.I.; Stegeman, H.

1983-01-01

Spices are contaminated by nature with micro organisms. The processing industry, however, requires 'clean' spices. The most applied technique has been fumigation with ethylene oxide. However, fumigation causes a number of difficulties; viz. the presence of residues and the possible forming of toxic compounds like ethylene chlorohydrine. The latest method is the decontamination by means of ionizing rays. Research on the effect of irradiation and packaging on the different quality aspects of spices proves that an irradiation dose of 3-8 kGy produces the same or better results with regard to decontamination effect as a fumigation treatment does. The applied dose has no adverse effect on the sensoric and chemical properties of the product. With respect to the wholesomeness the irradiation process can be applied safely. Furthermore, this process offers the possibility to choose an optimal packaging for spices, thus preventing quality deterioration. (orig.)

An overview of herbs, spices and plant extracts used as seasonings ...

African Journals Online (AJOL)

Seasonings include Spices such as pepper, herbs such as the leaves of cloves and bay, vegetable bulbs such as garlic and onions, sweeteners such as sugar and monosodium glutamate, and plant extracts such as that of Ocimum grattisimum or 'scent leaf'. Spices are the bark, roots, seeds, buds or berries of plants, most ...

FDTD-SPICE for Characterizing Metamaterials Integrated with Electronic Circuits

Directory of Open Access Journals (Sweden)

Zhengwei Hao

2012-01-01

Full Text Available A powerful time-domain FDTD-SPICE simulator is implemented and applied to the broadband analysis of metamaterials integrated with active and tunable circuit elements. First, the FDTD-SPICE modeling theory is studied and details of interprocess communication and hybridization of the two techniques are discussed. To verify the model, some simple cases are simulated with results in both time domain and frequency domain. Then, simulation of a metamaterial structure constructed from periodic resonant loops integrated with lumped capacitor elements is studied, which demonstrates tuning resonance frequency of medium by changing the capacitance of the integrated elements. To increase the bandwidth of the metamaterial, non-Foster transistor configurations are integrated with the loops and FDTD-SPICE is applied to successfully bridge the physics of electromagnetic and circuit topologies and to model the whole composite structure. Our model is also applied to the design and simulation of a metasurface integrated with nonlinear varactors featuring tunable reflection phase characteristic.

SPICE modelling of magnetic tunnel junctions written by spin-transfer torque

Energy Technology Data Exchange (ETDEWEB)

Guo, W; Prenat, G; De Mestier, N; Baraduc, C; Dieny, B [SPINTEC, UMR(8191), INAC, CEA/CNRS/UJF, 17 Av. des Martyrs, 38054 Grenoble Cedex 9 (France); Javerliac, V; El Baraji, M, E-mail: guillaume.prenat@cea.f [CROCUS Technology, 5 Place Robert Schuman, 38025 Grenoble (France)

2010-06-02

Spintronics aims at extending the possibility of conventional electronics by using not only the charge of the electron but also its spin. The resulting spintronic devices, combining the front-end complementary metal oxide semiconductor technology of electronics with a magnetic back-end technology, employ magnetic tunnel junctions (MTJs) as core elements. With the intent of simulating a circuit without fabricating it first, a reliable MTJ electrical model which is applicable to the standard SPICE (Simulation Program with Integrated Circuit Emphasis) simulator is required. Since such a model was lacking so far, we present a MTJ SPICE model whose magnetic state is written by using the spin-transfer torque effect. This model has been developed in the C language and validated on the Cadence Virtuoso Platform with a Spectre simulator. Its operation is similar to that of the standard BSIM (Berkeley Short-channel IGFET Model) SPICE model of the MOS transistor and fully compatible with the SPICE electrical simulator. The simulation results obtained using this model have been found in good accord with those theoretical macrospin calculations and results.

Active vibration control testing of the SPICES program: final demonstration article

Science.gov (United States)

Dunne, James P.; Jacobs, Jack H.

1996-05-01

The Synthesis and Processing of Intelligent Cost Effective Structures (SPICES) Program is a partnership program sponsored by the Advanced Research Projects Agency. The mission of the program is to develop cost effective material processing and synthesis technologies to enable new products employing active vibration suppression and control devices to be brought to market. The two year program came to fruition in 1995 through the fabrication of the final smart components and testing of an active plate combined with two trapezoidal rails, forming an active mount. Testing of the SPICES combined active mount took place at McDonnell Douglas facilities in St. Louis, MO, in October-December 1995. Approximately 15 dB reduction in overall response of a motor mounted on the active structure was achieved. Further details and results of the SPICES combined active mount demonstration testing are outlined. Results of numerous damping and control strategies that were developed and employed in the testing are presented, as well as aspects of the design and fabrication of the SPICES active mount components.

La dependencia estatal en programas para jóvenes: ¿estigma o factor de protección?

Directory of Open Access Journals (Sweden)

Marina Medan

2014-07-01

Full Text Available En este artículo sostengo que ciertos programas sociales destinados a jóvenes de sectores populares consideran que la asistencia estatal produce una forma de dependencia que protege a sus beneficiarios y beneficiarias de riesgos circundantes. Así, aunque las condicionalidades para acceder a la asistencia sean incumplidas, los sujetos beneficiarios no son excluidos de los programas. Enfocarse en la dimensión etaria de los jóvenes y las jóvenes y en el posicionamiento crítico de los agentes hacia el Estado, permite discutir la tradicional afirmación de que la dependencia solo se despliega peyorativamente. El debate pretende contribuir a comprender las recientes transformaciones de políticas sociales en Latinoamérica. Analizo datos surgidos de observaciones participantes y entrevistas a agentes y sujetos beneficiarios de programas de prevención del delito juvenil y de inclusión social implementados en el Gran Buenos Aires, entre 2008 y 2012.

La dependencia estatal en programas para jóvenes: ¿estigma o factor de protección?

Directory of Open Access Journals (Sweden)

Marina Medan

2014-01-01

Full Text Available En este artículo sostengo que ciertos programas sociales destinados a jóvenes de sectores populares consideran que la asistencia estatal produce una forma de dependencia que protege a sus beneficiarios y beneficiarias de riesgos circundantes. Así, aunque las condicionalidades para acceder a la asistencia sean incumplidas, los sujetos beneficiarios no son excluidos de los programas. Enfocarse en la dimensión etaria de los jóvenes y las jóvenes y en el posicionamiento crítico de los agentes hacia el Estado, permite discutir la tradicional afirmación de que la dependencia solo se despliega peyorativamente. El debate pretende contribuir a comprender las recientes transformaciones de políticas sociales en Latinoamérica. Analizo datos surgidos de observaciones participantes y entrevistas a agentes y sujetos beneficiarios de programas de prevención del delito juvenil y de inclusión social implementados en el Gran Buenos Aires, entre 2008 y 2012.

Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

Science.gov (United States)

García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

2016-09-01

Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

A study on chemical composition of spices irradiated by electron beam

International Nuclear Information System (INIS)

Ding Lianzhong; Ding Shiyue; Zhu Yan; Li Yixu; Zhu Songmei

1998-01-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000i ion chromatograph. The results showed that the acids content of either chilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 deg. C, 30min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating

A study on chemical composition of spices irradiated by electron beam

Energy Technology Data Exchange (ETDEWEB)

Lianzhong, Ding [Inst. of Applied Technical Physics of Zhejiang Province (China); Shiyue, Ding; Yan, Zhu; Yixu, Li [Testing Technology Inst. of Zhejiang Province (China)

1992-02-01

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000 ion Chromatograph. The results showed that the acids content of either achilli or the five-spice powder irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120 C, 30 min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.

21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 582.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 582.40 Section 582.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

Molecular Targets of Nutraceuticals Derived from Dietary Spices: Potential Role in Suppression of Inflammation and Tumorigenesis

Science.gov (United States)

Aggarwal, Bharat B.; Van Kuiken, Michelle E.; Iyer, Laxmi H.; Harikumar, Kuzhuvelil B.; Sung, Bokyung

2011-01-01

Despite the fact cancer is primarily a preventable disease, recent statistics indicate cancer will become the number one killer worldwide in 2010. Since certain cancers are more prevalent in the people of some countries than others, suggests the role of lifestyle. For instance cancer incidence among people from the Indian subcontinent, where most spices are consumed, is much lower than that in the Western World. Spices have been consumed for centuries for a variety of purposes—as flavoring agents, colorants, and preservatives. However, there is increasing evidence for the importance of plant-based foods in regular diet to lowering the risk of most chronic diseases, so spices are now emerging as more than just flavor aids, but as agents that can not only prevent but may even treat disease. In this article, we discuss the role of 41 common dietary spices with over 182 spice-derived nutraceuticals for their effects against different stages of tumorigenesis. Besides suppressing inflammatory pathways, spice-derived nutraceuticals can suppress survival, proliferation, invasion, and angiogenesis of tumor cells. We discuss how spice-derived nutraceuticals mediate such diverse effects and what their molecular targets are. Overall our review suggests “adding spice to your life” may serve as a healthy and delicious way to ward off cancer and other chronic diseases. PMID:19491364

EPR investigation of some traditional oriental irradiated spices

International Nuclear Information System (INIS)

Duliu, Octavian G.; Georgescu, Rodica; Ali, Shaban Ibrahim

2007-01-01

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and 60 Co γ-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 o C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices

EPR investigation of some traditional oriental irradiated spices

Science.gov (United States)

Duliu, Octavian G.; Georgescu, Rodica; Ali, Shaban Ibrahim

2007-06-01

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and 60Co γ-ray irradiated cardamom ( Elettaria cardamomum L. Maton, Zingiberaceae), ginger (( Zingiber officinale Rosc., Zingiberaceae), and saffron ( Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 °C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

Possible role of common spices as a preventive and therapeutic agent for Alzheimer′s disease

Directory of Open Access Journals (Sweden)

Omid Mirmosayyeb

2017-01-01

Full Text Available For centuries, spices have been consumed as food additives or medicinal agents. However, there is increasing evidence indicating the plant-based foods in regular diet may lower the risk of neurodegenerative diseases including Alzheimer disease. Spices, as one of the most commonly used plant-based food additives may provide more than just flavors, but as agents that may prevent or even halt neurodegenerative processes associated with aging. In this article, we review the role and application of five commonly used dietary spices including saffron turmeric, pepper family, zingiber, and cinnamon. Besides suppressing inflammatory pathways, these spices may act as antioxidant and inhibit acetyl cholinesterase and amyloid β aggregation. We summarized how spice-derived nutraceuticals mediate such different effects and what their molecular targets might be. Finally, some directions for future research are briefly discussed.

Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia.

Science.gov (United States)

Ali, Norhayati; Hashim, Noor Hasani; Shuib, Nor Shifa

2015-01-01

The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.

Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.

Science.gov (United States)

Puangsombat, Kanithaporn; Jirapakkul, Wannee; Smith, J Scott

2011-10-01

Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties. © 2011 Institute of Food Technologists®

Circuit models and SPICE macro-models for quantum Hall effect devices

International Nuclear Information System (INIS)

Ortolano, Massimo; Callegaro, Luca

2015-01-01

Precise electrical measurement technology based on the quantum Hall effect is one of the pillars of modern quantum electrical metrology. Electrical networks including one or more QHE elements can be used as quantum resistance and impedance standards. The analysis of these networks allows metrologists to evaluate the effect of the inevitable parasitic parameters on their performance as standards. This paper presents a concise review of the various circuit models for QHE elements proposed in the literature, and the development of a new model. This last model is particularly suited to be employed with the analogue electronic circuit simulator SPICE. The SPICE macro-model and examples of SPICE simulations, validated by comparison with the corresponding analytical solution and/or experimental data, are provided. (paper)

Aspectos políticos de la dependencia financiera en los municipios mexicanos

Directory of Open Access Journals (Sweden)

Jorge Ibarra Salazar

2013-01-01

Full Text Available La literatura especializada ha estudiado el im- pacto de las modi caciones en las instituciones scales el Sistema Nacional de Coordinaci n Fiscal (1980 y las reformas constitucionales al art - culo 115 (1983 y 1999 sobre el grado de depen- dencia nanciera de los gobiernos municipales y el desempe o gubernamental. Aunado a ello, el entorno pol tico ha probado ser un determinante importante en dicho desempe o. En efecto, des- de el enfoque de la econom a pol tica, diferen- tes estudios documentan los efectos del entorno pol tico y las instituciones scales en variables scales tales como el gasto y la deuda en go- biernos nacionales y subnacionales. Con base en cuatro variables la a liaci n pol tica del alcalde, la a liaci n pol tica del gobernador, la composi- ci n de los congresos locales y la celebraci n de elecciones locales , los autores construyen indi- cadores de con uencia pol tica a escala munici- pal y estudian la in uencia sobre la dependencia nanciera del grado de uni caci n del gobierno municipal, tanto con respecto al gobierno esta- tal como con respecto al congreso local, adem s de considerar la a liaci n pol tica del alcalde y el ciclo electoral local. A trav s de su enfoque anal tico y sus hallazgos emp ricos, este art culo ampl a el alcance de los estudios emp ricos sobre dependencia municipal scal. As mismo, aporta al campo de la econom a pol tica y sus estudios sobre las nanzas p blicas subnacionales.

21 CFR 101.22 - Foods; labeling of spices, flavorings, colorings and chemical preservatives.

Science.gov (United States)

2010-04-01

..., leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products..., meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant... does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added...

Aflatoxigenic and ochratoxigenic fungi and their mycotoxins in spices marketed in Brazil.

Science.gov (United States)

Garcia, Marcelo Valle; Mallmann, Carlos Augusto; Copetti, Marina Venturini

2018-04-01

During their processing, spices usually remain close to the ground for drying, a fact that disposes to fungal contamination, as well as moisture transferred from the tropical environment can allow their multiplication and synthesis of mycotoxins. The objective of this study was to evaluate the presence of potentially toxigenic fungi and mycotoxins in spices marketed in Brazil. The fungal contamination was evaluated by direct plating for samples of clove, black and white peppers. Spread plate was used for the samples of rosemary, cinnamon, fennel, pepperoni pepper and oregano. Analyses were performed in triplicate in DG18 media with incubation at 25°C for 7days. The isolation and identification of fungi followed specific recommendations of culture media and incubation period for each genus. The presence of mycotoxins in spices was verified by high-performance liquid chromatography (HPLC) coupled to fluorescence. The frequency of species potentially toxigenic was high in white and black peppers with presence of both aflatoxigenic and ochratoxigenic fungi. Only rosemary and fennel showed contamination with aflatoxin B1 and there was a positive correlation (ρspices covered by Brazilian regulation of mycotoxins. On the other hand, these contaminants were present in other spices consumed by population and not mentioned in the regulation, which could be considered a cause to concern. Copyright © 2017. Published by Elsevier Ltd.

Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Directory of Open Access Journals (Sweden)

Aleksandra Wilczyńska

2017-01-01

Full Text Available Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05 and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

Pediatric lead exposure from imported Indian spices and cultural powders.

Science.gov (United States)

Lin, Cristiane Gurgel; Schaider, Laurel Anne; Brabander, Daniel Joseph; Woolf, Alan David

2010-04-01

Significant lead poisoning has been associated with imported nonpaint products. To describe cases of pediatric lead intoxication from imported Indian spices and cultural powders, determine lead concentrations in these products, and predict effects of ingestion on pediatric blood lead levels (BLLs). Cases and case-study information were obtained from patients followed by the Pediatric Environmental Health Center (Children's Hospital Boston). Imported spices (n = 86) and cultural powders (n = 71) were analyzed for lead by using x-ray fluorescence spectroscopy. The simple bioaccessibility extraction test was used to estimate oral bioavailability. The integrated exposure uptake biokinetic model for lead in children was used to predict population-wide geometric mean BLLs and the probability of elevated BLLs (>10 microg/dL). Four cases of pediatric lead poisoning from Indian spices or cultural powders are described. Twenty-two of 86 spices and foodstuff products contained >1 microg/g lead (for these 22 samples, mean: 2.6 microg/g [95% confidence interval: 1.9-3.3]; maximum: 7.6 microg/g). Forty-six of 71 cultural products contained >1 microg/g lead (for 43 of these samples, mean: 8.0 microg/g [95% confidence interval: 5.2-10.8]; maximum: 41.4 microg/g). Three sindoor products contained >47% lead. With a fixed ingestion of 5 microg/day and 50% bioavailability, predicted geometric mean BLLs for children aged 0 to 4 years increased from 3.2 to 4.1 microg/dL, and predicted prevalence of children with a BLL of >10 microg/dL increased more than threefold (0.8%-2.8%). Chronic exposure to spices and cultural powders may cause elevated BLLs. A majority of cultural products contained >1 microg/g lead, and some sindoor contained extremely high bioaccessible lead levels. Clinicians should routinely screen for exposure to these products.

Sterilization of spices through ionizing radiation

Energy Technology Data Exchange (ETDEWEB)

Heins, H G; Ulmann, R M

1971-10-01

Sterilization of spices is discussed in relation to other methods. Efficiency, organoleptic inspection and costs of the treatment are considered. It is concluded that the irradiation method is feasible and acceptable with respect to taste and juridicial requirements. (G.J.P.). 12 refs.; 1 figure; 4 tabs.

Flash spice as a tool for analysing the impact of radiation

International Nuclear Information System (INIS)

Charlot, J.J.; Alali, O.

1997-01-01

The Spice simulator must be enhanced with behavioural capabilities for analysing the effects of hostile environments (e.g. radiation exposure) on components, circuits and systems. One solution for achieving this uses the in-house BVHDLA translator to convert from models in analog VHDL Language to models that will be recognized by Spice. This article gives an example combined with self-heating in a MOS transistor. (authors)

Antibacterial and Antifungal Activities of Spices

Science.gov (United States)

Liu, Qing; Meng, Xiao; Li, Ya; Zhao, Cai-Ning; Tang, Guo-Yi; Li, Hua-Bin

2017-01-01

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives. PMID:28621716

Monitoring of lead levels in spices and food colors using atomic absorption spectroscopy

International Nuclear Information System (INIS)

Rahman, S.; Khalid, N.; Ahmad, S.

2001-01-01

The concentration of lead has been monitored in various commercial brands of spices and food colours using atomic absorption spectrometry after digestion in a mixture of nitric acid and perchloric acid. The reliability of the procedure used was checked by analyzing the standard reference materials namely wheat flour (NBS-1567) and rice flour (NBS-1568), for their lead contents. The determined concentration of lead ranged from 5.60 to 10.12 mg g-1 in food spices and from 1.62 to 1.81 mg g-1 in food colours. The study revealed that the piper nigrum contains higher lead contents as compared to capsicum. The effect of processing/milling on the concentration of lead in spices was also studied and discussed. The daily intake of lead by adults through spices and food colours was estimated and was found to be within the recommended WHO tolerance levels. (author)

Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings.

Science.gov (United States)

Ghawi, Sameer Khalil; Rowland, Ian; Methven, Lisa

2014-10-01

There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were pre-and post-exposure visits where all participants rated three tomato soup samples; standard, low salt and low salt with added herbs and spices. The middle 3 days were the repeated exposure phase where participants were divided into three balanced groups; consuming the standard soup, the low salt soup, or the low salt soup with added herbs and spices. Reducing salt in the tomato soup led to a significant decline in consumer acceptability, and incorporating herbs and spices did not lead to an immediate enhancement in liking. However, inclusion of herbs and spices enhanced the perception of the salty taste of the low salt soup to the same level as the standard. Repeated exposure to the herbs and spice-modified soup led to a significant increase in the overall liking and liking of flavour, texture and aftertaste of the soup, whereas no changes in liking were observed for the standard and low salt tomato soups over repeated exposure. Moreover, a positive trend in increasing the post-exposure liking of the herbs and spices soup was observed. The findings suggest that the use of herbs and spices is a useful approach to reduce salt content in foods; however, herbs and spices should be chosen carefully to complement the food as large contrasts in flavour can polarise consumer liking. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

Treatment of spices with ionizing radiation - chemical, organoleptical, microbiological and toxicological analyses. Pt. 2

International Nuclear Information System (INIS)

Schuettler, C.; Boegl, W.

1984-09-01

In the present second part of a study of the relevant literature the results of tests on 14 radiation treated spices and 2 radiation treated spice-mixtures were evaluated. The tests in this part contain mainly toxicological but also chemical and sensorial analyses. Most of the spices were treated with gamma radiation from cobalt-60 sources with doses between 80 Gy and 60 kGy. This part contains a cumulated subject index for part 1 and part 2. (orig./AJ) [de

The use of spices in the production of traditional cheeses

OpenAIRE

Renata Josipović; Ksenija Markov; Jadranka Frece; Damir Stanzer; Ante Cvitković; Jasna Mrvčić

2016-01-01

Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into pl...

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

Science.gov (United States)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-08-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.

The corner rounding modeling technique in SPICE simulations for deeply scaled MOSFETs

International Nuclear Information System (INIS)

Sun Wei; Yang Dake

2013-01-01

This paper presents a novel poly (PC) and active (RX) corner rounding modeling approach to SPICE simulations. A set of specially designed structures was used for measurement data collection. PC and RX corner rounding equations have been derived based on an assumption that the corner rounding area is a fragment of a circle. The equations were modified to reflect the gouging effect of physical silicon wafers. The modified general equations were implemented in the SPICE model to enable the model to describe the corner rounding effect. The good fittings between the SPICE model simulation results and the silicon data demonstrated in this paper proved that the designed corner rounding model is practical and accurate. (semiconductor devices)

Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts.

Science.gov (United States)

Srinivasan, K

2005-09-01

Diet has been recognized as a corner stone in the management of diabetes mellitus. Spices are the common dietary adjuncts that contribute to the taste and flavour of foods. Besides, spices are also known to exert several beneficial physiological effects including the antidiabetic influence. This review considers all the available information from animal experimentation as well as clinical trials where spices, their extracts or their active principles were examined for treatment of diabetes. Among the spices, fenugreek seeds (Trigonella foenumgraecum), garlic (Allium sativum), onion (Allium cepa), and turmeric (Curcuma longa) have been experimentally documented to possess antidiabetic potential. In a limited number of studies, cumin seeds (Cuminum cyminum), ginger (Zingiber officinale), mustard (Brassica nigra), curry leaves (Murraya koenigii) and coriander (Coriandrum sativum) have been reported to be hypoglycaemic.

EPR investigation of some traditional oriental irradiated spices

Energy Technology Data Exchange (ETDEWEB)

Duliu, Octavian G. [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)]. E-mail: duliu@pcnet.ro; Georgescu, Rodica [National Institute for Physics and Nuclear Engineering -Horia Hulubei, C.P. MG-6, RO-077125 Bucharest (Romania); Ali, Shaban Ibrahim [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)

2007-06-15

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and {sup 60}Co {gamma}-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After {gamma}-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 {sup o}C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

Prevalencia del consumo de tabaco en pacientes en tratamiento renal sustitutivo: dependencia y actitudes ante el abandono

Directory of Open Access Journals (Sweden)

Marta García Pascual

Full Text Available Objetivo: Determinar la prevalencia del consumo de tabaco en pacientes en diálisis, el grado de dependencia y la predisposición para dejar de fumar. Material y Método: Se incluyeron un total de 157 pacientes en diálisis peritoneal y hemodiálisis. Se realizó un registro a cada uno de los pacientes, con datos relacionados con su historia médica y tratamiento. Se identificó la situación actual en relación al consumo, y se administró una batería de cuestionarios. Resultados: La prevalencia de exfumadores fue de 42.04% y la de fumadores activos del 15.28%. Presentando la mayor parte de ellos un consumo diario moderado y un grado de dependencia leve en el 70.8% de los casos. Conclusion: Más de la mitad de los fumadores activos en nuestra población se encuentran motivados y preparados para el abandono, por lo que se recomienda establecer medidas facilitadoras promuevan el abandono.

The industrial potential of herbs and spices - a mini review.

Science.gov (United States)

Leja, Katarzyna B; Czaczyk, Katarzyna

2016-01-01

Herbs and spices have been used for food and medicinal purposes for centuries - the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies). The aim of this review is to present the major active compounds in herbs and spices and explore their potential applications in industry.

Historical Spice as a Future Drug: Therapeutic Potential of Piperlongumine.

Science.gov (United States)

Prasad, Sahdeo; Tyagi, Amit K

2016-01-01

Spice and spice-derived compounds have been identified and explored for their health benefits since centuries. One of the spice long pepper has been traditionally used to treat chronic bronchitis, asthma, constipation, gonorrhea, paralysis of the tongue, diarrhea, cholera, malaria, viral hepatitis, respiratory infections, stomach ache, diseases of the spleen, cough, and tumors. In this review, the evidences for the chemopreventive and chemotherapeutic potential of piperlongumine have been described. The active component piperlonguime has shown effective against various ailments including cancer, neurogenerative disease, arthritis, melanogenesis, lupus nephritis, and hyperlipidemic. These beneficial effects of piperlongumine is attributed to its ability to modulate several signaling molecules like reactive oxygen species, kinases, proteasome, proto-oncogenes, transcription factors, cell cycle, inflammatory molecules and cell growth and survival molecules. Piperlongumine also chemosensitizes to drugs resistant cancer cells. Overall the consumption of long peppers is therefore recommended for the prevention and treatment of various diseases including cancer, and thus piperlongumine may be a promising future candidate drug against cancer.

PERSEPSI WISATAWAN TERHADAP INOVASI PRODUK “UTAMA SPICE NATURAL AROMATERAPI”

Directory of Open Access Journals (Sweden)

Nyoman Putri Aras Kembang

2017-02-01

Full Text Available Penelitian ini menganalisis produk usaha aromaterapi sebagai salah satu industri kreatif diyakini berkorelasi positif dengan pengembangan pariwisata karena melalui produk usaha aromaterapi rempah-rempah tradisional diperkenalkan kepada wisatawan nusantara dan mancanegara. Penelitian ini adalah penelitian kualitatif yang menerapkan teori persepsi dan teori pariwisata berkelanjutan serta beberapa teori pendukung. Tujuan dari penelitian ini untuk mengetahui jenis-jenis produk, pemanfaatan jenis rempah-rempah pada produk, dan persepsi wisatawan terhadap produk aromaterapi Utama Spice Aromatherapy. Pengumpulan data penelitian ini melalui penyebaran 25 kuesioner yang diisi oleh pelanggan perusahaan tersebut. Analisis data berdasar pada teori persepsi dan teori pariwisata berkelanjutan. Hasil analisis data dipresentasikan secara deskriptif naratif dan juga dalam bentuk tabel. Hasil penelitian menunjukkan bahwa jenis-jenis produk aromaterapi Utama Spice Aromateraphy sangat beragam mulai dari perawatan untuk rambut, wajah, dan tubuh. Persepsi wisatawan terhadap produk aromaterapi Utama Spice Aromateraphy cukup baik dan diminati oleh konsumen dalam hal ini wisatawan karena produk yang berbahan dasar alam yang berkualitas sehingga aman digunakan.

78 FR 76628 - Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period

Science.gov (United States)

2013-12-18

...] Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period AGENCY... Profile on Pathogens and Filth in Spices: Availability'' that appeared in the Federal Register of November... Risk Profile on Pathogens and Filth in Spices: Availability.'' The notice provided a 60-day comment...

Dietary spices protect against hydrogen peroxide-induced DNA damage and inhibit nicotine-induced cancer cell migration.

Science.gov (United States)

Jayakumar, R; Kanthimathi, M S

2012-10-01

Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices were analysed. Murine fibroblasts (3T3-L1) and human breast cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H₂O₂ and nicotine. The comet assay was used to analyse the DNA damage. Among the 9 spices, ginger, at 50 μg/ml protected against 68% of DNA damage in 3T3-L1 cells. Caraway, cumin and fennel showed statistically significant (pspices reduced this migration. Pepper, long pepper and ginger exhibited a high rate of inhibition of cell migration. The results of this study prove that spices protect DNA and inhibit cancer cell migration. Copyright © 2012 Elsevier Ltd. All rights reserved.

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

International Nuclear Information System (INIS)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-01-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component. - Highlights: ► Sample blends with small quantities of irradiated spices were evaluated. ► The PSL was inappropriate to detect irradiated ingredient in small quantity. ► TL glow curve shape and intensity could be used as conclusive evidence of irradiation. ► TL ratios of all irradiated and nonirradiated samples were <0.1.

Experience with spice teaching power electronics

DEFF Research Database (Denmark)

Munk-Nielsen, Stig

2009-01-01

A free Spice version allowing general circuit simulation is used teaching power electronics. There is no lock on the circuit size, stabile and user friendly operation is experienced. A collection of transformer, converter and drive system models are implemented to investigate the usability...... of the programme in high power electronics....

Uranium isotopes distinguish two geochemically distinct stages during the later Cambrian SPICE event

DEFF Research Database (Denmark)

Dahl, Tais Wittchen; Boyle, Richard A.; Canfield, Donald E.

2014-01-01

. Here we report high-precision uranium isotopic data in marine carbonates deposited during the Late Cambrian 'SPICE' event, at ca. 499 Ma, documenting a well-defined -0.18‰ negative δ238U excursion that occurs at the onset of the SPICE event's positive δ13C and δ34S excursions, but peaks (and tails off......) before them. Dynamic modelling shows that the different response of the U reservoir cannot be attributed solely to differences in residence times or reservoir sizes - suggesting that two chemically distinct ocean states occurred within the SPICE event. The first ocean stage involved a global expansion...... depletion in the oceans (Gill et al., 2011). We discuss scenarios for how an interval of elevated pyrite and organic carbon burial could have been sustained without widespread euxinia in the water column (both non-sulfidic anoxia and/or a more oxygenated ocean state are possibilities). Either way, the SPICE...

Identification of dehydrated spices and herbs subjected to the irradiation process

International Nuclear Information System (INIS)

Bernardes, Dulcila Maria Lessa

1996-01-01

This research shows the possibility of determining through a combination of analytical methods whether dehydrated spices and herbs were irradiated. The methods used were the following: viscosimetry, thermoluminescence (TL) and electron paramagnetic resonance (EPR). Viscosimetry was applied in suspensions of dehydrated and irradiated spices and herbs which had been gellified by heat. It was observed that the viscosity of the samples decreases when the radiation dose increases. It was also observed that the temperature of the gelification is linked to the viscosity. The variation of the capability of gelification of the samples in relation to the storage time (30 and 60 days) does not have any consequence on the viscosity. Thermoluminescence is based on the transference of electrons to an excited state by ionizing radiation with emission of light when the electrons thermally stimulated. The thermoluminescent signals of the spices can be explained by the presence of mineral grains adhering to the surface of the samples. The thermoluminescent signal increased in intensity with the amplification of the radiation dose. The study of the signal in relation to the storage time (30 and 60 days) showed that it weakened and decreased. Free radicals produced by irradiation of spices were analyzed by the electron spin resonance method (ESR). It was checked that increasing the radiation dose meant an intensification of the ESR signal. Within a 30 day storage time, a fading of the signal was observed. The results of this study lead us to the following conclusion: viscosimetry, thermoluminescence and electron spin resonance are methods of analysis which are proper to detect whether dehydrated spices and herbs were irradiated, especially when these different methods were used in combination. (author)

Perfil cognitivo de la dependencia emocional en estudiantes universitarios en Medellín, Colombia

OpenAIRE

Lemos Hoyos, Mariantonia; Jaller Jaramillo, Cristina; González Calle, Ana María; Díaz León, Zoraya Tatiana; De la Ossa, Daniela

2012-01-01

El objetivo de este estudio fue la identificación del perfil cognitivo de los estudiantes universitarios con dependencia emocional. Ésta se plantea como un patrón orientado al otro como fuente de satisfacción y seguridad personal, donde el perfil cognitivo les llevaría a interpretar los hechos de manera diferente, basándose en cubrir sus necesidades emocionales insatisfechas. Se tomó una muestra aleatoria estratificada de 569 estudiantes universitarios. Los resultados arrojaron un modelo que ...

Reduction of the number of germs in spices by radappertization

International Nuclear Information System (INIS)

Beczner, Laszlone; Kiss, Istvan

1983-01-01

The sterilization by fumigation with ethylene oxide and propylene oxide of ground paprika and spice mixtures used in preserves and meat industry was compared with the radappertization of the same spices. The number of germs including that of spores and moulds was determined. It can be established that irradiation with ionizing radiation (5 kGy) has the same effect on the reduction of the number of germs as sterilization by ethylene oxide. In addition, the side effects of sterilization can be avoided. (V.N.)

21 CFR 582.30 - Natural substances used in conjunction with spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Natural substances used in conjunction with spices... with spices and other natural seasonings and flavorings. Natural substances used in conjunction with spices and other natural seasonings and flavorings that are generally recognized as safe for their...

Análisis de las causas de dependencia en las relaciones fabricante distribuidor de los canales de comercialización

Directory of Open Access Journals (Sweden)

Javier Oubiña Barbolla

2016-02-01

Full Text Available El sector minorista de los canales de distribución de productos de gran consumo en España, al igual que en otros muchos países, está experimentando un intenso proceso de concentración que afecta a las relaciones de poder existentes entre fabricantes y distribuidores. La literatura relativa al poder establecer como principal base del mismo la dependencia que muestra una organización frente a otra debido a la necesidad de utilizar los recursos proporcionados por la segunda compañía para conseguir sus objetivos. En el presente trabajo, se analizan los factores que determinan la dependencia del fabricante respecto al distribuidor, entre los cuales destacan por su importancia el volumen de ventas, las inversiones específicas en la transacción y el poder compensador.

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †

Science.gov (United States)

Bell, Brandon; Adhikari, Koushik; Alavi, Sajid; King, Silvia; Haub, Mark

2017-01-01

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different. PMID:28820459

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †.

Science.gov (United States)

Bell, Brandon; Adhikari, Koushik; Chambers, Edgar; Alavi, Sajid; King, Silvia; Haub, Mark

2017-08-18

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations ( n = 100), followed by three days of emotion testing were conducted. A human clinical trial ( n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion "Satisfied" increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different.

Search for β-Secretase Inhibitors from Natural Spices.

Science.gov (United States)

Matsumura, Shinichi; Murata, Kazuya; Yoshioka, Yuri; Matsuda, Hideaki

2016-04-01

The growing number of Alzheimer's disease (AD) patients prompted us to seek effective natural resources for the prevention of AD. We focused on the inhibition of β-secretase, which is known to catalyze the production of senile plaque. Sixteen spices used in Asian countries were selected for the screening. Among the extracts tested, hexane extracts obtained from turmeric, cardamom, long pepper, cinnamon, Sichuan pepper, betel, white turmeric and aromatic ginger showed potent inhibitory activities. Their active principles were identified as sesquiterpenoids, monoterpenoids, fatty acid derivatives and phenylpropanoids using GC-MS analyses. The chemical structures and IC50 values of the compounds are disclosed. The results suggest that long-term consumption'of aromatic compounds from spices could be effective in the prevention of AD.

Mycobiota and identification of aflatoxin gene cluster in marketed spices in West Africa

DEFF Research Database (Denmark)

Gnonlonfin, G. J. B.; Adjovi, Y. C.; Tokpo, A. F.

2013-01-01

Fungal infection and aflatoxin contamination were evaluated on 114 samples of dried and milled spices such as ginger, garlic and black pepper from southern Benin and Togo collected in November 2008 -January 2009. These products are dried to preserve them for lean periods available throughout...... of Aspergillus were dominant on all marketed dried and milled spices irrespective of country. Gene characterization and amplification analysis showed that most of the Aspergillus flavus isolates possess the cluster genes for aflatoxin production. Aflatoxin B1 assessment by Thin Layer Chromatography showed...... further for other products such as dried and milled spices. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved....

SpiCAD: Integrated environment for circuitry simulation with SPICE code

Energy Technology Data Exchange (ETDEWEB)

D' Amore, D; Padovini, G; Santomauro, M [Politecnico di Milano (Italy). Dip. di Elettronica

1991-11-01

SPICE is one of the most commonly used programs for the simulation of the behaviour of electronic circuits. This article describes in detail the key design characteristics and capabilities of a computer environment called SpiCAD which integrates all the different phases of SPICE based circuitry simulation on a personal computer, i.e., the tracing of the electronics scheme, simulation and visualization of the results so as to help define semiconductor device models, determine input signals, construct macro-models and convert design sketches into formats acceptable to graphic systems.

Identification of irradiated spices with luminescence measurements: a European intercomparison

Energy Technology Data Exchange (ETDEWEB)

Heide, L; Guggenberger, R; Boegl, K W [Federal Health Office, Neuherberg/Muenchen (Germany, F.R.). Inst. for Radiation Hygiene

1989-01-01

Blind tests were performed measuring the thermoluminescence intensity on samples from 10 different spices that were either irradiated or unirradiated. The chemiluminescence was measured on 10 additional spice samples. Twelve institutions participated in this collaborative study. Thresholds were defined which, when exceeded, declare samples as irradiated. The recovering rate was nearly 100% for samples investigated by thermoluminescence. Only one out of 495 irradiated samples was not identified. By using chemiluminescence, the participants succeeded in identifying 99% of unirradiated samples and 75% of irradiated samples from a total of 490 samples. (author).

Radiation and heat sensitivity of microflora in mixed spices

International Nuclear Information System (INIS)

Alam, M. K.; Choudhury, N.; Chowdhury, N. A.; Youssouf, Q.M.

1994-01-01

Spices such as coriander, cumin, turmeric, chilli collected from local market were found to be highly contaminated with bacteria and fungi. A dose of 3 kGy without heat treatment reduced the microbial load from 6 log to 3 log and from 5 log to 2 log units depending on the storage temperature whereas the same dose of radiation combined with heat treatment reduced the microbial load from 6 log to 2 log units and from 4 log to below detectable level depending on storage condition. The combination treated spices retained good organoleptic quality in comparison to that of only irradiated species with higher dose. 11 refs., 2 tables (author)

The influence of herbs and spices on overall liking of reduced fat food.

Science.gov (United States)

Peters, John C; Polsky, Sarit; Stark, Rebecca; Zhaoxing, Pan; Hill, James O

2014-08-01

Most adults consume more fat than is recommended in the Dietary Guidelines for Americans. We examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking. We recruited adults 18-65 years old to taste three lunch conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of a meatloaf entrée, vegetable side dish, pasta side dish, and overall meal on a 9-point hedonic Likert scale. Subjects came weekly for 3 weeks to consume meals and were randomized to the condition order. We enrolled 148 subjects who were predominantly female (n = 101, 68%), had a mean age of 35.9 years, and body mass index of 24.4 kg/m2. Subjects reported habitual diets as 36% of total calories from fat (2005 Block Food Frequency Questionnaire). Reducing fat content alone significantly dropped overall liking of the meal compared with FF and RFS conditions (6.29 RF vs. 7.05 FF, P spices to reduced fat foods restored liking of the overall meal, meatloaf, and vegetables to that of FF conditions, and significantly improved the liking of RF pasta. Herbs and spices can be a useful tool to improve liking of foods consistent with national guidelines. Copyright © 2014 The Author. Published by Elsevier Ltd.. All rights reserved.

Effect of irradiation on the microbiological status and flavouring materials of selected spices

International Nuclear Information System (INIS)

Farag, S.E.D.A.; Aziz, N.H.; Attia, E.S.A.

1995-01-01

Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10 5 /g) than marjoram (4.2x10 3 /g) and ginger (14.3x10 3 /g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10 3 /g, 5.7x10 3 /g and 19x10 3 /g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; γ-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

Chemoluminescence measurement of 16 spices as a method to identify ionizing radiation treatment

International Nuclear Information System (INIS)

Heide, L.; Boegl, W.

1984-09-01

This report is based on a series of experiments conducted with 16 spices to find out whether the chemiluminescence intensity measurements of the reaction to luminol solution is appropriate as an indicator of treatment with ionizing radiation. For this purpose the optimum conditions of reaction were first assessed for each spice in order to determine the dependence of the chemiluminescence intensity on the radiation dose and storage time after irradiation. Only in garlic the irradiation was not able to be identified any more after 3 days of storage time. In most of the spices it is possible to take proof of radiation exposure even after storage times of more than 2 months. (orig./PW) [de

SPICE Module for the Satellite Orbit Analysis Program (SOAP)

Science.gov (United States)

Coggi, John; Carnright, Robert; Hildebrand, Claude

2008-01-01

A SPICE module for the Satellite Orbit Analysis Program (SOAP) precisely represents complex motion and maneuvers in an interactive, 3D animated environment with support for user-defined quantitative outputs. (SPICE stands for Spacecraft, Planet, Instrument, Camera-matrix, and Events). This module enables the SOAP software to exploit NASA mission ephemeris represented in the JPL Ancillary Information Facility (NAIF) SPICE formats. Ephemeris types supported include position, velocity, and orientation for spacecraft and planetary bodies including the Sun, planets, natural satellites, comets, and asteroids. Entire missions can now be imported into SOAP for 3D visualization, playback, and analysis. The SOAP analysis and display features can now leverage detailed mission files to offer the analyst both a numerically correct and aesthetically pleasing combination of results that can be varied to study many hypothetical scenarios. The software provides a modeling and simulation environment that can encompass a broad variety of problems using orbital prediction. For example, ground coverage analysis, communications analysis, power and thermal analysis, and 3D visualization that provide the user with insight into complex geometric relations are included. The SOAP SPICE module allows distributed science and engineering teams to share common mission models of known pedigree, which greatly reduces duplication of effort and the potential for error. The use of the software spans all phases of the space system lifecycle, from the study of future concepts to operations and anomaly analysis. It allows SOAP software to correctly position and orient all of the principal bodies of the Solar System within a single simulation session along with multiple spacecraft trajectories and the orientation of mission payloads. In addition to the 3D visualization, the user can define numeric variables and x-y plots to quantitatively assess metrics of interest.

A comparative assessment of the role of anoxia during the Cambrian SPICE event

Science.gov (United States)

LeRoy, M.; Gill, B. C.; Sperling, E. A.

2017-12-01

The Cambrian SPICE (Steptoean Positive Carbon Isotope Excursion) is recognized as a major oceanographic event recorded in globally-distributed stratigraphic sections as positive isotopic excursions in marine carbonates (δ13Ccarb), organic matter (δ13Corg), sulfate (δ34SCAS) and pyrite (δ34Spy). A proposed mechanism for these observed isotopic trends is that a transient increase in the areal extent of anoxic conditions within the oceans fostered enhanced burial of organic carbon and pyrite. However, direct sedimentary (e.g., abundant black shale) and geochemical (e.g., redox proxy) evidence for such a shift is scant. While the antiquity of this event is likely responsible for loss of much of this evidence, through destruction by tectonic processes, a number of stratigraphic successions suitable for investigating this hypothesis exist. Here we explore the relationship between anoxia and the SPICE using previously published and novel data generated from core material from three sedimentary basins distributed along the margins of the Iapetus Ocean. The units studied are: the Nolichucky Formation of eastern Laurentia, the Alum Shale of Baltica, and the Outwoods Shale of Avalonia. Our iron speciation data indicate consistently oxic conditions prior to the SPICE along Laurentia, while Avalonia was oxic with intervals of anoxia, and Baltica was persistently anoxic. With the initiation of the SPICE, anoxic conditions intensified in Laurentia and Avalonia and continued to persist in Baltica. This redox shift was coupled with a sharp rise in δ34Spy at all three locations. Average total organic carbon (TOC) showed little change in relation to the SPICE at the Laurentia location ( 0.15 wt%), but showed an increase in conjunction with the excursion in both the Avalonia ( 1 to 1.5 wt%) and Baltica ( 8 to 12 wt%) sections. Large differences in nutrient availability and sedimentation rates are likely responsible for the between-site disparity in TOC, while overall, anoxia

Dependencia emocional, estrategias de afrontamiento al estrés y depresión en mujeres víctimas de violencia de pareja de la ciudad de Chiclayo

OpenAIRE

Castillo Hidalgo, Efren Gabriel

2016-01-01

Determina la relación entre dependencia emocional, estrategias de afrontamiento al estrés y depresión. La muestra de tipo no paramétrica estuvo conformada por 126 mujeres víctimas de violencia de pareja que acudieron a una entidad forense de la ciudad de Chiclayo. Se utilizó la ficha de datos sociodemográficos y detección de violencia, el inventario de dependencia emocional, el inventario de respuestas de afrontamiento para adultos, y el inventario de depresión de Beck-II. El análisis de los ...

Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices.

Science.gov (United States)

Do, Kee Hun; An, Tae Jin; Oh, Sang-Keun; Moon, Yuseok

2015-10-14

Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different nation-based occurrences of mycotoxins, the ultimate exposure and toxicities can be diversely influenced by the endogenous food components in different commodities of the medicinal herbs and spices. The phytochemicals in these food stuffs can influence mold growth, mycotoxin production and biological action of the mycotoxins in exposed crops, as well as in animal and human bodies. The present review focuses on the occurrence of mycotoxins in medicinal herbs and spices and the biological interaction between mold, mycotoxin and herbal components. These networks will provide insights into the methods of mycotoxin reduction and toxicological risk assessment of mycotoxin-contaminated medicinal food components in the environment and biological organisms.

Mexican Parenting Questionnaire (MPQ)

Science.gov (United States)

Halgunseth, Linda C.; Ispa, Jean M.

2012-01-01

The present study was conducted in four phases and constructed a self-report parenting instrument for use with Mexican immigrant mothers of children aged 6 to 10. The 14-item measure was based on semistructured qualitative interviews with Mexican immigrant mothers (N = 10), was refined by a focus group of Mexican immigrant mothers (N = 5), and was…

Oxygen-isotope trends and seawater temperature changes across the Late Cambrian Steptoean positive carbon-isotope excursion (SPICE event)

Science.gov (United States)

Elrick, M.; Rieboldt, S.; Saltzman, M.; McKay, R.M.

2011-01-01

The globally recognized Late Cambrian Steptoean positive C-isotope excursion (SPICE) is characterized by a 3???-5??? positive ??13C shift spanning SPICE represents a widespread ocean anoxic event leading to enhanced burial/preservation of organic matter (Corg) and pyrite. We analyzed ??18O values of apatitic inarticulate brachiopods from three Upper Cambrian successions across Laurentia to evaluate paleotemperatures during the SPICE. ??18O values range from ~12.5??? to 16.5???. Estimated seawater temperatures associated with the SPICE are unreasonably warm, suggesting that the brachiopod ??18O values were altered during early diagenesis. Despite this, all three localities show similar trends with respect to the SPICE ??13C curve, suggesting that the brachiopod apatite preserves a record of relative ??18O and temperature changes. The trends include relatively high ??18O values at the onset of the SPICE, decreasing and lowest values during the main event, and an increase in values at the end of the event. The higher ??18O values during the global extinction at the onset of the SPICE suggests seawater cooling and supports earlier hypotheses of upwelling of cool waters onto the shallow shelf. Decreasing and low ??18O values coincident with the rising limb of the SPICE support the hypothesis that seawater warming and associated reduced thermohaline circulation rates contributed to decreased dissolved O2 concentrations, which enhanced the preservation/burial of Corg causing the positive ??13C shift. ?? 2011 Geological Society of America.

Heavy metals in aromatic spices by inductively coupled plasma-mass spectrometry.

Science.gov (United States)

Bua, Daniel Giuseppe; Annuario, Giovanni; Albergamo, Ambrogina; Cicero, Nicola; Dugo, Giacomo

2016-09-01

Objective of this study was to determine the content of Cd, Hg, As and Pb in common spices traded in the Italian market, using inductively coupled plasma-mass spectrometry (ICP-MS). The results were compared with the maximum limits established by the national Legislative Decree (LD) no. 107 implementing the Council Directive 88/388/EEC and by international organisations, such as Food and Agriculture Organization (FAO) and World Health Organization (WHO). Food safety for spices was assessed considering the tolerable weekly intake (TWI) and the provisional tolerable weekly intake (PTWI), respectively, for Cd and Hg and the 95% lower confidence limit of the benchmark dose of 1% extra risk (BMDL01) for As and Pb. Investigated elements in all samples were within the maximum limits as set by the national and international normative institutions. Nevertheless, the heavy metal content of some spices exceeded the PTWI, TWI and BMDL01, which needs attention when considering consumer's health.

PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

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Almudena Cózar

2013-12-01

Full Text Available The effect of adding two powdered spices (rosemary and thyme on the pH, colour coordinates, Cooking yield (CY Cooking loss (CL, Diameter Reduction (DR, Shear Force (SF, microbiological levels and lipid oxidation (LO in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001. The length of storage only affected (P < 0.01 these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.

Application of 'SPICE' to predict temperature distribution in heat pipes

Energy Technology Data Exchange (ETDEWEB)

Li, H M; Liu, Y; Damodaran, M [Nanyang Technological Univ., Singapore (SG). School of Mechanical and Production Engineering

1991-11-01

This article presents a new alternative approach to predict temperature distribution in heat pipes. In this method, temperature distribution in a heat pipe, modelled as an analogous electrical circuit, is predicted by applying SPICE, a general-purpose circuit simulation program. SPICE is used to simulate electrical circuit designs before the prototype is assembled. Useful predictions are obtained for heat pipes with and without adiabatic sections and for heat pipes with various evaporator and condenser lengths. Comparison of the predicted results with experiments demonstrates fairly good agreement. It is also shown how interdisciplinary developments could be used appropriately. (author).

Mexican Society of Bioelectromagnetism

International Nuclear Information System (INIS)

Canedo, Luis

2008-01-01

In July 2007 physicians, biologists and physicists that have collaborated in previous meetings of the medical branch of the Mexican Physical Society constituted the Mexican Society of Bioelectromagnetism with the purpose of promote scientific study of the interaction of electromagnetic energy (at frequencies ranging from zero Hertz through those of visible light) and acoustic energy with biological systems. A second goal was to increase the contribution of medical and biological professionals in the meetings of the medical branch of the Mexican Physical Society. The following paragraphs summarize some objectives of the Mexican Society of Bioelectromagnetism for the next two years

Viscosity measurement - probably a means for detecting radiation treatment of spices. Viskositaetsmessung - ein Verfahren zur Identifizierung strahlenbehandelter Gewuerze

Energy Technology Data Exchange (ETDEWEB)

Heide, L; Albrich, S; Boegl, K W; Mohr, E; Wichmann, G

1987-12-01

The viscosity of 13 different spices and dried vegetables in total was measured. Optimal conditions were first determined for each product, i.e. concentration, pH-value, temperature, particle size and soaking time. For method evaluation, examinations were primarily performed to study the effect of storage, the reproducibility and the influence of the different varieties of the same spice. In supplement, for pepper, the viscosity was measured as a function of radiation dose. In summation, significant changes in the gel forming capability after irradiation could be observed after preliminary experiments in 8 dried spices (ginger, carrots, leek, cloves, pepper, celery, cinnamon and onions). With 3 spices (ginger, pepper and cinnamon) could the results from examining all different varieties of the same spice be substantiated. An additional influence of storage time on viscosity could not be proved during the investigative period of 8 months. Generally seen, there is no possibility of being able to identify an irradiated spice on the basis of viscosity measurements alone, since the difference between the varieties of one and the same spice is considerably great. However, radiation treatment can be reliably excluded with ginger, pepper and cinnamon, if the viscosities are high (10-20 Pa x s).

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

Science.gov (United States)

Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

2016-07-01

Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cancer Cell Signaling Pathways Targeted by Spice-Derived Nutraceuticals

Science.gov (United States)

Sung, Bokyung; Prasad, Sahdeo; Yadav, Vivek R.; Aggarwal, Bharat B.

2012-01-01

Extensive research within the last half a century has revealed that cancer is caused by dysregulation of as many as 500 different gene products. Most natural products target multiple gene products and thus are ideally suited for prevention and treatment of various chronic diseases, including cancer. Dietary agents such as spices have been used extensively in the Eastern world for a variety of ailments for millennia, and five centuries ago they took a golden journey to the Western world. Various spice-derived nutraceuticals, including 1′-acetoxychavicol acetate, anethole, capsaicin, car-damonin, curcumin, dibenzoylmethane, diosgenin, eugenol, gambogic acid, gingerol, thymoquinone, ursolic acid, xanthohumol, and zerumbone derived from galangal, anise, red chili, black cardamom, turmeric, licorice, fenugreek, clove, kokum, ginger, black cumin, rosemary, hop, and pinecone ginger, respectively, are the focus of this review. The modulation of various transcription factors, growth factors, protein kinases, and inflammatory mediators by these spice-derived nutraceuticals are described. The anticancer potential through the modulation of various targets is also the subject of this review. Although they have always been used to improve taste and color and as a preservative, they are now also used for prevention and treatment of a wide variety of chronic inflammatory diseases, including cancer. PMID:22149093

Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria.

Science.gov (United States)

Ene-Obong, Henrietta; Onuoha, NneOla; Aburime, Lilian; Mbah, Obioma

2018-01-01

The chemical compositions and antioxidant capacities of seven spices consumed in Southern Nigeria were determined. They were purchased from majors markets in the study area. Edible portions of the spices were ground into fine powder and their nutrient and phytochemical compositions determined using standard methods. Antioxidant activity were determined on aqueous extract using standard assays, namely, 1,1-diphenyl-2picrylhydrazyl (DPPH) free radical ability and ferric reducing antioxidant potential (FRAP). The spices were rich in macro-and micro-nutrients. Ricinodendron heudelotii had the highest protein (30.6%) and fat (24.6%) contents. Tetrapleura tetraptera had the least fat content. The total phenol, flavonoid and vitamin C contents differed significantly (pspices have good nutrient profile and antioxidant potentials. Their increased consumption is recommended and use as functional foods needs to be exploited. Copyright © 2017 Elsevier Ltd. All rights reserved.

SpiceyPy, a Python Wrapper for SPICE

Science.gov (United States)

Annex, A.

2017-06-01

SpiceyPy is an open source Python wrapper for the NAIF SPICE toolkit. It is available for macOS, Linux, and Windows platforms and for Python versions 2.7.x and 3.x as well as Anaconda. SpiceyPy can be installed by running: “pip install spiceypy.”

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Directory of Open Access Journals (Sweden)

Małgorzata Przygodzka

2015-01-01

Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats.

Science.gov (United States)

Veda, Supriya; Srinivasan, Krishnapura

2011-05-01

Animal studies were conducted to evaluate the influence of dietary spice compounds, piperine, capsaicin and ginger, on the absorption of orally administered β-carotene and its conversion to vitamin A. In rats maintained on these spice-containing diets for 8 weeks, concentrations of β-carotene and retinol were determined in the serum, liver and intestine 4 h after a single oral administration of β-carotene. β-Carotene concentration was significantly increased in the serum, liver and intestine of piperine- and ginger-fed rats, suggesting improved absorption of β-carotene. However, retinol concentration was not significantly changed in these animals, suggesting that the bioconversion of β-carotene to vitamin A was not similarly influenced. Between the two enzymes involved in the bioconversion of β-carotene to vitamin A, the activity of intestinal and hepatic β-carotene 15,15'-dioxygenase was either unaffected or lowered by these spice treatments. The activity of intestinal and hepatic retinal reductase was unaffected by the dietary spices. Activities of these two enzymes involved in the bioconversion of β-carotene to retinal were inhibited by the test spices in vitro, thus corroborating with the in vivo observation. Although the bioconversion of β-carotene was not promoted, increased absorption and tissue levels of β-carotene by the dietary spices may contribute to a higher antioxidant protection.

Valoración de las necesidades de cuidados del paciente durante la hemodiálisis y su relación con el grado de dependencia

Directory of Open Access Journals (Sweden)

María del Carmen López Toledano

2014-12-01

Full Text Available Introducción: En la actualidad, el paciente en hemodiálisis tiene más edad, comorbilidad añadida y algún grado de dependencia. Esta situación ha hecho que su atención en las unidades de diálisis sea cada más compleja, relacionándose a menudo grado de dependencia con mayor necesidad de cuidados de enfermería. Sin embargo, no existen estudios donde se evidencie este hecho de forma concreta. Objetivo: El objetivo del presente estudio fue evaluar el grado de dependencia de los pacientes en hemodiálisis y su relación con las necesidades de cuidados de enfermería durante la sesión. Pacientes y Métodos: Se estudiaron 88 pacientes en hemodiálisis, del Servicio de Nefrología del HURS de Córdoba, mediante un diseño observacional analítico. Para evaluar el grado de dependencia se utilizó el "Test Delta", y el "Índice de Katz". Para analizar la demanda de cuidados se usó una parrilla de actividades de enfermería durante la sesión, de elaboración propia. Resultados: La edad media fue 64,87 años y en el índice de comorbilidad se encontró una mediana de 7 (rango 0-12. Cuando se analizaron los resultados del Test Delta, comprobamos que el 69,3% presentaban algún tipo de dependencia, mientras que con el Índice de Katz la presentaban el 72,7%, encontrándose entre ambos una buena correlación (r=0,866 p<0,01. Se encontró correlación entre la edad y las actividades de enfermería (r=0,331, p<0,01, el índice de comorbilidad (r=0,726, p<0,01 y el Test Delta (r= 0,244, p<0,05. También se encontró correlación entre las actividades de enfermería y el Delta , (r=0,483, p<0,05, el Katz (r=0,405 p<0,01 y el índice de comorbilidad (r=0,380 p<0,01. A su vez el índice de comorbilidad se correlacionó con el Delta (r=0,320 p<0,05 y el índice de Katz (r= 0,276 p<0,01. Conclusiones: Nuestros resultados sugieren que a mayor grado de dependencia, indistintamente del instrumento utilizado, mayor necesidad de cuidados. De igual manera, a m

JST Thesaurus Headwords and Synonyms: SPICE [MeCab user dictionary for science technology term[Archive

Lifescience Database Archive (English)

Full Text Available MeCab user dictionary for science technology term SPICE 名詞 一般 * * * * 香辛料 コウシンリョウ コーシンリョー Thesaurus2015 200906038818853584 C LS72 UNKNOWN_1 SPICE

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

OpenAIRE

Chalfoun,Sára Maria; Pereira,Marcelo Cláudio; Resende,Mario Lúcio V.; Angélico,Caroline Lima; Silva,Rozane Aparecida da

2004-01-01

The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect...

Dependencia Estructural en los mercados Bursátiles de Colombia y Estados Unidos, una aproximación usando cópulas

Directory of Open Access Journals (Sweden)

Cardona Salgado Daiver

2012-11-01

Full Text Available

Diez tesis de bachillerato en psicología de la Universidad Católica sobre fármaco-dependencia

Directory of Open Access Journals (Sweden)

Roberto Lerner Stein

1986-12-01

Full Text Available El autor revisa 10 tesis de Bachillerato en Psicología presentados en la Universidad Católica y relacionados con el tema de la fármaco-dependencia. Luego de resumir cada uno de los trabajos se presenta algunas observaciones sobre las tendencias de investigación en ese campo.

Effect of irradiation on the microbiological status and flavouring materials of selected spices

Energy Technology Data Exchange (ETDEWEB)

Farag, S.E.D.A. [National Centre for Radiation Research and Technology, Cairo (Egypt); Aziz, N.H. [National Centre for Radiation Research and Technology, Cairo (Egypt); Attia, E.S.A. [Egyptian Starch and Glucose Manufacturing Co., Cairo (Egypt)

1995-12-31

Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10{sup 5}/g) than marjoram (4.2x10{sup 3}/g) and ginger (14.3x10{sup 3}/g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10{sup 3}/g, 5.7x10{sup 3}/g and 19x10{sup 3}/g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; {gamma}-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices.

Science.gov (United States)

Di Bella, Giuseppa; Ben Mansour, Hedi; Ben Tekaya, Asma; Beltifa, Asma; Potortì, Angela Giorgia; Saiya, Emanuele; Bartolomeo, Giovanni; Dugo, Giacomo; Lo Turco, Vincenzo

2018-06-01

In the present study, 18 plasticizers and residues in 10 different Tunisian and Italian culinary herbs and spices (black pepper, mint, caraway, coriander, oregano, rosemary, thyme, fennel, verbena, and laurel) were determined by GC/MS. Di-methylphthalate, di-(2-methylpropyl)adipate, di-n-butyladipate, di-propylphthalate, benzylbenzoate, di-phenylphthalate, and bisphenol A were lower than their LOQ in all 118 samples. Among the Tunisian samples, di-(2-ethylhexyl)phthalate was found in all types of samples and di-butylphthalate in 50% of types; all other phthalates were rarely dectected. Among the adipates, only di-methyladipate was found in 90% of types; di-ethyladipate was seldom found and di-(2-ethylhexyl)adipate only in samples of caraway. Di-(2-ethylhexyl)terephthalate was found in all types of samples; di-(2-ethylhexyl)sebacate was detected rarely but with high values. Among the Sicilian samples, di-ethylphthalate and di-(2-methylpropyl)phthalate were detected only in samples of mint; di-methyladipate, di-butylphthalate, and benzylbutylphthalate were identified in oregano and laurel; di-(2-ethylhexyl)terephthalate and di-(2-ethylhexyl)sebacate only in oregano. In any case, the results suggested that intake of these contaminants through spices and herbs is not a dangerous risk to the consumers. Probably, as already observed for the other food, these contaminants could result from pollution of the environment (air, water, and/or soil) and/or farming methods. Plasticizers and BPA in Tunisian and Italian spices were determined by GC/MS. Tunisian spices seem to contain more residues than Italian samples. Intake of these contaminants by spices is not a dangerous risk to the consumers. These pollutants could result from environmental pollution or agricultural practices. © 2018 Institute of Food Technologists®.

In vitro and in vivo antifungal activities of selected Cameroonian dietary spices.

Science.gov (United States)

Dzoyem, Jean Paul; Tchuenguem, Roland T; Kuiate, Jules R; Teke, Gerald N; Kechia, Frederick A; Kuete, Victor

2014-02-17

Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential.The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result.

An improved approach to identify irradiated spices using electronic nose, FTIR, and EPR spectroscopy.

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Sanyal, Bhaskar; Ahn, Jae-Jun; Maeng, Jeong-Hwan; Kyung, Hyun-Kyu; Lim, Ha-Kyeong; Sharma, Arun; Kwon, Joong-Ho

2014-09-01

Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices. © 2014 Institute of Food Technologists®

Multi elemental analysis of indigenous food spices in Southern Ethiopia using INAA technique

International Nuclear Information System (INIS)

Melkegna, T.H.; Chaubey, A.K.; Beyene, G.A.; Bitewlign, T.A.

2017-01-01

The objective of this study is a quantitative and qualitative analysis of essential and trace elements of four indigenous Ethiopian spices and herbs using instrumental neutron activation analysis technique. Results obtained for 16 elements: Major elements; Mg, Cl, and K; Minor elements; Na, Fe, and Mn, Zn, Br. While Al, V, Sm, Sc, La, Ba, Eu, Rb were found in traces. The spices, Affromumom korarima and Lippa Adonesis var. Koseret sebsebe were found to be very good sources of essential trace elements like Fe, Zn and Mn. The highest concentration of Mg was found in Ajowan whereas K and Fe were measured in Coriander seeds. The average daily dietary intake of some essential elements from the use of these spices were found to be below the recommended upper limit by WHO. (author)

Trajectories of Mexican American and mainstream cultural values among Mexican American adolescents.

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Knight, George P; Basilio, Camille D; Cham, Heining; Gonzales, Nancy A; Liu, Yu; Umaña-Taylor, Adriana J

2014-12-01

Mexican Americans are one of the largest and fastest growing ethnic groups in the United States, yet we have limited knowledge regarding changes (i.e., developmental trajectories) in cultural orientation based upon their exposure to the Mexican American and mainstream cultures. We examined the parallel trajectories of Mexican American and mainstream cultural values in a sample of 749 Mexican American adolescents (49 % female) across assessments during the fifth grade (approximately 11 years of age), the seventh grade (approximately 13 years of age) and the tenth grade (approximately 16 years of age). We expected that these values would change over this developmental period and this longitudinal approach is more appropriate than the often used median split classification to identify distinct types of acculturation. We found four distinct acculturation trajectory groups: two trajectory groups that were increasing slightly with age in the endorsement of mainstream cultural values, one of which was relatively stable in Mexican American cultural values while the other was declining in their endorsement of these values; and two trajectory groups that were declining substantially with age in their endorsement of mainstream cultural values, one of which was also declining in Mexican American cultural values and the other which was stable in these values. These four trajectory groups differed in expected ways on a number of theoretically related cultural variables, but were not highly consistent with the median split classifications. The findings highlight the need to utilize longitudinal data to examine the developmental changes of Mexican American individual's adaptation to the ethnic and mainstream culture in order to understand more fully the processes of acculturation and enculturation.

K2 and Spice use among a cohort of college students in southeast region of the USA.

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Egan, Kathleen L; Suerken, Cynthia K; Reboussin, Beth A; Spangler, John; Wagoner, Kimberly G; Sutfin, Erin L; Debinski, Beata; Wolfson, Mark

2015-01-01

K2 and Spice consist of an herbal blend of plant matter and chemical synthetic cannabinoids. These substances emerged in the early 2000s as a popular alternative to marijuana among youth and young adults. This study sought to identify rates and correlates of K2 and Spice at college entry and first use during college. In Fall 2010, 3146 students at 11 colleges in North Carolina and Virginia were recruited to participate in a longitudinal cohort survey. The cohort was invited to participate in a total of six surveys over their college career. Random-effects logistic regression models were used to identify factors associated with lifetime K2 and Spice use at college entry and first use during college, adjusting for clustering within schools and sample weights. Weighted lifetime prevalence of K2 and Spice use at college entry was 7.6%. An additional 6.6% of students reported first use during college. By the cohort's fourth year, 17.0% reported lifetime K2 and Spice use. While lifetime prevalence increased, past 6-month prevalence decreased substantially over time. K2 and Spice use at college entry was associated with sensation seeking; hookah, marijuana, and illicit drug use; and low religiosity. First use during college was associated with having a father with less than a four-year degree; alcohol and hookah use. Universities should ensure that prevention efforts address current substance use, including K2/Spice, and that treatment options are available for first year students who use substances.

Potent Chemopreventive/Antioxidant Activity Detected in Common Spices of the Apiaceae Family.

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Jeyabalan, Jeyaprakash; Aqil, Farrukh; Soper, Lisa; Schultz, David J; Gupta, Ramesh C

2015-01-01

Spices are used worldwide, particularly in the Asian and Middle Eastern countries, and considered protective against degenerative diseases, including cancer. Here, we report the efficacy of aqueous and non-aqueous extracts of 11 Apiaceae spices for free radical-scavenging activity and to inhibit cytochrome P450s in two separate reactions involving: 1) 4-hydroxy-17ß-estradiol (4E2), DNA, and CuCl2 and 2) 17ß-estradiol, rat liver microsomes, cofactors, DNA and CuCl2. Oxidative DNA adducts resulting from redox cycling of 4E2 were analyzed by (32)P-postlabeling. Aqueous (5 mg/ml) and non-aqueous extracts (6 mg/ml) substantially inhibited (83-98%) formation of DNA adducts in the microsomal reaction. However, in nonmicrosomal reaction, only aqueous extracts showed the inhibitory activity (83-96%). Adduct inhibition was also observed at five-fold lower concentrations of aqueous extracts of cumin (60%) and caraway (90%), and 10-fold lower concentrations of carrot seeds (76%) and ajowan (90%). These results suggests the presence of 2 groups of phytochemicals: polar compounds that have free radical-scavenging activity and lipophilic compounds that selectively inhibit P450 activity associated with estrogen metabolism. Because most of these Apiaceae spices are used widely with no known toxicity, the phytochemicals from the Apiaceae spices used in foods may be potentially protective against estrogen-mediated breast cancer.

Heavy Metal Contents in Spices from Markets in Sarajevo, Bosnia and Herzegovina

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Huremović, J.

2014-05-01

Full Text Available Spices are some of the most common foods in the human diet around the world. Spices are dried parts of plants used often as diet components to improve aroma and acceptability of food. The aim of this work was to determine the contents of seven heavy metals (Cr, Cu, Fe, Mn, Ni, Pb and Zn in spices available at local markets in Sarajevo. Metal concentrations in six spice samples (black pepper (Piper nigrum, basil (Ocimum basilicum, oregano (Oreganum vulgaris, paprika (Capsicum annuum, parsley (Petroselinum crispum and rosemary (Rosmarinus officinalis were determined by flame atomic absorption spectrometry. The content of chromium and nickel in all samples was below 5 mg kg-1 . Copper levels were in the range of 2.36-19.47 mg kg-1 , iron 6.80-785.56 mg kg-1 , manganese 6.14-59.36 mg kg-1 , lead 0.74-20.35 and zinc 6.93-85.44 mg kg-1 . These results were in agreement with other published data except in the case of Pb which content was slightly higher. Daily intake of different metals was calculated and compared with the MRL values given by ATSDR (2013. The content of lead in most of the samples was above the maximum permitted concentrations recommended by WHO and national regulations of Bosnia and Herzegovina.  

Detection of irradiated spice in blend of irradiated and un-irradiated spices using thermoluminescence method

International Nuclear Information System (INIS)

Goto, Michiko; Yamazaki, Masao; Sekiguchi, Masayuki; Todoriki, Setsuko; Miyahara, Makoto

2007-01-01

Five blended spice sample were prepared by mixing irradiated and un-irradiated black pepper and paprika at different ratios. Blended black pepper containing 2%(w/w) of 5.4 kGy-irradiated black pepper showed no maximum at glow1. Irradiated black pepper samples, mixed to 5 or 10%(w/w), were identified as 'irradiated' or 'partially irradiated' or 'un-irradiated'. All samples with un-irradiated pepper up to 20%(w/w) were identified as irradiated'. In the case 5.0 kGy-irradiated paprika were mixed with un-irradiated paprika up to 5%(w/w), all samples were identified as irradiated'. The glow1 curves of samples, including irradiated paprika at 0.2%(w/w) or higher, exhibited a maximum between 150 and 250degC. The results suggest the existence of different critical mixing ratio for the detection of irradiation among each spices. Temperature range for integration of the TL glow intensity were compared between 70-400degC and approximate 150-250degC, and revealed that the latter temperature range was determined based on the measurement of TLD100. Although TL glow ratio in 150-250degC was lower than that of 70-400degC range, identification of irradiation was not affected. Treatment of un-irradiated black pepper and paprika with ultraviolet rays had no effect on the detection of irradiation. (author)

SPICE Modeling of Body Bias Effect in 4H-SiC Integrated Circuit Resistors

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Neudeck, Philip G.

2017-01-01

The DC electrical behavior of n-type 4H-SiC resistors used for realizing 500C durable integrated circuits (ICs) is studied as a function of substrate bias and temperature. Improved fidelity electrical simulation is described using SPICE NMOS model to simulate resistor substrate body bias effect that is absent from the SPICE semiconductor resistor model.

Acerca de los estilos cognitivos: dependencia- independencia de campo

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Anibal Meza

1987-12-01

Full Text Available Se ofrece una breve revisión de la literatura sobre los Estilos Cognitivos de Dependencia- Independencia del Campo (De-le. Se hace notar la ausencia de investigaciones peruanas sobre el tema y se delimita al ámbito de la temática De-le. Se da cuenta del origen de la De-le como constructo, anclándolo al interior del constructo mayor "diferenciación psicológica". Se reseñan los modos de evaluación y se enlistan las características de la De-le como estilos cognitivos (son dimensiones penetrantes del funcionamiento individual, son variables de proceso antes que de contenido y constituyen una dimensión bipolar y de valor neutral. Se ven las relaciones De-le -conducta interpersonal: tipo de orientación interpersonal, responsividad a claves sociales e intereses y respuestas interpersonales típicas. Finalmente, se examinan los orígenes ontogenético (restringiendo la revisión a efectos de entrenamiento y la crianza infantil y cultural de la De-le.

Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007-FY2009.

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Van Doren, Jane M; Kleinmeier, Daria; Hammack, Thomas S; Westerman, Ann

2013-06-01

In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007-2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057-0.076). A wide diversity of Salmonella serotypes was isolated from spices; no single serotype constituted more than 7% of the isolates. A small percentage of spice shipments were contaminated with antimicrobial-resistant Salmonella strains (8.3%). Trends in shipment prevalence for Salmonella associated with spice properties, extent of processing, and export country, were examined. A larger proportion of shipments of spices derived from fruit/seeds or leaves of plants were contaminated than those derived from the bark/flower of spice plants. Salmonella prevalence was larger for shipments of ground/cracked capsicum and coriander than for shipments of their whole spice counterparts. No difference in prevalence was observed between shipments of spice blends and non-blended spices. Some shipments reported to have been subjected to a pathogen reduction treatment prior to being offered for U.S. entry were found contaminated. Statistical differences in Salmonella shipment prevalence were also identified on the basis of export country. Published by Elsevier Ltd.

Chemical constituents of pungent spice pepper (Capsicum annuum L.) from Macedonian origin

OpenAIRE

Rafajlovska, Vesna; Slaveska-Raicki, Renata; Koleva Gudeva, Liljana; Mitrev, Sasa; Srbinoska, Marija

2004-01-01

In this paper the chemical constituents of the pungent spice pepper Capsicum annuum L.ssp. Microcarpum from Macedonian origin are estimated. Content of moisture, proteins and soluble sugar is 9.60% and 20.33%, respectively. Color capacity of the pungent spice pepper is 5.60g capsanthin/kg pepper dry matter. The influence of organic solvents on the pepper oleoresin extraction and contents of colored components and capsaicin content in it is also studied. The highest quantity of pepper oleor...

Investigations on the detection of irradiated food by measuring the viscosity of suspended spices and dried vegetables

Science.gov (United States)

Heide, L.; Nürnberger, E.; Bögl, K. W.

Studies on the viscosity behavior were performed with 20 different spices or dried vegetables. In nine spices (cinnamon, ginger, mustard seed, celery, onions, shallots, lemon peel, black and white pepper) differences between unirradiated and irradiated samples were observed. Further lots were investigated to estimate the variations of viscosity depending on the origin of the samples. Additional storage experiments showed that measuring the viscosity may be a simple method to identify some radiation treated spices even after years.

Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments.

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McCrea, Cindy E; West, Sheila G; Kris-Etherton, Penny M; Lambert, Joshua D; Gaugler, Trent L; Teeter, Danette L; Sauder, Katherine A; Gu, Yeyi; Glisan, Shannon L; Skulas-Ray, Ann C

2015-01-16

Data suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study (N = 6 healthy adults), we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low spice meal. Our goal was to confirm this effect in a larger sample and to consider the influence of acute psychological stress on fat metabolism. Further, we used in vitro methods to evaluate the inhibitory effect of spices on digestive enzymes. In a 2 x 2, randomized, 4-period crossover design, we compared the effects of 14.5 g spices (black pepper, cinnamon, cloves, garlic, ginger, oregano, paprika, rosemary, and turmeric) vs. placebo incorporated into a high fat meal (1000 kcal, 45 g fat), followed by psychological stress (Trier Social Stress Test) vs. rest on postprandial metabolism in 20 healthy but overweight adults. Blood was sampled at baseline and at 105, 140, 180, and 210 minutes for analysis of triglycerides, glucose, and insulin. Additional in vitro analyses examined the effect of the spice blend and constituent spices on the activity of pancreatic lipase (PL) and secreted phospholipase A₂ (PLA₂). Mixed models were used to model the effects of spices and stress (SAS v9.3). Serum triglycerides, glucose and insulin were elevated following the meal (p Spices reduced post-meal triglycerides by 31% when the meal was followed by the rest condition (p = 0.048), but this effect was not present during stress. There was no effect of the spice blend on glucose or insulin; however, acute stress significantly increased both of these measures (p spice blend and several of the individual spices dose-dependently inhibited PL and PLA2 activity in vitro. Inclusion of spices may attenuate postprandial lipemia via inhibition of PL and PLA₂. However, the impact of psychological stress negates any influence of the spice blend on triglycerides, and further, increases blood

Modeling the Nab Experiment Electronics in SPICE

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Blose, Alexander; Crawford, Christopher; Sprow, Aaron; Nab Collaboration

2017-09-01

The goal of the Nab experiment is to measure the neutron decay coefficients a, the electron-neutrino correlation, as well as b, the Fierz interference term to precisely test the Standard Model, as well as probe for Beyond the Standard Model physics. In this experiment, protons from the beta decay of the neutron are guided through a magnetic field into a Silicon detector. Event reconstruction will be achieved via time-of-flight measurement for the proton and direct measurement of the coincident electron energy in highly segmented silicon detectors, so the amplification circuitry needs to preserve fast timing, provide good amplitude resolution, and be packaged in a high-density format. We have designed a SPICE simulation to model the full electronics chain for the Nab experiment in order to understand the contributions of each stage and optimize them for performance. Additionally, analytic solutions to each of the components have been determined where available. We will present a comparison of the output from the SPICE model, analytic solution, and empirically determined data.

Effect of dose rate on inactivation of microorganisms in spices by electron-beams and gamma-rays irradiation

International Nuclear Information System (INIS)

Ito, Hitoshi; Islam, Md.S.

1994-01-01

Total aerobic bacteria in spices used in this study were determined to be 1 x 10 6 to 6 x 10 7 per gram. A study on the inactivation of microorganisms in spices showed that doses of 6-9 kGy of EB (electron-beams) or γ-irradiation were required to reduce the total aerobic bacteria to below 10 3 per gram. However, a little increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. These differences of radiation sensitivities between EB and γ-rays was explained by dose rate effect on oxidation damage to microorganisms from the results of radiation sensitivities of Bacillus pumilus and B. megaterium spores at dry conditions. On the other hand, these high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. However, components of essential oils in spices were not changed even irradiated up to 50 kGy with EB and γ-rays. (author)

Effects of irradiation and fumigation on the antioxidative properties of some spices

International Nuclear Information System (INIS)

Kuruppu, D.P.; Schmidt, K.; Farkas, J.; Langerak, D.I; Duren, M.D.A. van

1985-01-01

The effects of gamma irradiation (5.6 kGy) and ethylene oxide fumigation on the antioxidative activity of marjoram, nutmeg, paprika and black pepper were investigated. Sunflower oil in water emulsion (1:1), dark, at 30 deg C, lard, dark, at 40 deg C, lard, illuminated, at 50 deg C, and lard, dark, at 50 deg C were the substrates utilized for the investigation. Oxidation of the substrates in the presence of 0.2% (by weight) of spices were followed by the determination of peroxide value (PO) and free fatty acide value (FFA). No significant effect of irradiation on the antioxidant activities of spices was revealed. Fumigated marjoram tended to be less antioxidative in lard kept in dark storage at 60 deg C than the non-treated or irradiated spice. Marjoram and nutmeg lost their antioxidant properties in the presence of light. This loss, however, was not influenced by the irradiation or fumigation treatments. (author)

Effects of irradiation and fumigation on the antioxidative properties of some spices

Energy Technology Data Exchange (ETDEWEB)

Kuruppu, D P; Schmidt, K; Farkas, J; Langerak, D I; Duren, M D.A. van

1985-12-01

The effects of gamma irradiation (5.6 kGy) and ethylene oxide fumigation on the antioxidative activity of marjoram, nutmeg, paprika and black pepper were investigated. Sunflower oil in water emulsion (1:1), dark, at 30 deg C, lard, dark, at 40 deg C, lard, illuminated, at 50 deg C, and lard, dark, at 50 deg C were the substrates utilized for the investigation. Oxidation of the substrates in the presence of 0.2% (by weight) of spices were followed by the determination of peroxide value (PO) and free fatty acid value (FFA). No significant effect of irradiation on the antioxidant activities of spices was revealed. Fumigated marjoram tended to be less antioxidative in lard kept in dark storage at 60 deg C than the non-treated or irradiated spice. Marjoram and nutmeg lost their antioxidant properties in the presence of light. This loss, however, was not influenced by the irradiation or fumigation treatments. 13 references, 4 figures, 5 tables.

La confianza, la satisfacción, las normas relacionales, el oportunismo y la dependencia como antecedentes del compromiso organizacional del trabajador

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Sonia San Martín Gutiérrez

2013-01-01

Full Text Available El objetivo de este trabajo es conocer los determinantes más importantes del compromiso afectivo, normativo y de continuidad del trabajador con la empresa. Nuestra propuesta contempla tanto antecedentes de tipo relacional o interpersonal (confianza, satisfacción y normas relacionales como de tipo económico (oportunismo empresarial y dependencia. El contraste de las hipótesis propuestas, con una muestra de trabajadores mexicanos, indica que tanto el compromiso afectivo como el normativo inciden en el de continuidad; la satisfacción, las normas relacionales y la percepción de oportunismo son los principales antecedentes del compromiso afectivo; y la confianza y la dependencia lo son del compromiso normativo. Por otra parte, la confianza y las normas relacionales contribuyen al aumento de la satisfacción laboral, mientras que los antecedentes del compromiso afectivo lo hacen también, indirectamente, en el compromiso normativo. Estos resultados arrojan interesantes implicaciones para el ámbito académico y profesional.

Improving the determination of irradiation efficacy by the identification of surviving bacteria from irradiated spices

International Nuclear Information System (INIS)

Koshikawa, Tomihiko; Matsushima, Masako; Hironiwa, Takayuki; Takekawa, Tetsuya; Miyahara, Makoto

2009-01-01

The identification of the surviving bacteria isolated from 5 kinds of irradiated spices (all-spice, oregano, sage, paprika and black pepper) was carried out to know whether these bacteria were marker organisms to determine the efficacy of the irradiation treatment. Except in paprika, B.megaterium was detected. In allspice, paprika and black pepper B.pumilus was detected. B.cereus was detected in allspice, oregano and black pepper. Gram negative bacteria such as Methylobacterium and Enterobacter genus were also detected in oregano, sage and paprika. These bacteria were strongly resistant to radiation, and can be used as marker organisms for the determination of the efficacy of the irradiation treatment of spices. (author)

Fair Start Program: Outreach to Mexican and Mexican American Farmworker Families.

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Winters-Smith, Carol; Larner, Mary

This presentation describes a home visiting health education program serving Mexican and Mexican-American migrant farmworkers in Florida. The purposes of the program were to educate farmworker families about pregnancy, childbirth, nutrition, and child development, and to encourage the use of preventive health care services. Home visitors were…

Spice/K2 drugs--more than innocent substitutes for marijuana.

Science.gov (United States)

Zawilska, Jolanta B; Wojcieszak, Jakub

2014-03-01

Smokeable herbal mixtures containing synthetic agonists of cannabinoid receptors, known under brand names such as Spice, K2 and Kronic, represent a relatively new type of designer psychoactive drugs that has recently emerged on the recreational drug market. Although the Spice packages are labelled 'not for human consumption' or 'for aromatherapy only' and declared to be purely herbal, these herbal mixtures produce cannabis-like effects after smoking. This review surveys the current state of knowledge regarding the pharmacological properties of synthetic cannabimimetics and the prevalence and pattern of their use. Special emphasis is given to the negative consequences of using these products, including, among others, hallucinations, psychoses with delusions, seizures, cardiovascular symptoms and acute kidney injury.

A Sandbox Environment for the CSM Standard and SPICE

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Hare, T. M.; Laura, J. R.

2018-04-01

We present ongoing work USGS is undertaking to provide a programming environment for the Camera Sensor Model (CSM) standard and associated SPICE information. This allows for instrument testing and experimentation outside a given production area.

Dietary spices as beneficial modulators of lipid profile in conditions of metabolic disorders and diseases.

Science.gov (United States)

Srinivasan, Krishnapura

2013-04-25

Spices are valued for their medicinal properties besides their use as food adjuncts to enhance the sensory quality of food. Dietary garlic, onion, fenugreek, red pepper, turmeric, and ginger have been proven to be effective hypocholesterolemics in experimentally induced hypercholesterolemia. The hypolipidemic potential of fenugreek in diabetic subjects and of garlic and onion in humans with induced lipemia has been demonstrated. Capsaicin and curcumin - the bioactive compounds of red pepper and turmeric - are documented to be efficacious at doses comparable to usual human intake. Capsaicin and curcumin have been shown to be hypotriglyceridemic, thus preventing accumulation of fat in the liver under adverse situations by enhancing triglyceride transport out of the liver. Capsaicin, curcumin, fenugreek, ginger, and onion enhance secretion of bile acids into bile. These hypocholesterolemic spices/spice principles reduce blood and liver cholesterol by enhancing cholesterol conversion to bile acids through activation of hepatic cholesterol-7α-hydroxylase. Many human trials have been carried out with garlic, onion, and fenugreek. The mechanism underlying the hypocholesterolemic and hypotriglyceridemic influence of spices is fairly well understood. Health implications of the hypocholesterolemic effect of spices experimentally documented are cardio-protection, protection of the structural integrity of erythrocytes by restoration of membrane cholesterol/phospholipid profile and prevention of cholesterol gallstones by modulation of the cholesterol saturation index in bile.

[Preferences of the powdered spices choice to the meal by professionally working persons in relation to the innovative changes in their manufacturing].

Science.gov (United States)

Bortnowska, Grazyna; Kałuzna-Zajaczkowska, Justyna

2011-01-01

The objective of this study was to evaluate preferences and frequency choice of commercially available powdered spices, applied to the dishes prepared at home by professionally working persons as well as factors which determine the acceptance of innovative changes in relation to the number and type of components used for their manufacturing. It was shown that above 80% mixtures of spices contained except vegetable spices also other flavourings, spice-products and functional additives but mostly monosodium glutamate (MSG) and sodium chloride. The respondents mostly accepted multicomponent powdered spices, manufactured with the application of new technologies which permitted creation original tastes and next their health-promoting role as well as convenience in use however, without changes in recipe. The women declared that to the dishes prepared at home usually applied herb spices. Conversely, the men mostly liked and often chose spices with savoury and distinctive taste and most willingly multicomponent ones which were suitable for flavour improvement of many dishes.

Spice drugs are more than harmless herbal blends: a review of the pharmacology and toxicology of synthetic cannabinoids.

Science.gov (United States)

Seely, Kathryn A; Lapoint, Jeff; Moran, Jeffery H; Fattore, Liana

2012-12-03

"K2" and "Spice" drugs (collectively hereafter referred to as Spice) represent a relatively new class of designer drugs that have recently emerged as popular alternatives to marijuana, otherwise characterized as "legal highs". These drugs are readily available on the Internet and sold in many head shops and convenience stores under the disguise of innocuous products like herbal blends, incense, or air fresheners. Although package labels indicate "not for human consumption", the number of intoxicated people presenting to emergency departments is dramatically increasing. The lack of validated and standardized human testing procedures and an endless supply of potential drugs of abuse are primary reasons why researchers find it difficult to fully characterize clinical consequences associated with Spice. While the exact chemical composition and toxicology of Spice remains to be determined, there is mounting evidence identifying several synthetic cannabinoids as causative agents responsible for psychoactive and adverse physical effects. This review provides updates of the legal status of common synthetic cannabinoids detected in Spice and analytical procedures used to test Spice products and human specimens collected under a variety of clinical circumstances. The pharmacological and toxicological consequences of synthetic cannabinoid abuse are also reviewed to provide a future perspective on potential short- and long-term implications. Copyright © 2012 Elsevier Inc. All rights reserved.

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia.

Science.gov (United States)

Knaapila, Antti; Laaksonen, Oskar; Virtanen, Markus; Yang, Baoru; Lagström, Hanna; Sandell, Mari

2017-02-01

The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound. Copyright © 2016 Elsevier Ltd. All rights reserved.

Beneficial effects of herbs, spices and medicinal plants on the metabolic syndrome, brain and cognitive function.

Science.gov (United States)

Panickar, Kiran S

2013-03-01

Herbs and spices have been used since ancient times to not only improve the flavor of edible food but also to prevent and treat chronic health maladies. While the scientific evidence for the use of such common herbs and medicinal plants then had been scarce or lacking, the beneficial effects observed from such use were generally encouraging. It is, therefore, not surprising that the tradition of using such herbs, perhaps even after the advent of modern medicine, has continued. More recently, due to an increased interest in understanding the nutritional effects of herbs/spices more comprehensively, several studies have examined the cellular and molecular modes of action of the active chemical components in herbs and their biological properties. Beneficial actions of herbs/spices include anti-inflammatory, antioxidant, anti-hypertensive, gluco-regulatory, and anti-thrombotic effects. One major component of herbs and spices is the polyphenols. Some of the aforementioned properties are attributed to the polyphenols and they are associated with attenuating the metabolic syndrome. Detrimental changes associated with the metabolic syndrome over time affect brain and cognitive function. Metabolic syndrome and type-2 diabetes are also risk factors for Alzheimer's disease and stroke. In addition, the neuroprotective effects of herbs and spices have been demonstrated and, whether directly or indirectly, such beneficial effects may also contribute to an improvement in cognitive function. This review evaluates the current evidence available for herbs/spices in potentially improving the metabolic syndrome, as well as their neuroprotective effects on the brain, and cognitive function in animal and human studies.

Iniciación religiosa e interiorización de la dependencia en «Las Metamorfosis» de Apuleyo de Madaura (libro XI

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María José HIDALGO DE LA VEGA

2009-03-01

Full Text Available El objetivo fundamental de este artículo consiste en analizar y explicar, a través del libro XI de la novela apuleyana, aspectos significativos de los usos religiosos y de su comportamiento en el imaginario de una sociedad. En este sentido las religiones de misterios pueden llegar, en su complejidad y a través de sus diversas máscaras, a simbolizar la integración de las fuerzas del cosmos, presentando un sistema de representación y de integración global del mundo y de la sociedad. La universalidad de las mismas es el escenario en donde los fieles creen que conseguirán la igualdad prometida, aunque ficticia, ya que en realidad implica una sumisión y dependencia de las órdenes y dictados de los dioses, en nuestro caso de la diosa Isis, cuya supremacía y soteriología garantizará a los fieles la protección y salvación en esta vida y en el más allá. El análisis del léxico de dependencia, presente en todo el texto, desvela a nivel simbólico-religioso las relaciones sociales propias de la sociedad romana, reforzandorenovando, a través de los nuevos valores proporcionados por el isismo, el control ideológico sobre los creyentes-fieles, hasta el punto de interiorizar estas relaciones de dependencia y considerarlas como igualitarias en un horizonte de dominación-sumisión.

Evaluación del estilo cognitivo «Dependencia/independencia de campo» en el contexto de los problemas de ansiedad

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Juan Manuel Ramos Martín

2006-01-01

Full Text Available Su sencillez, comodidad y cualidades psicométricas hacen del GEFT un instrumento atractivo para valorar la Dependencia de Campo. Ha sido utilizado, entre otras áreas, en el contexto de los problemas de ansiedad, observándose una relación no con el "rasgo", pero sí con el "estado" de ansiedad. Nosotros lo hemos utilizado con una muestra de 79 sujetos, junto con el ISRA, para veri¬ficar si la Dependencia de campo es un factor de vulnerabilidad para la ansiedad y, con 53 sujetos, para ver si tiene repercusión en el aprovechamiento terapéutico. Resultados: los Dependientes tienen unos niveles de ansiedad mayores (p=0,018. El tratamiento beneficia más a los Independientes, y lo hace en el sistema de respuesta cognitivo (p=0,047. Se aconseja atomizar el constructo en subprocesos que permitan una mejor identificación de los mecanismos implicados en la desventaja que presentan los Dependientes de campo ante los problemas de ansiedad.

Reliability and Availability Analysis of Some Systems with Common-Cause Failures Using SPICE Circuit Simulation Program

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Muhammad Taher Abuelma'atti

1999-01-01

Full Text Available The effectiveness of SPICE circuit simulation program in calculating probabilities, reliability, steady-state availability and mean-time to failure of repairable systems described by Markov models is demonstrated. Two examples are presented. The first example is a warm standby system with common-cause failures and human errors. The second example is a non-identical unit parallel system with common-cause failures. In both cases recourse to numerical solution is inevitable to obtain the Laplace transforms of the probabilities. Results obtained using SPICE are compared with previously published results obtained using the Laplace transform method. Full SPICE listings are included.

Higher risk for obesity among Mexican-American and Mexican immigrant children and adolescents than among peers in Mexico.

Science.gov (United States)

Hernández-Valero, María A; Bustamante-Montes, L Patricia; Hernández, Mike; Halley-Castillo, Elizabeth; Wilkinson, Anna V; Bondy, Melissa L; Olvera, Norma

2012-08-01

We conducted a cross-sectional study among 1,717 children and adolescents of Mexican origin ages 5-19 years living in Mexico and Texas to explore the influence of country of birth and country of longest residence on their overweight and obesity status. Descriptive statistics were used to compare demographic and anthropometric characteristics of participants born and raised in Mexico (Mexicans), born in Mexico and raised in the United States (Mexican immigrants), and born and raised in the United States (Mexican-Americans). Univariate and multivariate nominal logistic regression was used to determine the demographic predictors of obesity adjusted by country of birth, country of residence, age, and gender. Almost half (48.8%) of the Mexican-Americans and 43.2% of the Mexican immigrants had body mass index at the 85th percentile or above, compared to only 29.3% of the Mexicans (P obese than their Mexican peers [Mexican-Americans: odds ratio (OR) = 2.5 (95% confidence interval [CI] 1.8-3.4); Mexican immigrants: OR = 2.2 (95% CI 1.6-3.0)]. In addition, males were more likely than females to be obese [OR = 1.6 (95% CI 1.2-2.1)], and adolescents 15-19 years of age were less likely than their younger counterparts [OR = 0.5 (95% CI 0.4-0.7)] to be obese. The high prevalence of obesity among children of Mexican origin in the United States is of great concern and underscores the urgent need to develop and implement obesity preventive interventions targeting younger children of Mexican origin, especially newly arrived immigrant children. In addition, future obesity research should take into consideration the country of origin of the study population to develop more culturally specific obesity interventions.

The Mexican American.

Science.gov (United States)

Rowan, Helen

The purpose of this paper, prepared for the U. S. Commission on Civil Rights, is to indicate the types and ranges of problems facing the Mexican American community and to suggest ways in which these problems are peculiar to Mexican Americans. Specific examples are cited to illustrate major problems and personal experiences. Topics covered in the…

Isolation and Analysis of Essential Oils from Spices

Science.gov (United States)

O'Shea, Stephen K.; Von Riesen, Daniel D.; Rossi, Lauren L.

2012-01-01

Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction solvent. Students assessed the purity of their…

Conservation by irradiation of vacuum packed spices (black pepper and curcuma)

International Nuclear Information System (INIS)

Hassad, Hela

2007-01-01

This work has been carried out to study the effectiveness of the irradiation gamma and its influence on the conservation of the black pepper and curcuma. The latter are used for culinary seasoning and conservation. Moreover, they have phytotherapic properties but remain very contaminated for a use without treatment. Accordingly, after packing them in vacuum plastic films, the powder of the black pepper and the one of curcuma are irradiated at a different doses (3, 6, 10 and 12 kGy). The results show that the irradiation is very effective from a microbiological point of view. indeed, from 10 kGy the spices became sterile. Admittedly, this dose radically inhibited the development of the micro-organisms which were present at very high rates in the non treated spices; and eliminated the agents of toxi-infections ( salmonella, staphylococcus aureus). Moreover, the irradiation doses not have a significant effect on the physicochemical and organoleptic parameters, except for the viscosity which decreased. Concerning the black pepper, it proved that the irradiation does have a significant effect on the piperine whose value is maintained almost stable. As for the curcuma the irradiation improves its color; it actually changed from dark yellow to bright yellow. For the packing the amounts used do not generate significant modification of polyethylene. Throughout the follow-up a significant proliferation of all the germs present in non t reated spices was observed. μIn contrast, there was no recontamination for spices treated with 10 kGy. At the end of storage the contents of piperine and curcuminoids decreased but they remain higher that their corresponding standards. Consequently, we conclude that the irradiation increases the shelf life. (Author)

Fascination and Social Togetherness—Discussions about Spice Smoking on a Swedish Internet Forum

Science.gov (United States)

Kjellgren, Anette; Henningsson, Helena; Soussan, Christophe

2013-01-01

Spice is a smoking mixture containing synthetic cannabinoids with psychoactive effects similar to herbal cannabis. It is sold on the Internet and has become popular among young people. The purpose of the present study was to investigate experiences of intoxication induced by Spice, as described on a Swedish internet-based discussion forum. A systematic search yielded 40 reports, which were analyzed using phenomenological method. A total of 7 themes (composed of 27 categories) emerged from the analysis: 1. Spice use as social ritual; 2. Social secretiveness; 3. Intoxication remarks; 4. Well-being and elation; 5. Altered perception of reality; 6. Fears and coping; 7. Unpleasant physical effects. The results show that smoking was a social activity mostly carried out in small peer-groups, and that the substances induced strong intoxication with both positive and negative effects. Despite fears and unpleasant effects, the intoxication was often considered fascinating and rewarding. PMID:24324336

Fascination and Social Togetherness-Discussions about Spice Smoking on a Swedish Internet Forum.

Science.gov (United States)

Kjellgren, Anette; Henningsson, Helena; Soussan, Christophe

2013-01-01

Spice is a smoking mixture containing synthetic cannabinoids with psychoactive effects similar to herbal cannabis. It is sold on the Internet and has become popular among young people. The purpose of the present study was to investigate experiences of intoxication induced by Spice, as described on a Swedish internet-based discussion forum. A systematic search yielded 40 reports, which were analyzed using phenomenological method. A total of 7 themes (composed of 27 categories) emerged from the analysis: 1. Spice use as social ritual; 2. Social secretiveness; 3. Intoxication remarks; 4. Well-being and elation; 5. Altered perception of reality; 6. Fears and coping; 7. Unpleasant physical effects. The results show that smoking was a social activity mostly carried out in small peer-groups, and that the substances induced strong intoxication with both positive and negative effects. Despite fears and unpleasant effects, the intoxication was often considered fascinating and rewarding.

Detection of Certain Spices Subjected to Gamma Irradiation By Using Thermal Analysis Technique

International Nuclear Information System (INIS)

Sayed, M.S.; Ali, H.G.M.; Abdeldaiem, M.H.

2013-01-01

The present investigation was carried out to apply a detection method of some irradiated spices using thermal analysis technique. Black pepper, cumin and ginger were irradiated using gamma irradiation at dose levels 5, 10 and 15 kGy and stored for 12 months at room temperature. Thermal analysis techniques TGA and DTA were studied for characterizing irradiated spices. Thermo gravimetric analysis (TGA) is a method where the measurement of mass as a function of heating is recorded. TGA was used to determine the moisture and ash contents and thermal stabilities. Non-significant changes of the weight loss percent due to the irradiation were occurred on the studied spices up to 10 kGy. The weight loss was decreased at the first step up to 100 degree C due to the release of water of hydration. Another sharp decreasing in weight loss percent at the second step 220-300 degree C may be due to volatilization of the sample. The final weight loss weight loss stage up to 500 degree C may be due to burn out the fixed carbon remaining in the sample. As the irradiation dose increased from control up to 15 kGy, the weight loss percent at the dehydration step was decreased. The kinetics of the spices decomposition were studied in order to ascertain the type of weight loss mechanism and calculate the activation energy (E a ). The differential thermal analysis (DTA) of the studied samples showed two main characteristic peaks; endothermic one due to the dehydration process and the second peak may be due to the partial volatilization of the aromatic compounds of the main constituent of the studied spices. It could be concluded that using gamma irradiation (up to 15.0 kGy) for black pepper, cumin and ginger are thermally stable to human consumption.

Mexican Revolution

OpenAIRE

Scheuzger, Stephan

2016-01-01

It was the complex and far-reaching transformation of the Mexican Revolution rather than the First World War that left its mark on Mexican history in the second decade of the 20th century. Nevertheless, although the country maintained its neutrality in the international conflict, it was a hidden theatre of war. Between 1914 and 1918, state actors in Germany, Great Britain and the United States defined their policies towards Mexico and its nationalist revolution with a view not only to improve...

Effect of packaging materials on the quality of irradiated ground spices

International Nuclear Information System (INIS)

Saputra, T.S.; Maha, Munsiah; Purwanto, Z.I.

1985-01-01

These experiments were carried out to determine the suitable packaging materials to be used for irradiated ground spices produced in Indonesia. The materials used were white pepper (Piper album), black pepper (Piper nigrum) nutmeg (Myristica fragrans), turmeric (Curcuma domestica), and ginger (Zangiber officinale R.) packaged in transparent polypropylene bottles, in pouches made of cellophane-aluminum foil and lithopaper-polyethylene laminates. The samples were irradiated at 5 kGy, stored at ambient conditions, and then examined every 3 months from 0 up to 9 months of storage. The parameters observed were total bacterial counts, total moulds and yeast counts, water activity (Aw), moisture content, and organoleptic scores of the samples. Piperine content of white pepper and black pepper, colour of turmeric extract, and rancidity of ginger were also determined. The results showed that the packaging materials used had no significant effect on bacterial load of the samples. Prolonged storage, however, could reduce the microbial load of the ground spices. Irradiation at 5 kGy could effectively increase the hygienic condition as well as storage life of the ground spices under investigation without affecting their organoleptic properties. (author). 8 refs

Subjective Social Status, Mental and Psychosocial Health, and Birth Weight Differences in Mexican-American and Mexican Immigrant Women.

Science.gov (United States)

Fleuriet, K Jill; Sunil, T S

2015-12-01

Recent Mexican immigrant women on average have an unexpectedly low incidence of low birth weight (LBW). Birth weights decline and LBW incidence increases in post-immigrant generations. This pilot project tested the hypothesis that subjective social status (SSS) of pregnant women predicts variation in birth weight between Mexican immigrant and Mexican-American women. 300 low-income pregnant Mexican immigrant and Mexican-American women in South Texas were surveyed for SSS, depression, pregnancy-related anxiety, perceived social stress and self-esteem and subsequent birth weight. No significant difference in SSS levels between pregnant Mexican immigrant and Mexican-American women were found. However, SSS better predicted variation in birth weight across both groups than mental and psychosocial health variables. Results suggest distinct relationships among SSS, mental and psychosocial health that could impact birth weight. They underscore the relevance of a multilevel, biopsychosocial analytical framework to studying LBW.

The Mexican oil industry

International Nuclear Information System (INIS)

Marcos-Giacoman, E.

1991-01-01

In the environment of growing domestic demand and enhanced international competitiveness, Petroleos Mexicanos (PEMEX)-the Mexican national oil company-faces the challenge of not only responding adequately to the rapid changes taking place in the Mexican economy, but making a significant contribution towards solid and stable growth. This paper reports that the relevant concern is how PEMEX is going to live up to these expectations. The Mexican oil industry, especially including the petrochemical sector, has great potential in terms of an ample domestic market as well as external foreign-currency-generating markets

[Advances in novel carrier systems of chemical constituents from spice volatile oils].

Science.gov (United States)

Zhang, Jia-jia; Zhu, Yuan; Yu, Jiang-nan; Xu, Xi-ming

2015-10-01

Recent years, chemical constituents from spice volatile oils have gained worldwide concern owing to its multiple pharmacological effects and safety for using as the natural antibacterial agents. However, their poor dissolution, strong volatility, serious irritation, weak stability, easy oxidation and low bioavailability characteristics are the major obstacle in the preparation of effective oral formulation and practical application. Therefore, there is an urgent need to select a novel carrier system that can delivery the chemical constituents from spice volatile oils more efficiently with improving their stability as well as alleviating the irritation, and develop the functional food, health products and even medicine for exerting their pharmacological effects, which also is the focus and nodus of the research on their application. This review presents recent systematic studies on their novel carrier systems, including cyclodextrin inclusion complex, liposomes, nanoemulsions, nanoparticles, solid dispersion and so on, and summarizes the characteristics, application range and problems of each novel carrier systems, in order to provide some beneficial thoughts in further developing new products of chemical constituents from spice volatile oils.

Idoneidad del baremo de valoración de la situación de dependencia para determinar el ingreso en una residencia pública de la Comunidad de Madrid

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Óscar Álvarez López

Full Text Available Objetivo: valorar el nivel de dependencia de los usuarios ingresados en una residencia pública del Servicio Regional de Bienestar Social, comparando los resultados obtenidos a través del Baremo de Valoración propuesto por la Ley, el Índice de Barthel y el Instrumento de Clasificación Funcional del Residente (basado en el RAI-NH 2.0. Método: descriptivo observacional, incluyendo todos los ingresos que se produjeron en el centro el primer año de estudio, y reevaluando los casos discordantes al año. Conclusiones: el baremo oficial ha clasificado con mayores niveles de dependencia a un porcentaje elevado de usuarios.

Irradiation effect for the control of coliform bacteria in spices and dehydrated vegetables

International Nuclear Information System (INIS)

Lin Yin; Li Xiangling

2001-01-01

lrradiation of 6 kGy could make the MPN of coliform bacteria in irradated spices and dehydrated vegetables meet the demands of the national microbiological examination of food hygiene. No new irradiation-resistance organism in coliform bacteria was found in 188 spices samples treated. The mistake in the MPN of coliform bacteria detection was caused mainly by operation. The main cause was that the detected bacteria for lactose refermentation and Gram-stain tests were not picked from the same colony. (authors)

Improved SPICE electrical model of silicon photomultipliers

Energy Technology Data Exchange (ETDEWEB)

Marano, D., E-mail: davide.marano@oact.inaf.it [INAF, Osservatorio Astrofisico di Catania, Via S. Sofia 78, I-95123 Catania (Italy); Bonanno, G.; Belluso, M.; Billotta, S.; Grillo, A.; Garozzo, S.; Romeo, G. [INAF, Osservatorio Astrofisico di Catania, Via S. Sofia 78, I-95123 Catania (Italy); Catalano, O.; La Rosa, G.; Sottile, G.; Impiombato, D.; Giarrusso, S. [INAF, Istituto di Astrofisica Spaziale e Fisica Cosmica di Palermo, Via U. La Malfa 153, I-90146 Palermo (Italy)

2013-10-21

The present work introduces an improved SPICE equivalent electrical model of silicon photomultiplier (SiPM) detectors, in order to simulate and predict their transient response to avalanche triggering events. In particular, the developed circuit model provides a careful investigation of the magnitude and timing of the read-out signals and can therefore be exploited to perform reliable circuit-level simulations. The adopted modeling approach is strictly related to the physics of each basic microcell constituting the SiPM device, and allows the avalanche timing as well as the photodiode current and voltage to be accurately simulated. Predictive capabilities of the proposed model are demonstrated by means of experimental measurements on a real SiPM detector. Simulated and measured pulses are found to be in good agreement with the expected results. -- Highlights: • An improved SPICE electrical model of silicon photomultipliers is proposed. • The developed model provides a truthful representation of the physics of the device. • An accurate charge collection as a function of the overvoltage is achieved. • The adopted electrical model allows reliable circuit-level simulations to be performed. • Predictive capabilities of the adopted model are experimentally demonstrated.

Chemometric brand differentiation of commercial spices using direct analysis in real time mass spectrometry.

Science.gov (United States)

Pavlovich, Matthew J; Dunn, Emily E; Hall, Adam B

2016-05-15

Commercial spices represent an emerging class of fuels for improvised explosives. Being able to classify such spices not only by type but also by brand would represent an important step in developing methods to analytically investigate these explosive compositions. Therefore, a combined ambient mass spectrometric/chemometric approach was developed to quickly and accurately classify commercial spices by brand. Direct analysis in real time mass spectrometry (DART-MS) was used to generate mass spectra for samples of black pepper, cayenne pepper, and turmeric, along with four different brands of cinnamon, all dissolved in methanol. Unsupervised learning techniques showed that the cinnamon samples clustered according to brand. Then, we used supervised machine learning algorithms to build chemometric models with a known training set and classified the brands of an unknown testing set of cinnamon samples. Ten independent runs of five-fold cross-validation showed that the training set error for the best-performing models (i.e., the linear discriminant and neural network models) was lower than 2%. The false-positive percentages for these models were 3% or lower, and the false-negative percentages were lower than 10%. In particular, the linear discriminant model perfectly classified the testing set with 0% error. Repeated iterations of training and testing gave similar results, demonstrating the reproducibility of these models. Chemometric models were able to classify the DART mass spectra of commercial cinnamon samples according to brand, with high specificity and low classification error. This method could easily be generalized to other classes of spices, and it could be applied to authenticating questioned commercial samples of spices or to examining evidence from improvised explosives. Copyright © 2016 John Wiley & Sons, Ltd.

Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi.

Science.gov (United States)

Akgül, A; Kivanç, M

1988-05-01

The inhibitory effects of 10 selected Turkish spices, oregano essential oil, thymol and carvacrol towards growth of 9 foodborne fungi were investigated in culture media with pH 3.5 and 5.5. The antifungal effects of sodium chloride, sorbic acid and sodium benzoate and the combined use of oregano with sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only oregano at 1.0, 1.5, 2.0% (w/v) levels showed effect on all fungi. 8% (w/v) sodium chloride was less effective than oregano. Oregano essential oil, thymol or carvacrol at concentrations of 0.025% and 0.05% completely inhibited the growth of all fungi, showing greater inhibition than sorbic acid at the same concentrations. The combined use of oregano and sodium chloride exhibited a synergistic antifungal effect.

Fascination and Social Togetherness–-Discussions about Spice Smoking on a Swedish Internet Forum

Directory of Open Access Journals (Sweden)

Anette Kjellgren

2013-01-01

Full Text Available Spice is a smoking mixture containing synthetic cannabinoids with psychoactive effects similar to herbal cannabis. It is sold on the Internet and has become popular among young people. The purpose of the present study was to investigate experiences of intoxication induced by Spice, as described on a Swedish internet-based discussion forum. A systematic search yielded 40 reports, which were analyzed using phenomenological method. A total of 7 themes (composed of 27 categories emerged from the analysis: 1. Spice use as social ritual; 2. Social secretiveness; 3. Intoxication remarks; 4. Well-being and elation; 5. Altered perception of reality; 6. Fears and coping; 7. Unpleasant physical effects. The results show that smoking was a social activity mostly carried out in small peer-groups, and that the substances induced strong intoxication with both positive and negative effects. Despite fears and unpleasant effects, the intoxication was often considered fascinating and rewarding.

Dependencia del café Coffea arabica L. var. Colombia por la micorriza vesiculo-arbuscular

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Estrada M. Guillermo

1995-06-01

Full Text Available

In this work it was determined the degree of dependence of the Colombia variety for VAM with different P levels. For that were made two bioassay in nutritional solutions, using river sand as substrate, and in natural soil, and uninfected, coming from Darién (Valle coffee zone. Treatments using nutritional solutions formed a factorial 2 by 5, with and without inoculation plus 5 P levels (20, 30, 40, 50 and 80 ppm. Glomus manihot was inoculated having 200 spores per plant, applied to the root when the were transplanted, Random complete blocks in split plots was the design used. Determinations were made at 60, 120 and 180 days after transplants were made. Results in nutritional solutions showed that small coffee plants var. Colombia, have different dependence degrees to the 20 and 30 P ppm and were absolutely dependent to VAM. In soil, at 180 days, the development of inoculated plants was greater for all P levels, In uninfected soil the plants do not take P and do not grow, except in they were inoculated; such high VAM dependence was evident also in high P levels.

Utilización de Internet y dependencia a teléfonos móviles en adolescentes

OpenAIRE

Julio Ruiz-Palmero; José Sánchez-Rodríguez; Juan Manuel Trujillo-Torres

2016-01-01

El objetivo principal del presente trabajo ha sido analizar el uso que los adolescentes realizan de Internet y los teléfonos móviles. Se utilizó un diseño descriptivo, para la muestra se seleccionaron aleatoriamente 10 centros educativos, registrando 874 encuestas. Los adolescentes utilizan masivamente la Red, accediendo a la misma cada vez más a través del teléfono móvil, no aparecen casos llamativos de dependencia en el empleo del teléfono móvil. Otro de los problemas detectados ha sido el ...

Screening of natural spices for improving the microbiological ...

African Journals Online (AJOL)

SARAH

2014-04-30

Apr 30, 2014 ... Methodology and Results: At 1%, w/v concentration per spice, a chemical preservative, sodium benzoate at different ... with nutmeg as a safe, low-cost means of preservation. Key words: Zobo, shelf ... Asia and the Americas (Bola and Aboaba, 2004). .... slip to avoid air bubbles, and then viewed under the.

The relationship between Mexican American cultural values and resilience among Mexican American college students: a mixed methods study.

Science.gov (United States)

Morgan Consoli, Melissa L; Llamas, Jasmin D

2013-10-01

The current study investigated the role of cultural values in the resilience of Mexican American college students. Utilizing mixed methodology, 124 self-identified Mexican American college students were asked to complete an online survey, including a demographic questionnaire, the Resilience Scale, Mexican American Cultural Values Scale, and 2 open-ended questions concerning overcoming adversity and cultural values. As hypothesized, Mexican American traditional cultural values (Familismo, Respeto, Religiosidad, and Traditional Gender Roles) predicted resilience, with Familismo accounting for the majority of the variance. Consensual qualitative research (Hill, Thompson, & Nutt Williams, 1997) was used to identify emergent domains and themes within the open-ended question responses. Traditional Mexican American Value themes included Familismo, Ethnic Identity, Religiosidad, Perseverance, and Respeto. Results highlight the important role that certain Mexican American cultural values play in providing strength for overcoming adversities.

Perceived social stress, pregnancy-related anxiety, depression and subjective social status among pregnant Mexican and Mexican American women in south Texas.

Science.gov (United States)

Fleuriet, K Jill; Sunil, T S

2014-05-01

The purpose of this study was to determine differences in subjective social status, perceived social stress, depressive symptoms, and pregnancy-related anxiety between pregnant Mexican American and Mexican immigrant women. Three hundred pregnant Mexican immigrant and Mexican American women in South Texas were surveyed for pregnancy-related anxiety, perceived social stress, depressive symptoms, and subjective social status. Pregnant Mexican immigrant women had higher levels of pregnancy-related anxiety and lower levels of depression and perceived social stress than pregnant Mexican American women. Change in these variables among Mexican immigrant women was relatively linear as time of residence in the United States increased. Mexican immigrant and Mexican American women had significantly different correlations between subjective social status, self-esteem and perceived social stress. Results indicate that subjective social status is an important psychosocial variable among pregnant Hispanic women. Results contribute to ongoing efforts to provide culturally responsive prenatal psychosocial support services.

Assessment of food fraud vulnerability in the spices chain

NARCIS (Netherlands)

Silvis, I.C.J.; Ruth, van S.M.; Fels, van der Ine; Luning, P.A.

2017-01-01

Recent scandals have increased the need to strengthen companies’ ability to combat fraud within their own organizations and across their supply chain. Vulnerability assessments are a first step towards the inventory of fraud vulnerability and fraud mitigation plans. Spices are reported frequently

Analysis of ESR measurement parameters for detecting irradiated spices

International Nuclear Information System (INIS)

Kameya, Hiromi; Hagiwara, Shoji; Todoriki, Setsuko

2015-01-01

The side signals from irradiated cellulose radical are used for detecting irradiated spices with the electron spin resonance (ESR). The side signals are two signals observed on both sides of a singlet signal (g≒2.00) from organic free radicals. Since the intensities of the side signals are weak, if the width of the singlet signal is large, these signals are covered and cannot be observed. In this study, we analyzed ESR measurement parameters of seven kinds spices (oregano, basil, parsley, coriander, cumin, white pepper, and black pepper) that would lead to narrow width of the singlet signal for detecting side signals. The results were as follows: 4 mW microwave power for basil, parsley, oregano, coriander, and cumin, and 8 mW for white pepper and black pepper, while modulation amplitude of 4 G, time constant of 20 ms were determined to be the optimal ESR measurement parameters. (author)

Valoración de la sobrecarga en el cuidador del paciente con algún grado de dependencia hospitalizado en el servicio de neurocirugía del hospital universitario Erasmo Meoz entre octubre y noviembre del año 2005

Directory of Open Access Journals (Sweden)

Johanna Gallo

2006-12-01

Full Text Available Con el propósito de Valorar la Sobrecarga en el cuidador del paciente con algún grado de dependencia hospitalizado en el Servicio de Neurocirugía del Hospital Universitario Erasmo Meoz (HUEM, durante el periodo comprendido entre octubre a noviembre del año 2005 se desarrolló el presente estudio de tipo cuantitativo, descriptivo y de corte transversal. La población de estudio estuvo constituida por 22 cuidadores de los pacientes con algún grado de dependencia atendidos en el servicio de neurocirugía del Hospital Universitario Erasmo Meoz, de los cuales la muestra estuvo constituida por 13 cuidadores que cumplieron con los criterios de inclusión. En el cual se aplico el instrumento el índice de Barthel para la caracterización de los pacientes de acuerdo a la edad, sexo, diagnostico medico, régimen de salud y valoración del grado de dependencia; así mismo se aplicó el instrumento escala de Zarit para la caracterización de los cuidadores de acuerdo a la edad, sexo, escolaridad, parentesco, estado laboral actual, horas del cuidado al día. Se observó que el perfil característico del paciente es una mujer de 46 años o más; vinculado y con diagnóstico médico de Lesión Ocupando Espacio (LOE o Trauma Craneoencefalico (TCE. El nivel de dependencia más frecuente fue la dependencia total seguido por la dependencia grave. El cuidador es por lo regular, una mujer de 36 a 45 años, con algún grado de estudio, sin empleo actual que cuida más de seis horas diarias al paciente que por lo general es un familiar directo.

Substoichiometric IDA in determination of zinc present in some spices (Paper No. RA-14)

Energy Technology Data Exchange (ETDEWEB)

Vaidya, M M; Ray, M N

1982-01-01

Results of separation and determination of zinc present in four spices, viz. Coriander, King's cumin, Fennel and Fenugreek seeds by IDA are presented. It is observed that zinc could be estimated by substoichiometric extraction as dithiozonate followed by IDA, in spices. The substoichiometric extraction results at lower concentrations of zinc also, but better results are obtained by increasing the concentration of zinc. The substoichiometric IDA agrees fairly with the conventional chemical analysis.

Method development and survey of Sudan I-IV in palm oil and chilli spices in the Washington, DC, area.

Science.gov (United States)

Genualdi, Susie; MacMahon, Shaun; Robbins, Katherine; Farris, Samantha; Shyong, Nicole; DeJager, Lowri

2016-01-01

Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I-IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United States, specifically in the Washington, DC, area. Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml(-1). Low concentrations (spices and are most likely a result of cross-contamination during preparation and storage and not intentional adulteration.

Method development and survey of Sudan I–IV in palm oil and chilli spices in the Washington, DC, area

Science.gov (United States)

Genualdi, Susie; MacMahon, Shaun; Robbins, Katherine; Farris, Samantha; Shyong, Nicole; DeJager, Lowri

2016-01-01

Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I–IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United States, specifically in the Washington, DC, area. Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml−1. Low concentrations (spices and are most likely a result of cross-contamination during preparation and storage and not intentional adulteration. PMID:26824489

Consideraciones sobre la naturaleza de los núcleos sintácticos. Hacia una representación sintáctica de dependencias

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Marina Lloberes

2012-01-01

Full Text Available En el análisis sintáctico automático, la definición de criterios lingüísticos para gramáticas basadas en conocimiento lingüístico permite de desarrollar recursos coherentes y consistentes. La construcción de EsTxala y CaTxala, dos gramáticas de dependencias del español y del catalán para FreeLing (un entorno de herramientas de Procesamiento del Lenguaje Natural, se ha llevado a cabo según el diseño previo de un repertorio de criterios ecléctico y crítico en relación con algunos de los formalismos lingüísticos implementados en el análisis automático del lenguaje, la Gramática de Dependencias y la Gramática Generativa. El objetivo de dicho repertorio es facilitar la coherencia y la consistencia de la representación sintáctica en el desarrollo de gramáticas para el análisis sintáctico automático.

Las políticas sociales de dependencia en España: contribuciones y consecuencias para los ancianos y sus cuidadores informales

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Bibiana Escuredo

2007-01-01

Full Text Available Se presenta la evolución de la protección social de la dependencia en España desde la década de los noventa hasta el momento actual y se plantean las consecuencias de la falta de acuerdo político respecto a las medidas a implementar. Se analizan los elementos en los que se basan las políticas de dependencia, resaltando sus aspectos positivos y negativos, así como las consecuencias para los ancianos y sus cuidadores informales. También se pone de manifiesto cómo, ante la posibilidad de quiebra del papel de la familia en el cuidado de los dependientes, se están implementando políticas que tienen como objetivo reforzar el rol cuidador de la familia y que se enmarcan dentro de la denominada "Conciliación de la Vida Familiar y Laboral". Estas políticas, más allá de sus contribuciones positivas, implican también importantes costes personales y de oportunidad para los cuidadores informales.

Evaluation of the Antioxidant Activity of Extracts and Active Principles of Commonly Consumed Indian Spices.

Science.gov (United States)

Patra, Kartick; Jana, Samarjit; Mandal, Deba Prasad; Bhattacharjee, Shamee

2016-01-01

Accumulating evidence suggests that free radical reactions play a key part in the development of degenerative diseases and that an antioxidant-rich diet is a major defense against these free radical reactions. In this study, we explore comparative antioxidant capacities of extracts of some commonly used in Indian spices (anise, cardamom, Ceylon cinnamon, and clove) along with their purified components (anethole, eucalyptol, cinnamaldehyde, and eugenol, respectively). Eugenol shows the highest 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, and superoxide scavenging and reducing power activity in terms of weight; however, this was not found when compared in terms of equivalence. Extracts of the other three spices were found to be more potent antioxidants than their corresponding active components. Interestingly, clove extract, despite possessing the highest phenol and flavonoid content, is not the most potent radical scavenger. At low concentrations, both the crude extracts and their purified components (except for anethole and eugenol) have low hemolytic activity, but at higher concentrations purified components are more toxic than their respective crude extract. This study suggests that spices as a whole are more potent antioxidants than their purified active components, perhaps reflecting the synergism among different phytochemicals present in spice extracts.

Decrease of postprandial endothelial dysfunction by spice mix added to high-fat hamburger meat in men with Type 2 diabetes mellitus.

Science.gov (United States)

Li, Z; Henning, S M; Zhang, Y; Rahnama, N; Zerlin, A; Thames, G; Tseng, C H; Heber, D

2013-05-01

Consumption of a high-fat diet has been demonstrated to promote endothelial dysfunction, possibly through an increase in lipid peroxidation and decrease in serum nitric oxide. The present study was designed to investigate whether consumption of a hamburger cooked with a polyphenol-rich spice mixture will reduce postprandial lipid oxidation and endothelial dysfunction in men with Type 2 diabetes. Twenty-two subjects consumed burgers cooked with salt only (control burger) or with salt and spice mix (spice burger) in randomized order. The postprandial concentration of urinary malondialdehyde and nitrate/nitrite as well as the peripheral arterial tonometry score were determined. Eighteen subjects completed the study. Postprandial serum glucose, insulin and triglyceride concentrations were similar in all subjects after control burger or spice burger consumption. Urine malondialdehyde excretion in mmol/g creatinine was reduced by 31% (P spice burger compared with the control burger. Two hours after consumption of the burgers, the peripheral arterial tonometry score was significantly different between control burger consumption (-9.7 ± 21.5%) and spice burger consumption (+18.0 ± 42.4%) (P = 0.025). Mean urinary nitrate/nitrite concentrations in urine collected during the 6 h after consumption of the control burger was 9.09 ± 5.7 mmol/g creatinine, but 12.37 ± 7.00 mmol/g creatinine after the spice burger (P = 0.053). Adding a spice mix to hamburger meat prior to cooking resulted in a reduction in urinary malondialdehyde, an increase in urinary nitrate/nitrite and improvement of postprandial endothelial dysfunction in men with Type 2 diabetes. Therefore, cooking a hamburger with a polyphenol-rich spice mixture may lead to potential cardiovascular benefits in patients with Type 2 diabetes mellitus. © 2013 The Authors. Diabetic Medicine © 2013 Diabetes UK.

A Course Evaluation Tool Based on SPICES Model, and its Application to Evaluation of Medical Pharmacology Course

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Tahereh Changiz

2009-02-01

Full Text Available Background and purpose: The SPICES model has been proposed to be used both as a framework for quality improvement in medical education and as a guide for evaluation of curricula. The six strategies of SPICES are representatives of innovative approaches to medical education, and each one has been considered as a continuum. The present study models a theory-based questionnaire, based on SPICES, to be used as a course evaluation tool, through developing a conceptual model for eachcontinuum of the six.Methods: At the first step, operational definition and questionnaire development was performed as an extensive literature review and consensus building in a focus groups of experts .The content andface validity of questionnaire was confirmed. In the second phase-as a pilot -, the questionnaire was used for evaluation of Medical Pharmacology course at Isfahan University of Medical Sciences.Results: The results showed that Medical Pharmacology course located in the traditional end of SPICES continua according to the most aspects of the course.Conclusion: The pilot study showed that the questionnaire scale should be changed. Also it may be more feasible and valid if an item bank is prepared based on the proposed matrix and appropriate items are selected according to the general situation of the curriculum.Keywords: SPICES MODEL, EVALUATION

Frozen herring as raw material for spice-salting

NARCIS (Netherlands)

Stefansson, G.; Nielsen, H.H.; Skara, T.; Schubring, R.; Oehlenschlager, J.; Luten, J.

2000-01-01

One batch of herring (Clupea harengus) was spice-salted fresh and as thawed after 32 days of frozen storage at -24 °C. After salting, samples of both groups were sent to participating laboratories in Iceland, Denmark, Norway, Germany and England. The herring was kept at 5 ± 1 °C and sampled three

Another Mexican birthweight paradox? The role of residential enclaves and neighborhood poverty in the birthweight of Mexican-origin infants.

Science.gov (United States)

Osypuk, Theresa L; Bates, Lisa M; Acevedo-Garcia, Dolores

2010-02-01

Examining whether contextual factors influence the birth outcomes of Mexican-origin infants in the US may contribute to assessing rival explanations for the so-called Mexican health paradox. We examined whether birthweight among infants born to Mexican-origin women in the US was associated with Mexican residential enclaves and exposure to neighborhood poverty, and whether these associations were modified by nativity (i.e. mother's place of birth). We calculated metropolitan indices of neighborhood exposure to Mexican-origin population and poverty for the Mexican-origin population, and merged with individual-level, year 2000 natality data (n=490,332). We distinguished between neighborhood exposure to US-born Mexican-origin population (i.e. ethnic enclaves) and neighborhood exposure to foreign-born (i.e. Mexico-born) Mexican-origin population (i.e. immigrant enclaves). We used 2-level hierarchical linear regression models adjusting for individual, metropolitan, and regional covariates and stratified by nativity. We found that living in metropolitan areas with high residential segregation of US-born Mexican-origin residents (i.e. high prevalence of ethnic enclaves) was associated with lower birthweight for infants of US-born Mexican-origin mothers before and after covariate adjustment. When simultaneously adjusting for exposure to ethnic and immigrant enclaves, the latter became positively associated with birthweight and the negative effect of the former increased, among US-born mothers. We found no contextual birthweight associations for mothers born in Mexico in adjusted models. Our findings highlight a differential effect of context by nativity, and the potential health effects of ethnic enclaves, which are possibly a marker of downward assimilation, among US-born Mexican-origin women. Copyright 2009 Elsevier Ltd. All rights reserved.

We, the People of the World... Special Programs in Citizenship Education: Comparative Legal Systems. SPICE V.

Science.gov (United States)

Hardin, Julia P., Ed.; Moulden, Richard G., Ed.

This compilation of over 40 lesson plans on various topics in law related education was written by classroom teachers from around the United States who had participated in the fifth of an annual series called Special Programs in Citizenship Education (SPICE)--weeklong institutes devoted to learning about different cultures and laws. Called SPICE V…

Prognosis of the application spices, nondecontamined and decontaminated by irradiation on the sanitary effect foodstuffs

International Nuclear Information System (INIS)

Migdal, W.; Owczarczyk, H.B.

2002-01-01

Using the elements of prognostic microbiology it has been shown that under conditions conductive to growth of microorganisms, the foodstuff which contains contaminated spices is characterized by lower quality. It may be the risk for human health. The prognosis has been shown, the microbiological decontamination of spices by irradiation may be one of the elements of new system - Hazard Analysis Critical Control Point (HACCP). (author)

PRODUCTION OF BREAD–SPREAD FROM BLENDS OF SHEA BUTTER (VITELLARIA PARADOXA, GARLIC (ALLIUM SATIVUM, GINGER (ZINGIBER OFFICINALE, SCENT LEAF (OCCIMUM GRATISSIMUM, AND SUYA SPICE

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Beatrice O.T. Ifesan

2012-06-01

Full Text Available This study aimed at production of bread-spread from blends of shea butter with spices such as ginger, garlic, scent leaf, and suya spice. Two different ratios, 70% shea butter: 30% spices and 85% shea butter:15% spices were prepared from raw shea butter and various spices. The treatments were packaged in a transparent plastic bowl and stored at room temperature for 4 weeks while samples were taken for analysis at 0, 2 and 4 weeks of storage. Samples were examined for chemical, antioxidant properties, anti-nutritional factors and sensory evaluation. Saponification value ranged from 47.7 mg KOH/g -104.5 mg KOH/g while shea butter + spices exhibited lower values compared to 100% shea butter (control. It was observed that iodine value of both the blends and control decreased as storage days increased except for samples of shea butter + ginger (SGG and shea butter + suya spice (SSS at 70:30 ratio. Addition of spices to shea butter increased the 1,1-diphenyl-2 picrylhydrazyl (DPPH values (44.96%-77.98% and total phenol content (0.36 mg TAE/g-0.51 mg TAE/g of the crude shea butter significantly. Phytate content of the blends increased upon addition of spices, whereas, a drastic reduction was observed in the alkaloid contents of the blends from 29.79% (control to 2.29% in shea butter + scent leave. The sensory evaluation result revealed that the general acceptability of shea butter treated with suya spice (70:30 and 100% shea butter were scored above average and were not different significantly.

Inclusion of Body Bias Effect in SPICE Modeling of 4H-SiC Integrated Circuit Resistors

Science.gov (United States)

Neudeck, Philip G.

2017-01-01

The DC electrical behavior of n-type 4H-SiC resistors used for realizing 500 degrees Celsius durable integrated circuits (ICs) is studied as a function of substrate bias and temperature. Improved fidelity electrical simulation is described using SPICE NMOS model to simulate resistor substrate body bias effect that is absent from the SPICE semiconductor resistor model.

Inclusion of Body-Bias Effect in SPICE Modeling of 4H-SiC Integrated Circuit Resistors

Science.gov (United States)

Neudeck, Philip G.

2017-01-01

The DC electrical behavior of n-type 4H-SiC resistors used for realizing 500 C durable integrated circuits (ICs) is studied as a function of substrate bias and temperature. Improved fidelity electrical simulation is described using SPICE NMOS model to simulate resistor substrate body bias effect that is absent from the SPICE semiconductor resistor model.

Antimicrobial properties of three spices used in the preparation of ...

African Journals Online (AJOL)

STORAGESEVER

2009-05-18

Xylopia aethiopica) for the fungitixicity of their essential oils against mycelial growth of 3 food-borne fungi; Aspergillus fumigatus, Aspergillus nidulans and Mucor hiemalis. The essential oils from all the spices were fungi-toxic at ...

In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

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Romika Dhiman

2016-01-01

Full Text Available In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.

In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

Science.gov (United States)

Dhiman, Romika; Aggarwal, Neeraj; Aneja, Kamal Rai; Kaur, Manpreet

2016-01-01

In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices. PMID:26880927

A cross-over in Mexican and Mexican-American fertility rates: Evidence and explanations for an emerging paradox

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Patrick Heuveline

2005-03-01

Full Text Available Against a backdrop of two new developments in the fertility behavior of the Mexican- Origin population in the U.S., the present discussion will update contemporary Mexican-Origin fertility patterns and address several theoretical weaknesses in the current approach to minority group fertility. Data come from six national surveys (three from Mexico and three from the U.S. that cover a twenty-five year period (1975-2000. The findings demonstrate dramatic decreases in the fertility rates in Mexico at the same time that continuous increases have been documented in the fertility rates of third-or-later generation Mexican-Americans in the U.S., particularly at younger ages. These changes necessitate a reexamination of the ubiquitous theory that Mexican pronatalist values are responsible for the high fertility rates found within the Mexican-Origin population in the U.S. Instead, they point to the increasing relevance of framing the fertility behavior of the Mexican-Origin population within a racial stratification perspective that stresses the influence of U.S. social context on fertility behavior. As a step in this direction, the analysis examines fertility patterns within the Mexican-Origin population in the U.S. Special attention is given to the role of nativity/generational status in contributing to within group differences.

Spice Up Your Life: Adipose Tissue and Inflammation

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Agarwal, Anil K.

2014-01-01

Cells of the immune system are now recognized in the adipose tissue which, in obesity, produces proinflammatory chemokines and cytokines. Several herbs and spices have been in use since ancient times which possess anti-inflammatory properties. In this perspective, I discuss and propose the usage of these culinary delights for the benefit of human health. PMID:24701352

Spice Up Your Life: Adipose Tissue and Inflammation

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Anil K. Agarwal

2014-01-01

Full Text Available Cells of the immune system are now recognized in the adipose tissue which, in obesity, produces proinflammatory chemokines and cytokines. Several herbs and spices have been in use since ancient times which possess anti-inflammatory properties. In this perspective, I discuss and propose the usage of these culinary delights for the benefit of human health.

¿Cómo actúan las empresas frente a la dependencia económica del auditor?: el papel del comité de auditoría

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Estíbaliz Biedma López

2011-01-01

Full Text Available La dependencia económica del auditor respecto de su cliente es considerada una amenaza para su independencia. El comité de auditoría puede actuar como salvaguarda, sin embargo, es una medida creada por la empresa auditada y de ella depende que cuente con las características necesarias para ser eficaz. Este trabajo analiza si las empresas gradúan el nivel de independencia del comité de auditoría dependiendo del nivel de dependencia económica de su auditor. Aplicando la técnica de datos de panel a una muestra de empresas españolas cotizadas entre los años 1998 y 2005, los resultados confirman la existencia de una relación significativa entre el nivel de independencia del comité de auditoría y el nivel de dependencia económica del auditor, siendo las empresas con auditores menos dependientes las que forman comités más independientes. Estos resultados suponen una importante contribución a la literatura previa en tanto que aportan evidencia sobre la estrategia seguida por las empresas en el diseño conjunto de mecanismos de garantía de la calidad de la información financiera. Asimismo, se han obtenido teniendo en cuenta algunas de las limitaciones metodológicas que han sido señaladas como principales obstáculos en las investigaciones sobre gobierno corporativo, tales como la endogeneidad y la heterogeneidad inobservable.

Obesity and central adiposity in Mexican adults: results from the Mexican National Health and Nutrition Survey 2006.

Science.gov (United States)

Barquera, Simón; Campos-Nonato, Ismael; Hernández-Barrera, Lucía; Flores, Mario; Durazo-Arvizu, Ramón; Kanter, Rebecca; Rivera, Juan A

2009-01-01

To estimate the prevalence of overweight, obesity and central adiposity in Mexico, and to explore trends compared to the previous Mexican National Health Survey (ENSA 2000) and to Mexican-Americans. The Mexican National Health and Nutrition Survey 2006 (ENSANUT 2006) was used to describe overweight, obesity and central adiposity. Trends over time were assessed using the ENSA 2000 and by comparing the ENSANUT 2006 results to those of Mexican-Americans using the United States National Health and Nutrition Examination Survey (NHANES) 1999-2000 and 2005-2006. A total of 33023 adults > 20 years old were included; 39.7% were found to be overweight and 29.9% were found to be obese; 75.9% of all adults had abdominal obesity. In Mexico between 2000 and 2006, the combined prevalence of overweight and obesity in adults increased approximately 12%. Mexican-Americans showed a higher prevalence of morbid obesity compared to native Mexicans. Mexico has experienced a rapid increase in the number of adults who have experienced excess weight gain between the years 2000 and 2006.

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...

Accumulation of some heavy metals in spice herbs in open-air hydroponics and soil cultures of the Ararat valley

International Nuclear Information System (INIS)

Ghalachyan, L.M.; Kocharyan, K.A.; Aristakesyan, A.A.; Asatryan, A.Z.

2015-01-01

Peculiarities of some heavy metals (HM), (Mn, Ni, Ti, V, Co, Cu, Pb, Mo, Cr, Zr) accumulation have been studied in spice herbs (basil, dill, coriander, savory) grown in open-air hydroponics and soil cultures of the Ararat Valley. It turned out that the amount of HM content in spice herbs grown in open-air hydroponic conditions was less than in the ones grown in soil conditions. The content of Pb and Ni in spice herbs exceeded the allowed concentration limits (ACL), especially in soil plants. Practical recommendations on obtaining ecologically safe agricultural products have been prepared. The biotechnological hydroponics method of producing spice herbs in the Ararat Valley is ecologically more beneficial than the soil method. Practical proposals of obtaining ecologically safe agricultural products have been developed

Effect of gamma irradiation on physico-mechanical properties of spice packaging films

Energy Technology Data Exchange (ETDEWEB)

Mizani, Maryam [Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, P.O. Box 14155-4933, Tehran (Iran, Islamic Republic of)], E-mail: mizani1_2000@yahoo.com; Sheikh, Nasrin [Nuclear Science and Technology Research Institute, Radiation Application Research School, P.O. Box 11365-3486, Tehran (Iran, Islamic Republic of); Ebrahimi, Samad N. [Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, P.O. Box 19835-389, Tehran (Iran, Islamic Republic of); Gerami, Abas [School of Mathematics, Statistics and Computer Science, University of Tehran, P.O. Box 14155-6455, Tehran (Iran, Islamic Republic of); Tavakoli, Farnaz A. [Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, P.O. Box 14155-4933, Tehran (Iran, Islamic Republic of)

2009-09-15

Physico-mechanical properties of two types of laminated films, commercially used for spice packaging, are investigated after gamma irradiation at 8, 10 and 15 kGy. Data showed that polyethylene terephthalate/polyethylene terephthalate/linear low density polyethylene (PET/PET/LLDPE) was more resistant to radiation compared to biaxially oriented polypropylene/cast polypropylene (BOPP/CPP) and its barrier properties slightly improved up to 15 kGy. Oxygen transmission rate of BOPP/CPP was increased by 25%, and the melting peak temperature was decreased by 3.9% at 15 kGy, which may lead to oxidation of packaged spices and loss of their aroma/flavour, respectively.

Effect of gamma irradiation on physico-mechanical properties of spice packaging films

International Nuclear Information System (INIS)

Mizani, Maryam; Sheikh, Nasrin; Ebrahimi, Samad N.; Gerami, Abas; Tavakoli, Farnaz A.

2009-01-01

Physico-mechanical properties of two types of laminated films, commercially used for spice packaging, are investigated after gamma irradiation at 8, 10 and 15 kGy. Data showed that polyethylene terephthalate/polyethylene terephthalate/linear low density polyethylene (PET/PET/LLDPE) was more resistant to radiation compared to biaxially oriented polypropylene/cast polypropylene (BOPP/CPP) and its barrier properties slightly improved up to 15 kGy. Oxygen transmission rate of BOPP/CPP was increased by 25%, and the melting peak temperature was decreased by 3.9% at 15 kGy, which may lead to oxidation of packaged spices and loss of their aroma/flavour, respectively.

Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam

International Nuclear Information System (INIS)

Kispeter, J.; Bajusz-Kabok, K.; Fekete, M.; Szabo, G.; Fodor, E.; Pali, T.

2003-01-01

The changes in spice paprika powder induced by ionizing radiation, saturated steam (SS) and their combination were studied as a function of the absorbed radiation dose and the storage time. The SS treatment lead to a decrease in color content (lightening) after 12 weeks of storage, together with the persistence of free radicals and viscosity changes for a longer period. The results suggest that ionizing radiation is a more advantageous method as concerns preservation of the quality of spice paprika

A High Antioxidant Spice Blend Attenuates Postprandial Insulin and Triglyceride Responses and Increases Some Plasma Measures of Antioxidant Activity in Healthy, Overweight Men123

Science.gov (United States)

Skulas-Ray, Ann C.; Kris-Etherton, Penny M.; Teeter, Danette L.; Chen, C-Y. Oliver; Vanden Heuvel, John P.; West, Sheila G.

2011-01-01

There is much interest in the potential of dietary antioxidants to attenuate in vivo oxidative stress, but little characterization of the time course of plasma effects exists. Culinary spices have demonstrated potent in vitro antioxidant properties. The objective of this study was to examine whether adding 14 g of a high antioxidant spice blend to a 5060-kJ (1200 kcal) meal exerted significant postprandial effects on markers of plasma antioxidant status and metabolism. Healthy overweight men (n = 6) consumed a control and spiced meal in a randomized crossover design with 1 wk between testing sessions. Blood was sampled prior to the meal and at 30-min intervals for 3.5 h (total of 8 samples). Mixed linear models demonstrated a treatment × time interaction (P spiced meal, respectively. Adding spices to the meal significantly increased the ferric reducing antioxidant power, such that postprandial increases following the spiced meal were 2-fold greater than after the control meal (P = 0.009). The hydrophilic oxygen radical absorbance capacity (ORAC) of plasma also was increased by spices (P = 0.02). There were no treatment differences in glucose, total thiols, lipophilic ORAC, or total ORAC. The incorporation of spices into the diet may help normalize postprandial insulin and TG and enhance antioxidant defenses. PMID:21697300

Towards a more accurate extraction of the SPICE netlist from MAGIC based layouts

Energy Technology Data Exchange (ETDEWEB)

Geronimo, G.D.

1998-08-01

The extraction of the SPICE netlist form MAGIC based layouts is investigated. It is assumed that the layout is fully coherent with the corresponding mask representation. The process of the extraction can be made in three steps: (1) extraction of .EXT file from layout, through MAGIC command extract; (2) extraction of the netlist from .EXT file through ext2spice extractor; and (3) correction of the netlist through ext2spice.corr program. Each of these steps introduces some approximations, most of which can be optimized, and some errors, most of which can be corrected. Aim of this work is the description of each step, of the approximations and errors on each step, and of the corresponding optimizations and corrections to be made in order to improve the accuracy of the extraction. The HP AMOS14TB 0.5 {micro}m process with linear capacitor and silicide block options and the corresponding SCN3MLC{_}SUBM.30.tech27 technology file will be used in the following examples.

Consumer acceptance, market test and market development of irradiated rice, dehydrated vegetables and spices

International Nuclear Information System (INIS)

Shi Peixin; Lin Yin

2001-01-01

Establishment of irradiation processing parameters, a quality assurance system, consumer acceptance, market test and market development of irradiated rice, dehydrated vegetables and spices were the activities carried out in this project by the Chinese Agricultural Irradiation Center. The results of the studies showed that the process dose for rice was 0.2-0.5 kGy when the non-uniformity was lower than 2.5, dose range for dehydrated vegetables was 5-7 kGy, dose for spices was 7-8 kGy. The system for quality assurance was established. The processing standards for several irradiated food items were set up. Market test showed that more than 70-80% of consumers accepted irradiated food. Industrial companies also accepted irradiated dehydrated vegetables and spices. The latter were successfully introduced to the markets and successful commercialization of irradiated garlic was followed. The economic benefit of operating the Chinese Agricultural Irradiation Center was analyzed and found attractive, especially for low dose irradiation of foods in sufficient supply. (author)

Consumer acceptance, market test and market development of irradiated rice, dehydrated vegetables and spices

Energy Technology Data Exchange (ETDEWEB)

Peixin, Shi; Yin, Lin [Chinese Agricultural Irradiation Center, Institute for Application of Atomic Energy, Chinese Academy of Agricultural Sciences, Beijing (China)

2001-05-01

Establishment of irradiation processing parameters, a quality assurance system, consumer acceptance, market test and market development of irradiated rice, dehydrated vegetables and spices were the activities carried out in this project by the Chinese Agricultural Irradiation Center. The results of the studies showed that the process dose for rice was 0.2-0.5 kGy when the non-uniformity was lower than 2.5, dose range for dehydrated vegetables was 5-7 kGy, dose for spices was 7-8 kGy. The system for quality assurance was established. The processing standards for several irradiated food items were set up. Market test showed that more than 70-80% of consumers accepted irradiated food. Industrial companies also accepted irradiated dehydrated vegetables and spices. The latter were successfully introduced to the markets and successful commercialization of irradiated garlic was followed. The economic benefit of operating the Chinese Agricultural Irradiation Center was analyzed and found attractive, especially for low dose irradiation of foods in sufficient supply. (author)

Detection irradiated shallot (Allium Cepa) and spices using technique of Photo Stimulated Luminescence (PSL)

International Nuclear Information System (INIS)

Noor Azianti Abd Rashid

2012-01-01

This study was carried out to investigate the effectiveness of Photo Stimulated Luminescence (PSL) in detecting the food that has been irradiated qualitatively and quantitatively. The samples used were onions (Allium Cepa) and spices. The shallots which are from India and Thailand was irradiated using Gamma Cell at dose of 0 kGy, 0.2 kGy, 0.4 kGy and 1.0. While for the spices, there were 10 types of spices used such as powder of paprika, parsley, turmeric, tarragon, coriander, mint leaves, basil, rosemary flower, chives and herbs mixture which was irradiated at the dose of 0 kGy and 8.7 kGy respectively. The result shows that the PSL method could differentiate samples which are irradiated and not irradiated. Even though the PSL value increases proportionally to the radiation dose, the relationship between these two means are not that clearly clarified and needed to be studied furthermore.(author)

Trace content of uranium in spices and condiments

Energy Technology Data Exchange (ETDEWEB)

Sharma, Y P; Lal, N; Mahesh, K; Nagpaul, K K [Regional Engineering Coll., Kurukshetra (India). Dept. of Physics; Chakarvarti, S K [Kurukshetra Univ. (India). Dept. of Physics

1981-10-01

The natural uranium trace contents of eighteen spice and condiment samples belonging to twelve different plant families in India were determined by the fission track etch technique. The uranium contents varied from 0.28 +- 0.002 to 78.6 +- 0.50 pg/g. This does not pose a serious health hazard since the permissible limit intake by humans is 40 mg/day.

Anticarcinogenic Effect of Spices Due to Phenolic and Flavonoid Compounds-In Vitro Evaluation on Prostate Cells.

Science.gov (United States)

Lackova, Zuzana; Buchtelova, Hana; Buchtova, Zaneta; Klejdus, Borivoj; Heger, Zbynek; Brtnicky, Martin; Kynicky, Jindrich; Zitka, Ondrej; Adam, Vojtech

2017-09-28

This study shows the effects of spices, and their phenolic and flavonoid compounds, on prostate cell lines (PNT1A, 22RV1 and PC3). The results of an MTT assay on extracts from eight spices revealed the strongest inhibitory effects were from black pepper and caraway seed extracts. The strongest inhibitory effect on prostatic cells was observed after the application of extracts of spices in concentration of 12.5 mg·mL -1 . An LC/MS analysis identified that the most abundant phenolic and flavonoid compounds in black pepper are 3,4-dihydroxybenzaldehyde and naringenin chalcone, while the most abundant phenolic and flavonoid compounds in caraway seeds are neochlorogenic acid and apigenin. Using an MTT assay for the phenolic and flavonoid compounds from spices, we identified the IC 50 value of ~1 mmol·L -1 PNT1A. The scratch test demonstrated that the most potent inhibitory effect on PNT1A, 22RV1 and PC3 cells is from the naringenin chalcone contained in black pepper. From the spectrum of compounds assessed, the naringenin chalcone contained in black pepper was identified as the most potent inhibitor of the growth of prostate cells.

Effect of Spices and different Packaging Materials on acceptability ...

African Journals Online (AJOL)

Objective: The effect of spices (ginger, garlic and nutmeg) as preservatives and use of different packaging materials (aluminium foil, polythene and leaves) in preserving “moin-moin” were investigated. Subjects/Materials and Methods: The samples of the “moin-moin” were prepared with different concentrations (1,2,3)g of ...

Aflatoxins in composite spices collected from local markets of Karachi, Pakistan.

Science.gov (United States)

Asghar, Muhammad Asif; Zahir, Erum; Rantilal, Summan; Ahmed, Aftab; Iqbal, Javed

2016-06-01

This survey was carried out to evaluate the occurrence of total aflatoxins (AFs; B1+B2+G1+G2) in unpacked composite spices. A total of 75 samples of composite spices such as biryani, karhai, tikka, nihari and korma masalas were collected from local markets of Karachi, Pakistan, and analysed using HPLC technique. The results indicated that AFs were detected in 77% (n = 58) samples ranging from 0.68 to 25.74 µg kg(-1) with a mean of 4.63 ± 0.95 µg kg(-1). In 88% (n = 66) samples, AFs level was below the maximum limits (ML = 10 µg kg(-1)) as imposed by EU. Furthermore, 61% (n = 46) tested samples contained AFs level between 1 and 10 µg kg(-1), 9% (n = 7) exhibited AFs contamination ranged 10-20 µg kg(-1) and only 3% (n = 2) of the investigated samples contained AFs levels higher than the ML of 20 µg kg(-1) for total aflatoxins as set by the USA. It was concluded that there is need to establish a strict and continuous national monitoring plan to improve safety and quality of spices in Pakistan.

In vitro antioxidant and hypoglycemic activities of Ethiopian spice blend Berbere.

Science.gov (United States)

Loizzo, Monica R; Di Lecce, Giuseppe; Boselli, Emanuele; Bonesi, Marco; Menichini, Federica; Menichini, Francesco; Frega, Natale Giuseppe

2011-11-01

The metal chelating activity, antioxidant properties, and the effect on carbohydrate-hydrolyzing enzymes of Ethiopian spice blend Berbere have been investigated. Berbere contains a total amount of phenols corresponding to 71.3 mg chlorogenic acid equivalent per gram of extract and a total flavonoid content of 32.5 mg quercetin equivalent per gram of extract. An increase of the resistance towards forced oxidation was obtained when Berbere was added to sunflower oil. In order to evaluate the bioactivity of the non-polar constituents, an n-hexane extract was obtained from Berbere. The gas chromatography-mass spectrometry analysis revealed the presence of 19 fatty acids constituents (98.1% of the total oil content). Among them, linoleic acid was the major component (72.0% of the total lipids). The ethanolic extract had the highest ferric-reducing ability power (35.4 μM Fe(II)/g) and DPPH scavenging activity with a concentration giving 50% inhibition (IC(50)) value of 34.8 μg/ml. Moreover, this extract exhibited good hypoglycemic activity against α-amylase (IC(50) = 78.3 μg/ml). In conclusion, Ethiopian spice blend Berbere showed promising antioxidant and hypoglycemic activity via the inhibition of carbohydrate digestive enzymes. These activities may be of interest from functional point of view and for the revalorization of the spice blend in gastronomy also outside the African country.

Racial Identity and Racial Treatment of Mexican Americans.

Science.gov (United States)

Ortiz, Vilma; Telles, Edward

2012-04-01

How racial barriers play in the experiences of Mexican Americans has been hotly debated. Some consider Mexican Americans similar to European Americans of a century ago that arrived in the United States with modest backgrounds but were eventually able to participate fully in society. In contrast, others argue that Mexican Americans have been racialized throughout U.S. history and this limits their participation in society. The evidence of persistent educational disadvantages across generations and frequent reports of discrimination and stereotyping support the racialization argument. In this paper, we explore the ways in which race plays a role in the lives of Mexican Americans by examining how education, racial characteristics, social interactions, relate to racial outcomes. We use the Mexican American Study Project, a unique data set based on a 1965 survey of Mexican Americans in Los Angeles and San Antonio combined with surveys of the same respondents and their adult children in 2000, thereby creating a longitudinal and intergenerational data set. First, we found that darker Mexican Americans, therefore appearing more stereotypically Mexican, report more experiences of discrimination. Second, darker men report much more discrimination than lighter men and than women overall. Third, more educated Mexican Americans experience more stereotyping and discrimination than their less-educated counterparts, which is partly due to their greater contact with Whites. Lastly, having greater contact with Whites leads to experiencing more stereotyping and discrimination. Our results are indicative of the ways in which Mexican Americans are racialized in the United States.

Microbial contamination of spices used in production of meat products

Directory of Open Access Journals (Sweden)

Marcela Klimešová

2015-05-01

Full Text Available There was investigated microbial quality of spices used in production of meat products (black pepper, allspice, coriander, juniper, cumin, cinnamon, badian, mustard, bay leaf, paprika, rosemary, garlic, ginger, thyme, cardamom. The spices were analysed on the presence of total count of mesophilic, thermoresistant and coliforming microorganisms, Staphylococcus aureus, methicilin resistant S. aureus (MRSA, Escherichia coli, Salmonella spp., Bacillus cereus, Bacillus licheniformis and moulds. For the detection of fungal contamination was used agar with glucose, yeast extract and oxytetracyklin and dichloran-glycerol agar. The cultivation was performed at 25 ±1°C for 5 - 7 days. The microscopic method was used for species identification. The aflatoxin presence was confirmed by ELISA test in all of tested spices and was performed in ppb (pars per billion = μg/kg. TCM ranged from 200 to 5600000 cfu/g, TRM from 20 to 90000 cfu/g and coliforming bacteria from 30 to 3200 cfu/g. B. cereus was present in juniper, mustard, bay leaf, thyme and cardamom (32%, while B. licheniformis was confirmed in 58% of cases (allspice, pepper, ground juniper, badian, bay leaf, paprika, garlic, thyme and cardamom. S. aureus was detected in whole coriander, cinnamon, badian and mustard but only in law number (30, 40, 20 and 10 cfu/g respectively. No strains S. aureus was identified as MRSA. The presence of Salmonella spp. and E. coli was not confirmed. The fungal contamination was found in 14 spices and the their count varied from 0 to 1550 cfu/g. There were confirmed the presence of Aspergillus flavus (allspice whole and ground, black pepper whole and ground, whole coriander, ground cumin, ground bay leaf, Aspergillus niger (allspice whole and ground, black pepper ground, ground juniper, cumin ground, bay leaf ground, ground rosemary, ground thyme, Penicillium glaucum (allspice whole and ground, whole juniper, whole cinnamon, Penicillium claviforme (whole black pepper

EPR investigation of some irradiated traditional oriental spices

International Nuclear Information System (INIS)

Duliu, Octavian G.; Ali, Ibrahim Shaban; Georgescu, Rodica

2005-01-01

The X-band EPR spectra of unirradiated and 60 Co gamma ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), saffron (Crocus sativus L., Iridaceae), and curry have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones, most probably due to the presence of semiquinones, previously reported to have paramagnetic properties. After gamma ray irradiation at absorbed dose up to 11.3 kGy we have noticed in all spices the presence of complex EPR spectra consisting of a superposition of at last two different paramagnetic species whose amplitude increase monotonously with the absorbed dose. A 100 deg. C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that form the initial spectra, but even after 5 h of thermal treatment, the remaining amplitude represents no less than 40% from the initial ones, testifying for a good thermal stability. The presences of initial EPR spectra as well as the remaining amplitude after isothermal annealing are very useful in identifying any irradiation treatment applied to this category of species. (authors)

Neuroprotection by Spice-Derived Nutraceuticals: You Are What You Eat!

Science.gov (United States)

Kannappan, Ramaswamy; Gupta, Subash Chandra; Kim, Ji Hye; Reuter, Simone

2011-01-01

Numerous lines of evidence indicate that chronic inflammation plays a major role in the development of various neurodegenerative diseases, including Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumor, and meningitis. Why these diseases are more common among people from some countries than others is not fully understood, but lifestyle factors have been linked to the development of neurodegenerative diseases. For example, the incidence of certain neurodegenerative diseases among people living in the Asian subcontinent, where people regularly consume spices, is much lower than in countries of the western world. Extensive research over the last 10 years has indicated that nutraceuticals derived from such spices as turmeric, red pepper, black pepper, licorice, clove, ginger, garlic, coriander, and cinnamon target inflammatory pathways, thereby may prevent neurodegenerative diseases. How these nutraceuticals modulate various pathways and how they exert neuroprotection are the focus of this review. PMID:21360003

MICROBIOLOGICAL SURVEY OF RETAIL HERBS AND SPICES

Directory of Open Access Journals (Sweden)

A. Santoro

2009-12-01

Full Text Available In the present study, 80 samples of herbs and spices were analyzed for the presence of Bacillus cereus, Salmonella spp., , Escherichia coli, total and fecal coliforms, Enterobacteriacaee, total mesophilic and psychrophilic aerobic organisms, and fungi. Samples were packaged in polyethylene bags or glass containers.High levels of mesophilic aerobic microorganisms were found in most of the samples. B. cereus was present in 27 samples, Clostrium perfringens was isolated from 3 samples, Salmonella spp. was not detected.

SPICE evaluation of the S/N ratio for Si microstrip detectors

International Nuclear Information System (INIS)

Candelori, A.; Paccagnella, A.; Padova Univ.; Nardi, F.

1999-01-01

SPICE simulations of AC-coupled single-sided Si microstrip detectors connected to the Pre-Shape 32 read-out chip have been performed in order to determine the geometrical characteristics which maximize the signal-to-noise ratio at room temperature. All the resistive and capacitive elements of the detector have been determined as a function of the ω/ρ ratio, by considering experimental and simulated data available in the literature. The SPICE model takes into account all the main noise source in the detector and read-out electronics. The minimum ionizing particle current signal shape characteristics have been introduced in the simulations. Two read-out configurations have been investigated for 6.4 cm and 12.8 cm long detectors. Finally, general guidelines in the detector design have been proposed starting from the simulation results

Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages

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Miroslav Kročko

2016-06-01

Full Text Available The main fermented meat products are fermented sausages in which lactic acid bacteria (LAB are the essential agents of the ripening process. Their application as starter organisms ensures the dominance of the starter during the whole ripening process. However, when no starter cultures are used, direct addition of acids like a glucono-delta-lactone (GdL is preferred. The goal of this study was to determine the influence of commercial spices mixtur (containing GdL on selected technological parameters of fermented dry-cured sausages - Danube sausage in comparison with currently available conventional spices. Comparison was evaluated also with addition of starter cultures. Determinations of technological (value of pH, water activity, color and microbiological properties (count of Lactobacillus spp., Enterobacteriaceae family, yeasts and moulds were realized after 24 hours, 5 and 30 days. The sensory analysis of sausages was carried out after 30 days of ripening process. In sausages with the addition of commercial spice mixture in combination with starter culture were determined the lowest values of pH and aw at the end of ripening process (30 days. Bacteria of Enterobacteriaceae family were occurred in the samples with the addition of currently available conventional spices at the beginning of ripening, but after 5 days of ripening were bacteria of this family not detected. The counts of yeasts in analyzed samples were not detected. Counts of LAB at the end of ripening proccess (30 days were lower in coparison with result obtained after 5 days; however their count was comparable with count determined at the beginig of the ripening. Our results show, that the combination of starter culture and commercial spice mixture containig GdL may cause excesive sour taste and sensory defect of dry fermented meat products.

Green Medicine: Traditional Mexican-American Herbal Remedies.

Science.gov (United States)

Torres, Eliseo

Traditional Mexican American herbal potions and remedies and their history are explained in an introductory book for the general reader. The importance of curanderismo, or green medicine, in Mexican and Mexican American cultures is explored. A brief history traces the herbal aspects of curanderismo through Mayan and Aztec cultures, the Spanish…

Análisis psicométrico del test de dependencia de videojuegos (TDV) en población peruana

OpenAIRE

Salas, Edwin; Universidad San Martín de Porres; Merino, César; Universidad San Martín de Porres; Chóliz, Mariano; Universidad de Valencia; Marco, Clara; Universidad de Valencia

2017-01-01

El objetivo del presente trabajo es validar en población peruana, el Test de Dependencia de Videojuegos (TDV) (Chóliz & Marco, 2011). Los resultados obtenidos demuestran que se trata de una herramienta confiable y válida. Se encontró una sola estructura factorial, en lugar de cuatro dimensiones, como plantearon los autores del TDV. Este factor podría denominarse genéricamente: adicción a videojuegos, y podría servir como evidencia de la existencia de este trastorno, que coin...

Influence of spice and wine based marinades on bovine Biceps ...

African Journals Online (AJOL)

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were prepared without marinating treatment ...

Validación de un instrumento de medición de cuidados según dependencia y riesgo en pacientes en terapia de hemodiálisis crónica

Directory of Open Access Journals (Sweden)

María Cecilia Arechabala Mantuliz

2014-01-01

Full Text Available Los instrumentos de categorización de pacientes son útiles porque permiten asignar los profesionales y recursos materiales de acuer- do con el perfil real de los pacientes. El objetivo del presente estudio es adecuar y validar el instrumento “ Categorización de usuarios según dependencia y riesgo de cuidados ” (CUDYR en hemodiálisis crónica (HDC. El instrumento para pacientes en HDC se denominó “ CUDYR-DIAL ” y quedó constituido por dos subescalas y catorce ítems. La muestra estuvo conformada por 150 pacientes seleccionados en forma estratificada y al azar de cinco unidades de diálisis, a los que se les aplicó un total de 620 veces el CUDYR-DIAL. Se encontró que todos los ítems muestran correlaciones significativas (> 0,3 con el puntaje total obtenido en la escala, y que la confiabilidad de la escala se mantiene estable al ir eliminando uno a uno los ítems, fluctuando entre 0,86 y 0,87. La confiabilidad total del instrumento muestra un alfa de Cronbach de 0,878. Los usuarios en HDC presentan cuatro perfiles de dependencia (parcial a total y riesgo (mediano a alto. Se concluye que el instrumento CUDYR-DIAL presenta una buena confiabilidad y constituye un aporte para la categorización de pacientes en HDC según dependencia y riesgo.

Instrumental Neutron Activation Analysis of Trace Elements in Some Food Spices Consumed In Tehran, Iran

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ali asghar fathivand

2017-03-01

Full Text Available Introduction There is a growing interest in determining the concentration of various elements in food spices. In the present study, the instrumental neutron activation analysis (INAA was employed to measure the trace elements in 11 commonly food spices consumed in Tehran, Iran. Materials and Methods The levels of K, Mn, Na, Cl, V, Br, Al, and As were determined and their effects on human health were discussed. The results were compared with the values reported in the literature. The accuracy and precision of the analytical procedure was estimated by analyzing the Lichen (IAEA-336 reference material. Results The concentrations of the measured elements in the spices were 3850-29157, 10-335, 153-2849, 186-3063, 0.2-2.8, 2.1-58.7, and 72-2102 ppm for K, Mn, Na, Cl, V, Br, and Al, respectively. As was only detected in thyme (0.8 ppm and plantain (0.42 ppm. Conclusion As the findings of the present study indicated, the concentrations of K and Na in the black pepper, garlic, and ginger were significantly higher than the values reported in other countries. The Mn levels in the black pepper and garlic consumed in Tehran were comparable with those in Poland. Furthermore, the concentration of As in these spices were lower than the maximum permissible limit.

Dependencia de la historia en la economía. Una revisión de literatura.

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Alejandro Gaviria

2010-05-01

Full Text Available Este artículo presenta una revisión del concepto de dependencia de la historia y la irreversibilidad del tiempo en la literatura económica. Se presenta un inventario de ejemplos artificiales en los que eventos aleatorios afectan los resultados finales y la historia no puede reducirse al desarrollo de lo inevitable. Nos concentramos principalmente en ejemplos y aplicaciones recientes que, si bien no son necesariamente mejores que sus predecesores, permiten un mejor entendimiento de los mecanismos a través de los cuales la historia deja su huella. El artículo analiza modelos determinísticos y estocásticos, presenta algunas ilustraciones empíricas y ofrece algunas conclusiones generales.

In vitro antimicrobial activity of fermented spices and Capsicum ...

African Journals Online (AJOL)

Introduction: Food preservation is required to maintain for a long period of time. Traditional organic food preservative, “Datta” is spice mainly made up of Chili Peppers which frequently used in southern and western part of Ethiopia. Datta can be consumed almost with every kind of foods and it is believed as appetizer and ...

Stability of cellulose radicals produced by radiation in spices as studied by the EPR spectroscopy

International Nuclear Information System (INIS)

Lehner, K.; Stachowicz, W.

2003-01-01

The results are presented of EPR measurements on the stability of cellulose radicals produced in 26 popular spices irradiated with a dose of 7 kGy of gamma rays. EPR measurements were done with the use of an EPR spectrometer EPR-10 MINI at X band (microwave radiation of frequency 9.5 GHz), produced by St. Petersburg Instruments Ltd. The aim of the work was to prove the applicability of the EPR method for the control of irradiation in the investigated spices. (author)

Alcohol Use Disorders in National Samples of Mexicans and Mexican-Americans: The Mexican National Addiction Survey and the U.S. National Alcohol Survey

Science.gov (United States)

Borges, Guilherme; Medina-Mora, Maria Elena; Lown, Anne; Ye, Yu; Robertson, Marjorie J.; Cherpitel, Cheryl; Greenfield, Tom

2006-01-01

The authors show associations between immigration and alcohol disorders using data from the 1995 and 2000 U.S. National Alcohol Surveys and the 1998 Mexico National Household Survey on Addictions. The prevalence of alcohol dependence was 4.8% for the Mexicans, 4.2% for the Mexico-born immigrants, and 6.6% for the U.S.-born Mexican Americans. They…

First-Order SPICE Modeling of Extreme-Temperature 4H-SiC JFET Integrated Circuits

Science.gov (United States)

Neudeck, Philip G.; Spry, David J.; Chen, Liang-Yu

2016-01-01

A separate submission to this conference reports that 4H-SiC Junction Field Effect Transistor (JFET) digital and analog Integrated Circuits (ICs) with two levels of metal interconnect have reproducibly demonstrated electrical operation at 500 C in excess of 1000 hours. While this progress expands the complexity and durability envelope of high temperature ICs, one important area for further technology maturation is the development of reasonably accurate and accessible computer-aided modeling and simulation tools for circuit design of these ICs. Towards this end, we report on development and verification of 25 C to 500 C SPICE simulation models of first order accuracy for this extreme-temperature durable 4H-SiC JFET IC technology. For maximum availability, the JFET IC modeling is implemented using the baseline-version SPICE NMOS LEVEL 1 model that is common to other variations of SPICE software and importantly includes the body-bias effect. The first-order accuracy of these device models is verified by direct comparison with measured experimental device characteristics.

Idioms of Distress Among Depressed White-Non-Mexican and Mexican-Origin Older Men.

Science.gov (United States)

Apesoa-Varano, Ester Carolina; Barker, Judith C; Unutzer, Jurgen; Aguilar-Gaxiola, Sergio; Johnson, Megan Dwight; Tran, Cindy; Guarnaccia, Peter; Hinton, Ladson

2015-09-01

Older men are less likely than older women to receive depression treatment. Latino older men in particular have been found to have significantly lower rates of depression treatment than their white-non-Mexican (WNM) counterparts. Prior research has shown that men are less likely than women to express overt affect and/or report depression symptoms that may prompt primary care physicians' inquiry about depression. Previous studies have overlooked the idioms of distress common among older men. This study investigates: a) the range of idioms of distress that emerge in the narratives of depressed older men, and b) the use of these idioms among depressed WNM and Mexican-origin older men. The present report is based on qualitative data collected through the Men's Health and Aging Study (MeHAS), a mixed-method study of clinically depressed WNM and Mexican-origin older (65 and above) men recruited in primary care settings. Qualitative analysis of 77 interviews led to identification of idioms of distress and informed idiom categories. Study findings show that: a) both groups of men utilized a range of idioms of distress that met current DSM criteria for depression, b) both groups were also likely to utilize idioms that feel outside clinical depression criteria, and c) there were similarities as well as differences between WNM and Mexican-origin men. This study provides a larger vocabulary that clinicians might consider in recognizing depression and initiating depression care for older men from diverse ethnic backgrounds. This is important to improve depression care among older men in general and those of Mexican-origin in particular.

El Arte Culinario Mexicano (Mexican Culinary Art).

Science.gov (United States)

Card, Michelle

This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…

Physicochemical and sensory qualities of spiced soy-corn milk ...

African Journals Online (AJOL)

Soy-corn milk type was produced from a blend of soybean milk and corn milk extract at a ratio of 3:1. The soy-corn milk type was spiced with ginger and garlic extract respectively to improve the taste. Total dissolved solid (TDS), total titrable acidity (TTA) specific gravity (SG), apparent colloidal stability, pH and sensory ...

Evolución del deterioro cognitivo y el nivel de dependencia en pacientes mayores de 65 años ingresados en un hospital de agudos: relación con las variables sociodemográficas

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Mª José Calero-García

2014-04-01

Full Text Available El primer objetivo de este trabajo es establecer y estudiar la evolución de las etapas de deterioro cognitivo y los niveles de dependencia en pacientes mayores de 65 años, ingresados en un hospital de agudos, así como la relación entre estos dos factores y las diferentes variables demográficas. Los resultados muestran que el nivel de dependencia experimenta una caída repentina en el momento de la admisión, que evoluciona hacia una recuperación leve en el momento del alta, continuando esta recuperación en el domicilio posteriormente al alta, pero sin llegar a los niveles independentistas antes de la admisión. Además, se encontraron diferencias significativas en cuanto a edad, estado civil y nivel educativo. De una manera general, nuestros resultados proporcionan evidencia sobre el hecho de que las personas especialmente propensas al aumento de la dependencia funcional y el deterioro cognitivo severo durante el ingreso hospitalario son los ancianos hombres, mayores de 80 años de edad, sin estudios y viudos.

Radiosterilization or sterilization by steam. Procedures for sterilization of spices

International Nuclear Information System (INIS)

Warmbold, J.

1994-01-01

The article compares two different methods for the sterilization of spices, namely radiosterilization and sterilization with steam. The first method applies ionizing radiation which can alter the chemical composition of the products. Tests have shown, however, that radiation doses up to 10 kGy will not induce the formation of carcinogenic agents in the foodstuffs, or of toxic substances, and thus are a wholesome method of preservation. Any modifications of taste, color or smell, or loss of vitamins, can be avoided by proper dose control and standard irradiation conditions. Sterilization by steam is a method achieving substantial suppression of the formation of germs, aerobic spores, yeasts, mould, and gramnegative germs, while preserving in most cases the essential oils. It may result in sensoric alterations, i.e affect the color, smell or taste, but in general the spices thus treated preserved their characteristic properties. The method is a good alternative to radiosterilization. The article adds some concluding information on mandatory labelling of irradiated food imported from third countries

ENVEJECIMIENTO DE LA POBLACIÓN Y DEPENDENCIA: SITUACIÓN ACTUAL Y PERSPECTIVAS DE FUTURO

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Juan Manuel López Zafra

2009-02-01

Full Text Available El envejecimiento de las sociedades económicamente avanzadas se plasma en un incremento significativo de la población mayor de 65 años, y entre las características de tales poblaciones destaca el hecho de su elevado grado de dependencia; podemos definir esta situación como la necesidad de ayuda o asistencia que requiere una persona para la realización de sus actividades más habituales o comunes. A lo largo de las próximas páginas se caracterizará en primer lugar tal envejecimiento, derivado del desarrollo económico de los países occidentales durante el último tercio del siglo pasado y acompañado de importantes mejoras sanitarias con el consiguiente incremento en la esperanza de vida, entre otras cuestiones. A continuación nos centraremos en la situación de dependencia, sus características socio-económicas y sus implicaciones en el Estado del Bienestar, para finalizar con una breve exposición de las posibles soluciones privadas a la situación planteada. Posteriormente se muestran las principales conclusiones. Aging of economically advanced societies is reflected in a significant increase in the population over 65, and between the characteristics of such populations highlights the fact its high degree of dependence, which is defined as the need for help or assistance that requires a person to perform its usual or common activities. Throughout the following pages aging will be characterized as derived from economic development in Western countries during the last third of the last century and accompanied by significant health improvements with a consequent increase in life expectancy, among other issues. Here we will focus on the situation of dependency, their socio-economic characteristics and their implications for the welfare state, ending with a brief discussion of possible private solutions to the situation set out. The main conclusions are finally shown.

Distribution of microorganisms in spices and their decontamination by gamma-irradiation

International Nuclear Information System (INIS)

Muhamad Lebai Juri; Ito, Hitoshi; Watanabe, Hiroshi; Tamura, Naoyuki

1986-01-01

The distribution of microorganisms in 15 samples of selected spices and the effects of irradiation of them were studied. The total aerobic bacteria in black pepper, white pepper, turmeric, rosemary and basil were determined to be 3 x 10 3 to 5 x 10 7 per gram. Coliforms were also determined in 8 samples to be 2 x 10 2 to 2 x 10 6 per gram. The main aerobic-spore-formers were identified as Bacillus pumilus and B. subtilis. Molds were determined in 10 samples to be 1 x 10 2 to 2 x 10 4 per gram which consisted mainly of the Aspergillus glaucus, A. restrictus, A. flavus, A. fumigatus, A. niger groups and Penicillium. A study on the inactivation of microorganisms in spices showed that gamma-irradiation doses of 1.2 to 1.5 Mrad were required to reduce the total aerobic bacteria to below a detectable level, while doses of below 1.0 Mrad were required to decrease the spore-forming bacteria to below 10 3 per gram, the Japanese hygenic standard. Coliforms were eliminated with 0.4 to 1.0 Mrad irradiation. In the storage study, at humidity levels higher than 84 % at 30 or 35 0 C, mold counts increased more than 10 6 per gram in many kinds of powdered spices in polyethylene pouches during 1 to 2 months of storage, while samples subjected to 0.4 Mrad irradiation were free from molds. (author)

Reproductive habitus, psychosocial health, and birth weight variation in Mexican immigrant and Mexican American women in south Texas.

Science.gov (United States)

Fleuriet, K Jill; Sunil, T S

2015-08-01

The Latina Paradox, or persistent, unexplained variation in low birth weight rates in recently immigrated Mexican women and the trend toward higher rates in subsequent generations of Mexican American women, is most often attributed to unidentified sociocultural causes. We suggest herein that different disciplinary approaches can be synthesized under the constructs of reproductive habitus and subjective social status to identify influences of sociocultural processes on birth weight. Reproductive habitus are "modes of living the reproductive body, bodily practices, and the creation of new subjects through interactions between people and structures" (Smith-Oka, 2012: 2276). Subjective social status infers comparison of self to others based on community definitions of status or socioeconomic status (Adler 2007). We present results from a prospective study of low-income Mexican immigrant and Mexican American women from south Texas that tested the ability of reproductive habitus and subjective social status to elucidate the Latina Paradox. We hypothesized that reproductive habitus between Mexican immigrant women and Mexican American women inform different subjective social statuses during pregnancy, and different subjective social statuses mediate responses to psychosocial stressors known to correlate with low birth weight. Six hundred thirty-one women were surveyed for psychosocial health, subjective social status, and reproductive histories between 2011 and 2013. Eighty-three women were interviewed between 2012 and 2013 for status during pregnancy, prenatal care practices, and pregnancy narratives and associations. Birth weight was extracted from medical records. Results were mixed. Subjective social status and pregnancy-related anxiety predicted low birth weight in Mexican immigrant but not Mexican American women. Mexican immigrant women had significantly lower subjective social status scores but a distinct reproductive habitus that could explain improved psychosocial

Security Process Capability Model Based on ISO/IEC 15504 Conformant Enterprise SPICE

Directory of Open Access Journals (Sweden)

Mitasiunas Antanas

2014-07-01

Full Text Available In the context of modern information systems, security has become one of the most critical quality attributes. The purpose of this paper is to address the problem of quality of information security. An approach to solve this problem is based on the main assumption that security is a process oriented activity. According to this approach, product quality can be achieved by means of process quality - process capability. Introduced in the paper, SPICE conformant information security process capability model is based on process capability modeling elaborated by world-wide software engineering community during the last 25 years, namely ISO/IEC 15504 that defines the capability dimension and the requirements for process definition and domain independent integrated model for enterprise-wide assessment and Enterprise SPICE improvement

Two Decades of Mexican Particle Physics at Fermilab

International Nuclear Information System (INIS)

Rubinstein, R.

2003-01-01

This report is a view from Fermilab of Mexican particle physics at the Laboratory since about 1980; it is not intended to be a history of Mexican particle physics: that topic is outside the expertise of the writer. The period 1980 to the present coincides with the growth of Mexican experimental particle physics from essentially no activity to its current state where Mexican groups take part in experiments at several of the world's major laboratories

Smell identification of spices using nanomechanical membrane-type surface stress sensors

Science.gov (United States)

Imamura, Gaku; Shiba, Kota; Yoshikawa, Genki

2016-11-01

Artificial olfaction, that is, a chemical sensor system that identifies samples by smell, has not been fully achieved because of the complex perceptional mechanism of olfaction. To realize an artificial olfactory system, not only an array of chemical sensors but also a valid feature extraction method is required. In this study, we achieved the identification of spices by smell using nanomechanical membrane-type surface stress sensors (MSS). Features were extracted from the sensing signals obtained from four MSS coated with different types of polymers, focusing on the chemical interactions between polymers and odor molecules. The principal component analysis (PCA) of the dataset consisting of the extracted parameters demonstrated the separation of each spice on the scatter plot. We discuss the strategy for improving odor identification based on the relationship between the results of PCA and the chemical species in the odors.

Prevalence of Salmonella in 11 Spices Offered for Sale from Retail Establishments and in Imported Shipments Offered for Entry to the United States.

Science.gov (United States)

Zhang, Guodong; Hu, Lijun; Pouillot, Régis; Tatavarthy, Aparna; Doren, Jane M Van; Kleinmeier, Daria; Ziobro, George C; Melka, David; Wang, Hua; Brown, Eric W; Strain, Errol; Bunning, Vincent K; Musser, Steven M; Hammack, Thomas S

2017-10-04

The U.S. Food and Drug Administration conducted a survey to evaluate Salmonella prevalence and aerobic plate counts in packaged (dried) spices offered for sale at retail establishments in the United States. The study included 7,250 retail samples of 11 spice types that were collected during November 2013 to September 2014 and October 2014 to March 2015. No Salmonella-positive samples (based on analysis of 125 g) were found among retail samples of cumin seed (whole or ground), sesame seed (whole, not roasted or toasted, and not black), and white pepper (ground or cracked), for prevalence estimates of 0.00% with 95% Clopper and Pearson's confidence intervals of 0.00 to 0.67%, 0.00 to 0.70%, and 0.00 to 0.63%, respectively. Salmonella prevalence estimates (confidence intervals) for the other eight spice types were 0.19% (0.0048 to 1.1%) for basil leaf (whole, ground, crushed, or flakes), 0.24% (0.049 to 0.69%) for black pepper (whole, ground, or cracked), 0.56% (0.11 to 1.6%) for coriander seed (ground), 0.19% (0.0049 to 1.1%) for curry powder (ground mixture of spices), 0.49% (0.10 to 1.4%) for dehydrated garlic (powder, granules, or flakes), 0.15% (0.0038 to 0.83%) for oregano leaf (whole, ground, crushed, or flakes), 0.25% (0.03 to 0.88%) for paprika (ground or cracked), and 0.64% (0.17 to 1.6%) for red pepper (hot red pepper, e.g., chili, cayenne; ground, cracked, crushed, or flakes). Salmonella isolates were serotyped, and genomes were sequenced. Samples of these same 11 spice types were also examined from shipments of imported spices offered for entry to the United States from 1 October 2011 to 30 September 2015. Salmonella prevalence estimates (based on analysis of two 375-g composite samples) for shipments of imported spices were 1.7 to 18%. The Salmonella prevalence estimates for spices offered for sale at retail establishments for all of the spice types except dehydrated garlic and basil were significantly lower than estimates for shipments of imported spice

National Mexican Tourism Policy and North American Second Homeowners In Mexico: Local Tourism Development and Mexican Identity (Chapter 6)

DEFF Research Database (Denmark)

Clausen, Helene Balslev

2018-01-01

. Still the Mexican state does not seize the second home owners as a resource and ‘producers’ rather only as consumers of different Mexican objects, food etc. The chapter addresses this research gap and proposes rather than only perceive North American second home owners as part of tourism development...... participate in reshaping and reconfigure public policy and Mexican culture/identity construction. The purpose of the chapter is to explore the role of the North American second home owners and their impact on the planning and regulation of Mexican state policies, and how they might reconfigure practices and...

Mango ginger (Curcuma amada Roxb.)–A promising spice for ...

Indian Academy of Sciences (India)

The various spices belonging to the genus Curcuma are well known for their multiple uses as medicines, cosmetics, dyes, flavourings and neutraceuticals. Extensive work has been carried out on Curcuma longa (turmeric) and Zingber offcinale. (ginger), but Curcuma amada (mango ginger) is an untapped medicinal plant of ...

Spices as a source of lead exposure: a market-basket survey in Sri Lanka.

Science.gov (United States)

Senanayake, M P; Perera, R; Liyanaarachchi, L A; Dassanayake, M P

2013-12-01

We performed a laboratory analysis of spices sold in Sri Lanka for lead content. Samples of curry powder, chili powder and turmeric powder from seven provinces, collected using the market basket survey method, underwent atomic absorption spectrometry. Blanks and standards were utilised for instrument calibration and measurement accuracy. The results were validated in two different laboratories. All samples were found to have lead levels below the US Food and Drug Administration's action level of 0.5 μg/g. Spices sold in Sri Lanka contain lead concentrations that are low and within the stipulated safety standards.

The VUV instrument SPICE for Solar Orbiter: performance ground testing

Science.gov (United States)

Caldwell, Martin E.; Morris, Nigel; Griffin, Douglas K.; Eccleston, Paul; Anderson, Mark; Pastor Santos, Carmen; Bruzzi, Davide; Tustain, Samuel; Howe, Chris; Davenne, Jenny; Grundy, Timothy; Speight, Roisin; Sidher, Sunil D.; Giunta, Alessandra; Fludra, Andrzej; Philippon, Anne; Auchere, Frederic; Hassler, Don; Davila, Joseph M.; Thompson, William T.; Schuehle, Udo H.; Meining, Stefan; Walls, Buddy; Phelan, P.; Dunn, Greg; Klein, Roman M.; Reichel, Thomas; Gyo, Manfred; Munro, Grant J.; Holmes, William; Doyle, Peter

2017-08-01

SPICE is an imaging spectrometer operating at vacuum ultraviolet (VUV) wavelengths, 70.4 - 79.0 nm and 97.3 - 104.9 nm. It is a facility instrument on the Solar Orbiter mission, which carries 10 science instruments in all, to make observations of the Sun's atmosphere and heliosphere, at close proximity to the Sun, i.e to 0.28 A.U. at perihelion. SPICE's role is to make VUV measurements of plasma in the solar atmosphere. SPICE is designed to achieve spectral imaging at spectral resolution >1500, spatial resolution of several arcsec, and two-dimensional FOV of 11 x16arcmins. The many strong constraints on the instrument design imposed by the mission requirements prevent the imaging performance from exceeding those of previous instruments, but by being closer to the sun there is a gain in spatial resolution. The price which is paid is the harsher environment, particularly thermal. This leads to some novel features in the design, which needed to be proven by ground test programs. These include a dichroic solar-transmitting primary mirror to dump the solar heat, a high in-flight temperature (60deg.C) and gradients in the optics box, and a bespoke variable-line-spacing grating to minimise the number of reflective components used. The tests culminate in the systemlevel test of VUV imaging performance and pointing stability. We will describe how our dedicated facility with heritage from previous solar instruments, is used to make these tests, and show the results, firstly on the Engineering Model of the optics unit, and more recently on the Flight Model. For the keywords, select up to 8 key terms for a search on your manuscript's subject.

Identifying and assessing Spice and herbs resources for tourism attractions: A case study from Banyuwangi, East Java

Directory of Open Access Journals (Sweden)

Luchman Hakim

2016-12-01

Full Text Available The aims of the study was to analyze the potentiality of spices and herbs in agrofotestry garden in Banyuwangi, Indonesia, for further rural tourism development. Fields study was set up at villages in Banyuwangi. Floristic survey, ethnobitanical studies and focus group discussion were performed to evaluate the value of spices and herbs in agroforestry gardens an its potentiality to develop as tourism product. This study found that at least 60 species of spice and herbs with its special value, in which these species has opportunities to developed as tourism attraction in agroforestry garden. There are something to see, something to buy and something to do has been described by group discussion participant. It is raging from farm tourism product, culinary tourism product and heath-wellness tourism product.

Presence of moulds and mycotoxins in spices

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Karan Dragica D.

2005-01-01

Full Text Available In this paper there are presented the results of mycologic and mycotoxicologic analysis of seven spices which are being used for production of meat products. Using standard mycologic methods, in all the tested samples, we noticed a presence of moulds. By quality and quantity, most represented are genera: Aspergillus and Penicillium. With smaller occurrence there are presented genera: Rhizopus, Mucor, Paecylomyces and Absydia. Mycotoxins - ochratoxin, aflatoxins and zearalenon, are detected in samples of ground white pepper, ginger, cloves and ground caraway.

ESR detection of free radicals in gamma irradiated spices and other foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Pilbrow, J.R.; Troup, G.J.; Hutton, D.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Physics; Hunter, C.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Astronomy

1996-12-31

Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of {gamma}-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that {gamma}-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and {sup 137}Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author).

ESR detection of free radicals in gamma irradiated spices and other foodstuffs

International Nuclear Information System (INIS)

Pilbrow, J.R.; Troup, G.J.; Hutton, D.R.; Hunter, C.R.

1996-01-01

Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of γ-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that γ-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and 137 Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author)

SPICES: Spectro-Polarimetric Imaging and Characterization of Exoplanetary Systems - From Planetary Disks To Nearby Super Earths

Science.gov (United States)

Boccaletti, Anthony; Schneider, Jean; Traub, Wes; Lagage, Pierre-Olivier; Stam, Daphne; Gratton, Raffaele; Trauger, John; Cahoy, Kerri; Snik, Frans; Baudoz, Pierre;

Engineering assessment of inactive uranium mill tailings: Mexican Hat Site, Mexican Hat, Utah

International Nuclear Information System (INIS)

1981-09-01

Ford, Bacon and Davis Utah Inc. has reevaluated the Mexican Hat site in order to revise the March 1977 engineering assessment of the problems resulting from the existence of radioactive uranium mill tailings at Mexican Hat, Utah. This engineering assessment has included the preparation of topographic maps, the performance of core drillings and radiometric measurements sufficient to determine areas and volumes of tailings and radiation exposures of individuals and nearby populations, the investigations of site hydrology and meteorology, and the evaluation and costing of alternative corrective actions. Radon gas released from the 2.2 million tons of tailings at the Mexican Hat site constitutes the most significant environmental impact, although windblown tailings and external gamma radiation also are factors. The four alternative actions presented in this engineering assessment range from millsite decontamination with the addition of 3 m of stabilization cover material to removal of the tailings to remote disposal sites and decontamination of the tailings site. Cost estimates for the four options range from about $15,200,000 for stabilization in place, to about $45,500,000 for disposal at a distance of about 16 mi. Three principal alternatives for the reprocessing of the Mexican Hat tailings were examined: heap leaching; treatment at an existing mill; and reprocessing at a new conventional mill constructed for tailings reprocessing. The cost of the uranium recovered would be about $115/lb of U 3 O 8 whether by heap leach or conventional plant processes. The spot market price for uranium was $25/lb early in 1981. Reprocessing the Mexican Hat tailings for uranium recovery is not economically attractive under present conditions

A superconducting nanowire can be modeled by using SPICE

Science.gov (United States)

Berggren, Karl K.; Zhao, Qing-Yuan; Abebe, Nathnael; Chen, Minjie; Ravindran, Prasana; McCaughan, Adam; Bardin, Joseph C.

2018-05-01

Modeling of superconducting nanowire single-photon detectors typically requires custom simulations or finite-element analysis in one or two dimensions. Here, we demonstrate two simplified one-dimensional SPICE models of a superconducting nanowire that can quickly and efficiently describe the electrical characteristics of a superconducting nanowire. These models may be of particular use in understanding alternative architectures for nanowire detectors and readouts.

Simulación analógica basada en Spice

OpenAIRE

Sánchez Etchegaray, Jesús María

1996-01-01

En este libro se describen los análisis y dispositivos fundamentales disponibles en el programa de simulación electrónica SPICE. Está dirigido a aquellas personas con conocimientos básicos de electrónica que quieran aprender a utilizar este programa y a aquellas que, conociéndolo, dessen disponer de un manual de consulta rápida.

La vivencia de la dependencia en un consumidor de drogas psicoactivas The experience of the dependence to a psychoactive drug in a consumer drug

Directory of Open Access Journals (Sweden)

Liliana Basso Musso

2011-06-01

Full Text Available Investigación cualitativa, de trayectoria fenomenológica, siguiendo el referencial sociológico de Schutz, cuyo objetivo es conocer la vivencia del fenómeno de la dependencia o adicción, en un consumidor de drogas psicoactivas en tratamiento en un Centro Abierto, teniendo como base las siguientes preguntas orientadoras: ¿Cómo se inició la experiencia de consumo de drogas? ¿Cuáles fueron los motivos para consumir drogas? ¿Cómo se va instalando la dependencia a ellas? ¿Cómo se dio cuenta que se había hecho dependiente a la droga? En el discurso de los consumidores se identificaron siete categorías del referencial de Shutz, que muestran aspectos significativos de la vivencia. Al analizarlas se pudo comprender al tipo vivido del consumidor de drogas psicoactivas que presenta adicción y el entendimiento de los motivos existenciales que influyeron en la instalación de esta dependencia, profundizándose así el conocimiento del fenómeno, lo que permitirá otorgarles un mejor cuidado.Qualitative, phenomenological research following Schutz, referential sociological, whose objective is to know the experience of the phenomenon of dependence or addiction to a consumer of drugs in treatment in an open centre, based on the following questions guide path: How do you start drug experience? What were the reasons for drug use? You how is it installing dependence to them? How gave account which had become dependent drug? The speech of consumers identified seven categories Schutz, referential, that showing significant aspects of the experience. To analyze them lived type drugs featuring addiction and understanding of the existential reasons that influenced the installation of this dependency, deepening the understanding of the phenomenon, thereby granting consumer could understand better care.

Weight status of Mexican immigrant women: a comparison with women in Mexico and with US-born Mexican American women.

Science.gov (United States)

Guendelman, Sylvia D; Ritterman-Weintraub, Miranda L; Fernald, Lia C H; Kaufer-Horwitz, Martha

2013-09-01

We assessed the association between birthplace, residence, or years in the United States and actual weight (body mass index), perceived weight accuracy, or provider screens for overweight or obesity among Mexican immigrant women. We used linked data from Health and Nutrition Examination Survey waves 2001-2006 and 2006 National Mexican Health and Nutrition Survey to compare 513 immigrants with 9527 women in Mexico and 342 US-born Mexican American women. Immigrants were more likely than women in Mexico to be obese and to perceive themselves as overweight or obese after adjustment for confounders. Recent immigrants had similar weight-related outcomes as women in Mexico. Immigrants were less likely to be obese than were US-born Mexican Americans. Within the overweight or obese population, reported provider screens were higher among immigrants than among women in Mexico, but lower than among US-born Mexican Americans. US residency of at least 5 years but less than 20 years and reporting insufficient provider screens elevated obesity risk. Mexican-origin women in the United States and Mexico are at risk for overweight and obesity. We found no evidence of a "healthy immigrant" effect.

Craniofacial Secular Change in Recent Mexican Migrants.

Science.gov (United States)

Spradley, Katherine; Stull, Kyra E; Hefner, Joseph T

2016-01-01

Research by economists suggests that recent Mexican migrants are better educated and have higher socioeconomic status (SES) than previous migrants. Because factors associated with higher SES and improved education can lead to positive secular changes in overall body form, secular changes in the craniofacial complex were analyzed within a recent migrant group from Mexico. The Mexican group represents individuals in the act of migration, not yet influenced by the American environment, and thus can serve as a starting point for future studies of secular change in this population group. The excavation of a historic Hispanic cemetery in Tucson, Arizona, also allows for a comparison between historic Hispanics and recent migrants to explore craniofacial trends over a broad time period, as both groups originate from Mexico. The present research addresses two main questions: (1) Are cranial secular changes evident in recent Mexican migrants? (2) Are historic Hispanics and recent Mexican migrants similar? By studying secular changes within a migrant population group, secular trends may be detected, which will be important for understanding the biological variation of the migrants themselves and will serve as a preliminary investigation of secular change within Mexican migrants. The comparison of a sample of recent Mexican migrants with a historic Hispanic sample, predominantly of Mexican origin, allows us to explore morphological similarities and differences between early and recent Mexicans within the United States. Vault and face size and a total of 82 craniofacial interlandmark distances were used to explore secular changes within the recent Mexican migrants (females, n = 38; males, n = 178) and to explore the morphological similarities between historic Hispanics (females, n = 54; males, n = 58) and recent migrants. Sexes were separated, and multivariate adaptive regression splines and basis splines (quadratic with one knot) were used to assess the direction and magnitude

Influence of food acidulants and antioxidant spices on the bioaccessibility of beta-carotene from selected vegetables.

Science.gov (United States)

Veda, Supriya; Platel, Kalpana; Srinivasan, Krishnapura

2008-09-24

Four common food acidulants--amchur, lime, tamarind, and kokum--and two antioxidant spices--turmeric and onion--were examined for their influence on the bioaccessibility of beta-carotene from two fleshy and two leafy vegetables. Amchur and lime generally enhanced the bioaccessibility of beta-carotene from these test vegetables in many instances. Such an improved bioaccessibility was evident in both raw and heat-processed vegetables. The effect of lime juice was generally more pronounced than that of amchur. Turmeric significantly enhanced the bioaccessibility of beta-carotene from all of the vegetables tested, especially when heat-processed. Onion enhanced the bioaccessibility of beta-carotene from pressure-cooked carrot and amaranth leaf and from open-pan-boiled pumpkin and fenugreek leaf. Lime juice and the antioxidant spices turmeric and onion minimized the loss of beta-carotene during heat processing of the vegetables. In the case of antioxidant spices, improved bioaccessibility of beta-carotene from heat-processed vegetables is attributable to their role in minimizing the loss of this provitamin. Lime juice, which enhanced the bioaccessibility of this provitamin from both raw and heat-processed vegetables, probably exerted this effect by some other mechanism in addition to minimizing the loss of beta-carotene. Thus, the presence of food acidulants (lime juice/amchur) and antioxidant spices (turmeric/onion) proved to be advantageous in the context of deriving maximum beta-carotene from the vegetable sources.

Health Threats from Contamination of Spices Commercialized in Romania: Risks of Fungal and Bacterial Infections.

Science.gov (United States)

Man, Adrian; Mare, Anca; Toma, Felicia; Curticăpean, Augustin; Santacroce, Luigi

2016-01-01

The study of fungal contamination in food and mycotoxicoses is a priority today, both internationally and nationally. The purpose of this study is to have a general view over the quality of the most common spices that are sold in Romanian markets, by assessing the degree of fungal, bacterial and mycotoxin contamination in pepper and chili powders. We tested four types of spices: white pepper, black pepper, sweet and hot chili powders from 12 different distributing companies, summing a total of 35 sample types. The fungal and bacterial load was assessed by Standard Plate Count, while the mycotoxin content by High-performance liquid chromatography. Environmental conditions (humidity, pH) and the selling price for each product were also followed. Fungi were observed in 72.7% of black pepper samples, 33.3% in white pepper, 30% in sweet chili and 25% in hot chili products. The most common isolated fungus was Aspergillus spp., while Rhizopus, Mucor, Fusarium, Penicillium, Absidia species were found, in smaller percentage. Four producers (44.4%) presented fungal contamination of over 10^3 CFU/g and two producers (22.2%) presented no fungal contamination in their products. Bacterial contamination was found in 85.7% of the tested products, consisting mostly in Bacillus spp. Aflatoxin B1 was present in all the tested products, mostly in black pepper (mean value 126.3 ng/g); Ochratoxin A was present in sweet chili (mean value 328 ng/g) and Zearalenone in hot chili (mean value 604 ng/g) and sweet chili (mean value 382 ng/g). All spices presented either fungal contamination, mycotoxin contamination, or both. The high humidity and the high pH of spices represent favorable conditions for fungal growth. The selling price was partly related to the physic-chemical conditions and microbiological quality of the spices. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Los Dos Mundos: Rural Mexican Americans, Another America.

Science.gov (United States)

Baker, Richard

This book explores race relations between Mexican Americans and Anglo Americans in "Middlewest," a fictitious name for an actual rural Idaho community with the highest proportion of Mexican Americans in the state. Many Mexican Americans in this predominantly agricultural area are current or former migrant workers. The first chapter…

Irradiation of spices produced in Argentina

International Nuclear Information System (INIS)

Kairiyama, E.; Narvaiz, P.; Lescano, G.; Kaupert, N.L.

1988-01-01

Some spices produced in Argentina ground red pepper, anise, fennel, laurel, paprika, Cayenne pepper, cumin (seed), and mayoram (leaves and flowers), were irradiated to inactivate microbial lead, without causing significant chemical or sensory alterations. They were packed in polyethylene bags of 100 m thickness, and irradiated at the 60 Co semi-industrial facility of the Ezeiza Atomic Center, with doses of 7 and 10 kGy, and dose rate of 93.87 Gy/min. Dosimetric data were evaluated with potassium nitrate. Control and irradiated samples were stored at room temperature. Chemical analysis were performed to verify the Argentine Alimentary Codex specifications: water content; essence; total ash; ash insoluble in acid; alcoholic, volatile ether and non-volatile ether extracts; starch; and crude fiber. Besides, colour and volatile substances were analyzed. No differences were found between control and irradiated samples, with the exception of an increase in the total amount of volatiles released by irradiated spices, and a slight colour loss in mayoram. Microbiological determinations consisted of aerobic plate count, yeasts and moulds, coliform bacteria, Salmonella, Staphylococcus aureus, mesophilic and thermophilic sporeformers, enterococci and Clostridium perfringens. Microbial load in control samples oscillated between 10 3 and 10 6 microorganisms per gram, and was inhibited with 10 kGy to undetectable level. With 7 kGy, survivors were still detected in: cumin, anise, laurel, red pepper, fennel and paprika. So, the purpose of this work was accomplished with the dose of 10 kGy. Great improvement on the quality of those products which being stored at room temperature are consumed in the raw state, would be attained. (Author) [es

Modeling a constant power load for nickel-hydrogen battery testing using SPICE

Science.gov (United States)

Bearden, Douglas B.; Lollar, Louis F.; Nelms, R. M.

1990-01-01

The effort to design and model a constant power load for the HST (Hubble Space Telescope) nickel-hydrogen battery tests is described. The constant power load was designed for three different simulations on the batteries: life cycling, reconditioning, and capacity testing. A dc-dc boost converter was designed to act as this constant power load. A boost converter design was chosen because of the low test battery voltage (4 to 6 VDC) generated and the relatively high power requirement of 60 to 70 W. The SPICE model was shown to consistently predict variations in the actual circuit as various designs were attempted. It is concluded that the confidence established in the SPICE model of the constant power load ensures its extensive utilization in future efforts to improve performance in the actual load circuit.

Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

Directory of Open Access Journals (Sweden)

Zvonimira Medverec Knežević

2015-01-01

Full Text Available The study focuses on developing novel cott age cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.

Antibacterial activity of anthraquinone from cassia seed on spiced pig head

Science.gov (United States)

Xu, L. Y.; Li, X.; Cui, Y. Q.; Pang, M. X.; Wang, F.; Qi, J. H.

2018-01-01

[Objective] To optimize the extraction of anthraquinone from cassia seed by ultrasonic extraction and its antibacterial activity. [Method] The influences of different extraction time and ethanol concentration, on anthraquinone content were evaluated by a single factor experiment. And anthraquinone content was determined by ultraviolet spectrophotometry. The bacteriostasis of anthraquinone on spiced pig head’s common putrefying bacteria: Staphylococcus, Serratieae, Bacillus, Proteus and the minimal inhibitory concentration (MIC) were studied by oxford plate assay system. [Result] The best extraction time was 30 minutes and the best ethanol concentration was 80%. The antibacterial activity of the cassia seed anthraquinone on Staphylococcus Aureus, Bacillus Proteus is obviously, the minimum inhibitory concentrations were 0.125 g/mL, 0.125 g/mL, 1 g/mL respectively and no inhibitory effect on Serratieae. [Conclusions] The anthraquinones from Cassia seed can inhibit a part of spoilage bacteria in spiced pig heads.

Más allá de las limitaciones económicas y legales de la dependencia: caso de Castilla y León

Directory of Open Access Journals (Sweden)

María Cristina Fernández Ramos

2013-10-01

Full Text Available La falta de autonomía es una situación que se presenta con mayor frecuencia dentro del colectivo de personas mayores. Para paliarlo en España se encuentra vigente la Ley de Dependencia, donde se confiere un grado de gestión de prestaciones al sector privado y a las Comunidades Autónomas. Entre ellas, Castilla y León debido a su población tan envejecida debiera ser uno de los territorios más interesados en desarrollar la normativa relativa a la dependencia. Por otra parte, el momento económico actual ha dado como resultado fuertes recortes del gasto público. En particular, el capítulo de Atención a la Dependencia ha sido especialmente afectado. Además, el incremento en los precios de los servicios que se prestan en este ámbito, lleva a considerar que las ayudas públicas no son suficientes. Por ello, se deberían estudiar opciones que las complementen. El desarrollo normativo de la dependencia otorga un derecho subjetivo de carácter universal a los individuos y otorga a las empresas, la seguridad jurídica necesaria para poder operar en los mercados. Del estudio del marco normativo tanto a nivel estatal como a nivel regional, se puede concluir que es factible desarrollar productos financieros y actuariales que limen las diferencias entre los territorios de las comunidades autónomas. The lack of independence is a frequent problem faced by the elderly population. In order to combat this situation, the Spanish Dependent Persons´ Law decrees that benefits for elderly people be managed by the private sector and/or local government. Among the Spanish regions, Castilla and León being a region with one of the highest number of elderly citizens in the Spanish state, has a vested interest in providing adequate coverage for the elderly. The current economic climate has led to severe cuts in public spending. Spending on Dependent Persons´ benefits has been particularly affected. As the result of a concurrent increase in the cost of those

SPICE-Based Python Packages for ESA Solar System Exploration Mission's Geometry Exploitation

Science.gov (United States)

Costa, M.; Grass, M.

2018-04-01

This contribution outlines three Python packages to provide an enhanced and extended usage of SPICE Toolkit APIS providing higher-level functions and data quick-look capabilities focused on European Space Agency solar system exploration missions.

Modelling the pulse transformer in SPICE

International Nuclear Information System (INIS)

Godlewska, Malgorzata; Górecki, Krzysztof; Górski, Krzysztof

2016-01-01

The paper is devoted to modelling pulse transformers in SPICE. It shows the character of the selected models of this element, points out their advantages and disadvantages, and presents the results of experimental verification of the considered models. These models are characterized by varying degrees of complexity - from linearly coupled linear coils to nonlinear electrothermal models. The study was conducted for transformer with ring cores made of a variety of ferromagnetic materials, while exciting the sinusoidal signal of a frequency 100 kHz and different values of load resistance. The transformers operating conditions under which the considered models ensure the acceptable accuracy of calculations are indicated

Analysis of the Detection Characteristics of Irradiated Dried Spices and Herbs by Photostimulated Luminescence (PSL)

International Nuclear Information System (INIS)

Park, E.R.; Kang, H.S.; Ahn, H.J.; An, K.A.; Cho, S.Y.; Kim, H.Y.; Kim, D.S.; Kim, D.H.; Kang, C.S.

2010-01-01

This study attempted to determine whether Photostimulated Luminescence (PSL) is applicable for the detection of post-irradiated foods by measuring the PSL photon counts of unirradiated and irradiated dried spices and herbs. A total of 19 dried spices and herbs was irradiated with a ∨60Co γ-ray source at 1, 5 and 10 kGy followed by measurement of PSL photon. The photon counts of unirradiated samples below 700 correspond to negative. Fifteen samples irradiated over 1 kGy showed photon counts of more than 5,000, indicating irradiation treatment. Intermediate counts (photon count 700-5,000) were observed in irradiated white/black pepper, nutmeg and cinnamon bark at 10 kGy. These results suggest that it is possible to detect whether dried spices and herbs were irradiated by analyzing PSL, with the exception of white/black pepper, nutmeg and cinnamon bark. Irradiated white/black pepper, nutmeg and cinnamon bark containing low levels of minerals were not sensitive to PSL. Therefore, further investigation is suggested to be performed by Thermoluminescence (TL) analysis or another validated or standardized method

The opening of the Mexican electric sector to foreign investment. Volume 1; La apertura externa en el sector electrico Mexicano. Volumen 1

Energy Technology Data Exchange (ETDEWEB)

Quintanilla Martinez, Juan [eds.] [Universidad Nacional Autonoma de Mexico, Mexico, D. F. (Mexico)

1997-12-31

This document is the first one of three volumes of the 1. Seminar on the Current Conditions and Perspectives of the Electric Sector in Mexico, organized by the Programa Universitario de Energia and the Instituto de Investigaciones Economicas (University Program of Energy and the Institute of Economic Research, both of them agencies of the Universidad Nacional Autonoma de Mexico (UNAM)). The titles of the three volumes are the following: Volume 1.- The opening of the Mexican Electric Sector to foreign investment. Volume 2.- Concrete innovation and technological learning experiences at the Luz y Fuerza del Centro enterprise. Volume 3.- The Electric Energy and the Environment in Mexico. This first volume deals on the World tendencies towards the privatization; the new financing techniques and the reorganization of the Mexican electric industry; the electric rates in the residential sector; the distribution of the income and the electricity expense in Mexican homes, the privatization of the energy in Mexico and the production costs in generation projects planning. These documents were formulated by specialists of the Electric Sector, from the Electric Sector itself as well as from academic entities, public and private [Espanol] Este documento constituye el primero de tres volumenes del Primer Seminario sobre Situacion y Perspectivas del Sector Electrico en Mexico, organizado por el Programa Universitario de Energia y el Instituto de Investigaciones Economicas, ambas dependencias de la Universidad Nacional Autonoma de Mexico (UNAM). Los titulos de los tres volumenes son los siguientes: volumen 1: La apertura externa del sector electrico mexicano, volumen 2: Experiencias concretas de innovacion y aprendizaje tecnologico en la empresa Luz y Fuerza del Centro, volumen 3: Energia electrica y medio ambiente en Mexico. Este primer volumen trata sobre las tendencias mundiales hacia la privatizacion; las nuevas tecnicas de financiamiento y reorganizacion de la industria

The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.

Science.gov (United States)

Polsky, Sarit; Beck, Jimikaye; Stark, Rebecca A; Pan, Zhaoxing; Hill, James O; Peters, John C

2014-10-01

Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste 3 different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta, and the overall meal on a 9-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (breakfast: 6.50 RF compared with 6.84 FF, P = 0.0061; 6.50 RF compared with 6.82 RFS, P = 0.0030; lunch: 6.35 RF compared with 6.94 FF, P spices may be useful for improving the liking of lower fat foods and helping Americans maintain a diet consistent with the U.S. Dietary Guidelines. Americans consume more fat than is recommended in the Dietary Guidelines for Americans. This study shows that you can take foods like French toast, chicken, or a vegetable side and cut the fat and calories by up to 50% while restoring flavor with herbs and spices. People typically use butter, cheese, or fatty meat to enhance the flavor of their food. We found that even when we reduced the fat in our meals by using lower fat dairy and meat products but then added herbs and spices, we were able to deliver the flavor people desire for a fraction of the calories. © 2014 Institute of Food Technologists®