WorldWideScience

Sample records for prepared foods electronic

  1. Prepare Healthy Foods with Toddlers

    Science.gov (United States)

    Izumi-Taylor, Satomi; Rike, Cheryl

    2011-01-01

    Toddlers--from about 16 to 36 months--can learn a variety of skills as they prepare food and follow recipes in developmentally appropriate ways. Early childhood teachers are encouraged to support young children's healthy eating habits by offering simple food preparation experiences. When toddlers--and preschoolers--safely prepare healthy snacks,…

  2. Food Preparation Studies

    Science.gov (United States)

    1974-11-01

    Dewatering Equipment . . . Dispensers • • • • • Egg -Processing Equipment . . . . . . . Fillers • • • • • • • • • • . . . . . Food-Forming Equipment...miscellaneous unit operations to be con· ducted in the CFPF. Such operations include opening and draining of cans:, egg breaking, nut chopping, and...Jitney (with load scale) • Silent cutter • Dicer • Chunker • Loaf former • Patty former • Meatball former • Salisbury steak former • Walk-in

  3. Food Safety When Preparing Holiday Meals

    Science.gov (United States)

    ... Public Health Current: Remember Food Safety when Preparing Holiday Meals Services and Programs Regulation & Licensure Vital Records ... food safety is especially important as they prepare holiday meals. Many holiday dinners include meat and poultry, ...

  4. Use of electron accelerators in food irradiation

    International Nuclear Information System (INIS)

    Sanyal, Bhaskar

    2013-01-01

    Preservation of food by ionizing radiations involves controlled application of energy of radiation to agricultural commodities, foods and food ingredients, for improving storage life, hygiene and safety. Insects and microbes cause major economic losses to stored crops. Many of our food products are contaminated with diseases causing germs and toxin producing molds. Without improvement in microbial quality and getting properly treated to overcome quarantine barriers our agricultural products cannot get international markets. In this respect electron accelerators have immense potential in commercial radiation processing of foods. Both low and high dose applications with increased process rates can be achieved using accelerators to cover a wide spectrum of food commodities approved for commercial radiation processing as per the recent gazette notification under Atomic Energy (Radiation Processing of Food and Allied Products) Rule, 2012. The effectiveness of processing of food by ionizing radiation depends on proper delivery of absorbed dose and its reliable measurement. For food destined for international trade, it is important that the dosimetry used for dose determination is carried out accurately and that the process is monitored in accordance with the internationally accepted procedures. Experiments using alanine-EPR system were carried out to optimize the process parameters of 10 MeV electron beam for commercial irradiation of food. Different food commodities namely, mango, potato and rawa (semolina) were irradiated to measure the absorbed dose distribution. The actual depth dose profile in food products and useful scan width of the electron beam were determined for commercial radiation processing of food using electron beam. (author)

  5. Formation of trans fats during food preparation.

    Science.gov (United States)

    Przybylski, Oman; Aladedunye, Felix A

    2012-01-01

    An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

  6. Stonefish "Okoze" envenomation during food preparation.

    Science.gov (United States)

    Yamamoto, Ryo; Suzuki, Masaru; Hori, Shingo; Aikawa, Naoki

    2010-01-01

    Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduce d after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.

  7. Preparation of food supplements from oilseed cakes.

    Science.gov (United States)

    Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

    2015-05-01

    Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

  8. Electron accelerator technology research in food irradiation

    International Nuclear Information System (INIS)

    Jin Jianqiao; Ye Mingyang; Zhang Yue; Yang Bin; Xu Tao; Kong Xiangshan

    2014-01-01

    Electronic accelerator was applied to instead of cobalt sources for food irradiation, to keep food quality and to improve the effect of the treatment. Appropriate accelerator parameters lead to optimal technique. The irradiation effect is associated with the relationship between uniformity and irradiating speed, the effect of cargo size on radiation penetration, as well as other factors that affect the irradiation effects. Industrialization of electron accelerator irradiation will be looked to the future. (authors)

  9. Evaluation of research methods to study domestic food preparation

    NARCIS (Netherlands)

    Bongoni, R.; Verkerk, R.; Dekker, M.; Steenbekkers, B.

    2015-01-01

    Purpose – Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation practices is needed to assess the influence of applied conditions on the sensory and nutritional quality of food. The

  10. Food irradiation by low energy electrons

    International Nuclear Information System (INIS)

    Bird, J.R.

    1985-01-01

    For some special cases, the use of low energy electrons has advantages over the use of gamma-rays or higher energy electrons for the direct irradiation of food. These advantages arise from details of the interaction processes which are responsible for the production of physical, chemical and biological effects. Factors involved include depth of penetration, dose distribution, irradiation geometry, the possible production of radioactivity and costs

  11. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    OpenAIRE

    Burt, Bryan M.; Volel, Caroline; Finkel, Madelon

    2003-01-01

    OBJECTIVES: Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street bet...

  12. Perceived motivators to home food preparation: focus group findings.

    Science.gov (United States)

    Jones, Sheila A; Walter, Janelle; Soliah, LuAnn; Phifer, Janna T

    2014-10-01

    Family meals are positively associated with increased consumption of fruits and vegetables and numerous nutrients, promoting good eating habits and disease prevention. Families benefiting from home-cooked meals are more likely to consume smaller portions and fewer calories, less fat, less salt, and less sugar. Some Western cultures have lost confidence in preparing meals and tend to rely on foods prepared outside the home. The ability of young adults to prepare foods at home may be impaired. The purpose of our study is to identify motivators and, consequently, barriers to preparing foods at home vs purchasing preprepared foods from a deli or eating in a restaurant. Focus groups of college students (n=239) from two universities were asked questions about motivators to preparing meals at home in two subsequent sessions. The primary motivators among the students were that they desired to save money; had a model in food preparation; were familiar with cooking techniques; and had enough time to shop, cook, and clean up after meals. Food and nutrition practitioners have opportunities to promote cost-effective, simple, and time-saving home food preparation techniques as healthful habits. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  13. Methods of preparation of Swazi traditional fermented foods

    Directory of Open Access Journals (Sweden)

    Protus Simatende

    2015-09-01

    Conclusion: Umcombotsi, emahewu, buganu, and emasi were the fermented foods commonly prepared at a household level in the Hhohho region, Swaziland. The main ingredient used for preparing umcombotsi and emahewu was maize meal. Unmilled sorghum malt was also added during preparation of umcombotsi. However, typically no malt was added during the preparation of emahewu. Buganu and emasi also play an important role in the diet and socioeconomic activities of the population in Swaziland.

  14. Food Preparation. I: Food Facts for Home. II: Facts about Foodservice.

    Science.gov (United States)

    Procter and Gamble Educational Services, Cincinnati, OH.

    This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

  15. Food Preparation and Service: Cluster Guide.

    Science.gov (United States)

    Central Michigan Univ., Mount Pleasant.

    This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles,…

  16. Electron irradiation of dry food products

    International Nuclear Information System (INIS)

    Gruenewald, Th.

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system. (author)

  17. Electron irradiation of dry food products

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, Th [Bundesbahn-Zentralamt, Minden (Germany, F.R.)

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system.

  18. Notes on sample preparation of food: food of plant and animal origins, and daily meals

    International Nuclear Information System (INIS)

    Heilgeist, M.

    1992-01-01

    The procedure of food sample preparation to determine their specific radioactivity, analogous to chemical residue analysis, is laid down in the relevant sets of regulations. Several procedural steps of sample preparation of single food and composite food are dealt with. The sample size necessary for gamma spectroscopy and Sr-89/Sr-90 analysis, and the incineration step to enrich radionuclides are explained. Finally, enrichment by freeze drying of the high-volatile radionuclide I-131 is considered. (orig.) [de

  19. Effects of consumer food preparation on acrylamide formation.

    Science.gov (United States)

    Jackson, Lauren S; Al-Taher, Fadwa

    2005-01-01

    Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods.

  20. Complexity of food preparation and food security status in low-income young women.

    Science.gov (United States)

    Engler-Stringer, Rachel; Stringer, Bernadette; Haines, Ted

    2011-01-01

    This study was conducted to explore whether preparing more complex meals was associated with higher food security status. This mixed-methods, community-based study involved the use of semistructured interviews to examine the cooking practices of a group of young, low-income women in Montreal. Fifty participants aged 18 to 35 were recruited at 10 locations in five low-income neighbourhoods. Food security status was the main outcome measure and the main exposure variable, "complex food preparation," combined the preparation of three specific food types (soups, sauces, and baked goods) using basic ingredients. Low-income women preparing a variety of meals using basic ingredients at least three times a week were more than twice as likely to be food secure as were women preparing more complex meals less frequently. Women who prepared more complex meals more frequently had higher food security. Whether this means that preparing more complex foods results in greater food security remains unclear, as this was an exploratory study.

  1. Slice&Dice: Recognizing Food Preparation Activities Using Embedded Accelerometers

    Science.gov (United States)

    Pham, Cuong; Olivier, Patrick

    Within the context of an endeavor to provide situated support for people with cognitive impairments in the kitchen, we developed and evaluated classifiers for recognizing 11 actions involved in food preparation. Data was collected from 20 lay subjects using four specially designed kitchen utensils incorporating embedded 3-axis accelerometers. Subjects were asked to prepare a mixed salad in our laboratory-based instrumented kitchen environment. Video of each subject's food preparation activities were independently annotated by three different coders. Several classifiers were trained and tested using these features. With an overall accuracy of 82.9% our investigation demonstrated that a broad set of food preparation actions can be reliably recognized using sensors embedded in kitchen utensils.

  2. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    International Nuclear Information System (INIS)

    Lari, L; Dudkiewicz, A

    2014-01-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility

  3. Sample preparation and EFTEM of Meat Samples for Nanoparticle Analysis in Food

    Science.gov (United States)

    Lari, L.; Dudkiewicz, A.

    2014-06-01

    Nanoparticles are used in industry for personal care products and the preparation of food. In the latter application, their functions include the prevention of microbes' growth, increase of the foods nutritional value and sensory quality. EU regulations require a risk assessment of the nanoparticles used in foods and food contact materials before the products can reach the market. However, availability of validated analytical methodologies for detection and characterisation of the nanoparticles in food hampers appropriate risk assessment. As part of a research on the evaluation of the methods for screening and quantification of Ag nanoparticles in meat we have tested a new TEM sample preparation alternative to resin embedding and cryo-sectioning. Energy filtered TEM analysis was applied to evaluate thickness and the uniformity of thin meat layers acquired at increasing input of the sample demonstrating that the protocols used ensured good stability under the electron beam, reliable sample concentration and reproducibility.

  4. Preparation and evaluation of functional foods in adjuvant arthritis

    Energy Technology Data Exchange (ETDEWEB)

    Al-Okbi, S. Y.; Mohamed, D. A.

    2012-07-01

    Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended. (Author) 42 refs.

  5. Social disparities in food preparation behaviours: a DEDIPAC study.

    Science.gov (United States)

    Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia

    2017-09-20

    The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic

  6. Characterization of nanomaterials in food by electron microscopy

    DEFF Research Database (Denmark)

    Dudkiewicz, Agnieszka; Tiede, Karen; Löschner, Katrin

    2011-01-01

    (e.g., size and shape).This review presents an overview of electron microscopy (EM)-based methods that have been, or have the potential to be, applied to imaging ENMs in foodstuffs. We provide an overview of approaches to sample preparation, including drying, chemical treatment, fixation......Engineered nanomaterials (ENMs) are increasingly being used in the food industry. In order to assess the efficacy and the risks of these materials, it is essential to have access to methods that not only detect the nanomaterials, but also provide information on the characteristics of the materials...... and cryogenic methods. We then describe standard and non-standard EM-based approaches that are available for imaging prepared samples. Finally, we present a strategy for selecting the most appropriate method for a particular foodstuff....

  7. Preparation of PbSe nanoparticles by electron beam irradiation

    Indian Academy of Sciences (India)

    A novel method has been developed by electron beam irradiation to prepare PbSe nanoparticles. 2 MeV 10mA GJ-2-II electronic accelerator was used as radiation source. Nanocrystalline PbSe was prepared rapidly at room temperature under atmospheric pressure without any kind of toxic reagents. The structure and ...

  8. Preparing a business justification for going electronic.

    Science.gov (United States)

    Ortiz, A Orlando; Luyckx, Michael P

    2002-01-01

    Exponential advances in the technology sector and computer industry have benefited the science and practice of radiology. Modalities such as digital radiography, computed radiography, computed tomography, magnetic resonance imaging, ultrasound, digital angiography, and gamma cameras are all capable of producing DICOM compliant images. Text can likewise be acquired using voice recognition technology (VRT) and efficiently rendered into a digital format. All of these digital data sets can subsequently be transferred over a network between machines for display and further manipulation on workstations. Large capacity archiving units are required to store these voluminous data sets. The enterprise components of radiology departments and imaging centers--radiology information systems (RIS) and picture archiving and communications systems (PACS)--have thus undergone a transition from hardcopy to softcopy. When preparing to make transition to a digital environment, the first step is introspective. A detailed SWOT (strengths, weaknesses, opportunities and threats) analysis, with a focus on the status of "electronic preparedness," ensues. The next step in the strategic planning process is to formulate responses to the following questions: Will this technology acquisition provide sufficient value to my organization to justify the expense? Is there a true need for the new technology? What issues or problems does this technology address? What customer needs will this technology satisfy today and tomorrow? How will the organization's shareholders benefit from this technology? The answers to these questions and the questions that they in turn generate will stimulate the strategic planning process to define demands, investigate technology and investment options, identify resources and set goals. The mission of your radiology center will determine what you will demand from the electronic environment. All radiology practices must address the demand of clinical service. Additional

  9. Social disparities in food preparation behaviours: a DEDIPAC study

    NARCIS (Netherlands)

    Méjean, C.; Si Hassen, W.; Gojard, S.; Ducrot, P.; Lampuré, A.; Brug, H.; Lien, N.; Nicolaou, M.; Holdsworth, M.; Terragni, L.; Hercberg, S.; Castetbon, K.

    2017-01-01

    Background The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

  10. Social disparities in food preparation behaviours: a DEDIPAC study

    NARCIS (Netherlands)

    Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia

    2017-01-01

    Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

  11. Community Living Skills Guide: Cooking/Food Preparation.

    Science.gov (United States)

    Nickovich, Marti; Kreps, Alice Roelofs

    One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…

  12. Preparation of targets using electron gun systems

    International Nuclear Information System (INIS)

    Maier-Komor, P.

    1975-01-01

    Most targets of isotopes with very low vapor pressure can only be fabricated by vacuum deposition using an electron gun system or a heavy ion sputtering system. Heavy ion sputtering is a very new technique with many unsolved problems. Therefore it seems to be easier to work with an electron gun. Different commercially available electron guns, which are all designed for the high evaporation rates used in industry, are examined for their qualification in processing small amounts of material as used in fabrication of isotope targets. Electron backscattering and the associated efficiency of the electron beam power is strongly dependent on the atomic number Z of the evaporant and the incident angle of the electron beam on the surface of the evaporant. This dependence leads also to the undesired effects to the target layers from electrons and ions. Some precautions are necessary against the effects of the electrons and ions, which are formed in the plasma directly over the beam impact point. Beam power and beam density have to be chosen to get a constant evaporation rate and a low enough condensation rate in order not to overheat the target substrates. To evaporate some metals it may be helpful to pulse the electron beam

  13. [Risk assessment for food preparation, cooking and service].

    Science.gov (United States)

    Cottica, Danilo; Grignani, Elena

    2014-01-01

    The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

  14. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    Science.gov (United States)

    Burt, Bryan M; Volel, Caroline; Finkel, Madelon

    2003-01-01

    Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

  15. Food interactions with sustained-release theophylline preparations. A review.

    Science.gov (United States)

    Jonkman, J H

    1989-03-01

    Currently, theophylline is being used predominantly as sustained-release capsules or tablets. In the mid-seventies the first preparations for use with a dosage interval of 12 hours (twice-daily preparations) were introduced. Since 1983, theophylline preparations that can be given with an interval of 24 hours (once-daily preparations) have become available. The release of theophylline from some of these products can be influenced (either increased or decreased) by concomitant intake of food. With some preparations the composition of the meal (especially the fat content) has an influence on the degree of effect. The consequence may be an effect on the rate of absorption or on the amount absorbed, or both simultaneously. This could result in an unexpected shift of the plasma theophylline concentration. Such a shift is therapeutically undesirable, because theophylline has a fairly narrow therapeutic range. A review is given of those food interactions with the sustained-release theophylline preparations, both twice-daily and once-daily products, that are currently on the world market. Special attention is paid to the specific (bio)pharmaceutical characteristics of the different products, and to the influence of the composition and timing of the meals. For each preparation the effect of food on the following pharmacokinetic parameters is discussed: area under the plasma concentration-time curve, peak plasma drug concentration and time to reach this peak. Where possible, the results for both adults and children are discussed. There are indications that children are more susceptible to food-effects than adults. The regulatory aspects are mentioned briefly. Clinically important effects of food have been observed with the following twice-daily products: 'Theo-Dur Sprinkle', 'Theolair SR' (= 'Nuelin SR') and 'Theograd'. Pronounced effects could have an even greater impact with once-daily preparations, as the total daily dose will be given at a single time. A particularly

  16. Food preparation in colonial America. A Bicentennial study.

    Science.gov (United States)

    Bennion, M

    1976-07-01

    Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

  17. Adverse effects of plant food supplements and botanical preparations

    DEFF Research Database (Denmark)

    Di Lorenzo, Chiara; Ceschi, Alessandro; Kupferschmidt, Hugo

    2015-01-01

    The objective of this review was to collect available data on the following: (i) adverse effects observed in humans from the intake of plant food supplements or botanical preparations; (ii) the misidentification of poisonous plants; and (iii) interactions between plant food supplements...... evaluated according to the World Health Organization Guidelines for causality assessment. Data were obtained for 66 plants that are common ingredients of plant food supplements; of the 492 papers selected, 402 (81.7%) dealt with adverse effects directly associated with the botanical and 89 (18.1%) concerned......) the number of severe clinical reactions was very limited, but some fatal cases have been described. Data presented in this review were assessed for quality in order to make the results maximally useful for clinicians in identifying or excluding deleterious effects of botanicals....

  18. Involving children in meal preparation. Effects on food intake.

    Science.gov (United States)

    van der Horst, Klazine; Ferrage, Aurore; Rytz, Andreas

    2014-08-01

    The question of how to promote healthy eating habits in children is relevant because most children do not meet the recommended vegetable intake. Involving children in food preparation could be an opportunity to develop healthy eating behaviors and to increase vegetable consumption. The purpose of this study was to examine the effect of children's involvement in meal preparation on their food and vegetable intake. A between-subject experiment was conducted with 47 children aged 6 to 10 years. In condition 1 (n = 25), children prepared a lunch meal (pasta, breaded chicken, cauliflower, and salad) with the assistance of a parent. In condition 2 (n = 22), the meal was prepared by the parent alone. Independent samples t-tests were conducted to compare intake in the "child cooks" and "parent cooks" conditions. Children in the child cooks condition ate significantly more salad 41.7 g (76.1%), more chicken 21.8 g (27.0%), and more calories 84.6 kcal (24.4%) than children in the parent cooks condition. Between before cooking and directly after cooking the meal, children in the child cooks condition reported significantly increased feelings of valence (feeling positive) and dominance (feeling in control). This study confirms that involving children in meal preparation can increase vegetable intake. Because of the potential effect on energy intake, parents need to be made aware of appropriate portion sizes for their children. Taking this into account, encouraging parents to involve their children in the preparation of healthy and balanced meals could be a valuable intervention strategy to improve the diets and vegetable intake of children. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Safety issues of botanicals and botanical preparations in functional foods

    International Nuclear Information System (INIS)

    Kroes, R.; Walker, R.

    2004-01-01

    Although botanicals have played a role in the marketing of health products for ages, there is an increased interest today due to their perceived health benefits. Not only do consumers increasingly take charge of their health, but the scientific information and understanding of the beneficial health effects of bioactive substances in food, functional foods and food supplements have improved. Increasing use of these products has also led to concerns about their actual safety. Recorded cases of intoxications have triggered such concerns. The safety assessment of these substances is complicated by, amongst others, the variability of composition. Furthermore, consumption of such functional products is expected to produce physiological effects, which may lead to low margins of safety as the margin between exposure of such products and the safe level of intake are likely to be small. The safety assessment of botanicals and botanical preparations in food and food supplement should at least involve: - the characterisation and quality of the material, its quality control; - the intended use and consequent exposure; - history of use and exposure; - product comparison(s); - toxicological information gathering; - Risk characterisation/safety assessment; As a guidance tool, a decision tree approach is proposed to assist in determining the extent of data requirements based on the nature of the such product. This guidance tool in safety assessment was developed by an expert group of the International Life Sciences Institute (ILSI), European Branch, and is currently in press. In this paper a summarised version of this tool is presented

  20. Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste.

    Science.gov (United States)

    Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria

    2018-02-01

    Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

    OpenAIRE

    Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participa...

  2. Food adulteration analysis without laboratory prepared or determined reference food adulterant values.

    Science.gov (United States)

    Kalivas, John H; Georgiou, Constantinos A; Moira, Marianna; Tsafaras, Ilias; Petrakis, Eleftherios A; Mousdis, George A

    2014-04-01

    Quantitative analysis of food adulterants is an important health and economic issue that needs to be fast and simple. Spectroscopy has significantly reduced analysis time. However, still needed are preparations of analyte calibration samples matrix matched to prediction samples which can be laborious and costly. Reported in this paper is the application of a newly developed pure component Tikhonov regularization (PCTR) process that does not require laboratory prepared or reference analysis methods, and hence, is a greener calibration method. The PCTR method requires an analyte pure component spectrum and non-analyte spectra. As a food analysis example, synchronous fluorescence spectra of extra virgin olive oil samples adulterated with sunflower oil is used. Results are shown to be better than those obtained using ridge regression with reference calibration samples. The flexibility of PCTR allows including reference samples and is generic for use with other instrumental methods and food products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Iron contents of Malawian foods when prepared in iron cooking pots

    NARCIS (Netherlands)

    Prinsen Geerligs, P. D.; Brabin, B. J.; Hart, D. J.; Fairweather-Tait, S. J.

    2004-01-01

    The aim of this study was to determine the iron content of Malawian foods prepared in iron pots and to examine the effects of continuous cooking time and added oil on the iron content of the food prepared. Foods prepared, which included a staple (Nsima), relish vegetables, and beans, had an

  4. Food preparation supplies predict children's family meal and home-prepared dinner consumption in low-income households.

    Science.gov (United States)

    Appelhans, Bradley M; Waring, Molly E; Schneider, Kristin L; Pagoto, Sherry L

    2014-05-01

    Frequent family meals and home food preparation are considered important for children's nutritional health and weight maintenance. This cross-sectional study tested whether these parent-driven behaviors are related to the availability of food preparation supplies in low-income urban households. Caregivers of children ages 6-13 provided information on family meal frequency, child consumption of home-prepared dinners, household food insecurity, and attitudes towards cooking. Researchers used a newly developed Food Preparation Checklist (FPC) to assess the availability of 41 food preparation supplies during a physical audit of the home environment. Caregivers and children provided anthropometric measurements and jointly reported on child dietary intake. In ordinal logistic regression models, greater home availability of food preparation supplies was associated with more frequent family meals and child consumption of home-prepared dinners. Associations were independent of household financial strain, food insecurity, caregiver attitudes toward cooking, and sociodemographic characteristics. Fewer food preparation supplies were available in households characterized by greater food insecurity, lower income, and negative caregiver attitudes towards cooking, but did not differ by child or caregiver weight status. As in prior studies, more frequent family meals and consumption of home-prepared dinners were associated with healthier child dietary intake in several areas. We conclude that food preparation supplies are often limited in the most socioeconomically disadvantaged households, and their availability is related to the frequency with which children consume family meals and home-prepared dinners. The potential role of food preparation supplies as contributors to socioeconomic disparities in child nutritional health and obesity deserves further study. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Hunting, Food Preparation, and Consumption of Rodents in Lao PDR.

    Directory of Open Access Journals (Sweden)

    Kanokwan Suwannarong

    Full Text Available A cross-sectional study was conducted in 29 villages of Khamkeuth District in Bolikhamxay Province in the Lao PDR during March to May 2013. The study aimed to determine the characteristics associated with rodent consumption and related behaviors among different ethnic groups, ages, and genders. Five-hundred-eighty-four (584 males and females from 18-50 years of age participated in this study. Half of them were Hmong (292, 50% while 152 respondents were Lao-Tai (26% or other ethnic groups (140, 24%. Most of the respondents (79.5% had farming as their main occupation. Prevalences of the studied outcomes were high: 39.9 for hunting or capturing rodents in the previous year, 77.7% for preparing rodents as food, and 86.3% for rodent consumption. Multivariable logistic regression analysis showed that likelihood of these types of rodent contact was more consistently associated with behavioral factors (gathering things from the forest and elsewhere, cultivation-related activities, and taking measures to prevent rodent-borne disease than with socio-demographic, environmental, or cultural factors. The strongest associations were observed for gathering things; these associations were consistently positive and statistically significant. Although this study did not directly assess rodent-borne zoonosis risk, we believe that study findings raise concern that such risk may be substantial in the study area and other similar areas. Further epidemiological studies on the association between rodent-borne disease infection and rodent hunting, preparation for food, and consumption are recommended. Moreover, further studies are needed on the association between these potential exposure factors (i.e., rodent hunting, preparation for food, and consumption and rodent-borne infections, especially among ethnic groups like the Hmong in Lao PDR and those in neighboring countries with similar socio-demographic, environmental, behavioral and cultural contexts.

  6. Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods.

    Science.gov (United States)

    Reidy, Kathleen C; Bailey, Regan Lucas; Deming, Denise M; O'Neill, Lynda; Carr, B Thomas; Lesniauskas, Ruta; Johnson, Wendy

    2018-03-01

    Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines.

  7. Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods

    Science.gov (United States)

    Reidy, Kathleen C.; Bailey, Regan Lucas; Deming, Denise M.; O’Neill, Lynda; Carr, B. Thomas; Lesniauskas, Ruta; Johnson, Wendy

    2018-01-01

    Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines. PMID:29706668

  8. Application of electron irradiation to food containers and packaging materials

    International Nuclear Information System (INIS)

    Ueno, Koji

    2010-01-01

    Problems caused by microbial contamination and hazardous chemicals have attracted much attention in the food industry. The number of systems such as hygienic management systems and Hazard Analysis Critical Control Point (HACCP) systems adopted in the manufacturing process is increasing. As manufacturing process control has become stricter, stricter control is also required for microbial control for containers and packaging materials (from disinfection to sterilization). Since safe and reliable methods for sterilizing food containers and packaging materials that leave no residue are required, electron beam sterilization used for medical equipment has attracted attention from the food industry. This paper describes an electron irradiation facility, methods for applying electron beams to food containers and packaging materials, and products irradiated with electron beams. (author)

  9. Soft electron processor for surface sterilization of food material

    International Nuclear Information System (INIS)

    Baba, Takashi; Kaneko, Hiromi; Taniguchi, Shuichi

    2004-01-01

    As frozen or chilled foods have become popular nowadays, it has become very important to provide raw materials with lower level microbial contamination to food processing companies. Consequently, the sterilization of food material is one of the major topics for food processing. Dried materials like grains, beans and spices, etc., are not typically deeply contaminated by microorganisms, which reside on the surfaces of materials, so it is very useful to take low energetic, lower than 300 keV, electrons with small penetration power (Soft-Electrons), as a sterilization method for such materials. Soft-Electrons is researched and named by Dr. Hayashi et al. This is a non-thermal method, so one can keep foods hygienic without serious deterioration. It is also a physical method, so is free from residues of chemicals in foods. Recently, Nissin-High Voltage Co., Ltd. have developed and manufactured equipment for commercial use of Soft-Electrons (Soft Electron Processor), which can process 500 kg/h of grains. This report introduces the Soft Electron Processor and shows the results of sterilization of wheat and brown rice by the equipment

  10. Preparation and evaluation of functional foods in adjuvant arthritis

    Directory of Open Access Journals (Sweden)

    Al-Okbi, S. Y.

    2012-10-01

    Full Text Available Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended.

    La artritis adyuvante es un modelo utilizado en animales y se caracteriza por ser muy parecida a la artritis reumatoide en humanos. Se trata de un modelo de trabajo utilizado con éxito para estudiar nuevos agentes anti-inflamatorios. En estudios previos (animales y clínica hemos demostrado que

  11. 78 FR 55727 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-09-11

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... guidance for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  12. 78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-12-10

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

  13. Preparing School Personnel to Assist Students with Life-Threatening Food Allergies.

    Science.gov (United States)

    Hay, Genevieve H.; And Others

    1994-01-01

    Knowledge of and preparation for life-threatening food allergies will enable school personnel to better respond to students who have severe allergic reactions. Given the high incidence of food-related anaphylaxis in public places, teachers and school personnel should be aware of and prepared to handle severe food allergy reactions. (SM)

  14. Microbial characteristics of food preparations in Benevento province

    Directory of Open Access Journals (Sweden)

    Vittoria Ricci

    2013-09-01

    Full Text Available The aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy. A total of 125 samples were collected from food service establishments. Parameters investigated were: aerobic plate counts (APCs, total Coliform bacteria counts, beta-glucuronidase-positive Escherichia (E. coli counts, Enterobacteriaceae counts, coagulase-positive Staphylococci counts, isolation of Salmonella spp., Bacillus (B. cereus counts, and isolation of Listeria (L. monocytogenes. The microbiological quality was good, with absence of the pathogens L. monocytogenes and Salmonella spp. and extremely rare presence of E. coli. The fresh pastry and the uncooked gastronomy products were the most contaminated groups; also, cooked cold-served gastronomy products were susceptible to microbiological risk, as a result of the inadequate reheating and the interruption of the warm chain. On the contrary, dried pastry and cooked warm-served gastronomy products showed an excellent hygienic profile. In fact, the amount of compliant samples was 74.4%.

  15. Preparation of Inconel 740 superalloy by electron beam smelting

    Energy Technology Data Exchange (ETDEWEB)

    You, Xiaogang [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China); Tan, Yi, E-mail: tanyi@dlut.edu.cn [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China); You, Qifan; Shi, Shuang; Li, Jiayan [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China); Ye, Fei [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Wei, Xin [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China)

    2016-08-15

    A novel method, namely electron beam smelting (EBS) technology was used to prepare the Inconel 740 superalloy. The microstructures, hardness and oxidation behavior were characterized and compared with the traditionally prepared Inconel 740 superalloy. The results imply that the solution treatment gives rise to the coarsening of γ′ precipitates, with further aging treatment, the γ′ precipitates with size of less than 30 nm are distributed dispersively in the matrix, leading to a decreasing of the lattice parameters and an increasing of the misfit. The γ′ precipitates result in shearing mechanism of weakly pair coupling. The EBS 740 superalloy produces better properties than that prepared in the traditional method in both precipitation strengthening effect and oxidation resistance. - Highlights: • Electron beam smelting, a new method, was used to prepare the Inconel 740 superalloy. • The EBS 740 shows higher strengthening effect than 740 made in traditional method. • The EBS 740 shows better oxidation resistance than traditional 740. • It shows application prospect of EBS technology in preparing Ni-base superalloys.

  16. Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military Installations

    Science.gov (United States)

    2009-09-01

    former KGB official, with polonium - 210 in 2006.25 However, a number of factors make radiological contamination of food unlikely. First, it is...Defense University September 2009 Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military...DATE SEP 2009 2. REPORT TYPE 3. DATES COVERED 00-00-2009 to 00-00-2009 4. TITLE AND SUBTITLE Defending the Military Food Supply Acquisition

  17. Sample Preparation for Electron Probe Microanalysis—Pushing the Limits

    Science.gov (United States)

    Geller, Joseph D.; Engle, Paul D.

    2002-01-01

    There are two fundamental considerations in preparing samples for electron probe microanalysis (EPMA). The first one may seem obvious, but we often find it is overlooked. That is, the sample analyzed should be representative of the population from which it comes. The second is a direct result of the assumptions in the calculations used to convert x-ray intensity ratios, between the sample and standard, to concentrations. Samples originate from a wide range of sources. During their journey to being excited under the electron beam for the production of x rays there are many possibilities for sample alteration. Handling can contaminate samples by adding extraneous matter. In preparation, the various abrasives used in sizing the sample by sawing, grinding and polishing can embed themselves. The most accurate composition of a contaminated sample is, at best, not representative of the original sample; it is misleading. Our laboratory performs EPMA analysis on customer submitted samples and prepares over 250 different calibration standards including pure elements, compounds, alloys, glasses and minerals. This large variety of samples does not lend itself to mass production techniques, including automatic polishing. Our manual preparation techniques are designed individually for each sample. The use of automated preparation equipment does not lend itself to this environment, and is not included in this manuscript. The final step in quantitative electron probe microanalysis is the conversion of x-ray intensities ratios, known as the “k-ratios,” to composition (in mass fraction or atomic percent) and/or film thickness. Of the many assumptions made in the ZAF (where these letters stand for atomic number, absorption and fluorescence) corrections the localized geometry between the sample and electron beam, or takeoff angle, must be accurately known. Small angular errors can lead to significant errors in the final results. The sample preparation technique then becomes very

  18. Sample Preparation for Electron Probe Microanalysis-Pushing the Limits.

    Science.gov (United States)

    Geller, Joseph D; Engle, Paul D

    2002-01-01

    There are two fundamental considerations in preparing samples for electron probe microanalysis (EPMA). The first one may seem obvious, but we often find it is overlooked. That is, the sample analyzed should be representative of the population from which it comes. The second is a direct result of the assumptions in the calculations used to convert x-ray intensity ratios, between the sample and standard, to concentrations. Samples originate from a wide range of sources. During their journey to being excited under the electron beam for the production of x rays there are many possibilities for sample alteration. Handling can contaminate samples by adding extraneous matter. In preparation, the various abrasives used in sizing the sample by sawing, grinding and polishing can embed themselves. The most accurate composition of a contaminated sample is, at best, not representative of the original sample; it is misleading. Our laboratory performs EPMA analysis on customer submitted samples and prepares over 250 different calibration standards including pure elements, compounds, alloys, glasses and minerals. This large variety of samples does not lend itself to mass production techniques, including automatic polishing. Our manual preparation techniques are designed individually for each sample. The use of automated preparation equipment does not lend itself to this environment, and is not included in this manuscript. The final step in quantitative electron probe microanalysis is the conversion of x-ray intensities ratios, known as the "k-ratios," to composition (in mass fraction or atomic percent) and/or film thickness. Of the many assumptions made in the ZAF (where these letters stand for atomic number, absorption and fluorescence) corrections the localized geometry between the sample and electron beam, or takeoff angle, must be accurately known. Small angular errors can lead to significant errors in the final results. The sample preparation technique then becomes very

  19. The MELISSA food data base: space food preparation and process optimization

    Science.gov (United States)

    Creuly, Catherine; Poughon, Laurent; Pons, A.; Farges, Berangere; Dussap, Claude-Gilles

    Life Support Systems have to deal with air, water and food requirement for a crew, waste management and also to the crew's habitability and safety constraints. Food can be provided from stocks (open loops) or produced during the space flight or on an extraterrestrial base (what implies usually a closed loop system). Finally it is admitted that only biological processes can fulfil the food requirement of life support system. Today, only a strictly vegetarian source range is considered, and this is limited to a very small number of crops compared to the variety available on Earth. Despite these constraints, a successful diet should have enough variety in terms of ingredients and recipes and sufficiently high acceptability in terms of acceptance ratings for individual dishes to remain interesting and palatable over a several months period and an adequate level of nutrients commensurate with the space nutritional requirements. In addition to the nutritional aspects, others parameters have to be considered for the pertinent selection of the dishes as energy consumption (for food production and transformation), quantity of generated waste, preparation time, food processes. This work concerns a global approach called MELISSA Food Database to facilitate the cre-ation and the management of these menus associated to the nutritional, mass, energy and time constraints. The MELISSA Food Database is composed of a database (MySQL based) con-taining multiple information among others crew composition, menu, dishes, recipes, plant and nutritional data and of a web interface (PHP based) to interactively access the database and manage its content. In its current version a crew is defined and a 10 days menu scenario can be created using dishes that could be cooked from a set of limited fresh plant assumed to be produced in the life support system. The nutritional covering, waste produced, mass, time and energy requirements are calculated allowing evaluation of the menu scenario and its

  20. The pilot plant for electron beam food processing

    International Nuclear Information System (INIS)

    Migdal, W.; Stachowicz, W.

    1993-01-01

    The investigations on food irradiation began in Poland in the end of 50-ties. Till the end of 70-ties the research activity on food irradiation was rather of the random nature and the objectives involved the fundamental research areas of food science. After the JECFI recommended in 1980 the general approval of foods treated with the doses of ionizing radiation up to 10 kG as unconditionally wholesome, the interest on practical application of food irradiation was gained in Poland. In 1986 the governmental bodies decided to recognize the possibilities of practical application of radiation techniques in agriculture, and the Central Research and Development Project No 10.13. ''Radiation Techniques in Agriculture'' was initiated for the period of 5 years. The project in the part that refers to food irradiations involved 3 major objectives: - radiation preservation of food; - radiation hygienization of animal feed; - Pilot plants for food irradiation. The most liable project of the programme was the construction of experimental plant for electron beam food irradiation, intended to be the national center for future testing and implementary works in this field. (orig.)

  1. Time spent on home food preparation and indicators of healthy eating.

    Science.gov (United States)

    Monsivais, Pablo; Aggarwal, Anju; Drewnowski, Adam

    2014-12-01

    The amount of time spent on food preparation and cooking may have implications for diet quality and health. However, little is known about how food-related time use relates to food consumption and spending, either at restaurants or for food consumed at home. To quantitatively assess the associations among the amount of time habitually spent on food preparation and patterns of self-reported food consumption, food spending, and frequency of restaurant use. This was a cross-sectional study of 1,319 adults in a population-based survey conducted in 2008-2009. The sample was stratified into those who spent 2 hours/day on food preparation and cleanup. Descriptive statistics and multivariable regression models examined differences between time-use groups. Analyses were conducted in 2011-2013. Individuals who spent the least amount of time on food preparation tended to be working adults who placed a high priority on convenience. Greater amount of time spent on home food preparation was associated with indicators of higher diet quality, including significantly more frequent intake of vegetables, salads, fruits, and fruit juices. Spending food preparation was associated with significantly more money spent on food away from home and more frequent use of fast food restaurants compared to those who spent more time on food preparation. The findings indicate that time might be an essential ingredient in the production of healthier eating habits among adults. Further research should investigate the determinants of spending time on food preparation. Copyright © 2014 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  2. Application of electron beam for preparation of membranes

    International Nuclear Information System (INIS)

    Mohamed Mahmoud Nasef

    2004-01-01

    Membranes have generated considerable interest in a number of technologically significant fields, such as chemical, biochemical and biomedical engineering. However, it becomes important to design and develop particular membranes for specific applications. Radiation induced grafting of hydrophilic monomers into polymeric films has been found to be an appealing method for producing various membranes. The method has the flexibility of using various types of radiation, such as γ-rays, electron beam, and plasma, irrespective of the shape and size of the polymer. Of all, electron beam accelerator is an advantageous source of high-energy radiations that can initiate grafting reactions required for preparation of membranes particularly when pilot production and commercial applications are sought. The grafting penetration can be varied from surface to bulk of membranes by applying acceleration energy. This article briefly reviews the use of electron beam radiation to prepare various membranes by radiation induced grafting of vinyl and acrylic monomers onto polymer films. Some basic fundamentals of radiation induced grafting and advantages of electron beam over Co-60 are highlighted. Potential applications of radiation-grafted membranes in various fields are also surveyed. (author)

  3. Quantifying parental preferences for interventions designed to improve home food preparation and home food environments during early childhood.

    Science.gov (United States)

    Virudachalam, Senbagam; Chung, Paul J; Faerber, Jennifer A; Pian, Timothy M; Thomas, Karen; Feudtner, Chris

    2016-03-01

    Though preparing healthy food at home is a critical health promotion habit, few interventions have aimed to improve parental cooking skills and behaviors. We sought to understand parents' preferences and priorities regarding interventions to improve home food preparation practices and home food environments during early childhood. We administered a discrete choice experiment using maximum difference scaling. Eighty English-speaking parents of healthy 1-4 year-old children rated the relative importance of potential attributes of interventions to improve home food preparation practices and home food environments. We performed latent class analysis to identify subgroups of parents with similar preferences and tested for differences between the subgroups. Participants were mostly white or black 21-45 year-old women whose prevalence of overweight/obesity mirrored the general population. Latent class analysis revealed three distinct groups of parental preferences for intervention content: a healthy cooking group, focused on nutrition and cooking healthier food; a child persuasion group, focused on convincing toddlers to eat home-cooked food; and a creative cooking group, focused on cooking without recipes, meal planning, and time-saving strategies. Younger, lower income, 1-parent households comprised the healthy cooking group, while older, higher income, 2-parent households comprised the creative cooking group (p cooked dinner regularly, unlike the other two groups (p food preparation practices. Such interventions are important for creating healthier home food environments and preventing obesity starting from early childhood. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Consumption and expenditure on food prepared away from home among Mexican adults in 2006

    Directory of Open Access Journals (Sweden)

    Brent A Langellier

    2015-01-01

    Full Text Available Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1 expenditure on all food and at restaurants, and 2 frequency of consumption of comida corrida or restaurant food and street food. Results. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (p menor que 0.001 for all relationships in bivariate analyses. Conclusions. Consumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

  5. Consumption and expenditure on food prepared away from home among Mexican adults in 2006.

    Science.gov (United States)

    Langellier, Brent A

    2015-01-01

    To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1) expenditure on all food and at restaurants, and 2) frequency of consumption of 'comida corrida' or restaurant food and street food. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (pConsumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

  6. Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers.

    Science.gov (United States)

    Yi, Sunghwan; Kanetkar, Vinay; Brauer, Paula

    2015-10-01

    While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. An online self-report survey. Ontario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation. Of the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756). Latent profile analysis indicated three segments of food preparers. More open to new recipes, the 'crucifer lover' segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the 'average consumer' segment (54 %) in many ways, the 'frozen vegetable user' segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger 'healthy=not tasty' perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users. The substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods.

  7. Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study.

    Science.gov (United States)

    Meysenburg, Rebecca; Albrecht, Julie A; Litchfield, Ruth; Ritter-Gooder, Paula K

    2014-02-01

    Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6 years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices. Published by Elsevier Ltd.

  8. OUTLINE FOR OCCUPATIONAL HOME ECONOMICS COURSE IN COMMERCIAL AND INSTITUTIONAL FOOD PREPARATION.

    Science.gov (United States)

    Alabama State Dept. of Education, Montgomery. Home Economics Service.

    THE EXPERIMENTAL OUTLINE IS FOR TEACHER USE IN PLANNING A TWO-SEMESTER COURSE TO PREPARE 11TH AND 12TH GRADE STUDENTS FOR ENTRY LEVEL COMMERCIAL FOOD PREPARATION JOBS SUCH AS FOOD SERVICE WORKERS, COOK HELPERS, CATERER HELPERS, SALAD MAKERS, BAKER HELPERS, SHORT ORDER COOKS, AND TRAY LINE WORKERS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS…

  9. Electronic Nose for Microbiological Quality Control of Food Products

    Directory of Open Access Journals (Sweden)

    M. Falasconi

    2012-01-01

    Full Text Available Electronic noses (ENs have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a Alicyclobacillus spp. spoilage of fruit juices, (b early detection of microbial contamination in processed tomatoes, (c screening of fungal and fumonisin contamination of maize grains, and (d fungal contamination on green coffee beans. Despite many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impairs ENs trustful applications at the industrial scale. Both advantages and drawbacks of sensor technology in food quality control are discussed. Finally, recent trends and future directions are illustrated.

  10. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

    Science.gov (United States)

    White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people’s food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants’ practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants’ practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances

  11. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

    Science.gov (United States)

    Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

    2017-01-01

    Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change

  12. Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

    Directory of Open Access Journals (Sweden)

    Susanna Mills

    Full Text Available Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women, aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity, the task (process of cooking, and the context (situational drivers. Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and

  13. Preparing suitable climate scenario data to assess impacts on local food safety

    NARCIS (Netherlands)

    Liu, C.; Hofstra, N.; Leemans, R.

    2015-01-01

    Quantification of climate change impacts on food safety requires food safety assessment with different past and future climate scenario data to compare current and future conditions. This study presents a tool to prepare climate and climate change data for local food safety scenario analysis and

  14. Food and its preparation conditions in hotels in Accra, Ghana: A ...

    African Journals Online (AJOL)

    Although a lot of work has been done on the safety of street foods in most developing countries, not much has been done with regards to the hotel industry. A pilot study to investigate food and its preparation conditions in ten selected hotels in Accra, the capital of Ghana with respect to food safety was therefore initiated in ...

  15. Effects of home-based food preparation practices on the micronutrient content of foods.

    Science.gov (United States)

    Severi, S; Bedogni, G; Zoboli, G P; Manzieri, A M; Poli, M; Gatti, G; Battistini, N

    1998-08-01

    We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauliflower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits. In cooked dishes, vitamin retention ranged between 0 (folic acid, all dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflower) and 96% (iron, vegetable soup). In orange juice, ascorbic acid appeared to be protected from oxidation for at least 12 h as compared with fruit salad. Our study shows that preparation of foods with techniques available at home may be responsible for losses of vitamins and minerals. Further studies are needed to ascertain the effects of these losses on nutritional status.

  16. Sample Preparation and Imaging of Exosomes by Transmission Electron Microscopy.

    Science.gov (United States)

    Jung, Min Kyo; Mun, Ji Young

    2018-01-04

    Exosomes are nano-sized extracellular vesicles secreted by body fluids and are known to represent the characteristics of cells that secrete them. The contents and morphology of the secreted vesicles reflect cell behavior or physiological status, for example cell growth, migration, cleavage, and death. The exosomes' role may depend highly on size, and the size of exosomes varies from 30 to 300 nm. The most widely used method for exosome imaging is negative staining, while other results are based on Cryo-Transmission Electron Microscopy, Scanning Electron Microscopy, and Atomic Force Microscopy. The typical exosome's morphology assessed through negative staining is a cup-shape, but further details are not yet clear. An exosome well-characterized through structural study is necessary particular in medical and pharmaceutical fields. Therefore, function-dependent morphology should be verified by electron microscopy techniques such as labeling a specific protein in the detailed structure of exosome. To observe detailed structure, ultrathin sectioned images and negative stained images of exosomes were compared. In this protocol, we suggest transmission electron microscopy for the imaging of exosomes including negative staining, whole mount immuno-staining, block preparation, thin section, and immuno-gold labelling.

  17. Developing of the protocol for electron beam food irradiation facility

    International Nuclear Information System (INIS)

    Petreska, Svetlana

    2012-01-01

    By establishing the needs for institution of new technologies in the process of food processing, in this case a randomized choice of electron beam accelerator facility, arises the need for designing a protocol for safe and secure performance of the facility. The protocol encompasses safety and security measures for protection from ionizing radiation of the individuals who work at the facility, as well as, the population and the environment in the immediate neighborhood of the facility. Thus, the adopted approach is the establishment of appropriate systems responding to the protocol. Dosimetry system, which includes appropriate procedures for accurate measure and recording of the absorbed dose values, according to the provisions for protection from ionizing radiation. Ionizing radiation protection system and providing the safety and security of the facility for food processing by means of ionizing radiation. System for providing quality and safety control of the facility for food processing by means of ionizing radiation. Pursuant to the designed a protocol for safe and secure performance of the facility for electron beam food processing, contributes to protection against ionizing radiation as occupationally exposed persons as well the population. (Author)

  18. Electron beam technology for production of preparations of immobilized enzymes

    International Nuclear Information System (INIS)

    Gonchar, A.M.; Auslender, V.L.; Polyakov, V.A.

    1995-01-01

    Possibility of electron beam usage for proteases immobilization on 1,4-polyalkylene oxide (1,4-PAO) was studied to obtain biologically active complex for multi-purpose usage. It is shown that immobilization of Bacillus Subtilis protease is done due to free-radical linking of enzyme and carrier with formation of mycelium-like structures. Immobilization improves heat resistance of enzyme up to 60 centigrade without substrate and up to 80 centigrade in presence of substrate, widens range pH activity in comparison with non-immobilized forms. Immobilized proteases does not contain peroxides and long-live radicals. Our results permitted to create technologies for production of medical and veterinary preparations, active components for wool washing agents and leather fabrication technology

  19. Reducing preparation time of locally manufactured baby food at ...

    African Journals Online (AJOL)

    Journal of Food Technology in Africa. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 4, No 3 (1999) >. Log in or Register to get access to full text downloads.

  20. Development of a method for controlling salt and sodium use during meal preparation for food services

    Directory of Open Access Journals (Sweden)

    Cristina Barbosa Frantz

    2013-02-01

    Full Text Available OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. RESULTS: The result was a method consisting of 9 stages: (1 determination of the sodium content in the ingredients; (2 and 3 analysis of menu planning and sodium content; (4 follow-up of food preparation; (5 estimate of the amount of sodium used in the preparations; (6 and 7 selection and following of the preparations with average- and high-sodium content; (8 definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9 creation of recommendations for the use of salt and sodium. CONCLUSION: The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.

  1. The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative Study.

    Science.gov (United States)

    Leak, Tashara M; Aasand, Taylor A; Vickers, Zata; Reicks, Marla

    2018-05-01

    The purpose of this study was to understand adolescents' from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.

  2. Who's cooking? Time spent preparing food by gender, income and household composition

    OpenAIRE

    Mancino, Lisa; Newman, Constance

    2006-01-01

    We use the American Time Use Survey data and multivariate analysis to explore how time allocated to food preparation differs across income groups, household composition (number of adults and presence of children), and employment status of adults in the household.

  3. Who Has Time To Cook? How Family Resources Influence Food Preparation

    OpenAIRE

    Mancino, Lisa; Newman, Constance

    2007-01-01

    Households participating in the Food Stamp Program are increasingly headed by a single parent or two working parents. As this trend continues, more low-income households may find it difficult to allocate the time needed to prepare meals that fit within a limited budget and meet dietary requirements. Using Tobit analysis of the 2003-04 American Time Use Survey (ATUS), this study finds that household time resources significantly affect how much time is allocated to preparing food. In fact, work...

  4. Distribution system of prepared foods; Chorizumi shokuhin no ryutsu shisutemu

    Energy Technology Data Exchange (ETDEWEB)

    Kaneko, J.

    1999-09-05

    Chains such as supermarket, convenience store, and delicatessen store are rapidly expanding business. Only of thing and value thing which is only novel enjoyably also consumer needs these cooked family restaurant food service industry menu be. The following would be expected: Goods and menu of surely coming to the hand in result of being safer and result of dealing with the diversification of the flavor, the case in which it is necessary. Recently, it came to the distribution reform of the cooked food remarkably and drastically reducing the distribution cost as the result. (NEDO)

  5. Determinants of Non-Home-Prepared Food Consumption in Two Low-Income Areas in Nairobi

    NARCIS (Netherlands)

    Riet, van 't H.; Hartog, den A.P.; Hooftman, D.A.P.; Foeken, D.W.J.; Mwangi, A.M.; Staveren, van W.A.

    2003-01-01

    OBJECTIVE: Street foods are an important source of nutrients for poor urban residents. This study aimed to identify determinants of the proportion of daily energy provided by non-home-prepared foods. METHODS: A survey was conducted in a slum and a low- to middle-income area of Nairobi. The survey

  6. Technological aspects of preparing affordable fermented complementary foods.

    NARCIS (Netherlands)

    Nout, M.J.R.; Ngoddy, P.O.

    1997-01-01

    The requirements and manufacturing procedure of complementary (weaning) foods is discussed. Nutritional requirements for infants (aged 6-12 months) include approx. 3 MJ energy and 14 g digestible protein per litre, of a semi-liquid porridge. Microbiological safety is enhanced by biological

  7. Food preparation patterns in German family households. An econometric approach with time budget data.

    Science.gov (United States)

    Möser, Anke

    2010-08-01

    In Germany, the rising importance of out-of-home consumption, increasing usage of convenience products and decreasing knowledge of younger individuals how to prepare traditional dishes can be seen as obvious indicators for shifting patterns in food preparation. In this paper, econometric analyses are used to shed more light on the factors which may influence the time spent on food preparation in two-parent family households with children. Two time budget surveys, carried out 1991/92 and 2001/02 through the German National Statistical Office, provide the necessary data. Time budget data analyses reveal that over the last ten years the time spent on food preparation in Germany has decreased. The results point out that time resources of a household, for example gainful employment of the parents, significantly affect the amount of time spent on food preparation. The analysis confirms further that there is a more equal allocation of time spent on cooking, baking or laying the table between women and men in the last ten years. Due to changing attitudes and conceivably adaption of economic conditions, differences in time devoted to food preparation seem to have vanished between Eastern and Western Germany. Greater time spent on eating out in Germany as well as decreasing time spent on food preparation at home reveal that the food provisioning of families is no longer a primarily private task of the households themselves but needs more public attention and institutional offers and help. Among other points, the possibility of addressing mothers' lack of time as well as growing "food illiteracy" of children and young adults are discussed. 2010 Elsevier Ltd. All rights reserved.

  8. Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives

    DEFF Research Database (Denmark)

    Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna

    2017-01-01

    Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high...... the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given....

  9. Preparation of Natural Zeolite for Air Dehumidification in Food Drying

    Directory of Open Access Journals (Sweden)

    Mohamad Djaeni

    2015-03-01

    Full Text Available Drying with air dehumidification with solid adsorbent improves the quality of food product as well as energy efficiency. The natural zeolite is one of adsorbent having potential to adsorb the water.  Normally, the material was activated to open the pore, remove the organic impurities, and increase Si/Al rate. Hence, it can enhance the adsorbing capacity. This research studied the activation of natural zeolite mined from Klaten, Indonesia as air dehumidification for food drying. Two different methods were used involving activation by heat and NaOH introduction.  As indicators, the porosity and water loaded were evaluated. Results showed both methods improved the adsorbing capacity significantly. With NaOH, the adsorbing capacity was higher. The simple test in onion and corn drying showed the presence of activated natural zeolite can speed up water evaporation positively. This performance was also comparable with Zeolite 3A

  10. Food processing using electrons and X-rays

    International Nuclear Information System (INIS)

    Clouston, J.G.

    1985-01-01

    The ionizing radiation which will be used as process energy for the preservation of food, will be limited to high energy electrons (less than 10 MeV), X-rays (less than 5 MeV) and gamma rays emitted by cobalt-60 (1.17;1.33 MeV) and cesium -137 (0.663 MeV). When a foodstuff is irradiated with any of these radiations absorption of the radiant energy will initiate a variety of reactions between its atomic and molecular constituents causing permanent chemical, physical and biological changes. This paper focusses on radiation processing using electron or X-ray generators in the range 2 to 10 MeV

  11. Preparation and evaluation of functional foods in adjuvant arthritis

    OpenAIRE

    Al-Okbi, S. Y.; Mohamed, D. A.

    2012-01-01

    Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functio...

  12. Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns.

    Science.gov (United States)

    Berge, Jerica M; MacLehose, Richard F; Larson, Nicole; Laska, Melissa; Neumark-Sztainer, Dianne

    2016-11-01

    The purpose of the study was to describe parent and adolescent involvement in food preparation for the family and to examine whether adolescents' food preparation involvement was related to their dietary quality (e.g., fruit and vegetable intake, sugar-sweetened beverage consumption, and various common nutrients) and eating patterns (e.g., frequency of breakfast, family meals, fast food intake). Data from two linked population-based studies, Eating and Activity in Teens 2010 and Families and Eating and Activity among Teens were used in cross-sectional analyses. Mothers (n = 1,875), stepmothers (n = 18), fathers (n = 977), stepfathers (n = 105), and adolescents (n = 2,108) from socioeconomically and racially/ethnically diverse households participated in the study. Adolescents completed food frequency questionnaires and surveys in school. Parents individually completed surveys by mail or phone. Linear regression was used to estimate differences in adolescent dietary quality and eating patterns between those who do and do not engage in meal preparation. Parent and adolescent report of "usually preparing food for the family" was related to several sociodemographic characteristics, including race/ethnicity (minority populations), parent education (college or higher), parent employment status (part time or stay-at-home caregiver), household size (≤3 children), and adolescent gender (female). Adolescent involvement in food preparation for the family was significantly associated with several markers of better dietary quality and better eating patterns. In contrast, parent involvement in food preparation for the family was unrelated to adolescent dietary intake. Results suggest that involving adolescents in food preparation for the family is related to better adolescent dietary quality and eating patterns. Public health interventions and health care providers may want to encourage adolescents to help with food preparation for the family. Additionally, adolescents

  13. Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents.

    Science.gov (United States)

    Raber, Margaret; Patterson, Monika; Jia, Wenyan; Sun, Mingui; Baranowski, Tom

    2018-02-24

    Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. This paper explores the feasibility of the eButton to reliably capture home food preparation behaviors and practices in a sample of pre- and early adolescents (ages 9 to 13). This is a secondary analysis of two eButton pilot projects evaluating the dietary intake of pre- and early adolescents in or around Houston, Texas. Food preparation behaviors were coded into seven major categories including: browsing, altering food/adding seasoning, food media, meal related tasks, prep work, cooking and observing. Inter-coder reliability was measured using Cohen's kappa and percent agreement. Analysis was completed on data for 31 participants. The most common activity was browsing in the pantry or fridge. Few participants demonstrated any food preparation work beyond unwrapping of food packages and combining two or more ingredients; actual cutting or measuring of foods were rare. Although previous research suggests children who "help" prepare meals may obtain some dietary benefit, accurate assessment tools of food preparation behavior are lacking. The eButton offers a feasible approach to food preparation behavior measurement among pre- and early adolescents. Follow up research exploring the validity of this method in a larger sample, and comparisons between cooking behavior and dietary intake are needed.

  14. Characteristics of Prepared Food Sources in Low-Income Neighborhoods of Baltimore City

    OpenAIRE

    LEE, SEUNG HEE; ROWAN, MEGAN T.; POWELL, LISA M.; NEWMAN, SARA; KLASSEN, ANN CARROLL; FRICK, KEVIN D.; ANDERSON, JENNIFER; GITTELSOHN, JOEL

    2010-01-01

    The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources (PFSs). We conducted an observational assessment of all PFSs (N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée ...

  15. Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

    Science.gov (United States)

    Whelan, R. H.

    1985-01-01

    Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.

  16. Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences.

    Science.gov (United States)

    Kostyra, Eliza; Żakowska-Biemans, Sylwia; Śniegocka, Katarzyna; Piotrowska, Anna

    2017-06-01

    The number of visually impaired and blind people is rising worldwide due to ageing of the global population, but research regarding the impact of visual impairment on the ability of a person to choose food and to prepare meals is scarce. The aim of this study was threefold: to investigate factors determining the choices of food products in people with various levels of impaired vision; to identify obstacles they face while purchasing food, preparing meals and eating out; and to determine what would help them in the areas of food shopping and meal preparation. The data was collected from 250 blind and visually impaired subjects, recruited with the support of the National Association of the Blind. The study revealed that majority of the visually impaired make food purchases at a supermarket or local grocery and they tend to favour shopping for food via the Internet. Direct sale channels like farmers markets were rarely used by the visually impaired. The most frequently mentioned factors that facilitated their food shopping decisions were the assistance of salespersons, product labelling in Braille, scanners that enable the reading of labels and a permanent place for products on the shop shelves. Meal preparation, particularly peeling, slicing and frying, posed many challenges to the visually impaired. More than half of the respondents ate meals outside the home, mainly with family or friends. The helpfulness of the staff and a menu in Braille were crucial for them to have a positive dining out experience. The results of the study provide valuable insights into the food choices and eating experiences of visually impaired people, and also suggest some practical implications to improve their independence and quality of life. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California.

    Science.gov (United States)

    Smith, Teresa M; Dunton, Genevieve F; Pinard, Courtney A; Yaroch, Amy L

    2016-04-01

    The purpose of the present study was to explore food preparation behaviours, attitudes, meal planning and shopping among Mexican-American mothers. Data were collected through four focus groups with mothers of Mexican origin/ancestry who considered themselves to be the primary food preparer. Topics included food preparation behaviours and influencers (culture, family, attitudes, barriers, meal planning and shopping). Data were analysed using a qualitative grounded theory approach. All focus groups were audio recorded, transcribed verbatim and coded for themes. Data were collected in southern California, USA in 2013. Of the sample of twenty-one Mexican-American mothers, thirteen were born outside the USA and the mean household size was five members. Participants reported that food was often prepared using traditional staples and food preparation behaviours were learned from maternal family members. Participants also suggested that health was influenced by foods eaten and how they were prepared. Salient factors influencing food preparation behaviours included culture and tradition, maternal family members' food preparation behaviours, food preparation self-efficacy and attitudes towards healthy eating. Time and busy schedules were cited as barriers. Future interventions should consider utilizing family-based approaches and teaching culturally relevant food preparation skills, especially to youth, while reinforcing more healthful dietary practices.

  18. Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

    Science.gov (United States)

    Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food prepara...

  19. The application analysis of high energy electron accelerator in food irradiation processing

    International Nuclear Information System (INIS)

    Deng Wenmin; Chen Hao; Feng Lei; Zhang Yaqun; Chen Xun; Li Wenjun; Xiang Chengfen; Pei Ying; Wang Zhidong

    2012-01-01

    Irradiation technology of high energy electron accelerator has been highly concerned in food processing industry with its fast development, especially in the field of food irradiation processing. In this paper, equipment and research situation of high energy electron accelerator were collected, meanwhile, the similarities and differences between high energy electron beam and 60 Co γ-rays were discussed. In order to provide more references of high energy electron beam irradiation, the usages of high energy electron in food irradiation processing was prospected. These information would promote the development of domestic food irradiation industry and give a useful message to irradiation enterprises and researchers. (authors)

  20. First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.

    Science.gov (United States)

    Pingret, Daniella; Fabiano-Tixier, Anne-Sylvie; Petitcolas, Emmanuel; Canselier, Jean-Paul; Chemat, Farid

    2011-03-01

    This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students.

  1. Energy efficient cooking systems, food-preparation facilities, and human diets

    Energy Technology Data Exchange (ETDEWEB)

    Newborough, M.

    1987-07-01

    The opportunities for saving energy, which are available to those working within the final link of the UK food system, i.e. at, or in relation to, the points of consumption are identified. Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterised by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. (author).

  2. Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

    Science.gov (United States)

    Garden-Robinson, Julie; Eighmy, Myron A; Lyonga, Agnes Ngale

    2010-12-01

    The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information. Copyright © 2010 Elsevier Ltd. All rights reserved.

  3. Consumption and expenditure on food prepared away from home among Mexican adults in 2006

    OpenAIRE

    Brent A Langellier

    2015-01-01

    Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the foll...

  4. The pilot plant for electron beam food processing

    International Nuclear Information System (INIS)

    Migdal, W.; Kosmal, W.; Malec-Czechowska, K.; Maciszewski, W.

    1992-01-01

    In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT. The pilot plant has been constructed inside an old fort what decreases significantly the cost of the investment. The pilot plants is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and an industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established. (author). 9 refs, 5 figs, 1 tab

  5. The pilot plant for electron beam food processing

    Science.gov (United States)

    Migdal, W.; Walis, L.; Chmielewski, A. G.

    1993-07-01

    In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT. The pilot plant has been constructed inside an old fort what decreases significantly the cost of the investment. The pilot plant is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and an industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established.

  6. Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application.

    Science.gov (United States)

    Xu, Zhenbo; Jin, Jun; Zheng, Minying; Zheng, Yan; Xu, Xuebing; Liu, Yuanfa; Wang, Xingguo

    2016-08-01

    The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (Dh) was 18nm; when the surfactant to oil ratio was 7.5:1, the hydrodynamic diameter (Dh) was 50nm. Rheological studies proved that the microemulsion system was a pseudoplastic fluid, which followed a shear thinning flow behavior. The loss rate of docosahexaenoic acid (DHA) was less than 5%wt after ultra high temperature (UHT) and high temperature short time (HTST) thermal treatments. A high content of CaCl2 (10.0%wt) could not destroy the microemulsion system, and it could be stored at 4°C for two years. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Use of Whey and Whey Preparations in the Food Industry – A Review

    Directory of Open Access Journals (Sweden)

    Królczyk Jolanta B.

    2016-07-01

    Full Text Available The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.

  8. Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives.

    Science.gov (United States)

    Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna; Chidambara, Vinayaka Aaydha; Wolff, Anders; Bang, Dang Duong; Sun, Yi

    2017-05-15

    Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high loading capacity. MIPs have been intensively employed in classical solid-phase extraction and solid-phase microextraction. More recently, MIPs have been combined with magnetic bead extraction, which greatly simplifies sample handling procedures. Studies have consistently shown that MIPs can effectively minimize complex food matrix effects, and improve recoveries and detection limits. In addition to sample preparation, MIPs have also been viewed as promising alternatives to bio-receptors due to the inherent molecular recognition abilities and the high stability in harsh chemical and physical conditions. MIPs have been utilized as receptors in biosensing platforms such as electrochemical, optical and mass biosensors to detect various analytes in food. In this review, we will discuss the current state-of-the-art of MIP synthesis and applications in the context of food analysis. We will highlight the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given. Copyright © 2017 Elsevier B.V. All rights reserved.

  9. Recent trends in sorption-based sample preparation and liquid chromatography techniques for food analysis.

    Science.gov (United States)

    V Soares Maciel, Edvaldo; de Toffoli, Ana Lúcia; Lanças, Fernando Mauro

    2018-04-20

    The accelerated rising of the world's population increased the consumption of food, thus demanding more rigors in the control of residue and contaminants in food-based products marketed for human consumption. In view of the complexity of most food matrices, including fruits, vegetables, different types of meat, beverages, among others, a sample preparation step is important to provide more reliable results when combined with HPLC separations. An adequate sample preparation step before the chromatographic analysis is mandatory in obtaining higher precision and accuracy in order to improve the extraction of the target analytes, one of the priorities in analytical chemistry. The recent discovery of new materials such as ionic liquids, graphene-derived materials, molecularly imprinted polymers, restricted access media, magnetic nanoparticles, and carbonaceous nanomaterials, provided high sensitivity and selectivity results in an extensive variety of applications. These materials, as well as their several possible combinations, have been demonstrated to be highly appropriate for the extraction of different analytes in complex samples such as food products. The main characteristics and application of these new materials in food analysis will be presented and discussed in this paper. Another topic discussed in this review covers the main advantages and limitations of sample preparation microtechniques, as well as their off-line and on-line combination with HPLC for food analysis. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  10. Pilot project on the Danish implementation of FoodEx2 as part of the Standard Sample Description for the electronic transmission of harmonised chemical occurrence data to EFSA (NP/EFSA/DCM/2012/01)

    DEFF Research Database (Denmark)

    Andersen, Jens Hinge; Christensen, Tue

    The National Food Institute at the Technical University of Denmark has been recoding and transmitting data for chemical contaminants and pesticide residues to EFSA in the SSD format on behalf of the Danish Veterinary and Food Authority using FoodEx1 and MATRIX food classification. To prepare...... for the updated data format for food description and classification, FoodEx2, this terminology has been fully translated into the Danish language. The translation tables (based on FoodEx1 as food classification) prepared while performing the data transmission grant project (Electronic Transmission of Chemical...... Occurrence Data (CFP/EFSA/DATEX/2009/01)) have been supplemented with the FoodEx2 code, comprising of base term and additional (non-implicit) facets. Approximately 1000 distinct food descriptions from the LIMS have been associated with the equivalent FoodEx2 codes. The performance of FoodEx2 in classifying...

  11. Characteristics of prepared food sources in low-income neighborhoods of Baltimore City.

    Science.gov (United States)

    Lee, Seung Hee; Rowan, Megan T; Powell, Lisa M; Newman, Sara; Klassen, Ann Carroll; Frick, Kevin D; Anderson, Jennifer; Gittelsohn, Joel

    2010-01-01

    The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources(PFSs). We conducted an observational assessment of all PFSs(N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée salads (21.4%, 7.1%, and 33.9%, respectively). These findings suggest that carry-out-specific interventions are necessary to increase healthy food availability in low-income urban neighborhoods.

  12. Food Preparation and Service. An Introductory Course for Food Services Careers.

    Science.gov (United States)

    Douma, Elaine L.

    Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

  13. Field emission from individual multiwalled carbon nanotubes prepared in an electron microscope

    NARCIS (Netherlands)

    de Jonge, N.; van Druten, N.J.

    2003-01-01

    Individual multiwalled carbon nanotube field emitters were prepared in a scanning electron microscope. The angular current density, energy spectra, and the emission stability of the field-emitted electrons were measured. An estimate of the electron source brightness was extracted from the

  14. Food Preparation: An Instructional Package with Adaptations for Visually Impaired Individuals.

    Science.gov (United States)

    Crawford, Glinda B.; And Others

    This instructional package, developed for the home economics teacher of mainstreamed visually impaired students, provides food preparation lesson plans appropriate for the junior high level. First, teacher guidelines are given, including characteristics of the visually impaired, orienting such students to the classroom, orienting class members to…

  15. Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

    Science.gov (United States)

    British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

    This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

  16. Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation

    NARCIS (Netherlands)

    Fischer, A.R.H.; Jong, de A.E.I.; Asselt, van E.D.; Jonge, de R.; Frewer, L.J.; Nauta, M.J.

    2007-01-01

    It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers

  17. Data-driven Methods for the Study of Food Perception, Preparation, Consumption, and Culture

    Directory of Open Access Journals (Sweden)

    Ole G. Mouritsen

    2017-05-01

    Full Text Available The study of food consumption, in the broadest sense, intersects with a wide range of academic disciplines. The perception of food involves molecular biology, chemistry, soft-matter physics, neuroscience, psychology, physiology, and even machine learning. Our choices and preparation of food are of interest to anthropologists, social scientists, historians, philosophers, and linguists. The advent of information technology has enabled the accumulation and analysis of large amounts of food-related data, from the interactions of biomolecules and the chemical properties of aroma compounds to online recipes and food-related social media postings. In this perspective article, we outline several areas in which the availability and analysis of data can inform us about general principles that may underlie the perception of food and the diversity of culinary practice. One of these areas is the study of umami taste through a combination of chemical analysis and quantitative sensory evaluation for a wide range of fermented products. Another is the mapping of global culinary diversity by mining online recipes and the analysis of culinary habits recorded by individuals on social media. A third area is the study of the properties of flavor compounds and the application of these insights in the context of high-end gastronomy. These examples illustrate that large-scale data analysis is already transforming our understanding of food perception and consumption, and that it is likely to fundamentally influence our food choices and habits in the future.

  18. A new dietary model to study colorectal carcinogenesis: experimental design, food preparation, and experimental findings.

    Science.gov (United States)

    Rozen, P; Liberman, V; Lubin, F; Angel, S; Owen, R; Trostler, N; Shkolnik, T; Kritchevsky, D

    1996-01-01

    Experimental dietary studies of human colorectal carcinogenesis are usually based on the AIN-76A diet, which is dissimilar to human food in source, preparation, and content. The aims of this study were to examine the feasibility of preparing and feeding rats the diet of a specific human population at risk for colorectal neoplasia and to determine whether changes in the colonic morphology and metabolic contents would differ from those resulting from a standard rat diet. The mean daily food intake composition of a previously evaluated adenoma patient case-control study was used for the "human adenoma" (HA) experimental diet. Foods were prepared as for usual human consumption and processed by dehydration to the physical characteristics of an animal diet. Sixty-four female Sprague-Dawley rats were randomized and fed ad libitum the HA or the AIN-76A diet. Every eight weeks, eight rats from each group were sacrificed, and the colons and contents were examined. Analysis of the prepared food showed no significant deleterious changes; food intake and weight gain were similar in both groups. Compared with the controls, the colonic contents of rats fed the HA diet contained significantly less calcium, concentrations of neutral sterols, total lipids, and cholic and deoxycholic acids were increased, and there were no colonic histological changes other than significant epithelial hyperproliferation. This initial study demonstrated that the HA diet can be successfully processed for feeding to experimental animals and is acceptable and adequate for growth but induces significant metabolic and hyperproliferative changes in the rat colon. This dietary model may be useful for studies of human food, narrowing the gap between animal experimentation and human nutritional research.

  19. Electron beam agrobionanotechnologies for agriculture and food industry enabled by electron accelerators

    Science.gov (United States)

    Pavlov, Y. S.; Revina, A. A.; Souvorova, O. V.; Voropaeva, N. L.; Chekmar, D. V.; Abkhalimov, E. V.; Zavyalov, M. A.; Filippovich, V. P.

    2017-12-01

    Electron beam (EB) radiation technologies have been employed to increase efficiency of biologically active nanochips developed for agricultural plants seed pre-treatment with purpose of enhancing crop yield and productivity. Iron-containing nanoparticles (NPs), synthesized in reverse micelles following known radiation-chemical technique, have served as a multifunctional biologically active and phytosanitary substance of the chips. Porous chip carriers activation has been performed by EB ionization (doze 20kGy) of the active carbons (AC) prepared from agricultural waste and by-products: Jerusalem artichoke (Helianthus tuberosus) straw, rape (Brassica napus L. ssp. oleifera Metzg) straw, camelina (Camelina sativa (L.) Crantz) straw, wheat (Triticum aestivum) straw. Three methods, UV-VIS spectrophotometry, Electron Paramagnetic Resonance (EPR) spectroscopy, cyclic voltammetry (CV) have been used for process control and characterization of radiation-activated and NPs-modified ACs. The results show a notable effect of ACs activation by electron beam radiation, evidenced by FeNPs-adsorption capacity increase. Studies of the impact of Fe NPs-containing nanochip technology on enhancement of seeds germination rate and seedlings vigour suggest that reported electron beam radiation treatment techniques of the ACs from selected agricultural residues may be advantageous for industrial application.

  20. On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

    Energy Technology Data Exchange (ETDEWEB)

    Peris, Miguel, E-mail: mperist@qim.upv.es [Departamento de Química, Universidad Politécnica de Valencia, 46071 Valencia (Spain); Escuder-Gilabert, Laura [Departamento de Química Analítica, Universitat de Valencia, C/ Vicente Andrés Estellés s/n, E-46100 Burjasot, Valencia (Spain)

    2013-12-04

    Graphical abstract: -- Highlights: •This review paper deals with the applications of electronic noses and electronic tongues to the monitoring of fermentation processes. •Positive and negative aspects of the different approaches reviewed are analyzed. •Current and future endeavors in this field are also commented. -- Abstract: Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

  1. On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

    International Nuclear Information System (INIS)

    Peris, Miguel; Escuder-Gilabert, Laura

    2013-01-01

    Graphical abstract: -- Highlights: •This review paper deals with the applications of electronic noses and electronic tongues to the monitoring of fermentation processes. •Positive and negative aspects of the different approaches reviewed are analyzed. •Current and future endeavors in this field are also commented. -- Abstract: Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article

  2. The associations among family meal frequency, food preparation frequency, self-efficacy for cooking, and food preparation techniques in children and adolescents.

    Science.gov (United States)

    Woodruff, Sarah J; Kirby, Ashley R

    2013-01-01

    The purpose of this study was to describe family dinner frequency (FDF) by food preparation frequency (prep), self-efficacy for cooking (SE), and food preparation techniques (techniques) among a small sample in southwestern Ontario, Canada. A cross-sectional survey was administered under the supervision of the research team. After-school programs, sports programs, and 1 elementary school. The sample included 145 participants (41% boys, 59% girls) in grades 4-8. Demographics, prep, SE, techniques, FDF, and family meal attitudes and behaviors. Exploratory 1-way ANOVA and chi-square analyses were used. An ordinal regression analysis was used to determine the associations between FDF with descriptor variables (sex, grade, and ethnicity) and prep, SE, techniques, FDF, and family meal attitudes and behaviors (P < .05). Approximately 59% reported family dinners on 6 or 7 days per week. Half of participants were involved with prep 1-6 times per week. Mean SE was 25.3 (scale 1-32), and girls performed more techniques than boys (P = .02). Participants with greater SE (odds ratio = 1.15) and higher family meal attitudes and behaviors (odds ratio = 1.15) were more likely to have a higher FDF. Future health promotion strategies for family meals should aim at increasing children's and adolescents' SE. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  3. Work measurement for estimating food preparation time of a bioregenerative diet

    Science.gov (United States)

    Olabi, Ammar; Hunter, Jean; Jackson, Peter; Segal, Michele; Spies, Rupert; Wang, Carolyn; Lau, Christina; Ong, Christopher; Alexander, Conor; Raskob, Evan; hide

    2003-01-01

    During space missions, such as the prospective Mars mission, crew labor time is a strictly limited resource. The diet for such a mission (based on crops grown in a bioregenerative life support system) will require astronauts to prepare their meals essentially from raw ingredients. Time spent on food processing and preparation is time lost for other purposes. Recipe design and diet planning for a space mission should therefore incorporate the time required to prepare the recipes as a critical factor. In this study, videotape analysis of an experienced chef was used to develop a database of recipe preparation time. The measurements were highly consistent among different measurement teams. Data analysis revealed a wide variation between the active times of different recipes, underscoring the need for optimization of diet planning. Potential uses of the database developed in this study are discussed and illustrated in this work.

  4. Energy-efficient cooking systems, food-preparation facilities, and human diets

    Energy Technology Data Exchange (ETDEWEB)

    Newborough, M.

    1987-01-01

    This thesis aims at identifying the opportunities for saving energy, which are available to those working within the final link of the UK food system (i.e., at, or in relation to, the points of consumption). Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterized by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens (and their associated dining facilities) tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens, but to a lesser extent because the cooks there usually pay (or contribute towards) the fuel bills. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. Furthermore most people have insufficient knowledge of the nutritional suitabilities and the primary-energy costs of their diets. Thus a major educational need exists, which must be satisfied if industrialized food systems are to become more energy efficient.

  5. The preparation of soy-bean foods for use in rural communities of the developing world.

    Science.gov (United States)

    Kay, T

    1998-08-01

    Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-bean-based food in Nigeria and in many parts of the developing world, especially for use in the prevention of kwashiorkor. Since 1975, soy bean has become a main source of daily dietary protein in many parts of Nigeria as a result of the successful incorporation of soy-bean products into almost all traditional Nigerian foods. This is a review of previous work in Nigeria on eliminating the beany flavour, bitter taste, and flatus factors in soy-bean milk and cooked soy-bean paste preparations.

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

    DEFF Research Database (Denmark)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik

    2017-01-01

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

  7. Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents.

    Science.gov (United States)

    Yen, Tzung-Hai; Lin-Tan, Dan-Tzu; Lin, Ja-Liang

    2011-11-01

    In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measuring chemicals in environmental media, foodstuff and consumer products. Human biomonitoring determines body burden by measuring the chemicals, their metabolites or specific reaction products in human specimens. In mammalian development, the fetus is set to develop into a female. Because the female phenotype is the default, impairment of testosterone production or action before the late phase may lead to feminizing characteristics. Phthalates disrupt the development of androgen-dependent structures by inhibiting fetal testicular testosterone biosynthesis. The spectrum of effects obtained following perinatal exposure of male rats to phthalates has remarkable similarities with the human testicular dysgenesis syndrome. Epidemiological studies have suggested associations between phthalate exposure and shorter gestational age, shorter anogenital distance, shorter penis, incomplete testicular descent, sex hormone alteration, precocious puberty, pubertal gynecomastia, premature thelarche, rhinitis, eczema, asthma, low birth weight, attention deficit hyperactivity disorder, low intelligence quotient, thyroid hormone alteration, and hypospadias in infants and children. Furthermore, many studies have suggested associations between phthalate exposure and increased sperm DNA damage, decreased proportion of sperm with normal morphology, decreased sperm concentration, decreased sperm morphology, sex hormone alteration, decreased pulmonary function, endometriosis, uterine leiomyomas, breast cancer, obesity, hyperprolactinemia, and thyroid hormone alteration in adults. Finally, the number of

  8. Food safety involving ingestion of foods and beverages prepared with phthalate-plasticizer-containing clouding agents

    Directory of Open Access Journals (Sweden)

    Tzung-Hai Yen

    2011-11-01

    Full Text Available In May 2011, the illegal use of the phthalate plasticizer di(2-ethylhexyl phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention. Phthalate exposure is assessed by ambient monitoring or human biomonitoring. Ambient monitoring relies on measuring chemicals in environmental media, foodstuff and consumer products. Human biomonitoring determines body burden by measuring the chemicals, their metabolites or specific reaction products in human specimens. In mammalian development, the fetus is set to develop into a female. Because the female phenotype is the default, impairment of testosterone production or action before the late phase may lead to feminizing characteristics. Phthalates disrupt the development of androgen-dependent structures by inhibiting fetal testicular testosterone biosynthesis. The spectrum of effects obtained following perinatal exposure of male rats to phthalates has remarkable similarities with the human testicular dysgenesis syndrome. Epidemiological studies have suggested associations between phthalate exposure and shorter gestational age, shorter anogenital distance, shorter penis, incomplete testicular descent, sex hormone alteration, precocious puberty, pubertal gynecomastia, premature thelarche, rhinitis, eczema, asthma, low birth weight, attention deficit hyperactivity disorder, low intelligence quotient, thyroid hormone alteration, and hypospadias in infants and children. Furthermore, many studies have suggested associations between phthalate exposure and increased sperm DNA damage, decreased proportion of sperm with normal morphology, decreased sperm concentration, decreased sperm morphology, sex hormone alteration, decreased pulmonary function, endometriosis, uterine leiomyomas, breast cancer, obesity, hyperprolactinemia, and thyroid hormone alteration in adults

  9. Preparation of ZiO2 specimens for transmission electron microscopy

    International Nuclear Information System (INIS)

    Bressiani, A.H.A.

    1987-01-01

    The determination of average grain size, of the presence of monoclinic, tetragonal and cubic phases, as well as their relative distributions are necessary for the study of several partially stabilized zirconia properties. However, the phase distributions can be changed during the preparation of specimens for transmission electron microscopy, yielding misleading results. In this work suitable preparation method is reported. (Author) [pt

  10. Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.

    Science.gov (United States)

    Kim, Hyun Jung; Griffiths, Mansel W; Fazil, Aamir M; Lammerding, Anna M

    2009-09-01

    Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat-based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, andlonger holding time both before and after cooking the meat occurred.

  11. Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols.

    Science.gov (United States)

    Riaz, Asad; Lei, Shicheng; Akhtar, Hafiz Muhammad Saleem; Wan, Peng; Chen, Dan; Jabbar, Saqib; Abid, Muhammad; Hashim, Malik Muhammad; Zeng, Xiaoxiong

    2018-07-15

    In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry. Copyright © 2018 Elsevier B.V. All rights reserved.

  12. Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation

    OpenAIRE

    Shiratsuti, Hiroko; Ikawa, Yoshiko

    1994-01-01

    The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, ...

  13. U-10Mo Sample Preparation and Examination using Optical and Scanning Electron Microscopy

    Energy Technology Data Exchange (ETDEWEB)

    Prabhakaran, Ramprashad [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Joshi, Vineet V. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Rhodes, Mark A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Schemer-Kohrn, Alan L. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Guzman, Anthony D. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Lavender, Curt A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

    2016-10-01

    The purpose of this document is to provide guidelines to prepare specimens of uranium alloyed with 10 weight percent molybdenum (U-10Mo) for optical metallography and scanning electron microscopy. This document also provides instructions to set up an optical microscope and a scanning electron microscope to analyze U-10Mo specimens and to obtain the required information.

  14. U-10Mo Sample Preparation and Examination using Optical and Scanning Electron Microscopy

    Energy Technology Data Exchange (ETDEWEB)

    Prabhakaran, Ramprashad [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Joshi, Vineet V. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Rhodes, Mark A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Schemer-Kohrn, Alan L. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Guzman, Anthony D. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Lavender, Curt A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

    2016-03-30

    The purpose of this document is to provide guidelines to prepare specimens of uranium alloyed with 10 weight percent molybdenum (U-10Mo) for optical metallography and scanning electron microscopy. This document also provides instructions to set up an optical microscope and a scanning electron microscope to analyze U-10Mo specimens and to obtain the required information.

  15. U-10Mo Sample Preparation and Examination using Optical and Scanning Electron Microscopy. Rev. 1

    International Nuclear Information System (INIS)

    Prabhakaran, Ramprashad; Joshi, Vineet V.; Rhodes, Mark A.; Schemer-Kohrn, Alan L.; Guzman, Anthony D.; Lavender, Curt A.

    2016-01-01

    The purpose of this document is to provide guidelines to prepare specimens of uranium alloyed with 10 weight percent molybdenum (U-10Mo) for optical metallography and scanning electron microscopy. This document also provides instructions to set up an optical microscope and a scanning electron microscope to analyze U-10Mo specimens and to obtain the required information.

  16. Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis.

    Science.gov (United States)

    Kakde, Smitha; Bhopal, Raj S; Bhardwaj, Swati; Misra, Anoop

    2017-01-01

    Known risk factors do not fully explain the comparatively high susceptibility to coronary heart disease (CHD) in South Asians (Indian, Pakistani, Bangladeshi, and Sri Lankan populations in South Asia and overseas). The search for explanatory hypotheses and cofactors that raise susceptibility of South Asians to CHD continues. The aim of this study was to propose "the high-heat food preparation hypothesis," where neo-formed contaminants (NFCs) such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs) are the cofactors. We reviewed the actions of AGEs and TFAs, the burden of these products in tissues and blood in South Asians, the relationship between these products and CHD, the effects of preparing food and reheating oils at high temperatures on NFCs, and the foods and mode of preparation in South Asian and Chinese cuisines. Animal and human studies show NFCs increase the risk for CHD. Evidence on the consumption and body burden of these products across ethnic groups is not available, and comparable data on the NFC content of the cuisine of South Asians and potential comparison populations (e.g., the Chinese with lower CHD rates) are limited. South Asians' cuisine is dominated by frying and roasting techniques that use high temperatures. South Asian foods have high TFA content primarily through the use of partially hydrogenated fats, reheated oils, and high-heat cooking. Reheating oils greatly increases the TFA content. In comparison, Chinese cuisine involves mostly braising, steaming, and boiling rather than frying. We hypothesize that South Asians' susceptibility to CHD is partly attributable to high-heat treated foods producing high NFCs. Research to accrue direct evidence is proposed. Copyright © 2016 Elsevier Inc. All rights reserved.

  17. Change in radionuclide content of crops as a result of food preparation

    International Nuclear Information System (INIS)

    Watterson, J.; Nicholson, K.W.

    1996-01-01

    Radionuclides, including 3 H, 14 C and 35 S, are periodically and routinely discharged from nuclear powered electricity generation sites and it is important to assess the radiological impact of such discharges on humans due to food consumption. Foodstuffs may be cooked before being eaten and this can change their radionuclide content. The aim of this study was to examine the effects of a range of domestic food preparation techniques on the radionuclide contents of a range of food types. Radionuclide concentrations of tritium (free tritium, HTO, and organically bound tritium, (OBT), 14 C and 35 S were examined in a selection of fruit and vegetables that would form part of a typical diet. The foodstuffs included blackberries, broad beans, cabbages, carrots and potatoes (at two stages of development). The preparation techniques included boiling (potatoes, carrots, broad beans), roasting (potatoes), steaming (cabbage), or stewing (blackberries). In general, the radionuclide concentrations were reduced at the crops by at least 30% after preparation using any of the cooking techniques. The concentrations of 35 S fell by at least 60%, and this radionuclide showed the greatest reductions in the levels of HTO and 35 S. The results of this work indicate that the effects of cooking should be considered when assessing the dose received from the intake of foodstuffs. (Author)

  18. Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies.

    Science.gov (United States)

    Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens

    2017-09-01

    To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Domestic food preparation practices: a review of the reasons for poor home hygiene practices.

    Science.gov (United States)

    Al-Sakkaf, Ali

    2015-09-01

    New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been suggested that New Zealanders have worse home hygiene practices during food preparation than the citizens of other developed countries. Thus, it is necessary to recognize and understand the reasons for consumer's poor practices in order to help develop a more effective message to improve New Zealanders' practices in the domestic environment. This could in turn lead to a reduction in the number of campylobacteriosis cases. The objective is to review cited literature on consumer practices which is related to food poisoning and to attempt to list the factors related to poor consumer practice. There are many internationally identifiable reasons for the poor practices of consumers. These reasons include psychological, demographic and socioeconomic variables; personal interest in new information; prior knowledge; cultural influence; educational background; perception of risk, control and liability; and attitude towards the addressed practices or hazards. The results have indicated that 'optimistic bias', the 'illusion of control', habits and lack of knowledge concerning food safety during domestic food preparation are prevalent among consumers. The research indicated the influence of demographic factors (age, gender, level of education, income, work hours, race, location, culture), as they play a potential role in determining domestic food safety behaviour. It appears that all these factors are applicable for New Zealand consumers and should be addressed in any future education strategy aimed at improving New Zealanders' food handling practices. © The Author (2013). Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  20. Microsphere preparation using highly branched dextran degraded by electron beam

    Energy Technology Data Exchange (ETDEWEB)

    Oh, Min Ho; Yoo, Sun Kyun [Joongbu Univ., Geumsan (Korea, Republic of); Kang, Hyun Suk; Lee, Byung Cheol [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2011-07-01

    Dextrans as noble alternative consist predominantly of linear a-1,6 glucose linkages with some degree of branching via 1,2-, 1,3-, or 1,4- linkage. Dextrans have been investigated as potential macromolecular carriers for delivery of drugs and proteins, primarily to increase the longevity of therapeutic agents in the delivery of drugs and proteins, primarily to increase the longevity of therapeutic agents in the circulation. In most previous researches, linear type of dextrans with molecular weight of new type of drug delivery agent. Since 1950, the clinical dextran has been manufactured by acid hydrolysis, of which processes are multi-steps and time-consumed. Therefore, the objective of this research is evaluate the microsphere synthesised by highly branched dextran degraded by a electron beam radiation. Linear type of dextran was purchased from Sigma company. Branch type of dextran was produced and purified in our lab. The branch degree of dextran was evaluated using dextranase and analyzed by TLC. The air-dry dextran and two solution dextran was irradiated at room temperature using a electrostatic beam. The electron beam energy applied was 1.0 to 2.5 MeV. Dose was 70 kGy. The molecular average weight if 11,215,000 of linear dextran and 7,413,000 was degraded to 213,000 and 112,000, respectively. Branched dextran applied by a beam still retained its branched structure. The size of microsphere was dependant of the amount of PPG added to make water to water emulsion. Swelling of microsphere of branched dextran was higher than of linear dextran.

  1. Microsphere preparation using highly branched dextran degraded by electron beam

    International Nuclear Information System (INIS)

    Oh, Min Ho; Yoo, Sun Kyun; Kang, Hyun Suk; Lee, Byung Cheol

    2011-01-01

    Dextrans as noble alternative consist predominantly of linear a-1,6 glucose linkages with some degree of branching via 1,2-, 1,3-, or 1,4- linkage. Dextrans have been investigated as potential macromolecular carriers for delivery of drugs and proteins, primarily to increase the longevity of therapeutic agents in the delivery of drugs and proteins, primarily to increase the longevity of therapeutic agents in the circulation. In most previous researches, linear type of dextrans with molecular weight of new type of drug delivery agent. Since 1950, the clinical dextran has been manufactured by acid hydrolysis, of which processes are multi-steps and time-consumed. Therefore, the objective of this research is evaluate the microsphere synthesised by highly branched dextran degraded by a electron beam radiation. Linear type of dextran was purchased from Sigma company. Branch type of dextran was produced and purified in our lab. The branch degree of dextran was evaluated using dextranase and analyzed by TLC. The air-dry dextran and two solution dextran was irradiated at room temperature using a electrostatic beam. The electron beam energy applied was 1.0 to 2.5 MeV. Dose was 70 kGy. The molecular average weight if 11,215,000 of linear dextran and 7,413,000 was degraded to 213,000 and 112,000, respectively. Branched dextran applied by a beam still retained its branched structure. The size of microsphere was dependant of the amount of PPG added to make water to water emulsion. Swelling of microsphere of branched dextran was higher than of linear dextran

  2. Uncertainties of size measurements in electron microscopy characterization of nanomaterials in foods

    DEFF Research Database (Denmark)

    Dudkiewicz, Agnieszka; Boxall, Alistair B. A.; Chaudhry, Qasim

    2015-01-01

    Electron microscopy is a recognized standard tool for nanomaterial characterization, and recommended by the European Food Safety Authority for the size measurement of nanomaterials in food. Despite this, little data have been published assessing the reliability of the method, especially for size...... measurement of nanomaterials characterized by a broad size distribution and/or added to food matrices. This study is a thorough investigation of the measurement uncertainty when applying electron microscopy for size measurement of engineered nanomaterials in foods. Our results show that the number of measured...

  3. Input to electronic food safety management tools in catering

    DEFF Research Database (Denmark)

    Knøchel, S.; Hansen, H.F.; Hansen, B.S.

    -food outlets, hospitals and nursing homes, nurseries etc. Often a great variety of raw materials and cooking processes are used. This requires a high degree of food safety know-how and management skills in the kitchens. Although a short course in food hygiene is mandatory, the labour force may be transient...... officers. A simple questionnaire helps the production site to identify the critical control points and target values. Danish style open-faced sandwiches as well as other sandwiches constitute a major part of the meals and they are characterized by not being heated prior to consumption and by the mix...

  4. Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana.

    Science.gov (United States)

    Agyei-Baffour, Peter; Sekyere, Kofi Boateng; Addy, Ernestine Akosua

    2013-11-04

    Food borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana. The results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18-55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy. The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to

  5. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes

    International Nuclear Information System (INIS)

    Kuizon, M.D.

    1992-01-01

    Iron deficiency anaemia is a public health problem in the Philippines especially in infants, children and pregnant women. The immediate cause is inadequate intake of available iron to meet increased iron requirements. Iron supplementation studies on pregnant women showed improvement in haemoglobin level and reduction of prevalence of anaemia. A project on iron fortification of rice with ferrous sulphate is going on. It is proposed to study iron and zinc absorption from weaning food prepared from germinated rice: mungbean, germinated rice: cowpea, and germinated corn:mungbean to support the finding that these formulations will alleviate not only protein-energy malnutrition but contribute to improvement of iron status as well since iron contents are higher and anti-nutritional factors (phytates and tannin) are either reduced or eliminated. This study aims to measure the iron and zinc absorption from weaning foods prepared from germinated rice-mungbean, germinated rice-cowpea, and germinated corn-mungbean and to indicate usefullness of modifying local foods to improve iron absorption. 24 refs, 4 figs

  6. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

    Energy Technology Data Exchange (ETDEWEB)

    Valdez, D H; Kuizon, M D; Marero, L M; Mallillin, A C; Cruz, E M; Madriaga, J R [Department of Science and Technology, Manila (Philippines). Food and Nutrition Research Inst.

    1994-12-31

    Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs.

  7. Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

    International Nuclear Information System (INIS)

    Valdez, D.H.; Kuizon, M.D.; Marero, L.M.; Mallillin, A.C.; Cruz, E.M.; Madriaga, J.R.

    1994-01-01

    Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs

  8. Electron beam processing in food industry - technology and costs

    International Nuclear Information System (INIS)

    Gallien, Cl.L.; Ferradini, C.; Paquin, J.; Sadat, T.

    1985-01-01

    After nearly 40 years of research and thousands of positive experimentations, the fact that ionising radiations could be used for food preservation has been taken into account by the joint Expert Committee of the UN agencies, FAO, WHO and IAEA, who recommended this type of treatment in 1981 allowing doses up to 10 kGy. The market for irradiated food is actually small, but it could develop rapidly. National authorities who establish the regulations are becoming very active: so, in 1984, the US FDA has issued a proposed rule to regulate the commercial applications of food irradiation. It is timely to propose a MODEL that should really convince administration, food industry executives and consumers organizations that food irradiation is more than academic speculation: an industrial processing and an economical imperative. To this aim, we have defined an integrated model assembling (a) a sample product; (b) the optimal treatment conditions for this product, including a reliable dosimetry control system; and (c) a most efficient and competitive treatment unit that can suit a wide range of industrial needs. (author)

  9. Design of an electronic performance support system for food chemistry laboratory classes

    NARCIS (Netherlands)

    Kolk, van der J.

    2013-01-01

    The design oriented research described in this thesis aims at designing an realizing an electronic performance support system for food chemistry laboratory classes (labEPSS). Four design goals related to food chemistry laboratory classes were identified. Firstly, labEPSS should avoid extraneous

  10. Preparation of thermal resistant-enhanced separators for lithium ion battery by electron beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Sohn, Joon Yong; Shin, Junhwa; Nho, Youngchang [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2012-03-15

    Micro-porous membrane made of polyethylene (PE) or polypropylene (PP) is most widely used as physical separators between the cathode and anode in lithium secondary batteries. However, the polymer membranes so soften or melt when the temperature reaches 130 .deg. C or higher because of thermal shrinkage of the polyolefin separators, and thaw low thermal stability may cause internal short circuiting or lead to thermal runaway. In this study, to realize a highly safe battery, we prepared three type separators as crosslinked PE separator, polymer-coated PE separator, and ceramic-coated PE separators, for lithium secondary battery by electron beam irradiation. We prepared crosslinked PE separators with the improved thermal stability by irradiating a commercial PE separator with an electron beam. A polymer-coated PE separator was prepared by a dip-coating of PVDF-HFP/PEGDMA on both sides of a PE separator followed by an electron beam irradiation. Ceramic-coated PE separator was prepared by coating ceramic particles on a PE separator followed by an electron beam irradiation. The prepared separators were characterized with FT-IR, SEM, electrolyte uptake, ion conductivity, thermal shrinkage and battery performance test.

  11. Food consumption and growth rates of juvenile black carp fed natural and prepared feeds

    Science.gov (United States)

    Hodgins, Nathaniel C.; Schramm, Harold L.; Gerard, Patrick D.

    2014-01-01

    The introduced mollusciphagic black carp Mylopharyngodon piceus poses a significant threat to native mollusks in temperate waters throughout the northern hemisphere, but consumption rates necessary to estimate the magnitude of impact on mollusks have not been established. We measured food consumption and growth rates for small (77–245 g) and large (466–1,071 g) triploid black carp held individually under laboratory conditions at 20, 25, and 30°C. Daily consumption rates (g food · g wet weight fish−1·d−1·100) of black carp that received prepared feed increased with temperature (small black carp 1.39–1.71; large black carp 1.28–2.10), but temperature-related increases in specific growth rate (100[ln(final weight) - ln(initial weight)]/number of days) only occurred for the large black carp (small black carp −0.02 to 0.19; large black carp 0.16–0.65). Neither daily consumption rates (5.90–6.28) nor specific growth rates (0.05–0.24) differed among temperatures for small black carp fed live snails. The results of these laboratory feeding trials indicate food consumption rates can vary from 289.9 to 349.5 J·g−1·d−1 for 150 g black carp receiving prepared feed, from 268.8 to 441.0 J·g−1·d−1for 800 g black carp receiving prepared feed, and from 84.8 to 90.2 J·g−1·d−1 for 150 g black carp that feed on snails. Applying estimated daily consumption rates to estimated biomass of native mollusks indicates that a relatively low biomass of bla

  12. Local food in European supply chains: reconnection and electronic networks

    Directory of Open Access Journals (Sweden)

    Georgina Holt

    2007-04-01

    Full Text Available Après une présentation du marché des produits locaux/localisés en Grande Bretagne, ainsi qu’une définition du concept en fonction des circuits de distribution courts, de l’agriculture biologique et du commerce équitable, cet article se fonde sur des études de cas, issus de projets de recherche européens, pour identifier des différents types de réseaux concernés par les concept de produit locaux durables. Les habitudes historiques concernant l’achat des produits alimentaires jouent ici un rôle central et l’article observe l’équilibre entre les composants historiques, sociaux et environnementaux des produits locaux/localisés. A partir de ces terrains de recherche et de ces expériences il s’est avéré possible de déterminer différentes compréhensions de « produits locaux » en relation avec le concept de « distance alimentaire/ food miles ». En se référant à six cas donnés, cet article souligne l’importance des systèmes localisés en matière de durabilité alimentaire, et met en valeur le poids des qualités humaines et sociales dans la balance commerciale.After giving an overview of the market for local food in the UK, as well as a definition of the concept in relation to short supply chains, organic agriculture and fair trade, the article draws on cases encountered through EC-funded research and networking to identify different types of network concerned with the concept of sustaining local food. Historical uses of shopping habits play here a central role and the article observes the balance between historical, social and environmental components of local food. From these researches and experiences, it has been possible to demonstrate a range of understandings in relation to the concept of ‘food miles’. With reference to six cases, the article underlines the importance of local food systems within food sustainability, and highlights the weight of human and social qualities in the market balance.

  13. Preparing for Electronic Medical Record Implementation: Carolina Care Communication in an Electronic Environment.

    Science.gov (United States)

    Carroll, Tracy; Tonges, Mary; Ray, Joel

    2017-11-01

    This article describes 1 organization's successful approach to mitigating the potential negative effects of a new electronic medical record on patient experience. The Carolina Care model, developed at the University of North Carolina Hospitals to actualize caring theory in practice, helped to structure and greatly facilitate this work. Seven focus areas were integrated to create the "Communication in an Electronic Environment" program with a strong emphasis on nurse-patient communication.

  14. Application of ''elektronika 10-10'' electron linac for food irradiation

    International Nuclear Information System (INIS)

    Migdal, W.; Maciszewski, W.; Gryzlow, A.

    1995-01-01

    The industrial electron linac ''Elektronica 10-10'' has been installed in Experimental Plant for Food Irradiation (INCT) in 1990. The accelerator is a prototype unit, prior the use for food treatment a period of optimization was involved in its experimental operation during 1993. The accelerator is capable to produce scanned beam of electrons with the energy 10 MeV and beam power of 10 kW. Radiation dose at minimal conveyer speed of 0.25 m/min reaches 50 kGy. The role of the plant is to promote food irradiation in Poland. (Author)

  15. 78 FR 41803 - Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug...

    Science.gov (United States)

    2013-07-11

    ... Administration Safety and Innovation Act (FDASIA) Section 1138, enacted July 9, 2012, and posted on the FDA Web... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-N-0757] Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug Administration...

  16. Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: Testing an EFS tired approach

    NARCIS (Netherlands)

    Speijers, G.; Bottex, B.; Dusemund, B.; Lugasi, A.; Toth, J.; Amberg-Muller, J.; Galli, C.; Silano, V.; Rietjens, I.

    2010-01-01

    This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified

  17. Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores.

    Science.gov (United States)

    Sattler, Melissa; Hopkins, Laura; Anderson Steeves, Elizabeth; Cristello, Angelica; Mccloskey, Morgan; Gittelsohn, Joel; Hurley, Kristen

    2015-01-01

    This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9-15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).

  18. IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION

    OpenAIRE

    Avcıoğlu, Gamze Gizem; Avcıoğlu, Gürcan Şevket

    2018-01-01

    The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital c...

  19. Radiolytic preparation of thin Au film directly on resin substrate using high-energy electron beam

    Energy Technology Data Exchange (ETDEWEB)

    Ohkubo, Yuji, E-mail: okubo@upst.eng.osaka-u.ac.jp [Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871 (Japan); Seino, Satoshi; Nakagawa, Takashi; Kugai, Junichiro [Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871 (Japan); Ueno, Koji [Japan Electron Beam Irradiation Service Ltd., 5-3 Ozushima, Izumiohtsu, Osaka 595-0074 (Japan); Yamamoto, Takao A. [Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871 (Japan)

    2016-04-01

    A novel method for preparing thin Au films directly on resin substrates using an electron beam was developed. The thin Au films were prepared on a resin substrate by the reduction of Au ions in an aqueous solution via irradiation with a high-energy electron beam (4.8 MeV). This reduction method required 7 s of the irradiation time of the electron beam. Furthermore, no reductant or catalyst was needed. As the concentration of Au ions in the precursor solution was increased, the amount of Au deposited on the resin substrate increased, too, and the structure of the prepared Au film changed. As a result, the film color changed as well. Cross-sectional scanning electron microscope images of the thus-prepared Au film indicated that the Au films were consisted of two layers: a particle layer and a bottom bulk layer. There was strong adhesion between the Au films and the underlying resin substrates. This was confirmed by the tape-peeling test and through ultrasonic cleaning. After both processes, Au remained on the resin substrates, while most of the particle-like moieties were removed. This indicated that the thin Au films prepared via irradiation with a high-energy electron beam adhered strongly to the resin substrates. - Highlights: • A thin gold (Au) film was formed by EBIRM for the first time. • The irradiation time of the electron beam was less than 10 s. • Thin Au films were obtained without reductant or catalyst. • Au films were consisted of two layers: a particle layer and a bottom bulk layer. • There was strong adhesion between the bottom bulk layer and the underlying resin substrates.

  20. Tehnika za proizvodnju hrane u terenskim uslovima / Technology for food preparation in field conditions

    Directory of Open Access Journals (Sweden)

    Branko M. Tešanović

    2010-10-01

    Full Text Available U terenskim uslovima osnovna sredstva za pripremanje hrane su pokretne kuhinje. One se koriste u miru za vreme izvođenja vežbi, logorovanja, za obuku vojnika kuvara i u vojnim školama za obuku studenata i učenika intendantske službe. Izuzetno, mogu se koristiti za kuvanje jela kada se vojni restorani adaptiraju ili se zbog drugih razloga hrana ne može pripremati u njima. U Vojsci Srbije danas su u upotrebi sledeće vrste pokretnih kuhinja: kuhinja autoprikolica od 250, 200, 300 i 400 l i kuhinja tovarna od 25 l. Za pripremu hrane u terenskim uslovima OS NATO koriste veoma raznovrstan park poljskih tehničkih sredstava. / In field conditions, the basic means for food preparation are mobile kitchens. Mobile kitchens are used in peace time during exercise and camping as well as for training military chefs and students of logistic support in military schools. Exceptionally, they can be used for cooking meals when repairing or adapting military restaurants or for some other valid reasons. In the Army of Serbia today, there are the following types of mobile kitchens: mobile kitchen 250, 200, 300 and 400 l and a kitchen pack of 25 l. For the preparation of food in field conditions, NATO forces use a very versatile choice of field technical resources.

  1. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs.

    Science.gov (United States)

    Reicks, Marla; Trofholz, Amanda C; Stang, Jamie S; Laska, Melissa N

    2014-01-01

    Cooking programs are growing in popularity; however, an extensive review has not examined their overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Literature review and descriptive summative method. Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Articles evaluating the effectiveness of interventions that included cooking/home food preparation as the primary aim (January, 1980 through December, 2011) were identified via Ovid MEDLINE, Agricola, and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Of 28 studies identified, 12 included a control group with 6 as nonrandomized and 6 as randomized controlled trials. Evaluation was done postintervention for 5 studies, pre- and postintervention for 23, and beyond postintervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, nonrigorous study designs, varying study populations, and the use of nonvalidated assessment tools limited stronger conclusions. Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  2. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs

    Science.gov (United States)

    Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S; Laska, Melissa N.

    2014-01-01

    Objective Cooking programs are growing in popularity; however an extensive review has not examined overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Design Literature review and descriptive summative method. Main outcome measures Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Analysis Articles evaluating effectiveness of interventions that included cooking/home food preparation as the primary aim (January 1980 through December 2011) were identified via OVID MEDLINE, Agricola and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Results Of 28 studies identified, 12 included a control group with six as non-randomized and six as randomized controlled trials. Evaluation was done post-intervention for five studies, pre- and post-intervention for 23 and beyond post-intervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, non-rigorous study designs, varying study populations, and use of non-validated assessment tools limited stronger conclusions. Conclusions and Implications Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. PMID:24703245

  3. An Economic Analysis of Electron Accelerators and Cobalt-60 for Irradiating Food

    OpenAIRE

    Morrison, Rosanna Mentzer

    1989-01-01

    Average costs per pound of irradiating food are similar for the electron accelerator and cobalt-60 irradiators analyzed in this study, but initial investment costs can vary by $1 million. Irradiation costs range from 0.5 to 7 cents per pound and decrease as annual volumes treated increase. Cobalt-60 is less expensive than electron beams for annual volumes below 50 million pounds. For radiation source requirements above the equivalent of 1 million curies of cobalt-60, electron beams are more e...

  4. Preparation of transmission electron microscopy cross-section specimens using focused ion beam milling

    International Nuclear Information System (INIS)

    Langford, R.M.; Petford-Long, A.K.

    2001-01-01

    The preparation of transmission electron microscopy cross-section specimens using focused ion beam milling is outlined. The 'liftout' and 'trench' techniques are both described in detail, and their relative advantages and disadvantages are discussed. Artifacts such as ion damage to the top surface and sidewalls of the cross-section specimens, and methods of reducing them, are addressed

  5. Sample preparation technique for transmission electron microscopy anodized Al-Li-SiC metal matrix composite

    International Nuclear Information System (INIS)

    Shahid, M.; Thomson, G.E.

    1997-01-01

    Along with improved mechanical properties, metal matrix composites (MMC) have a disadvantage of enhanced corrosion susceptibility in aggressive environments. Recent studies on corrosion behaviour of an Al-alloy 8090/SiC MMC, revealed considerably high corrosion rates of the MMC in near neutral solutions containing chloride ions. Anodizing is one of the potential surface treatment for the MMC to provide protective coating against corrosion. The surface and cross section of the anodized MMC can easily be observed using scanning electron microscope. The anodizing behaviour of the MMC can be understood further if the anodized cross section in examined under transmission electron microscope (TEM). However, it is relatively difficult to prepare small (3 mm diameter) electron transparent specimens of the MMC supporting an anodic film. In the present study a technique has been developed for preparing thin electron transparent specimens of the anodized MMC. This technique employed conventional ion beam thinning process but the preparation of small discs was a problem. A MMMC consisting of Al-alloy 8090 with 20 % (by weight) SiC particulate with an average size of 5 Mu m, was anodized and observed in TEM after preparing the samples using the above mentioned techniques. (author)

  6. Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills.

    Science.gov (United States)

    Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

    2016-06-01

    This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

  7. Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills

    OpenAIRE

    Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

    2016-01-01

    BACKGROUND/OBJECTIVES This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (...

  8. Inorganic-organic hybrid polymer for preparation of affiliating material using electron beam irradiation

    International Nuclear Information System (INIS)

    Chung, Jaeseung; Kim, Seongeun; Kim, Byounggak; Lee, Jongchan; Park, Jihyun; Lee, Byeongcheol

    2011-01-01

    Recently, silver nano materials have gained a lot of attentions in a variety of applications due to the unique biological, optical, and electrical properties. Especially, the antifouling property of these material is considered to be an important character for biomedical field, marine coatings industry, biosensor, and drug delivery. In this study, we design and synthesize the inorganic-organic hybrid polymer for preparation of affiliating materials. Silver nano materials having antifouling property with different shapes are prepared by control the electron beam irradiation conditions. Inorganic-organic hybrid polymer was synthesized and characterized. → Morphology and size controlled nano materials are prepared using electron beam irradiation. → Silver nano materials having various shapes can be used for antifouling material

  9. Comparative effectiveness of gamma-rays and electron beams in food irradiation

    International Nuclear Information System (INIS)

    Hayashi, Toru

    1991-01-01

    Ionizing radiations which can be used for the treatment of foods are gamma-rays from Co-60 and Cs-137, accelerated electrons from a machine at an energy of 10 MeV or lower and X-rays from a machine at an energy of 5 MeV or lower. The Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food held in 1980 concluded that the foods irradiated at overall average doses up to 10 kGy with the radiation listed above are wholesome for human consumption. While most of the commercial food irradiations are conducted with gamma-rays from Co-60, accelerated electrons are increasingly utilized for treating foods. An important difference between gamma-rays and accelerated electrons is the penetration capacity in materials. The penetration capacity of gamma-rays is much higher than that of accelerated electrons. Another important difference is the dose rate. The dose rates of gamma-rays from commercial Co-60 sources are 1-100 Gy/min, while those of electron beams from electron accelerators are 10 3 -10 6 Gy/s. Ideally a comparison of the effect of different types of ionizing radiation should be carried out at the same dose rate but this has been difficult due to the design of irradiators. It is very difficult to draw a definite conclusion on the difference in the effectiveness in food irradiation between gamma-rays and electron beams based on published data. This chapter deals with as many reports as possible on the comparative effectiveness of gamma-rays and electron beams and on the effect of dose rate on chemical reactions and living organisms, whether or not they demonstrate any dependency of the effect of irradiation on dose rate and type of radiation. (author)

  10. Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK.

    Science.gov (United States)

    Little, Christine; Sagoo, Satnam

    2009-12-01

    This study was undertaken to assess the cleanliness of food preparation areas, cleaning methods used, and the microbiological quality of water used by 1258 mobile food vendors in the UK. Samples collected included potable water (1102), cleaning cloths (801) and environmental swabs from food preparation surfaces (2704). Cleaning cloths were more heavily contaminated with Aerobic Colony Counts, Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus compared to surfaces sampled. Surfaces that were visually dirty, wet, and chopping boards that were plastic or damaged also had high levels of these bacteria. Fifty-four percent of potable water samples were of poor microbiological quality; i.e. contained coliforms, E. coli and/or enterococci. A documented food safety management system was only evident in 40.1% of vendors and cleaning schedules were only used by 43.6%. Deficiencies in the correct use of cleaning materials, such as dilution factors and the minimum contact time for disinfectants, were identified.

  11. Application of immunoaffinity columns for different food item samples preparation in micotoxins determination

    Directory of Open Access Journals (Sweden)

    Ćurčić Marijana

    2016-01-01

    Full Text Available In analytical methods used for monitoring of what special attention is paid to sample preparation. Therefore, the objective of this study was testing the efficiency of immunoaffinity columns (IAC that are based on solid phase extraction principles used for samples preparation in determining aflatoxins and ochratoxins. Aflatoxins and ochratoxins concentrations were determined in totally 56 samples of food items: wheat, corn, rice, barley and other grains (19 samples, flour and flour products from grain and additives for the bakery industry (7 samples, fruits and vegetables (3 samples, hazelnut, walnut, almond, coconut flour (4 samples, roasted cocoa beans, peanuts, tea, coffee (16 samples, spices (4 samples and meat and meat products (4 samples. Obtained results indicate advantage of IAC use for sample preparation based on enhanced specificity due to binding of extracted molecules to incorporated specific antibodies and rinsing the rest molecules from sample which could interfere with further analysis. Additional advantage is the usage of small amount of organic solvents and consequently decreased exposure of staff who conduct micotoxins determination. Of special interest is increase in method sensitivity since limit of quantification for aflatoxins and ochratoxins determination method is lower than maximal allowed concentration of these toxines prescribed by national rule book.

  12. Preparation of Environmental and Food Samples to Support the Heavy Metals Detection by Stripping Electrochemical

    International Nuclear Information System (INIS)

    Iswani S

    2002-01-01

    Preparation of environmental and food samples to support the heavy metals detection by stripping electrochemistry was done. The water samples taken directly from the ground water were acidified with 1 mL of HNO 3 acic suprapure was not digested, while the soils samples which have already dried in the oven at 105 o C, ware grinded and sieved through 150 μm, werte digested with HNO 3 acic suprapure in the digestion bomb at 150 o C for 3-4 hours. The mussels samples which have already freezed in the freezer were peeled, dried with N 2 liquid, grinded and dried again in the freeze drier at the pressure of ≅ 10 -2 mBar, and then were grinded again, weighted, digested with HNO 3 acic and HClO 4 suprapure in the digestion bomb at 150 o C for 3 hours. Food samples were homogenized by electric mixer, dried with freeze dried, homogenized again by using ZrO 2 ball mill, weighted, digested by HPA (high Pressure Asher). The heavy metals in the food samples solution of digestion product were detected by using Polarographic Analyzer EGandG of SWV and DPASV methods, while in the water, soils and the mussels solution were detected by using PDV 2000 and Polarograf E-505, DPASV method. The method validity were tested with SRM materials such as soil-5, soil-7, water W-4, and coppepoda. The heavy metals detection results in the water, soils, mussels, and food by electrochemical method were reported in this paper. (author)

  13. Practice for dosimetry in electron and bremsstrahlung irradiation facilities for food processing. 2. ed.

    International Nuclear Information System (INIS)

    2002-01-01

    This practice describes dosimetric procedures to be followed in facility characterization, process qualification, and routine processing for electron beam and bremsstrahlung irradiation facilities for food processing to ensure that product receives an acceptable range of absorbed doses. Other procedures related to facility characterization, process qualification, and routine product processing that may influence and be used to monitor absorbed dose in the product are also discussed. Information about effective or regulatory dose limits for food products is not within the scope of this practice (see ASTM Guides F 1355 and F 1356). The electron energy range covered in this practice is from 0.3 MeV to 10 MeV. Such electrons can be generated in continuous or pulse modes. The maximum electron energy of bremsstrahlung facilities covered in this practice is 10 MeV. A photon beam can be generated by inserting a bremsstrahlung converter in the electron beam path (See ISO/ASTM Practice 51608

  14. Treatment of foods with 'soft-electrons' (low-energy electrons)

    Energy Technology Data Exchange (ETDEWEB)

    Hayashi, Toru [Japan International Research Center for Agricultural Sciences (JIRCAS), Tsukuba, Ibaraki (Japan); Todoriki, Setsuko [National Food Research Institute (NFRI), Tsukuba, Ibaraki (Japan)

    2003-02-01

    Electrons with energies of 300 keV or lower were defined as soft-electrons'. Soft-electrons can eradicate microorganisms residing on the surface of grains, pulses, spices, dehydrated vegetables, tea leaves and seeds, and reduce their microbial loads to levels lower than 10 CFU/g with little quality deterioration. Soft-electrons can inactivate insect pests infesting grains and pulses and inhibit sprouting of potatoes. (author)

  15. Treatment of foods with 'soft-electrons' (low-energy electrons)

    International Nuclear Information System (INIS)

    Hayashi, Toru; Todoriki, Setsuko

    2003-01-01

    Electrons with energies of 300 keV or lower were defined as soft-electrons'. Soft-electrons can eradicate microorganisms residing on the surface of grains, pulses, spices, dehydrated vegetables, tea leaves and seeds, and reduce their microbial loads to levels lower than 10 CFU/g with little quality deterioration. Soft-electrons can inactivate insect pests infesting grains and pulses and inhibit sprouting of potatoes. (author)

  16. The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula.

    Science.gov (United States)

    Redmond, Elizabeth C; Griffith, Christopher J

    2009-03-01

    Public concerns relating to food safety remain high with most attention focused on manufactured foods and those served in catering operations. However, previous data have suggested that the home may be the main location for cases of food-borne disease. The aim of this paper is to review the microbiological risks associated with hygiene in the domestic kitchen related to food and infant formula safety. Compared to other food sectors, research on consumer food hygiene, domestic food-handling and preparation of infant formula is relatively understudied. Behavioural and microbiological studies of consumer hygiene and the domestic kitchen have been reviewed to incorporate research relating to the safety of infant formula. Incidence data identify the home as an important location for acquiring food-borne disease. The domestic kitchen can be used for a variety of purposes and is often contaminated with potentially harmful micro-organisms such as Campylobacter and Salmonella. Consumer hygiene habits have frequently been found to be inadequate and relate both to microbial growth, survival and cross-contamination. Due to the reduced immune response of infants, the activities associated with the preparation of infant formula and associated bottles and equipment are of particular concern. Cumulatively, the data suggest that more effort should be made to educate the consumer in food hygiene, especially when the kitchen is used to reconstitute infant formula. This information needs to be provided in a form appropriate for use by consumers.

  17. Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools.

    Science.gov (United States)

    Behrens, Timothy K; Liebert, Mina L; Peterson, Hannah J; Howard Smith, Jennifer; Sutliffe, Jay T; Day, Aubrey; Mack, Jodi

    2018-05-01

    The purpose of this study is to examine the impact of a districtwide food best practices and preparation changes in elementary schools lunches, implemented as part of the LiveWell@School childhood obesity program, funded by LiveWell Colorado/Kaiser Permanente Community Health Initiative. Longitudinal study examining how school changes in best practices for food preparation impacted the types of side items offered from 2009 to 2015 in elementary school cafeterias in a high-need school district in southern Colorado. Specifically, this study examined changes in side items (fruits, vegetables, potatoes, breads, and desserts). In Phase 1 (2009-2010), baseline data were collected. During Phase 2 (2010-2011), breaded and processed foods (e.g., frozen nuggets, pre-packaged pizza) were removed and school chefs were trained on scratch cooking methods. Phase 3 (2011-2012) saw an increased use of fresh/frozen fruits and vegetables after a new commodity order. During Phase 4 (2013-2015), chef consulting and training took place. The frequency of side offerings was tracked across phases. Analyses were completed in Fall 2016. Because of limited sample sizes, data from Phases 2 to 4 (intervention phases) were combined for potatoes and desserts. Descriptive statistics were calculated. After adjusting for length of time for each phase, Pearson chi-square tests were conducted to examine changes in offerings of side items by phase. Fresh fruit offerings increased and canned fruit decreased in Phases 1-4 (p=0.001). A significant difference was observed for vegetables (p=0.001), with raw and steamed vegetables increasing and canned vegetables decreasing from Phase 1 to 4. Fresh potatoes (low in sodium) increased and fried potatoes (high in sodium) decreased from Phase 1 to Phases 2-4 (p=0.001). Breads were eliminated entirely in Phase 2, and dessert changes were not significant (p=0.927). This approach to promoting healthier lunch sides is a promising paradigm for improving elementary

  18. Transmission Electron Microscopy Specimen Preparation Method for Multiphase Porous Functional Ceramics

    DEFF Research Database (Denmark)

    Zhang, Wei; Kuhn, Luise Theil; Jørgensen, Peter Stanley

    2013-01-01

    An optimum method is proposed to prepare thin foil transmission electron microscopy (TEM) lamellae of multiphase porous functional ceramics: prefilling the pore space of these materials with an epoxy resin prior to focused ion beam milling. Several advantages of epoxy impregnation are demonstrated...... by successful preparation of TEM specimens that maintain the structural integrity of the entire lamella. Feasibility of the TEM alignment procedure is demonstrated, and ideal TEM analyses are illustrated on solid oxide fuel cell and solid oxide electrolysis cell materials. Some potential drawbacks of the TEM...

  19. Preparation of spherical silver particles for solar cell electronic paste with gelatin protection

    International Nuclear Information System (INIS)

    Ao Yiwei; Yang Yunxia; Yuan Shuanglong; Ding Lihua; Chen Guorong

    2007-01-01

    Spherical silver particles used in electronic paste for solar cell were prepared using the chemical reduction method with ammonia as a complex agent, hydrazine hydrate as a reducing agent, and gelatin as a protective agent. The gelatin protective mechanism in the preparing process of spherical silver particles was studied. Observations of SEM and results of laser particle size analysis and ultraviolet absorption spectra demonstrate the formation of the coordinative complex of silver ions with gelatin in aqueous solution which accelerated the reduction of silver ions. Moreover, gelatin can promote the nucleation of the metallic silver particles, thus beneficiating availability of the monodisperse spherical silver particles

  20. Preparation of Some Eco-friendly Corrosion Inhibitors Having Antibacterial Activity from Sea Food Waste.

    Science.gov (United States)

    Hussein, Mohamed H M; El-Hady, Mohamed F; Shehata, Hassan A H; Hegazy, Mohammad A; Hefni, Hassan H H

    2013-03-01

    Chitosan is one of the important biopolymers and it is extracted from exoskeletons of crustaceans in sea food waste. It is a suitable eco-friendly carbon steel corrosion inhibitor in acid media; the deacetylation degree of prepared chitosan is more than 85.16 %, and the molecular weight average is 109 kDa. Chitosan was modified to 2-N,N-diethylbenzene ammonium chloride N-oxoethyl chitosan (compound I), and 12-ammonium chloride N-oxododecan chitosan (compound II) as soluble water derivatives. The corrosion inhibition efficiency for carbon steel of compound (I) in 1 M HCl at varying temperature is higher than for chitosan and compound (II). However, the antibacterial activity of chitosan for Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, and Candida albicans is higher than for its derivatives, and the minimum inhibition concentration and minimum bacterial concentration of chitosan and its derivatives were carried out with the same strain.

  1. A Dynamic Time Warping Approach to Real-Time Activity Recognition for Food Preparation

    Science.gov (United States)

    Pham, Cuong; Plötz, Thomas; Olivier, Patrick

    We present a dynamic time warping based activity recognition system for the analysis of low-level food preparation activities. Accelerometers embedded into kitchen utensils provide continuous sensor data streams while people are using them for cooking. The recognition framework analyzes frames of contiguous sensor readings in real-time with low latency. It thereby adapts to the idiosyncrasies of utensil use by automatically maintaining a template database. We demonstrate the effectiveness of the classification approach by a number of real-world practical experiments on a publically available dataset. The adaptive system shows superior performance compared to a static recognizer. Furthermore, we demonstrate the generalization capabilities of the system by gradually reducing the amount of training samples. The system achieves excellent classification results even if only a small number of training samples is available, which is especially relevant for real-world scenarios.

  2. SPE/TLC/Densitometric Quantification of Selected Synthetic Food Dyes in Liquid Foodstuffs and Pharmaceutical Preparations

    Directory of Open Access Journals (Sweden)

    Anna W. Sobańska

    2017-01-01

    Full Text Available Selected synthetic food dyes (tartrazine, Ponceau 4R, Brilliant Blue, orange yellow, and azorubine were isolated from liquid preparations (mouthwashes and beverages by Solid Phase Extraction on aminopropyl-bonded silica with diluted aqueous sodium hydroxide as an eluent. The extraction step was followed by thin layer chromatography on silica gel 60 with chloroform-isopropanol-25% aq. ammonia 1 : 3 : 1 (v/v/v as mobile phase and the densitometric quantification of dyes was achieved using quadratic calibration plots (R2>0.997; LOQ = 0.04–0.09 μgspot−1. The overall recoveries for all studied dyes were at the average level of over 90% and the repeatability of the proposed procedure (CV ≤ 4.1% was sufficient to recommend it for the routine quantification of the aforementioned dyes in liquid matrices.

  3. Decontamination of food packaging using electron beam—status and prospects

    Science.gov (United States)

    Mittendorfer, J.; Bierbaumer, H. P.; Gratzl, F.; Kellauer, E.

    2002-03-01

    In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

  4. Decontamination of food packaging using electron beam--status and prospects

    Energy Technology Data Exchange (ETDEWEB)

    Mittendorfer, J. E-mail: htcmitt@eunet.at; Bierbaumer, H.P.; Gratzl, F.; Kellauer, E

    2002-03-01

    In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

  5. Decontamination of food packaging using electron beam--status and prospects

    International Nuclear Information System (INIS)

    Mittendorfer, J.; Bierbaumer, H.P.; Gratzl, F.; Kellauer, E.

    2002-01-01

    In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding

  6. Superconductive properties, interaction mechanisms, materials preparation and electronic transport in high-Tc superconductors

    International Nuclear Information System (INIS)

    Saemann-Ischenko, G.

    1993-01-01

    The final report is composed of eight chapters dealing with the following aspects: I. Mixed state, critical currents, anisotropy, intrinsic and extrinsic pinning. II. Microwave properties and far-infrared reflectivity of epitactic HTSC films. III. Hall effect at the states of normal conductivity and superconductivity, magnetoresistance, superconducting fluctuation phenomena. IV. Effects of the nuclear and the electronic energy loss. V. Scanning electron microscopy. VI. p- and n-doped high-Tc superconductors: Charge symmetry and magnetism. VII. Preparation methods. VIII. Electrochemical examinations of HTSC films and HTSC monocrystals at low temperatures. (orig./MM) [de

  7. Preparation of {sup 114m}In low energy conversion electron sources

    Energy Technology Data Exchange (ETDEWEB)

    Wrede, C., E-mail: wrede@uw.ed [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Filippone, B.W. [Kellogg Radiation Laboratory, California Institute of Technology, Pasadena, California 91125 (United States); Garcia, A.; Harper, G.C. [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Lassell, S. [Department of Nuclear Engineering, North Carolina State University, Raleigh, North Carolina 27695 (United States); Liu, J. [Kellogg Radiation Laboratory, California Institute of Technology, Pasadena, California 91125 (United States); Department of Physics, Shanghai Jiao Tong University, Shanghai 200240 (China); Mendenhall, M.P. [Kellogg Radiation Laboratory, California Institute of Technology, Pasadena, California 91125 (United States); Palmer, A.S.C. [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Pattie, R.W. [Department of Physics, North Carolina State University, Raleigh, North Carolina 27695 (United States); Will, D.I. [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Young, A.R. [Department of Physics, North Carolina State University, Raleigh, North Carolina 27695 (United States)

    2011-05-15

    Highlights: {yields} Controlled ion implantation of In-113 into thin Al substrate. {yields} Production of In-114m (half life = 50 days) by neutron irradiation. {yields} Use of In-114m as a source of electron lines and continuum for calibrations. {yields} Source reactivation by short neutron irradiation. -- Abstract: The preparation of {sup 114m}In sources of conversion electrons in the energy range 162-190 keV and {beta} continuum with a 1989 keV endpoint via ion implantation of {sup 113}In into Al substrates and subsequent irradiation by thermal and epi-thermal neutrons in a nuclear reactor is described.

  8. Preparation of 114mIn low energy conversion electron sources

    International Nuclear Information System (INIS)

    Wrede, C.; Filippone, B.W.; Garcia, A.; Harper, G.C.; Lassell, S.; Liu, J.; Mendenhall, M.P.; Palmer, A.S.C.; Pattie, R.W.; Will, D.I.; Young, A.R.

    2011-01-01

    Highlights: → Controlled ion implantation of In-113 into thin Al substrate. → Production of In-114m (half life = 50 days) by neutron irradiation. → Use of In-114m as a source of electron lines and continuum for calibrations. → Source reactivation by short neutron irradiation. -- Abstract: The preparation of 114m In sources of conversion electrons in the energy range 162-190 keV and β continuum with a 1989 keV endpoint via ion implantation of 113 In into Al substrates and subsequent irradiation by thermal and epi-thermal neutrons in a nuclear reactor is described.

  9. Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli.

    Science.gov (United States)

    Yu, Lu; Gao, Boyan; Li, Yanfang; Wang, Thomas T Y; Luo, Yinghua; Wang, Jing; Yu, Liangli Lucy

    2018-01-24

    This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant compounds. Microwaving had no effect on the I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of the anti-proliferative compounds from the vegetables, while it had no effect on the availability of their anti-inflammatory compounds. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

  10. Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

    Science.gov (United States)

    Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K. P.; Sarma, K. S. S.

    2017-02-01

    Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli.

  11. Application of Electronic Noses for Disease Diagnosis and Food Spoilage Detection

    OpenAIRE

    Casalinuovo, Ida A.; Di Pierro, Donato; Coletta, Massimiliano; Di Francesco, Paolo

    2006-01-01

    Over the last twenty years, newly developed chemical sensor systems (so-called “electronic noses”) have odour analyses made possible. This paper describes the applications of these systems for microbial detection in different fields such as medicine and the food industry, where fast detection methods are essential for appropriate management of health care. Several groups have employed different electronic noses for classification and quantification of bacteria and fungi to obtain accurate med...

  12. Preparation and Application of Starch/Polyvinyl Alcohol/Citric Acid Ternary Blend Antimicrobial Functional Food Packaging Films

    Directory of Open Access Journals (Sweden)

    Zhijun Wu

    2017-03-01

    Full Text Available Ternary blend films were prepared with different ratios of starch/polyvinyl alcohol (PVA/citric acid. The films were characterized by field emission scanning electron microscopy (FE-SEM, thermogravimetric analysis, as well as Fourier transform infrared (FTIR analysis. The influence of different ratios of starch/polyvinyl alcohol (PVA/citric acid and different drying times on the performance properties, transparency, tensile strength (TS, water vapor permeability (WVP, water solubility (WS, color difference (ΔE, and antimicrobial activity of the ternary blends films were investigated. The starch/polyvinyl alcohol/citric acid (S/P/C1:1:0, S/P/C3:1:0.08, and S/P/C3:3:0.08 films were all highly transparent. The S/P/C3:3:0.08 had a 54.31 times water-holding capacity of its own weight and its mechanical tensile strength was 46.45 MPa. In addition, its surface had good uniformity and compactness. The S/P/C3:1:0.08 and S/P/C3:3:0.08 showed strong antimicrobial activity to Listeria monocytogenes and Escherichia coli, which were the food-borne pathogenic bacteria used. The freshness test results of fresh figs showed that all of the blends prevented the formation of condensed water on the surface of the film, and the S/P/C3:1:0.08 and S/P/C3:3:0.08 prevented the deterioration of figs during storage. The films can be used as an active food packaging system due to their strong antibacterial effect.

  13. Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities.

    Science.gov (United States)

    Kolahdooz, Fariba; Pakseresht, Mohammadreza; Mead, Erin; Beck, Lindsay; Corriveau, André; Sharma, Sangita

    2014-07-04

    The 12-month Healthy Foods North intervention program was developed to improve diet among Inuit and Inuvialuit living in Arctic Canada and assess the impact of the intervention established for the communities. A quasi-experimental study randomly selected men and women (≥19 years of age) in six remote communities in Nunavut and the Northwest Territories. Validated quantitative food frequency and adult impact questionnaires were used. Four communities received the intervention and two communities served as delayed intervention controls. Pre- and post-intervention changes in frequency of/total intake of de-promoted food groups and healthiness of cooking methods were determined. The impact of the intervention was assessed using analysis of covariance (ANCOVA). Post-intervention data were analysed in the intervention (n = 221) and control (n = 111) communities, with participant retention rates of 91% for Nunavut and 83% for the Northwest Territories. There was a significant decrease in de-promoted foods, such as high fat meats (-27.9 g) and high fat dairy products (-19.8 g) among intervention communities (all p ≤ 0.05). The use of healthier preparation methods significantly increased (14.7%) in intervention communities relative to control communities. This study highlights the importance of using a community-based, multi-institutional nutrition intervention program to decrease the consumption of unhealthy foods and the use of unhealthy food preparation methods.

  14. Attempt to assess the infiltration of enamel made with experimental preparation using a scanning electron microscope.

    Science.gov (United States)

    Skucha-Nowak, Małgorzata

    2015-01-01

    The resin infiltration technique, a minimally invasive method, involves the saturation, strengthening, and stabilization of demineralized enamel by a mixture of polymer resins without the need to use rotary tools or the risk of losing healthy tooth structures. To design and synthesize an experimental infiltrant with potential bacteriostatic properties.To compare the depth of infiltration of the designed experimental preparation with the infiltrant available in the market using a scanning electron microscope. Composition of the experimental infiltrant was established after analysis of 1H NMR spectra of the commercially available compounds that can penetrate pores of demineralized enamel. As the infiltrant should have bacteriostatic features by definition, an addition of 1% of monomer containing metronidazole was made. Thirty extracted human teeth were soaked in an acidic solution, which was to provide appropriate conditions for demineralization of enamel. Afterward, each tooth was divided along the coronal-root axis into two zones. One zone had experimental preparation applied to it (the test group), while the other had commercially available Icon (the control group). The teeth were dissected along the long axis and described above underwent initial observation with use of a Hitachi S-4200 scanning electron microscope. It was found that all samples contained only oxygen and carbon, regardless of the concentration of additions introduced into them. The occurrence of carbon is partially because it is a component of the preparation in question and partially because of sputtering of the sample with it. Hydrogen is also a component of the preparation, as a result of its phase composition; however, it cannot be detected by the EDS method. SEM, in combination with X-ray microanalysis, does not allow one to explicitly assess the depth of penetration of infiltration preparations into enamel.In order to assess the depth of penetration of infiltration preparations with use of

  15. Photosynthetic electron transport in thylakoid preparations from two marine red algae (Rhodophyta).

    Science.gov (United States)

    Stewart, A C; Larkum, A W

    1983-01-01

    Thylakoid membrane preparations active in photosynthetic electron transport have been obtained from two marine red algae, Griffithsia monilis and Anotrichium tenue. High concentrations (0.5-1.0 M) of salts such as phosphate, citrate, succinate and tartrate stabilized functional binding of phycobilisomes to the membrane and also stabilized Photosystem II-catalysed electron-transport activity. High concentrations (1.0 M) of chloride and nitrate, or 30 mM-Tricine/NaOH buffer (pH 7.2) in the absence of salts, detached phycobilisomes and inhibited electron transport through Photosystem II. The O2-evolving system was identified as the electron-transport chain component that was inhibited under these conditions. Washing membranes with buffers containing 1.0-1.5 M-sorbitol and 5-50 mM concentrations of various salts removed the outer part of the phycobilisome but retained 30-70% of the allophycocyanin 'core' of the phycobilisome. These preparations were 30-70% active in O2 evolution compared with unwashed membranes. In the sensitivity of their O2-evolving apparatus to the composition of the medium in vitro, the red algae resembled blue-green algae and differed from other eukaryotic algae and higher plants. It is suggested that an environment of structured water may be essential for the functional integrity of Photosystem II in biliprotein-containing algae. PMID:6860312

  16. Specimen preparation by ion beam slope cutting for characterization of ductile damage by scanning electron microscopy.

    Science.gov (United States)

    Besserer, Hans-Bernward; Gerstein, Gregory; Maier, Hans Jürgen; Nürnberger, Florian

    2016-04-01

    To investigate ductile damage in parts made by cold sheet-bulk metal forming a suited specimen preparation is required to observe the microstructure and defects such as voids by electron microscopy. By means of ion beam slope cutting both a targeted material removal can be applied and mechanical or thermal influences during preparation avoided. In combination with scanning electron microscopy this method allows to examine voids in the submicron range and thus to analyze early stages of ductile damage. In addition, a relief structure is formed by the selectivity of the ion bombardment, which depends on grain orientation and microstructural defects. The formation of these relief structures is studied using scanning electron microscopy and electron backscatter diffraction and the use of this side effect to interpret the microstructural mechanisms of voids formation by plastic deformation is discussed. A comprehensive investigation of the suitability of ion beam milling to analyze ductile damage is given at the examples of a ferritic deep drawing steel and a dual phase steel. © 2016 Wiley Periodicals, Inc.

  17. The role of food-related shopping, preparation and meal practices in diet quality and association with depressive symptoms

    DEFF Research Database (Denmark)

    Pedersen, Susanne; Toft, Madeleine Broman; Stancu, Catalin Mihai

    Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

  18. The role of food-related shopping and preparation practices in diet quality and association with depressive symptoms

    DEFF Research Database (Denmark)

    Toft, Madeleine Broman; Pedersen, Susanne; Stancu, Catalin

    2016-01-01

    Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

  19. A point of view about identification of irradiated foods by electron spin resonance

    International Nuclear Information System (INIS)

    Saint-Lebe, L.; Raffi, J.

    1986-11-01

    Principles and conditions required for using electron spin resonance (ESR) in identifying irradiated foods are first put forth. After a literature review, examples of irradiated cereals and French prunes are described in order to derive general conclusions concerning the future of ESR in this field

  20. Preparation of unsaturated acrylic prepolymer and electron beam curing of its mixture with vinyl monomers

    International Nuclear Information System (INIS)

    Pyun, H.C.; Park, W.B.; Kim, K.Y.; Sung, K.Y.

    1980-01-01

    Electron beam curable prepolymers were prepared by the addition reaction of methyl methacrylate-glycidyl methacrylate copolymer with methacrylic acid, and electron beam curing was studied for the prepolymer and their mixtures of several kind of vinyl monomers. When the reaction was carried out in the presence of triethylbenzyl ammonium chloride in N,N-dimethyl formamide solution, the rate of addition reaction obeyed first-order kinetics. In the electron beam curing, the rate of gel formation of the prepolymer was slower than that of the mixtures of prepolymer and monomers. In the curing of mixtures of prepolymer with polyethyleneglycol dimethacrylates, the rate of gel formation increased with the increase in the degree of polymerization of polyethylene oxide fraction of polyethyleneglycol dimethacrylate, and decreased with the increase the polyethyleneglycol dimethacrylate content. The properties of cured coatings were also examined. (author)

  1. Preparing patterned carbonaceous nanostructures directly by overexposure of PMMA using electron-beam lithography

    Energy Technology Data Exchange (ETDEWEB)

    Duan Huigao; Zhao Jianguo; Zhang Yongzhe; Xie Erqing [School of Physical Science and Technology, Lanzhou University, Lanzhou 730000 (China); Han Li [Institute of Electrical Engineering, Chinese Academy of Sciences, Beijing 100190 (China)], E-mail: duanhg@gmail.com, E-mail: xieeq@lzu.edu.cn

    2009-04-01

    The overexposure process of poly(methyl methacrylate) (PMMA) was studied in detail using electron-beam lithography. It was found that PMMA films could be directly patterned without development due to the electron-beam-induced collapse of PMMA macromolecular chains. By analyzing the evolution of surface morphologies and compositions of the overexposed PMMA films, it was also found that the transformation of PMMA from positive to negative resist was a carbonization process, so patterned carbonaceous nanostructures could be prepared directly by overexposure of PMMA using electron-beam lithography. This simple one-step process for directly obtaining patterned carbonaceous nanostructures has promising potential application as a tool to make masks and templates, nanoelectrodes, and building blocks for MEMS and nanophotonic devices.

  2. Electron Beam Mediated Simple Synthetic Route to Preparing Layered Zinc Hydroxide

    International Nuclear Information System (INIS)

    Bae, Hyo Sun; Jung, Hyun

    2012-01-01

    We have developed a novel and eco-friendly synthetic route for the preparation of a two-dimensional layered zinc hydroxide with intercalated nitrate anions. The layered zinc hydroxide nitrate, called 'zinc basic salt', was, in general, successfully synthesized, using an electron beam irradiation technique. The 2-propanol solutions containing hydrated zinc nitrate were directly irradiated with an electron-beam at room temperature, under atmospheric conditions, without stabilizers or base molecules. Under electron beam irradiation, the reactive OH· radicals were generated by radiolysis of water molecules in precursor metal salts. After further radiolytic processes, the hydroxyl anions might be formed by the reaction of solvated electrons and the OH· radical. Finally, the Zn 5 (OH) 8 (NO 3 ) 2 ·2H 2 O was precipitated by the reaction of zinc cation and hydroxyl anions. Structure and morphology of obtained compounds were characterized by powder X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), and high resolution transmission electron microscopy (HR-TEM). The chemical components of the products were determined by Fourier transform infrared spectroscopy (FT-IR) and elemental analysis (EA). The thermal behavior of products was studied by thermogravimetric (TG) and differential thermal analysis (DTA)

  3. Effect of educational and electronic medical record interventions on food allergy management.

    Science.gov (United States)

    Zelig, Ari; Harwayne-Gidansky, Ilana; Gault, Allison; Wang, Julie

    2016-09-01

    The growing prevalence of food allergies indicates a responsibility among primary care providers to ensure that their patients receive accurate diagnosis and management. To improve physician knowledge and management of food allergies by implementing educational and electronic medical record interventions. Pre- and posttest scores of pediatric residents and faculty were analyzed to assess the effectiveness of an educational session designed to improve knowledge of food allergy management. One year later, a best practice advisory was implemented in the electronic medical record to alert providers to consider allergy referral whenever a diagnosis code for food allergy or epinephrine autoinjector prescription was entered. A review of charts 6 months before and 6 months after each intervention was completed to determine the impact of both interventions. Outcome measurements included referrals to an allergy clinic, prescription of self-injectable epinephrine, and documentation that written emergency action plans were provided. There was a significant increase in test scores immediately after the educational intervention (mean, 56.2 versus 84.3%; p management of children with food allergies at our pediatrics clinic. Further studies are needed to identify effective strategies to improve management of food allergies by primary care physicians.

  4. Advances of electronic nose and its application in fresh foods: A review.

    Science.gov (United States)

    Shi, Hao; Zhang, Min; Adhikari, Benu

    2017-06-30

    The science and technology aspects of electronic nose (E-nose) has been developed rapidly in last decade (2006-2016). This paper reviews of the publications that that cover the developments in science and technological aspects of electronic nose together with its application in fresh foods. The first part of this review covers the sensing and pattern recognition system (PR) of E-nose. The second part covers the application of E-nose in classification, flavor detection, and evaluation of spoilage in fresh foods area. With more new sensor materials to be found and more combination between E-nose and other analysis technologies, the usages of E-nose in fresh foods will have wider prospects.

  5. Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

    International Nuclear Information System (INIS)

    Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K.P.; Sarma, K.S.S.

    2017-01-01

    Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli. - Highlights: • Idli (traditional Indian fermented food) was prepared in ready-to-eat (RTE) form. • Ready-to-eat Idli was then subjected to combination processing comprised of lowest irradiation dosage of 2.5 kGy with mild heat treatment to extend its shelf life. • Increase in hardness and decrease in brightness of combination processed Idli was observed. • Combination processed Idli was microbiologically safe and

  6. Critical control points for foods prepared in households whose members had either alleged typhoid fever or diarrhea.

    Science.gov (United States)

    Michanie, S; Bryan, F L; Alvarez, P; Olivo, A B; Paniagua, A

    1988-10-01

    Hazard analysis of food preparation practices were conducted in four households and eleven others were visited to survey both food preparation practices and environmental conditions. Households selected had members who were suffering from either diarrhea of unknown etiology or alleged typhoid fever. Hazard analyses and sanitary surveys included gathering data on time-temperature exposures of foods, collecting samples of food and drinking water, sampling sewage or drains, and obtaining stool specimens from persons with diarrhea and from family controls. Food samples were tested for aerobic mesophilic colony counts and common foodborne pathogens; specimens were tested for Salmonella, Shigella, Campylobacter and Yersinia. Campylobacter was isolated from two persons purported to have diarrhea, but neither Salmonella, Shigella nor Yersinia were recovered from alleged cases or controls. Salmonella agona was recovered from a latrine. Most foods were cooked to internal temperatures to or near to boiling. Those not promptly eaten were held at ambient room or outside temperatures until a subsequent meal, until a family member returned home, or until lunch time when taken to the fields. During these intervals, microorganisms multiplied and mesophilic aerobic organisms increased often reaching 10(8)/g or greater before consumption. None of these foods were reheated before eating. Bacillus cereus was isolated from 4 of 10 samples; one sample of 'moro' (beans and rice) exceeded 10(6)/g, two other samples exceeded 10(3)/g. Staphylococcus aureus was isolated from 7 of 14 samples, one exceeded 10(5)/g. Fecal coliforms were isolated from 8 of 14 food samples, five exceeded 10(5)/g. Neither Salmonella nor Shigella were isolated from any food, the community water supplies or from vessels of water within houses. Fecal coliform counts of water were less than 3/ml, except one sample from a clay vessel (9/ml). Risks associated with cooked foods which were not promptly eaten appeared to be

  7. Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

    Science.gov (United States)

    Rowe, Jonathan P; Brodegard, William C; Pike, Oscar A; Steele, Frost M; Dunn, Michael L

    2008-09-01

    An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development. Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages. Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7 Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/ wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying. Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking.

  8. Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.

    Science.gov (United States)

    Wang, Long-Feng; Rhim, Jong-Whan

    2015-09-01

    Ternary blend agar/alginate/collagen (A/A/C) hydrogel films with silver nanoparticles (AgNPs) and grapefruit seed extract (GSE) were prepared. Their performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water contact angle (CA), water swelling ratio (SR), water solubility (WS), and antimicrobial activity were determined. The A/A/C film was highly transparent, and both AgNPs and GSE incorporated blend films (A/A/C(AgNPs) and A/A/C(GSE)) exhibited UV-screening effect, especially, the A/A/C(GSE) film had high UV-screening effect without sacrificing the transmittance. In addition, the A/A/C blend films formed efficient hydrogel film with the water holding capacity of 23.6 times of their weight. Both A/A/C(AgNPs) and A/A/C(GSE) composite films exhibited strong antimicrobial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria. The test results of fresh potatoes packaging revealed that all the A/A/C ternary blend films prevented forming of condensed water on the packaged film surface, both A/A/C(AgNPs) and A/A/C(GSE) composite films prevented greening of potatoes during storage. The results indicate that the ternary blend hydrogel films incorporated with AgNPs or GSE can be used not only as antifogging packaging films for highly respiring fresh agriculture produce, but also as an active food packaging system utilizing their strong antimicrobial activity. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices - an exploratory trial.

    Science.gov (United States)

    Wrieden, Wendy L; Anderson, Annie S; Longbottom, Pat J; Valentine, Karen; Stead, Martine; Caraher, Martin; Lang, Tim; Gray, Bill; Dowler, Elizabeth

    2007-02-01

    To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. Eight urban communities in Scotland. One hundred and thirteen adults living in areas of social deprivation. It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 +/- 4.78 times per week). Fruit intake increased significantly (P food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.

  10. Prevalence of food allergies and intolerances documented in electronic health records.

    Science.gov (United States)

    Acker, Warren W; Plasek, Joseph M; Blumenthal, Kimberly G; Lai, Kenneth H; Topaz, Maxim; Seger, Diane L; Goss, Foster R; Slight, Sarah P; Bates, David W; Zhou, Li

    2017-12-01

    Food allergy prevalence is reported to be increasing, but epidemiological data using patients' electronic health records (EHRs) remain sparse. We sought to determine the prevalence of food allergy and intolerance documented in the EHR allergy module. Using allergy data from a large health care organization's EHR between 2000 and 2013, we determined the prevalence of food allergy and intolerance by sex, racial/ethnic group, and allergen group. We examined the prevalence of reactions that were potentially IgE-mediated and anaphylactic. Data were validated using radioallergosorbent test and ImmunoCAP results, when available, for patients with reported peanut allergy. Among 2.7 million patients, we identified 97,482 patients (3.6%) with 1 or more food allergies or intolerances (mean, 1.4 ± 0.1). The prevalence of food allergy and intolerance was higher in females (4.2% vs 2.9%; P food allergen groups were shellfish (0.9%), fruit or vegetable (0.7%), dairy (0.5%), and peanut (0.5%). Of the 103,659 identified reactions to foods, 48.1% were potentially IgE-mediated (affecting 50.8% of food allergy or intolerance patients) and 15.9% were anaphylactic. About 20% of patients with reported peanut allergy had a radioallergosorbent test/ImmunoCAP performed, of which 57.3% had an IgE level of grade 3 or higher. Our findings are consistent with previously validated methods for studying food allergy, suggesting that the EHR's allergy module has the potential to be used for clinical and epidemiological research. The spectrum of severity observed with food allergy highlights the critical need for more allergy evaluations. Copyright © 2017 American Academy of Allergy, Asthma & Immunology. All rights reserved.

  11. Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination.

    NARCIS (Netherlands)

    Sampers, I.; Jacxsens, L.; Luning, P.A.; Marcelis, W.J.; Dumoulin, F.H.J.N.

    2010-01-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the

  12. Food prepared in iron cooking pots as an intervention for reducing iron deficiency anaemia in developing countries: a systematic review

    NARCIS (Netherlands)

    Geerligs, P. D. Prinsen; Brabin, B. J.; Omari, A. A. A.

    2003-01-01

    Objective To complete a systematic review of the effect of preparing food cooked in iron pots on haemoglobin concentrations and to assess compliance with pot use. Design and Search strategy We searched The Cochrane Database of Systematic Reviews, Database of Abstracts of Reviews of Effectiveness,

  13. 21 CFR 20.106 - Studies and reports prepared by or with funds provided by the Food and Drug Administration.

    Science.gov (United States)

    2010-04-01

    ... Administration. (a) The following types of reports and studies prepared by or with funds provided by the Food and... needs and performance. (3) Surveys, compilations, and summaries of data and information. (4) Consumer surveys. (5) Compliance surveys. (6) Compliance programs, except that names of specific firms, the...

  14. The Development of a Competency Based Food Preparations Curriculum for High School Special Needs Students in New Castle County, Delaware.

    Science.gov (United States)

    Stewart, Richard Lee

    A competency-based culinary arts food preparation curriculum for Delaware high school students with special needs was developed during a project that included the following activities: review of the state's existing culinary arts curriculum for regular education students; incumbent worker survey administered to 24 restaurant…

  15. Electron transport properties of degenerate n-type GaN prepared by pulsed sputtering

    Science.gov (United States)

    Ueno, Kohei; Fudetani, Taiga; Arakawa, Yasuaki; Kobayashi, Atsushi; Ohta, Jitsuo; Fujioka, Hiroshi

    2017-12-01

    We report a systematic investigation of the transport properties of highly degenerate electrons in Ge-doped and Si-doped GaN epilayers prepared using the pulsed sputtering deposition (PSD) technique. Secondary-ion mass spectrometry and Hall-effect measurements revealed that the doping efficiency of PSD n-type GaN is close to unity at electron concentrations as high as 5.1 × 1020 cm-3. A record low resistivity for n-type GaN of 0.16 mΩ cm was achieved with an electron mobility of 100 cm2 V-1 s-1 at a carrier concentration of 3.9 × 1020 cm-3. We explain this unusually high electron mobility of PSD n-type GaN within the framework of conventional scattering theory by modifying a parameter related to nonparabolicity of the conduction band. The Ge-doped GaN films show a slightly lower electron mobility compared with Si-doped films with the same carrier concentrations, which is likely a consequence of the formation of a small number of compensation centers. The excellent electrical properties presented in this letter clearly demonstrate the striking advantages of the low-temperature PSD technique for growing high-quality and highly conductive n-type GaN.

  16. Electron transport properties of degenerate n-type GaN prepared by pulsed sputtering

    Directory of Open Access Journals (Sweden)

    Kohei Ueno

    2017-12-01

    Full Text Available We report a systematic investigation of the transport properties of highly degenerate electrons in Ge-doped and Si-doped GaN epilayers prepared using the pulsed sputtering deposition (PSD technique. Secondary-ion mass spectrometry and Hall-effect measurements revealed that the doping efficiency of PSD n-type GaN is close to unity at electron concentrations as high as 5.1 × 1020 cm−3. A record low resistivity for n-type GaN of 0.16 mΩ cm was achieved with an electron mobility of 100 cm2 V−1 s−1 at a carrier concentration of 3.9 × 1020 cm−3. We explain this unusually high electron mobility of PSD n-type GaN within the framework of conventional scattering theory by modifying a parameter related to nonparabolicity of the conduction band. The Ge-doped GaN films show a slightly lower electron mobility compared with Si-doped films with the same carrier concentrations, which is likely a consequence of the formation of a small number of compensation centers. The excellent electrical properties presented in this letter clearly demonstrate the striking advantages of the low-temperature PSD technique for growing high-quality and highly conductive n-type GaN.

  17. 77 FR 12226 - Sadex Corp.; Filing of Food Additive Petition (Animal Use); Electron Beam and X-Ray Sources for...

    Science.gov (United States)

    2012-02-29

    ... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 579 [Docket No. FDA-2012-F-0178] Sadex Corp.; Filing of Food Additive Petition (Animal Use); Electron Beam and X-Ray... Sadex Corp. has filed a petition proposing that the food additive regulations be amended to provide for...

  18. Hydrogel Based on Crosslinked Methylcellulose Prepared by Electron Beam Irradiation for Wound Dressing Application

    Directory of Open Access Journals (Sweden)

    Ambyah Suliwarno

    2014-10-01

    Full Text Available The aim of this research is to explore the possibility of methylcellulose polymer to be used as wound dressing material prepared using electron beam technique. The methylcellulose paste solution with various of molecular weight (SM-4, SM-100, SM-400, SM-4000 and SM-8000 at different concentration (15-30% w/v were irradiated by using electron beam on the dose range of 10 kGy up to 40 kGy. Gel fraction and swelling ratio of hydrogels were determined gravimetrically. Tensile strength and elasticity of hydrogels were measured using a universal testing machine. It was found that with the increasing of irradiation dose from 10 up to 40 kGy, gel fraction and tensile strength were increased for all of hydrogels with various of molecular weight. On contrary, the swelling ratio of hydrogels decreased with increasing of irradiation dose. The optimum hydrogels elasticity were obtained from methylcellulose solution with the concentration range of 15-20% with irradiation dose of 20 kGy and showed excellent performance. The hydrogels based on methylcellulose prepared by electron beam irradiation can be considered for wound dressing material.

  19. A novel sample preparation method using rapid nonheated saponification method for the determination of cholesterol in emulsified foods.

    Science.gov (United States)

    Jeong, In-Seek; Kwak, Byung-Man; Ahn, Jang-Hyuk; Leem, Donggil; Yoon, Taehyung; Yoon, Changyong; Jeong, Jayoung; Park, Jung-Min; Kim, Jin-Man

    2012-10-01

    In this study, nonheated saponification was employed as a novel, rapid, and easy sample preparation method for the determination of cholesterol in emulsified foods. Cholesterol content was analyzed using gas chromatography with a flame ionization detector (GC-FID). The cholesterol extraction method was optimized for maximum recovery from baby food and infant formula. Under these conditions, the optimum extraction solvent was 10 mL ethyl ether per 1 to 2 g sample, and the saponification solution was 0.2 mL KOH in methanol. The cholesterol content in the products was determined to be within the certified range of certified reference materials (CRMs), NIST SRM 1544 and SRM 1849. The results of the recovery test performed using spiked materials were in the range of 98.24% to 99.45% with an relative standard devitation (RSD) between 0.83% and 1.61%. This method could be used to reduce sample pretreatment time and is expected to provide an accurate determination of cholesterol in emulsified food matrices such as infant formula and baby food. A novel, rapid, and easy sample preparation method using nonheated saponification was developed for cholesterol detection in emulsified foods. Recovery tests of CRMs were satisfactory, and the recoveries of spiked materials were accurate and precise. This method was effective and decreased the time required for analysis by 5-fold compared to the official method. © 2012 Institute of Food Technologists®

  20. Preparation of herpes simplex virus-infected primary neurons for transmission electron microscopy.

    Science.gov (United States)

    Miranda-Saksena, Monica; Boadle, Ross; Cunningham, Anthony L

    2014-01-01

    Transmission electron microscopy (TEM) provides the resolution necessary to identify both viruses and subcellular components of cells infected with many types of viruses, including herpes simplex virus. Recognized as a powerful tool in both diagnostic and research-based virology laboratories, TEM has made possible the identification of new viruses and has contributed to the elucidation of virus life cycle and virus-host cell interaction. Whilst there are many sample preparation techniques for TEM, conventional processing using chemical fixation and resin embedding remains a useful technique, available in virtually all EM laboratories, for studying virus/cell ultrastructure. In this chapter, we describe the preparation of herpes simplex virus-infected primary neurons, grown on plastic cover slips, to allow sectioning of neurons and axons in their growth plane. This technique allows TEM examination of cell bodies, axons, growth cones, and varicosities, providing powerful insights into virus-cell interaction.

  1. High resolution electron microscopy study of as-prepared and annealed tungsten-carbon multilayers

    International Nuclear Information System (INIS)

    Nguyen, T.D.; Gronsky, R.; Kortright, J.B.

    1988-12-01

    A series of sputtered tungsten-carbon multilayer structures with periods ranging from 2 to 12 nm in the as-prepared state and after annealing at 500/degree/C for 4 hours has been studied with high resolution transmission electron microscopy. The evolution with annealing of the microstructure of these multilayers depends on their period. As-prepared structures appear predominantly amorphous from TEM imaging and diffraction. Annealing results in crystallization of the W-rich layers into WC in the larger period samples, and less complete or no crystallization in the smaller period samples. X-ray scattering reveals that annealing expands the period in a systematic way. The layers remain remarkably well-defined after annealing under these conditions. 12 refs., 4 figs., 1 tab

  2. Healthier home food preparation methods and youth and caregiver psychosocial factors are associated with lower BMI in African American youth.

    Science.gov (United States)

    Kramer, Rebecca F; Coutinho, Anastasia J; Vaeth, Elisabeth; Christiansen, Karina; Suratkar, Sonali; Gittelsohn, Joel

    2012-05-01

    Obesity disproportionately affects African American (AA) children and adolescents and leads to an increased risk of adult chronic diseases. Eating few meals at home has been implicated as a cause of obesity among youth, but to our knowledge, previous studies have not specifically investigated this relationship in AA adolescents or looked at both the healthfulness and frequency of home meals in AA households. The objective of the present study was to investigate the relationship between home food preparation and adolescent BMI in a sample of 240 AA adolescents aged 10-15 y and their caregivers. Multiple linear regressions were used to model psychosocial characteristics, household factors, and adolescent and caregiver food preparation behaviors as predictors of adolescent BMI, and psychosocial and household factors as predictors of food preparation behavior. Adolescents in the sample had a mean BMI-for-age percentile of 70.4, and >90% of the sample families received at least one form of food assistance. Adolescent children of caregivers who used healthier cooking methods were more likely to use healthy cooking methods themselves (P = 0.02). Having more meals prepared by a caregiver was predictive of higher BMI-for-age percentile in adolescents (P = 0.02), but healthier cooking methods used by the caregiver was associated with reduced risk of adolescent overweight or obesity (P prepared at home in AA households do not necessarily promote healthy BMI in youth. Family meals are a promising adolescent obesity prevention strategy, but it is important to target both frequency and healthfulness of meals prepared at home for effective health promotion in AA families.

  3. Single electron capture by state-prepared Ar2+ projectiles in Ar

    International Nuclear Information System (INIS)

    Puerta, J.; Huber, B.A.

    1985-03-01

    Electron capture by state-selected Ar 2+ projectiles in Ar has been studied at low collision energies ( 2+ ions are measured explaining existing discrepancies of partial and total cross sections in the Ar 2+ /Ar collision system. Although highly excited metastable ions ( 5 D 4 0 , 3 F 4 0 ) represent a minor contamination of a non-prepared Ar 2+ beam (proportional1%), their contributions are found to dominate the capture process due to cross section values larger than 10 -15 cm 2 . (orig.)

  4. On the preparation of electron sensor using LiRbSO4 samples

    Science.gov (United States)

    El-Muraikhi, M.; Kassem, M. E.; Gaafar, M.; Abdel Gawad, M. M. H.; Ragab, I. M.

    2005-01-01

    The dielectric spectroscopy of metal-metal sulfate LiRbSO4 samples are described with particular emphasis on sensor performance to be used in the field of radiation. The obtained results as the effect of different electron energy beams at fixed dose, 0.5 Gy, showed abrupt change of the electrical properties (electrical conductivity, capacitance, and loss tangent). The results can be explained on the basis of radiation-induced defects followed by radiation quenching. The prepared samples can be used in the field of radiation dosimeter.

  5. Influences of surfactants on the preparation of copper nanoparticles by electron beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Zhou Ruimin [Shanghai Applied Radiation Institute, Shanghai University, Shanghai 201800 (China)], E-mail: zhourm47@staff.shu.edu.cn; Wu Xinfeng; Hao Xufeng; Zhou Fei [Shanghai Applied Radiation Institute, Shanghai University, Shanghai 201800 (China); Li Hongbin [Department of Chemical Engineering and Technology, Shanghai University, Shanghai 201800 (China); Rao Weihong [Shenzhen Tianding Fine Chemical Engineering Manufacturing Co., Ltd., Shenzhen, Guangdong 518057 (China)

    2008-02-15

    Electron beam radiation was applied to prepare nano-size copper in water system using polyvinyl alcohol, sodium dodecyl benzene sulfonate, gluten and polyethylene glycol as the surfactants, respectively. The irradiated products were characterized by XRD, TEM and LSPSDA. The XRD and TEM showed that relative pure copper products with an average size of 20 nm, 40 nm and 20 nm can be obtained by using gluten, PEG and SDBS as surfactant, respectively. An admixture of copper and cuprous oxide was obtained in PVA system. The LSPSDA showed that the size of the Cu nanoparticles decreased with increasing the glutin concentration.

  6. Preparation of high-quality ultrathin transmission electron microscopy specimens of a nanocrystalline metallic powder.

    Science.gov (United States)

    Riedl, Thomas; Gemming, Thomas; Mickel, Christine; Eymann, Konrad; Kirchner, Alexander; Kieback, Bernd

    2012-06-01

    This article explores the achievable transmission electron microscopy specimen thickness and quality by using three different preparation methods in the case of a high-strength nanocrystalline Cu-Nb powder alloy. Low specimen thickness is essential for spatially resolved analyses of the grains in nanocrystalline materials. We have found that single-sided as well as double-sided low-angle Ar ion milling of the Cu-Nb powders embedded into epoxy resin produced wedge-shaped particles of very low thickness (coating on the sections consisting of epoxy deployed as the embedding material and considerable nanoscale thickness variations. Copyright © 2011 Wiley Periodicals, Inc.

  7. Hydrogel wound dressing preparation at the laboratory scale by using electron beam and gamma radiation

    International Nuclear Information System (INIS)

    Rapado Raneque, Manuel; Rodriguez Rodriguez, Alejandro; Peniche Covas, Carlos

    2013-01-01

    The present work describes the preparation of hydrogel based on cross-linked networks of poly (N-vinylpirrolidone), PVP, with polyethyleneglicol and agar with 90% water and PVP nancomposites with a synthetic nanoclay, Laponite XLG, for use as burn dressings. These systems were obtained in two ways: using gamma Co-60 and electron beam radiation. The gelation obtained dose was D g = 1.72 kGy. The elastic modulus of hydrogel was independent of the method of irradiation. It was 0.39 MPa for the hydrogel irradiated with gamma Co-60 and 0.38 MPa for electron beam irradiation. The elastic modulus of the nanocomposite membrane was 1.25 MPa, three times higher. These results indicate that the PVP/Laponite XLG nanocomposite hydrogel membrane is the best choice for wound dressing applications due to its high water sorption capacity and its superior mechanical properties.

  8. Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…

  9. Influence of electron beam Irradiation on PP/Piassava fiber composite prepared by melt extrusion process

    International Nuclear Information System (INIS)

    Gomes, Michelle G.; Ferreira, Maiara S.; Oliveira, Rene R.; Silva, Valquiria A.; Teixeira, Jaciele G.; Moura, Esperidiana A.B.

    2013-01-01

    In the latest years, the interest for the use of natural fibers in materials composites polymeric has increased significantly due to their environmental and technological advantages. Piassava fibers (Attalea funifera) have been used as reinforcement in the matrix of thermoplastic and thermoset polymers. In the present work (20%, in mass), piassava fibers with particle sizes equal or smaller than 250 μm were incorporated in the polypropylene matrix (PP) no irradiated and polypropylene matrix containing 10 % and 30 % of polypropylene treated by electron-beam radiation at 40 kGy (PP/PPi/Piassava). The composites PP/Piassava and PP/PPi/Piassava were prepared by using a twin screw extruder, followed by injection molding. The composite material samples obtained were treated by electron-beam radiation at 40 kGy, using a 1.5 MeV electron beam accelerator, at room temperature, in presence of air. After irradiation treatment, the irradiated and non-irradiated specimens tests samples were submitted to thermo-mechanical tests, melt flow index (MFI), sol-gel analysis, X-Ray diffraction (XRD) and scanning electron microscopy (SEM). (author)

  10. Development of the techniques for food processing with low-energy electron beam

    Energy Technology Data Exchange (ETDEWEB)

    Todoroki, Setsuko; Hayashi, Toru [National Food Research Inst., Tsukuba, Ibaraki (Japan)

    1999-02-01

    This study aimed to construct a new electron beam irradiation apparatus which allows to perform homogeneous irradiation up to a certain depth of a spherical or granular material through rotating it. And the sterilizing effects of this apparatus on various kinds of spices such as black and white peppers (grains), turmeric (root), coriander (seed), basil (leaves) were investigated to compare with the effects of {gamma}-ray irradiation. Electron beam irradiation was made changing the energy form 200 keV for 15 min to 500 keV for 5 min and a dose-depth curve was drawn for each electron energy. Indicator balls were used to examine the radiation effects. It became possible to make homogeneous irradiation onto a spherical surface of food by using the rotary system of the apparatus. It was demonstrated that satisfactory sterilizing effects as much as those of {gamma}-ray were obtainable by superficial treatments with low-energy electron. (M.N.)

  11. Development of the techniques for food processing with low-energy electron beam

    International Nuclear Information System (INIS)

    Todoroki, Setsuko; Hayashi, Toru

    1999-01-01

    This study aimed to construct a new electron beam irradiation apparatus which allows to perform homogeneous irradiation up to a certain depth of a spherical or granular material through rotating it. And the sterilizing effects of this apparatus on various kinds of spices such as black and white peppers (grains), turmeric (root), coriander (seed), basil (leaves) were investigated to compare with the effects of γ-ray irradiation. Electron beam irradiation was made changing the energy form 200 keV for 15 min to 500 keV for 5 min and a dose-depth curve was drawn for each electron energy. Indicator balls were used to examine the radiation effects. It became possible to make homogeneous irradiation onto a spherical surface of food by using the rotary system of the apparatus. It was demonstrated that satisfactory sterilizing effects as much as those of γ-ray were obtainable by superficial treatments with low-energy electron. (M.N.)

  12. Scanning electron microscopy investigation of canal cleaning after canal preparation with nickel titanium files

    Directory of Open Access Journals (Sweden)

    Živković Slavoljub

    2010-01-01

    Full Text Available Introduction. Root canal preparation is the most important phase of endodontic procedure and it consists of adequate canal space cleaning and shaping. In recent years, rotary instruments and techniques have gained importance because of the great efficacy, speed and safety of the preparation procedure. Objective. The aim of this research was to investigate the influence of different NiTi files on the canal wall cleaning quality, residual dentine debris and smear layer. Methods. The research was conducted on extracted human teeth in vitro conditions. Teeth were divided in 7 main groups depending on the kind of instruments used for root canal preparation: ProTaper, GT, ProFile, K-3, FlexMaster, hand ProTaper and hand GT. Root canal preparation was accomplished by crown-down technique. Prepared samples were assessed on scanning electron microscopy JEOL, JSM-6460 LV. The evaluation of dentine debris was done with 500x magnification, and the evaluation of smear layer with 1,000 times magnification. Quantitive assessment of dentine debris and smear layer was done according to the criteria of Hulsmann. Results. The least amount of debris and smear layer has been found in canals shaped with ProFile instruments, and the largest amount in canals shaped with FlexMaster instruments. Canal cleaning efficacy of hand GT and ProTaper files has been similar to cleaning efficacy of rotary NiTi files. Statistic analysis has shown a significant difference in amount of dentine debris and smear layer on the canal walls between sample groups shaped with different instruments. Conclusion. Completely clean canals have not been found in any tested group of instruments. The largest amount of debris and smear layer has been found in the apical third of all canals. The design and the type of endodontic instruments influence the efficacy of the canal cleaning.

  13. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.

    Science.gov (United States)

    Laska, Melissa N; Larson, Nicole I; Neumark-Sztainer, Dianne; Story, Mary

    2012-07-01

    To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Population-based, longitudinal cohort study. Participants were originally sampled from Minnesota public secondary schools (USA). Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321). Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P food preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Food preparation behaviours appeared to track over time and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood.

  14. Non-home prepared foods : contribution to energy and nutrient intake of consumers living in two low-income areas in Nairobi

    NARCIS (Netherlands)

    Riet, van 't H.; Hartog, den A.P.; Staveren, van W.A.

    2002-01-01

    Objective: To determine the nutritional importance of non-home prepared foods for men, women and schoolchildren living in two low-income residential areas of Nairobi, and the sources of these non-home prepared foods. Design, setting and subjects: A survey was conducted in Korogocho, a slum area, and

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

    Science.gov (United States)

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

    2012-05-01

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

  16. Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods

    Science.gov (United States)

    Bhatia, Sohini S.; Wall, Kayley R.; Kerth, Chris R.; Pillai, Suresh D.

    2018-02-01

    As manned space missions extend in length, the safety, nutrition, acceptability, and shelf life of space foods are of paramount importance to NASA. Since food and mealtimes play a key role in reducing stress and boredom of prolonged missions, the quality of food in terms of appearance, flavor, texture, and aroma can have significant psychological ramifications on astronaut performance. The FDA, which oversees space foods, currently requires a minimum dose of 44 kGy for irradiated space foods. The underlying hypothesis was that commercial sterility of space foods could be achieved at a significantly lower dose, and this lowered dose would positively affect the shelf life of the product. Electron beam processed beef fajitas were used as an example NASA space food to benchmark the minimum eBeam dose required for sterility. A 15 kGy dose was able to achieve an approximately 10 log reduction in Shiga-toxin-producing Escherichia coli bacteria, and a 5 log reduction in Clostridium sporogenes spores. Furthermore, accelerated shelf life testing (ASLT) to determine sensory and quality characteristics under various conditions was conducted. Using Multidimensional gas-chromatography-olfactometry-mass spectrometry (MDGC-O-MS), numerous volatiles were shown to be dependent on the dose applied to the product. Furthermore, concentrations of off -flavor aroma compounds such as dimethyl sulfide were decreased at the reduced 15 kGy dose. The results suggest that the combination of conventional cooking combined with eBeam processing (15 kGy) can achieve the safety and shelf-life objectives needed for long duration space-foods.

  17. Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption

    NARCIS (Netherlands)

    Chadare, F.J.; Gayet, D.P.; Azokpota, P.; Nout, M.J.R.; Linnemann, A.R.; Hounhouigan, M.H.; Boekel, van M.A.J.S.

    2010-01-01

    Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2). Bacillus spp. (8.5 and 9.5 Log cfu

  18. Electron-beam and combined e-b and microwave processing of dried food ingredients

    International Nuclear Information System (INIS)

    Ferdes, O.; Minea, R.; Martin, D.; Tirlea, A.; Badea, M.; Oproiu, C.

    1998-01-01

    Complete text of publication follows. There are summarized and presented the results on the irradiated dried food ingredients, as starches, flour, spices, enzymes, pigments. It has investigated the electron-beam and microwave processing to achieve the hygienic and microbiological quality requirements for these materials. There are presented the results regarding the e-b and microwave effects on the main specific parameters (nutritional; microbiological; physical and chemical) for each item. Irradiation has carried out to different electron accelerators, mainly to ALIN-7 linac (W e ∼6 MeV) and using a special designed microwave equipment (2.45 GHz magnetron of 850 W maximum output power). The samples have been irradiated up to 25 kGy (dose rate ∼ 2.0 kGy/min) and there were treated by microwaves (250 W-550 W) for different exposure time. There have analyzed and presented the influence of these two physical fields on some common physical, biochemical and microbiological properties (mainly the total germ count, CFU/g) of these food materials. The main technological and physical characteristics of the materials are preserved, under irradiation up to 10 kGy and microwave treatment in the case of satisfying the national requirements for food and food grade additives microbiological load. The combined treatment seems to be present a synergistic effect arising on non-thermal basis. From these results it could be pointed out that electron-beam and microwave treatment is feasible and represents an alternative to other hygienization techniques for the dried food ingredients. It should be considered that combined treatments lead to reducing irradiation dose without losing the microbicidal effects

  19. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging.

    Science.gov (United States)

    Ashrafi, Azam; Jokar, Maryam; Mohammadi Nafchi, Abdorreza

    2018-03-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1gcm -2 h -1 KPa -1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11logcfugr -1 in 4days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3days; thus, chitosan/KT film is a potential material for active food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

  20. Preparation and thermal conductivity enhancement of composite phase change materials for electronic thermal management

    International Nuclear Information System (INIS)

    Wu, Weixiong; Zhang, Guoqing; Ke, Xiufang; Yang, Xiaoqing; Wang, Ziyuan; Liu, Chenzhen

    2015-01-01

    Highlights: • A kind of composite phase change material board (PCMB) is prepared and tested. • PCMB presents a large thermal storage capacity and enhanced thermal conductivity. • PCMB displays much better cooling effect in comparison to natural air cooling. • PCMB presents different cooling characteristics in comparison to ribbed radiator. - Abstract: A kind of phase change material board (PCMB) was prepared for use in the thermal management of electronics, with paraffin and expanded graphite as the phase change material and matrix, respectively. The as-prepared PCMB presented a large thermal storage capacity of 141.74 J/g and enhanced thermal conductivity of 7.654 W/(m K). As a result, PCMB displayed much better cooling effect in comparison to natural air cooling, i.e., much lower heating rate and better uniformity of temperature distribution. On the other hand, compared with ribbed radiator technology, PCMB also presented different cooling characteristics, demonstrating that they were suitable for different practical application

  1. Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.

    Science.gov (United States)

    Tatsumi, E; Konishi, Y; Tsujiyama, S

    2016-11-01

    To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing. Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.

  2. Diamond like carbon Ag nanocomposites as a control measure against Campylobacter jejuni and Listeria monocytogenes on food preparation surfaces

    DEFF Research Database (Denmark)

    Tamulevičius, Sigitas; Zakarienė, Gintarė; Novoslavskij, Aleksandr

    2018-01-01

    on selective agars and quantitative real-time PCR (qPCR) including staining with propidium monoazide (PMA). It was determined, that DLC:Ag film was the most efficient coating in the reduction of C. jejuni and L. monocytogenes numbers. Culture-based enumeration revealed that C. jejuni numbers were reduced......:Ag antimicrobial surface showed a reduced ability to grow on culture media, but maintained viability during the whole experiment. Nonetheless, DLC:Ag antimicrobial surface could be further considered for the reduction of cross-contamination risk from food preparation surfaces due to their contamination with C....... jejuni and L. monocytogenes in domestic and commercial kitchens or food establishments....

  3. Guide for preparing annual reports on radiation-safety testing of electronic products (general)

    International Nuclear Information System (INIS)

    1987-10-01

    For manufacturers of electronic products other than those for which a specific guide has been issued, the guide replaces the Guide for the Filing of Annual Reports (21 CFR Subchapter J, Section 1002.11), HHS Publication FDA 82-8127. The electronic product (general) annual reporting guide is applicable to the following products: products intended to produce x radiation (accelerators, analytical devices, therapy x-ray machines); microwave diathermy machines; cold-cathode discharge tubes; and vacuum switches and tubes operating at or above 15,000 volts. To carry out its responsibilities under Public Law 90-602, the Food and Drug Administration's Center for Devices and Radiological Health (CDRH) has issued a series of regulations contained in Title 21 of the Code of Federal Regulations (CFR). Part 1002 of 21 CFR deals with records and reports. Section 1002.61 categorizes electronic products into Groups A through C. Section 1002.30 requires manufacturers of products in Groups B and C to establish and maintain certain records, while Section 1002.11 requires such manufacturers to submit an Annual Report summarizing the contents of the required records. Section 1002.7 requires that reports conform to reporting guides issued by CDRH unless an acceptable justification for an alternate format is provided

  4. 78 FR 27303 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-05-10

    ...-0178] Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron... electron beam and x-ray sources for irradiation of poultry feed and poultry feed ingredients. This action... CFR part 579) to provide for the safe use of electron beam and x-ray sources for irradiation of...

  5. Guidance for the safety assessment of botanicals and botanical preparations for use in food and food supplements.

    Science.gov (United States)

    Schilter, B; Andersson, C; Anton, R; Constable, A; Kleiner, J; O'Brien, J; Renwick, A G; Korver, O; Smit, F; Walker, R

    2003-12-01

    There is a growing interest by both consumers and industry for the development of food products with 'functional' properties, or health benefits. These products may take the form of dietary supplements or of foods. The health benefits are given by particular ingredients, and in many cases these are derived from botanicals. The variety of plants providing these functions is large, ranging from staple food sources such as cereals, fruits and vegetables, to herbals as used in traditional medicine. The food or ingredient conferring health properties may consist of the plants themselves, extracts thereof, or more purified components. The scientific literature is abundant with articles not only on the beneficial properties, but also on possible adverse health effects of plants and their components. The present report discusses the data required to determine the safe use of these types of ingredients, and provides advice on the development of risk assessment strategies consistent with due diligence under existing food regulations. Product specifications, composition and characterisation of standardised and authentic materials, documented history of use and comparison to existing products (taking into account the effect of industrial processing), description of the intended use and consequent exposure are highlighted as key background information on which to base a risk evaluation. The extent of experimental investigation required, such as in vitro, animal, and/or human studies, depends on the adequacy of this information. A decision tree is presented as an aid to determine the extent of data requirements based on product comparison. The ultimate safety in use depends on the establishment of an adequate safety margin between expected exposure and identified potential hazards. Health hazards may arise from inherent toxicities or contaminants of the plant materials, including the mechanism of the intended beneficial effect. A lower safety margin may therefore be expected

  6. Processing of food and agricultural commodities with electron beam from microtron

    International Nuclear Information System (INIS)

    Sharma, Arun; Behere, Arun; Jadhav, S.S.; Bongirwar, D.R.; Kaul, Ahinsa; Soni, H.C.; Ganesh, S.

    2001-01-01

    A microtron machine source installed by the Centre for Advanced Technology (CAT), Indore, at Mangalore University, was used to study effects of irradiation on onion, potato, rava, and spices. The microbial load in spice samples was determined immediately after the experiment, as well as after six months of storage at the ambient temperature (26±2 deg C). Onion and potato samples were stored for a six months period both at ambient temperature and 15 deg C for observing the effect of electron beam irradiation on sprouting in these commodities. Rawa samples were stored at ambient temperature for observing the effect of electron beam irradiation on insect disinfestation. The results are discussed in detail in this paper. These lab-scale studies showed that electron beam could in principle be used for processing of various food products after standardizing the machine parameters and ensuring uniform dose distribution in the product. (author)

  7. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a ten-year longitudinal study

    Science.gov (United States)

    Larson, Nicole I.; Neumark-Sztainer, Dianne; Story, Mary

    2012-01-01

    Objectives To examine whether involvement in food preparation tracks over time, between adolescence (15–18 years), emerging adulthood (19–23 years), and the mid-to-late twenties (24–28 years), as well as examine 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Design Population-based, longitudinal cohort study. Setting Participants were originally sampled from Minnesota public secondary schools (USA). Subjects Participants enrolled in Project EAT (Eating Among Teens)-I, EAT-II, and EAT-III (n=1,321). Results Most participants in their mid-to-late twenties reported an enjoyment of cooking (73% of males, 80% of females); however, few prepared meals including vegetables most days of the week (24% males, 41% females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (pprepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (pfood preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables, dark green/orange vegetables, and less sugar sweetened beverage and fast food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Conclusions Food preparation behaviors appeared to track over time, and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood. PMID:22124458

  8. Direct nanofabrication and transmission electron microscopy on a suite of easy-to-prepare ultrathin film substrates

    International Nuclear Information System (INIS)

    Allred, Daniel B.; Zin, Melvin T.; Ma, Hong; Sarikaya, Mehmet; Baneyx, Francois; Jen, Alex K.-Y.; Schwartz, Daniel T.

    2007-01-01

    A high-yield, easy to master method for preparing electron transparent metal, oxide, and carbon ultrathin film substrates suitable for direct nano/micro-fabrication and transmission electron microscopy (TEM) is presented. To demonstrate the versatility of these substrates for fabrication processes, we use e-beam lithography, self-assembled colloidal and protein templates, and microcontact printing to create patterned masks for subsequent electrodeposition of two dimensional and three dimensional structures. The electrodeposited structures range in scale from a few nanometers to a few micrometers in characteristic dimensions. Because fabrication occurs directly on ultrathin films, TEM analysis of the resulting materials and buried interfaces is straightforward without any destructive sample preparation. We show that all the normal TEM analytical methods (imaging, diffraction, electron and X-ray spectroscopies) are compatible with the fabricated structures and the thin film substrates. These electron transparent substrates have largely rendered the need for TEM sample preparation on fabricated structures obsolete in our lab

  9. Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: testing an European Food Safety Authority-tiered approach.

    Science.gov (United States)

    Speijers, Gerrit; Bottex, Bernard; Dusemund, Birgit; Lugasi, Andrea; Tóth, Jaroslav; Amberg-Müller, Judith; Galli, Corrado L; Silano, Vittorio; Rietjens, Ivonne M C M

    2010-02-01

    This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified by their scientific (binomial) name, in most cases down to the subspecies level or lower. (ii) Adequate characterization and description of the botanical parts and preparation methodology used is needed. Safety of a botanical ingredient cannot be assumed only relying on the long-term safe use of other preparations of the same botanical. (iii) Because of possible adulterations, misclassifications, replacements or falsifications, and restorations, establishment of adequate quality control is necessary. (iv) The strength of the evidence underlying concerns over a botanical ingredient should be included in the safety assessment. (v) The matrix effect should be taken into account in the safety assessment on a case-by-case basis. (vi) Adequate data and methods for appropriate exposure assessment are often missing. (vii) Safety regulations concerning toxic contaminants have to be complied with. The application of the guidance approach can result in the conclusion that safety can be presumed, that the botanical ingredient is of safety concern, or that further data are needed to assess safety.

  10. Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

    Science.gov (United States)

    Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

    2010-08-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

  11. Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei heads flour – SHF

    Directory of Open Access Journals (Sweden)

    Yuli Cano

    2017-09-01

    Full Text Available The use of flour from shrimp (Penaeus vannamei heads with a high content of protein (SHF to stabilize food emulsions type oil in water (o/w is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w and different concentrate of SHF (0,5, 1 and 2 % w/w. Therefore, we have obtained a food emulsion stable type oil in water (O/W with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.

  12. Preparation of Modified Magnetic Nanocomposites Dithiooxamide/Fe3O4 for Preconcentration and Determination of Trace Amounts of Cobalt Ions in Food and Natural Water Samples

    Directory of Open Access Journals (Sweden)

    Ali Mirabi

    2016-09-01

    Full Text Available The first study on the high efficiency of nanometer-sized magnetic nanoparticles (Fe3O4 coated with sodium dodecyl sulfate (SDS and dithiooxamide as a new sorbent solid phase extraction has been reported. Modified magnetic nanicomposites was used to preconcentrate and separate Co (II ions in food and environmental water samples. Magnetic nanoparticles were prepared by chemical precipitation of Fe (II and Fe (III salts from aqueous solution by ammonia solution. These magnetic nanoparticles and nanocomposites were characterized by scanning electron microscopy (SEM, transmission electron microscopy (TEM, thermo gravimetric analysis (TGA and elemental analysis CHNS. A micro sample introduction system was employed for the nebulization micro-volume of diluted solution into flame atomic absorption spectrometry (FAAS. The extraction conditions were optimized by selecting the appropriate extraction parameters including the amount of nanosorbent, pH value, volume of dithiooxamide and condition of eluting solution. The detection limit of this method for Co (II ions was 1.21 ng ml-1 and the R.S.D. was 0.9% (n=6. The advantages of this new method include rapidity, easy preparation of nanosorbents and a high preconcentration factor. The proposed method has been applied to the determination of Co (II ions at trace levels in real samples such as, kiwi, orange, cucumber, apple, green pepper, honey, potato, tap water, river water and sea water with satisfactory results.

  13. Cation-exchanger fabric prepared by electron beam - induced graft copolymerization of binary monomer mixture

    International Nuclear Information System (INIS)

    Bondar, Yu.V.; Kim, H.J.; Lim, Y.J.; Perelygin, V.P.

    2004-01-01

    Applying the electron-beam preirradiation method in air the sorption-active polypropylene fiber, containing sulfonic acid (R-SO 3 H) groups, was prepared by simultaneous graft copolymerization of sodium styrenesulfonate with acrylic acid in water solution. The effect of reaction conditions on the grafting yield and reaction mechanism was examined. It was found that the received CEF contains groups of strong acid (R-SO 3 H) and weak acid (R-COOH) in almost equal proportion. The ion-exchange properties of the CEF towards Cu(II) and Co(II) ions were investigated depending on the form of the CEF and a pH of the solution. It was shown that the utilization of the CEF in Na- form allows to make the best use of its ion-exchange capacity. (author)

  14. The Preparation of an Electron Beam Machine 500 keV/10 mA Instrumentation

    International Nuclear Information System (INIS)

    Sudiyanto; Prayitno; Dewita; Bambang-Supardiyono; Widi-Setyawan

    2000-01-01

    The preparation of an Electron Beam Machine 500 keV/10 mA instrumentation by using a Distributed Instrumentation System have been done. The system consisting of industrial interfaces PCL-718 ADC 12 bit, PCLD-889 Mux/Prog Gain Amp PCLD-786 Driver Relay with solid state relays, PCL 745 serial com, DC motor 12-24 V/8.6 A with reduction gear 10:1 and a pair of PC's connected with twisted cable and an isolated amplifier AD-210 equipped with high voltage divider. The operation can be done using animation Pascal program on the remote mode using twisted cable and a pair of RS-485 interfaces, some operation sequences such as switch on/off blower unit, water pump cooling unit, filament voltage, anode voltage and some timer's have already been adapted on the computer program. Non intercepting beam monitoring technique have been discussed in this paper. (author)

  15. Preparation of Conductive Organometallic Complexes and Their Pastes or Inks Using the Electron Beam Apparatus

    International Nuclear Information System (INIS)

    Gu, Ja Min; Lee, Hyosun; Lee, Byung Cheol; Park, Ji Hyun

    2011-01-01

    We have synthesized the silver and copper complexes using the ligands, amine derivatives Ν-methylhydantoin amine, Ν-triethanol amine, the copper complexes are prepared depending on the equivalents of starting materials, however the silver complexes failed. In case of terephthalic acid, glutaric acid, we have synthesized silver and copper complexes successfully. We have measured conductivity of silver and copper complexes paste and ink themselves by thermal reduction using PULSE UV method. A couple of synthesized copper complex's paste have shown some resistance which is not enough for the conductive materials. Commercially silver pastes composed of silver oxide and silver salt of carboxylic acid, applied to the printed transistor circuits with suitable process, i. e. thermal reduction. This process substituted for electron beam brings a simplification of process, economical, environmental friendly process and a development of in the application of flexible substrate

  16. Optoelectronic devices, low temperature preparation methods, and improved electron transport layers

    KAUST Repository

    Eita, Mohamed S.

    2016-08-04

    An optoelectronic device such as a photovoltaic device which has at least one layer, such as an electron transport layer, which comprises a plurality of alternating, oppositely charged layers including metal oxide layers. The metal oxide can be zinc oxide. The plurality of layers can be prepared by layer-by-layer processing in which alternating layers are built up step-by-step due to electrostatic attraction. The efficiency of the device can be increased by this processing method compared to a comparable method like sputtering. The number of layers can be controlled to improve device efficiency. Aqueous solutions can be used which is environmentally friendly. Annealing can be avoided. A quantum dot layer can be used next to the metal oxide layer to form a quantum dot heterojunction solar device.

  17. Electronic Field Data Collection in Support of Satellite-Based Food Security Monitoring in Tanzania

    Science.gov (United States)

    Nakalembe, C. L.; Dempewolf, J.; Justice, C. J.; Becker-Reshef, I.; Tumbo, S.; Maurice, S.; Mbilinyi, B.; Ibrahim, K.; Materu, S.

    2016-12-01

    In Tanzania agricultural extension agents traditionally collect field data on agriculture and food security on paper, covering most villages throughout the country. The process is expensive, slow and cumbersome and prone to data transcription errors when the data get entered at the district offices into electronic spreadsheets. Field data on the status and condition of agricultural crops, the population's nutritional status, food storage levels and other parameters are needed in near realtime for early warning to make critical but most importantly timely and appropriate decisions that are informed with verified data from the ground. With the ubiquitous distribution of cell phones, which are now used by the vast majority of the population in Tanzania including most farmers, new, efficient and cost-effective methods for field data collection have become available. Using smartphones and tablets data on crop conditions, pest and diseases, natural disasters and livelihoods can be collected and made available and easily accessible in near realtime. In this project we implemented a process for obtaining high quality electronic field data using the GeoODK application with a large network of field extension agents in Tanzania and Uganda. These efforts contribute to work being done on developing an advanced agriculture monitoring system for Tanzania, incorporating traditional data collection with satellite information and field data. The outcomes feed directly into the National Food Security Bulletin for Tanzania produced by the Ministry of Agriculture as well as a form a firm evidence base and field scale monitoring of the disaster risk financing in Uganda.

  18. Financial burden of allergen free food preparation in the catering business

    NARCIS (Netherlands)

    Hoogeveen, A.R.; Fels, van der Ine; Bonanno, A.; Bremer, M.G.E.G.

    2016-01-01

    This study aimed to quantify costs and benefits of allergen free food (food not containing ingredients that fall under the European labelling regime) production at a catering business under two scenarios. In scenario 1 the caterer provides information to the consumer regarding the presence of

  19. Flavour aspects of pea and its protein preparations in relation to novel protein foods

    NARCIS (Netherlands)

    Heng, L.

    2005-01-01

    This research is part of the multidisciplinary program, PROFETAS (PROtein Foods Environment Technology And Society), which aimed to feasibly shift from animal proteins to pea proteins for the development of Novel Protein Foods (NPFs) with desirable flavour. The aim of this research is to investigate

  20. Assessing the National Bioengineered Food Disclosure Standard of 2016: Can Americans Access Electronic Disclosure Information?

    Directory of Open Access Journals (Sweden)

    Craig F. Berning

    2017-05-01

    Full Text Available The debate as to whether to require mandatory labeling of genetically modified organism (GMO foods was partially settled on 29 July 2016, when President Obama signed the National Bioengineered Food Disclosure Standard into public law. In contrast to precipitating legislation passed by the State of Vermont that required disclosure of GMO ingredients on food shelves or food packages, the superseding National Standard allows firms to disclose bioengineered ingredients to consumers via symbols, electronic or digital links, or phone numbers, and further requires a study assessing the ability of consumers to access disclosure information by these means. This communication analyzes survey responses from 525 adults to investigate whether U.S. consumers are able to obtain information as per the disclosure methods allowed in the Federal legislation. The survey probes deeper to investigate consumer perceptions of genetically modified organisms and whether consumers would use the tools available to access disclosure about bioengineered ingredients. Findings from the survey show that 93.8% of respondents have the ability to access information via the disclosure methods permitted. Those in the lowest income group, and from the oldest age group are least likely to have such access. This provides the United State Department of Agriculture with information relevant to how they can implement the law and highlights particular demographic segments that may require additional attention to ensure the disclosed information is universally accessible.

  1. The effects of electron beam irradiation on additives present in food-contact polymers

    International Nuclear Information System (INIS)

    Crowson, Andrew.

    1991-09-01

    A range of additives (Irganox 1010, Irganox 1076, Irganox 1330, Irgafos 168 and Tinuvin 622) has been incorporated into a variety of food-contact polymers including polypropylene and low density polyethylene. Samples of these stabilized polymers were subjected to electron-beam or gamma irradiation to receive doses of 1,5,10,25 and 50 kGy. The effects of electron-beam irradiation on the amount of extractable antioxidant in polymers were determined. Using hplc techniques it was found that there was a dose-related reduction in the amount of extractable antioxidant similar to that caused by gamma irradiation. The magnitude of this reduction was found to be dependent upon the nature of both the antioxidant and the polymer type. Electron-beam irradiation was also found to cause a dose-related reduction in the levels of the antioxidants Irganox 1010 and Irganox 1076 migrating from polymers into a food simulant. This effect was similar to that caused by gamma irradiation. (author)

  2. Is scratch-cooking a cost-effective way to prepare healthy school meals with US Department of Agriculture foods?

    Science.gov (United States)

    Woodward-Lopez, Gail; Kao, Janice; Kiesel, Kristin; Lewis Miller, Markell; Boyle, Maria; Drago-Ferguson, Soledad; Braff-Guajardo, Ellen; Crawford, Patricia

    2014-09-01

    Despite the resurgence of interest in scratch-cooking as a way to increase the quality and appeal of school meals, many school districts are concerned about the cost implications of switching to scratch-cooking. US Department of Agriculture (USDA) Foods are the single largest source of ingredients for school meals, and about half of USDA Foods are diverted for processing before being sent to the school district. We aimed to determine whether school lunch entrées made in a district from basic or raw USDA Foods ingredients can be healthier and less expensive to prepare than those sent to external processors. This cross-sectional study examined the relationship between the extent of scratch-cooking and the nutritional content and cost to prepare entrées. Information was gathered by interview with school foodservice personnel and from school foodservice records from a convenience sample of 10 school districts in California that employed varying degrees of scratch-cooking and is diverse in terms of geographic location and the sociodemographics of the student body. The sample included all elementary school lunch entrées that contain USDA Foods offered during October 2010 for a total sample of 146 entrées. Ordinary least squares regressions were used to test for statistically significant differences in cost and nutrient content of entrées according to the level of scratch-cooking. There was no significant relationship between total costs and level of scratch-cooking. Entrées with the highest scratch-cooking scores had significantly lower food costs, higher labor costs, and not significantly different total costs compared with entrées with no scratch-cooking. Nutrient content was not consistently associated with scratch-cooking, but scratch-cooked entrées did include a larger variety of non-fast-food-type entrées. The findings suggest that scratch-cooking can be a cost-effective way to expand the variety of healthy school lunches prepared with USDA Foods

  3. Electron backscatter diffraction applied to lithium sheets prepared by broad ion beam milling.

    Science.gov (United States)

    Brodusch, Nicolas; Zaghib, Karim; Gauvin, Raynald

    2015-01-01

    Due to its very low hardness and atomic number, pure lithium cannot be prepared by conventional methods prior to scanning electron microscopy analysis. Here, we report on the characterization of pure lithium metallic sheets used as base electrodes in the lithium-ion battery technology using electron backscatter diffraction (EBSD) and X-ray microanalysis using energy dispersive spectroscopy (EDS) after the sheet surface was polished by broad argon ion milling (IM). No grinding and polishing were necessary to achieve the sufficiently damage free necessary for surface analysis. Based on EDS results the impurities could be characterized and EBSD revealed the microsctructure and microtexture of this material with accuracy. The beam damage and oxidation/hydration resulting from the intensive use of IM and the transfer of the sample into the microscope chamber was estimated to be effect on the surface temperature. However, a cryo-stage should be used if available during milling to guaranty a heating artefact free surface after the milling process. © 2014 Wiley Periodicals, Inc.

  4. Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation.

    Science.gov (United States)

    Pingret, Daniella; Durand, Grégory; Fabiano-Tixier, Anne-Sylvie; Rockenbauer, Antal; Ginies, Christian; Chemat, Farid

    2012-08-08

    During ultrasound processing of lipid-containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study was performed to identify and quantify the formed radicals, along with the assessment of classical physicochemical parameters such as peroxide value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymer quantification, fatty acid composition, and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as well as the modification of physicochemical parameters evidencing an oxidation of treated oils.

  5. Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

    Science.gov (United States)

    Hong, Yun-Hee; Park, Ji-Yong; Park, Jong-Hyun; Chung, Myong-Soo; Kwon, Ki-Sung; Chung, Kyungsook; Won, Misun; Song, Kyung-Bin

    2008-09-01

    Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D10-vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities.

  6. Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Hong, Yun-Hee [Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, Yuseong-Gu, Daejeon 305-764 (Korea, Republic of); Park, Ji-Yong [Department of Biotechnology, Yonsei University, Seoul 120-749 (Korea, Republic of); Park, Jong-Hyun [Department of Food Science and Biotechnology, Kyungwon University, Sungnam 461-701 (Korea, Republic of); Chung, Myong-Soo [Department of Food Science, Ehwa Women' s University, Seoul 120-750 (Korea, Republic of); Kwon, Ki-Sung [Center for Food safety Evaluation, Korea Food and Drug Administration, Seoul 122-704 (Korea, Republic of); Chung, Kyungsook; Won, Misun [Korea Research Institute of Bioscience and Biotechnology, Daejeon 305-333 (Korea, Republic of); Song, Kyung-Bin [Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, Yuseong-Gu, Daejeon 305-764 (Korea, Republic of)], E-mail: kbsong@cnu.ac.kr

    2008-09-15

    Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D{sub 10}-vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities.

  7. Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

    International Nuclear Information System (INIS)

    Hong, Yun-Hee; Park, Ji-Yong; Park, Jong-Hyun; Chung, Myong-Soo; Kwon, Ki-Sung; Chung, Kyungsook; Won, Misun; Song, Kyung-Bin

    2008-01-01

    Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D 10 -vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities

  8. Energies of Electronic States of Ni (II) Ion in NiO-Al2O3 Catalyst Prepared by Impregnation

    International Nuclear Information System (INIS)

    Obadovic, D. Z.; Kiurski, J.; Marinkovic-Neducin, R. P.

    2007-01-01

    The behavior of NiO-Al2O3 catalysts is strongly dependent on the preparation method, as well as on pretreatment conditions. In the present work we investigated the influences of Ni(II) ion on NiO-Al2O3 catalysts properties due to the preparation by impregnation method. Based on experimental diffuse reflectance spectroscopy (DRS) data of electronic d-d transitions of Ni (II) promoter ion the energies of electronic states in spinel-like structure were calculated, and the most probable scheme of molecular orbital have been proposed

  9. Sample preparation methods for scanning electron microscopy of homogenized Al-Mg-Si billets: A comparative study

    International Nuclear Information System (INIS)

    Österreicher, Johannes Albert; Kumar, Manoj; Schiffl, Andreas; Schwarz, Sabine; Hillebrand, Daniel; Bourret, Gilles Remi

    2016-01-01

    Characterization of Mg-Si precipitates is crucial for optimizing the homogenization heat treatment of Al-Mg-Si alloys. Although sample preparation is key for high quality scanning electron microscopy imaging, most common methods lead to dealloying of Mg-Si precipitates. In this article we systematically evaluate different sample preparation methods: mechanical polishing, etching with various reagents, and electropolishing using different electrolytes. We demonstrate that the use of a nitric acid and methanol electrolyte for electropolishing a homogenized Al-Mg-Si alloy prevents the dissolution of Mg-Si precipitates, resulting in micrographs of higher quality. This preparation method is investigated in depth and the obtained scanning electron microscopy images are compared with transmission electron micrographs: the shape and size of Mg-Si precipitates appear very similar in either method. The scanning electron micrographs allow proper identification and measurement of the Mg-Si phases including needles with lengths of roughly 200 nm. These needles are β″ precipitates as confirmed by high resolution transmission electron microscopy. - Highlights: •Secondary precipitation in homogenized 6xxx Al alloys is crucial for extrudability. •Existing sample preparation methods for SEM are improvable. •Electropolishing with nitric acid/methanol yields superior quality in SEM. •The obtained micrographs are compared to TEM micrographs.

  10. Sample preparation methods for scanning electron microscopy of homogenized Al-Mg-Si billets: A comparative study

    Energy Technology Data Exchange (ETDEWEB)

    Österreicher, Johannes Albert; Kumar, Manoj [LKR Light Metals Technologies Ranshofen, Austrian Institute of Technology, Postfach 26, 5282 Ranshofen (Austria); Schiffl, Andreas [Hammerer Aluminium Industries Extrusion GmbH, Lamprechtshausener Straße 69, 5282 Ranshofen (Austria); Schwarz, Sabine [University Service Centre for Transmission Electron Microscopy, Vienna University of Technology, Wiedner Hauptstr. 8-10, 1040 Wien (Austria); Hillebrand, Daniel [Hammerer Aluminium Industries Extrusion GmbH, Lamprechtshausener Straße 69, 5282 Ranshofen (Austria); Bourret, Gilles Remi, E-mail: gilles.bourret@sbg.ac.at [Department of Materials Science and Physics, University of Salzburg, Hellbrunner Straße 34, 5020 Salzburg (Austria)

    2016-12-15

    Characterization of Mg-Si precipitates is crucial for optimizing the homogenization heat treatment of Al-Mg-Si alloys. Although sample preparation is key for high quality scanning electron microscopy imaging, most common methods lead to dealloying of Mg-Si precipitates. In this article we systematically evaluate different sample preparation methods: mechanical polishing, etching with various reagents, and electropolishing using different electrolytes. We demonstrate that the use of a nitric acid and methanol electrolyte for electropolishing a homogenized Al-Mg-Si alloy prevents the dissolution of Mg-Si precipitates, resulting in micrographs of higher quality. This preparation method is investigated in depth and the obtained scanning electron microscopy images are compared with transmission electron micrographs: the shape and size of Mg-Si precipitates appear very similar in either method. The scanning electron micrographs allow proper identification and measurement of the Mg-Si phases including needles with lengths of roughly 200 nm. These needles are β″ precipitates as confirmed by high resolution transmission electron microscopy. - Highlights: •Secondary precipitation in homogenized 6xxx Al alloys is crucial for extrudability. •Existing sample preparation methods for SEM are improvable. •Electropolishing with nitric acid/methanol yields superior quality in SEM. •The obtained micrographs are compared to TEM micrographs.

  11. Protein preparations in the development of media fragrances in technology of food products

    Directory of Open Access Journals (Sweden)

    I. N. Tolpigina

    2013-01-01

    Full Text Available Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.

  12. Protein preparations in the development of media fragrances in technology of food products

    OpenAIRE

    I. N. Tolpigina; I. E. Martemianova; L. V. Antipova; I. V. Polenov

    2013-01-01

    Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.

  13. The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers.

    Science.gov (United States)

    Balandin, G V; Suvorov, O A; Shaburova, L N; Podkopaev, D O; Frolova, Yu V; Ermolaeva, G A

    2015-06-01

    The bactericidal effect of colloidal solutions of silver nanoparticles based on food stabilizers, gum arabic and chitosan, against bacterial cultures of microorganisms in food production is described. The antibacterial activity of nanotechnology products containing different amounts of stabilizing additives when applied to solid pH-neutral substrates is studied. For its evaluation a method making it possible to take into account the capability of nanoparticles to diffuse in solid media was applied. Minimal inhibitory concentrations of nanoparticles used against Erwinia herbicola, Pseudomonas fluorescens, Bacillus subtilis, Sarcina flava were found. A suggestion was made concerning the influence of the spatial structure of bacteria on the antibacterial activity of colloidal solutions of silver nanoparticles. The data concerning the antibacterial activity and minimal inhibiting concentrations of nanoparticles may be used for development of products suppressing activity of microorganisms hazardous for food production.

  14. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-15

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  15. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    International Nuclear Information System (INIS)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-01

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  16. Alanine-EPR dosimetry in 10 MeV electron beam to optimize process parameters for food irradiation

    International Nuclear Information System (INIS)

    Sanyal, B.; Kumar, S.; Kumar, M.; Mittal, K.C.; Sharma, A.

    2011-01-01

    Absorbed dose in a food product is determined and controlled by several components of the LINAC irradiation facility as well as the product. Standardization of the parameters characterizing the facility components, process load and the irradiation conditions collectively termed as 'process parameters' are of paramount importance for successful dose delivery to the food products. In the present study alanine-EPR dosimetry system was employed to optimize the process parameters of 10 MeV electron beam of a LINAC facility for commercial irradiation of food. Three sets of experiments were carried out with different food commodities namely, mango, potato and rawa with the available product conveying system of different irradiation geometry like one sided or both sided mode of irradiation. Three dimensional dose distributions into the process load for low dose requiring food commodities (0.25 to 1 kGy) were measured in each experiment. The actual depth dose profile in food product and useful scan width of the electron beam were found out to be satisfactory for commercial radiation processing of food. Finally a scaled up experiment with commercial food product (packets of Rawa) exhibited adequate dose uniformity ratio of 3 proving the feasibility of the facility for large scale radiation processing of food commodities. (author)

  17. Guidance on the preparation and presentation of an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283

    DEFF Research Database (Denmark)

    Poulsen, Morten

    2016-01-01

    . This guidance presents a common format for the organisation of the information to be presented in order to assist the applicant in preparing a well-structured application to demonstrate the safety of the novel food. The application should be comprehensive and complete. This guidance outlined the data needed......Following the adoption of Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods, the European Commission requested EFSA to update and develop scientific and technical guidance for the preparation and presentation of applications for authorisation of novel foods...... for the safety assessments of novel foods. Requirements which should be covered in all applications relate to the description of the novel food, production process, compositional data, specification, proposed uses and use levels, and anticipated intake of the novel food. Further sections on the history of use...

  18. Preparation and Evaluation of Core–Shell Magnetic Molecularly Imprinted Polymers for Solid-Phase Extraction and Determination of Sterigmatocystin in Food

    Directory of Open Access Journals (Sweden)

    Jing-Min Liu

    2017-10-01

    Full Text Available Magnetic molecularly imprinted polymers (MMIPs, combination of outstanding magnetism with specific selective binding capability for target molecules, have proven to be attractive in separation science and bio-applications. Herein, we proposed the core–shell magnetic molecularly imprinted polymers for food analysis, employing the Fe3O4 particles prepared by co-precipitation protocol as the magnetic core and MMIP film onto the silica layer as the recognition and adsorption of target analytes. The obtained MMIPs materials have been fully characterized by scanning electron microscope (SEM, Fourier transform infrared spectrometer (FT-IR, vibrating sample magnetometer (VSM, and re-binding experiments. Under the optimal conditions, the fabricated Fe3O4@MIPs demonstrated fast adsorption equilibrium, a highly improved imprinting capacity, and excellent specificity to target sterigmatocystin (ST, which have been successfully applied as highly efficient solid-phase extraction materials followed by high-performance liquid chromatography (HPLC analysis. The MMIP-based solid phase extraction (SPE method gave linear response in the range of 0.05–5.0 mg·L−1 with a detection limit of 9.1 µg·L−1. Finally, the proposed method was used for the selective isolation and enrichment of ST in food samples with recoveries in the range 80.6–88.7% and the relative standard deviation (RSD <5.6%.

  19. Spectral response variation of a negative-electron-affinity photocathode in the preparation process

    International Nuclear Information System (INIS)

    Liu Lei; Du Yujie; Chang Benkang; Yunsheng Qian

    2006-01-01

    In order to research the spectral response variation of a negative electron affinity (NEA) photocathode in the preparation process, we have done two experiments on a transmission-type GaAs photocathode.First, an automatic spectral response recording system is described, which is used to take spectral response curves during the activation procedure of the photocathode. By this system, the spectral response curves of a GaAs:Cs-Ophotocathode measured in situ are presented. Then, after the cathode is sealed with a microchannel plate and a fluorescence screen into the image tube, we measure the spectral response of the tube by another measurement instrument. By way of comparing and analyzing these curves, we can find the typical variation in spectral-responses.The reasons for the variation are discussed. Based on these curves, spectral matching factors of a GaAs cathode for green vegetation and rough concrete are calculated. The visual ranges of night-vision goggles under specific circumstances are estimated. The results show that the spectral response of the NEA photocathode degraded in the sealing process, especially at long wavelengths. The variation has also influenced the whole performance of the intensifier tube

  20. Sample preparation and study by electronic diffraction of oxidations and fluorinations of some metals and alloys

    International Nuclear Information System (INIS)

    Auguin, B.

    1963-06-01

    After having recalled that electron diffraction is particularly adapted to the study of thin films and surface layers, notably those forming during corrosions, and recalled some characteristics of this technique (wavelength, interactions with substances, parasite reactions, observation by transmission or reflection, obtained diagrams for polycrystalline and mono-crystalline substances), the author describes how samples are prepared in the case of examinations performed by transmission and by reflection. As fluorination agents are used for the separation of uranium 235 and 238, the second part discusses some works related to the fluorination of metals and alloys, some of them being used in these separation installations. Chlorine trifluoride is generally used and materials are generally oxidised. Thus, the author reports the study of the action of ClF 3 on different oxides. Oxidations of iron, nickel and Monel are addressed, as well as the behaviour of stainless steel. The study of fluorinations of metals (nickel, chromium, copper), alloys (stainless steel, Monel) and oxides is reported. The author finally addresses treatments performed after fluorinations: vacuum heating, action of humid air

  1. Visible light active TiO2 films prepared by electron beam deposition of noble metals

    International Nuclear Information System (INIS)

    Hou Xinggang; Ma Jun; Liu Andong; Li Dejun; Huang Meidong; Deng Xiangyun

    2010-01-01

    TiO 2 films prepared by sol-gel method were modified by electron beam deposition of noble metals (Pt, Pd, and Ag). Effects of noble metals on the chemical and surface characteristics of the films were studied using XPS, TEM and UV-Vis spectroscopy techniques. Photocatalytic activity of modified TiO 2 films was evaluated by studying the degradation of methyl orange dye solution under visible light UV irradiation. The result of TEM reveals that most of the surface area of TiO 2 is covered by tiny particles of noble metals with diameter less than 1 nm. Broad red shift of UV-Visible absorption band of modified photocatalysts was observed. The catalytic degradation of methyl orange in aqueous solutions under visible light illumination demonstrates a significant enhancement of photocatalytic activity of these films compared with the un-loaded films. The photocatalytic efficiency of modified TiO 2 films by this method is affected by the concentration of impregnating solution.

  2. Preparation of solid silver nanoparticles for inkjet printed flexible electronics with high conductivity.

    Science.gov (United States)

    Shen, Wenfeng; Zhang, Xianpeng; Huang, Qijin; Xu, Qingsong; Song, Weijie

    2014-01-01

    Silver nanoparticles (NPs) which could be kept in solid form and were easily stored without degeneration or oxidation at room temperature for a long period of time were synthesized by a simple and environmentally friendly wet chemistry method in an aqueous phase. Highly stable dispersions of aqueous silver NP inks, sintered at room temperature, for printing highly conductive tracks (∼8.0 μΩ cm) were prepared simply by dispersing the synthesized silver NP powder in water. These inks are stable, fairly homogeneous and suitable for a wide range of patterning techniques. The inks were successfully printed on paper and polyethylene terephthalate (PET) substrates using a common color printer. Upon annealing at 180 °C, the resistivity of the printed silver patterns decreased to 3.7 μΩ cm, which is close to twice that of bulk silver. Various factors affecting the resistivity of the printed silver patterns, such as annealing temperature and the number of printing cycles, were investigated. The resulting high conductivity of the printed silver patterns reached over 20% of the bulk silver value under ambient conditions, which enabled the fabrication of flexible electronic devices, as demonstrated by the inkjet printing of conductive circuits of LED devices.

  3. Data collection and preparation of authoritative reviews on space food and nutrition research

    Science.gov (United States)

    1972-01-01

    The collection and classification of information for a manually operated information retrieval system on the subject of space food and nutrition research are described. The system as it currently exists is designed for retrieval of documents, either in hard copy or on microfiche, from the technical files of the MSC Food and Nutrition Section by accession number, author, and/or subject. The system could readily be extended to include retrieval by affiliation, report and contract number, and sponsoring agency should the need arise. It can also be easily converted to computerized retrieval. At present the information retrieval system contains nearly 3000 documents which consist of technical papers, contractors' reports, and reprints obtained from the food and nutrition files at MSC, Technical Library, the library at the Texas Medical Center in Houston, the BMI Technical Libraries, Dr. E. B. Truitt at MBI, and the OSU Medical Libraries. Additional work was done to compile 18 selected bibliographies on subjects of immediate interest on the MSC Food and Nutrition Section.

  4. Lights Will Guide You : Sample Preparation and Applications for Integrated Laser and Electron Microscopy

    Science.gov (United States)

    Karreman, M. A.

    2013-03-01

    Correlative microscopy is the combined use of two different forms of microscopy in the study of a specimen, allowing for the exploitation of the advantages of both imaging tools. The integrated Laser and Electron Microscope (iLEM), developed at Utrecht University, combines a fluorescence microscope (FM) and a transmission electron microscope (TEM) in a single set-up. The region of interest in the specimen is labeled or tagged with a fluorescent probe and can easily be identified within a large field of view with the FM. Next, this same area is retraced in the TEM and can be studied at high resolution. The iLEM demands samples that can be imaged with both FM and TEM. Biological specimen, typically composed of light elements, generate low image contrast in the TEM. Therefore, these samples are often ‘contrasted’ with heavy metal stains. FM, on the other hand, images fluorescent samples. Sample preparation for correlative microscopy, and iLEM in particular, is complicated by the fact that the heavy metals stains employed for TEM quench the fluorescent signal of the probe that is imaged with FM. The first part of this thesis outlines preparation procedures for biological material yielding specimen that can be imaged with the iLEM. Here, approaches for the contrasting of thin sections of cells and tissue are introduced that do not affect the fluorescence signal of the probe that marks the region of interest. Furthermore, two novel procedures, VIS2FIXH and VIS2FIX­FS are described that allow for the chemical fixation of thin sections of cryo-immobilized material. These procedures greatly expedite the sample preparation process, and open up novel possibilities for the immuno-labeling of difficult antigens, eg. proteins and lipids that are challenging to preserve. The second part of this thesis describes applications of iLEM in research in the field of life and material science. The iLEM was employed in the study of UVC induced apoptosis (programmed cell death) of

  5. Extending the detection limit of dopants for focused ion beam prepared semiconductor specimens examined by off-axis electron holography

    DEFF Research Database (Denmark)

    Cooper, David; Rivallin, Pierrette; Hartmann, Jean-Michel

    2009-01-01

    Silicon specimens containing p-n junctions have been prepared for examination by off-axis electron holography using focused ion beam (FIB) milling. FIB milling modifies the surfaces of the specimens due to gallium implantation and the creation of defects which has the effect of reducing the active...

  6. Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken

    NARCIS (Netherlands)

    Bergsma, N.J.; Fischer, A.R.H.; Asselt, van E.D.; Zwietering, M.H.; Jong, de A.E.I.

    2007-01-01

    Purpose ¿ The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacterial inactivation. This study aimed to answer

  7. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging

    DEFF Research Database (Denmark)

    Ashrafi, Azam; Jokar, Maryam

    2018-01-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%–3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan...

  8. Transgenic and cloned animals in the food chain--are we prepared to tackle it?

    Science.gov (United States)

    Jagadeesan, Premanandh; Bin Salem, Samara

    2015-11-01

    Transgenic and cloned animal production for various purposes has been increasing rapidly in recent times. While the actual impact of these animals in the food chain is unknown, the significance of tracking and monitoring measures to curb accidental and or deliberate release has been discussed. Religious perspectives from different faiths and traditions have been presented. Although the concept of substantial equivalence satisfies the technical and nutritional requirements of these products when assessed against comparators, public opinion and religious concerns should also be considered by the regulators while developing policy regulations. In conclusion, measures to prevent real or perceived risks of transgenic and cloned animals in food production require global coordinated action. It is worthwhile to consider establishing effective tracking systems and analytical procedures as this will be a valuable tool if a global consensus is not reached on policy regulation. © 2015 Society of Chemical Industry.

  9. Sample preparation combined with electroanalysis to improve simultaneous determination of antibiotics in animal derived food samples.

    Science.gov (United States)

    da Silva, Wesley Pereira; de Oliveira, Luiz Henrique; Santos, André Luiz Dos; Ferreira, Valdir Souza; Trindade, Magno Aparecido Gonçalves

    2018-06-01

    A procedure based on liquid-liquid extraction (LLE) and phase separation using magnetically stirred salt-induced high-temperature liquid-liquid extraction (PS-MSSI-HT-LLE) was developed to extract and pre-concentrate ciprofloxacin (CIPRO) and enrofloxacin (ENRO) from animal food samples before electroanalysis. Firstly, simple LLE was used to extract the fluoroquinolones (FQs) from animal food samples, in which dilution was performed to reduce interference effects to below a tolerable threshold. Then, adapted PS-MSSI-HT-LLE protocols allowed re-extraction and further pre-concentration of target analytes in the diluted acid samples for simultaneous electrochemical quantification at low concentration levels. To improve the peak separation, in simultaneous detection, a baseline-corrected second-order derivative approach was processed. These approaches allowed quantification of target FQs from animal food samples spiked at levels of 0.80 to 2.00 µmol L -1 in chicken meat, with recovery values always higher than 80.5%, as well as in milk samples spiked at 4.00 µmol L -1 , with recovery values close to 70.0%. Copyright © 2018 Elsevier Ltd. All rights reserved.

  10. Processing of food and agricultural commodities with electron beam from microtron

    International Nuclear Information System (INIS)

    Sharma, Arun; Behere, Arun; Jadhav, S.S.; Bongirwar, D.R.; Kaul, Ahinsa; Soni, H.C.; Ganesh, S.

    2001-01-01

    A microtron machine source installed by the Centre for Advanced Technology (CAT), Indore, at Mangalore University, was used in the study. The machine was operated at a beam power of 1.8 W, beam energy of 8.6 MeV, and a beam current of 20 mA. After initial standardization, the irradiation of commodities was carried out. The doses employed were 0.06 kGy for onion, 0.10 kGy for potato, 0.25 kGy for rawa, and 8 kGy for spices. The desired dose was delivered by exposing the samples from the two opposite sides of the box. The microbial load in spice samples was determined immediately after the experiment, as well as after six months of storage at the ambient temperature (26±2 degC). Onion and potato samples were stored for a six months period both at ambient temperature and 15 degC for observing the effect of electron beam irradiation on sprouting in these commodities. Rawa samples were stored at ambient temperature for observing the effect of electron beam irradiation on insect disinfestation. The electron beam irradiation at the recommended doses was found to be as effective as gamma radiation in bringing down the microbial load of the tested spices to the desired level, disinfestations of rawa, and inhibition of sprouting in onion. In the case of potato even four-side irradiation of the product box did not inhibit the sprouting completely. This indicated the necessity of standardization of machine parameters for uniform dose distribution in the product box for each commodity. These lab-scale studies showed that electron beam could in principle be used for processing of various food products after standardizing the machine parameters and ensuring uniform dose distribution in the product. Use of this technology on commercial scale would need standardization on larger machines

  11. An in-home video study and questionnaire survey of food preparation, kitchen sanitation, and hand washing practices.

    Science.gov (United States)

    Scott, Elizabeth; Herbold, Nancie

    2010-06-01

    Foodborne illnesses pose a problem to all individuals but are especially significant for infants, the elderly, and individuals with compromised immune systems. Personal hygiene is recognized as the number-one way people can lower their risk. The majority of meals in the U.S. are eaten at home. Little is known, however, about the actual application of personal hygiene and sanitation behaviors in the home. The study discussed in this article assessed knowledge of hygiene practices compared to observed behaviors and determined whether knowledge equated to practice. It was a descriptive study involving a convenience sample of 30 households. Subjects were recruited from the Boston area and a researcher and/or a research assistant traveled to the homes of study participants to videotape a standard food preparation procedure preceded by floor mopping. The results highlight the differences between individuals' reported beliefs and actual practice. This information can aid food safety and other health professionals in targeting food safety education so that consumers understand their own critical role in decreasing their risk for foodborne illness.

  12. Food Sample Preparation for the Determination of Sulfonamides by High-Performance Liquid Chromatography: State-of-the-Art

    Directory of Open Access Journals (Sweden)

    Dimitrios Bitas

    2018-06-01

    Full Text Available Antibiotics are a common practice in veterinary medicine, mainly for therapeutic purposes. Sectors of application include livestock farming, aquacultures, and bee-keeping, where bacterial infections are frequent and can be economically damaging. However, antibiotics are usually administered in sub-therapeutic doses as prophylactic and growth promoting agents. Due to their excessive use, antibiotic residues can be present in foods of animal origin, which include meat, fish, milk, eggs, and honey, posing health risks to consumers. For this reason, authorities have set maximum residue limits (MRLs of certain antibiotics in food matrices, while analytical methods for their determination have been developed. This work focuses on antibiotic extraction and determination, part of which was presented at the “1st Conference in Chemistry for Graduate, Postgraduate Students and PhD Candidates at the Aristotle University of Thessaloniki”. Taking a step further, this paper is a review of the most recent sample preparation protocols applied for the extraction of sulfonamide antibiotics from food samples and their determination with high-performance liquid chromatography (HPLC, covering a five-year period.

  13. Preparation of high purification and food grade phosphoric acid from technical grade phosphoric acid by liquid-liquid detraction method

    International Nuclear Information System (INIS)

    Alimoradi, M.; Borji, F.; Kishani, A.

    2002-01-01

    Pay attention to increasing consumption of high purification and food grade phosphoric acid in various industries and food industries and on in on hand and lack of preparation between production and distribution of this products its purification is so vital. In this article of liquid-liquid extraction method with normal hexane-mixture of ammonia and acetone-diisopropyl alcohol and normal butanol solvents and these determination of distribution coefficient each one with ph-me try titration we can evaluate effectiveness and sufficiency each one. Because of proper coefficient distribution and its local production of normal butanol solvent and low price is the best solvent. To phosphoric acid modifying coefficient distribution for extraction of phosphoric acid we can add a little value sulfuric acid to the mixture and to remove flouride impurity we add a little Na 2 O. After extraction stage extracted phosphoric acid in the normal strips by evaluating with distilled water and then by passing the carbon active bed and following passes of cationic resine column and concentrated with vacuum distillation. Conclusion of this article is produce of phosphoric acid 85% w/w and food grade from impure phosphoric acid 52% w/w with technical grade

  14. Location Model for Distribution Centers for Fulfilling Electronic Orders of Fresh Foods under Uncertain Demand

    Directory of Open Access Journals (Sweden)

    Hao Zhang

    2017-01-01

    Full Text Available The problem of locating distribution centers for delivering fresh food as a part of electronic commerce is a strategic decision problem for enterprises. This paper establishes a model for locating distribution centers that considers the uncertainty of customer demands for fresh goods in terms of time-sensitiveness and freshness. Based on the methodology of robust optimization in dealing with uncertain problems, this paper optimizes the location model in discrete demand probabilistic scenarios. In this paper, an improved fruit fly optimization algorithm is proposed to solve the distribution center location problem. An example is given to show that the proposed model and algorithm are robust and can effectively handle the complications caused by uncertain demand. The model proposed in this paper proves valuable both theoretically and practically in the selection of locations of distribution centers.

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

    OpenAIRE

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

    2009-01-01

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

  16. Preparation of the Crosslinked Polyethersulfone Films by High Temperature Electron-Beam Irradiation

    International Nuclear Information System (INIS)

    Li, J.

    2006-01-01

    The aromatic polymers, mainly so called engineering plastics, were famed for the good stability under irradiation. However, high temperature irradiation of the aromatic polymers can result the crosslinked structure, due to the improved molecular mobility. Polyethersulfone (PES) is a wide used engineering plastic because of the high performance and high thermal stability. PES films were irradiated by electron-beam under nitrogen atmosphere above the glass transition temperature and then the covalently crosslinked PES (RX-PES) films were obtained. The irradiations were also performed at ambient temperature for comparison. The network structure formation of the RX-PES films was confirmed by the appearance of the gel, which were measured by soaking the irradiated PES films in the N,N-dimethylformamide (DMF) at room temperature. When the PES films were irradiated to 300 kGy, there was gel appeared. The gel percent increased with the increasing in the absorbed dose, and saturated when the absorbed dose exceeded 1200 kGy. However, there was no gel formed for the PES films irradiated at ambient temperature even to 2250 kGy. The G(S) and G(X) were calculated according to the Y-crosslinking mechanism. The results values are consistent in error range. G(S) of 0.10 and G(X) of 0.23 were obtained. As calculated, almost all the macromolecular radicals produced by chain scission were used for crosslinking. Also, the glass transition temperature of the RX-PES films increased with the increasing in the absorbed doses, while the glass transition temperature of the PES films irradiated at ambient temperature decreased with the increasing in the absorbed doses. The blending films of the PES with FEP or ETFE were prepared and the high temperature irradiation effects were also studies

  17. Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys

    Science.gov (United States)

    Choi, Injoo; Kim, Won Gyoung

    2017-01-01

    BACKGROUND/OBJECTIVES The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs. PMID:28386389

  18. Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008-2009).

    Science.gov (United States)

    Lam, Matthew Chak Leung; Adams, Jean

    2017-05-23

    'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested. We examined the relationship between home food preparation skills and behaviour and consumption of UPF. We used data from adults in the UK National Diet & Nutrition Survey 2008-09. Home food preparation skills and behaviours of adults (n = 509) were assessed using questions on confidence using eight cooking techniques, confidence cooking 10 foods, ability to prepare a cake or biscuits without help, and whether or not participants prepared a main meal five or more days per week. Individuals' UPF consumption was determined from four-day estimated diet diaries. Associations were adjusted for age, gender, occupational social class and household composition. In fully adjusted models, individuals who were confident with all 10 foods (adjusted beta (95% CI) = -3.76 (-6.02 to -1.50)), able to bake cakes or biscuits without help (-3.87 (-6.62 to -1.12)), and cooked a main meal at least five days a week (-2.84 (-5.43 to -0.24)) consumed a lower percentage of dietary energy from UPF. In UK adults better home food preparation skills and more frequent use of these skills tended to be cross-sectionally associated with lower UPF consumption. Greater encouragement of these skills may help reduce reliance on UPF.

  19. Sample Preparation Methodologies for In Situ Liquid and Gaseous Cell Analytical Transmission Electron Microscopy of Electropolished Specimens.

    Science.gov (United States)

    Zhong, Xiang Li; Schilling, Sibylle; Zaluzec, Nestor J; Burke, M Grace

    2016-12-01

    In recent years, an increasing number of studies utilizing in situ liquid and/or gaseous cell scanning/transmission electron microscopy (S/TEM) have been reported. Because of the difficulty in the preparation of suitable specimens, these environmental S/TEM studies have been generally limited to studies of nanoscale structured materials such as nanoparticles, nanowires, or sputtered thin films. In this paper, we present two methodologies which have been developed to facilitate the preparation of electron-transparent samples from conventional bulk metals and alloys for in situ liquid/gaseous cell S/TEM experiments. These methods take advantage of combining sequential electrochemical jet polishing followed by focused ion beam extraction techniques to create large electron-transparent areas for site-specific observation. As an example, we illustrate the application of this methodology for the preparation of in situ specimens from a cold-rolled Type 304 austenitic stainless steel sample, which was subsequently examined in both 1 atm of air as well as fully immersed in a H2O environment in the S/TEM followed by hyperspectral imaging. These preparation techniques can be successfully applied as a general procedure for a wide range of metals and alloys, and are suitable for a variety of in situ analytical S/TEM studies in both aqueous and gaseous environments.

  20. Adverse effects of plant food supplements and botanical preparations: a systematic review with critical evaluation of causality.

    Science.gov (United States)

    Di Lorenzo, Chiara; Ceschi, Alessandro; Kupferschmidt, Hugo; Lüde, Saskia; De Souza Nascimento, Elizabeth; Dos Santos, Ariana; Colombo, Francesca; Frigerio, Gianfranco; Nørby, Karin; Plumb, Jenny; Finglas, Paul; Restani, Patrizia

    2015-04-01

    The objective of this review was to collect available data on the following: (i) adverse effects observed in humans from the intake of plant food supplements or botanical preparations; (ii) the misidentification of poisonous plants; and (iii) interactions between plant food supplements/botanicals and conventional drugs or nutrients. PubMed/MEDLINE and Embase were searched from database inception to June 2014, using the terms 'adverse effect/s', 'poisoning/s', 'plant food supplement/s', 'misidentification/s' and 'interaction/s' in combination with the relevant plant name. All papers were critically evaluated according to the World Health Organization Guidelines for causality assessment. Data were obtained for 66 plants that are common ingredients of plant food supplements; of the 492 papers selected, 402 (81.7%) dealt with adverse effects directly associated with the botanical and 89 (18.1%) concerned interactions with conventional drugs. Only one case was associated with misidentification. Adverse effects were reported for 39 of the 66 botanical substances searched. Of the total references, 86.6% were associated with 14 plants, including Glycine max/soybean (19.3%), Glycyrrhiza glabra/liquorice (12.2%), Camellia sinensis/green tea ( 8.7%) and Ginkgo biloba/gingko (8.5%). Considering the length of time examined and the number of plants included in the review, it is remarkable that: (i) the adverse effects due to botanical ingredients were relatively infrequent, if assessed for causality; and (ii) the number of severe clinical reactions was very limited, but some fatal cases have been described. Data presented in this review were assessed for quality in order to make the results maximally useful for clinicians in identifying or excluding deleterious effects of botanicals. © 2014 The British Pharmacological Society.

  1. Do European Standard Disinfectant tests truly simulate in-use microbial and organic soiling conditions on food preparation surfaces?

    Science.gov (United States)

    Meyer, B; Morin, V N; Rödger, H-J; Holah, J; Bird, C

    2010-04-01

    The results from European standard disinfectant tests are used as one basis to approve the use of disinfectants in Europe. The design of these laboratory-based tests should thus simulate as closely as possible the practical conditions and challenges that the disinfectants would encounter in use. No evidence is available that the organic and microbial loading in these tests simulates actual levels in the food service sector. Total organic carbon (TOC) and total viable count (TVC) were determined on 17 visibly clean and 45 visibly dirty surfaces in two restaurants and the food preparation surfaces of a large retail store. These values were compared to reference values recovered from surfaces soiled with the organic and microbial loading, following the standard conditions of the European Surface Test for bactericidal efficacy, EN 13697. The TOC reference values for clean and dirty conditions were higher than the data from practice, but cannot be regarded as statistical outliers. This was considered as a conservative assessment; however, as additional nine TOC samples from visibly dirty surfaces were discarded from the analysis, as their loading made them impossible to process. Similarly, the recovery of test organisms from surfaces contaminated according to EN 13697 was higher than the TVC from visibly dirty surfaces in practice; though they could not be regarded as statistical outliers of the whole data field. No correlation was found between TVC and TOC in the sampled data, which re-emphasizes the potential presence of micro-organisms on visibly clean surfaces and thus the need for the same degree of disinfection as visibly dirty surfaces. The organic soil and the microbial burden used in EN disinfectant standards represent a realistic worst-case scenario for disinfectants used in the food service and food-processing areas.

  2. Prospects for utilization of Electron Beam Accelerators (EBAs) for processing of food products

    International Nuclear Information System (INIS)

    Sarma, K.S.

    2014-01-01

    Radiation processing using gamma radiation and high energy electron beams has been in practice for more than three decades in the industry. Since gamma radiation has the ability of higher penetration in the material, large scale irradiators (mainly based on mega curies of 60 Co radioactive source) are successfully employed for treating bulk products in sterilization and food preservation applications. Electron beam, due to its low penetration, has been exploited exclusively for applications involving polymer modifications to irradiate thin finished end products like electrical cable insulations, heat shrinkable sheets, tubes, automobile tyres etc using high power EBAs (energies 0.5 MeV-4 MeV and powers around ∼100 kW). Out of around 2500 industrial EB units currently employed worldwide (with total installed power above 150 MWL 90% are in the low to medium energy range (0.5 MeV to 4 MeV) being used for polymer modifications. However, recent technological advances in the manufacturing sector of industrial high energy EBAs and product handling systems resulted in widening utilization of EB technology for applications involving bulk product irradiation

  3. Improving the Supply Chain and Food Quality of Professionally Prepared Meals

    DEFF Research Database (Denmark)

    Adler-Nissen, Jens; Akkerman, R.; Frosch, Stina

    2013-01-01

    of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact......An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation...

  4. Preparation of TiO2-based nanotubes/nanoparticles composite thin film electrodes for their electron transport properties

    International Nuclear Information System (INIS)

    Zhao, Wanyu; Fu, Wuyou; Chen, Jingkuo; Li, Huayang; Bala, Hari; Wang, Xiaodong; Sun, Guang; Cao, Jianliang; Zhang, Zhanying

    2015-01-01

    The composite thin film electrodes were prepared with one-dimensional (1D) TiO 2 -B nanotubes (NTs) and zero-dimensional TiO 2 nanoparticles (NPs) based on different weight ratios. The electron transport properties of the NTs/NPs composite thin film electrodes applied for dye-sensitized solar cells had been investigated systematically. The results indicated that although the amount of dye adsorption decreased slightly, the devices with the NTs/NPs composite thin film electrodes could obtain higher open-circuit voltage and overall conversion efficiency compared to devices with pure TiO 2 NPs electrodes by rational tuning the weight ratio of TiO 2 -B NTs and TiO 2 NPs. When the weight ratio of TiO 2 -B NTs in the NTs/NPs composite thin film electrodes increased, the density of states and recombination rate decreased. The 1D structure of TiO 2 -B NTs can provide direct paths for electron transport, resulting in higher electron lifetime, electron diffusion coefficient and electron diffusion length. The composite thin film electrodes possess the merits of the rapid electron transport of TiO 2 -B NTs and the high surface area of TiO 2 NPs, which has great applied potential in the field of photovoltaic devices. - Highlights: • The composite thin film electrodes (CTFEs) were prepared with nanotubes and nanoparticles. • The CTFEs possess the rapid electron transport and high surface area. • The CTFEs exhibit lower recombination rate and longer electron life time. • The CTFEs have great applied potential in the field of photovoltaic devices

  5. Electronic cleansing for 24-h limited bowel preparation CT colonography using principal curvature flow

    NARCIS (Netherlands)

    van Ravesteijn, Vincent F.; Boellaard, Thierry N.; van der Paardt, Marije P.; Serlie, Iwo W. O.; de Haan, Margriet C.; Stoker, Jaap; van Vliet, Lucas J.; Vos, Frans M.

    2013-01-01

    CT colonography (CTC) is one of the recommended methods for colorectal cancer screening. The subject's preparation is one of the most burdensome aspects of CTC with a cathartic bowel preparation. Tagging of the bowel content with an oral contrast medium facilitates CTC with limited bowel

  6. Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags.

    Science.gov (United States)

    Torri, Luisa; Piochi, Maria

    2016-07-01

    Despite the key role of the sensory quality for food acceptance, the aroma transfer properties of food packaging materials have not yet been studied using sensory approaches. This research investigated the suitability of sensory and electronic nose methods to evaluate the aroma transfer properties of plastic materials that come in contact with food. Four (W, X, Y, and Z) commercial freezer bags (polyethylene) for domestic uses were compared. The degree of the aroma transfer through the materials was estimated as the sensory contamination of an odor absorber food (bread) by an odor releaser food (onion), separated by the bags and stored under frozen conditions. Bread samples were analyzed by means of an electronic nose, and 42 assessors used three different sensory methods (triangle, scoring, and partial sorted Napping tests). From the triangle test, none of the plastic bags acted as a complete aroma barrier, showing a sensory contamination of bread stored in all four materials. Partial sorting Napping results clearly described the sensory contamination of bread as "onion flavor", due to the aroma transfer from the odor releaser food to the odor absorber food through the plastic bag. Scoring tests showed significant (pbags, revealing the highest aroma permeation for W (3.1±0.1), the lowest aroma transfer for X and Y (2.0±0.1), and intermediate aroma transfer properties for Z (2.6±0.1). Electronic nose data were in good agreement with the sensory responses, and a high correlation with the scoring data was observed (R 2 =0.988). The presented approaches had suitable results to provide meaningful information on the aroma transfer properties of freezer plastic bags, and could advantageously be applied in the future for analyzing other finished food containers (e.g. plastic trays, boxes, etc.) or packaging materials of a different nature (multilayer plastic films, biodegradable materials, composites, etc.). Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Sample preparation strategies for food and biological samples prior to nanoparticle detection and imaging

    DEFF Research Database (Denmark)

    Larsen, Erik Huusfeldt; Löschner, Katrin

    2014-01-01

    microscopy (TEM) proved to be necessary for trouble shooting of results obtained from AFFF-LS-ICP-MS. Aqueous and enzymatic extraction strategies were tested for thorough sample preparation aiming at degrading the sample matrix and to liberate the AgNPs from chicken meat into liquid suspension. The resulting...... AFFF-ICP-MS fractograms, which corresponded to the enzymatic digests, showed a major nano-peak (about 80 % recovery of AgNPs spiked to the meat) plus new smaller peaks that eluted close to the void volume of the fractograms. Small, but significant shifts in retention time of AFFF peaks were observed...... for the meat sample extracts and the corresponding neat AgNP suspension, and rendered sizing by way of calibration with AgNPs as sizing standards inaccurate. In order to gain further insight into the sizes of the separated AgNPs, or their possible dissolved state, fractions of the AFFF eluate were collected...

  8. Healthy foods prepared at home: Diet and support as protective strategies during pregnancy for Hispanic women.

    Science.gov (United States)

    Hopkins, Allison L; Yeoman, Michelle; Ritenbaugh, Cheryl

    2018-01-01

    Birth outcomes tend to be better among Hispanics than among other ethnic groups, even when matched for poverty and education, and foreign-born Latinas compared to their US-born counterparts. These patterns suggest that sociocultural factors exhibited by recent immigrants have the potential to protect birth outcomes against the instability of minority and low socioeconomic status. To discover potential sociocultural factors, a pilot qualitative study was carried out in Tucson, Arizona, with 18 Hispanic mothers. The two most prevalent factors reported were (1) a healthy diet prepared at home from minimally processed ingredients, and (2) constant and comprehensive social support. When comparing responses related to diet by interview language preference, a proxy for acculturation, there was very little difference between participants who interviewed in Spanish and those who interviewed in English. This result may be explained by greater maternal social support and higher education levels among those who interviewed in English.

  9. Investigation on the hematopoietic effect of functional foods using radiation and preparing the provisional product

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Sung Ho; Oh, Heon; Lee, Song Eun; Jeong, Yong Woon [Chonnam National University, Kwangju (Korea)

    1999-04-01

    We performed this study to determine the effect of several oriental prescriptions as energy tonic (Chinese medical concept: Bu-Qi) or blood building (Chinese medical concept: Bu-Xie) decoction and its major ingredients on jejunal crypt survival, endogenous spleen colony formation, and apoptosis in jejunal crypt cells of mice irradiated with high and low dose of gamma-irradiation. For the study of evaluation on the biological stability of irradiated chinese medical prescriptions, we performed the experiment to determine the effect of irradiated (10kGy) or unirradiated Si-Wu-Tang, Bu-Zhong-Yi-Qi-Tang and San-Ling-Bai-Shu-San in irradiated mice. Further studies are needed to characterize better the protective nature of the total extract and its ingredients and for preparing the provisional product. (author). 61 refs., 3 figs., 21 tabs.

  10. High power pulsed/microwave technologies for electron accelerators vis a vis 10MeV, 10kW electron LINAC for food irradiation at CAT

    International Nuclear Information System (INIS)

    Shrivastava, Purushottam; Mulchandani, J.; Mohania, P.; Baxy, D.; Wanmode, Y.; Hannurkar, P.R.

    2005-01-01

    Use of electron accelerators for irradiation of food items is gathering momentum in India. The various technologies for powering the electron LINAC were needed to be developed in the country due to embargo situations as well as reservations of the developers worldwide to share the information related to this development. Centre for Advanced Technology, CAT, Indore, is engaged in the development of particle accelerators for medical industrial and scientific applications. Amongst other electron accelerators developed in CAT, a 10MeV, 10kW LINAC for irradiation of food items has been commissioned and tested for full rated 10kW beam power. The high power pulsed microwave driver for the LINAC was designed, developed and commissioned with full indigenous efforts, and is right now operational at CAT. It consists of a 6MW, 25kW S-band pulsed klystron, 15MW peak power pulse modulator system for the klystron, microwave driver amplifier chain, stabilized generator, protection and control electronics, waveguide system to handle the high peak and average power, gun modulator electronics, grid electronics etc. The present paper highlights various technologies like the pulsed power systems and components, microwave circuits and systems etc. Also the performance results of the high power microwave driver for the 10MeV LINAC at CAT are discussed. Future strategies for developing the state of art technologies are highlighted. (author)

  11. Novel concepts on functional foods and nutrigenomics in healthy aging and chronic diseases: a review of fermented papaya preparation research progress

    Directory of Open Access Journals (Sweden)

    Francesco Marotta

    2012-05-01

    Full Text Available AbstractFunctional foods are an emerging research field corresponding with genomical, epidemiological and clinical studies integrated with the food industry in accordance with the consumer demands. Consequently, the features of the functional foods are being discussed by various researchers and related institutions, and a common view has been pointed out about the availability and the nature of the components of functional foods. Recently, the outcomes of functional foods are being assessed by the help of all the available scientific tools. Genomic medicine is one of the most promising areas of research to reveal the benefits of functional foods and the bioactive ingredients. Nutrigenomics aims at studying the genetic and epigenetic interactions with a nutrient or the functional component in order to lead to a phenotype change and therefore to the cell metabolism, differentiation or even apoptosis. Papaya and its fermentation product arespecific products derived from the technologically advanced and controlled environmentalfriendly bio-fermentation process. Functional Foods in Health and Disease 2012, 2(5:120-136 It has been well known for a long time that the natural anti-oxidant properties of papaya, mainly depending on vitamins A and C in addition to certain amino acids, were consistent both in the fruit and derived from the papain enzyme which is no longer present in the fermented product. In this article, functional foods in genomic medicine are discussed in review of the fermented papaya preparation research progress. Clinical evidences about fermented papaya as a functional food are reported as supported by various research protocols and experimental models. The benefits of fermented papaya preparation are also discussed in nutrigenomic basis and it is reported to have an important antioxidant and transcriptomic potential which deserves further investigation. As a conclusion, fermented papaya preparation represents a Functional Food

  12. An overview of sample preparation procedures for LC-MS multiclass antibiotic determination in environmental and food samples.

    Science.gov (United States)

    Moreno-Bondi, María Cruz; Marazuela, María Dolores; Herranz, Sonia; Rodriguez, Erika

    2009-10-01

    Antibiotics are a class of pharmaceuticals that are of great interest due to the large volumes of these substances that are consumed in both human and veterinary medicine, and due to their status as the agents responsible for bacterial resistance. They can be present in foodstuffs and in environmental samples as multicomponent chemical mixtures that exhibit a wide range of mechanisms of action. Moreover, they can be transformed into different metabolites by the action of microorganisms, as well as by other physical or chemical means, resulting in mixtures with higher ecotoxicities and risks to human health than those of the individual compounds. Therefore, there is growing interest in the availability of multiclass methods for the analysis of antimicrobial mixtures in environmental and food samples at very low concentrations. Liquid chromatography (LC) has become the technique of choice for multiclass analysis, especially when coupled to mass spectrometry (LC-MS) and tandem MS (LC-MS(2)). However, due to the complexity of the matrix, in most cases an extraction step for sample clean-up and preconcentration is required before analysis in order to achieve the required sensitivities. This paper reviews the most recent developments and applications of multiclass antimicrobial determination in environmental and food matrices, emphasizing the practical aspects of sample preparation for the simultaneous extraction of antimicrobials from the selected samples. Future trends in the application of LC-MS-based techniques to multiclass antibiotic analysis are also presented.

  13. Cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry after ultrasound-assisted sample preparation

    International Nuclear Information System (INIS)

    Aleixo, Poliana Carolina; Junior, Dario Santos; Tomazelli, Andrea Cristina; Rufini, Iolanda A.; Berndt, Harald; Krug, Francisco Jose

    2004-01-01

    A simple method for cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry (BIFF-AAS) was proposed. Food slurries were prepared by transferring an exact amount of cryogenic-ground homogenized material (50-100 mg) to centrifuge tubes, followed by addition of 5 ml (up to 2.8 mol l -1 ) nitric acid solution and sonication in an ultrasonic bath during 5-10 min. Thereafter, slurries were diluted with water to 10 ml, centrifuged during 5 min at 5400 rpm and 400 μl aliquot of the supernatant was analyzed by BIFF-AAS. The detection limits based on peak height measurements were 0.03 μg g -1 Cd and 1.6 μg g -1 Pb for 2% (m/v) slurry (200 mg/10 ml). For method validation, the certified reference materials Pig Kidney (BCR 186) and Rice Flour (NIES 10) were used. Quantitative cadmium and lead recoveries were obtained and no statistical differences were found at 95% level by applying the t-test

  14. Quantitating morphological changes in biological samples during scanning electron microscopy sample preparation with correlative super-resolution microscopy.

    Science.gov (United States)

    Zhang, Ying; Huang, Tao; Jorgens, Danielle M; Nickerson, Andrew; Lin, Li-Jung; Pelz, Joshua; Gray, Joe W; López, Claudia S; Nan, Xiaolin

    2017-01-01

    Sample preparation is critical to biological electron microscopy (EM), and there have been continuous efforts on optimizing the procedures to best preserve structures of interest in the sample. However, a quantitative characterization of the morphological changes associated with each step in EM sample preparation is currently lacking. Using correlative EM and superresolution microscopy (SRM), we have examined the effects of different drying methods as well as osmium tetroxide (OsO4) post-fixation on cell morphology during scanning electron microscopy (SEM) sample preparation. Here, SRM images of the sample acquired under hydrated conditions were used as a baseline for evaluating morphological changes as the sample went through SEM sample processing. We found that both chemical drying and critical point drying lead to a mild cellular boundary retraction of ~60 nm. Post-fixation by OsO4 causes at least 40 nm additional boundary retraction. We also found that coating coverslips with adhesion molecules such as fibronectin prior to cell plating helps reduce cell distortion from OsO4 post-fixation. These quantitative measurements offer useful information for identifying causes of cell distortions in SEM sample preparation and improving current procedures.

  15. Determination of carotenoids in yellow maize, the effects of saponification and food preparations.

    Science.gov (United States)

    Muzhingi, Tawanda; Yeum, Kyung-Jin; Russell, Robert M; Johnson, Elizabeth J; Qin, Jian; Tang, Guangwen

    2008-05-01

    Maize is an important staple food consumed by millions of people in many countries. Yellow maize naturally contains carotenoids which not only provide provitamin A carotenoids but also xanthophylls, which are known to be important for eye health. This study was aimed at 1) evaluating the effect of saponification during extraction of yellow maize carotenoids, 2) determining the major carotenoids in 36 genotypes of yellow maize by high-performance liquid chromatography with a C30 column, and 3) determining the effect of cooking on the carotenoid content of yellow maize. The major carotenoids in yellow maize were identified as all-trans lutein, cis-isomers of lutein, all-trans zeaxanthin, alpha- and beta-cryptoxanthin, all-trans beta-carotene, 9-cis beta-carotene, and 13-cis beta-carotene. Our results indicated that carotenoid extraction without saponification showed a significantly higher yield than that obtained using saponification. Results of the current study indicate that yellow maize is a good source of provitamin A carotenoids and xanthophylls. Cooking by boiling yellow maize at 100 degrees C for 30 minutes increased the carotenoid concentration, while baking at 450 degrees F for 25 minutes decreased the carotenoid concentrations by almost 70% as compared to the uncooked yellow maize flour.

  16. The role of trust in the transition from traditional to electronic B2B relationships in agri-food chains

    NARCIS (Netherlands)

    Canavari, M.; Fritz, M.; Hofstede, G.J.; Matopoulos, A.; Vlachopoulou, M.

    2010-01-01

    E-business adoption rates in the agri-food sector are rather low, despite the fact that technical barriers have been mostly overcome during the last years and a large number of sophisticated offers are available. However, concerns about trust seem to impede the development of electronic

  17. Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components

    DEFF Research Database (Denmark)

    Tang, Ning; Skibsted, Leif Horsfelt

    2017-01-01

    The iron(IV) binding protein ferrylmyoglobin, MbFe(IV)=O, was found to be reduced by tyrosine based food components in aqueous solution through a sequential proton loss electron transfer reaction mechanism without binding to the protein as confirmed by isothermal titration calorimetry. Dopamine a...

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

    Directory of Open Access Journals (Sweden)

    EI Salah

    2015-06-01

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

  19. Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods

    Directory of Open Access Journals (Sweden)

    Ľubomír Mikuš

    2013-02-01

    Full Text Available Normal 0 21 false false false SK X-NONE X-NONE The brewer¢s yeast was used for preparation of concentrate with content of β-glucan. Hot water extraction (100°C, 5 hours and subsequently an alkaline extraction of sediment using 1 M NaOH at 90°C for 1 hour were used. β-glucan concentrate containing 59,15 % of β-glucan had good functional properties (water binding capacity 13,34 g water/1 g concentrate, fat binding capacity 6,86 g fat/1 g concentrate and indicated biological action too.  At concentration of 2 mg/ml DMSO (dimethylsulfoxid was viability of murine L1210 leukemic cells reduced to 76.15 %. When observing the antioxidant activity it was identified, that the lipid peroxidation in linoleic acid samples was decreased during the presence of β-glucan concentrate. These results and good sensory properties like a bright colour and the pleasant taste and smell indicate, that prepared β-glucan concentrate has a potential to be used to improve the health – beneficial substances in the foods.doi:10.5219/258

  20. Visible light induced electron transfer process over nitrogen doped TiO2 nanocrystals prepared by oxidation of titanium nitride

    International Nuclear Information System (INIS)

    Wu Zhongbiao; Dong Fan; Zhao Weirong; Guo Sen

    2008-01-01

    Nitrogen doped TiO 2 nanocrystals with anatase and rutile mixed phases were prepared by incomplete oxidation of titanium nitride at different temperatures. The as-prepared samples were characterized by X-ray diffraction (XRD), transmission electron microscopy (TEM), high resolution transmission electron microscopy (HRTEM), core level X-ray photoelectron spectroscopy (CL XPS), valence band X-ray photoelectron spectroscopy (VB XPS), UV-vis diffuse reflectance spectra (UV-vis DRS), and visible light excited photoluminescence (PL). The photocatalytic activity was evaluated for photocatalytic degradation of toluene in gas phase under visible light irradiation. The visible light absorption and photoactivities of these nitrogen doped TiO 2 nanocrystals can be clearly attributed to the change of the additional electronic (N - ) states above the valence band of TiO 2 modified by N dopant as revealed by the VB XPS and visible light induced PL. A band gap structure model was established to explain the electron transfer process over nitrogen doped TiO 2 nanocrystals under visible light irradiation, which was consistent with the previous theoretical and experimental results. This model can also be applied to understand visible light induced photocatalysis over other nonmetal doped TiO 2

  1. Preparation of high performance NBR/HNTs nanocomposites using an electron transferring interaction method

    Science.gov (United States)

    Yang, Shuyan; Zhou, Yanxue; Zhang, Peng; Cai, Zhuodi; Li, Yangping; Fan, Hongbo

    2017-12-01

    Interfacial interaction is one of the key factors to improve comprehensive properties of polymer/inorganic filler nanocomposites. In this work, a new interfacial interaction called electron transferring interaction is reported in the nitrile-butadiene rubber/halloysite nanotubes (NBR/HNTs) nanocomposites. The X-ray photoelectron spectroscopy (XPS) and in-situ controlling temperature Fourier transform infrared spectroscopy (FTIR) have confirmed that electrons of electron-rich -CN groups in NBR can transfer to the electron-deficiency aluminum atoms of HNTs, which packs a part of NBR molecules onto the surface of HNTs to form bound rubber and stabilize the homogeneous dispersion of HNTs with few agglomeration as revealed by scanning electron microscope (SEM) and dynamic mechanical analysis (DMA) performances, even at high HNTs addition, resulting in high light transmittance. The tensile strength of NBR/30wt%HNTs nanocomposites is about 291% higher than pure NBR, without sacrificing the elongation at break.

  2. "On-off" switchable tool for food sample preparation: merging molecularly imprinting technology with stimuli-responsive blocks. Current status, challenges and highlighted applications.

    Science.gov (United States)

    Garcia, Raquel; Gomes da Silva, Marco D R; Cabrita, Maria João

    2018-01-01

    Sample preparation still remains a great challenge in the analytical workflow representing the most time-consuming and laborious step in analytical procedures. Ideally, sample pre-treatment procedures must be more selective, cheap, quick and environmental friendly. Molecular imprinting technology is a powerful tool in the development of highly selective sample preparation methodologies enabling to preconcentrate the analytes from a complex food matrix. Actually, the design and development of molecularly imprinted polymers-based functional materials that merge an enhancement of selectivity with a controllable and switchable mode of action by means of specific stimulus constitutes a hot research topic in the field of food analysis. Thus, combining the stimuli responsive mechanism and imprinting technology a new generation of materials are emerging. The application of these smart materials in sample preparation is in early stage of development, nevertheless new improvements will promote a new driven in the demanding field of food sample preparation. The new trends in the advancement of food sample preparation using these smart materials will be presented in this review and highlighted the most relevant applications in this particular area of knowledge. Copyright © 2017 Elsevier B.V. All rights reserved.

  3. Mechanical properties of 9Cr–1W reduced activation ferritic martensitic steel weldment prepared by electron beam welding process

    Energy Technology Data Exchange (ETDEWEB)

    Das, C.R., E-mail: chitta@igcar.gov.in [Indira Gandhi Center for Atomic Research, Kalpakkam 603102 (India); Albert, S.K. [Indira Gandhi Center for Atomic Research, Kalpakkam 603102 (India); Sam, Shiju [Institute for Plasma Research, Gandhinagar (India); Mastanaiah, P. [Defense Research and Development Laboratory, Hyderabad (India); Chaitanya, G.M.S.K.; Bhaduri, A.K.; Jayakumar, T. [Indira Gandhi Center for Atomic Research, Kalpakkam 603102 (India); Murthy, C.V.S. [Defense Research and Development Laboratory, Hyderabad (India); Kumar, E. Rajendra [Institute for Plasma Research, Gandhinagar (India)

    2014-11-15

    Highlights: • Width of HAZ is smaller in the 9Cr–1W RAFM weldment prepared by EB process compared to that reported for TIG weldments in literature. • Weld joint is stronger than that of the base metal. • Toughness of weld metal prepared by EB welding process is comparable to that (in PWHT condition) prepared by TIG process. • DBTT of as-welded 9Cr–1W RAFM weldment prepared by EB process is comparable to that reported for TIG weld metal in PWHT condition. - Abstract: Microstructure and mechanical properties of the weldments prepared from 9Cr–1W reduced activation ferritic martensitic (RAFM) steel using electron beam welding (EBW) process were studied. Microstructure consists of tempered lath martensite where precipitates decorating the boundaries in post weld heat treated (PWHT) condition. Lath and precipitate sizes were found to be finer in the weld metal than in base metal. Accordingly, hardness of the weld metal was found to be higher than the base metal. Tensile strength of the cross weldment specimen was 684 MPa, which was comparable with the base metal tensile strength of 670 MPa. On the other hand, DBTT of 9Cr–1W weld metal in as-welded condition is similar to that reported for TIG weld metal in PWHT condition.

  4. Mechanical properties of 9Cr–1W reduced activation ferritic martensitic steel weldment prepared by electron beam welding process

    International Nuclear Information System (INIS)

    Das, C.R.; Albert, S.K.; Sam, Shiju; Mastanaiah, P.; Chaitanya, G.M.S.K.; Bhaduri, A.K.; Jayakumar, T.; Murthy, C.V.S.; Kumar, E. Rajendra

    2014-01-01

    Highlights: • Width of HAZ is smaller in the 9Cr–1W RAFM weldment prepared by EB process compared to that reported for TIG weldments in literature. • Weld joint is stronger than that of the base metal. • Toughness of weld metal prepared by EB welding process is comparable to that (in PWHT condition) prepared by TIG process. • DBTT of as-welded 9Cr–1W RAFM weldment prepared by EB process is comparable to that reported for TIG weld metal in PWHT condition. - Abstract: Microstructure and mechanical properties of the weldments prepared from 9Cr–1W reduced activation ferritic martensitic (RAFM) steel using electron beam welding (EBW) process were studied. Microstructure consists of tempered lath martensite where precipitates decorating the boundaries in post weld heat treated (PWHT) condition. Lath and precipitate sizes were found to be finer in the weld metal than in base metal. Accordingly, hardness of the weld metal was found to be higher than the base metal. Tensile strength of the cross weldment specimen was 684 MPa, which was comparable with the base metal tensile strength of 670 MPa. On the other hand, DBTT of 9Cr–1W weld metal in as-welded condition is similar to that reported for TIG weld metal in PWHT condition

  5. Laser-Induced Graphene by Multiple Lasing: Toward Electronics on Cloth, Paper, and Food.

    Science.gov (United States)

    Chyan, Yieu; Ye, Ruquan; Li, Yilun; Singh, Swatantra Pratap; Arnusch, Christopher J; Tour, James M

    2018-03-27

    A simple and facile method for obtaining patterned graphene under ambient conditions on the surface of diverse materials ranging from renewable precursors such as food, cloth, paper, and cardboard to high-performance polymers like Kevlar or even on natural coal would be highly desirable. Here, we report a method of using multiple pulsed-laser scribing to convert a wide range of substrates into laser-induced graphene (LIG). With the increased versatility of the multiple lase process, highly conductive patterns can be achieved on the surface of a diverse number of substrates in ambient atmosphere. The use of a defocus method results in multiple lases in a single pass of the laser, further simplifying the procedure. This method can be implemented without increasing processing times when compared with laser induction of graphene on polyimide (Kapton) substrates as previously reported. In fact, any carbon precursor that can be converted into amorphous carbon can be converted into graphene using this multiple lase method. This may be a generally applicable technique for forming graphene on diverse substrates in applications such as flexible or even biodegradable and edible electronics.

  6. Preparation of various hydrogels based on poly (Vinyl pyrrolidone) and poly ethylene glycol using gamma and electron irradiation

    International Nuclear Information System (INIS)

    Ajji, Z.

    2006-11-01

    Different hydrogels have been prepared using gamma and electron irradiation; the hydrogels are composed of poly(vinyl pyrolidone) (PVP), poly(ethylene glycol) (PEG). The influence of some process parameters on the properties of the hydrogels has been investigated as: the gel fraction, maximum swelling, swelling kinetics, and mechanical properties. In the first part of this study, hydrogel dressings have been prepared using electron irradiation, and the dressings are composed of poly(vinyl pyrrolidone) (PVP), poly(ethylene glycol) (PEG) and agar. The gel fraction increases with increasing PVP concentration due to increased crosslink density, and decreases with increasing the PEG concentration. PEG seems to act not only as plasticizer but also to modify the gel properties as gelation% and maximum swelling. The prepared hydrogels dressings could be considered as a good barrier against microbes. In the second part, different hydrogels have been prepared based on different concentrations of poly(vinyl pyrrolidone) and using gamma irradiation. The gel fraction and maximum swelling of the hydrogels has been determined. In the third part of the study, different hydrogels have been prepared based on different concentrations of poly(vinyl pyrrolidone) and poly(ethylene glycol) (PEG) with various molecular weights, and using gamma irradiation. The gel fraction and maximum swelling of the hydrogels has been determined. The data show that PEG with low molecular weight needs a high dose for the gelation, and the presence of PVP lowers the needed gelation dose. The maximum swelling decreases with increasing irradiation dose and the PVP concentration, which is due to higher crosslinks between the polymer chains. (author)

  7. Preparation for electron ring - plasma ring merging experiments in RECE-MERGE

    International Nuclear Information System (INIS)

    Taggart, D.; Sekiguchi, A.; Fleischmann, H.H.

    1986-01-01

    The formation of a mixed-CT using relativistic electron rings and gun-produced plasma rings by MERGE-ing them axially is simulated. This process is similar to the axial stacking of relativistic electron rings in RECE-Christa. The results of their first plasm production experiment are reported here. After study of the gun-produced plasma's properties is completed, the gun will be mounted at the downstream end of the vacuum tank and the source of relativistic electron rings will be at the upstream end. The two rings, formed at opposite ends of the tank, will be translated axially and merged

  8. Metal-Insulator-Metal Single Electron Transistors with Tunnel Barriers Prepared by Atomic Layer Deposition

    Directory of Open Access Journals (Sweden)

    Golnaz Karbasian

    2017-03-01

    Full Text Available Single electron transistors are nanoscale electron devices that require thin, high-quality tunnel barriers to operate and have potential applications in sensing, metrology and beyond-CMOS computing schemes. Given that atomic layer deposition is used to form CMOS gate stacks with low trap densities and excellent thickness control, it is well-suited as a technique to form a variety of tunnel barriers. This work is a review of our recent research on atomic layer deposition and post-fabrication treatments to fabricate metallic single electron transistors with a variety of metals and dielectrics.

  9. Optoelectronic devices, low temperature preparation methods, and improved electron transport layers

    KAUST Repository

    Eita, Mohamed S.; El, Labban Abdulrahman; Usman, Anwar; Beaujuge, Pierre; Mohammed, Omar F.

    2016-01-01

    An optoelectronic device such as a photovoltaic device which has at least one layer, such as an electron transport layer, which comprises a plurality of alternating, oppositely charged layers including metal oxide layers. The metal oxide can be zinc

  10. Uranium sandwich targets of 0.1 to 100 mg.cm-2 prepared by electron beam gun evaporation

    International Nuclear Information System (INIS)

    Folger, H.; Klemm, J.

    1978-01-01

    Metallic uranium layers of 0.1 to 100 mg.cm -2 between different backings and protecting layers were prepared for bombardments with heavy ions such as argon, krypton, xenon, lead, or uranium at energies of up to 8 MeV/u at the UNILAC of the GSI. An experimental set-up for the preparation of thick and oxygen-free sandwich targets using a 6 kVA electron beam gun was installed in a high vacuum apparatus. Then deposition and evaporation rates for uranium were investigated as a function of the electron beam gun power. It turned out that reproducible evaporation rates of up to 7 mg.s -1 were achieved when uranium pieces of 20 to 40 grams were used. Specific evaporation rates and vapor pressures for different temperatures were calculated. Some of these data are compared to measured values, especially evaporation rates at the evaporation point. The preparation, composition, and usage of uranium sandwich targets is described in detail. It concerns uranium layers of 0.1 to 100 mg.cm -2 deposited onto backings of carbon, titanium, nickel, gold, or glass. Evaporated films of carbon, titanium, nickel, or gold of 0.01 to 0.2 mg.cm -2 are used to protect the uranium layers from oxidation

  11. Electron microscopy and EXAFS studies on oxide-supported gold-silver nanoparticles prepared by flame spray pyrolysis

    Energy Technology Data Exchange (ETDEWEB)

    Hannemann, Stefan [Institute of Chemical and Bioengineering, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland); Grunwaldt, Jan-Dierk [Institute of Chemical and Bioengineering, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland)]. E-mail: grunwaldt@chem.ethz.ch; Krumeich, Frank [Laboratory of Inorganic Chemistry, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland); Kappen, Peter [Department of Physics, La Trobe University, Victoria 3086 (Australia); Baiker, Alfons [Institute of Chemical and Bioengineering, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland)

    2006-09-15

    Gold and gold-silver nanoparticles prepared by flame spray pyrolysis (FSP) were characterized by electron microscopy, in situ X-ray absorption spectroscopy (XANES and EXAFS), X-ray diffraction (XRD) and their catalytic activity in CO oxidation. Within this one-step flame-synthesis procedure, precursor solutions of dimethyl gold(III) acetylacetonate and silver(I) benzoate together with the corresponding precursor of the silica, iron oxide or titania support, were sprayed and combusted. In order to prepare small metal particles, a low noble metal loading was required. A loading of 0.1-1 wt.% of Au and Ag resulted in 1-6 nm particles. The size of the noble metal particles increased with higher loadings of gold and particularly silver. Both scanning transmission electron microscopy (STEM) combined with energy dispersive X-ray spectroscopy (EDXS) and X-ray absorption spectroscopy (XAS) studies proved the formation of mixed Au-Ag particles. In case of 1% Au-1% Ag/SiO{sub 2}, TEM combined with electron spectroscopic imaging (ESI) using an imaging filter could be used in addition to prove the presence of silver and gold in the same noble metal particle. CO oxidation in the presence of hydrogen was chosen as a test reaction sensitive to small gold particles. Both the influence of the particle size and the alloying of gold and silver were reflected in the CO oxidation activity.

  12. Electron microscopy and EXAFS studies on oxide-supported gold-silver nanoparticles prepared by flame spray pyrolysis

    International Nuclear Information System (INIS)

    Hannemann, Stefan; Grunwaldt, Jan-Dierk; Krumeich, Frank; Kappen, Peter; Baiker, Alfons

    2006-01-01

    Gold and gold-silver nanoparticles prepared by flame spray pyrolysis (FSP) were characterized by electron microscopy, in situ X-ray absorption spectroscopy (XANES and EXAFS), X-ray diffraction (XRD) and their catalytic activity in CO oxidation. Within this one-step flame-synthesis procedure, precursor solutions of dimethyl gold(III) acetylacetonate and silver(I) benzoate together with the corresponding precursor of the silica, iron oxide or titania support, were sprayed and combusted. In order to prepare small metal particles, a low noble metal loading was required. A loading of 0.1-1 wt.% of Au and Ag resulted in 1-6 nm particles. The size of the noble metal particles increased with higher loadings of gold and particularly silver. Both scanning transmission electron microscopy (STEM) combined with energy dispersive X-ray spectroscopy (EDXS) and X-ray absorption spectroscopy (XAS) studies proved the formation of mixed Au-Ag particles. In case of 1% Au-1% Ag/SiO 2 , TEM combined with electron spectroscopic imaging (ESI) using an imaging filter could be used in addition to prove the presence of silver and gold in the same noble metal particle. CO oxidation in the presence of hydrogen was chosen as a test reaction sensitive to small gold particles. Both the influence of the particle size and the alloying of gold and silver were reflected in the CO oxidation activity

  13. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.

    Science.gov (United States)

    Berry, Tristan K; Yang, Xin; Foegeding, E Allen

    2009-06-01

    The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 degrees C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 degrees C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 degrees C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.

  14. Sample preparation for arsenic speciation analysis in baby food by generation of substituted arsines with atomic absorption spectrometry detection.

    Science.gov (United States)

    Huber, Charles S; Vale, Maria Goreti R; Dessuy, Morgana B; Svoboda, Milan; Musil, Stanislav; Dědina, Jiři

    2017-12-01

    A slurry sampling procedure for arsenic speciation analysis in baby food by arsane generation, cryogenic trapping and detection with atomic absorption spectrometry is presented. Several procedures were tested for slurry preparation, including different reagents (HNO 3 , HCl and tetramethylammonium hydroxide - TMAH) and their concentrations, water bath heating and ultrasound-assisted agitation. The best results for inorganic arsenic (iAs) and dimethylarsinate (DMA) were reached when using 3molL -1 HCl under heating and ultrasound-assisted agitation. The developed method was applied for the analysis of five porridge powder and six baby meal samples. The trueness of the method was checked with a certified reference material (CRM) of total arsenic (tAs), iAs and DMA in rice (ERM-BC211). Arsenic recoveries (mass balance) for all samples and CRM were performed by the determination of the tAs by inductively coupled plasma mass spectrometry (ICP-MS) after microwave-assisted digestion and its comparison against the sum of the results from the speciation analysis. The relative limits of detection were 0.44, 0.24 and 0.16µgkg -1 for iAs, methylarsonate and DMA, respectively. The concentrations of the most toxic arsenic species (iAs) in the analyzed baby food samples ranged between 4.2 and 99µgkg -1 which were below the limits of 300, 200 and 100µgkg -1 set by the Brazilian, Chinese and European legislation, respectively. Copyright © 2017 Elsevier B.V. All rights reserved.

  15. Study on detection of electron beam irradiated food by ESR spectroscopy and comparison of the ESR spectrum of electron beams and γ-rays

    International Nuclear Information System (INIS)

    Li Weiming; Ha Yiming; Wang Feng

    2012-01-01

    The study was conducted to detect electron beam irradiated food by ESR spectroscopy. The white pepper powder, paprika powder, cumin powder and pistachios were used as test materials to study the feature changes of ESR spectrum and the relationship between ESR intensity and irradiation dose in different doses, the shape variation of ESR spectrum in γ-rays and electron beams in the same sample was also compared. The results showed that the ESR spectrum of 4 kinds of irradiated samples was obviously different before and after irradiation, the intensity of ESR signal increased with the increasing of the absorbed dose. The dose above 432 Gy could be detected in white pepper powder and pistachios, the dose above 875 Gy could be detected in paprika powder and cumin powder. The ESR intensity of all samples decreased during the storage time (200 d), even after 200 days the ESR method could also be used to detect whether or not the samples have been irradiated. The same dosage of y-rays and electron beams has no significant influence on the shape of ESR spectrum, however, the difference of irradiation mechanism caused slight impact on ESR intensity. The results could provide the technical basis for the application of ESR method in detecting electron beam irradiated food. (authors)

  16. Study on detection of electron beam irradiated food by ESR spectroscopy and comparison of the ESR spectrum of electron beams and γ-rays

    International Nuclear Information System (INIS)

    Li Weiming; Ha Yiming; Wang Feng

    2011-01-01

    The study was conducted to detect electron beam irradiated food by ESR spectroscopy. The white pepper powder, paprika powder, cumin powder and pistachios were used as test materials to study the feature changes of ESR spectrum and the relationship between ESR intensity and irradiation dose in different doses, the shape variation of ESR spectrum in γ-rays and electron beams in the same sample was also compared. The results showed that the ESR spectrum of 4 kinds of irradiated samples was obviously different before and after irradiation, the intensity of ESR signal increased with the increasing of the absorbed dose. The dose above 432 Gy could be detected in white pepper powder and pistachios, the dose above 875 Gy could be detected in paprika powder and cumin powder. The ESR intensity of all samples decreased during the storage time (200 d), even after 200 days the ESR method could also be used to detect whether or not the samples have been irradiated. The same dosage of γ-rays and electron beams has no significant influence on the shape of ESR spectrum, however, the difference of irradiation mechanism caused slight impact on ESR intensity. The results could provide the technical basis for the application of ESR method in detecting electron beam irradiated food. (authors)

  17. Evaluation of a Cooperative Extension Service Curriculum on Empowering Older Adults with Assistive Technology to Grocery Shop, Prepare Food, and Eat

    Science.gov (United States)

    Hermann, Janice R.; Johnston, Jan H.; Brosi, Whitney A.; Jaco, Linda

    2012-01-01

    The Empowering Older Adults with Assistive Technology to Shop, Cook and Eat curriculum was designed to provide education about concepts of empowerment and assistive technology for grocery shopping, preparing food, and eating. The curriculum included examples and hands-on demonstrations of assistive technology devices for grocery shopping, food…

  18. Electron vortex beams prepared by a spiral aperture with the goal to measure EMCD on ferromagnetic films via STEM

    Energy Technology Data Exchange (ETDEWEB)

    Pohl, Darius, E-mail: d.pohl@ifw-dresden.de [IFW Dresden, Institute for Metallic Materials, P.O. Box 270116, d-01171 Dresden (Germany); Schneider, Sebastian [IFW Dresden, Institute for Metallic Materials, P.O. Box 270116, d-01171 Dresden (Germany); TU Dresden, Institute for Solid State Physics, d-01069 Dresden (Germany); Rusz, Jan [Uppsala University, Department of Physics and Astronomy, P.O. Box 516, SE-75120 Uppsala (Sweden); Rellinghaus, Bernd [IFW Dresden, Institute for Metallic Materials, P.O. Box 270116, d-01171 Dresden (Germany)

    2015-03-15

    X-ray magnetic circular dichroism is a well established method to study element specific magnetic properties of a material, while electron magnetic circular dichroism (EMCD), which is the electron wave analogue to XMCD, is scarcely used today. Recently discovered electron vortex beams, that carry a discrete orbital angular momentum (OAM) L, are also predicted to reveal dichroic signals. Since electron beams can be easily focused down to sub-nanometer diameters, this novel technique promises the possibility to quantitatively determine local magnetic properties with unrivalled lateral resolution. As the spiralling wave front of the electron vortex beam has an azimutally growing phase shift of up to 2π and a phase singularity in its axial center, specially designed apertures are needed to generate such non-planar electron waves. We report on the preparation and successful implementation of spiral apertures into the condenser lens system of an aberration-corrected FEI Titan{sup 3} 80-300 transmission electron microscope (TEM). This setup allows to perform scanning TEM (STEM) with vortex beams carrying user-selected OAM. First experiments on the interaction of the vortex beam with a poly-crystalline sample are presented. Within the achieved signal to noise ratio no EMCD signal has been detected. This finding is supported by simulations of inelastic scattering of a beam generated by spiral aperture. - Highlights: • We show the implementation of a spiral aperture into a FEI Titan{sup 3} 80-300. • Experiments and simulations on the interaction of the vortex beam with a Ni sample are presented. • Both, simulations and experiments show no (or a not detectable small) EMCD signal. • The absence of an EMCD signal is explained by the superposition of different vortex states.

  19. Electronic Dietary Intake Assessment (e-DIA): relative validity of a mobile phone application to measure intake of food groups.

    Science.gov (United States)

    Rangan, Anna M; Tieleman, Laurissa; Louie, Jimmy C Y; Tang, Lie Ming; Hebden, Lana; Roy, Rajshri; Kay, Judy; Allman-Farinelli, Margaret

    2016-06-01

    Automation of dietary assessment can reduce limitations of established methodologies, by alleviating participant and researcher burden. Designed as a research tool, the electronic Dietary Intake Assessment (e-DIA) is a food record in mobile phone application format. The present study aimed to examine the relative validity of the e-DIA with the 24-h recall method to estimate intake of food groups. A sample of eighty university students aged 19-24 years recorded 5 d of e-DIA and 3 d of recall within this 5-d period. The three matching days of dietary data were used for analysis. Food intake data were disaggregated and apportioned to one of eight food groups. Median intakes of food groups were similar between the methods, and strong correlations were found (mean: 0·79, range: 0·69-0·88). Cross-classification by tertiles produced a high level of exact agreement (mean: 71 %, range: 65-75 %), and weighted κ values were moderate to good (range: 0·54-0·71). Although mean differences (e-DIA-recall) were small (range: -13 to 23 g), limits of agreement (LOA) were relatively large (e.g. for vegetables, mean difference: -4 g, LOA: -159 to 151 g). The Bland-Altman plots showed robust agreement, with minimum bias. This analysis supports the use of e-DIA as an alternative to the repeated 24-h recall method for ranking individuals' food group intake.

  20. Effect of Pt:Sn atomic ratio on the preparation of PtSn/C electrocatalysts using electron beam irradiation

    International Nuclear Information System (INIS)

    Silva, Dionisio F.; Oliveira Neto, Almir; Pino, Eddy S.; Linardi, Marcelo; Spinace, Estevam V.

    2009-01-01

    PtSn/C electrocatalysts were prepared with Pt:Sn atomic ratios of 3:1, 1:1 and 1:3 in water/2-propanol using electron beam irradiation. The obtained materials were characterized by EDX, XRD and cyclic voltammetry. The ethanol electro-oxidation was studied by chronoamperometry. The XRD diffractograms of the PtSn/C electrocatalysts showed typical face-centered cubic (fcc) structure of platinum and the presence of a SnO 2 phase (cassiterite). The mean crystallite sizes of Pt fcc phase was in the range of 3.0-3.5 nm. The PtSn/C electrocatalysts were active for ethanol electro-oxidation at room temperature and the material prepared with Pt:Sn atomic ratio of 1:1 showed the best activity. (author)

  1. Effect of Pt:Sn atomic ratio on the preparation of PtSn/C electrocatalysts using electron beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Dionisio F.; Oliveira Neto, Almir; Pino, Eddy S.; Linardi, Marcelo; Spinace, Estevam V., E-mail: dfsilva@ipen.b, E-mail: espinace@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2009-07-01

    PtSn/C electrocatalysts were prepared with Pt:Sn atomic ratios of 3:1, 1:1 and 1:3 in water/2-propanol using electron beam irradiation. The obtained materials were characterized by EDX, XRD and cyclic voltammetry. The ethanol electro-oxidation was studied by chronoamperometry. The XRD diffractograms of the PtSn/C electrocatalysts showed typical face-centered cubic (fcc) structure of platinum and the presence of a SnO{sub 2} phase (cassiterite). The mean crystallite sizes of Pt fcc phase was in the range of 3.0-3.5 nm. The PtSn/C electrocatalysts were active for ethanol electro-oxidation at room temperature and the material prepared with Pt:Sn atomic ratio of 1:1 showed the best activity. (author)

  2. Enantioselective semi-preparative HPLC separation of PCB metabolites and their absolute structures determined by electronic and vibrational circular dichroism

    Energy Technology Data Exchange (ETDEWEB)

    Tuan, H.P.; Larsson, C.; Huehnerfuss, H. [Hamburg Univ. (Germany). Inst. fuer Organische Chemie; Hoffmann, F.; Froeba, M. [Giessen Univ. (Germany). Inst. fuer Anorganische und Analytische Chemie; Bergmann, Aa. [Stockholm Univ. (Sweden). Dept. of Environmental Chemistry

    2004-09-15

    The present paper represents a first result of an ongoing systematic study of atropisomeric methylsulfonyl, methylthionyl, hydroxy, and methoxy metabolites of environmentally most relevant PCBs. This involves semi-preparative enantioselective HPLC separation to obtain pure atropisomers from synthesized PCB metabolite standards, their configuration estimation using the electronic circular dichroism (UV-CD) method and the determination / confirmation of these absolute configurations applying the combined vibrational circular dichroism (VCD) / ab initio approach. The following substances have been investigated: 4-HO-, 4-MeO-, 4-MeS-, 4-MeSO2-, 3-MeS- and 3-MeSO{sub 2}-CB149.

  3. Preparation of high quality superconducting thin MgB2 films for electronics

    International Nuclear Information System (INIS)

    Surdu, Andrei; Zdravkov, Vladimir; Sidorenko, Anatolie; Rossolenko, Anna; Ryazanov, Valerii; Bdikin, Igor; Kroemer, Oliver; Nold, Eberhard; Koch, Thomas; Schimmel, Thomas

    2007-01-01

    In this work we report the growth of high-Tc MgB 2 smooth films which are prepared in a two-step process: 1) deposition of the precursor films and 2) their annealing in Mg vapor with a specially designed, reusable reactor. Our method opens perspectives for the use of MgB 2 films in microelectronics, especially for high-frequency applications. (authors)

  4. Comparison of green sample preparation techniques in the analysis of pyrethrins and pyrethroids in baby food by liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Petrarca, Mateus Henrique; Ccanccapa-Cartagena, Alexander; Masiá, Ana; Godoy, Helena Teixeira; Picó, Yolanda

    2017-05-12

    A new selective and sensitive liquid chromatography triple quadrupole mass spectrometry method was developed for simultaneous analysis of natural pyrethrins and synthetic pyrethroids residues in baby food. In this study, two sample preparation methods based on ultrasound-assisted dispersive liquid-liquid microextraction (UA-DLLME) and salting-out assisted liquid-liquid extraction (SALLE) were optimized, and then, compared regarding the performance criteria. Appropriate linearity in solvent and matrix-based calibrations, and suitable recoveries (75-120%) and precision (RSD values≤16%) were achieved for selected analytes by any of the sample preparation procedures. Both methods provided the analytical selectivity required for the monitoring of the insecticides in fruit-, cereal- and milk-based baby foods. SALLE, recognized by cost-effectiveness, and simple and fast execution, provided a lower enrichment factor, consequently, higher limits of quantification (LOQs) were obtained. Some of them too high to meet the strict legislation regarding baby food. Nonetheless, the combination of ultrasound and DLLME also resulted in a high sample throughput and environmental-friendly method, whose LOQs were lower than the default maximum residue limit (MRL) of 10μgkg -1 set by European Community for baby foods. In the commercial baby foods analyzed, cyhalothrin and etofenprox were detected in different samples, demonstrating the suitability of proposed method for baby food control. Copyright © 2017 Elsevier B.V. All rights reserved.

  5. Electronic structure and size of TiO sub 2 nanoparticles of controlled size prepared by aerosol methods

    CERN Document Server

    Soriano, L; Sanchez-Agudo, M; Sanz, J M; Ahonen, P P; Kauppinen, E I; Palomares, F J; Bressler, P R

    2002-01-01

    A complete characterization of nanostructures has to deal both with electronic structure and dimensions. Here we present the characterization of TiO sub 2 nanoparticles of controlled size prepared by aerosol methods. The electronic structure of these nanoparticles was probed by x-ray absorption spectroscopy (XAS), the particle size by atomic force microscopy (AFM). XAS spectra show that the particles crystallize in the anatase phase upon heating at 500 sup o C, whereas further annealing at 700 sup o C give crystallites of 70 % anatase and 30 % rutile phases. Raising the temperature to 900 sup o C results in a complete transformation of the particles to rutile. AFM images reveal that the mean size of the anatase particles formed upon heating at 500 sup o C is 30 nm, whereas for the rutile particles formed upon annealing at 900 sup o C 90 nm were found. The results obtained by these techniques agree with XRD data. (author)

  6. Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography.

    Science.gov (United States)

    Chen, Q C; Wang, J

    2001-12-07

    A novel ion chromatographic method was proposed for the simultaneous determination of artificial sweeteners (sodium saccharin, aspartame, acesulfame-K), preservatives (benzoic acid, sorbic acid), caffeine, theobromine and theophylline. The separation was performed on an anion-exchange analytical column operated at 40 degrees C within 45 min by an isocratic elution with 5 mM aqueous NaH2PO4 (pH 8.20) solution containing 4% (v/v) acetonitrile as eluent, and the determination by wavelength-switching ultraviolet absorbance detection. The detection limits (signal-to-noise ratio 3:1) for all analytes were below the sub-microg/ml level. Under the experimental conditions, several organic acids, including citric acid, malic acid, tartaric acid and ascorbic acid, did not interfere with the determination. The method has been successfully applied to the analysis of various food and pharmaceutical preparations, and the average recoveries for real samples ranged from 85 to 104%. The levels of all analytes determined by this method were in good agreement with those obtained by the high-performance liquid chromatographic procedure. The results also indicated that ion chromatography would be possibly a beneficial alternative to conventional high-performance liquid chromatography for the separation and determination of these compounds.

  7. A simple and low-toxic method of preparing small specimens of bacteria, flagellates and their likes for Scanning Electron Microscopy

    DEFF Research Database (Denmark)

    Møller, O. S.; Buchman, K.; Dalsgaard, Inger

    2013-01-01

    The preparation of samples of bacteria and other very small organisms (Electron Microscopy is often complex and intricate, which typically involve the use of specialized filter systems, complex handling and toxic chemicals. Based on the methods described in the literature...

  8. Preparation and thermal performance of paraffin/Nano-SiO2 nanocomposite for passive thermal protection of electronic devices

    International Nuclear Information System (INIS)

    Wang, Yaqin; Gao, Xuenong; Chen, Peng; Huang, Zhaowen; Xu, Tao; Fang, Yutang; Zhang, Zhengguo

    2016-01-01

    Highlights: • Three types of paraffin/nano-SiO 2 nanocomposites were prepared and characterized. • Thermo-physical properties of these composites were determined and compared. • One composite with lower thermal conductivity showed better thermal insulation properties. • This composite was identified as thermal insulation material for electronic components. - Abstract: In this paper, three grades of nano silicon dioxide (nano-SiO 2 ), NS1, NS2 and NS3, were mixed into paraffin to prepare nanocomposites as novel insulation materials for electronic passive thermal protection applications. The optimal mass percentages of paraffin for the three composites, NS1P, NS2P and NS3P, were determined to be 75%, 70% and 65%, respectively. Investigations by means of scanning electron micrographs (SEM), differential scanning calorimeter (DSC), thermogravimetric analysis (TG), hot disk analyzer and thermal protection performance tests were devoted to the morphology, thermal properties and thermal protection performance analysis of composites. Experimental results showed that paraffin uniformly distributed into the pores and on the surface of nano-SiO 2 . Melting points of composites declined and experimental latent heat became lower than the calculated values with the decrease of nano-SiO 2 pore size. The NS1P composite had larger thermal storage capacity, better reliability and stability compared with NS2P and NS3P. In addition, compared with 90% wt.% paraffin/EG composite, the incorporation of NS1 (25 wt.%) into paraffin caused not only 63.2% reduction in thermal conductivity, but also 21.8% increase in thermal protection time affected by the ambient temperature. Thus those good properties confirmed that NS1P (75 wt.%) composite was a viable candidate for protecting electronic devices under high temperature environment.

  9. Preparation and Characterization of Resorbable Bacterial Cellulose Membranes Treated by Electron Beam Irradiation for Guided Bone Regeneration

    Directory of Open Access Journals (Sweden)

    Sung-Jun An

    2017-10-01

    Full Text Available Bacterial cellulose (BC is an excellent biomaterial with many medical applications. In this study, resorbable BC membranes were prepared for guided bone regeneration (GBR using an irradiation technique for applications in the dental field. Electron beam irradiation (EI increases biodegradation by severing the glucose bonds of BC. BC membranes irradiated at 100 kGy or 300 kGy were used to determine optimal electron beam doses. Electron beam irradiated BC membranes (EI-BCMs were evaluated by scanning electron microscopy (SEM, attenuated total reflectance-Fourier transform infrared (ATR-FTIR spectroscopy, thermal gravimetric analysis (TGA, and using wet tensile strength measurements. In addition, in vitro cell studies were conducted in order to confirm the cytocompatibility of EI-BCMs. Cell viabilities of NIH3T3 cells on 100k and 300k EI-BCMs (100 kGy and 300 kGy irradiated BC membranes were significantly greater than on NI-BCMs after 3 and 7 days (p < 0.05. Bone regeneration by EI-BCMs and their biodegradabilities were also evaluated using in vivo rat calvarial defect models for 4 and 8 weeks. Histometric results showed 100k EI-BCMs exhibited significantly larger new bone area (NBA; % than 300k EI-BCMs at 8 weeks after implantation (p < 0.05. Mechanical, chemical, and biological analyses showed EI-BCMs effectively interacted with cells and promoted bone regeneration.

  10. Preparation and characterization of polyethylene glycol diacrylate microgels using electron beam radiation

    Energy Technology Data Exchange (ETDEWEB)

    Hamzah, Mohd Yusof [Makmal Nanoteknologi, Bahagian Teknologi Sinaran (Malaysia); Isa, Naurah Mat; Napia, Liyana M. Ali [ALURTRON, Bahagian Kemudahan Iradiasi, Malaysian Nuclear Agency, 43000, Kajang, Selangor (Malaysia)

    2014-02-12

    The use of microemulsion in the development of nanosized gels based on polyethylene glycol diacrylate (PEGDA) is demonstrated. PEGDA was solubilized in n-heptane with use of sodium docusate (AOT) at 0.15M concentration to form reverse micelles. These micelles were than irradiated at 5, 10, 15, 20 and 25 kGy using electron beam (EB) to crosslink the entrapped polymer in the micelles. Ionizing radiation was imparted to the emulsions to generate crosslinking reaction in the micelles formed. The nanosized gels were evaluated in terms of particle diameter using dynamic light scattering (DLS) and the images of the nanosized gels were studied using transmission electron microscopy (TEM). Results show that the size and shape of the particles are influenced by concentration of PEGDA and radiation dose. This study showed that this method can be utilized to produce nanosized gels.

  11. Preparation of niobium coated copper superconducting rf cavities for the large electron positron collider

    International Nuclear Information System (INIS)

    Benvenuti, C.; Bloess, D.; Chiaveri, E.; Hilleret, N.; Minestrini, M.; Weingarten, W.

    1988-01-01

    Since 1980 development work has been carried out at CERN aiming at producing niobium coated superconducting RF cavities in the framework of the foreseen LEP energy upgrading above the initial 55 GeV. During 1987 a 4-cell LEP cavity without coupling ports has been successfully coated for the first time. Meanwhile, cathodes for coating the coupling ports were built and tested. The effort has been subsequently directed to preparing at least one (possibly 2) coated cavity(ies) to be installed in LEP during 1989. In this paper the various production steps of these cavities are reconsidered in view of industrial production

  12. A new method using Scanning Electron Microscopy (SEM) for preparation of anisopterous odonates.

    Science.gov (United States)

    Del Palacio, Alejandro; Sarmiento, Patricia Laura; Javier, Muzón

    2017-10-01

    Anisopterous odonate male's secondary genitalia is a complex of several structures, among them the vesica spermalis is the most informative with important specific characters. The observation of those characters, mostly of membranous nature, is difficult in the Scanning Electron Microscope due to dehydration and metallization processes. In this contribution, we discuss a new and low cost procedure for the observation of these characters in the SEM, compatible with the most common agents used for preserving specimens. © 2017 Wiley Periodicals, Inc.

  13. Aan der Waals terminated silicon(111) surfaces and interfaces. Preparation, morphology, and electronic properties

    International Nuclear Information System (INIS)

    Fritsche, R.

    2004-01-01

    The aim of this thesis is the implementation of the concept of the quasi-van der Waals epitaxy as a new perspective for the integration of reactive and lattice-defect fitted materials into the silicon technology. The experimental characterization of this approach pursues in two subsequent sections. First the chemical and electronic passivation of a three-dimensional substrate (silicon) is studied by means of an ultrathin buffer layer from the material class of the layered-lattice chalcogenides (GaSe). The substrate surface (Si(111):GaSe) modified in this way possesses an inert van der Waals surface and serves in the following as base for the deposition of the against the non-passivated substrate really reactive and lattice-defect fitted materials (II-VI-compound semiconductors and metals) The characterization of the electronic and chemical properties of the surfaces and interfaces pursues with highly resolved photoelectron spectroscopy (SXPS). The results are supplemented by the characterization of the morphology by the diffraction of low-energy electrons (LEED) and the scanning tunnel microscopy (STM)

  14. Scanning electron microscopy evaluation of the interaction pattern between dentin and resin after cavity preparation using Er:YAG laser

    International Nuclear Information System (INIS)

    Schein, Marcelo Thome

    2001-01-01

    The aim of this study was to describe the interaction pattern formed between dentin and resin on cavities prepared with an erbium laser (Er:YAG). The morphological aspect of the irradiated dentin after acid etching was also observed. Ten dentin disks were obtained from fresh extracted third molars. Each disk received two cavities, one prepared with a conventional high-speed drill, while the other cavity was obtained by the use of an Er:YAG laser (KaVo KEY Laser, KaVo Co.). The laser treatment was performed with 250 mJ/pulse, 4 Hz, non contact mode, focused beam, and a fine water mist was used. Five disks were prepared for morphological analysis of the acid etched dentin. The other five disks had their cavities restored with Single Bond (3M) followed by Z100 resin (3M). The specimens were observed under scanning electron microscopy after dentin-resin interface demineralization and deproteinization. It was observed that the morphological characteristics of the acid-etched irradiated dentin were not favorable to the diffusion of monomers through the collagen network. The dentin resin interfacial aspect of irradiated dentin, after acid etching, showed thin tags and scarce hybridization zones, which agreed with the morphology of the irradiated and acid-etched dentin substrate observed. (author)

  15. Electron Beam Technology and Other Irradiation Technology Applications in the Food Industry.

    Science.gov (United States)

    Pillai, Suresh D; Shayanfar, Shima

    2017-02-01

    Food irradiation is over 100 years old, with the original patent for X-ray treatment of foods being issued in early 1905, 20 years after there discovery by W. C. Roentgen in 1885. Since then, food irradiation technology has become one of the most extensively studied food processing technologies in the history of mankind. Unfortunately, it is the one of the most misunderstood technologies with the result that there are rampant misunderstandings of the core technology, the ideal applications, and how to use it effectively to derive the maximum benefits. There are a number of books, book chapters, and review articles that provide overviews of this technology [25, 32, 36, 39]. Over the last decade or so, the technology has come into greater focus because many of the other pathogen intervention technologies have been unable to provide sustainable solutions on how to address pathogen contamination in foods. The uniqueness of food irradiation is that this technology is a non-thermal food processing technology, which unto itself is a clear high-value differentiator from other competing technologies.

  16. Facile and Scalable Preparation of Solid Silver Nanoparticles (<10 nm) for Flexible Electronics

    KAUST Repository

    Tai, Yanlong; Yang, ZG

    2015-01-01

    Metal conductive ink for flexible electroncs has exhibited a promising future recently. Here, an innovative strategy was reported to synthesize silver nanocolloid (2.5 ± 0.5 nm) and separate solid silver nanoparticles (<10 nm) effectively. Specifically, silver nitrate (AgNO3) was used as silver precursor, sodium borohydride (NaBH4) as reducing agent, fatty acid (CnH2n+1COOH) as dispersant agent, ammonia (NH3•H2O) and hydrochloride (HCl) as pH regulator and complexing agent in aqueous. The main mechanism is the solubility changes of fatty acid salts (CnH2n+1 COO-NH4+) and fatty acid (CnH2n+1 COOH) coated on the synthesized silver nanoparticles (NPs) in aqueous. This change determinates the suspension and precipitation of silver NPs directly. The results show that when n in dispersant is 12, and molar ratio (C12H24O2/AgNO3) is 1.0, the separation yield of silver NPs is up to 94.8 %. After sintered at 125 ℃ for 20 minutes, the as-prepared conductive silver nanoink (20 wt. %) presents a satisfactory resistivity (as low as 6.6 μΩ.cm on polyester-PET substrate), about 4 times the bulk silver. In addition, the efficacy of the as-prepared conductive ink was verified with the construction of radio frequency antenna by inkjet printing and conductive character pattern (Fudan-Fudan) by direct wiring, showing with excellent electrical performance.

  17. Facile and Scalable Preparation of Solid Silver Nanoparticles (<10 nm) for Flexible Electronics

    KAUST Repository

    Tai, Yanlong

    2015-07-02

    Metal conductive ink for flexible electroncs has exhibited a promising future recently. Here, an innovative strategy was reported to synthesize silver nanocolloid (2.5 ± 0.5 nm) and separate solid silver nanoparticles (<10 nm) effectively. Specifically, silver nitrate (AgNO3) was used as silver precursor, sodium borohydride (NaBH4) as reducing agent, fatty acid (CnH2n+1COOH) as dispersant agent, ammonia (NH3•H2O) and hydrochloride (HCl) as pH regulator and complexing agent in aqueous. The main mechanism is the solubility changes of fatty acid salts (CnH2n+1 COO-NH4+) and fatty acid (CnH2n+1 COOH) coated on the synthesized silver nanoparticles (NPs) in aqueous. This change determinates the suspension and precipitation of silver NPs directly. The results show that when n in dispersant is 12, and molar ratio (C12H24O2/AgNO3) is 1.0, the separation yield of silver NPs is up to 94.8 %. After sintered at 125 ℃ for 20 minutes, the as-prepared conductive silver nanoink (20 wt. %) presents a satisfactory resistivity (as low as 6.6 μΩ.cm on polyester-PET substrate), about 4 times the bulk silver. In addition, the efficacy of the as-prepared conductive ink was verified with the construction of radio frequency antenna by inkjet printing and conductive character pattern (Fudan-Fudan) by direct wiring, showing with excellent electrical performance.

  18. Electronically Stabilized Copoly(Styrene-Acrylic Acid Submicrocapsules Prepared by Miniemulsion Copolymerization

    Directory of Open Access Journals (Sweden)

    Minkwan Kim

    2017-07-01

    Full Text Available This work reports the preparation and characterization of poly(styrene-acrylic acid (St/AA submicrocapsules by using the miniemulsion copolymerization method. AA was introduced to miniemulsion polymerization of St to increase the zeta potential and the resulting electrostatic stability of St/AA submicrocapsules. Phytoncide oil was adopted as the core model material. Miniemulsion copolymerization of St and AA was conducted at a fixed monomer concentration (0.172 mol with a varying monomer feed ratio [AA]/[St] (0.2, 0.25, 0.33, 0.5, and 1.0. Concentrations of initiator (azobisisobutyronitrile; 1.0 × 10−3, 2.0 × 10−3, 3.0 × 10−3, and 4.0 × 10−3 mol/mol of monomer and surfactant (sodium dodecyl sulfate; 0.6 × 10−3, 1.0 × 10−3, and 1.4 × 10−3 mol were also controlled to optimize the miniemulsion copolymerization of St and AA. Dynamic light scattering and microscopic analyses confirmed the optimum condition of miniemulsion copolymerization of St and AA. Long-term colloidal stability of aqueous St/AA submicrocapsule suspension was evaluated by using TurbiscanTM Lab. In this work, the optimum condition for miniemulsion copolymerization of St and AA was determined ([AA]/[St] = 0.33; [SDS] = 1.0 × 10−3 mol; [AIBN] = 2.0 × 10−3 mol/mol of monomer. St/AA submicrocapsules prepared at the optimum condition (392.6 nm and −55.2 mV of mean particle size and zeta potential, respectively showed almost no variations in backscattering intensity (stable colloids without aggregation.

  19. Electron microscopy of Drosophila garland cell nephrocytes: Optimal preparation, immunostaining and STEM tomography.

    Science.gov (United States)

    Hochapfel, Florian; Denk, Lucia; Maaßen, Christine; Zaytseva, Yulia; Rachel, Reinhard; Witzgall, Ralph; Krahn, Michael P

    2018-01-29

    Due to its structural and molecular similarities to mammalian podocytes, the Drosophila nephrocyte emerged as a model system to study podocyte development and associated diseases. Similar to podocytes, nephrocytes establish a slit diaphragm between foot process-like structures in order to filter the hemolymph. One major obstacle in nephrocyte research is the distinct visualization of this subcellular structure to assess its integrity. Therefore, we developed a specialized dissection and fixation protocol, including high pressure freezing and freeze substitution techniques, to improve the preservation of the intricate ultrastructural details necessary for electron microscopic assessment. By means of scanning transmission electron microscopy (STEM) tomography, a three-dimensional dataset was generated to further understand the complex architecture of the nephrocyte channel system. Moreover, a staining protocol for immunolabeling of ultrathin sections of Epon-embedded nephrocytes is discussed, which allows the reliable detection of GFP-tagged fusion proteins combined with superior sample preservation. Due to the growing number of available GFP-trap fly lines, this approach is widely applicable for high resolution localization studies in wild type and mutant nephrocytes. © 2018 Wiley Periodicals, Inc.

  20. Transmission Electron Microscopy (TEM) Sample Preparation of Si(1-x)Gex in c-Plane Sapphire Substrate

    Science.gov (United States)

    Kim, Hyun Jung; Choi, Sang H.; Bae, Hyung-Bin; Lee, Tae Woo

    2012-01-01

    The National Aeronautics and Space Administration-invented X-ray diffraction (XRD) methods, including the total defect density measurement method and the spatial wafer mapping method, have confirmed super hetero epitaxy growth for rhombohedral single crystalline silicon germanium (Si1-xGex) on a c-plane sapphire substrate. However, the XRD method cannot observe the surface morphology or roughness because of the method s limited resolution. Therefore the authors used transmission electron microscopy (TEM) with samples prepared in two ways, the focused ion beam (FIB) method and the tripod method to study the structure between Si1-xGex and sapphire substrate and Si1?xGex itself. The sample preparation for TEM should be as fast as possible so that the sample should contain few or no artifacts induced by the preparation. The standard sample preparation method of mechanical polishing often requires a relatively long ion milling time (several hours), which increases the probability of inducing defects into the sample. The TEM sampling of the Si1-xGex on sapphire is also difficult because of the sapphire s high hardness and mechanical instability. The FIB method and the tripod method eliminate both problems when performing a cross-section TEM sampling of Si1-xGex on c-plane sapphire, which shows the surface morphology, the interface between film and substrate, and the crystal structure of the film. This paper explains the FIB sampling method and the tripod sampling method, and why sampling Si1-xGex, on a sapphire substrate with TEM, is necessary.

  1. Interlaboratory comparison of the determination of 137Cs and 90Sr in water, food and soil: preparation and characterization of test materials

    International Nuclear Information System (INIS)

    Fuks, L.; Polkowska-Motrenko, H.

    2006-01-01

    Only reliable analytical results can serve as a basis of meaningful evaluation and protection of the environment against radioactive contaminants. So, laboratories dealing with the environmental radioactivity determinations should regularly demonstrate their ability to produce acceptable results. Since 2002, every two years organization of national interlaboratory comparisons (ILC) on the determination of different radionuclides in food and environmental samples is required by the Polish law. The aim of the paper is presentation how test materials applied in the Institute of Nuclear Chemistry and Technology (INCT, Warsaw, Poland) for the 2004 ILC on the determination of 137 Cs and 90 Sr in water, food and soil were prepared. (author)

  2. Use of hydroxyapatite prepared by sol-gel method for gamma ray and electron beam dosimetry

    International Nuclear Information System (INIS)

    Hajiloo, N.; Ziaie, F.; Hesami, M.

    2011-01-01

    In this research, radiation dosimetry was made through measuring free radicals induced in synthetic hydroxyapatite using EPR spectroscopy. At the first step, the hydroxyapatite nano-powders were synthesized via sol-gel method. The produced powders were passed through a thermal treatment, weighted and packed. Then, the samples were irradiated at different dose rates using 60 Co γ-ray and 10 MeV electron beam radiation at a high dose range. The hydroxyapatite signal intensity of hydroxyapatite samples were measured at room temperature in the air. Subsequently, the variations of the EPR signal intensities were constructed as peak-to-peak signal amplitude and were compared with alanine and bone powder samples. The results showed that the EPR signal intensity of the hydroxyapatite samples are several times higher than alanine and bone powder and are saturated at the higher dose rates in comparison with other species.

  3. Physical properties of wood-polymer composites prepared by an electron beam accelerator

    International Nuclear Information System (INIS)

    Yoshizawa, S.; Handa, T.; Fukuoka, M.; Hashizume, Y.; Nakamura, T.

    1981-01-01

    The dual characteristics in the performance of polymers in wood-polymer composites systems have been pursued with regard to the resolution of mechanical anisotropy of wood and the improvement in dimensional stability. The objective of the present study is to pursue the polymerization mechanism in wood under electron beam irradiation and the temperature dependence of polymer-wood interactions induced at various levels of higher order structure of wood in order to understand the polymer performance. Veneers used in the study were of rotary-cut beech (Fagus crenata Blume) 0.65 mm thick. All samples were oven-dried in vacuo at 80 0 C for 30 hr. The monomers used in the study were methyl methacrylate, styrene, acrylic acid, acrylonitrile, and unsaturated polyester. Experimental details are given. Results are given and discussed. (U.K.)

  4. CdWO4 polymorphs: Selective preparation, electronic structures, and photocatalytic activities

    International Nuclear Information System (INIS)

    Yan, Tingjiang; Li, Liping; Tong, Wenming; Zheng, Jing; Wang, Yunjian; Li, Guangshe

    2011-01-01

    This work explored the selective synthesis of polymorphs of CdWO 4 in either tetragonal or monoclinic phase by optimizing the experimental parameters. Systematic characterization indicated that both polymorphs possessed similar spherical morphologies but different structural building blocks. Electronic structures calculations for both polymorphs demonstrated the same constructions of conduction band or valence band, while the conduction band widths of both polymorphs were quite different. Both CdWO 4 polymorphs exhibited good photocatalytic activity for degradation of methyl orange under UV light irradiation. When comparing to some other well-known tungstate oxide materials, the photocatalytic activity was found to follow such a consequence, monoclinic CdWO 4 ∼monoclinic ZnWO 4 >tetragonal CdWO 4 >tetragonal CaWO 4 . The specific photocatalytic activity of monoclinic CdWO 4 was even higher than that of commercial TiO 2 photocatalyst (Degussa P25). The increased activity from the tetragonal CdWO 4 to the monoclinic was consistent with the trend of the decreased symmetry, and this could be explained in terms of the geometric structures and electronic structures for both polymorphs. -- Graphical abstract: Monoclinic CdWO 4 exhibited a much higher photocatalytic activity than the tetragonal form owing to the lower symmetry, more distorted geometric structure, and the dispersive band configuration. Display Omitted Research highlights: → Polymorphs of CdWO 4 in either tetragonal or monoclinic phase were selectively synthesized. → Both polymorphs possessed similar spherical morphologies, while the relevant structural building blocks were different. → Photocatalytic activities of CdWO 4 polymorphs depended strongly on the symmetry, geometric structure, as well as band configuration.

  5. Optical and Electrical Properties of Tin-Doped Cadmium Oxide Films Prepared by Electron Beam Technique

    Science.gov (United States)

    Ali, H. M.; Mohamed, H. A.; Wakkad, M. M.; Hasaneen, M. F.

    2009-04-01

    Tin-doped cadmium oxide films were deposited by electron beam evaporation technique. The structural, optical and electrical properties of the films were characterized. The X-ray diffraction (XRD) study reveals that the films are polycrystalline in nature. As composition and structure change due to the dopant ratio and annealing temperature, the carrier concentration was varied around 1020 cm-3, and the mobility increased from less than 10 to 45 cm2 V-1 s-1. A transmittance value of ˜83% and a resistivity value of 4.4 ×10-4 Ω cm were achieved for (CdO)0.88(SnO2)0.12 film annealed at 350 °C for 15 min., whereas the maximum value of transmittance ˜93% and a resistivity value of 2.4 ×10-3 Ω cm were obtained at 350 °C for 30 min. The films exhibited direct band-to-band transitions, which corresponded to optical band gaps of 3.1-3.3 eV.

  6. The prediction of food additives in the fruit juice based on electronic nose with chemometrics.

    Science.gov (United States)

    Qiu, Shanshan; Wang, Jun

    2017-09-01

    Food additives are added to products to enhance their taste, and preserve flavor or appearance. While their use should be restricted to achieve a technological benefit, the contents of food additives should be also strictly controlled. In this study, E-nose was applied as an alternative to traditional monitoring technologies for determining two food additives, namely benzoic acid and chitosan. For quantitative monitoring, support vector machine (SVM), random forest (RF), extreme learning machine (ELM) and partial least squares regression (PLSR) were applied to establish regression models between E-nose signals and the amount of food additives in fruit juices. The monitoring models based on ELM and RF reached higher correlation coefficients (R 2 s) and lower root mean square errors (RMSEs) than models based on PLSR and SVM. This work indicates that E-nose combined with RF or ELM can be a cost-effective, easy-to-build and rapid detection system for food additive monitoring. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Experimental studies on the electronic structure of pyrite FeS2 films prepared by thermally sulfurizing iron films

    International Nuclear Information System (INIS)

    Zhang Hui; Wang Baoyi; Zhang Rengang; Zhang Zhe; Wei Long; Qian Haijie; Su Run; Kui Rexi

    2006-01-01

    Pyrite FeS 2 films have been prepared by thermally sulfurizing iron films deposited by magnetron sputtering. The electronic structures were studies by X-ray absorption near edge structure and X-ray photoemission spectrum. The results show that an S 3p valence band with relatively higher intensity compared to the calculation exists in 2-10 eV range and a high density below the Fermi level of Fe 3d states were detected. A second gap of 2.8 eV in the unoccupied density of states was found above the conduction band which was 2.4 eV by experimentally calculation. The difference between t 2g and e g which were formed in an octahedral crystal field was computed to be 2.1 eV. (authors)

  8. Multifractal spectra of scanning electron microscope images of SnO2 thin films prepared by pulsed laser deposition

    International Nuclear Information System (INIS)

    Chen, Z.W.; Lai, J.K.L.; Shek, C.H.

    2005-01-01

    The concept of fractal geometry has proved useful in describing structures and processes in experimental systems. In this Letter, the surface topographies of SnO 2 thin films prepared by pulsed laser deposition for various substrate temperatures were measured by scanning electron microscope (SEM). Multifractal spectra f(α) show that the higher the substrate temperature, the wider the spectrum, and the larger the Δf(Δf=f(α min )-f(α max )). It is apparent that the nonuniformity of the height distribution increases with the increasing substrate temperature, and the liquid droplets of SnO 2 thin films are formed on previous thin films. These results show that the SEM images can be characterized by the multifractal spectra

  9. [COMPUTER ASSISTED DESIGN AND ELECTRON BEAMMELTING RAPID PROTOTYPING METAL THREE-DIMENSIONAL PRINTING TECHNOLOGY FOR PREPARATION OF INDIVIDUALIZED FEMORAL PROSTHESIS].

    Science.gov (United States)

    Liu, Hongwei; Weng, Yiping; Zhang, Yunkun; Xu, Nanwei; Tong, Jing; Wang, Caimei

    2015-09-01

    To study the feasibility of preparation of the individualized femoral prosthesis through computer assisted design and electron beammelting rapid prototyping (EBM-RP) metal three-dimensional (3D) printing technology. One adult male left femur specimen was used for scanning with 64-slice spiral CT; tomographic image data were imported into Mimics15.0 software to reconstruct femoral 3D model, then the 3D model of individualized femoral prosthesis was designed through UG8.0 software. Finally the 3D model data were imported into EBM-RP metal 3D printer to print the individualized sleeve. According to the 3D model of individualized prosthesis, customized sleeve was successfully prepared through the EBM-RP metal 3D printing technology, assembled with the standard handle component of SR modular femoral prosthesis to make the individualized femoral prosthesis. Customized femoral prosthesis accurately matching with metaphyseal cavity can be designed through the thin slice CT scanning and computer assisted design technology. Titanium alloy personalized prosthesis with complex 3D shape, pore surface, and good matching with metaphyseal cavity can be manufactured by the technology of EBM-RP metal 3D printing, and the technology has convenient, rapid, and accurate advantages.

  10. Evaluation of Pentachlorophenol Residues in Some Hygienic Papers Prepared from Virgin and Secondary Pulp by Electron Capture Gas Chromatographic Method

    Directory of Open Access Journals (Sweden)

    Behrouz Akbari-adergani

    2016-01-01

    Full Text Available In this study, residual amount of pentachlorophenol (PCP as the most important paper preservative, which is extremely hazardous pollutant, was determined in some tissue papers and napkins. Twenty-five samples of two producing hygienic paper factories prepared from virgin and secondary pulp were analyzed for the presence of trace amount of PCP. The analytical procedure involved direct extraction of PCP from hygienic paper and its determination by gas chromatography with electron capture detection. The statistical results for the analysis of all samples revealed that there were significant differences between mean of PCP in hygienic papers prepared from virgin and secondary pulp (P<0.05. This method gave recoveries of 86-98% for hygienic paper made from virgin pulp and 79-92% for hygienic paper made from secondary pulp. The limit of detection (LOD and limit of quantification (LOQ for PCP were 6.3 and 21.0 mg/kg, respectively. The analytical method has the requisite sensitivity, accuracy, precision and specificity to assay PCP in hygienic papers. This study demonstrates a concern with exposition to PCP considering that hygienic paper is largely consumed in the society.

  11. Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

    Science.gov (United States)

    Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

  12. Nucleation sites of Ge nanoislands grown on pit-patterned Si substrate prepared by electron-beam lithography

    Science.gov (United States)

    Smagina, Zh. V.; Zinovyev, V. A.; Rudin, S. A.; Novikov, P. L.; Rodyakina, E. E.; Dvurechenskii, A. V.

    2018-04-01

    Regular pit-patterned Si(001) substrates were prepared by electron-beam lithography followed by plasma chemical etching. The geometry of the pits was controlled by varying the etching conditions and the electron-beam exposure duration. It was shown that the location of three-dimensional (3D) Ge nanoislands subsequently grown on the pit-patterned Si substrates depends on the shape of the pit bottom. In the case of pits having a sharp bottom, 3D Ge islands nucleate inside the pits. For pits with a wide flat bottom, the 3D Ge island nucleation takes place at the pit periphery. This effect is attributed to the strain relaxation depending not only on the initial pit shape, but also on its evolution during the Ge wetting layer deposition. It was shown by Monte Carlo simulations that in the case of a pit with a pointed bottom, the relaxation is most effective inside the pit, while for a pit with a wide bottom, the most relaxed area migrates during Ge deposition from the pit bottom to its edges, where 3D Ge islands nucleate.

  13. Multiple double cross-section transmission electron microscope sample preparation of specific sub-10 nm diameter Si nanowire devices.

    Science.gov (United States)

    Gignac, Lynne M; Mittal, Surbhi; Bangsaruntip, Sarunya; Cohen, Guy M; Sleight, Jeffrey W

    2011-12-01

    The ability to prepare multiple cross-section transmission electron microscope (XTEM) samples from one XTEM sample of specific sub-10 nm features was demonstrated. Sub-10 nm diameter Si nanowire (NW) devices were initially cross-sectioned using a dual-beam focused ion beam system in a direction running parallel to the device channel. From this XTEM sample, both low- and high-resolution transmission electron microscope (TEM) images were obtained from six separate, specific site Si NW devices. The XTEM sample was then re-sectioned in four separate locations in a direction perpendicular to the device channel: 90° from the original XTEM sample direction. Three of the four XTEM samples were successfully sectioned in the gate region of the device. From these three samples, low- and high-resolution TEM images of the Si NW were taken and measurements of the NW diameters were obtained. This technique demonstrated the ability to obtain high-resolution TEM images in directions 90° from one another of multiple, specific sub-10 nm features that were spaced 1.1 μm apart.

  14. Atomic and electronic structure of a copper/graphene interface as prepared and 1.5 years after

    Science.gov (United States)

    Boukhvalov, D. W.; Bazylewski, P. F.; Kukharenko, A. I.; Zhidkov, I. S.; Ponosov, Yu. S.; Kurmaev, E. Z.; Cholakh, S. O.; Lee, Y. H.; Chang, G. S.

    2017-12-01

    We report the results of X-ray spectroscopy and Raman measurements of as-prepared graphene on a high quality copper surface and the same materials after 1.5 years under different conditions (ambient and low humidity). The obtained results were compared with density functional theory calculations of the formation energies and electronic structures of various structural defects in graphene/Cu interfaces. For evaluation of the stability of the carbon cover, we propose a two-step model. The first step is oxidation of the graphene, and the second is perforation of graphene with the removal of carbon atoms as part of the carbon dioxide molecule. Results of the modeling and experimental measurements provide evidence that graphene grown on high-quality copper substrate becomes robust and stable in time (1.5 years). However, the stability of this interface depends on the quality of the graphene and the number of native defects in the graphene and substrate. The effect of the presence of a metallic substrate with defects on the stability and electronic structure of graphene is also discussed

  15. Food Allergy Emergencies in Children – To what extent are Early Years Services Prepared? A cross-sectional survey

    LENUS (Irish Health Repository)

    MacGiobuin, S

    2017-08-01

    Food allergies are common in preschool children. This study’s aims are to establish prevalence, to clarify management practices, levels of preparedness and the perceived role of General Practitioners amongst Early Years Services providers. This study is an anonymous, quantitative, cross sectional study. An online questionnaire was distributed to 282 Early Years Service providers. Data were analysed using SPSS. Response rate was 35% (n=98). Prevalence of food allergy was 3% (n=119). Allergic reactions to food had occurred on site in 16% (n=15). Written emergency action plans were available in 47% of facilities (n=46). Medications were not kept on site in 63% (n=62) of facilities. General practitioners were felt to have an important role in the management of food allergies by 76% of respondents (n=61). This study identifies significant areas for improvement in the management of food allergic child in Early Years Services

  16. Delivering Summer Electronic Benefit Transfers for Children through the Supplemental Nutrition Assistance Program or the Special Supplemental Nutrition Program for Women, Infants, and Children: Benefit Use and Impacts on Food Security and Foods Consumed.

    Science.gov (United States)

    Gordon, Anne R; Briefel, Ronette R; Collins, Ann M; Rowe, Gretchen M; Klerman, Jacob A

    2017-03-01

    The Summer Electronic Benefit Transfers for Children (SEBTC) demonstration piloted summer food assistance through electronic benefit transfers (EBTs), providing benefits either through the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) or the Supplemental Nutrition Assistance Program (SNAP) EBT. To inform food assistance policy and describe how demonstrations using WIC and SNAP models differed in benefit take-up and impacts on food security and children's food consumption. Sites chose to deliver SEBTC using the SNAP or WIC EBT system. Within each site, in 2012, households were randomly assigned to a benefit group or a no-benefit control group. Grantees (eight states and two Indian Tribal Organizations) selected school districts serving many low-income children. Schoolchildren were eligible in cases where they had been certified for free or reduced-price meals during the school year. Before the demonstration, households in the demonstration sample had lower incomes and lower food security, on average, than households with eligible children nationally. Grantees provided selected households with benefits worth $60 per child per summer month using SNAP or WIC EBT systems. SNAP-model benefits covered most foods. WIC-model benefits could only be used for a specific package of foods. Key outcomes were children's food security (assessed using the US Department of Agriculture food security scale) and food consumption (assessed using food frequency questions). Differences in mean outcomes between the benefit and control groups measured impact, after adjusting for household characteristics. In WIC sites, benefit-group households redeemed a lower percentage of SEBTC benefits than in SNAP sites. Nonetheless, the benefit groups in both sets of sites had similar large reductions in very low food security among children, relative to no-benefit controls. Children receiving benefits consumed more healthful foods, and these impacts were larger in WIC

  17. A Developmental Curriculum Plan To Achieve a Sequenced Curriculum between High School Courses in Food Preparation and the Mattatuck Community College Hospitality/Food Services Program. Final Report.

    Science.gov (United States)

    Mattatuck Community Coll., Waterbury, CT.

    This document contains a developmental curriculum plan for an articulated curriculum in hospitality/food service for Connecticut's Mattatuck Community College and area high schools. The curriculum guide includes a course description, criteria for evaluation, attendance policy, objectives, a curriculum area outline, 17 content area objectives, a…

  18. Issues involved in food irradiation and its commercial application: a discussion paper prepared for the Primary and Allied Industries Council

    International Nuclear Information System (INIS)

    1988-01-01

    The Australian Department of Primary Industries and Energy's interest in food irradiation stems from its responsibilities under the Export Control Act (1982) and the Quarantine Act (1908) and the implications this process may have for Australian food exports and quarantine control. Food irradiation is regarded by the Department as a process which may provide an alternative to some existing conventional food treatments. It is not expected to replace completely other processes, but subject to the overseas acceptance of imported irradiated foods, it could offer Australian exporters an additional processing and/or quarantine treatment. The Department's position is that foods irradiated in approved facilities in Australia could be approved for export provided they comply with the regulatory requirements of the importing country and are appropriately labelled or identified. The Department maintains the view that the choice to use this technology is a commercial decision which will depend on many factors including: acceptability of the toxicological aspects, demand for benefits it provides, its cost and competitiveness with alternative treatments, approval by Australian and international regulatory authorities, and importantly, the willingness of consumers to buy irradiated foods

  19. Food preparation methods, drinking water source, and esophageal squamous cell carcinoma in the high-risk area of Golestan, Northeast Iran.

    Science.gov (United States)

    Golozar, Asieh; Etemadi, Arash; Kamangar, Farin; Fazeltabar Malekshah, Akbar; Islami, Farhad; Nasrollahzadeh, Dariush; Abedi-Ardekani, Behnoosh; Khoshnia, Masoud; Pourshams, Akram; Semnani, Shahriar; Marjani, Haji Amin; Shakeri, Ramin; Sotoudeh, Masoud; Brennan, Paul; Taylor, Philip; Boffetta, Paolo; Abnet, Christian; Dawsey, Sanford; Malekzadeh, Reza

    2016-03-01

    Cooking practices and water sources have been associated with an increased risk of cancer, mainly through exposure to carcinogens such as heterocyclic amines, polycyclic aromatic hydrocarbons, and nitrates. Using data from the Golestan case-control study, carried out between 2003 and 2007 in a high-risk region for esophageal squamous cell carcinoma (ESCC), we sought to investigate the association between food preparation and drinking water sources and ESCC. Information on food preparation methods, sources of drinking water, and dietary habits was gathered from 300 cases and 571 controls matched individually for age, sex, and neighborhood using a structured questionnaire and a semiquantitative food frequency questionnaire. Multivariate conditional logistic regression was used to estimate odds ratios (OR) and 95% confidence intervals (CI) adjusted for potential confounders and other known risk factors including socioeconomic status and smoking. More than 95% of the participants reported eating meat, mostly red meat. Red meat consumption above the 75th percentile increased the odds of ESCC by 2.82-fold (95% CI: 1.21-6.57). Fish intake was associated with a significant 68% decrease in ESCC odds (26%, 86%). Among meat eaters, ORs (95% CI) for frying meat (red or white) and fish were 3.34 (1.32-8.45) and 2.62 (1.24-5.5). Drinking unpiped water increased ESCC odds by 4.25 times (2.23-8.11). The OR for each 10-year increase in the duration of drinking unpiped water was 1.47 (1.22-1.78). Our results suggest roles for red meat intake, drinking water source, and food preparation methods in ESCC, even after adjusting for a large number of potential confounders.

  20. Food Poisoning

    Science.gov (United States)

    ... precautions should be taken at every stage a food takes — from preparation to cooking to storing leftovers. A lot of this responsibility falls on grown-ups, but kids can help fight germs, too. One of the best ways is to ... to prepare foods. When should you wash? Before you start helping — ...

  1. Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

    NARCIS (Netherlands)

    Bongoni, R.; Steenbekkers, L.P.A.; Verkerk, R.; Boekel, van M.A.J.S.; Dekker, M.

    2013-01-01

    The domestic preparation of vegetables induces a significant change in their sensory and health attributes. The preparation of vegetables by consumers is likely to be controlled by assessing perceivable (sensory) quality attributes such as colour and texture because other quality attributes,

  2. CONCERNING THE HYGIENIC STUDY OF ENZYME PREPARATIONS PRODUCED BY MICROFUNGI AND THEIR POSSIBLE USE IN THE FOOD INDUSTRY

    Science.gov (United States)

    Conclusions: (1) Large doses of enzyme preparations of the fungi Trichothecium roseum, Aspergillus oryzae strain No. 476I, and Aspergillus awamori...extensive industrial testing in the brewing industry, as well as enzyme preparations of the fungi Aspergillus oryzae strain No. 476I and Aspergillus

  3. Identification and measurement of pesticide contaminants in food products by electron impact GC/MS

    International Nuclear Information System (INIS)

    Tusa, Florina; Moldovan, Zaharie; Vlassa, Mircea

    2009-01-01

    The paper concern is determination of eight pesticides in food products samples. The target compounds are: Lindane, Heptachlor, Aldrin, o,p-DDE, Dieldrin, Endrin, p,p'-DDT, and Methoxychlor. The compounds quantities were performed from chromatographic area obtained in full scan GC/MS mode after baseline separation and by comparation with surrogate internal standard area (Diphenylamine). The samples were concentrated by extraction with organic solvents (acetone) by Solid-Liquid Extraction (SLE) procedures the recovery factors being better than 80% except for Heptachlors. The coefficient of correlation of detector response function was better than 0.913 and LOQ under 0.015 μg/g. The method enables to determine pesticides at low μg/g in food supplements.

  4. Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965-1966 to 2007-2008.

    Science.gov (United States)

    Smith, Lindsey P; Ng, Shu Wen; Popkin, Barry M

    2013-04-11

    It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965-1966 to 2007-2008 by gender and income. T-tests were conducted to determine statistical differences over time. The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965-1966 and 2007-2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007-2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2007-2008 (p ≤ 0.001). US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990's. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only slightly more than half spend any time cooking on a given

  5. Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008

    Science.gov (United States)

    2013-01-01

    Background It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. Methods This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965–1966 to 2007–2008 by gender and income. T-tests were conducted to determine statistical differences over time. Results The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965–1966 and 2007–2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007–2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2007–2008 (p ≤ 0.001). Conclusions US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990’s. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only

  6. Preparation of nanocomposite γ-Al2O3/polyethylene separator crosslinked by electron beam irradiation for lithium secondary battery

    Science.gov (United States)

    Nho, Young-Chang; Sohn, Joon-Yong; Shin, Junhwa; Park, Jong-Seok; Lim, Yoon-Mook; Kang, Phil-Hyun

    2017-03-01

    Although micro-porous membranes made of polyethylene (PE) offer excellent mechanical strength and chemical stability, they exhibit large thermal shrinkage at high temperature, which causes a short circuit between positive and negative electrodes in cases of unusual heat generation. We tried to develop a new technology to reduce the thermal shrinkage of PE separators by introducing γ-Al2O3 particles treated with coupling agent on PE separators. Nanocomposite γ-Al2O3/PE separators were prepared by the dip coating of polyethylene(PE) separators in γ-Al2O3/poly(vinylidenefluoride-hexafluoropropylene) (PVDF-HFP)/crosslinker (1,3,5-trially-1,3,5-triazine-2,4,6(1 H,3 H,5 H)-trione (TTT) solution with humidity control followed by electron beam irradiation. γ-Al2O3/PVDF-HFP/TTT (95/5/2)-coated PE separator showed the highest electrolyte uptake (157%) and ionic conductivity (1.3 mS/cm). On the basis of the thermal shrinkage test, the nanocomposite γ-Al2O3/PE separators containing TTT irradiated by electron beam exhibited a higher thermal resistance. Moreover, a linear sweep voltammetry test showed that the irradiated nanocomposite γ-Al2O3/PE separators have electrochemical stabilities of up to 5.0 V. In a battery performance test, the coin cell assembled with γ-Al2O3/PVDF-HFP/TTT-coated PE separator showed excellent discharge cycle performance.

  7. Transmission electron microscopy investigation of neutron irradiated Si and ZrN coated UMo particles prepared using FIB

    Science.gov (United States)

    Van Renterghem, W.; Miller, B. D.; Leenaers, A.; Van den Berghe, S.; Gan, J.; Madden, J. W.; Keiser, D. D.

    2018-01-01

    Two fuel plates, containing Si and ZrN coated U-Mo fuel particles dispersed in an Al matrix, were irradiated in the BR2 reactor of SCK•CEN to a burn-up of ∼70% 235U. Five samples were prepared by INL using focused ion beam milling and transported to SCK•CEN for transmission electron microscopy (TEM) investigation. Two samples were taken from the Si coated U-Mo fuel particles at a burn-up of ∼42% and ∼66% 235U and three samples from the ZrN coated U-Mo at a burn-up of ∼42%, ∼52% and ∼66% 235U. The evolution of the coating, fuel structure, fission products and the formation of interaction layers are discussed. Both coatings appear to be an effective barrier against fuel matrix interaction and only on the samples having received the highest burn-up and power, the formation of an interaction between Al and U(Mo) can be observed on those locations where breaches in the coatings were formed during plate fabrication.

  8. Electron beam crosslinked gels-Preparation, characterization and their effect on the mechanical, dynamic mechanical and rheological properties of rubbers

    International Nuclear Information System (INIS)

    Mitra, Suman; Chattopadhyay, Santanu; Sabharwal, Sunil; Bhowmick, Anil K.

    2010-01-01

    Electron beam (EB) crosslinked natural rubber (NR) gels were prepared by curing NR latex with EB irradiation over a range of doses from 2.5 to 20 kGy using butyl acrylate as sensitizer. The NR gels were systematically characterized by solvent swelling, dynamic light scattering, mechanical and dynamic mechanical properties. These gels were introduced in virgin NR and styrene butadiene rubber (SBR) matrices at 2, 4, 8 and 16 phr concentration. Addition of the gels improved the mechanical and dynamic mechanical properties of NR and SBR considerably. For example, 16 phr of 20 kGy EB-irradiated gel-filled NR showed a tensile strength of 3.53 MPa compared to 1.85 MPa of virgin NR. Introduction of gels in NR shifted the glass transition temperature to a higher temperature. A similar effect was observed in the case of NR gel-filled SBR systems. Morphology of the gel-filled systems was studied with atomic force microscopy. The NR gels also improved the processability of the virgin rubbers greatly. Both the shear viscosity and the die swell values of EB-irradiated gel-filled NR and SBR were lower than their virgin counterparts as investigated by capillary rheometer.

  9. Visible light active TiO{sub 2} films prepared by electron beam deposition of noble metals

    Energy Technology Data Exchange (ETDEWEB)

    Hou Xinggang, E-mail: hou226@163.co [Department of Physics, Tianjin Normal University, Tianjin 300387 (China); Ma Jun [Department of Physics, Tianjin Normal University, Tianjin 300387 (China); Liu Andong [Key Laboratory of Beam Technology and Material Modification of Ministry of Education, Beijing Normal University, Beijing 100875 (China); Li Dejun; Huang Meidong; Deng Xiangyun [Department of Physics, Tianjin Normal University, Tianjin 300387 (China)

    2010-03-15

    TiO{sub 2} films prepared by sol-gel method were modified by electron beam deposition of noble metals (Pt, Pd, and Ag). Effects of noble metals on the chemical and surface characteristics of the films were studied using XPS, TEM and UV-Vis spectroscopy techniques. Photocatalytic activity of modified TiO{sub 2} films was evaluated by studying the degradation of methyl orange dye solution under visible light UV irradiation. The result of TEM reveals that most of the surface area of TiO{sub 2} is covered by tiny particles of noble metals with diameter less than 1 nm. Broad red shift of UV-Visible absorption band of modified photocatalysts was observed. The catalytic degradation of methyl orange in aqueous solutions under visible light illumination demonstrates a significant enhancement of photocatalytic activity of these films compared with the un-loaded films. The photocatalytic efficiency of modified TiO{sub 2} films by this method is affected by the concentration of impregnating solution.

  10. Electron beam crosslinked gels-Preparation, characterization and their effect on the mechanical, dynamic mechanical and rheological properties of rubbers

    Energy Technology Data Exchange (ETDEWEB)

    Mitra, Suman; Chattopadhyay, Santanu [Rubber Technology Centre, Indian Institute of Technology, Kharagpur 721302 (India); Sabharwal, Sunil [Radiation Technology Development Section, Bhabha Atomic Research Center, Trombay, Mumbai 400085 (India); Bhowmick, Anil K., E-mail: anilkb@rtc.iitkgp.ernet.i [Rubber Technology Centre, Indian Institute of Technology, Kharagpur 721302 (India)

    2010-03-15

    Electron beam (EB) crosslinked natural rubber (NR) gels were prepared by curing NR latex with EB irradiation over a range of doses from 2.5 to 20 kGy using butyl acrylate as sensitizer. The NR gels were systematically characterized by solvent swelling, dynamic light scattering, mechanical and dynamic mechanical properties. These gels were introduced in virgin NR and styrene butadiene rubber (SBR) matrices at 2, 4, 8 and 16 phr concentration. Addition of the gels improved the mechanical and dynamic mechanical properties of NR and SBR considerably. For example, 16 phr of 20 kGy EB-irradiated gel-filled NR showed a tensile strength of 3.53 MPa compared to 1.85 MPa of virgin NR. Introduction of gels in NR shifted the glass transition temperature to a higher temperature. A similar effect was observed in the case of NR gel-filled SBR systems. Morphology of the gel-filled systems was studied with atomic force microscopy. The NR gels also improved the processability of the virgin rubbers greatly. Both the shear viscosity and the die swell values of EB-irradiated gel-filled NR and SBR were lower than their virgin counterparts as investigated by capillary rheometer.

  11. Effect of electron-ion treatment on fermentative activity of food yeasts

    International Nuclear Information System (INIS)

    Sergeev, I.N.; Ostapenkov, A.M.

    1988-01-01

    Investigation into effect of electron-ion treatment (EIT) on fermentative activity (FA) of Sacch cerevisial type yeasts of 12 breed was conducted. It is shown that even within the limits of one and the same type different treatment regimes are meded. This is obviously connected with physiologic peculiarities of different yeast breeds. Therefore an individual optimal treatment regime should be determined in each particular case during EIT of different breeds

  12. A flexible method for the preparation of thin film samples for in situ TEM characterization combining shadow-FIB milling and electron-beam-assisted etching

    Energy Technology Data Exchange (ETDEWEB)

    Liebig, J.P., E-mail: jan.p.liebig@fau.de [Department of Materials Science and Engineering, Institute I, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Martensstr. 5, 91058 Erlangen (Germany); Göken, M. [Department of Materials Science and Engineering, Institute I, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Martensstr. 5, 91058 Erlangen (Germany); Richter, G. [Max Planck Institute for Intelligent Systems, Heisenbergstr. 3, 70569 Stuttgart (Germany); Mačković, M.; Przybilla, T.; Spiecker, E. [Institute of Micro, and Nanostructure Research & Center for Nanoanalysis and Electron Microscopy (CENEM), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstr. 6, 91058 Erlangen (Germany); Pierron, O.N. [G. W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA 30332-0405 (United States); Merle, B. [Department of Materials Science and Engineering, Institute I, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Martensstr. 5, 91058 Erlangen (Germany)

    2016-12-15

    A new method for the preparation of freestanding thin film samples for mechanical testing in transmission electron microscopes is presented. It is based on a combination of focused ion beam (FIB) milling and electron-beam-assisted etching with xenon difluoride (XeF{sub 2}) precursor gas. The use of the FIB allows for the target preparation of microstructural defects and enables well-defined sample geometries which can be easily adapted in order to meet the requirements of various testing setups. In contrast to existing FIB-based preparation approaches, the area of interest is never exposed to ion beam irradiation which preserves a pristine microstructure. The method can be applied to a wide range of thin film material systems compatible with XeF{sub 2} etching. Its feasibility is demonstrated for gold and alloyed copper thin films and its practical application is discussed. - Highlights: • A new method for the preparation of sub-micron tensile specimens from thin films is presented. • The method is based on the combination of focused ion beam milling and electron-beam-assisted xenon difluoride etching. • It enables the target preparation of individual microstructural defects. • The sample section is protected from ion beam damage by the use of a shadow milling geometry.

  13. Buying, Preparing, and Cooking Shellfish. Learning Activity Pack and Instructor's Guide 5.13c. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…

  14. Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

  15. Alpha spectrometry of environmental and food samples with photon/electron-rejecting alpha liquid-scintillation (P.E.R.A.L.S.)

    International Nuclear Information System (INIS)

    Zehringer, M.; Stockli, M.

    2006-01-01

    Full text: In environmental and food monitoring radio-nuclides are normally analysed with gamma spectrometry. Routine analysis of cesium nuclides can be realised fast and without much sample preparation. Also a few nuclides of the uranium- and thorium-series can be detected with gamma spectrometry at the low Bq/kg level. 226 Ra, 224 Ra and 228 Ra can be determined via their decay products when secular equilibrium of the sample is reached (e.g. 226 Ra via its daughters 214 Pb and 214 Bi). Alpha spectrometry is the method of choice for the determination of alpha nuclides in the mBq range. The analytes have to be separated from interfering nuclides and quenching parameters prior to the spectrometry. So, the main ask in alpha spectrometry consists in an efficient sample preparation and an alpha/beta discrimination for the spectrometric measurement. Based on the work of Jack McDowell sensitive methods for the analyses of naturally occurring nuclides such as uranium, thorium, polonium and other alpha-nuclides in water, honey and spices were developed and validated [1]. Such techniques enables the tolerance and limit values for radionuclides in food to be controlled in accordance with of the Swiss Ordinance on contaminants and Ingredients (FIV) [2] he method principle is based on a selective extraction of the alpha nuclides rom water samples rsp. from an aqueous extract of mineralized samples. The extractant has also the function of a cocktail in the alpha liquid spectrometry nd therefore the extract can be analysed directly without further clean -up Photon/Electron-Rejecting Alpha-Liquid-Scintillation, P.E.R.A.L..S. [1]). Normally, one liter of water sample is extracted with 5 ml of cocktail to achieve low detection limits. The cocktail phase is separated from the aqueous phase by use of a phase separator for liquid samples. Methods were developed for the analyses of 234 U and 238 U, the thorium nuclides 228 Th, 230 Th, 232 Th and other alpha nuclides. The achieved

  16. Career Preparation in Agricultural Products (Food Processing): A Curriculum Guide for High School Vocational Agriculture. Test Edition.

    Science.gov (United States)

    Moore, Eddie A.

    This curriculum guide in agricultural products (food processing) is one of 10 guides developed as part of a vocational project stressing agribusiness, natural resources, and environmental protection. The scope of this guide includes three occupational subgroups: meat, fish, poultry; dairy (milk) products; fruits and vegetables. It is meant as an…

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

    NARCIS (Netherlands)

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

    2012-01-01

    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of

  18. The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food

    NARCIS (Netherlands)

    Tan Hui Shan, Grace; Berg, van den Eva; Stieger, Markus

    2016-01-01

    Insects are highly valued as food in many cultures but have only recently gained interest in the West as a sustainable alternative to reduce the environmental impact of meat production. Despite the growing consumer interest in insect consumption, there is still a great disparity between curious

  19. Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

    Science.gov (United States)

    Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

    1990-04-01

    The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

  20. Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components.

    Science.gov (United States)

    Tang, Ning; Skibsted, Leif H

    2017-08-02

    The iron(IV) binding protein ferrylmyoglobin, MbFe(IV)═O, was found to be reduced by tyrosine based food components in aqueous solution through a sequential proton loss electron transfer reaction mechanism without binding to the protein as confirmed by isothermal titration calorimetry. Dopamine and epinephrine are the most efficient food components reducing ferrylmyoglobin to oxymyoglobin, MbFe(II)O 2 , and metmyoglobin, MbFe(III), as revealed by multivariate curve resolution alternating least-squares with second order rate constants of 33.6 ± 2.3 L/mol/s (ΔH ⧧ of 19 ± 5 kJ/mol, ΔS ⧧ of -136 ± 18 J/mol K) and 228.9 ± 13.3 L/mol/s (ΔH ⧧ of 110 ± 7 kJ/mol, ΔS ⧧ of 131 ± 25 J/mol K), respectively, at pH 7.4 and 25 °C. The other tyrosine based food components were found to reduce ferrylmyoglobin to metmyoglobin with similar reduction rates at pH 7.4 and 25 °C. These reduction reactions were enhanced by protonation of ferrylmyoglobin and facilitated proton transfer at acidic conditions. Enthalpy-entropy compensation effects were observed for the activation parameters (ΔH ⧧ and ΔS ⧧ ), indicating the common reaction mechanism. Moreover, principal component analysis combined with heat map were performed to understand the relationship between density functional theory calculated molecular descriptors and kinetic data, which was further modeled by partial least squares for quantitative structure-activity relationship analysis. In addition, a three tyrosine residue containing protein, lysozyme, was also found to be able to reduce ferrylmyoglobin with a second order rate constant of 66 ± 28 L/mol/s as determined by a competitive kinetic method.

  1. Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

    Directory of Open Access Journals (Sweden)

    Sharon Dea

    2011-05-01

    Full Text Available The electronic nose (e-nose is designed to crudely mimic the mammalian nose in that most contain sensors that non-selectively interact with odor molecules to produce some sort of signal that is then sent to a computer that uses multivariate statistics to determine patterns in the data. This pattern recognition is used to determine that one sample is similar or different from another based on headspace volatiles. There are different types of e-nose sensors including organic polymers, metal oxides, quartz crystal microbalance and even gas-chromatography (GC or combined with mass spectroscopy (MS can be used in a non-selective manner using chemical mass or patterns from a short GC column as an e-nose or “Z” nose. The electronic tongue reacts similarly to non-volatile compounds in a liquid. This review will concentrate on applications of e-nose and e-tongue technology for edible products and pharmaceutical uses.

  2. Development of functional foods for radiation workers - In vivo test on the effect of functional food for stem cell protection and preparing the provisional product

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Sung Ho; Oh, Heon; Kim, Se Ra; Lee, Song Eun [Chonnam National University, Kwangju (Korea)

    2000-04-01

    We performed this study to determine (1) the effect of several oriental prescriptions as energy tonic (Chinese medical concept : Bu-Qi) or blood building (Chinese medical concept : Bu-Xie) decoction and its major ingredients, (2) the biological stability of irradiated Chinese medical prescriptions, and (3) the effect of several proposed prescriptions and its fractions on jejunal crypt survival (12 Gy), endogenous spleen colony formation(6.5 Gy), and apoptosis(2 Gy) in jejunal crypt cells of mice irradiated with high and low dose of gamma-irradiation. For the study of evaluation on the radioprotective effects of effective prescriptions, we tried the test on change of survival and hematological changes and finally we prepared the provisional product. 57 refs., 5 figs., 38 tabs. (Author)

  3. Going digital: a checklist in preparing for hospital-wide electronic medical record implementation and digital transformation.

    Science.gov (United States)

    Scott, Ian A; Sullivan, Clair; Staib, Andrew

    2018-05-24

    Objective In an era of rapid digitisation of Australian hospitals, practical guidance is needed in how to successfully implement electronic medical records (EMRs) as both a technical innovation and a major transformative change in clinical care. The aim of the present study was to develop a checklist that clearly and comprehensively defines the steps that best prepare hospitals for EMR implementation and digital transformation. Methods The checklist was developed using a formal methodological framework comprised of: literature reviews of relevant issues; an interactive workshop involving a multidisciplinary group of digital leads from Queensland hospitals; a draft document based on literature and workshop proceedings; and a review and feedback from senior clinical leads. Results The final checklist comprised 19 questions, 13 related to EMR implementation and six to digital transformation. Questions related to the former included organisational considerations (leadership, governance, change leaders, implementation plan), technical considerations (vendor choice, information technology and project management teams, system and hardware alignment with clinician workflows, interoperability with legacy systems) and training (user training, post-go-live contingency plans, roll-out sequence, staff support at point of care). Questions related to digital transformation included cultural considerations (clinically focused vision statement and communication strategy, readiness for change surveys), management of digital disruption syndromes and plans for further improvement in patient care (post-go-live optimisation of digital system, quality and benefit evaluation, ongoing digital innovation). Conclusion This evidence-based, field-tested checklist provides guidance to hospitals planning EMR implementation and separates readiness for EMR from readiness for digital transformation. What is known about the topic? Many hospitals throughout Australia have implemented, or are planning

  4. A Novel Hybrid Ultramicrotomy/FIB-SEM Technique: Preparation of Serial Electron-Transparent Thin Sections of a Hayabusa Grain

    Science.gov (United States)

    Berger, Eve L.; Keller, Lindsay P.

    2014-01-01

    The Japanese space agency's (JAXA) Hayabusa mission returned the first particulate samples (typically grain surfaces and interiors. Using this method, we increase the number of FIB-prepared sections that can be recovered from a particle with dimensions on the order of tens of microns. These sections can be subsequently analyzed using a variety of analytical techniques. Particle RA-QD02-0211 is a approx. 40×40×20 micron particle from Itokawa containing olivine and Fe sulfides. It was embedded in low viscosity epoxy and partly sectioned to a depth of approx 10 micron; sections are placed on Cu grids with thin amorphous films for transmission electron microscope (TEM) analyses. With the sample surface partly exposed, the epoxy bullet is trimmed to a height of approx. 5mm to accommodate the allowable dimensions for FIB work (FEI Quanta 600 3D dual beam FIB-SEM). Using a diamond trim knife, the epoxy surrounding the grain is removed on 3 sides (to within a few microns of the grain); the depth of material removed extends well below the bottom of the particle. The sample is attached to an SEM pin mount, the epoxy coated with conductive paint, and the entire assembly coated with approx. 40nm of carbon to eliminate sample charging during FIB work. A protective carbon cap is placed according to the plan for the 15 FIB sections. The central 'spine' of the cap runs perpendicular to the front of the sample, and the 'ribs' protruding from either side run parallel. Each rib indicates the location of a planned FIB section, and the spine contains the final two planned sections. We use a cap with a 4 micron-wide spine and 2micron-wide ribs that have ?3.5 micron of space between them (narrower cuts result in too much re-deposition of material inside the trenches). Using a 30kV, 3nA ion-beam we expose the front surface of the grain and commence milling trenches between sections. Rather than using the typical C-cut to prepare the sample for lift-out, an L-cut is used instead, leaving

  5. Preparation of curcumin microemulsions with food-grade soybean oil/lecithin and their cytotoxicity on the HepG2 cell line.

    Science.gov (United States)

    Lin, Chuan-Chuan; Lin, Hung-Yin; Chi, Ming-Hung; Shen, Chin-Min; Chen, Hwan-Wen; Yang, Wen-Jen; Lee, Mei-Hwa

    2014-07-01

    The choice of surfactants and cosurfactants for preparation of oral formulation in microemulsions is limited. In this report, a curcumin-encapsulated phospholipids-based microemulsion (ME) using food-grade ingredients soybean oil and soybean lecithin to replace ethyl oleate and purified lecithin from our previous study was established and compared. The results indicated soybean oil is superior to ethyl oleate as the oil phase in curcumin microemulsion, as proven by the broadened microemulsion region with increasing range of surfactant/soybean oil ratio (approx. 1:1-12:1). Further preparation of two formula with different particle sizes of formula A (30nm) and B (80nm) exhibited differential effects on the cytotoxicity of hepatocellular HepG2 cell lines. At 15μM of concentration, curcumin-ME in formula A with smaller particle size resulted in the lowest viability (approx. 5%), which might be explained by increasing intake of curcumin, as observed by fluorescence microscopy. In addition, the cytotoxic effect of curcumin-ME is exclusively prominent on HepG2, not on HEK293, which showed over 80% of viability at 15μM. The results from this study might provide an innovative applied technique in the area of nutraceuticals and functional foods. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Preparation and characterization of intelligent starch/PVA films for simultaneous colorimetric indication and antimicrobial activity for food packaging applications.

    Science.gov (United States)

    Liu, Bin; Xu, Han; Zhao, Huiying; Liu, Wei; Zhao, Liyun; Li, Yuan

    2017-02-10

    We have developed an intelligent starch/poly-vinyl alcohol (PVA) film that is capable of monitoring pH changes and inhibiting undesired microbial growth in foods. Starch and PVA polymers in the film were doubly cross-linked by sodium trimetaphosphate and boric acid to improve their water-resistance and mechanical strength. Anthocyanins (ANT) and limonene (LIM) were used to achieve simultaneous colorimetric indication and antimicrobial activity. Firstly, the characterization of surface morphology using SEM confirmed that the starch-PVA-ANT-LIM film possessed a smooth surface. Secondly, the results of the mechanical strength test showed that starch-PVA-ANT-LIM possesses the highest mechanical strength. Additionally, there was a distinguishable change of colors as the film was immersed in solutions of pH ranging from 1.0 to 14.0. Moreover, the film showed excellent antimicrobial activity for three typical undesired microorganisms in foods, Bacillus subtilis, Aspergillus niger, and Staphylococcus aureus. Finally, the film exhibited good color indication and antimicrobial activity on pasteurized milk. The results suggest that the intelligent film reported here shows good capability for both alerting and inhibiting food spoilage. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Preparation and optimization of submicron chitosan capsules by water-based electrospraying for food and bioactive packaging applications.

    Science.gov (United States)

    Sreekumar, Sruthi; Lemke, Philipp; Moerschbacher, Bruno M; Torres-Giner, Sergio; Lagaron, Jose M

    2017-10-01

    In the present study, a well-defined set of chitosans, with different degrees of acetylation (DA) and degrees of polymerization (DP), were processed by solution electrospraying from a water-based solvent. The solution properties, in terms of surface tension, conductivity, viscosity, and pH, were characterized and related to the physico-chemical properties of the chitosans. It was observed that both DA and DP values of a given chitosan, in combination with biopolymer concentration, mainly determined solution viscosity. This was, in turn, the major driving factor that defined the electrosprayability of chitosan. In addition, the physico-chemical properties of chitosans highly influenced solution conductivity and results indicated that the chitosan solutions with low or low-to-medium values of conductivity were the most optimal for electrospraying. The results obtained here also demonstrate that a good process control can be achieved by adjusting the working conditions, i.e. applied voltage, flow-rate, and tip-to-collector distance. Finally, it was also shown that electrosprayability of chitosan with inadequate physico-chemical properties can be improved by solution mixing of very different kinds of this polysaccharide. The resultant electrosprayed submicron chitosan capsules can be applied for encapsulation of food additives and to develop bioactive coatings of interest in food packaging, where these particles alone or containing functional ingredients can be released from the package into the food to promote a health benefit.

  8. Using an Electron Scanning Microscope to Assess the Penetrating Abilities of an Experimental Preparation with Features of a Dental Infiltrant: Preliminary Study.

    Science.gov (United States)

    Skucha-Nowak, Małgorzata; Mertas, Anna; Tanasiewicz, Marta

    2016-01-01

    The resin infiltration technique is one of the micro-invasive methods whose aim is the penetration of demineralized enamel with a low viscosity resin. This technique allows the dentist to avoid the application of mechanical means of treatment. The objective of this preliminary study was to attempt to determine the possibilities of using an electron microscope to assess the penetrating abilities of an experimental preparation with features of a dental infiltrant and to compare the depth of infiltration of the designed experimental preparation with an infiltrant available on the market. A bioactive methacrylate monomer based on PMMAn with built-in metronidazole was synthesized. The commercially available Icon solution (with contrast agent YbF3) and the experimental solution were applied to the relevant parts of teeth. The dissected sections along the long tooth axis and polished surfaces were then examined with use of an electron scanning microscope. The backscattered electron technique gives much better results than the secondary electron method as it makes it possible to localize even very small YbF3 particles. The authors concluded that the backscattered electron technique gives much better results than the secondary electron method as it makes it possible to localize even very small particles of the contrast agent. In order to prevent blockage of decalcified enamel tissue by ytterbium trifluoride (YbF3) grains, a nanoparticle form of that compound should be used (that is, particles with sizes in the range of 10-9 m).

  9. Preparation of immunomagnetic iron-dextran nanoparticles and application in rapid isolation of E.coli O157:H7 from foods

    Science.gov (United States)

    Duan, Hui-Li; Shen, Zhi-Qiang; Wang, Xin-Wei; Chao, Fu-Huan; Li, Jun-Wen

    2005-01-01

    AIM: To prepare a kind of magnetic iron-dextran nanoparticles that was coated with anti-E.coli O157:H7 IgG, analyze its application conditions, and try to use it to isolate E.coli O157:H7 from foods. METHODS: Magnetic iron-dextran nanoparticles were prepared by the reaction of a mixture of ferric and ferrous ions with dextran polymers under alkaline conditions. The particles were coated with antiserum against E.coli O157:H7 by the periodate oxidation-borohydride reduction procedure. The oxidation time, amount of antibody coating the particles, amount of nanoparticles, incubation time and isolation time were varied to determine their effects on recovery of the organisms. Finally, the optimum conditions for isolating E.coli O157:H7 from food samples were established. RESULTS: E.coli O157:H7 can be isolated from samples within 15 min with the sensitivity of 101 CFU/mL or even less. In the presence of 108 CFU/mL of other organisms, the sensitivity is 101-102 CFU/mL. Nonspecific binding of other bacteria to the particles was not observed. Two and a half hours of enrichment is enough for the particles to detect the target from the food samples inoculated with 1 CFU/g. CONCLUSION: Isolation of target bacteria by immuno-magnetic nanoparticles is an efficient method with high sensitivity and specificity. The technique is so simple that it can be operated in lab and field even by untrained personnel. PMID:15968716

  10. Biological evaluation of a nutritional supplement prepared with QPM Maize cultivar BR 473 and other traditional food items

    Directory of Open Access Journals (Sweden)

    Paula Heberth de

    2004-01-01

    Full Text Available Quality Protein Maize (QPM cultivar BR 473 was employed, together with soybean flour, brown sugar, banana meal and oat meal, for the preparation of a nutritional supplement.. 21-day old male Fisher rats were fed diets containing the supplement as a protein source, both with and without soybean flour; casein diets with 10 or 7% protein served as respective controls. Protein Efficiency Ratio (PER, Net Protein Utilization (NPU, Net Protein Retention (NPR and Digestibility were determined. Blood biochemical parameters (glucose, cholesterol, urea, hemoglobin, albumin and total protein were also measured in the animals and showed that all were in good health condition at the end of the experiment. The obtained results for PER, NPU and NPR indicated that the supplement prepared with QPM maize cultivar BR 473 was a good protein source, especially when soybean flour was added.

  11. Estimation of the absorbed dose in gamma irradiated food containing bone by electron spin resonance spectroscopy

    International Nuclear Information System (INIS)

    Basfar, A.A.; Abdel Rehim, F.

    1997-01-01

    The use of electron spin resonance (ESR) spectroscopy to accurately evaluate the absorbed dose to radiationprocessed bones (and thus meats) is examined. The exposure of foodstuffs containing bone to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristics ESR signals. The yield of radicals was found to be proportional to absorbed dose. Additive re-irradiation of previously irradiated bone was used to estimate the absorbed dose in the irradiated chicken bone. Simple non-linear rational equation was found to fit to the data and yields good dose estimates for irradiated bone in the range of doses (1.0 - 5.0 kGy). Decay of the ESR signal intensity was monitored at different dose levels (2.0 and 7.0 kGy) up to 22 days. The absorbed dose in irradiated chicken (2.Om 3.0 and 6.0 kGy) was assessed at 2, 6 and 12 days after irradiation. Relatively good results were obtained when measurements were made within the following days (up to 12 days) after irradiation. The ability of the dose additive method to provide accurate dose assessments is tested here

  12. Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.

    Directory of Open Access Journals (Sweden)

    Megahed, Mohamed G.

    1999-08-01

    Full Text Available A simple method for the preparation of sucrose esters, from fatty acids and the least expensive sucrose, has been conducted. Fatty acids namely lauric, palmitic and oleic were used in their preparation in the absence of any organic solvent. Reasonable yields amounting to 86.5%, 87.3% and 88.6% for sucrose esters of laurate, palmitate and oleate were obtained, respectively. The products were evaluated for their hydrophile-lipophile balance (HLB, surface and interfacial tension properties as well as emulsion stability. The results showed that these sucrose esters exhibit similar properties as those of the commercially prepared compounds.

    Se ha llevado a cabo un método simple para la preparación de ésteres de sacarosa a partir de ácidos grasos y sacarosa de bajo coste. Se han usado ácidos laurico, palmítico y oleico en su preparación, en ausencia de solventes orgánicos. Se obtuvieron rendimientos aceptables del 86.5%, 87.3% y 88.6% para los ásteres del láurico, palmítico y oleico respectivamente. En los productos se evaluaron sus balances hidrófilo-lipófilo (HLB, sus propiedades de tensión superficial e interfacial así como su estabilidad en emulsiones. Los resultados mostraron que estos esteres de sacarosa exhiben propiedades similares a las de los compuestos preparados comercialmente.

  13. Intra-family role expectations and reluctance to change identified as key barriers to expanding vegetable consumption patterns during interactive family-based program for Appalachian low-income food preparers.

    Science.gov (United States)

    Brown, J Lynne; Wenrich, Tionni R

    2012-08-01

    Few Americans eat sufficient vegetables, especially the protective deep orange and dark green vegetables. To address this, a community-based wellness program to broaden vegetables served at evening meals targeting Appalachian food preparers and their families was tested in a randomized, controlled intervention. Food preparers (n=50) were predominately married (88%), white (98%), and female (94%), with several children living at home. Experimental food preparers (n=25) attended the program sessions and controls (n=25) were mailed relevant handouts and recipes. At program sessions, participants received nutrition information, hands-on cooking instruction, and prepared recipes to take home for family evaluation. As qualitative assessment, 10 couples from each treatment group (n=20 couples) were randomly selected for baseline and immediate post-intervention interviews to explore impact on the food preparer's family. These in-depth interviews with the food preparer and their adult partner were tape-recorded and transcribed verbatim. Two researchers conducted thematic analysis using constant comparison. Family flexibility about food choices was assessed using roles, rules, and power concepts from Family Systems Theory. Interviews at baseline revealed dinner vegetable variety was very limited because food preparers served only what everyone liked (a role expectation) and deferred to male partner and children's narrow vegetable preferences (power). Control couples reported no change in vegetable dinner variety post-intervention. Most experimental couples reported in-home tasting and evaluation was worthwhile and somewhat broadened vegetables served at dinners. But the role expectation of serving only what everyone liked and the practice of honoring powerful family members' vegetable preferences remained major barriers to change. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  14. Use of electron spin resonance technique for identifying of irradiated foods

    International Nuclear Information System (INIS)

    El-Shiemy, S.M.E

    2008-01-01

    The present investigation was carried out to establish the electron spin resonance (ESR) technique for identifying of some irradiated foodstuffs, i.e. dried fruits (fig and raisin), nuts (almond and pistachio) and spices (fennel and thyme). Gamma rays were used as follows: 0, 1, 3 and 5 kGy were given for dried fruits, while 0, 2, 4 and 6 kGy were given for nuts. In addition, 0, 5, 10 and 15 kGy were given for spices. All treatments were stored at room temperature (25±2 degree C) for six months to study the possibility of detecting its irradiation treatment by ESR spectroscopy. The obtained results indicated that ESR signal intensities of all irradiated samples were markedly increased correspondingly with irradiation dose as a result of free radicals generated by gamma irradiation. So, all irradiated samples under investigation could be differentiated from unirradiated ones immediately after irradiation treatment. The decay that occur in free radicals which responsible of ESR signals during storage periods at ambient temperature showed a significant minimize in ESR signal intensities of irradiated samples. Therefore, after six months of ambient storage the detection was easily possible for irradiated dried fig with dose ≥ 3 kGy and for all irradiated raisin and pistachio (shell). Also, it was possible for irradiated fennel with dose ≥ 10 kGy and for irradiated thyme with dose ≥15 kGy. In contrast, the identification of all irradiated samples of almond (shell as well as edible part) and pistachio (edible part) was impossible after six months of ambient storage.

  15. Use of electron spin resonance technique for identifying of irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    El-Shiemy, S M E

    2008-07-01

    The present investigation was carried out to establish the electron spin resonance (ESR) technique for identifying of some irradiated foodstuffs, i.e. dried fruits (fig and raisin), nuts (almond and pistachio) and spices (fennel and thyme). Gamma rays were used as follows: 0, 1, 3 and 5 kGy were given for dried fruits, while 0, 2, 4 and 6 kGy were given for nuts. In addition, 0, 5, 10 and 15 kGy were given for spices. All treatments were stored at room temperature (25{+-}2 degree C) for six months to study the possibility of detecting its irradiation treatment by ESR spectroscopy. The obtained results indicated that ESR signal intensities of all irradiated samples were markedly increased correspondingly with irradiation dose as a result of free radicals generated by gamma irradiation. So, all irradiated samples under investigation could be differentiated from unirradiated ones immediately after irradiation treatment. The decay that occur in free radicals which responsible of ESR signals during storage periods at ambient temperature showed a significant minimize in ESR signal intensities of irradiated samples. Therefore, after six months of ambient storage the detection was easily possible for irradiated dried fig with dose {>=} 3 kGy and for all irradiated raisin and pistachio (shell). Also, it was possible for irradiated fennel with dose {>=} 10 kGy and for irradiated thyme with dose {>=}15 kGy. In contrast, the identification of all irradiated samples of almond (shell as well as edible part) and pistachio (edible part) was impossible after six months of ambient storage.

  16. Current transport and capacitance-voltage characteristics of an n-PbTe/p-GaP heterojunction prepared using the electron beam deposition technique

    Science.gov (United States)

    Nasr, Mahmoud; El Radaf, I. M.; Mansour, A. M.

    2018-04-01

    In this study, a crystalline n-PbTe/p-GaP heterojunction was fabricated using the electron beam deposition technique. The structural properties of the prepared heterojunction were examined by X-ray diffraction and scanning electron microscopy. The dark current-voltage characteristics of the heterojunction were investigated at different temperatures ranging from 298 to 398 K. The rectification factor, series resistance, shunt resistance, diode ideality factor, and effective barrier height (ϕb) were determined. The photovoltaic parameters were identified based on the current density-voltage characteristics under illumination. The capacitance-voltage characteristics showed that the junction was abrupt in nature.

  17. Safe Food

    Centers for Disease Control (CDC) Podcasts

    A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.

  18. Preparation and Loading Process of Single Crystalline Samples into a Gas Environmental Cell Holder for In Situ Atomic Resolution Scanning Transmission Electron Microscopic Observation.

    Science.gov (United States)

    Straubinger, Rainer; Beyer, Andreas; Volz, Kerstin

    2016-06-01

    A reproducible way to transfer a single crystalline sample into a gas environmental cell holder for in situ transmission electron microscopic (TEM) analysis is shown in this study. As in situ holders have only single-tilt capability, it is necessary to prepare the sample precisely along a specific zone axis. This can be achieved by a very accurate focused ion beam lift-out preparation. We show a step-by-step procedure to prepare the sample and transfer it into the gas environmental cell. The sample material is a GaP/Ga(NAsP)/GaP multi-quantum well structure on Si. Scanning TEM observations prove that it is possible to achieve atomic resolution at very high temperatures in a nitrogen environment of 100,000 Pa.

  19. Analysis of degradation in nickel-based alloys using focused ion beam imaging and specimen preparation combined with analytical electron microscopy

    International Nuclear Information System (INIS)

    Phaneuf, M.W.; Botton, G.A.

    2002-01-01

    Focused ion beam (FIB) microscopes have become well-established in the semiconductor industry during the past decade, and are rapidly gaining attention in the field of materials science, both as a tool for producing site specific, parallel sided transmission electron microscope (TEM) specimens and as stand alone specimen preparation and imaging systems. FIB secondary electron imaging (SEI) of nickel-based alloys, such as commercially produced Alloy 600 (approximately Ni 15Cr 10Fe 0.5C), has been demonstrated to show a high degree of sensitivity to the presence of deformation in the alloy, and FIB secondary ion imaging (SII) is particularly useful for identifying the presence of grain boundary corrosion, as secondary ion yields from metallic specimens can increase by three orders of magnitude in the presence of oxygen. This 'oxygen enhanced yield', makes FIB SII ideal for detection of corrosion at grain boundaries down to thicknesses of only a few tens of nanometers. Historically, while TEM has been considered the tool of choice for high resolution chemical and crystallographic analysis of specimens, the technique has suffered from difficulties in producing suitable samples from site-specific areas with a high probability of success. The advent of FIB specimen preparation for TEM has largely changed that. FIB imaging can be combined with FIB 'nano-machining' techniques to produce site-specific, parallel sided TEM specimens well-suited to analytical electron microscopy (AEM) analyses in the TEM, including electron energy loss spectroscopy (EELS), energy dispersive x-ray spectroscopy (EDX) and electron diffraction. When combined with new FIB-based methodologies for surveying large areas to exactly select the regions of interest, such as crack tips or the maximum extent of penetration of intergranular attack (IGA), subsequent FIB TEM specimen preparation and TEM analysis unite to produce a powerful tool to study these phenomena. Examples of these applications of FIB

  20. A lab-on-a-chip system with integrated sample preparation and loop-mediated isothermal amplification for rapid and quantitative detection of Salmonella spp. in food samples

    DEFF Research Database (Denmark)

    Sun, Yi; Than Linh, Quyen; Hung, Tran Quang

    2015-01-01

    was capable to detect Salmonella at concentration of 50 cells per test within 40 min. The simple design, together with high level of integration, isothermal amplification, and quantitative analysis of multiple samples in short time will greatly enhance the practical applicability of the LOC system for rapid...... amplification (LAMP) for rapid and quantitative detection of Salmonella spp. in food samples. The whole diagnostic procedures including DNA isolation, isothermal amplification, and real-time detection were accomplished in a single chamber. Up to eight samples could be handled simultaneously and the system...... and usually take a few hours to days to complete. In response to the demand for rapid on line or at site detection of pathogens, in this study, we describe for the first time an eight-chamber lab-on-a-chip (LOC) system with integrated magnetic beads-based sample preparation and loop-mediated isothermal...

  1. THE DEVELOPMENT OF INSTRUCTION BOOK ABOUT ARCHIPELAGO CAKE MAKING IN STUDY OF COOK AND FOOD PREPARATION FOR STUDENTS WITH HEARING IMPAIRMENT

    Directory of Open Access Journals (Sweden)

    Dienda Nurmaisitha

    2017-02-01

    Full Text Available The purpose of this research was to develop instruction book of archipelago cake making for students with hearing impairment. The research adapted the Sugiyono (2011 model which consists of 7 stages: (1 potential problems, (2 data collection, (3 product design, (4 validation of the design, (5 design revisions, (6 product testing, and (7 the revision of the product. The results of matter experts was 97%, media experts was 92%, and practitioners (teachers was 98%. The individual experimental result was 90% for student I, 95% for student II, and 80% for student III. The result of field experimental from the evaluation to the students were 82,66 in average scoring. The research result showed that the instruction book about archipelago cake making in study of cook and food preparation for students with hearing impairment in state SMPLB was proper and effective.

  2. Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures - paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation.

    Science.gov (United States)

    McGrady, Michael G; Ellwood, Roger P; Srisilapanan, Patcharawan; Korwanich, Narumanas; Worthington, Helen V; Pretty, Iain A

    2012-06-21

    To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. Subjects were male and female lifetime residents aged 8-13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of the maxillary central incisors for later blind scoring for TF index (10% repeat scores). Interview data explored previous cooking and drinking water use, exposure to fluoride, infant feeding patterns and oral hygiene practices. Data from 560 subjects were available for analysis (298 M, 262 F). A weighted kappa of 0.80 was obtained for repeat photographic scores. The prevalence of fluorosis (TF 3+) for subjects consuming drinking and cooking water with a fluoride concentration of cooking water >0.9 ppm F the prevalence of fluorosis (TF 3+) rose to 37.3%. Drinking and cooking water at age 3, water used for infant formula and water used for preparing infant food all demonstrated an increase in fluorosis severity with increase in water fluoride level (p cooking water (≥1.6 ppm). The consumption of drinking water with fluoride content >0.9 ppm and use of cooking water with fluoride content >1.6 ppm were associated with an increased risk of aesthetically significant dental fluorosis. Fluoride levels in the current drinking and cooking water sources were strongly correlated with fluorosis severity. Further work is needed to explore fluorosis risk in relation to total fluoride intake from all sources including food preparation.

  3. Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures – Paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation

    Directory of Open Access Journals (Sweden)

    McGrady Michael G

    2012-06-01

    Full Text Available Abstract Background To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. Methods Subjects were male and female lifetime residents aged 8–13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of the maxillary central incisors for later blind scoring for TF index (10% repeat scores. Interview data explored previous cooking and drinking water use, exposure to fluoride, infant feeding patterns and oral hygiene practices. Results Data from 560 subjects were available for analysis (298 M, 262 F. A weighted kappa of 0.80 was obtained for repeat photographic scores. The prevalence of fluorosis (TF 3+ for subjects consuming drinking and cooking water with a fluoride concentration of 0.9 ppm F the prevalence of fluorosis (TF 3+ rose to 37.3%. Drinking and cooking water at age 3, water used for infant formula and water used for preparing infant food all demonstrated an increase in fluorosis severity with increase in water fluoride level (p  Conclusions The consumption of drinking water with fluoride content >0.9 ppm and use of cooking water with fluoride content >1.6 ppm were associated with an increased risk of aesthetically significant dental fluorosis. Fluoride levels in the current drinking and cooking water sources were strongly correlated with fluorosis severity. Further work is needed to explore fluorosis risk in relation to total fluoride intake from all sources including food preparation.

  4. Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures – Paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation

    Science.gov (United States)

    2012-01-01

    Background To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. Methods Subjects were male and female lifetime residents aged 8–13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of the maxillary central incisors for later blind scoring for TF index (10% repeat scores). Interview data explored previous cooking and drinking water use, exposure to fluoride, infant feeding patterns and oral hygiene practices. Results Data from 560 subjects were available for analysis (298 M, 262 F). A weighted kappa of 0.80 was obtained for repeat photographic scores. The prevalence of fluorosis (TF 3+) for subjects consuming drinking and cooking water with a fluoride concentration of 0.9 ppm F the prevalence of fluorosis (TF 3+) rose to 37.3%. Drinking and cooking water at age 3, water used for infant formula and water used for preparing infant food all demonstrated an increase in fluorosis severity with increase in water fluoride level (p 0.9 ppm and use of cooking water with fluoride content >1.6 ppm were associated with an increased risk of aesthetically significant dental fluorosis. Fluoride levels in the current drinking and cooking water sources were strongly correlated with fluorosis severity. Further work is needed to explore fluorosis risk in relation to total fluoride intake from all sources including food preparation. PMID:22720834

  5. Sterilization of proteinaceous food additives by irradiation. Temperature dependent changes in intensity of ESR signals generated by electron beam irradiation

    International Nuclear Information System (INIS)

    Sakaue, Kazushi; Murata, Yoshiyuki; Higashimura, Yutaka; Hayashi, Toru; Todoriki, Setsuko; Tada, Mikiro

    1999-01-01

    Thaumatin, egg white and soybean protein were selected as samples of proteinous food additives, and changes in the intensity of signals appearing in them after they had been irradiated with electron beams were measured by ESR. It was found by such measurement that the positions of signals of thaumatin and soy proteins are nearly the same. Changes in the intensity of radicals in thaumatin calculated on the basis of the coefficients of the respective approximations obtained by using thaumatin which had been irradiated and then stored at 4degC, 25degC, 37degC and 60degC showed that there is a temperature range to determine the remaining of such radicals (inner: 19.7degC, outer: 15.23degC) and that such radicals tend to decrease straight line-wise. It was confirmed that the intensity of signals in the protein powder such thaumatin and soy protein would not be affected at the storage condition below 15degC. (author)

  6. Sterilization of proteinaceous food additives by irradiation. Temperature dependent changes in intensity of ESR signals generated by electron beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Sakaue, Kazushi; Murata, Yoshiyuki [Graduate School of Natural Science and Technology, Okayama Univ., Okayama (Japan); Higashimura, Yutaka [San-Ei Gen F.F.I., Inc., Osaka (Japan); Hayashi, Toru; Todoriki, Setsuko [National Food Research Institute, Ministry of Agriculture, Tsukuba, Ibaraki (Japan); Tada, Mikiro [Okayama Univ. (Japan). Faculty of Agriculture

    1999-09-01

    Thaumatin, egg white and soybean protein were selected as samples of proteinous food additives, and changes in the intensity of signals appearing in them after they had been irradiated with electron beams were measured by ESR. It was found by such measurement that the positions of signals of thaumatin and soy proteins are nearly the same. Changes in the intensity of radicals in thaumatin calculated on the basis of the coefficients of the respective approximations obtained by using thaumatin which had been irradiated and then stored at 4degC, 25degC, 37degC and 60degC showed that there is a temperature range to determine the remaining of such radicals (inner: 19.7degC, outer: 15.23degC) and that such radicals tend to decrease straight line-wise. It was confirmed that the intensity of signals in the protein powder such thaumatin and soy protein would not be affected at the storage condition below 15degC. (author)

  7. Preparation and Characterization of Antimicrobial Films Based on LDPE/Ag Nanoparticles with Potential Uses in Food and Health Industries

    Science.gov (United States)

    Pontes-Quero, Gloria María; Corral, Angélica

    2018-01-01

    In this work, the antimicrobial effect of silver nanoparticles in polyethylene based nanocomposites has been investigated using a non-conventional processing method to produce homogeneous materials. High energy ball milling under cryogenic conditions was used to achieve a powder of well-blended low-density polyethylene and commercial silver nanoparticles. The final composites in the form of films were obtained by hot pressing. The effect of various silver nanoparticles content (0, 0.5, 1 and 2 wt %) on the properties of low-density polyethylene and the antimicrobial effectiveness of the composite against DH5α Escherichia coli were studied. The presence of silver nanoparticles did not seem to affect the surface energy and thermal properties of the materials. Apart from the inhibition of bacterial growth, slight changes in the aspect ratio of the bacteria with the content of particles were observed, suggesting a direct relationship between the presence of silver nanoparticles and the proliferation of DH5α E. coli (Escherichia coli) cells. Results indicate that these materials may be used to commercially produce antimicrobial polymers with potential applications in the food and health industries. PMID:29364193

  8. Electronics

    Science.gov (United States)

    2001-01-01

    International Acer Incorporated, Hsin Chu, Taiwan Aerospace Industrial Development Corporation, Taichung, Taiwan American Institute of Taiwan, Taipei, Taiwan...Singapore and Malaysia .5 - 4 - The largest market for semiconductor products is the high technology consumer electronics industry that consumes up...Singapore, and Malaysia . A new semiconductor facility costs around $3 billion to build and takes about two years to become operational

  9. Preparations for Measurement of Electroweak Boson Production Cross-Sections using the Electron Decay Modes, with the Compact Muon Solenoid Detector

    CERN Document Server

    Wardrope, D R

    2009-01-01

    The Compact Muon Solenoid was designed to make discoveries at the TeV scale : to elucidate the nature of electroweak symmetry breaking and to search for physics beyond the Standard Model. For any such discovery to be credible, it must first be demonstrated that the CMS detector is understood. One mechanism to make this demonstration is to measure “standard candle” processes, such as W and Z production. This thesis describes preparations undertaken to make these measurements using the electron decay modes, with an integrated luminosity of 10 inverse picobarns of collision data. The energy resolution of the electromagnetic calorimeter was measured in test beam data. An improved method of deriving the optimised weights necessary for amplitude reconstruction is described. The measurement of electron charge using tracks is impaired by the electron showering in the tracker material. A novel charge measurement technique that is complementary to the existing method was assessed. Missing transverse energy is a pow...

  10. Evaluation of three electronic report processing systems for preparing hydrologic reports of the U.S Geological Survey, Water Resources Division

    Science.gov (United States)

    Stiltner, G.J.

    1990-01-01

    In 1987, the Water Resources Division of the U.S. Geological Survey undertook three pilot projects to evaluate electronic report processing systems as a means to improve the quality and timeliness of reports pertaining to water resources investigations. The three projects selected for study included the use of the following configuration of software and hardware: Ventura Publisher software on an IBM model AT personal computer, PageMaker software on a Macintosh computer, and FrameMaker software on a Sun Microsystems workstation. The following assessment criteria were to be addressed in the pilot studies: The combined use of text, tables, and graphics; analysis of time; ease of learning; compatibility with the existing minicomputer system; and technical limitations. It was considered essential that the camera-ready copy produced be in a format suitable for publication. Visual improvement alone was not a consideration. This report consolidates and summarizes the findings of the electronic report processing pilot projects. Text and table files originating on the existing minicomputer system were successfully transformed to the electronic report processing systems in American Standard Code for Information Interchange (ASCII) format. Graphics prepared using a proprietary graphics software package were transferred to all the electronic report processing software through the use of Computer Graphic Metafiles. Graphics from other sources were entered into the systems by scanning paper images. Comparative analysis of time needed to process text and tables by the electronic report processing systems and by conventional methods indicated that, although more time is invested in creating the original page composition for an electronically processed report , substantial time is saved in producing subsequent reports because the format can be stored and re-used by electronic means as a template. Because of the more compact page layouts, costs of printing the reports were 15% to 25

  11. Sample Preparation of Nano-sized Inorganic Materials for Scanning Electron Microscopy or Transmission Electron Microscopy: Scientific Operating Procedure SOP-P-2

    Science.gov (United States)

    2015-07-01

    process. • aggregate, n—in nanotechnology from IUPAC (http://goldbook.iupac.org/A00184.html), certain materials used as catalysts or supports consist...aqueous extractant was found to provide stable suspensions of secondary titanium dioxide particles for a variety of analytic techniques. Further...Abu-daabes, A. Alassali, and J. Y. S. Lin. 2013. Ordered mesoporous silica prepared by quiescent interfacial growth method–Effects of reaction

  12. Rationale for using integrated enzymatic preparation for receiving food fibers from secondary resources of vegetable material processing

    Directory of Open Access Journals (Sweden)

    Alimov A. V.

    2016-09-01

    Full Text Available The purpose of the work is to establish some rational modes of receipt of the food fibers (FF from secondary resources of vegetable raw materials. Studying chemical properties of research objects has been carried out by standard methods in accordance with the GOST 26183–84, GOST 7636–85, GOST 25555.3–82, GOST 28561–90. Determination of reducing and not reducing sugars content has been performed by the cyanide method; determination of pectinaceous substances' content – by the calcium-pectate method. As an enzyme medicine the earlier not studied complex enzyme medicine of proteolytic and amilolytic action of Bacillus subtilis and Penicillium emersonii cultures has been tested. Studying heat stability of complex enzyme medicine has been carried out at varying of the hydrolysis temperature from 40 °C to 80 °C. The fractional composition of carbohydrates of secondary resources of aubergines, vegetable marrows and onions conversion has been researched. Content of FF (cellulose, gemitsellyuloza, pectin in waste from conversion of vegetable marrows constitutes 42 % of general content of carbohydrates, aubergines – 39,2 %, and onion – 30,4 %. Chemical and carbohydrate structures of secondary resources of vegetable raw materials allow consider them as FF source, and also shows feasibility of their conversion without fractionation by the form of secondary resources. The rational modes of hydrolysis of vegetable raw materials secondary resources' mix for removing the accompanying organic compounds have been determined. The maximum proteolytic activity of enzyme medicine takes place at the temperature of 50 °C, amilolytic activity – at 70 °C. In case of рН increase from 2.0 to 6.0 proteolytic and amilolytic activity reaches the maximum and constitutes 94 % and 95 % respectively, in case of further increase рН the activity decreases. The rational value of рН of reactionary environment when carrying out enzymatic hydrolysis in the

  13. Imaging of fullerene-like structures in CNx thin films by electron microscopy; sample preparation artefacts due to ion-beam milling

    International Nuclear Information System (INIS)

    Czigany, Zs.; Neidhardt, J.; Brunell, I.F.; Hultman, L.

    2003-01-01

    The microstructure of CN x thin films, deposited by reactive magnetron sputtering, was investigated by transmission electron microscopy (TEM) at 200 kV in plan-view and cross-sectional samples. Imaging artefacts arise in high-resolution TEM due to overlap of nm-sized fullerene-like features for specimen thickness above 5 nm. The thinnest and apparently artefact-free areas were obtained at the fracture edges of plan-view specimens floated-off from NaCl substrates. Cross-sectional samples were prepared by ion-beam milling at low energy to minimize sample preparation artefacts. The depth of the ion-bombardment-induced surface amorphization was determined by TEM cross sections of ion-milled fullerene-like CN x surfaces. The thickness of the damaged surface layer at 5 deg. grazing incidence was 13 and 10 nm at 3 and 0.8 keV, respectively, which is approximately three times larger than that observed on Si prepared under the same conditions. The shallowest damage depth, observed for 0.25 keV, was less than 1 nm. Chemical changes due to N loss and graphitization were also observed by X-ray photoelectron spectroscopy. As a consequence of chemical effects, sputtering rates of CN x films were similar to that of Si, which enables relatively fast ion-milling procedure compared to carbon compounds. No electron beam damage of fullerene-like CN x was observed at 200 kV

  14. Biological compost stability influences odor molecules production measured by electronic nose during food-waste high-rate composting

    International Nuclear Information System (INIS)

    D'Imporzano, Giuliana; Crivelli, Fernando; Adani, Fabrizio

    2008-01-01

    Composting is a technique that is used to convert organic waste into agriculturally useful products. Composting is an aerobic, solid-state biological process, which typically can be divided into two phases, a high-rate composting phase and a curing phase. High-rate composting plays an important role during the composting process, owing to the high microbial activity occurring during this phase. It requires an accurate plant design to prevent the formation of anaerobic conditions and odors. The formation of anaerobic conditions mainly depends on the rate of O 2 consumption needed to degrade the substrate, i.e., the biological stability of the substrate. In this study, we investigated the relationship between the biological activity, measured by the dynamic respiration index (DRI) and the odor molecules production, measured by an electronic nose (EN) during two food-waste high-rate composting processes. Although the O 2 concentration in the biomass free air space (FAS) was kept optimal (O 2 > 140 ml l -1 , v/v) during composting, strong anaerobic conditions developed. This was indicated by the high levels of sulfur compounds, methane, and hydrogen in the outlet air stream. Both the high level of O 2 consumption, needed to degrade the high-degradable water-soluble organic matter and the low water O 2 solubility, caused by high temperature reached in this stage (up to 60 deg. C), led to the anaerobic conditions observed in the biofilm-particle level. The application of the partial least square (PLS) analysis demonstrated a good regression between the DRI and the odor molecules produced that was detected by the EN (R 2 = 0.991; R 2 CV = 0.990), signifying the usefulness of the DRI as a parameter to estimate the potential production of odor molecules of the biomass

  15. Comparative Evaluation of Smear Layer and Debris on the Canal Walls prepared with a Combination of Hand and Rotary ProTaper Technique using Scanning Electron Microscope.

    Science.gov (United States)

    Kiran, S; Prakash, Sandeep; Siddharth, Pujari R; Saha, Supradip; Geojan, Naiza E; Ramachandran, Mookambika

    2016-07-01

    The effect of smear layer and debris on the success rate of endodontic treatment has not yet been definitely determined. So the present study was aimed to evaluate the amount of smear layer and debris on the canal walls prepared with a combination of hand and rotary ProTaper technique using NaOCl and ethylenediaminetetraacetic acid (EDTA) alternately as root canal irrigants using scanning electron microscope (SEM). Eighty intact freshly extracted human permanent mandibular premolar teeth were collected and randomly divided equally into four groups. In group I canals were prepared with hand K-Flexofiles; group II with rotary ProTaper instruments; group III with rotary ProTaper instruments and final instrumentation was done with hand K-Flexofile; group IV with rotary ProTaper instruments and final instrumentation was done with RC-Prep and irrigated with 1 mL of normal saline. In all groups canals were irrigated using NaOCl and EDTA alternately. After instrumentation, the teeth were prepared for SEM examination using five-score indices for debris and smear layer at coronal, middle, and apical third levels. Statistical analysis was performed using chi-square test (p hand files after automated rotary preparation could result in cleaner canal walls. Alternate irrigation with NaOCl and EDTA is effective in the removal of debris and smear layer in the coronal and middle level, but the effectiveness in the apical third is less.

  16. 26Al-containing acidic and basic sodium aluminum phosphate preparation and use in studies of oral aluminum bioavailability from foods utilizing 26Al as an aluminum tracer

    International Nuclear Information System (INIS)

    Yokel, Robert A.; Urbas, Aaron A.; Lodder, Robert A.; Selegue, John P.; Florence, Rebecca L.

    2005-01-01

    We synthesized 26 Al-containing acidic and basic (alkaline) sodium aluminum phosphates (SALPs) which are FDA-approved leavening and emulsifying agents, respectively, and used them to determine the oral bioavailability of aluminum incorporated in selected foods. We selected applicable methods from published syntheses (patents) and scaled them down (∼3000- and 850-fold) to prepare ∼300-400 mg of each SALP. The 26 Al was incorporated at the beginning of the syntheses to maximize 26 Al and 27 Al equilibration and incorporate the 26 Al in the naturally-occurring Al-containing chemical species of the products. Near infrared spectroscopy (NIR) and X-ray powder diffraction (XRD) were used to characterize the two SALP samples and some intermediate samples. Multi-elemental analysis (MEA) was used to determine Na, Al and P content. Commercial products were included for comparison. Satisfactory XRD analyses, near infrared spectra and MEA results confirmed that we synthesized acidic and basic SALP, as well as some of the syntheses intermediates. The 26 Al-containing acidic and basic SALPs were incorporated into a biscuit material and a processed cheese, respectively. These were used in oral bioavailability studies conducted in rats in which the 26 Al present in blood after its oral absorption was quantified by accelerator mass spectrometry. The results showed oral Al bioavailability from acidic SALP in biscuit was ∼0.02% and from basic SALP in cheese ∼0.05%, lower than our previous determination of Al bioavailability from drinking water, ∼0.3%. Both food and water can appreciably contribute to the Al absorbed from typical human Al intake

  17. 26Al-containing acidic and basic sodium aluminum phosphate preparation and use in studies of oral aluminum bioavailability from foods utilizing 26Al as an aluminum tracer

    Science.gov (United States)

    Yokel, Robert A.; Urbas, Aaron A.; Lodder, Robert A.; Selegue, John P.; Florence, Rebecca L.

    2005-04-01

    We synthesized 26Al-containing acidic and basic (alkaline) sodium aluminum phosphates (SALPs) which are FDA-approved leavening and emulsifying agents, respectively, and used them to determine the oral bioavailability of aluminum incorporated in selected foods. We selected applicable methods from published syntheses (patents) and scaled them down (∼3000- and 850-fold) to prepare ∼300-400 mg of each SALP. The 26Al was incorporated at the beginning of the syntheses to maximize 26Al and 27Al equilibration and incorporate the 26Al in the naturally-occurring Al-containing chemical species of the products. Near infrared spectroscopy (NIR) and X-ray powder diffraction (XRD) were used to characterize the two SALP samples and some intermediate samples. Multi-elemental analysis (MEA) was used to determine Na, Al and P content. Commercial products were included for comparison. Satisfactory XRD analyses, near infrared spectra and MEA results confirmed that we synthesized acidic and basic SALP, as well as some of the syntheses intermediates. The 26Al-containing acidic and basic SALPs were incorporated into a biscuit material and a processed cheese, respectively. These were used in oral bioavailability studies conducted in rats in which the 26Al present in blood after its oral absorption was quantified by accelerator mass spectrometry. The results showed oral Al bioavailability from acidic SALP in biscuit was ∼0.02% and from basic SALP in cheese ∼0.05%, lower than our previous determination of Al bioavailability from drinking water, ∼0.3%. Both food and water can appreciably contribute to the Al absorbed from typical human Al intake.

  18. Study On Preparing Carboxymethyl Starch Hydrogel Radiation-Crosslinked On The Electron Beam Accelerator To Do The Moisturizing Material In Cosmetic

    International Nuclear Information System (INIS)

    Nguyen Thanh Duoc; Doan Binh; Pham Thi Thu Hong; Nguyen Anh Tuan

    2014-01-01

    Hydrogel of carboxymethyl starch (CMS) matrix was prepared by crosslinking of electron beam (EB) radiation on the EB linear accelerator UERL-10-15S2 (energy of 10 MeV, capacity of 15 kW, Russia) with support substances such as polyvinyl pyrrolidone (PVP), Kappa-Carragenan and Montmorillonit (MMT). The characteristic properties of hydrogel membrane such as gel content, degree of swelling, mechanical strength, adhesion force, water vapor transmission rate (WVTR) and skin allergy were experimented. This research will be firstly oriented in applications of CMS hydrogel material in cosmetic and personal care field such as facial mask for skin care, moisturizing membrane for skin and so on. (author)

  19. Preparation of Highly Dispersed Reduced Graphene Oxide Decorated with Chitosan Oligosaccharide as Electrode Material for Enhancing the Direct Electron Transfer of Escherichia coli.

    Science.gov (United States)

    Luo, Zhimin; Yang, Dongliang; Qi, Guangqin; Yuwen, Lihui; Zhang, Yuqian; Weng, Lixing; Wang, Lianhui; Huang, Wei

    2015-04-29

    Water-dispersed reduced graphene oxide/chitosan oligosaccharide (RGO-CTSO) was prepared by chemical reduction of graphene oxide and synchronous functionalization with biocompatible chitosan oligosaccharide (CTSO). ζ potential measurement indicated that RGO-CTSO was highly stable in the acidic aqueous solution. RGO-CTSO was used to modify glassy carbon electrode (GCE) as the growth template of Escherichia coli (E. coli). The enhanced direct electron transfer of E. coli on the RGO-CTSO-modified GCE was studied by cyclic voltammetry. Compared with GCE or RGO-modified GCE, RGO-CTSO-modified GCE was more suitable for the adhesion growth of E. coli to improve direct electron transfer. The biocompatibility and versatility of RGO-CTSO made it promising for use as an anode material in microbial fuel cells.

  20. X-ray diffraction study of InAlAs-InGaAs on InP high electron mobility transistor structure prepared by molecular-beam epitaxy

    International Nuclear Information System (INIS)

    Liu, H.Y.; Kao, Y.C.; Kim, T.S.

    1990-01-01

    High-electron mobility transistors (HEMTs) can be prepared by growing alternating epitaxial layers of InAlAs and InGaAs on InP substrates. Lattice matched HEMTs are obtained by growing layers of IN x Al (1-x) As and In y Ga (1-y) As with x ≅ 0.5227 and y ≅ 0.5324. Varying the values of x and y by controlling the individual flux during molecular-beam epitaxial (MBE) growth, one can obtain pseudomorphic HEMTs. Pseudomorphic HEMTs may have superior electronic transport properties and larger conduction band discontinuity when compared to an unstrained one. The precise control of the composition is thus important to the properties of HEMTs. This control is however very difficult and the values of x and y may vary from run to run. The authors demonstrate in this paper the capability of a double crystal rocking curve (DCRC) on the structure characterization

  1. Stability of radicals in electron-irradiated fluoropolymer film for the preparation of graft copolymer fuel cell electrolyte membranes

    DEFF Research Database (Denmark)

    Larsen, Mikkel Juul; Ma, Yue; Qian, Huan

    This presentation concerns the stability of radicals generated in poly(ethylene-alt-tetra­fluoro­ethylene) (ETFE) film by electron irradiation prior to grafting of styrene onto this base material. It has been demonstrated that the grafting yield decreases as the storage time of the irradiated fil...

  2. Food intake of Oystercatchers Haematopus ostralegus by day and by night measured with an electronic nest balance

    NARCIS (Netherlands)

    Kersten, M.

    1996-01-01

    We developed a model to calculate food intake by Oystercatchers from their weight gain between two incubation spells and correcting for the amount of excreta voided before the bird returned to its nest. The model predictions agreed well with estimated food consumption based on direct observations in

  3. In-situ transmission electron microscopy of the solid-phase epitaxial growth of GaAs: sample preparation and artifact characterization

    International Nuclear Information System (INIS)

    Llewellyn, D.J.; Llewellyn, D.J.; Belay, K.B.; Ridgway, M.C.

    1998-01-01

    In-situ transmission electron microscopy (TEM) has been used to characterize the solid phase epitaxial growth of amorphized GaAs at a temperature of 260 deg C. To maximize heat transfer from the heated holder to the sample and minimize electron-irradiation induced artifacts, non-conventional methodologies were utilized for the preparation of cross-sectional samples. GaAs 3x1 mm rectangular wafers were cleaved then glued face-to-face to form a wafer stack size of 3x3 mm while maintaining the TEM region at the center. This stack was subsequently polished on the cross-section to a thickness of ∼ 200 μm. A 3 mm disc was then cut perpendicular to the cross-section using a Gatan ultrasonic cutter. The disc was polished then dimpled on both sides to a thickness of ∼ 15 μm. This was ion-beam milled at liquid nitrogen temperature to an electron-transparent layer. From a comparison of in-situ and ex-situ measurements of the recrystallization rate, the actual sample temperature during in-situ characterization was estimated to deviate by ≤ 20 deg C from that of the heated holder. The influence of electron-irradiation was found to be negligible by comparing the recrystallization rate and microstructure of irradiated and unirradiated regions of comparable thickness. Similarly, the influence of the 'thin-foil effect' was found to be negligible by comparing the recrystallization rate and microstructure of thick and thin regions, the former determined after the removal of the sample from the microscope and further ion-beam milling of tens of microns of material. In conclusion, the potential influence of artifacts during in-situ TEM can be minimized by the appropriate choice of sample preparation procedures. (authors)

  4. Preparation and characterization of Pt Sn / C-rare earth and PtRu / C-rare earth using an alcohol reduction process for ethanol electron-oxidation

    International Nuclear Information System (INIS)

    Rodrigues, Rita Maria de Sousa

    2011-01-01

    The electro catalyst PtRu / C-rare earth and PtSn/C-rare earth (20 wt%) were prepared by alcohol reduction method using H 2 PtCl 6 .6H 2 O Ru Cl xH 2 O, SnCl 2 .2H 2 O as a source of metals 85 % Vulcan - 15 % rare earth as a support and, finally, ethylene glycol as reducing agent. The electrocatalysts were characterized physically by X-ray diffraction (XRD), energy dispersive X-ray (EDX), and transmission electron microscopy (TEM). Analyses by EDX showed that the atomic ratios of different electrocatalysts, prepared by alcohol reduction method are similar to the nominal starting compositions indicating that this methodology is promising for the preparation of electrocatalysts. In all the XRD patterns for the prepared electrocatalysts there is a broad peak at about 2θ = 25 o , which is associated with the carbon support and four additional diffraction peaks at approximately 2θ = 40 o , 47 o , 67 o e 82 o , which in turn are associated with the plans (111), (200), (220) e (311), respectively, of face-centered cubic structure (FCC) platinum. The results of X-ray diffraction also showed average crystallite sizes between 2.0 and 4.0 nm for PtSn e 2,0 a 3,0 para PtRu. The studies for the electrochemical oxidation of ethanol in acid medium were carried out using the technique of chronoamperometry in a solution 0,5 mol.L-1 H 2 SO 4 , + 1,0 mol.L-1 de C 2 H 5 OH. The polarization curves obtained in the fuel cell unit, powered directly by ethanol, are in agreement with the results of voltammetry and chronoamperometry noting the beneficial effect of rare earths in the preparation of electrocatalysts and attesting that the electrocatalysts PtSn/C are more effective than PtRu/C for the oxidation of ethanol.

  5. Reclamation of zinc-contaminated soil using a dissolved organic carbon solution prepared using liquid fertilizer from food-waste composting.

    Science.gov (United States)

    Chiang, Po-Neng; Tong, Ou-Yang; Chiou, Chyow-San; Lin, Yu-An; Wang, Ming-Kuang; Liu, Cheng-Chung

    2016-01-15

    A liquid fertilizer obtained through food-waste composting can be used for the preparation of a dissolved organic carbon (DOC) solution. In this study, we used the DOC solutions for the remediation of a Zn-contaminated soil (with Zn concentrations up to 992 and 757 mg kg(-1) in topsoil and subsoil, respectively). We then determined the factors that affect Zn removal, such as pH, initial concentration of DOC solution, and washing frequency. Measurements using a Fourier Transform infrared spectrometer (FT-IR) revealed that carboxyl and amide were the major functional groups in the DOC solution obtained from the liquid fertilizer. Two soil washes using 1,500 mg L(-1) DOC solution with a of pH 2.0 at 25°C removed about 43% and 21% of the initial Zn from the topsoil and subsoil, respectively. Following this treatment, the pH of the soil declined from 5.4 to 4.1; organic matter content slightly increased from 6.2 to 6.5%; available ammonium (NH4(+)-N) content increased to 2.4 times the original level; and in the topsoil, the available phosphorus content and the exchangeable potassium content increased by 1.65 and 2.53 times their initial levels, respectively. Copyright © 2015 Elsevier B.V. All rights reserved.

  6. Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food

    Science.gov (United States)

    Manuhara, Godras Jati; Praseptiangga, Danar; Muhammad, Dimas Rahadian Aji; Maimuni, Bawani Hindami

    2016-02-01

    Shorter and easier processing of semi-refined kappa carrageenan extracted from Euchema cottonii red seaweed result in cheaper price of the polysaccharide. In this study, edible film was prepared from the semi-refined carrageenan without any salt addition. The effect of the carrageenan concentration (1.0, 1.5, and 2.0% w/v) on physical and mechanical properties of the edible film was studied. Edible film thickness and tensile strength increased but elongation at break and water vapor transmission rate (WVTR) decreased as the concentration increased. Based on the characteristic of the edible film, formulation using 2% carrageenan was recommended. The edible film demonstrated the characteristic as follow: 0.054 mm thickness, 21.14 MPa tensile strength, 12.36% elongation at break, and 9.56 g/m2.hour WVTR. It was also noted the carrageenan-based edible film indicated potential physical and mechanical characteristics for nano coating applications on minimally processed food.

  7. Preparation and Characterization of Liquid Crystalline Polyurethane/Al2O3/Epoxy Resin Composites for Electronic Packaging

    Directory of Open Access Journals (Sweden)

    Shaorong Lu

    2012-01-01

    Full Text Available Liquid crystalline polyurethane (LCPU/Al2O3/epoxy resin composites were prepared by using LCPU as modifier. The mechanical properties, thermal stability, and electrical properties of the LCPU/Al2O3/epoxy resin composites were investigated systematically. The thermal oxidation analysis indicated that LCPU/Al2O3/epoxy resin composites can sustain higher thermal decomposition temperature. Meanwhile, coefficient of thermal expansion (CTE was also found to decrease with addition of LCPU and nano-Al2O3.

  8. Characterization and Antimicrobial Property of Poly(Acrylic Acid Nanogel Containing Silver Particle Prepared by Electron Beam

    Directory of Open Access Journals (Sweden)

    Jong-Bae Choi

    2013-05-01

    Full Text Available In this study, we developed a one step process to synthesize nanogel containing silver nanoparticles involving electron beam irradiation. Water-soluble silver nitrate powder is dissolved in the distilled water and then poly(acrylic acid (PAAc and hexane are put into this silver nitrate solution. These samples are irradiated by an electron beam to make the PAAc nanogels containing silver nanoparticles (Ag/PAAc nanogels. The nanoparticles were characterized by scanning electron microscopy (SEM and energy dispersive spectroscopy (EDS. In addition, the particle size and zeta-potential were confirmed by a particle size analyzer (PSA. The antibacterial properties of the nanogels were evaluated by paper diffusion test. The Ag/PAAc nanogels had an antibacterial effect against Escherichia coli and Staphylococcus aureus. The nanogels also demonstrated a good healing effect against diabetic ulcer. The size of the Ag/PAAc nanogels decreased with increasing irradiation doses, and the absolute value of the zeta potential increased with increasing irradiation doses. Also, the Ag/PAAc nanogels exhibited good antibacterial activity against both Gram-negative and Gram-positive bacteria. In in vivo wound healing, the Ag/PAAc nanogels have a good healing effect.

  9. Preparation and characterization of electron-beam treated HDPE composites reinforced with rice husk ash and Brazilian clay

    Energy Technology Data Exchange (ETDEWEB)

    Ortiz, A.V., E-mail: angelortiz@ipen.br [Nuclear and Energy Research Institute, IPEN-CNEN/SP Av. Prof. Lineu Prestes 2242, São Paulo, SP 05508-000 (Brazil); Teixeira, J.G.; Gomes, M.G.; Oliveira, R.R. [Nuclear and Energy Research Institute, IPEN-CNEN/SP Av. Prof. Lineu Prestes 2242, São Paulo, SP 05508-000 (Brazil); Díaz, F.R.V. [Metallurgical and Materials Engineering Department, Polytechnic School, University of São Paulo Av. Prof. Mello de Morais 2463, São Paulo, SP 05508-900 (Brazil); Moura, E.A.B. [Nuclear and Energy Research Institute, IPEN-CNEN/SP Av. Prof. Lineu Prestes 2242, São Paulo, SP 05508-000 (Brazil)

    2014-08-15

    Highlights: • We examine changes in HDPE properties when waste and clay are used as reinforcement. • The addition of only 3% of clay leads to important gains in HDPE properties. • The use of electron-beam contributes to greater improvements in material properties. • We observe 85% of cross-linking degree for the HDPE when treated with e-beam. - Abstract: This work evaluates the morphology, mechanical and thermo-mechanical properties of high density polyethylene (HDPE) composites. HDPE reinforced with rice husk ashes (80:20 wt%), HDPE reinforced with clay (97:3 wt%) and HDPE reinforced with both rice husk ashes and clay(77:20:3 wt%) were obtained. The Brazilian bentonite chocolate clay was used in this study. This Brazilian smectitic clay is commonly used to produce nanocomposites. The composites were produced by melting extrusion process and then irradiation was carried out in a 1.5 MeV electron-beam accelerator (room temperature, presence of air). Comparisons using the irradiated and non-irradiated neat polymer, and the irradiated and non-irradiated composites were made. The materials obtained were submitted to tensile, flexural and impact tests. Additionally HDT, SEM and XRD analyses were carried out along with the sol–gel analysis which aimed to assess the cross-linking degree of the irradiated materials. Results showed great improvement in most HDPE properties and a high cross-linking degree of 85% as a result of electron-beam irradiation of the material.

  10. Preparation and characterization of electronically conducting polypyrrole-montmorillonite nanocomposite and its potential application as a cathode material for oxygen reduction

    International Nuclear Information System (INIS)

    Rajapakse, R.M.G.; Murakami, Kenji; Bandara, H.M.N.; Rajapakse, R.M.M.Y.; Velauthamurti, K.; Wijeratne, S.

    2010-01-01

    Simple wet chemical processes were deployed to prepare low-cost conducting nanocomposites based on natural clays with 2:1 layered structures such as sodium montmorillonite (MMT). Ce(IV) modified MMT was used for the spontaneous polymerization of pyrrole within clay interlayers. The resulted clay-conducting polypyrrole nanocomposites containing the reduced form of the oxidising agent, have been extensively characterized by X-ray diffraction (XRD) technique for interlayer spacing variations and by Fourier transform infra red (FT-IR) spectroscopy to study the interactions between the clay and polymer functional groups. DC polarization technique with both blocking and non-blocking electrodes was used to distinguish between the ionic and electronic transport numbers and to recognize the type of mobile ionic species. AC impedance analysis further resolved the electrical conduction of these materials. Bulk conductivity analysis implied that the polypyrrole (PPY) formed within Ce(IV) modified MMT posses dominant electronic conductivity. The low-cost, light-weight and stable polymer-clay nanocomposite prepared by Ce(IV) intercalated MMT, [Ce(III)-PPY-MMT], seems to be a promising cathode material for oxygen reduction and hence may find applications in fuel cell industries.

  11. Recovery of silica from electronic waste for the synthesis of cubic MCM-48 and its application in preparing ordered mesoporous carbon molecular sieves using a green approach

    Energy Technology Data Exchange (ETDEWEB)

    Liou, Tzong-Horng, E-mail: thliou@mail.mcut.edu.tw [Ming Chi University of Technology, Department of Chemical Engineering, Taiwan (China)

    2012-07-15

    The electronics industry is one of the world's fastest growing manufacturing industries. However, e-waste has become a serious pollution problem. This study reports the recovery of e-waste for preparing valuable MCM-48 and ordered mesoporous carbon for the first time. Specifically, this study adopts an alkali-extracted method to obtain sodium silicate precursors from electronic packaging resin ash. The influence of synthesis variables such as gelation pH, neutral/cationic surfactant ratio, hydrothermal treatment temperature, and calcination temperature on the mesophase of MCM-48 materials is investigated. Experimental results confirm that well-ordered cubic MCM-48 materials were synthesized in strongly acidic and strongly basic media. The resulting mesoporous silica had a high surface area of 1,317 m{sup 2}/g, mean pore size of about 3.0 nm, and a high purity of 99.87 wt%. Ordered mesoporous carbon with high surface area (1,715 m{sup 2}/g) and uniform pore size of CMK-1 type was successfully prepared by impregnating MCM-48 template using the resin waste. The carbon structure was sensitive to the sulfuric acid concentration and carbonization temperature. Converting e-waste into MCM-48 materials not only eliminates the disposal problem of e-waste, but also transforms industrial waste into a useful nanomaterial.

  12. 21 CFR 113.81 - Product preparation.

    Science.gov (United States)

    2010-04-01

    ...) Blanching by heat, when required in the preparation of food for canning, should be effected by heating the... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Product preparation. 113.81 Section 113.81 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  13. CuIn{sub x}Ga{sub 1-x}Se{sub 2} thin films prepared by electron beam evaporation

    Energy Technology Data Exchange (ETDEWEB)

    Venkatachalam, M.; Kannan, M.D.; Jayakumar, S.; Balasundaraprabhu, R.; Nandakumar, A.K. [Thin Film Center, Department of Physics, PSG College of Technology (India); Muthukumarasamy, N. [Department of Physics, Coimbatore Institute of Technology (India)

    2008-05-15

    CuIn{sub x}Ga{sub 1-x}Se{sub 2} bulk compound of three different compositions x=0.75, 0.80 and 0.85 have been prepared using individual elements of copper, indium, gallium and selenium. Thin films of CuIn{sub x}Ga{sub 1-x}Se{sub 2} have been deposited using the prepared bulk by electron beam evaporation method. The structural studies carried on the deposited films revealed that films annealed at 400 C are crystalline in nature exhibiting chalcopyrite phase. The position of the (1 1 2) peak in the X-ray diffractogram corresponding to the chalcopyrite phase has been found to be dependent on the percentage of gallium in the films. The composition of the prepared bulk and thin films has been identified using energy dispersive X-ray analysis. The photoluminescence spectra of the CuIn{sub x}Ga{sub 1-x}Se{sub 2} films exhibited sharp luminescence peaks corresponding to the band gap of the material. (author)

  14. Preparation of Pt Au/C and Pt Au Bi/C electrocatalysts using electron beam irradiation for ethanol electro-oxidation in alkaline medium

    International Nuclear Information System (INIS)

    Silva, Dionisio F.; Geraldes, Adriana N.; Cardoso, Elisangela S.Z.; Gomes, Thiago B.; Linardi, Marcelo; Oliveira Neto, Almir; Spinace, Estevam V.

    2011-01-01

    Pt Au/C (50:50) and PtAuBi/C electrocatalysts with Pt:Au:Bi atomic ratios of 50:40:10, 50:30:20 and 50:10:40 were prepared in water/2-propanol using electron beam irradiation. The materials were characterized by X-ray diffraction (XRD) and the electro-oxidation of ethanol was studied by chronoamperometry at room temperature. The X-ray diffraction measurements for all electrocatalysts prepared showed four peaks, which are associated with the planes of the face-centered cubic (fcc) structure characteristic of Pt and Pt alloys. For PtAuBi/C it was also observed the presence of a mixture of BiPt alloys and bismuth phases. The average crystallite sizes for Pt/C, PtAu/C, PtAuBi/C (50:40:10), PtAuBi/C (50:30:20) and PtAuBi/C (50:10:40) were in the range of 2.0 - 4.0 nm. The activity of the electrocatalysts for ethanol oxidation in alkaline medium showed that PtAuBi/C (50:40:10) had a higher performance for ethanol oxidation compared to others electrocatalysts prepared. (author)

  15. Transmission electron microscopy of polyhydroxybutyrate-co-valerate (PHBV)/nanocrystalline cellulose (NCC) bio-nanocomposite prepared using cryo-ultramicrotomy

    Science.gov (United States)

    Ismarul, N. I.; Engku, A. H. E. U.; Siti, N. K.; Tay, K. Y.

    2017-12-01

    Environmental issues on disposal and end-of-life for product made from synthetic petroleum-derived polymers have gained increasing attention from materials scientist to search for new materials with similar physical and mechanical properties but environmental friendly in a way that they are renewable and biodegradable as well. This work is to study the effect of nanocrystalline cellulose in improving the thermal stability of polyhydroxybutyrate-co-valerate biopolymer for high temperature processing of packaging material. 10 % w/w PHBV-NCC bio-nanocomposite feedstock pellet prepared using RONDOL minilab compounder was used as the sample for the preparation of Transmission Electron Microscopy (TEM) sample. RMC Cryo-Ultramicrotomy equipment was used to prepare the ultra-thin slice of the bio-nanocomposite pellet under liquid nitrogen at - 60 °C. Diamond knife was used to slice off about 80-100 nm ultra-thin bio-nanocomposite films and was transferred into the lacey carbon film coated grid using cooled sugar solution. A few drops of phosphotungstic acid was used as negative stain to improve the contrast during the TEM analysis. HITACHI TEM systems was used to obtain the TEM micrograph of PHBV-NCC bio-nanocomposite using 80kV accelerating voltage. A well dispersed NCC in PHBV matrix, ranging from 5 to 25 nm in width was observed.

  16. Preparation of Pt Au/C and Pt Au Bi/C electrocatalysts using electron beam irradiation for ethanol electro-oxidation in alkaline medium

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Dionisio F.; Geraldes, Adriana N.; Cardoso, Elisangela S.Z.; Gomes, Thiago B.; Linardi, Marcelo; Oliveira Neto, Almir; Spinace, Estevam V., E-mail: dfsilva@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2011-07-01

    Pt Au/C (50:50) and PtAuBi/C electrocatalysts with Pt:Au:Bi atomic ratios of 50:40:10, 50:30:20 and 50:10:40 were prepared in water/2-propanol using electron beam irradiation. The materials were characterized by X-ray diffraction (XRD) and the electro-oxidation of ethanol was studied by chronoamperometry at room temperature. The X-ray diffraction measurements for all electrocatalysts prepared showed four peaks, which are associated with the planes of the face-centered cubic (fcc) structure characteristic of Pt and Pt alloys. For PtAuBi/C it was also observed the presence of a mixture of BiPt alloys and bismuth phases. The average crystallite sizes for Pt/C, PtAu/C, PtAuBi/C (50:40:10), PtAuBi/C (50:30:20) and PtAuBi/C (50:10:40) were in the range of 2.0 - 4.0 nm. The activity of the electrocatalysts for ethanol oxidation in alkaline medium showed that PtAuBi/C (50:40:10) had a higher performance for ethanol oxidation compared to others electrocatalysts prepared. (author)

  17. Preparation for Pick-and-Eat Food Production on the International Space Station: Flight Definition for the VEG-04 and VEG-05 Missions

    Science.gov (United States)

    Massa, G. D.; Wheeler, R. M.; Romeyn, M. W.; Hummerick, M. E.; Spencer, L. E.; Morrow, R. C.; Mitchell, C. A.; Burgner, S.; Whitmire, A. M.; Young, M. H.; hide

    2018-01-01

    -handling protocol is also being evaluated to support food safety. All harvests reserve a subset of samples for microbial analysis to determine baseline microbial levels and help establish critical control points for food safety. Testing was initially conducted in hardware analogs of the standard Veggie plant pillows. However, a new Veggie watering system, the Passive Orbital Nutrient Delivery System or PONDS, has been designed and is being prepared for future flight experiments. With the selection of this growth system, ground tests have shifted to analog PONDS systems. Crop tests on ISS, designated VEG-04 for mizuna and VEG-05 for tomato, are planned in 2018 to evaluate any additional impacts of spaceflight on the light and fertilizer conditions down-selected from ground tests. A set of Veggie-specific questions has been developed to characterize the psychological impacts of plant growth and plant-care activities during spaceflight. Organoleptic questionnaires have been developed to assess produce attributes in microgravity taste sessions. These tests for plants growing in the Veggie hardware on ISS will help to mitigate the risk of an inadequate food supply for long duration missions by developing methods and determining hardware requirements to integrate fresh vegetables as a dietary supplement. This research was co-funded by the Human Research Program and Space Biology (MTL1075) in the ILSRA 2015 NRA call.

  18. C2x: A tool for visualisation and input preparation for CASTEP and other electronic structure codes

    Science.gov (United States)

    Rutter, M. J.

    2018-04-01

    The c2x code fills two distinct roles. Its first role is in acting as a converter between the binary format .check files from the widely-used CASTEP [1] electronic structure code and various visualisation programs. Its second role is to manipulate and analyse the input and output files from a variety of electronic structure codes, including CASTEP, ONETEP and VASP, as well as the widely-used 'Gaussian cube' file format. Analysis includes symmetry analysis, and manipulation arbitrary cell transformations. It continues to be under development, with growing functionality, and is written in a form which would make it easy to extend it to working directly with files from other electronic structure codes. Data which c2x is capable of extracting from CASTEP's binary checkpoint files include charge densities, spin densities, wavefunctions, relaxed atomic positions, forces, the Fermi level, the total energy, and symmetry operations. It can recreate .cell input files from checkpoint files. Volumetric data can be output in formats useable by many common visualisation programs, and c2x will itself calculate integrals, expand data into supercells, and interpolate data via combinations of Fourier and trilinear interpolation. It can extract data along arbitrary lines (such as lines between atoms) as 1D output. C2x is able to convert between several common formats for describing molecules and crystals, including the .cell format of CASTEP. It can construct supercells, reduce cells to their primitive form, and add specified k-point meshes. It uses the spglib library [2] to report symmetry information, which it can add to .cell files. C2x is a command-line utility, so is readily included in scripts. It is available under the GPL and can be obtained from http://www.c2x.org.uk. It is believed to be the only open-source code which can read CASTEP's .check files, so it will have utility in other projects.

  19. Pilot scale electron bombardment furnace for continuous casting; application to the trial preparation of 20 kg of uranium monocarbide rods

    International Nuclear Information System (INIS)

    Trouve, J.; Genard, R.; Treillou, A.; Accary, A.

    1964-01-01

    The authors describe a pilot scale electron beam furnace designed for continuous melting and casting of uranium-carbon alloys. This equipment allows the melting and casting processes to be completely automatically controlled, the cooling being carried out under vacuum and the discharge being effected without breaking the vacuum. In a pre-production run of 20 kg of slugs, the composition of practically all the pieces was controlled within ± 0,1 per cent C. The output of the furnace was 2,2 kg/hour. (authors) [fr

  20. Preparation of New Adsorbent Containing Hydroxamic Acid Groups by Electron Beam-Induced Grafting for Metal Ion Adsorption

    International Nuclear Information System (INIS)

    Suwanmala, Phiriyatorn; Hoshina, Hiroyuki; Seko, Noriaki; Tamada, Masao

    2007-08-01

    Full text: A new adsorbent containing hydroxamic acid groups was synthesized by electron beam-induced graft copolymerization of methyl acrylate (MA) onto nonwoven fabric composed of polyethylene-coated polypropylene fiber. Conversion of ester groups of the grafted copolymer into the hydroxamic groups was performed by treatment with an alkaline solution of hydroxylamine (HA). Adsorbent containing hydroxamic acid groups can adsorb 99% of UO2 2+ , 98% of V5+, 97% of Pb2+ and 96% of Al3+ at pH, 5, 4, 6, and 4, respectively, after coming into contact with 100 ppb metal solution for 24 h

  1. Azo polymers with electronical push and pull structures prepared via RAFT polymerization and its photoinduced birefringence behavior

    Directory of Open Access Journals (Sweden)

    2008-08-01

    Full Text Available Two methacrylate monomers containing azo and electronical push and pull structure, e.g. 2-Methyl-acrylic-acid-2-{[4-(4-cyano-phenylazo-3-methyl-phenyl]-ethyl-amino-ethyl ester (MACP with cyano substituted and 2-Methylacrylic-acid-2-{ethyl-[4-(4-methoxy-phenylazo-3-methyl-phenyl]-amino}-ethyl ester (MAMP with methoxy substituted, were synthesized and polymerized using 2-cyanoprop-2-yl dithiobenzoate (CPDB as chain transfer agent and 2,2'-azobisisobutyronitrile (AIBN as initiator. The results showed that the polymerization displayed characteristics of ‘living’/controlled free radical polymerization. Thus, the obtained polymers, polyMACP (pMACP and polyMAMP (pMAMP, had controlled molecular weights and narrow molecular weights distribution. The chain extension experiments of pMACP and pMAMP using styrene as the second monomer were successfully carried out. The photo-induced trans-cis-trans isomerization kinetic of pMACP and pMAMP in chloroform solution were described. Marked differences in rate for the trans-cis and cis-trans isomerization of pMACP and pMAMP were observed in chloroform solution due to the different electronic effects in these two polymers. Photoinduced birefringence and surface relief grating (SRG of the pMACP and pMAMP were investigated in thin film state.

  2. Preparation of modified magnetic nanoparticles as a sorbent for the preconcentration and determination of cadmium ions in food and environmental water samples prior to flame atomic absorption spectrometry

    Energy Technology Data Exchange (ETDEWEB)

    Mirabi, Ali; Dalirandeh, Zeinab [Department of Chemistry, Qaemshahr Branch, Islamic Azad University, Qaemshahr (Iran, Islamic Republic of); Rad, Ali Shokuhi, E-mail: a.shokuhi@qaemshahriau.ac.ir [Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr (Iran, Islamic Republic of)

    2015-05-01

    A new method has been developed for the separation/preconcentration of trace level cadmium ions using diphenyl carbazone/sodium dodecyl sulfate immobilized on magnetic nanoparticle Fe{sub 3}O{sub 4} as a new sorbent SPE and their determination by flame atomic absorption spectrometry (FAAS). Synthesized nanoparticle was characterized by scanning electron microscope (SEM) and transmission electron microscope (TEM). Various influencing parameters on the separation and preconcentration of trace level cadmium ions such as, pH value, amount of nanoparticles, amount of diphenyl carbazone, condition of eluting solution, the effects of matrix ions were examined. The cadmium ions can be eluted from the modified magnetic nanoparticle using 1 mol L{sup −1} HCl as a desorption reagent. The detection limit of this method for cadmium was 3.71 ng ml{sup −1} and the R.S.D. was 0.503% (n=6). The advantages of this new method include rapidity, easy preparation of sorbents and a high concentration factor. The proposed method has been applied to the determination of Cd ions at trace levels in real samples such as, green tea, rice, tobacco, carrot, lettuce, ginseng, spice, tap water, river water, sea water with satisfactory results. - Highlights: • MNPs method is economical, simple, rapid and sensitive for trace analysis of Cd. • High preconcentration factor was obtained easily through this method. • A detection limit at ng mL{sup −1} level was achieved with 100.0 mL of sample. • This method provides good repeatability and extraction efficiency in a short time.

  3. Preparation of modified magnetic nanoparticles as a sorbent for the preconcentration and determination of cadmium ions in food and environmental water samples prior to flame atomic absorption spectrometry

    International Nuclear Information System (INIS)

    Mirabi, Ali; Dalirandeh, Zeinab; Rad, Ali Shokuhi

    2015-01-01

    A new method has been developed for the separation/preconcentration of trace level cadmium ions using diphenyl carbazone/sodium dodecyl sulfate immobilized on magnetic nanoparticle Fe 3 O 4 as a new sorbent SPE and their determination by flame atomic absorption spectrometry (FAAS). Synthesized nanoparticle was characterized by scanning electron microscope (SEM) and transmission electron microscope (TEM). Various influencing parameters on the separation and preconcentration of trace level cadmium ions such as, pH value, amount of nanoparticles, amount of diphenyl carbazone, condition of eluting solution, the effects of matrix ions were examined. The cadmium ions can be eluted from the modified magnetic nanoparticle using 1 mol L −1 HCl as a desorption reagent. The detection limit of this method for cadmium was 3.71 ng ml −1 and the R.S.D. was 0.503% (n=6). The advantages of this new method include rapidity, easy preparation of sorbents and a high concentration factor. The proposed method has been applied to the determination of Cd ions at trace levels in real samples such as, green tea, rice, tobacco, carrot, lettuce, ginseng, spice, tap water, river water, sea water with satisfactory results. - Highlights: • MNPs method is economical, simple, rapid and sensitive for trace analysis of Cd. • High preconcentration factor was obtained easily through this method. • A detection limit at ng mL −1 level was achieved with 100.0 mL of sample. • This method provides good repeatability and extraction efficiency in a short time

  4. Preparation of PtRu/C and PtSn/C electrocatalysts using electron beam irradiation for direct and ethanol fuel cell

    International Nuclear Information System (INIS)

    Silva, Dionisio Furtunato da

    2009-01-01

    PtRu/C and PtSn/C electrocatalysts were prepared using electron beam irradiation. The metal ions were dissolved in water/2-propanol and water/ethylene glycol solutions and the carbon support was added. The resulting mixtures were irradiated under stirring. The effect of water/ethylene glycol and water/2-propanol (v/v) ratio, Pt:Ru and Pt:Sn atomic ratios, the irradiation time and dose rate were studied. The obtained materials were characterized by Energy dispersive analysis of X-rays (EDX), X-ray diffraction (XRD), cyclic voltammetry (CV) and Moessbauer spectroscopy. The electro-oxidation of methanol and ethanol were studied by cyclic voltammetry and chronoamperometry using the thin porous coating technique. The electrocatalysts were also tested on the Direct Methanol and Ethanol Fuel Cells. PtRu/C electrocatalysts prepared in water/ethylene glycol showed Pt:Ru atomic ratios different from the nominal ones. The results suggested that part of the Ru(III) ions were not reduced. The obtained materials showed the face-centered cubic (fcc) structure of Pt and Pt alloys with crystallite sizes of 2-3 nm. PtRu/C electrocatalysts prepared in water/2-propanol showed Pt:Ru atomic ratios similar to the nominal ones. The obtained materials also showed the fcc structure of platinum and platinum alloys with crystallite sizes of 3-4 nm. PtSn/C electrocatalysts prepared in water/ethylene glycol and water/2-propanol showed Pt:Sn atomic ratios similar to the nominal ones. The obtained materials showed the platinum (fcc) phase with crystallite sizes in the range of 2 - 4 nm and a SnO 2 (cassiterite) phase. The obtained PtRu/C and PtSn/C electrocatalysts showed similar or superior performance for methanol and ethanol electro-oxidation compared to commercial PtRu/C (E-TEK) and PtSn/C (BASF) electrocatalysts. (author)

  5. Food retailing and food service.

    Science.gov (United States)

    Capps, Oral; Park, John L

    2003-07-01

    The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

  6. Preparation and characterization of magnetic carboxylated nanodiamonds for vortex-assisted magnetic solid-phase extraction of ziram in food and water samples.

    Science.gov (United States)

    Yılmaz, Erkan; Soylak, Mustafa

    2016-09-01

    A simple and rapid vortex-assisted magnetic solid phase extraction (VA-MSPE) method for the separation and preconcentration of ziram (zinc dimethyldithiocarbamate), subsequent detection of the zinc in complex structure of ziram by flame atomic absorption spectrometry (AAS) has been developed. The ziram content was calculated by using stoichiometric relationship between the zinc and ziram. Magnetic carboxylated nanodiamonds (MCNDs) as solid-phase extraction adsorbent was prepared and characterized by Fourier transform infrared (FT-IR) spectra, X-ray diffraction (XRD) spectrometry and scanning electron microscopy (SEM). These magnetic carboxylated nanodiamonds carrying the ziram could be easily separated from the aqueous solution by applying an external magnetic field; no filtration or centrifugation was necessary. Some important factors influencing the extraction efficiency of ziram such as pH of sample solution, amount of adsorbent, type and volume of eluent, extraction and desorption time and sample volume were studied and optimized. The total extraction and detection time was lower than 10min The preconcentration factor (PF), the precision (RSD, n=7), the limit of detection (LOD) and limit of quantification (LOQ) were 160, 7.0%, 5.3µgL(-1) and 17.5µgL(-1), respectively. The interference of various ions has been examined and the method has been applied for the determination of ziram in various waters, foodstuffs samples and synthetic mixtures. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Precise control of the frequency and amount of food provided for small laboratory animals by a new electronic metering technique, used to evaluate the cariogenic potential of chocolate.

    Science.gov (United States)

    Grenby, T H; Mistry, M

    1995-01-01

    A new electronic system was set up for accurately regulating the amount and frequency of food dispensed to laboratory rats so that investigations of the cariogenic potential of foods can be carried out under strictly controlled conditions according to the stipulations of the San Antonio Consensus Conference, 1985. The system was used to evaluate the cariogenicity of sucrose incorporated into plain and milk chocolate. The results suggested that 18.75% of sucrose in the diet had the same cariogenic potential no matter whether it was in the form of fine crystals or incorporated into plain chocolate, but mean caries scores were nearly 30% higher on a plain chocolate than on a milk chocolate regime.

  8. Morphological evaluation of cavity preparation surface after duraphat and Er:YAG laser treatment by scanning electronic microscopy

    International Nuclear Information System (INIS)

    Rodrigues, Luciane Borelli

    2002-01-01

    The treatment of dental surface using different lasers to prevent dental caries has been studied for several on last years. The purpose of this in vitro study was to evaluate the morphological changes on dentin surface from pulpal wall of cavity preparations performed by high-speed drill, treated with 2,26% fluoride varnish (Duraphat) and Er:YAG laser, and then submitted after receiving or not to EDTA 15% treatment. Twenty Class V cavities were performed on ten humans molars. The specimens were randomly divided in to 4 groups: group 1- treatment with Duraphat followed by Er:YAG laser irradiation (120 mJ/ 4 Hz); group 2: Er:YAG laser irradiation, same parameters, followed by Duraphat treatment; group 3- same group 1 followed by immersion in EDTA (5 min); group 4 - same as group 2 followed by immersion in EDTA (5 min). The specimens were processed for SEM analysis. The micrographs showed that Duraphat treatment promoted morphological changes on dentin, closing dentinal tubules; the specimens treated by Duraphat and Er:YAG laser and immersed in EDTA (group 3) showed homogeneous surface, closed and protected dentinal tubules, maintenance of the fluoride varnish on the dentin surface and around the dentinal tubules, showing feasible and efficiency of these therapies the feasibility.(author)

  9. Reclamation of zinc-contaminated soil using a dissolved organic carbon solution prepared using liquid fertilizer from food-waste composting

    International Nuclear Information System (INIS)

    Chiang, Po-Neng; Tong, Ou-Yang; Chiou, Chyow-San; Lin, Yu-An; Wang, Ming-Kuang; Liu, Cheng-Chung

    2016-01-01

    Highlights: • Nitrogen, phosphorus, and potassium contents in soil are substantially increased after the DOC washing. • The removal of Zn is dominated by proton replacement at pH 2.0, rather than by complexation with DOC. • The removal of Zn is dominated by DOC complexation between pH 3.0 and pH 5.0. - Abstract: A liquid fertilizer obtained through food-waste composting can be used for the preparation of a dissolved organic carbon (DOC) solution. In this study, we used the DOC solutions for the remediation of a Zn-contaminated soil (with Zn concentrations up to 992 and 757 mg kg −1 in topsoil and subsoil, respectively). We then determined the factors that affect Zn removal, such as pH, initial concentration of DOC solution, and washing frequency. Measurements using a Fourier Transform infrared spectrometer (FT-IR) revealed that carboxyl and amide were the major functional groups in the DOC solution obtained from the liquid fertilizer. Two soil washes using 1,500 mg L −1 DOC solution with a of pH 2.0 at 25 °C removed about 43% and 21% of the initial Zn from the topsoil and subsoil, respectively. Following this treatment, the pH of the soil declined from 5.4 to 4.1; organic matter content slightly increased from 6.2 to 6.5%; available ammonium (NH 4 + -N) content increased to 2.4 times the original level; and in the topsoil, the available phosphorus content and the exchangeable potassium content increased by 1.65 and 2.53 times their initial levels, respectively.

  10. Reclamation of zinc-contaminated soil using a dissolved organic carbon solution prepared using liquid fertilizer from food-waste composting

    Energy Technology Data Exchange (ETDEWEB)

    Chiang, Po-Neng [Experimental Forest, National Taiwan University, Chushan, Nantou County, 55750, Taiwan (China); Tong, Ou-Yang [Department of Environment Engineering, College of the Environment and Ecology, and The Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystem, Xiamen University, Xiamen (China); Chiou, Chyow-San; Lin, Yu-An [Department of Environmental Engineering, National Ilan University, Ilan 26047, Taiwan (China); Wang, Ming-Kuang [Department of Animal Science, National Ilan University, Ilan 26047, Taiwan (China); Liu, Cheng-Chung, E-mail: ccliu@niu.edu.tw [Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan (China)

    2016-01-15

    Highlights: • Nitrogen, phosphorus, and potassium contents in soil are substantially increased after the DOC washing. • The removal of Zn is dominated by proton replacement at pH 2.0, rather than by complexation with DOC. • The removal of Zn is dominated by DOC complexation between pH 3.0 and pH 5.0. - Abstract: A liquid fertilizer obtained through food-waste composting can be used for the preparation of a dissolved organic carbon (DOC) solution. In this study, we used the DOC solutions for the remediation of a Zn-contaminated soil (with Zn concentrations up to 992 and 757 mg kg{sup −1} in topsoil and subsoil, respectively). We then determined the factors that affect Zn removal, such as pH, initial concentration of DOC solution, and washing frequency. Measurements using a Fourier Transform infrared spectrometer (FT-IR) revealed that carboxyl and amide were the major functional groups in the DOC solution obtained from the liquid fertilizer. Two soil washes using 1,500 mg L{sup −1} DOC solution with a of pH 2.0 at 25 °C removed about 43% and 21% of the initial Zn from the topsoil and subsoil, respectively. Following this treatment, the pH of the soil declined from 5.4 to 4.1; organic matter content slightly increased from 6.2 to 6.5%; available ammonium (NH{sub 4}{sup +}-N) content increased to 2.4 times the original level; and in the topsoil, the available phosphorus content and the exchangeable potassium content increased by 1.65 and 2.53 times their initial levels, respectively.

  11. The consequences of physical post-treatments (microwave and electron-beam) on food/packaging interactions: A physicochemical and toxicological approach.

    Science.gov (United States)

    Riquet, A M; Breysse, C; Dahbi, L; Loriot, C; Severin, I; Chagnon, M C

    2016-05-15

    The safety of microwave and electron-beam treatments has been demonstrated, in regards to the formation of reaction products that could endanger human health. An integrated approach was used combining the potential toxicity of all the substances likely to migrate to their chemical characterizations. This approach was applied to polypropylene (PP) films prepared with a selection of additives. Components were identified by liquid and gas chromatography using a mass selective detector system. Their potential toxicity was assessed using three in vitro short-term bioassays and their migrations were carried out using a standards-based approach. After the electron-beam treatment some additives decomposed and there was a significant increase in the polyolefin oligomeric saturated hydrocarbons concentration. PP prepared with Irgafos 168 led to a significantly strong cytotoxic effect and PP prepared with Irganox 1076 induced a dose-dependant estrogenic effect in vitro. Migration values were low and below the detection limit of the analytical method applied. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Influence of Substrate Biasing on (Ba,Sr)TiO3 Films Prepared by Electron Cyclotron Resonance Plasma Sputtering

    Science.gov (United States)

    Matsumoto, Takeshi; Niino, Atsushi; Ohtsu, Yasunori; Misawa, Tatsuya; Yonesu, Akira; Fujita, Hiroharu; Miyake, Shoji

    2004-03-01

    (Ba,Sr)TiO3 (BST) films were deposited by electron cyclotron resonance (ECR) plasma sputtering with mirror confinement. DC bias voltage was applied to Pt/Ti/SiO2/Si substrates during deposition to vary the intensity of bombardment of energetic ions and to modify film properties. BST films deposited on the substrates at floating potential (approximately +20 V) were found to be amorphous, while films deposited on +40 V-biased substrates were crystalline in spite of a low substrate temperature below 648 K. In addition, atomic diffusion, which causes deterioration in the electrical properties of the films, was hardly observed in the crystallized films deposited with +40 V bias perhaps due to the low substrate temperature. Plasma diagnoses revealed that application of a positive bias to the substrate reduced the energy of ion bombardment and increased the density of excited neutral particles, which was assumed to result in the promotion of chemical reactions during deposition and the crystallization of BST films at a low temperature.

  13. Electron beam assisted synthesis of silver nanoparticle in chitosan stabilizer: Preparation, stability and inhibition of building fungi studies

    Science.gov (United States)

    Jannoo, Kanokwan; Teerapatsakul, Churapa; Punyanut, Adisak; Pasanphan, Wanvimol

    2015-07-01

    Silver nanoparticles (AgNPs) in chitosan (CS) stabilizer were successfully synthesized using electron beam irradiation. The effects of irradiation dose, molecular weight (MW) of CS stabilizer, concentration of AgNO3 precursor and addition of tert-butanol on AgNPs production were studied. The stability of the AgNPs under different temperatures and storage times were also investigated. The AgNPs formation in CS was observed using UV-vis, FT-IR and XRD. The characteristic surface plasmon resonance (SPR) of the obtained AgNPs was around 418 nm. The CS stabilizer and its MW, AgNO3 precursor and irradiation doses are important parameters for the synthesis of AgNPs. The optimum addition of 20% v/v tert-butanol could assist the formation of AgNPs. The AgNPs in CS stabilizer were stable over a period of one year when the samples were kept at 5 °C. The AgNPs observed from TEM images were spherical with an average particle size in the range of 5-20 nm depending on the irradiation doses. The AgNPs in CS solution effectively inhibited the growth of several fungi, i.e., Curvularia lunata, Trichoderma sp., Penicillium sp. and Aspergillus niger, which commonly found on the building surface.

  14. Preparation and mechanical properties of PLA-PEG copolymers modified by radiation-induced crosslinking of low energy electron beams

    International Nuclear Information System (INIS)

    Peikai Miao; Wenrui Tang; Ke Zeng; Yan Tang; Yipeng Wang; Hongfei Zhou; Ke Zhou; Tao Liu; Gang Yang

    2007-01-01

    PLA-PEG copolymer is wildly applied in medical and pharmaceutical fields, but its mechanical properties are not so good, such as the tensile intensity and elongation at break. To improve these properties, PLA-PEG copolymers were synthesized and irradiated using low energy electron beams (EB) with various irradiation doses in the presence of 3 wt% polyfunctional monomer (triallylcyanurate, TAC) as crosslinking agent to introduce crosslinking between polymer chains. It was found that with the increase of the irradiation doses, the tensile intensity of the PLA-PEG increased, while the elongation at break decreased, the most optimal irradiation dose was 80 kGy, the tensile intensity was 12.5 MPa and 19.9 MPa, corresponding to the elongation at break of 282.8 % and 28.7% for PLA9-PEG6 and PLA11-PEG6, respectively. Meanwhile, the solvent resistance of crosslinked sample was improved obviously at this dose. The crosslinked PLA-PEG copolymer can be applied to packaging materials, tubes and so on. (Author)

  15. Detection of irradiated food: Electron spin resonance measurement of irradiated meat, fish and nuts. Elektronen-Spin-Resonanz-Messungen an bestrahltem Fleisch, Fisch und bestrahlten Nuessen

    Energy Technology Data Exchange (ETDEWEB)

    Linke, B [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Helle, N [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Mager, M [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Schreiber, G A [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Boegl, K W [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany)

    1993-09-01

    In an intercomparison study organized by the German Federal Health Office (BGA) the use of electron spin resonance (ESR) spectroscopy as a routine method according to paragraph 35 of the German Food Legislation (LMBG) was tested for bone containing meat, fish and nuts (shells). Each participating laboratory examined six chicken, six rainbow trout and four pistachio samples. The examinations were successful, only three samples were not identified correctly and moreover these mistakes were caused by misinterpretation of the ESR spectra. 13 out of 18 participating laboratories used a new routine ESR spectrometer and all samples were identified correctly with this instrument. (orig.)

  16. 78 FR 34565 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-06-10

    ... style for the strength units describing radiation sources. This correction is being made to improve the...). That document used incorrect style for the strength units describing radiation sources. This correction... HANDLING OF ANIMAL FEED AND PET FOOD 0 1. The authority citation for 21 CFR part 579 continues to read as...

  17. Facile Preparation of (2Z,4E)-Dienamides by the Olefination of Electron-deficient Alkenes with Allyl Acetate.

    Science.gov (United States)

    Ding, Liyuan; Yu, Chunbing; Zhao, Zhenqiang; Li, Feifei; Zhang, Jian; Zhong, Guofu

    2017-06-21

    Direct cross-coupling between two alkenes via vinylic C-H bond activation represents an efficient strategy for the synthesis of butadienes with high atomic and step economy. However, this functionality-directed cross-coupling reaction has not been developed, as there are still limited directing groups in practical use. In particular, a stoichiometric amount of oxidant is usually required, producing a large amount of waste. Due to our interest in novel 1,3-butadiene synthesis, we describe the ruthenium-catalyzed olefination of electron-deficient alkenes using allyl acetate and without external oxidant. The reaction of 2-phenyl acrylamide and allyl acetate was chosen as a model reaction, and the desired diene product was obtained in 80% isolated yield with good stereoselectivity (Z,E/Z,Z = 88:12) under optimal conditions: [Ru(p-cymene) Cl2]2 (3 mol %) and AgSbF6 (20 mol %) in DCE at 110 ºC for 16 h. With the optimized catalytic conditions in hand, representative α- and/or β-substituted acrylamides were investigated, and all reacted smoothly, regardless of aliphatic or aromatic groups. Also, differently N-substituted acrylamides have proven to be good substrates. Moreover, we examined the reactivity of different allyl derivatives, suggesting that the chelation of acetate oxygen to the metal is crucial for the catalytic process. Deuterium-labeled experiments were also conducted to investigate the reaction mechanism. Only Z-selective H/D exchanges on acrylamide were observed, indicating a reversible cyclometalation event. In addition, a kinetic isotope effect (KIE) of 3.2 was observed in the intermolecular isotopic study, suggesting that the olefinic C-H metalation step is probably involved in the rate-determining step.

  18. Flaw preparations for HSST program vessel fracture mechanics testing: mechanical-cyclic pumping and electron-beam weld-hydrogen-charge cracking schemes

    International Nuclear Information System (INIS)

    Holz, P.P.

    1980-06-01

    The purpose of the document is to present schemes for flaw preparations in heavy section steel. The ability of investigators to grow representative sharp cracks of known size, location, and orientation is basic to representative field testing to determine data for potential flaw propagation, fracture behavior, and margin against fracture for high-pressure-, high-temperature-service steel vessels subjected to increasing pressurization and/or thermal shock. Gaging for analytical stress and strain procedures and ultrasonic and acoustic emission instrumentation can then be applied to monitor the vessel during testing and to study crack growth. This report presents flaw preparations for HSST fracture mechanics testing. Cracks were grown by two techniques: (1) a mechanical method wherein a premachined notch was sharpened by pressurization and (2) a method combining electron-beam welds and hydrogen charging to crack the chill zone of a rapidly placed autogenous weld. The mechanical method produces a naturally occurring growth shape controlled primarily by the shape of the machined notch; the welding-electrochemical method produces flaws of uniform depth from the surface of a wall or machined notch. Theories, details, discussions, and procedures are covered for both of the flaw-growing schemes

  19. Glycerol electro-oxidation in alkaline medium using Pd/C and PdSn/C electrocatalysts prepared by electron beam irradiation

    International Nuclear Information System (INIS)

    Geraldes, Adriana Napoleao; Silva, Dionisio Fortunato da; Pino, Eddy Segura; Spinace, Estevan Vitorio; Oliveira Neto, Almir; Linardi, Marcelo; Santos, Mauro Coelhos dos

    2013-01-01

    Carbon-supported metal nanoparticles were prepared for fuel cell applications by radiation-induced reduction of metal ions precursors. Pd/C and PdSn/C electrocatalysts (Pd:Sn atomic ratio 90:10), prepared by using electron beam irradiation, were tested for glycerol electro-oxidation in single alkaline direct glycerol fuel cell (ADGFC). EDX analysis showed that the Pd:Sn atomic ratio is very similar to the nominal one. X-ray diffractograms of PdSn/C electrocatalyst showed the presence of Pd (fcc) phase. Cyclic voltammetry (CV) indicated that Pd/C and PdSn/C electrocatalysts have good activity for glycerol electro-oxidation, at room temperature. Experiments with single ADGFC were carried out from 60 to 90 deg C, using Pd/C and PdSn/C electrocatalysts and glycerol 2.0 mol.L -1 , as fuel. The best performance was obtained at 85 deg C, for both electrocatalysts. The Pd/C and PdSn/C electrocatalysts showed similar performance (34 mW cm -2 ), at 85 deg C. (author)

  20. The impact of changing antiseptic skin preparation agent used for cardiac implantable electronic device (CIED) procedures on the risk of infection.

    Science.gov (United States)

    Qintar, Mohammed; Zardkoohi, Omeed; Hammadah, Muhammad; Hsu, Amy; Wazni, Oussama; Wilkoff, Bruce L; Tarakji, Khaldoun G

    2015-02-01

    Cardiac implantable electronic device (CIED) infection is a major complication that is associated with increased morbidity and mortality. Recent data suggested a relationship between the antiseptic agent used for skin preparation at time of CIED procedure and risk for infection. On April 30, 2011, we changed the antiseptic agent used for skin preparation at our tertiary care facility from chlorhexidine-alcohol to povidone-iodine for all CIED procedures. We retrospectively reviewed records of all patients who underwent CIED procedure 1 year before and after the change. CIED infection was defined as pocket or endovascular systemic infection that required removal within 1 year of the index procedure. We examined if the change affected the risk of CIED infection. A total of 2,792 patients underwent 2,840 CIED procedures; 1,748 (61.5%) had implantable cardioverter defibrillator procedures and 1,092 (38.4%) had permanent pacemaker procedures. Chlorhexidine-alcohol agent was used in 1,450 (51.1%) procedures, and povidone-iodine agent was used in 1,390 (48.9%). After 1 year of follow-up, 31 patients (1.09%) developed CIED infection that required system removal. The 1-year infection rate was 1.1% among both antiseptic agent groups and there were no significant differences in the infection presentations among both groups (P = 0.950). Multivariate Cox proportional hazards regression model showed that risk factors for infection within 1 year included age, diabetes, and African American race. In one large cohort of patients undergoing CIED procedures, the antiseptic agent used for skin preparation (chlorhexidine-alcohol vs povidone-iodine) was not associated with increased risk of developing CIED infection. ©2014 Wiley Periodicals, Inc.

  1. Improving food preservation to reduce food waste

    OpenAIRE

    Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

    2014-01-01

    The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

  2. Imaging the interphase of carbon fiber composites using transmission electron microscopy: Preparations by focused ion beam, ion beam etching, and ultramicrotomy

    Directory of Open Access Journals (Sweden)

    Wu Qing

    2015-10-01

    Full Text Available Three sample preparation techniques, focused ion beam (FIB, ion beam (IB etching, and ultramicrotomy (UM were used in comparison to analyze the interphase of carbon fiber/epoxy composites using transmission electron microscopy. An intact interphase with a relatively uniform thickness was obtained by FIB, and detailed chemical analysis of the interphase was investigated by electron energy loss spectroscopy. It shows that the interphase region is 200 nm wide with an increasing oxygen-to-carbon ratio from 10% to 19% and an almost constant nitrogen-to-carbon ratio of about 3%. However, gallium implantation of FIB tends to hinder fine structure analysis of the interphase. For IB etching, the interphase region is observed with transition morphology from amorphous resin to nano-crystalline carbon fiber, but the uneven sample thickness brings difficulty for quantitative chemical analysis. Moreover, UM tends to cause damage and/or deformation on the interphase. These results are meaningful for in-depth understanding on the interphase characteristic of carbon fiber composites.

  3. Physiologic effects of bowel preparation

    DEFF Research Database (Denmark)

    Holte, Kathrine; Nielsen, Kristine Grubbe; Madsen, Jan Lysgård

    2004-01-01

    healthy volunteers (median age, 63 years) underwent bowel preparation with bisacodyl and sodium phosphate. Fluid and food intake were standardized according to weight, providing adequate calorie and oral fluid intake. Before and after bowel preparation, weight, exercise capacity, orthostatic tolerance...

  4. Ethanol electro-oxidation in an alkaline medium using Pd/C, Au/C and PdAu/C electrocatalysts prepared by electron beam irradiation

    International Nuclear Information System (INIS)

    Geraldes, Adriana Napoleão; Furtunato da Silva, Dionisio; Pino, Eddy Segura; Martins da Silva, Júlio César; Brambilla de Souza, Rodrigo Fernando; Hammer, Peter; Spinacé, Estevam Vitório; Neto, Almir Oliveira; Linardi, Marcelo; Coelho dos Santos, Mauro

    2013-01-01

    Carbon-supported Pd, Au and bimetallic PdAu (Pd:Au 90:10, 50:50 and 30:70 atomic ratios) electrocatalysts were prepared using electron beam irradiation. The obtained materials were characterized by energy dispersive X-ray analysis (EDX), X-ray diffraction (XRD) and transmission electron microscopy (TEM), and their catalytic activities toward ethanol electro-oxidation were evaluated in an alkaline medium using electrochemical techniques, in situ attenuated total reflectance Fourier transformed infrared spectroscopy (ATR-FTIR) analysis and a single alkaline direct ethanol fuel cell (ADEFC). EDX analyses showed that the actual Pd:Au atomic ratios were very similar to the nominal ones. X-ray diffractograms of PdAu/C electrocatalysts evidenced the presence of Pd-rich (fcc) and Au-rich (fcc) phases. TEM analysis showed a homogeneous dispersion of nanoparticles on the carbon support, with an average size in the range of 3–5 nm and broad size distributions. Cyclic voltammetry (CV) and chronoamperometry (CA) experiments revealed the superior ambient activity toward ethanol electro-oxidation of PdAu/C electrocatalysts with Pd:Au ratios of 90:10 and 50:50. In situ ATR-FTIR spectroscopy measurements have shown that the mechanism for ethanol electro-oxidation is dependent on catalyst composition, leading to different reaction products, such as acetaldehyde and acetate, depending on the number of electrons transferred. Experiments on a single ADEFC were conducted between 50 and 90 °C, and the best performance of 44 mW cm −2 in 2.0 mol L −1 ethanol was obtained at 85 °C for the Pd:Au 90:10 catalysts. This superior performance is most likely associated with enhancement of ethanol adsorption on Pd, oxidation of the intermediates, the presence of gold oxide-hydroxyl species, low mean particle diameters and better distribution of particles on the support

  5. New food policy

    DEFF Research Database (Denmark)

    Christensen, Tove; Andersen, Lill

    The urbanisation, technical changes, and the industrialisation of the food systems on one hand and increased income and changes in lifestyles on the other hand transform the way food is produced, marketed and consumed - those changes call for changes in the nature of food policy. Concerns over food...... safety have become an important driver of reform of food policy. In particular, the BSE crisis in 1996 had a significant impact on the formulation of a change in food safety policy in the EU. The White Paper on Food Safety was prepared by the EU commision as a response to the BSE scandal as the EU felt...... a need for restablishing public confidence in its food supply, its food science, its laws and its food control. In addition, the White Paper on Food Safety points towards a farm to fork policy in that 'as the food production chain is becoming increasingly complex, the health of consumers can ony...

  6. Rapid analysis of cyclamate in foods and beverages by gas chromatography-electron capture detector (GC-ECD).

    Science.gov (United States)

    Yu, Shengbing; Zhu, Binghui; Lv, Fen; Li, Shaoxiao; Huang, Weixiong

    2012-10-15

    A rapid method for determination of sodium cyclamate in foods and beverages was developed. Sodium cyclamate was converted to N,N-dichloridecyclohexylamine by reaction with sodium hypochlorite under acid condition. N,N-dichloridecyclohexylamine was subsequently extracted by n-hexane and determined by gas chromatography. Conditions such as derivatization time, the concentration of sodium hypochlorite and sulphuric acid were optimised. Amino acids, aliphatic amines, and food additives such as preservatives, dyes and sweeteners showed no interference for quantification of cyclamate. The correlation coefficient of calibration curve was 0.9993 in the range of 5.0-250mg/L. The limits of detection (LOD) and limits of quantification (LOQ) were calculated as three or ten times the signal-to-noise ratio (S/N), respectively. The LOD and LOQ for yellow wine and fruit juice were 0.05 and 0.2mg/L, respectively. The LOD and LOQ for cake and preserved fruit were 0.25 and 0.8mg/kg, respectively. The intra-day and inter-day RSD were 0.28% and 1.1% (n=5), respectively. The method was successfully applied for determination of cyclamate in yellow wine, cake, fruit juice and preserved fruit. This method was simple, fast, and sensitive. It was suitable for the determination of cyclamate in foods and beverages for safety and quality control inspections. Copyright © 2012 Elsevier Ltd. All rights reserved.

  7. Preparation of anatase TiO{sub 2} thin film by low temperature annealing as an electron transport layer in inverted polymer solar cells

    Energy Technology Data Exchange (ETDEWEB)

    Noh, Hongche [Department of Chemical Engineering, Hanyang University, Seoul 133-791 (Korea, Republic of); Oh, Seong-Geun, E-mail: seongoh@hanyang.ac.kr [Department of Chemical Engineering, Hanyang University, Seoul 133-791 (Korea, Republic of); Im, Seung Soon, E-mail: imss007@hanyang.ac.kr [Department of Organic and Nano Engineering, Hanyang University, Seoul 133-791 (Korea, Republic of)

    2015-04-01

    Highlights: • Anatase thin film of TiO{sub 2} was prepared by low temperature annealing. • Anatase TiO{sub 2} colloidal solution was obtained from amorphous form through solvothermal process. • Anatase TiO{sub 2} colloidal solution was used to prepare thin film on ITO glass. • Polymer solar cell fabricated on anatase TiO{sub 2} thin film showed 2.6% of PCE. - Abstract: To prepare the anatase TiO{sub 2} thin films on ITO glass, amorphous TiO{sub 2} colloidal solution was synthesized through the simple sol-gel method by using titanium (IV) isopropoxide as a precursor. This amorphous TiO{sub 2} colloidal solution was spread on ITO glass by spin-coating, then treated at 450 °C to obtain anatase TiO{sub 2} film (for device A). For other TiO{sub 2} films, amorphous TiO{sub 2} colloidal solution was treated through solvothermal process at 180 °C to obtain anatase TiO{sub 2} colloidal solution. This anatase TiO{sub 2} colloidal solution was spread on ITO glass by spin coating, and then annealed at 200 °C (for device B) and 130 °C (for device C), respectively. The average particle size of amorphous TiO{sub 2} colloidal solution was about 1.0 nm and that of anatase TiO{sub 2} colloidal solution was 10 nm. The thickness of TiO{sub 2} films was about 15 nm for all cases. When inverted polymer solar cells were fabricated by using these TiO{sub 2} films as an electron transport layer, the device C showed the highest PCE (2.6%) due to the lack of defect, uniformness and high light absorbance of TiO{sub 2} films. The result of this study can be applied for the preparation of inverted polymer solar cell using TiO{sub 2} films as a buffer layer at low temperature on plastic substrate by roll-to roll process.

  8. Niigugim Qalgadangis (Atkan Food).

    Science.gov (United States)

    Dirks, Moses; Dirks, Lydia

    A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

  9. Changes in activity of industrial enzyme preparations irradiated with sterilizing doses. Part of a coordinated programme on factors influencing the utilization of food irradiation process

    International Nuclear Information System (INIS)

    Bachman, S.

    1984-03-01

    Experiments were carried out to investigate the efficacy of irradiation to sterilize enzyme preparations. Irradiation doses up to 25 kGy caused no changes in basic organoleptic properties of commercial rennin preparations. Dose rate (from 0.5 to 13.5 kGy/hr) has no influence on the changes in enzyme activity during the storage period of 3 months. Doses ranging from 8 to 12 kGy are sufficient to sterilize commercial enzyme preparations. Non-purified, crude rennin preparations appear to be more resistant to radiation than purified samples. Rennin preparations purified by dialysis and treated with 25 kGy resulted in a reduction of activity of 20%. The activity of preparations purified by gel filtration was reduced to 50% when treated with the same dose

  10. Consumers' Use of Personal Electronic Devices in the Kitchen.

    Science.gov (United States)

    Lando, Amy M; Bazaco, Michael C; Chen, Yi

    2018-02-23

    Smartphones, tablets, and other personal electronic devices have become ubiquitous in Americans' daily lives. These devices are used by people throughout the day, including while preparing food. For example, a device may be used to look at recipes and therefore be touched multiple times during food preparation. Previous research has indicated that cell phones can harbor bacteria, including opportunistic human pathogens such as Staphylococcus and Klebsiella spp. This investigation was conducted with data from the 2016 Food Safety Survey (FSS) and from subsequent focus groups to determine the frequency with which consumers use personal electronic devices in the kitchen while preparing food, the types of devices used, and hand washing behaviors after handling these devices. The 2016 FSS is the seventh wave of a repeated cross-sectional survey conducted by the U.S. Food and Drug Administration in collaboration with the U.S. Department of Agriculture. The goal of the FSS is to evaluate U.S. adult consumer attitudes, behaviors, and knowledge about food safety. The FSS included 4,169 adults that were contacted using a dual-frame (land line and cell phone interviews) random-digit-dial sampling process. The personal electronics module was the first of three food safety topics discussed by each of eight consumer focus groups, which were convened in four U.S. cities in fall 2016. Results from the 2016 FSS revealed that of those individuals who use personal electronic devices while cooking, only about one third reported washing hands after touching the device and before continuing cooking. This proportion is significantly lower than that for self-reported hand washing behaviors after touching risky food products such as raw eggs, meat, chicken, or fish. Results from the focus groups highlight the varied usage of these devices during food preparation and the related strategies consumers are using to incorporate personal electric devices into their cooking routines.

  11. Effects of magnesium doping on electronic conductivity and electrochemical properties of LiFePO{sub 4} prepared via hydrothermal route

    Energy Technology Data Exchange (ETDEWEB)

    Ou, Xiuqin; Liang, Guangchuan; Wang, Li; Xu, Shengzhao; Zhao, Xia [Institute of Power Source and Ecomaterials Science, Box 1055, Hebei University of Technology, Tianjin 300130 (China)

    2008-10-01

    Carbon free composites Li{sub 1-x}Mg{sub x}FePO{sub 4} (x=0.00,0.02) were synthesized from LiOH, H{sub 3}PO{sub 4}, FeSO{sub 4} and MgSO{sub 4} through hydrothermal route at 180 C for 6h followed by being fired at 750 C for 6 h. The samples were characterized by X-ray diffraction (XRD), high-resolution transmission electron microscopy (HRTEM), flame atomic absorption spectroscopy and electronic conductivity measurement. To investigate their electrochemical properties, the samples were mixed with glucose as carbon precursors, and fired at 750 C for 6 h. The charge-discharge curves and cycle life test were carried out at 23{+-}2 C. The Rietveid refinement results of lattice parameters of the samples indicate that the magnesium ion has been successfully doped into the M1 (Li) site of the phospho-olivine structure. With the same order of magnitude, there is no material difference in terms of the electronic conductivities between the doped and undoped composites. Conductivities of the doped and undoped samples are 10{sup -10}S cm{sup -1} before being fired, 10{sup -9} S cm{sup -1} after being fired at 750 C, and 10{sup -1}S cm{sup -1} after coated with carbon, respectively. Both the doped and undoped composites coated with carbon exhibit comparable specific capacities of 146 mAh g{sup -1} vs. 144 mAh g{sup -1} at 0.2C, 140 mAh g{sup -1} vs. 138 mAh g{sup -1} at 1C, and 124 mAh g{sup -1} vs. 123 mAh g{sup -1} at 5C, respectively. The capacity retention rates of both doped and undoped samples over 50 cycles at 5C are close to 100% (vs. the first-cycle corresponding C-rate capacity). Magnesium doping has little effects on electronic conductivity and electrochemical properties of LiFePO{sub 4} composites prepared via hydrothermal route. (author)

  12. Food irradiation

    International Nuclear Information System (INIS)

    Migdal, W.

    1995-01-01

    A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

  13. Complementary Feeding: Review of Recommendations, Feeding Practices and Adequacy of Homemade Complementary Food Preparations in Developing Countries – lessons from Ethiopia

    Directory of Open Access Journals (Sweden)

    Motuma A Abeshu

    2016-10-01

    Full Text Available Breastfeeding provides the ideal food during the first 6 months of life. Complementary feeding is the process starting when breast milk alone is no longer sufficient, the target age being between 6 to 23 months. The gap between nutritional requirement and amount obtained from breast milk increases with age. For energy, 200kcal, 300kcal and 550kcal per day is expected to be covered by complementary foods at 6-8, 9-11 and 12-23 months, respectively. In addition, the complementary foods must provide relatively large proportions of micronutrients such as: iron, zinc, phosphorus, magnesium, calcium and vitamin B6. In several parts of the developing world, complementary feeding continues as a challenge to good nutrition in children. In Ethiopia, only 4.2% of breastfed children of 6–23 months of age have a minimum acceptable diet. The gaps are mostly attributed to either poor dietary quality or poor feeding practices, if not both. Commercial fortified foods are often beyond the reach of the poor. Thus, homemade complementary foods remain commonly used. However, unfortified complementary foods that are predominantly plant-based provide insufficient amounts of key nutrients (particularly iron, zinc and calcium during the age of 6 – 23 months even, when based on an improved recipe. This review thus assessed complementary feeding practice and recommendation and reviewed the level of adequacy of homemade complementary foods.

  14. Scanning Electron Microscopic Evaluation of Residual Smear Layer Following Preparation of Curved Root Canals Using Hand Instrumentation or Two Engine-Driven Systems.

    Science.gov (United States)

    Khademi, Abbasali; Saatchi, Masoud; Shokouhi, Mohammad Mehdi; Baghaei, Badri

    2015-01-01

    In this experimental study, the amount of smear layer (SL) remnants in curved root canals after chemomechanical instrumentation with two engine-driven systems or hand instrumentation was evaluated. Forty-eight mesiobuccal roots of mandibular first molars with curvatures ranging between 25 and 35 degrees (according to Schneider's method) were divided into three groups (n=16) which were prepared by either the ProTaper Universal file series, Reciproc single file system or hand instrumentation. The canals were intermittently irrigated with 5.25% NaOCl and 17% (ethylenediaminetetraacetic acid) EDTA, followed by distilled water as the final rinse. The roots were split longitudinally and the apical third of the specimens were evaluated under 2500× magnification with a scanning electron microscope (SEM). The mean scores of the SL were calculated and analyzed using the non-parametric Kruskal-Wallis and Mann-Whitney U tests. The mean scores of the SL were 2.00±0.73, 1.94±0.68 and 1.44±0.63 µm for the ProTaper Universal, Reciproc and hand instrumentation, respectively. Mean score of SL was significantly less in the hand instrumentation group than the ProTaper (P=0.027) and Reciproc (P=0.035) groups. The difference between the two engine-driven systems, however, was not significant (P=0.803). The amount of smear layer in the apical third of curved root canals prepared with both engine-driven systems was similar and greater than the hand instrumentation technique. Complete cleanliness was not attained.

  15. Long-term osseointegration of 3D printed CoCr constructs with an interconnected open-pore architecture prepared by electron beam melting.

    Science.gov (United States)

    Shah, Furqan A; Omar, Omar; Suska, Felicia; Snis, Anders; Matic, Aleksandar; Emanuelsson, Lena; Norlindh, Birgitta; Lausmaa, Jukka; Thomsen, Peter; Palmquist, Anders

    2016-05-01

    In orthopaedic surgery, cobalt chromium (CoCr) based alloys are used extensively for their high strength and wear properties, but with concerns over stress shielding and bone resorption due to the high stiffness of CoCr. The structural stiffness, principally related to the bulk and the elastic modulus of the material, may be lowered by appropriate design modifications, to reduce the stiffness mismatch between metal/alloy implants and the adjacent bone. Here, 3D printed CoCr and Ti6Al4V implants of similar macro-geometry and interconnected open-pore architecture prepared by electron beam melting (EBM) were evaluated following 26week implantation in adult sheep femora. Despite higher total bone-implant contact for Ti6Al4V (39±4%) than CoCr (27±4%), bone formation patterns were similar, e.g., densification around the implant, and gradual ingrowth into the porous network, with more bone in the outer half (periphery) than the inner half (centre). Raman spectroscopy revealed no major differences in mineral crystallinity, the apatite-to-collagen ratio, or the carbonate-to-phosphate ratio. Energy dispersive X-ray spectroscopy showed similar Ca/P ratio of the interfacial tissue adjacent to both materials. Osteocytes made direct contact with CoCr and Ti6Al4V. While osteocyte density and distribution in the new-formed bone were largely similar for the two alloys, higher osteocyte density was observed at the periphery of the porous network for CoCr, attributable to slower remodelling and a different biomechanical environment. The results demonstrate the possibility to achieve bone ingrowth into open-pore CoCr constructs, and attest to the potential for fabricating customised osseointegrated CoCr implants for load-bearing applications. Although cobalt chromium (CoCr) based alloys are used extensively in orthopaedic surgery, stress shielding due to the high stiffness of CoCr is of concern. To reduce the stiffness mismatch between CoCr and bone, CoCr and Ti6Al4V implants having

  16. New Elastomeric Materials Based on Natural Rubber Obtained by Electron Beam Irradiation for Food and Pharmaceutical Use

    Directory of Open Access Journals (Sweden)

    Gabriela Craciun

    2016-12-01

    Full Text Available The efficiency of polyfunctional monomers as cross-linking co-agents on the chemical properties of natural rubber vulcanized by electron beam irradiation was studied. The following polyfunctional monomers were used: trimethylolpropane-trimethacrylate, zinc-diacrylate, ethylene glycol dimethacrylate, triallylcyanurate and triallylisocyanurate. The electron beam treatment was done using irradiation doses in the range of 75 kGy–300 kGy. The gel fraction, crosslink density and effects of different aqueous solutions, by absorption tests, have been investigated as a function of polyfunctional monomers type and absorbed dose. The samples gel fraction and crosslink density were determined on the basis of equilibrium solvent-swelling measurements by applying the modified Flory–Rehner equation for tetra functional networks. The absorption tests were done in accordance with the SR ISI 1817:2015 using distilled water, acetic acid (10%, sodium hydroxide (1%, ethylic alcohol (96%, physiological serum (sodium chloride 0.9% and glucose (glucose monohydrate 10%. The samples structure and morphology were investigated by Fourier Transform Infrared Spectroscopy and Scanning Electron Microscopy techniques.

  17. Ethanol electro-oxidation in alkaline medium using Pd/MWCNT and PdAuSn/MWCNT electrocatalysts prepared by electron beam irradiation

    International Nuclear Information System (INIS)

    Geraldes, Adriana Napoleao; Silva, Dionisio Furtunato da; Andrade e Silva, Leonardo Gondin de; Spinace, Estevam Vitorio; Oliveira Neto, Almir; Santos, Mauro Coelho dos

    2015-01-01

    Environmental problems and the world growing demand for energy has mobilized the scientific community in finding of clean and renewable energy sources. In this context, fuel cells appear as appropriate technology for generating electricity through alcohols electro-oxidation. Multi Wall Carbon Nanotubes (MWCNT)-supported Pd and trimetallic PdAuSn (Pd:Au:Sn 50:10:40 atomic ratio) electrocatalysts were prepared using electron beam irradiation. The obtained materials were characterized by VC, Chronoamperometry, EDX, TEM and XRD. The catalytic activities of electrocatalysts toward ethanol electro-oxidation were evaluated in alkaline medium in a single alkaline direct ethanol fuel cell (ADEFC) in a range temperature 60 to 90 deg C. The best performances were obtained at 85 deg C: 33 mW.cm -2 and 31 mW.cm -2 for Pd/ MWCNT and PdAuSn/MWCNT electrocatalysts, respectively. X-ray diffractograms of electrocatalysts showed the presence of Pd-rich (fcc) and Au-rich (fcc) phases. Cyclic voltammetry and chronoamperometry experiments showed that PdAuSn/MWCNT electrocatalyst demonstrated similar activity toward ethanol electro-oxidation at room temperature, compared to electrocatalyst Pd/MWCNT. (author)

  18. Ethanol electro-oxidation in alkaline medium using Pd/c and PdRh/C electrocatalysts prepared by electron beam irradiation

    International Nuclear Information System (INIS)

    Silva, Dionisio Furtunato da; Geraldes, Adriana Napoleao; Pino, Eddy Segura; Spinace, Estevam Vitorio; Oliveira Neto, Almir; Linardi, Marcelo

    2013-01-01

    In this study, carbon-supported Pd (Pd/C) and bimetallic PdRh (Pd:Rh 90:10 atomic ratio) (PdRh/C) electrocatalysts were prepared using electron beam irradiation. The morphology and composition of the obtained materials were characterized by Cyclic voltammetry (VC), Chronoamperometry (CA), Energy dispersive X-ray (EDX), X-ray Diffraction (XRD) and Thermo-gravimetric analysis (TGA). The catalytic activities of the electrocatalysts toward the ethanol electro-oxidation were evaluated in alkaline medium in a single alkaline direct ethanol fuel cell (ADEFC), in a range temperature of 50 to 85 deg C. The best performances were obtained at 85 deg C (25 mW.cm -2 ) and 75 deg C (38 mW.cm -2 ) for Pd/C and PdRh/C electrocatalysts, respectively. The XRD of the PdRh/C electrocatalyst showed the presence of Pd-rich (fcc) phase. CV and CA experiments showed that PdRh/C electrocatalyst demonstrated superior activity toward ethanol electro-oxidation at room temperature, compared to Pd/C electrocatalyst. (author)

  19. Thermal and mechanical properties of palm oil-based polyurethane acrylate/clay nanocomposites prepared by in-situ intercalative method and electron beam radiation

    International Nuclear Information System (INIS)

    Salih, A. M.; Ahmad, Mansor Bin; Ibrahim, Nor Azowa; Dahlan, Khairul Zaman Hj Mohd; Tajau, Rida; Mahmood, Mohd Hilmi; Yunus, Wan Md. Zin Wan

    2014-01-01

    Palm oil based-polyurethane acrylate (POBUA)/clay nanocomposites were prepared via in-situ intercalative polymerization using epoxidized palm oil acrylate (EPOLA) and 4,4' methylene diphenyl diisocyante (MDI). Organically modified Montmorillonite (ODA-MMT) was incorporated in EPOLA (1, 3 and 5%wt), and then subjected to polycondensation reaction with MDI. Nanocomposites solid films were obtained successfully by electron beam radiation induced free radical polymerization (curing). FTIR results reveal that the prepolymer was obtained successfully, with nanoclay dispersed in the matrix. The intercalation of the clay in the polymer matrix was investigated by XRD and the interlayer spacing of clay was found to be increased up to 37 Å, while the structure morphology of the nanocomposites was investigated by TEM and SEM. The nanocomposites were found to be a mixture of exfoliated and intercalated morphologies. The thermal stability of the nanocomposites was significantly increased by incorporation of nanoclay into the polymer matrix. DSC results reveal that the Tg was shifted to higher values, gradually with increasing the amount of filler in the nanocomposites. Tensile strength and Young's modulus of the nanocomposites showed remarkable improvement compared to the neat POBUA

  20. Knowledge, workflow and electronic document management in the system of the State Nuclear Regulatory Inspectorate of Ukraine. Preparing the platform development and implementation of the Knowledge Portal

    International Nuclear Information System (INIS)

    Bozhko, S.G.; Shevchenko, Yi.A.; Pecheritsya, O.V.; Singayivs'kij, A.M.

    2016-01-01

    The previous paper considered the creation of the system for management of nuclear knowledge, workflow and electronic documents (hereinafter called the Knowledge Portal) in the field of safe nuclear energy use. It presented initial steps needed to make an informed decision on the feasibility of implementing the Knowledge Portal and proposed methodological approaches based on practical experience of the State Nuclear Regulatory Inspectorate of Ukraine and the SSTC NRS. Further pre - project activities of the state body, local authorities, enterprises, institutions and organizations irrespective of ownership (hereinafter called the Institution) involve the development and drawing attention to the package of analytical, technical and feasibility documents. In particular, it is recommended to take into account the results of analyzing world trends in the development of information technology, audit status information and telecommunication systems (hereinafter - ITS) of the Institution, detailed strategy for the development of ITS Institution (hereinafter - the Strategy), the concept of the Knowledge Portal (hereinafter - the Concept) and preliminary technical solution The results of review and approval of the Concept and architecture solution by scientific and technical council of the Institution is the basis for the preparation of Ter ms of Reference (hereinafter - TOR) on the development of the Knowledge Portal, forming schedules for the procurement of hardware and software, works on the development and implementation of portal solutions and information security systems